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NUTR 301 > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

The standard value for glucose screening for pregnant women should be around…

A

140 mg/dL

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2
Q

What’s the difference between a normal breast and a maternal breast?

A
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3
Q

Mammary glands are what kind of structures?

A

secreting structures

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4
Q

What are the branches on the mammary glands?

A

Duct or ductule

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5
Q

Basic structure of milk production?

A

Alveoli/Alveolus

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6
Q

Myeopithialial cells

A

Just like muscles they contract

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7
Q

How does milk get secreted?

A

hormone stimulates lactocytes to secrete milk

hormone signal myoepithelial cells and the milk ejects

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8
Q

Areola

A

has a lot of neurons and is very sensitive. When the babies are drinking milk, it sends signals to the brain

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9
Q

What is prolactin?

A

hormone that promotes milk production and is stimulated by the suckling

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10
Q

What is oxytocin?

A

Hormone that is responsible for ejection of milk from the gland which is stimulated by nipple suckling and FINISH LATER

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11
Q

TABLE AFTER THIS SLIDE VERY IMPORTANT

A
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12
Q

Prolactin signaling pathway - letdown reflex

A

Babies stimulate nipple suckling which goes to the hypothalamus which sends a signal to the pituatary gland

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13
Q

Describe the letdown reflex

A
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14
Q

Oxytocin is produced by

A

posterior pituitary

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15
Q

What are the stages of lactogenesis?

A

lactogenesis I, II, and III

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16
Q

What is the milk called in lactogenesis I?

A

colostrum

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17
Q

What is the milk called in lactogenesis II?

A

transitional milk

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18
Q

What is the milk called in lactogenesis III?

A

mature milk

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19
Q

When does lactogenesis I occur?

A
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20
Q

Why is colostrum milk yellow?

A
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21
Q

Colostrum

A

high in protein and lactoferrin (super essential to the babies) and also secretory lgA (very powerful immuglobin that can fight bacteria)

Also has a laxative effect

The babies intestine is not mature so they are not good at fighting off bacteria and viruses.

Lactoferrin - very important protein, tons of high affinity to iron, carries iron to the intestine and helps baby absorb iron.

Compete with bacterius that also has a high affinity for iron

Baby Formula cannot do all this they do not have IgA and can only have lactoferrin added back in

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22
Q

Water and Energy in breastmilk

A

water is a major component in human milk

Human milk is isotonic (same electron) with maternal plasma

Babies do not need water given - if you give water to babies it fills up their extremely small stomach which takes away space for the milk

Higher energy than 0.65 kcal increases the chance for childhood obesity - baby formulas have higher caloric value

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23
Q

What is foremilk and hindmilk?

A

foremilk- first 5 minutes
hindmilk- last 5 minutes

foremilk- more lactose and protein (taste better with more lactose- helps the baby keep suckling
hindmilk- more lipids (helps the baby get more energy

You want to drain one side and then move the baby to the other side to get both sides

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24
Q
A

Mother’s milk is easier for the baby to absorb proteins, has a higher bioavailability than cow’s milk

