Final Flashcards
(283 cards)
1
Q
Water soluble vitamins
A
B vitamins and vitamin C
2
Q
Fat Soluble Vitamins
A
ADEK
3
Q
B Vitamins
A
Thiamin, Riboflavin, Niacin, Biotin,Pantothenic Acid, Vitamin B6, Folate Vitamin B12
Were originally all thought to be one substance
4
Q
Fortification
A
Nutrients are added that didnt exist in the first place
ex. Iodine added to salt, Vit D added to milk
5
Q
Enrichment
A
nutrients that are lost in processing are restored
ex. thiamin, riboflavin, niacin, iron are added to refined grains
6
Q
How are water soluble vitamins absorbed?
A
Directly into the blood
7
Q
How are fat soluble vitamins absorbed?
A
incorporated into micells, chylomicrons, and then go to the lymph
8
Q
Where are most vitamins absorbed?
A
40-90 are absorbed in the small intestines
9
Q
What do vitamins do?
A
support and regulate body activities, act as coenzymes.
Do not provide enerfy, but are requrired to metabolize nutrients that do provide energy
10
Q
What can result in decreased nutrient contents of food?
A
heat and long cook times, boiling in water, exposure to O2, light.
11
Q
What is vitamin B1?
A
Thiamin
12
Q
What does thiamin do?
A
assist in energy production, carb metabolism, the production of ribose, and the health of the nervous system
helps convert pyruvate to acetyle coA, which is necessary to ATP production.
is used to make ACh.
13
Q
What is a deficiency in thiamin called?
A
Beri beri
14
Q
What is beri beri?
A
a deficiency in thiamin, results in neurological symptons
15
Q
What is wernicke korsakoff syndrome?
A
a deficiency of thamin in alcoholics where alcohol interferes with absorption
16
Q
Dietary Sources of Thiamin
A
Pork, lentils, enriched grains
17
Q
What is riboflavin?
A
A B vitamin.
Is an important component in the Citric Acid Cycle.
Exists as a coenxyme form of FAD and FMN which are electron carriers in the ETC
18
Q
What is ariboflavinosis
A
a deficiency in riboflacin.
affects the skin around the eyes, mouth and tongue.
19
Q
Dietary sources of riboflavin
A
milk, pork, grains
Is easily destroyed by light
20
Q
Niacin sources
A
Can be synthesized i the body from the essential amino acid tryptophan if the diet has adequate in tryptophan
Dietary: chicken, trout, lentils, peanuts, enriiched grains
21
Q
Function of niacin
A
important in enerfy and general metabolism
2 forms: nicotinic acid and nicotinamide
Makes 2 active coenzymes: NAD (in glycolysis and TCA) and NADP (a carrier in ETC)
22
Q
Pellagra
A
a deficiency in niacin
Symptoms: 4 D’s: Dermatitis, diarrhea, dementia and death
23
Q
Niacin toxicity:
A
due to overuse of niacin supplements
Symptoms are high Bp, arrhythmia, nausea, vomiting, high blood pressure, impaired liver function
24
Q
Functions of Biotin
A
acts as a coenzyme in energy metabolism and is used in gluconeogenesis and synthesis of FA
25
Dietary sources of Biotin
liver, egg yolks, yogurt, nuts.
| Is produced by bacteria in the GI trac
26
What blocks biotin aborption?
Avidin in raw eggs
27
function of Pantothenic Acid
part of coenzyme A needed for metabolism and synthesis of hormones, neurotransmitters and Hb
28
Dietary sources of panothenic acid
sunflower seeds, lentils, trout
29
What is vitamin B6 called?
pyridoxine
30
What are the 3 forms of B6?
pyridoxal, pridoxine, pyridoxamine
31
Function of B6
important in mino acid metabolism
| transamination to syntesize AA and deamination to synthesize NT
32
Vitamin B6 deficiency
may result in anemia due to impaired hemoglobin synthesis and NT issues. Results in neurological issues and poor growth
33
Vitamin B6 toxicity
from supplements can cause irreversible nerve damage
34
Sources of B6
chicken, pork, lentils, brown rice
35
Functions of Folate
coenzymes are needed for DNA synthesis, metabolism of some AA
36
What is low folate intake associated with?
increased cardiovascular disease, macrocytic anemia, neural tube defects
37
What happens with too much folate intake?
