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Nutrition > Chapters 1, 2 & 3: intro to nutrition & physiology basics > Flashcards

Chapters 1, 2 & 3: intro to nutrition & physiology basics Flashcards

1
Q

List the diseases in which nutrition plays SOME role

A

osteoporosis, osteoarthritis, some forms of cancer, depression

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2
Q

List the diseases with a STRONG nutritional component

A

type 2 diabetes, heart disease, high blood pressure, stroke, obesity

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3
Q

List the diseases DIRECTLY caused by nutritional deficiencies or toxicities

A

pellagra, scurvy, rickets, iron-deficiency anemia

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4
Q

What are nutrients and what are the 6 groups of nutrients found in foods?

A

chemicals in food that are critical to human growth and function; carbohydrate, fat, protein, vitamins, minerals, and water

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5
Q

Which class of nutrients provides energy and which does not?

A

macronutrients provide energy (calories), micronutrients do not

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6
Q

What is a kilocalorie?

A

How we measure energy; the amount of energy required to raise the temperature of 1 kg of water by 1°C

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7
Q

What are carbohydrates made of and how much energy do they contain?

A

carbon, hydrogen, and oxygen; 4 calories/gram

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8
Q

What are fats made of and how much energy do they contain?

A

carbon, hydrogen and oxygen; 9 calories/gram

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9
Q

What are proteins made of and how much energy do they contain?

A

carbon, hydrogen, oxygen, and nitrogen; 4 calories/gram

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10
Q

Which macronutrients are primary sources of energy?

A

carbohydrates and fats; proteins are a last resort energy source

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11
Q

List and describe the fat soluble vitamins

A

A, D, E, K; stored in the body so toxicity is possible

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12
Q

List and describe the water soluble vitamins

A

B & C; not stored in the body and so excess is excreted in urine (toxicity unlikely)

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13
Q

What is the Estimated Energy Requirement (EER) and what does it take into account?

A

the average dietary energy (calorie) intake that is predicted to maintain energy balance (stable body weight); takes into account age, weight, height, activity, and gender

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14
Q

What is the Acceptable Macronutrient Distribution Range (AMDR)? What are the ranges for each macronutrient?

A

the range of macronutrient intake associated with reduced chronic disease risk; expressed as % of calories; carb: 45-65%, fat: 20-35%, protein: 10-35%

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15
Q

What questions should you ask to determine scientific validity?

A

Who is reporting the info?
Who conducted and paid for the research?
Is the report based on reputable studies?
Based on testimonials?
Did it undergo peer review and repeated experiments?
Recent date?
Sponsor’s credentials?
Internet address? (.gov, .edu, .org)

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16
Q

List the reliable sources for nutritional information

A

Registered dietitian nutritionist (RDN), dietetic technician, registered (DTR), professionals with advanced degree in nutrition (B.A./B.S., M.S., Ph.D.), medical doctor with appropriate expertise in nutrition (M.D., D.O.), naturopath (N.D.)

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17
Q

What does weight gain or loss depend on?

A

1) Energy balance: energy intake vs. energy expenditure & macronutrient composition of the diet
2) Additional factors: genetic, metabolic, physiologic, behavioral, cultural, economic, social

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18
Q

Describe an adequate diet

A

provides enough energy, nutrients, fiber, vitamins, and minerals to support a person’s health; a diet adequate in many nutrients can still be inadequate in a few nutrients

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19
Q

Describe a moderate diet

A

contains the right amounts of foods for maintaining proper health

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20
Q

Describe a balanced diet

A

the right combinations of foods to provide the proper balance of nutrients

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21
Q

Describe a varied diet

A

eating many different types of foods each day

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22
Q

What does serving size and servings per container allow?

A

planning appropriate amounts of food, comparison among similar products

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23
Q

What are serving sizes based on?

A

what people typically consume, not what they should consume

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24
Q

Describe nutrient dense foods

A

foods that provide the most nutrients for the fewest calories

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25
Q

Describe empty calories

A

calories from solid fats and/or added sugars that provide few or no nutrients

26
Q

Where will calorie information NOT be?

