Unit 1 Flashcards

(160 cards)

1
Q

______ is the biological drive to find and eat food and is regulated by internal mechanisms underlying metabolism

A

Hunger

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2
Q

________ is the psychological drive to eat and is influenced by external factors such as environment social customs, etc.

A

Appetite

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3
Q

_______ is a state in which there is a temporary feeling of satisfaction with no desire to eat

A

Satiety

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4
Q

_______ and ______ centers of the brain maintain nutrient availability in our body

A

Feeding and satiety

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5
Q

What is nutrition?

A

The science that links. Foods to health and disease

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6
Q

Nutrition includes the processes by which the human organism _______, _______, ________, _____ and ______ food substances

A

Ingests, digests, absorbs, tranpsort and excretes food substances

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7
Q

Foods provide _____ and _____

A

Energy and nutrients

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8
Q

What are the 3 characteristics an essential nutrient?

A

1) it has a specific biological function
2) removing it from the diet leads to decline in human biological function
3) adding the missing nutrient back to the diet before permanent damage occurs restores those biological functions impaired by its absence

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9
Q

What are the quidelines of nutrition?

A

Focus on variety, nutrient densit and amount

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10
Q

What are the 3 functions of nutrients?

A

Provide energy

Promote growth, development and maintenance

Regulate biochemical processes

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11
Q

What are the 6 classes of nutrients?

A
Carbohydrates 
Lipids
Proteins
Vitamins
Minerals
Water
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12
Q

What classes of nutrients provide energy?

A

Lipids and carbohydrates

Proteins in times of starvation

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13
Q

What sources fo nutrients promote growth, devleopment and maintenance?

A

Proteins and lipids
Water
Some vitamins and minerals

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14
Q

What sources of nutrients regulate biochemical processes?

A

Proteins
Water
Some lipids,vitamins and minerals

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15
Q

________ are nutrients needed in gram quantities in the diet

_______ are nutrients need in milligram or microgram quantiteis in the diet

A

Macronutrients

Micronutrients

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16
Q

What are examples of macronutrients?

A
Water
Carbohydrates 
Lipids
Protein 
Fiber
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17
Q

What are examples of micronutrients?

A

Vitamins and minerals

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18
Q

There are ____ essential nutrients: ___ families

A

42

6

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19
Q

What is the essential carb?

A

Glucose

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20
Q

What are the essential lipids? (2)

A
Linoleic acid (omega-6)
Alpha-linolenic acid (omega 3)
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21
Q

What are the 9 essential amino acids?

A

Histidine, leucine, isoleucine, lysine, methionine, threonine, tryptophan and valine

HILK MFW TV
(Single letter abbreviations)

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22
Q

What are the two categories of vitamins?

A

Water-soluble and lipid soluble

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23
Q

What are the essential water soluble vitamins?

A

B1, B2, B3, B5, B6, B7, folate and ascorbic acid (vitamin C)

