Unit 1 Flashcards by Jackie Jimenez

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

Hunger

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

Appetite

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

Satiety

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

Feeding and satiety

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What is nutrition?

The science that links. Foods to health and disease

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

Ingests, digests, absorbs, tranpsort and excretes food substances

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Foods provide _____ and _____

Energy and nutrients

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What are the 3 characteristics an essential nutrient?

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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What are the quidelines of nutrition?

Focus on variety, nutrient densit and amount

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What are the 3 functions of nutrients?

Provide energy

Promote growth, development and maintenance

Regulate biochemical processes

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What are the 6 classes of nutrients?

Carbohydrates 
Lipids
Proteins
Vitamins
Minerals
Water

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What classes of nutrients provide energy?

Lipids and carbohydrates

Proteins in times of starvation

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What sources fo nutrients promote growth, devleopment and maintenance?

Proteins and lipids
Water
Some vitamins and minerals

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What sources of nutrients regulate biochemical processes?

Proteins
Water
Some lipids,vitamins and minerals

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________ are nutrients needed in gram quantities in the diet

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

Macronutrients

Micronutrients

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What are examples of macronutrients?

Water
Carbohydrates 
Lipids
Protein 
Fiber

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What are examples of micronutrients?

Vitamins and minerals

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There are ____ essential nutrients: ___ families

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What is the essential carb?

Glucose

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What are the essential lipids? (2)

Linoleic acid (omega-6)
Alpha-linolenic acid (omega 3)

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What are the 9 essential amino acids?

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

HILK MFW TV
(Single letter abbreviations)

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What are the two categories of vitamins?

Water-soluble and lipid soluble

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What are the essential water soluble vitamins?

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

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What are the full names of the following water soluble vitamins?
B1
B2
B3
B5
B6
B7
C

B1: thiamine 
B2: riboflavin 
B3: Niacin
B5: pantothenic acid 
B6: pyridoxine
B7: biotin 
C: ascorbic acid

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What are the essential lipid soluble vitamins?

Vitamin A Vitamin D Vitamin E Vitamin K

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

What are the 7 essential major minerals ( greater than 100mg/day)?

``` Calcium Phosphorus Magnesium Sulfur Sodium Potassium Chloride ```

What are the 8 essential trace minerals?

``` Iron Zinc Manganese Molybdenum copper Selenium Iodide Chromium fluoride ```

There are ____ essential vitamins (number) There are _____ essential minerals (number)

13 essential vitamins 16 essential minerals

______ are inorganic and never cell made

Minerals

Is water organic or inorganic?

Inorganic

What are the energy densities for carbs, lipids and proteins?

Carbs: 4 cal/g Lipids: 9 cal/g Protein: 4 cal/g

What are other names for carbs?

Sugar, starches and fibers

______ are chemical made by and found in plants

Phytochemicals

______ May contributes to a reduced risk of cancer or cardiovascular disease in people who consume them regularly

Phytochemicals

Garlic, onions and leeks are the source of what phytochemicals

Alicin and allyl sulfide

Blueberries, egg plant, plums and beets are sources of what phytochemical?

Anthocyanins

Chilli pepper is the source of what phytochemical?

Capsaicin

Orange, red and yellow veggies and fruits (papaya, carrots, zucchini and berries) are all sources of what phytochemical?

Carotenoids

Tea is the source of what phytochemical?

Catechins

Citrus fruits, onions, apples, grapes, red wine, tea and chocolate are sources of what phytochemical?

Flavonoids

Cruciferous vegetables are sources of what phytochemicals?

Indoles and isothiocyanates

Soy beans and legumes are sources of what phytochemical?

Isoflavones

Flaxseeds and whole grains are sources of what phytochemical?

Lignans

Tomatoes are sources of what phytochemical?

Lycopene

Apples, berries, grapes, pears, melon, nuts are sources of what phytochemical?

Polyphenols

Grapes, peanuts and red wine are sources of what phytochemical?

Resveratrol

``` What are the colors of the following phytochemicals? Lycopene: Anthocyanins: Beta-carotene: Zeaxanthin: ```

Lycopene: red color Anthocyanins: purple Beta-carotene: orange Zeaxanthin: yellow green

What are the colors of the following phytochemicals? Isothiocyanates: Alicin: Flavonoids:

Isothiocyanates: green and odiferous (mustard greens) Alicin: white green Flavonoids: orange green

Tomatoes can be called __________ because they contain several phytochemicals including lycopene

Functional foods

Diets rich in _____ have been linked with a lower risk of prostate cancer and colorectal cancer

Lycopene

What are the uses of energy sources?

Build new compounds Perform muscular movements Promote nerve transmissions Maintain ion balance within cells

What are the mixes of energy sources?

Carbohydrates Protein Fat Alcohol

``` 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

What is a calorie?

The amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius

How are controlled xperiements defined?

Randomized, double blind, placebo-controlled study design

________ study compares disease vs healthy grou that is matched for other characteristics

Case control

Describe a randomized, double blind placebo-controlled study

Random assignment of participants to each group Experimental vs control or placebo

In the typical North American diet what is the percent of kcal as Proteins Carbohydrates Fats

Proteins: 15% CHO: 52% Fat: 33%

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

What does complex carbs mean?

Starchy foods | Fiber rich foods

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

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

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

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

What are 3 key elements to good nutrition and healthy lifestyle?

Diet Physical activity Lifestyle

What are 5 things that can lead to the freshman 15?

``` Stressful situations University environment Peer pressure Alcohol Lack of exercise ```

What are tips to avoid the freshman fifteen?

``` Eat breakfast Plan ahead Limit liquid calories Stock the fridge with healthy choices Exercise regularly ```

What is the food philosophy that works?

Consume a variety of foods balanced by a moderate intake of each food

What is nutrients density?

Comparison of vitamin and mineral ( and phytochemicals) content with number of kcal

What is energy density?

Comparison of kcal content with weight of food Kcal and weight

Do you avoid food or choose food with high energy densities?

Avoid

Describe desirable nutrition

Intake meets body’s needs | Body has a small surplus

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

Describe overnutrition

Intake exceeds body’s needs Short term: few symptoms Long term: serious conditions and obesity Abuse of supplements

What are the 3 states of nutritional status?

Under nutrition Desirable nutrition Overnutrition

What are the ABCDE’s of measuring nutritional state?

``` A- anthropometric B-biochemical C-clinical D-dietary E-environmental (economical and educaitonal) ```

What are the limitations of nutritional assessment?

Delayed symptoms and signs | Symptoms due to different causes

__________ 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)

_______ used to evaluate current intake of nutrients. It implies that further research is required before it is an established recommendation

Adequate intake (AI)

________ used to estimate calorie needs of the average person with a specific height, weight, gender, age and physical activity pattern

Estimated energy requirement (EER)

_______ is the maximum tolerated level of a nutrient without inducing an adverse effect

Upper level (UL)

__________ 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

_________ is recommended intake os nutrients that meet the needs of almost all healthy ppl of similar age and gender

Recommended dietary allowances (RDA)

What are the limitations of nutritional assessment?

Delayed symptoms and signs (asymptomatic) Symptoms due to multiple causes

What does DRI stand for?

Dietary reference intakes

What are examples of things you should eat lessof?

Calories from solid fats and added sugars SoFA’s Refined grains Sodium Saturated fat

What is the number 1 aim for your diet?

Caloric balance - enjoy your food but eat less - avoid oversized portions

DRIs are not used on food labels (_____ and _____ specific)

Gender and age

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

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

What is the daily value of fiber set at per 1000 calories?

11.5g per 1000 calories

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 ```

What are the 4 layers of the GI tract?

Mucosa Submucosa Muscle Serosa

Saliva is _____% water

95%

_________ is in saliva and does partial digestion of starch to form limit dextrins

Alpha-amylase

Alpha amylase (ptyalin) performs parietal digestion of starch to form _________

Limit dextrins

What is the pH for saliva that is favorable for amylase activity?

6-7

Saliva contains what 4 things?

Alpha-amylase Mucus Lysozyme R-protein

What are the components of mucus in the saliva?

Mostly water Electrolytes (K+, HCO3-) Glycoproteins (mostly polysaccharides with some protein, mucin)

What component of saliva breaks down cell wall of bacteria (has beta1,4 glycosidase activity)

Lysozyme

What compoent of the saliva stabilizes released vitamins B-12 from food?

R-protein

What is essential for vitamin B-12 absorption?

R-protein

What is the capacity of the stomach?

Approx 6 cups

What are the gastric secretions (6)?

``` Hydrochloride acid Pepsinogen Intrinsic factor Histamine Gastrin Ghrelin ```

What cells secrete HCl?

Parietal cells

What initiates activation of pepsinogen?

HCl

______ denatures and facilitates digestion of dietary protein. Releases food-bound vitamin B-12 and allows R-protein to bind

HCl

_______ is secreted by chief cells, activated by HCl

Pepsinogen

_____ is secreted by parietal cells

Intrinsic factor

______ 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

What is histamine secreted by in the stomach?