A

deli counters, bottle of liquor displayed behind a bar, food trucks, airplanes, trains, menus in schools

27
Q

goals of digestion

A

break large molecules into small molecules; absorb the smaller molecules into the cells of the body

28
Q

feeding & satiety center

A

hypothalamus

29
Q

satiety value (foods that make us feel most full to least full)

A

protein, (fiber), fat, carbohydrate

30
Q

hormones

A

relay messages to the hypothalamus; chemicals produced in glands that travel through the blood to target organs

31
Q

how is satiety determined in the body?

A

nerve receptors in the stomach and small intestine send messages to the hypothalamus

32
Q

gastrointestinal tract

A

series of organs arranged as a long tube through which food passes

33
Q

sphincters

A

muscles that control the passage of material from one organ to the next

34
Q

describe digestion in the mouth

A

chewing is mechanical digestion, salivary amylase responsible for some chemical digestion

35
Q

describe the role of the esophagus

A

propels food from mouth to stomach

36
Q

peristalsis

A

muscular contractions moving food through the GI tract

37
Q

gastroesophageal sphincter

A

separates esophagus from stomach; prevents backflow of food from stomach

38
Q

describe digestion in the stomach

A

extensive mechanical digestion to mix food with gastric juice; chemical digestion of proteins and fats

39
Q

gastric juice contains what enzymes and what are they responsible for digesting?

A

hydrochloric acid and pepsin: protein
gastric lipase: fat
intrinsic factor: vitamin B12

40
Q

chyme

A

semisolid product of digestion in the stomach

41
Q

pyloric sphincter

A

separates stomach and small intestine

42
Q

describe digestion in the small intestine; chemical digestion using what?

A

chemical digestion using pancreatic enzymes & bile; no mechanical digestion, but most chemical digestion

43
Q

What are the accessory organs of the GI tract? What is the function of each?

A

1) salivary glands: salivary amylase
2) liver: produces bile
3) gallbladder: stores bile
4) pancreas: produces many digestive enzymes & produces bicarbonate to neutralize chyme

44
Q

What is absorption? Where does most absorption take place?

A

process of taking molecules across a cell membrane and into the body; most occurs in the small intestine

45
Q

What 3 structures help increase the surface area of the GI tract? Describe each.

A

1) circular folds: folds in lining in close contact with nutrient molecules
2) villi: finger-like projections that contain capillaries to absorb nutrients
3) brush border: composed of microvilli to further increase the surface area

46
Q

What are some water soluble nutrients and how do they get to the liver?

A

carb, protein, minerals, some vitamins -> enter the portal vein -> portal vein transports to the liver

47
Q

What are some fat soluble nutrients and how do they get to the liver?

A

fat & some vitamins -> enter the lymphatic vessels -> lymphatic vessels transport directly to bloodstream -> liver

48
Q

ileocecal valve

A

sphincter separating the small intestine and large intestine; undigested food components flow through here

49
Q

describe digestion and absorption in the large intestine

A

very little digestion takes place: remaining food particles digested by intestinal bacteria
water and some nutrients absorbed

50
Q

what is heartburn caused by

A

HCl in the esophagus

51
Q

What is the only part of the digestive system that can handle HCl and why?

A

the stomach; it has a mucus lining

52
Q

gastroesophageal reflux disease (GERD) & its risk factors

A

chronic disease, persistent heartburn, risk factors: smoking, alcohol use, overweight, pregnancy, trigger foods, large meals, lying down after eating

53
Q

peptic ulcers

A

regions of GI tract that have been eroded by HCl and pepsin

54
Q

What contributes most to gastric and duodenal ulcers? Why?

A

bacterium Helibacter pylori because it thrives in an acidic environment and breaks down GI tract lining

55
Q

What is diarrhea caused by?

A

food intolerances, infection of GI tract, stress, bowel disorders

56
Q

Diarrhea can lead to what? Who is this most dangerous for?

A

can lead to severe hydration, most dangerous for children and the elderly

57
Q

food intolerance

A

a particular food causes numerous unpleasant symptoms

58
Q

food allergy

A

hypersensitivity reaction of the immune system to a component in food

59
Q

celiac disease

A

complete intolerance for gluten (NOT an allergy) can damage the villi leading to poor absorption, requires gluten-free diet (may be a genetic component)

60
Q

gluten intolerance

A

distinct from celiac disease, individuals “feel better” without gluten

Nutrition (7 decks)

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