Nutrition 101 Exam 1 Review

The three main functions of energy are to provide energy for physical activity, maintain body temperature, and facilitate growth and repair.

Metabolism refers to the chemical processes that occur in the body to maintain life. The metabolic rate is the speed at which these processes occur, determining how many calories we burn at rest.

<p>False (B)</p> Signup and view all the answers

<p>Minerals (A), Vitamins (B)</p> Signup and view all the answers

<p>Fortified food is food that has been enriched with additional nutrients, such as vitamins or minerals.</p> Signup and view all the answers

<p>A calorie is a unit of energy. It represents the amount of energy required to raise the temperature of 1 gram of water by 1 degree Celsius.</p> Signup and view all the answers

<p>Carbohydrates contain 4 calories per gram, protein contains 4 calories per gram, and fat contains 9 calories per gram.</p> Signup and view all the answers

<p>To calculate the total calories from each macronutrient, you multiply the grams of each macronutrient by its respective calorie value per gram. For example, 10 grams of carbohydrates would provide 40 calories (10 grams x 4 calories/gram).</p> Signup and view all the answers

<p>AMDRs (Acceptable Macronutrient Distribution Ranges) are the recommended ranges for each macronutrient as a percentage of total daily calories. These ranges ensure a balanced dietary intake.</p> Signup and view all the answers

<p>Athletes typically need higher protein intake than sedentary individuals. Therefore, their AMDR for protein may be higher. Overall, the AMDRs for athletes might differ slightly to meet their increased energy and nutrient demands.</p> Signup and view all the answers

<p>Nutritional status refers to the overall health of an individual based on their dietary intake and nutrient levels. We can assess nutritional status using methods like a dietary assessment, bloodwork, and physical examination.</p> Signup and view all the answers

<p>Dietary guidelines have evolved over time, emphasizing a balanced approach to healthy eating. The current focus is on consuming a variety of nutrient-rich foods, limiting processed foods, added sugars, and unhealthy fats.</p> Signup and view all the answers

<p>MyPlate is a visual guide to healthy eating, developed by the USDA. It depicts a plate divided into five food groups, representing the recommended proportions of each food group in a healthy diet.</p> Signup and view all the answers

<p>The four Dietary Guidelines emphasize: 1) Consume a healthy eating pattern across the lifespan; 2) Focus on nutrient-dense foods; 3) Limit added sugars, saturated and trans fats, sodium, and alcohol; and 4) Shift to healthier food and beverage choices.</p> Signup and view all the answers

<p>Several factors influence energy needs, including age, sex, activity level, body composition, growth, and pregnancy or breastfeeding.</p> Signup and view all the answers

<p>Daily Value refers to the recommended daily intake of nutrients based on a 2,000-calorie diet. The variables include vitamins, minerals, and macronutrients. It was created to provide a standardized reference for understanding nutrient content in foods and making informed dietary choices.</p> Signup and view all the answers

<p>An Authorized Health Claim is based on significant scientific agreement and is approved by the FDA. A Qualified Health Claim has less scientific evidence but is still supported by scientific research. A Structure Function Claim describes the role of a nutrient or ingredient in the body but does not claim to prevent or treat a disease.</p> Signup and view all the answers

<p>Carbohydrates are formed through the process of photosynthesis in plants, where carbon dioxide and water are combined using sunlight energy. They are made of carbon, hydrogen, and oxygen atoms.</p> Signup and view all the answers

<p>Carbohydrates provide the primary source of energy for the body, serving as fuel for various cellular processes and physical activities.</p> Signup and view all the answers

<p>Glucose (B), Fructose (C), Galactose (D)</p> Signup and view all the answers

<p>Glycolysis is the breakdown of glucose to pyruvate, a process that generates ATP (adenosine triphosphate), which is the main energy currency of the cell. Glycolysis also creates reduced carriers such as NADH and FADH2, which play a crucial role in subsequent energy-producing pathways.</p> Signup and view all the answers

