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NUTRI-344 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Adverse reaction

A

undesirable response to food

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2
Q

food intolerance

A

adverse reaction to food or chemical substance in food

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3
Q

food sensitivity

A

mild reaction, light iching or redness of skin

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4
Q

food allergy

A 
antibody mediated (IgE) reaction,
can show a cause and effect reaction
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5
Q

Most common food allergies

A 
Peanuts
Tree nuts
eggs
milk
soybeans
wheat
shellfish
fin fish
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6
Q

1 food allergy

A

peanuts

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7
Q

celiac disease is classified as

A

a immune response

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8
Q

Prevalence of food allergies

A

3-4% adults

6% children

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9
Q

T/F: food allergies diminish with age

A

T

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10
Q

What sex has more food allergies

A

female

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11
Q

Food allergies are reported by this percent of american households

A

25%

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12
Q

This is important in determining if you have allergies

A

and accurate medical diagnosis

NOT a self diagnosis

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13
Q

T/F: you can easily tell if you have a food allergy by the symptoms

A

F

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14
Q

Risk factors in developing food allergies

A

genetics

environmental

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15
Q

These are the two types of environmental factors in food allergies

A

prenatal

postnatal

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16
Q

What causes an allergic rxn to food

A

a large molecule protein or a fraction of a protein is absorbed into the blood stream and produces an immunologic response

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17
Q

Allergies involve the production of these

A

antibodies (IgE)
immunoglobulins
inflammatory mediators

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18
Q

Three symptom types of food allergies

A

classic
GI tract
General

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19
Q

Classic symptoms of food allergies

A

itching, reddening of skin, asthma, swelling of different part of body, choking, runny nose, eczema, hoarseness, wheezing

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20
Q

GI tract symptoms of food allergies

A

nausea, vomiting, diarrhea, gas or bloating, constipation, indigestion, abdominal pain

