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Intro to Nutrition > Exam 1- Text book notes > Flashcards

Exam 1- Text book notes Flashcards

(70 cards)

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1
Q

Processed Foods

A

foods that have been specifically treated and changeed from its natural state, either at home or in a processing plant

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2
Q

What % of deaths are attributed to poor diet and sedentary life?

A

15% in the US

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3
Q

Fortified foods

A

Food to which one or more nutrients have been added

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4
Q

Enriched Grains

A

grain products to which certain amounts of thiami riboflavin, niacin, iron and folic acid have been added

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5
Q

Phytochemical

A

A substance found in plants that is not an essential nutrient, but may have health promoting properties

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6
Q

Zoochemical

A

A substance found in animal foods that is not an essential nutrient, but may have health promoting properties

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7
Q

What are the 6 classes of nutrients?

A
  • Carbs
  • Lipids
  • proteins
  • water
  • vitamins
  • minerals
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8
Q

epidemiology

A

the study of interrelationships between health and disease and other factors of theenvironment

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9
Q

Case control study

A

A type of observational study that compares individuals with a particular condition under study with individuals of the same age, sex and background that do not have the condition

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10
Q

Human intervention studies

A

aka clinical study
there is an experimental manipulation of some members of the population, observations and measuremnts are made to determine the effects of this manipulation

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11
Q

depletion-repletion study

A

a study that feeds a fiet devoid of a certain nutrient until signs of deficiency appear, and then adds the nutrient back until the symptoms disappear

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12
Q

balance study

A

a study that compares the total amount of a nutrient that enters the body with the total amount that leaves the body

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13
Q

What are the dietary guidelines?

A

Suggest overall diet and lifestyle choices that will promote health

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14
Q

According to My plate,how much grains should we eat a day?

A

6oz

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15
Q

According to My plate,how much vegetables should we eat a day?

A

2.5 cups

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16
Q

According to My plate,how much Fruits should we eat a day?

A

2 cups

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17
Q

According to My plate,how much Dairy should we eat a day?

A

3 cups

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18
Q

According to My plate,how much protein should we have a day?

A

5.5oz

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19
Q

Who regulates food labeling?

A

FDA– except meat and poultry, which is labeled by the USDA

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20
Q

Health claims

A

-refer to a relationship between a food, food component or dietary supplement and the risk of a disease or health related condition
-Approved by FDA
Are 3 types:
Based on significant scientific aggrement, based on an authoritative statement or a qualified health claim

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21
Q

Structure/function claims

A

describe the role of a nutrient in maintaining normal structure or function in humans.

Ex. Calcium builds strong bones

These are not approved by the FDA

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22
Q

Exchange Lists

A

Group food based on their energy and macronutrient content

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23
Q

Nutritional assesment

A

an evaluation used to determine the nutritional status of individuals or groups for the purpose of identifying nutritional needs and planning personal health care or community programs to meet those needs

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24
Q

anthropometric measurements

A

external measuremnets such as height, weight, limb circumference and skin fold thickness

