Download Basic Nutrition and Diet Therapy Study Guide and more Exams Nutrition in PDF only on Docsity!
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1. what is dietetics?: science concerned with nutritional planning and preparation of foods
2. What is a Registered Dietitian?: A professionally trained and educated (person) in dietetics
3. What is nutrition?: Nourishment, the food we eat and how the body uses it
4. What are the signs of good nutrition?: Well developed body Good
muscle development Clear eyes Smooth skin Good posture Glossy hair Alert Ideal weight for body composition (ration of muscle mass to height) Positive outlook Resists infections Normal appetite Digestion & Elimination Extended years of normal functioning
5. What is metabolism?: The sum of all chemical changes that take place in the body by which it maintains itself and
produces energy for its functioning (products of the various reactions are called metabolites)
6. To sustain life, nutrients in food must perform what three basic functions?: -
Provide energy Build tissue Regulate metabolic processes
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7. What is the major function of protein?: To build tissue
8. In the functions of nutrients in food, what are the two energy sources?: Primary energy source
Secondary energy source
9. What nutrient in food does primary energy source consist of?: Carbohydrates
10. What nutrients in food does secondary energy source consist of?: Fats
Proteins
11. What is the Primary energy source of fuel for heat and energy in the body?-
: Carbohydrates
12. What is the primary energy source that maintains the body's back-up store of
quick energy?: Carbohydrates
13. What primary energy source should provide 45% to 65% of total kilocalories for
the body?: Carbohydrates
14. What is a secondary energy source that provides a SECONDARY (storage)
form of heat and energy?: Fats
15. What secondary energy source should provide no more than 20% to 35% of total
kilocalorie for the body?: Fats
16. What is a secondary energy source that it's primary function is tissue build- ing?:
Proteins
17. What secondary energy source should provide no more than 10% to 35% of total
kilocalories for the body?: Proteins
18. What is the secondary source of energy when supply from carbohydrates and
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29. What is Optimal Nutrition?: Receives and uses nutrients from a variety of food, in ideal amounts, resulting
in balanced nutrition; which over variations in health and disease and prides reserves for the body. (Basically a person is getting all of their nutrients)
30. What is malnutrition?: Receiving of less than the desired amounts of nutrients resulting in greater risk
for physical illness, limitations in physical work capacity, immune system function and mental activity. (malnutrition is either eating too little or too much of one or more nutrients)
31. What is undernutrition?: Occurs when nutritional reserves are depleted and nutrient and energy intake
is not suflcient to meet day to day needs or added metabolic stress. (occurs when nutrient intake does not meet nutritient needs--causing surplus stores to be used)
32. What is overnutrition?: Excess nutrient and energy intake that can cause harmful gross body weight
(consumption of more nutrients than the body needs--can cause toxicities and obesity)
33. Under nutrition and Over nutrition can also be another form of what?: Malnu-
trition
34. What is RDA?: Recommended Dietary Allowance (daily intake that meets needs of almost all healthy individ- uals)
35. What is EAR?: Estimated Average Requirement (daily intake that meets needs of half the individuals in a specific
group)
36. What is AI?: Adequate Intake (used when not enough evidence to establish RDA)
37. What is UL?: Tolerable Upper Intake Level (sets maximal intake unlikely to pose adverse health risks)
38. What is the body's primary energy source?: Carbohydrates
39. In a well balanced diet, carbohydrates should provide how much of the total
calories?: 45% to 65%
40. What are carbohydrates composed of?: Carbon, hydrogen, oxygen (CHO)
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41. What are carbohydrates classified according to?: Carbohydrates are classified according to the
number of sugar (saccharide) units that make up their structures.