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21
Q

General symptoms of food allergies

A

headaches, skin reactions, chest tightness, hypotension, shock

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22
Q

3 routes of exposure to allergens

A

ingestion
inhalation
skin contact

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23
Q

THis is a generalized all system reaction

A

anaphylactic shock

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24
Q

Anaphylactic shock causes this many deaths per year

A

150-200

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25
Symptoms of anaphylactic shock
tingling or swelling of throat, tongue or skin difficulty breathing drop in blood pressure
26
This reduces symptoms of anaphylactic shock
epinephrine
27
diagnosis of food allergies
``` complete history physical exam elimination diet followed by food challenge skin tests RAST-radioallergosorbent test ```
28
prevention of reaction: delay solid foods until this age
6 months
29
prevention of reaction: delay dairy and wheat this long
12 months
30
prevention of reaction: delaty eggs this long
24 months
31
prevention of reaction: delay nuts and fish this long
36 months
32
prevention of reaction: What is the roll of omega-3 fatty acids
may influence immune response | reduce inflammatory response
33
prevention of reaction: These people should avoid offending foods
women who are pregnant or breatfeeding
34
prevention of reaction: Hydrolyzed infant formula is used for this reason
hydrolyzed casein and whey may be better tolerated
35
Treatment of food allergies
``` avoid eating offending food maintain nutrient quality of diet label reading is critical watch for cross-contamination reintroduce small amounts of offending food every 6-12 months in children ```
36
T/F: food allergies are a life long condition
F
37
Symptoms of a food intolerance
``` stomach ache wheezing hives diarrhea vomiting nausea headache ```
38
T/F: food intolerance is characterized by an immun response
F
39
Common causes of food intolerances
``` constituents in certain foods synthetic compounds food contaminants (bacteria) Toxic contaminants (toxins produced by bacteria) deficiencies in digestive enzymes chemical triggers ```
40
examples of chemical triggers for food intolerances
sulfides MSG tyramine
41
Groups with vegetarian traditions often have these health benefits
``` lower disease rate closer to desirable weight lower cholesterol and hypertension lower cancer mortality lower rates of heart disease ```
42
Those that follow a vegetarian diet tend to do this
live a more healthful lifestyle
43
Lower rates of heart disease in vegetarians could be due to this
lower blood lipid levels
44
Proteins are made of these
amino acids
45
Essential amino acids
needed in the diet | body cannot make them
46
non-essential amino acids
non needed in the diet
47
conditionally essential amino acids
cannot be formed in times of high stress
48
What are the essential amino acids
``` Phenylalanine valine threonine tryptophan isoleucine methionine histidine leucine lysine ```
49
Limiting amino acids that are in short supply in vegetarian diet
``` LiMiTT Lysine Methionine Threnine Tryptophan ```
50
Complete protein sources
``` meat fish poultry cheese eggs milk soy isolate ```
51
incomplete protein sources
plants
52
This is the percent of protein digestibility in plants
70-80%
53
reference protein is
egg
54
biological value (BV)
protein quality measures proteins effeciency in meeting the bodies needs starts at 100 and goes down
55
PDCAAS
Protein digestibility corrected amino acid score
56
Protein digestibility corrected amino acid score is this
corrects amino acid scores for the digestibility of protein | used on nutrition lables of protein %DV
57
Types of plant based diets
``` fruitarian macrobiotic semi-vegetarian lactovegetarian lacto-ovo-vegetarian ovo-vegetarian vegan pollo-vegetarian ```
58
fruitarian
extreamly restrictive | some vegetables, nuts, honey, olive oil
59
macrobiotic
extremely restrictive | whole grains, vegetables, some beans
60
semi-vegetarian
not strict | some meat, and animal derived products
61
lactovegetarian
includes milk and milk products | lacks iron
62
lacto-ovo-vegetarian
includes milk, milk products, and eggs | may lack iron
63
ovo-vegetarian
includes eggs | may lack iron, calcium, vitamin D and riboflavin
64
Vegan
Only vegetables | may lack Fe, Ca, Vit D, B2, B12
65
pollo-vegetarian
includes chicken
66
What do vegetarians need to plan their diet for
enough calories enough Vit. and minerals essential proteins
67
This is the best sources of iron
meat
68
protein requirements
12% of total caloric intake | 0.8g/kg of body weight per day
69
good protein sources include
``` soy legumes (dried seeds in pod) nuts and seeds whole grains milk or dairy products ```
70
Dietary protein should
supply nine essential amino acids when comine | supply enough other a.a. to make nitrogen available for synthesis of non-essential a.a.
71
What is protein complementation
two or more proteins whos a.a. complement eachother so that the essential amino acid missing (or limiting) from one is supplied by the other
72
meat analogs
special processed plant proteins made to imitate meat
73
Meat analogs are made from
soy barley flour bulgur wheat wheat gluten
74
This type of iron is poorly absorbed
nonheme iron
75
RDA for nonheme iron is this much higher for vegetarians
1.8X
76
This helps increase iron absorption
vitamin c
77
sources of iron in a vegetarian diet
``` legumes tofu greens dried fruit iron fortified cereal ```
78
Other problem nutrients in a vegetarian diet
``` zinc calcium B12 Vitamin D Omega-3 fatty acids ```
79
Most common mistakes of a vegetarian diet
over reliance on fruits and vegetables at the expense of grains/legumes limited diet high in fat due to over reliance on cheese/eggs not allowing any fortified foods
80
