SCI 228 Week 8 Final Exam Version 1 (100% correct answers) | Download To Score An A

final 1. Question : (TCO 1) Which of the following is TRUE regarding the science of nutrition? Student Answer: As compared to many other scientific disciplines, nutrition is a young science . Discoveries by the first nutritional scientists established the connection between deficiencies and illness. In developed countries, current research in nutrition focuses on the relationship between diet and chronic diseases. All of these are true. Instructor Explanation: Chapter 1 Points Received: 2 of 2 Comments: 2. Question : (TCO 1) The is most responsible for prompting individuals to seek food. Student Answer: stomach small intestine hypothalamus mouth Instructor Explanation: Chapter 3 Points Received: 2 of 2 Comments: 3. Question : (TCO 1) are strongly accepted principles supported by many hypotheses that have been collectively confirmed through repeated research. Student Answer: Studies Theories Placebos Trials Instructor Explanation: Chapter 1 Points Received: 2 of 2 Comments: 4. Question : (TCO 1) Which of the following nutrients is organic? Student Answer: Minerals Water Protein Both minerals and water Instructor Explanation: Chapter 1 Points Received: 2 of 2 Comments: 5. Question : (TCO 3) Immediately after absorption, what circulatory system carries most of the fat- soluble nutrients? Student Answer: Vascular Mesenteric Lymphatic Enterohepatic Instructor Explanation: Chapter 3 Points Received: 2 of 2 Comments: 6. Question : (TCO 3) What is chyme? Student Answer: Ulcerations of the esophageal lining Healthy bacteria of the small intestine Mixture of partially digested food, water, and gastric juices Substance that allows for the emulsification of dietary lipid Instructor Explanation: Chapter 3 Points Received: 2 of 2 Comments: 7. Question : (TCO 3) An estimated of all chicken eggs in the U.S. are contaminated withSalmonella. Student Answer: one-fifth one-fourth one-third one-half Instructor Explanation: Chapter 18 Points Received: 2 of 2 Comments: 8. Question : (TCO 3) In which of the following environments does Clostridium botulinum flourish? Student Answer: Acidic Alkaline < 40 F > 140 F Instructor Explanation: Chapter 18 Points Received: 2 of 2 Comments: 9. Question : (TCO 3) In the United States, the most common food-borne illnesses result from which of the following bacteria? Student Answer: Giardia lamblia Salmonella Campylobacter jejuni Clostridium botulinum Instructor Explanation: Chapter 18 Points Received: 2 of 2 Comments: 10. Question : (TCO 3) Which human organ system is most affected by toxic levels of mercury? Student Answer: Nervous Renal Cardiovascular Digestive Instructor Explanation: Chapter 18 Grade Details - All Questions 1. Question : (TCO 1) is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells. Student Answer: Fructose Starch Glycogen Raffinose Instructor Explanation: Chapter 4 2. Question : (TCO 1) The simplest units of carbohydrates are called: Student Answer: fatty acids. amino acids. monosaccharides. calories. Instructor Explanation: Chapter 4 3. Question : (TCO 1) A disaccharide is formed by the chemical bonding of: Student Answer: two monosaccharides. two polysaccharides. one monosaccharide and one polysaccharide. two oligosaccharides. Instructor Explanation: Chapter 4 4. Question : (TCO 2) Glucose is the preferred source of energy for which of the following? Student Answer: Brain cells Red blood cells The central nervous system All of these Instructor Explanation: Chapter 4 5. Question : (TCO 2) Which of the following is associated with the development of ketosis? Student Answer: A diet that contains too much fat A diet that contains insufficient fat A diet that contains too many carbohydrates A diet that contains insufficient carbohydrates Instructor Explanation: Chapter 4 6. Question : (TCO 2) After a meal, which hormone is responsible for moving glucose into the body's cells? Student Answer: Glucagon Estrogen CCK Insulin Instructor Explanation: Chapter 4 7. Question : (TCO 3) Sean is planning to bake a batch of chocolate chip cookies for his girlfriend. Which of the following artificial sweeteners would be the best substitute for the sugar in the recipe? Student Answer: Aspartame Saccharin Sucralose Olestra Instructor Explanation: Chapter 4 8. Question : (TCO 3) Lactose intolerance is due to a(n): Student Answer: deficiency of lactose. deficiency of lactase. deficiency of the GI flora (healthy bacteria). allergy to casein (milk protein). Instructor Explanation: Chapter 4 9. Question : (TCO 3) Individuals with the disease PKU (phenylketonuria) should not consume the artificial sweetener aspartame. Why? Student Answer: People with