Exam 3 Flashcards
(183 cards)
1
Q
What is cancer (general)
A
abnormal cells begin to grow out of control in the body
2
Q
What causes cancer
A
damage to DNA
3
Q
What are two important cells involved in cancer
A
oncogenes
proto-oncognes + tumor suppressor genes
4
Q
What is an oncogene
A
cell that had the potential to cause cancer
5
Q
This normally occurs in a cell with damaged DNA, but does not in a cancer cell
A
apoptosis
6
Q
cells often travel to other parts of the body by getting into the bloodstream or lymph system is called
A
metastasis
7
Q
Cancer rates
A
half of all men and one third of all women in the U.S. will develop cancer in their lifetime
8
Q
Number one cancer in males
A
prostate
9
Q
Number one cancer in females
A
breast
10
Q
Number one cause of cancer death in males and females
A
lung and bronchus
11
Q
Risk factors for cancer include (11) Note modifiable vs non-modifiable
A
Age family history tobacco use sunlight exposure radiation exposure chemical exposure viruses alcohol use poor diet lack of physical activity overweight/obese
12
Q
This percent range of cancer is due to genetics
A
5-10%
13
Q
Alcohol is known cause of cancers of the following
A
mouth throat voice box esophagus liver colon/rectum breast
14
Q
List the 4 BMI ranges
A
< 18.5 = underweight
18.5-25 = healthy
>= 25 = overweight
>= 30 = obese
15
Q
Someone who has a BMI in the obese range has this percent chance of dying prematurely
A
50-100% higher
16
Q
T/F: increased body weight does not lower your chances of surviving cancer
A
F
17
Q
Mechanisms by which obesity induces or promotes tumorigenesis can vary, but include
A
insulin resistance
chronic hyperinsulinaemia
increase bioavailability of steroid hormone
localized inflammation
18
Q
Overweight and obese people have cancer rates that are strongly linked to the following
A
post-menopausal breast cancer colon cancer uterine cancer esophageal cancer kidney cancer
19
Q
Steps to reduce risk of cancer (modifiable)
A
Maintain a healthy weight
stay physically active
eat a healthy diet
20
Q
convincing evidence says that this decreases your risk of colon cancer
A
physical activity
21
Q
convincing evidence says that this increases your risk of esophagus, colorectal, breast, uterine and kidney cancer
A
overweight and obesity
22
Q
convincing evidence says that this increases your risk of oral cavity, liver, breast, and esophagus cancer
A
alcohol
23
Q
This percent of americans reported taking a dietary supplement in the last month (2009)
A
52%
24
Q
This are the most commonly used supplements
A
vitamins and minerals
25
These are often used after diagnosis of a health condition
botanicals
26
Why an increase in popularity of supplements
lack of confidence in the modern diet
aging population
increase in self-medication
increase in health awareness and disease prevention
27
People take supplements to do the following
```
improve nutrition
make up for missing nutrients
decrease risk of disease
weight loss
increase energy
look better
```
28
DSHEA 1994
dietary supplement health and education act 1994
29
T/F: DSHEA affirmed that supplements are to be regulated similar to foods and set standards for regulation of dietary supplements
T
30
T/F: Due to DSHEA food and supplements have to prove they are safe to consume
F, they do not have to prove they are safe and must only defend safety
31
The dietary supplement and nonprescription drug consumer protection act of 2006 put into law that
manufacturers must report serious adverse events from their supplements
32
GMP, and what does it go into effect
good manufacturing practices 2007
| by june 2010 all manufacturers must comply with GMP
33
GMP states that
products are to be produced in a quality manner
do not contain contaminants or impurities
accurately labeled
cleanliness of manufacturing plant
34
A supplement can have the following ingredients according to DSHEA
vitamin, mineral, herb or other botanical, and amino acids
35
supplements cannot be represented as this and must be labeled as this
conventional food or sole item of a meal or diet
| "dietary supplement"
36
What must supplement labeling include (4)
must stat the product is a supplement
name and place of manufacturer, packer, or distributor
name and quantity of each ingredient
