Diet therapy Flashcards

Question

Adequate Intake

Answer 1

When there is not information to determine an RDA. the average amount of the nutrient consumed by healthy people.

Answer 2

average need for a nutrient to maintain physiological function in the body. This meets 1/2 of population needs

Answer 3

-estimated only apply to healthy people -recommendation = target - most intended recommendations come from the diet and not supplements

Answer 4

adequacy balance calorie nutrient density moderation variety

Answer 5

meeting all nutrient needs

Answer 6

not too much of one thing and less of another

Answer 7

getting enough energy for the body but not excess

Answer 8

high in nutrients compared to calories ex) milk has more nutrients than cheese

Answer 9

providing enough but not too much of a substance ex) added sugars in moderation

Answer 10

Need variation within each food group

Answer 11

recommendations for healthy eating and active living -revised every 5 years -applies to healthy americans, those with diabetes and risk of heart disease

Answer 12

-hard to formulate specific recommendations -politics

Answer 13

1. follow a healthy dietary pattern 2. customize and enjoy nutrient-dense food and beverage 3. focus on meeting food group needs with nutrient-dense food and beverages 4. limit food and beverages high in added sugars, saturated fats, and sodium, and limit alcoholic drinks

Answer 14

-healthy US style eating pattern -Mediterranean style: more fish, less milk -vegetarian style

Answer 15

1. Variety of vegetables 2. Fruits 3. Grains: at least 1/2 whole 4. Dairy: low ft, fat free, fortified soy 5. Protein: seafood, lean meats, legumes, nuts 6. oils

Answer 16

added sugars, saturated fats, sodium, alcohol, caffeine

Answer 17

less than 10% of kcal for those 2 - no added sugars for those under 2

Answer 18

less than 10% of daily kcal

Answer 19

less than 2300 mg/day

Answer 20

-be legal drinking age - men: 2 or less drinks per day - women: 1 or less per day

Answer 21

Men: more than 5drinks a day or 15 drinks per week women: more than 4 drinks a day or 8 drinks per week

Answer 22

men: more than 5 drinks in 2 hours women: more than 4 drinks in 2 hours

Answer 23

nutrition education toll translating scientific knowledge and dietary standards and recommendations into practical form for use by those who have little to no training in nutrition

Answer 24

-Myplate 2011 - concern: not a stand alone

Answer 25

1. ingredients list 2. serving size 3. calories 4. percent daily value

Answer 26

-Listing of all ingredients -Descending order of predominance by weight -Useful for: special food needs, food allergies, comparison shopping

Answer 27

shows the number of servings in a package or container of food or beverage - not necessarily the recommended amount - given in common household measurements

Answer 28

-An idea of how this food meets recommendations for certain nutrients - based on 2000 kcal diet -less than 5% - low, more than 20% = high

Answer 29

-increase: fiber, potassium, calcium, vitamin D, iron -limited: saturated fats, trans fats, sodium, added sugars - grams of protein

Answer 30

statement that characterizes the quantity of nutrient in a food ex. low sodium = 140 mg or less per serving - "high in" = 20% or more of DV - "good source" = 10% DV

Answer 31

characterize the relationship of a food or food component to a disease or health-related condition - unqualified - can stand alone without further explanation qualified - require explanation

Answer 32

characterize the relationship between a nutrient or other substance in a food and its role in the body - not FDA approved - supports digestive health

Answer 33

The process by which the body break down food into absorbable units

Answer 34

CHO: fructose, glucose, galactose PRO: dipeptides, amino acids FAT: monoglycerides, fatty acids, glyerol

Answer 35

chew, saliva, taste, swallow -pass to pharynx -> epiglottis closes and food travel to esophagus

Answer 36

-no digestion, just transportation - has upper and lower sphincters

Answer 37

muscle contractions churn bolus and mix it with digestive juices - end result = chyme - released in little bits by pyloric sphincter to small intestine - GI contractions: circular, longitudinal, diagonal

Answer 38

three parts: duodenum, jejunum, ileum - digests CHO, PRO, FAT into small particles - common bile duct secretes bile and bicarb and pancreatic enzymes

Answer 39

absorbs water and forms feces - rectum stores waste - contents enter through ileocecal valve - rectum stores waste

