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Permit Test > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What is Nutrition

A

A science that studies the interaction between living organisms and food

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2
Q

What does food provide

A

nutrients

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3
Q

What are nutrients

A

Chemical substances in food that provide energy and structure

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4
Q

What does food represent

A

comfort, love, security

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5
Q

Food processing is

A

when the food industry transforms raw plants and animal materials into products for consumers

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6
Q

what are essential nutrients

A

they must be obtained from fat

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7
Q

what are fortified foods

A

one or more nutrients have been added

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8
Q

what are enriched grains

A

specific amount of thiamin, riboflavin, niacin, folic acid, and Iron have been added to grains

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9
Q

What are dietary supplements

A

compounds from plants that may have health-promoting properties

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10
Q

What are energy yielding nutrients called

A

Macronutrients

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11
Q

Energy yielding products include

A

Carbohydrates, proteins, and lipids

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12
Q

What are the six classes of nutrients

A

Carbohydrates, Lipids, Proteins, Water, Vitamins, Minerals

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13
Q

Carbohydrates

A

Include sugars (simple carbohydrates) and
starches (complex carbohydrates)

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14
Q

What are lipids called

A

fats or oils

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15
Q

What are proteins

A

Required for growth, maintenance and repair of
the body

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16
Q

Micronutrients

A

Provide no energy for the body but are necessary
for proper functioning of the body

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17
Q

Water

A

Is a macronutrient meaning that it is required in large amounts

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18
Q

What nutrients do

A

provide energy, form structures, and regulate body processes

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19
Q

What are phytochemicals?

A

compounds from plants that may have health- promoting properties

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20
Q

What is homeostasis?

A

physiological state in which a
stable internal body environment is
maintained(body temperature, blood pressure,
blood glucose…)

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21
Q

What is metabolism?

A

all the chemical reactions that take
place in a living organism

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22
Q

What is malnutrition?

A

condition resulting from an energy or
nutrient intake either above or below than optimal

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23
Q

What is moderation?

A

not consuming too much
energy, fat, sugar, sodium or alcohol

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24
Q

Dietary Reference Intakes (DRI) Set values for:

A

Vitamins and minerals
Carbohydrates, lipids, and proteins
Fiber, water, and energy

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25
Q

What are Estimated Average Requirements (EARs)
used for?

A

to evaluate nutrient intake of populations

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26
Q

what are Adequate Intakes (AIs)
used for?

A

Recommend specific amounts of nutrients for individuals

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27
Q

what do Recommended Dietary Allowances (RDAs)
do?

A

Recommend specific amounts of nutrients for individuals

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28
Q

what do Tolerable Upper Intake Levels (ULs) do?

A

Help with the prevention of nutrient toxicities

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29
Q

what do Estimated Energy Requirements (EERs) do?

A

Can be used to calculate kcals needed to ensure a stable weight in a healthy individual

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30
Q

what do Acceptable Macronutrient Distribution Ranges (AMDRs) do?

A

Expressed as ranges, or proportions, of nutrients for healthy intake

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31
Q

What foods do we need an increase of?

A

Increase fruits and vegetables
Consume at least half of grains as whole grains
Choose a variety of protein including seafood
Use oils rather than solid fats

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32
Q

what foods should we reduce?

A

Saturated fat, trans fat, cholesterol and sodium
Beverages with sugar

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33
Q

What do organ systems do?

A

work together to support the
entire organism

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34
Q

what are the five basic chemical tastes?

A

Sweet, sour, bitter, salty, and umami

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35
Q

what does the digestive system do?

A

Provides two major functions: digestion and
absorption

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36
Q

What is digestion?

A

Process of breaking food into components small enough to
be absorbed by the body

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37
Q

What is absorption?

A

Process of taking substances into the interior of the body

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38
Q

What is transit time?

A

Amount of time it takes food to pass the length of the
GI tract. It is affected by the composition of the diet,
physical activity, medication, illnesses etc.

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39
Q

What are feces?

A

Body waste, including unabsorbed food residue,fiber,
bacteria and dead cells

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40
Q

What is the GI tract?

A

Flexible, muscular tube that Expend from the mouth through the pharynx,
esophagus, stomach, small intestine, large intestine,
and rectum to the anus.

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41
Q

What is the mouth?

A

the entry point for food into the
digestive tract

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42
Q

What is mucus?

A

Viscous material produced by goblet cells in the
intestinal tract; mucus moistens, lubricates and
protects the GI tract

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43
Q

What are enzymes?

