Exam 1 Flashcards
(222 cards)
1
Q
What is the food we eat and how our bodies use it
A
Nutrition
2
Q
What is the scientific data that directs our specific nutritional recommendations
A
Nutritional science
3
Q
What works to generate the full potential for all people within their given environment and works to seek a higher level of funcitoning
A
Wellness
4
Q
What part of the national health promotion seeks to promote access to healthier food options, improve healthy weight and reduce food insecurity
A
Nutrition and weight status
5
Q
What are nutrients that we can break down to provide energy
A
Carbs,lipids, proteins
6
Q
What are the 3 funx of nutrients in foods
A
Provide energy, build tissue, regulate metabolism
7
Q
What is ethanols energy yielding compound
A
7kcal/g = not a nutrient
8
Q
What is the body’s primary source of fuel
A
Carbs
9
Q
What is the body’s secondary source of energy
A
Lipids
10
Q
What is the body’s last resort for energy b/c its so important for other funx
A
Protein
11
Q
What diet removes atherosclerotic plaque
A
Hornish diet
12
Q
What other nutrient other than AA are used for tissue building
A
FA in phospholipids, vitamins and minerals
13
Q
What does optimal nutrition look like
A
Person consumes diet with adequate/balance of macros and micros
14
Q
What are two types of malnutrition
A
Undernutrition and overnutrition
15
Q
Where does undernutrition occur
A
Food insecure or hospitalized patients
16
Q
When did nutritional science research start to take off
A
Around WW2 (1942)
17
Q
Before the war what was most americans calories from
A
50% from sugar and white bread
18
Q
What VP pushed the idea of enriching foods with vit B
A
Henry wallace
19
Q
Who determines the recommendations in US and Canada
A
Food/nutrition board (FNB) of the institute of medicine (IOM) of the national academy of sciences
20
Q
When did the FND first publish recommended dietary allowances (RDA’s)
A
1941
21
Q
What is the estimated average requirement or EAR
A
Average nutrient requirement for healthy population required to meet needs of 50% of population
22
Q
What is the recommended dietary allowance (RDA)
A
Nutrient amount require to meet the needs of 97.5% of the population
23
Q
What is adequate intake (AI) levels
A
Nutrient recommendation when insufficient evidence to calculate EAR or RDA
24
Q
What is the tolerable upper intake level (UL)
A
Highest nutrition level unlikely to cause adverse effects
25
What does tolerable upper intake levels prevent
Toxicities
26
What is a very low level of nutrient found in blood that causes a specific disease
Deficiency
27
What is the number one micro that the US population is not meeting RDA
Vit E
28
What is a subclinical or deficient nutrient pools due to chronic poor intake
Insufficiency
29
What are the 4 tactics the FDA uses in control
Recall, seizure, injunction, prosecution
30
If there is no reference standard on a food label then how is it listed
Each ingredient listed from most to least (by weight)
31
When is a nutrient considered high
Greater than or equal to 20%
32
When is a nutrient considered low
Less than or equal to 5%
33
What are the 3 main label claims
Health, nutrient content, structure/funx
34
Health claims cannot be used on labels with
Contain >20% DV for fat, saturated fat, cholesterol, sodium
35
What is the only allowed thing with organic farming
Synthetic pesticides if structurally identical to natural
36
What is the only difference from organic vs conventional
Organic foods have slightly higher levels of vitamins A,C,E
37
What is the current premium in US for organic farming
30% price increase over conventional
38
Eaching fish twice/week does what to lifespan
Increase by 2.2 years
39
What group is carcinogenic to humans
Group 1 = alcoholic bevereges, estrogen, arsenic
40
What group is probably carcinogeni and which is possibly
Group 2A and 2B (ginko, and caffeic acid)
41
DNA to RNA is called what
Transcription
42
RNA to protein is called what
Translation
43
What is a variety that are at least 50 years old
Heirloom
44
How is heirloom produced
Open pollination
45
What is a cross pollination between 2 varieties of same plant
Hybrid
46
How do we get hybrid plants
Carefully controlled pollination (lab or patented)
47
How well do subsequent seeds of hybrids produce
Not well
48
What is a plant that is 1 or more genes that has been altered or turned off
Genetically engineered
49
Where are genetically engineered items produced
Lab and all patented
50
Can the seeds of a genetically engineered plant be used
Non
51
What is the use of biologic processes or organisms to make/modify products
