NTR 108 Study Guide - Midterm Guide: Esophagitis, Empty Calorie, Small Intestine

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whitetrout713

12 Oct 2017

School

University at Buffalo

Department

Nutrition

Course

NTR 108

Professor

heatherkearns

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Nutrient density- foods low in calories but packed with nutrients. Empty calorie foods- food that provides high calories but little to no nutritional value (soda) Energy density- a comparison of the calorie content of a food with the weight of the food. (carrots, strawberries, broccoli) Water- most important (doesn"t release energy during metabolism) Intervention studies: human based studies (control and experimental groups) Grains- 1 ounce (1 slice of bread, 1 cup dry cereal, cup cooked pasta or rice) Veggies- 1 cup (1 cup of raw or cooked veggies or juice, 2 cups of leafy greens) Fruit- 1 cup (1 cup fruit, 100% fruit juice, or cup of dried fruit) Milk- 1 cup (1 cup of milk or yogurt, 1. 5 ounces of natural cheese) Meats and beans- 1 ounce (1 ounce of meat, poultry, or fish, 1 egg or cup of.

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Oat Bran Muffin
Nutrition Facts
Serving Size ¹/₂ muffin (2 oz/57g)
Servings Per Container 2
Amount Per Serving
Calories 245			Calories from Fat 120
					% Daily Value*
Total Fat 13g					20%
Saturated Fat 2g					10%
Trans Fat 0g
Cholesterol 30mg					11%
Sodium 250mg					10%
Total Carbohydrate 27g					9%
Dietary Fiber 5g					20%
Sugars 16g
Protein 5g
Vitamin A 2%		â¢		Vitamin C 2%
Calcium 2%		â¢		Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
	Calories					2,000	2,500
Total Fat	Less than					65g	80g
Sat Fat	Less than					20g	25g
Cholesterol	Less than					300mg	300mg
Sodium	Less than					2400mg	2400mg
Total Carbohydrate						300g	375g
Dietary Fiber						25g	30g

Ingredients

Whole Wheat Flour, Enriched Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Rolled Oats, Eggs, Soybean Oil, Oat Bran, Walnuts, Raisins, Water, Apples, High Fructose Corn Syrup, Wheat Bran. Contains 2% or less of the following: Food Starch - Modified, Soy Flour, Whey, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Potassium Sorbate, Propylene Glycol Monostearate, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Cinnamon, Natural and Artificial Flavors, Caramel Color, Xanthan Gum, Calcium Sulfate, Lecithin.

Review the food label. Discuss if this is a good/healthy product to eat for breakfast every day. Focus on fiber, carbohydrate, fat,

if there would be a health or nutrient-content claim, the percent DV and ingredient list. I am looking for a comprehensive review

of this label.

1.A block of metal has dimensions 5.00 cm x 2.50 cm x 3.00 cm. Calculate the volume of the block, showing the answer to the correct number of significant figures and unit.

2.If the block of metal from question 2 has a mass of 405.3 g, what is the density of the metal? Calculate the density, showing the answer to the correct number of significant figures and correct unit.

3.Convert the numerical value of the density in question 2 from units of grams per cubic centimeter (g / cm3) to milligrams per milliliter (mg / mL). Note:

-there are 1000 milligrams in a gram.

-the volume unit cubic centimeter cm3 equals the milliliter mL.

Keep the new density to the same significant figures as you reported in question 2

4.A finely-powdered white solid is known to be homogeneous mixture rather than a pure substance. A sample of this solid completely dissolves in water. Give TWO possible substances that could make up this solid mixture, and briefly explain your choices.

5.If your percent SALT in Lab 2 is relatively low, it can be assumed that some salt did not go into the filtrate (the liquid that passes through the filter paper), but rather may have been trapped with the sand. Explain briefly how you could recover any of this "missing" salt?

