Nutrition Midterm Exam Notes for Chapters 1-7, Exams of Nutrition

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1. Nutrition Midterm Chapters 1-7 Exam Latest Update 2024-

2025(solved)

2. Definition of Nutrition - ANS - the scientific study of food and how it nourishes the body and influences our health.
3. What is healthy People 2020? - ANS National health promotion and disease prevention plan. Developed under the direction of the Department of Health and Human Services.
4. What are Macronutrients? - ANS Nutrients the body requires--proteins, fats, and carbohydrates. (Calories)
5. What are Micronutrients? - ANS Vitamins and minerals--nutrients needed in varying amounts in the body, no caloric, assisting with many metabolic functions in the body. (Catalysts, co-enzymes)
6. Carbohydrate - ANS - primary source of energy for our body, stored as glycogen-muscle and liver, non-digestible fiber assists with peristalsis and elimination.
7. Proteins - ANS (are made up of amino acids - which contain Nitrogen) building blocks of the body - contributing to cell growth, repair, and maintenance, proteins act as enzymes and hormones which regulate the metabolism. Assist in fluid and electrolyte balance and acid-base balance. Proteins can serve as an energy source if needed, but this seldom occurs in healthy people.
8. Lipids/fats - ANS - Provide energy, fuel the body for physical activity, Fats supply Essential Fatty Acids, Fat enables the transport of Fat soluble vitamins, and fats also provide protection and insulation for organs. Fats also contribute to flavor and texture of food and provide satiety when eating foods.
9. List the fat and water soluble vitamins. - ANS A, D, E, K and water soluble---C and B vitamins
10. RDA - ANS RDA- Recommended Dietary Allowance (This is used the most)
11. EAR - ANS Estimated Average requirement,
12. UL - ANS Tolerable Upper Intake Level
13. AI - ANS Adequate Intake.
14. What is the scientific method? - ANS observation, develop hypothesis, design experiment, collect and analyze.
15. What does the CDC-Centers for disease Control and Prevention do? - ANS The leading federal agency that protects human health and safety...
16. What does the Academy of Nutrition and Dietetics do? - ANS largest group of Nutritionists promoting healthy food and eating.
17. What does the National Institutes of Health (NIH) do? - ANS Medical research
18. What is wellness - ANS Multidimensional process including physical, emotional, and spiritual health?
19. malnutrition - ANS - nutritional status that is out of balance--not getting enough nutrients or getting too many nutrients over a significant period of time.
20. Under nutrition - ANS -- too little nutrients or calories over a specific time period causing weight loss or nutritional deficiency.
21. Starvation - ANS --A lengthy period of time when the body is not given essential nutrients, causing a breakdown of body tissues. Long term starvation can result in death.
22. Over nutrition - ANS ---A situation in which too much energy or too much of a given nutrient is consumed over time, causing conditions such as obesity, heart disease, or nutrient-toxicity symptoms.

23. What is a healthy diet - ANS Balance - combinations of foods providing proper proportions of nutrients, variety - this increases the chance of obtaining all the necessary nutrients, adequate -provides all the necessary nutrients required, and moderation - not too much food or fluid.
24. What is required on Food Labels - ANS 1? A statement of identity. 2. The net contents of package 3. The name and address of the food manufacturer, packer, or distributor. 4. Ingredient list. 5. Nutrition Information.
25. Which government agency is responsible for regulating food labeling - ANS FDA food and Drug Administration
26. The Nutrition Labeling and Education Act specify which foods require a food label. - ANS
27. What are the Dietary Guidelines for Americans - ANS Dietary Guidelines are a set of principles developed by the USDA and USDHHS to assist Americans in designing a healthful lifestyle. p 51
28. What does Nutrient Dense mean - ANS Foods that provide the highest level of nutrients for the least amount of energy Calories?
29. What is My Plate - ANS USDA food patterns visual presentation?
30. What % of people in the US are obese - ANS Greater than 36%.
31. What is hunger, appetite - ANS Appetite is a psychological desire to consume a specific food (internal). Hunger is a physiological drive to consume food (external).
32. What controls appetite and hunger - ANS hypothalamus, a region in the brain where hunger and thirst are regulated. Since appetite is external a variety of smells, visual or hearing experiences can affect it.
33. What parts of the body are involved in ingestion, digestion, absorption and elimination - ANS the GI system works by Peristalsis movement-rhythmic contractions responsible for propelling food through the digestive tract starting with the Mouth, esophagus, stomach, small intestine, and large intestine.
34. Hydrolysis - ANS is the process of adding water to chemical reactions to digest food.
35. Lipase - ANS is an enzyme responsible for fat digestion.
36. The pancreas is responsible for - ANS manufacturing and secreting many digestive enzymes and bicarbonate.
37. Carbohydrate digestion begins in the - ANS mouth with amylase but the enzymes are unable to function in the stomach with the extreme acidic environment.
38. The mucus in the stomach protects the lining of the stomach due to the - ANS high acidity.
39. There are three sections of the small intestine where much of the nutrient absorption occurs. - ANS 1st section-duodenum, 2nd section-jejunum, 3rd-section-ileum.
40. Where does Olfaction occur - ANS Nose
41. What is gastrin - ANS Hormone--stimulates gastric glands to secrete a digestive fluid - gastric juice, increasing the number of mucosal cells in the stomach.
42. What is chime - ANS A semifluid mass consisting of partially digested food, water, and gastric juices?
43. What are the 5 tastes - ANS sour, bitter, salty, sweet, and umami (savory taste due to the presence of glutamic acid).
44. The Gastro esophageal sphincter is the part of the GI tract that is malfunctioning when one experiences - ANS GERD.

