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nutrition > test 1 > Flashcards

test 1 Flashcards

1
Q

what are the top 3 influences on our food choices?

A

86%, taste ; 69% brand name ; 68% price

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2
Q

what is hunger

A

the physiological (internal) drive to eat

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3
Q

what is appetite

A

the psychological drive that encourages us to eat, often in the absence of hunger

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4
Q

what is satiety

A

the state in which there is no longer a desire to eat, satisfaction

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5
Q

daily food consumption is a mix of

A

biological and social influences

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6
Q

what is nutrition

A

science that links food to health; ingestion, digestion, absorption, transport, use, and excretion of food substances

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7
Q

substances found in food that provide energy and are vital for the growth and maintenance of the body

A

nutrients

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8
Q

what is an essential nutrient?

A

required by the body to meet its needs; the body can’t produce it or produces too little

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9
Q

all essential nutrients

A

vitamins, minerals, protein, fats, water, and carbohydrates

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10
Q

three criteria needed to be met to be considered an essential nutrient:

A

a. one specific biological function of nutrients must be identified in the body
b. omission of nutrients must lead to a decline in biological functions
c. replacing the omitted nutrient before permanent damage occurs restores those normal biological functions

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11
Q

what are the risk factors for life-threatening chronic diseases?

A

poor diet and a sedentary lifestyle

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12
Q

which disorders and illnesses account for 2/3 of all deaths in North America?

A

cardiovascular disease, hypertension, type 2 diabetes, some forms of cancer, etc.

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13
Q

what is the second leading cause of preventable death in America?

A

obesity

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14
Q

what is included in a healthy eating pattern?

A

high proportion of vegetables, fruits, whole grains, proteins, and dairy

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15
Q

three leading causes of death today?

A

heart diseases, cancer, strokes

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16
Q

What are the recommendations for Americans when it comes to the percentage of Kcals from each of the macronutrients?

A

45-65% carbs, 20-35% fats, 10-35% protein

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17
Q

What is the major overarching goal of Healthy People 2030?

A

to help people attain healthy, thriving lives and well-being free of preventable disease, disability, injury, and premature death

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18
Q

how many kcals are in a gram of carbohydrates?

A

4 calories per gram

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19
Q

how many kcals are in a gram of protein?

A

4 calories per gram

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20
Q

how many kcals are in a gram of fat?

A

9 calories per gram

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21
Q

standards set by a dedicated committee of scientists from America/Canada for caloric intakes

A

DRI (dietary reference intakes)

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22
Q

the daily amount of a nutrient that will meet the needs of about 98% of the individuals in a specific age and biological sex group

A

RDA (recommended daily amount)

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23
Q

minimum intake to maintain health

A

AI (adequate intake)

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24
Q

point beyond which further intake is dangerous

A

UL (upper limit)

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25
Q

percentage of the RDA provided by food items for specific nutrient

A

DV (daily value)

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26
Q

what are phytochemicals and why are they important?

A

chemical found in fruits and vegetables; they aren’t considered essential nutrients but they provide significant health benefits and can reduce the risk of certain diseases

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27
Q

what is balance in a diet?

A

eating more nutrient-dense foods and beverages

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28
Q

what should you increase in a diet to make it healthier?

A

fruit, vegetables, whole grains, fat-free or low-fat milk products

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29
Q

what should you decrease in a diet to make it healthier?

A

foods high in certain types of fat (saturated), sugars, cholesterol, salt, and alcohol

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30
Q

what is it called when you match your energy intake with energy expenditure?

A

proportionality

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31
Q

(amount of nutrient per serving)/(amount of calories per serving)

A

nutrient density

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32
Q

amount of food or beverage consumed or served on one eating occasion

A

portion size

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33
Q

found on the nutrient facts label, can be used to help choose appropriate portion sizes

A

serving size

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34
Q

a measurement that describes the calorie content of a food

A

energy density

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35
Q

how do measure energy density?