It can mask b12 deficiency
38
Dietary sources of folate
lentilS, asparagus, spaghetti
39
what does high homocysteine do?
increased srisk of cardiovasculat disease
40
folate and homocystein
If folate is deficient, homosysten can not be converted to methionine, so levels rise which increases the risk of cardiovascular disease
41
B6 and homocysteine
if b6 is deficient, homocysine can not be converted to cysteine so levels rise, leading to cardiovascular disease
42
macrocytic anemia
due to folate deficiency. Folate is needed for cell division, and without it you get large blood cells called macrocytes
43
Neural tube defectsq
caused by folate deficiency, intake of folate suports neural tube clossure. So folate is recommended for all women of childbearing age
44
Functions of Vitamin B12
acts as a coenzyme for the metabolism of fatty acids and amino acids and the synthesis of methionine.
Is needed to convert folate to the active form, so high supplemental folic acid can mask B12 deficiency
45
What leads to B12 deficiency?
not enough intake, decreased acidity in the stomach, cells that produce the intrinsic factor are destroyed
46
absorption of B12
in the stomach, B12 is released from food proteins by stomach acid and pepsin. The stomach lining releases intrinsic factor which binds to B12. The B12-intrinsic factor complex binds to the receptors on cels allowing apsorption
47
Food sources of B12
Only in animal foods, trout, beef, pork
48
Othernames for Vit. C
ascorbic acid or ascorbate
49
what destroys Vit C?
oxygen, light, heat, contact with copper or iron cookwars
50
fuctions of Vit C
functions of an antioxidant in the body, helps maintain the immune system, helps make collagen, aids in Fe absorption
51
Dietary sources of vit C
Orange juice, kiwi, strawberries, cantalope
52
Vit C and collagen
vit C suppoers cross links in the connective tissue collagen, making it strong and healthy
53
Scurvy
Vit C deficiency. Results in poor wound healing, bone fractures, poor teeth, bruising and bleeding
54
UL of Vit C
2000mg
55
Choline
Is a nutrient, but not a vitamin. Needed to make Ach,
56
Dietary sources of choline
egg yolks, meat, fish
57
Roles of VitA
night vision, cell differentiation and growth regulation
58
Sources of Vit A
found preformed from animal products or supplements or in precursor form from plant foods
59
Retinoids
preformed vitamine A compounds-- how they are found in animal products
60
carotenoids
precursors to Vit A. How they are found in plants
61
Vit A in the digestive system
Vit A is present primarily as retinol bound to FA, Retinol and retinal can be interconverted. Once retinoic acid has been fformed it can not be converted back to retinal or retinol.
From plant foods: B carotene can be converted into retinal in the intestinal mucosa and in the liver
62
Functions of retinal
vision support
63
Retinoic acid
gene expression and cell differentiation
64
Dietary sources of vit A
beef liver, eggs, milk, carrots, mustard greens
65
Vit A deficiency
Mild deficiency causes recersible night blindness.
Severe prolonged deficiency can result in permanent blindness
Cells do not differentiate properly and mucus producing cells are replaced with keratin producing cells, resulst in hard epithelial surfaces
impacts growth and immune system
66
Vit A toxicity
can contribute to birth defects
| Medicatinos made from vitamin A can cause serios side effects, and cause severe birth defects
67
Vit D sources
can be produced in the skin by exposure to UV light
Salmon, milk, eggs
68
other names for Vit D
cholecalciferol
69
functions of Vit D
important for bone health, normal functioning of the parathyroid gland and regulation of the immune system
70
Vit D synthesis and activation
when UV light strikes the skin, it converts a cholesterol component into vit D3 (inactive) travels to the liver and kidneys where it is converted into active vitamin D
71
vitamin D and calcium absorption
Kidney: vit D interacts with PTH to increase calcium retention so less is lost in the urine
Bones: vit D acts with PTH to increase bone breakdown, releasing calcium into the blood
Intestine: increases absorption of calcium from the diet
72
Vit D deficiency
if D is deficient, dietary calcium will not be absorbed, resulting in improper mineralization and bone abnormalities
73
rickets
vit D deficiency in children
74
osteomalacia
vit d deficiency in adults
75
what contributes to Vit D deficiency
geography (sun strnegth), skin coloe, covverings, sunscreen
76
Who should supplement Vit D?