Biotechnology
52
What types of medications are produced through use of genetic modification
Insulin and penicillin
53
What is biotech used for in breeding
Selective breeding for a desired trait or specific inertion of a gene
54
What type of gene modification is crossing and selective breeding
Traditional
55
What type of gene modifying involves exposing seeds to chemicals/radiation
Mutagenesis = not sure how many genes affected
56
What type of gene modification involves knocking out 1-2 genes
RNA interference
57
What type of gene modification takes desired gene inserted into specific location
Transgenics
58
What gene modifications require safety testing
RNA interference and transgenics
59
What happens to the DNA we digest
It is degraded mostly
60
What is the leading cause of preventable blindness in children
Vitamin a deficiency
61
What is the USDA role in regulation
Ensure no ill impact on unintended pests
62
What is the FDA role in regulation
Make sure GE do not cause allergens,
63
What is the EPA role in regulation
Regulates pesticides engineered into plants, sets tolerance levels of pesticides
64
What is a chemical added to foods to prevent spoilage and extend shelf life
Food additive
65
What is the most common food additive
Sugar and salt
66
What is the minimal safe internal temp of beef, pork, veal, lamb
145
67
What is the minimum cooking temp for ground meat
160
68
What is the minimum internal temp of all poultry
165
69
What is the minimal internal temp of fish and shellfish
145
70
What type of date tells the store how long to display
Sell by date
71
What type of date is recommended for best quality/flavor and is NOT a safety date
Best if used by
72
What type of date is last date recommended to consume for peak quality
Use by
73
What is the 3rd leading cause of childhood death
Malnutrition
74
What is the most common global micronutrient deficiency
Iron
75
What is a limited or uncertain availability of nutritionally adequate foods or limited capabilities to acquire foods in socially acceptable ways
Food insecurity
76
What are 4 influences on food habits
Social, psychological, physical, physiologic
77
What has the american food pattern done by spreading globally
Increases risk for chronic disease = HTN and diabetes
78
What are 3 changing american food patterns
More women working, more family meals, more grazing
79
When eating from a larger package what is likely
To eat 20-25% more than smaller sizes
80
What is the sweetest of all monosaccharides
Fructose
81
How is galactose produced
By digestion of lactose into glucose/galactose
82
What is an epimer of glucose
Galactose
83
What is the inability to metabolize galactose
Galactosemia
84
How many carbons does a monosaccharide contain
3-7 C, MC are 6C = hexoses
85
What are sugars bound by glycosidic bonds
Disaccharides
86
What are disaccharides digested by
Digested by brush border enzymes
87
What is sucrose added to
Processed foods
88
What is an invert sugar and give an example
Free glucose and fructose in 1:1 ratio, ex: honey
89
What is maltose a product of
Starch degeneration
90
What is the chemical formula for sucrose
Glucose (a1-B2) fructose
91
What disaccharide is found naturally in foods
Sucrose
92
What is the chemical formula for maltose
Glucose a(1-4) glucose
93
What is the chemical formula for lactose
Galactose B(1-4) glucose
94
Where is lactose made
In mammary glands of lactating animals
95
What is the most common form of carbohydrate malabsorption
Lack of lactase = 25% of adults world wide
96
Which acts as a fiber, oligosaccharide or polysaccharide
Oligosaccharide
97
What is starch made of
100% glucose = combo of amylose (linear) and amylopectin (branched)
98
What aids in starches digestion
Gelatinizing
99
What type of starch recrystallizes after cooking to resist degestion, usually fermented
Resistant starch
100
What type of starch is corn/rice based with higher % of amylopectin
Waxy starch
101
What type of starch is utilized in frozen foods
Waxy starch
102
What type of starch is chemically or physically altered to change textural characteristics (ex: gelling/viscosity)
Modified starch
103
Which resistant starch is physically inaccessible for digestion
RS1
104
Which resistant starch is certain compact granular form that is resistant to digestion
RS2
105
What resistant starch is the most resistant
RS3
106
What resistant starch is retrograded from cooling gelatinized starch
RS3
107
What resistant starch is chemically synthesized
RS4
108
What is an antinutrient
Part of the phytate of a whole grain that can bind minerals
