1. A chemical substance in food
2. Used by the body for growh, development, and maintenance (health)

1. Carbs
2. Fats
3. Proteins
4. Vitamins
5. Minerals
6. Water

Organic nutrients contain Carbon

Inorganic nutrients do NOT contain Carbon

1. An organic chemical substance in food that is
2. Required in small amounts by the body and
3. Has specific roles in the body

1. Fat-Soluble Vitamins
   1. Carried in the lipid portion of food
   2. Digested and absorbed with fats
   3. Stored in body fat and liver
2. Water-Soluble Vitamins
   1. Carried in acqueous portion of food
   2. Not stored in the body
   3. More easily absorbed than fat-soluble vitamins

1. What vitamins are fat-soluble?
2. What vitamins are water-soluble?

1. Fat-Soluble Vitamins
   1. Vitmains A, D, E, K
2. Water-Soluble Vitamins
   1. B Vitamins
   2. Vitamin C

An inorganic chemical substance required by the body in small amounts that has specific roles in the body

1. Define and then name the macronutrients?
2. Define and then name the micronutrients?
3. What's the tricky nutrient to place in a group

1. Macronutrients are nutrients that are required in large amounts (grams) by the body
   1. Carbs             3. Fat
   2. Proteins          4. Water
2. Micronutrients are nutrients that are required in small amounts (micrograms) by the body
   1. Vitamins
   2. Minerals
   3. Ca⁺⁺ is considered a micronutrient but we require 1g

1. What is an essential nutrient?
2. What is a non-essential nutrient?
3. Which group is glucose placed in?

1. A nutrient that is required by the body but must be obtained from the diet
   1. Either can't make it or
   2. Can't make enough to meet the body's needs
2. A nutrient that is required by the body but can be synthesized by the body
3. Non-essential

1. AAs are the building blocks of proteins
2. Comprised of
   1. Amine Group (NH3+)
   2. Carboxyl Group (C=O)
   3. R Side Group

PVT TIM HALL

1. Phenylalanine
2. Valine
3. Tryptophan
4. Threonine
5. Isoleucine
6. Methionine
7. Histidine
8. Arginine (can be synthesized)
9. Leucine
10. Lysine

1. What is a conditionally indispensable Amino Acid?
2. How are they made?
3. Who are we concerned about getting these?
4. What is a dispensable AA?
5. Who are we concerned about getting these?

1. An AA that becomes essential with elevated need or inadequate supply of precursors
2. Made from other AAs via transaminations / deaminations
3. Vegetarians
4. An AA that is required but readily synthesized by the body
5. We are concerned about Dispensable AAs for people who don't get enough protein in general

1. What is a complete protein?
2. What food sources are a complete protein?
3. What is an incomplete protein?

1. A protein source that contains sufficient amounts (and proportions) of the 10 essential AAs
2. Usually animal sources. Also, soy and quinoa
3. A protein source that is lacking sufficient amounts of 1 or more of the 10 essential AAs

1. What is a Limiting Amino Acid?
2. Examples?
3. What are Complementary Proteins
4. examples?

1. The essential AA that is low or missing in an incomplete protein source
2. Wheat is missing lysine. Legumes are missing methionine
3. Protein sources that represent a complete protein source when combined
4. Rice/beans. Corn/beans. Wheat/legumes

1. What is a Chronic Disease?
2. Examples?
3. What is a Deficiency Disease?
4. Are Chronic Diseases and Deficiency Diseases completely separate diseases?

1. An incurable disease that usually develops over a long period of time.
   • Often due to excessive nutrient intake if it is nutrition-related
2. Heart disease, Diabetes, Cancer
3. A disease that develops due to the lack of an essential nutrient
4. No. Deficiency Diseases can be reversed if caught early AND can become chronic (ex- osteoporosis)

1. What are phytochemicals?
2. Are they good or bad
3. What is a functional (or neutraceutical) food?
4. What are some examples?

