School Work

12 pages
22 views

Nutrition and Diet Therapy 9th Edition DeBruyne Solutions Manual

of 12
All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.
Share
Description
Nutrition and Diet Therapy 9th Edition DeBruyne Solutions Manual Full clear download at: https://goo.gl/nMUhgV nutrition and diet therapy 9th edition pdf nutrition and diet therapy 9th edition ebook nutrition and diet therapy pdf free download nutrition and diet therapy debruyne pdf nutrition and diet therapy cengage learning nutrition and diet therapy 9th edition test bank nutrition and diet therapy 8th edition isbn 9781305110403
Transcript
     Nutrition and Diet Therapy 9th Edition DeBruyne SOLUTIONS MANUAL Full clear download at: https://testbankreal.com/download/nutrition-diet-therapy-9th-edition-debruyne-solutions-manual/  Nutrition and Diet Therapy 9th Edition DeBruyne TEST BANK  Full clear download at: https://testbankreal.com/download/nutrition-diet-therapy-9th-edition-debruyne-test-bank/  Chapter 2  –   Carbohydrates   Learning Objectives   Upon completion of this chapter, students should be able to: 2.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources. 2.2 Explain how hormones control blood glucose concentrations. 2.3 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake. 2.4 Identify the health benefits of, and recommendations for, starches and fibers. 2.5 Describe the glycemic index and explain why its use in disease prevention is controversial. Chapter Outline/Summary   2.1 The Chemist ’ s View of Carbohydrates Monosaccharides Disaccharides Polysaccharides 2.2 Regulation of Blood Glucose 2.3 Health Effects of Sugars and Alternative Sweeteners Sugars Alternative Sweeteners: Sugar Alcohols Alternative Sweeteners: Nonnutritive Sweeteners 2.4 Health Effects of Starch and Dietary Fibers Carbohydrates: Disease Prevention and Recommendations Carbohydrates: Food Sources Carbohydrates: Food Labels and Health Claims  Nutrition in Practice: The Glycemic Index in Nutrition Practice Answer Key for Assignment Worksheets (provided at the end of this IM chapter)  Worksheet 2-1: Chapter 2 True/False Practice Quiz  1. False: The amount of carbohydrate in animal foods, with the exception of milk, is insignificant. 2. False: Table sugar is composed of sucrose. 3. False: Excess kcalories from carbohydrates are stored as fat, thus total carbohydrate kcalorie intake is important. 4. True: The main staple food in diets worldwide is some high-starch food, such as wheat, rice, or corn. 5. True: Blood sugar is glucose.   6. False: The RDA for carbohydrate is 130 grams per day. 7. True: Once the glycogen stores are full, carbohydrates in excess of energy needs are stored as fat. 8. False: Honey is a concentrated sweet and contains only trace amounts of vitamins and minerals. 9. True: Humans, unlike cows and other ruminants, lack the enzyme to break down cellulose in the intestine. 10. True: Excessive sugar intakes, however, can displace foods of higher nutrient density, leading to inadequate intake of nutrients and dietary fiber   —  and excess kcal from sugar or any other source can contribute to weight gain. Worksheet 2-2: Chapter 2 Review  1. Monosaccharides, disaccharides 2. Starch, glycogen, fibers 3. Glucose, fructose, galactose 4. Sucrose, lactose, maltose   5. Starch (from plants), glycogen (from animal sources) 6. Soluble fibers, insoluble fibers 7. Composition of the food, how sticky the food is, how often a person eats the food, whether the teeth are brushed after eating the food 8. Any 5 of the following: brown sugar, concentrated fruit juice sweetener, confectioner  ’ s sugar, corn sweetener, corn syrup, dextrose, anhydrous dextrose, evaporated cane juice, fructose, galactose, glucose, granulated sugar, high-fructose corn syrup, honey, invert sugar, lactose, maltose, sucrose, levulose, malt syrup, maple syrup, molasses, raw sugar, turbinado sugar, white sugar 9. 2-3 10. 4 11. Any 5 of the following: saccharin, aspartame, acesulfame potassium, sucralose, neotame. Tagatose, stevia, Luo han guo 12. Increasing fecal weight and speeding fecal passage through the large intestine, providing bulk and feelings of fullness 13. Any 3 of the following: lowering blood cholesterol by binding bile, slowing glucose absorption, slowing transit of food through the upper GI tract, increase satiety, holding moisture in stools and hence softening them, yielding small molecules after fermentation that the large intestine can use for energy 14. Answers will vary; see Figure 2-6 on page 51 15. 10 16. starch, fibers, sugars 17. Muscle glycogen, liver glycogen Worksheet 2-3: Food Examples of Nutrients and Other Food Components  –   Answers will vary. See Figure 2-5 for sources of insoluble and soluble fibers, pectin, lignin, and cellulose; Table 2-3 for a list of nonnutritive sweeteners. Worksheet 2-4: Carbohydrate Crossword  1. Artificial 4. insoluble fiber 8. disaccharides 12. soluble fibers 2. sucrose (A); starch 5. alcohols 9. viscous 13. polysaccharides (D) 6. fructose 10. glycogen 14. stevia sweeteners 3. glucose 7. glucagon 11. caries Answer Key for In-Text Exercises   Clinical Applications  Suggestions that could be offered: ã  The client should replace the refined, sugary breads or cereals with whole grains such as cracked wheat, oatmeal, whole wheat, or whole rye. Whole grains are more healthful choices, as they contain more vitamins, minerals, fiber, and other nutrients that enhance health. Most grain choices should be low