Term
| Describe functions of fat in the body. |
|
Definition
-energy storage (fats are the body’s chief form of stored energy)
-survival mechanism (for times of famine)
-Muscle fuel: Fats provide most of the energy to fuel muscular work
-padding/protection for organs
-insulation- protect against extreme temperatures
form cell membranes
-can be converted to other compounds such as hormones, bile, etc. as needed |
|
|
Term
| Describe functions of fat in food |
|
Definition
-provides essential fatty acids
-concentrated energy source
-transport fat-soluble vitamins (A,E,D,K) and phytochemicals and assist in their absorption
-makes food appealing and stimulates appetite
-satiety- contributes to feeling “full”
-texture-helps make foods tender
-Raw materials fats provide raw material for making needed products.
-contributes to the smell and taste of products. |
|
|
Term
| What are the three types of lipids? |
|
Definition
| Sterols, Glycerides, Phospholipids |
|
|
Term
|
Definition
| a glycerol connected to 1,2, or 3 fatty acids |
|
|
Term
|
Definition
| a glycerol connected to 1 fatty acid |
|
|
Term
|
Definition
| a glycerol connected to 2 fatty acids |
|
|
Term
|
Definition
| a glycerol connected to 3 fatty acids |
|
|
Term
|
Definition
| large complex molecules consisting of interconnected rings of carbon atoms, side chains of carbons, hydrogens, carbons and oxygen. (ex. cholesterol is only found in products of animal origin) precursor to bile, sex hormones, and vitamin d |
|
|
Term
|
Definition
| a molecule of glycerol with 2 fatty acids and molecule containing phosphorus attached. It has a fat soluble end and water soluble end allowing it to keep fats dissolved in water which makes it an emulsifier. They also bind together to make membranes |
|
|
Term
| What types of structures can fats be found in? |
|
Definition
| Saturated, monounsaturated, polyunsaturated, and trans-fatty acids |
|
|
Term
| Describe the structure of a saturated fatty acids |
|
Definition
| no double bonds, solid at room temp. (straight chained hydrocarbons |
|
|
Term
| Describe the structure of monounsaturated fatty acids |
|
Definition
| has one double bond of carbon, |
|
|
Term
| Describe the structure of polyunsaturated fatty acids |
|
Definition
| has two or more double bonds, (the double bond is the point of unsaturation) |
|
|
Term
| Describe the structure of a transfatty acid |
|
Definition
| In this we see that it has the double bond within its structure however it does not disrupt the zigzag formation. |
|
|
Term
| Where is fat digested? How? |
|
Definition
| in the small intestine. Fat is emulsified by bile, then fat digesting enzymes break down the fats |
|
|
Term
| Where are triglycerides broken down |
|
Definition
|
|
Term
| How are fats absorbed into the body? |
|
Definition
| Glycerol and short chained fatty acids (that are water soluble are absorbed into the blood, while other lipid molecules (sterols, mono-and diglycerides) are packed into chylomicrons (lipoproteins) inside interior cells and absorbed into lymph vessels and deposited near the heart. |
|
|
Term
|
Definition
| They package fats to be moved through the water and blood |
|
|
Term
| Chylomicrons are made where, and do what? |
|
Definition
| They are made in the GI tract, and deliver fat |
|
|
Term
| T or F- Chylomicrons are a cause of Cardiovascular Disease |
|
Definition
| False- Chylomicrons are neutral in the risk of heart disease |
|
|
Term
| What removes cholesterol from your body |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| What are good sources of saturated fats? |
|
Definition
| Animal sources, lard, butter coconut oil |
|
|
Term
| What are good sources of monounsaturated fats |
|
Definition
| olive oil, canola oil, peanuts |
|
|
Term
| What are good sources of polyunsaturated fats? |
|
Definition
| plant sources- soy, safflower, corn, sunflower |
|
|
Term
| What are good sources of Omega 3 fatty acids? |
|
Definition
| cold water fish oils, canola, soybean, flaxsee, |
|
|
Term
| How do saturated fats affect health? |
|
Definition
| they increase your risk for Cardiovascular Disease, they increase your LDL cholesterol and thus heart disease |
|
|
Term
| How do monounsaturated fats affect health |
|
Definition
| May be protective against Cardiovascular disease. |
|
|
Term
| How do polyunsaturated fats affect health |
|
Definition
| they may decrease your risk for cardiovascular disease |
|
|
Term
| How does omega 3 fatty acids affect your health |
|
Definition
| lowers blood clotting, lowers blood pressure, in excess it increases the risk of hemorrhagic stroke |
|
|
Term
| How does omega six fatty acids affect body health |
|
Definition
| increases blood clotting, increases blood pressure, and increases inflammation |
|
|
Term
| What are good sources of omega 6 fatty acids |
|
Definition
| corn oil, safflower oil, soybean oil, |
|
|
Term
|
Definition
| When hydrogen is added to unsaturated fatty acids |
|
|
Term
| When something is hydrogenated what happens to the double bond? |
|
Definition
|
|
Term
| What are the positive benefits of hydrogenation |
|
Definition
-more solid
-reduced rancidity
-longer shelf life
-better baking characteristics (softer texture) |
|
|
Term
| What are the negative effects of hydrogenation? |
