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Exam 1 Study Guide Answers

by: Jennifer McCracken

Exam 1 Study Guide Answers FSHN 167

Marketplace > Iowa State University > FSHN 167 > Exam 1 Study Guide Answers
Jennifer McCracken
GPA 3.0
Introduction to Human Nutrition
Dr. Martin

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About this Document

These notes include the answers to all of the study guides for exam 1.
Introduction to Human Nutrition
Dr. Martin
Study Guide
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This 0 page Study Guide was uploaded by Jennifer McCracken on Thursday February 4, 2016. The Study Guide belongs to FSHN 167 at Iowa State University taught by Dr. Martin in Fall 2015. Since its upload, it has received 75 views.

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Date Created: 02/04/16
Exam 1 Study Guide Introduction Module Answers to Questions 1 2 hUU gt Uquot carbohydrates pasta proteins lean meat lipids almonds vitamins orange minerals lettuce water macronutrients are needed by the body in large quantities while micronutrients are needed by the body in small quantities both are essential carbohydrates are macronutrients vitamins are micronutrients essential nutrients need to be consumed through food and other sources while nonessential nutrients can be consumed through food but the body produces necessary amounts eggs diabetes amp heart disease lung disease amp Alzheimer s disease carbs amp protein 4kcalg fat 9kcalg alcohol 7kcalg Nutrition Standards and Guidelines Answers to Questions 1 2 lm Variety Balance and Moderation Malnutrition is poor nutritional health whether it is over or under consuming nutrients needed for health Underconsumption DRI Dietary Reference Intakes Overconsumption DRI Tolerable Upper Intake Level Nutritional Intake Acceptable Macronutrient Distribution Standards amp Dietary Guidelines for Americans Standards for Consumers MyPlate amp Daily ValuesLabel Claims DRI Dietary Reference Intakes EAR Estimated Average Requirements RDA Recommended Dietary Allowance UL Tolerable Upper Intake Limit DV Daily Value AMDR Acceptable Macronutrient Distribution Standards Question 6 Adult Males 4590mgd Adult Females 4570mgd Infants 4050mgd Children 1525mgd Question 8 Doesn t need to be exact usually need less Question 9 Protein fat saturated fat mono fat vitamin Bl B2 B3 folate C Iron Calcium Sodium Zinc could lead to toxicity Digestion amp Absorption Answers to Questions 1 3 Digestion is the process of breaking down foods into smaller components Absorption is the process of bringing substances across the GI tract into the interior of the body Mechanical chewing and mixing of food Chemical food is mixed with digestive enzymes Mouth pharynx larynx esophagus stomach small intestine large intestine teeth tongue salivary glands liver gallbladder pancreas Skipped 4 Sugars amp amino acids Urine amp feces is expelled form the body and does not provide substances to the body 5 Activates enzymes to further break down amino acids indigestion if too low causing burning of esophagus 6 Nonsmooth covered in moundshumps called villi 7 Bile is digestive uid made in the liver and stored in the gallbladder that is released into the small intestine where it aids in fat digestion and absorption gallbladder holds bile 8 Secretes pancreatic juice and pancreatic amylase 9 Pancreas neutralizes acid in chime 10 Water sphincter 11 Fats 12 Reabsorb uids and process waste products from the body and prepare for its elimination 13 Skipped 14 Hormones and nervous system 15 Gastrin increases release of acids into stomach Secretin increases release of bicarbonates into small intestine Cholecystokinin increases release of bile from gallbladder and pancreatic enzymes into small intestine Ghrelin increases stomach motility and encourages more food intake The Universe Within Video Answers to Questions 1 Sugar amp Carbohydrates Glucose 2 Muscle HCI Hydrochloric Acid nonpenetrable mucus liningmembrane salt alcohol bacteria 30 minutes 3 Intestinal pancreatic and bile cleanser by liver from gallbladder villi soak nutrients and leave out bacteria 4 Useful nutrients ber and other undigested foods friendly 5 Carbs fats and protein stored if not used immediately glycogen converted back to glucose and sent into bloodstream for the body s energy need brain amino acids food turns to fat working capacity is lost 6 Yes Carbohydrates amp Diabetes Answers to Questions 1 Chemical based on chemical structure while common uses more latent terms for consumers using labels like addedsugars and naturallyoccurring sugars 2 A fructose can only be a monosaccharide but can form a disaccharide when joined by another monosaccharide while glucose can be a monosaccharide or disaccharide more commonly known as maltose B Glucose is a monosaccharide while sucrose is a disaccharide formed by fructose and glucose C Starch stored in plants for energy and found in tubers and seeds glycogen stored in humans and animals and found in limited quantities in liver and muscle fibernonstarch polysaccharides only found in foods of plant origin within structural components of the plant 3 Chemical Monosaccharides apple Disaccharides milk coke sugar Polysaccharides Wheaties white bread spaghetti noodles Common Simple Added coke sugar Natural milk apple Complex Wheaties white bread spaghetti noodles 4 Whole grain have bran endosperm and germ while processes only has endosperm Enriched iron thiamin ribo avin niacin and folacin Lost ber vitamin B6 E and selenium 5 Dietary ber is the indigestible portion of food derived from plants 6 COMPLEX Whole whole grain rolled oats 3 Whole grain oat flour wholewheat our Refined cornstarch white our SIMPLE Added high fructose corn syrup honey maltose sugar 3 and corn syrup Natural dehydrated apples apple puree nonfat dry milk 7 Skipped 8 Skipped 9 Mouth NA Stomach gastric emptying is delayed Small Intestine absorption of other nutrients is delayed Large intestine digested by bacterial enzymes and generated into either fatty acids gas and water or expelled from the body 10 Skipped 11 Stable amount of glucose in the blood Insulin and glucagon lnsulin stimulates cells to take in glucose for energy stored as glycogen or converted to fat to lower glucose levels Glucagon stimulates release of glucose stored as glycogen in the liver back into the bloodstream 12 Sweetness does not equal higher glycemic index Longer cooking causes higher glycemic index so potatoes would have a higher glycemic index than ice cream 13 Type 1 less common for younger people pancreas can t make insulin risk factors include genes and autoimmune destruction type 2 most common obese people of any age insensitivede cient insulin risk factors include physical inactivity age obesity family history


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