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DIET 200 > exam #1 > Flashcards

exam #1 Flashcards

1
Q

macronutrients

A

carbs, proteins, lipids

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2
Q

micronutrients

A

minerals, vitamins

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3
Q

nutrients that foods must supply

A

essential nutrients

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4
Q

carbohydrate distribution range

A

45%-65% kcalories

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5
Q

what is an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects , until after the experiment is over?

A

double blind experiment

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6
Q

fats distribution range

A

20%-35% kcalories

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7
Q

protein distribution range

A

10%-35% kcalories

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8
Q

those distribution ranges are called

A

Acceptable macronutrient distribution ranges

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9
Q

carbohydrate kcalorie per gram(energy)

A

4kcal/g

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10
Q

protein kcalorie per gram(energy)

A

4kcal/g

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11
Q

fat kcalorie per gram(energy)

A

9 kcal/g

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12
Q

alcohol, though not a nutrient, yields energy how many kcalories per gram

A

7kcal/g

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13
Q

a set of nutrient intake values for healthy people in the US and Canada these values include: EAR, RDA, AI, UL

A

Dietary Reference Intakes (DRI)

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14
Q

the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group

A

Estimated Average Requirement (EAR)

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15
Q

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

A

Recommended dietary allowance (RDA)

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16
Q

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined

A

Adequate Intake (AI)

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17
Q

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

A

Tolerable Upper Intake level (UL)

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18
Q

the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

A

Estimated energy requirement (EER)

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19
Q

what are the leading causes of death that are related to nutrition?

A

Heart disease, strokes, cancer, and diabetes mellitus

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20
Q

the more nutrients for the least food energy(fewer kcalories)

A

nutrient dense

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21
Q

a measure of the energy (kcalories) a food provides relative to the weight of the food

A

energy dense

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22
Q

women 19-30 years old

A

2000 kcal/day

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23
Q

women 31-50 years old

A

1800 kcal/day

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24
Q

women 51+ years old

A

1600 kcal/day

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25
Q

men 19-30 kcal/day

A

2400

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26
Q

men 31-50 years old

A

2200 kcal/day

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27
Q

men 51+ years old

A

2000 kcal/day

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28
Q

what does whole grain products contain

A

much of the germ and bran, as well as endosperm

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29
Q

what does refined grain products contain

A

only the endosperm

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30
Q

vegan diets exclude

A

milk, milk products, and eggs

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31
Q

prime cuts generally have more or less fat than select cuts

A

more

32
Q

what also do vegetarians need to make sure they get enough of in diet

A

vitamin b12

33
Q

GI tract

A

mouth–> esophagus–>stomach–>small intestine–>large intestine–>rectum–>anus

34
Q

circular and longitudinal muscles working together push intestinal contents along; rate and intensity of contractions vary; factors that may interfere with peristalsis

A

peristalsis

35
Q

circular, longitudinal and diagonal muscles ; timing the release of chyme

A

stomach action

36
Q

contractions of circular muscles in small intestine

A

mix chyme, promote contact with digestive juices and absorption cells

37
Q

sphincter contractions

A

periodically open and close; control pace of movement of GI tract contents

38
Q

a portion; with respect to food, the amount swallowed at one time

A

bolus

39
Q

the semiliquid mass of partly digested food expelled by the stomach into the duodenum

A

chyme

40
Q

fingerlike projections from the folds of the small intestine

A

villi

41
Q

tiny hairlike projections on each cell of every villus that can trap nutrient particles and transport them into the cells

A

microvilli

42
Q

in the _____ and cell membrane there are hundreds of different kinds of enzymes and pumps which recognize and act on different nutrients

A

microvilli

43
Q

any nutrient molecule small enough to be absorbed is trapped among the ________, digested further by enzymes there, and then absorbed by cells

A

microvilli

44
Q

small intestine has

A

large surface area (10 feet long)

45
Q

what are absorption techniques

A

simple diffusion, facilitated diffusion, active transport

46
Q

villi do what

A

select and regulate nutrients absorbed

47
Q

microvilli do what

A

enzymes and “pumps”

48
Q

person cannot speak or gasp because food lodged in the trachea blocks the passage of air.

A

choking

49
Q

international sign for choking

A

heimlich maneuver

50
Q

the contents of the stomach are propelled up through the esophagus to the mouth and expelled; sometimes muscular contractions will extend and carry contents of the duodenum.

A

vomit

51
Q

body’s adaptive mechanism

A

vomit

52
Q

medical treatment for vomiting

A

might be dehydrated- get hydrated, or it may be self-induced– bulemia

53
Q

frequent, loose, watery stools

A

diarrhea

54
Q

medical conditions of diarrhea

A

irritable bowel syndrome, colitis, celiac

55
Q

treatment for diarrhea always begins with

A

rehydration

56
Q

symptoms include straining during bowel movements, hard stools, and infrequent bowel movements

A

constipation

57
Q

caused by swallowed air, caused by consumption of sugars, starches, and fibers

A

belching and gas

58
Q

heartburn is the painful sensation a person feels behind the breast

A

gastroesophageal reflux

59
Q

people who overeat or eat too quickly are likely to suffer from

A

indegestion

60
Q

the muscular reaction of the stomach to unchewed lumps or to being overfilled may be so intense that it upsets normal peristalsis

A

indegestion

61
Q

a lesion(a sore)

A

ulcer

62
Q

a lesion in the lining of the stomach(gastric ulcer) or the duodenum of the small intestine(duodenal ulcers)

A

peptic ulcers

63
Q

monosaccharides

A

glucose, fructose, galactose

64
Q

disaccharides

A

maltose, sucrose, lactose

65
Q

polysaccharides

A

glycogen and starch

66
Q

found to only a limited extent in meats and not all in plants

A

glycogen

67
Q

stores (in liver and muscles) glucose for future use; many molecules linked together in highly branched chains

A

glycogen

68
Q

the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body

A

chylomicrons

69
Q

contain the highest amount of triglyceride and are therefore the least dense

A

chylomicrons

70
Q

made by enterocytes from lipids absorbed in the small intestine

A

chylomicrons

71
Q

nonnutritive alternative sweetener; herbal product— generally recognized as safe

A

stevia

72
Q

essential nutrient examples

A

Calcium, phosphorus, potassium, sodium, chloride, magnesium, and sulfate.

Iron, iodine, zinc, chromium, selenium, fluoride, molybdenum, copper, maganese

73
Q

Diet planning principles

A

Adequacy, balance, kcalorie(energy) control, nutrient density, moderation, variety

74
Q

Food lists group foods according to what

A

Their energy-nutrient contents

75
Q

Vegetarians NEED to find sources of these because they need them in diet and dont get them in big amounts:

A

Proteins, iron, zinc, calcium, vitamin b-12, vitamin D, omega-3 fatty acids

DIET 200 (4 decks)

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