NUTR 1010 Chapter Notes - Chapter 6: Nitrogen Balance, Antibody, Trypsin

40 views6 pages

redcaribou759

15 Aug 2018

School

Department

Course

Professor

For unlimited access to Textbook Notes, a Class+ subscription is required.

Document Summary

6. 1 - protein in the canadian diet: the human body is about 15% protein and our muscles, organs, and tissue are comprised of significant amounts of protein. In canada, disappearance data suggest about 62% of dietary protein comes from meat, poultry, fish, eggs, dairy products, and eggs. These animal products are the most concentrated sources of protein: the source of the protein in the diet determines what other nutrients are consumed along with it. Amino acid structures: approximately 20 amino acids are commonly found in proteins. Protein structure: to form proteins, amino acids are linked together by a unique type of chemical bond called a peptide bond. Single amino acids, dipeptides, and tripeptides can be absorbed into the mucosal cells of the small intestine: once inside, they are broken into single amino acids. 6. 4 - protein in the body: once dietary proteins have been digested and absorbed, their constituent amino acids become available to the body.

Related Questions

QUESTION 1

Protein intakes may increase as a result of illness as wellas

		when women are lactating.
		during moderate anaerobic activity.
		during times of optimal health.
		any of the above.

Question 2

In order to gain muscle size and strength, it is necessaryto

		increase protein intake well above the RDA.
		train intensely with adequate rest periods in between.
		train every day at the highest intensity possible.
		all of these.

Question 3

Protein is needed for normal development of cells and musclemass but excessive amounts of protein

		are even better and will bring faster results.
		will not significantly increase the building of body tissue.
		won't add significant strength to the body.
		b and c.

Question 4

In the U.S., protein-energy malnutrition can be seen most oftenin which of the following populations?

		Cancer patients
		AIDS patients
		Inner city children
		All of these

QUESTION 5

Reasons why people choose to become vegetarians include

		ethical issues surrounding animal rights.
		personal health reasons.
		weight loss.
		any of the above.

QUESTION 6

How can people reduce the amount of animal protein they eatdaily?

		Eat meat less often and in smaller portions.
		Choose meat alternates as protein sources.
		Select plant-based protein sources occasionally.
		Any of the above.

QUESTION 7

High intakes of animal protein sources are associated withserious health risks such as

		increased cardiovascular disease.
		colon cancer.
		breast cancer.
		all of these.

QUESTION 8

People who are semi-vegetarians eat

		meat or animal products every other day.
		animal foods most of the time except on religious holidays.
		meat, milk, or eggs only periodically.
		any of the above.

QUESTION 9

For people who wish to lose weight, most experts might advisethem to

		consider eating more vegetarian protein sources.
		stay at the top of the Food Guide Pyramid for food choices.
		focus on the middle of the Food Guide Pyramid for choices.
		eat only plant-based proteins, completely eliminating meat.

QUESTION 10

Kwashiorkor, a condition frequently found in the Republic ofGuinea, is characterized by

		a diet lacking in a direct source of protein such as meat.
		a starch-based diet.
		a diet consisting of water and oil with lots of rice.
		all of these.

maroonfox887

Help with this Human Nutrition Biology 2020 assignment

Nutrition Facts
Serving Size ³/₄ cup (31g)
Servings Per Container 11
Amount Per Serving	Cereal	with ¹/₂ cup skim milk
Calories	120	160
Calories from Fat	10	10
	% Daily Value**
Total Fat 1g*	2%	2%
Saturated Fat 0g	0%	0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0.5g
Cholesterol 0mg	0%	1%
Sodium 270mg	11%	14%
Potassium 60mg	2%	8%
Total Carbohydrate 26g	9%	11%
Dietary Fiber 1g	5%	5%
Sugars 11g
Other Carbohydrate 14g
Protein 2g
Vitamin A	10%	15%
Vitamin C	10%	10%
Calcium	10%	25%
Iron	25%	25%
Vitamin D	10%	25%
Thiamin	25%	30%
Riboflavin	25%	35%
Niacin	25%	25%
Vitamin B₆	25%	25%
Folic Acid	25%	25%
Vitamin B₁₂	25%	35%
Phosphorus	4%	15%
Magnesium	2%	6%
Zinc	25%	30%
* Amount in cereal. A serving of cereal plus skim milk provides 1g total fat, less than 5mg cholesterol, 340mg sodium, 270mg potassium, 32g total carbohydrate (16g sugars) and 6g protein. **Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

