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Nutrition > Test 1 > Flashcards

Test 1 Flashcards

1
Q

Nutrigenomics

A

Link our genes environment and diet to genetic makeup

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2
Q

Good nutrition =

A

Wellness

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3
Q

Wellness can be

A

Physical
Emotional
Social
Occupational
Spiritual

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4
Q

Key components of wellness

A

Nutrition + Physical activity

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5
Q

Nutritional deficit diseases

A

Pellagra
Scurvy
Iron deficiency anemia

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6
Q

US dept of health promotes nutrition under which directive

A

Healthy people 10 year plan

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7
Q

4 goals of Healthy people directive

A

Increase health quality
Decrease equity disparity
Create environment that promotes health
Promote health behaviors

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8
Q

Organic nutrients contain

A

Carbon and hydrogen

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9
Q

Inorganic nutrients include 2

A

Minerals and water

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10
Q

Organic nutrients include 4

A

Carbohydrates
Lipids (fats/oils)
Proteins
Vitamins

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11
Q

Macronutrients provide

can be

A

Energy

carb lipid or protein

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12
Q

Alcohol

A

Not a nutrient
Both drug and toxin

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13
Q

1 kilocarlie (Kcal)

A

Amount of heat needed to raise 1kg of water by 1 degree celcius

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14
Q

1 gram carb - ? kcal

A

4

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15
Q

1 gram protein - ? kcal

A

4

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16
Q

1 gram lipid - ? kcal

A

9

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17
Q

1 gram alcohol - ? kcal

A

7

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18
Q

Primary fuel source for body

composed of

A

Carbs

carbon hydrogen oxygen

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19
Q

Fiber is a type of

A

Carb

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20
Q

Lipids are water

composed of

A

Insoluble

carbon hydrogen oxygen

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21
Q

3 types of lipids

A

Triglycerides
Phospholipids
Sterlos

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22
Q

Triglycerides are

A

Found in food
serve as energy during during low/moderate exercise

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23
Q

Triglycerides are stored as

A

Adipose tissue - fat

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24
Q

Triglycerides provide what kind of vitamins

A

Fat soluble

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25
Q

Proteins

A

Building blocks of tissue
Muscle/bone

Regulate metabolism and fluid balance

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26
Q

Proteins contain

A

Carbon hydrogen and NITROGEN

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27
Q

Are Vitamins organic

A

Yes

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28
Q

Micronutrient Vitamins

A

Play role in use of energy and bone/tissue maintenance

As well as immunity and vision

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29
Q

2 types of micronutrients vitamins

A

Fat soluble
Water soluble

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30
Q

Fat soluble micronutrients vitamins

A

ADEK

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31
Q

Water soluble vitamins

A

C and all the Bs

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32
Q

Micronutrient minerals

A

INORGANIC

regulate energy bone and blood health

remove harmful by-products

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33
Q

Can minerals be broken down further

A

NO, exist in the simplest form already

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34
Q

Two types of minerals

A

Major and Trace

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35
Q

Major minerals

A

Na
K
Ca
Mg
Phos
Chlor
Sulf

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36
Q

Trace minerals

A

Iron
Copper
Zinc
Fluoride
iodine
Selenium
and some other shit

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37
Q

Macronutrient water

A

MOST IMPORTANT INORGANIC NUTRIENT

fluid balance
nurse impulses
body temp
muscle contractions
nutrient transport
waste excretion

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38
Q

DRI
Dietary reference intake

A

Aims to reduce chronic disease
Expands upon RDA regs
Establishes upper level of nutrients

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39
Q

RDA

A

Recommended dietary allowance

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40
Q

DRI is a dietary standard for

A

Healthy people only

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41
Q

DRI consists of

EAR
RDA
AI
UL

A

Estimated average requirements
Recommended dietary allowance
Adequate intake
Upper intake level

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42
Q

ERA
Estimated average requirements

A

Average daily intake level to meet the needs of half the people in a particular age group