PKU are highly prone to development of diabetes. People with PKU are allergic to the sweetener. People with PKU experience severe headaches when they consume aspartame. People with PKU cannot metabolize the amino acid phenylalanine. Instructor Explanation: Chapter 4 10. Question : (TCO 4) Up to of the world's population suffers from lactose intolerance. Student Answer: 20% 30% 50% 70% Instructor Explanation: Chapter 4 Grade Details - All Questions 1. Question : (TCO 3) All of the following are major classes of dietary lipids EXCEPT: Student Answer: glycogens. triglycerides. sterols. phospholipids. Instructor Explanation: Chapter 5 2. Question : (TCO 3) A fatty acid that contains a chain of 10 carbons and one double bond is termed a: Student Answer: saturated, medium-chain fatty acid. saturated, long-chain fatty acid. monounsaturated, medium-chain fatty acid. monounsaturated, long-chain fatty acid. Instructor Explanation: Chapter 5 3. Question : (TCO 6) is(are) the key structural component of a cell's membrane. Student Answer: Estrogen Glycerol Phospholipids Triglycerides Instructor Explanation: Chapter 5 4. Question : (TCO 6) Sex hormones and adrenal hormones are substances derived from which class of lipid? Student Answer: Fatty acids Triglycerides Phospholipids Sterols Instructor Explanation: Chapter 5 5. Question : (TCO 6) Which of the following is NOT true of fats? Student Answer: Dietary fats stimulate hunger signals to the brain. Fats add texture and flavor to food. Fats are found in every cell membrane. Adipose tissue stores fat for future energy use. Instructor Explanation: Chapter 5 6. Question : (TCO 5) Which part of an individual amino acid distinguishes it from other amino acids? Student Answer: Side chain Central carbon Amine group Acid group Instructor Explanation: Chapter 6 7. Question : (TCO 5) What dictates the structure of a protein molecule synthesized by the body? Student Answer: The body's need for a protein The DNA inside the nucleus of the cell The number of essential amino acids available The combination of proteins consumed in the diet Instructor Explanation: Chapter 6 8. Question : (TCO 5) Which of the following is NOT a major function of protein in the human body? Student Answer: Maintaining fluid balance Providing energy to the body Growth and maintenance of new tissue Synthesis of hormones Instructor Explanation: Chapter 6 9. Question : (TCO 5) Protein digestion begins in the . Student Answer: mouth stomach small intestine pancreas Instructor Explanation: Chapter 6 10. Question : (TCO 5) Which of the following is a genetic disorder resulting in debilitating protein abnormalities? Student Answer: Cystic fibrosis Mad cow disease Acidosis Kwashiorkor Instructor Explanation: Chapter 6 Grade Details - All Questions 1. Question : (TCO 1) Which of the following is a micronutrient? Student Answer: Carbohydrates Vitamins Lipids Alcohol Instructor Explanation: Chapter 1 2. Question : (TCO 1) An increased risk for obesity, heart disease, and Type 2 diabetes is associated with: Student Answer: diets high in saturated fats. diets low in fiber, fruits, vegetables, and whole grains. Instructor Explanation: Points Received: Comments: diets high in monounsaturated fats and dairy products. both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains. Chapter 1 4 of 4 3. Question : Student Answer: Instructor Explanation: Points Received: Comments: (TCO 1) Which of the following are examples of carbohydrate-rich foods? Butter and corn oil Beef and pork Wheat and lentils Bacon and eggs Chapter 1 4 of 4 4. Question : (TCO 1) For dinner, Bill consumes 255 grams of carbohydrate, 70 grams of protein, and 50 grams of fat. In addition, Bill decides that he wants a glass of wine with his meal. If he drinks one glass of wine containing 8 grams of alcohol, how many total kilocalories does he consume in this meal? Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: 8. Question : (TCO 2) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet? Student Answer: Registered Dietitian (RD) PhD in nutrition medical doctor (MD) nutritionist Instructor Explanation: Chapter 1 9. Question : (TCO 2) The standard used to estimate the daily nutrient needs of half of all healthy individuals is: Student Answer: EAR. AI. RDA. UL. Instructor Explanation: Chapter 1 Comments: 10. Question : (TCO 2) The human body is organized into the following structural levels (smallest to largest): Student Answer: molecules: atoms: organs: systems: tissues: cells. atoms: molecules: cells: tissues: organs: systems. organs: tissues: molecules: systems: atoms: organs. atoms: cells: systems: tissues: molecules: organs. Instructor Explanation: Chapter 3 Points Received: 4 of 4 Comments: 