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Nutritional Science > Chapter's 1-3 > Flashcards

Chapter's 1-3 Flashcards

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Biology 101 flashcards
0
Q

Define food.

A

Animal or plant product that can be taken into the body to yield nutrients.

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1
Q

Define nutritional science.

A

NS studies food and how food nourishes our body and influences out health.

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2
Q

Define nutrients.

A

Chemicals found in foods that are critical to human growth and function.

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3
Q

What are the diseases in which nutrients play some role?

A

Osteoporosis
Osteoarthritis
Some forms of cancer

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4
Q

What are the diseases with a strong nutritional competent?

A

Type 2 diabetes
Heart disease
High blood pressure
Obesity

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5
Q

What diseases are caused by nutritional deficiencies or toxicities?

A 
Pellagra 
Scurvy
Iron-deficiency anemia
Other vitamin and mineral deficiencies
Nutrient toxicities
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6
Q

Define energy.

A

The ability to do work.

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7
Q

Define obesity.

A

Body mass index greater than or equal to 30.

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8
Q

Define essential nutrients.

A

Those that the body cannot make for itself or cannot make in sufficient quantities to meet its needs.

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9
Q

What are the four macro-nutrients?

A

Protein
Carbohydrate
Fat(Lipid)
Water

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10
Q

What are the two micro-nutrients?

A

Vitamins

Minerals

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11
Q

What are the functions of nutrients?

A

Provide energy
Maintain and repair body tissue
Support growth of new tissue

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12
Q

What is the difference between organic and inorganic nutrients?

A

Organic nutrient contain carbon, inorganic does not.

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13
Q

What are the four organic nutrients?

A

Carbohydrates
Fat
Protein
Vitamins

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14
Q

What are the two inorganic nutrients?

A

Minerals

Water

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15
Q

What is a calorie?

A

Amount of heat needed to raise the temp of 1kg of water by 1*C.

1 kilocalorie = 1,000 calories

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16
Q

What is the caloric value of energy nutrients?

A

Carbohydrates- 4kcal/g
Fat- 9kcal/g
Protein- 4kcal/g
Alcohol- 7kcal/g

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17
Q

Why is alcohol not considered a nutrient?

A

It provided energy but it does not support regulation of body functions or the building or repairing of tissues.

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18
Q

What is energy used for?

A

Helps build new compounds
Do work
Generate heat

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19
Q

What macronutrient is the primary source of fuel for our bodies, especially our brain and durning exercise?

A

Carbohydrates

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20
Q

What macronutrient is an important source of energy when at rest or during low intensity exercises?

A

Fat

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21
Q

Which macronutrient contains carbon, hydrogen, oxygen, and nitrogen?

A

Protein

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22
Q

Which nutrients yield no energy?

A

Vitamins
Minerals
Water

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23
Q

What are the eight B vitamins?

A

B1, 2, 3, 5, 6, 7, 9, 12

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24
Q

What are the two classifications of vitamins and what vitamins are in them?

A

Water soluble; vitamins B and C

Fat soluble; vitamins A, D, E, and K

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25
Q

How many mg of minerals do need for major minerals?

For trace?

A

Major- more than 100mg

Trace- less than 100mg

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26
Q

What does DRI stand for and why are they being developed?

A

Dietary Reference Intake

The research based related to the role of diet in Chronic disease has expanded enough to permit moving beyond deficiency indicators.

Dietary standards for only healthy people.

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27
Q

What does RDA stand for and what is it?

A

Recommended Dietary Allowances

Average amount of intake required to meet needs of 97-98% of most healthy people in particular life stage and gender group.

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28
Q

How do you get a goiter?

A

Iodine deficiency.

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29
Q

What are RDA set for?

A 
Energy.         Males &females
Protein.         Pregnant women 
11 Vitamins
7 Minerals
Various age groups
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30
Q

What is energy is RDA based on?

A

The mean of energy intake for each age and sex group.

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31
Q

What are the uses of the RDA?

A

Establish guidelines for food assistant programs.
Guidelines for food labeling.
Develop new food products.

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32
Q

What does EAR stand for and why was it established?

A

Estimated Average Requirement.

The average daily intake level of a nutrient that will just prevent the development of deficiency.

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33
Q

What were minimum requirements established for?

A

Sodium, chloride, potassium

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34
Q

What does AI stand for a d why was it established?

A

Adequate Intake.

Used when the RDA is not yet established; calcium, vitamin D, vitamin K, fluoride.

