MSU HNF 150 final exam study guide-ekstrom Questions And Answers Rated A+

(body basics) 1.List the order of the components of the digestive tract and the main digestive actions taking place in each. - Answer--oral cavity: breakdown of food by mastication (chewing) -esophagus: allows passage of food to the stomach -stomach: secretes acids and enzymes that digest food -small intestine: digestion of food and absorption of nutrients and minerals -large intestine: processes indigestible food material(chyme) after most nutrients are absorbed in small intestine -rectum: holds feces before being excreted -anus: releases stool from body (carbs and diabetes)Describe the types of carbohydrates (3 simple sugars, 3 disaccharides, glycogen, amylose, amylopectin, oligosaccharides, and fiber) and be able to identify their food sources. - Answer-- simple sugars: mono(glucose, fructose, and galactose) and disaccharides (maltose, sucrose, and lactose); in raw or brown sugar, corn syrup, fruit juice, etc -oligosaccharides-3-10 monosaccharide units linked together in a chain that are fermented by bacteria in colon; comes from human breast milk, legumes, whole wheat, and some veggies -polysaccharides-long strands of glucose: plant starch and animal glycogen (glycogen-animal(branched), amylopectin-plant starch(branched), and amylose-plant starch(one branch)); found in starch so cereal, wheat, oats, barley, etc. -fiber: part of plant that our small intestine cannot digest, some of which is broken down or fermented by bacteria in the large intestine- soluble and insoluble fiber; found in legumes, beans, veggies, fruits, nuts, etc. (lipids and cardiovascular disease) Describe the process of digestion and absorption of triglycerides, and small and large chain fatty acids. - Answer-A triglyceride is formed from 1 glycerol + 3 fatty acids. Trigylceride digestion in the GI tract Little digestion takes place in the mouth In the stomach fat droplets separate from the watery components and float as a layer on top. In the small intestine, bile emulsifies the fat droplets within the watery fluids and the digesting enzymes split them into free fatty acids, glycerol, and monoglycerides.Bile again helps the intestinal cells absorb the fat (minerals) Recognize the roles of minerals in maintaining fluid, electrolyte, and acid-base balance. - Answer-Minerals form salts that dissolve in the body and direct where water goes because water follows salt. They separate into electrically charged particles called electrolytes. To control the flow of water, the body moves these electrolytes from one body compartment to another to keep a proper balance, Mineral salts also serve as a buffer to help control pH level, allowing all life processes to take place (nutrition basics) 1. Understand the concept of nutrient density and state how it can be used to determine the healthfulness of foods - Answer--foods rich in nutrients relative to their energy content (calories), usually whole foods -higher nutrients and lower calories=nutrient dense (nutrition recommendations/how do we know what we know) 1. State how the DRI's (RDA and EER) for energy and other nutrients are established - Answer--the food and nutrition board, institute of medicine, national academy of sciences, Washington, DC Nutrition and Food Scientists review scientific studies of deficiencies, how much you body stores of the nutrient, what can cause depletion of the nutrient, and what other factors influence these factors and make the DRI based off of these indicators -DHHS and USDA appoint an Advisory Committee to create an Advisory Report to be submitted to the Secretaries of DHHS and USDAThe report is informed by:Systematic reviews of scientific research (diet/health outcomes), Review of existing systematic reviews, meta-analyses and reports by federal agencies or leading scientific organizations, Data analyses of current food intakes, Food pattern modeling (pregnancy) Explain why a nutritionally adequate diet is important long before a pregnancy is established and identify important nutritional considerations. - Answer-Mother needs to be healthy to support the baby, to have a healthy uterus, energy and nutrient stores to supply developing fetus (baby has priority!) (vitamins) List the fat soluble and water soluble vitamins, and compare and contrast how the solubility affects the absorption, transport, storage, toxicity, and excretion of each type. Know generalities for fat versus water soluble vitamins. - Answer--fat soluble: vitamin A, D, E, K -water soluble: B vitamins (thiamin, riboflavin, niacin, folate, B12, B6, biotin, pantothenic acid), vitamin C, and choline (do this for each type of vitamin not just water and fat soluble!!). Fat: A, D, E, K = absorbed into lymph then blood, travel with protein carriers in watery body fluids, stored in liver or fatty tissues, not readily excreted.H2O: B & C = absorbed directly into blood, travel freely in watery fluids, most not stored in the body, readily excreted in the urine. 2. Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for carbohydrate, protein, fat, and alcohol. Be able to do simple calculations using these values. - A hydrates: 4kcal/g : 9 kcal/g ins: 4 kcal/g ins als -alcohol has 7kcal/g 2.Compare the differences between mechanical digestion and chemical digestion and point out where these processes occur along the digestive tract - Answer--mechanical: refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes includes oral cavity, stomach muscles, peristalsis, segmentation, mass movement, and sphincters/valves -chemical: enzymes break down food into the small molecules the body can use. occurs in: salivary glands, esophagus, stomach, sphincters, liver, gallbladder, small and large intestines, pancreas, and rectum 2.Identify the purposes and differences in the nutrient standards: Dietary Reference Intakes (DRI)- Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), Tolerable Upper Intake Levels (UL), DailyValue (DV) and Acceptable Macronutrient Distribution Ranges (AMDR). - Answer--DRI=acceptable macronutrient distribution ranges (AMDR) for macronutrients(the energy-providing nutrients) -DV=nutrient standards used on food labels, in grocery stores, and on some restaurant menus, allows comparisons among foods with regard to their nutrient content -AI=nutrient intake goals for individuals, set when scientific date are insufficient to establish RDA -RDA=nutrient intake goals for individuals -EAR=population wide average nutrient requirements use in nutrition research and policymaking. form basis for RDA's -UL=suggested upper limit for potentially toxic nutrients. ongoing intakes above the UL are likely to cause illness from toxicity-AMDR=provide adequate total energy and nutrients while preventing chronic disease 3. Compare and contrast whole, processed, and enriched/fortified foods and recognize examples of each. - Answer-Whole foods: "basic foods" Milk products, meats, fish, vegetables, beans, fruits, grains -Processed: food subjected to any process or alterations. -Enriched: through processing food loss nutrients and then were "enriched" which adds nutrients back -Fortified: nutrients have been added that were not originally there. -Functional: contain bioactive food components. Believed to provide health benefits (reduced disease risk) 3.For the following nutrition labeling terms, state the definition, know who sets them, how, why and/or for whom: the DRI's, Nutrition Facts Labels, DV, RDA, AI, EAR, UL,nutrient and health claims - Answer-• Dietary Reference Intakes (DRI) o Purpose/Definition: to decide how much and what foods we should eat o Who sets it: Food and Nutrition Board, National Academy of Sciences o How it is set: research conducted by nutrition and food scientists • Estimated Average Requirements (EAR) o Purpose/Definition: population-wide average nutrient requirements use in nutrition research and policy making o Purpose: forms the basis for RDA's o How it is set: information taken from a study • Recommended Dietary Allowances (RDA) o Purpose/Definition: nutrient intake goals for individuals/what you should think about in your diet • Adequate Intakes (AI) o Purpose/Definition: nutrient intake goals for individuals o How it is set: when scientific data are insufficient to establish RDA's o Ex: calcium, it is very difficult to research • Tolerable Upper Intake Levels (UL) o Purpose/Definition: suggested upper limit for potentially toxic nutrients o Intakes above the UL are likely to cause illness from too much toxicity