1. Plant chemicals
2. They are typically referred to as beneficial
3. A food that naturally contains (or is formulated to contain) substantial amounts of nutrients that are beneficial to human health.
4. Ex
   1. Calcium-fortified organge juice
   2. Yogurt (with live bact. cultures)
   3. Soy milk, tofu

1. What are prebiotics? Example?
2. What are probiotics? Example?

1. Compounds that foster growth of "good" bacteria in the GI tract
   • Often a substrate for the bacteria (ex- fiber)
2. Live cultures of "good" bacteria that are placed in a food source
   • Ex- Yogurt with live bacteria

1. What is a fortified food?
2. What is an enriched food?

1. Food that contains nutrients at higher levels than what naturally occurs
   • Extra nutrient is added
2. Food that has had nutrients added back after being taken out during processing
   • To be enriched, nutrients first had to be taken out
   • Usually, you don't get all the good stuff back

1. Organic food
2. What are the essential FAs?

1. Foods that are grown under specific conditions concerning
   1. Pesticides
   2. Hormones
   3. Fertilizers
   4. Bioengineering
   5. Animal care, etc.
2. Essential FAs
   1. Alpha-Linolenic Acid (Omega-3)
   2. Linoleic Acid (Omega-6)

1. What is a fatty acid?
2. Don't forget, nutrients are: what?
3. What is a Saturated FA?
4. What is a Monounsaturated FA?
5. What is a Polyunsaturated FA?
6. Label from healthiest to least healthy: Sat FA, Monounsat FA, Polyunsat FA

1. A Carbon chain with an acid end (COOH) and a methyl end (CH3)
2. Nutrients ARE chemicals
3. Sat FA = A FA with no C=C
4. Monounsat FA = A FA with 1 C=C
5. Polyunsat FA = A FA with more than 1 C=C
6. Monounsat → Polyunsat → Sat

1. How are most of our dietary lipids packaged? (95%)
2. Describe this molecule
3. What is Hydrogenated Oil?
4. What is Partially Hydrogenated Oil?

1. As Triglycerides
2. 3 FAs attached to a glycerol backbone
3. Polyunsaturated oil that has been processed to make saturated oil
   • Adds Hs (called plastic fat)
4. Oil that is hydrogenated but the process is not completed
   • Makes Trans Fats

1. What is Trans Fatty Acid?
2. What is it associated with?
3. Trans Fatty Acids look most like what?

1. Unsaturated bonds (in partially hydrogenated oils) that are in the trans configuration
2. Associated with serum cholesterol
3. Chemically similar to saturated fats (because they're both linear / without a kink)

1. What is Cholesterol?
2. How do we get Cholesterol?
3. What are Omega-3 Fatty Acids?
4. What increases Cholesterol production?
5. What is Omega-6 Fatty Acid?

1. A waxy lipid that is required by the body and is part of every cell
2. Livery synthesizes plenty, but it is in diet, too
3. A FA with its first double bond after the 3rd C from the omega end (not the carboxyl)
4. Saturated Fats and Trans Fats
5. A FA with its first double bone after the 6th C from the omega end

1. Omega-3 and Omega-6 FA derivatives are classified as what?
2. What are the omega-3 derivatives?
3. What are the omega-6 derivatives?

1. PUFAs (Polyunsaturated FAs)
2. Omega-3 derivative
   1. Eicosapentaenoic Acid (EPA)
   2. Docosahexaenoic Acid (DHA)
3. Omega-6 derivatives
   1. Arachidonic Acid (ARA)

1. Skin Integrity
2. Blood Cholesterol Regulation
3. Growth (esp. Omega-3)
4. Gene Expression
5. Immune Function
6. Blood Platelet Aggregation (DHA/EPA)
7. Prostoglandin Synthesis
8. Cell Membrane Fluidity

1. If you want to change your Omega-3 : Omega-6 ratio, what food sources should you eat?
2. Why these?
3. What won't change your ratio? Why?
4. While both Omega-3s and 6s are essential, we get more than we need of which one?