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35
Q

What does TUL stand for and why was it established?

A

Tolerable Upper Intake Levels.

Sets the highest average daily nutrient intake level likely to pose no risk of toxic effects or health problems.

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36
Q

Why were TULs needed?

A

Increase in the practice of fortifying foods coupled with use of supplements.

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37
Q

What does EER stand for and why was it developed?

A

Estimated Energy Requirement.

Average dietary energy intake to maintain energy balance in an adult.

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38
Q

What does AMDR stand for and why was it made?

A

Acceptable Macronutrient Distribution Ranges.

Describes the portions(%) of energy intake that should come from each Macronutrient.

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39
Q

What are the acceptable macronutrient ranges?

A

Carbohydrates 45-65%
Fat 20-35%
Protein 10-35%

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40
Q

A healthful diet is…

A

Adequate
Moderate
Balanced
Varied

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41
Q

Define an adequate diet.

A

Diet that provides enough energy, nutrients, fiber, to maintain a persons health.

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42
Q

Define a moderate diet.

A

Eating the right amount of foods to maintain health life style.

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43
Q

What is a balanced diet?

A

Diet that contains the right combinations of food that provide proper balance of nutrients.

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44
Q

What are the tools for designing a healthy diet?

A

Food label
Dietary guidelines
Pyramid
Eating plans

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45
Q

What must food labels include?

A 
Statement of identity
Net contents (Weight, measure, or count)
Ingredient list (descending order by weight)
Manufacturer name and address
Nutrition information
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46
Q

What are required nutrients included on a food label?

A 
% daily value
Vitamin A
Vitamin C
Iron 
Calcium
47
Q

What is a footnote on the facts panel?

A

Contains general advice for all people

48
Q

What food requires a label?

A

Nearly all packaged and processed meat products.

Health claims.

49
Q

What is NOT required on a label?

A

% Dailey value protein

50
Q

No health claim is allowed if the food contains more than 20% of DV of…

A

Total fat
Saturated fat
Cholesterol
Sodium

51
Q

Physical activity?

A

30mins- maintain

60-90mins- weight loss

52
Q

What does food provide us with?

A

Energy
Heat
Building blocks for growth
Maintenance of body tissues

53
Q

Is appetite psychological or physiological?

A

Psychological desire to consume specific foods.

54
Q

Is hunger psychological or physiological?

A

Physiological sensation that prompts us to eat.

55
Q

Define satiety.

A

Feeling of being full.

56
Q

What is anorexia?

A

Absence of appetite.

57
Q

What are the signals that prompt us to eat?

A

Nerve receptors in the stomach

Blood glucose levels

58
Q

What is release when glucose levels are high?

A

Insulin which then gives the feeling of satiety.

59
Q

What is release when glucose levels are low?

A

Glucagon is released and you feel hungry.

60
Q

What region of the brain receives nerve signals?

A

The hypothalamus

61
Q

What nutrient had the highest satiety value? What has the least?

A

Protein

Carbohydrates

62
Q

Mechanical vs. chemical digestion.

A

Mechanical- chewing, mixing, squeezing.

Chemical- enzymes/acids, etc.

63
Q

What are the organs in the GI track?

A

Mouth, esophagus, stomach, small & large intestine, and rectum or anus.

64
Q

What are the accessory organs in the GI track?

A

Liver, gall bladder, and pancreas.

65
Q

What does saliva contain?

A

Water, salts, and the enzyme salivary amylase which hydrolyzes starch.

66
Q

Define bolus.

A

The mass of food chewed and moistened in the mouth.

67
Q

What covers the trachea during swallowing?

A

The epiglottis.

68
Q

What is considered to be the “food pipe”?

A

The esophagus.

69
Q

What is the different between peristalsis and segmentation?

A

Peristalsis is a wave of squeezing and pushing contractions to move food in one direction.
Segmentation is the muscles that contract and relax to mix chyme.

70
Q

What part separates the esophagus and stomach?

A

Esophageal sphincter.

May also be called cardiac or gastroesophageal sphincter.

71
Q

What is chyme?

A

Semi fluid mass containing digested food, water, and gastric juice.

72
Q

What does gastric juice contain?

A

Hydrochloride acid
Pepsin
Gastric lipase
Intrinsic factor

73
Q

What protects the stomach lining from the acid in gastric juices?

A

The mucus layer.

74
Q

Why is HCl important?

A

It has a pH level <2
It uncoils protein bonds
Converts Pepsinogen to active pepsin
Kills any bacteria that have entered via food

75
Q

Where is the pyloric sphincter located?