INGREDIENTS: Whole Grain Wheat, Sugar, Corn Meal, Brown Sugar Syrup, Modified Corn Starch, Canola and/or Rice Bran Oil, Honey, Salt, Baking Soda, Calcium Carbonate, Dextrose, Trisodium Phosphate, Zinc and Iron (Mineral Nutrients), Vitamin C (Sodium Ascorbate), A B Vitamin (Niacinamide), Artificial Flavor, Vitamin B₆ (Pyridoxine Hydrochloride), Vitamin B₂ (Riboflavin), Vitamin B₁ (Thiamin Mononitrate), Vitamin A (Palmitate), A B Vitamin (Folic Acid), Vitamin B₁₂, Vitamin D. BHT Added to Preserve Freshness.

1. How would you find out what amount of vitamin A is contributed by a serving of this cereal?

2. What are the sources of vitamins in this cereal?

3. a. Are any actual vitamin amounts (e.g., mass or volume) given on the label?

b. Why might this be?

4. Which vitamin amount in the cereal is most significantly increased by milk?

5. a. What class of vitamins is more abundant in the cereal alone?

b. Why might this be?

	a.	drink more than 4 alcoholic beverages per day
	b.	have undergone bariatric surgery
	c.	are carrying triplets
	d.	have gestational diabetes
	e.	are at risk for preeclampsia

1 points

QUESTION 22

1 points

QUESTION 23

1 points

QUESTION 24

1 points

QUESTION 25

1 points

QUESTION 26

1 points

QUESTION 27

1 points

QUESTION 28

1 points

QUESTION 29

1 points

QUESTION 30

	a.	200
	b.	300
	c.	100
	d.	500
	e.	650

The increased need for energy in pregnancy averages _____ kcal/day.

	a.	calcium and vitamin D
	b.	fish oils and vitamin E
	c.	calcium and folic acid
	d.	vitamins C and E
	e.	calcium and magnesium

Which nutrients appear to reduce or prevent preeclampsia?

	a.	nutrients and gas
	b.	blood only
	c.	blood and nutrients
	d.	nutrients only
	e.	gas only

The placenta transports _____ between the mother and fetus.

	a.	chronic inflammation and oxidative stress only
	b.	chronic inflammation only
	c.	chronic inflammation, oxidative stress, and damage to the endothelium of blood vessels
	d.	oxidative stress only
	e.	damage to the endothelium of blood vessels only

All forms of hypertension in pregnancy are related to _____.

	a.	an adolescent pregnancy complication
	b.	multifetal pregnancy
	c.	AIDS/HIV
	d.	a hypertensive disorder of pregnancy
	e.	gestational diabetes

A worldwide leading cause of maternal mortality is _____.

	a.	pregnancy anorexia
	b.	pregorexia
	c.	pregulemia
	d.	pregnancy-related food deficit
	e.	pregnancy fasting

The term used in the healthcare field to discuss pregnant women with eating disorders is _____.

The risk for developing preeclampsia is higher in women who were born large for gestational age.

True
False

	a.	niacin
	b.	iron
	c.	zinc
	d.	potassium
	e.	magnesium

With the possible exception of _____, nutrient needs during pregnancy should be met by the consumption of a well-balanced and adequate diet.

	a.	glucose
	b.	fatty acid
	c.	cholesterol
	d.	fiber
	e.	protein

The preferred source of fuel for the fetus is _____.

NUTR 1010 Chapter Notes - Chapter 6: Nitrogen Balance, Antibody, Trypsin

Document Summary

Get access

Related Documents

NUTR 1010 Lecture Notes - Lecture 16: Saturated Fat, Protein Quality, Lysine

NUTR 1010 Study Guide - Midterm Guide: Saturated Fat, Veganism, B Vitamins

NUTR 1010 Lecture Notes - Lecture 18: Bovine Spongiform Encephalopathy, Red Meat, Vegetarianism

Related Questions