- 1. Nutrition HO-15 Midterm Review
2. Midterm a mix of multiple choice, true false and matching. 56
questions is worth 15% of your total grade 150 points everyone
takes a different exam. draws from a pool you will have 100 minutes
to take the exam is timed will be available for one week can only
be accessed and submitted ONCE. 3. Nutrients Water Carbohydrates
Fat Protein Vitamins Minerals 4. Nutrients - Organic .
Carbohydrates Fat Protein Vitamins . 5. Nutrients Energy Yielding .
Carbohydrates - 4 calories/g Fat 9 calories/g Protein - 4
calories/g . . 6. Nutrients Energy Yielding 7. Nutrients Nutrients
- Energy Yielding Muffin 280 calories (45 g) 15 g CHO 15X4 = 60
calories 20 g fat 20X9 = 180 calories 10 g protein 10X4 = 40
calories 280 calories 8. Recognizing a healthy diet Adequacy -
getting enough Balance - proportionality Moderation - nothing in
excess Variety - wide selection Calorie Control - not too much or
too little 9. Research Case Study Laboratory Double blinded study
Placebo controlled Interventional Epidemiologic 10. Research Gold
Standard Randomized Double Blinded Placebo Controlled
interventional Trial 11. Research Designs A 55 year old female is
given a supplement of Vitamin E and is observed over 3 month to
evaluate the effects on her heart health? What type of study is
this? 12. Research Designs A 55 year old female is given a
supplement of Vitamin E and is observed over 3 month to evaluate
the effects on her heart health? What type of study is this? Case
Study 13. Research Designs 200,000 individuals had their LDL, HDL
and cholesterol measured at baseline and again at 10 years. Diets
were evaluated with a food frequency questionnaire. The number of
heart attacks was the primary end point. At 10 years, correlations
were made between diet, cholesterol and heart attacks. What type of
study is this? 14. Research Designs 200,000 individuals had their
LDL, HDL and cholesterol measured at baseline and again at 10
years. Diets were evaluated with a food frequency questionnaire.
The number of heart attacks was the primary end point. At 10 years,
correlations were made between diet, cholesterol and heart attacks.
What type of study is this? Epidemiologic 15. Nutrient Density
Muffin # 1 Muffin #2 280 calories 20 g fat (15 g saturated fat) 10
g sugar Less than 2% daily value: Fe, Ca, Vit. A & C 200
calories 15 g fat (2 g saturated fat) 4 g sugar (10 g whole grain
CHO) 10-15% daily value: Fe, Ca Vit. A & C 16. Macronutrients
Percent of Total Calories Carbohydrates 45-65% Fat 20-35% Protein
10-35% (10-15%) 17. Macronutrients Example: Carbohydrates 45% Fat
30% Protein 25% TOTAL 100% 18. Phytochemicals Biologically active
substance in plants Phytonutrients May protect against chronic
disease Example: Soy, chocolate, flaxseed, tomatoes, garlic, wine,
tea Anti-oxidants 19. Importance of Exercise 20. ACSM Guidelines Or
Do moderately intense cardio 30 minutes a day, 5 X week And Do
vigorously intense cardio 20 minutes a day, 3 X week 8 -10
strength-training exercises 8 - 12 repetitions of each exercise
2/week. 21. Benefits of Exercise more restful sleep improved bone
density lower risks of chronic disease higher quality of life 22.
Mouth Stomach Liver Gallbladder Pancreas Small Intestine Colon 23.
Mouth - chews, mixes food with saliva Stomach - Liver - Gallbladder
- Pancreas - Small Intestine- Colon - 24. Mouth - chews, mixes food
with saliva Stomach - mixes & churns food into a chyme.
