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NMT250 > nutrition- midterm > Flashcards

nutrition- midterm Flashcards

(50 cards)

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1
Q

2 types of fiber

A

soluble and insoluble fiber

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2
Q

2 characteristics of fiber

A

viscosity and fermentability

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3
Q

which 2 characteristics of fiber go with each type of fiber

A

soluble fibers= viscous

insoluble fibers= fermentable

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4
Q

dietary fiber vs functional fiber

A

dietary= non-digestible carbs and lignans found in plant foods

functional= added to food products

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5
Q

parts of dietary fiber

A

cellulose
hemicellulose
lignin
pectin
gums
beta-glucans

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6
Q

which part of fiber has been linked with reducing CVD

A

beta-glucans

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7
Q

common fiber additives (functional fiber) examples

A

flaxseed and psyllium

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8
Q

adequate intake of fiber is based on

A

amount expected to lower the risk of coronary artery disease and type 2 diabetes

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9
Q

amount of fiber needed for men vs women

A

Men 50 or younger, 38 g/day and 51+, 30 g/day

Women 50 or younger, 25 g/day and 51+, 21 g/day

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10
Q

fiber benefits

A

increase bowel movements and fecal mass (bulk forming), reduce contraction force for intestines,

promote microbiome, prebiotics for intestinal microbiome, SCFA nourish epithelial lining, fermentable to grow good bacteria,

bind bile acids and cholesterol and prevent absorption,

slower blood glucose and insulin spikes, low glycemic index,

weight management, lower energy density, promote satiety

protect against colorectal and gastric cancer

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11
Q

functional food definition

A

may have beneficial effect on health beyond basic nutrition, reduce risk of disease,

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12
Q

intact functional foods vs modified functional foods vs food ingredients that are synthesized

A

intact: biologically active food components i.e. probiotics in yogurt, flavonoids in red wine, lycopene in tomato

modified: add biologically active substances i..e Plant sterols to margarine, vitamin D to milk

synthesized: i.e. Addition of fructo-oligosaccharides and galacto- oligosaccharides as prebiotics (in small amount in intact and added mostly)

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13
Q

general macro recommednations in PCOS

A

30-40% fat (omega 3s for insulin sensitivity)

45-50% complex carbs (20-35 g fiber)

15-20% protein

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14
Q

eating pattern for PCOS

A

5-6 smaller meals with fluid and veg

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15
Q

tea for PCOS

A

green tea: dysglycemia and hyperandrogenism

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16
Q

3 diets for PCOS

A

mediterranean
DASH
low GI

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17
Q

5 nutrients for PCOS

A

coenzyme Q10
chromium
zinc
vitamin D3
myo inositol (for insulin resistantce)

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18
Q

CoQ10 in PCOS

benefits and sources

A

Improves insulin sensitivity and dysglycemia Improves sex hormone levels
Improves lipid parameters

Food source: oily fish, organ meats, whole grains

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19
Q

chromium picolinate for PCOS benefits and food sources

A

Improves BMI
Improves insulin resistance

Much of the evidence focuses on chromium picolinate

Food sources vary widely depending on local soil and water conditions
Grape juice, whole wheat, brewer’s yeast, orange juice, and beef are higher sources

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20
Q

zinc benefits for PCOS and sources

A

improve the effects of increased androgen levels, insulin resistance, and lipid parameters

Food sources: seafood, meat, eggs, milk, legumes, whole grains

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21
Q

vitamin D benefits in PCOS and sources

Study These Flashcards
A

higher pregnancy and ovulation rates, lower androgens, and reduced early miscarriage rates
.
Also contributes to lower fasting blood glucose levels and total cholesterol while having little to no effect on fasting insulin or measures of insulin resistance

Food sources: oily fish and functional foods

22
Q

RCT study with PCOS and doing different diets

Study These Flashcards
A

AMH decreased
free androgen index decreased
SHBG no changes
clinical pregnancy rate increased

-low carb and calorie restriction for hyperangrodenism

23
Q

Based on available evidence, which of the following therapeutic diets would be the best option for a patient with PCOS?
A. Ketogenic diet
B. DASH diet
C. Mediterranean diet
D. Low GI diet

