Exam 4 Flashcards
(218 cards)
1
Q
An indicator of a person’s weight for his or her height.
A
body mass index (BMI)
2
Q
Obesity increases the risk of many diseases by altering ____.
A
metabolism
3
Q
Chemical changes that take place in the body.
A
Metabolism
4
Q
___% of women and ___% of men are trying to lose weight.
A
57/40
5
Q
What are the four specific types of disordered eating patterns?
A
- Anorexia
- Bulimia
- Binge eating disorder
- Pica
6
Q
__% of people with anorexia nervosa are women.
A
90
7
Q
binge eating disorder has ____ and ____ origins
A
genetic and environmental
8
Q
Deaths that occur within the first year of life per 1,000 live births
A
infant mortality rate
9
Q
Infants weighing less than 5.5 pounds at birth
A
low-birth-weight infants
10
Q
Infants born at or before 37 weeks of pregnancy.
A
preterm infants
11
Q
A baby in the womb from the eight week of pregnancy until birth
A
fetus
12
Q
a process characterized by increases in cell number and size.
A
growth
13
Q
Processes involved in enhancing functional capabilities
A
development
14
Q
“calor” means
A
heat
15
Q
A unit of measure used to express the amount of energy produced by foods in the form of heat.
A
Calorie
16
Q
The calorie used in Nutrition is the large calorie, or the ____.
A
kilocalorie (kcal)
17
Q
A calorie equals the amount of energy needed to raise the temperature of __ kilogram of water (about __ cups) from 15 to 16 degrees celcius (or from __ to __ degrees Farenheit).
A
1
4
59 (to)
61
18
Q
Unpleasant physical and psychological sensations (weakness, stomach pains, irritability) that lead people to acquire and ingest food.
A
hunger
19
Q
A feeling of fullness or of having had enough to eat.
A
satiety
20
Q
The desire to eat; a pleasant sensation that us aroused by thoughts of the taste and enjoyment of food.
A
appetite
21
Q
When does the majority of weight gain during adulthood usually occur?
A
between ages 25 and 34
22
Q
A successful weight loss program include: ____ AND ____ eating and exercise habits are needed to keep excess weight off.
A
improved
enjoyable
23
Q
A successful weight loss program include: Programs should be individually tailored, sustainable lifestyle changes that focus on _____ strategies for reducing calorie intake and increasing ____ ____.
A
behavioral
physical activity
24
Q
A successful weight loss program include: ____ physical ____ (regular cardio and resistance training) with ____ reduction increases weight loss.
A
moderate
activity
calorie
25
Weight-Loss Maintainers: ____ regularly
exercise
26
Weight-Loss Maintainers: make ___ and ____ changes in diet and exercise.
small
| comfortable
27
Weight-Loss Maintainers: eat ____.
breakfast
28
Weight-Loss Maintainers: Choose ______ foods.
low-fat
29
Weight-Loss Maintainers: Keep track of their ____, ____ intake, and ____ ____ level.
weight
dietary
physical activity
30
Weight-Loss Maintainers: Engage in ____ and ____ exercise
regular
| vigorous
31
Weight-Loss Maintainers: Reduce _____ sizes
portion
32
Weight-Loss Maintainers: Get __ hours of sleep
8
33
What are the 3 energy-requiring processes of the body?
1. basal metabolism
2. physical activity
3. dietary thermogenesis
34
Energy required to maintain normal body functions while at rest.
basal metabolism
35
Basal metabolism is assessed while at ____.
rest
36
This energy requiring process of the body includes energy used to support body processes such as growth, health, tissue repair and maintenance, and other functions.
basal metabolism
37
1 of the 3 energy-requiring processes of the body that includes energy the body expends for breathing, the pumping of the heart, the maintenance of body temperature, and other life-sustaining, ongoing functions.
basal metabolism
38
A method of measuring energy expenditure from determination of the amount of oxygen used by the body during a specific amount of time.
indirect calorimetry
39
Energy used related to good ingestion.
dietary thermogenesis
40
This enery-requiring process gives off heat and some energy escapes as heat.
dietary thermogenesis
41
Energy used related to good ingestion.
dietary thermogenesis
42
Energy-requiring process that includes the energy expended during digestion of food and absorption, utilization, storage, and transport of nutrients.
dietary thermogenesis
43
dietary thermogenesis accounts for __% of total energy needs.