42. what is monosacchride also known as and what do they include?: simple sugars and
glucose, galactose, fructose (one sugar unit)
43. What is disaccharide also known as and what do they include?: Simple sugars and
maltose, sucrose, lactose (two sugar units)
7 / 17 fasting periods (sleep)
58. What does glycogen help protect cells from?: Protects cells from depressed metabolism function
and injury
59. What is cellulose?: Fiber
60. What type of carbohydrate is cellulose?: Complex (polysaccharides)
61. What are the three types of Dietary Fiber (complex carbohydrates;polysac-
charides)?: Cellulose Noncellulose Lignin
62. What does cellulose provide?: Proves bulk
63. Cellulose is the chief framework of what?: Plants
64. What is the main source of cellulose?: Stems and leaves of vegetables and the covering of seeds and
grains
65. What type of carbohydrate is non-cellulose?: Complex (polysaccharides)
66. What is non-cellulose?: Fiber
67. What does non-cellulose do?: Absorbs water and swells to a larger bulk
68. What are the main sources of non-cellulose?: Hemicellulose, pectins, gums, mucilages and algal
69. What type of carbohydrate is lignin?: Complex (polysaccharide)
70. What is lignin?: Non-carbohydrate dietary fiber
71. What does lignin allow for?: For stem strength
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72. What does lignin form?: The woody part of certain plants
73. What does lignin bind?: Choleterol and carcinogens
74. What does lignin combine with and prevents?: Combines with bile acid and cholesterol to prevent
absorption in the intestines
75. What is lignin also known as?: An antioxidant
76. What is the recommended daily intake of fiber for men 50 and younger?: 38 g/day
77. What is the recommended daily intake of fiber for women?: 25 g/day
78. How should you increase your fiber intake?: Gradually
79. What are the best sources to get fiber?: Whole grains
Legumes Vegetables Fruits with as much skin remaining as possible
80. What are the 7 benefits of fiber?: Decreases blood cholesterol
Promotes normal bowel function Prevents constipation Increases satiety to decrease obesity Protects against colon cancer Slows glucose absorption decreasing glucose spikes and insulin production Prevents and helps manage diverticulosis
81. What are alternate sweeteners and why are they used?: Other sweeteners and are often
used as a sugar replacement (sugar alcohols contribute to total caloric intake)
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94. Fats is the bodies what fuel source?: Secondary