Breastfed infants, children who don't get adequate sunlight
77
Toxicity of Vit D
results in high blood and urine calcium, depositions of Ca in vlood vessels and kidnets, cardiovascula damage and possibly death
-- only from oversuplementation
78
Chemical name for Vit E
tocopherol -- is absorbed as alpha tocopherol
79
vit E absorption
depends on normal fat absortion (alpha tocopherol is absorbed and incorporated into VLDLs)
80
functions of vit E
acts as an antioxidant, protects cell membranes
81
Vit E deficiency in premature newborns
may result in hemolytic anemia
82
sources of Vit E
almonds, sunflower seeds, oils
83
Chemical names for Vit K
Plants: phylloquinone
| animals/bacteria: menaquinone
84
functions of vit K
is a coenzyme in blood clotting factors
85
VIT K Deficiency
rare. results in abnormal blood coagulation
86
problems with vit K supplementation
can interfere with anticoagulant medications (warfarin and cumadin)
87
vit k and blood clotting
K helps with clotting factors, which help form thrombin from prothrombin, which then forms fibrin from fibrinogen
88
Sources of Vit K
brussels sprouts, mustard greens, kiwi
89
Who needs supplementation?
Dieters, Vegans, young women, pregnant women, older adults,
90
functions of water
transport nutrients and wastes (blood), lubricant and cleanser (tears and saliva), regulates body temp by holding onto hear, maintains acid base balance.
91
what % of the body is water?
60% of total body weight
92
Where is the water in the body located
2/3 is intracellular and 1/3 is extracellular, osmosis moves water in and out of cells
93
Water output
Feces-200ml, urine 1650ml, evaporation and sweat 1100ml
94
Waer intake
Food-500ml, drink 2200ml, metabolism 250ml
95
Sources of water in food
Lentils, yogurt, milk, watermellon, broccolli, rice
96
Thirst mechanism
- brain senses decreased blood volume
- mouth becomes dry b/c less water is available to make saliva
- thirst occurs which stimulates fluid intake
- blood volume increases and solute conc. decreases, restoring water balance.
97
ADH- water regulation
- blood volume decreases
- stimulates pituitary gland to secrete ADH
- ADH stimulates the kidney to inccrease the amount of water reabsorbed into the blood
- less water is lost in the urine
98
Who is at risk for dehydration?
athletes, older adults, infants, vomiting/diarrhea
99
Hyponatremia
overhydration, means there is not enough salt in the blood stream(it is too dilute) Symptoms are the same as dehydration
100
Water AI for men
3.7L
101
Water AI for women
2.7L
102
electrolytes
positively and negatively charged ions that conduct an electrical current in solution. includes sodium, potassium and chloride
103
Na, Cl, K functions
- regulation of fluid balance (Na/K pump)
- condction of nerve impulses
- muscle contraction
104
Regulation of electrolyte balance
Thirst, cravings for salt, kidneys-- regulate excretion of electrolytes and water.
105
What are some ways we can become deficient in electrolytes?
sweat, vomiting, diarrhea, excessive urination, effects of medication
106
symptoms of electrolyte deficiency
muscle cramps, confusion, cardiac arrest
107
Electrolyte toxicity
is rare because we usually excrete excess, but can occur with stages of kidney failure. High K can cause cardiac arrest
108
Hypertension
high blood pressure where there is an increase in the pressure of the blood against the arterial wall
109
risk factors of hypertension
genetics, age, diet, obesity, ethnicity, diabetes, smoking, stress, alcohol, limited physical activity
110
Populations at risk for salt sensitivity
individuals with hypertension, diabetes, chronic kidney disease, older people, african americans
111
What does DASH stand for?
Dietary approaches to stop hypertension
112
Original DASH
intervention done by NHLBI.
| Kept sodium constant, increased fruits and veggies, decreased meats and sweets led to a decrease in BP
113
Second DASH
decreased Na.
| Saw that 2300mg of Na a day lowered BP but 1500mg lowered BP further
114
AI for NA
1500mg/day
115
UL for Na
2300mg
116
2010 dietary guidelines for Na
<2300mg, 1500mg for african americans, older people or people with hypertension, diabetes, kidney disease
117
AI for K
4700mg/day
118
What is the %Na on food labels based on?
a 2400mg/day diet
119
what constitutes as low sodium?
