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NUT 10V EXAM QUESTIONS AND ANSWERS
Nutrients - Answers -The food you eat supplies you with the nutrients you need to renew your body. Nutrients provides energy, serves as building materials, and are involved in maintaining the whole renewal process 6 classes of nutrients - Answers -protein, carbs, fats, minerals, and water protein, carbs, and fats are energy nutrients. we have over 50 different nutrients in our body Body composition - Answers -55-60% water, 15-25% body fat, 18-20% protein, 4-5% minerals, and less than one percent carbs and vitamins Men v Women, body fat and water content - Answers -Men have more lean mass (more protein) and more water content so they have a lower body fat content, women have higher fat and lower body water content -inverse relationship between body fat and water content Essential nutrients - Answers -nutrients the body cannot make (ex: calcium), or we cannot make them at a sufficient enough rate (ex: naicin). This is why we need to obtain them from the foods we eat. 3 basic functions of nutrients - Answers -energy, structure, and regulation What element do all 3 energy nutrients have? - Answers -Carbon! held together by chemical bonds that have potential and kinetic energy that is released to provide us energy and are calculated through calories Nutrients regulate body temperature - Answers -protein plays a role in fluid balance. As we lose water through sweat, we have regulatory nutrients such as protein that come in and help bring body fluid balance back to normal. Protein serves as a chemical catalyst and is involved in all 3 functions! RDA - Answers -Recommended dietary allowance- the amount of nutrients that will prevent deficiencies DRI - Answers -daily reference intake, used to promote optimal health intake and prevent chronic diseases, and are used to set RDA and extracted from RDA to calculate Daily Value. Adequate intake - Answers -normal intake level where there is little risk of overdoes True or False: Health professionals use standards called the Dietary Reference Intakes (DRIs) when establishing nutrient intakes for planning and assessing the diets of sick individuals. - Answers -FALSE, cannot be used for sick individuals
Scury - Answers -Vitamin C deficiency How is RDA set? - Answers -- determined for a variety of essential nutrients. It is set for different age groups, sex, and physiological state. -Designed to be averaged over several different days. Adjustments made for diet, quality, bioavailability, and food preparation. It is designed to be a value that meets the needs for the entire population (97%) We don't take into account injury and illness when determining the RDA. The Recommended Dietary Allowance (RDA) is the amount of a nutrient considered adequate to meet the needs of nearly all ____________ people in the population. The RDA _________ a minimum and is not an average need, but instead is a generous value. - Answers -healthy, is not! Daily Value - Answers -a standard that is used for food labels for the typical consumer and compare what is in a food to what is that standard. Represents one size fits all for package comparisons, and is a version of rda Digestion - Answers -the process by which food is broken down into a form that can be absorbed in the intestines Parts of digestion - Answers -mouth, esophagus, gallbladder, stomach, small and large intestines 1st phase of digestion - Answers -physical digestion physical digestion - Answers -moving and grinding of food, involves chewing in mouth, mixing with saliva, esophagus forces food down, stomach blends food into pieces, Chemical digestion - Answers -second phase, enzyme breakdown- involves stomach, gallbladder, & pancreas. Pancreas - Answers -Makes digestive enzymes for proteins, carbs, and fats. Is everything digested when we eat? - Answers -No, those that are not digested go into the stool absorption - Answers -the process of moving nutrients into the body or bloodstream, and the primary site of absorption is the small intestine. The surface of the small intestine is designed for maximum surface area through tiny folds, called - Answers -Villi and microvilli, when we lose nutrients the surface area goes down
EAA (essential amino acids) - Answers -9 out of 20 are essential and need to be in the diet. Protein is dietarily essential because we need nitrogen and 9 out of 20 amino acids. NEAA (non essential amino acid) - Answers -11 out of 20 can be made from other items in the diet and a source of nitrogen. Proteins main functions - Answers -structure, regulation, energy Protein structure - Answers -bone, connective tissue: collagen Collagen: 25 percent of your body weight is collagen โ