|
Definition
-undesirable health consequences (blood cholesterol and inflammation)
-fats become saturated
-destroys some essential fatty acids
-creates trans-fatty acids |
|
|
Term
| What are some food sources of trans fats |
|
Definition
-hydrogenated fats and oils (vegetable shortenings, some margarine
- deep fried foods
-snack products |
|
|
Term
| What are the recommendations of fat intake from the DGA and USDA food guide and AMDR |
|
Definition
DGA=20-35% of cal/day
keep saturated fats, trans fat and cholesterol consumption low- less than 10% of cal/day for saturated and trans fat and less than 300 miligrams of cholesterol |
|
|
Term
| What are your options for reducing fat intake |
|
Definition
-natural : limit intake of sat. fats, trans fats, and cholesterol, make fat sources fish, nuts/veg oil, change cooking ingredients, change cooking techniques
-fat substitutes- Olestra |
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|
Term
| Proteins are made up of ___ |
|
Definition
|
|
Term
| The three parts of an amino acid are |
|
Definition
1. carboxyl acid
2. a amine group
3. a side chain |
|
|
Term
| What determines the function of each amino acid |
|
Definition
| Its three dimensional shape. |
|
|
Term
| How do you change the 3 dimensional shape of an amino acid |
|
Definition
| by raising the temp or changing the pH |
|
|
Term
| How are proteins digested |
|
Definition
When it reaches the stomach, HCl denatures it, and enzymes attack the peptide bonds
-in the small intestine, the majority of amino acids have been cleaved into smaller pieces. Alkaline juice from the pancreas neutralizes the acid from the stomach. Long left over chains are broken down by enzymes into strands of 2 or 3 amino acids |
|
|
Term
| How are proteins absorbed into the body |
|
Definition
| The cells along the small intestine absorb single amino acids. The di and tri-peptides are broken down by enzymes on the cell surface and then are absorbed. |
|
|
Term
| In the small intestine how are individual proteins absorbed |
|
Definition
| In the small intestine there are separate sites for absorbing amino acids. If too much amino acids are ingested, then that may limit absorption of others of its general type |
|
|
Term
| What vitamins are antioxidant vitamins |
|
Definition
| Vitamins A, C, E, Selenium, and Beta Carotene |
|
|
Term
|
Definition
| compounds in the diet made in cells that work to prevent damage to cells and tissues caused by oxidation |
|
|
Term
|
Definition
| an essential non caloric organic nutrient needed in small amounts in the diet |
|
|
Term
| Where are fat soluble vitamins stored |
|
Definition
|
|
Term
| Where are fat soluble vitamins found |
|
Definition
|
|
Term
| True or False Fat soluble vitamins are excreted through urine |
|
Definition
| False, they are not excreted through urine |
|
|
Term
| True or False- Fat soluble vitamins can reach toxic levels if too much is consumed from supplements |
|
Definition
|
|
Term
| What are the roles of Vitamin A |
|
Definition
-gene expression
-vision
-maintenance of body linings
-growth of bones and of the body
-normal development of the body
-reproduction |
|
|
Term
| What is the recommended daily allowance of Vitamin A for men? Women? What is the toxicity |
|
Definition
| 900 mcg, 700 mcg, 3000 REAs |
|
|
Term
| What are some characteristics of someone with vitamin A deficiency? |
|
Definition
| Stunted growth, night blindness, malformation of tooth enamel and gums, xerophthalmia causes children to go blind |
|
|
Term
| What are some symptoms of someone who is suffering from vitamin a toxicity |
|
Definition
| excessive irritability, swelling over the long bones, dry and itchy skin |
|
|
Term
| Where does beta carotene come from? What is it the precursor too? How is it absorbed? |
|
Definition
| comes from yellow to orange plant foods and green leafy vegetables. It is the precursor to vitamin a, and it is absorbed through the lymph |
|
|
Term
| ____ mg of beta carotene is equal to ____ mg of retinol |
|
Definition
|
|
Term
| What is a sign of beta carotene toxicity? |
|
Definition
|
|
Term
| Vitamin C is _____ soluble, an ________, destroyed by _____, _____, and _______. Helps in ______ formation, prevents _______, enhances _____ and ______ absorption, and is need to make proteins for ______ healing. |
|
Definition
| water, antioxidant, heat, light, air. Collagen, anemia, calcium, iron, wound healing |
|
|
Term
| What are some symptoms of someone who is vitamin c deficient |
|
Definition
-loss of appetite
-growth cessation
-anemia
-red spots on skin
-tenderness to touch
-weakness
-loose teeth
-bleeding gums
-swollen ankles and wrists
-scurvy |
|
|
Term
| What is the recommended daily allowance of Vitamin C |
|
Definition
| 75 mg for women, 90 mg for men, 2000 mg TUL |
|
|
Term
| Another form of Vitamin E is? |
|
Definition
|
|
Term
| Vitamin E is ____ soluble |
|
Definition
|
|
Term
| True or False VItamin E is not an antioxidant? |
|
Definition
|
|
Term
| What are good sources of Vitamin E? What destroys it? |
|
Definition
| salad oils, other oils, whole grains, liver, beans fruits and veggies-light and oxidation destroys it |
|
|
Term
| What are the functions of Vitamin E |
|
Definition
-lowers LDL's.
