NR 228 Nutrition Questions And Answers With Latest Study Solutions
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Module
NR 228
Institution
NR 228
NR 228 Nutrition Questions And Answers With Latest Study Solutions
Types of sugars ANS glucose, sucrose, fructose, galactose, maltose, lactose
Sucralose, aspartame, and saccharin are commonly used alternative sweeteners.
essential nutrients ANS nutrients necessary for normal body functioning...
nr 228 nutrition questions and answers with latest
nr 228 nutrition questions and answers
types of sugars ans glucose sucrose fructose
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NR 228 Nutrition Questions And Answers With Latest
Study Solutions
Types of sugars ANS glucose, sucrose, fructose, galactose, maltose, lactose
Sucralose, aspartame, and saccharin are commonly used alternative sweeteners.
essential nutrients ANS nutrients necessary for normal body functioning that must be obtained from food
nonessential nutrients ANS Nutrients required for growth and health that can be produced by the body from
other components of the diet.
GI organs and functions ANS Ingestion- Process of taking food into the mouth, starting it on its journey through
the digestive tract Digestion- A group of processes that break complex nutrients into simpler ones, thus facilitating
their absorption; mechanical digestion physically breaks large chunks into small bits; chemical digestion breaks
molecules apart
Motility- Movement by the muscular components of the digestive tube, including processes of mechanical digestion;
examples are peristalsis and segmentation Secretion- Release of digestive juices (containing enzymes, acids, bases,
mucus, bile, or other products that facilitate digestion); some digestive organs secrete endocrine hormones that
regulate digestion or metabolism of nutrients
Absorption- Movement of digested nutrients through the gastrointestinal mucosa and into the internal environment
Elimination- Excretion of the residues of the digestive process (feces) from the rectum, through the anus; defecation
Structures of the GI tract and their function ANS Mouth Breaks up food particles Assists in producing spoken
language
Salivary glands Saliva moistens and lubricates food Amylase digests carbohydrates
Pharynx Swallows
Esophagus Transports food
Stomach Stores and churns food HCI activates enzymes, breaks up food, kills germs Mucus protects stomach wall
Limited absorption
Liver Breaks down and builds up many biological molecules Stores vitamins and iron Destroys old blood cells
Destroys poisons Produces bile to aid digestion
Gallbladder Stores and concentrates bile
Small intestine Completes digestion Mucus protects gut wall Absorbs nutrients, most water
Large intestine Reabsorbs some water, ions, and vitamins Forms and stores feces
, Rectum Stores and expels feces
Anus Opening for elimination of feces
Monosaccharides ANS single carbohydrate units. Glucose, fructose, and galactose are monosaccharides.
Disaccharides ANS two single carbohydrates bound together. Sucrose, maltose, and lactose are disaccharides.
Polysaccharides ANS many units of monosaccharides joined together. Starch and fiber are food sources of
polysaccharides, whereas glycogen is a polysaccharide stored in the liver and muscles
Pros of being a vegetarian ANS health benefits that are similar to those of a low-fat, high-fiber diet and consist
of reduced risks for obesity, CVD, type 2 diabetes mellitus, hypertension, gastrointestinal disorders, and certain
cancers such as lung and colorectal cancers. Tend to have a lower body weight which reduces the risk for
development of hypertension and diabetes. Some vegans believe eating more plant foods—involves less waste and
has limited environmental impact on our natural resources and climate change
Cons of being a vegetarian ANS vegan dietary pattern can provide all the essential nutrients except vitamins D
and B12, calcium, and omega-3 fatty acids. These will need to be consumed through carefully selected fortified
foods or consumption of supplements as needed. If the vegan dietary pattern is poorly implemented and depends on
refined and processed foods, nutrients may be lacking. People following a vegetarian dietary pattern often find
themselves rationalizing their behaviors to others.
Why is iodized salt necessary? Why should some people limit salt? ANS Iodized salt has iodine which helps
make thyroid hormones. Some people should limit salt because too much iodine can cause the same symptoms of
iodine deficiency including goiter, thyroid inflammation, and thyroid cancer.
Vitamin B1 (thiamine) ANS Serves as a coenzyme to activate enzymes that help in energy metabolism. An
addition role is the functioning of nerves in muscle actions
Riboflavin(B2) ANS helps with the release of energy from nutrients in every cell of the body through
carbohydrate metabolism
Niacin (B3): ANS Used for energy metabolism and critical in glycolysis and the tricarboxylic acid cycle
Pyridoxine (B6) ANS In the form of PLP it functions as a coenzyme in the metabolism of amino acids and
proteins. This helps in the formation of neurotransmitters for proper functioning of nervous system. PLP also helps
in hemoglobin synthesis and iron use
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