of your body weight is protein Protein as energy - Answers -energy is released from chemical bonds, there is no storage of protein--> it is a functional tissue Fluid balance (regulation) - Answers -regulation is due to special proteins made by the liver. They help prevent edema: when the fluid balance is off! without fluid balance proteins, the water wouldn't know where to go, causing retention of fluid. The fluid then leaves the inside of the cells to go to the extracellular space, which leads to swollen appearance, causing the condition of edema. End product of digestion - Answers -amino acids! The process of protein digestion leads to protein being broken down into individual amino acids and absorbed as essential and non essential amino acids. -intestinal track renews itself every 5 days Why is important to consume proteins - Answers -Supply nitrogen to be used to build NEAA To replenish body proteins To supply the 9 EAAs since these are not made by the body and are required from dietary proteins Protein turnover - Answers -process by which protein is made and is constantly broken back down/ recycled amino acids. EXISTS IN ALL THE CELLS OF THE BODY Benefits of protein turnover - Answers -Allows cells to adapt to changing situations, heal injuries Not always efficient since some get used as a fuel source or a bone marrow transplant Renew and refresh body Fast protein turnover - Answers -intestine, immune system, white blood cells (most affected by protein deficiency Medium protein turnover - Answers -muscle, skin, red blood cells
Slow protein turnover - Answers -Brain, central nervous system (least affected by protein deficiency) Dead end proteins - Answers -once excreted from the body they are gone ex: nails, skin, hair. These represent a loss of nitrogens and amino acids that need to be. The higher your protein intake is, the more nitrogen you will see. what about excess dietary proteins? - Answers -Excess dietary proteins/ Carbon groups are sent to the muscle and use it as fuel or convert it to fat and store it in fat cells. You just finished a workout at the gym and ate a couple of eggs washed down with a chocolate soy protein drink. - Answers -The dietary protein replenishes BODY proteins first, the nitrogen in excess dietary protein is exreted in urine. quality of a protein - Answers -amount of EAA in a protein) , used to prevent protein deficiency. Consequences of low protein diet in - Answers -early dev: growth is due to increase in cells โ very vulnerable to protein deficiencies Later development: growth is due to increase in cell size Consequences in early stages - Answers -Mental retardation Stunting of growth During all stages of life: edema (fluid balance disrupted) Intestinal problems , distended abdomen (fatty liver) Infections (red blood cells are not made) HIGH TURNOVER PROTEINS AFFECTED MOST DRAMATICALLY! Kwashikor - Answers -describes what happens to a newborn child after birth when they are very swollen and has edema. occurs when someone is not getting enough protein in their diet. This condition is usually seen in first-born children in underdeveloped countries after they are weaned from their mother's breast milk and given poor sources of protein, such as root vegetables. Why do we need protein in our diet? - Answers -for 9 EAA and a source of nitrogen Steps to calculate protein RDA - Answers -Calculate a minimum Adjust for population variability Adjust for diet quality -estimating nitrogen loss is the best way to estimate protein needs Perfect protein - Answers -has 9 EAA exactly proportional to the need they are losing Egg and breast milk
calories - Answers -the energy basis of nutrition. 1 calorie is the amount of heat needed to raise 1 liter of water to 1 degree Celsius. energy - Answers -the ability to do work food nutrients - Answers -protein, carbs, and fat (connected to one another by bonds, all have carbon and stored potential energy) Lavosier - Answers -made a comparison between fire and a living animal. We breathe in oxygen, burn the food, and release the energy as heat and give off the carbon as carbon dioxide. Lit a piece of bread on fire โ equal process to someone eating food. You can figure the energy value of food by burning that piece of food. bomb calorimeter - Answers -used to calculate the number of calories in foods. The total or maximum number of calories in foods represents the potential energy physiological fuel value - Answers -The amount of energy listed on the food label that represents what your body gets when you eat a food item. The amount we keep. 9kcal/g for fat, 4kcal/g for protein and carbs. How many calories are in food - Answers -Find the amount of carbs, fat, and protein and multiply it by the respective physiological fuel values to get the Kcal measurements. -Water, cholesterol, vitamins, fiber, and minerals all have ZERO calories How to know what percent is coming from fat? - Answers -take fat calories/total calories and multiply by 100 -calories in meal are additive. Components of energy requirement - Answers -1. BMR, 2. Activity, 3. Thermic effect of food (growth only in childrne) bmr - Answers -basal metabolic rate, heat/energy needed to keep basic body functions going such as heart and lung function, or liver doing its duties. (Biggest part of energy requirement) Measure at rest, fasted 12 hours, 24 hrs without exercise, room is neutral room temperature. activity - Answers -the energy needed to perform any activity above the BMR is (sitting, walking, running) Always less than or equal to BMR! TEF - Answers -Amount of energy you need to digest or assimilate food.
