test 1 Flashcards
1
Q
what are the top 3 influences on our food choices?
A
86%, taste ; 69% brand name ; 68% price
2
Q
what is hunger
A
the physiological (internal) drive to eat
3
Q
what is appetite
A
the psychological drive that encourages us to eat, often in the absence of hunger
4
Q
what is satiety
A
the state in which there is no longer a desire to eat, satisfaction
5
Q
daily food consumption is a mix of
A
biological and social influences
6
Q
what is nutrition
A
science that links food to health; ingestion, digestion, absorption, transport, use, and excretion of food substances
7
Q
substances found in food that provide energy and are vital for the growth and maintenance of the body
A
nutrients
8
Q
what is an essential nutrient?
A
required by the body to meet its needs; the body can’t produce it or produces too little
9
Q
all essential nutrients
A
vitamins, minerals, protein, fats, water, and carbohydrates
10
Q
three criteria needed to be met to be considered an essential nutrient:
A
a. one specific biological function of nutrients must be identified in the body
b. omission of nutrients must lead to a decline in biological functions
c. replacing the omitted nutrient before permanent damage occurs restores those normal biological functions
11
Q
what are the risk factors for life-threatening chronic diseases?
A
poor diet and a sedentary lifestyle
12
Q
which disorders and illnesses account for 2/3 of all deaths in North America?
A
cardiovascular disease, hypertension, type 2 diabetes, some forms of cancer, etc.
13
Q
what is the second leading cause of preventable death in America?
A
obesity
14
Q
what is included in a healthy eating pattern?
A
high proportion of vegetables, fruits, whole grains, proteins, and dairy
15
Q
three leading causes of death today?
A
heart diseases, cancer, strokes
16
Q
What are the recommendations for Americans when it comes to the percentage of Kcals from each of the macronutrients?
A
45-65% carbs, 20-35% fats, 10-35% protein
17
Q
What is the major overarching goal of Healthy People 2030?
A
to help people attain healthy, thriving lives and well-being free of preventable disease, disability, injury, and premature death
18
Q
how many kcals are in a gram of carbohydrates?
A
4 calories per gram
19
Q
how many kcals are in a gram of protein?
A
4 calories per gram
20
Q
how many kcals are in a gram of fat?
A
9 calories per gram
21
Q
standards set by a dedicated committee of scientists from America/Canada for caloric intakes
A
DRI (dietary reference intakes)
22
Q
the daily amount of a nutrient that will meet the needs of about 98% of the individuals in a specific age and biological sex group
A
RDA (recommended daily amount)
23
Q
minimum intake to maintain health
A
AI (adequate intake)
24
Q
point beyond which further intake is dangerous
A
UL (upper limit)
25
percentage of the RDA provided by food items for specific nutrient
DV (daily value)
26
what are phytochemicals and why are they important?
chemical found in fruits and vegetables; they aren't considered essential nutrients but they provide significant health benefits and can reduce the risk of certain diseases
27
what is balance in a diet?
eating more nutrient-dense foods and beverages
28
what should you increase in a diet to make it healthier?
fruit, vegetables, whole grains, fat-free or low-fat milk products
29
what should you decrease in a diet to make it healthier?
foods high in certain types of fat (saturated), sugars, cholesterol, salt, and alcohol
30
what is it called when you match your energy intake with energy expenditure?
proportionality
31
(amount of nutrient per serving)/(amount of calories per serving)
nutrient density
32
amount of food or beverage consumed or served on one eating occasion
portion size
33
found on the nutrient facts label, can be used to help choose appropriate portion sizes
serving size
34
a measurement that describes the calorie content of a food
energy density
35
how do measure energy density?