supplement facts panel
37
What else must be on a supplement label when present in measurable amounts
```
macro-nutrients
vit a and c
calcium
iron
sodium
cholesterol
```
38
DSHEA allows dietary supplements to bear "statement of support" that
claim a benefit related to a classical nutritional deficiency disease
structure function claims
describe general well being from the ingredients
39
Number of days a claim must be made available to the FDA before its use on packaging
30 days
40
No claims are allowed for the following regarding supplements
```
diagnose
prevent
mitigate
treat
cure a disease
```
41
USP label shows this
standards have been met for quality, purity, identity and strength of supplements
42
What does the dietary guidelines for americans say about supplements (4)
use supplements to fill a specific nutrient gap
supplements cannot replace a healthful diet
supplements will not add additional health benefits to a nutritious diet
supplements may cause intakes to exceed safe levels of nutrients
43
MVM =
multivitamin/mineral supplement
44
MVMs are not effective in preventing this
chronic disease
45
Ca + Vit D is effective in preventing this
osteoporosis
46
Take care about exceeding ULs for the 4 following
Iron
zinc
vitamin A
Niacin
47
Use supplements in these situations
```
meet nutrient requirement
treat a diagnosed deficiency
during restricted energy intake for weight loss
alcohol-dependance
strict vegetarians/vegans
pregnancy
```
48
This entity provides position papers regarding nutrient supplementation, functional foods, fatty acids, fiber, non-nutrient ingredients
Academy of Nutrition and Dietetics
49
How do whole grains fit into dietary guidelines for americans
food and food components to increase (whole)
| food and food components to reduce (white)
50
Definition of whole grains
Whole grains or foods made from them containing all the essential parts and naturally-occurring nutrients of the entire grain seed
51
Enrichment
adding nutritive substances that were naturally present in the food but were removed during processing
52
fortification
added nutritive substances that are not naturally present in the food
53
All purpose flour has only this section of the grain seed
endosperm
54
Parts of the whole grain seed
endosperm
bran
germ
55
this part of the grain oxidizes easiy
germ
56
Bran
outer shell protects seed
| fiber, B vitamins, trace minerals
57
endosperm
provides energy
| carbohydrates, protein
58
Germ
nourishment for the seed
| antioxidants, vitamin E, B vitamins
59
How can you determine if a grain product is a whole grain
first ingredient must be whole wheat, or whole grain
60
T/F: if a product is made from oats or brown rice, ingredients list does not need to say "whole"
T
61
What is the difference between the basic whole grain stamp and 100% whole grain stamp
The basic stamp must contain atleast 8 grams whole grain per serving, and can be used on products that contain some non-whole grain ingredients
The 100% stamp all grains ingredients must be whole grains, and contain atleast 16 grams of whole grains per serving
62
What requirements must a food product meet in order to have the FDA whole grain health claim on its label
Meet definitions for "low saturated fat and cholesterol"
| < 6.5 g trans fat
63
What are the health benefits of whole grains
```
weight management
CVD
Type 2 diabetes
gastrointestinal health
cancer
```
64
What are the the components responsible for the health benefits of whole grains
```
fiber
fat
minerals
vitamins (antioxidants)
phytochemicals
```
65
Traditional whole grains
wheat
rice
corn
oats
66
Why is corn concidered a vegetable
folic acid
67
one of the first domesticated cerals
wheat
68
most important staple food for a large part of the world's population
rice
69
Oats contain this which is very effective at lowering blood cholesterol
beta glucan fiber
70
This is a pseudograin with a nutty flavor
amaranth
71
this is a grain with a very tough hull, and has fiber distributed throughout the endosperm
barley
72
This is the seed of an herb and grows well in poor soils
buckwheat
73
THis is a dietary staple in asia and africa, and is prepared like rice
millet
74
This must be rinsed before cooking for this reason
quinoa
| to remove saponins which block absorption of key nutrients
