Exam 1 Flashcards
(104 cards)
1
Q
What is nutrition?
A
An interdisciplinary science that studies factors that affect our food choices, the chemical and physiological processes involved in processing and delivering the chemical components of those foods to cells throughout our body, and ultimately how those chemicals affect our health every day.
2
Q
What is the key reason to study the science of nutrition?
A
A lifetime of good health.
3
Q
What do the substances we consume do once broken down?
A
Fuel activity, and build and support the body’s tissues.
4
Q
What is a nutrient?
A
A chemical substance that is required for growth and to maintain proper body functioning.
5
Q
What is an essential nutrient?
A
Must be supplied through what we eat and drink because the body cannot produce them or enough of them on its own.
6
Q
What are the six classes of nutrients that are required for the body to function?
A
Carbohydrates, proteins, lipids, vitamins, minerals, and water.
7
Q
What are the six classes of nutrients required for?
A
Normal growth, development, reproduction, maintenance, repair of cells, and other vital body processes.
8
Q
What are macronutrients?
A
Nutrients that are needed in relatively large quantities to stay healthy.
9
Q
What nutrients are macronutrients?
A
Carbohydrates, proteins, lipids, and water.
10
Q
What macronutrients doesn’t supply energy?
A
Water.
11
Q
How many Calories are in 1 gram of protein?
A
4 Calories.
12
Q
How many Calories are in 1 gram of carbohydrates?
A
4 Calories.
13
Q
How many Calories are in 1 gram of lipids?
A
9 Calories.
14
Q
What macronutrient is a critical source of energy for the brain and red blood cells, and helps regulate bowel function?
A
Carbohydrates.
15
Q
What macronutrient is required synthesis of hormones and other compounds that regulate many body processes?
A
Lipids.
16
Q
What macronutrient regulates fluid balance and facilitates chemical reactions?
A
Proteins.
17
Q
What macronutrient controls body temperature and is involved in many chemical reaction?
A
Water.
18
Q
What are kilocalories?
A
Equal to 1000 calories, reference the amount of energy in food, “kcal” “Calorie”.
19
Q
What are micronutrients?
A
Nutrients that are needed in much smaller amounts, do not supply energy or calories but are crucial for normal growth and development.
20
Q
What nutrients are micronutrients?
A
Vitamins and minerals.
21
Q
What micronutrient participates in nearly every chemical reaction in the body, with some functioning as hormones?
A
Vitamins.
22
Q
What micronutrient most cooperate with proteins to facilitate chemical reactions, participate in nerve impulse transmission and muscle contraction, and provide body structure?
A
Minerals.
23
Q
What are phytochemicals?
A
Chemicals in plants that are beneficial to human health, commonly found in fruits, vegetables, and whole grains.
24
Q
What is malnutrition?
A
A state of inadequate or unbalanced nutrition.
25
What are two forms of malnutrition?
Under nutrition and over nutrition.
26
What is a nutrient deficiency?
A lack of specific essential nutrients.
27
What is obesity?
A condition characterized by excessive body fat and often associated with other health problems.
28
What is a chronic disease?
A disease that is generally slow in progression and of long duration.
29
What is the committee that provides guidance on health and science policy?
Health and Medicine Division
30
What is the Dietary Reference Intake (DRI)?
Quantitative estimates of nutrient intakes to be used to plan and assess diets for healthy people.
31
What are the DRIs five values for nutrients?
Estimated Average Requirements (EAR), Adequate Intake (AI), Recommended Dietary Allowance (RDA), Chronic Disease Risk Reduction Intake (CDRR), and Tolerable Upper Intake Levels (UL).
32
What is the Recommended Dietary Allowance (RDA)?
The recommended nutrient intake levels that meet the daily needs and decrease risks of chronic disease in almost all healthy people for different sexes and life-stage groups.
33
What is the Estimated Average Requirements (EAR)?
The average nutrient intake level estimated to meet the daily requirements of half of the healthy individuals, according to sex and life stage.
34
What is the Adequate Intake (AI)?
The estimated value for recommended daily nutrient intake level used when there is insufficient evidence to determine a specific RDA.
35
What is the Chronic Disease Risk Reduction Intake (CDRR)?
The nutrient intakes that are expected to reduce chronic disease risk.
36
What is the Tolerable Upper Intake Levels (UL)?
The maximum amount of nutrient allowed that has been proved to have no risk of side effects.
37
What is the Acceptable Macronutrient Distribution Range (AMDR)?