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43
Q

RDA
Recommended dietary allowance

A

Average intake that meets 97% of peoples needs in a particular age/gender

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44
Q

AI
Adequate intake

A

Intake based on individual observation and experimentation

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45
Q

UL
Upper intake level

A

Highest average
Going above = toxicity

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46
Q

EER
Estimated energy requirements

A

Average intake to maintain balance

Defined by
Age gender height and level of fitness activity

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47
Q

AMDR
Acceptable macronutrient distribution ranges

A

Intake from Macros to provide adequate nutrients /reduce chronic disease

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48
Q

Current nutrition status of an individual includes

A

Weight
Ration of lean tissue to fat
Intake of energy and nutrients

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49
Q

Malnutrition types

A

Out of balance
Undernutrition
Overnutrition

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50
Q

Out of balance malnutrition

A

Too much/too little of particular nutrient

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51
Q

undernutrition malnutrition

A

Too little energy/nutrients over time

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52
Q

Overnutrition malnutrition

A

Too much over time = obesity, heart disease, nutrient toxicity

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53
Q

Nutritional imbalances will appear where on the body

A

hair skin tongue eyes fingernails

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54
Q

Physical exam includes

A

Hx
S/S
Vitals
Labs
Heart/lung sounds

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55
Q

Anthropometric assessment

A

Height body weight

head circumference in infants
limb/waist circumference in adults

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56
Q

Primary nutrition deficiency

A

inadequate intake

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57
Q

Secondary nutrition deficiency

A

Can not absorb enough
Too much excreted
Body cant utilize efficiently

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58
Q

Subclinical deficiency s/s

A

few or no symptoms

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59
Q

Cover deficiency s/s

A

hidden, require testing/procedures

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60
Q

Over deficiency S/S

A

obvious

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61
Q

Scientific method

A

Describe phenomenon
Propose hypothesis
Design test
Analyze data

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62
Q

Experiments should account for

A

Sample size
Control group
Control for other variables

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63
Q

A consistently supported hypothesis becomes a

A

Theory

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64
Q

Epidemiology study

A

Patterns of health in population

indicates relationship between factors, NOT CAUSE AND EFFECT

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65
Q

Observational study

A

habits
trends

determines factors that influence phenomena

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66
Q

Case control study

A

Compare group with conditions to a group without conditions

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67
Q

In clinical trials the experimental group -
and the control group -

A

receives interventions

does not

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68
Q

Quackery

A

Promotion of unproven results for financial gain

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69
Q

Trustworthy nutrition experts

A

Registered dietitian
Licensed dietitian
PhD, MD, MA, MS in health

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70
Q

Nutritionist as a term -

A

has NO LEGAL DEFINITION and so no regulation

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71
Q

Gov resources on nutrition

A

CDC
NHANES
BRFSS
NIH

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72
Q

Nutrients are

A

Chemical substances/compunds

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73
Q

Alcohol 7 kcal are

A

NOT nutrients, do not count

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74
Q

24h dietary recall relies on

does NOT

A

subjective memory

give indication of typical intake

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75
Q

Diet record

A

List all foods/drinks consumed over a specific time

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76
Q

Leading US dietary gov agency

A

CDC

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77
Q

3 disease most commonly associated with poor nutrition

A

Heart disease
Stroke
Diabetes

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78
Q

AMDR
Acceptable macronutrient distribution range

Carb
Protein
Fat

A

45-65%
10-35%
20-35%

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79
Q

Key limitation to most dietary assessment tools

A

persons ability to accurately self report

80
Q

Dietary tool that requires both training and take home instructions

A

Diet record

81
Q

What percentage of deaths in US are attributed to unhealthy habits

A

40%

82
Q

4 qualitied of a healthful diet

A

Adequate
Moderate
Balanced
Varied

83
Q

Adequate diet provides

A

energy
nutrients
fiber
vitamins

84
Q

Balanced diet provides proper

A

proportions

85
Q

Tools for designing a helthful diet

A

Food labels
2010 Dietary Guidelines
USDA Food Patterns
MyPlate

86
Q

Food labels must include

A

Statement of identity
Net contents of package
Ingredient list
Manufacturer name
Nutrition Info

87
Q

Nutrition facts panel function

A

Provides info
Compares one food to another

88
Q

PDV
Percent Daily Value %

A

How much a serving contributes to overall intake

89
Q

PDV low
PDV high

Labels include PDV for what
Must
Voluntary

A

Less than 5%
More than 20%

Vit D, Calcium, Iron, Potassium
Vit A and C are voluntary

90
Q

%DV are based on what calorie diet

A

2000

91
Q

Nutrient/health claim

A

Must be FDA approved
‘Low sodium” must contain less than 140mg

92
Q

Structure/function claims

A

Without FDA approval
“improves memory”