-development and maintenance of the nerves and muscles
-protects cells in the immune system
-protects vitamin a from oxidation |
|
|
Term
| What is the recommended daily allowance of Vitamin E |
|
Definition
| 15 mg for all adults, TUL 1000 mg |
|
|
Term
| What are some symptoms of someone who is vitamin E deficient? |
|
Definition
| red blood cell breakage and nerve damage |
|
|
Term
| Why is Vitamin E toxicity bad |
|
Definition
| its bad for anticlotting medication |
|
|
Term
| Selenium activates _____, helps prevent ______, supports your _______, and assists a group of _____ in protecting vulnerable chemicals from oxidation |
|
Definition
| thyroxin, prostate cancer, immune system, enzymes |
|
|
Term
| Selenium deficiency can result in what |
|
Definition
| heart disease, keshan disease |
|
|
Term
|
Definition
| a hormone produced in the thyroid gland that regulates metabolism |
|
|
Term
| For healthy bones and teeth you need what vitamins |
|
Definition
| calcium, phosphorus, vitamin d, vitamin k, fluoride |
|
|
Term
| Minerals are lost through_____ |
|
Definition
|
|
Term
| Calcium absorption occurs where? It is influence by what? What does it hinder other nutrients from doing? |
|
Definition
| In the duodenum, vitamin d, binding with iron |
|
|
Term
| In calcium absorption, the ___ the need and the ___ the content in the diet, the greater the efficiency |
|
Definition
|
|
Term
| What is the function of calcium |
|
Definition
| combines with phosphorous to form cortical bone |
|
|
Term
| The AL of vitamin d is ___ mcg, and ___ is made by sunlight |
|
Definition
|
|
Term
| What is the precursor to Vitamin D |
|
Definition
|
|
Term
| What is the RDA of Phosphorus, Toxic upper limit? |
|
Definition
|
|
Term
|
Definition
| AL 120 mcg men, 90 for women |
|
|
Term
|
Definition
| AL 120 mcg men, 90 for women |
|
|
Term
|
Definition
| leafy vegetables,50% made by bacteria in GI tract. |
|
|
Term
| What happens with Vitamin K toxicity |
|
Definition
| red blood cells lysis, brain damage, yellowing of skin |
|
|
Term
| Vitamin B6 helps do what? |
|
Definition
| body make protein, help cells divide, prevents anemia |
|
|
Term
|
Definition
| irritability, apathy, jerky eye, loss of memory |
|
|
Term
|
Definition
| 1.2 mg for men, 1.1. for women, higher if prego or lactating |
|
|
Term
|
Definition
| inflammation of the eyes, lips, mouth and tongue, greasy skin, cracking at corners of mouth, confusion |
|
|
Term
|
Definition
| thiamin, found in pork, leafy greens, whole grain cereals, legumes |
|
|
Term
| Thiamin deficiency results in |
|
Definition
| Beriberi, loss of sensation in hands, has edema, dry low calories |
|
|
Term
| Vitamin B3 is this, can be found in? |
|
Definition
| Niacin, tryptophan can be converted to this, found in beef, chicken, fish, peanuts, legumes, whole and enriched grains |
|
|
Term
| What is the role of niacin |
|
Definition
| its involved in enzyme reactions |
|
|
Term
| What are some symptoms of niacin deficiency |
|
Definition
| pellagra, diarrhea, dermatitis, dementia, death |
|
|
Term
| What are some symptoms of Niacin Toxicity> |
|
Definition
| injure the liver, vision loss, peptic ulcers |
|
|
Term
| What are the RDA's for Niacin |
|
Definition
| UL 35 mg, 16 mg for men, 14 mg for women |
|
|
Term
| What are the RDA's for Niacin |
|
Definition
| UL 35 mg, 16 mg for men, 14 mg for women |
|
|
Term
|
Definition
| uncooked veggies, eggs, orange juice, legumes. milk enhances absorption |
|
|
Term
|
Definition
| 400 mcg UL is 1000, 600 for prego |
|
|
Term
| What are the roles of folate? |
|
Definition
| DNA synt. metabolism of amino acids |
|
|
Term
| What does toxic levels of Folate do? |
|
Definition
| masks b12 deficiency, antagonistic of anti cancer drugs |
|
|
Term
| What is the DRI of Vitamin B12 |
|
Definition
|
|
Term
|
Definition
| damage to nerve sheaths, paralysis, malfunctioning nerves and muscles |
