Nutr3334 Study guides, Class notes & Summaries

1.Name 8 reasons why people choose the foods, which is most common? TASTE(most common) social motives, habit, ethnicity or tradition, social interactions, availability/economy, positive and negative association, emotions, values, and nutrition 2. What are the 3 MACROnutrients? Carbs, proteins, and lipids 3. What are the 3 MICROnutrients? Water, minerals, and vitamins 4. What are the energy yielding nutrients? Carbs 1g of Carb= 4 calories Proteins 1g of Protein= 4 calories Fat 1g of Fat= 9 calori...

1. What are the diet planning principles? Adequacy: your diet is sufficient, it has enough calories Balance: having enough without having too much, balance between carbs proteins and fats Calorie Control: “energy control” are you enough calories/getting them from high energy density foods. How many calories you eat and the right amount Nutrient Density: Foods that have a lot of nutrients in them without a lot of calories Moderation: Not eating too much of something all the time or everyday. ...

1. Define: Bioavailability: The rate at and the extent to which a nutrient is absorbed and used. Quantity provided by food Precursors: Substances that precede others; with regard to vitamins, compounds that can be converted into active vitamins, also known as Provitamins Neural Tube Defects: Malformations of the brain, spinal cord, or both during embryonic development that often result in lifelong disability or death Rickets: The vitamin D- deficiency disease in children characterized by inade...

1. Which element is in proteins but not carbs or fat ? Nitrogen 2. What are essential, nonessential, and conditionally essential amino acids? Essential: acids that the body CANNOT synthesize ( 9 of them) Nonessential: acids that the body CAN synthesize Conditionally Essential: Normally essential but must supplied by diet in special circumstances 3. What is denaturation? Protein changes shape (cooking an egg) 4. How are proteins best absorbed? Through whole foods

1. What are the three monosaccharide’s? Glucose, Fructose, Galactose 2. What are the three disaccharides? Maltose Glucose Glucose Sucrose Glucose Fructose Lactose Glucose Galactose 3. What is hydrolysis? The breaking of carbs, splitting molecules apart 4. What is condensation? The joining of carbs, joining molecules together 5. What are soluble fibers? Fibers that break down and form a gel

⦁ 1. Define: ⦁ Hunger: The painful sensation caused by lack of food that initiates food-seeking behavior ⦁ Satiety: The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal. It is what determines how much time passes between meals ⦁ Appetite: The integrated response to the sight, smell, thought, or taste of food that initiates or delays eating ⦁ BMI: The relative weight to height ⦁ Pounds/inches (squared) x 703 ⦁ Basal Metabolic Rat...

1. What is alcohol dehydrogenase? An enzyme active in the stomach and the liver that converts ethanol to acetaldehyde 2. What are the stages of liver deterioration in heavy drinkers? Fatty liver interferes with nutrients and oxygen Fibrosis is when some liver cells can regenerate with proper nutrition Cirrhosis when the cells are almost irreversible 3. What are examples of anabolic and catabolic reactions? Anabolic reactions are small molecules that become larger ones (requires energy) Catabo...

1. What are lipids that are liquid at room temperature called? Oils 2. What are lipids that are solid at room temperature called? Fats 3. What is the structure of a triglyceride? Lipids composed of three fatty acids attached to a glycerol 4. What are phospholipids soluble in? Both water and fat 5. Name good sources of the following Omega 3 Fats: fats, flax seed oil Omega 6 Fats: cottonseed oils, soybean oil Polyunsaturated Fats: vegetable Monounsatured Fats: olive oil/canola oil Saturated Fat...

1. What is the anatomy of the digestive tract? Mouth – Esophagus – Stomach – Small Intestine – Large Intestine – Rectum – Anus Mouth= chewing and swallowing w/ little digestion Stomach = collecting and churning w/ some digestion Small Intestine = digesting and absorbing Large Intestine = absorbing and eliminating 2. What is peristalsis? The involuntary constriction and relaxation of the muscles of the intestine or another canal, creating wavelike movements that push the contents of ...