Nutrition Final Exam Latest Update with Verified Solutions

Nutrition Final Exam Latest Update with Verified Solutions Energy-yielding Nutrients the nutrients that break down to yield energy the body can use; protein, fat and carbs Kcals/g for energy-yielding nutrients proteins/carbs-4, fat-9, alcohol-7 Essential Nutrients nutrients that must come from food because our bodies cannot produce it in sufficient amounts to meet physiological needs Dietary Reference Intakes (DRI) a set of nutrient intake values for healthy people in the U.S. and Canada Recommended Dietary Allowance (RDA) the average daily amount of nutrient considered adequate to meet the known nutrient needs of practically all healthy people Legumes group of plants that include beans and peas; generally low in fat and are nutrient and fiber rich; examples- black beans, kidney beans, peanuts Discretionary Calories the kcalories remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day Whole Grains a grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original; at least half of grains should be whole; look for "whole grain" as one of first things in ingredient list Fortified foods the addition to a food of nutrients that were either not originally present or present in insignificant amounts; cereal is highly fortified Vegetarians people who exclude meat, poultry, fish or other animal-derived foods from their diets Iron in Vegetarians RDA for iron is higher in vegetarians; iron absorption enhanced by Vitamin C; vegetarians are no more iron deificient than other people Non-heme iron Iron found in non-meat based foods; can be found in vegetables, grains, ironfortified cereals and legumes; not absorbed by the body as well as heme iron Gastrointestinal (GI) Tract a flexible muscular tube that extends from the mouth, through the esophagus, stomach, small intestine, large intestine, and rectum to anus Small Intestine 10-foot length of intestine that is the major site of digestion of food and absorption of nutrients; the segments are called the duodenum, jejunum, and ileum Pyloric Sphincter allows passage from stomach to small intestine; prevents backflow from small intestine Villi Small fingerlike projections on the walls of the small intestines that increase surface area Carbohydrate Digestion begins in the mouth, continues until it's mixed with gastric juices; the stomach acid of gastric juices deactivates salivary enzyme and carb digestion ceases; picks up when pancreas sends enzymes to small intestine to break down starch into small segments that can be absorbed through the intestinal walls into the hepatic portal vein; digested fast Fiber