in fat and sugar. ã  Rather than only one serving a day, it would be better to eat a variety of vegetables daily with a mixture of starchy and non-starchy vegetables to ensure that the client gets the nutrients needed. Instead of french fries, which are high in starch and fat, better choices are carrots, tomatoes, cooked greens, or a green salad. French fries could also be replaced with a baked potato with skin with a light margarine or low-fat sour cream. ã  The client should eat a variety of fruits and vegetables every day, and healthy choices can include fresh fruits/vegetables, canned vegetables with no salt, canned fruit in it ’ s own juice, frozen fruits and vegetables without sugar or added sauces, and dried fruits. No more than one-half of the day ’ s fruit should come from  juice. ã  The diet would be improved by exchanging some of the cheese with milk. Although both fat-free milk and some cheeses are excellent choices, fat-free milk offers the same amount of calcium for much less food energy (kcalories) than the cheese. Other options include low-fat yogurt, calcium-fortified soymilk, and low-fat cottage cheese.    ã  Smaller servings of low-fat or lean meats should be recommended. The client should also be encouraged to vary  protein choices to include more fish, legumes, beans, nuts, and seeds. This will provide a greater range of nutrients that enhance health. ã  Instead of candy for a snack, it would be better to choose a fresh nectarine, peach, apple, orange, or banana for a snack. Foods high in added sugar promote tooth decay, contribute to an excess of kcalories in the diet, and can cause overweight and obesity. These foods should be eaten in small amounts only on occasion since they deliver only energy with little protein, vitamins, or minerals. Critical Thinking Questions   1. How would a lactase deficiency impact someone ’ s carbohydrate intakes, and why? (Lactase is the enzyme in our small intestine that breaks down lactose.) What type of carbohydrate is lactose? Answer: If someone has a lactase deficiency, he/she will be lactose intolerant. This means the person will need to limit dietary intake of lactose, which is found in milk and milk products such as ice cream and soft cheeses. Yogurt and hard cheese are typically tolerated. Lactose is a disaccharide that breaks down into the two monosaccharides galactose and glucose. 2. Research has shown that high-fiber, low-fat diets are most effective for long-term weight loss. After reading the section on dietary fiber, how do you think fiber can affect weight loss? Answer: Foods that naturally tend to be lower in calories  —  such as fruits, vegetables, whole grains, and legumes  —  also tend to be higher in fiber. These foods also contain vitamins and minerals. Foods high in fiber tend to be satiating because they take longer to leave the digestive system. Dietary fiber contains chains of sugars held together by bonds that human digestive enzymes cannot break. Therefore, the dietary fibers tend to  pass through the body undigested and do not contribute significantly to caloric intakes. 3. Elizabeth is trying to lose weight. Her typical intake for meals is found below. She is complains of feeling hungry throughout the day and says her meals do not fill her up. Take a look at her carbohydrate choices for  breakfast, lunch, and dinner. What changes would you suggest and why? 24-Hour Intake: Breakfast: 2 slices white toast with 2 tbsp jelly, 1 cup orange juice, 1 cup coffee with cream and sugar Lunch: turkey wrap sandwich on white tortilla with potato chips and a glass of sweet tea Dinner: Stir-fry beef with sweet and sour sauce over white rice, and a slice of cake for dessert Answer: Elizabeth is consuming extra calories from sugary foods and choosing low-fiber refined grains. Her diet  is also lacking fruits and vegetables. Elizabeth needs to make more nutrient-dense food choices; this would allow her to eat a larger volume to increase satiety while improving adequacy. To add fiber, vitamins, and minerals; increase her consumption of fruits and vegetables; and reduce extra sugar intake I would suggest these changes: Breakfast: 2 slices whole-grain toast with 1 tbsp crunchy peanut butter, 1 sliced orange, 1 cup coffee with cream and no-calorie sweetener Lunch: turkey wrap sandwich with lettuce, tomato, shredded carrots on a whole-grain tortilla with blue corn tortilla chips and salsa and a glass of unsweet tea Dinner: Stir-fry beef with light soy sauce, carrots, broccoli, bok choy over brown rice; for dessert, fresh berries with light vanilla yogurt 4. Matt is an athlete training for a marathon. He is also trying to lose weight. He is currently doing a “l ow-carb ” diet  that his trainer recommended to lose weight. He finds himself tired after long runs and struggling to achieve his training goals. What advice would you give Matt regarding his diet? Answer: Explain to Matt that carbohydrates are the preferred energy source for many of the bod y’ s functions. Also, explain to Matt that carbohydrates are not “ fattening ”  but that excess calories cause weight gain. Review with Matt the best choices from the carbohydrate group, such as low-fat dairy (milk and yogurt), whole grains, legumes, fruits, and vegetables. Also explain that a low-carbohydrate diet is not compatible with training for a marathon.
We Need Your Support
Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

Thanks to everyone for your continued support.

No, Thanks