10 (percent)
44
"_____" means the production of heat.
thermogenesis
45
The number of calories per gram of food. It is calculated by dividing the number of calories in a portion of food by the food's weight in grams. May also be calculated as calories per 100 grams of food.
energy density
46
The number of calories per gram of food.
energy density
47
The number of calories per gram of food.
energy density
48
The number of calories per gram of food.
energy density
49
The rate at which energy is used by the body when at complete rest.
BMR, basal metabolic rate
50
The rate at which energy is used by the body when at complete rest.
BMR
51
basal metabolic rate is also called ____ metabolic rate
resting
52
BMR is expressed as calories per unit of ___, such as an hour, per unit of body ____ in kilograms
time
| kilograms
53
BMR calculation for men
body weight X 11
54
BMR calculation for women
body weight X 10
55
basal metabolism includes functions like basic ____.
breathing
56
basal metabolism includes functions like the ____ of the ____.
beating
| heart
57
basal metabolism includes functions like the renewal of ____ and ____ tissue.
muscle
| bone
58
basal metabolism includes functions that support ongoing activities that sustain ____ and ____.
life
| health
59
____ is considered a component of basal metabolism, which causes the portion of calories needed for basal metabolism to be extra high during younger periods of life.
growth
60
FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: BODY ____ AND ____.
SIZE
| COMPOSITION
61
FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: THE ____ OF THE PERSON AS WELL AS THEIR ____.
AGE
| GENDER
62
FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: THE ____ AND ____ OF THE ENVIRONMENT.
CLIMATE
| TEMPERATURE
63
FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: ____ LEVELS.
HORMONAL
64
FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: THE OVERALL ____ OF THE INDIVIDUAL.
HEALTH
65
_______ MAKES UP THE BULK OF PEOPLE'S NEED FOR ENERGY.
BASAL METABOLISM
66
BASAL METABOLISM ACCOUNTS FOR __ TO __ PERCENT OF THE TOTAL NEED FOR CALORIES IN THE VAST MAJORITY OF PEOPLE.
60
| 75
67
BASAL METABOLISM ACCOUNTS FOR __ TO __ PERCENT OF THE TOTAL NEED FOR CALORIES IN THE VAST MAJORITY OF PEOPLE.
60
| 75
68
_______ MAKES UP THE BULK OF PEOPLE'S NEED FOR ENERGY.
BASAL METABOLISM
69
PHYSICAL ACTIVITY LEVELS: SITTING MOST OF THE DAY; LESS THAN 2 HOURS OF MOVING ABOUT SLOWLY OR STANDING.
INACTIVE
70
INACTIVE PHYSICAL ACTIVITY LEVELS REQUIRE __ PERCENT OF BMR CALORIES.
30
71
PHYSICAL ACTIVITY LEVELS: SITTING MOST OF THE DAY; WALKING OR STANDING 2 TO 4 HOURS, BUT NO STRENUOUS ACTIVITY.
AVERAGE
72
AVERAGE ACTIVITY LEVELS REQUIRE __ PERCENT OF BMR CALORIES.
50
73
PHYSICAL ACTIVITY LEVELS: PHYSICALLY ACTIVE FOR 4 OR MORE HOURS; LITTLE SITTING OR STANDING; SOME PHYSICALLY STRENUOUS ACTIVITIES.
ACTIVE
74
ACTIVE PHYSICAL ACTIVITY LEVELS REQUIRE __ PERCENT OF BMR CALORIES.
