Chapter 13 - Nutritional Status & Chronic Disease

Question 1

dietary components such as Vitamin C and E, selenium, carotenoids, and other phytochemicals (chemicals from plants with antioxidant or hormonelike actions) that can protect DNA and cell membranes against oxidative damage from carcinogens

Answer 1

antioxidants

Question 2

body weight (in kg) divide by height squared (in meters) is an expression used to evaluate weight in the context of the distribution of mass over an individual’s height.

Answer 2

body mass index (BMI)

Question 3

a steroid alcohol present in human cells and blood that regulates membrane fluidity and functions as a precursor molecule in metabolism. As a constituent of LDL-C, it contributes to plaque formation in arteries, and recommendations concerning maximal blood levels have been made as part of the National Cholesterol Education Program (NCEP).

Answer 3

cholesterol

Question 4

the increase in blood sugar after ingestion of a food or food component compared with the increase after ingestion of glucose, which is assigned an index of 100, with foods being assigned higher and lower relative values. The glycemic response varies with the type of sugar, other food components, amound of carbohydrate, nature of the starch, and cooking or food processing.

Answer 4

glycemic index

Question 5

a value for each food that combines both the quality and quantity of carbohydrates to predict blood glucose responses to different types and amounts of food

Answer 5

glycemic load

Question 6

compound that transports body cholesterol to other lipoproteins for disposal, contains a high proportion of phospholipids (30%) and protein (45-50%), and generally decreases the risk of coronary artery disease.

Answer 6

high-density lipoprotein cholesterol (HDL-C)

Question 7

a prediabetic condition in which the fasting blood sugar is elevated (100-125 mg/dL) after an overnight fast

Answer 7

impaired fasting glucose (IFG)

Question 8

a prediabetic condition in which the blood sugar level is elevated (140-199 mg/dL) after a 2-hour glucose tolerance test

Answer 8

impaired glucose tolerance (IGT)

Question 9

the latest modified (stearic acid-rich) fats created by manufacturers to replace unhealthy trans fats in commercial food products. This newer fat may raise blood glucose and depress insulin action in humans similarly to trans fat.

Answer 9

interesterified fats

Question 10

substance that is taken up by receptor and scavenger pathways in blood vessels, contains a high proportion of cholesterol (45%), and generally increases the risk of coronary artery disease.

Answer 10

low-density lipoprotein cholesterol (LDL-C)

Question 11

a cluster of metabolic conditions, including obesity, impaired fasting glucose, elevated triglycerides, low levels of HDL-C, and hypertension, usually characterized by insulin resistance and a high risk of developing CVD or diabetes.

Answer 11

metabolic syndrome

Question 12

fatty acids with one double bond between the carbon atoms, prevalent in olive oil, canola oil, and high oleic acid oils. these fats are neutral or only slightly increase serum LDL-C levels

Answer 12

monounsaturated fats

Question 13

as body mass index of greater than 30 kg/m^2

Answer 13

obesity

Question 14

fatty acids with the first double bond between carbon atoms located between the third and fourth carbon, including alpha linolenic acid (ALA) and the three series such as eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA). these fats decrease the risk of CVD and are prevalent in fish and flaxsee, walnut, canola, and soybean oils

Answer 14

omega-3 fatty acids

Question 15

fatty acids with the first double bond between carbon atoms located between the sixth and seventh carbons, which are converted to hormonelike substances called eicosanoids. sources are corn, safflower, peanut, cottonseed, soybean, sesame, grapeseed, borage, and primrose oils

Answer 15

omega-6 fatty acids

Question 16

a condition characterized by microarchitectural deterioration of bone tissue leading to decreased bone mass and increased bone fagility

Answer 16

osteoporosis

Question 17

a body mass index of 25 to 29.9 kg/m^2

Answer 17

overweight

Question 18

fatty acids with two or more double bonds between carbon atoms. these fats decrease serum low-density lipoprotein cholesterol levels. foods with a high percentage of these fats include corn, safflower, peanut, cottonseed, soybean, fish, walnut, and flaxseed

Answer 18

polyunsaturated fats

Question 19

the intermediate metabolic state between normal blood glucose levels and diagnosed diabetes, which can include impaired glucose tolerance (IGT), impaired fasting glucose (IFG), or a combination of both conditions

Answer 19

prediabetes

Question 20

systolic blood presure of 120 to 139 mmHg or a diastolic blood pressure of 80 to 89 mmHg

Answer 20

prehypertensive

Question 21

fatty acids with single bonds between the carbon atoms. these fats increase serum low-density lipoprotein cholesterol levels and are prevalent in animal fats; butter; meats; milk fat; cheeses; and tropical oils, such as palm, coconut, and palm kernel oil.

Answer 21

saturated fats

Question 22

fatty acids with a rearrangement of the bond between some of the carbon atoms to a form rarely found in natural foods. the change occurs because processing such as the hydrogenation (the addition of hydrogen to change texture and improve shelf life). foods containing these fats include margarine, shortening, processed foods, and commercially baked or fried foods.

Answer 22

trans fats