Growth - Answers -only for younger children. The amount of energy needed to support the cost of building new tissue and the material that makes up tissue (i.e. muscle and bone) 1 lb of fat = _____ calories - Answers - calculating bmr - Answers -men= 1 kcal, women= 0.9 kcal x weight in kg x 24 hrs/day Different numbers bc men have more lean mass BMR is usually around 1000-2000 calories. factors that change bmr - Answers -As you Age, BMR decreases, usually loss of 2-3% every 10 years after age 20 Fasting decreases BMR by 10-20% Exercise: increases BMR (variable effect) The number of calories you burn depends on the type of activity you are doing - Answers -sedentary: 30% sleeping light: 50% walking moderate: 70% weight lifting heavy: 100% running calculate TEF - Answers -TEF usually falls in 50-200 calories a day Calculate: 5% of (BMR + activity) how to find energy requirement - Answers -Start w finding BMR Calculate activity %(BMR) TEF = .05(BMR + activity) Total energy requirement = BMR + Activity + TEF how to calculate energy intake - Answers -Calculate BMR Calculate activity Calculate Gain (add the gain) TEF= .05(BMR + Activity + Gain) Add all to get total energy intake carbohydrates - Answers -is hydrated carbon, it represents the sun's energy trapped in carbon with water Structure, energy, and regulation. It is a energy nutrient and we get half of out energy from carbon 3 levels of carb structure - Answers -monosaccharide, disaccharide, polysaccharide basic unit of carbohydrate - Answers -The basic unit of all carbohydrate is a monosaccharide that contains potential energy which comes from the sun.
functions of water insoluable fiber - Answers -lowers risk of colon cancer, lower chance of hemorrhoids and constipation, lowers chance of diverticula, water soluable fiber - Answers -fruits, oats, beans! Gums, pectins Stomach filling, maintains better blood glucose control, role in weight loss and weight control, lowers risk of cardiovascular disease Helps lower blood cholesterol, helps lower heart disease RDA of fiber - Answers -RDA of fiber: women= 20g per day, 38g for men DV of fiber - Answers -25 g using carbs for energy - Answers -monosaccharides are converted into glucose Glucose (6 carbon sugar) travels to muscle cells through insulin which is released in response to you eating carbs. type 1 diabetes - Answers -glucose accumulates outside the cell, needs insulin replacement type 2 diabetes - Answers -most popular form, insulin resistance, receptor isn't working because glucose cannot get in. Higher blood sugar level Glucose goes crazy and damages blood vessels, loss of eyesights, cardiovascular disease, poor circulation, infection glycogen is the... - Answers -storage form of carbs, basic unit is glucose, Carbs are stored as glycogen stored in liver and muscle, liver glycogen used in brain end prodcut of carb energy metabolism - Answers -Aerobic- Make C2 units, potential energy in c2 units, end product of carbohydrate energy metabolism is ENERGY (4cal/g), H2O, AND CO carbs in excess - Answers -ccurs primarily in liver, glucose is converted and stored in fat When glycogen stores in the muscle and liver are full, excess carbohydrate is converted to and stored as FAT glycogen runs out - Answers -asting, high protein high fat no carb diet, type 1 diabetic not taking insulin We have to make our own glycogen because our brain needs it, signal goes out to breakdown body proteins to create amino acids. Nitrogen is take on the amino acid and you are left with the r groups and amino acids. We can make glucose which is assembled in the liver and go out ot the brain Your body first uses glycogen stores for energy, then when that runs out we make our own glucose from amino acids resulting nitrogen is excreted in urine and there is more nitrogen in urine
weight loss - Answers -low carb diet, low fiber, vitamins, minerals, you lose weight but this will shift in energy use, you lose lean protein mass, constipation, bad breath, initial loss is water not fat DV OF carbs - Answers -300 g added sugar - Answers -less than 50g should be eaten gluten - Answers -a protein, found in grains, holds food together, Celiac disease By Products cause irritation in intestinal wall, weak gut, joint discomfort Most of the enzymes responsible for the digestion of the energy nutrients come from the
- Answers -pancreas What are three factors that are taken into consideration when establishing the RDA? - Answers -bioavailability, diet quality, losses due to food preparation What are the basic functions of nutrients? - Answers -structure, regulation, and energy typically females have a ___ percentage of water in their bodies than males because females have a ______ percentage of fat in their bodies, as compared to males - Answers -lower, higher true or false: most of the body's water exists in the extracellular fluid compartments - Answers -false; most of the body's water (2/3) exists inside cell What are essential nutrients? - Answers -nutrients that are required in the diet, nutrients that cannot be made by the body, nutrients that cannot be made at a rate sufficient to meet needs anything that is not digested or absorbed by the body, such as a paper clip, appears in the - Answers -stool true or false: the RDA is designed to be averaged over several days - Answers -true ____ is the maintenance of relatively constant internal conditions such as body temperatures and blood sugar levels, through the efforts and control of many systems in the body - Answers -homeostasis the surface of the small intestine is designed for maximum surface area through tiny folds and hair-like projections called - Answers -microvilli and villi Which of the following is true about protein structure? - Answers -the R-group determines how the protein folds, thus creating its structures; the sequence of amino acids in the R-group determines how the protein is shaped; the structure of the protein determines its function