<p>The majority of digestion occurs in the small intestine. The small intestine is the primary site for the breakdown of nutrients, including carbohydrates, fats, and proteins, into absorbable forms.</p> Signup and view all the answers

<p>Pinocytosis (A), Facilitated diffusion (B), Active transport (C), Endocytosis (D), Passive diffusion (E)</p> Signup and view all the answers

<p>Glucose is transported into the intestines through a process called active transport, requiring energy to move glucose against its concentration gradient.</p> Signup and view all the answers

<p>Diabetes is contracted when the body either does not produce enough insulin or cannot properly use the insulin it does produce. This leads to elevated blood sugar levels as glucose cannot enter the cells for energy. In type 1 diabetes, the pancreas does not produce insulin, while in type 2 diabetes, the body becomes resistant to insulin.</p> Signup and view all the answers

<p>If excess glucose cannot be stored as glycogen, it is converted into fat and stored in adipose tissue.</p> Signup and view all the answers

<p>Glycogen is primarily stored in the liver and muscles.</p> Signup and view all the answers

<p>Glycemic index (GI) is a measure of how quickly a food raises blood sugar levels after consumption. Foods with a high GI cause a rapid increase in blood sugar, while foods with a low GI result in a slower, more gradual rise.</p> Signup and view all the answers

<p>The American Heart Association recommends limiting added sugars to no more than 25 grams per day for women and 36 grams per day for men.</p> Signup and view all the answers

<p>Triglycerides (C)</p> Signup and view all the answers

<p>A triglyceride is composed of three fatty acids attached to a glycerol backbone. It's a primary form of fat that is stored in adipose tissue.</p> Signup and view all the answers

<p>Lipids have a wide range of functions, including providing energy, maintaining cell structure, insulating organs, and transporting vitamins.</p> Signup and view all the answers

<p>Saturated fats have all their carbon atoms filled with hydrogen atoms, making them solid at room temperature. Unsaturated fats have at least one carbon atom double-bonded to another carbon, leaving some carbons with unfilled bonds. Unsaturated fats are typically liquid at room temperature.</p> Signup and view all the answers

<p>Saturated fats are solid at room temperature because their carbon atoms are saturated with hydrogen, allowing them to pack closely together, making them more rigid. Unsaturated fats are liquid at room temperature because their carbon atoms have double bonds, creating kinks in the molecule, making them less tightly packed and more fluid.</p> Signup and view all the answers

<p>Triglycerides are transported throughout the body in the form of lipoproteins. Lipoproteins are complexes that combine lipids with proteins for efficient transport in the bloodstream.</p> Signup and view all the answers

<p>Lipids provide many health benefits, including energy storage, cell membrane formation, hormone production, insulation, and vitamin transport.</p> Signup and view all the answers

<p>Phospholipids are complex lipids that form cell membranes, acting as a barrier between the cell's interior and exterior environments. Sterols, such as cholesterol, are important for cell membrane structure, hormone production, and other vital processes.</p> Signup and view all the answers

<p>HDLs (High-Density Lipoproteins) are considered &quot;good cholesterol&quot; because they transport cholesterol from the body's tissues back to the liver for processing. LDLs (Low-Density Lipoproteins) are considered &quot;bad cholesterol&quot; because they transport cholesterol from the liver to the tissues, where excess cholesterol can build up in arteries, leading to heart disease.</p> Signup and view all the answers

<p>Modifiable risk factors for heart disease are factors you can change, such as diet, exercise, smoking, and blood pressure. Nonmodifiable risk factors are factors you cannot change, such as genetics, age, and family history.</p> Signup and view all the answers

<p>Proteins have a vast range of functions in the body, including building and repairing tissues, producing enzymes and hormones, transporting nutrients, and supporting the immune system.</p> Signup and view all the answers

<p>Essential amino acids cannot be produced by the body and must be obtained through diet. Non-essential amino acids can be synthesized by the body from other nutrients.</p> Signup and view all the answers

