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Nutrition 1 > Chapter 18: Diet & Health > Flashcards

Chapter 18: Diet & Health Flashcards

1
Q

infectious disease

A

diseases caused by bacteria, viruses, parasites, or other microorganisms that can be transmitted from one person to another through air, water, or food; by contact; or through vector organisms such as mosquitoes.

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2
Q

antibodies

A

large proteins of the blood and body fluids, produced by the immune system in response to the invasion of the body by foreign molecules (usually proteins called antigens). Antibodies combine with and inactivate the foreign invaders, thus protecting the body.

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3
Q

antigens

A

substances that elicit the formation of antibodies or an inflammation reaction from the immune system. A bacterium, a virus, a toxin, and a protein in food that causes allergy are all examples of antigens.

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4
Q

b-cells

A

lymphocytes that produce antibodies. B stands for bone marrow, where the B-cells develop and mature.

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5
Q

cytokines

A

special proteins that direct immune and inflammatory responses.

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6
Q

immune response

A

the body’s reaction to foreign antigens, which neutralizes or eliminates them, thus preventing damage.

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7
Q

immune system

A

the body’s natural defense against foreign materials that have penetrated the skin or mucous membranes.

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8
Q

immunoglobulins

A

proteins capable of acting as antibodies.

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9
Q

lymphocytes

A

white blood cells that participate in acquired immunity; B-cells and T-cells.

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10
Q

macrophages

A

large phagocytic cells that serve as scavengers of the blood, clearing it of old or abnormal cells, cellular debris, and antigens.

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11
Q

neutrophils

A

the most common type of white blood cell. Neutrophils destroy antigens by phagocytosis.

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12
Q

phagocytes

A

white blood cells (neutrophils and macrophages) that have the ability to ingest and destroy foreign substances. phagein = to eat

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13
Q

phagocytosis

A

the process by which phagocytes engulf and destroy foreign materials.

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14
Q

t-cells

A

lymphocytes that attack antigens. T stands for the thymus gland, where the T-cells mature.

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15
Q

Name the two types of white blood cells

A

phagocytes

lymphocytes

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16
Q

Two types of immune system cells ingest and destroy foreign antigens by phagocytosis:

A

macrophages

neutrophils

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17
Q

What are the two distinct types of lymphocytes

A

B-cells

T-cells

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18
Q

What is the function of B-cells?

A

B-cells play a major role in resistance to infection.

They respond to infection by rapidly dividing and producing large proteins known as antibodies. Antibodies react selectively to a specific foreign organism, and the B-cells retain a memory of how to make them. The immune system can respond with greater speed the next time it encounters the same foreign organism.

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19
Q

What is the function of T-cells?

A

T-cells actively defend the body against fungi, viruses, parasites, and a few types of bacteria; they can also destroy cancer cells.

T-cells travel directly to the invasion site to battle the invaders. Recognize the antigens on surfaces of phagocytes then multiply and release cytokines to destroy all the foreign particles that have this antigen on their surfaces.

Each T-cell can attack only one type of antigen. After destroying a particular antigen, some T-cells retain the necessary information to serve as memory cells so that the immune system can rapidly produce the same type of T-cells again if the identical infection recurs.

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20
Q

synergistic

A

multiple factors operating together in such a way that their combined effects are greater than the sum of their individual effects.

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21
Q

synergistic

A

multiple factors operating together in such a way that their combined effects are greater than the sum of their individual effects.

disease and malnutrition create a synergistic downward spiral that must be broken for recovery to occur.

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22
Q

AIDS (acquired immune deficiency syndrome):

A

the late stage of HIV infection, in which severe complications of opportunistic infections and cancers develop.

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23
Q

HiV (human immunodeficiency virus)

A

the virus that destroys lymphocytes and impairs immunity, eventually causing AIDS.

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24
Q

What is the specific role of PROTEIN in immune function

A

Maintains healthy skin and other epithelial tissues (barriers to infection); participates in the synthesis and function of the organs and cells of the immune system and antibody production

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25
Q

What is the specific role of OMEGA 3 FATTY ACIDS in immune function

A

Help to resolve inflammation when it is no longer needed for the immune response through production of lipid mediators known as resolvins and protectins, which also play a role in enhancing host defense

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26
Q

What is the specific role of VITAMIN A in immune function

A

Maintains healthy skin and other epithelial tissues (barriers to infection); participates in the cell replication and specialization that supports immune-cell and antibody production and the anti-inflammatory response

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27
Q

What is the specific role of VITAMIN D in immune function

A

Regulates immune cell (T-cell) responses; participates in antibody production

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28
Q

What is the specific role of VITAMIN C & E in immune function

A

Protect against oxidative damage

29
Q

What is the specific role of VITAMIN B6 in immune function

A

Helps maintain an effective immune response; participates in antibody production

30
Q

What is the specific role of VITAMIN B12 & folate in immune function

A

Assist in cell replication and specialization that support immune cell and antibody production

31
Q

What is the specific role of SELENIUM in immune function

A

Protects against oxidative damage

32
Q

What is the specific role of ZINC in immune function

A

Helps maintain an effective immune response; participates in antibody production

33
Q

List the leading nutrition-related causes of death in the United States.

A

Heart disease
Cancers
Stroke
Diabetes

34
Q

What are the 6 risk factors for Coronary Heart Disease (CHD)?

A 
Age, gender, family history
High LDL and low HDL cholesterol
High blood triglycerides
High blood pressure (Hypertension)
Diabetes
Physical Inactivity
Cigarette smoking
Atherogenic diet
Metabolic syndrome
35
Q

metabolic syndrome

A

a combination of risk factors— elevated fasting blood glucose, hypertension, abnormal blood lipids, and abdominal obesity—that greatly increase a person’s risk of developing coronary heart disease; also called Syndrome X, insulin resistance syndrome, or dysmetabolic syndrome.

36
Q

insulin resistance

A

the condition in which a normal amount of insulin produces a subnormal effect in muscle, adipose, and liver cells, resulting in an elevated fasting glucose; a metabolic consequence of obesity that precedes type 2 diabetes.

37
Q

Describe how atherosclerosis develops

A

Atherosclerosis is characterized by plaque build-up in artery walls. Plaques rupturing or blood clotting can cause heart attacks and strokes.

38
Q

Give strategies to lower blood cholesterol levels

A

Screening for cardiovascular disease risk and lifestyle changes.

Adopt a heart-healthy eating pattern such as DASH, the USDA Food Pattern, Mediterranean diet, or other well-planned plant-based dietary pattern.

Engage in at least 30 minutes of moderate-intensity endurance activity or 15 minutes of vigorous-intensity endurance activity on most days of the week.

Replace solid fats (saturated and trans fats) with food or oils containing unsaturated fatty acids such as omega-3 fatty fish, avocado, nuts, olive oil, canola oil, safflower oil, corn oil, and soybean oil.

Choose and prepare foods with little or no salt.

Limit alcohol intake to no more than one drink daily for women and two drinks daily for men.

Do not smoke or use tobacco in any form and avoid exposure to second- hand smoke.

39
Q

cardiac output

A

the volume of blood discharged by the heart each minute; determined by multiplying the stroke volume by the heart rate. The stroke volume is the amount of oxygenated blood the heart ejects toward the tissues at each beat. Cardiac output (volume/minute) = stroke volume (volume/beat) × heart rate (beats/minute).

40
Q

peripheral resistance

A

the resistance to pumped blood in the small arterial branches (arterioles) that carry blood to the tissues.

41
Q

Give strategies to lower blood CHOLESTEROL levels

A

Screening for cardiovascular disease risk and lifestyle changes.

Adopt a heart-healthy eating pattern such as DASH, the USDA Food Pattern, Mediterranean diet, or other well-planned plant-based dietary pattern.

Engage in at least 30 minutes of moderate-intensity endurance activity or 15 minutes of vigorous-intensity endurance activity on most days of the week.

Replace solid fats (saturated and trans fats) with food or oils containing unsaturated fatty acids such as omega-3 fatty fish, avocado, nuts, olive oil, canola oil, safflower oil, corn oil, and soybean oil.

Choose and prepare foods with little or no salt.

Limit alcohol intake to no more than one drink daily for women and two drinks daily for men.

Do not smoke or use tobacco in any form and avoid exposure to second- hand smoke.

42
Q

Present strategies to lower blood pressure (HYPERTENSION).

A

The most effective dietary strategy for preventing hypertension is weight control. Also beneficial are diets rich in fruits, vegetables, nuts, and low-fat milk products and low in fat, satu- rated fat, and sodium like the DASH eating pattern (Dietary Approaches to Stop Hypertension)

Lowering salt/sodium intake
Physical activity 30-60 minutes/day
Medications

43
Q

aneurysm

A

an abnormal enlargement or bulging of a blood vessel (usually an artery) caused by damage to or weakness in the blood vessel wall.

44
Q

angina

A

a painful feeling of tightness or pressure in and around the heart, often radiating to the back, neck, and arms; caused by a lack of oxygen to an area of heart muscle.

45
Q

atherosclerosis

A

(ATH-er-oh-scler- oH-sis): a type of artery disease characterized by plaques along the inner walls of the arteries.

46
Q

cardiovascular disease (CVD)

A

diseases of the heart and blood vessels throughout the body.

47
Q

CHD risk equivalents

A

disorders that raise the risk of heart attacks, strokes, and other complications associated with cardiovascular disease to the same degree as existing CHD. These disorders include symptomatic carotid artery disease, peripheral arterial disease, abdominal aortic aneurysm, and diabetes mellitus.

