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Williams' Basic Nutrition And Diet Therapy 13 Edition By Joys Ann Gilbert Phd RDN (Author) Questions And Answers
Typology: Exams
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Carbohydrates
the primary source of energy of the body. They should be 45%-65% of calorie intake.
Carbs provide how many kcal of energy per gram
4
The body's main storage form of carbohydrates is
glycogen
Where is Glycogen mostly found?
liver and muscle
Glycogen is made up of
glucose
are essential to tissue building and repair within the body
proteins
used for energy only if the body does not have sufficient energy from carbs or fats.
proteins
proteins are made up of
amino acids
Proteins should have a calorie intake of
10%-35%
proteins provide _________of energy per gram
4kcal
optimal nutrition
caused by an insufficient or improper diet
malnutrition
who is most at risk for undernutrition
children, pregnant women, people with chronic illnesses, and elderly
increase risk especially if there is an illness chronic or acute that is stressing the body
homelessness, hospitalization, and poverty.
is an excess of nutrient and energy
overnutrition
DRI (Dietary Reference Intakes)
minimum amounts of a nutrient a healthy person needs
My Plate
promotes variety, proportionality, moderation, gradual improvements, and physical activity.
Saccharide
is sugar
monosaccharide
simple sugar
simple sugars
are glucose (the basic sugar in human metabolism, found in processed food
fructose
found primarily in fruits and honey
galactose
produced when your body breaks down lactose in milk
disaccharides
double sugars that are two simple sugars combined
dietary fiber
there are no calories derived from ______
soluble fiber
binds to bile acids and lowers cholesterol
insoluble fiber
provides bulk in the GI system and prevents constipation by encouraging peristalsis
peristalsis
wavelike movements that push food and waste through
men under 50 should have _____ grams of fiber per day
38
women under 50 should have ____ grams of fiber per day
25
30 grams / day
men over 50 the DRI's
25 grams/ day
women over 50 DRI's
How to increase dietary fiber
increase intake of whole grains, legumes, fruits, vegetables, seeds, and nuts.
You should increase fiber intake ....
slowly
GI issues
increasing fiber too quickly can have significant ....
In the mouth
digestion of carbs begins
chemical break down of food
the teeth break food down and enzymes and this begins
triglycerides
most natural form of fat that have 3 fatty acids
fatty acids
can be saturated or unsaturated
saturated fatty acid
have hydrogen bonded to all of the available carbons. these fats are heavy, dense, and SOLID at room temperature. These come from animals & an exception is tropical oils, palm & coconut
unsaturated fatty acid
do NOT have hydrogen bonded to all available carbons. They are liquid at room temperature. they come from plants and some fish. they are further broken down into monounsaturated and polyunsaturated.
monounsaturated
only have one carbon.
polyunsaturated
having 2 or more unbounded
monounsaturated fats
olive oil, peanut oil, canola oil, almonds, pecans, and avocados
polyunsaturated
safflower, corn, cottonseed, and soybean.
Hydrogenation
are moved into a different formation making the oil become a solid
hydrogenation
produces trans fats that are in margarine, fast food, and processed food. (trans fats are not necessary to the body and should be avoided)
Cholesterol
your body produces enough _______ it needs in your liver and you do not need to consume any in your diet.
omega-3 (alpha-linoleic) omega-6 (linoleic acid) fatty acids.
necessary fats needed for tissue strength, cholesterol, metabolism, muscle tone, blood clotting, and heart action.
Lipoproteins
carry fat
HDL and LDL
lipid panels
is healthy. you want this to be greater than 40.
you want this to be less than 100
the higher your HDL and lower LDL the lower your risks for
heart disease, cancer, and diabetes
increased stress and obesity
increase your risk for heart disease
animal fat
saturated and should be consumed in moderation
atherosclerosis
high intake of animal fats has been linked to an increased risk for
atherosclerosis
build up of plaque in your arteries
plant fats
unsaturated and are healthier sources of fat
visible fats
you can see and know is there, butter, margarine, separate cream, salad oils and dressing, lard, shortening, fatty meats. (easier to control because you are aware of them)
invisible fat
in cheese, homogenized milk, nuts, seeds, olives, avocados and lean meats.
chicken breast
6% of fat remains after skin is removed in the fibers of the meat.
complete proteins
have all 9 indispensable amino acids, they are found in animal products and soy,
incomplete proteins
lack at least 1 indispensable amino acid. They are found in grains, legumes, nuts, and seeds.
vegetarian diet
it is possible to "make" complete proteins by combining whole grains and legumes
eggs
perfect protein
proteins
primary source of a persons nitrogen.
negative nitrogen balance
Condition occurring when the body excretes more nitrogen than it takes in. lose muscle mass, have impaired organ function, and be at risk for infection
Kwashiorkor and Marasmus
severe protein-energy malnutrition, result from long term deprivation
Catabolism
breakdown of protein to use as energy
Anabolism
is the reformation of protein
