Test 1 Flashcards
1
Q
Nutrigenomics
A
Link our genes environment and diet to genetic makeup
2
Q
Good nutrition =
A
Wellness
3
Q
Wellness can be
A
Physical
Emotional
Social
Occupational
Spiritual
4
Q
Key components of wellness
A
Nutrition + Physical activity
5
Q
Nutritional deficit diseases
A
Pellagra
Scurvy
Iron deficiency anemia
6
Q
US dept of health promotes nutrition under which directive
A
Healthy people 10 year plan
7
Q
4 goals of Healthy people directive
A
Increase health quality
Decrease equity disparity
Create environment that promotes health
Promote health behaviors
8
Q
Organic nutrients contain
A
Carbon and hydrogen
9
Q
Inorganic nutrients include 2
A
Minerals and water
10
Q
Organic nutrients include 4
A
Carbohydrates
Lipids (fats/oils)
Proteins
Vitamins
11
Q
Macronutrients provide
can be
A
Energy
carb lipid or protein
12
Q
Alcohol
A
Not a nutrient
Both drug and toxin
13
Q
1 kilocarlie (Kcal)
A
Amount of heat needed to raise 1kg of water by 1 degree celcius
14
Q
1 gram carb - ? kcal
A
4
15
Q
1 gram protein - ? kcal
A
4
16
Q
1 gram lipid - ? kcal
A
9
17
Q
1 gram alcohol - ? kcal
A
7
18
Q
Primary fuel source for body
composed of
A
Carbs
carbon hydrogen oxygen
19
Q
Fiber is a type of
A
Carb
20
Q
Lipids are water
composed of
A
Insoluble
carbon hydrogen oxygen
21
Q
3 types of lipids
A
Triglycerides
Phospholipids
Sterlos
22
Q
Triglycerides are
A
Found in food
serve as energy during during low/moderate exercise
23
Q
Triglycerides are stored as
A
Adipose tissue - fat
24
Q
Triglycerides provide what kind of vitamins
A
Fat soluble
25
Proteins
Building blocks of tissue
Muscle/bone
Regulate metabolism and fluid balance
26
Proteins contain
Carbon hydrogen and NITROGEN
27
Are Vitamins organic
Yes
28
Micronutrient Vitamins
Play role in use of energy and bone/tissue maintenance
As well as immunity and vision
29
2 types of micronutrients vitamins
Fat soluble
Water soluble
30
Fat soluble micronutrients vitamins
ADEK
31
Water soluble vitamins
C and all the Bs
32
Micronutrient minerals
INORGANIC
regulate energy bone and blood health
remove harmful by-products
33
Can minerals be broken down further
NO, exist in the simplest form already
34
Two types of minerals
Major and Trace
35
Major minerals
Na
K
Ca
Mg
Phos
Chlor
Sulf
36
Trace minerals
Iron
Copper
Zinc
Fluoride
iodine
Selenium
and some other shit
37
Macronutrient water
MOST IMPORTANT INORGANIC NUTRIENT
fluid balance
nurse impulses
body temp
muscle contractions
nutrient transport
waste excretion
38
DRI
Dietary reference intake
Aims to reduce chronic disease
Expands upon RDA regs
Establishes upper level of nutrients
39
RDA
Recommended dietary allowance
40
DRI is a dietary standard for
Healthy people only
41
DRI consists of
EAR
RDA
AI
UL
Estimated average requirements
Recommended dietary allowance
Adequate intake
Upper intake level
42
ERA
Estimated average requirements
Average daily intake level to meet the needs of half the people in a particular age group
43
RDA
Recommended dietary allowance
Average intake that meets 97% of peoples needs in a particular age/gender
44
AI
Adequate intake
Intake based on individual observation and experimentation
45
UL
Upper intake level
Highest average
Going above = toxicity
46
EER
Estimated energy requirements
Average intake to maintain balance
Defined by
Age gender height and level of fitness activity
47
AMDR
Acceptable macronutrient distribution ranges
Intake from Macros to provide adequate nutrients /reduce chronic disease
48
Current nutrition status of an individual includes
Weight
Ration of lean tissue to fat
Intake of energy and nutrients
49
Malnutrition types
Out of balance
Undernutrition
Overnutrition
50
Out of balance malnutrition
Too much/too little of particular nutrient
51
undernutrition malnutrition
Too little energy/nutrients over time
52
Overnutrition malnutrition
Too much over time = obesity, heart disease, nutrient toxicity
53
Nutritional imbalances will appear where on the body
hair skin tongue eyes fingernails
54
Physical exam includes
Hx
S/S
Vitals
Labs
Heart/lung sounds
55
Anthropometric assessment
Height body weight
head circumference in infants
limb/waist circumference in adults
56
Primary nutrition deficiency
inadequate intake
57
Secondary nutrition deficiency
Can not absorb enough
Too much excreted
Body cant utilize efficiently
58
Subclinical deficiency s/s
few or no symptoms
59
Cover deficiency s/s
hidden, require testing/procedures