75
This and barley have a low glycemic index
Rye
76
This grows well in dry conditions, and can be eaten like popcorn, as porrige, ground into flour, and brewed into beer
sorghum
77
Gluten free grains (be able to name atleast 6)
```
teff
sorghum
buckwheat
amaranth
quinoa
millet
corn
rice
wild rice
```
78
Cooking directions for grains
1 cup dry = 3 cups cooked
bring water to a boil, add cereal, bring back to a boil, lower heat and simmer covered
Rinse in cold water until it runs clear
79
Look for this prior to cooking grains
debris
80
What are probiotics
live microorganisms which when administered in adequate amounts confer a health benefit
81
what is required for a product to be called a probiotic
must be alive when administered
must have undergone controlled evaluation to document health benefits in the target host
must be a taxonomically defined microbe
must be safe for its intended use
82
Most common strains of probiotic
lactobacillus
| bifidobacteria
83
based on the science, what benefits can probiotics provide for the human host? (strong evidence)
lactose intolerance
| prevention and treatment of diarrhea/constipation
84
based on the science what benefits can probiotics provide for the human host (Ok evidence)
IBD
allergy prevention
colon cancer prevention
85
based on the science what benefits can probiotics provide for the human hose? (weak evidence)
```
cholesterol lowering
rheumatoid arthritis
diabetes
liver disease
kidney stones
```
86
Know objectives from Gut initiative at UNL site in power point for probiotics (3)
1. To understand the microbial factors that influence the ability of species to colonize the GI tract
2. To understand host factors that shape the composition of the gut microbiome
3. To understand how dietary and other environmental factors shapes composition of the gut microbiome.
87
What are prebiotics
a selectively fermented ingredient that allows specific changes, both in the composition and/or activity of the gastrointestinal microflora that confers benefits upon host well-being and health
88
Whare are the requirements for something to be considered a prebiotic
resists gastric acidity, hydrolysis by enzymes, and gastrointestinal absorption
is fermented by the intestinal microflora
stimulates selectively the growth and/or activity of intestinal bacteria associated with health and well-being
89
Potential health benefits of prebiotics
```
reduce risk of colon cancer
reduce triglycerides and cholesterol levels
boost immune system
stabilize glucose levels
improve mineral absorption and balance
rid the gut of harmful microorganisms
prevent constipation and diarrhea
```
90
T/F: more and stronger evidence for probiotics
F
91
What are the two sources of prebiotics in the diet
Fructo-oligosaccharides (FOS)Inulin
| Galacto-oligosaccharides (GOS)
92
Sources of FOS and inulin
```
bananas
onions
garlic
asparagus
barley
wheat
chicory root
commercial products
```
93
Side effect of inulin
gassy
94
sources of GOS in the diet
human breast milk
| commercial products
95
Is dietary fiber considered a prebiotic
```
Some are (inulin, FOS, GOS)
not all are, but research is starting to show that more are
```
96
Benefits of dietary fiber
```
normalize bowel movements
maintain bowel integrity and health
lower blood lipid levels
helps control blood sugar
aids in weight loss
reduces colorectal cancer
```
97
How might the benefits of dietary fiber be mediated in humans
dietary fiber promotes beneficial bacteria that may impact a wide range of diseases and health issues
98
recommended amount of fiber per day
20-35 g/day
99
indians ait this much fiber, and third world countries eat this much
150-250g/day
| 70g/day
100
What aspects of the modern lifestyle have an impact on gut microbiota
low levels of fiber and fermented foods
increase in formula feeding
increase in antibiotic use
101
define free radicals
an atom or molecule that have one or more unpaired electrons
102
define antioxidants
react with free radicals and terminate free radical chain reactions
103
How do free radicals cause damage
interact with and damage DNA
104
What does free radical damage lead to
```
CVD
cancer
skin aging
arthritis
compromised immune function
neurodegenerative disorders
```
105
