Midterm 1 Flashcards
(117 cards)
1
Q
Def: Nutrition
A
The science of foods and the nutrients they contain, and of their actions within the body including the social, economic, cultural and psychological implications of food eating
2
Q
What are the 6 types of nutrients
A
Carbohydrates, fats, proteins, vitamins, minerals and water
3
Q
Which nutrients are considered macronutrients
A
Carbohydrates, fats, proteins
4
Q
Which nutrients are considered micronutrients
A
Vitamins and Minerals
5
Q
Def: Macronutrient
A
Energy yielding nutrients that allow for ATP production
6
Q
Def: Micronutrients
A
Nutrients which facilitated ATP production and are only required in small amounts
7
Q
Which nutrients are organic
A
Carbohydrates, fats, proteins, vitamins
8
Q
which nutrients are inorganic
A
Minerals and Water
9
Q
Def: Organic molecules
A
Molecules that contain carbon and are considered alive
10
Q
Def: Inorganic molecules
A
Molecules that do not contain carbon and are considered not alive
11
Q
Why do we need Macronutrients
A
The body uses the energy-yielding nutrients as fuel to support body activities or store for later, as well as raw materials for building the body’s tissues and regulating activites
12
Q
How Many essential vitamins are there
A
13
13
Q
What are the two categories of vitamins
A
Water soluble and fat soluble
14
Q
How many essential minerals are there
A
14 (calcium, chromium, copper, fluoride, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium and zinc)
15
Q
Are minerals distructable
A
Minerals are indestructible because they are nonorganic and they promote fluid balance and become structures
16
Q
How much energy do each of the macronutrients provide
A
Carbs and proteins are 4Kcal/g and fats is 9Kcal/g
17
Q
What is the only substance that produces energy that is not a macronutrient
A
Alcohol and it produces 7Kcal/g
18
Q
Def: Energy Density
A
Energy a food provides relative to the amount of food (Kcal/g)
Low density would have high weight and low calorie count, whereas high density would have low weight and high calorie count
19
Q
How can foods have less that 4Kcal/g
A
water and fiber have no Kcals but add mass to foods
20
Q
What are the Energy density classifications (what is considered very low, low, medium and high)
A
Very low: less than 0.6 Kcal/g
Low: 0.6 to 1.5 Kcal/g
Medium: 1.5 to 4 Kcal/g
High: more than 4Kcal/g
21
Q
Def: Nutrient Density
A
Nutrients a food provides relative to the energy it provides
Nutrient dense foods would have high amounts of nutrients compared to the number of calories
low nutrient density food are empty calories
22
Q
How are energy density and nutrient density related
A
There is a trade off between the two, food with high energy density will have lower nutrient density and vice versa
23
Q
Def: The Science of Nutrition
A
The study of the nutrients and other substances in foods and the body’s handling of them
24
Q
The Quantitative Science Method
A
Observation and question Hypothesis Experiment Results interpretation: - supported = theory - not supported = new question
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Considerations when conducting experiments
Controls, sample size, placebos, binding, double-blinding
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Gold standard for scientific research
Double blind, randomized, placebo-controlled, crossover trial
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Variability's effect on results
Variability is the difference between min and max
High variability = not significant
Low variability = increase in confidence of a correlation
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Sample size's effect on results
Large sample size = decrease risk of coincidence and increased confidence in results
29
Def: Dietary Reference Intakes (DRI)
Amounts of energy, nutrients, other dietary components that best support health for healthy Canadians and Americans, and tend to be clustered by age and gender
30
Def: Estimated Average Requirements (ERA)
Enough to cover half of all people
31
Def: Recommended Dietary Allowances (RDA)
Enough of that nutrient for 98% of all people
32
Def: Adequate Intake (AI)
Normal intake of the average health person. Used when not enough research to determine RDA
33
Def: Tolerable Upper Intake Levels (UL)
Highest level of daily intake that is likely to pose no adverse health effects in most human individuals
34
Def: Acceptable Macronutrient Distribution Ranges (AMDR)
Ranges for kcal from each macronutrient
Carbs 45 - 65%
Fat 20 -35%
protein 10 - 35%
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What if you don't meet nutrient requirements
Body either undergoes a primary deficiency caused by inadequate diet or secondary deficiency caused by problem inside the body, causing a decline is nutrition stores and abnormal functions inside the body resulting in physical signs and symptoms
36
3 main sections on food labels
Nutrition Facts Table, Ingredient List (in descending order of predominance by weight) and nutrition or diet-related health claims
37
Nutrients required on new food labels
Fats (saturated and trans), carbs (sugars and fiber), protein, cholesterol, sodium, potassium, calcium, iron
38
Changes to food label
no longer need vitamins a and c
| now need potassium
39
What is considered a lot of a nutrient and a little
less than 5% if daily value is a little and more than 15% is a lot
40
Classifications of Health claims
Disease risk reduction claims, function claims, general health claims
41
Best Before Date
Anticipated amount of time an unopened food product keeps its freshness, taste, nutrition value, or any other qualities claimed by the company
42
Expiry Date
Must be consumed before that date or discarded after the expiry date
43
Def: Daily value