A

amount of energy (kcal) per serving/weight or volume of serving

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36
Q

a combination of foods and beverages that constitutes an individual’s complete dietary intake over time

A

eating pattern

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37
Q

____ and _________ cover half of the plate of the MyPlate

A

fruits and vegetables

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38
Q

______ occupy more than one-fourth of the MyPlate

A

grains

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39
Q

______ occupies the remaining space on MyPlate

A

protein

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40
Q

a cup of _______ appears next to MyPlate

A

dairy

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41
Q

failing health that results from a long-standing dietary intake that is not enough to meet nutritional needs

A

undernutrition

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42
Q

a state in which nutritional intake greatly exceeds the body’s needs

A

overnutrition

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43
Q

failing health from long-standing dietary practices that do not coincide with nutritional needs

A

malnutrition

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44
Q

nutritional health determined by anthropometric, biochemical, clinical examination, dietary analysis, and economic evaluation

A

nutritional status

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45
Q

assessment used to assess the size, shape, and composition of the human body

A

anthropometric assessment

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46
Q

assessment that involves the measurement of nutrients, by-products of nutrients; or factors known to affect the digestion, absorption, and/or metabolism of nutrients

A

biochemical assessment

47
Q

a nutrition-focused physical exam

A

clinical assessment

48
Q

estimation of typical food choices relying on the recounting of one’s usual intake or recording the previous day’s intake

A

dietary assessment

49
Q

layer of the cell membrane that has water-soluble heads and fat-soluble tails.

A

Phospholipid bilayer

50
Q

layer of the cell membrane that provides stability.

A

Cholesterol

51
Q

the layer of the cell membrane that provides structural support, functions as enzymes, helps transport substances across the cell membrane, and acts as receptors.

A

Proteins

52
Q

layer of the cell membrane that serves as identifiers for cells, aids in cell-to-cell communication, and helps with immunity.

A

Carbohydrates

53
Q

the fluid material and organelles within the cell, not including the nucleus.

A

Cytoplasm

54
Q

the “powerhouse” of the cell. It converts the chemical energy stored within carbohydrates, proteins, and fats into energy that cells can use.

A

mitochondria

55
Q

contains genetic material, DNA, that is packaged as structures called chromosomes.

A

nucleus

56
Q

a continuous network of tubes that are connected to the cell nucleus. The Rough ___ contains ribosomes that serve as the site of protein synthesis

A

Endoplasmic Reticulum (ER)

57
Q

sacs within the cytoplasm; these sacs package proteins and lipids in secretory vesicles for transport within the cell or secretion from the cell.

A

Golgi Complex

58
Q

sacs that contain enzymes for the digestion of foreign material. They are active in immune functions.

A

Lysosomes

59
Q

contain enzymes that detoxify harmful chemicals.

A

Peroxisomes

60
Q

a group of cells working together to perform a specific task.

A

tissue

61
Q

four types of tissue:

A

Epithelial Tissue - covers surfaces inside and outside the body
Connective Tissue - supports and protects the body, stores fat, and produces blood cells
Muscle Tissue - movement
Nervous Tissue - communication

62
Q

tissues joined together

A

organs

63
Q

several organs working together

A

organ system

64
Q

all the chemical reactions that take place within that body.

A

metabolism

65
Q

type of metabolic reaction that uses energy to build more complex compounds.

A

anabolic

66
Q

type of metabolic reaction that releases energy to break down material into smaller molecules.

A

catabolic

67
Q

This system moves blood through the heart and blood vessels.

A

cardiovascular system

68
Q

the system responsible for immunity. It is comprised of lymphatic vessels, specialized immune cells (White blood cells, T and B cells), lymph nodes, and lymph fluid.

A

lymphatic

69
Q

the physical breakdown of food where it starts with chewing and continues with muscle contractions that move food through the GI tract (motility)

A

Mechanical Digestion

70
Q

chemicals (acid and enzymes) are secreted into the GI tract to break down food. Enzymes help to efficiently break down food to absorbable nutrients.

A

Chemical Digestion

71
Q

_________ in the large intestine produce biotin and vitamin K that are absorbed and used by the human body.

A

bacteria

72
Q

microorganisms reside in the large intestine and provide health benefits

A

probiotics

73
Q

substances increase the growth of probiotic microorganisms

A

Prebiotics

74
Q

some water and undigested fiber, tough connective tissues (from animal foods); bacteria, dead intestinal cells, and body wastes

A

feces

75
Q

protects our body against invasion by any microorganisms

A

Nonspecific (innate) Immunity

76
Q

protects the body by identifying and destroying specific microorganisms.

A

Specific (adaptive) immunity

77
Q

a muscle that closes after food enters the stomach to prevent backflow.

A

Lower esophageal sphincter

78
Q

wave of muscular contractions that push food down the digestive tract.

