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Nutrition > Chapter: 2,3 > Flashcards

Chapter: 2,3 Flashcards

1
Q

What is malnutrition?

A

Poor nutritional status caused by either undernutrition or over nutrition

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2
Q

What is primary malnutrition

A

poor nutritional status caused strictly by inadequate diet.

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3
Q

What is secondary malnutrition

A

poor nutritional status caused by factors such as illness

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4
Q

What is anthropometry

A

Measurement of human body, assess body composition, and indicators of overall nutritional status

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5
Q

What is sarcopenia

A

loss of muscle mass

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6
Q

Dietary assessment is used to determine what

A

adequacy of the diet, and help identify the important changes to help decrease disease risk and to manage certain disease

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7
Q

What are retrospective methods

A

recall foods consumed in the past 24 hours, questionnaire

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8
Q

What are prospective methods

A

keep track of which and how much food you consume during a specific period of time, diet record

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9
Q

How do we assess someones nutritional standards?

A

Through Dietary Reference Intakes

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10
Q

What are Estimated Average Requirements (EARs)

A

-A nutrient value that meet the requirement of 50% of the total population
-Assessement of nutritional status of populations

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11
Q

What are Recommended Dietary Allowances (RDAs)

A

A nutrient value that is sufficient to meet the nutrient requirements of nearly all (97-98%) of the total population
-Assesment of nutritional status of individuals

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12
Q

What are adequate intake levels (AI)

A

AIs are nutrient intake goals for individuals and are based on intake levels that seem to maintain adequate status in healthy people

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13
Q

What do DRIs consist of

A

Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI)

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14
Q

How did the U.S. establish nutritional guidelines?

A

The U.S. Department of Agriculture (USDA) published its first set of nutritional recommendations to the U.S. public and continue to make recommendations and provided the groundwork

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15
Q

What is the healthy dietary pattern

A

Combination of nutrient-dense foods and beverages consumed across all food groups, in recommended amounts, and within calorie limits

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16
Q

What are food labels?

A

Broad term that encompasses all the info presented on the packaging of a food product

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17
Q

What does food labels include

A

nutrition facts label, product name, brand, ingredient list, allergen information, serving size, claims or statements made by the manufacturer about the food

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18
Q

What is serosa

A

-connective tissue
-Outer cover that protects the GI tract

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19
Q

what is muscularis

A

-Two layers of smooth muscle
-responsible for GI motility

20
Q

What is the submucosa

A

-connective tissue
-contains blood vessels, lymphatic vessels, and nerves

21
Q

What is Mucosa

A

-innermost layer of epithelial tissue
-produces and releases secretions needed for digestion

22
Q

What is the gastrointestinal (GI) tract

A

A tubular passage that runs from the mouth to the anus that includes several organs that participate in the process of digestion; also called the digestive tract

23
Q

What are the Accessory organs of the GI tract

A

Salivary glands, liver, gallbladder, pancreas

24
Q

What does the salivary glands do?

A

release a mixture of water, mucus, and enzymes called saliva

25
Q

What does the liver do?

A

reduces bile, an important secretion needed for lipid digestion

26
Q

What does the gallbladder do?

A

stores and releases bile, needed for lipid digestion

27
Q

What does the pancreas do?

A

releases pancreatic juice that neutralizes chyme (the acidic gastric juice) and contains enzymes needed for carbohydrate, protein, and lipid digestion

28
Q

What does the small intestine do?

A

major site of enzymatic digestion and nutrient absorption

29
Q

What does the large intestine do?

A

receives and prepares undigested food to be eliminated from the body as feces

30
Q

What does the esophagus do

A

Transports food from the pharynx to the stomach

31
Q

What does the pharynx do?

A

propels food from the back of the oral cavity into the esophagus

32
Q

What does Parkinson’s disease and stroke effect

A

ability to swallow

33
Q

What is Gastreosophageal Reflux Disease (GERD)

A

-Burning sensation in the upper chest
-occurs when there is a reverse flow (reflux) of the stomach contents into the esophagus

34
Q

What is Celiac disease

A

An autoimmune disease in response to the protein gluten that damages the absorptive surface of the small intestine

35
Q

Irritable Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD)

A

-functional disorder
-attributed to diet, hormonal fluctuations, and/or emotional states

36
Q

chrons disease affects

A

the ileum

37
Q

ulcerative colitis

A

tends to occur along the inner lining of the colon

38
Q

What is food?

A

Foods prior to entering the mouth

39
Q

What is bolus?

A

foods after it enters the mouth

40
Q

What is chyme?

A

Foods that are mixed with acid in the stomach

41
Q

What are nutrients primary site for absorption

A

small intestine

42
Q

In absorption where are nutrients transported to

A

bloodstream or lymphatic system

43
Q

What is the Nutrition facts label

A

-Specific part of the food label that provides detailed information about the nutritional content of the food product

44
Q

What are the fours layers of the GI tract (digestive tract)

A
  1. Mucosa
  2. Submucosa
  3. Muscularis
  4. Serosa
45
Q

What are the organs that make up the GI tract

A

mouth, esophagus, stomach, small intestine, and large intestine

46
Q

What is the digestive system made up of

A

digestive tract + accessories

Nutrition (3 decks)

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