140mg/serving
120
minerals
inorganic elements needed by the body in small amounts for health and maintenance
121
major minerals definition
needed in the diet in amounts greater than 100mg/day or are present in the body in amounts greater than 0.01% of body weight
122
trace mineral definition
required in the diet in amounts less than 100mg/day or are present in the body in amounts less than 0.01% of body weight
123
mineral sources
unprocessed foods, processed foods, dietary supplements
124
absorption rates of minerals vary based on:
substances consumed with the mineral, individual needs,
125
when is peak bone mass acheived?
16-30
126
osteoporosis
the loss of bone mass, higher risk of fractures
127
risk factors for osteoporosis
```
gender-- women
age--older
race-- african americans have a lower risk
family history-
underweight
smoking
less exercise
alcohol abuse
diet
```
128
Gender and bone mass
in children, bone mass increases as bones grow
-during puberty, bone mass increases drastically and sex differenes appear.
men have higher peak
women's bone loss is accellerated during menopause
129
osteoporosis treatment/prevention
adequate intake of Ca, D, Zn, Mg, K, fiber, K, C
weight bearing exercise
limit smoking and alcohol
130
hormone replacement therapy and osteoporosis
benefits and risks, bisphosphenates prevent post menopausal bone loss
131
what is the most abundant mineral in the body?
Calcium
132
what are the primary sources of Ca?
dairy, sardines, legumes, some green veggies, OJ, tofu
133
What decreases the bioavailability of calcium?
tannins (tea)
fiber
phytates (grains, beans, nuts)
oxalates (spinich)
134
what increases bioavailability of ca?
acids
135
Calcium Absorption
high conc--passice diffusion
low conc-- require active transport, Vit D turns on the synthesis of calcium transport proteins. These proteins shuttle ca from the lumen across the mucosal cell. A Ca pump that requires energy moves Ca from the mucosal cells to the blood stream
136
Where is ca found in the body?
99%-- solid mineral deposits in the bones and teeth
| 1% in intracellular fluid, blood and extracellular fluid
137
regulation of high blood calcium
- high blood calcium triggers the release of calcitonin from the thyroid
- calcitonin inhibits the release of calcium from the bones
138
regulation of low blood calcium
- Low blood calcium triggers the release of PTH from the parathyroid
- --Bone: PTH stimulates the release of ca from bone
- --Kidney: promotes Ca reabsorption by the kidney and stimulates the activation of Vit D by the kidney
- --Active vit D increases intestinal calcium absorption
139
Ca RDA for 19-50
1000mg
140
RDA for women 51-70
1200mg
141
RDA >70
1200mg
142
Ul for Ca
2000-2500mg/day
143
How much Ca can the body absorb at a time?
500mg
144
Who should supplement Ca?
elderly, people who show a decrease in bone mass, people who don't eat dairy products
145
How much phosphorus is in the body?
P makes up about 1% of an adults body
146
Where is most P found?
85% of P is found in bones and teeth
147
What is more readily absorbed, Ca or P?
P
148
What is P used for?
important component of molecules with structural or regulatory roles. Component of DNA/RNA, ATP and phospholipids
149
Dietary sources of P
dairy, whole grains, beans
150
Side effects of P deficiency
bone loss, weakness, loss of appetite
151
What happens if you consume excess P
with a healthy kidney, it will be excreted, but if you have kidney disease it may not. It can lead to bone resorption via indirect stimulation of PTH
152
Where is Mg in the body?
50-60% is in the bone, where it maintains structure
the remaining is inside of cells, and is a cofactor for over 300 enzymes.
it also stabilizes ATP
153
Dietary sources of Mg
chlorophyll-- leafy greens, is present in small amounts in a lot of foods
154
Mg deficiency
is rare, but does occur in people with alcoholism, malnutrition, kidney and GI disease, people taking diuretics
may cause nausea, muscle weakness, cramping, mental derangement, changes in BP and heartbeat
155
What are the trace elements?
