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DIT 121 Exam 1 Review (Latest Update) Questions and
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Name the six classes of nutrients The six essential nutrients include carbohydrates, protein, fat, vitamins, minerals and water. ... and the major functions of ... carbohydrates provide energy, as they are the body's main source of fuel, needed for physical activity, brain function and operation of the organs. All the cells and tissues in your body need carbs, and they are also important for intestinal health and waste elimination. major functions of proteins Repair and Maintenance. Protein is termed the building block of the body. ... Energy. Protein is a major source of energy. ... Hormones. Protein is involved in the creation of some hormones. ... Enzymes. ... Transportation and Storage of Molecules. ... Antibodies. major functions of fats provides energy, absorbs certain nutrients and maintains your core body temperature. major functions of vitamins and minerals essential nutrients that the body needs to survive and carry out daily functions and processes.
major functions of water Your body uses water in all its cells, organs, and tissues to help regulate its temperature and maintain other bodily functions. Because your body loses water through breathing, sweating, and digestion, it's important to rehydrate by drinking fluids and eating foods that contain water. major functions of water {2} Cell life. Water is essential for cells to function properly: it enters into the composition of the cells. Chemical and metabolic reactions. ... Transport of nutrients and removal of waste. ... Body temperature regulation. nutrients substances that provide energy, structural materials, and regulating agents to support the growth, maintenance, and repair of the body's tissues macronutrients carbohydrate, lipids/fat & protein. Are energy yielding. required in large amounts daily - grams (p 8) micronutrients vitamins and minerals. required in small amounts - mcg (p 8) organic nutrients - meaning they contain carbon carbohydrate, lipids/fat & protein, vitamins (p 8)
R. D. {registered dietitian} What does the term DV represent? Percent Daily Value (DV) on the Nutrition Facts label is a guide to the nutrients in one serving of food. For example, if the label lists 15 percent for calcium, it means that one serving provides 15 percent of the calcium you need each day. DVs are based on a 2,000-calorie diet for healthy adults. What does the term D.R.I. represent? The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the Institute of Medicine (IOM) of the National Academies (United States). It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances What does the term AI represent? The Adequate Intake (AI) is set instead of an RDA if sufficient scientific evidence is not available to calculate an EAR. The AI is based on observed or experimentally determined estimates of nutrient intake by a group (or groups) of healthy people. E.A.R. The Estimated Average Requirement (EAR) is the intake level for a nutrient at which the needs of 50 percent of the population will be met. Because the needs of the other half of the population will not be met by this amount, the EAR is increased... What does the term R.D.A. represent? Recommended Dietary Allowance (RDA): average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people.
What does the term U.L. represent? Tolerable Upper Intake Level (UL) The tolerable upper intake level (UL) is the maximum usual daily intake levels at which no risk of adverse health effects is expected for most of the individuals in a specific group based on stage of life. To whom do these recommendation apply? healthy adults Diagram the "ChooseMyPlate" food guide logo. Explain the "ChooseMyPlate" food guide logo. MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a familiar image - a plate setting for a meal. Before you eat, think about what goes on your plate, in your cup, or in your bowl. Summarize the major recommendations for eating. Malnutrition develops when people get too little under nutrition too much over nutrition or an imbalance of energy or nutrients Focus on variety amount in nutrition. Choose foods and beverages with less saturated fat, sodium, and added sugars. Start with small changes to build healthier eating styles. Support healthy eating for everyone. Focus on variety, amount, and nutrition. Choose foods and beverages with the less saturated fat, sodium, and added sugars. Start with small changes. How many servings of whole grains are recommended each day?
Name the digestive enzymes that breakdown lipids. Lipase Describe the chemical structure of monosaccharides the simplest unit of carbohydrates. They're composed of carbon, hydrogen, and oxygen atoms, and they cannot be broken down further since they are already in their simplest form. Their general formula is {CH2O}n, where n is any number equal or greater than 3. Describe the chemical structure of disaccharides two monosaccharides are joined in a chemical process called dehydration synthesis, which causes two monosaccharides to combine, losing a water molecule in the process. ... All carbohydrates are made up of carbon, hydrogen, and oxygen and follow the chemical formula Cx{H2O}y. Describe the chemical structure of polysaccharides polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides. They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch and glycogen, and structural polysaccharides such as cellulose and chitin. Describe the chemical structure of fiber. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins, pectins, beta-glucans, and oligosaccharides. What major roles do they play in the diet?
