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From Flashcardlet > Nutrition: Exam 1 > Flashcards

Nutrition: Exam 1 Flashcards

1
Q

What are the 6 classifications of nutrients?

A
  • Water
  • Carbohydrate
  • Fat
  • Minerals
  • Vitamins
  • Protein
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2
Q

What does over nutrition of fiber do to the body?

A

Cramps.

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3
Q

What does over nutrition of fat do to the body?

A

Lead to obesity.

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4
Q

What does undernutrition lead to?

A
  • Protein-Energy Malnutrition

- Cachexia

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5
Q

What is the leading cause of death in the U.S.?

A

Heart disease.

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6
Q

Which nutrients are organic?

A
  • Vitamins
  • Proteins
  • Carbohydrates
  • Fat
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7
Q

Which nutrients are inorganic?

A
  • Minerals

- Water

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8
Q

What does it mean when a nutrient is organic?

A

It contains a carbon.

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9
Q

What is the most vital nutrient?

A

Water

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10
Q

What are examples of nutrient density and what does it help with?

A
  • Eating an apple vs. apple pie
  • Drinking skim milk vs. whole milk
  • Caloric control
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11
Q

What is a Case Study?

A

Study of individuals.

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12
Q

What is an Epidemiological Study?

A

Study of the whole population that can reveal direct correlations.

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13
Q

What is an Intervention Study?

A

Study where researchers intervene to alter habits.

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14
Q

What is a Laboratory Study?

A

Study that can locate the mechanisms by which nutrition acts.

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15
Q

What is Recommended Dietary Allowance (RDA)?

A

Average nutrient intake levels that meet the needs of 97-98% of healthy people at a certain stage of life and gender.

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16
Q

What is Adequate Intake (AI)?

A

When RDAs can’t be backed by evidence, AIs are used.

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17
Q

What are Estimated Average Requirements (EAR)?

A

Average nutrient intake levels that meet the needs of 50% of people.

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18
Q

What are Tolerable Upper Intake Levels (UL) used for?

A

Identify potentially hazardous level of nutrient intakes.

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19
Q

What does AMRD stand for?

A

Acceptable Macronutrient Distribution Ranges

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20
Q

What is the AMRD for Proteins?

A

10-35%

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21
Q

What is the AMRD for Fats?

A

20-35%

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22
Q

What is the AMRD for Carbohydrates?

A

45-65%

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23
Q

What are Energy Requirements (EER) used for?

A

This reference takes into account age, gender, ht, wt and physical activity.

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24
Q

What is a focus of the USDA?

A

Physical activity is important to maintaining healthy body weight.

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25
Q

How much of your grain intake should be whole grain?

A

At least 1/2.

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26
Q

What determines if a grain is whole grain?

A

If it still contains the kernel.

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27
Q

What is Discretionary Calorie Allowance?

A

The amount of calories you can intake to maintain current weight.

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28
Q

What are Food Labels based on?

A

2,000 and 2,500 calories/day.

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29
Q

Why are Daily Values (DV) needed on a food label?

A

Reflects the needs of an “average” person.

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30
Q

Which nutrient doesn’t need a DV% on a food label and why?

A

Protein, because there isn’t a deficiency of protein in the U.S.

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31
Q

When were manufacturers supposed to use the new food label?

A

July 26, 2018.

32
Q

What was the only change to occur on labels over the past 20 years?

A

TFA was declared on the label, which is no longer used in products today.

33
Q

Which 3 minerals are manufacturers required to declare?

A
  • Potassium
  • Iron
  • Calcium
34
Q

Which 3 vitamins are manufacturers required to declare?

A
  • Vitamin C
  • Vitamin A
  • Vitamin D
35
Q

Why was “calories of fat” removed from the label?

A

Because it was more important to know the type of fat ingested.

36
Q

What is the difference between enriched and fortified?

A

Enriched is a replacement of, whereas fortified is an addition of vitamins or minerals.

37
Q

What doesn’t Dietary Supplement require before sale to the public?

A
  • Testing

- FDA approval

38
Q

What is Lymph?

A

Fluid that moves from blood stream into tissue space.

39
Q

What does the Portal Vein do?