60
Over deficiency S/S
obvious
61
Scientific method
Describe phenomenon
Propose hypothesis
Design test
Analyze data
62
Experiments should account for
Sample size
Control group
Control for other variables
63
A consistently supported hypothesis becomes a
Theory
64
Epidemiology study
Patterns of health in population
indicates relationship between factors, NOT CAUSE AND EFFECT
65
Observational study
habits
trends
determines factors that influence phenomena
66
Case control study
Compare group with conditions to a group without conditions
67
In clinical trials the experimental group -
and the control group -
receives interventions
does not
68
Quackery
Promotion of unproven results for financial gain
69
Trustworthy nutrition experts
Registered dietitian
Licensed dietitian
PhD, MD, MA, MS in health
70
Nutritionist as a term -
has NO LEGAL DEFINITION and so no regulation
71
Gov resources on nutrition
CDC
NHANES
BRFSS
NIH
72
Nutrients are
Chemical substances/compunds
73
Alcohol 7 kcal are
NOT nutrients, do not count
74
24h dietary recall relies on
does NOT
subjective memory
give indication of typical intake
75
Diet record
List all foods/drinks consumed over a specific time
76
Leading US dietary gov agency
CDC
77
3 disease most commonly associated with poor nutrition
Heart disease
Stroke
Diabetes
78
AMDR
Acceptable macronutrient distribution range
Carb
Protein
Fat
45-65%
10-35%
20-35%
79
Key limitation to most dietary assessment tools
persons ability to accurately self report
80
Dietary tool that requires both training and take home instructions
Diet record
81
What percentage of deaths in US are attributed to unhealthy habits
40%
82
4 qualitied of a healthful diet
Adequate
Moderate
Balanced
Varied
83
Adequate diet provides
energy
nutrients
fiber
vitamins
84
Balanced diet provides proper
proportions
85
Tools for designing a helthful diet
Food labels
2010 Dietary Guidelines
USDA Food Patterns
MyPlate
86
Food labels must include
Statement of identity
Net contents of package
Ingredient list
Manufacturer name
Nutrition Info
87
Nutrition facts panel function
Provides info
Compares one food to another
88
PDV
Percent Daily Value %
How much a serving contributes to overall intake
89
PDV low
PDV high
Labels include PDV for what
Must
Voluntary
Less than 5%
More than 20%
Vit D, Calcium, Iron, Potassium
Vit A and C are voluntary
90
%DV are based on what calorie diet
2000
91
Nutrient/health claim
Must be FDA approved
'Low sodium" must contain less than 140mg
92
Structure/function claims
Without FDA approval
"improves memory"
93
2010 dietary guidelines
4 key components
Balance calories
Consume fewer "concern" foods
Consume more health foods
Follow healthy eating patterns
94
high sodium =
high fat =
^BP, calcium loss
Blood vessel problems, extra weight
95
High sugar =
High alcohol =
Obesity, tooth decay
Numerous conditions
96
Healthy food recomentations
Half of all grains to be "whole"
Low or fat free dairy
Few solid fats in poultry
97
4 Food safety principals
Clean hands food and surfaces
Separate raw cooked and ready-to-eat
Refrigerate perishables
Avoid unpasteurized, raw or undercooked foods
98
Best diet for cardiovascular health
Mediterranean
99
USDA 5 food groups
Grains
Vegetables
Fruits
Diary
Protein
100
How many oz of whole grain a day is recommended
6
101
Vegetables should be
Eat how much
Varied
2 and 1/2 cups a day
102
Fruits should be
Eat how much
Eaten not drank (no juice)
At least 2 cups a day
103
Dairy alternatives for calcium requirements
Calcium fortified juices
Soy/rice beverages
104
How much protein to consume
5 and 1/2 ounces of lean protein
105
Good protein sources
Fish
Beans
Pease
Nuts
Seeds
Soy
Eggs
106
Empty calories exist in
Solid fats
Added sugars
Cookies
Soft drinks
Pizza
Cheese
107
Ounce equivalent
1ounce equivalent of grains meats/beans
108
Serving sizes is defined by
No one
109
To understand serving size you have to
Learn the definition according to the tool you use
110
DASH diet
Low sodium
^fruit and veg
111
Hunger
Drive for food
NONSPECIFIC
112
Appetite
Drive for SPECIFIC food
113
Anorexia
Need for food but no appetite
114
What organ triggers feelings of hunger
Hypothalamus
115
Hormones
Chemical messengers
116
Pancreatic hormones
Insulin
Glucagon
117
Ghrelin and cholesytokinin
Control hunger an satiety
118
Leptin
Suppresses hunger
119
Highest satiety value
Protein
120
High fat has higher satiety than
High carb
121
Bulky meals
