Exam 1 Flashcards
What are the recommended food percentage intakes for certain health conditions?
- poor: <5%
- good: 10-19%
- excellent: >20%
- protein+carb: 4kcal/g
- lipids: 9kcal/g
Identify reliable and accurate sources (e.g.-websites) for nutrition, health, and disease information.
org, gov, edu.
Define the terms related to the Dietary Reference Intakes and interpret the “graphical depiction” describing each.
- Estimated Average Requirements (EAR): nutrient intake level estimated to meet requirements of healthy individuals
- Recommended Dietary Allowance (RDA): average nutrient intake level that meets the needs of the population. EAR has to be determined in order to find RDA.
3. Adequate Intake (AI): recommended average intake level based on observations.
- Tolerable UPPER Intake Level: Highest nutrient level likely to pose no health effects.
- Estimated Energy Requirement (EER): predicted value used to maintain energy balance; defined by age, gender, height, and weight.
Describe Sources of Food and Nutrition Misinformation
a. media: lack of context
b. internet: accuracy
c. industry:
d. environment:
Relate the food group with the nutrient that it primarily contributes to dietary intake in the American Diet
a. Dairy: calcium & vitamin d
b. Protein: B Vitamins; B12, B6, Riboflavin, Thiamin
c. Fruit: dietary fiber, Vitamin C,
d. Vegetables: dietary fiber, vitamin c,
e. Grains: folate, iron thiamin, riboflavin
Identify governmental agencies that regulate food and nutrition.
FDA: Food & Drug Administration
FTC: Federal Trade Commission
Distinguish between observational studies and experimental studies.
a. Observational: researcher observes effects of risk factors, test/treatment w/o manipulation or intervention; inferences are drawn from a sample to a greater population; provides suggestions.
b. Experimental: intervention of the researcher by introducing a study.
c. Difference: observational studies do not influence the response of participants.
What are the different types of research studies? Give examples.
-
Experimental:
a. randomized control trials (RCTs)
b. animal Studies
b. in Vitro Studies; test tube. -
Observational:
a. Cohort (population- future)
b. Case-Control (back in time)
c. Cross-sectional (current)
Relate a type of research study that was used to make a guideline, recommendation, or government regulation.
-
cohort study
a. Framingham Heart Study; high blood cholesterol associated with heart disease. -
case-control study
a. fortification of iodide related to Goiter; lack of iodide increases Goiter. -
cross-sectional
a. French Paradox; All fats are not equal. Mediterranean diet > American.
Define terms related to digestion/absorption and/or clinical correlates:
a. mastication: chewing
b. deglutition: swallowing
c. bolus: chewed-up ball of food
d. chyme: food mixed with gastric juices
e. gastrin: a hormone that secrets gastric acid
f. salivary amylase: a enzyme in saliva, breaks down food.
g. taste receptor cells:
h. Streptococcus mutans: bacteria found in oral cavity.
i. H. pylori: bacterial infection
j. gastroparesis: damage to nerve endings in stomach.
k. pepsinogen: substance secreted in the stomach.
l. aspiration: drawing air
m. dysphagia: difficulty swallowing
Explain in detail carbohydrate (mouth and small intestines) and protein digestion and absorption (stomach and small intestines ).
Know the functions of accessory organs (liver, gallbladder, pancreas) required for digestion.
a. Liver: processes absorbed nutrients, produces blood proteins, & stores fat-soluble vitamins.
b. Pancreas: Produces pancreatic juice/enzymes to digest food.
c. Gallbladder: releases bile which helps digest fat in food.
Determine whether popular nutrition and dietary trends as discussed in class are recommended by leading experts in nutrition (e.g.- USDA Dietary Guidelines, American Heart Association, etc…..).
Explain clinical correlates related to digestion and absorption
a. dysphagia: difficulty swallowing
b. dental caries: damage to a tooth:decay
c. dysgeusia: difficulty tasting
d. xerostomia: lack of saliva; making it difficult to form boluses.
e. peptic ulcer disease: results from H. f. Pylori/ inflammatory drugs develop on the stomach.
g. GERD: Acid reflux
h. gastroparesis: difficulty digesting; muscle contraction lacking.
Describe digestive and absorptive processes that occur in the stomach (Gastrin →HCl →Pepsin Activated →Protein breaks down to polypeptides); B12 bind to IF; CCK → Satiety; etc….