What carbohydrate is the sweetest? fructose How is carbohydrate stored in the body? Carbohydrates turn into glucose, which your body burns immediately or converts to glycogen to be stored in the muscles and liver for between meals. If you eat more calories from carbs or other sources than your body can use, the cells store the excess as fat. Compare the nutritional contribution of honey vs. sucrose in the diet. Thru the process of digestion, it ends up the same in the body - glucose and fructose. Is honey better? No. Thru the process of digestion, it ends up the same in the body - glucose and fructose. Summarize the Dietary Guidelines for Americans. Set of recommendations designed to improve diets and health of Americans Define soluble fibers. attracts water and turns to gel during digestion. This slows digestion. Define insoluble fibers.
Identify health claims, structure/function claims, and nutrient claims found on food labels.
Identify the eight major food allergens required on a food label. milk, eggs, fish {e.g., bass, flounder, cod}, Crustacean shellfish {e.g., crab, lobster, shrimp}, tree nuts {e.g., almonds, walnuts, pecans}, peanuts, wheat, and soybeans. Define the USDA term "organic" Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. The organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled USDA organic. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Define the USDA term "100% organic". it means all of the ingredients must meet the organic guidelines Identify the organic logo. What does it mean if a nutrient claim states "an excellent source" of a nutrient? What percentage of the DV must be present? 20% or more of the Daily Value a "good source" of a nutrient?
10 - 19% of the Daily Value Explain the concept of high versus low nutrient density. Give examples. High nutrient density means a food that is high in nutrients but relatively low in calories. Nutrient-dense foods contain vitamins, minerals, complex carbohydrates, lean protein, and healthy fats. What is the recommended intake for refined sugar per day? (AHA recommendation) no more than half of your daily discretionary calories allowance. For most American women, that's no more than 100 calories per day, or about 6 teaspoons of sugar. For men, it's 150 calories per day, or about 9 teaspoons. What causes lactose intolerance? a deficiency of the intestinal enzyme lactase that splits lactose into two smaller sugars, glucose and galactose, and allows lactose to be absorbed from the intestine. how is lactose intolerance treated? Treatment focuses on avoidance of dairy products, use of lactose-free products, or the use of lactase supplements. What health issue is associated with frequent ingestion of refined sugars & starches? Dental Caries or tooth decay. Obesity, Diabetes. High blood pressure. Compare enrichment the addition to a food of specific nutrients to replace losses that occur during processing so that the food will meet a specific standard.
Compare the nutritional value of whole grain, only whole grain flour contains all the nutritive portions of the grain. multi grain made from more than one kind of grain Trace the major steps in carbohydrate digestion and absorption. Carbohydrate digestion begins in the mouth. The salivary glands in the mouth secrete saliva, which helps to moisten the food. The food is then chewed while the salivary glands also release the enzyme salivary amylase, which begins the process of breaking down the polysaccharides in the carbohydrate food. and enriched wheat bread. Bread manufacturers replace many of the nutrients lost during milling when preparing the dough for enriched bread so that it contains the same nutrients as those in whole-wheat bread, but they do not replace the fiber lost during milling. Explain the diet planning principles: adequacy, enough of each type of food balance, not too much of any type of food kcalorie control, not too many or too few calories
variety and as many different foods as possible nutrient density and identifies the proportion of nutrients in foods, with terms such as nutrient rich and micronutrient dense referring to similar properties. moderation. not too much fat, salt, or sugar Why do we choose the foods we eat? People select foods based on such factors as taste and convenience but diets based on nutrition knowledge may better support good health. Foods provide nutrients - substances that provide energy structural materials and regulating agents to support the growth, maintenance, and repair of the body's tissues. (IT 1 a)