93
Q

2010 dietary guidelines
4 key components

A

Balance calories
Consume fewer “concern” foods
Consume more health foods
Follow healthy eating patterns

94
Q

high sodium =

high fat =

A

^BP, calcium loss

Blood vessel problems, extra weight

95
Q

High sugar =

High alcohol =

A

Obesity, tooth decay

Numerous conditions

96
Q

Healthy food recomentations

A

Half of all grains to be “whole”
Low or fat free dairy
Few solid fats in poultry

97
Q

4 Food safety principals

A

Clean hands food and surfaces
Separate raw cooked and ready-to-eat
Refrigerate perishables

Avoid unpasteurized, raw or undercooked foods

98
Q

Best diet for cardiovascular health

A

Mediterranean

99
Q

USDA 5 food groups

A

Grains
Vegetables
Fruits
Diary
Protein

100
Q

How many oz of whole grain a day is recommended

A

6

101
Q

Vegetables should be
Eat how much

A

Varied
2 and 1/2 cups a day

102
Q

Fruits should be
Eat how much

A

Eaten not drank (no juice)
At least 2 cups a day

103
Q

Dairy alternatives for calcium requirements

A

Calcium fortified juices
Soy/rice beverages

104
Q

How much protein to consume

A

5 and 1/2 ounces of lean protein

105
Q

Good protein sources

A

Fish
Beans
Pease
Nuts
Seeds
Soy
Eggs

106
Q

Empty calories exist in

A

Solid fats
Added sugars

Cookies
Soft drinks
Pizza
Cheese

107
Q

Ounce equivalent

A

1ounce equivalent of grains meats/beans

108
Q

Serving sizes is defined by

A

No one

109
Q

To understand serving size you have to

A

Learn the definition according to the tool you use

110
Q

DASH diet

A

Low sodium
^fruit and veg

111
Q

Hunger

A

Drive for food
NONSPECIFIC

112
Q

Appetite

A

Drive for SPECIFIC food

113
Q

Anorexia

A

Need for food but no appetite

114
Q

What organ triggers feelings of hunger

A

Hypothalamus

115
Q

Hormones

A

Chemical messengers

116
Q

Pancreatic hormones

A

Insulin
Glucagon

117
Q

Ghrelin and cholesytokinin

A

Control hunger an satiety

118
Q

Leptin

A

Suppresses hunger

119
Q

Highest satiety value

A

Protein

120
Q

High fat has higher satiety than

A

High carb

121
Q

Bulky meals

A

High fiber/water
Distend abdomen
Promote satiety

122
Q

Solid foods are more

A

filling than semi or liquid

123
Q

Food stimulates what senses

A

Sight
Smell
Taste
Texture
Hearing

124
Q

Food undergoes 3 processes

A

Digestion
Absorption
Elimination

125
Q

Sphincter

A

Muscle that controls the passage of food from one organ to the next

126
Q

Cephalic phase of digestion

A

Hunger and appetite prepare GI tract for digestion

127
Q

Thought of food releases digestive juices, this is stimulated by the _system

A

nervous

128
Q

Chewing

A

Moistens and mechanically breaks food down

129
Q

Salivary amylase begins digestion of

A

Starch

130
Q

Bicarbonate neutralizes

A

Acid

131
Q

Mucus does what to food

A

Moisten it

132
Q

Antibodies an lysozymes do what

A

Fight oral bacteria

133
Q

Mass of food chewed and moistened in mouth is called

A

Bolus

134
Q

What covers the opening of the traches

A

Epiglottis

135
Q

What propels food from the mouth to the stomach

A

Esophagus

136
Q

Muscular contractions responsible for moving food through GI tract

A

Peristalsis

137
Q

pH

A

Potential of hydrogen
measures acidity or alkalinity

138
Q

Gastrin

A

Secreted by stomach lining
Stimulates gastric juice production

139
Q

Gastric juice contains

A

Hydrochloric acid HCI
Pepsin
Gastric lipase
Intrinsic factor
Chyme
Mucus
Bicarb

140
Q

HCI
Hydrochloric acid

A

Denatures protein
Converts pepsinogen to pepsin

141
Q

Pepsin

A

Enzyme to digest protein