A

Protein molecules that speed up chemical reactions;
enzymes are not changed during reactions( amylase,
lipase, pepsin, chymotrypsin, sucrose, lactase, maltase
etc..

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44
Q

What does the small intestine do?

A

Main site of digestion and absorption

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45
Q

What does the gallbladder do?

A

stores bile which is produced by the
liver

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46
Q

What does the large intestine do?

A

It can absorb water and some
vitamins and minerals

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47
Q

What is the gut microbiota?

A

The name given today to the
microbe population living in our intestine

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48
Q

What are prebiotics?

A

Fibers that serve as a food supply for the
beneficial bacteria

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49
Q

What are probiotics?

A

The consumption of healthy beneficial bacteria

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50
Q

What does the GI tract do?

A

limits the absorption of toxins and
disease-causing organisms

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51
Q

What are peptic ulcers?

A

Open sores that develop in the lining of the
esophagus, stomach, or upper portion of the small
intestine

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52
Q

What causes peptic ulcers?

A

Caused by Helicobacter pylori (an acid-resistant
bacteria)

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53
Q

What are common digestive problems?

A

Pancreatic and gallbladder problems
◼ Diarrhea
◼ Constipation

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54
Q

Where do most nutrients go?

A

To the liver

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55
Q

What are refined grains?

A

Refining grains separates carbohydrates from many essential nutrients found in whole unrefined foods

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56
Q

What are whole grains?

A

A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.

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57
Q

What are monosaccharides?

A

they are made up of a single sugar unit

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58
Q

What are disaccharides?

A

they are made up of two sugar units

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59
Q

Two types of simple carbohydrates?

A

monosaccharides and disaccharides

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60
Q

What carbohydrate is complex

A

polysaccharide

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61
Q

what is a polysaccharide?

A

made up of many sugar units

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62
Q

what are oligosaccharides?

A

short chains containing 3-10 monosaccharides

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63
Q

what is lactose intolerance

A

Occurs when there is not enough enzyme lactase in the small intestine to digest the milk sugar lactose

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64
Q

What is dietary fiber?

A

Cannot be digested or absorbed by humans, but is an important part of the digestive process and health of the GI tract

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64
Q

what are the two types of fiber?

A

soluble and insoluble

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64
Q

what is soluble fiber?

A

dissolves in water

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64
Q

what is insoluble fiber?

A

doesn’t dissolve in water

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64
Q

what is the glycemic response?

A

How quickly and how high blood glucose rises after carbohydrates are consumed

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65
Q

what is glycemic index?

A

A ranking of how food affects the glycemic response

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65
Q

what are the three types of diabetes?

A

type 1 type 2 and gestational

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65
Q

what is type 1 diabetes?

A

Insulin is no longer made in the body

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66
Q

what is type 2 diabetes?

A

Insulin is present, but the cells do not respond (insulin resistance)

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67
Q

what is gestational diabetes?

A

Occurs during pregnancy

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68
Q

what are lipids?

A

the chemical term for fat

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69
Q

what are the 3 classes of lipids?

A

Triglycerides, Phospholipids, Sterols

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70
Q

What are Triglycerides?

A

A type of fat or (lipid) found in your blood

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71
Q

what are phospholipids?

A

compound lipids consisting of phosphoric acids nitrogen base alcohol and fatty acids.

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72
Q

what are sterols?

A

regulate biological processes and sustain the domain structure of cell membranes

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73
Q

Three Types of Fatty Acids

A

Short-chain fatty acids Medium-chain fatty Long-chain fatty acids,

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74
Q

what are short-chain fatty acids

A

have fewer than 6 carbons and
remain liquid at colder temperatures

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75
Q

Medium-chain fatty acids

A

range from 6 to12 carbons and
solidify when chilled but are liquid at room temperature

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76
Q

Long-chain fatty acids

A

containing between 14 to 22
carbons, are usually solid at room temperature

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77
Q

Saturated fatty acids

A

Contain carbons in a chain that are bound to two
hydrogens

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78
Q

Trans fatty acids

A

can be created by
hydrogenation

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79
Q

Hydrogenation

A

causes some double bonds to
become saturated

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80
Q

Phospholipids consists of:

A

A molecule of glycerol with two
fatty acids attached and a
phosphorus molecule

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81
Q

Phosphoglycerides

A

such as lecithin, are the
major class of phospholipids

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82
Q

Sterols

A

Are a type of lipid found in plants and animals

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83
Q

Cholesterol

A

is a type of sterol found ONLY in
animals

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84
Q

Plant sterols

A

can help reduce cholesterol in the
body-inhibit cholesterol absorption in the human
digestive tract.