High fiber/water
Distend abdomen
Promote satiety
122
Solid foods are more
filling than semi or liquid
123
Food stimulates what senses
Sight
Smell
Taste
Texture
Hearing
124
Food undergoes 3 processes
Digestion
Absorption
Elimination
125
Sphincter
Muscle that controls the passage of food from one organ to the next
126
Cephalic phase of digestion
Hunger and appetite prepare GI tract for digestion
127
Thought of food releases digestive juices, this is stimulated by the _system
nervous
128
Chewing
Moistens and mechanically breaks food down
129
Salivary amylase begins digestion of
Starch
130
Bicarbonate neutralizes
Acid
131
Mucus does what to food
Moisten it
132
Antibodies an lysozymes do what
Fight oral bacteria
133
Mass of food chewed and moistened in mouth is called
Bolus
134
What covers the opening of the traches
Epiglottis
135
What propels food from the mouth to the stomach
Esophagus
136
Muscular contractions responsible for moving food through GI tract
Peristalsis
137
pH
Potential of hydrogen
measures acidity or alkalinity
138
Gastrin
Secreted by stomach lining
Stimulates gastric juice production
139
Gastric juice contains
Hydrochloric acid HCI
Pepsin
Gastric lipase
Intrinsic factor
Chyme
Mucus
Bicarb
140
HCI
Hydrochloric acid
Denatures protein
Converts pepsinogen to pepsin
141
Pepsin
Enzyme to digest protein
142
Gastric lipase
Enzyme to digest fat
143
Intrinsic factor
Protein to absorb Vit B12
144
Chyme
Product of mechanical and chemical digestion in stomach
145
Mucus in stomach
protects stomach lining
146
Bicarb in gut
Neutralized acid near surface of stomach lining
147
3 parts of the small intestine
Duodenum
Jejunum
Ileum
148
What connects the small and large intestine
Ileocecal valve
149
Where does most digestion and absorption take place
Small intestine
150
What is the large intestine referred to as
Colon
151
What GI section stimulates the immune system
Large intestine
152
Hydrolysis
Breaking down of substances by adding water
153
What aids in hydrolysis
Enzymes
154
Enzymes are specific to
Carbs
Proteins
Fats
155
Key digestive hormones
Gastrin
Secretin
Cholecystokinin CCK
Gastric inhibitory peptide GIP
Somatostatin
156
Gastrin
Stimulates HCI secreation
157
Secretin
Stimulates pancreatic bicarb secretion
158
Cholecystokinin CCK
Stimulates Pancreatic enzymes
Stimulates gallbladder contractions
159
Gastric inhibitory peptide GIP
Inhibits gastric juice secreation
160
Somatostatin
Inhibits release of gastrin and slows gastric emptying
161
Bile location
produced by liver
Stored by gallbladder
162
Bile function
Emulsifies lipids
163
What signals the gallbladder to release bile
CCK
164
Pancreatic enzymes
Amylase - carbs
Lipase - fats
Protease - proteins
165
Bicarb neutralizes acids in
Chyme
166
Portal venous system
How the liver receives the products for digestion
167
What releases glucose
From where
liver
glycogen stores
168
Liver also
stores
manufactures
vitamins
blood proteins
169
Villi
Folds in the lining that allow for absorption
170
Enterocytes
Absorptive cells of villi
171
Passive vs facilitated diffusion
Nutrients either do or do not need help to absorb via carriers
172
Active transport
Requires carriers AND ENERGEY to transport nutrients
173
Lacteals
Pick up lipids and fat soluble vitamins
174
Segmentation
Pattern of motility
175
Haustra
Segmentations in colon that contract sluggishly
176
Mass movement
Moves waste toward rectum
177
Enteric nervous system
Controls contractions and secretions of GI tract
178
GI bacteria
H pylori
179
GI ulcers
Peptic
180
Drugs that cause ulcers
NSAIDS
181
Celiac disease
Gluten
182
Crohn's disease
IBS affects any part of GI tract
183
ulcerative colitis
Inflammation of inner lining of colon
NOT caused by food
184
Traveler's diarrhea
Dysentery
185
GI also affected by what disease
cancer
186
MyPlate accompanies what structure
USDA food patterns
187
Meat alternative
Soybeans
188
Whole grains are a good source of
Fiber
189
USDA guideline for protein
Go lean
190
Ability to taste comes from the sense of
Smell
191
Appetite is aroused by
Cravings
192
Fats and fat soluble vitamins are transported through
Lymph
193
Liver is the first stop for most absorbed nutrients because it
Is the end point for the portal vein
194
Coordination and regulation of digestion is directed by the
Neuromuscular system
195
For heart burn, meals should be
small
196
Hormones that controls appetite and promotes heart health
Ghrelin
