FOS2001: Exam 1 – Flashcards

Studies the interaction between organisms and nutrients and chemical substances in food.

Most recent dietary guideline in the US. Shows proportion of food groups illustrated on a dinner plate. Easier to understand.

- Look at serving size. - Based on 2,000 calorie diet. - 400 calories per serving is high. - Need more calcium, fiber, iron, vitamin A and C. - Less Cholesterol, Saturated Fat, sodium, sugar and trans-fat.

Nutrients added back that were removed during processing.

Nutrient standards used on food labels. Based on 2,000 cal diet.

- Set of connected things working together. - - Made up of farming inputs, biological, economic, social (demand), and political systems.

Industrialized and Sustainable/ traditional

Use of name brand products and restaurants included in TV. Targets young consumers.

- Water intoxication. - Consume water without electrolytes. Water dilutes electrolytes during exercise.

Low blood sodium, when blood becomes diluted with water.

Minerals such as sodium, potassium and chlorine. Assume a charge when dissolved in water. Maintain water balance

Biochemical activity that occurs in cells, releasing energy from nutrients or using energy to create other substances such as protein.

Compounds in plants that have effects on body functions but are not considered nutrients in the classic sense. Role in combating heart disease, cancer, diabetes, etc.

Alternative, do not provide calories

Measure of how fast blood glucose increases when a person ingests a particular food compared to injection of glucose. Does not apply to meals of mixed foods.

- Escapes digestion in the small intestine. - Four classes: R1, R2, R3, and R4. - R1 is the most digestible (seeds, whole grains, legumes - R2 is granular (uncooked potatoes, green banana flour) - R3 cooking and cooling rapidly: feeling of satiety - R4 chemically synthesized, not found in nature

The temperature at which a solid will melt.

- Unhealthy fatty acid produced through the addition of hydrogen atoms to double bonds of fatty acids. - Molecule assumes unnatural shape. - Found naturally in milk and meat. - Producers create by hydrogenating unsaturated fat. Makes product solid and less susceptible to spoiling. - 2g a day or less

Fully hydrogenated oils

Occurs naturally in heat, light. Also caused by enzymes and ozone. Smells rancid, bad for human health

Loses a carbon. Found in dairy and dietary supplements. Decrease in body fat, reduce risk of cancer.

- Protein in red blood cells that carries oxygen. - Sickle cell anemia, amino acid is altered causing it to clump and change shape of cells. Can block blood vessels. Immune to malaria.

High-quality protein. Contains all essential amino acids. Easy to digest and absorb. Found in animal proteins. Vegetables and dairy.

Food to eat together to obtain all amino acids. - Legumes with grains - Nuts with legumes - Grains with dairy

Affects children in impoverished countries who are weaned from breast milk. Bloated belly. Protein deficiency.

Carbon, oxygen, hydrogen, nitrogen

Carbon, oxygen, extra hydrogen

carbon, oxygen, hydrogen

- Funds National School Lunch Program - created by USDA and Department of Health and human services - food and nutrition education WIC

- balance calories - physical activity - reduce sodium - reduce saturated fats - reduce dietary cholesterol - reduce solid fats and sugars - moderate alcohol - variety - more potassium

Recommendation for specific nutrients. Nutrient values and energy values.

- Estimated Average Requirement: Average for EVERYONE. Only covers 50% of population. - Recommended dietary allowances: 97% of populations - Adequate intakes - Tolerable Upper Intake level: Prevention of nutrient toxicities

Estimated energy requirements Individual energy needs Acceptable macronutrient distribution ranges

FDA and Food Safety and Inspection Service of USDA.

Observation, hypothesis, experiment, results (hypothesis supported or rejected), theory.

- Variety - balance - moderation

- North America - 1960s and 70s - Long cooking time - Spices and fats - High in sodium, low in nutrients, low calorie

- Large breakfast, main meal at midday, light supper - Low in fiber, high in fat, low vegetable consumption, nutrient loss

- Beans - Milk for kids, no other dairy - High in starch, low in protein

- Diverse crops - Beauty of food - Pickled and fermented, never canned - Rice is main carb.