The percent of the total amount of that nutrient someone with a 2000kcal diet should consume
44
Changes made to the new Canada's food guide
Evidence informed, removed food groups, no mention of serving sizes, plate model, not industry influenced
45
What is the food recommendation for Canada's Food Guide
Half of the plate is fruits and vegetables, a quarter of the plate is proteins and a quarter is whole grain foods, water is the drink of choice
46
Canada's food guide vegetable recommendations
Contain nutrients such as fiber, vitamins and minerals. fresh, frozen or canned are good
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Canada's Food Guide Whole grain foods recommendations
Contain fiber, vitamins and minerals
48
Canada's Food Guide Protiens recommendations
contain protein vitamins and minerals, plant proteins contain more fiber and less saturated fat
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Health fats
unsaturated fats, nuts, seeds, avocados, fatty fish, vegetable oils, soft margarine
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Unhealthy fats
saturated fats, fatty meats, high fat dairy products, some highly processed foods, some tropical oils
51
Def: Highly processed foods
processed or prepared foods and drinks that add excess sodium, sugar or saturated fat
52
Canada's Food Guide: Healthy eating habits
Be mindful of your eating habits, take time to eat, notice when you are hungry, cook more often, enjoy your food, eat meals with others
53
What are the challenges of digestion
Balancing tasks of the mouth, passing through the diaphragm, slow steady movement to let reactions occur, lubrication of food, digestive enzymes getting access to all foods, management of waste
54
Structure of the GI tract
Mouth, esophagus, stomach, small intestine, large intestine, rectum and anus
55
Functions of the mouth in digestion
Chews and mixes food, saliva lubricates and breaks down carbohydrates
56
Functions of the pharynx
directs the food from the mouth to the esophagus
57
Functions of the Epiglottis
protects airway while swallowing
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Functions of the esophagus
passes food from the mouth to the stomach
59
Function of the Esophageal sphincter
Allow passage from mouth to esophagus and from esophagus to stomach while preventing backward flow
60
Functions of the stomach
adds acid, enzymes and fluid, churns, mixes and grind food into liquid mass creating chyme
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Functions of the Pyloric sphincter
Allows passage from the stomach to the small intestine while preventing backflow
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Functions of the Small intestine
Secretes enzymes that digest all energy-yielding nutrients to their basic building blocks; cells of wall absorb nutrients into blood and lumph
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Functions of Ileocecal valve
Allows passage from small to large intestine while preventing backflow
64
Functions of the Large intestine
Reabsorbs water and minerals, passes waste (fiber, bacteria and unabsorbed nutrients) along with water to the rectum
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Functions of Rectum
Stores waste prior to elimination
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Functions of the Anus
Holds rectum closed, opens to allow elimination of waste
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Muscles of the stomach
thickest walls of the digestive system, 3 layers, can squeeze from 3 different planes, longitudinal, circular and diagonal
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Peristalsis
inner circular muscles contract to push food forward, then relax and the longitudinal muscles contract to loosen the tube
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Muscles of the small intestine
circular muscles on the inside and longitudinal muscles on the outside
70
Segmentation
Circular muscles contract creating segments within the intestine, each time the circular muscles contract and relax the chyme is broken up and mixed with digestive juices
71
Contents of Secretions
Enzymes and water
72
Secretions of the Salivary Glands
Target Organ: Mouth
Secretion: Saliva
Action: Fluid eases swallowing and salivary enzyme breaks down carbohydrate
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Secretions of the gastric glands
Target Organ: Stomach
Secretion: Gastric Juice
Action: Fluid mixes with bolus, hydrochloric acid denatures proteins, mucus protects stomach cells
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Secretions of the Pancreas
Target Organ: Small intestine
Secretion: Pancreatic juices
Action: bicarbonate neutralizes acid gastric juices pancreatic enzymes digest all macronutrients
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Secretions of the Gallbladder
Target Organ: Small intestine
Secretion: Bile
Action: Bile emulsifies fat so that enzymes can have access to digest it
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Secretions of the intestinal glands
Target Organ: Small intestine
Secretion: Intestinal juice
Action: Intestinal enzymes digest macronutrients fragments, mucus protects the intestinal wall
77
Absorption
Majority takes place in small intestine, begins 1-4 hours after consumption, requires a continuous blood supple
78
Intestinal Absorptive Cells
Folded intestinal wall with villi which have microvilli. Microvilli have enzyme for transport
79
What occurs in the final stages of digestion and absorption
vitamin and mineral absorption, undigested residues continue through the GI tract, exercise the GI muscles and retain water, in the large intestine fiber is fermented and materials are recycled (water, salts...)