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85
Q

Lipoproteins

A

Help transport triglycerides, cholesterol, and
fat-soluble vitamins from the small intestine and
stored lipids from the liver

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86
Q

Chylomicrons

A

Help to transport long-chain fatty acids into the
lymphatic system and into the blood stream
without passing through the liver

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87
Q

What are VLDL’s

A

transport lipids out of the liver and
deliver them to cells in the body

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88
Q

What are LDLs

A

contain less triglyceride and more cholesterol
than VLDLs and deliver cholesterol to the cells

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89
Q

What is artherosclerosis?

A

a disease in which lipids and
fibrous materials are deposited in artery walls

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90
Q

What is a “Drink”

A

A dose of any alcoholic
beverage that delivers
half on ounce of pure
ethanol.

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91
Q

What is alcohol Dehydrogenase

A

an enzyme in the liver
and stomach –in the cytosol of the cells- that
breaks down the alcohol at a constant rate.

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92
Q

what is the microsomal ethanol-oxidizing system

A

an
liver enzyme located in the microsomes of the
cell (endoplasmic reticulum ER) – activates only
when large amounts of alcohol are consumed

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93
Q

What is protein?

A

Complex molecules that do most of the work in cells.

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94
Q

One way protein impacts the diet

A

Animal products provide sources of protein such as iron ,zinc, and calcium

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95
Q

Another way protein impacts the diet

A

Plant sources of protein are also a good source of b vitamins, iron, zinc, phytochemicals, and calcium but in less absorbable forms.

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96
Q

What are amino acids?

A

Molecules that combine to form proteins

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97
Q

What are the building blocks of proteins?

A

Amino Acids

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98
Q

Types of Essential amino acids

A

Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine

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99
Q

Types of nonessential amino acids

A

Alanine, Arginine, Asparagine, Aspartic Acid, Cysteine, Glutamic Acid, Glutamine, Glycine, Proline, Serine, Tyrosine

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100
Q

What does the side chain do?

A

Gives the identity and its chemical nature to each amino acid

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101
Q

Amino acids are…

A

linked by peptide bonds

102
Q

What are peptide bonds

A

a chemical bond that is formed by joining the carboxyl group of one amino acid to the amino group of another

103
Q

Dipeptide bonds are

A

formed between two amino acids

104
Q

Polypeptides in protein digestion

A

They work by further breaking down the peptide bonds that are holding the polypeptides together.

105
Q

What is a protein made up of

A

one or more polypeptide chains folded into a three dimensional shape

106
Q

What is the shape of a hemoglobin

A

Spherical

107
Q

What does shape do for proteins?

A

Determine its function

108
Q

What is denaturation?

A

The physical changes that take place in a protein exposed to abnormal conditions in the environment.

109
Q

What are denaturing agents?

A

heat, radiation, alcohol, acids, bases, or heavy metals

110
Q

Stomach in protein digestion is

A

where the digestion begins

111
Q

Small intestine in protein digestion

A

by the time they arrive here they are denatured and cleaved into small pieces

112
Q

What is protein turnover?

A

The body continously synthesizes and breaks down protein

113
Q

What happens when the aa arrives in the cell

A

It can be used as:
To build part of a growing protein
Can be altered to make a needed
Dismantle amino acid for component parts
The rest can be used for fuel or if to much converted to glucose or fat

114
Q

What happens during the process of amino acids to glucose

A

AA cannot only supply energy but they can be converted to glucose in order to help maintain glucose level

115
Q

What happens when there is an oversupply of amino acids

A

It has no choice but to remove and excrete the amine group

116
Q

What are some protein functions?

A

Provide structure, Enzymes speed up metabolic reactions, transport proteins move substances in and out of cells

117
Q

Roles of body proteins

A

Regulation of gene expression, providing structure and movement, building enzymes, building hormones, building antibodies, transporting substances, maintaining fluid and electrolyte balance

118
Q

What is the hemoglobin

A

Carries oxygen from the lungs to the cells

119
Q

What are lipoproteins

A

They carry lipids in the watery blood.