48
Q

coronary arteries

A

blood vessels that supply blood to the heart.

49
Q

coronary heart disease (CHD)

A

the damage that occurs when the blood vessels carrying blood to the heart (the coronary arteries) become narrow and occluded.

50
Q

embolism (eM-boh-lizm):

A

the obstruction of a blood vessel by an embolus (eM-boh-luss), or traveling clot, causing sudden tissue death.

●● embol = to insert, plug heart attack: sudden tissue death caused by blockages of vessels that feed the heart muscle; also called myocardial (my-oh-kAr-dee-al) infarction (in-FArk-shun) or cardiac arrest.
●● myo = muscle
●● cardial = heart
●● infarct = tissue

51
Q

death hypertension:

A

consistently higher-than-normal blood pressure. Hypertension that develops without an identifiable cause is known as essential or primary hypertension; hypertension that is caused by a specific disorder such as kidney disease is known as secondary hypertension.

52
Q

plaques (PLACkS):

A

the accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue that develops in the artery walls in atherosclerosis. prehypertension: slightly higher than normal blood pressure, but not as high as hypertension (see Table 18-4, p. 593). stroke: an event in which the blood flow to a part of the brain is cut off; also called cerebrovascular accident (CVA).
●● cerebro = brain
●● vascular = blood vessels

53
Q

thrombosis (throm-BoH-sis):

A

the formation of a thrombus (THroM-bus), or a blood clot, that may obstruct a blood vessel, causing gradual tissue death.

●● thrombo = clot

54
Q

transient ischemic (is-keY-mik) attack (Tia):

A

a temporary reduction in blood flow to the brain, which causes temporary symptoms that vary depending on the part of the brain affected. Common symptoms include light-headedness, visual disturbances, paralysis, staggering, numbness, and inability to swallow.

55
Q

hyperglycemia

A

elevated blood glucose concentrations.

56
Q

fasting plasma glucose

A

a test that measures plasma glucose after a person has fasted (no food or kcaloric beverages) for at least 8 hours.

57
Q

A1C

A

a test that measures the percentage of hemoglobin that has glucose attached, which helps to diagnose diabetes and evaluate long-term glycemic control.

58
Q

autoimmune disorder

A

: a condition in which the body develops antibodies to its own proteins and then proceeds to destroy cells containing these proteins. In type 1 diabetes, the body develops antibodies to its insulin and destroys the pancreatic cells that produce the insulin, creating an insulin deficiency.

59
Q

Compare the dietary strategies to manage type 1 diabetes with those to prevent and treat type 2 diabetes.

A

Diabetes is characterized by high blood glucose and insufficient insulin, ineffective insulin, or a combination of the two. People with type 1 diabetes coordinate diet, insulin, and physical activity to help control their blood glucose. Those with type 2 diabetes benefit most from a diet and physical activity program that controls glucose fluctuations and promotes weight loss.

60
Q

Differentiate among cancer initiators, promoters, and antipromoters and describe how nutrients or foods might play a role in each category.

A

Some dietary factors, such as alcohol and heavily smoked foods, may initiate cancer development; others, such as animal fats, may promote cancer once it has gotten started; and still others, such as fiber, antioxidant nutrients, and phytochemicals, may act as antipromoters that protect against the development of cancer. By eating many fruits, vegetables, legumes, and whole grains and reducing saturated fat intake, people obtain the best possible nutrition at the lowest possible risk. Minimizing weight gain through regular physical activity and a healthy diet is also beneficial.

61
Q

Summarize dietary recommendations to prevent chronic diseases.

A

Clearly, optimal nutrition plays a key role in keeping people healthy and reducing the risk of chronic diseases. To have the greatest impact possible, dietary recommendations are aimed at the entire population, not just at the individuals who might benefit most. recommendations focus on weight control and urge people to limit saturated and trans fat; increase fiber-rich fruits, vegetables, legumes, and whole grains; and balance food intake with physical activity.

62
Q

eating pattern:

A

customary intake of foods and beverages over time.

63
Q

adequacy (dietary):

A

providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health.

64
Q

balance (dietary):

A

providing foods in proportion to one another and in proportion to the body’s needs.

65
Q

kcalorie (energy) control:

A

management of food energy intake.

66
Q

nutrient density:

A

a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density.

67
Q

Explain how each of the diet-planning principles can be used to plan a healthy diet.

A

A well-planned diet delivers adequate nutrients, a balanced array of nutrients, and an appropri- ate amount of energy. It is based on nutrient-dense foods, moderate in substances that can be detrimental to health, and varied in its selections. The Dietary Guidelines apply these prin- ciples, offering practical advice on how to eat for good health.

68
Q

food group plans:

A

diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group.

Nutrition 1 (3 decks)

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