11. Question : (TCO 2) Hunger is best described as: Student Answer: a physiological desire to consume food. a psychologyical desire to consume food. eating that is often driven by environmental cues. eating that is often driven by emotional cues. Instructor Explanation: Chapter 2 12. Question : (TCO 2) Which of the following is a limitation of the Exchange System? Student Answer: It can be difficult to learn because the portion sizes differ between exchange lists. Some find the plan restrictive because combination and special occasion foods are prohibited. The diet plan can be monotonous because dietary substitutions are difficult to calculate. Individuals may consume too many kilocalories following this plan because there is no distinction between lean and high-fat meats. Instructor Explanation: Chapter 2 13. Question : (TCO 3) In which of the following food sources would a consumer look for the statement "Live Active Cultures," indicating that the product is a rich source of probiotics? Student Answer: whole-wheat bread fermented yogurt orange juice calcium supplements Instructor Explanation: Chapter 3 14. Question : (TCO 3) Responding to the presence of protein and fat in our meal, cholecystokinin (CCK) signals the gallbladder to release a substance called: Student Answer: lipase. pepsin. chyme. bile. Instructor Explanation: Chapter 3 15. Question : (TCO 3) Which best explains why carbohydrate digestion ceases when food reaches the stomach? Student Answer: Carbohydrate is completely digested in the mouth. Salivary enzymes cannot function in the acid environment of the stomach. Carbohydrate is completely absorbed in the esophagus. Intestinal bacteria are needed for carbohydrate digestion. Instructor Explanation: Chapter 3 16. Question : (TCO 3) Collectively, the nerves of the gastrointestinal tract are referred to as: Student Answer: peptic nerves. hepatic nerves. enteric nerves. gastric nerves. Instructor Explanation: Chapter 3 17. Question : (TCO 3) What is the term that describes the process in which nutrients pass through the wall of the gastrointestinal tract? Student Answer: digestion absorption elimination segmentation Instructor Explanation: Chapter 3 Grade Details - All Questions Student Answer: mitochondrion. ribosome. nucleus. cytoplasm. Instructor Explanation: Chapter 3 Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 0 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 0 of 4 Comments: Points Received: 0 of 4 Comments: Points Received: 4 of 4 Comments: Points Received: 0 of 4 Comments: Points Received: 4 of 4 Comments: Grade Details - All Questions Page: 1. Question : (TCO 5) Which of the following fatty acids is generally solid at room temperature? Student Answer: Short-chain Saturated Monounsaturated Polyunsaturated Instructor Explanation: Chapter 5 2. Question : (TCO 5) Why are phospholipids NOT an essential nutrient? Student Answer: Our bodies manufacture phospholipids. Phospholipids are not naturally found in the healthy body. Beneficial GI bacteria produce phospholipids. They provide no useful function in the human body. Instructor Explanation: Chapter 5 3. Question : (TCO 5) As of January 1, 2006, the U.S. Food and Drug Administration will require food manufacturers to list content on the Nutrition Facts Panel of their products. Student Answer: phospholipid sterol essential fatty acid trans fatty acid Instructor Explanation: Chapter 5 4. Question : (TCO 5) Which of the following foods contains invisible fats? Student Answer: Olive oil Zucchini Chocolate cake Butter Instructor Explanation: Chapter 5 5. Question : (TCO 5) Where in the body are the majority of triglycerides stored for future energy needs? Student Answer: Lipoproteins Beta cells of the pancreas Liver Adipose tissue Instructor Explanation: Chapter 5 6. Question : (TCO 5) is(are) the key structural component of a cell's membrane. Student Answer: Estrogen Glycerol Phospholipids Triglycerides Instructor Explanation: Chapter 5 Points Received: 4 of 4 Comments: 7. Question : (TCO 5) Yesterday, Shannon consumed 250 grams of carbohydrates, 75 grams of protein, and 60 grams of fat. What percentage of calories of her day's intake came from fat? Student Answer: 13% 15% 29% 35% Instructor Explanation: Chapter 5 Points Received: 0 of 4 Comments: 8. Question : (TCO 5) Transport vehicles for most lipids are called: Student Answer: lipoproteins. peptides. monoglycerides. glycerols. Instructor Explanation: Points Received: Comments: Chapter 5 4 of 4 9. Question : Student Answer: Instructor Explanation: Points Received: Comments: (TCO 6) Which of the following supplements would you recommend a vegan add to his or her diet? Protein Fiber Vitamin B12 Vitamin C Chapter 6 4 of 