These nutrients are important to have for an adolescent who is eating a vegetarian diet
calcium and vitamin D
81
Overall dietary principles (vegetarian): include foods rich in this
calcium
82
Overall dietary principles (vegetarian): include a good source of these two vitamins or take a supplement
B12 | vitamin D
83
Overall dietary principles (vegetarian): energy intake
consume enough energy to maintain an ideal weight
84
Overall dietary principles (vegetarian): include a good sources of this to improve non-heme iron absorption
vitamin c | must be eaten at same time
85
Overall dietary principles (vegetarian): include moderate amounts of these daily
beans | seeds/nuts
86
Overall dietary principles (vegetarian): diet should be based on these
whole grains vegetables fruits
87
Overall dietary principles (vegetarian): choose oils that contain this
linolenic fatty acids
88
Why is this a problem nutrient for a vegetarian: zinc
not absorbed well from plants
89
Why is this a problem nutrient for a vegetarian: calcium
not enough foods containing calcium are included in the diet
90
Why is this a problem nutrient for a vegetarian: B12
found only in animal products | must be eaten in fortified foods and supplements
91
Why is this a problem nutrient for a vegetarian: Vitamin D
It is normaly obtained from fortified dairy products, fatty fish and sunshine
92
What are a good sources of alpha-linolenic fatty acids (ALA)
flaxseed (must grind) walnuts soybeans
93
Examples of omega-3 fatty acids
``` alpha-linolenic fatty acids (ALA) eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA) ```
94
What is a challenge for children consuming a vegetarian or vegan diet
not enough nutrients to support the rapid growth ocuring
95
What are three componets of a good cooking demonstration
introduction body summary
96
What are the four parts of a well stated objective
must be specific, measurable, realistic, and support key points
97
SMART stands for
``` specific measurable achievable relevant time related ```
98
Example of SMART objective given in notes
Following the presentation, 75% of the audience will be able to list two ways to increase fiber in baking with no errors
99
What does it mean to use a measurable performance verb
being measurable means being able to be specific with the action being stated
100
Two examples of measurable performance verbs
``` name construct explain solve select prepare ```
101
What is blood pressure
measure of the force of the blood against the walls of the arteries
102
What is hypertension
persistently high blood pressure
103
You need this to diagnose hypertension
two or more elevated measures
104
systolic
heart contracting | top number
105
diastolic
heart relaxing | bottom number
106
This many U.S. adults has hypertension and it affects this many (#) americans
1 in 3 | >65 million
107
hypertension is know as this type of killer
silent killer
108
DASH stands for
Dietary Approach to Stop Hypertension
109
Hypertension leads to these
heart attack, stroke, kidney disease and congestive heart failure
110
Optimal systolic and diastolic
<80 mmHg
111
Pre-hypertensive systolic and diastolic
120-139 | 80-89 mmHg
112
Stage three systolic and diastolic
>= 180 | >=110 mmHg
113
FAST tips for spoting a stroke
Face drooping Arm weakness Speach difficulty Time to call 911
114
Primary (essential) hypertension
cause cannot be determine | greatly influenced by diet/lifestyle
115
secondary hypertension
direct cause can be identified
116
Risk factors for hyper tension
``` older age african american ethnicity family history (first degree blood) high weight low activity tobacco use high sodium low potassium alcohol intake stress ```
117
these are good sources of potassium
fruits and veges
118
Normal sodium intake per day
3000 mg
119
What evidence exists for the effectivness of the DASH diet and reducing sodium
Two Studies proformed by NHLBI that found fruits and veges added to diet reduced blood pressure, and lowering sodium and eating the DASH diet had a large decresing effect on blood pressure
120
Some of the DASH diet outcomes include 4
lower total cholesterol by 7% lowered LDL cholesterol by 9% lowered HDL by 7.5% lowered homocystien
121
The DASH plan contributes this much potassium, magnesium and calcium to the diet
4700 mg K 500 mg Mg 1240 mg Ca
122
Magnesium does this in the body
diolates blood vessels
123
calcium does this in the body
muscle relaxation
124
Number of servings for a 2000 calorie dash diet: grains
7-8
125
Number of servings for a 2000 calorie dash diet: vegetables
4-5
126
Number of servings for a 2000 calorie dash diet: Fruits
4-5
127
Number of servings for a 2000 calorie dash diet: low fat dairy
2-3
128
Number of servings for a 2000 calorie dash diet: meats, poultry, fish
6 oz or less
129
Number of servings for a 2000 calorie dash diet: nuts, seeds, legumes
4-5 per week
130
Number of servings for a 2000 calorie dash diet: fats and oils
2-3
131
Number of servings for a 2000 calorie dash diet: sweets
5 or less per week
132
According to NHLBI how much sodium should we have in a day
1500 mg/day
133
What is the best way to reduce sodium
avoiding processed, and restaurant foods
134
According to NHLBI how much potassium should we have in a day
2700 mg
135
Over all recommendations for reducing hypertension 7
``` eat more fruits, veges, legumes and low fat dairy maintain a healthy weight aim for 1500 mg Na aim for 2700 mg K increase activity level only drink in moderation don't smoke ```
136
Tips for getting started eating the dash diet
gradual change treat meat as one part of the whole meal use fruits, and other healthy foods as snacks try eating to vegetarian style meals per day
137
Tips for reducing sodium 6
``` use herbs and spices taste before salting add little or no salt at table read lables select low-sodium or salt free products use products containing alot of salt sparingly ```
138
What is national heart month
