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From Flashcardlet > Nutrition > Flashcards

Nutrition Flashcards

1
Q

A 65 y/o person has what in terms of nourishment?

A
  • Consumed 70,000 meals

- Disposed of 50 tons of food

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2
Q

What is food?

A
  • Substance that the body takes in and utilizes
  • Enables body to grow and stay alive
  • Possible carriers of nourishment
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3
Q

What are Nutrients?

A
  • Components of food that are indispensable to the body
  • Provide energy
  • Serve as building material
  • Help maintain and repair body parts
  • Support gorowth
  • Keeps us healthy
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4
Q

What are the 6 classifications of nutrients?

A
  • Water
  • Carbohydrates
  • Fats
  • Proteins
  • Vitamins
  • Minerals
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5
Q

What can any excess or deficiency of one or many types of nutrients be linked to?

A
  • Over nutrition

- Under nutrition

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6
Q

What are some examples of over nutrition?

A
  • Fiber = stomach cramps

- Fat = obesity

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7
Q

What are some examples of under nutrition?

A
  • PEM (Protein-energy malnutrition, common in cancer patients [lacking protein and energy])
  • Thin, frail and cachexic
  • Obese- empty calories
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8
Q

What is a human genome?

A

Sequence of genes in human DNA.

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9
Q

4/4/9 rule

A

Multiply carbohydrates and protein by 4, and fat by 9.

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10
Q

Which nutrients have carbon (organic) in their structure?

A
  • Proteins
  • Carbs
  • Fats
  • Vitamins (Non-caloric)
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11
Q

Which nutrients have no carbon (inorganic) in their structure?

A
  • Minerals (Non-caloric)

- Water (Non-caloric)

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12
Q

Facts about Essential Nutrients.

A
  • Body doesn’t make these nutrients
  • Must obtain via diet
  • Without them = deficiency
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13
Q

What is the most vital nutrient?

A

Water.

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14
Q

What are the 5 characteristic traits that determine a Nutritious Diet?

A
  • Adequacy
  • Balance
  • Calorie Control
  • Moderation
  • Variety
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15
Q

What is Adequacy?

A

A diet which provides all the essential nutrients to maintain a healthy body.

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16
Q

What is Balance?

A

Choosing foods from all 5 categories.

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17
Q

What are the 3 ways ways we choose the food the ways we do?

A
  • Socio-cultural
  • Ethnic foods
  • Food ways
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18
Q

Science of Nutrition.

A
  • Always changing
  • Growing body of knowledge
  • Scientific findings often contradict each other
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19
Q

What are 4 examples of research designs?

A
  • Case Study
  • Intervention study
  • Epidemiological study
  • Laboratory study
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20
Q

What is an Abstract?

A

Brief review of an article.

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21
Q

What is an Introduction?

A

State the purpose of the current study.

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22
Q

What is Review of Literature?

A

Reveals all that science has uncovered on the subject to date.

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23
Q

What is Methodology?

A

Defines key terms and describes procedures used in the study.

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24
Q

What are Results?

A

Reports the findings, may include, charts, tables, pictures.

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25
Q

What is Conclusion?

A

Findings supported with data.

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26
Q

What are References?

A

Lists several relevant studies.

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27
Q

What is Nutrition Quackery?

A

Plans, products, services, treatments that alter or claim to alter a human condition without proof of safety and effectiveness.

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28
Q

What are Diploma Mills?

A

Fraudulent businesses that sell certificates of competency.

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29
Q

What are Dietary Reference Intakes (DRI)?

A
  • Vitamins
  • Minerals
  • Carbohydrates
  • Fiber
  • Lipids
  • Protein
  • Water and energy
30
Q

Book references RDAs and AIs interchangeably.

A

.

31
Q

What are Tolerable Upper Intake Levels (UL) used to establish?

A

Potentially hazardous levels of nutrient intakes.

32
Q

100 extra calories slide

A

10 extra pounds a year

33
Q

How long does it take for your stomach to tell your brain that you’re full?

A

20 minutes.

34
Q

Vegetable subgroup of “beans and peas (legumes) includes:

A
  • Kidney beans
  • Lentils
  • Chickpeas
  • Pinto beans
35
Q

How much sodium is in a tablespoon of salt?

A

2,300 mg.

36
Q

what are easy ways to reduce sodium?

