Exam 1 Flashcards
Questions from learningcurve, chapter summaries, and key points distilled in preparation for Exam 1 (122 cards)
1
Q
Cells that absorb nutrients from the gastrointestinal tract are of what tissue type?
A
Epithelial Tissue. The epithelial lining of the mucosa is the innermost layer.
2
Q
Name the viscous solution that lubricates and protects the gastrointestinal tract.
A
Mucus. A thick layer of mucus lines the stomach.
3
Q
Describe gastroesophageal reflux disease (GERD).
A
GERD is a severe form of acid reflux that errodes the esophigal lining. Less severe cases are called heartburn.
4
Q
Which factor contributes to developing type 2 diabetes?
A
Sedentary lifestyle. Being sedentary contributes to developing type 2 diabetes.
5
Q
When blood glucose is low, new glucose molecules can be synthesized from:
A
Amino acids
6
Q
Diabetes mellitus is a group of diseases that primarily affects how the body uses:
A
Glucose.
7
Q
What is Glycogen?
A
a storage form of glucose.
8
Q
What pancreatic hormones maintain blood glucose levels in a narrow range?
A
insulin and glucagon.
9
Q
How do you calculate the glycemic load (GL) of a food?
A
Multiply the glycemic index (GI) number of carbohydrates per gram and divide that number by 100.
ex: 60 g carbs X 60 GI = 3600 / 100 = 36 GL
10
Q
What is the function of insulin?
A
Recall from Chapter 4 that the hormone insulin plays a key role in blood glucose regulation by stimulating cardiac and skeletal muscle and adipose (fat) tissue to take up glucose from blood. Insulin also suppresses the release of glucose from the liver to the blood. In diabetes, insulin is lacking or the cells of the body are resistant to its action.
11
Q
The lowest fasting blood glucose concentration that would result in a diagnosis of diabetes is:
A
A blood glucose concentration of 126 mg/dL would result in a diagnosis of diabetes.
12
Q
Foods high in soluble fiber help control:
A
blood glucose.
13
Q
An increase in the acidity of the blood that, when the liver produces to many ketone bodies, can lead to coma and death is called:
A
Ketoacidosis.
14
Q
Ketone bodies are created when:
A
the liver converts some fatty acids into a source of energy for cell bodies, and even the brain. It occurs when insulin is low during fast or starvation.
Peple with type 1 diabetes can have problems with overproduction of ketone bodies leading to ketoacidosis.
15
Q
Women who develop gestational diabetes during pregnancy are a higher risk of _____ later in life.
A
Type 2 Diabetes
16
Q
At least _____ of individuals with diabetes have type 2 diabetes.
A
90%
17
Q
By the year 2045, 629 million people are predicted to be diabetic worldwide, a 48% increase compared with 425 million in 2017. Which factor is responsible for this global rise in type 2 diabetes?
A
an increase in prevalence of obesity
18
Q
In what region of the world is the prevalence of diabetes expected to increase most dramatically in the next 25 years?
A
Africa
19
Q
What are some factors of Insulin Resistance
A
It results in elevated levels of insulin in blood, causes increased glucose production by the liver, slows the removal of glucose from blood.
20
Q
Young adults with type 2 diabetes are at greater risk of developing which diabetes-related complication compared with their peers with type 1 diabetes?
A
Kidney disease
21
Q
Name the three most abundant monosaccharides.
A
Fructose, Glucose, and Galactose
22
Q
Name the three most abundant dissaccharides.
A
Lactose, Maltose, Sucrose
23
Q
Lactose Intolerance is developed by a lack of what enzyme?
A
Lactase
24
Q
What enzyme begins to break down starches into shorter polysaccharides in the mouth?
A
Salivary amylase
25
What happens to salivary amylase in the stomach?
It is stopped by gastric acid, and the starch disgestion is halted.
26
What happens to the starches when they arrive in the small intestine?
Pancreatic amylase continues the digestion process breaking the starches further into oligosaccharides and maltose.
