MSU HNF 150 Final Exam Study Guide- Ekstrom Latest Update Graded A

MSU HNF 150 Final Exam Study Guide- Ekstrom Latest Update Graded A+ (body basics) 1.List the order of the components of the digestive tract and the main digestive actions taking place in each. -oral cavity: breakdown of food by mastication (chewing) -esophagus: allows passage of food to the stomach -stomach: secretes acids and enzymes that digest food -small intestine: digestion of food and absorption of nutrients and minerals -large intestine: processes indigestible food material(chyme) after most nutrients are absorbed in small intestine -rectum: holds feces before being excreted -anus: releases stool from body (carbs and diabetes)Describe the types of carbohydrates (3 simple sugars, 3 disaccharides, glycogen, amylose, amylopectin, oligosaccharides, and fiber) and be able to identify their food sources. -simple sugars: mono(glucose, fructose, and galactose) and disaccharides (maltose, sucrose, and lactose); in raw or brown sugar, corn syrup, fruit juice, etc -oligosaccharides-3-10 monosaccharide units linked together in a chain that are fermented by bacteria in colon; comes from human breast milk, legumes, whole wheat, and some veggies -polysaccharides-long strands of glucose: plant starch and animal glycogen (glycogenanimal( branched), amylopectin-plant starch(branched), and amylose-plant starch(one branch)); found in starch so cereal, wheat, oats, barley, etc. -fiber: part of plant that our small intestine cannot digest, some of which is broken down or fermented by bacteria in the large intestine- soluble and insoluble fiber; found in legumes, beans, veggies, fruits, nuts, etc. (lipids and cardiovascular disease) Describe the process of digestion and absorption of triglycerides, and small and large chain fatty acids. A triglyceride is formed from 1 glycerol + 3 fatty acids. Trigylceride digestion in the GI tract Little digestion takes place in the mouth In the stomach fat droplets separate from the watery components and float as a layer on top. In the small intestine, bile emulsifies the fat droplets within the watery fluids and the digesting enzymes split them into free fatty acids, glycerol, and monoglycerides. Bile again helps the intestinal cells absorb the fat (minerals) Recognize the roles of minerals in maintaining fluid, electrolyte, and acid-base balance. Minerals form salts that dissolve in the body and direct where water goes because water follows salt. They separate into electrically charged particles called electrolytes. To control the flow of water, the body moves these electrolytes from one body compartment to another to keep a proper balance, Mineral salts also serve as a buffer to help control pH level, allowing all life processes to take place (nutrition basics) 1. Understand the concept of nutrient density and state how it can be used to determine the healthfulness of foods -foods rich in nutrients relative to their energy content (calories), usually whole foods -higher nutrients and lower calories=nutrient dense (nutrition recommendations/how do we know what we know) 1. State how the DRI's (RDA and EER) for energy and other nutrients are established -the food and nutrition board, institute of medicine, national academy of sciences, Washington, DC Nutrition and Food Scientists review scientific studies of deficiencies, how much you body stores of the nutrient, what can cause depletion of the nutrient, and what other factors influence these factors and make the DRI based off of these indicators -DHHS and USDA appoint an Advisory Committee to create an Advisory Report to be submitted to the Secretaries of DHHS and USDAThe report is informed by:Systematic reviews of scientific research (diet/health outcomes), Review of existing systematic reviews, metaanalyses and reports by federal agencies or leading scientific organizations, Data analyses of current food intakes, Food pattern modeling (pregnancy) Explain why a nutritionally adequate diet is