A

Peristalsis

79
Q

______ vessels pick up most products of fat digestion and fat absorption.

A

lymph

80
Q

made from cholesterol in the liver and then sent to the gallbladder to be concentrated and stored for use; enables large portions of fat to break down into smaller bits so that they can be suspended in water.

A

bile

81
Q

stores bile and concentrates it before secretion.

A

The gallbladder function

82
Q

continual recycling of compounds like bile acids between the small intestine and liver

A

Enterohepatic Circulation

83
Q

lowers blood sugar levels

A

Insulin

84
Q

increases blood sugar levels

A

Glucagon

85
Q

the stable community of more than 100 trillion microorganisms that colonize a human host in the first few years of life.

A

Human microbiota

86
Q

food products or dietary supplements that contain both probiotics and prebiotics.

A

Synbiotics

87
Q

the metabolic products of probiotic microorganisms.

A

Postbiotics

88
Q

a term that refers to an imbalance of “good” and “bad” microbes in the gut and may contribute to the development of irritable bowel syndrome and inflammatory bowel diseases.

A

Dysbiosis

88
Q

if nutrients are in short supply, then immediate needs are taken care of first (short-term survival)

A

Triage Theory

88
Q

the movement of acid from the stomach into the esophagus.
Symptoms include:

Pain
Nausea
Gagging
Cough
Hoarseness

A

Heartburn

88
Q

the relaxation of the lower esophageal sphincter that inhibits backflow from the stomach. As a result, symptoms, such as heartburn occur two or more times per week.

A

GERD

88
Q

occur when acid erodes the mucosal lining of the stomach or tissue lining of the small intestine.

Symptoms include:

Pain 2 hours after eating
Weight loss, nausea, vomiting, loss of appetite, abdominal bleeding, perforation

A

Peptic Ulcers

88
Q

the difficult or infrequent evacuation of bowels.

Causes:

Ignoring normal bowel reflexes
Antacids calcium and iron supplements
Inadequate dietary fiber and/or fluid intake

A

Constipation

89
Q

swollen veins of the rectum or anus. Half of adults over age 50 have developed a hemorrhoid. The development can be brought on by added stress to the vessels from:

Pregnancy
Obesity
Prolonged sitting
Violent coughing or sneezing
Strained bowel movements

A

Hemorrhoids

89
Q

the crystallization of substances in bile, such as cholesterol.

A

Gallstones

90
Q

affects about 1% of the U.S. population; depends on two factors:

Genetic predisposition
Dietary exposure to gluten (protein in wheat, barley, or rye)

A

Celiac Disease and Gluten Sensitivity

91
Q

Alteration of a protein’s three-dimensional structure, usually because of treatment by heat, enzymes, acid or alkaline solutions, or agitation.

A

denaturation

92
Q

changes in gene expression caused by mechanisms other than changes in the underlying DNA sequence

A

epigenetics

93
Q

illness that results from a malformation of the red blood cell because of an incorrect structure in part of its hemoglobin protein chains

A

sickle cell disease

94
Q

the branch of nutritional genomics that examines how variations in genes can affect nutritional health

A

nutrigenetics

95
Q

the many ways dietary components affect gene expression–particularly as it relates to the development and treatment of nutrition-related diseases

A

nutrigenomics

96
Q

nutrient whose main function is to provide energy

A

carbohydrates

97
Q

nutrients whose main functions are growth, development, and maintenance along with regulating bodily processes

A

vitamins, minerals, water

98
Q

nutrients that provide energy, work towards growth and development and regulate bodily processes

A

proteins and lipids

99
Q

a mineral that is required in the dietary pattern in amounts less than 100 milligrams per day.

A

trace mineral

100
Q

The study of how disease rates vary among different population groups.

A

epidemiology

101
Q

how many minutes of moderate-intensity physical activity are recommended for adults in the physical activity guidelines for Americans?

A

150 to 300 minutes per week

102
Q

most common type of undernutrition in industrialized nations

A

iron deficiency

103
Q

the stomach is protected from digesting itself because of

A

a thick layer of mucus

104
Q

the lower esophageal sphincter is located between

A

esophagus and stomach

105
Q

what do bicarbonate ions from the pancreas do

A

neutralize acid in the duodenum

106
Q

most chemical digestion occurs in the

A

small intestine

107
Q

bile is formed in the _____ and is stored in the _____

A

liver, gallbladder

108
Q
A

nutrition (5 decks)

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