KINE 1020 - Macronutrients and Amino Acids

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Questions and Answers

What is the primary purpose of the Dietary Reference Intakes (DRIs)?

To promote health and prevent nutrient deficiencies (correct)

To recommend foods based solely on taste

To highlight the importance of exercise in diet

To provide dietary advice tailored to individual preferences

Which of the following nutrients is specifically mentioned as being more bioavailable from milk compared to vegetables?

Iron

Vitamin D

Fiber

Calcium (correct)

Canada's Food Guide was designed primarily to promote what aspect of nutrition?

A balanced diet based on food categories (correct)

Nutritional supplements and their usage

Vegan and vegetarian lifestyles

Dietary preferences based on personal choices

What does the Estimated Average Requirement (EAR) refer to?

The average daily nutrient requirement for 50% of the population Signup and view all the answers

Which recommendation was made regarding portion sizes in the early dietary guidelines?

Increase portion sizes for milk and potatoes Signup and view all the answers

Which of the following is NOT a component of the Dietary Reference Intakes (DRIs)?

Standard Fat Intake (SFI) Signup and view all the answers

The Recommended Dietary Allowance (RDA) for a nutrient is defined as the intake level that meets the needs of what percentage of the population?

97-98% Signup and view all the answers

Which food group was introduced in the 1977 Canada’s Food Guide?

Fruit and Vegetables Signup and view all the answers

What is the primary focus of Canada’s Food Guide as of 2019?

Food-based recommendations Signup and view all the answers

What change was made to Canada's Food Guide in 1992?

Food groups were displayed as a rainbow Signup and view all the answers

What is the role of phytates and oxalates in nutrition?

To decrease the bioavailability of certain minerals Signup and view all the answers

Which of the following was emphasized in the dietary guidelines from 2007-2018?

Consume foods low in sodium and high in fiber Signup and view all the answers

Which dietary guideline suggests eating a variety of foods from different groups every day?

1977 Food Guide Signup and view all the answers

What did the 2007-2018 Canada’s Food Guide suggest regarding servings?

Diet plans should be age and sex-specific Signup and view all the answers

What type of foods did the dietary guidelines encourage to reduce the risk of chronic disease?

Low-fat, low-sugar, low-sodium foods Signup and view all the answers

What is the purpose of the Estimated Energy Requirement (EER)?

To calculate total energy intake needed to maintain body weight Signup and view all the answers

Which of the following changes was made in Canada’s Food Guide between 1942 and 1944?

More recommendations for liver consumption Signup and view all the answers

Which macronutrient is included in the Acceptable Macronutrient Distribution Range (AMDR) for fat?

20 to 35% Signup and view all the answers

In what year did Canada's Dietary Guidelines first emerge as the Official Food Rules?

1942 Signup and view all the answers

What was a primary goal of the Dietary Guidelines for Canadians during their inception?

To dictate what to eat to prevent nutritional deficiencies Signup and view all the answers

What is the AMDR range for carbohydrates as a percentage of total caloric intake?

45 to 65% Signup and view all the answers

Which of the following is NOT a factor needed to calculate Total Energy Expenditure (TEE)?

Dietary preferences Signup and view all the answers

What was a significant change in Canada's Food Rules from 1944 compared to the original version?

Emphasis on more indulgent food choices Signup and view all the answers

What does the Harris-Benedict equation help estimate?

Total energy expenditure for weight maintenance Signup and view all the answers

Study Notes

KINE 1020 - Introduction to Nutrition

Course: Introduction to Nutrition - 2
Date: October 9, 2024
Instructor: Dr. A. Josse

Macronutrients - Dietary Protein

Protein provides 4 kcal/g
20 amino acids form polypeptides
9 essential amino acids are not produced by the body
11 non-essential amino acids are produced by the body
Proteins are needed for growth, maintenance, repair of tissues, and regulation of body processes (enzymes and hormones), and fluid/pH balance
Protein's acidic/basic characteristics influence its function in the body

Amino Acids

Central carbon + hydrogen atoms
Amino group (-NH2)
Carboxyl group (-COOH)
Side chain ("R") determines specific properties of each amino acid
Properties include: acid, base, polar, non-polar, thiol, ring
Different amino acids have different properties that influence how they interact and function in the body

Classification of Amino Acids

Essential amino acids: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
Conditionally non-essential amino acids: Arginine, Cysteine, Glutamine, Glycine, Proline, Tyrosine
Non-essential amino acids: Alanine, Asparagine, Aspartate, Glutamate, Serine

Macronutrients - Water

Water is a macronutrient, essential in significant amounts
Water does not provide energy
Water makes up 60% of human body weight
Essential for life, necessary for weeks without food, but only days without water
Functions include: lubrication, regulating body temperature, transporting nutrients, and forming the aqueous medium for most biochemical reactions
Recommended intake of about 2 liters (8 cups)/day

Micronutrients

Micronutrients are required in small amounts
Provide no energy but are crucial for proper body functioning
Role in regulating metabolism, growth, and antioxidant functions
Include vitamins and minerals

Vitamins

Organic molecules
Fat-soluble vitamins: Include Vitamin E, D, A, K
Water-soluble vitamins: Include Vitamin C (ascorbic acid), along with B complex (B1, B2, B3, B5, B6, B7, B9, B12, Biotin, Folate)
Body can store fat-soluble vitamins; excess intake can be harmful

Minerals

Inorganic molecules (don't contain carbon)
6 major minerals (Sodium, Phosphorus, Chlorine, Magnesium, Potassium, Calcium)
Many trace minerals (Iron, Zinc, Selenium, Copper, Manganese, Fluoride, Cr, Mo, I)
Dietary sources will often provide these in smaller amounts

Micronutrients - Vitamins & Minerals

Some foods naturally lack certain vitamins/minerals
Fortification: adding nutrients to foods (often vitamins D in milk).
Anti-nutrients - components sometimes found in foods that affect absorbability (phytates, oxalates, fibre)

Nutritional Recommendations for Canadians

Dietary Reference Intakes (DRIs) include Recommended Dietary Allowances (RDAs), or Estimated Average Requirements (EARs), Adequate Intakes (AIs), and Tolerable Upper Intake Levels (ULs)
DRIs are designed to promote health and prevent nutrient deficiencies
Canada's Food Guide (2019) is food-based recommendations based on DRIs.
Aim for variety of healthy foods each day, in relative proportions

DRIs - Energy (Macronutrients)

Estimated Energy Requirement (EER) - calculated daily energy needs to maintain a balanced state
Acceptable Macronutrient Distribution Range (AMDR) - ranges for healthy intake.
- Carbohydrate: 45-65%
- Protein: 10-35%
- Fat: 20-35%
Consider age, weight, height, sex, and physical activity levels

Dietary Guidelines for Canadians - History

1942: Canada's Official Food Rules, during WWII
1961, 1977, 1992, 2007-2018, and 2019: Evolution of the Food Guide.
Emphasized various nutrients and food/food groups at certain stages

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Description

This quiz covers key concepts from KINE 1020, focusing on dietary protein and amino acids. Understand the structure of proteins, the role of essential and non-essential amino acids, and their functions in the body. Test your knowledge on the macronutrients crucial for growth and body regulation.