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NUSC 1165 Final Exam 2025 - 2026 Study Guide
Correctly Answered Questions Already A+
Graded (Verified) University of Connecticut
Nutrient Density A measure of nutrient a food provides compared to its energy content i.e.: broccoli vs. french fries, low-fat milk vs. sweetened iced tea. Other nutrient dense foods: fruit/nut trail mix, fresh fruit, baked chips, oatmeal raisin cookies Balance Study The type of nutrition study that focuses on the amount of nutrient consumed compared to the nutrient leaving the body Epidemiological Study Observing relationships between diet, health and disease patterns in different food populations Case Control Studies
Compares individuals with a particular condition to similar individuals without the condition Depletion-Repletion Studies The nutrient is eliminated in the diet until deficiency symptoms appear. Then the nutrient is added back to the diet to a level which may eliminate the symptoms A nutrition supplement or product is considered credible if... Results were based on scientific studies that used the proper controls, adequate experimental subjects, and the data was quantifiable Adequate Intake (AI) Established due to insufficient scientific date to establish an EAR and calculate an RDA Estimated Average Requirements (EARS) Amount needed to meet 50% of people in the same gender and life-stage group Recommended Dietary Allowances (RDA) Intakes that meet the needs of nearly all (97-98%) of individuals in each gender and life-stage group
Exchange Lists Based on food groups to determine overall energy and macronutrient intake Healthy People Initiative National health promotion and disease prevention objectives for the U.S. Food Labels Food and Drug Administration (FDA): regulates all foods except meat and poultry United States Department of Agriculture (USDA): meats and poultry only Structure/Function Label Claim "Calcium builds strong bones" Nutrient Content Claim "low" "high" "free" "reduced" "lean""antioxidant"
Health Claims Relationship between a food, food component, and a dietary supplement ingredient Anthropometric Measurement Weight, height, or skin fold evaluation Organization of Life Atoms, Molecule, Cells, Tissues, Organ, Organ System Organs of the Digestive System: Mouth Chews food and mixes it with saliva Organs of the Digestive System: Salivary Glands Produce saliva, which contains starch-digesting enzyme Organs of the Digestive System: Pharynx Swallows chewed food mixed with saliva
Main site of digestion and absorption in the body Organs of the Digestive System: Large Intestine Absorbs water and some vitamins and minerals; home to intestinal bacteria; passes waste material Organs of the Digestive System: Anus Opens to allow waste to leave the body Accessory Organs of the Digestive System Pancreas, Liver, Gallbladder Digestive Enzymes Protein molecules that speed up the rate of chemical reactions without undergoing any changes. Accelerate the nutrient breakdown during digestion. Specific enzymes that break down different nutrients Digestive Enzymes: Amylase Location: Mouth Breaks starch into shorter chains of glucose
Digestive Enzymes: Lactase Breaks lactose into glucose and galactose Digestive Enzymes: Maltase Breaks maltose into glucose Digestive Enzymes: Sucrase Breaks sucrose into glucose and fructose Digestive Enzymes: Lipase Breaks triglycerides into monoglycerides, fatty acids, and glycerol Digestive Enzymes: Pepsin Breaks proteins into polypeptides and amino acids Heartburn Stomach acids leaking into the esophagus
Anabolism Smaller molecules combine to form complex substances where nutrients are used as raw materials Metabolic Wastes from the Lungs and Skin Water, minerals, and carbon dioxide Metabolic Wastes from the Urinary System Water, minerals, metabolic waste products Refined Carbohydrates Refers to foods that have undergone processing that changes or removes various components of the original food Unrefined Carbohydrates Natural sources of food i.e.: oatmeal, whole-wheat bread, whole-wheat pasta, raspberries, baked potato