120
Q

What is protein energy malnutrition (PEM)

A

A term that covers a range of protein deficiency conditions that may include only protein deficiency or protein deficiency plus energy deficiency

121
Q

Kwashiorkor

A

is a pure protein deficiency

122
Q

Marasmus

A

is an energy and protein deficiency

123
Q

Protein that can harm certain individuals

A

Gluten

124
Q

One protein requirement

A

Adults require 0.8g/kg body weight per day

125
Q

Another protein requirement

A

(AMDR) is 10-35% of energy for adults

126
Q

Final protein requirement

A

protein needs increase during periods of growth, pregnancy, and lactation

127
Q

Calculating protein requirements

A

Example: Protein need calculation for 70 kg person
70 kg*0.8g/kg/day=56 g of protein/day

128
Q

What are some risks of being underweight?

A

Hospital stays, wasting disease, cancer, heart disease

129
Q

What are implications of being underweight

A

Individuals with little fat stored have a greater risk of early death than those who have body fat within the normal range

130
Q

What percent of adults in the US are obese?

A

68.5%

131
Q

What percent of children are obese in the US?

A

17%

132
Q

How many adults around the world are obese

A

1.9 billion which also makes up 13% of the adult population

133
Q

Some affects of excess body fat

A

Psychiatric and psychosocial problems, respiratory problems, fatty liver, gallbladder disease and kidney stones

134
Q

Indicators of an urgent need for weight loss

A

established cardiovascular disease, type 2 diabetes, and sleep apnea

135
Q

According to the BMI what is considered underweight

A

Less than 18.5

136
Q

What is considered overweight according to the BMI?

A

25-29

137
Q

What is considered obese according to the BMI?

A

30-39.9

138
Q

What are some drawbacks of using the BMI to measure fat

A

The amount or location of fat are not discussed

139
Q

How to calculate energy provided by each macronutrient

A

15g protein* 4kcal/g=60 kcal
50g carbohydrate * 4kcal/g= 200 kcal
10g fat* 9kcal/g= 90 kcal

___ g of molecule x ___kcal/g = ___kcal

140
Q

How to calculate the total amount of energy

A

Total energy= 60kcal+200kcal+90kcal= 350kcal per slice

141
Q

What are calorie needs?

A

how many calories you need to covers your energy expenditure each day

142
Q

What does the basal metabolism do for the body’s energy balance

A

of the 2000 calories a day, about 1000-1600 of them are spent to support the basal metabolism

143
Q

How do voluntary activities affect the body’s energy balance

A

It depends on three factors weight, time, and intensity

144
Q

Thermic affect of food

A

uses about 10% of a meal’s energy

145
Q

What is basal metabolism?

A

It represents a person’s largest expenditure of energy, followed by physical activity and the thermic effect of food

146
Q

Percentage of thermic effect of food that affects expenditure of energy

A

5-10%

147
Q

Percentage of physical activity that affects energy expenditure

A

25-50%

148
Q

Percentage of BMR that affects energy expenditure

A

50-65%

149
Q

For a sedentary person how much of their energy expenditure is affected?

A

15%

150
Q

For a physically active person how much of their energy expenditure is affected?

A

30%

151
Q

For a very active person how much of their energy expenditure is affected?

A

It requires more than basal metabolism (not sure about the percentage).

152
Q

When weight loss occurs

A

body energy stores are used

153
Q

When weight gain occurs

A

body energy stores are built

154
Q

What is a successful weight management program?

A

Balance intake and output, cut down on calories, don’t get too hungry, increase activity

155
Q

Three realms to produce results for weight loss

A

Eating results, physical activity, behavior modification

156
Q

What are the different types of eating disorders

A

Anorexia, bulimia, binge eating

157
Q

How much physical activity should adults have each week?

A

150 minutes

158
Q

What is anorexia nervosa

A

Involves a low body weight, which also includes a fear of gaining weight and what they eat

159
Q

What is bulimia nervosa

A

When someone eats huge amounts of food and purges to get rid of extra calories

160
Q

What are vitamins

A

Organic compounds essential in the diet to promote growth and health maintenance

161
Q

What are some water soluble vitamins

A

Vitamins B and C

162
Q

What are some fat soluble vitamins?

A

Vitamin A, K, D, and E

163
Q

What are the B vitamins?