|
|
Term
| True or False, you store protein? |
|
Definition
| False, it is converted to urea and you pee it out |
|
|
Term
| What are the roles or protein? |
|
Definition
-provide structure and movement
- build enzymes, hormones and other compounds
- build antibodies
-transport substances
-maintain fluid and electrolyte balance
-maintain acid base balance
-blood clotting
-provide energy |
|
|
Term
| What is nitrogen balance? |
|
Definition
| Its the amount of nitrogen consumed compared with the amount excreted in a time period |
|
|
Term
| What are some examples of positive nitrogen balance |
|
Definition
| nitrogen consumed is > then whats excreted- growing child, prego woman, anyone gaining mass |
|
|
Term
| What is an example of a plain nitrogen balance or normal |
|
Definition
| nitrogen consumed is = whats excreted (college kid, young retiree |
|
|
Term
| What is an example of negative nitrogen balance |
|
Definition
| nitro consumed < nitro excreted- sick person, anyone loosing mass |
|
|
Term
| The AMDR says what about protein? The RDA for protein is what |
|
Definition
| 10-35% of cal/day, 56 grams for men, 46 grams for women |
|
|
Term
| Give examples of High, mid, and low sources of proteins |
|
Definition
High-meat
mid-legumes
low-nuts |
|
|
Term
| What are complementary proteins |
|
Definition
| two or more proteins whose amino acid assortments complement in such a way that the essential amino acids missing from one are supplied by the other |
|
|
Term
| Why do we need to ingest essential and non essential amino acids? |
|
Definition
| If no nonessential proteins then they synthesize them first, if no essential, then they break down internal proteins, use them for synthesis, and then limit synthesis of proteins |
|
|
Term
| How to calculate individuals recommended protein intake (DRI) |
|
Definition
| Take the persons weight in lbs. and convert to kilograms (/2.2) and multiple by .8 and that will give you the persons DRI |
|
|
Term
| How to calculate individuals recommended protein intake (DRI) |
|
Definition
| Take the persons weight in lbs. and convert to kilograms (/2.2) and multiple by .8 and that will give you the persons DRI |
|
|
Term
| What are the two forms of PEM |
|
Definition
| (Protein energy malnutrition) Marasmus, and Kwashiorkor |
|
|
Term
| What are the symptoms of Marasmus |
|
Definition
| person is shriveled, lean all over, muscles including heart weaken, brain development stops. body temp is subnormal, no insulation, digestive tract stops working, killed by disease |
|
|
Term
| What are the symptoms of kwashikor |
|
Definition
| big belly, sufficient calories with not enough protein, edema and fatty liver, |
|
|
Term
| What are the affects of excess protein |
|
Definition
| Causes heart disease, kidney disease (kidney stones) osteoporosis, and possibly cancer |
|
|
Term
|
Definition
| affects the functions as previously stated |
|
|
Term
| What are the benefits of being a vegetarian |
|
Definition
-maintain healthier body weight
-reduces chronic disease, (heart especially)
-lower levels of heart disease and cancer
-defense against high blood pressure
-usually have healthier life style
-high fiber and fruits
-less sat fats |
|
|
Term
| Limits to being a vegetarian |
|
Definition
| needs to have a well planned diet or they may omit essential nutrients |
|
|
Term
| Limits to being a vegetarian |
|
Definition
| needs to have a well planned diet or they may omit essential nutrients |
|
|
Term
| Vegetarians should try and get these nutrients |
|
Definition
| calcium, iron, zinc, vitamin b 12 |
|
|
Term
| Water soluble vitamins are |
|
Definition
| Vitamin C and B -B includes Thiamin, riboflavin, niacin, folate, B6 and B12 |
|
|
Term
| The disease from vitamin d deficiency in children |
|
Definition
| rickets (malformed bones) |
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|
