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Nutrition > Nutrition Final > Flashcards

Nutrition Final Flashcards

1
Q

infants and young children, pregnant women, older adults, immunocompromised people, and etc have this in common

A

more likely to get foodborne illness

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2
Q

eating a mixture of different food groups and foods within each group

A

variety

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3
Q

measurement of the calories in the food compared to the weight of the food

A

energy density

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4
Q

can be contaminated with botulism spores and should never be fed to infants under one year

A

honey

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5
Q

amount of energy a food item provides when eaten

A

calories

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6
Q

microbes grow rapidly when temp of food is between 40F to 140F

A

danger zone

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7
Q

eating right amounts of all food

A

moderation

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8
Q

revised every 5 years, set of recommendations that include consuming more fruits, vegetables, and whole grains while limiting sodium and added sugars

A

dietary guidelines for americans

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9
Q

understand functions of nutrients, develop recommendations, and learn about the role of nutrition in promoting health and preventing disease

A

scientific method

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10
Q

process when food is broken apart, releasing nutrients and other food components they contain

A

digestion

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11
Q

pregnant women are 10-20% more likely to get sick from this, found in raw milk, deli meats, hot dogs, etc

A

listeria

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12
Q

reference values for intake of nutrients used on food labels. consumer can apply 5-20 rule to determine if it is high or low

A

daily value

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13
Q

bacteria in this part of the GI tract help break down fiber

A

large intestine

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14
Q

analysis of measures include anthropometric, biochemical, clinical, and dietary data

A

nutrition assessments

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15
Q

what to do to keep food safe at home

A

clean, separate, cook, chill

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16
Q

result of consuming excess or insufficient amounts of energy or nutrients

A

malnutrition

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17
Q

secretes enzymes to digest food

A

pancreas

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18
Q

eating a healthy proportion of nutrients to maintain health and prevent disease

A

balance

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19
Q

likelihood of toxicity increases as intake rises above this

A

upper limit recommendation

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20
Q

illustrates appropriate proportions of food

A

myplate

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21
Q

site of most digestion and absorption

A

small intestine

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22
Q

peristalsis of the food bolus starts here

A

esophagus

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23
Q

eating the most nutrients in the calories consumed

A

nutrient density

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24
Q

nutrient intake recommendation is used as a goal when RDA does not exist

A

adequate intake (AI)

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25
Q

science of how the body uses the food we eat for growth, metabolism, repair, and the study of food

A

nutrition

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26
Q

common ones include wheat, tree nuts, shellfish, and eggs

A

common food allergies

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27
Q

water intake recommendations are the same for younger adults, but meeting needs can be a challenge for this group

A

older adults

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28
Q

examples include fruit, vegetables, whole grains, and low or non fat dairy products

A

healthier carbohydrate choices

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29
Q

water soluble vitamins

A

B and C

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30
Q

fat soluble vitamins

A

A, D, E, and K

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31
Q

major minerals

A

sodium, potassium, chloride, calcium, phosphorus, magnesium, and sulfur

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32
Q

trace minerals

A

iron, copper, zinc, selenium, chromium, fluoride, manganese, molybdenum

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33
Q

bloop lipid value that if increased, may indicate a risk for developing heart disease

A

LDL cholesterol

34
Q

if this is present, the amount of alcohol that diffuses through the gastric lining is slow or diffused

A

food in the stomach

35
Q

replaces nutrients lost during processing

A

enrichment

36
Q

found in foods of animal origin

A

cholesterol

37
Q

providing all 9 amino acids, animal products, soy, and quinoa are examples of

A

complete proteins

38
Q

primary role is to maintain a healthy GI tract

A

dietary fiber

39
Q

regulation of body temperature, transport of water soluble nutrients, and protection for joints

A

functions of water

40
Q

dietary pattern that promotes increased intake of potassium, calcium, and magnesium, and decreased intake of sodium, often used to manage high blood pressure

A

DASH diet

41
Q

caused by inadequate production of lactase

A

lactose intolerance

42
Q

combining proteins from different sources so that they are collectively providing all the essential amino acids

A

complimenetary proteins

43
Q

increase risk of heart disease

A

obesity, diabetes, high blood pressure, blood lipid levels, smoking, exercise, diet

44
Q

decrease risk of heart disease

A

high fiber diet, unsaturated fats, B vitamins, antioxidants, consuming fish, nuts, whole grains, fruits, vegetables, moderate alcohol, mediterranean diet

45
Q

help the body use energy from foods

A

B vitamins

46
Q

manufacturing process that makes unsaturated fat more saturated

A

hydrogenation

47
Q

the amount of alcohol that results in the lowest risk of alcohol related problems

A

moderate drinking

48
Q

10-35% of total calories

A

AMDR for protein

49
Q

hormones that control blood sugar level in the body

A

insulin and glucagon

50
Q

what lowers blood sugar

A

insulin

51
Q

what raises blood sugar

A

glucagon

52
Q

symptoms are thirst, headache, fatigue, darkened urine

A

dehydration

53
Q

needed in the diet in amounts greater than 100 mg per day

A

major minerals

54
Q

main function of carbohydrates

A

energy

55
Q

most abundant protein in the body that provides structure

A

collagen

56
Q

makes up most of the lipids in the body

A

triglycerides

57
Q

needed in increased amounts for adolescents because of their high energy needs

A

B vitamins

58
Q

side effects of medications, poor health of mouth, teeth, or gums, losing weight without trying, and social isolation

A

warning signs of malnutrition

59
Q

minimum amount of moderate intensity exercise recommended for each week

A

150 minutes

60
Q

should consume at least 1800 calories and 13 cup of fluid daily

A

breastfeeding women

61
Q

consumption of excess calories from any of the macronutrients is stored here

A

adipose tissue

62
Q

minerals often under consumed by older adults

A

calcium, iron, zinc

63
Q

increases risk of mother developing high blood pressure, gestational diabetes, and needing a C section

A

overweight

64
Q

used to determine overweight in children and adolescents

A

BMI above or at 85th percentile

65
Q

condition caused from low energy intake combined with increased energy expenditure that decreases performance and increases health risk, especially in female athletes

A

REDs female athlete triad

66
Q

BMI 25-29.9

A

overweight

67
Q

chronic illness may increase the need of this nutrient above the RDA

A

protein

68
Q

grapes, hot dogs, popcorn, hard candy, etc

A

choking hazard

69
Q

weight gain during pregnancy when pregnant BMI is 18.5-24.9

A

25-35 lbs

70
Q

relationship between energy intake and energy expenditure reflected in body weight and body composition

A

energy balance

71
Q

body composition, flexibility, and muscle strength and endurance are components of this

A

fitness

72
Q

deficiency increases risk for neural tube defects, anemia, and low birth weight of infant

A

folate

73
Q

the best indicator of adequate nutrition in infants, children, and adolescents

A

growth

74
Q

decreases with aging

A

BMR

75
Q

makes up the majority of total energy expenditure

A

BMR

76
Q

nutrient requirement that may be 30-70% higher in athletes than the general population

A

iron

77
Q

muscle glycogen, liver glycogen, and dietary carbohydrates

A

sources of glucose

78
Q

used to help a pregnant woman meet the increased vitamin and mineral needs of pregnancy

A

prenatal vitamins

79
Q

the most common nutritional deficiency in infants, children, and adolescents

A

iron

80
Q

proportions of calories from carbs, proteins, and fats that are the same for each adult category

A

AMDR

81
Q

body mass attributed to muscle, bone, and internal organs

A

lean body mass

Nutrition (1 decks)

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