What is the difference between an essential, and non-essential antioxidant
essential are needed in the diet
| non-essential are made in the body
106
Give examples of exogenous antioxidants
Vitamin C, E
Selenium
Carotenoids (beta-carotene)
Polyphenols (flavonoids)
107
Difference between exogenous and endogenous antioxidants
exo- from outside
| endo- from inside
108
Specific nuts that are good sources of selenium
brazil nuts
| walnuts
109
health benefits of antioxidants
```
may reduce the risk of the following
cancer
CVD
cognitive impairment
alzheimer's disease
immune dysfunction
macular degeneration
```
110
What are some possible reasons for inconsistent findings regarding antioxidants and disease
not the right combination
bioavailabilty in natural form
processing of supplements may destroy effectiveness
111
What are the four groups of exogenous antioxidants
Vitamins
minerals
cartenoids
polyphenols
112
Good food source of vitamins c
peppers
tomatoes
kiwi
grapefruit
113
good food source of vitamin e
nuts
seeds
green leafy vegetables
egg yolks
114
good food source of carotenoids
carrots
tomatoes
dark leafy greens
sweet potatoes
115
good food source of minerals (selenium)
brazil nuts
walnuts
chicken
beef
116
good food source of polyphenols (flavonoids)
tea
red wine
fruits
vegetables
117
What are the goals of MNT for a person with diabetes
acheive and maintain blood glucose levels in the normal range
achieve a lipid profile that reduces the risk for CVD
Maintain blood pressure levels in the normal range
118
Who was the exchange system initially intended for
people with diabetes
119
Who uses the exchange program now
people who want to control weight and have a generally good diet plan
120
Why is the exchange system beneficial for diabetics
Because diabetes is more easily managed if food intake is similar on a daily basis.
121
How does the exhange system differ from MyPlate/MyPyramid?
serving sizes may be different
placement of foods may differ
can be used to develop a pattern for a certain calorie intake
122
What are the benefits of using the exchange system
provides framework to group foods
emphasizes important management concepts
variety of healthful food choices is ensured
provides a system of accountability
123
What are the disadvantages of the exchange system
best suited for those with at least a 9th grade education
not appropriate for those who do not understand the exchange concept
requires several educational sessions
124
Know page 4 of the exchange booklet
okay
125
How many servings or exchanges of each food group should be consumed for a 2000 calorie level diet
```
Milk 2
veggie 3
fruit 5
starch 11
meat (lean) 4
Fat 6
```
126
become familiar with the exchange booklet and be able to apply it to diet planning
okay
127
Be able to differentiate between type 1 and type 2 diabetes
okay
128
Watch video on diabetes in the cell
okay
129
Review handout on terms for diabetes (link on BB)
okay
130
Define osteoporosis
A childhood disease which manifests itself in adulthood
means porous bones
leads to weak bones
131
define osteopenia
low bone mineral density
132
define osteomalacia
softening of bones due to impaired bone mineralization
133
Why is osteoporosis a silent disease
no pain is usually associated with it
134
Osteoporosis is most often manifested by what
kyphosis, or curvature of the spine
135
define osteoblast
living cell in bone that builds bone
136
define osteoclast
living cell in bone that demineralizies bone to release Ca++ into the blood
137
Review the video on bone modeling (AMGEN)
okay
138
Describe bone remodeling
process by which bone is continually dismanteled and reformed to repair itself that occurs mainly in adults to maintain bone mass
139
Bone modeling/remodeling process is regulated by these
nutritional status
estrogen hormone status
parathyroid hormone levels
vitamin D status
140
In regards to bone mass what is the most critical state of bone formation and why
childhood through young adulthood
| 90% of total bone mineral content deposited by 18
141
When is peak bone mass reached
around 30
142
What are risk factors for osteoperosis, and know if they are modifiable and non-modifiable
```
smoking/alcohol abuse
medication use
diet
exercise
gender
menstrual status
