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WGU nutrition C787(ALREADY GRADED A+)
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Function of fluids Ans- Provide shape and rigidity to cells, regulate body temp, lubrication, solvent, homeostasis More function of fluids Ans- Cushion body tissues, transports nutrients and waste, source of trace mineral, chemical reactions hypothalamus Ans- Controls thirst Thirst triggers An...

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  • March 28, 2022
  • 6
  • 2021/2022
  • Exam (elaborations)
  • Questions & answers

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  • wgu nutrition c787
  • function of fluids
  • more function of fluids
  • hypothalamus

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  • WGU nutrition C787
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WGU nutrition C787

Function of fluids Ans- Provide shape and rigidity to cells, regulate body temp,
lubrication, solvent, homeostasis

More function of fluids Ans- Cushion body tissues, transports nutrients and waste,
source of trace mineral, chemical reactions

hypothalamus Ans- Controls thirst

Thirst triggers Ans- Sodium and solute levels increase in blood

Sources of fluid intake Ans- solid food and fluids, even coffee and energy drinks, though
they are not necessarily healthy. Still of form of fluid intake.

6 classes of nutrients Ans- carbs, proteins, fat/lipids, vitamins, minerals, water

Tolerable upper intake level Ans- the highest level of daily consumption that current
data has shown to cause no side effects in humans; ensures people do not take harmful
amounts (usually d/t supplements)

My plate Ans- half fruit and veggies (more veggies); half protein and grains (more
grains); dairy on the side

sources of up-to-date nutrtion Ans- CDC, National institute of health

Social triggers for eating Ans- learned and environmental e.g social gatherings

how pepsin is activated Ans- pepsinogen secreted by stomach mucosa, activated by
HCl in stomach

Pancreatic proteases Ans- Active in small intestine. Amino acid absorption and final
breakdown into smallest components.

2 trigger foods for GERD Ans- coffee and tomato

typical manifestation of GERD Ans- chest or back pain when lying down after meal

Safe food for celiac disease Ans- Rice; no wheat, rye, or barley.

Macronutrients Ans- Carbs, fats, proteins

Monosaccharides Ans- glucose, fructose, galactose

, Starch Ans- 2 or more glucose monomers chained together in plants

Glycogen Ans- 2 or more glucose monomers chained together in animals

Glucagon Ans- hormone secreted by pancreas that causes the liver to convert stored
glycogen into glucose when blood glucose falls too low.

sucrose Ans- glucose + fructose

lactose Ans- glucose + galactose

maltose Ans- glucose + glucose

AMDR for carbs, proteins, and fats Ans- half of daily calories should be from carbs, 10-
35 % from protein, 20-35% from fat.

fiber recommendation Ans- 14 g per 1000 kcal daily

whole grain intake Ans- half of all grain products should be whole grain

complex carbs Ans- long polysaccharides

Added sugars Ans- 25% or less total daily kcals should come from this

Trans fats Ans- found in partially hydrogenated oils, unsaturated. Mimic saturated and
are usually solid at room temperature

Saturated fats Ans- Fully hydrogenated. Long chains, stack well, solid at room
temperature

Fat Ans- important concentrated source of energy, supports cell growth, maintenance
and repair, insulator to maintain constant body temperature.

Ideal heart health Ans- diet low in trans and saturated fat

Cholesterol Ans- building blocks of steroid hormones

Fatty fish Ans- high in omega-3 fatty acids EPA and DHA

Plant sources e.g. flax Ans- high in omega-3 fatty acid ALA

olive oil Ans- high in monounsaturated fat

seeds and nut oils Ans- high in polyunsaturated fats

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