4 10. Question : Student Answer: (TCO 6) Protein digestion begins in the . mouth stomach small intestine Instructor Explanation: Points Received: Comments: pancreas Chapter 6 4 of 4 11. Question : Student Answer: Instructor Explanation: Points Received: Comments: (TCO 6) The process through which mRNA copies genetic information from DNA and carries it to the ribosome is called: translation. deamination. denaturation. transcription. Chapter 6 0 of 4 12. Question : Student Answer: (TCO 6) Which of the following is associated with marasmus? Distended abdomen "Skin and bones" appearance Instructor Explanation: Points Received: Comments: Enlarged, fatty liver All of these Chapter 6 4 of 4 13. Question : Student Answer: Instructor Explanation: Points Received: Comments: (TCO 6) Which of the following statements is FALSE? The healthy body's primary energy source is carbohydrates and fat. The body stores excess protein primarily for energy reserves. To utilize protein for energy, the amine group is removed. Eating sufficient carbohydrates and fat will spare body protein. Chapter 6 0 of 4 14. Question : Student Answer: (TCO 6) Oligopeptides are a string of amino acids. one to two Instructor Explanation: Points Received: Comments: four to nine 10-15 more than 25 Chapter 6 4 of 4 15. Question : Student Answer: Instructor Explanation: Points Received: Comments: (TCO 6) What element makes protein different from carbohydrates and fat? Carbon Hydrogen Oxygen Nitrogen Chapter 6 4 of 4 16. Question : (TCO 6) The part of the protein molecule that carries nitrogen is the: Student Answer: acid group. amine group. side chain. hydrogen group. Instructor Explanation: Chapter 6 Grade Details - All Questions 1. Question : (TCO 3) Where does our body obtain the majority of its antioxidants? Student Answer: Via sunlight From the by-products of healthy metabolism From the diet Gastrointestinal microflora Instructor Explanation: Chapter 8 2. Question : (TCO 3) What is the antioxidant enzyme system that functions by removing hydrogen peroxide from the body by converting it into water and oxygen? Student Answer: Superoxide dismutase Catalase Glutathione peroxidase Microsomal enzyme-oxidizing system Instructor Explanation: Chapter 8 3. Question : (TCO 7) Who is at risk for a Vitamin E deficiency? Student Answer: Premature infants Postmenopausal women Male athletes The elderly Instructor Explanation: Chapter 8 4. Question : (TCO 7) The deficiency disease associated with Vitamin C is: Student Answer: scurvy. erythrocyte hemolysis. night blindness. Keshan disease. Instructor Explanation: Chapter 8 5. Question : (TCO 7) Which of the following increases the RDA for Vitamin C? Student Answer: Smoking cigarettes Drinking alcohol Being a vegan Taking supplements of Vitamin C Instructor Explanation: Chapter 8 6. Question : (TCO 8) Which of the following is NOT considered an essential nutrient? Student Answer: Vitamin A Beta-carotene Vitamin C Vitamin E Instructor Explanation: Chapter 8 7. Question : (TCO 8) At what age does bone resorption generally begin to occur more rapidly than bone formation? Student Answer: Instructor Explanation: Chapter 9 8. Question : (TCO 8) Vitamin D toxicity is associated with: Student Answer: sunburns. suntan lotions. seafood. supplements. Instructor Explanation: Chapter 9 9. Question : (TCO 9) Folate deficiency during pregnancy is associated with: Student Answer: Down's syndrome. gestational diabetes. neural tube defects. pellagra. Instructor Explanation: Chapter 10 Points Received: 2 of 2 Comments: Points Received: 2 of 2 Comments: Grade Details - All Questions 1. Question : (TCO 1) The maximal heart rate for a 30-year-old individual would be: Student Answer: 220 beats per minute (bpm). 150 beats per minute (bpm). 190 beats per minute (bpm). Instructor Explanation: Points Received: Comments: 100 beats per minute (bpm). Chapter 11 2 of 2 2. Question : Student Answer: Instructor Explanation: Points Received: Comments: (TCO 2) Which of the following describes the effect that severe dieting has on basal metabolic rate? Basal metabolic rate is decreased. Basal metabolic rate is increased. Basal metabolic rate is unchanged. The effect on basal metabolic rate varies. Chapter 11 2 of 2 3. Question : Student Answer: (TCO 3) The recommended intake of cholesterol is less than mg per day. 1,000 500 Points Received: Comments: 2 of 2 Points Received: Comments: 2 of 2 Student Answer: A psychiatric condition that requires a physician's diagnosis Any condition in which one's eating behavior changes more Student Answer: Schizophrenia Depression Psychosis Anorexia nervosa Instructor Explanation: Chapter 15 Points Received: 2 of 2 Comments: 8. Question : (TCO 8) Which of the following BEST describes an episode of binge eating? Student Answer: Eating a large amount of food in a short period of time Eating without regard to hunger Consuming food beyond feeling satiated (i.e., until overfull) Consuming any food outside the parameters of a self-imposed restrictive diet Instructor Explanation: Chapter 15 Points Received: 2 of 2 Comments: 1. (TCO 4) A low-birth-weight infant will weigh: (Points : 2) less than 5.5 pounds. less than 6.0 pounds. less than 6.5 pounds. less than 7.0 pounds. 