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Williams' Basic Nutrition And Diet Therapy 13 Edition By Joys Ann Gilbert Phd RDN (Author), Exams of Nutrition

Williams' Basic Nutrition And Diet Therapy 13 Edition By Joys Ann Gilbert Phd RDN (Author) Questions And Answers

Typology: Exams

2024/2025

Available from 06/11/2025

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Williams' Basic Nutrition And Diet
Therapy 13 Edition By Joys Ann Gilbert
Phd RDN (Author) Questions And
Answers
A+ VERIFIED
Carbohydrates
the primary source of energy of the body. They should be 45%-65% of calorie intake.
Carbs provide how many kcal of energy per gram
4
The body's main storage form of carbohydrates is
glycogen
Where is Glycogen mostly found?
liver and muscle
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Williams' Basic Nutrition And Diet

Therapy 13 Edition By Joys Ann Gilbert

Phd RDN (Author) Questions And

Answers

A+ VERIFIED

Carbohydrates

the primary source of energy of the body. They should be 45%-65% of calorie intake.

Carbs provide how many kcal of energy per gram

4

The body's main storage form of carbohydrates is

glycogen

Where is Glycogen mostly found?

liver and muscle

Glycogen is made up of

glucose

are essential to tissue building and repair within the body

proteins

used for energy only if the body does not have sufficient energy from carbs or fats.

proteins

proteins are made up of

amino acids

Proteins should have a calorie intake of

10%-35%

proteins provide _________of energy per gram

4kcal

optimal nutrition

caused by an insufficient or improper diet

malnutrition

who is most at risk for undernutrition

children, pregnant women, people with chronic illnesses, and elderly

increase risk especially if there is an illness chronic or acute that is stressing the body

homelessness, hospitalization, and poverty.

is an excess of nutrient and energy

overnutrition

DRI (Dietary Reference Intakes)

minimum amounts of a nutrient a healthy person needs

My Plate

promotes variety, proportionality, moderation, gradual improvements, and physical activity.

Saccharide

is sugar

monosaccharide

simple sugar

simple sugars

are glucose (the basic sugar in human metabolism, found in processed food

fructose

found primarily in fruits and honey

galactose

produced when your body breaks down lactose in milk

disaccharides

double sugars that are two simple sugars combined

dietary fiber

there are no calories derived from ______

soluble fiber

binds to bile acids and lowers cholesterol

insoluble fiber

provides bulk in the GI system and prevents constipation by encouraging peristalsis

peristalsis

wavelike movements that push food and waste through

men under 50 should have _____ grams of fiber per day

38

women under 50 should have ____ grams of fiber per day

25

30 grams / day

men over 50 the DRI's

25 grams/ day

women over 50 DRI's

How to increase dietary fiber

increase intake of whole grains, legumes, fruits, vegetables, seeds, and nuts.

You should increase fiber intake ....

slowly

GI issues

increasing fiber too quickly can have significant ....

In the mouth

digestion of carbs begins

chemical break down of food

the teeth break food down and enzymes and this begins

triglycerides

most natural form of fat that have 3 fatty acids

fatty acids

can be saturated or unsaturated

saturated fatty acid

have hydrogen bonded to all of the available carbons. these fats are heavy, dense, and SOLID at room temperature. These come from animals & an exception is tropical oils, palm & coconut

unsaturated fatty acid

do NOT have hydrogen bonded to all available carbons. They are liquid at room temperature. they come from plants and some fish. they are further broken down into monounsaturated and polyunsaturated.

monounsaturated

only have one carbon.

polyunsaturated

having 2 or more unbounded

monounsaturated fats

olive oil, peanut oil, canola oil, almonds, pecans, and avocados

polyunsaturated

safflower, corn, cottonseed, and soybean.

Hydrogenation

are moved into a different formation making the oil become a solid

hydrogenation

produces trans fats that are in margarine, fast food, and processed food. (trans fats are not necessary to the body and should be avoided)

Cholesterol

your body produces enough _______ it needs in your liver and you do not need to consume any in your diet.

omega-3 (alpha-linoleic) omega-6 (linoleic acid) fatty acids.

necessary fats needed for tissue strength, cholesterol, metabolism, muscle tone, blood clotting, and heart action.

Lipoproteins

carry fat

HDL and LDL

lipid panels

HDL

is healthy. you want this to be greater than 40.

LDL

you want this to be less than 100

the higher your HDL and lower LDL the lower your risks for

heart disease, cancer, and diabetes

increased stress and obesity

increase your risk for heart disease

animal fat

saturated and should be consumed in moderation

atherosclerosis

high intake of animal fats has been linked to an increased risk for

atherosclerosis

build up of plaque in your arteries

plant fats

unsaturated and are healthier sources of fat

visible fats

you can see and know is there, butter, margarine, separate cream, salad oils and dressing, lard, shortening, fatty meats. (easier to control because you are aware of them)

invisible fat

in cheese, homogenized milk, nuts, seeds, olives, avocados and lean meats.

chicken breast

6% of fat remains after skin is removed in the fibers of the meat.

complete proteins

have all 9 indispensable amino acids, they are found in animal products and soy,

incomplete proteins

lack at least 1 indispensable amino acid. They are found in grains, legumes, nuts, and seeds.

vegetarian diet

it is possible to "make" complete proteins by combining whole grains and legumes

eggs

perfect protein

proteins

primary source of a persons nitrogen.

negative nitrogen balance

Condition occurring when the body excretes more nitrogen than it takes in. lose muscle mass, have impaired organ function, and be at risk for infection

Kwashiorkor and Marasmus

severe protein-energy malnutrition, result from long term deprivation

Catabolism

breakdown of protein to use as energy

Anabolism

is the reformation of protein