Structure of a Grain Endosperm: starch & protein Bran: fiber & vitamins Germ: vegetable oils & vitamin E Carb Classification: Monosaccharides Glucose, galactose, and fructose Carb Classification: Disaccharides Maltose, sucrose, and lactose Carb Classification: Polysaccharides Glycogen (humans and animals), starch (plants), and fiber Role of Fiber in Digestion Slows nutrient absorption (followed by gradual rise of glucose in the blood) Metabolic Reactions: Breakdown of Carbs
Metabolic Reactions: Breakdown of Carbs Electron Transport Chain Takes place in the Mitochondria and is an aerobic reaction. Glucose Regulation: Role of Insulin Released so that glucose can be taken into cells to lower glucose concentrations back to fasting levels Glucose Regulation: Role of Glucagon Hormones Released so that glycogen can be broken down and glucose can be synthesized in response to low blood sugar Type 1 Diabetes Autoimmune disease. Immune system destroys the cells that make insulin. Typically diagnosed before age 30, 5-10% of diagnosed cases of diabetes. Genetics, viral infections, toxin exposure, abnormalities in immune system Type 2 Diabetes Accounts for 95% of diagnosed cases of diabetes. Insulin resistance (cells do not respond to insulin) therefore limited glucose enters cells. Family history, overweight sedentary lifestyle. Present in native americans, alaskan, african american and hispanic minority groups
Gestational Diabetes Pregnancy, possible causes lay within hormonal changes. High levels of glucose in the mother's blood can increase risk of complications for the unborn child. Disappears after birth, but may have increased risk for developing type 2 diabetes Fiber- Role in Protecting Against Heart Disease Diets high in sugar may raise blood lipid levels and increase hearth disease risk. Diets high in whole grains have been found to reduce risk of heart disease. W/o Soluble Fiber: Bile and dietary cholesterol are absorbed into the blood stream With Soluble Fiber: Bile and dietary cholesterol are excreted in the feces Carbohydrate Recommendations RDA & Fiber RDA: 130 g/day (adults and children) Fiber: 25 g for female; 38 g for males Calculating Percent Energy from Carbohydrate Energy from carbs = g carbohydrate x 4 kcal/g
Unsaturated Fat Contains some carbons that are not saturated with hydrogens (C=C bonding) Monounsaturated Fatty Acids: unsaturated fatty acid with one carbon-carbon double bond Polyunsaturated Fatty Acid: unsaturated fatty acid with two or more carbon-carbon double bonds Cis Fatty Acids Hydrogens are on the same side of the double bond and cause a bend in the carbon chain Trans Fatty Acid An unsaturated fatty acid in which the hydrogen atoms are on opposite sides of the double bond Hydrogenation The process that forms trans fats
Beta-Oxidation Breaks down fatty acid into acetyl CoA Deamination Removal of Nitrogen Group; amino acid into acetyl CoA Glycolysis Breakdown of carbs into pyruvate Lipid Digestion Process: Step 1 A small amount of digestion occurs in the stomach due to the action of gastric lipase produced in the stomach Lipid Digestion Process: Step 2 The liver produces bile, which is stored in the gallbladder and released into the small intestine to aid in the digestion and absorption of fat Lipid Digestion Process: Step 3
Role of Lipoproteins: HDL (High-density lipoprotein) Picks up cholesterol from cells and transports it to the liver so that the cholesterol can be eliminated from the body. High levels decrease cardiovascular disease risk Role of Lipoproteins: LDL (Low-density lipoproteins) Binds to the LDL Receptor on the cell membrane. LDL is internalized into the cell. Few LDL receptors result in high blood cholesterol with an increased risk for heart disease Risk Factors for Heart Disease and Dietary Lipids that Protect against heart disease Diabetes: increased blood glucose causes damage to blood vessels. High Blood Pressure: blood vessel damage Obesity: increased work done by the heart, increased blood pressure, increased blood cholesterol concentrations, and increased diabetes risk Blood Cholesterol: increased LDL cholesterol leads to arterial wall damage, and promotes plaque formation
Calculating Percent Energy from Fat Energy from fat = g fat x 9 kcal/g % Energy = kcal fat/total fat x 100 Which of the following distinguishes individual amino acids from each other? Side Chains Essential Amino Acids: PVT MT HILL Phenylalanine Valine Tryptophan Methionine Threonine Histidine Isoleucine Leucine Lysine