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25
food disappearance surveys
a survey that estimates the food use of a population by monitoring the amount of food that leaves the marketplace
26
NHANES
national health and nutrition examination survey a survey that collects information about the health and nutritional status of individuals in the population
27
Salivary amylase
comes from salivary glands | breaks starch into shorter chains of glucose
28
Rennin
comes from stomach | causes the milk protein casein to curdle
29
Pepsin
comes from stomach | breaks protein into polypeptides and amino acids
30
Trypsin
comes from pancreas acts in SI breaks proteins and polypeptides into shorter polypeptides
31
Lipase
made in pancrease works in SI breaks triglycerides into monoglycerides, fatty acids and glycerol
32
pancreatic amylase
-breaks starch into shorter glucose chains and maltose
33
Peptidase
made &used in SI | breaks polypeptides and dipeptides into AA
34
mucosa
the layer of tissue lining the GI tract and other body cavities
35
Pharynx
funnel shaped opening that conects the nasal passages and mouth to the respiratory passages and esophagus is a common passageway for food and air and is responsible for swallowing
36
epiglottis
piece of elastic connective tissue in the back of the throat that covers the opening of the passageway to the lungs during swallowing
37
chyme
a mixture of partially digested food and stomach secretions
38
How does the stomach structure support its function?
- walls are thicker and have stronger muscles - has 2 layers of muscle, one that runs logitudinally and one that runs around it diagonally allowig for powerful contractions to mix and churn
39
pepsinogen
an inactive protein digesting enzyme produced by gastric glands and activated to pepsin by acid in the stomach
40
pepsin
a protein digesting enzyme produced by gastric glands | -breaks proteins into polypeptides
41
gastrin
a hormone secreted by the stomach mucosa that stimulates the secretion of gastric juices
42
lacteal
a small lymph vessel in the intestine that absorbs and transports the products of fat digestion
43
pancreatic amylase
starch digesting enzyme produced in the pancreas and released into the small intestine
44
protease
a protein digesting enzyme
45
lipase
A fat digesting enzyme
46
bile
a substance made in the liver and stored in the gall bladder. It is released into the SI to aid in fat digestion and absorption
47
Digestion and absorption of Sugars starches and fibers in the SI (General)
1. Pancreatic amylase digests starch to double sugars and short glucose chains 2. Fiber, which can not be digested passes into the LI 3. Enzymes in the microvilli digest double sugars into single sugars which are absorbed into the blood
48
Digestion and absorption of polypeptides in the SI (General)
1. Pancreatic proteases along with proteases in the microvilli digest polypeptides into AA, dipeptides and tripeptides 2. AA, Dipeptides and tripeptides are absorbed into the mucosal cells where they are digested into singe AA which pass into the blood
49
Digestion and absorption of large lipid droplets in the SI (General)
1. Bile divides large fat globules, pancreatic lipases digest triglycerides 2. Short chain fatty acids are absorbed into the mucosal cells and then pass directly into the blood 3. long chain fatty acids and other lipids combine with bile to form small droplets that aid in the absorption of fatty acids and other fat soluble substances into the mucosal cell 4. Absorbed lipids are incorporated into transport particles that pass into the lymph. they enter the blood first without passing through the liver
50
Colon
the largest portion of the LI
51
rectum
the section of the LI that connects the colon and the anus
52
hepatic portal circulation
a system of blood vessels that collects nutrient ladden blood from the digestive organs and delivers it to the liver
53
lymphatic system
system of vessels, organs and tissues that drains excess fluid from spaces between cells, transports fat soluble substaces from the digestive tract and contributes to immune function
54
hepatic portal vein
the vein that transports blood from the GI tract to the liver
55
nephron
the functional unit of the kidney that performs the job of filtering the blood and maintaining fluid balance
56
glomerulus
a ball of capillaries in the nephron that filters blood during urine formation
57
legumes
plaints in the pea or bean family which produce an elongated pod containing large starchy seeds.
58
complex carbohydrates
carbs composed of sugar molecules linked togeher in straight or branching chains. They include oligosaccharides, glycogen, starches and fibers
59
glycogen
a carb made of many glucose molecules linked together in a highly branched structure. this is the storage form og carbs in animals
60
starch
a carb made of many glucose molecules linked in straight or branching chains. The bonds that hold the glucose molecules togehter can be broken by human digestive enzymes
61
fiber
a mixture of indigestable carbohydrates and lignin that is found in plants
62
insulin
a hormone secreted by the pacreas that allows the uptake of glucose by boy cells and has other metabolic effects such as stimulating protein and fat synthesis and synthesis of glycogen in liver and muscle
63
glucagon
a hormone secreted by the pancreas that stimulates the breakdown of liver glycogen and the syntesis of glucose to increase blood pressure
64
gluconeogenesis
the synthesis of glucose from simple non carbohydrate molecules. AA from protein are the primary source of carvons for glucose syntheise
65
metabolic syndrom
a collection of health risks including high blood pressure, altered blood lipids, high blood glucose, and a large waist circumferene that increases the chance of developing heart disease, stroke, and diabetes
66
hypoglycemia
a low blood glucose level, usually below 40-50mg of glucose per 100ml of blood
67
Amdr for fat
20-35
68
Amdr protein
10-35
69
RDI
Reference daily intake. Ased on the highest mount of each nutrient recommended for any age groupby 1968 rda
70
Drv
Daily reference values Established for protein and the 7 nutrients where no rda was madeased on dietary recommendations for reducing chronic disease

Intro to Nutrition (5 decks)

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