75
75
CALORIES USED FOR BMR + CALORIES USED FOR PHYSICAL ACTIVITY + CALORIES USED FOR DIETARY THERMOGENESIS =
TOTAL DAILY NEED FOR CALORIES
76
THE TOTAL DAILY NEED FOR CALORIES IS EQUAL TO THE SUM OF THE CALORIES NEEDED FOR 3 PROCESSES....
1. BMR
2. PHYSICAL ACTIVITY
3. DIETARY THERMOGENESIS
77
AN INDICATOR OF THE STATUS OF A PERSON'S WEIGHT FOR HIS OR HER HEIGHT.
BMI - BODY MASS INDEX
78
BMI = ___ IN KILOGRAMS / ____ IN METERS SQUARED.
WEIGHT
| HEIGHT
79
BMI FOR UNDERWEIGHT INDIVIDUALS
18.5 KG/M2 OR LESS
80
BMI FOR NORMAL WEIGHT INDIVIDUALS
18.5 - 24.9
81
BMI FOR OVERWEIGHT PEOPLE
25 TO 29
82
BMI FOR OBESE PEOPLE
30 KG/M OR HIGHER
83
FAT LOCATED UNDER THE SKIN AND MUSCLE OF THE ABDOMEN
VISCERAL FAT
84
FAT STORED UNDER THE ____ & _____ OF THE ____ HAS THE GREATEST ASSOCIATION WITH DISEASE RISK.
SKIN
MUSCLES
ABDOMEN
85
FAT STORED UNDER THE ____ & _____ OF THE ____ HAS THE GREATEST ASSOCIATION WITH DISEASE RISK.
SKIN
MUSCLES
ABDOMEN
86
WHAT TYPE OF FAT HAS THE GREATEST ASSOCIATION WITH RISK OF DISEASE?
VISCERAL FAT
87
An eating disorder characterized by extreme weight loss, poor body image, and irrational fears of weight gain.
anorexia nervosa
88
Self-imposed starvation
anorexia
89
The consumption of a large amount of food in a short amount of time.
binge eating
90
An eating disorder characterized by recurrent episodes of rapid, uncontrolled eating of large amounts of food in a short period of time that are followed by compensatory behaviors such as self-induced vomiting dieting, excessive exercise, or misuse of laxatives to prevent weight gain
bulimia nervosa
91
REGULARLY CONSUMING NONFOOD SUBSTANCES SUCH AS CLAY OR LAUNDRY STARCH.
PICA
92
PICA HAS BEEN OBSERVED IN MANY CULTURES SINCE ____ TIMES.
ANCIENT
93
PICA OCCURS PRIMARILY IN ___ ____ AND ____ WOMEN IN THE SOUTHERN UNITED STATES.
YOUNG CHILDREN
| PREGNANT (WOMEN)
94
CLAY OR DIRT EATING
GEOPHAGIA
95
CLAY OR DIRT EATING
GEOPHAGIA
96
CLAY OR DIRT EATING
GEOPHAGIA
97
Individuals afflicted by Geophagia obtain relief from ____ by eating clay and/or dirt.
nausea
98
Geophagia involves eating ____ or ____.
clay
| dirt
99
Problems associated with this type of Pica include blockage of the intestinal tract, parasitic and bacterial infections, as well as iron deficiency and sickle-cell anemia.
Geophagia
100
ICE EATING
PAGOPHAGIA
101
ICE EATING
PAGOPHAGIA
102
ICE EATING
PAGOPHAGIA
103
ICE EATING
PAGO
104
CLAY OR DIRT EATING
GEO
105
This strain of Pica involves eating ice.