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24
Q
What are the full names of the following water soluble vitamins?
B1
B2
B3
B5
B6
B7
C
A
B1: thiamine 
B2: riboflavin 
B3: Niacin
B5: pantothenic acid 
B6: pyridoxine
B7: biotin 
C: ascorbic acid
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25
What are the essential lipid soluble vitamins?
Vitamin A Vitamin D Vitamin E Vitamin K
26
What are the full names of the following lipid-soluble vitamins A, D, E and K?
A: retinoids -al, -ol, oic acid D: calcitriol or calciferol E: tocopherols K: quinone
27
What are the 7 essential major minerals ( greater than 100mg/day)?
``` Calcium Phosphorus Magnesium Sulfur Sodium Potassium Chloride ```
28
What are the 8 essential trace minerals?
``` Iron Zinc Manganese Molybdenum copper Selenium Iodide Chromium fluoride ```
29
There are ____ essential vitamins (number) There are _____ essential minerals (number)
13 essential vitamins 16 essential minerals
30
______ are inorganic and never cell made
Minerals
31
Is water organic or inorganic?
Inorganic
32
What are the energy densities for carbs, lipids and proteins?
Carbs: 4 cal/g Lipids: 9 cal/g Protein: 4 cal/g
33
What are other names for carbs?
Sugar, starches and fibers
34
______ are chemical made by and found in plants
Phytochemicals
35
______ May contributes to a reduced risk of cancer or cardiovascular disease in people who consume them regularly
Phytochemicals
36
Garlic, onions and leeks are the source of what phytochemicals
Alicin and allyl sulfide
37
Blueberries, egg plant, plums and beets are sources of what phytochemical?
Anthocyanins
38
Chilli pepper is the source of what phytochemical?
Capsaicin
39
Orange, red and yellow veggies and fruits (papaya, carrots, zucchini and berries) are all sources of what phytochemical?
Carotenoids
40
Tea is the source of what phytochemical?
Catechins
41
Citrus fruits, onions, apples, grapes, red wine, tea and chocolate are sources of what phytochemical?
Flavonoids
42
Cruciferous vegetables are sources of what phytochemicals?
Indoles and isothiocyanates
43
Soy beans and legumes are sources of what phytochemical?
Isoflavones
44
Flaxseeds and whole grains are sources of what phytochemical?
Lignans
45
Tomatoes are sources of what phytochemical?
Lycopene
46
Apples, berries, grapes, pears, melon, nuts are sources of what phytochemical?
Polyphenols
47
Grapes, peanuts and red wine are sources of what phytochemical?
Resveratrol
48
``` What are the colors of the following phytochemicals? Lycopene: Anthocyanins: Beta-carotene: Zeaxanthin: ```
Lycopene: red color Anthocyanins: purple Beta-carotene: orange Zeaxanthin: yellow green
49
What are the colors of the following phytochemicals? Isothiocyanates: Alicin: Flavonoids:
Isothiocyanates: green and odiferous (mustard greens) Alicin: white green Flavonoids: orange green
50
Tomatoes can be called __________ because they contain several phytochemicals including lycopene
Functional foods
51
Diets rich in _____ have been linked with a lower risk of prostate cancer and colorectal cancer
Lycopene
52
What are the uses of energy sources?
Build new compounds Perform muscular movements Promote nerve transmissions Maintain ion balance within cells
53
What are the mixes of energy sources?
Carbohydrates Protein Fat Alcohol
54
``` What are the energy values of the nutrients below: Carbohydrates Fat Protein Alcohol ```
4 kcal per gram 9 kcal per gram 4 kcal per gram 7 kcal per gram
55
What is a calorie?
The amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius
56
How are controlled xperiements defined?
Randomized, double blind, placebo-controlled study design
57
________ study compares disease vs healthy grou that is matched for other characteristics
Case control
58
Describe a randomized, double blind placebo-controlled study
Random assignment of participants to each group Experimental vs control or placebo
59
In the typical North American diet what is the percent of kcal as Proteins Carbohydrates Fats
Proteins: 15% CHO: 52% Fat: 33%
60
Of the 15% of kcal as proteins in the typical North American diet, how much are we receiving from simple sugars? From complex carbs?
50 % simple sugars | 50% complex carbs
61
What does complex carbs mean?
Starchy foods | Fiber rich foods
62
Do we want our carbohydrates to come from simple sugars or complex carbs?
Complex carbs, superficially more of the fiber rich foods and less of the starchy foods
63
What are the percent ranges for macronutrient distribution advocated by FNB and AMDR?
10%-35% calories from protein 45% to 65% from carbohydrate 20% to 35% from lipids
64
Describe a healthful diet
Consuming a variety of nutrient dense foods within and across the food groups such as Whole grains, fruits, veggies, low fat or fat free milk or milk products Lean meats and other protein sources
65
What are the 6 weight and status objectives of healthy people 2020?
1) healthier food access 2) healthcare and worksite settings 3) weight status 4) food insecurity 5) food and nutrient consumption in populations greater than 2 years 6) iron deficiency
66
What are 3 key elements to good nutrition and healthy lifestyle?