Answer 40

wavelike contractions that push contents along - contraction/relaxation of longitudinal muscles

Answer 41

circular muscles of small intestine contract and squeeze contents

Answer 42

-opening and closing gates - upper and lower esophagus, pyloric, ileocecal, anus

Answer 43

catalysts for digestion -made of proteins - named based on organ they came from and the compound they work on

Answer 44

-denatures proteins (uncoils them in the stomach) - Prevents bacterial in growth and kills bacteria in foods

Answer 45

neutralizes acidic gastric juice

Answer 46

emulsifies fat - made in liver and stored in gallbladder

Answer 47

- produce saliva (water, mucous, salts, enzymes) - role: primarily moisten, little digestions

Answer 48

-made up of HCI, enzymes, and water -low pH (acidic)

Answer 49

bile, pancreatic juice, intestinal juice

Answer 50

enzymes to breakdown CHO, PRO, FAT - bicarb to neutralize pH

Answer 51

enzymes to breakdown CHO, PRO, FAT

Answer 52

Gastrinm secretin, cholecystokinin (CCK)

Answer 53

-secreted by gastric cells -results in HCL secretion -signaled "on" in the presence of food in stomach

Answer 54

-secreted from duodenum - results in secretion of bicarb - signaled on by chyme in small intestine

Answer 55

secreted from intestinal wall - results in bile, bicarb, pancreatic enzymes released, signaled on by fat/proteins

Answer 56

CHO, PRO, FAT are broken down into absorbable units and ready to be absorbed - vitamins and minerals also ready - indigestible food enters the large intestine

Answer 57

- limited -small amount of H20 -ETOH - presence of foods slows process

Answer 58

- limited -small amount of H20 -ETOH - presence of foods slows process

Answer 59

- limited -small amount of H20 -ETOH - presence of foos slows process

Answer 60

-primary location for nutrient absorption - lots of surface area: villi, microvilli - absorbed though diffusion, facilitated, diffusion, active transport

Answer 61

- Resorb water, electrolytes, micronutrients - site for formation and storage of feces - house gut bacteria - digest some fiber and produce some vitamins

Answer 62

nutrients carried to the body via blood or lymph vessels

Answer 63

water soluble nutrients and smaller fats go to liver via this before going to the heart and rest of body

Answer 64

fat soluble nutrients and larger fats bypass live - enter circulation near heart

Answer 65

grains, veggies, nuts, fruit, milk, beans/legumes

Answer 66

monosaccharides and disaccrides

Answer 67

single sugars glucose, fructose, galactose

Answer 68

double sugars sucrose, lactose, maltose

Answer 69

polysaccharides

Answer 70

starch glycogen fibers

Answer 71

occurs naturally in fruits and honey - added in foods and beverages

Answer 72

occurs naturally in foods with single sugars in small amounts

Answer 73

energy source for body

Answer 74

glucose + glucose - occurs during fermentation that yields ETOH barley

Answer 75

glucose + fructose (table sugar) - 1tsp white sugar = 4 g CHO

Answer 76

glucose + galactose (milk sugar)

Answer 77

two monosaccharides are joined together to form a disaccharide

Answer 78

spilt disaccharide into 2 monosaccharides

Answer 79

role - storage form of CHO in live and muscle - very limited amount in meat - very branched

Answer 80

role - food source for body - plant storage form of CHO

Answer 81

found in plant foods - glucose strands linked with bond that cant be broken by digestive enzymes

Answer 82

found in plant foods - glucose strands linked with bond that cant be broken by digestive enzymes

Answer 83

1. add flavor to foods 2. add energy 3. provide fiber - important health benefits

Answer 84

- signaled on = increase in blood glucose levels - moves glucose into body cells - extra is stored as glycogen or fat

Answer 85

- brings glucose out from storage - signaled - low blood glucose levels

Answer 86

- indigestible CHO - soluble and insoluble

Answer 87

- forms gel with water - found in oats, barley, legumes, citrus - digested by bacteria in gut - health effect s: lowers blood cholestrole, slows rate of glucose absorption

Answer 88

- does not dissolve in wat er - found in whole grains + vegs - softens stool

Answer 89

starch gets trapped in certain foods and makes it harder to digest

Answer 90

starch gets trapped in certain foods and makes it harder to digest

Answer 91