95. What are saturated fats?: Fats that are solid at room temperature
96. Where do you get saturated fats from?: Animals
Coconut oil Palm oil
97. What are 3 characteristics of saturated fats?: It is heavier, denser and more solid
98. Saturated fat is mostly of what origin?: Animal
99. What is also a saturated fat but is not from animal?: Coconut oil
palm oil
100. What is unsaturated fat?: Liquid oil
101. What is unsaturated fat origin?: Plant source
102. What are examples of Unsaturated fat that is a Monosaturated?: Olives, olive oil
Peanuts, peanut oil Canola oil. Etc
103. What are examples of unsaturated fat that is Polysaturated?: Vegetable oils
Safflower Cottonseed Soybean
104. What are the 5 benefits of essential fatty acids?: Tissue strength
Cholesterol metabolism (makes it burn faster) Muscle tone Blood clotting
11 / 17 Heart action
105. What is an essential nutrient?: a substance that an animal requires in the diet but cannot make.
106. What are the 2 reasons that makes an nutrient essential?: A nutrient is essential if its It's
absence causes diseases If the body cannot manufacture it
107. How do we obtain essential nutrients?: We have to eat (consume) it
108. What are essential fatty acids?: Linoleic = omega-
Linolenic = omega-
109. What are Linoleic fatty acids and their source?: 1. Omega- 6
- Sources include vegetable oils, such as sunflower and safflower
110. What are Linolenic fatty acids and their sources?: Omega-
Soybean, canola, flaxseed oil
111. What are lipoproteins?: Combination of fat and proteins
112. How is fat absorbed?: Fat is absorbed by way of the lymphatic system and carried through the blood stream by
way of lipoproteins
113. What determines the density of lipoproteins?: The high the protein load the higher the density
(HDL)
The lower the protein load the lower the density (LDL)
114. What is HDL?: High density lipoprotein (good cholesterol)
115. What is LDL?: Low density lipoprotein (bad cholesterol)
116. What does HDL do?: Carries free cholesterol from body tissue to the liver for breakdown
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129. What is hydrogenated fat?: Unsaturated fat oils turned into a solid
130. What is an example of hydrogenated fat?: Margarine
131. What are trans fatty acid products?: They can be the product of partially hydrogenated fat
132. What risks are associated with trans fatty acids?: Heart disease
133. Fat digestion occurs in what 4 body structures?: Mouth
Stomach Small intestine Pancreas
134. During fat digestion what does the mouth do?: Mastication (chewing)
Lingual Lipase (spit)
135. During fat digestion what does the stomach do?: HCl stops the action of lingual lipase Food
mass becomes thick/creamy (chyme)
136. During fat digestion what does the small intestine do?: Bile, that is produced in the liver and
stored in the gallbladder emulsifies fat
137. During fat digestion what does the pancreas do?: Pancreatic lipase
138. What are the 3 dietary recommendations for reducing fat in your body?: De- crease fat
(20 -35% total kcal) Decrease saturated fat (no more than 10% kcal) Decrease cholesterol (no more than 300 mg/day)
139. What is the dietary recommendation for saturated fat?: 10% of total kcal
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140. What is the dietary recommendation for fat?: 20% - 35% of total kcals
141. What are the 4 things you can do to achieve the dietary recommendations for
fats?: Eat Lean meats Eat poultry and seafood Remove skin and trim the fat from meats Eat only 2-3 eggs per week and cook with no added fat
142. What are proteins?: Tissue building
143. What are amino acids?: Amino acids are the building blocks of proteins
144. What does amino refer too?: C (carbon) H (hydrogen) O (oxygen) N (nitrogen)
Amino refers to compounds that contain nitrogen
145. Amino acids are classified as what?: Indispensable
Dispensable Composition
146. Indispensable amino acids: Essential amino acids that we cannot live without (must obtain from the diet, body
does not manufacture)
147. How many indispensable amino acids are there?: 9
148. Dispensable amino acids: Body can manufacture from indispensable
149. How many dispensable amino acids are there?: 11
150. composition of amino acid: Composed fo carbon, hydrogen, oxygen and nitrogen
151. What are the 2 types of proteins?: Complete and incomplete
152. What is a complete protein?: A complete protein contains all 9 indispensable amino acids
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165. complete protein sources: Animal foods, fish, eggs, soy
166. Incomplete protein sources: Plant food except for soy
167. What are the 4 types of vegetarian diets?: Lacto-Ovo
Lacto Ovo Vegans
168. What does a lacto ovo vegetarian eat?: Eat plant foods, eggs, and dairy
169. What does a lacto vegetarian eat?: Eat plant foods and dairy
170. What does a ovo vegetarian eat?: Eat plant foods and eggs
171. What does a vegan eat?: Eat only plant foods
172. What is an important note that vegetarians must do to ensure they are getting
proper amounts of proteins?: Need to ensure eating the proper compliment of plant foods to obtain proper amounts of complete proteins
173. Excess intake of kcalories beyond the body's energy need are stored as
what?: Fat
174. What are the 3 factors that influence the body's requirement for proteins?-
: Tissue growth The quality of dietary protein (lean) The additional needs that result from illness or disease
175. 2 conditions that can result from dietary deficiencies of protein?: Kwashiorkor
Marasmus
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176. Kwashiorkor: Protein deficiency more common in children 19-24 months who are rapidly weaved Their
diet lacks protein and results in a bloated abdomen, edema, and fatty liver
177. Marasmus: These individuals have an emaciated appearance, with little or no body fat Protein
deficiency related to starvation
178. Protein digestion occurs in what 4 parts of the body?: Mouth
Stomach Small intestine Pancreas
179. During protein digestion the mouth does what?: Mastication (chewing)
NO ENZYME BREAKDOWN IN THE MOUTH
180. During protein digestion the stomach does what?: HCL which makes protein ready for
breakdown and activates PEPSIN (Pepsin splits protein bonds) RENNIN only in infancy and childhood (aids in infants digestion of milk)
181. During protein digestion the small intestine and pancreas excretes what
enzymes?: Trypsin Chymotrypsin Carboxypeptidase
182. My Plate: Current recommended food guidelines by the USDA.
