Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Stats > Nutrition Exam 1 > Flashcards

Nutrition Exam 1 Flashcards

(91 cards)

Start Studying
1
Q

What influences our decision making in food choices?

A

Availability, culture, emotions, personal preference

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Nutrition

A

process of providing food for health, growth and energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Macronutrients

A

Carbohydrates, protein, lipids (fat)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

micronutrients

A

Vitamins and Minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Calories definition

A

unit of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How do we measure calories

A

1 Calorie = 1,000 calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Basic steps

A
  1. Making an observation
  2. create a hypothesis
  3. test hypothesis
  4. draw conclusions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Hawthorne effect

A

the alteration of behavior by the subjects of a study due to their awareness of being observed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Single-blind study

A

type of clinical trial when the only the researcher knows which treatment the participant is receiving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Double-blind study

A

type of clinical trial when neither the researcher or patient knows which treatment the patient is getting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Epidemiology study

A

study of how often diseases occur in different groups of people and why

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

EAR

A

Estimated average requirement: a nutrient intake value that is guessed to meet the requirement of half the healthy individuals in a group.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

RDA

A

Recommended dietary allowances: average daily level of intake sufficient to meet the nutrient requirements of nearly healthy people.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

AI

A

Adequate Intake: recommended average daily intake level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

TUL

A

Tolerable Upper Limit: highest amount of nutrients to take safely

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Carbohydrate Distribution

A

45-65%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Protein Distribution

A

10-35%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Fat

A

20-35% (does not go into bloodstream)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Dietary Guidlines

A

set of dietary and lifestyle recommendations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Food Labels:

A

Basic label format, daily value, list of ingredients, health claims vs structure function claims, whole grain vs enriched grain, fortified, organic labeling, GM

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

GM

A

Genetically modified: new DNA is transferred into plant cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

ABCD of nutritional assessment

A

Anthropometric, Biochemical, Clinical, Dietary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Anthropometric

A

Study of the measurements and proportions of the human body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Biochemical

A

Study of chemical processes within and relating to living organisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Clinical
Checking signs of deficiency at specific places on the body
26
Dietary
Looking at past or current intakes of nutrients from food to determine their nutritional status
27
Digestive tract
Mouth, esophagus, stomach, gallbladder, small intestine, large intestine, rectum, anus
28
Digestive Stages
cephalic, gastric and intestinal
29
Bolus
small rounded mass of a substance, especially of chewed food at the moment of swallowing
30
chyme
pulpy acidic fluid which passes from the stomach to the small intestine
31
Peristalsis
constriction muscles of the intestine or another canal, creating movements that push the contents forward.
32
Role of salivary glands
make saliva to help chew and swallow
33
Role of small intestine
breaks down food from the stomach and absorbs much of the nutrients from the food
34
Role of digestive hormones
chemical messengers that regulate intestinal and pancreatic function
35
Pancreas
Making enzymes (break down sugars/fats/starches) and hormones.
36
Role of liver
regulate chemical levels in blood and makes bile
37
Villi
Villi are located in the small intestine and help for a larger surface to absorb food
38
Microbiome
Bacteria in this helps digestion, immune system and protection against other bacteria
39
Prebiotics
Undigestible; acts as food for the good bacteria
40
Probiotic
Living strains of bacteria that add to the population of good bacteria in your digestive system
41
Essential nutrient
vitamins, minerals, protein, fats, water, and carbohydrates.
42
AMDR
Percentage range of intake for protein, fat and carbohydrate
43
Choose my plate
Balance, variety, nutrient density
44
cholecystokinin
Controls the release of bile
45
Types of Monosaccharides(s)
Glucose, Fructose, Galactose
46
Types of Disaccharides(s)
Sucrose, Maltose, Lactose
47
GI problems: Dysphagia
swallowing difficulties
48
GI problems: GERD
(Gastro esophageal reflux disease) stomach acid flows back into the esophagus.
49
GI problems: Peptic Ulcer
open sores that develop inside the stomach
50
GI problems: Celiac disease
immune reaction to eating gluten.
51
Motabolism
Process when your food is made into energy
52
Anabolic Reaction
Smaller Molecules -> larger ones
53
catabolic reactions
large molecules -> smaller ones
54
Role of ATP
principal molecule for storing and transferring energy in cells
55
Lactose intolerance and safe foodssss
unable to digest lactose, not enough lactase, yogurt and cheese
56
Oligosaccharides (c)
complex
57
Polysaccharides (c)
starch, glycogen
58
Dietary Fiber (c) sources
Beans, whole grains, brown rice
59
Role of insulin
to regulate blood sugar levels
60
role of glycogen
to maintain blood glucose concentration
61
Glycemic Index
assigning a number to carbohydrate-containing foods according to how much each food increases blood sugar.
62
Cause of type 1 diabetes
auto-immune reaction (body attacks itself on accident)
63
Concerns of type 1 diabetes
heart disease, nerves, and kidney damage
64
Treatment of type 1 diabetes
Taking insulin, counting proteins, fat and carbohydrate intake, blood-sugar monitoring
65
Cause of type 2 diabetes
Some of the cells in the body become resistant to insulin
66
Concerns of type 2 diabetes
obesity
67
Treatment of type 2 diabetes
eating foods rich in fiber, exercise, eat at regular intervals
68
Gestational diabetes
form of high blood sugar levels effecting pregnant woman
69
Added sugars definition
sugar added during the processing of foods & have no nutrients
70
added sugar sources
sugar-sweetened beverages and desserts and sweet snack
71
added sugar concerns
poor nutrition, weight gain
72
Sugar substitutes
Saccharin (Sweet and Low), Aspartame (Equal), Sucralose (Splenda), Sugar alcohols
73
Lipid functions
storing energy
74
triglycerides function
store unused calories and provide your body with energy
75
monounsaturated triglycerides
can help lower your blood cholesterol
76
polyunsaturated triglycerides (omega 3 & 6)
essential fatty acids that the body needs for brain function and cell growth
77
purpose of hydrogenation
To convert a liquid oil into a solid fat
78
concerns of hydrogenation
increase levels of bad cholesterol while decreasing good cholesterol
79
function of phospholipids
forming the barrier of the cell membrane and intracellular organdies
80
function of lecithin
metabolic process and to move fats
81
function of cholesterol
maintain the integrity and fluidity of cell membranes
82
food sources of cholesterol
milk, cheese, yogurt and cream
83
HDL function
absorbs cholesterol and carries it back to the liver
84
LDL function
carrying cholesterol to cells that need it
85
HDL relationship to health
lower your risk for heart disease and stroke
86
LDL relationship to health
raise your risk for heart disease and stroke
87
Limit for total fat
bout 44 grams to 77 grams of fat per day
88
Limit for saturated fat
no more than 10% of total calories
89
Limit for trans fat
less than 1% of your daily calories
90
adequate amount of monounsaturated fatty acids
no more than 25% to 30% of your daily calories
91
Mediterranean diet
Healthy fats, omega 3 fatty acids. dairy and fish are eaten only on occasion.

Stats (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions