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Unformatted text preview: Chapter Review for Test 5 Nutrition 1. What are 9 typical points assessed on a nutrition assessment? Weight, height, weight changes Diet Albumin, hematocrit Appetite Nausea, vomiting Bowel movements Chewing & swallowing problems Medical diagnosis Food allergies 2. Define carbohydrates, proteins, fats. a. What are the sources of each? b. Where is each one metabolized? c. Give examples of saturated and unsaturated fats. Carbohydrates- composed of C, H and O >Simple sugars water soluble, produced by plants and animals Monosaccharadises glucose, fructose, galactose Disaccharides lactose (fructose + galactose), molasses, table sugar, corn syrup > Complex starch (non-soluble, nonsweet) - polysaccharides grains, legumes, veggies Fiber cannot be digested, outer layer of grains, bran, pulp, veggie skin, seeds, a. Ptyalin salivary amylase, pancreatic amylase, disaccharidases maltase, sucrose, lactase metabolized in mouth and absorbed in small intestine Proteins amino acids, organic molecules made up of carbon, hydrogen, oxygen & nitrogen- Essential- cannot be produced by body, used for tissue growth and maintenance- Non-essential- can be produced by body- Complete (meats, eggs), partially complete (gelatin, casein)& incomplete (corn+beans) Digestion in stomach, absorbed in small intestine, metabolized by liver , excreted by kidneys (BUN). Lipids- organic substances insoluble in water, but soluble in alcohol and ether, C, H & O. Fats solid at room temperature; Oils liquid at room temperature Digestion duodenum, jejunum with bile, absorbed in small intestine , metabolized by bile salts , excreted in stool Saturated butter, animal products, cheese, whole milk, ice cream, cream, coconut and palm oil, fatty meats Unsaturated olive oil, lowers LDL, raises HDL 3. Know the function of vitamins. Organic compounds, facilitate cell reactions, coenzymes, help energy metabolism, catalyze metabolic processes, protect against free radicals, subject to oxidation....
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- Spring '10