| Carbohydrates | Proteins | Fats | Vitamins | Minerals |
|---|---|---|---|---|
|
45-60%
______% of total calories should come from carbohydrate foods
|
18%
Proteins make up ___% of body weight
|
9
Each gram of fat provides _____ calories
|
A, D, E, K
What are the fat-soluble vitamins?
|
4%
Minerals represent ___% of body weight
|
|
cellulose, some hemicellulose and lignins
Name the three insoluble fibers
|
- building and repairing body tissue
- regulating body functions - providing energy
List the three functions of proteins
|
- fatty meats such as bacon, sausage, and luncheon meats; whole, low-fat, and reduced-fat milk; cream; butter; cheeses made with cream; egg yolks; and fatty fish such as tuna and salmon
- cooking oils made from olives, sunflowers, safflower, or sesame seeds, or from corn, peanuts, or soybeans, margarine (made from vegetable oils), nuts, avocados, coconut, and cocoa butter
Name one animal food and one plant food that provides the richest sources of fats
|
Vitamin B (thiamine (B1), riboflavin (B2), niacin, vitamin B6, vitamin B12 (cobalamin), folate, biotin, pantothenic acid, Vitamin C (ascorbic acid)
Name all the water-soluble vitamins
|
major; 100
_____ minerals are required in amounts greater than ____mg a day
|
|
Hypoglycemia
What is it called when blood glucose levels are below 70mg/dl?
|
size, age, sex, and physical and emotional conditions
What factors is a dietary requirement determined by?
|
Chylomicrons
__________are the largest lipoproteins and lightest in weight
|
Vitamin C
Vitamin _______ prevents scurvy
|
- Excessive use of antacids can prevent absorption
- Symptoms include bone demineralization (loss of minerals), fatigue, and anorexia What are the symptoms for phosphorus deficiency |
|
- Chewing of food is called mastication
- Salivary enzyme - salivary amylase or ptyalin is secreted by the parotid glands (lie under each year at the back of the jaw) - enzyme salivary amylase begins to change starch into dextrin (intermediate starch breakdown products) - Monosaccharides travel to the stomach
Explain the chemical digestion of food in the mouth
|
- Protein requirements can be discussed in terms of nitrogen balance
- This occurs when the nitrogen intake=nitrogen excreted - Positive nitrogen balance indicates that new tissue is being formed - Can occur in pregnancy, through the children’s growing years, when athletes develop additional muscle tissue, and when tissues are rebuilt after physical trauma such as illness or injury - Negative nitrogen balance may be caused by fevers, injury, surgery, burns, starvation, or immobilization
Explain Nitrogen Balance (positive and negative)
|
Olestra:
- Made from carbohydrates and fat - Fat-soluble vitamins A, D, E, and K have been added to foods containing olestra - Contains no calories but can cause cramps and diarrhea Simplesse: - Made from either egg white or milk protein and contains 1.3 kcal/g - Can only be used in cold foods Oatrim: - Carbohydrate-based and derived from oat fiber - Heat-stable - Provides calories, but significantly less than fat - Long term effects of these products on human health and nutrition are unknown
Name and briefly describe 3 fat alternatives
|
Pantothenic Acid
__________ is involved in the metabolism of carbohydrates, fats, and proteins and is essential for the synthesis of the neurotransmitter acetylcholine and of steroid hormones
|
chloride
The DRI for ______for normal adults is 2,300 mg per day
|
|
- contribute to calorie intake
- absorbed slowly and do not increase blood sugar as rapidly as glucose - good for people with a low blood sugar level - advantage: low risk of dental caries
Explain what nutritive sweeteners are...
|
- People suffering from protein-energy malnutrition (PEM) lack both protein and energy-rich foods
- Marasmus, a condition resulting from severe malnutrition, afflicts very young children who lack both energy and protein foods as well as vitamins and minerals - Kwashiorkor affects both children and adults - It appears when there is a sudden or recent lack of protein-containing food - This disease causes fat to accumulate in the liver, and the lack of protein and hormones results in edema, painful skin lesions, and changes in the pigmentation of skin and hair - Those who survive these deficiency diseases may suffer from permanent mental retardation
Explain what PEM is, giving two named examples
|
- Very low-density lipoproteins are made primarily by liver cells and are composed of 55-65% triglycerides
- As the VLDLs lose triglycerides, they pick up cholesterol from other lipoproteins in the blood, and they then become LDLs - Low-density lipoproteins are approximately 45% cholesterol with few triglycerides Is termed “bad” cholesterol - High-density lipoproteins carry cholesterol from the cells to the liver for eventual excretion - An HDL level of 60 mg/dl or more is considered protective against heart disease - HDLs are referred to as “good cholesterol”
Differentiate between VLDLs, LDLs and HDLs. Briefly explain each!
|
Function:
- Participates as a coenzyme in the synthesis of fatty acids and amino acids Sources: - Some of its best dietary sources include egg yolks, milk, poultry, fish, broccoli, spinach and cauliflower - Is also synthesized in the intestine by microorganisms Requirements: - Daily intake is 30 micrograms for adults Deficiency: - Symptoms include nausea, anorexia, depression, pallor, dermatitis, and an increase in serum cholesterol
State the function, source and requirements and deficiency symptoms of Biotin
|
- Normal blood calcium levels are maintained even if intake is poor
- When blood calcium levels are low, the parathyroid glands release a hormone that tells the kidneys to retrieve calcium before it is excreted - This hormone, working with calcitriol (the active hormone form of vitamin D), causes increased release of calcium from the bones by stimulating the activity of the osteoclasts (cells that break down bones) If the blood calcium level is high, osteoblasts (cells that make bones) will increase bone mass
Explain the regulation of blood calcium
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