NUSCTX 10, Final - UC Berkeley Questions
and Answers 100% Approved
Accessory Organs Salivary glands
Liver
Pancreas
Gallbladder
True Digestibility Protein nitrogen from bacteria in your istestine
Apparent Digestibility How much protein you ate
How much protein you excrete
Bomb Calorimetry Allows an estimate the gross energy content of food tested
Effects of Trans Fats Lowers HDL
Raises LDL
,Bile Emulsifies fats
What makes a nutrients "essential"? When the nutrient cannot be synthesized in the body,
and must be consumed in the diet
Recommendations of the Dietary Guidelines for Americans Balance calories to manage
weight
Reduce food & food components associated with diseases
Increase consumption of food & food components that promote health
Gastrin Hormone
Stimulates secretion of gastric acid
Protein and Amino Acids Our bodies use amino acids in a specific ratio to each other
The protein quality of food is not related to the quantity of protein in that food
A person who is severely ill and losing protein has a negative nitrogen balance
,An infant who is growing has a positive nitrogen balance
Chylomicrons Digested lipid components are reassembled into this in the enterocytes
lining the small intestine
Are released into the lymphatic system
Required on the Nutrition Facts Panel Serving size
Total calories per serving
The nutrients in the food product
Ingredients in the food product
RDA for Protein Adults: 0.8 grams/kg of body weight
Symptoms of Type I Diabetes Frequent urination
Extreme fatigue
Ketone bodies
, Extreme hunger
Protein Structure Peptide bonds link amino acids together
Peptide bonds are formed between the acid group of one amino acid and the nitrogen group of
the next amino acid
If the shape of a protein is altered, its function may be disrupted
Normal hemoglobin has a spherical shape
Calculating "Energy Out" Basal metabolic rate (BMR)
Thermic effect on food (TEF)
Adaptive thermogenesis (NEAT)
Physical activity (PA)
Functions of Water in the Body Removes waste materials
Regulates body temperature
and Answers 100% Approved
Accessory Organs Salivary glands
Liver
Pancreas
Gallbladder
True Digestibility Protein nitrogen from bacteria in your istestine
Apparent Digestibility How much protein you ate
How much protein you excrete
Bomb Calorimetry Allows an estimate the gross energy content of food tested
Effects of Trans Fats Lowers HDL
Raises LDL
,Bile Emulsifies fats
What makes a nutrients "essential"? When the nutrient cannot be synthesized in the body,
and must be consumed in the diet
Recommendations of the Dietary Guidelines for Americans Balance calories to manage
weight
Reduce food & food components associated with diseases
Increase consumption of food & food components that promote health
Gastrin Hormone
Stimulates secretion of gastric acid
Protein and Amino Acids Our bodies use amino acids in a specific ratio to each other
The protein quality of food is not related to the quantity of protein in that food
A person who is severely ill and losing protein has a negative nitrogen balance
,An infant who is growing has a positive nitrogen balance
Chylomicrons Digested lipid components are reassembled into this in the enterocytes
lining the small intestine
Are released into the lymphatic system
Required on the Nutrition Facts Panel Serving size
Total calories per serving
The nutrients in the food product
Ingredients in the food product
RDA for Protein Adults: 0.8 grams/kg of body weight
Symptoms of Type I Diabetes Frequent urination
Extreme fatigue
Ketone bodies
, Extreme hunger
Protein Structure Peptide bonds link amino acids together
Peptide bonds are formed between the acid group of one amino acid and the nitrogen group of
the next amino acid
If the shape of a protein is altered, its function may be disrupted
Normal hemoglobin has a spherical shape
Calculating "Energy Out" Basal metabolic rate (BMR)
Thermic effect on food (TEF)
Adaptive thermogenesis (NEAT)
Physical activity (PA)
Functions of Water in the Body Removes waste materials
Regulates body temperature