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25
Whey proteins contain a lot of transporter proteins for minerals and vitamins - lactoferrin is a type of whey protein
26
Mother's milk oligosaccharides can build up the microbiome in the baby and help prevent infections Baby formulas can claim they added oligosaccharides but are unable to achieve the intended composition
27
Vitamin D in the mother's milk is ALREADY active - unlike when we are adults where we consume pro vitamin D
28
Vitamin K in mother's milk not enough so all babies recieve an injection at birth of vitamin K to populate the microbiome/intestine
29
Why do babies have low risk of anemia despite low iron content of human milk Answer: high bioavailability
30
The taste of milk is affected by what the mother's eat
31
why should mothers breastfeed within an hour after birth- want cholesterol and train the mother to build up breast production Babies usually feed every 2 hours
32
Benefits of breastfeeding
oxytocin can also make the muscles of the uterus contract - go back to the prepregnancy state so reduce the bump
33
Crying is a late signal for hunger - so they won't cry if they feel hungry only if they are extremely hungry they will
34
a lot of wet and soiled diapers is also not a good sign - indicates GI issues such as diarrhea
35
What are the principles of the science of nutrition?
#1: food is a basic need of humans - insecurity vs security #2: foods provide energy (calories), nutrients, and other substances needed for growth & health #3: Health problems related to nutrition originate within cells #4: Poor nutrition can result from both inadequate and excessive levels of nutrient intake- overdose of nutrients can occur #5: Humans have adaptive mechanims for managing fluctuations in food intake - nutrient storage, regulation of absorption, regulation of appetite (leptin and ghrelin) #6: Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes - primary malnutrition: diet - secondary malnutrition- disease, surgery, medication #7: Some groups of people are at higher risk of becoming inadequately nourished than others - pregnant or breastfeeding women, infants, children, illness, elderly #8: Poor nutrition can influence the development of certain chronic diseases #9: Adequacy, variety, and balance are key characteristics of healthy dietary patterns #10: There are no "good" or "bad" foods.
36
What are EARs?
Estimated Average Requirement: The value assigned to a nutrient that would meet the needs of 50 percent of the people of a specific age or life stage and gender Example: For adults aged 19-50 years, the EAR for calcium is set at 800 mg per day. Meets the need of 50% of individuals in this group to maintain bone health
37
What is DRI?
Dietary Reference Intakes: standards that are designed for healthy people and categorized based on age group and life stage Includes: - EAR: Estimated Average Requirement - RDA: Recommended dietary allowances - AI: Adequate intake - UL: Tolerable Upper Intake Level Used to assess and improve the nutritional status of Americans: - interpret food consumption records of populations - establish standards for food assistance programs and plan school menus - to establish guidelines for nutrition labeling
38
What is RDA?
Recommended Dietary Allowance: The recommended intake required to meet the daily nutrient needs for 97-98 percent of all individuals in a given age or gender group For adult men, the RDA for vitamin C is 90 mg per day, while for adult women, it is 75 mg per day. This amount is intended to meet the nutritional needs of nearly all (97-98%) healthy individuals in these groups¹
39
What is a calorie?
measure of the amount of energy transferred from food to the body
40
What are nutrients?
Chemical substances in food that are used by the body
41
What are essential vs. non-essential nutrients?
Essential: cannot be made by the body, must be acquired through the diet
42
What is AI?
Adequate Intake: value assigned to a nutrient if some scientific evidence is available, but not enough to establish a recommendation with certainty Example: Sure! An example of an Adequate Intake (AI) is for Vitamin K. For adult men, the AI is 120 micrograms per day, and for adult women, it is 90 micrograms per day. The AI is used when there isn’t enough evidence to establish a Recommended Dietary Allowance (RDA), and it is based on observed or experimentally determined estimates of nutrient intake by a group of healthy people
43
What is UL?
Tolerable Upper Intake Level highest level of daily nutrition intake that poses little risk of adverse health effects to healthy individuals in a specific age or gender group An example of a Tolerable Upper Intake Level (UL) is for Vitamin D. The UL for adults is 100 micrograms (mcg) per day, which is equivalent to 4,000 International Units (IU). This is the highest daily intake level that is unlikely to cause adverse health effects in almost all individuals
44
What are simple sugars made up of?
monosaccharides and disaccharides
45
What are the three monosaccharides?
glucose, fructose, and galactose
46
What are the three disaccharides?
sucrose, maltose, and lactose
47
What are the types of complex carbs/polysaccharides?
starches (plant form), glycogen (animal form), most types of fiber
48
What are the 4 types of carbohydrates?
Simple sugars, complex carbs, alcohol sugars, alcohol (ethanol)
49
What is glycemic index?
the extent to which carbohydrate-containing foods increase blood glucose levels - high glycemic foods = raise blood glucose levels more
50
What is the recommended intake level for carbohydrates?
45-65 percent of calories
51
What is the recommended intake level for added sugar?
no more than 25 percent or less of calories
52
How much fiber should males and females get in a day?
Females: 21-25 grams fiber a day Males: 30-38 grams fiber a day
53
What is the only animal source of carbohydrates?
milk
54
What are the "building blocks" of proteins?
Amino acids
55
Explain protein quality?
high-quality proteins provide all essential amino acids – Examples: milk, cheese, meat, eggs, etc.
56
What is the recommended protein intake?
10-35 percent of total energy intake
57
Linoleic acid is the parent of the -------- family while Alpha-linolenic acid is parent of the ------ family
omega-6, omega-3
58
How many double bonds are in a monosaturated fatty acid?
one
59
How many double bonds are in a polysaturated fatty acid?
two or more
60
What is hydrogenation?
Hydrogenation: adds hydrogen to unsaturated fatty acids * Changes structure of fatty acid from cis structure to trans form
61
What is dietary cholesterol?
Fat-like, clear liquid found in animal products – Precursor of estrogen, testosterone, and vitamin D – Leading sources: egg yolks, meat, milk and milk products, and fats such as butter
62
What is the current recommendation of fat intake?
dietary intake within the range of 20 to 35 percent of total calories – Average intake of fat among adults in the United States is 33 percent
63
What are the fat-soluble vitamins?
A, D, E, K
64
What are the water-soluble vitamins?
Thiamin, riboflavin, niacin, B6, folate, B12, biotin, pantothenic acid, choline, vitamin C
65
What are phytochemicals/phytonutrients?
Chemical substances in plants – Some affect body processes in humans that may benefit health
66
What are minerals and what are the 15 essential minerals?
- Consist of single atoms and carry a charge in solution - calcium, chloride, chromium, copper, fluoride, Iodine, Iron, Magnesium, molybdenum, manganese, potassium, phosphorus, sodium, selenium, zinc
67
What are the outcomes of both nutritional deficiency and toxicity?
impaired cellular functions, physical signs and symptoms, long-term impairment of health
68
What is nutrigenomics?
study of nutrient-gene interactions and effects of these interactions on health – Also called nutritional genomics * Genes code for enzymes and protein synthesis that affect body functioning – Affect the body functions in huge ways, – Interaction of genetic and environmental factors, including nutrition
69
Enriched vs. fortified foods?
Enriched: Nutrients that are added back that were removed during processing Example: enriched white rice will have some B-vitamins and iron added back Fortified: foods with nutrients added to them Example: Calcium fortified orange juice
70
Early in life, nutrition is for ------ and -------- and later in life nutrition is for ------ and ---------
growth, development AND maitenance and repair
71
What are the ABCDs of nutrition assessment?
Anthropometric measures: height, weight, bmi, waist circumference, etc. Biochemical tests: blood test, glucose test, albumin test, urine test, lipid profiles Clinical observations: hair and nails, face, eyes, gums, skin, etc. Dietary intake: food diaries, etc.

NUTR 301 (3 decks)

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