27
Wheat Bran contains:
Fiber, Vitamin B, and Minerals, phytochemicals.
28
Wheat Endosperm contains:
the highest concentration of starch and protein in the wheat kernel.
29
Wheat Germ contains:
fatty acids, vitamin B, and minerals, phytochemicals
30
When trying to choose healthy whole-grain foods, the American Heart Association recommends one should look for a total carbohydrate to fiber ratio that is no more than:
10:1
31
Which of these ingredients CANNOT be on the food label of a product that bears the “100% whole grain” stamp?
bran
32
What substances are depleted from whole grains when they are refined?
fiber, vitamins, minerals, phytochemicals, and fatty acids
33
What are all of the portions of a whole grain that are removed when it is refined?
bran and germ
34
Glycogen in _____ is broken down and released into blood when blood glucose is low.
the liver
35
Lists all the sugars that can be absorbed without additional digestion.
fructose, galactose, and glucose
36
List all the products of starch digestion by pancreatic amylase.
maltose and oligosaccharides
37
Which enzyme completes the digestion of starch into absorbable units?
Maltase
38
List the Macro- and Micro-nutrients
Macronutrients are carbohydrates, proteins, lipids, and water. Micro nutrients are vitamins and minerals.
39
What is the source of phytochemicals and what are their function in the body?
Phytochemicals are found in plants (needs more info)
40
List the Dietary Reference Intake (RDI) Values.
DRI values encompass Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Tolerable Upper Intake Levels (ULs).
Acceptable Macronutrient Distribution Ranges (AMDRs) for carbohydrates, proteins, and fats expressed as a percent of total calories.
Estimated Energy Requirements (EERs) are also established within the DRI values as average energy intakes needed to maintain weight in a healthy person of a particular age, sex, weight, height, and physical activity.
41
Each of the six classes of nutrients:
are essential for growth, development, and reproduction.
42
Homeostasis can be defined as:
the maintenance of a stable internal environment in the face of external variability.
43
Current nutrition research and policy focuses primarily on:
diseases of overconsumption.
44
The focus of the RDA reference value:
is to meet the nutrient needs of nearly all healthy people.
45
describe the purpose of the Adequate Intake (AI) value.
It represents the average daily amount of a nutrient that meets the needs of nearly all healthy individuals.
It was established to meet the nutrient needs of 50% of a group of people based on age and sex.
It was established when there was insufficient evidence to generate an EAR for that nutrient.
46
The Tolerable Upper Intake Level (UL) is defined as:
the estimate of a safe daily level of nutrient intake that should not be exceeded.
47
The name of the professional organization of registered dietitians in the United States is the:
Academy of Nutrition and Dietetics.
48
Healthy People 2020 is:
a government-sponsored initiative that sets goals and guidelines for the health of Americans.
49
A healthy diet is a pattern of eating characterized by:
variety, balance, adequacy, and moderation that promotes health and reduces risk of chronic disease.
50
A healthy diet emphasizes nutrient-dense foods that provide:
a higher proportion of nutrients relative to calories.
51
What is energy?
The capacity to do work; obtained through the breakdown of carbohydrates, proteins, and fats in foods and beverages.
52
Kilocalories (Kcal)
Standard unit to measure energy provided by food.
Kilocalorie (kcal) = 1000 calories
Calorie = kcal = 1000 calories
53
Emphasizing nutrient-dense foods and reducing intake of energy-dense foods while meeting overall energy needs typically results in:
greater likelihood of achieving recommended intake of essential nutrients.
54
The Dietary Guidelines for Americans (DGAs) are characterized by:
they are science-based guidelines used to promote health and reduce risk of chronic disease.
they stress consumption of nutrient-dense foods.
they encourage limiting added sugar intake to 10% of total calories.
55
What is nutrition?
The study of dietary intake and behavior as well as the nutrients and constitutes in food including their use in the body and influence on human health.