2. (TCO 4) In which trimester of pregnancy is the fetus the most vulnerable to teratogens? (Points : 2) First Second Third Fourth 3. (TCO 5) Which of the following fatty acids is critical to fetal brain and eye development? (Points : 2) Stearic acid Oleic acid Docosahexaenoic acid (DHA) Palmitic acid 4. (TCO 6) Which of the following enhances the absorption of iron? (Points : 2) Caffeine Bran Vitamin C Oxalates 5. (TCO 7) The hormone that suppresses milk production during pregnancy is: (Points : 2) estrogen. prolactin. progesterone. both estrogen and progesterone. 6. (TCO 8) Baby Billy is currently five months old. Since birth, Billy's weight and height have been in the 95th percentile on the growth charts. What does this tell you about Billy's growth and development? (Points : 2) Billy is underweight and is not growing well. Billy is overweight and is consuming too many calories. Billy is growing consistently; he may grow to be a larger, but healthy adult. Billy is growing normally; he may grow to be a smaller, but healthy adult. 7. (TCO 9) Which of the following foods would be the best source of dietary calcium for a young toddler? (Points : 2) Spinach Skim milk Whole milk All of these are equally good choices. 8. (TCO 10) Which of the following is FALSE regarding the RDA for carbohydrates? (Points : 2) This recommendation stays the same as we age. This amount ensures adequate glucose to the brain. Most healthy individuals require more than this recommendation. This amount is difficult for elderly individuals to consume in their diets. 9. (TCO 10) Meals-on-Wheels is a nonprofit food program that: (Points : 2) offers canned goods and other nonperishable food items to seniors free of charge. provides coupons to low-income seniors to purchase food at local farmers' markets. delivers fully prepared meals to homebound ill and elderly clients. provides coupons to low-income seniors to purchase food at local grocery stores. 10. (TCO 10) How much fat is recommended for a preschooler? (Points : 2) 10-20% of total energy 15-25% of total energy 25-35% of total energy 40-50% of total energy Week 1: Introduction to Nutrition, Health, and Wellness, the Digestive System, and Food Safety - Lecture Print This Page Introduction to Nutrition, Health, and Wellness, the Digestive System, and Food Safety Introduction | Introduction to Nutrition | Digestion: The Whole Story | Food Safety and Technology Welcome to Week 1 of class. Each week, there will be a series of short lectures covering important aspects of the text. This week is not just for introductions, but it is also a time to focus on the science of nutrition, digestion, and food safety. Let's get started! What is nutrition? This is a question that I am sure has been asked for hundreds of years. In a nutshell, the study of food and how it impacts our bodies is really the definition of nutrition. Although it may not seem like it, nutrition is a relatively new science. Food, however, has played a defining role in our lives for centuries. Why is nutrition so important? Did you know that the foods you eat supply your body with the fuel it needs to function properly? In addition, proper nutrition can also help to improve our health, prevent deficiency and other types of diseases, help to maintain a desirable weight, and support energy and vitality. Now that we know nutrition's purpose, it probably makes sense to discuss a few terms that will help each of you in deciding how much of each food that you need to stay healthy. 1. Dietary Reference Intakes (DRI) - The DRIs are dietary guidelines for healthy people, and they identify the amount of a nutrient needed to prevent deficiencies. They also take into account chronic disease and what we can do about reducing it through food. The DRIs are made up of four other values, and they include the following components. o Estimated Average Requirement (EAR) - Includes the nutrient amount that 50% of healthy individuals require for health. o Recommended Daily Allowance (RDA) - Includes the nutrient amounts that people need per day; supports 97-98% of a healthy population. o Adequate Intake (AI) - An estimation of the nutrient intake on a daily basis; determined by estimating nutrient intake of a group of people. o Tolerable Upper Intake Level (UL) -The highest amount of nutrients that one can take in without any risk or adverse events. 