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HECO 1322
TEST#1 STUDY GUIDE
CH 1/2/3
CH 1
Food choices – factors affecting: Habit: what we are most use to. Preference: our favorite
Ethnic Heritage: difference backgrounds have their own tradition. Occupation: The kinds
of restaurants available Age: Links between, take preference and food choices are less
direct than in children. Emotional state: to relieve boredom, depression, or provide
comfort. Convenience: You may not have time or the skills to prepare a meal. Medical
conditions: Being a diabetic or of another disease you maybe limited to the foods you can
eat
Nutrients: Substances obtained from food and used in the body to provide energy and
structural materials and to serve as regulating agents to promote growth, maintenance,
and repair.
Organic vs. inorganic: Carbs, Fat, Protein, Vitamins are organic or literally alive,
contain carbon which if found in all living thing. Mineral & water are inorganic they
facilitate the release of energy from the 3 energy yielding nutrients.
Energy yielding: Carbs, Fat, Protein continually replenish the energy you spend daily.
Which preferred by body? which used if body forced to? Carbs/Fats meet most of the
body’s energy needs; proteins make contribution when fuel is unavailable.
Essential vs. non-essential: Essential- nutrients a person must obtain from food because
the body can’t make them for itself in sufficient quantities to meet physiological needs.
Non-essential- energy in the body(phytochemicals)
Alcohol – a nutrient? Why?/Why not? kCals per gram? Can be excess kcals be stored as
fat? Alcohol is not a nutrient, it doesn’t give you any nutrients to help replenish or growth
in the body, 7 kcal per gram, yes.
Functional Foods: Veggies, Fruits, Grains- Provide health benefits beyond basic nutrition
by altering 1 or more physiological process.
kCalorie – what is
1 g carbohydrate = ___4___kcals
1 g fat = ___9____kcals
DRI – what are/used for? A set of values for the dietary nutrient intakes of healthy people
in US/CA. These values are used for planning and assessing diets
RDA – what is/used for? A set of values reflecting the average daily amounts of nutrients
considered adequate to meet the known nutrient needs partically all healthy people in a
particular life stage and gender group. (set goals for individuals)
EAR – what is/used for? The average daily nutrient intake levels estimated to meet the
requirement of ½ of the healthy individuals in a given age/gender. Used in nutrition
research & policy making & the basis on which the RDA values are set.
UL – what is/used for? Limits of intake for nutrients posing a hazard when consumed in
excess and keeps nutrients below the amounts that increase risk of toxicity.
AMDR – what is?/AMDR for Carbs/Protein/Fat: Ranges of intakes for the energy-
yeilding nutrient to provide adequate energy and nutrients. 45-65% Carb 20-35% Fat 10-
35% protein.
Healthy People Report – what is? Revised how often? Sets goals for improving the
nation’s health, to help all ages to increase life expectancy, improve quality of life.
Eliminate disparities in health that occur by age, gender, race, income, ECT. Revised
every 10 years.
Nutrition Surveys – used for…newest government survey? To learn which foods people
are eating and which supplements they are taking to assess people’s nutritional health and
to determine people knowledge, attitudes and behavior about nutrition and how these
relate to health. New survey is called what we eat in America (NHANES)
6 diet ideals – ABCDMV A/Adequacy- characteristic of a diet that provides all the
essential nutrients, fiber, and energy necessary to maintain health and body weight.
B/Balance- The dietary characteristic of providing foods of a number of types in
proportion to each other, such that foods rich in some nutrients don’t crowd out foods that
are rich in other nutrients. C/Kcalorie Control-management of food energy intake.
M/Moderation- providing enough, but not too much of a substance. V/Variety (dietary)-
eating a wide selection of foods within and among the major food groups.
Dietary Guidelines for Americans- Point the way toward better health. Guidelines on
what an individual should eat to stay healthy also includes fitness guidelines.
Nutrient density? A measure of the nutrients a food provides relative to the energy it
provides. The more nutrients and the fewer kcalories, the higher the nutrient density.
Energy density- a measure of the energy a food provides relative to the amount of food
kcal per gram. Ex. Fat has more kcal per gram than protein.
USDA Food Guide – what is/includes groups/how used- help people achieve the goals set
forth by the (DGFA) provides a food group plan for ensuring dietary adequacy that
assigns foods to 5 major groups.(grains, veggies, fruits, milk, meat) (oil)
Discretionary calories – what are? The kcal remaining in a person energy allowance after
consuming enough nutrients dense foods to meet all nutrient needs for a day.