Fe, Zn, Cu, Mn, Se, I, F, Ch, Mb
156
how much of trace elements do we need?
less than 100mg a day
157
heme iron
iron from animal products. Is more efficiently absorbed, heme binds to receptors and enters mucosal cells and the Fe is released
158
non-heme iron
from plants.
| stomach acid converts Fe3 to Fe2 which is absorbed into the mucosal cell.
159
How doe Vit C help non-heme iron absorption?
it keeps Fe in the Fe 2 form b/c it is acidic
160
what prevents Fe absorption?
fiber, tannins, phytates, oxalates
because they bind to iron
161
Fe in the diet
Lentils, Spinich
162
transferrin
an iron transport protein in the blood
transports Fe to the liver, bones etc
is used to make myoglobin, hemoglobin etc
is regulated by hepcidin
163
hepcidin
a hormone that regulates transferrin
164
Ferritin
the major iron storage protein. Excess iron is stored in the liver bound to ferritin
165
Hemosiderin
an insoluble iron storage compound produced by the body when iron exceeds the storage capacity of ferritin
166
what happens to RBC if there is not enough iron
Hb can not be produced, blood cells become microcytic and hypochromic--small and pale-- and can't deliver O2 to cells
aka iron deficiency anema
167
symptoms of anemia
fatigue, decreased resistance to infetion, impaired development in children
168
who is at risk for iron deficiency?
women of reproductive age, infants and childre, vegetarians, poor people
169
Trends in Fe needs
higher teen boys and menstruating women, pregnant women, vegetarians
170
Iron poisoning
can be life threatening, can damage the intestinal lining, and cause abnormalities in pH, shock and liver failure.
Happens from a single dose that is too high
171
Iron overload
chappens over time and accummulates in tissues like the heart and liver
172
hemochromatosis
a genetic condition which results in iron overload-- would need to remove blood to cure
173
what is the most abundant intracellular trace element?
zinc
174
zinc functions
involved in 300 enzymes, protects cells fom free radical damage, affects gene expression, is essential for growthand development
175
Bioavailabilty of zinc
better absorbed from animal products than plants. can be blocked by phytates
176
Zn in the diet
lentils, beef, crab
177
symptoms of Zn deficiency
poor growh and development, neurological changes, decreased immune function
178
Copper functions
part of proteins, enzymes
| required for synthesis of NT
179
Copper and Fe absorption
Cu binds to ceruloplasmin for transport, converts Fe into a form that can be bound to transferrin
180
Dietary sources of Cu
organ meat, seafood, chocolate, nuts, seeds, whole grains
181
functions of Mn
is an activator of some enzymes, involved in AA, carb and cholesterol metabolism, cartilage formation, urea synthesis and antioxidant protection
182
sources of Mn
whole grains and nuts
183
What does Mn toxicity cause
nerve damage
184
roles of selenium
protects cells from oxidative damage, role in thyroid function,
185
keshan disease
result of selenium deficiency, affects the heart muscle. Was seen in an area of china where soild was deficient in selenium
186
sources of seleinum
from things frown in soil with selenium, sunflower seends, crab, chicken, spaghetti
187
iodine and thyroid hormones
- if iodine is present: thyroid hormones are made, TSH is inhibited and levels are kept in check
- if iodine is deficient, no thyroid hormones are made, TSH release continues and a goiter forms
188
goitrogens
cabbage, cassava, millet.
| limits the bioavailability of iodine
189
iodine deficieny
goiter, impaired mental function, cretinism
190
chromium sources
brewers yeast, liver, nuts and whole grains,
| cooking in stainless steel can increase chromium content
191
chromium functions
involved in carb and lipid metabolism
192
chromium and diabetes
some studies suggest that chromium supplements improve glucose tolerance in type 2 diabetes
193
Flouride functions
dental health, makes enamel more resistant to decay
194
flouride sources
flourinated water, tea, marine fish with bones,
195
fluorosis
too much flouride (2-8mg a day) causes teeth to appear mottled
196
Trace elements
Mb, arsenic, B, Ni, Si, Vannadium etx
197
distribution of weight during pregnancy
fetus:7-8ls
maternal fat: 4-11lbs
the rest is fluid, placenta, breast tissue etc.
