Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

NS 1150 > Quiz 1 > Flashcards

Quiz 1 Flashcards

(79 cards)

Start Studying
1
Q

Nutrition

A

a process involved in the intake and utilization of food substances by living organisms, including ingestion, digestion, absorption, transport, and metabolism of nutrients in food

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

Metabolism

A

is the chemical processes that occur within a living organism (a cell) in order to maintain life

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

What are the roles of nutrition?

A

Promoters and antipromoters

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

Promoters

A

lead to progression of chronic diseases because they are high in saturated fat and aren’t nutrient dense

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

Antipromoters

A

deter initial or progression of chronic diseases

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

Nutrient

A

a specific substance found in food that preforms one or more physiological or biochemical functions in the body

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

What are classified as macronutrients?

A

Carbohydrates, Fats/lipids, proteins, alcohol, and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are classified as micronutrients?

A

vitamins and minerals

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

Is water an organic nutrient?

A

No, all of the macronutrients except water can be considered organic. Water is inorganic.

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

What are the major functions of nutrients?

A

Provides energy (body prefers carbohydrates/lipids for energy but can use proteins as well), promotes tissue growth and development, regulates metabolism

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

What are the major functions of water?

A

transport of nutrients, gases, and waste products
medium for chemical reactions
useful for body temperature regulation

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

essential nutrients

A

cannot be produced in adequate amounts in the body and it must consumed in the diet (ex. carbohydrates, protein, fats/lipids, vitamins, minerals, and water)

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

What is the purpose of essential nutrients?

A

needed for energy production, growth, regulating body processes, and preventing nutrient deficiency diseases like anemia

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

What are examples of nutrients that may soon be considered essential?

A

fiber, phytosterols, and polyphenols.

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

nonessential nutrients

A

found in food but may also be formed in the body

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

What are some nonessential nutrients?

A

Creatine which is produced in the kidney/liver but can become essential when having problems in those organs, cholesterol, and some amino acids

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

EAR (Estimated Average Requirement)

A

-a nutrient intake value that is estimated to meet the requirement of 50% of healthy individuals

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

RDA (Recommended Dietary Allowance)

A

the average daily nutrient intake level sufficient to meet the nutrient requirement of nearly all (97-98%) of healthy individuals

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

AI (Adequate intake)

A

an intake (not a requirement) that is likely to exceed the actual requirements of almost all individuals in a life-stage group; established when scientific evidence is not sufficient to determine an RDA

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

UL (Tolerable upper intake level)

A

The highest level of daily nutrient intake that poses no risks of adverse health effects to most individuals in the general population

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

Added sugar

A

limit intake of added sugars to <10% of daily calories
(we get about 15%)

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

Cholesterol

A

old advice: limit intake to <300 mg a day
new advice: “individuals should eat as little dietary cholesterol as possible”

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

dietary patterns

A

are the quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets, and the frequency with which they are consumed

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

What is a Vegan Diet?