Intake ranges for energy-yielding macronutrients that are consistent with good health, expressed as a percent of total calories.
38
What is the Estimated Energy Requirement (EER)?
The average energy intake predicted to maintain current body weight in a healthy adult of a specific age, sex, weight, height, and activity level. 50% of individuals will have energy needs higher or lower than this value.
39
What percentage of Calories should be carbohydrates?
Between 45% and 65%.
40
What percentage of Calories should be proteins?
Between 10% and 35%.
41
What percentage of Calories should be fats?
Between 20% and 35%.
42
What are the key elements of healthy eating patterns?
Variety, Balance, Adequacy, and Moderation.
43
What are eating patterns?
The quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets and the frequency with which they are habitually consumed.
44
What is the scientific method?
A specific series of steps that involves a hypothesis, measurements and data gathering, and interpretation of results.
45
What is a Randomized Controlled Trial?
Subjects are recruited and randomly assigned to an experimental group or a control group.
46
What is an Epidemiological Study?
Observe the association between variables and population, can never establish a cause and effect because no no variables are manipulated/controlled.
47
What is an Experimental Model?
Animal experiments, cell culture studies, and biochemical analyses are used as model systems to understand how nutrients and other chemical components of our diet affect physiological processes and their impact on health disease.
48
What is a Registered Dietitian Nutritionist?
A food and nutrition expert who has met the minimum academic and professional requirements to qualify for the credential, relies on the research and recommendations of scientists in nutrition, biochemistry, medicine, and the behavioral sciences to provide scientifically valid nutrition information and guidance to individuals and groups.
49
What are good credible sources for nutrition?
Nonprofit professional health organizations, scientific organizations, government publications, registered dietitians, other nonprofit organizations, scientific peer reviewed journals.
50
What is the Healthy People initiative?
A government sponsored initiative that identifies measurable health improvement objectives and goals for Americans, every 10 years they develop a new set of science-based, 10-year national objectives with the goal of improving the health of all Americans.
51
What is the National Health and Nutrition Examination Survey (NHANES)?
An ongoing program that collects data from individuals about their food and nutrient consumption and conducts physical examinations across the United States.
52
What is a food desert?
A neighborhood or community with little access to a variety of affordable, healthy foods.
53
What is processed food?
Any food that is altered from its natural state through processing such as canning, chopping, cooking, freezing, or milling; often involves adding ingredients such as sugars and sodium-containing additives or preservatives.
54
What is considered a healthy diet?
An eating pattern characterized by variety, balance, adequacy, and moderation that promotes health and reduces risk of chronic disease.
55
What is adequacy?
Consuming foods that provide the calories and essential nutrients necessary to maintain and promote optimal health.
56
What is variety?
Choosing many different foods from all food groups, ensuring that a broad range of nutrients are consumed.
57
What is balance?
Choosing the correct proportions of foods from each of the food groups and the appropriate amounts of calories, macronutrients, vitamins, and minerals.
58
What is moderation?
Not overindulging in any one type of food or food group or in potentially harmful foods.
59
What is nutrient density?
The amount of nutrients supplied by a food in relation to the number of calories in that food.
60
What is energy density?
The amount of energy or calories in a given weight of food.
61
What is the relationship between energy and nutrient dense foods?
Many foods that are dense in calories tend to be low in nutrients.
62
What are the primary factors that determine energy density?
Water, fiber, and fat content.
63
What are the Dietary Guidelines for Americans (DGA)?
National health guidelines that provide information and advice based on scientific evidence on how to choose a healthy eating plan; updated every 5 years.
64
What is MyPlate?
A visual presentation of foods from five food groups “on a dinner plate” to represent the ideal balance that will provide a spectrum of nutrients.
65
What is sustainability?
The ability to meet our current needs without compromising the ability of future generations to meet their needs.
66
What is food labeling?
The declaration on a food package that describes the nutrient content and serving size of a food.
67
What is the Nutrition Labeling and Education Act (NLEA).
Legislation that allows the FDA to require nutrition labeling of most prepared foods and dietary supplements, passed in 1990.
68
What are the changes that were made to food labels?
Servings per container is larger and bolder, calories is larger and bolder, calories from fat has been removed, added sugars have been added along with its %DV, nutrients listed are now vitamin D, calcium, iron, and potassium, and footnote better explains the meaning of %DV.
69
What is a nutrient content claim?
Describes the level of a nutrient in a food using terms such as high, low, excellent source, light, healthy, or reduced. FDA regulated to ensure the use of these terms is consistent with all types of food products.