Pagophagia
106
Pagophagia is associated with ____-deficiency.
iron
107
Type of Pica associated with iron-deficiency.
pago
108
What type of Pica is common during pregnancy?
pago
109
Type of pica common during pregnancy
pagophagia
110
EATING LAUNDRY STARCH AND CORN STARCH
AMYLOPHAGIA
111
EATING LAUNDRY STARCH OR CORN STARCH
AMYLO
112
EATING LAUNDRY OR CORN STARCH
AMYLOPHAGIA
113
Amylophagia, a form of Pica, involves eating __________ and _________.
laundry starch
| corn starch
114
Type of Pica in which the sweet taste and crunchy texture of flaked laundry starch is attractive to a small number of women, ESPECIALLY during pregnancy.
Amylophagia
115
With amylophagia, the sweet taste of flaked laundry starch is attractive to some ____, especially during ____.
women
| pregnancy
116
Problems associated with ____ (a form of Pica), include rediced intake of nutrient dense foods and the consumption of contaminants that aren't intended for consumption.
Amylophagia
117
LEAD EATING
PLUBISM
118
LEAD EATING
PLUBISM
119
With this form of Pica, the consumption of lead-containing paint poses a major threat to the health of children.
plubism
120
Type of Pica that poses a major threat to the health of children.
plubism
121
With Plubism, lead poisoning causes ____ _____ and _____ in young children.
mental retardation
| death
122
Plubism: About __% of US children ages 1 to 5 have elevated blood lead levels.
2.6
123
Associated with lead poisoning and death in young children.
plubism
124
Anorexia Nervosa decreases ____, sex ____, as well as overall ____ in males.
testosterone
drive
fertility
125
ED that causes increased susceptibility to infections and injuries.
Anorexia nervosa
126
People with anorexia eat less than _____ per day.
1,200
127
Although the cause isn't definite, science points to 3 leading causes of BULIMIA NERVOSA, including _____, abnormal ____-____ _____, and _____________ cycles.
depression
food-intake cycles
feast and famine
128
Which populations are MOST likely to engage in Pica?
young children
| pregnant women in Southeastern U.S.
129
Exposure to low levels of lead in young children could lead to ____ ____ and ____.
mental retardation
| death
130
What is Plubism?
lead eating
131
List the 6 demographics who are the most at risk for anorexia.
1. teenagers
2. ballet dancers
3. competitive athletes
4. fitness instructors
5. dietetics majors
6. people with Type 1 diabetes
132
insulin-dependent diabetes
type 1
133
Those most at-risk for developing anorexia nervosa include ____, _____ dancers, competitive _____, _____ instructors, _____ majors, and people with type 1 _____.
```
teenagers
ballet
athletes
fitness
dietetics
diabetes
```
134
The types of competitive athletes most at-risk for developing anorexia nervosa include: _____, figure ____, runners, _____ and dancers.
gymnasts
skaters
wrestlers
135
In Western societies, __% of adolescent young women and __% of young males develop anorexia nervosa.
1
| .3
136
To prevent eating disorders, we must embrace the movement toward the acceptance of ____ size, fashionable attire for _____ people, larger-sized _____, and a more realistic view of differences in _____ _____.
body
larger
models
body size
137
Acceptance of a realistic standard of body weight and size - one that corresponds to _____ and _____ _____ - and respect for people of all body shapes and sizes may be the MOST EFFECTIVE MEASURES that can be taken to prevent an eating disorder
health
| physical fitness
138
What types of feelings may follow a binge?
self-hatred
guilt
depression or disgust
139
Academy of Eating Disorders website
aedweb.org
140
EDNOS
eating disorder not otherwise specified
141
Nighttime eating syndrome is a _____.
EDNOS
142
Compulsive overeating is a _____.
EDNOS
143
Purging disorder is a _____.
EDNOS
144
Restrained eating is a _____.
EDNOS
145
Orthoexia nervosa is a _____.
EDNOS
146
selective eating disorder is a _____.
EDNOS
147
3 PROBLEMS THAT OCCUR IN YOUNG FEMALE ATHLETES WITH LOW CALORIC INTAKE is commonly referred to as ____ _____ _____.
female athlete triad
148
The Female Athlete Triad, or 3 problems that occur in young female athletes with low caloric intakes, include _____ disorders, menstrual cycle _____, and decreased _____ _____ density.
eating
dysfunction
bone mineral
149
The 3 problems that occur in young female athletes with low caloric intakes.
