HPEB 502 Final Exam
1.macronutrients: carbs - 4
kcal fat - 9 kcal
protein - 4 kcal
alcohol - 7 kcal
2.essential nutrient: without it, leads to sign of poor health
body either can't produce or can't produce enough to meet needs
3.2010 dietary guidelines for Americans: improve eating and exercise
control caloric intake
maintain calorie balance
4.2010 dietary guideline populations: women of childbearing
age pregnant women
adults 65 and older: esp. overweight, with cardiovascular disease
5.factors affecting nutritional status: lifestyle, habits, cost, culture, availability,
friends/family
6.measures of nutritional status: anthropometric: height, weight,
skin biochemical: nutrients in blood, urine
clinical: physical evidence (BP)
dietary: recording diet
environmental: education, ed. level
,7.lactose intolerance: 70% of adults develop it as they age
most people digest lactose up to age 2 then slowly lose lactase due to not drinking
mothers milk anymore
8.constipation: hard to excrete b/c muscle spasms, medication, ignore urges
fiber in whole grain bread, cereal, beans, dried fruits, fluid
9.celiac disease: allergy to gluten
flattened villi, can't absorb nutrients NO
WHEAT OR RYE
10.monosaccharides: simple sugar unit: glucose, fructose, galactose
, 11.disaccharides: simple sugars
sucrose, lactose, maltose
12.glycogen: carb made of many glucose units
storage form of glucose in humans
synthesized and stored in liver and muscles
13.blood glucose: sugar transported through the bloodstream to supply energy to cells
14.insulin: promote glycogen synthesis
increase glucose uptake by cells
reduce gluconeogenesis OVERALL:
lower blood glucose
15.glucagon: hormone made by pancreas that stimulates breakdown of glycogen in liver
into glucose
OVERALL: increase blood glucose
16.fiber requirements: 25-38 g/day, but average is 16 g/day
grains, wheat, plants, veggies, citrus fruits, beans, oats
17.cholesterol food sources: ANIMAL PRODUCTS, eggs, meats, whole milk
18.trans fat: making liquid oil into solid
margarine, baked goods, deep fried
19.amino acids: building blocks of proteins
20.excess protein storage: excess cannot be stored
21.calories in a pound: 3500 calories per pound of body weight
1.macronutrients: carbs - 4
kcal fat - 9 kcal
protein - 4 kcal
alcohol - 7 kcal
2.essential nutrient: without it, leads to sign of poor health
body either can't produce or can't produce enough to meet needs
3.2010 dietary guidelines for Americans: improve eating and exercise
control caloric intake
maintain calorie balance
4.2010 dietary guideline populations: women of childbearing
age pregnant women
adults 65 and older: esp. overweight, with cardiovascular disease
5.factors affecting nutritional status: lifestyle, habits, cost, culture, availability,
friends/family
6.measures of nutritional status: anthropometric: height, weight,
skin biochemical: nutrients in blood, urine
clinical: physical evidence (BP)
dietary: recording diet
environmental: education, ed. level
,7.lactose intolerance: 70% of adults develop it as they age
most people digest lactose up to age 2 then slowly lose lactase due to not drinking
mothers milk anymore
8.constipation: hard to excrete b/c muscle spasms, medication, ignore urges
fiber in whole grain bread, cereal, beans, dried fruits, fluid
9.celiac disease: allergy to gluten
flattened villi, can't absorb nutrients NO
WHEAT OR RYE
10.monosaccharides: simple sugar unit: glucose, fructose, galactose
, 11.disaccharides: simple sugars
sucrose, lactose, maltose
12.glycogen: carb made of many glucose units
storage form of glucose in humans
synthesized and stored in liver and muscles
13.blood glucose: sugar transported through the bloodstream to supply energy to cells
14.insulin: promote glycogen synthesis
increase glucose uptake by cells
reduce gluconeogenesis OVERALL:
lower blood glucose
15.glucagon: hormone made by pancreas that stimulates breakdown of glycogen in liver
into glucose
OVERALL: increase blood glucose
16.fiber requirements: 25-38 g/day, but average is 16 g/day
grains, wheat, plants, veggies, citrus fruits, beans, oats
17.cholesterol food sources: ANIMAL PRODUCTS, eggs, meats, whole milk
18.trans fat: making liquid oil into solid
margarine, baked goods, deep fried
19.amino acids: building blocks of proteins
20.excess protein storage: excess cannot be stored
21.calories in a pound: 3500 calories per pound of body weight
