Nutrition Basics: Hunger, Nutrients, and Labels
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Questions and Answers

What type of fatty acids contains one or more double bonds between carbons?

  • Hydrogenated fatty acids
  • Saturated fatty acids
  • Unsaturated fatty acids (correct)
  • Trans fatty acids

    • What is the primary function of the lipoprotein HDL?

  • Transport triglycerides to fat cells
  • Pick up cholesterol and return it to the liver (correct)
  • Carry lipids from the intestines to the liver
  • Deliver cholesterol to the intestines

    • Which of the following is considered a complete protein?

  • Quinoa (correct)
  • Wheat
  • Peanut butter
  • Rice and beans

    • Which essential fatty acid is classified under Omega-3?

    <p>Alpha-linolenic acid (ALA)</p> Signup and view all the answers

    What is one of the roles of triglycerides in the body?

    <p>Energy storage</p> Signup and view all the answers

    Which carbohydrate is commonly referred to as 'blood sugar'?

    <p>Glucose</p> Signup and view all the answers

    Which type of fat is most likely to increase blood LDL levels?

    <p>Saturated fats</p> Signup and view all the answers

    What is the primary role of enzymes in the body?

    <p>Speed up biochemical reactions</p> Signup and view all the answers

    What is the primary difference between hunger and appetite?

    <p>Hunger is an internal drive, while appetite is influenced by external factors.</p> Signup and view all the answers

    What constitutes a healthy eating pattern?

    <p>Including a variety of foods from at least three groups in each meal.</p> Signup and view all the answers

    Which of the following nutrients is NOT required to be listed on food labels by the FDA?

    <p>Fiber</p> Signup and view all the answers

    What defines a food as nutrient dense?

    <p>High in nutrients compared to the amount of calories.</p> Signup and view all the answers

    How is nutrient density calculated?

    <p>By dividing the nutrients content by its kilocalorie content.</p> Signup and view all the answers

    Which of the following best describes the process of fortification?

    <p>Adding nutrients beyond normal levels to a food.</p> Signup and view all the answers

    What does a nutrient source provide if it has over 20% of the Daily Value?

    <p>It is an excellent source.</p> Signup and view all the answers

    Which of the following statements about essential nutrients is correct?

    <p>Their specific functions are identified and restoration restores function.</p> Signup and view all the answers

    Which disaccharide is commonly known as 'milk sugar'?

    <p>Lactose</p> Signup and view all the answers

    What type of vitamins dissolve in fats?

    <p>Fat-soluble vitamins</p> Signup and view all the answers

    Which statement about major and trace minerals is true?

    <p>Major minerals are essential but produce no calories.</p> Signup and view all the answers

    Where does most digestion and absorption occur in the human body?

    <p>Small intestine</p> Signup and view all the answers

    What role does ATP play in the body?

    <p>Powers processes requiring energy.</p> Signup and view all the answers

    What is the consequence of uncontrolled hyperglycemia?

    <p>Blindness</p> Signup and view all the answers

    Which hormone promotes the use of stored glucose in the body?

    <p>Glucagon</p> Signup and view all the answers

    What is the primary function of bile salts during digestion?

    <p>Emulsify lipids</p> Signup and view all the answers

    Study Notes

    Hunger, Appetite and Satiety

    • Hunger is a physiological drive to eat food, regulated by internal cues.
    • Appetite is a psychological influence that encourages eating, often in the absence of hunger.
    • Satiety is the feeling of fullness and satisfaction, regulated by the brain.

    Healthy Eating Patterns

    • Include a variety of foods from at least three food groups per meal.
    • Prioritize whole grains, fruits, vegetables, low-fat dairy, seafood, and plant-based proteins.

    Essential Nutrients

    • Have a specific identified function in the body.
    • Function is impaired without the nutrient and restored when it's added back.

    % Daily Value (%DV)

    • Compares the amount of a nutrient in a serving to the recommended intake.
    • Only displayed on food labels and is generic, based on Dietary Reference Intakes (DRIs).
    • The FDA requires sodium, Vitamin D, calcium, iron, potassium to be listed on labels.

    Nutrient Density vs Energy Density

    • Nutrient Dense: high in nutrients compared to the amount of calories.
    • Energy Dense: high in calories compared to the amount of nutrients.

    Nutrient Density Calculation

    • 10% DV = good source

    • 20% DV = excellent source

    Enrichment vs Fortification

    • Enrichment: adding nutrients lost during processing back to food.
    • Fortification: adding nutrients to food beyond normal levels.