56
Define nutrients.
Chemical substances obtained from food that are essential for body function; needed for metabolism, growth, development, reproduction, and tissue maintenance and repair.
57
Define essential nutrients.
Nutrients that are supplied through food because the body cannot produce/synthesize sufficient quantities to meet its needs.
58
Define carbohydrates
Compounds made up of carbon, hydrogen, and oxygen atoms that are found in foods as either simple sugars or complex carbohydrates (starch and fiber)
59
Define protein.
Large molecules consisting of carbon, hydrogen, oxygen, and nitrogen assembled in one or more chains of amino acids.
i.e., meat, fish, milk, seafood, beans, nuts
60
Define fats.
```
A term for triglycerides, a subclass of lipids, that are the primary form of fat in our food and our bodies.
Phospholipids = fats!
```
61
Define vitamins.
Organic compounds that are required in small quantities for specific functions of the body.
62
Define minerals.
Inorganic individual chemical elements obtained through foods that are essential in human nutrition.
63
Define water.
An essential nutrient that has critical functions in the body that contains two hydrogens and an oxygen.
64
Macronutrients.
Term used to describe nutrients that we require in relative large amounts, (carbs, fats, protein, and water)
65
What is energy?
The capacity to do work; obtained through the breakdown of carbohydrates, proteins, and fats in foods and beverages.
66
The World Health Organization’s dietary guidelines:
reinforce recommendations from other countries around the world.
67
Percent daily value (%DV) on processed food packages is:
developed specifically for use on food labels.
68
On a nutrition label, the list of ingredients begins with:
the ingredient that comprises the highest proportion of the product’s weight.
69
Currently, health claims that can appear on food labels:
have been approved by the FDA.
70
According to the National Digestive Diseases Information Clearinghouse (NDDIC) of the United States Department of Health and Human Services digestive disorders:
affect more than 60 million people and account for 50 million visits to primary care providers and 20 million hospitalizations per year. The annual economic impact in the United States is estimated at more than $140 billion. Diet and food choice can contribute to the cause, prevention, and treatment of the various digestive disorders.
71
Kilocalories (Kcal)
Standard unit to measure energy provided by food.
72
Micronutrients
Term used to describe nutrients essential in our daily diet to maintain good health, but required in only small amounts; (vitamins and minerals)
73
Compounds found in plant foods that are physiologically active and beneficial to human health; not considered essential nutrients.
phytochemicals
74
undernutrition
Inadequate nourishment caused by insufficient dietary intake of one or more essential nutrients or poor absorption and/or use of nutrients in the body.
75
overnutrition
excess intake or imbalance of calories and/or essential nutrients relative to need that results in adverse health effects
76
malnutrition
A state of undernutrition or overnutrition caused by inadequate, excessive, or unbalanced intake if calories and/or essential nutrients
77
nutrition deficiency
A condition resulting from insufficient supply of essential nutrients through dietary inadequacy or impaired absorption or use.
78
obesity
A condition characterized by accumulation of excess body fat, generally associated with adverse health effects.
79
chronic disease
Diseases that are generally slow in progression and of long duration, (Heart disease and diabetes)
80
Dietary Reference Intake (DRI)
Reference values for vitamins, minerals, macronutrients, and energy that are used to assess and plan the diets of healthy people in the U.S. and Canada.
81
Estimated Average Requirement (EAR)
The average nutrient intake level estimated to meet the daily requirement of half of the healthy individuals for the different sexes and life-stage groups.
82
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.
83
Adequate Intake (AI)
Estimated value for recommended daily nutrient intake level used when there is insufficient evidence to determine a specific RDA
84
Tolerable Upper Intake Level (UL)
The maximum amount of nutrient allowed that has been proven to have no risk of side effects.
85
Estimated Energy Requirement (EER)
estimated number of calories per day required to maintain energy equilibrium in a healthy adult; this value depends on age, sex, height, weight, and level of physical activity.
