Chapter's 1-3 Flashcards
(115 cards)
0
Q
Define food.
A
Animal or plant product that can be taken into the body to yield nutrients.
1
Q
Define nutritional science.
A
NS studies food and how food nourishes our body and influences out health.
2
Q
Define nutrients.
A
Chemicals found in foods that are critical to human growth and function.
3
Q
What are the diseases in which nutrients play some role?
A
Osteoporosis
Osteoarthritis
Some forms of cancer
4
Q
What are the diseases with a strong nutritional competent?
A
Type 2 diabetes
Heart disease
High blood pressure
Obesity
5
Q
What diseases are caused by nutritional deficiencies or toxicities?
A
Pellagra Scurvy Iron-deficiency anemia Other vitamin and mineral deficiencies Nutrient toxicities
6
Q
Define energy.
A
The ability to do work.
7
Q
Define obesity.
A
Body mass index greater than or equal to 30.
8
Q
Define essential nutrients.
A
Those that the body cannot make for itself or cannot make in sufficient quantities to meet its needs.
9
Q
What are the four macro-nutrients?
A
Protein
Carbohydrate
Fat(Lipid)
Water
10
Q
What are the two micro-nutrients?
A
Vitamins
Minerals
11
Q
What are the functions of nutrients?
A
Provide energy
Maintain and repair body tissue
Support growth of new tissue
12
Q
What is the difference between organic and inorganic nutrients?
A
Organic nutrient contain carbon, inorganic does not.
13
Q
What are the four organic nutrients?
A
Carbohydrates
Fat
Protein
Vitamins
14
Q
What are the two inorganic nutrients?
A
Minerals
Water
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
16
Q
What is the caloric value of energy nutrients?
A
Carbohydrates- 4kcal/g
Fat- 9kcal/g
Protein- 4kcal/g
Alcohol- 7kcal/g
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.
18
Q
What is energy used for?
A
Helps build new compounds
Do work
Generate heat
19
Q
What macronutrient is the primary source of fuel for our bodies, especially our brain and durning exercise?
A
Carbohydrates
20
Q
What macronutrient is an important source of energy when at rest or during low intensity exercises?
A
Fat
21
Q
Which macronutrient contains carbon, hydrogen, oxygen, and nitrogen?
A
Protein
22
Q
Which nutrients yield no energy?
A
Vitamins
Minerals
Water
23
Q
What are the eight B vitamins?
A
B1, 2, 3, 5, 6, 7, 9, 12
24
What are the two classifications of vitamins and what vitamins are in them?
Water soluble; vitamins B and C
Fat soluble; vitamins A, D, E, and K
25
How many mg of minerals do need for major minerals?
| For trace?
Major- more than 100mg
Trace- less than 100mg
26
What does DRI stand for and why are they being developed?
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.
27
What does RDA stand for and what is it?
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.
28
How do you get a goiter?
Iodine deficiency.
29
What are RDA set for?
```
Energy. Males &females
Protein. Pregnant women
11 Vitamins
7 Minerals
Various age groups
```
30
What is energy is RDA based on?
The mean of energy intake for each age and sex group.
31
What are the uses of the RDA?
Establish guidelines for food assistant programs.
Guidelines for food labeling.
Develop new food products.
32
What does EAR stand for and why was it established?
Estimated Average Requirement.
The average daily intake level of a nutrient that will just prevent the development of deficiency.
33
What were minimum requirements established for?
Sodium, chloride, potassium
34
What does AI stand for a d why was it established?
Adequate Intake.
Used when the RDA is not yet established; calcium, vitamin D, vitamin K, fluoride.
35
What does TUL stand for and why was it established?
Tolerable Upper Intake Levels.
Sets the highest average daily nutrient intake level likely to pose no risk of toxic effects or health problems.
36
Why were TULs needed?
Increase in the practice of fortifying foods coupled with use of supplements.
37
What does EER stand for and why was it developed?
Estimated Energy Requirement.
Average dietary energy intake to maintain energy balance in an adult.
38
What does AMDR stand for and why was it made?
Acceptable Macronutrient Distribution Ranges.
Describes the portions(%) of energy intake that should come from each Macronutrient.
39
What are the acceptable macronutrient ranges?
Carbohydrates 45-65%
Fat 20-35%
Protein 10-35%
40
A healthful diet is...
Adequate
Moderate
Balanced
Varied
41
Define an adequate diet.
Diet that provides enough energy, nutrients, fiber, to maintain a persons health.
42
Define a moderate diet.
Eating the right amount of foods to maintain health life style.
43
What is a balanced diet?
Diet that contains the right combinations of food that provide proper balance of nutrients.
44
What are the tools for designing a healthy diet?
Food label
Dietary guidelines
Pyramid
Eating plans
45
What must food labels include?
```
Statement of identity
Net contents (Weight, measure, or count)
Ingredient list (descending order by weight)
Manufacturer name and address
Nutrition information
```
46
What are required nutrients included on a food label?
```
% daily value
Vitamin A
Vitamin C
Iron
Calcium
```
47
What is a footnote on the facts panel?
Contains general advice for all people
48
What food requires a label?
Nearly all packaged and processed meat products.
| Health claims.
49
What is NOT required on a label?