2. Estimated Energy Requirement (EER) - Includes the nutrients that one needs to support energy balance in healthy adults. Note that this value can be individualized based on a person's energy intake, energy expenditure, age, gender, weight, and height. 3. Acceptable Macronutrient Distribution Ranges (AMDRs) - Includes the amount of nutrients that one may take in that provides adequate intakes of essential nutrients and is also associated with a reduced risk of chronic disease. Please note that a healthful diet has four pillars or characteristics. They include: adequacy, variety, balance, and moderation. The human body is an amazing machine. It has the ability to extract nutrients from foods and utilize them for various aspects of our bodies, including developing red blood cells, helping muscles grow, and even supplying the appropriate amount of energy for us to live and go about our daily lives. Think of your body as a food processor as it extracts nutrients from the foods that we eat and takes them on a digestive journey, which includes four main processes. • Mechanical digestion • Chemical digestion • Propulsion • Absorption Think of a ham and cheese sandwich and all of the different processes that happen while it is traveling within the body. First and foremost, the mouth will play a major role in the digestive process, as it prepares the food by breaking it down through the use of saliva, enzymes, and chewing. Once the food is ready to go onto the next process, the food is then taken through the esophagus, which acts as a conduit and propels food to the stomach. Food is further digested and mixed in the stomach, so that it is liquefied and ready for the digestive processes of the small intestine. This is the place where most of the digestive process takes place: the small intestine. Fingerlike projections known as villi enhance the small intestine's surface area and allow for efficient digestion and absorption. Digestion is completed when nutrients are reduced to substances that can be absorbed and nutrients are released from food. Although most nutrients are absorbed in the small intestine, some substances are absorbed from the large intestine. After the last bit of absorption takes place in the large intestine, substances in food that cannot be absorbed are eliminated from the body as waste. What does food safety mean to you? Does it have to do with illness, unsafe handling practices, or both? Did you know that each year, food-related illnesses cause two things? • 325,000 hospital stays • More than 5,000 deaths Food illnesses/reactions can be broken down into several categories, and they include: • Foodborne illness/food poisoning - Leading cause of illness affecting more than 76 million people each year. Foodborne illness results from poor handling of food. An example of a foodborne illness would be food contaminated with Salmonella, usually referred to as food intoxication, food infections, or just plain old food poisoning. o Food infection - After food is consumed and bacteria or other microbes are present, they can attack the body and a food infection can occur. o Food intoxication - Toxins that are already in the food are ingested and food intoxication can occur; bacteria produced by exotoxins cause food intoxication, and the scary thing is that the bacteria may not even still be in the food. • Food allergies - An exaggerated immune response to a food protein. There are eight major food allergies. o Milk o Eggs o Fish (e.g., bass, flounder, cod) o Crustacean shellfish (e.g. crab, lobster, shrimp) o Tree nuts (e.g., almonds, walnuts, pecans) o Peanuts o Wheat o Soybeans How can foodborne illness be prevented? According to the Centers for Disease Control, although there is a host of things that one can do, there are four specific behaviors that can prevent the spread of foodborne illness. 1. Keep surfaces and hands clean. 2. Keep food chilled and refrigerate promptly. 3. Maintain a proper temperature and use adequate heat to cook foods. 4. Prevent cross contamination by separating food. Week 2: Introduction to Carbohydrates and Physical Activity - Lecture Print This Page Introduction to Carbohydrates and Physical Activity Introduction to Carbohydrates | Digesting Carbohydrates | Carbohydrates in the Diet | The Role of Physical Exercise and Health The literal translation of the term carbohydrates means carbon and water, and it is these substances that are considered the major source of energy for people throughout the world. Besides being the preferred energy source for the body, carbohydrates prevent protein from being used for energy, plus they help the body use fat efficiently. The carbohydrate family consists of three types of substances. 