CHAPTER 1

1. Organic vs inorganic
 Inorganic (HO) no C, waters and minerals only, simplest because 1 molecule = 1
element, constant composition
 Organic (CHON); complex have C, carbs, lipids, proteins, vitamins; has life – can be
found in all living things; carbon atoms are building molecules of protein, lipids, and
nucleic acids
2. Phytochemicals vs Functional foods
 Functional foods - modified for greater nutritional value, have a potentially positive
effect on health beyond basic nutrition
i. Fortified juices; fortified milk and yogurt, prebiotics, margarine with sterol,
probiotics
ii. Fortified foods, enriched foods, altered foods, enhanced foods
3. Essential nutrients vs non-essential nutrients
 Essential – body can’t make so foods must supply (protein, carbs, fats, vit, mineral,
water, dietary fiber)
 Non-essential – body can make such as Vitamin D which is synthesized by skin cells, also
cholesterol which is made by the liver.
4. Why is fats and essential nutrient?
 It is because they are essential fatty acids that body can’t make itself which helps absorb
fat soluble vitamins like Vit ADE
5. Macronutrients vs Micronutrients
 Macronutrients – proteins, carbs, fat; large amounts needed because needed for energy
 Micronutrients – vitamins & minerals; only small amounts; DOES NOT YIELD ENERGY
i. enable the body to produce enzymes, hormones and other substances essential
for proper growth and development
6. Role of vitamins and minerals in energy production
 they are required as functional parts of enzymes involved in energy release and storage
 example, vitamin B act as a coenzyme, and are essential for processing carbohydrates,
lipids and proteins in order to generate energy
 vitamins – facilitate release of energy from carbs, proteins, fats
 minerals – about fluid balance and distribution
7. Why is Carbohydrate the main source of energy?
 They are fast-acting and turn into energy as soon as ingested
 Carbs are converted into glucose, which is oxidized further in our cells to provide our
bodies with energy and to provide the cells with carbon atoms which are the building
molecules of protein, lipids, and nucleic acids.
8. Why is fat considered as pure energy source
 Because compared to carbohydrates and proteins where in 1g=4kcal or energy, fats
produce 9 kcal per 1g of it. It is high energy density compared to carbohydrates,
meaning it provides more energy and calories in smaller amounts compared to carbs
and proteins.
9. What causes weight gain and weight loss?
  Energy consumed > energy spent = weight gain
 Energy consumed < energy spent = weight loss
10. How to preserve vitamins in vegetables in cooking?
 Cook in moderate temp. for a short time with small amounts of water (kay if daghan mu
migrate sa water ang vitamins) because sine they are complex, they are vulnerable to
destruction by heat, light and chem agents and can only function if they are intact.
11. What are the 16 minerals essential in human nutrition?
 calcium, phosphorus, sodium, potassium, magnesium, manganese, sulfur, chloride, iron,
iodine, fluoride, zinc, copper, selenium, chromium and cobalt
12. Why is water an essential nutrient?
 because it is required in amounts that exceed the body's ability to produce it
 All biochemical reactions occur in water
13. Why is alcohol not considered a nutrient?
 It does not support growth, maintenance and repair of body, it intercedes growth
14. What are the effects of alcohol?
 Promotes relaxation – vasodilation so lower blood pressure
 Improves digestion (facilitate) because it makes stomach produce more acids
 CNS gets depressed/dehydrated so you get sleepy
 Increase urination because ADH is inhibited
15. EAR vs RDA
 EAR – average requirement that is adequate just to keep you from not getting sick;
intake requirement enough to not get sick
 RDA – intake requirement to be considered healthy; gkan sa 50 – 50 sa EAR;
16. Why do men have higher values than women?
 Men have higher body weight/height, so calories needed are higher and they have more
protein structure

CHAPTER 2

17. Six Basic Diet Planning Principles

 Adequacy, balance, Kcalorie control, nutrient density, moderation, variety
18. Weight Loss
19. Energy Management
 Amount energy coming = amount of energy spent
 Select high nutrient density foods
20. Why are empty kcalorie foods called empty?
 Because they deliver energy (from fats, sugar or both) with little to no protein, vitamins,
minerals.
21. My pyramid vs. Exchange list
 Mypyramid – sorts foods primarily by their vitamin and mineral contents
 Exchange lists – sorts foods according to their energy nutrient contents
22. why more consumption of vegetables in my pyramid than fruits?
 Fruit is higher in sugar and calories than vegetables, but both fruits and vegetables
are rich in fiber, vitamins, minerals and antioxidants. Specific types of fruits and
vegetables provide different nutrients
23. peristalsis effect on GI flora
 Most GI flora prefer slow peristalsis such as in small and large intestines
24. what happens when there is an excess protein
25. example of fat removal surgery
 liposuction, gastric bypass,
26. food label sa canton
27. apple shape x pear shaped
28. gynoid obefesity
29. why women easily get drunk
30. lipoprotein
31. crypts vs goblet cells
 crypts are tubular glands that lie between intestinal villi and secrete intestinal juices in
the small intestine
 Globet cells secrets mucus
32. 6 principles essential and nonessential amino acids
33. kinds of nutrients
34. gynoid obesity