198
Recommendations for weight gain during pregnancy
varies based on starting weight. between 11-40lbs
199
Pattern of weight gain during pregancy
start slow, around 15 weeks start rapid weight loss
200
What happens if you gain less than recommended weight during pregnancy?
low birth weight baby, pre-term baby
201
What happens if you gain more than the recommended weight during pregnancy?
large for gestational age baby, need for c section, mother having high BP or diabetes
202
Should one diet during pregnanct?
NO
203
Physical activity during pregnancy
can increase gradually, should exercise regularly, should stop exercising when fatigued, etc
204
Physiological effects of pregnancy
edema, morning sickness, heartburn, constipation
205
hyperemisis gravidarum
extreme morning sickness during pregnancy
206
gestational diabetes prevalance
2-10% of all pregnancies
207
Who is at greater risk for gestational diabetes?
women who are obese or have a family history of type 2 diabetes
208
Energy needs during pregnancy first trimester
no additional kcals needed
209
Energy needs during pregnancy second trimester
+340 kcals a day, additional 25g of protein, RDA of 175g/day of CHO
210
Energy needs during pregnancy thirdtrimester
+452 kcals a day, additional25g protein, RDA of 175g/day of CHO
211
micronutrient needs in pregnancy
Needs for B, folate, iron, zinc and calcium increase.
212
Folic acid and pregnancy
need 400ug a day to prevent neural tube defects
213
factors that increase pregnancy risk
Underweight mother, obese mother, malnutrition, PKU, hypertension, frequent pregnancies, younger than 20, older than 35
214
nutritional needs of pregnant teens
at a higher risk of malnutrition because the body is supporting its own growth as well as the growth of the baby.
215
EER for lactation=
TEE of non lactating women+energy in milk-the energy supplied by maternal fat
216
EER for lactating mothers in 1st 6 months
+330 kcal/day
217
EER for lactating mothers in 2nd 6 months
400kcal a day
218
Additional water intake for lactating women
1L of fluid a day
219
Needs of infants compared to adults
need more kcal/kg/day
need more protein/kg/day
need less carbs, need less liquid
220
infant protein need
1.52g/kg/day
221
nutritional needs for infants compared to adults macronutrients
need moree fat (54%) but less carbs and protein
222
Infants and iron
after 4-6 months, iron stores from mom are depleated so the RDA increases and this need is met via fortified cereal or formula
223
vitamin D for infants
see less sunlight, so needs can be met via supplements or fortified formula
224
VItK and infants
gits are sterile at birth, which precents microbial K synthesis, needs are met with a single injection following birth
225
flouride and infants
infants who are breastfed or fed formula made with non-fluorinated water are supplemented after 6 months
226
Failure to thrive
growth that is slower than the predicted pattern.
may be due to disease, undernutrition, neglect.
It is important to treat early and aggressively
227
Contents of breast milk
```
Protein: lactalbumin
Lipids: linoleic acid, arachidonic acid, DHA
Carbs: lactose
Zn, Fe, Ca,
Immune factors
```
228
Benefits of breastfieeding for infants
enhances immune protection, reduces risk for SIDS, lowers risk for obesity, diabetes, heart disease, childhood leukemia, lessens the risk of overfeeding
229
Benefits of breastfeeding for mothers
reduces financial costs, imrpves bone density and risk of fractures
230
AAP (American Academy of Pediatrics) breastfeeding recommendations
exclusive breastfeeding for 6 months, breastfeeding and complementary foods for 6 months
231
WHO breastfeeding recommendations
exclusive breastfeeding for 6 months, breastfeeding and complementary foods for up to 2 years of age or beyond
232
When is bottle feeding recommended
an infant to small or weak to nurse, a mom who needs medication, a mom who is HIV+ (in the US-- in poor countries they say it is better to breast feed and risk spreading HIV than to not feed the baby at all)
233
How prevalent is breastfeeding?