A

Act as a bridge to transport nutrients from GI tract to liver.

40
Q

Between the CV system and the Lymphatic system which accepts bigger particles?

A
  • Lymph carries bigger

- CV carries smaller

41
Q

What is Salivary Amylase?

A

Starch digesting enzyme.

42
Q

How is Chyme produced?

A

When the bolus enters the stomach and comes into contact with HCl.

43
Q

What does the liver do in terms of portal circulation?

A

Process the absorbed nutrients before entering the blood stream.

44
Q

Which sphincter is located at the end of the esophagus?

A

The lower esophageal sphincter.

45
Q

What do the Lymph Vessels transport?

A
  • Products of fat digestion

- Vitamins D, E, A, K

46
Q

What do the Blood vessels transport?

A
  • Minerals
  • Vitamins
  • Proteins
  • Carbohydrates
47
Q

What are the 3 parts of the Large Intestine?

A
  • Colon
  • Rectum
  • Anus
48
Q

Which nutrients are absorbed by the Large Intestine?

A
  • Water
  • Sodium
  • Potassium
  • Fatty Acids
49
Q

What is the Colon’s main role?

A

Water and mineral absorption.

50
Q

Where is Bile stored?

A

Gallbladder.

51
Q

Where are carbohydrates stored?

A

In the liver and muscles as glycogen.

52
Q

What are the 3 monosaccharides?

A
  • Glucose
  • Fructose
  • Galactose
53
Q

What is the liver’s role when it comes to carbohydrates?

A
  • Galactose and fructose convert to glucose

- Excess glucose is stored as glycogen

54
Q

What are the 3 types of disaccharides?

A
  • Sucrose
  • Maltose
  • Lactose
55
Q

Which 2 monosaccharides make up Sucrose?

A
  • Glucose

- Fructose

56
Q

Which 2 monosaccharides make up Maltose?

A
  • Glucose

- Glucose

57
Q

Which 2 monosaccharides make up Lactose

A
  • Glucose

- Galactose

58
Q

What are 2 classifications of polysaccharides?

A
  • Digestible (Starch)

- Indigestible (Fiber)

59
Q

What is Amylose?

A

Straight chains of glucose (20%).

60
Q

What is Amylopectin?

A

Branched chained glucose (80%).

61
Q

What are some characteristics of Soluble Fibers?

A
  • Form gels
  • Dissolves or swells in water
  • Not digested (fermented)
62
Q

What are some characteristics of Insoluble Fibers?

A
  • Not viscous
  • Retains shape & texture
  • Assists in elimination
63
Q

What does undernutrition in fiber lead to?

A
  • Small/hard stools
  • Constipation
  • Hemorrhoids
64
Q

How can high-fiber diets benefit us?

A
  • Maintain blood glucose control

- Decrease risk of colon cancer

65
Q

By what sphincter does chyme enter the small intestines?

A

Pyloric sphincter.

66
Q

What does our Brain and RBCs need to function?

A

Glucose.

67
Q

What is Gluconeogensis?

A

Making carbohydrates from a protein source which leads to wasting muscles and other vital organs.

68
Q

What are the two classifications of Sweeteners?

A
  • Nutritive

- Artificial

69
Q

What are 3 types of natural sugars?

A
  • Honey
  • Molasses
  • Agave
70
Q

What are side effects of Sugar Alcohols?

A
  • Gas
  • Bloating
  • Diarrhea
71
Q

What are some benefits of Artificial Sweeteners?

A
  • Less calories than sugar

- Do not carry dental risks

72
Q

What is the problem with Aspartame

A
  • Cause Phenylketonuria

- May cause MR in infants

73
Q

What is Phenylketonuria?

A

A disease in which the body can’t break down A.A. Phenylalanine.

74
Q

What is the definition of organic food?

A

No chemicals or pesticides performed on food items.

75
Q

What are 3 significant health concerns since the first food label was introduced?

A
  • Obesity
  • Heart Disease
  • Hypertension
76
Q

What are 2 food label updates?

A
  • Serving Size (reflect)

- Dual Column (one/multiple sittings)

From Flashcardlet (104 decks)

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