amount of energy (kcal) per serving/weight or volume of serving
36
a combination of foods and beverages that constitutes an individual's complete dietary intake over time
eating pattern
37
____ and _________ cover half of the plate of the MyPlate
fruits and vegetables
38
______ occupy more than one-fourth of the MyPlate
grains
39
______ occupies the remaining space on MyPlate
protein
40
a cup of _______ appears next to MyPlate
dairy
41
failing health that results from a long-standing dietary intake that is not enough to meet nutritional needs
undernutrition
42
a state in which nutritional intake greatly exceeds the body's needs
overnutrition
43
failing health from long-standing dietary practices that do not coincide with nutritional needs
malnutrition
44
nutritional health determined by anthropometric, biochemical, clinical examination, dietary analysis, and economic evaluation
nutritional status
45
assessment used to assess the size, shape, and composition of the human body
anthropometric assessment
46
assessment that involves the measurement of nutrients, by-products of nutrients; or factors known to affect the digestion, absorption, and/or metabolism of nutrients
biochemical assessment
47
a nutrition-focused physical exam
clinical assessment
48
estimation of typical food choices relying on the recounting of one's usual intake or recording the previous day's intake
dietary assessment
49
layer of the cell membrane that has water-soluble heads and fat-soluble tails.
Phospholipid bilayer
50
layer of the cell membrane that provides stability.
Cholesterol
51
the layer of the cell membrane that provides structural support, functions as enzymes, helps transport substances across the cell membrane, and acts as receptors.
Proteins
52
layer of the cell membrane that serves as identifiers for cells, aids in cell-to-cell communication, and helps with immunity.
Carbohydrates
53
the fluid material and organelles within the cell, not including the nucleus.
Cytoplasm
54
the "powerhouse" of the cell. It converts the chemical energy stored within carbohydrates, proteins, and fats into energy that cells can use.
mitochondria
55
contains genetic material, DNA, that is packaged as structures called chromosomes.
nucleus
56
a continuous network of tubes that are connected to the cell nucleus. The Rough ___ contains ribosomes that serve as the site of protein synthesis
Endoplasmic Reticulum (ER)
57
sacs within the cytoplasm; these sacs package proteins and lipids in secretory vesicles for transport within the cell or secretion from the cell.
Golgi Complex
58
sacs that contain enzymes for the digestion of foreign material. They are active in immune functions.
Lysosomes
59
contain enzymes that detoxify harmful chemicals.
Peroxisomes
60
a group of cells working together to perform a specific task.
tissue
61
four types of tissue:
Epithelial Tissue - covers surfaces inside and outside the body
Connective Tissue - supports and protects the body, stores fat, and produces blood cells
Muscle Tissue - movement
Nervous Tissue - communication
62
tissues joined together
organs
63
several organs working together
organ system
64
all the chemical reactions that take place within that body.
metabolism
65
type of metabolic reaction that uses energy to build more complex compounds.
anabolic
66
type of metabolic reaction that releases energy to break down material into smaller molecules.
catabolic
67
This system moves blood through the heart and blood vessels.
cardiovascular system
68
the system responsible for immunity. It is comprised of lymphatic vessels, specialized immune cells (White blood cells, T and B cells), lymph nodes, and lymph fluid.
lymphatic
69
the physical breakdown of food where it starts with chewing and continues with muscle contractions that move food through the GI tract (motility)
Mechanical Digestion
70
chemicals (acid and enzymes) are secreted into the GI tract to break down food. Enzymes help to efficiently break down food to absorbable nutrients.
Chemical Digestion
71
_________ in the large intestine produce biotin and vitamin K that are absorbed and used by the human body.
bacteria
72
microorganisms reside in the large intestine and provide health benefits
probiotics
73
substances increase the growth of probiotic microorganisms
Prebiotics
74
some water and undigested fiber, tough connective tissues (from animal foods); bacteria, dead intestinal cells, and body wastes
feces
75
protects our body against invasion by any microorganisms
Nonspecific (innate) Immunity
76
protects the body by identifying and destroying specific microorganisms.
Specific (adaptive) immunity
77
a muscle that closes after food enters the stomach to prevent backflow.
Lower esophageal sphincter
78
wave of muscular contractions that push food down the digestive tract.