Diet Physical activity Lifestyle
67
What are 5 things that can lead to the freshman 15?
``` Stressful situations University environment Peer pressure Alcohol Lack of exercise ```
68
What are tips to avoid the freshman fifteen?
``` Eat breakfast Plan ahead Limit liquid calories Stock the fridge with healthy choices Exercise regularly ```
69
What is the food philosophy that works?
Consume a variety of foods balanced by a moderate intake of each food
70
What is nutrients density?
Comparison of vitamin and mineral ( and phytochemicals) content with number of kcal
71
What is energy density?
Comparison of kcal content with weight of food Kcal and weight
72
Do you avoid food or choose food with high energy densities?
Avoid
73
Describe desirable nutrition
Intake meets body’s needs | Body has a small surplus
74
What is undernutrition and what can it lead to?
Intake is below body’s needs Surpluses are depleted Health declines Metabolic processes slows or stop
75
Describe overnutrition
Intake exceeds body’s needs Short term: few symptoms Long term: serious conditions and obesity Abuse of supplements
76
What are the 3 states of nutritional status?
Under nutrition Desirable nutrition Overnutrition
77
What are the ABCDE’s of measuring nutritional state?
``` A- anthropometric B-biochemical C-clinical D-dietary E-environmental (economical and educaitonal) ```
78
What are the limitations of nutritional assessment?
Delayed symptoms and signs | Symptoms due to different causes
79
__________ used to values current intake for a specific nutrient. The further you story above or below this value, the greater your chances of devleoping nutritional problems
Recommended dietary allowance (RDA)
80
_______ used to evaluate current intake of nutrients. It implies that further research is required before it is an established recommendation
Adequate intake (AI)
81
________ used to estimate calorie needs of the average person with a specific height, weight, gender, age and physical activity pattern
Estimated energy requirement (EER)
82
_______ is the maximum tolerated level of a nutrient without inducing an adverse effect
Upper level (UL)
83
__________ used as a rough guide for comparing the nutrient content of a food to approximate human needs
Daily value (DV) Calculated based on a 2000 kcal diet
84
_________ is recommended intake os nutrients that meet the needs of almost all healthy ppl of similar age and gender
Recommended dietary allowances (RDA)
85
What are the limitations of nutritional assessment?
Delayed symptoms and signs (asymptomatic) Symptoms due to multiple causes
86
What does DRI stand for?
Dietary reference intakes
87
What are examples of things you should eat lessof?
Calories from solid fats and added sugars SoFA’s Refined grains Sodium Saturated fat
88
What is the number 1 aim for your diet?
Caloric balance - enjoy your food but eat less - avoid oversized portions
89
DRIs are not used on food labels (_____ and _____ specific)
Gender and age
90
FDA developed the DV’s using two standards. What are those standards?
RDI’s for vitamins and trace minerals Daily reference values (DRV’s) for macronutrients and major minerals **only used on food labels
91
Daily values are based on ______ calories (#) ______% of those calories from carbohydrates _____% calories from lipids ______% from protein
60% calories from carbs 30% calories from lipids 10% calories from protein
92
What is the daily value of fiber set at per 1000 calories?
11.5g per 1000 calories
93
What are the requirements on food labels?
``` Products name Manufacturers address and name Uniform serving size Amount in package Ingredients in descending order by weight Nutrient components ```
94
What are the 4 layers of the GI tract?
Mucosa Submucosa Muscle Serosa
95
Saliva is _____% water
95%
96
_________ is in saliva and does partial digestion of starch to form limit dextrins
Alpha-amylase
97
Alpha amylase (ptyalin) performs parietal digestion of starch to form _________
Limit dextrins
98
What is the pH for saliva that is favorable for amylase activity?
6-7
99
Saliva contains what 4 things?
Alpha-amylase Mucus Lysozyme R-protein
100
What are the components of mucus in the saliva?
Mostly water Electrolytes (K+, HCO3-) Glycoproteins (mostly polysaccharides with some protein, mucin)
101
What component of saliva breaks down cell wall of bacteria (has beta1,4 glycosidase activity)
Lysozyme
102
What compoent of the saliva stabilizes released vitamins B-12 from food?
R-protein
103
What is essential for vitamin B-12 absorption?
R-protein
104
What is the capacity of the stomach?
Approx 6 cups
105
What are the gastric secretions (6)?
``` Hydrochloride acid Pepsinogen Intrinsic factor Histamine Gastrin Ghrelin ```
106
What cells secrete HCl?
Parietal cells
107
What initiates activation of pepsinogen?
HCl
108
______ denatures and facilitates digestion of dietary protein. Releases food-bound vitamin B-12 and allows R-protein to bind
HCl
109
_______ is secreted by chief cells, activated by HCl
Pepsinogen
110
_____ is secreted by parietal cells
Intrinsic factor
111