109
What acts like a soluble fiber in whole grain
Resistant starch
110
What part of whole grain decreases cholesterol absorption
Plant sterols
111
What is the whole grain recommendation per day
48g of whole grains per day
112
Is glycogen formed more form amylopectin or amylose
More highly branched than amylopectin
113
What regulates blood glucose
The liver
114
What is glycogen in muscle used for
Exercise
115
What are 3 insoluble fibers
Cellulose, hemicellulose, lignin
116
What fiber is non fermentable
Cellulose, lignin
117
What is insoluble fibers role in the GI tract
Increase water holding capability, fecal volume, and decrease GI transit time
118
What is soluble fibers role in the GI tract
Increase GI transit time, form gels, bind nutrients, decrease absorption (cholesterol/minerals)
119
What are the products of fermentable fiber
Gas (colonic salvage) and short chain fatty acids = 1-2kcal/g of energy
120
Which provides energy nutritive or nonnutritive sweetner
Nutritive
121
What are 3 funx of carbs
Fuel supply, reserve fuel supply, special tissue funx (CNS)
122
Is lactose a natural or added sugar
Natural
123
What recommendation comes from WHO, FAO, and latest DGA in regards to total energy
<10% of total energy from sugar
124
What happens to food with added sugar
Often displaces nutrient rich foods = major cause of nutritional deficiency with over nutrition in US
125
What affects blood glucose and increases triglycerids
Sugars and starch
126
Does dietary fiber increase blood glucose
NO
127
What is the ranking system used to compare how foods will increase blood sugar on scale of 100
Glycemic index
128
What number constitutes as high on the GI
70+
129
What takes into account how much fiber is in the product and is a more useful tool in determining true impact on blood sugar
Glycemic load
130
Is net carbs regulated by the FDA
Nope
131
What does net carbs encourage
Use of sugar alcohols
132
What is often a result of high carb diets with blood lipids
Hypertriglyceridemia
133
How much glucose does your brain use per day
Most of the 200g needed
134
What happens when blood sugar decreases <40 mg/dL
Fat burning increases
135
What happens when blood sugar increases >180mg/dL
Glucose spills into urine
136
Insulin stimulates the liver to do what
Glucose uptake and lipid synthesis
137
What is packed into VLDL and sent into the blood after lipid synthesis in the liver
Triglycerides
138
Where are carbs digested
Mouth, pancreas, small intestine
139
What is the total carb RDA for adults
130g/day
140
What is the AMDR recommendation of total carbs
45-65% cal
141
What is the dietary fiber AI for adults 18-50years
Men = 38 g/day, women = 25 g/day
142
What is the dietary fiber AI for adults > 50 years
Men = 30 g/day, women = 21 g/day
143
How much fiber does the avg american consume
12-18g/day
144
What is a FA carrying maximum number of hydrogens
Saturdated fat
145
What type of lipid is solid at room temp
Saturated fat
146
What lipid is mostly animal in origin
Saturated fat
147
What FA lacks hydrogen atoms and contains at least 1 double bond
Unsaturated FA
148
What lipid is liquid at room temp
Unsaturated FA
149
What lipid is mostly plant in origin (except tropical oils)
Unsaturated FA
150
How many carbons make up a short chain
4-6 C long = butyric acid
151
How many carbons make up a medium chain
8-12 lauric acid
152
How do short and medium chains transport in the blood
As free FA bound to albumin
153
Which chain length requires L carnitine to transport into mitochondria
Long chains
154
How do long chains transport in the blood
As triglycerides in chylomicrons, VLDL, LDL,HDL
155
How many C make up a long chain
14-24 C long, palmitic acid, essential fatty acids
156
What is a benefit of saturation
Improved shelf life
157
Which geometric isomer can still rotate
Cis - same side
158
Which geometric isomer is stuck in linear position
Trans - opposite sides
159
What is an unsaturated FA synthetically produced by
Partial hydrogenation
160
What causes the most negative impact on blood lipids and increases the risk of heart disease the most out of all types of lipids
Trans fats
161
Where are trans fats found
Naturally found in dairy products as conjugated linoleic acids (CLA)
162
T/F: synthetic trans fat behaves similarly to regular trans fat
False
163
What is the function of a phospholipid
Aid in transport of fat soluble compounds as part of lipoproteins
164
Where are phospholipids found
Naturally in all foods and is also an important emulsifier to mix fats with water in dressings, candy bars
165