142
Q

Gastric lipase

A

Enzyme to digest fat

143
Q

Intrinsic factor

A

Protein to absorb Vit B12

144
Q

Chyme

A

Product of mechanical and chemical digestion in stomach

145
Q

Mucus in stomach

A

protects stomach lining

146
Q

Bicarb in gut

A

Neutralized acid near surface of stomach lining

147
Q

3 parts of the small intestine

A

Duodenum
Jejunum
Ileum

148
Q

What connects the small and large intestine

A

Ileocecal valve

149
Q

Where does most digestion and absorption take place

A

Small intestine

150
Q

What is the large intestine referred to as

A

Colon

151
Q

What GI section stimulates the immune system

A

Large intestine

152
Q

Hydrolysis

A

Breaking down of substances by adding water

153
Q

What aids in hydrolysis

A

Enzymes

154
Q

Enzymes are specific to

A

Carbs
Proteins
Fats

155
Q

Key digestive hormones

A

Gastrin
Secretin
Cholecystokinin CCK
Gastric inhibitory peptide GIP
Somatostatin

156
Q

Gastrin

A

Stimulates HCI secreation

157
Q

Secretin

A

Stimulates pancreatic bicarb secretion

158
Q

Cholecystokinin CCK

A

Stimulates Pancreatic enzymes
Stimulates gallbladder contractions

159
Q

Gastric inhibitory peptide GIP

A

Inhibits gastric juice secreation

160
Q

Somatostatin

A

Inhibits release of gastrin and slows gastric emptying

161
Q

Bile location

A

produced by liver
Stored by gallbladder

162
Q

Bile function

A

Emulsifies lipids

163
Q

What signals the gallbladder to release bile

A

CCK

164
Q

Pancreatic enzymes

A

Amylase - carbs
Lipase - fats
Protease - proteins

165
Q

Bicarb neutralizes acids in

A

Chyme

166
Q

Portal venous system

A

How the liver receives the products for digestion

167
Q

What releases glucose
From where

A

liver
glycogen stores

168
Q

Liver also

stores
manufactures

A

vitamins
blood proteins

169
Q

Villi

A

Folds in the lining that allow for absorption

170
Q

Enterocytes

A

Absorptive cells of villi

171
Q

Passive vs facilitated diffusion

A

Nutrients either do or do not need help to absorb via carriers

172
Q

Active transport

A

Requires carriers AND ENERGEY to transport nutrients

173
Q

Lacteals

A

Pick up lipids and fat soluble vitamins

174
Q

Segmentation

A

Pattern of motility

175
Q

Haustra

A

Segmentations in colon that contract sluggishly

176
Q

Mass movement

A

Moves waste toward rectum

177
Q

Enteric nervous system

A

Controls contractions and secretions of GI tract

178
Q

GI bacteria

A

H pylori

179
Q

GI ulcers

A

Peptic

180
Q

Drugs that cause ulcers

A

NSAIDS

181
Q

Celiac disease

A

Gluten

182
Q

Crohn’s disease

A

IBS affects any part of GI tract

183
Q

ulcerative colitis

A

Inflammation of inner lining of colon

NOT caused by food

184
Q

Traveler’s diarrhea

A

Dysentery

185
Q

GI also affected by what disease

A

cancer

186
Q

MyPlate accompanies what structure

A

USDA food patterns

187
Q

Meat alternative

A

Soybeans

188
Q

Whole grains are a good source of

A

Fiber

189
Q

USDA guideline for protein

A

Go lean

190
Q

Ability to taste comes from the sense of

A

Smell

191
Q

Appetite is aroused by

A

Cravings

192
Q

Fats and fat soluble vitamins are transported through

A

Lymph

193
Q

Liver is the first stop for most absorbed nutrients because it

A

Is the end point for the portal vein

194
Q

Coordination and regulation of digestion is directed by the

A

Neuromuscular system

195
Q

For heart burn, meals should be

A

small

196
Q

Hormones that controls appetite and promotes heart health

A

Ghrelin

Nutrition (3 decks)

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