______ is a glycoprotein that binds to B-12 releases from R-protein in the small intestine and carriers in the ileum allowing absorption of B-12 vitamin
Intrinsic factor
112
What is histamine secreted by in the stomach?
Enterochromaffin-like cells (ECL)
113
______ is a hormone that stimulates acid secretion by parietal cells
Histamine
114
______ is secreted by Gastrin cells (G cells)
Gastrin
115
________ is a hormone that stimulates pepsinogen and acid secretion
Gastrin
116
What secretes the hormone ghrelin?
Ghrelin cells
117
_______ is a hormone that acts as a short-term appetite stimulant
Ghrelin
118
What secretes mucus in the stomach?
Goblet cells
119
What is the ideal pH for pepsinogen, partial digestion of dietary protein and binding of vitamin B-12 and R protein
pH 1-2
120
What percent of digestion takes place in small intestine (in duodenum and upper jejunum)
95%
121
What are the small intestine secretions?
``` Water and mucus Ions Enteropeptidase Sucrase, lactase, maltase, isomaltase, glucoamylase Peptide PYY Gastric inhibitory peptide Secretin Cholecystokinin ```
122
What ions are in small intestine secretions?
``` Na+ K+ Ca2+ Cl- HCO3- ```
123
_________ starts the activation of pancreatic zymogen trypsin
Enteropeptidase
124
_____ digests sucrose _____ digests lactose ______ digests maltase ______ digests isomaltose _______ digests maltotriose
``` Sucrase Lactase Maltase Isomaltase Glucoamylase ```
125
______ is secreted by small and large intestines into the blood
Peptide PYY
126
What small intestine secretion secretion is a short-term appetite supressor?
Peptide PYY
127
_______ is secreted by small intestine into the blood and inhibits stomach motility
Gastric inhibitory peptide
128
What small intestine secretion stimulates insulin secretion?
Gastric inhibitory peptide
129
________ is secreted by the duodenum and jejunum into the blood and stimulates secretion of pancreatic bicarbonate
Secretin
130
_____ stimulates secretion of pancreatic bicarbonate
Secretin
131
_________ is secreted by the duodenum and jejunum into the blood Stimulates zymogen secretions from pancreas
Cholecystokinin
132
_______ inhibits stomach motility
Cholecystokinin
133
How are fats absorbed?
As MAGs by passive transport
134
How are proteins absorbed?
As free amino acids by secondary active transport using a Na gradient
135
How are glucose and galactose absorbed in the SI?
By secondary active transport using a sodium gradient (SGT)
136
How is fructose absorbed in the SI?
Passive transport via GLUT5
137
What are the accessory organs in the digestive system?
Salivary glands Liver and gall bladder Pancreas
138
What are the salivary gland secretions? Liver and gallbladder secretions?
Saliva Bile
139
What are 4 examples of pancreatic secretions?
Pancreatic juice Digestive enzymes Bicarbonate Hormones
140
What are the components of pancreatic secretions?
Mostly water Sodium bicarbonate Alpha-amylase Zymogens
141
Pancreatic secretion is regulated by ______ and by the intestinal hormones _______ and ______
Ach Cholecystokinin and secretin
142
What are the components of bile?
``` Water Bile salts Cholesterol Lecithins Fatty acids Bilirubin Ions ```
143
Describe the large intestine. Structure and function
No villi or enzymes Mucus producing cells Absorption of water, some minerals and vitamins and elimination of feces
144
Bacterial flora in the large intestine synthesizes vitamins ____ and _____
K and biotin
145
_______ are live microorganism that provide health benefits when they are consumed in sufficient amounts
Probiotics
146
______ are non-digestive carbohydrates that promote growth of beneficial bacteria in the Large intestine
Prebiotics
147
What are two examples of probiotic bacteria?
Lactobacili or Bifidobacteria
148
What is an example of a prebiotic
Inulin
149
Where is inulin found?
Chicory, wheat, onions, asparagus and bananas
150
______ and _____ are added to some processed foods to add texture, bulk. And potential health benefits
Inulin and fructans
151
Stool elimination is facilitated by _______
Fiber-rich diets
152
What are the primary nutrients absorbed in the stomach?
Alcohol 20% and a minor amount of water
153
What are the primary nutrients absorbed in the small intestine?
``` Ca2+, Mg, Fe, other minerals Glucose Amino acids, fats, vitamins, water (70-90%) Alcohol (80%) Bile acids ```
154
What are the primary nutrients absorbed in the large intestine?
Na+, K+ FA Gases Water (10-30%)
155
In the liver, bile acids converted to _______
Bile salts
156
What happens to bile salts in the small intestine?
Bile salts converted to bile acids by intestinal bacteria
157
How are bile acids transported back to the liver?
Portal vein
158
___________ is the study of interactions between nutrition and genetics; includes nutrigenetics and nutrigenomics
Nutritional genomics
159
_______ is study of the effects of genes on nutritional health. Such as variations in nutrient requirement and responsiveness to dietary modifications
Nutrigenetics
160
________ is the study how food impacts health through interaction with our genes and its subsequent effect on gene expression
Nutrigenomics