A
  • Check labels
  • Avoid adding salt
  • Eat fresh foods, frozen veggies
  • Request no salt
  • Use other seasoning
37
Q

What are some exceptions to the food label rule?

A
  • Fresh fruits
  • Vegetables
  • Meat/Fish/Poultry
38
Q

Why doesn’t Protein need a % value in daily values?

A

Because the US is not deficient of protein.

39
Q

What is the rule in terms of where nutrients go in terms of different systems?

A
  • Smaller particles, digestive

- Larger pictures, lymphatic

40
Q

What are some common problems of the Digestive Process?

A
  • Ulcers
  • Peptic Ulcers
  • Bleeding Ulcer
  • Constipation
  • Hemorrhoids
  • Diarrhea
41
Q

Are vitamins and minerals approved by the FDA?

A

No.

42
Q

Irradiated Foods

A

Does not add anything to food, but uses xrays, gamma rays and electron beams.

43
Q

Why are they called irradiated foods?

A

Because they are killed off of any insects, bacteria, molds and other microorganisms.

44
Q

What are some of the benefits of irradiated foods?

A
  • Enhances shelf life
  • Decreased FBI
  • Contains no radioactive particles (exposure equivalent to airport security)
45
Q

100% Organic.

A

Entirely organic ingredients.

46
Q

“Organic”

A

Made with at least 95% organic ingredients.

47
Q

“Made with organic ingredients”

A

Contains at least 70% organic ingredients.

48
Q

“Some organic ingredients”

A

Product contains less than 70% organic ingredients.

49
Q

Why eat carbohydrates?

A
  • Primary fuel for brain, RBC & CNS
  • Yields 4cal/g
  • Stored in liver and muscles as glycogen
  • Glycogen-branched chain polysaccharide
  • Carbs primarily come from plant sources
50
Q

Physical structure of carbohydrate.

A
  • Made up of monosaccharides
  • 6 C, 6 H2O
  • Glucose
  • Fructose
  • Galactose
51
Q

Glucose

A
  • Known as dextrose

- Most glucose comes from starch and sucrose

52
Q

Fructose

A
  • Converted to glucose in liver

- Remainder gets converted to fat or glycogen

53
Q

High Fructose Corn Syrup

A
  • Found in large amounts of American diet

- Made by adding enzymes to cornstarch to convert a portion of its glucose molecule into fructose (not natural)

54
Q

Galactose

A
  • Rare in nature
  • After milk is digested, broken down to lactose (= to glucose + galactose)
  • Absorbed via SI, goes to liver to be converted into
55
Q

Starch

A
  • Branched together by glucose

- If it goes unused, stored as glycogen

56
Q

Amylose

A
  • Straight chains of glucose

- 20% of starch

57
Q

Amylopectin

A
  • Branched chain
  • 80% of starches
  • Digestive enzymes break it down quickly and cause a spike in our sugar levels
58
Q

Glycogen

A
  • Store carbohydrates in the form of glycogen
  • Chain of glucose molecules with many branches
  • Provides a lot of surface area for digestive enzymes to work
  • 120 calories available for body fluids
  • 400 calories stored in liver
  • 1400 calories stored in muscles
59
Q

Polysaccharides are also classified as?

A
  • Digestible (starches)

- Indigestible (Fiber)

60
Q

Soluble Fibers

A
  • Form gels
  • Not digested
  • Fermented
  • Viscous
  • Jams/Jellies
61
Q

Insoluble Fiber Benefits

A

Aids digestion and decreases risk for diverculitis.

62
Q

Study “Characteristics, Sources, and Health Effects of Fibers (two classification) Recap”

A

.

63
Q

Too little fiber leads to?

A
  • Stool being hard and small
  • Constipation
  • Hemorrhoids - excessive straining during defecation
  • Goal = 14g/1000 calories
64
Q

Total sugar of a coke bottle

A
  • 52g

- 13t

65
Q

She will never ask the vitamins and mineral DRIs

A

.

66
Q

Memorize grams of fiber needed.

A

.

67
Q

Alpha cells secrete?

A

Glucagon

68
Q

Beta cells secrete?

A

Insulin

69
Q

What are the three types of fat in the body?

A
  • Triglycerides
  • Phospholipids
  • Sterols
70
Q

Know omega good for us, double bond is good

A

.

From Flashcardlet (104 decks)

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