Peristalsis
79
______ vessels pick up most products of fat digestion and fat absorption.
lymph
80
made from cholesterol in the liver and then sent to the gallbladder to be concentrated and stored for use; enables large portions of fat to break down into smaller bits so that they can be suspended in water.
bile
81
stores bile and concentrates it before secretion.
The gallbladder function
82
continual recycling of compounds like bile acids between the small intestine and liver
Enterohepatic Circulation
83
lowers blood sugar levels
Insulin
84
increases blood sugar levels
Glucagon
85
the stable community of more than 100 trillion microorganisms that colonize a human host in the first few years of life.
Human microbiota
86
food products or dietary supplements that contain both probiotics and prebiotics.
Synbiotics
87
the metabolic products of probiotic microorganisms.
Postbiotics
88
a term that refers to an imbalance of "good" and "bad" microbes in the gut and may contribute to the development of irritable bowel syndrome and inflammatory bowel diseases.
Dysbiosis
88
if nutrients are in short supply, then immediate needs are taken care of first (short-term survival)
Triage Theory
88
the movement of acid from the stomach into the esophagus.
Symptoms include:
Pain
Nausea
Gagging
Cough
Hoarseness
Heartburn
88
the relaxation of the lower esophageal sphincter that inhibits backflow from the stomach. As a result, symptoms, such as heartburn occur two or more times per week.
GERD
88
occur when acid erodes the mucosal lining of the stomach or tissue lining of the small intestine.
Symptoms include:
Pain 2 hours after eating
Weight loss, nausea, vomiting, loss of appetite, abdominal bleeding, perforation
Peptic Ulcers
88
the difficult or infrequent evacuation of bowels.
Causes:
Ignoring normal bowel reflexes
Antacids calcium and iron supplements
Inadequate dietary fiber and/or fluid intake
Constipation
89
swollen veins of the rectum or anus. Half of adults over age 50 have developed a hemorrhoid. The development can be brought on by added stress to the vessels from:
Pregnancy
Obesity
Prolonged sitting
Violent coughing or sneezing
Strained bowel movements
Hemorrhoids
89
the crystallization of substances in bile, such as cholesterol.
Gallstones
90
affects about 1% of the U.S. population; depends on two factors:
Genetic predisposition
Dietary exposure to gluten (protein in wheat, barley, or rye)
Celiac Disease and Gluten Sensitivity
91
Alteration of a protein’s three-dimensional structure, usually because of treatment by heat, enzymes, acid or alkaline solutions, or agitation.
denaturation
92
changes in gene expression caused by mechanisms other than changes in the underlying DNA sequence
epigenetics
93
illness that results from a malformation of the red blood cell because of an incorrect structure in part of its hemoglobin protein chains
sickle cell disease
94
the branch of nutritional genomics that examines how variations in genes can affect nutritional health
nutrigenetics
95
the many ways dietary components affect gene expression--particularly as it relates to the development and treatment of nutrition-related diseases
nutrigenomics
96
nutrient whose main function is to provide energy
carbohydrates
97
nutrients whose main functions are growth, development, and maintenance along with regulating bodily processes
vitamins, minerals, water
98
nutrients that provide energy, work towards growth and development and regulate bodily processes
proteins and lipids
99
a mineral that is required in the dietary pattern in amounts less than 100 milligrams per day.
trace mineral
100
The study of how disease rates vary among different population groups.
epidemiology
101
how many minutes of moderate-intensity physical activity are recommended for adults in the physical activity guidelines for Americans?
150 to 300 minutes per week
102
most common type of undernutrition in industrialized nations
iron deficiency
103
the stomach is protected from digesting itself because of
a thick layer of mucus
104
the lower esophageal sphincter is located between
esophagus and stomach
105
what do bicarbonate ions from the pancreas do
neutralize acid in the duodenum
106
most chemical digestion occurs in the
small intestine
107
bile is formed in the _____ and is stored in the _____
liver, gallbladder
108