Food labels – guidelines designed for use on- help people select certain foods based on
what the contain. (fats, trans fat, cholesterol, sodium ECT.)
Foods that do not require label- Plain coffee, tea, spices, and other foods contributing
too few nutrients. Foods produced by small businesses packages w/fewer than 12 sq.in. of
surface area, those prepared and sold in the same establishment as long as the foods do
not make nutrients or health claims.
Which minerals must be included? List of all ingredients on the label in descending order
of predominance by weight. Vitamin A, B, iron, calcium
Daily Values – what are? designed by? for? Reference values developed by the FDA for
use on food labels. To help consumers evaluate the information found on labels.
Health claims- statements that characterize the relationship between a nutrient and other
substance in food and a disease or health-related condition.
"A", "B", "C" Lists-A/High- significant scientific agreements. These health claims do not
require disclaimers. B/Moderate- evidence is supportive but no conclusive. “Although
there is scientific evidence supporting this claim, the evidence is not conclusive”. C/Low-
evidence is limited and not conclusive.
Food safety – why important- Some people have died from borne illnesses which could
have been prevented if food safety was better assessed.
Food borne illnesses - affect how many? some examples...- 76 million become ill about
5,000 of them die. Ex. is lethal for people who are ill or malnourished have compromised
immature system, a pregnant, very old, very young, work in health care facility ect.
RD – qualifications-a nutrition professional with advance degrees (M.S., Ph.D.) Has been
accredited by the American dietetic association. Must have served in an approved
internship or coordinated program and pass the association registration examination.
CH 2
Digestive tract - also called? / begins where? ends where? Trace path of food-mouth,
upper esophagus spincter, esophagus, lower esophageal sphincter, stomach, pyloric
sphincter, duodenum, iieocecal valve, large intestine, rectum, and anus
Epiglottis – where located/function-a cartilage structure in the throat that prevents fluid or
food from entering the trachea when a person swallows.
Chyme- the semi liquid mass of partly digested food expelled by the stomach into the
duodenum.
Stomach – major digestive work? Which nutrient? In the stomach is where the initial
breakdown of proteins begins.
Mucus – produced where? function? Produced in the stomach, it’s a thick, slimy, white
polysaccharide that coast and protects the stomach lining.
Villi- finger like projections for the folds of the small intestine.
Microvilli- Tiny, hair like projections on each cell of every villis that can trap nutrient
particles and transport then into cell.
Pancreas – function in digestion- contribute additional digestive juices through the duct
leading into the duodenum. Produces the most important enzymes that helps neutralize
chime and helps the breakdown of proteins, fats, and starch.
pH of chyme after secretions from pancreas? PH 2
Bile – function? Bile is stored in the gallbladder. It’s an emulsifier that prepares fats
and oils for digestion. (made by the liver, stored in the gallbladder, and released into the
small intestine when needed)
Gall Bladder – function in digestion? Secretes? Secretes stored bile acts like a storage
tank for bile.
Saliva contains which? Function? What happens when reaches stomach? Contains
salivary amylase, which is the initial breakdown of carbohydrates. Salivary amylase is
digested when it reaches the stomach, its being absorbed and recycled into other body
proteins.
Digestive juices from which organs? Come from the liver, stomach, small intestine,
pancreas, salivary glands
Which of the 6 nutrients have to be broken down for absorption? Carbs, fat, protein.
Colon – function? Anatomy? Retrieves what materials for reuse? Absorption of water and
minerals and the formation & elimination of feces.
Bacteria in GI tract – functions? Protect people form infection, bacteria that produce a
variety of vitamins including biotin and vitamin k.
Rate of digestion – which nutrient slowest? Which fastest? It depends on the contents of
the meal on how fast or slow the digestion process takes. Simple carbs (sugar) fastest.
Fats are the slowest.
Fiber – function? Digested? Where? By what? Continues as a semi solid mass that
stimulates the muscles of the GI tract to keep the muscles strong. Fiber is not absorbed;
its undigested residues enter the colon and are excreted.
Benefits of… Fiber retained water keeping the stools soft and carries some bile acids,
sterols, and fat out of the body.
Absorption – where does most occur? How? Occurs in the small intestine. Intestinal
surface contains villi and mircovilli which absorbs the nutrients.