45. The liver produces - ANS bile and the gallbladder releases it for fat emulsification. When your gallbladder is removed there is no holding place.
46. What is the intrinsic Factor - ANS A protein secreted by cells of the stomach that binds to Vitamin B12 and aids its absorption in the small intestine?
47. What is Pylori bacterium - ANS A bacteria that causes ulcers - needs to be treated with an antibiotic.
48. What is Cohn’s disease - ANS inflammation in the small intestine?
49. What is celiac disease - ANS immune reaction damaging the small intestine?
50. What are probiotic foods - ANS Probiotic foods help create beneficial bacteria in the small intestine, especially the small villi.
51. What is one drink - ANS 12 oz. beer, 10 oz. wine cooler, 4-5 oz. wine, and 1 1/2 oz. 80 proof alcohol? Moderate alcohol consumption 1/day women and 2/day men.
52. Possible benefits from alcohol - ANS Raise HDL cholesterol.
53. How many Kcals in 1 gram of alcohol - ANS 7
54. How is alcohol absorbed and metabolized - ANS absorbed from the stomach and small intestine. Alcohol is mostly metabolized by the liver.
55. What is fetal alcohol syndrome - ANS a mother drinking when pregnant resulting in FAS for her newborn. Which shows itself with mental and physical problems for the infant and child.
56. Chronic alcoholics may show few signs of impairment or intoxication - ANS this is called functional tolerance.
57. Can aspirin or ibuprofen cause bleeding if taken with alcohol - ANS yes
58. What are mono, di, and poly saccharides - ANS Mono--glucose, GA lactose, fructose (Glucose is the preferred source of energy for the brain.) Di--lactose, maltose, sucrose (table sugar)
59. Poly saccharides - ANS -- complex carbohydrates - many bonds.
60. How many Calories per gram of Carbohydrate - ANS 4
61. The major storage sites for glycogen (stored carbohydrates) - ANS is the muscle and liver
62. How is carbohydrate metabolized and what enzymes are involved - ANS
63. What is lactose and lactose intolerance - ANS Not tolerating milk due to lactose intolerance by missing or having less lactase produced?
64. What is the Glycemic Index and Glycemic Load - ANS the Glycemic index is a rating of the potential of foods to raise blood glucose and then insulin levels. The Glycemic Load is the amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate.
65. What is Diabetes, Type I and Type II, What is Hypo glycaemia and Hyperglycemia - ANS Type 1 Diabetes is where the beta cells in the pancreas have been destroyed by an autoimmune disease thus insulin can no longer be produced. Type 2 Diabetes frequently occurs when body cells become less resistant (less responsive) to insulin. Obesity is a common trigger to the onset. Hypoglycemia is low blood sugar levels--less than 70 mg/dl. Hyperglycemia indicates high blood sugar levels- 150 and above.
66. Where insulin is produced - ANS Beta cells of the pancreas where is glucagon produced? Alpha cells of the pancreas