    Scientific Method

    • Observe patterns and relationships.
    • Form a hypothesis based on prior knowledge.
    • Conduct controlled experiments, observations, and research.
    • Analyze data and observations.
    • Draw a conclusion based on the results.
    • Share findings with the scientific community.

    Lipids

    • 9kcal/gram.
    • Triglycerides: composed of glycerol and three fatty acids, containing saturated and unsaturated fats.
      • Functions: insulation, cell signaling.
    • Sterols: important for cell membranes, bile production, and vitamin D and hormone synthesis.
      • Example: cholesterol, common in plant foods.
    • Phospholipids: vital for cell membranes and act as emulsifiers.
    • Essential Fatty Acids are critical for vision, growth, cognition, mood, cardiovascular health, immunity, and inflammation regulation.
      • ALA (Alpha-linolenic acid): Omega-3, used to create DHA and EPA.
      • LA (Linoleic acid): Omega-6, used to create AA.
    • Saturated Fatty Acids: all carbons are bonded to two hydrogen atoms.
    • Unsaturated Fatty Acids: contain one or more double bonds between carbons.
    • Lipoproteins: transport lipids through the body.
      • Chylomicrons: carry lipids from the intestine to the liver.
      • VLDL: carry lipids from the liver, dropping off triglycerides to fat cells.
      • LDL: VLDL become LDL when more triglycerides are dropped off, returning to the liver.
      • HDL: created by the liver to pick up cholesterol and return it to the liver.

    Protein

    • 4kcal/gram.
    • Composed of 20 amino acids.
    • Complete proteins: contain all nine essential amino acids.
    • Incomplete proteins: do not contain all nine essential amino acids.
    • Shape determines function of proteins.

    Protein Functions

    • Body structure
    • Antibodies
    • Transport molecules
    • Hormones
    • Enzymes: speed up anabolic and catabolic reactions. Hormones signal cells which enzymes to make. (Example: amylase breaking down starch)

    Carbohydrates

    • 4kcal/gram.
    • Monosaccharides:
      • Glucose: most common, "blood sugar"
      • Fructose: sweetest, "fruit sugar"
      • Galactose: rarely alone, part of lactose.
    • Disaccharides:
      • Sucrose: "table sugar," glucose + fructose.
      • Maltose: "malt sugar", glucose + glucose.
      • Lactose: "milk sugar", glucose + galactose.
    • Complex carbohydrates:
      • Starch: storage form of glucose in plants (digestible).
      • Fiber: structural parts of plants, found in all plant-derived foods (indigestible).

    Vitamins

    • Essential micronutrients.
    • Fat-soluble vitamins: A, D, E, K (dissolve in fat).
    • Water-soluble vitamins: B vitamins (dissolve in water).

    Minerals

    • Do not produce energy.
    • Major minerals: required in amounts more than 100 mg/day.
    • Trace minerals: required in amounts less than 100 mg/day.

    Water

    • Body is 50-75% water.
    • Important roles in digestion and absorption.
    • Most digestion and absorption occur in the small intestine.

    Carbohydrate Digestion and Absorption

    • Salivary amylase, pancreatic amylase, and brush border enzymes break down carbohydrates.
    • Monosaccharides are absorbed.

    Protein Digestion and Absorption

    • HCL and enzymes break proteins into polypeptides.
    • Polypeptides are broken into amino acids.
    • Amino acids are absorbed.

    Lipid Digestion and Absorption

    • Gastric lipase begins digestion.
    • Bile salts emulsify lipids.
    • Pancreatic lipase and phospholipase break down triglycerides.

    ATP

    • Chemical energy in fuel molecules is transferred to adenosine triphosphate (ATP).
    • Powers processes requiring energy, including muscle contraction, nerve signals, building and breaking down molecules.
    • Cellular respiration recharges ATP.

    Cardiovascular Disease

    • Disease of the heart and blood vessels.
    • Arteries carry oxygen-rich blood away from the heart.
    • Veins carry oxygen-poor blood back to the heart.

    Diabetes

    • Hyperglycemia: high blood sugar.
    • Uncontrolled diabetes can lead to blindness.
    • Symptoms: thirst, weight loss/gain, blurred vision.

    Insulin & Glucagon

    • Released by the pancreas, maintaining steady blood glucose levels.
    • Insulin: promotes glucose and fat storage, and protein production.
    • Glucagon: promotes use of stored glucose, fat use, and gluconeogenesis.

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    Description

    This quiz covers essential concepts in nutrition, including the definitions of hunger, appetite, and satiety. It also explores healthy eating patterns, essential nutrients, and the importance of understanding % Daily Value on food labels. Test your knowledge on how to make informed dietary choices.

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