35. GI vs GL
36. Secretin
 Produced by fat in the small intestine then travels to gallbladder to stimulate to contract
to release bile, thus emulsifying fats. It also slows down the digestive process to allow all
process to finish.
37. Importance of complementary protein
38. What is the function of this enzyme
 Glycogen – glucose storage
 Pancreatic amylase – carbohydrate-digesting enzyme in the small intestine
 Amylase – helps in digesting food by breaking it down such as breaking down starch into
smaller molecules (maltose)
 Lactase – helps digest lactose, which is a sugar found in milk and other dairy products
 Lipase – hydrolyze lipids
 Lipoprotein lipase (LPL) – hydrolyzes triglycerides passing by in the bloodstream and
directs their parts into the cells
 Hormone – sensitive lipase – enzyme inside adipose tissue cells that responds to the
body’s need for fuel by hydrolyzing triglycerides so that their parts escape into the
general circulation and thus become available to other cells for fuel
 Pepsin – hydrolyzes protein
 Peptidase – digestive enzyme that hydrolyzes peptide bonds
39. What is the function of these hormones
 Insulin – moves glucose from blood into the cells
 Glucagon – brings glucose out of storage when needed
 Secretin – releases bicarbonate-rich juices which assists in neutralizing the low pH of
chyme from the stomach
  Cholecystokinin (CKK) – travels to gallbladder then stimulates it to contract to release
bile; also slows down digestive process para ma complete all reactions
40. Why is it important for carbohydrates to be digested and absorbed slowly?
 So that glucose will enter the blood gradually and not elevate the blood glucose levels
41. Kind of nutrients
42. What is the purpose of the acidic pH of stomach?
 It prevents growth of bacteria and kills most that enter body with food
43. How does stomach cells protect themselves from the acidity?
 They coat themselves with mucus
44. What is the importance of bile?
 It is an emulsifier that brings fat into suspension in water so that enzymes can break
them.
45. What is the function of the liver?
 It is the body’s major metabolic organ
 It also defends the body by detoxifying substances that might cause harm and prepare
waste products for excretion.
46. Difference between prebiotics and probiotics
 Probiotics contain living bacteria that can change the conditions and native bacterial
colonies in GI tract which is beneficial t health such as improving bowel movements,
digestion
 Prebiotics contain food components such as fiber that re not digested in the small
intestine but are used as food by bacteria to encourage their growth or activity.

CHAPTER 4

47. Desirable glycemic response

 Slow absorption, modest rise and smooth return to normal (low glycemic response)
48. What are the bad effects of sugar?
 Contributes to nutrient deficiency by supplying energy (kcalorie) without providing
nutrients.
 Tooth decay
49. Interventions for obesity
 eat foods with high nutrient density para more nutrients less kcalorie
 energy spent must be greater than energy consumed so mag exercise jud para weight
loss
 avoid processed foods that have lost nutrients and have preservatives because dle
healthy
 eat foods that have fewer calories like fruits etc dle nang candies, desserts kay sa gamay
lang na amount dako na kayug calories
 control your carbo intake kay if taas imo carbs taas sd imo sugar
 eating foods rich in fiber as these foods tend to be low in fat and added sugars and can
therefore prevent weight gain and promote weight loss by delivering less energy per
bite. It also makes you feel full longer and delays hunger
 50. Function of triglycerides in the body:
 Provide energy
 Insulate against extreme temperatures
 Protect against shock
 Help body use carbohydrate and protein efficiently

CHAPTER 6

51. Anabolic vs catabolic

 Breaking down reactions to release energy = catabolic
 Building up rxns = anabolic
52. Endogenous vs exogenous
 Endogenous – amino acids derived within the body
 Exogenous – derived from food
53. pepsin vs pepsinogen
 pepsin – gastric enzyme that hydrolyzes protein
 pepsinogen – secreted in inactive form which is activated by the HCL in the stomach
54. difference non x essential amino acids x conditionally essential amino acids
 nonessential amino acids – are amino acids that the body can synthesize
 essential amino acids – body cannot synthesize in amounts sufficient to meet
physiological needs
 conditionally essential amino acids – normally nonessential but must be supplied by the
diet in special circumstances
55. what are the 20 essential amino acids
 Phenylalanine, Valine, Threonine, Tryptophan, Isoleucine, Methionine, Histidine,
Arginine, Leucine, Lysine
56. Incomplete vs complete protein (high-quality protein)
 Complete – foods that contain all the essential aa in right amounts
 Incomplete protein – low in one or more of essential aa
57. What are the limiting amino acids – (ee found in the shortest supply relative to the needed
amounts)
 Lysine, Methionine, Threonine, Tryptophan
58. What is complementary proteins
 They are 2 or more dietary proteins whose amino acids assortments complement each
other in such a way that the essential amino acids missing from one are supplied by the
other
 Example, legumes, with grains, rice + wheat
59. What is marasmus?
 It is a chronic PEM (protein energy malnutrition) caused by long-term food deprivation
60. What is kwashiorkor?
 A form of PEM that results from inadequate protein intake and infections
61.