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Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

(61 cards)

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1
Q

5 dimensions of health

A

Physical, emotional, intellectual, social, and spiritual

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2
Q

Wellness

A

Lifestyle that enhances level of health

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3
Q

Macronutrients

A

Proteins, lipids, carbohydrates

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4
Q

Micronutrients

A

Vitamins and minerals

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5
Q

Which nutrients are not organic?

A

Water and minerals

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6
Q

Kcal values

A

Carbohydrates…4
Proteins… 4
Lipids… 9
Alcohol… 7

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7
Q

Dietary Standards

A

Guide to adequate nutrient intake levels against which to compare nutrient values of foods consumed

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8
Q

DRIs

A

Dietary Reference Intakes

Preventing deficiency diseases as well as optimizes nutrient intakes

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9
Q

Use of DRIs

A

Planning for large groups (military)

Developing new products, etc

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10
Q

Difference between Adequate intake and Recommended Dietary Allowance

A

Recommended daily allowance is more sure, proven

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11
Q

AMDR (DRI category)

A

Acceptable macronutrient Distribution Range

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12
Q

EAR (DRI category)

A

Estimated average requirement

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13
Q

RDA

A

Recommended Dietary Allowance

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14
Q

UL

A

Tolerable Upper Intake Level

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15
Q

What is the recommendation for proportions of energy-yielding nutrients?

A

Carbohydrate: 45-65%
Fat: 20-35%
Protein: 10-35%

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16
Q

National Health and Nutrition Examination Survey (NHANES)

A

focuses on data from dietary intake, medical history, biochemical evaluation, physical examination and measurements of population groups

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17
Q

National Food Consumption Surveys (NFCS)

A

monitors nutrient intake

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18
Q

Healthy People 2020

A

US Dept. of Health and Human Services

Science-based; 10 year objectives

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19
Q

Goals of Healthy People 2020

A

> Attain high-quality, longer lives free of preventable disease, disability, injury and premature death.
Achieve health equity, eliminate disparities, and improve the health of all groups.
Create social and physical environments that promote good health for all.
Promote quality of life, healthy development, and healthy behaviors across all life stages.

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20
Q

Where are Dietary Guidelines for Americans from?

A

U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS)

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21
Q

Dietary Guidelines for Americans

A

> For healthy Americans more than 2 years of age
Foundation of federal nutrition policy and education
Updated every 5 years- 2015-2020 are the newest
>focus on healthy eating patterns rather than individual nutrients

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22
Q

DGA key recommendations

A

Follow a healthy eating pattern across the lifespan

Focus on variety, nutrient density & amount

Limit calories from added sugars & saturated fats & reduce sodium intake

Shift to healthier food & beverage choices

Support healthy eating patterns for all

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23
Q

USDA Food Guide

A

Food group plan that builds a diet from categories of food that are similar in vitamin and mineral content
-Five Major food groups

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24
Q

5 Major Food Groups

A 
Grains
Vegetables
Fruits
Milk and Milk Products
Protein Foods
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25
Two food groups that are to be seen in sense of limiting (according to lecture)
Oils (not on slide) and solid fats and added sugars
26
What are recommended daily food amounts based on?
Based on age, gender and PA
27
Four themes of MyPlate
Variety, proportionality, moderation, activity
28
What's different about the new food label?
Servings are more accurate, added sugars included, calories have a larger type....
29
Health claims
Relate a nutrient or food component to risk of a disease or health-related condition APPROVED BY FDA
30
Structure-function claims
>statements about the effect of a food substance on a bodily structure or function >not approved by FDA >may not refer to reduction of disease risk
31
Foodborne illness
Contamination with bacteria, molds, parasites, and viruses can occur during production, processing, transporting, storage, retailing, and in the home
32
Foodborne infection
Caused by pathogens that enter GI tract in contaminated foods - Undercooked poultry - Unpasteurized milk
33
Common symptoms of food borne infection
Abdominal cramps Fever Vomiting Diarrhea
34
Food intoxication
Caused by eating foods containing natural toxins or microbes that produce toxins
35
Two examples of food intoxication
Include Staphylococcus aureus & Clostridium botulinum (most deadly)
36
Danger zone for foods
40-140 degrees F for more than two hours or more than 1 hour when above 90 degrees
37
GI tract
Main organs of the "tube"
38
Digestive tract
GI plus accessory organs ( liver, GB, pancreas
39
Peristalsis
Rhythmic muscular contractions; moves bolus downwards
40
Segmentation
Forward and backward movement
41
Cardiac sphincter
>Controls movement of bolus into stomach | >Prevents acidic stomach contents
42
The stomach
- Fundus, body and pylorus - Most muscular digestive organ - Pyloric sphincter - Chyme formation
43
Gastric juice =
Digestive enzymes, water and HCl
44
Pepsin
Digests proteins
45
Lipase
Starts breakdown of fats
46
Three phases of digestion in stomach
>Cephalic >Gastric >Intestinal
47
What happens in the cephalic phase?
Mental factors stimulate gastrin
48
What happens in the gastric phase?
Gastrin increases release of gastric juices (cued by stomach digestion
49
What happens in the intestinal phase?
Gastric secretions change as chyme passes into the duodenum
50
How long does passage through the small intestine take?
5 hours
51
Small intestine
Major organ of digestion and most absorption
52
How long does passage through the large intestine take?
9 to 16 hours
53
Large intestine
Site of final absorption of water and some minerals
54
What does the bacteria in the large intestine produce?
``` Several vitamins (Biotin & Vitamin K) *Intestinal flora protects against systemic infection ```
55
Bile
Released to emulsify fats
56
What digestive enzymes are released by the pancreas?
Lipase, protease, amylase, | bicarbonate (neutralized acidic chyme entering duodenum)
57
Two transport systems for nutrients?
Vascular system | Lymphatic system
58
What are released directly into bloodstream?
Water-soluble nutrients and smaller fats
59
Larger fats and fat-soluble vitamins require what?
Packaging before release into bloodstream
60
Where does blood leaving the digestive system go?
Liver, because it prepares nutrients for use by rest of body
61
Lymphatic system
One-way route for fluids to travel from tissue spaces into blood Important in transport of lipids

Nutrition (10 decks)

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