hormone levels
age
body size
ethnicity
genetics
```
143
Preventing osteoporosis
```
adequate calcium and vitamin D intake
additional nutrients which may enhance bone density or diminish bone density
physical activity (weight bearing/resistance exercise)
```
144
These to ethnic groups tend to have higher BMD throughout their lives
African american and hispanic
145
RDA for calcium and vitamin D (19-49)
1000mg
| 400-800 IU
146
RDA for calcium and vitamin D (50+)
1200 mg
| 800-1000 IU
147
Factors that may reduce calcium absorption
Fiber and excess protein in the diet
148
factors that may increase calcium excretion
sodium
soft drinks
caffeine
protein
149
How can osteoporosis be prevented
```
stop smoking
calcium
vitamin d
weight bearing exercise
reduce alcohol
medication (may interfer with calcium absorption)
check your risk factors
```
150
How is it formed (vit d)
Formed from sun contact with skin
151
What food components inhibit calcium absorption
oxalic acid
| phytate
152
calcium citrate
best absorption with least constipation
less dependent on stomach acid
taken any time of day (do not need meal)
153
calcium carbonate
needs acid to dissolve for absorption
taken at meals
children/young adults absorb as effectively as citrate
154
calcium citrate/malate
well absorbed supplement used to fortify beverages and juices
not found on shelves
155
Other nutrients that are important for bone health
```
Vitamin D
Phosphorus
magnesium
fluoride
vitamin K
```
156
Why is phosphorus important for bone health
calcium cannot make bone without phosphorus
85% found in the bone
low amounts of phosphorus result in bone demineralization and loss of calcium in the urine
157
Why is magnesium important for bone health
major role in bone cell function
| 60% found in bone
158
Why is fluoride important for bone health
99% found in bones and teeth
pharmacologic levels of fluoride can stimulate new bone formation
Rate of deposit into bone tissue most efficient in young children
159
Why is vitamin k important for bone health
required for bone specific protein made by osteoblasts (osteocalcin)
decreased bone turnover and decreased calcium excretion
160
Why is physical activity important for bone health
Weight bearing exercise enhances peak bone mass and slows bone loss
helps prevent fall-related fractures
161
is caffine a concern for people with osteoporosis
yes, increases Ca++ excretion
162
is protein a concern for people with osteoporosis
yes, increases Ca++ excretion
163
What is a normal range of Ca in the blood
8.5 mg/dl to 10.8 mg/dl
164
how much calcium is too much
2500 mg for adults
165
Complications of to much calcium include
lead to kidney stones
constipation
reduce absorption of zinc, iron, and copper
166
Food groups of the exchange program (7)
```
starch
fruits
milk/milk substitutes
nonstarchy vegetables
sweets
protein
fats
```
167
exchange program this symbol is for a good source of fiber
checkmark
168
exchange program extra fat is this symbole
exclaimation point
169
exchange program this is the symbol for added fat
double exclaimation point
170
exchange program this is the symbol for high in sodium
salt shaker
171
Exchange program, Carbs, protein, fat, calories: starch
15
3
1
80
172
Exchange program, Carbs, protein, fat, calories: Fruits
15
-
-
60
173
Exchange program, Carbs, protein, fat, calories: milk and milk substitues (fat-free, low-fat)
12
8
0-3
100
174
Exchange program, Carbs, protein, fat, calories: milk and milk substitutes (2%)
12
8
5
120
175
Exchange program, Carbs, protein, fat, calories: milk and milk substitutes (whole)
12
8
8
160
176
Exchange program, Carbs, protein, fat, calories: nonstarchy vegetables
5
2
-
25
177
Exchange program, Carbs, protein, fat, calories: sweets
15
varies
varies
varies
178
Exchange program, Carbs, protein, fat, calories: proteins (lean)
-
7
2
45
179
Exchange program, Carbs, protein, fat, calories: proteins (medium fat)
-
7
5
75
180
Exchange program, Carbs, protein, fat, calories: proteins (high fat)
-
7
8
100
181
Exchange program, Carbs, protein, fat, calories: proteins (plant based)
varies
7
varies
varies
182
Exchange program, Carbs, protein, fat, calories: Fats
-
-
5
45
183
Exchange program, Carbs, protein, fat, calories: alcohol (1 alcohol equivalent)
varies
-
-
100