A

Between the stomach and small intestine.

76
Q

What is important about sodium bicarbonate and what accessory organ produces it?

A

The pan crease release bicarbonate to neutralize chyme to a basic pH.

77
Q

Where is bile produced? Where is it stored?

A

Produced in the liver.

Stored in the Gall Bladder.

78
Q

Define Bile.

A

Needed as an emulsifier for fat.

79
Q

What digestive enzymes are secreted by the pancreas?

A

Amylase- digests carbohydrates
Lipase- digests fats
Protease- digests protein

80
Q

What kind of muscle movement happens in the small intestine?

A

Segmentation.

81
Q

What are the 3 sections of the small intestine?

A

Duodenum
Jejunum
Ileum

82
Q

Where does most digestion and absorption take place?

A

The small intestine.

83
Q

What is another name for the large intestine?

A

Colon.

84
Q

What is the sphincter is between the small and large intestine?

A

Illeocecal valve.

85
Q

What are the main functions of the large intestine?

A

Store undigested food until ready for elimination

Re-absorbs water., short chain fatty-acids, and electrolytes.

86
Q

Villi vs. micro villi.

A

Villi are the finger like projections that make up the lining of the small intestine.
Micro villi are hair like projections on the villi.

87
Q

What are each villi equipped with?

A

Thousands of micro villi
Muscular lining to keep it in motion
Capillary network
Lymph vessel

88
Q

What are the two systems responsible for transporting nutrients?

A

Vascular system

Lymphatic system

89
Q

What is the typical route of the vascular system?

Digestive route?

A

Typical
Heart->arteries->capillaries->veins->heart

Digestive
Heart->arteries->capillaries(intestine)->veins(in liver)->veins->heart

90
Q

Physical activity?

A

30mins- maintain

60-90mins- weight loss

91
Q

What vein collects blood from the liver?

A

Hepatic vein

92
Q

What vein collects blood from the GI track?

A

Portal vein.

93
Q

Why is the liver so important in the transportation system?

A

It gets nutrients first so It serves as a gateway to keep harmful things from the brain and heart.

94
Q

What system carries water soluble nutrients?

A

Vascular system

95
Q

What system carries water insoluble nutrients?

A

Lymphatic system.

96
Q

What water soluble nutrients are carried by the vascular system?

A

Sugars, amino acids, small lipid molecules.

97
Q

What water insoluble nutrients are carried by the lymphatic system?

A

Larger lipid molecules and fat soluble vitamins

98
Q

What two systems are largely responsible for regulating the digestive and absorptive processes?

A

Nervous system

Hormonal (endocrine) system

99
Q

What hormone is secreted by the stomach wall that stimulates gastric juice?

A

Gastrin

100
Q

When does the stomach stop producing gastrin?

A

When the pH level is 1.5.

101
Q

What hormone is triggered by chyme entering the duodenum? And why is it released?

A

Secretin

Secreted from the pancreas, it neutralizes the pH levels

102
Q

What it’s GIP? And what does it do?

A

Gastric inhibitory polypeptide

Slows GI motility to allow time for fat to be digested.

Secreted by intestine.

103
Q

What is retroperistalsis

A

Vomiting

104
Q

What usually causes diarrhea?

A

Infection in the intestine.

105
Q

Diverticulosis vs diverticulitis.

A

Losis- is blushing in the weak portion of intestine.

Itis- when bulged portion becomes inflamed.

106
Q

What causes an ulcer?

A

H pylori bacteria.

107
Q

What causes heartburn?

A

HCl in the esophagus.

108
Q

What is GERD?

A

Gastroesophageal reflux disease

Chronic heart burn

109
Q

What are some of the causes of GERD?

A 
Hiatal hernia
Smoking
Overweight
Pregnancy
High fat diets
Chocolate, citrus, spicy or fried foods
110
Q

Food allergy vs Intolerance.

A

Allergy is a reaction to food caused by a reaction from the immune system.

Intolerance causes GI discomfort

111
Q

What does celiac disease require of a diet?

A

Requires a diet lacking wheat, rye, and barley.

112
Q

What is IBS?

A

Irritable bowel syndrome

113
Q

What are some symptoms and treatments?

A

Abdominal cramps and bloating
Diarrhea or constipation

High fiber diet, avoiding offending foods

114
Q

Is IBS more common in men or women?

A

Women

Nutritional Science (6 decks)

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