6.A brand of aspirin claims to contain 325 mg (1 g = 1000 mg) of aspirin per tablet. In addition to pure aspirin, a tablet also contains a non-active filler. We assume that the tablet contains only these two components: aspirin and filler. If a single tablet weighs 1.17 g, calculate the percent filler. Hint: calculate percent aspirin FIRST using the formula

% aspirin = [ (mass aspirin Ã· mass tablet) x 100], the find % filler. When using this formula, make sure the masses of aspirin and tablet have the same units.

7.Water has a density of 1.00 g/mL, and chloroform has a density of 1.49 g/mL. These two liquids do not mix with each other, but rather, form two layers when combined.

8.Equal volumes of water and chloroform are placed in a beaker. A piece of nylon is dropped in the beaker, and is seen to float the the interface (the boundary) of the two liquid layers.

Give a possible value for the density of nylon, including the correct units. Explain your answer briefly.

9.A procedure similar to that used in Lab 3 was performed to find the density of cyclohexane, which has an actual density of 0.779 g/mL, Due to poor lab technique, an experimental density of only 0.663 g/mL is found. Calculate the percent error for the density. Give your answer to the correct number of significant figures.

10.Two white powders are given to you. One is pure sodium bicarbonate, and the other is baking powder (a mixture of sodium bicarbonate and a weak acid like citric acid). Which single test (NOT counting the visual examination with a hand lens) used in Lab 3 allows you to distinguish sodium bicarbonate from baking powder? Explain your answers completely.

11.Gold has a specific heat of 0.129 J/g^oC. If a piece of gold (initially at 10.0^oC) is dropped into hot water, the final temperature of both the gold and the water is measured as 70.9^oC. If it is known that 4560 J of heat transferred from the hot water to the gold, what is the mass of the piece of gold in grams? Give your answer to the correct number of significant figures.

12.It is stated in the Introduction to Lab 4 that q_water = -q_metal. This equation means that if a hot piece of metal is placed in water, the amount of heat given off by the metal is exactly equal to the amount of heat absorbed by the water. However, this equation is not always accurate, because not all of the heat from the metal necessarily goes to the water. Where else can some of the heat go if it is not absorbed by the water?

13.A certain brand of breakfast cereal claims to have 100 Calories per 28 gram serving. 150.0 grams of cereal are burned using a procedure similar to that used in Lab 4. How many calories of heat are released? Note 1 food Calorie (capital C) = 1000 heat calories (lower case c)

14.The oxalate anion C2O42- is found in many dark green vegetables, including spinach, swiss chard, and collard greens. When cations react with oxalate, the resulting ionic compounds are insoluble in water except Group I A oxalates (e.g. compounds of lithium, sodium, potassium, etc. and oxalate) and ammonium oxalate (NH4)2C2O4. These exceptions are soluble in water.

15.Spinach leaves are cut into small pieces, mashed with small amounts of boiling water, and filtered through filter paper to remove the insoluble spinach material. The resulting aqueous extract contains the oxalate anion.if a small amount of the spinach extract is mixed with a small amount of a calcium acetate solution, Ca(C2H3O2)2(aq), what do you expect will be observed?

16.If a small amount of the spinach extract from question 16 is mixed with a small amount of a potassium acetate solution, KC₂H₃O₂(aq), what do you expect will be observed?

17.If a hot water extract of another vegetable is mixed with calcium acetate solution and a white precipitate is observed, does this automatically indicate the presence of the oxalate anion in this vegetable? Explain your answer.