Prevalent in Asia and Sub-Saharan Africa - lack of food or nutrition - poverty - civil conflict - overpopulation - low education - low variety due to purchasing power - gender inequality - results in frequent infections

- Price - Taste - Environment - Family - Convenience - The media - Age - Health - Familiarity - Freshness - social and cultural

under nutrition: - vitamin D and calcium in post-menopausal women - low fiber over nutrition: - lack of antioxidants - calories from fat - heart disease, diabetes, stroke, cancer

- Finance - Convenience: food deserts - Environment - Inadequate roads - Primitive transportation - Lack of safe storage - Political corruption - Lack of social policy and reform

Macronutrients besides water provide this (Carbs. Fat, protein) Calories refer to how much is in a food. Released when it is digested and absorbed by the gastrointestinal track.

7kcal per gram. Contributes to energy intake but does not provide vitamins and minerals.

- Macronutrient, but does not yield energy. - Makes up 55-56% of the body. - Controls temperature and lubrication. - Maintains body's PH - Recommended 8-12 cups a day - Antidiuretic hormone - Aldosterone: Induces kidneys to retain water

Regulates water and salt in the body. Filters blood, water and electrolytes are reabsorbed into the body based on hydration levels. Nephrons generate urine

- 21g-38g. Uses: - Weight loss - Reduce disease, dilutes toxic materials - Improves intestinal function - Dietary: Non-digestible, found in plants - Functional: Non-digestible, from processed plants

Produced by photosynthesis, creates glucose

Grains, fruit, added sugar, dairy Supplies quick source of energy or calories - Fiber - Sugar - Starch Complex carbs Wheat and rice

Single sugar - Glucose: main source of energy for the body - Fructose: fruits, honey, veggies - Galactose: part of disaccharide lactose

Two monosaccharides - Sucrose - Lactose - Maltose

Chain of glucose molecules. Good source of energy.

Endosperm, Bran, Germ. - Germ is rich in protein, oils, vitamins and minerals. - Endosperm: starch - Bran: fiber R1 starch. Contains a lot of protein.

Regulated by insulin released from the pancreas. Insulin promotes absorption of the glucose by cells. Insulin also promotes protein synthesis and converts extra glucose to glycogen and fat.

- 26 million have and 79 million have pre- - More prevalent in african americans, women, hispanics

pancreas unable to produce insulin

insulin is not effective

- Long carbon chain with a methyl end which is hydrophobic, and a carboxyl end which is hydrophilic. The shorter the chain, the more it likes water. Saturation changes the structure.

Require 130g per day, less forces body into ketosis. Stored fats broken down for energy (raised ketone levels which alters body's PH) Lose mostly water weight. Compromised mental function, dizziness,

start counting from omega end, when you reach a double bond, the amount of carbons before the double bond denotes the number.

- do not contain double bonds found in dairy, meat, plants, tropical oils, can increase blood cholesterol. - fit more easily together, thus they are solid at room temperature

- are missing hydrogen atoms, liquid at room temp, found in vegetable oils, fish oil, vegetable flax. - liquid at room temp.

Catalyst removes electron for oxygen to react with double bonds. Metals, heat, light, enzymes, and ozone act as catalysts. Double bonds are more susceptible and oxidizes faster. Antioxidants prevent oxidation by quenching catalysts.

9. "TV TILL PM H" Threonine, valine, Tryptophan, Isoleucine, Lysine, Leucine, Phenylalanine, methionine, Histidine. Not made in the body.

- Chemical composition: alpha carbon attached with a hydrogen in center, amino group nitrogen and two hydrogen, carboxyl group double bond with oxygen and bond with oxygen and hydrogen. - Make up proteins. - Dehydration synthesis bonds to create chain of carbon.

Used for body growth, maintenance, and small energy needs. Process changes protein structure and function, caused by heat, acid, enzymes, agitation, or alcohol. (cooking)

Nutrients of concern; B12, calcium, vitamin D, Iron.

Need in small amounts

Need in large amounts: carbs, proteins, fats.