FSHN 220: Principles of Nutrition Exam 1 Review Fall 2024 PDF

FSHN 220: Principles of Nutrition Exam 1 Review Donald Molina TA  Agenda REMINDERS/LOGISTIC GO THROUGH EACH GENERAL QUESTIONS/OPEN LECTURE’S CONTENT DISCUSSION AT THE END Reminders! Exam 1 is on Friday, October 4th 2024 Exam...

FSHN 220: Principles of Nutrition Exam 1 Review Donald Molina TA  Agenda REMINDERS/LOGISTIC GO THROUGH EACH GENERAL QUESTIONS/OPEN LECTURE’S CONTENT DISCUSSION AT THE END Reminders! Exam 1 is on Friday, October 4th 2024 Exam will be in person in this room: 166 Bevier Hall 11:00 am – 11:50 am (50 min) 50 multiple-choice and true/false questions No free response/short answers Content from lectures 1-11 Bring a pencil to complete scantron sheet! Lecture 2: What is nutrition? Classes and Basic structural sources of units and energy nutrients. yield. Science of Nutrition Calculate the Define calorie. contribution of nutrients to total calories. What is Nutrition? “The science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances” Food = Nutrients = Fuel for the Body Provide energy Regulate body processes Building blocks Nutrients are essential !! Classes and Sources of Nutrients Vitamins Micronutrients (Non-energy yielding) Minerals Small amounts Fats Large amounts Proteins Macronutrients (Energy Yielding) Carbohydrates Water  Composed of C, H, O Provide a major source of fuel for the body Can be simple (sugar and glucose) or complex (starch Carbohydrates and fiber) Basic unit is glucose Simple and Complex CHO Energy yielding (4 kcal /g)  Composed of C, H and few O Basic unit is fatty acid Fats and oils Lipids Triglyceride is the major form of lipids in foods MUFAs, PUFAs, SFAs Essential Fatty Acids Energy yielding (9 kcal /g)  Composed of C, O, H, N Basic unit is amino acid Make up bones, muscles, other tissues Proteins (9) Essential amino acids (11) Nonessential amino acids Energy yielding (4 kcal /g)  Practice Question: Assume your one day’s intake is 2000 kcal. You consumed 60 grams of fat, 295 grams of CHO and 70 grams of protein. What is the percentage of kcal as fat? Assume one day’s intake is 2000 kcal 60 g of Fat (x 9 kcal/g) % of kcal as FAT = (60 x 9)/2000 = 0.27 or 27% Hunger is not the same as appetite. Appetite is the desire to eat. While hunger is a cue from your body, appetite is a cue from your brain.  Practice Questions: Assume your one day’s intake is 2000 kcal. You consumed 60 grams of fat, 295 grams of CHO and 70 grams of protein. What is the percentage of kcal as fat? Assume one day’s intake is 2000 kcal 60 g of Fat (x 9 kcal/g) % of kcal as FAT = (60 x 9)/2000 = 0.27 or 27%. Appetite is the desire to eat. While hunger is a cue from your body, appetite is a cue from your brain. Lectures 3-5: Undernutrition in the World Undernutrition in the US and Factors that contribute to undernutrition in the developing countries US vs. developing countries Hunger, malnutrition, Know what these are, what causes them, and undernutrition, starvation, food insecurity, famine how one can lead to another. Most critical/prominent deficiencies worldwide Kwashiorkor and Marasmus World Hunger Today Malnutrition: failing health resulting from long- standing dietary practices that do not meet nutritional needs Undernutrition Overnutrition Most critical deficiencies worldwide Iron Vitamin A Iodide Zinc B vitamins Selenium Vitamin C The dimensions of malnutrition Malnutrition Undernutrition Overnutrition Famine An extreme shortage of food Massive starvation in a population Crop failures War and political unrest  Marasmus Kwashiorkor Severe deficiency of all nutrients and Severe protein deficiency but normal inadequate caloric intake caloric intake The body utilizes all fat stores before using Body utilizes proteins and conserves fat muscles Causes of hunger worldwide Poor sanitary Inappropriate conditions and environment to grow exposure to Extreme weather certain crops infectious diseases and parasites Cultural beliefs and Extreme population Socioeconomic traditional cooking growth reasons and politics practices Causes of hunger in the United States Poverty or Food waste unemployment Lack of Socioeconomic affordable reasons and housing politics Practice questions -Three of the most prevalent micronutrient deficiencies worldwide are: a. Vitamin D, Vitamin E and Calcium b. Vitamin A, Iron and Zinc c. Vitamin A, Fluoride and Molybdenum d. Vitamin K, Sodium and Protein -What is the basic unit of carbohydrates with their respective caloric content? a. Glucose (9 kcal/g) b. Amino acid (9 kcal/g) c. Fatty acid (9 kcal/g) d. Glucose (4 kcal/g)  Lectures 6-7: Nutrition Basics DRI: why do we Energy dense Variety, balance, use these? and nutrient moderation EAR, AI, UL, EER, dense foods DRI, RDA What is different Components of in the new