Denatures (uncoils) protein Liver - Gallbladder - Pancreas - Small
Intestine- Colon - 25. Mouth - chews, mixes food with saliva
Stomach - mixes & churns food into a chyme. Denatures (uncoils)
protein Liver - makes bile Gallbladder - Pancreas - Small
Intestine- Colon - 26. Mouth - chews, mixes food with saliva
Stomach - mixes & churns food into a chyme. Denatures (uncoils)
protein Liver - makes bile Gallbladder - stores bile Pancreas -
Small Intestine- Colon - 27. Mouth - chews, mixes food with saliva
Stomach - mixes & churns food into a chyme. Denatures (uncoils)
protein Liver - makes bile Gallbladder - stores bile Pancreas -
secretes digestive enzymes Small Intestine- Colon 28. Mouth -
chews, mixes food with saliva Stomach - mixes & churns food
into a chyme. Denatures (uncoils) protein Liver - makes bile
Gallbladder - stores bile Pancreas - secretes digestive enzymes
Small Intestine- enzymes break down fat, protein, CHO &
absorbed Colon - 29. Mouth - chews, mixes food with saliva Stomach
- mixes & churns food into a chyme. Denatures (uncoils) protein
Liver - makes bile Gallbladder - stores bile Pancreas - secretes
digestive enzymes, secretes insulin & glucagon Small Intestine-
enzymes break down fat, protein, CHO & absorbed Colon - fluid
and minerals absorption & some fiber fragments absorbed 30.
Storage Organs when we eat too much CHO Where? Where? Fat Where?
Protein Where? 31. Storage Organs when we eat too much CHO Muscle
& Liver Fat Fat Where? Protein Where? 32. Storage Organs when
we eat too much CHO Glycogen Fat Fat Fat Protein Where? 33. Storage
Organs when we eat too much CHO Glycogen Fat Fat Fat Protein Fat N
o t 34. Carbohydrates Simple or Complex? 35. Carbohydrates Simple
or Complex? Simple! 36. Simple Carbohydrates Monosaccharides
Disaccharides 37. Complex Carbohydrates fiber glycogen Starch Fiber
Glycogen 38. Fiber 39. Which part of the wheat kernel Has fiber?
40. Which part of the wheat kernel has fiber? Bran Which part of
the wheat kernel has starch? 41. Which part of the wheat kernel has
fiber? Bran Which part of the wheat kernel has starch? Endosperm
Which part of the wheat kernel has nutrients & protein? 42.
Which part of the wheat kernel has fiber? Bran Which part of the
wheat kernel has starch? Endosperm Which part of the wheat kernel
has nutrients & protein? Germ Which part of the wheat kernel is
not edible? 43. Which part of the wheat kernel has fiber? Bran
Which part of the wheat kernel has starch? Endosperm Which part of
the wheat kernel has nutrients & protein? Germ Which part of
the wheat kernel is not edible? Husk 44. List the appropriate
sequence of events which happen after you eat a plain white bagel:
I. Starch starts to breakdown into maltose in the mouth II. Maltose
breaks down into glucose in the small intestines III. Glucose is
absorbed from the small intestines into the bloodstream IV. The
pancreas secretes insulin in response to high blood glucose V.
Insulin transports glucose from the bloodstream into cells VI.
