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ch 1 Flashcards

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1
Q

what are nutrients?

A

chemical substances necessary for life

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2
Q

what are the six categories of nutrients?

A

Carbohydrates (CHO)
Fats (lipids)
proteins
vitamins
minerals
water

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3
Q

where does the body obtain nutrients from?

A

while the body can make some smal amount, nutrients must be obtained from food

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4
Q

what are the nutrients only available in food called?

A

essetail nutrients

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5
Q

how many essential nutrients are there

A

40

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6
Q

function of 6 essential nutrients

A

organic nutirents (contain CHO)
- carb and fats : provide energy
- proteins : uild and repair body tissues/ provides energy
- vitamins: regulate body processess
- minerals: pregulate body processes
- water: regulates bodt processes

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7
Q

what type of nutrient needs to be broken down and what utrient are already in their simplest state?

A
  • organic needs to be broken down
  • inorganic are already in their sinplest state except water
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8
Q

what antioxidant vitamins help enhance immuen system? v

A

vitamin C, e, and beta-carotene

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9
Q

what is hunger?

A

physiological need for food

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10
Q

what is appetite

A

psychological desire for food based on pleasant memoreis

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11
Q

what happens when the body signals hunger

A

it indicates a decrease in blood glucose levels that suply body w energy

ignoring these signals makes hunger intense, thus leadng topoor food choices

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12
Q

what is nutrition the result of?

A

processes where the body takes in and uses food for growth, development, and maintenance of health (includes, digestion, absorption, and metabolism)

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13
Q

what is nutritional status

A

one’s physical condition

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14
Q

what does nutrtion determine?

A

height, weight, resistance to disease, lenght of one’s life, state of one’s physical and mental well-being

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15
Q

what does good nutrtion help with

A

shiiny hair, clear skin, clear eyes, erect posture, alter expressions, firm flesh, well developed bone structure

reg sleep and elimination habits
emotional health
stmaina
health appetite

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16
Q

what is malnutrition?

A

conditio where body doesnt recieve adequate supply of essential nutrients due to poor diet nintake or poor utilization of food

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17
Q

what is undernutrition

A

indv do not or cant eat enough essenial nutrients

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18
Q

nutrient deficiency

A

when a person lacks one or more nutirents over a period of time

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19
Q

primary v secndary nutrient deficiences

A

primary - inadequate dietary intake
secondary - something other than diet such as disease condition causing malabsorption

nutrient deficiences can result in malnutrition

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20
Q

how many americans lack access to healthy affordable fodo

A

29 million

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21
Q

definition of food desert

A

no grocey store within 1 mile of home in urban area or 10 mi if they live in rural area

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22
Q

those living in ____ neigborhoods seem to suffer the most diet-related diseae and obesity

A

lower income

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23
Q

what tracks the health and nutriotn nstatus of population

A

national health and nutriion examination survey

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24
Q

what is supersizing and impact on health

A

supersizing is large quanitieis of food in restaurants and fast food industries

for ppl who were encouraged to finish plate as chidlren they might feel compelled to finish plate