Female Athlete Triad
150
The Female Athlete Triad afflicts __% of female athletes and also __% of male athletes.
20
| 8
151
Female Athlete Triad is most common in which four sports?
1. gymnastics
2. distance running
3. figure skating
4. ballet
152
Supplements are a GOOD IDEA in people diagnosed with _____ and/or _____ deficiency diseases.
vitamin
| mineral
153
Supplements are a GOOD IDEA for _____ (vitamin K).
newborns
154
Supplements are a GOOD IDEA for newborns (especially vitamin _).
(vitamin) K
155
Supplements are a GOOD IDEA with people who live in areas without a _____ _____ _____ (fluoride).
fluoridated water system
156
Supplements are a GOOD IDEA for _____ (vitamins B12 and D).
vegans
157
Supplements are a GOOD IDEA for vegans, who need vitamin __ and vitamin __.
B12
| D
158
Supplements are a GOOD IDEA for people experiencing _____ loss (iron).
blood
159
Supplements are a GOOD IDEA for people experiencing blood loss, because they have low _____ levels.
iron
160
Supplements are a GOOD IDEA for people at risk for _____ due to low calcium intake and poor vitamin D status.
Osteoporosis
161
Supplements are a GOOD IDEA for people at-risk of developing Osteoporosis (____ & vitamin _).
calcium
| vitamin D
162
Supplements are a GOOD IDEA for individuals with impaired _____ processes (B12).
absorption
163
Supplements are a GOOD IDEA for ____ women (folate and iron).
pregnant
164
Supplements are a GOOD IDEA for pregnant women (______ & ____).
folate
| iron
165
Supplements are a GOOD IDEA for ______ people on limited diets.
elderly
166
Supplements are a GOOD IDEA for people who are on _____ diets.
restrictive
167
Supplements are a GOOD IDEA for people with _____.
alcoholism
168
USP represents
U.S. Pharmacopeia
169
One of the private groups that offers testing services to ensure dietary supplements meet standards for disintegration, purity, potency, and labeling, seeing as there is no government body that monitors the contents of herbal supplements.
U.S. Pharmacopeia
170
A USP logo or symbol certifies ____ ingredients and accurate _____ but does NOT address product ____ or _____.
quality
labeling
safety
effectiveness
171
herbal remedies can have a positive, negative, or neutral effect on body processes and is considered valuable if it has _____ effects on body processes and if the _____ are not outweighed by the risks
beneficial
| benefits
172
Vitamins and minerals can't turn a poor diet into a healthy once since a dietary level of health ALSO depends on its content of essential _____ _____, protein, fiber, water, and other _____ and _____ from food
fatty acids
nutrients
phytochemicals
173
The FDA does not approve, test, or _____ the manufacture or _____ of dietary supplements and the government has _____ power to keep potentially harmful supplements off the market.
regulate
sale
limited
174
Dietary supplements can be tested by U.S. Pharmacopeia (Label: ____) or Consumer Labs (label: ____), two private companies that offer testing services to ensure supplements meet standards.
USP
| CL
175
Factors associated with low birth weight infants: duration of _____.
pregnancy
176
Factors associated with low birth weight infants: prenatal _____ gain.
weight
177
Factors associated with low birth weight infants: Pre-pregnancy _____ gain ____.
weight
| status
178
Factors associated with low birth weight infants: _____ (bad habit).
smoking
179
Pregnant women in their second trimester need to consume an additional ___ extra calories.
340
180
Pregnant women in their third trimester need to consume an additional ___ extra calories.
450
181
What is the recommended weight gain for women with a normal BMI during pregnancy?