Enterochromaffin-like cells (ECL)

______ is a hormone that stimulates acid secretion by parietal cells

Histamine

______ is secreted by Gastrin cells (G cells)

Gastrin

________ is a hormone that stimulates pepsinogen and acid secretion

Gastrin

What secretes the hormone ghrelin?

Ghrelin cells

_______ is a hormone that acts as a short-term appetite stimulant

Ghrelin

What secretes mucus in the stomach?

Goblet cells

What is the ideal pH for pepsinogen, partial digestion of dietary protein and binding of vitamin B-12 and R protein

pH 1-2

What percent of digestion takes place in small intestine (in duodenum and upper jejunum)

95%

What are the small intestine secretions?

``` Water and mucus Ions Enteropeptidase Sucrase, lactase, maltase, isomaltase, glucoamylase Peptide PYY Gastric inhibitory peptide Secretin Cholecystokinin ```

What ions are in small intestine secretions?

``` Na+ K+ Ca2+ Cl- HCO3- ```

_________ starts the activation of pancreatic zymogen trypsin

Enteropeptidase

_____ digests sucrose _____ digests lactose ______ digests maltase ______ digests isomaltose _______ digests maltotriose

``` Sucrase Lactase Maltase Isomaltase Glucoamylase ```

______ is secreted by small and large intestines into the blood

Peptide PYY

What small intestine secretion secretion is a short-term appetite supressor?

Peptide PYY

_______ is secreted by small intestine into the blood and inhibits stomach motility

Gastric inhibitory peptide

What small intestine secretion stimulates insulin secretion?

Gastric inhibitory peptide

________ is secreted by the duodenum and jejunum into the blood and stimulates secretion of pancreatic bicarbonate

Secretin

_____ stimulates secretion of pancreatic bicarbonate

Secretin

_________ is secreted by the duodenum and jejunum into the blood Stimulates zymogen secretions from pancreas

Cholecystokinin

_______ inhibits stomach motility

Cholecystokinin

How are fats absorbed?

As MAGs by passive transport

How are proteins absorbed?

As free amino acids by secondary active transport using a Na gradient

How are glucose and galactose absorbed in the SI?

By secondary active transport using a sodium gradient (SGT)

How is fructose absorbed in the SI?

Passive transport via GLUT5

What are the accessory organs in the digestive system?

Salivary glands Liver and gall bladder Pancreas

What are the salivary gland secretions? Liver and gallbladder secretions?

Saliva Bile

What are 4 examples of pancreatic secretions?

Pancreatic juice Digestive enzymes Bicarbonate Hormones

What are the components of pancreatic secretions?

Mostly water Sodium bicarbonate Alpha-amylase Zymogens

Pancreatic secretion is regulated by ______ and by the intestinal hormones _______ and ______

Ach Cholecystokinin and secretin

What are the components of bile?

``` Water Bile salts Cholesterol Lecithins Fatty acids Bilirubin Ions ```

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

Bacterial flora in the large intestine synthesizes vitamins ____ and _____

K and biotin

_______ are live microorganism that provide health benefits when they are consumed in sufficient amounts

Probiotics

______ are non-digestive carbohydrates that promote growth of beneficial bacteria in the Large intestine

Prebiotics

What are two examples of probiotic bacteria?

Lactobacili or Bifidobacteria

What is an example of a prebiotic

Inulin

Where is inulin found?

Chicory, wheat, onions, asparagus and bananas

______ and _____ are added to some processed foods to add texture, bulk. And potential health benefits

Inulin and fructans

Stool elimination is facilitated by _______

Fiber-rich diets

What are the primary nutrients absorbed in the stomach?

Alcohol 20% and a minor amount of water

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 ```

What are the primary nutrients absorbed in the large intestine?

Na+, K+ FA Gases Water (10-30%)

In the liver, bile acids converted to _______

Bile salts

What happens to bile salts in the small intestine?

Bile salts converted to bile acids by intestinal bacteria

How are bile acids transported back to the liver?

Portal vein

___________ is the study of interactions between nutrition and genetics; includes nutrigenetics and nutrigenomics

Nutritional genomics

_______ is study of the effects of genes on nutritional health. Such as variations in nutrient requirement and responsiveness to dietary modifications

Nutrigenetics

________ is the study how food impacts health through interaction with our genes and its subsequent effect on gene expression

Nutrigenomics

Unit 1 Flashcards

(160 cards)