80
What are the two paths nutrients can take when being absorbed
Hepatic portal vein to the liver or into the lymph
81
What type of nutrients enter the lymph
Larger fats
82
Properties of the lymph system pertaining to digestion
lymph moves slower than blood and allows large fats to bypass the liver, one-way route, circulates between cells, collects into tiny vessels, lymph collects in thoracic duct and then reenters the bloodstream into left subclavian vein
83
Steps of circulation through the liver
1. Vessels gather nutrients, water and salt from GI tract
2. Vessels collect into hepatic portal vein
3. Hepatic artery brings oxygenated blood to liver
4. Capillaries branch throughout liver
5. Hepatic vein gathers all blood in liver and sends it to the heart
84
What is the negative feedback loop that maintains pH in the stomach
1. Food in stomach causes the cells of the stomach wall to start releasing gastrin
2. Gastrin stimulates stomach glands to release the components of hydrochloric acid
3. Stomach pH reaches 1.5 acidity
4. acidity in the stomach causes the cells of the stomach wall to stop releasing gastrin
85
Function of gastrin
Responds to: Food in stomach
Secreted From: Stomach Wall
Stimulates: Stomach glands
Response: Hydrochloric acid secreted into the stomach
86
Function of Secretin
Responds to: Acidic chyme in the small intestine
Secreted From: duodenal wall
Stimulates: Pancreas
Response: Bicarbonate-rich juices secreted into the stomach
87
Function of Cholecystokinin
Responds to: Fat or protein in the small intestine
Secreted From: Intestinal wall
Stimulates: gallbladder, pancreas
Response: Bile secreted into the duodenum, bicarbonate and enzyme-rich juices secreted into the small intestine
88
Def: Probiotics
Microorganisms in food that benefit health
89
Def: Prebiotics
Ferment fiber and complex proteins, produce short chain fatty acids, vitamins
90
Gastrointestinal Bacteria
Present in large numbers in the lower small intestine and large intestine
91
Def: Healthy microbiota
High diversity and an ability to resist change under physiological stress
92
Def: Dysbiosis
Lower species diversity, fewer beneficial microbes, presence of pathological bacteria
93
Transfer supplement experiment
Transferred intestinal microbiota form donors to increase sensitivity to insulin in individuals with metabolic syndrome
94
What are carbohydrates the primary source of energy for?
brain, red blood cells, neurons
95
Monosaccharides
Single sugars (single ring), 6C 12H 6O, glucose, fructose and galactose
96
Disaccharides
Pairs of monosaccharides, maltose, sucrose, lactose
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Polysaccharides
large chains of monosaccharides, typically glucose
98
Glucose
Blood sugar, part of every disaccaride
99
Fructose
Fruits and Honey, sweetest of all sugars
100
Galactose
Naturally present in dairy products
101
Maltose
Glucose + Glucose (eg. Barley)
102
Sucrose
Glucose + Fructose (eg. table sugar)
103
Lactose
Glucose + Galactose (eg. Milk)`
104
Glycogen
Type of polysaccaride, Storage from of glucose, highly branched, reserve energy in animals
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Startch
Type of polysaccaride, Storage form of glucose in plants, long branched and unbranched chains, found in grains, legumes, and root crops
106
Fiber
Type of polysaccaride, structural part of plants, we cannot break down, no energy, 2 classifications (soluble and insoluble), as well as functional fibers (are artificially produced) and resistant starches (Act like fibers, can't be broken down)
107
Starch Digestion
Mouth: Salivary amylase breaks down into small polysaccharides and maltose
Small Intestine & Pancreas: Pancreatic amylase breaks it down into small polysaccharides and maltose
Walls of the Small intestine: Disaccharidase enzymes on the surface of the small intestinal cells hydrolyze the disaccharides into monosaccharides
108
Fiber Digestion
Mouth: Mechanical digestion
| Large Intestine: Bacterial enzymes break up some fiber into short-chain fatty acids and gas
109
Functions of Fiber
Slows down absorption of other nutrients, holds water, regulates bowl activity, binds substance such as bile cholesterol and some minerals to carry them out of the body
110
Carbohydrate Absorption
Some absorbed through lining of the mouth, most via the small intestine, Glucose and galactose through active transport, fructose via facilitated diffusion, fructose and galactose converted into glucose in the liver
111
What enzyme hydrolyzes maltose
Maltase
112
What enzyme hydrolyzes sucrose
Sucrase
113
What enzyme hydrolyzes lactose
lactase
114
Symptoms of lactose intolerace
bloating, abdominal discomfort, diarrhea
115
Causes of Lactose intolerance
Genetics, disease causing damage to intestinal villi, some medicines, prolonged diarrhea, malnutrition
116
Soluble Fiber
Dissolves in water and forms a gel, slow digestion, fermented by bacteria, blunts blood glucose spike, reduces cholesterol, includes nuts fruits seeds
117
Insoluble Fiber
Does not dissolve, creates bulk, helps with bowl movements, includes wheat and grain vegetables