food a nutrition label label  Consume a variety of foods balanced by a moderate intake of each food A Food Variety - choose different foods Philosophy Balanced - select foods from the major food groups That Works Moderation - plan your intake; control portion size All Foods Are Not Created Equal Nutrient density Comparison of vitamin and mineral content to number of kcals Empty calories Provides kcals and few to no other nutrients Energy density Comparison of the kcal content to the weight of the food Dietary Reference Intakes (DRI)  Daily Values Reference Daily Intakes Daily Reference Values  Functions and Organs of the Digestive System Components of the GI Tract Lectures 8-9: Sphincters Digestion Types of absorption and Hormones/ enzymes that aid in digestion and absorption Absorption Know where they are secreted and what they do. Functions of the stomach, large/ small intestine, etc… Peristalsis Organization of the human body 1 Liver 1 Chemical Chemical level. Atoms combine to form molecules, such as protein, carbohydrate, lipid, DNA, or RNA. Stomach Stomach 4 Pancreas Gallbladder 2 Organ Cell level. Molecules form organelles, 5 such as the nucleus and mitochondria, Organ which make up cells. system Small 3 intestine Large Tissue level. Similar cells and surrounding Molecule intestine materials make up tissues. (DNA) 3 Tissue 4 Organ level. Different tissues combine to form organs, such as the stomach and small intestine. 5 2 Organ system level. Organs such as Cell Lining of the stomach and intestines make up an the stomach 6 organ system, in this case the gastrointestinal system. Mitochondria Organism Nucleus 6 Organism level. Organ systems make Stomach up an organism. cell  Organ Digestive Functions 1 Chew food Mouth and Perceive taste Moisten food with saliva salivary Lubricate food with mucus glands Release starch-digesting (amylase) enzyme Initiate swallowing reflex 2 Lubricate with mucus Esophagus Move food to stomach by peristaltic waves (swallowing) 3 Stomach Store, mix, dissolve, and continue digestion of food Dissolve food particles with secretions 1 Kill microorganisms with acid Release protein-digesting (pepsin) enzyme Lubricate and protect stomach surface with mucus Regulate emptying of dissolved food into small intestine Produce intrinsic factor for vitamin B-12 absorption 4 2 Produce bile to aid fat digestion and Liver absorption 5 Store, concentrate, and later release bile Gallbladder into the small intestine 4 3 6 Secrete sodium bicarbonate and enzymes for 5 6 Pancreas digesting carbohydrate, fat, and protein 7 Mix and propel contents Small intestine Lubricate with mucus 7 8 Digest and absorb most substances using enzymes made by the pancreas and small intestine 8 9 Large intestine Mix and propel contents Absorb sodium, potassium, and water House bacteria Lubricate with mucus Synthesize some vitamins and short-chain fatty acids Form feces 9 Hold feces and expel via the anus, which Rectum is the opening to the outside of the body Lectures 10-11: Carbohydrates Monosaccharide Carbohydrate vs Disaccharide vs Soluble vs specific digestion Oligosaccharide Insoluble Fibers and absorption vs polysaccharide Consequences of What does insulin Type 1 vs Type 2 uncontrolled do? Diabetes blood glucose  A Biochemist’s View Monosaccharide + Monosaccharide Disaccharide H2O CH2OH CH2OH CH2OH CH2OH H O H H O H H O H H O H H H H H OH H + OH H OH H OH H O alpha (α) bond HO OH HO OH H2O HO OH H OH H OH H OH H OH Glucose Glucose Maltose CH2OH CH2OH O CH2OH O O CH2OH O H H H H H H H H OH H + H HO OH H H HO OH HO CH2OH H2O CH2OH HO HO alpha (α) bond H OH OH H H OH OH H O Glucose Fructose Sucrose CH2OH CH2OH CH2OH CH2OH HO O OH H O H O O HO OH H H H H H OH H + OH H OH H O OH H H H HO OH H2O H H H H OH H OH OH H OH H Galactose Glucose Lactose Complex carbohydrates Digestible Indigestible polysaccharides polysaccharides Starch Fiber Glycogen Indigestible Polysaccharides: Fiber Insoluble (nonfermentable) fiber Examples: cellulose, hemicellulose, lignin Functions: increases fecal bulk, decreases intestinal transit time Food sources: whole grains, vegetables Soluble (viscous) fiber Examples: gum, pectin, mucilage Functions: delays gastric emptying, slows glucose absorption, decreases blood cholesterol Food sources: fruits, vegetables, rice bran, psyllium seed Type 1 Diabetes Mellitus Genetic link Decreased release of insulin Insulin dependent Resulting in hyperglycemia Autoimmune disorder  Type 2 Diabetes Mellitus Genetic link 80% is associated with obesity Non-insulin dependent to start Accounts for majority of cases of DM Defective insulin receptors on the cells Over secretion of insulin to compensate Leads to beta cells failure Treatment: medication and diet therapy (weight loss)  General Questions?/ Open Discussion