1. Simple Sugars - Includes mono and disaccharides (one to two carbon chains). 2. Complex Carbohydrates (often referred to as starch, glycogen, or polysaccharides...many carbon changes linked together). 3. Total Fiber - Includes soluble and insoluble fiber. Simple sugars are carbohydrates, often referred to as monosaccharides, and they consist of only one carbon chain in the form of glucose, fructose, or galactose. Disaccharides, on the other hand, contain two monosaccharides and are also considered to be simple sugars that consist of two molecules of monosaccharide bonded together. The corresponding sugars are lactose, sucrose, or maltose. The third type of sugar, polysaccharides, or complex carbohydrates, are a form of carbohydrates found mostly in starchy vegetables, grains, dried beans, and many types of grains. The only sugar that the body can use to form energy is glucose. That is not a problem because all forms of sugars are broken down into one of the simple sugars, fructose, galactose, or glucose, and those are then readily converted to glucose. When one consumes a diet rich in carbohydrates (plus other components as well), the hormone known as insulin is released. It is this hormone that helps draw the sugar from your food and from your blood into your cells to be used for energy. When one overeats and the body has more glucose than it needs for energy formation, it is converted to glycogen, the storage form of glucose (found in the liver and muscle) and deposited as fat. When the body does not have enough energy to support basic bodily functions and/or when your blood sugar is low, glucagon, a hormone, is released. Upon its release, glycogen is also released. Now that the body has energy and your blood sugar has risen, insulin will then be released so that this energy can be utilized by the cell. Learning Tools Carbohydrates are very important molecules to our cells. Please view this link on carbohydrates to understand the chemistry a little more. Please have your speakers turned on when viewing this tutorial. Carbohydrates | View Transcript Learning Tools Sometimes, sugars do not enter or diffuse through the cell membranes correctly. (Remember the diffusion animation from Lecture 1?) View these links to understand diabetes Food sources of carbohydrates can be found in many foods, including fruits and vegetables (simple sugars), milk and dairy (disaccharides), and breads and cereals (complex). Most of the sugar that enters our diet is in the form that has been added to a food, primarily, simple sugars. Although used primarily for their taste, simple sugars improve the consistency and cooking properties of many food products. Consequently, Americans consume 124 grams of added sugar all day (about three teaspoons). Sugar consumption has increased 23% in the past 30 years. Simple sugars, especially the ones in which sugar has been added to the food, are typically not the best choice with regard to nutrients. Simple sugars are among the few foods that provide only calories, and these calories have been blamed for the obesity epidemic that will be discussing at length during Week 6. When it comes to complex carbohydrates, one should try to use whole grain products, as they provide a source of fiber. Of course, there are complex carbohydrates in other plant foods such as corn and potatoes, and even though those foods are healthy for you, it is always best to choose whole grains because they provide more fiber. Fiber is considered a complex carbohydrate that cannot be fully digested. Unfortunately, the total fiber intake by U.S. adults is well below the amount recommended, which falls somewhere between 25-38 grams per day. Fiber can be classified according to its type and its physical properties. Let's take a look. 1. Functional Fiber - Non-digestible carbohydrates like psyllium and pectin that have beneficial effects on health, including supporting healthy blood glucose levels. Functional fibers supply soluble fiber, which are fibers that can dissolve in water. 2. Dietary Fiber - Naturally occurring and found in plants and woody plant cell walls, insoluble fiber is found in dietary fiber and these types of fiber include wheat bran; dietary fiber is associated with supporting digestive health, alleviating constipation, and reducing the risk of diverticulitis. 