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Nutrition > 7-9 > Flashcards

7-9 Flashcards

0
Q

Vitamin K

A

critical for blood clogging

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1
Q

Bioavalibility

A

amount of substance that’s available or usable

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2
Q

Iron over load is called what

A

haemochromatosis

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3
Q

Creatinism

A

iodine deficiency in children

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4
Q

recommended daily intake for sodium

A

2300-2400

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5
Q

What factors effect basil metabolic rate

A

Amount of excercise

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6
Q

how can you increase the amount of iron you get from food

A

Vitamin C

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7
Q

3 risk factors for osteoporosis

A

age, female, and low calcium and vitamin D intake

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8
Q

2 reasons someone needs extra fluid

A

exercise and sickness

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9
Q

Antioxident

A

protect from free radicals (vitamin C, E, A)

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10
Q

Deficency disease caused by a lack of vitamin C

A

scurvy

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11
Q

calcium deficiency

A

osterporouis

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12
Q

where is feeding behavior regulated in brain

A

hypothamulus

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13
Q

What substances released from pituitary gland and adrenal gland that regulate blood pressure

A

eldostrone and ADH

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14
Q

Food sources of calcium

A

dairy, green vegetables, fish with bones

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15
Q

Why is folic acid and folate important for pregnant women

A

prevent defect in neural tube

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16
Q

primary function of iron

A

oxygen in blood for cellular respiration

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17
Q

BMI not accurate for who

A

People who have a lot of muscle

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18
Q

Vitamin E

A

Potent antioxidant found in foods and fats like nuts

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19
Q

When intake of calories = output of calories

A

neutral

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20
Q

when intake of calories is greater then output

A

positive

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21
Q

when intake of calories is less then output

A

negative

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22
Q

4 fat soluble vitamins

A

A D E and K

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23
Q

Excessive intake of this electrolyte may result in loss of bone -

A

Phosphorus

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24
Q

Common sources of vitamin D

A

sunlight and dairy

25
Q

3 symptoms of anemia

A

fatigue, white above gums, and pale skin

26
Q

movement of water into an area that contains higher solutes

A

osmosis

27
Q

3 micronutrients involved in making red blood cells

A

iron, vitamin B12, and folate

28
Q

4 food sources of vitamin A or betacaritine

A

carrots, vegetables, sweet potatoes

29
Q

which 2 organs activate vitamin D from the sun

A

Kidneys and liver

30
Q

Function of sodium

A

control water in the body, blood pressure, nerve impulse

31
Q

anemia

A

Deficiency disease in iron

32
Q

what % of a healthy adult is fluid

A

50-70%

33
Q

Classifications of a healthy BMI

A

18.5-24.9

34
Q

Very Berry

A

deficiency disease of thiamin

35
Q

Recommended intake of calcium for age 19-50

A

1,000mg

36
Q

Physiological need for food

A

HUNGER

37
Q

PSYCHOLOGICAL need for food

A

appetite

38
Q

signs of dehydration

A

thirst, fatigue, weakness, flushed skin

39
Q

As food is processed level of _________ increases

A

SODIUM

40
Q

As food is processed level of ________ decreases

A

potassium

41
Q

3 food sources of sodium in the american diet

A

pickled, smoked, salted

42
Q

Fluoride

A

prevents tooth decay

43
Q

3 food sources of sodium in the american diet

A

nutrient dense foods, exercise, 2 pounds a week

44
Q

Sunshine vitamin

how much sun exposure is needed

A

Vitamin D

15 minutes

45
Q

health risks associated with obesity

A

gout, hypertension, diabetes

46
Q

fortification

A

vitamins are added

47
Q

betacaratine

A

preformed version of vitamin A

48
Q

symptoms of riboflavin deficiency

A

stomatitis, swollen tongue and enflamed mouth

49
Q

increase in size of (atiposites

A

hypertrophy

50
Q

increase in number of atiposites

A

hyperplasia

51
Q

Which B vitamin is found only in animals

A

B12

52
Q

Rickets

A

deficiency of vitamin D in children

53
Q

major components of total energy expenditure

A

basil (50-70%), physical activity, thermal activity of food (5-10%)

54
Q

Polagra

A

deficiency disease of niacin

55
Q

4 D’s

A

diarrhea, dementia, dermatitis, and death

56
Q

healthy body fat percentage for men

A

12-20%

57
Q

healthy body fat percentage for women

A

20-30%

58
Q

most abundant mineral in the body

A

calcium

59
Q

where is calcium located

A

bones

60
Q

Locations of body fat

A

subcutaneous and visceral

61
Q

which tissues contains more fluid, lean or fat

A

lean

Nutrition (3 decks)

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