WGU C787 OA NUTRITION LATEST 2024-2025
EXAM TESTBANK 90 QUESTIONS AND DETAILED
ANSWERS(VERIFIED ANSWERS)AGRADE
Terms in this set (89)
Provide shape and rigidity to cells, regulate body
Function of fluids
temp, lubrication, solvent, homeostasis
Cushion body tissues, transports nutrients and waste,
More function of fluids
source of trace mineral, chemical reactions
hypothalamus Controls thirst
Thirst triggers Sodium and solute levels increase in blood
solid food and fluids, even coffee and energy drinks,
Sources of fluid intake though they are not necessarily healthy. Still of form
of fluid intake.
6 classes of nutrients carbs, proteins, fat/lipids, vitamins, minerals, water
the highest level of daily consumption that current
Tolerable upper intake data has shown to cause no side effects in humans;
level ensures people do not take harmful amounts (usually
d/t supplements)
half fruit and veggies (more veggies); half protein and
My plate
grains (more grains); dairy on the side
sources of up-to-date CDC, National institute of health
nutrtion
Social triggers for eating learned and environmental e.g social gatherings
pepsinogen secreted by stomach mucosa, activated
how pepsin is activated
by HCl in stomach
, Active in small intestine. Amino acid absorption and
Pancreatic proteases
final breakdown into smallest components.
2 trigger foods for GERD coffee and tomato
typical manifestation of chest or back pain when lying down after meal
GERD
Safe food for celiac Rice; no wheat, rye, or barley.
disease
Macronutrients Carbs, fats, proteins
Monosaccharides glucose, fructose, galactose
2 or more glucose monomers chained together in
Starch
plants
2 or more glucose monomers chained together in
Glycogen
animals
hormone secreted by pancreas that causes the liver
Glucagon to convert stored glycogen into glucose when blood
glucose falls too low.
sucrose glucose + fructose
lactose glucose + galactose
maltose glucose + glucose
AMDR for carbs, proteins, half of daily calories should be from carbs, 10-35 %
and fats from protein, 20-35% from fat.
fiber recommendation 14 g per 1000 kcal daily
whole grain intake half of all grain products should be whole grain
complex carbs long polysaccharides
Added sugars 25% or less total daily kcals should come from this
found in partially hydrogenated oils, unsaturated.
Trans fats Mimic saturated and are usually solid at room
temperature
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