86
Acceptable Macronutrient Distribution Range (AMDR)
The range of energy intakes that should come from each macronutrient to provide a balanced diet.
87
Scientific Method
A specific series of steps that involves a hypothesis, measurements and data gathering, and interpreting results.
88
Placebo effect
Apparent effect experienced by a patient in response to a "fake" treatment due to the patients expectation of an effect.
89
Registered Dietician (RD)
Food and nutrition expert who has met the minimum academic and professional requirements to qualify for the credential.
90
National Health and Nutrition Examination Survey (NHANES)
A group of studies designed to assess the health and nutritional status of adults and children in the U.S.
91
What are the peristalsis and segmentation?
two patterns of contractions of the smooth muscles
92
The primary organ for digestion and absorption in the body is the:
stomach.
93
Chemical substances that act as messengers between organs to cause the release of secretions needed for digestion and other body processes are termed:
Hormones
94
Chemical substances that act as messengers between organs to cause the release of secretions needed for digestion and other body processes are termed:
chyme; small intestine
95
Structures that increase the surface area of the small intestine are called:
villi
96
Absorption is the process by which:
nutrients pass through the intestinal mucosa into the blood or lymph.
97
Both facilitated diffusion and active transport of nutrients into cells require:
specific transport proteins.
98
From inside the cells of the brush border, most fats are absorbed into:
lymph vessels.
99
Probiotics can be defined as:
live, beneficial bacteria found in fermented foods such as yogurt.
100
A digestive disorder that affects the muscle contractions of the colon and is characterized by a group of symptoms that include abdominal pain, bloating, diarrhea, and other possible GI symptoms is termed:
irritable bowel syndrome.
101
The primary function of carbohydrates in the body is:
as a source of energy.
102
Carbohydrates are found primarily in plant sources. The only other food source for carbohydrates includes:
dairy foods.
103
The disaccharide sucrose is formed from:
glucose and fructose.
104
Which carbohydrates are classified as polysaccharides?
starch and dietary fiber
105
Polysaccharides in plant foods may function as a stored form of energy (starch) or an indigestible material (fiber) depending on:
the type of bonds between the monosaccharides.
106
Scientists and health authorities categorize fiber according to its source in foods, whether naturally occurring or added during manufacturing, as well as by:
its solubility in water.
107
The digestion of starch:
begins in the mouth with the enzyme amylase.
108
In type 1 diabetes, cells in the pancreas:
are destroyed by the body’s immune system.
109
Type 2 diabetes:
is characterized by insulin resistance and obesity.
110
Ketone bodies in the blood:
can be used as an energy source when glucose use is impaired.
111
Insuline resistance is characterized by:
can occur even when the pancreas produces normal amounts of insulin.
is associated with excess adipose tissue and obesity.
blocks insulin’s ability to adequately suppress liver glucose production.
results in impaired removal of excess glucose from blood.
112
The elevated blood glucose level that is needed for a diagnosis of diabetes following an oral glucose tolerance test is:
200 mg/110 ml blood.
113
The type of hypoglycemia that may occur in a few individuals following a meal is termed:
reactive hypoglycemia.
114
Diets that emphasize foods with a low glycemic index (GI):
may help in blood glucose control.
115
Hyperglycemia begins when fasting blood glucose concentrations are:
100 mg/dl or greater.
116
In addition to glucose, the brain can also use _____ as a major source of energy.
ketone bodies
117
The lowest prevalence of type 2 diabetes occurs among which group of people?
Caucasians
118
Glycemic load calculates the effect of the actual serving size of food on:
blood glucose levels
119
_____ stimulates the liver to store glucose.
Insulin
120
Maria eats foods high in _____ fiber to help control her blood glucose levels.
soluble
121
At least _____ of individuals with diabetes have type 2 diabetes.
90%
122
During starvation, there is an increase in the synthesis of _____ as insulin levels drop, which decreases the rate of skeletal muscle loss.
ketone bodies