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25
how much iron are full-term infants born with
to last 4 to 6 months
26
those at risk for iron deficiency
- premies - underwt teens, teenage girls with menorraghia - women of childbear age - pregnant women - internal bleeding kidney dilaysis gastric bypass surgery
27
factors that influence intrution in eldery
depression lonilness lack of income inability to shop inability to prep meal state of overall health
28
what is the cumulative effects of nutriotn
result of something (consumed) repeatedly over many years
29
what is the most common deficiecn disease in US
iron deficiency - lack of iron, can cause iron-deficiency anemia
30
what is the nutrient lacking in beriberi
thiamin
31
what is the nutrient lacking in night blindness
vitamin a
32
what is the nutrient lacking in goiter
iodine
33
what is the nutrient lacking in kwashiorkor
protein
34
what is the nutrient lacking in marasmus
all nutrients
35
what is the nutrient lacking in osteoporosis
calcium and vitamin d
36
what is the nutrient lacking in osteomalacia (adult rickets)
calcium vitamin d, phosphorous, magnesium, fluoride
37
what is the nutrient lacking in pellagra
niacin
38
what is the nutrient lacking in rickets
calcium and vitamin d
39
what is the nutrient lacking in scurvy
vitamin c
40
what is the nutrient lacking in xenophthalmia (blindness)
vitamin a
41
what does a proper nutrition assessment include
antrhopometric measurements, clinical exam, biochemical test, dietary-social history
42
what is the clinical sign for deficiency in iron, copper, zin, b12, b6, biotin
pallor, blue half circles beath eyes
43
what is the clinical sign for deficiency in protein
edema
44
what is the clinical sign for deficiency in vitamin a
bumpy gooseflesh
45
what is the clinical sign for deficiency in riboflavin
lesions at corners of mouth
46
what is the clinical sign for deficiency in folic acid
glossitis
47
what is the clinical sign for deficiency in vitamin c
numer "black and blue" splots and timy "pinprick" hemorrhages under skin
48
what is the clinical sign for deficiency in carb, protein, cal
emaciaition
49
what is the clinical sign for deficiency in virmin dm calculm
poorl shaped bones or teethl delayed appearace of teeth in children
50
what is the clinical sign for deficiency in vitamin k
slow clotting time of blood
51
what is the clinical sign for deficiency in niacin
inisual nervousness, dermatitis, diarrhea in som client
52
what is the clinical sign for deficiency in calcium, potassium sodium
tetany
53
what is the clinical sign for deficiency in iodine
goiter
54
what is the clinical sign for deficiency in fat (linoleic acid)
eczemA
55
what does BUN indicate
renal failure, insufficient renal blood supply, or blockage of urinary tract
56
what does creatine used for
renal function, muscle mass loss
57
what do albumin and prealbumin indicate
used to be indicators of malnutrtion, not research shows they indicate severity of inflammation response
58
what are the six standards to diagnose adult malnutrtion according to acaemy of nutrition and dietetics
- insufficent energy intake - weight los - loss of muscle mass - loss of subcutaneous fat - localized or gen fluid aculimiation - diminshed functional status measured by handgrip strength
59
what is 24 hour recall
- clinent interviewed by dietian lists type of, amoutns, and prep for all fod eat in 24 hours prior to admission
60
what is food diary
all foods eaten in 3-4 day period
61
what is the best way to deetermine if nutreitn intake is appropriate
computer analusis of diet
62
__ to ___% of premature deaths can be prevented
20 to 40%
63
five major causes of death among adults in the United States
Heart disease, cancer, unintentional injuries, chronic (recurring) lower respira-tory diseases, and stroke
64
Lifestyle choices account for more than________ of the factors con-tributing to disease.
half
65
lifestyle choices examples
decisions about the foods you eat, seat belt use, texting while driving, alcohol consumption, use of drugs, stress management, and exercise.
66
poor environmental quality may be responsible for ___ to ____% of all cancers.
4 percent to 19 percent
67
what is environmemtal quality
state of the physical world around you. It relates to the safety of the water you drink, the air you breathe, and the food you eat, as well as your exposure to the elements, such as the sun’s ultraviolet rays.
68
what plays a role in most of the leading causes of death?
Inherited factors
69
eating pattern
s all of the foods and beverages you routinely consume over time, or your dietary intake. The terms diet or dietary pattern are often used interchangeably with the term eating pattern
70
The percentage of overweight youth has more than ______ in the last 20 years.
doubled
71
Now, ____ percent of youth ages 12 to 19 are obese.
21
72
More than ___ of youth are overweight or obese.
one-third
73
An estimated ___ percent of adults age 20 and older are overweight.
73.6
74
Over____ percent of adults are considered obese.
36
75
Approximately____ percent of people in the United States have eating patterns that do not meet the recommended dietary guidelines.
40
76
Americans continue to consume more than _____ percent of their calories from added sugars and saturated fats, mostly through heavily processed fast foods and snacks.
50
77
life expectancy in US
78.8 years
78
kwanzaa holiday foods
peanut soup, roasted chicken, and sweet potato pie
79
Mardi Gras foods
jambalaya, red beans and rice, and king cake
80
A Japanese food tradition on New Year’s Day
eat black beans
81
Jewish New Year food
serve apples and honey
82
orthodox jews food taboos
forbid the eating of pork and shellfish. They also specify that meat and dairy foods may not be stored, prepared, or eaten together. kosher
83
Over 50 percent of added sugars in the typical US teen’s diet are from ____________________
soft drinks, fruit drinks, and sport/ energy drinks.
84
how many commericals do young people see in a year
40,000 commercials
85
what are more than half of television commercials for?
foods high in calories, sugar, fat, and salt
86
what do foods do people associate with maleness
hardy foods, such as steak and potatoes
87
what foods do ppl associate with feminity
dainty foods, such as parfaits and quiches.
88
resources required for crop production
* fertile soil; * adequate water supply; * favorable climate; * technical knowledge; and * human energy.
89
what foods grow well in Andes Mountains of South America
potatoeos; thus potatoes are a staple in the diet of those living in Andes extend, including Chile, Peru, and Bolivia
90
staple food
food that is eaten routinely and supplies a large portion of the calories people need to maintain health.
91
staple food in asia
rice
92
staple food in western europe and US
wheat
93
staple food of south america
corn
94
staple food of russia
rye
95
what is the largest use of freshwater
agriculture
96
netically modified (GM) foods
“foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally.”
97
aseptic packaging
A packaging technology that preserves quality and extends the shelf life of food. This process involves packing sterile food into sterile containers. Done in a sterile atmosphere. Bacteria cannot grow in aseptic pack-ages. Therefore, food in aseptic packaging does not need to be refrigerated to remain wholesome.
98
Why causes ___% of crops to be lost to spoilage and contaminated in poor countries?
40% is lost to lack of resources to build food-processing plants and store food safely
99
Worldwide, nearly a billion people go hungry while approximately_______- of the food produced is lost to spoilage or is thrown away. W
one-third
100
common misbeliefs about food
* Certain foods have magical powers. * Taking vitamin and mineral supplements eliminates the need to eat nutritious foods. * Foods grown without chemical pesticides have greater nutritional value than other foods. * Certain foods can cure diseases.
101
macronutrients
needed in relatively large amounts and include carbohy-drates, protein, lipids, and water.
102
micronutrients
smaller amounts of vitamins and minerals,
103
how many chemical elements involved in health and nutrition
25
104
what is a kilocalorie
amt of energy to raise 1kg of water 1C
105
how many taste buds in moth?
10,000
106
saliva composition
99% water and some other chremicals like salivary amyase (breaks down carb)
107
role o saliva
break-down of starches Without saliva, your mouth is dry and food seems to have little taste. Saliva moistens, softens, and dissolves food. It also helps cleanse the teeth and neutralize (counterbalance) mouth acids
108
most basic parts of fats
Fatty acids, glycerol, and monoglycerides
109
2020-2025 dietary guidelines 4 guildeines
- follow healthy dietary pattern at every stage of life - customize and enjoy nutrient dense foods and beverage choices that reflect a personal preference, cultural traditions, budgetary considerations - focus on meeting food group needs w nutrient-dnese foods and beverages while staying within caloric limit - limit food and beverages high in added sugar, sat fat, sodium, and alc beverages
110
nutrient dense meaning
provide vitamins, minerals, and other health-promoting components and have little or no saturated fats, added sugars, and sodium.
111

nutrition (21 decks)

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