25 - 35 lbs
182
Critical periods of cell multiplication are most intensive during the _____ trimester.
first
183
The spread of bacteria, viruses, or other harmful substances from one substance to another.
cross-contamination
184
An illness related to the consumption of foods or beverages containing disease-containing bacteria, parasites, toxics chemicals, or other harmful substances.
foodborne illness
185
Can food-borne illnesses be transmitted by fruits and veggies?
yes
186
Are commercially canned foods sterile and do they have a long shelf-life?
Yes and Yes
187
commercially canned foods are sterile because they're heated to the point where all _____ is killed so there is never any bacterial growth. Consequently, canned foods are _____ and will not spoil if left on the shelf for years.
bacteria
| sterile
188
canned foods may spoil if the can is ____ or develops a pinhole _____, or if errors were made during _____.
dented
leak
canning
189
What's the SINGLE MOST IMPORTANT means for preventing food-borne illnesses caused by bacteria?
wash your hands thoroughly with soap and water before AND after handling foods.
190
Food-borne illnesses are caused by _____ agents (bacteria, viruses, and parasites) AND _____ agents (toxins and chemical contaminants).
infections
| noninfectious
191
Bacteria, viruses, and parasites that cause foodborne illnesses.
infectious agents
192
toxins and chemical contaminants that cause foodborne illnesses.
noninfectious agents
193
Foodborne illness: over 1 million cases occur in the US per year.
salmonella
194
Foodborne illness: common contaminant in chixn
Campylobacter
195
The most common food-borne illness in the United States, which results in a bout of serious vomiting that is resolved in two days.
noroviruses
196
noroviruses are spread primarily by _____ kitchen workers and by _____ who have dumped sewage waste above oyster beds
infected
| fishermen
197
noroviruses can spread by ____ to ____ also.
person/person
198
Foodborne illness that poses a major threat/hazard to pregnant women, older adults, and people with compromised immune systems
listeria
199
Foodborne illness: most outbreaks of _____ are linked to contaminated cheese, cold cuts, hot dogs, sushi rolls, ice cream, cantaloupe, and other foods.
Listeria
200
Other causes of food-borne illnesses: The onset of symptoms resulting from mercury contamination usually occur __ hours after ingestion.
72
201
Other causes of food-borne illnesses: symptoms include numbness, weakness of legs, spastic paralysis, impairment of vision, blindness and coma.
mercury contamination
202
High levels of mercury are most likely to be present in large, long-lived fish such as _____ and _____.
shark
| swordfish
203
The most common food-borne illness in the United States/
Noroviruses
204
What type of harmful organism is commonly found in raw fish?
mercury
205
What type of population is the least likely to experience the effects of foodborne illnesses?
healthy adults
206
A safe process when conducted under specific conditions that destroys bacteria, parasites, and viruses present in or on foods.
Irradiation
207
Benefits of irradiation: reduces or eliminates disease-causing _____.
germs
208
Benefits of irradiation: does not introduce _____ into foods.
radioactivity
209
Benefits of irradiation: does not cause dangerous substances to appear in _____.
foods
210
Benefits of irradiation: does not negatively impact the nutrient _____ or nutritional _____ of the food.
content
| value
211
Fresh cold foods should be kept at or below what temperature to reduce the risk of bacterial growth?
40 degrees (Farenheit)
212
beef, veal, lamb, and pork should have an internal temperature of __ degrees Fahrenheit before it is eaten.
160
213
chicken and turkey should have an internal temperature of _ degrees Fahrenheit before it is eaten.
165
214
It takes _ second to sanitize your hands.
20
215
The soap makes germs lose their _____ on skin.
grip
216
fresh hot foods should be held above ___ degrees Fahrenheit to lower risk of bacterial growth.
140
217
Bacteria grows best at temperatures between __ and __ degrees Fahrenheit
40
| 135
218
What foods should be avoided in order to reduce the risk of food-borne illness?
- RAW MILK
- RAW EGGS
- RAW MEATS
- RAW OYSTERS
