Nutrition Principles Flashcards

Which vitamin acts as an antioxidant and is critical for collagen synthesis?

Answer: Vitamin C

Vitamin C (ascorbic acid) donates electrons to neutralize free radicals and is a required cofactor for prolyl and lysyl hydroxylases in collagen synthesis.

In the context of protein quality, which scoring method accounts for digestibility corrections?

Answer: PDCAAS

The Protein Digestibility Corrected Amino Acid Score (PDCAAS) multiplies the amino acid score by true fecal digestibility to assess protein quality.

Which type of dietary fat is formed during partial hydrogenation of vegetable oils and is considered most harmful to cardiovascular health?

Answer: Industrially produced trans fat

Industrially produced trans fats raise LDL and lower HDL cholesterol simultaneously, making them uniquely harmful to heart health.

What is the recommended daily intake of sodium for the general adult US population according to the Dietary Guidelines for Americans?

Answer: Less than 2,300 mg/day

The Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg per day, roughly equivalent to 1 teaspoon of table salt.

Which hormone signals satiety to the brain by reducing appetite after a meal?

Answer: Leptin and GLP-1

Leptin (from adipose tissue) and GLP-1 (from intestinal L-cells) are key satiety signals that reduce hunger and food intake after eating.

Phytates in whole grains and legumes primarily affect the absorption of which nutrients?

Answer: Minerals such as zinc, iron, and calcium

Phytic acid binds divalent minerals like zinc, iron, and calcium, forming insoluble complexes that reduce their bioavailability.

What is the main purpose of blanching vegetables before freezing them for long-term storage?

Answer: To inactivate enzymes that cause color and flavor degradation

Blanching inactivates oxidative enzymes (peroxidase, lipoxygenase) that would otherwise degrade color, flavor, and texture during frozen storage.