The people of Malaysia belong to three communities: the local people called Malays, immigrants from South India called Tamils, and immigrants from China. During the early 20th century, the Malays lived mainly in coastal villages, the Tamils worked on rubber estates, and the Chinese worked in tin mines. In general, the people were very poor and they consumed a limited variety of foods.[1] Rice was the staple diet of all three communities and therefore the key source of caloric and nutrient content. Malays typically grew their own rice and dehulled it before consuming it; dehulling partially removes the aleurone layer of the rice seed. Following their South Indian food habits, the Tamils ate parboiled rice, and the Chinese ate polished white rice imported from Thailand. It was found that among the three Malaysian communities, the Chinese community was much more prone to suffer from some degree of sub-optimal thiamin intake. Out of every 1,000 Chinese inhabitants, about 120 had mild thiamin deficiency, about 80 had severe thiamin deficiency, and about 16 people had died of it. Suboptimal intake of thiamin was rare in Malays and was not reported at all in Tamils.[1] Thiamin, also called Vitamin B1, is required for all tissues, and its deficiency causes the disease Beriberi. Less severe deficiency results in non-specific symptoms such as weight loss, malaise, irritability, and confusion. Although the origin of the word Beri-beri is disputed, it is believed to be a Philippine word meaning âI canât, I canâtâ and was probably coined to refer to the lack of neuromotor coordination in people afflicted with this disease.[2] Thiamin is water-soluble and is stable in the acidic medium. It is unstable to heat, oxygen, and UV light in neutral and alkaline medium. The active form of thiamin is thiamin pyrophosphate (TPP). This active form is a cofactor for pyruvate dehydrogenase and transketolase enzymes that are involved in the metabolism of carbohydrates. These enzymes play an important role in the biosynthesis of a number of cell constituents such as neurotransmitters, pentoses, and reduced equivalents, used in oxidant stress. The human body cannot store thiamin and therefore requires a continuous supply of the vitamin. The thiamin in an individual on a thiamin-free diet typically depletes in fewer than two weeks. Thiamin absorption is affected by compounds, called thiamin antagonists or anti-thiamin factors, that alter the structure of thiamin. These compounds include alcohols, polyphenols, flavonoids, and thiaminase, a heat labile enzyme found in certain foods.[2] In affluent countries, where the diet is rich in thiamin, the most common cause of thiamin deficiency is excessive alcohol consumption. Alcohol intake affects thiamin status in two ways. First, alcoholics get a significant percentage of their daily energy intake from alcoholic beverages, which are nutrient deficient. In other words, alcoholics replace their consumption of nutrient dense foods that are part of their normal diet with the consumption of nutrient deficient alcohol. Second, alcohol inhibits the intestinal ATPase involved in the absorption of thiamin.[4] Sub-clinical thiamin insufficiency associated with excessive alcohol consumption produces an encephalopathy called Wernicke-Korsafoff syndrome. Patients with this syndrome have a higher than normal incidence of abnormal transketolase, which has a very low binding affinity to TPP. This problem can be overcome by putting patients on high-dose thiamin therapy. Some patients, however, might have a form of abnormal transketolase that does not bind at all with TPP. Such people do not respond to high-dose thiamin therapy.[4] Thiamin deficiency is observed in individuals who have low thiamin intake and a diet rich in polished rice, especially if their diet also consists of anti-thiamin factors such as tea, coffee, raw fermented fish, and betel nuts. The minimum amount of thiamin needed by the body can increase because of increased physiological or metabolic demands arising from pregnancy and lactation, heavy physical exertion, illnesses like cancer, liver diseases, hyperthyroidism, and surgery. Since TPP is required for carbohydrate metabolism, the recommended dietary allowances for thiamin are based on the assumption that its intake is related to total energy intake. The recommended dietary allowance in the United States is 0.5 mg/1000 Kcal.

Questions
1. Thiamin deficiency was observed only in the Chinese community even though all three
communities had the same staple (rice) diet. Explain.
2. On packages of enriched rice sold in supermarkets, the rice preparation directions state that the
rice should not be washed before cooking. Explain.
3. Severe metabolic acidosis caused by high levels of lactate is often associated with thiamin
deficiency. Explain.
4. Provide two plausible explanations for what might cause above normal levels of pyruvate in blood
and urine. How can one determine which of the two explanations is correct?
5. Why does thiamin utilization increase among cancer patients?
6. A negative correlation exists between the need for thiamin and the amount of fat in the diet.
Explain.

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NTR 108 Study Guide - Midterm Guide: Esophagitis, Empty Calorie, Small Intestine

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