Blood glucose decreases 45. Diabetes (Type I & II) Onset? Type
1 Type 2 46. Diabetes (Type I & II) Onset? Type 1-typically
childhood Type 2-typically adulthood 47. Diabetes (Type I & II)
Cause? Type 1 Type 2 48. Diabetes (Type I & II) Cause? Type 1 -
autoimmune disease insulin secreting cells impaired Type 2 -
acquired insulin resistance, obesity, genetics, diet 49. Diabetes
(Type I & II) No Insulin Secretion? Type 1 Type 2 50. Diabetes
(Type I & II) No Insulin Secretion? Type 1 - no natural insulin
Type 2 - enough or too much insulin 51. Lipids P LIPIDS
Triglycerides (TG) 95% of all lipids in foods and the human body
Phospholipids For example, lecithin Sterols For example,
cholesterol 52. Fats 53. Percent of Calories from Fat Hamburger 500
calories 25 g saturated fat 54. Percent of Calories from Fat
Hamburger 500 calories 25 g saturated fat 25 g X 9 calories/g = 225
calories 55. Percent of Calories from Fat Hamburger 500 calories 25
g saturated fat 25 g X 9 calories/g = 225 sf calories 225 sf
calories / 500 calories = .45 = 45% 56. Percent of Calories from
Fat Hamburger 500 calories 25 g saturated fat 25 g X 9 calories/g =
225 calories 225 calories / 500 calories = .45 = 45% 45% of the
calories in the burger are from saturated fat 57. LDL and HDL What
is LDL? What is HDL? 58. LDL and HDL What is LDL? Low density
lipoprotein What is HDL? High density lipoprotein NOT ACTUALLY
CHOLESTEROL 59. LDL and HDL What is LDL? Low density lipoprotein
Transports cholesterol to tissues bad cholesterol What is HDL? High
density lipoprotein Scavenges cholesterol good cholesterol 60. LDL
and HDL How do you lower LDL? How do you increase HDL? 61. LDL and
HDL Lower your intake of saturated fat and trans fat How do you
lower LDL? Exercise How do you increase HDL? 62. LDL Small dense
More atherogenic Large bouyant Less atherogenic 63. LDL Small dense
More atherogenic Carbohydrates Large bouyant Less atherogenic
Saturated fat 64. Trans Fats 65. Essential Fatty Acids EFAs are
which type of fatty acid? Saturated fatty acid? Monounsaturated
fatty acid? Polyunsaturated fatty acid? 66. Essential Fatty Acids
EFAs are which type of fatty acid? Saturated fatty acid?
Monounsaturated fatty acid? Polyunsaturated fatty acid 67.
Structure of Proteins Peptide Bond 68. Structure of Proteins 69.
Roles of Proteins Enzymes Structural Hormones Precursors
(neurotransmitters/vitamins) Antibodies Fluid Balance Buffers Blood
Clotting Provide Energy 70. Protein digestibility Which types of
proteins are best absorbed by the body? 71. Protein digestibility
Which types of proteins are best absorbed by the body? Animal
sources: 90+% Legumes: 80%-90% Grains: 70%-90% Moist heat increases
digestibility Dry heat decreases digestibility Digestion and
absorption 72. Complementary Proteins Amino acids from one protein
source complement the amino acids from another protein source to
form a complete protein. 73. Wasting When the amine group has been
removed, it means the amino acid has been wasted 74. Protein Energy
Malnutrition 75. Protein Energy Malnutrition Marasmus Chronic
protein and energy deficiency Severe wasting Matchstick arms 76.
Protein Energy Malnutrition 77. Protein Energy Malnutrition
Kwashiorkor Protein malnutrition Acute onset (1-3 yr) Edema
(legs/belly) Fatty liver 78. DRI Protein DRI protein: example 130
lb sedentary 35 yr female 130 lb X 1kg/2.2 lb = 59 kg 79. DRI
Protein DRI protein: example 130 lb sedentary 35 yr female 130 lb X
1kg/2.2 lb = 59 kg 59kg X 0.8g/kg = 47g protein/day 80. DRI Protein
DRI protein: example 130 lb sedentary 35 yr female 130 lb X 1kg/2.2
lb = 59 kg 59kg X 0.8g/kg = 47g protein/day 47g X 4 cal/g = 188
calories 188 cal/1800 calories = 10 % total calories 81. DRI
Protein DRI protein: example 130 lb sedentary 35 yr female 130 lb X
1kg/2.2 lb = 59 kg 59kg X 0.8g/kg = 47g protein/day 47g X 4 cal/g =
188 calories 188 cal/1800 calories = 10 % total calories 10-15% of
total calories from protein-most Americans 10-35% of total calories
82. THE END