A

Thiamin (b1) Riboflavin (B2) Niacin (B3) Biotin Pantothenic Acid Vitamin B6 Folate Vitamin B12

164
Q

What are fortification

A

Process of adding nutrients to foods

165
Q

What is enrichment

A

Adding nutrients back to foods that have lost nutrients due to processing

166
Q

What are dietary supplements

A

Another source of vitamins in the modern diet

167
Q

Fat soluble vitamins

A

Require fat in the diet to be absorbed

168
Q

Water soluble vitamins

A

May require transport molecules or specific molecules in the GI tract

169
Q

Storage and excretion of water soluble vitamins

A

They must be consumed on a regular basis

170
Q

Storage and excretion of fat soluble vitamins

A

They are stored in the liver for a while so it takes longer for a deficiency to develop

171
Q

What is thiamin/B1

A

It assists in energy production, carbohydrate metabolism, the production of ribose and the health of the nervous system

172
Q

What is beriberi?

A

A deficiency of thiamin

173
Q

What is riboflavin?

A

An important component in the citric acid cycle and for assisting the body with the absorption of other vitamins

174
Q

What is ariboflavinosis

A

a deficiency of riboflavin

175
Q

What is niacin

A

Plays an important role in the production of energy and in energy metabolism

176
Q

What are the two forms of niacin

A

nicotinic acid, and nicotinamide

177
Q

What are two active coenzymes of niacin

A

nicotinamide adenine dinucleotide (NAD), and nicotinamide adenine dinucleotide phosphate (NADP)

178
Q

What is pellagra

A

a deficiency of niacin

179
Q

What is biotin

A

It functions as a coenzyme in energy metabolism

180
Q

What is vitamin b6

A

it is often responsible for brain development and for keeping the nervous system and immune system running in a healthy manner

181
Q

What is folic acid

A

It is needed for DNA synthesis and the metabolism of some amino acids

182
Q

What is vitamin b12

A

Necessary for the proper absorption of iron in the body

183
Q

What is pernicious anemia

A

A vitamin b12 deficiency

184
Q

What does vitamin C do

A

It helps maintain the immune system and aids in iron absorption

185
Q

What is the deficiency in vitamin c called

A

Scurvy

186
Q

What is the UL for vitamin c

A

2000 mg

187
Q

What does water do for the body

A

It is an essential nutrient that must be consumed for survival

188
Q

What are the roles of water

A

Carries the nutrients throughout the body, serves as a solvent for minerals, vitamins, aa, glucose, and other molecules, cleans the blood and tissue of waste

189
Q

What are the two types of water distribution in water tissues

A

Intracellular fluid, and extracellular fluid

190
Q

Where is intracellular fluid located

A

about two thirds inside the cell

191
Q

Where is extracellular fluid located

A

the remaining one third outside the cell

192
Q

What is blood pressure

A

fluid pressure of blood against blood vessel wall

193
Q

What is water balance

A

as the body loses water every day it needs to be replaced with at least the same amount to avoid life threatening losses

194
Q

What does water imbalance result in?

A

dehydration and water intoxication

195
Q

What is water intoxication

A

when too much plain water floods in the body’s fluids to lower the concentration of sodium in the blood significantly (hyponatremia)

196
Q

How many cups of water do men need to drink a day

A

15.5

197
Q

How many cups of water do women need to drink a day

A

11.5

198
Q

What is metabolic water

A

the water generated in the tissues during chemical breakdown of energy yielding nutrients in food

199
Q

What are the water sources

A

surface, groundwater, home water purification, bottled water

200
Q

What is surface water

A

flows from lakes, rivers, and reservoirs (also has a risk of contamination)

201
Q

What is groundwater

A

comes from protected aquifers deep underground

202
Q

What is home water purification

A

it comes from the filtration system of the house

203
Q

What is bottled water

A

water that is in a bottle but could have a change in mineral content

204
Q

What are electrolytes

A

positively and negatively charged ions

205
Q

what are the three principal electrolytes in body fluids

A

sodium, potassium, chloride

206
Q

What is potassium

A

principal positively charged ion inside the cell

207
Q

What is sodium

A

principal positively charged ion outside the cell

208
Q

What is chloride

A

principal negatively charged ion outside the cell

209
Q

What are the roles of sodium

A

major part of fluid and electrolyte balance because its the chief ion used to maintain the volume of fluid outside the cells
Help maintain acid-base balance and is essential to muscle contractions and nerve transmission

210
Q

What is the ai for sodium

A

1500 mg/day for healthy adults(19-50 years old) 1300 mg/day for 51-70 years old
1200 mg/day for elderly people

211
Q

What is the UL for sodium

A

2300 mg/day

212
Q

What are the roles for potassium

A

Maintaining fluid and electrolyte balance and cell integrity
Same role as sodium in nerves impulse and transmission across cell membrane.
Controlling potassium distribution is crucial for the body because affects many aspects of homeostasis including the heartbeat.