What is the mc phospholipid in the body
Phosphatidylcholine
166
What makes up 50% of all the phosphholipids in the body
Lecithin
167
What are 3 funx of fat
Energy (long term storage), essential nutrients, flavor/texture
168
Which lipid has a greater satiety
Medium chain greater than long chain
169
Within a lipids chain length the more double bonds, the greater the ____
Satiety
170
Who uses synthetic lipids as an energy source
Patients with fat malabsorption
171
What is the main source of MUFA and PUFA’s
Plant fats
172
What is the main source of saturated fats and cholesterol
Animal fats
173
What is a characteristic of visible fat
Fat that can be cut off
174
What is a characteristic of an invisible fat
Fat that cannot be cut off
175
Where does lipid digestion take place
Mouth, stomach, and SI (mostly)
176
Explain lipid absorption = passive diffusion
Micelles are absorbed by passive diffusion then TG, phospholipids and cholesterol esters are reformed in the smooth ER
177
What makes a lipoprotein water soluble
Phospholipid exterior
178
What do TG’s, cholesterol, fat soluble vitamins make up in a lipoprotein
Lipid core
179
What is an apoprotein
Protein portion of a lipoprotein (enzymes, receptor ligands)
180
What are examples of a lipoprotein
VLDL, LDL, HDL
181
Where are chylomicrons made
In enterocytes
182
Where is VLDL made
In the liver
183
Where is HDL made
In the liver and SI
184
What type of fat should you eat most and which should you avoid
Eat more MUFA and avoid trans fat
185
According to dietary guidelines for americans how much fat should we consume
<10% of calories from saturated fat and replace with unsaturated fat
186
What are AA held together by
Peptide bonds
187
Is the amino acid sequence the same or difference for each protein
Different
188
We are able to use the amino acids to build our proteins in what
Translation
189
What is protein mostly made up of
Nitrogen
190
What is the name for the 9 amino acids we cannot make
Essential or indispensable, cannot make these gotta get in the diet
191
What are the essential AA
PVT MT HILL
192
What is it called when patients cannot metabolize phenylalanine
Phenylketonuria (PKU)
193
How do you treat someone with phenylketonuria
Treat with a low phenylalanine diet
194
What is a precursor for tyrosine
Phenylalanine
195
What does a positive N balance mean
You consumed more than excreted
196
What does a negative
| N balance mean
Excrete more than consumed
197
What is the highest concentrated macro in the body
Protein
198
What protein helps maintain osmotic pressure
Albumin
199
What are funx of protein
Tissue building, fluid/pH balance, metabolism/transport, immune, energy
200
What incrreases the risk for resp tract infections
Low protein diets
201
What is it when feeding of gradually increasing amounts of suspected foods under observation by doctor over hours or days
Oral food challenge
202
What is the skin prick test used in conjunction with
Blood tests (sIgE) and clinical data
203
What is a blood sample test for immune substance formed in response to allergy
RAST
204
What is an incomplete protein source
Deficient in 1 or more of 9 essential AA
205
What is corn protein deficient in
Lysine and tryptophan
206
What is wheat and rice protein deficient in
Lysine
207
What are legumes protein deficient in
Methionine
208
What is it called when you combine 2 incomplete proteins that together make up a complete AA profile
Complementary proteins
209
What are secreted in the inactive zymogen form
Proteases
210
Where does protein digestion take place
Stomach and SI
211
How is protein absorbed
By active transport
212
What are SI zymogens
Proaminopeptidase, dipeptidase
213
What from the stomach denatures protein and activates pepsin
HCL
214
What digests protein into smaller polypeptides in the stomach
Pepsin
215
What are some factors that influence the body’s intake requirement
Tissue growth, protein quality, additional needs from disease/illness
216
What is biological value
Measure of N retained in the body vs. absorption/excretion
217
The higher the BV the _____
Closer the AA profile is to what the body requires
218
What type of PEM is it where there is adequate calories but lack protein and have edema, fatty liver
Kwashiorkor
219
What type of PEM is emaciated and lack of cal/protein
Marasmus
220
What can result in inflammation and apoptosis of kidney cells
Excess protein
221
What do 30% of newly diagnosed celiac patients develop after one year being gluten free
Metabolic syndrome
222
What do gluten free diets lack
Several B vitamins high in saturated fats