70
What is a health claim?
Describes the link between a food, food component, or dietary supplement substance and a reduction in the risk of a disease; must be approved by FDA, and include the word “may” or “might.”
71
What is a structure/function claim?
Describes the role of a nutrient or dietary substance in maintaining normal physiological structures and functions and overall health but may not have any relationship to disease.
72
What is digestion?
The process of mechanically and chemically breaking food down to its smallest units in order for the nutrients to be absorbed.
73
What is ingestion?
The process of taking food or other substances into the gastrointestinal tract via the mouth.
74
What is absorption?
The process by which nutrients and other substances are removed from the lumen of the gastrointestinal tract to enter the bloodstream or lymphatic system.
75
What is excretion?
Elimination of waste from the body, includes any food stuff not absorbed by the intestine.
76
What is the gastrointestinal tract (GI tract)?
The tubular channel extending from the mouth to the ants where digestion and absorption occur, also called the alimentary tract.
77
What is the lumen?
The inner space of the GI tract lined with mucosal cells.
78
What is mucosa?
Tissues that line the GI tract, made up of epithelial cells.
79
What is mucus?
A viscous solution that lubricates and protects the GI tract.
80
What are mucosal cells?
Allow our body to absorb nutrients so that they can be transported by the blood or lymph to where they are needed.
81
What is the digestive system?
The system responsible for digestion, made up of digestive tract (mouth, esophagus, stomach, small intestine, and large intestine) and accessory organs (salivary glands, liver, gallbladder, and pancreas).
82
What is the role of the mouth?
Chewing mixes food with saliva and begins mechanical digestion.
83
What is the role of the esophagus?
Carries food from the mouth to the stomach.
84
What is the role of the stomach?
Adds acids, enzymes, and gastric juice to food while grinding it into a semiliquid.
85
What is the role of the small intestine?
Breaks down nutrients by using enzymes produced by the small intestine and pancreas; nutrients are absorbed into blood and lymph.
86
What is the role of the large intestine?
Absorbs water and some minerals and vitamins and passes waste material to its lower portion, the rectum, for excretion.
87
What is the role of salivary glands?
Secrete saliva that moistens and lubricates food and contains two digestive enzymes.
88
What is the role of the liver?
Produces bile that is required for lipid digestion and absorption.
89
What is the role of the gallbladder?
Stores bile produced in the liver until released into the small intestine.
90
What is the role of the pancreas?
Produces enzymes to digest energy-providing nutrients and releases bicarbonate to neutralize stomach acid.
91
What is mechanical digestion?
The physical breakdown of food by mastication (chewing) and mixing with digestive fluids. Begins in the mouth where the teeth crush and tear food into small bits and continues in the stomach where food is churn through forceful contractions. This is all that is needed for vitamins, minerals, and phytochemicals.
92
What is chemical digestion?
Digestion that involves enzymes and other chemical substances released from salivary glands, the stomach, the pancreas, and the gallbladder.
93
What is motility?
Contractions of the smooth muscles of the gastrointestinal tract that mix food with digestive fluids and propel food along the length of the tract. Peristalsis and segmentation.
94
What is peristalsis?
Rhythmic, wavelike contractions of the smooth muscle of the GI tract; creates propulsive muscle contractions to move food forward through the complete length of the GI tract.
95
What is segmentation?
Circular muscles in the small intestine contract to mix intestinal contents with digestive fluids and bring nutrients in the intestinal fluid in contact with the intestine’s absorptive surface. Fluid is gently sloshed back and forth between the segments.
96
What are enzymes?
Protein molecules that catalyze, or speed up, the rate at which a chemical reaction produces new compounds with altered chemical structures, end in the suffix “-ase”
97
What are hormones?
Chemical substances that’s Erie as messengers I’m the control and regulation of body processes.
98
What are taste buds?
Taste receptor cells found on the tongue within the papillae that are involved in sensing foods in the basis of specific flavors.
99
What is bolus?
A masticated, round lump of food, lubricated in the mouth by mixing with saliva.
100
What is the sphincter?
A ringlike muscle that relaxes or contracts to open or close a bodily passageway.
101
What are gastric juices?
Secreted by the stomach during digestion; contains hydrochloride acid, proteases, lipase, and mucus
102
What is hydrochloride acid?
A component of gastric juices that helps unfold proteins during digestion.
103
What is proteases?
Enzymes that break down proteins.
104
What is chyme?
Semiliquefied, partially digested contents that leave the stomach a few teaspoons at a time to enter the small intestine.