February
139
This is the leading cause of death in the us
CVD
140
Risk factors of CVD
``` inactivity obesity hypertension smoking high cholesterol diabetes age gender psychosocial issues triglycerides ```
141
Who came up with the list of risk factors for CVD
Framingham heart study
142
Five major symptoms of heart attack (mostly men)
``` pain or discomfort in the jaw, neck or back feeling weak, light-headed, or faint chest pain or discomfort pain or discomfort in arms or shoulder shortness of breat ```
143
Woman should focus on these symptoms of a hear attack
mostly tired/weak | feel very nauseous
144
when did the framingham heart study begin
1948
145
What is the objective the of framinghame heart study
identify the most common factors or characteristics associated with CVD
146
What are the low and high values for HDL
60
147
what is the desirable lvls for total cholesterol
<200
148
What is optimal and high for LDL lvls
<100 | 160-189
149
What is the normal and high range for triglyceride lvls
<150 | 200-499
150
These raise HDL
exercise | stop smoking
151
This lowers LDL
eat less saturated fat
152
These increase triglycerides
SoFAS, solid fats with added sugar
153
NCEP stands for
national cholesterol education program
154
ATP stands for
2001 adult treatment panel III for cholesterol management
155
TLC stands for
Therapeutic lifestyle changes approach
156
TLC is focused on
reducing saturated fat and cholesterol weight reduction increasing physical activity
157
Nutrient composition of TLC diet: saturate fat
<7% of total calories
158
Nutrient composition of TLC diet: polyunsaturated fat
up to 10% of total callories
159
Nutrient composition of TLC diet: monounsaturated fat
up to 20% of total calories
160
Nutrient composition of TLC diet: Total fat
25-35% total cal
161
Nutrient composition of TLC diet: carbohydrate
50-60% tot. cal.
162
Nutrient composition of TLC diet: fiber
20-30 grams/day
163
Nutrient composition of TLC diet: protein
about 15% tot. cal
164
Nutrient composition of TLC diet: cholesterol
<200mg/day
165
Soluble fiber does this in the blood
binds cholesterol
166
AHA stands for
American Heart Association
167
AHA recommendations
use as many calories as you take in eat a variety of nutritious foods eat less nutrient poor foods don't smoke
168
AHA said to have this amount of dietary cholesterol per day
<300 mg
169
What is the focus of fiber and fish on the heart
fiber can bind cholesterol and fish has omega-3 fatty acids
170
Sources of monounsaturated fats
olive oil canola oil avocado nuts
171
monounsaturated fats do this to the two types of cholesterol
decrease LDL but not HDL
172
Trans fats occur naturally here
ruminants
173
Trans fats do this to the two types of cholesterol
decrease both HDL and LDL
174
Sources of saturated fat in the diet
red meat dairy cheese processed foods
175
Where to find omega-6 fatty acids
``` vegetable oils (sunflower, safflower, corn, cottonseed) processed foods ```
176
these fatty acids are essential
linoleic (omega 6 fatty acid) | alpha-linolenic acid
177
These fatty acids are found in cold water fish and seafod
EPA | DHA
178
AI for n-3 fatty acids (from all types)
1. 1g/day woman | 1. 6g/day men
179
Why has the popularity of soy increased
``` baby boomers interested in health and longevity growth in asian population people chosing more plant-based foods belief soy is healthy more products out now ```
180
Nutrients found in soy
some provide a complete protein profile less fat and saturated fat than animal products whole soybean foods are high in fiber good source of calcium, copper, magnesium phytochemcials
181
This is true about a.a. in soybeans
more a.a. in green soy beans than other beans
182
phytochemicals
naturally occuring non-nutritive chemicals that are physiologically acitve
183
Why are iron and zinc less available in soy products
phytates that bind iron and zinc in plants
184
These form curds and whey in soy
calcium sulfate
185
this is an example of a phytochemical found in soy
isoflavones
186
Isoflavones mimic this
estrogen
187
What are sources of isoflavones
soy products with protein connected
188
Health benefits of soy
lower cholesterol reduce risk of cancer promote bone development
189
Health concerns of soy
Breast cancer
190
Soy protein products/ingredients
``` soy flour soy concentrate soy isolate soy grits soy oil ```
191
Soy flour contains this much protein if defatted, and this much if it still contains some oils
86% | 50%
192
Soy concentrate has this much protein
65%
193
Soy isolate has this much protein, and is used for htis
95% | used to make textured soy products
194
HVP stands for
Hydrolyzed vegetable protein
195
TSP stands for
Textured soy protein
196
TVP stands for
Textured vegetable protein
197
HVP, TSP, and TVP are used for these two purposes
meat analog or substitute | meat extender
198
soy grits are
ground defatted flakes | added to ground meat and cereals
199
Soy oil is
a good source of essential fatty acids and vitamin E
200
Soy milk is made from
ground soybeans, water, calcium
201
Tofu or soybean curd characteristics
process similar to cheese making different consistencies for different products stored in water rich in polyunsaturated fatty acids and B vitamins
202
edamame
whole green soybeans
203
soy nuts
roasted whole bean
204
fermented soy products
miso-paste tempeh-snack or meat alternative natto-condiment used as a spread or in soups soy sauce-fermented soybeans
205
This amino acid is usually only in the blood for a short time
homocysteine
206
Homocysteine is produced when this happens
methionine is metabolized
207
high levels of homocysteine are thought to cause this
damage to the lines of arteries and speeds up formation of blood clots
208
These 3 are necessary to convert homocysteine to other amino acids
folic acid, B6 and B12

NUTRI-344 (16 decks)

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