Transport of nutrients- once the nutrients have entered the bloodstream or lymphatic
system it may be transported to any part of the body.
Nutrients absorbed into blood…transported where first? Water soluble nutrient and fat
molecules first are released directly into the blood stream by the way of the capillaries.
Lipoproteins – Chylomicrons – what are? A cluster of lipids associated with proteins that
serve as a transport vehicle for lipids in the lymph and blood. Chylomicrions- the
lipoproteins that transport lipid from the intestinal cells into the body, the cells of the
body remove the lipids they need from chylomicrons leaving chylomicrion remants to be
picked up by the liver cells. (gets smaller and smaller)
VLDL cholesterol – what is – carries? Very low density lipoproteins the type of
lipoproteins made primarily by the liver cells to transport lipids to various tissues in the
body, Composed primarily of triglycerides.
LDL cholesterol – what is – carries? Link to heart disease? The type of lipoproteins
dervided from VLDL as cells remove triglycerides from them. LDL carries cholesterol &
triglycerides from the liver to cells of the body and is composed primarily of cholesterol.
Risk of hear disease
HDL cholesterol – what is – carries? Link to heart disease? The types of lipoproteins
that transport cholesterol back to the liver from peripheral cell; composed primarily of
protein. Low risk of heart disease.
Food poverty – what is? Hunger resulting from inadequate access to available food for
various reasons including, resources, political obstacles, social disruption, poor weather
conditions ect.
Food scarcity? – what is? Certain access to enough food for all people at all times to
sustain a healthy and active life.
Food assistance programs in U.S. – target? Aim to prevent or relieve malnutrition and
hunger ex. are wic, school lunch programs, foods stamps, meals on wheels.
CH 3
Monosaccharides – what are? Structure? Single sugar units, all 3 monosaccharides have
the # and kinds of atom but in different arrangements.
Fibers – benefits of/uses in industry? Can contribute some energy thicken jelly or keeps
salad dressing from separating.
Soluble-indigestible food components that readily dissolve in water and often impart
gummy or jell like characteristics to foods.
Insoluble-the though, fibrous structures of fruits, veggies, and grains. Do not dissolve in
water
Know examples of foods rich in Carbs- milk, beans, pure sugar, and rice.
Sugar and Behavior – does sugar cause bad behavior? Hyperactivity? It had not been
proven by scientist. Mainly different nutrient deficiencies adversely affect behavior.
Sugar and Dental caries? Is there a relationship? Problem foods? Sugar contributes to
dental caries. Any carbohydrate containing food, including bread, bananas, milk, can
support bacterial growth in the mouth.
Glucose – primary function/Another name for - (hospital) also called bloodsugar, glucose
is a monosaccharide, the sugar common to all disaccharides and polysaccharide.
Storage form in body? Stored where? The body can maintain blood glucose form
carbohydrates in blood.
Resistant starches – what are? digested? Starches that escape digestion and absorption in
the small intestine of healthy people.
Fructose – what is? Sources? Is the sweetest of all sugars. A monosaccharide, sometimes
known as fruit sugar.
Galactose– what is? A monosaccharide, part of the disaccharide lactose, known as milk
sugar.
Sucrose – what it? Sources? Other names for…a disaccharide composed of glucose and
fructose, commonly known as table sugar or cane sugar.
Maltose - – what is? Is a plant sugar, a discaccharide composed of two glucose units.
(malt sugar)
Sugar Alcohols? What are? Sugar like compounds. Like sugar, they are sweet but yield 2-
3 kcal per gram. Slightly less than sucrose. Sometimes called nutritive sweeteners.
Saccharine –a compound of phenylalanine and aspartic acid that tastes like the sugar
sucrose but is much sweeter. Children should monitor intake.
Aspartame – population which must monitor intake? A zero – kcal sweetener approved
by the FDA & CA also known as acesulfam K
Health benefits of carbohydrates... give you energy and contributes fewer k cal to the
body than do dietary fats. Should increase intakes of carbohydrates rich-foods for their
starch, fiber, and naturally occurring sugars.
Recommended daily % of kcals from Carbs? Grams per day? 45-65 % of energy intakes.
130 grams a day.
Fiber? Grams per day? Fiber rich foods tend to be low in fat and help with weight
management, protect against colon cancer, soften stools, and prevent constipation. 25-30
grams per day