<p>BCAAs (Branched-Chain Amino Acids) are three essential amino acids: leucine, isoleucine, and valine. They are particularly important for muscle growth and repair, making them popular among athletes and fitness enthusiasts.</p> Signup and view all the answers

<p>Protein is transported throughout the body in the bloodstream, bound to carrier proteins for efficient delivery to cells.</p> Signup and view all the answers

<p>Unlike carbohydrates and lipids, protein digestion begins in the mouth. Saliva contains the enzyme salivary amylase, which starts the breakdown of protein molecules into smaller peptides. This process continues in the stomach and small intestine.</p> Signup and view all the answers

<p>Protein synthesis is the process of building new proteins from amino acids. It is crucial for growth, repair, and maintenance of all tissues and cells in the body.</p> Signup and view all the answers

<p>Protein catabolism is the breakdown of proteins into their constituent amino acids. This process provides amino acids for energy production or other metabolic processes when needed.</p> Signup and view all the answers

<p>After protein digestion, amino acids can be used for protein synthesis to build new tissues, converted into glucose for energy production, or burned as fuel, providing energy.</p> Signup and view all the answers

<p>PEM (Protein-Energy Malnutrition) is a condition caused by a deficiency in both protein and energy. It can lead to various health problems, including stunted growth, muscle wasting, and weakened immune function.</p> Signup and view all the answers

<p>Protein requirements vary based on age, activity level, and overall health. The recommended daily intake for adults is typically 0.8 grams per kilogram of body weight.</p> Signup and view all the answers

<p>Complete proteins contain all nine essential amino acids, while incomplete proteins lack one or more essential amino acids. Combining different plant-based protein sources can create a complete protein profile.</p> Signup and view all the answers

<p>Excess protein intake can lead to health problems, such as kidney strain, dehydration, and increased risk of certain cancers. The body can only use a certain amount of protein at a time, and excess protein is often converted into glucose or fat.</p> Signup and view all the answers

<p>To determine your protein needs, consider your age, activity level, and overall health. Consult a registered dietitian or healthcare professional for personalized advice based on individual factors.</p> Signup and view all the answers

The process by which your body converts what you eat and drink into energy.

Factors include age, gender, muscle mass, and activity level that influence how fast metabolism occurs.

Nutrients that the body cannot produce and must be obtained from food.

Food that has been enhanced with vitamins and minerals not originally found in significant amounts.

A unit of measurement for energy that food provides when consumed.

Nutrients that provide energy: carbohydrates, proteins, and fats.

A guide to the nutrients in one serving of food, based on a 2,000 calorie diet.

The metabolic pathway that converts glucose into pyruvate, producing ATP energy.

A measure of how quickly foods cause blood sugar to rise.

A type of fat found in the blood, made of three fatty acids and glycerol.

Fats that are solid at room temperature, fully saturated with hydrogen.

Fats that are liquid at room temperature with fewer hydrogen atoms.

HDL is 'good cholesterol' that helps remove other forms of cholesterol, while LDL is 'bad cholesterol' that can build up in arteries.

Branched-chain amino acids essential for muscle growth, including leucine, isoleucine, and valine.

The process of creating new proteins from amino acids, essential for growth and repair.

Complete proteins contain all essential amino acids; incomplete proteins lack one or more.

The process of breaking down proteins into amino acids for energy or re-use.

A person's health state as determined by their diet and nutrient intake.

A visual tool to help Americans make healthier food choices, divided into food groups.

Evidence-based recommendations for healthy eating patterns.

Daily nutrient intake levels sufficient for most individuals to meet their dietary needs.

The process of adding hydrogen to unsaturated fats, turning them into saturated fats.

The relationship between energy consumed through food and energy expended through activities.

Strategies and practices used to control blood sugar levels in diabetes patients.

The total number of calories burned in a day from all activities.

The process of taking in nutrients from food through the intestinal lining.

Factors like age, gender, activity level that affect how much energy a person requires.