Nutrition Exam 1 Study Guide
Nutrition Exam 1 Study Guide NEP 1034 - 01
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This 7 page Study Guide was uploaded by Kelly Statter on Wednesday November 4, 2015. The Study Guide belongs to NEP 1034 - 01 at University of Missouri - Columbia taught by Dale Brigham,Jo Britt-Rankin in Fall 2015. Since its upload, it has received 196 views. For similar materials see Nutrition, Current Concepts and Controversies in Nutrition and Food Sciences at University of Missouri - Columbia.
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Date Created: 11/04/15
Nutrition 1 Exam Carbs 86 Protein 4 calories per gram Fats 9 calories per gram All organic compounds contain carbon oxygen 86 hydrogen Proteins contain nitrogen Glucose Carb Energy Source Vitamins 86 Minerals are essential to metabolism helps enzymes speed up body process Estimated Average EAR helps set up the RDA RDA averages set higher to meet 9798 of people UL Consuming amount higher than UL is toxic Carbs are 50 of calorie intake Fats 2030 of calorie intake Proteins 1025 of calorie intake MyPlate 12 fruits 8c veggies Nutrient Density less calories more nutrients Food Labels Ingredients in order from most to least Digestion mostly occurs in small intestine Salivary Amylase enzyme that is starch carb digestion Hydrochloric Acid increases mineral absorption in the stomach destroys bacteria breaks down connective tissue like collagen Large Intestine absorbs water 86 electrolytes 8e vitamins but the majority of nutrients occurs in the small intestine 8c the large intestine is clean up Chapter 2 o The liver produces bile detoxi es alcohol stores nutrients not Where insulin is made helps increase metabolism Pancreas produces insulin Glucagon helps regulate blood sugar level Amylase digests carbohydrates Main function of Garbs fuel energy Some cells basically run on glucose Brain 86 red blood cells rely on glucose for energy fuel Glycogen storage form of glucose of energy along with fat Glucose Fructose Sucrose Glucose Galactose Lactose Glucose Glucose Maltose 3 Polysaccharides Starch Fiber 86 Glycogen Glycogen stores glucose in the liver 86 muscle cells Lactose Intolerable eat smaller amounts gradually add dairy to diet Glucose main energy source for brain 86 red blood cells Insulin comes from pancreas not liver Glucagon raises blood glucose levels Chapter 3 Fat breakdown doesn t occur correctly with lack of glucose 86 ketone bodies are produced which are acidic Ketosis elevated blood levels after fasting More sugar More dentist Type 1 Diabetes auto immune diseases body ghts insulin Begins in childhood Resistance to insulin producing cells Type 2 Diabetes No insulin difference Fats Give Good Flavor give aky lecture texture to baked goods Fats stone 8e produce energy 2 Three Types of Fats 1 Triglyceride 2 Sterol 3 Phospholipids 0 double bonds it s saturated with hydrogen 1 double bond is monounsaturated multiple double bonds is polyunsaturated fats Essential Fatty Acids Linoleic 8c Linolenic Triglycerides 3 fatty acids 86 1 glycerol Cell Membranes made out of phospholipids Sterol raw materials used to make Vitamin D or testasteron 86 other hormones The majority of fat in our body long chain fatty acids go through lymphate system as chylomicrons LDL bad cholesterol Risk of heart disease HDL good cholesterol Cholesterol turned into vitamin D hormones 2 Polyunsaturated AcidsEssential FA s 1 Linoleic 2 Linolenic Increase good cholesterol 1regular exercise 2reduce intake of saturated fats 3transfat can help LDL Increase IIDL 1losing weight 2quit smoking 3low to moderate alcohol intake 4genetics play a role 9 essential Amino Acids 11 nonessential are still important for protein synthesis During starvation proteins can be burned for energy 86 made into glucose Collagen 1 protein in the body Proteins that act as catalysts speed up reactions are enzymes make you feel fuller has a lot of nitrogen Nitrogen Balance Amount of Protein Consumed to the amount used