3. Total Fiber - Includes both dietary and functional fiber. When it comes to physical activity, people usually relegate it to athletes or those who have a lot of time on their hands. Yet studies show that exercise has a great effect on the typical person, including reducing the risk of disease, increasing a sense of well being, and helping to relieve stress. Your diet can make a strong contribution to your level of fitness. That's because good diets contribute to health and it is easier to become physically fit if you are in good health. Interestingly enough, combined with a moderate decrease in calories of around 200 per day, exercise helps people lose weight, build muscle, and become physically fit. Many of the benefits of physical activity are related to the physical fitness that it can produce. Physical fitness is not defined by bulging muscles, thin waistlines, or an amount of physical activity. According to the American College of Sports Medicine, physical fitness is a state of health measured by the components of a sound fitness program. A sound fitness program includes five areas, as seen below. 1. Resistance training 2. Flexibility 3. Cardiovascular training 4. Endurance 5. Body-fat The best type of diet for physical fitness is the same one that is recommended for people in general. It includes adequacy, variety, balance, and moderation. Healthy diets promote physical fitness because they facilitate maintenance of normal weight, reduce plaque buildup in arteries, and supply adequate amounts of essential nutrients. Week 3: Introduction to Lipids and Protein - Lecture Print This Page Introduction to Lipids and Protein Introduction to Lipids | Digesting Lipids | Lipids in the Diet | Introduction to Proteins | Digesting Proteins | Proteins in the Diet Did you know that lipids, otherwise known as fats, are necessary for us to live? The important thing to remember for Americans is that there are healthy and good fats, versus unhealthy and bad fats. Let's take a look at the different types of fats and their roles in the body. Lipids are one of the six essential nutrients for life, but they differ from carbohydrates and proteins because they are not soluble in water. Since lipids/fats cannot dissolve in water, they are digested differently than the other macronutrients. Lipids have many uses in the body, including being a source of energy, supporting fat-soluble vitamin absorption, increasing flavor, providing us with a sensation of being full, and serving as a component of cell membranes and hormones. There are three types of lipids. 1. Triglycerides - Main source of fat that is found in food and the storage form found in the body. 2. Phospholipids - Component of cellular membranes. 3. Sterols - These substances serve as precursors for hormones and Vitamin D. As stated above, lipids/fats are not soluble in water, so when digestion takes place, there are various steps that differ from carbohydrates and proteins. Digestion of lipids includes various steps. • When food is eaten, an enzyme, known as lingual lipase, is produced and the digestion of lipids begins in the mouth. • Most fat arrives at the stomach, intact, and this is where it is mixed and broken down into droplets. Only a small amount of gastric lipase is available in the stomach, and not much fat digestion occurs here. • Once the food, now known as chyme, enters the small intestine, bile is released from the gallbladder. • The role of bile is to prepare fat for the enzyme lipase. This enzyme breaks the traditional triglyceride (the type of fat found in most foods) into two components, fatty acids and glycerol. • Free fatty acids are then transported to the cells of the small intestine for absorption. Learning Tools Fats are needed in our diets, though we average Americans tend to eat too much fat. View these links and see how fats are worked on by our bodies during the digestion process. By viewing these items, this week's lab will be more understandable. Emulsification of Fat | View Transcript Overview of Lipids | View Transcript When it comes to fats, Americans generally consume more than the recommended levels. One's consumption should be between 20-35% of their total energy per day. This recommendation is based on evidence that higher intakes of fat increase the risk of obesity and other things, including heart disease and cancer. We should minimize our intake of the bad fats, which include saturated and trans fats. By minimizing consumption of these types of fat, your risk of heart disease and cancer will be significantly lower. Learning Tools Some people have genetic factors that predispose them to developing heart problems. In such cases, lifestyle adjustments are required. Click on the link below from the American Heart Association. Go to "grocery list online" and then to "find heart-healthy foods." Explore this site and create your own healthy shopping list! Healthy Shopping List | View Transcript