67. What is PKU and why should people with PKU not consume aspartame - ANS It is disease where individuals cannot tolerate the amino acid phenylalanine. The amino acid is found in equal or aspartame.
68. What is the function of a chylomicron - ANS The lipoprotein that transports lipids from the intestine into the bloodstream? This is soluble in water due to the outer surface of phospholipids and proteins.
69. What is cholesterol esterase - ANS The primary enzyme for digesting cholesterol esters in the small intestine?
70. What are lipids - ANS triglycerides-(form the body stores), phospholipids, and Sterols.
71. Lecithin - ANS, a type of phosolipids acts as an emulsifier.
72. A triglyceride is comprised of - ANS 1 glycerol backbone and three fatty acids.
73. How are triglycerides classified? - ANS The shape, length, and saturation of the fatty acid
74. What are saturated and unsaturated fats - ANS Saturated fats have all their hydrogen bonds saturated without any carbon double bonds. They are solid at room temperature.
75. Unsaturated fats have one or more Carbon double bonds. They are liquid at room temperature. - ANS
76. What is hydrogenation - ANS Adding hydrogen to polyunsaturated fats to make them more saturated thus more solid at room temperature and provide longer shelf life?
77. Tran’s fatty acids are not recommended due to the - ANS association of increasing Low density lipoprotein (LDL) cholesterol.
78. What are essential fatty acids, what are their names - ANS Fatty acids are body cannot make. Linoleic (omega 6) and alpha-linoleic (omega 3). Salmon is a great source of omega 3.
79. How is fat digested and metabolized - ANS a majority of fat metabolism takes place in the small intestine.
80. What enzymes and processes are involved in fat metabolism - ANS In the stomach gastric lipase digests some triglycerides. Lipoprotein lipase assists in breaking apart triglycerides into individual fatty acids.
81. How many Calories in 1 gram of Fat - ANS 9
82. What are the benefits or negative factors of HDL or LDL - ANS HDL removes artery- clogging cholesterol from the blood.
83. What are the fat soluble vitamins and what are their main functions - ANS
84. What element is found in protein only and not fat or carbohydrate - ANS nitrogen
85. What are the 9 essential amino acids and why they are essential - ANS The body cannot metabolize them--they must be consumed. Histamine, Isoleucine, Lucien, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valise
86. How are amino acids distinguished - ANS All Amino acids have 5 parts---a central carbon atom, an amine group that contains nitrogen, an acid group, a hydrogen atom, and a side chain (this varies with each amino acid? Side chain? Determines which amino acid Amine group? Carries the nitrogen for the amino acid.
87. The specific function of a protein is determined by its 3 dimensional shape. - ANS
88. Amino acids are joined together by - ANS peptide bonds.
89. The DNA dictates the structure of a protein molecule synthesized by the body. DNA is located in the. - ANS nucleus of the cell

90. Proteins are synthesized in the - ANS Ribosome.
91. Where are proteins digested and metabolized and what enzymes are involved - ANS Protein digestion begins in the stomach. Absorption of amino acids occurs in the small intestine. Gastrin (a hormone) controls the production of hydrochloric acid and the release of pepsin which breaks down proteins to amino acids and smaller polypeptides in the stomach. Proteases in the small intestine digest the polypeptides further in the small intestine.
92. Protein turnover is the process in which - ANS the body makes new proteins and breaks down existing proteins.
93. What are complete and incomplete proteins - ANS A complete protein has all 9 essential amino acids. An incomplete protein lacks some essential amino acids.
94. What are complementary proteins - ANS When 2 foods combine they meet all 9 essential amino acid requirements.
95. Where are proteins synthesized - ANS Ribosome
96. What is transamination - ANS The process of transferring the amine group from one amino acid to another in order to manufacture a new amino acid?
97. What is anabolism - ANS -----the process of making large molecules from smaller one, - ------An anabolic reaction in which water is released as a by-product.
98. Lipolysis - ANS ---The catabolism of triglycerides,
99. Phosphorylation - ANS ----The addition of one or more phosphate groups to a chemical compound,
100. Catabolism - ANS ----process of breaking down large molecules to release energy,
101. Hydrolysis - ANS ------A catabolic process by which a large, chemically complex compound is broken apart with the addition of water, dehydration synthesis
102. Insulin - ANS ----is an anabolic hormone, glucagon is a catabolic hormone, ketoacidosis--produces a fruity breath due to the buildup of ketones.
103. Where and how do we release energy - ANS?
104. Glycolysis, (Carbohydrates) what is the end product of glycolysis---- - ANS pyruvate.........
105. In glycolysis in the absence of oxygen pyruvate is converted to - ANS lactic acid.
106. In glycolysis when oxygen is plentiful pyruvate is converted to - ANS acetyl CoA.
107. TCA cycle - ANS ----the Tricarboxylic acid cycle is a continuous circle with 8 metabolic reaction. Electron transport chain-----------------oxidation-reduction reactions exchange electrons. Oxidative reductive reactions that produce energy involve B vitamins---Niacin and Riboflavin
108. Matt consumed a breakfast of 50 grams of carbohydrate, 25 grams of fat, and 25 grams of protein. How many Calories did Matt consume - ANS
109. For Dinner April consumes 100 grams of carbohydrate, 30 grams of protein, and 30 grams of fat. In addition 1 serving of wine which contains 8 grams of alcohol and 8 grams of carbohydrate. How many calories did she consume - ANS
110. Yesterday Susan consumed 200 grams carbohydrate, 60 grams of protein, and 50 grams of fat. What percentage of calories of her day's intake came from fat - ANS?
111. Joseph's lunch was a fast food meal--containing 100 grams of fat, 80 grams of carbohydrate, and 40 grams of protein. What percent of calories in this meal came from carbohydrate - ANS?

112. Please review the following on your own. - ANS
113. What are the 2 primary diseases resulting from protein-energy malnutrition - ANS explain the differences--- Marasmus, Kwashiorkor
114. Explain the importance of triglycerides and how they are used and stored by the body - ANS