213
Q

What are the roles for chloride

A

Crucial for fluid balance
Chloride ion play important roles as part of the hydrochloric acid in the stomach.
Principle food source of chloride is salt.

214
Q

What is the AI for chloride

A

2300 mg/day

215
Q

What is the UL for chloride

A

3600 mg/day

216
Q

what are the energy yielding nutrients

A

carbohydrates, lipids, and protein

217
Q

What do energy yielding nutrients do?

A

fuel physical activity and high quality proteins to supply the aa necessary to build new muscle tissues

218
Q

What are the non energy yielding nutrients

A

water, vitamins, and minerals

219
Q

what do non yielding energy nutrients do

A

they assist in the release of energy from the macronutrients (protein, carbohydrates, lipids).

220
Q

What is fitness

A

the ability to perform routine physical activity without undue fatigue

221
Q

What are signs of being fit

A

move easy and balance, have endurance that lasts for hours

222
Q

What is the overload principle

A

assumes that the body will adapt to the stresses placed on it

223
Q

What is aerobic exercise

A

includes exercises such as jogging, swimming, or cycling

224
Q

What is aerobic capacity

A

the body’s maximum ability to generate ATP by aerobic metabolism during exercise

225
Q

What is hypertrophy

A

stress or overload during exercise causes muscles to adapt by increasing in size and strength

226
Q

What is aerobic metabolism

A

metabolism in the presence of oxygen

227
Q

what is anaerobic metabolism

A

metabolism in the absence of oxygen

228
Q

What’s in alcoholic beverages

A

Water, ethanol, and sugar

229
Q

Where do the calories in alcohol come from

A

carbohydrates and alcohol

230
Q

What is wine made from

A

fruits

231
Q

What is beer made from

A

grains

232
Q

What is saki made from

A

rice

233
Q

What is alcohol used for

A

fuel

234
Q

How much body fat does alcohol slow down

A

33%

235
Q

What is the fat term for alcohol

A

beer belly

236
Q

Is beer carbohydrate rich or calorie rich

A

Calorie rich

237
Q

What do one third of beers calories come from and where do the other two thirds come from

A

carbohydrates (1/3)
alcohol (2/3)

238
Q

Where do the other two thirds come from

A

alcohol

239
Q

Alcohol is soluble

A

in both water and lipids

240
Q

How much of the alcohol is absorbed in the stomach

A

20%

241
Q

How much of the alcohol is metabolized by the liver

A

90%

242
Q

How much alcohol is excreted into the urine

A

5%

243
Q

Where does the remaining amount of alcohol go to

A

the lungs

244
Q

What does the intestine do to alcohol

A

moves through cell membranes, decreases absorption of other nutrients

245
Q

What factors affect blood alcohol level

A

weight, gender, food, drinking rate, and the type of drink

246
Q

What does alcohol dehydrogenase do?

A

breaks down small amounts of alcohol

247
Q

What does microsomal ethanol oxidizing system do

A

breaks down larger amounts of alcohol

248
Q

How much of the alcohol is broken down by alcohol dehydrogenase

A

80%

249
Q

How much of the alcohol is broken down by MEOS

A

10%

250
Q

Products of alcohol metabolism by ADH

A

promote fat synthesis

251
Q

Reactive oxygen are generated in

A

MEOS pathway

252
Q

Consequences of ethanol metabolism

A

liver clogged with fat, secretes triglycerides into the blood, fatty infiltration of the liver

253
Q

What do the short term effects of alcohol do

A

interfere with organ function for several hours after ingestion

254
Q

What happens with chronic alcohol consumption

A

interferes with nutritional status and produces toxic compounds

255
Q

Long term consumption causes

A

malnutrition

256
Q

What are some other effects of chronic alcohol use

A

birth defects, gastrointestinal problems, and liver disease

257
Q

What are some direct effects of alcohol

A

Dehydration, electrolyte imbalance, alcohol withdrawal

258
Q

When alcohol intake exceeds the ability of the liver to break it down

A

alcohol toxication or alcohol poisoning can occur

259
Q
A

Permit Test (2 decks)

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