Study These Flashcards
A

D. Low GI diet

24
Q

structural unit of protein

25
general structure of proteins
amphoteric (+ or - charge) nitrogens differentiates amino acids
26
labile proteins reserves
easily broken down to meet immediate needs, i.e. glycogen
27
protein anabolism and catabolism
anabolims- increased growth catabolism- caloric restriction, surgery...
28
nitrogen balance from
protein, urea, uric acid, ammonia
29
nitrogen lost though
urine, feces, sweat, and through the shedding of skin cells and lining of the gastrointestinal tract
30
positive nitrogen balance in
occurs during growth, pregnancy, or strength training
31
essential vs conditionally essential vs nonessential amino acids
essential ---- Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine conditional----- Arginine Cysteine Glutamine Glycine Proline Tyrosine non essential------ Alanine Aspartic acid (Aspartate) Asparagine Glutamic acid (Glutamate) Serine
32
high amino acid score and digestible proteins
eggs, cow milk, beef...
33
complete proteins provide ____- and examples
all essential amino acids eggs, milk, meat, tofu, edamame, quinoa
34
incomplete proteins need to
not all essential amino acids so do combination i.e. rice and beans Rice is low in lysine but high in methionine. Beans are high in lysine but low in methionine.
35
vitamin B1 for PMS
Reduced mean mental (35.08%) and physical (21.2%) symptoms significantly
36
vitamin D and PMS
status is not correlated but when supplement it decreases symptom severity
37
vitamin C and PMS
anti-inflam and antioxidant combine with flavonoids
38
what hormone is PMS related to so what can help reduce it
estrogen Phytoestrogens (like soy isoflavones) have mild estrogenic effects and are thought to partially compete with endogenous estrogen for estrogen receptors
39
Which of the following is considered a complete protein? A. Rice B. Beans C. Peanuts D. Yogurt
D. Yogurt
40
Which of the following vitamins has been shown to reduce the symptom severity of PMS? A. Vitamin A B. Vitamin B1 C. Vitamin B3 D. Vitamin B6
B. Vitamin B1
41
what is protective against asthma
Dietary antioxidants (vitamins C and E, carotenoids, selenium, polyphenols), polyunsaturated fatty acids, and vitamin D seem to be protective, but not in supplemental forms. Increased serum vitamin and 25-OH vitamin D3 levels are correlated with good pulmonary function and quality of life in children with stable asthma
42
risks for kids developing asthma
high BMI others like smoking, genes...
43
breastfeeding vs food in infants for asthma control
Encourage exclusive breastfeeding for infants at birth Encourage solid food introduction before 6 months of age
44
nutrient and effect on immune system
Carotenoids, Vitamin C and E Antioxidants for protection against endogenous and exogenous oxidant inflammation Vitamin C Prostagladin inhibition Vitamin D Modulation of T-cell responses Vitamin E Membrane stabilization; inhibition of IgE production Flavones, flavonoids Antioxidants; mast cell stabilization Magnesium Smooth muscle relaxation; mast cell stabilization Selenium Antioxidant cofactor in glutathione peroxidase Copper, Zinc Antioxidant cofactors in superoxide dismutase; Zinc modulates T-cell responses Omega-3 fatty acids Leukotriene substitution, stabilization of inflammatory cell membranes. PUFAs modulate T-cell response Omega-6 PUFAs, trans fatty acids Increased eicosanoid production; increased inflammation and worsening respiratory function Sodium Increased smooth muscle contraction; reduced intake may increase airway responsiveness
45
dietary methyxanthines for asthma example
caffeine to reduce smooth muscle and open airways theobromine in cocoa for coughing
46
flavonoids to help asthma and examples
quercetin apples, pears, onions, oranges, and berries
47
salicylate-free diet in asthma when examples
if allergic to salicylates (i.e. aspirin) Foods high in salicylates include almonds, peanuts, pickled vegetables, dried fruits, avocados, mushrooms, cauliflower, coffee, pine nuts, curry, peppers and pepper- derived spices, tomato, many fruits, honey
48
IgG food sensitivity test and asthma
IgG is type 3 delayed hypersensitivity (i.e. hours of days after eating food) dif than IgE food allergies (immediate, anaphylactic and type IV hypersensitivity) results: could have lots of cross reactivity etc
49
Which of the following nutrients can inhibit prostaglandin production? A. Selenium B. Magnesium C. Vitamin E D. Vitamin C
D. Vitamin C
50
CHART ON SLIDE 10 of wk 6 for nutrition about nutrients and their effect on immune system
****

NMT250 (10 decks)

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