76.5% ever breast fed
49% breastfed at 6 month
27% breastfed at 27 mo
234
foodborne illness
any illness related to the consumption of feed or contaminants or toxins in food
235
pathogens
microorganisms that can cause disease (bacteria, ecoli etc)
236
toxins
substances that can cause harm at some level of exposure
237
cross contamination
the transfer of one contaminant from one food or piece of equiptment to another
238
threshold effect
up to a certain point, many microorganisms do not cause hrm. After reaching their threshold however they cause foodborne illess
239
FDA food code
a federal document that provides recommendations for safeguarding public health when food is offered to the consumer
240
Sources of food contamination
Farm, processing, transportation, retail, Table
241
FDA
food and drug admin. ensures saftey of all foods sold across state lines with the exception of red meat, poultry and eggs
242
USDA
enforces standards for red meat, poultry and egg products
243
EPA
regulates pesticide levels
244
CDC
monitors and investigates the incidence and causes of food borne illnesses
245
What does HACCP stand for?
Hazard Analysis Critical Control Point
246
What is HACCP?
A system designed to prevent food contamination and promote food safety.
Has identified Critical control points where chemical, physical microbial contamination can be prevented, controlled or eliminated
Includes food manufacturers, retail establishments and restaurants
247
Common food pathogens
bacteria, iruses, molds and parasites
248
food borne infection
illness caused by food contaminated with pathogens that multiply
249
food-borne intoxication
illness causedfood containing toxins produced by a pathogen--
250
who is more at risk for pathogens in food?
young children, pregnant women, elderly, individuals with compromised immune systems
251
danger zone for foods
40-140
252
pesticides
prevent plant disease, prevent insect infestation, results in higher yields, makes produce look more appealing. `
253
Who controls pesticide use?
EPA, FDA, USDA
254
100% organic
contains 100% organically prpoduced raw or processed ingredients
255
organic
contains at least 95% organically produced raw or processed ingredients
256
made with organic ingredients
contains at least 70% organically produced ingredients
257
Factors that effect microbial growth
food, acidity, time, temp, oxygen, moisture
258
types of food processing
pasteurization, aseptic processing, irradiation, packing
259
functions of food additives
preservative, improve nutritional quality, improve texture, flavor, color
260
who regulates food additives?
FDA
261
GRAS
generally recognized as safe, based on extensive use in food prior to 1958
262
delany vlause
part of the 1958 food additives ammendment, designed to protect the public from additives found to be carcinogenic
263
diet related diseases in children
obesity, type 2 diabetes, serum cholesterol, heart disease, hypertension
264
BMI for age percentiles
BMI for age >95% is considered obese, BMI for age <5% iss considered underweight
265
energy and protein needs per kg of body weigh changes with age
decease with age
266
micronutrients at risk for children
Ca (growing bones
Vit D-- less sun exposure
iron-- depend on food choices, a lot of milk inhibits iron absorption
267
food intolerance
do not cause antibdy production or immune response. they create problems in digestion
268
guidelines for MA school foods
- milk less than 22gsugar
- no beverages other than juice, milk, water
- no more than 35% total calories from sugar
- no more than 200mg of Na per item or 480mg per entree
269
Children exercise guidelines
60 min of PA a day
| mostly aerobic, muscle strengthening for 3 days a week ,bone strengthening 3 days a week
270
average life expectancy
78 years
271
average healthy life expectancy
69years
272
what effects rate of aging,
genetics, environment, lifestyle
273
physiological changes of aging
sensory decline, loss of teeth, atrophic gastritis, decline in size and functioning of liver and kidneys, increase in body fat, decrease in mobility, insulin resistance, dementia
274
Effects of medications
change in appetite, change in bowel habits, drowsiness, decreased absorption of nutrients, interactions with nutrients that require avoiding certain foods
275
economic, social and psychoological factors
fixed income, lack of social support system, depression
276
nutrient needs for older adults
don't synthesize D as well from skin, need higher B6 to maintain, calcium
277
programs for older americans
community meal programs, meals on wheels, home health services, SNAP commodity supplemenal food
278
how many people are undernourished
925 million
279
causes of hunger and undernutrition
food shortages may cause famine, poverty, overpopulation, cultural practices, limited environmental resources
280
how many people in eastern Ma are food insecure
1/9
281
SNAP
supplemental nutrition assistance program, increases access to food -- food stamps
282
WIC
for low income pregnant women, breastfeeding and non breastdeeding women and children under 5
283
National School Lunch program
provides free or low cost lunches at school to improve nutritional status of children