1. Fatty Fish or Canola Oil or Walnuts or Flaxseed Oil
2. Thes foods are good sources of Omega-3s
3. Soybean Oil / Wheat Germ. These compounds also contain a lot of Omega-6 FAs
4. Omega-6 FAs

Fatty Fish

1. Herring
2. Mackerel
3. Halibut
4. Salmon
5. Canned Tuna

1. What is a monosaccharide?
2. What are the 3 monosaccharides?
3. What is a disaccharide?
4. What are the major disaccharides and their constituents?

1. 1 sugar unit
2. 3 monosaccharides
   1. Glucose
   2. Fructose
   3. Galactose
3. 2 sugar subunits linked together
4. 3 Disaccharides
   1. Sucrose= glucose + fructose
   2. Maltose= 2 x glucoses
   3. Lactose= glucose + galactose

1. What is starch
2. What are the major starch forms?
3. What is Dietary Fiber?

1. Starch is many glucose subunits linked together
2. Major Staches
   1. Amylose- A long chain
   2. Amylopectin- Branched
3. Fiber is a dietary carbohydrate that humans cannot breakdown because we are missing the requisite enzymes

1. What is amylase?
2. Where is amylase produced?
3. What does amylase do?
4. What is lactase?
5. Where it lactase produced?
6. What does lactase do?

1. A digestive enzyme
2. Produced in salivary glands and the pancreas
3. Breaks down starch into glucose subunits
4. A digestive enzyme
5. Produced in the brush border of the intestinal tract
6. Breaks down lactose into glucose + galactose

1. What happens to dietary fiber?
2. What are the 2 types of fiber?

1. It is broken down by enzymes produced by intestinal bacteria
   • Produces flatulence
2. Fiber
   1. Soluble Fiber- A water soluble carb that bacteria readily ferments
   2. Insoluble Fiber- Not easily fermented by bacteria

1. What is Soluble Fiber good for?
2. What are 2 sources for Soluble Fiber?
3. What is Insoluble Fiber good for?
4. What are 2 sources of Insoluble Fiber?
5. What is the key to fiber intake?

1. Beneficial for Heart Health
   
2. Oats and Beans
3. Beneficial for Gut Health
   
4. Wheat and Cellulose
5. Don't get all of your fiber from 1 source

1. What is a Resistant Starch?
   
2. How is it categorized?

1. A starch with a structure that impedes its break down by digestive enzymes
   • It is slowly broken down (or sometimes not broken down) to glucose
2. Categorized as a Fiber because we don't break it down but GI bact do

1. What is Glycemic Index?
2. What's important about Glycemic Index?

1. A measure of how quickly a food raises blood glucose
2. Glycemic Index for 1 food is not as helpful as your overall dietary pattern

1. What is Dietary Reference Intakes (DRIs)?
2. What Reference do you aim for?

1. An umbrella term for the types of recommended intakes (RDA, AI, EAR, and UL)
2. The Recommended Dietary Allowance or Adequate Intake. Nutrients have 1 or the other but not both

1. What is RDA
2. What is AI
3. What is EAR
4. What is UL

1. Recommended Dietary Allowance
   • Meets most people's needs
2. Adequate Intake
   • Less scietific but should still meet your needs
3. Estimated Average Requirement
   • Shouldn't go below this
4. Upper Limit
   • Possible adverse effects if more than UL is taken in.

1. MyPyramid is used for what?
2. What organization developed MyPyramid?
3. What are Dietary Guidelines used for?
4. What organization developed Dietary Guidelines?

1. To promote balance and prevent deficiencies
2. USDA / DHHS
3. To promote health and prevent chronic disease
4. USDA / DHHS

1. A Food Label is used to do what?
2. What is found on Food Labels?
3. What organization developed the Food Label

1. To evaluate products before purchase
2. Daily Values- usually based on a 2000-calorie diet
3. FDA / DHHS