A

eating pattern that omits all animal sourced foods such as fruits, vegetables, grains, nuts, legumes, and seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Why might one have a vegan diet?
cultural practices, animal welfare, sustainability, and health/ethical or environmental reasons
26
What are the type of environmental reasons one might be vegan?
climate change--by reducing animal foods and switching over to plant based foods, it would decrease food waste leading to less greenhouse gases.
27
Political drivers to veganism
advertisement and marketing regulations, regulating food prices and taxes, strengthening food and social safety net programs
28
Economic drivers to veganism
reduce cost through tech/innovation, adjust taxes and subsides on select foods, and lower demands of ultra-processed foods
29
Sociocultural drivers to veganism
cultural and religious rituals (where food choices are personally acceptable show a reflection of that culture) woman empowerment (women can influence what a household eats)
30
Demographic drivers
limited access to food due to population growth, urbanization that will dictate what foods are grown and how it will be distributed, food insecurity, and its apart of ones identity
31
production systems
provide incentives to produce nutrias foods and protect local agrobiodiversity, agro-ecological and other types of environmentally friendly farming practices
32
storage and distribution
improving connectivity between rural, suburban, and urban supply and demand in order to propose to consumers a greater diversity of plant based foods and support local economies through appropriate infrastructure, markets, and technologies, including e-commerce
33
processing and packaging
improving food safety governance and control through appropriate institutions and polices along food supply chains as well as through innovations and technologies, labelling and standards, monitoring surveillance
34
Retail and markets
providing financial and promotional incentives for retailers and food outlet owners, including street food vendors, to sell safe foods, made with less sodium and a higher proportion of healthy oils, fruits, and vegetables
35
Food environments
influences food accessibility, affordability, and availability, convenience, which are associated with dietary intake and subsequent health outcomes
36
Potential benefits of plant based diets
-high in dietary fiber which promotes food movement through the GI system and regulate blood glucose -high in certain micronutrients (vitamins c, e, potassium, magnesium) -many phytochemicals (lots of plant nutrients) -healthier fat content (more unsaturated fat)
37
Potential consequences of plant based diets
-more at risk for micronutrient deficiencies (Vitamin B12, vitamin D, calcium, iron, any fatty acids and zinc, most of these are found in animal meat) -fruits/vegetables contain high levels of anti nutrients (phytates) that bind to and prevent absorption of micronutrients -muscle protein synthesis (plants have lower amino acids)
38
health benefits of plant based diet
-lowers heart disease -lowers type 2 diabetes -lowers risk of some cancers
39
health consequences of a plant based diet
anemia, Vitamin b12 deficiency, and vitamin D/calcium deficiency
40
GI tract
-starts at the mouth and ends at the anus, pathway of food and how nutrients are absorbed into your body to keep it healthy -apart of the autonomic nervous system (involuntary)
41
Primary organs of the GI tract
foods/liquids move directly through them; mouth, esophagus, stomach, intestines (small and large), and anus
42
Accessory organs or glands of the GI tract
salivary glands, liver, pancreas, and the gallbladder (secretes substances into the GI tract to aid digestion/absorption by releases enzymes and hormones that influences the movement of food)
43
layers of the GI
serosa
44
parasympathetic nervous system
"rest or digest" response
45
sympathetic nervous system
"fight or flight" response comes from stress
46
importance of mouth
mostly mechanical breakdown food with teeth/tongue and beginning of carbohydrate digestion
47
saliva
water and glycoprotein that facilities the mechanical breakdown and swallowing of a food bolus (not producing saliva will make chewing very uncomfortable)
48
digestive enzymes (chemical breakdown)
salivary amylase: starch that breaks it down Lingual lipase: triglycerides (not in mouth but whenever fat is being digested)
49
Mastication (mechanical digestion)
involves alternated, symmetrical, rhythmic and coordinated movement between two sides of the dental arches -increases surface area, enhancing the ability of the salivary enzymes to digest food (eating slower helps with mechanical digestion)
50
bolus
partially digested food/saliva
51
swallowing
-compression of bolus against hard palate -retraction of the tongue forces the bolus into the pharynx (seals of nasal cavity)
52
Peristalsis
"wavelike" contractions/relaxation and movement patterns depend on GI location
53
UES
upper esophageal sphincter (near or at the pharynx)
54
Sphincters
muscular bands that narrows an opening between organs in GI
55
LES (gastroesophageal)
lower esophageal sphincter (next to the stomach)
56
segmentation
"chopping" bidirectional, exposes food to digestive secretions
57
stomach
-has a muscularis layer that makes it big or small depending on if its hungry or full -has exocrine and endocrine cells
58
endocrine cells
releases gastrin hormones to produce gastric juices that lead to protein digestion, powerful muscle contractions, and stimulates gastric motility
59
exocrine cells (parietal and chief)
produces hydrochloric acid (HCl), and digestive enzymes
60
exocrine cells (goblet/mocous)
produces mucus
61
Small intestine segments
-duodenum -jejunum -ileum
62
duodenum
(0.8 ft long); secretions and hormones to aid in the further digestion of the chyme
63
jejunum
(8.2 ft long) major site of chemical digestion and nutrient absorption
64
Ileum
-(11.5 ft long) -absorbs bile acids, fluids and vitamin b12
65
large intestine (colon)
-absorbs water, certain vitamins, and electrolytes from the chyme -forms and propels feces toward the rectum for elimination
66
colonic bacteria (gut microbiome)
-produce vitamins (vitamin k and biotin) by fermentation absorbed into the blood -aid in digesting fiber -aid the immune system
67
Arrival of food in the stomach
stretch receptor, chemoreceptors, and circulating gastrin
68
Arrival of food in the SI
-acidic chyme stimulates the production of secretin -pancreas releases bicarbonate rich juices into the SI -lipids and protein in here stimulate production of cck hormone (cholecystokin)
69
Secretin & chloecystokinin
-promotes protection of the small intestine, neutralization of acidic chyme, digestion of carbs, lipids, and proteins -inhibits gastric motility and gastric juices -cck emulsifies lipids
70
important GI tissue layers
mucosa and submucosa
71
microvilli
increases surface area for absorptive capacity
72
Gastroesophageal Reflux Disease (GERD)
-inappropriate relaxation of the LES, allows reverse flow (reflux) of stomach contents into the esophagus -occurs more than twice a week for several weeks -treatment involves behavior and medication (antacid, proton pump inhibitors, H2 receptor blockers)
73
Peptic Ulcer
-wall of the esophagus (esophageal ulcer) -wall of the stomach (gastric ulcer) -duodenum (duodenal ulcer) -caused by excessive acid secretion, helicobacter pylori infection, and use of anti-inflammatory drugs
74
gastroparesis
"stomach paralysis"; impacts gastric motility, slows the movement of food from stomach to SI; one cause is damage to vagus nerve
75
celiac disease
-autoimmune disease that damages the absorptive surface of the SI when exposed to a protein called gluten; flattened villi impairs absorption; cause is unknown
76
inflammatory bowel disease
-inflammation in the lining of the GI tract ; classified as an autoimmune disease (includes ulcerative colitis and crohn's disease)
77
Disease
-disorder of structure or function -infectious: contagious and caused by a pathogen -non-infectious: not contagious, tends to be chronic (type 2 diabetes, autoimmune diseases or cancer)
78
chronic
-a health condition or disease that is persistent or otherwise long lasting (months/years)
79
acute
a disease that appears suddenly and lasts for a short period of time (days/weeks)

NS 1150 (4 decks)

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