% Dailey value protein
50
No health claim is allowed if the food contains more than 20% of DV of...
Total fat
Saturated fat
Cholesterol
Sodium
51
Physical activity?
30mins- maintain
| 60-90mins- weight loss
52
What does food provide us with?
Energy
Heat
Building blocks for growth
Maintenance of body tissues
53
Is appetite psychological or physiological?
Psychological desire to consume specific foods.
54
Is hunger psychological or physiological?
Physiological sensation that prompts us to eat.
55
Define satiety.
Feeling of being full.
56
What is anorexia?
Absence of appetite.
57
What are the signals that prompt us to eat?
Nerve receptors in the stomach
Blood glucose levels
58
What is release when glucose levels are high?
Insulin which then gives the feeling of satiety.
59
What is release when glucose levels are low?
Glucagon is released and you feel hungry.
60
What region of the brain receives nerve signals?
The hypothalamus
61
What nutrient had the highest satiety value? What has the least?
Protein
Carbohydrates
62
Mechanical vs. chemical digestion.
Mechanical- chewing, mixing, squeezing.
Chemical- enzymes/acids, etc.
63
What are the organs in the GI track?
Mouth, esophagus, stomach, small & large intestine, and rectum or anus.
64
What are the accessory organs in the GI track?
Liver, gall bladder, and pancreas.
65
What does saliva contain?
Water, salts, and the enzyme salivary amylase which hydrolyzes starch.
66
Define bolus.
The mass of food chewed and moistened in the mouth.
67
What covers the trachea during swallowing?
The epiglottis.
68
What is considered to be the "food pipe"?
The esophagus.
69
What is the different between peristalsis and segmentation?
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
What part separates the esophagus and stomach?
Esophageal sphincter.
May also be called cardiac or gastroesophageal sphincter.
71
What is chyme?
Semi fluid mass containing digested food, water, and gastric juice.
72
What does gastric juice contain?
Hydrochloride acid
Pepsin
Gastric lipase
Intrinsic factor
73
What protects the stomach lining from the acid in gastric juices?
The mucus layer.
74
Why is HCl important?
It has a pH level <2
It uncoils protein bonds
Converts Pepsinogen to active pepsin
Kills any bacteria that have entered via food
75
Where is the pyloric sphincter located?
Between the stomach and small intestine.
76
What is important about sodium bicarbonate and what accessory organ produces it?
The pan crease release bicarbonate to neutralize chyme to a basic pH.
77
Where is bile produced? Where is it stored?
Produced in the liver.
| Stored in the Gall Bladder.
78
Define Bile.
Needed as an emulsifier for fat.
79
What digestive enzymes are secreted by the pancreas?
Amylase- digests carbohydrates
Lipase- digests fats
Protease- digests protein
80
What kind of muscle movement happens in the small intestine?
Segmentation.
81
What are the 3 sections of the small intestine?
Duodenum
Jejunum
Ileum
82
Where does most digestion and absorption take place?
The small intestine.
83
What is another name for the large intestine?
Colon.
84
What is the sphincter is between the small and large intestine?
Illeocecal valve.
85
What are the main functions of the large intestine?
Store undigested food until ready for elimination
| Re-absorbs water., short chain fatty-acids, and electrolytes.
86
Villi vs. micro villi.
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
What are each villi equipped with?
Thousands of micro villi
Muscular lining to keep it in motion
Capillary network
Lymph vessel
88
What are the two systems responsible for transporting nutrients?
Vascular system
| Lymphatic system
89
What is the typical route of the vascular system?
| Digestive route?
Typical
Heart->arteries->capillaries->veins->heart
Digestive
Heart->arteries->capillaries(intestine)->veins(in liver)->veins->heart
90
Physical activity?
30mins- maintain
| 60-90mins- weight loss
91
What vein collects blood from the liver?
Hepatic vein
92
What vein collects blood from the GI track?
Portal vein.
93
Why is the liver so important in the transportation system?
It gets nutrients first so It serves as a gateway to keep harmful things from the brain and heart.
94
What system carries water soluble nutrients?
Vascular system
95
What system carries water insoluble nutrients?
Lymphatic system.
96
What water soluble nutrients are carried by the vascular system?
Sugars, amino acids, small lipid molecules.
97
What water insoluble nutrients are carried by the lymphatic system?
Larger lipid molecules and fat soluble vitamins
98
What two systems are largely responsible for regulating the digestive and absorptive processes?
Nervous system
| Hormonal (endocrine) system
99
What hormone is secreted by the stomach wall that stimulates gastric juice?
Gastrin
100
When does the stomach stop producing gastrin?
When the pH level is 1.5.
101
What hormone is triggered by chyme entering the duodenum? And why is it released?
Secretin
Secreted from the pancreas, it neutralizes the pH levels
102
What it's GIP? And what does it do?
Gastric inhibitory polypeptide
Slows GI motility to allow time for fat to be digested.
Secreted by intestine.
103
What is retroperistalsis
Vomiting
104
What usually causes diarrhea?
Infection in the intestine.
105
Diverticulosis vs diverticulitis.
Losis- is blushing in the weak portion of intestine.
Itis- when bulged portion becomes inflamed.
106
What causes an ulcer?
H pylori bacteria.
107
What causes heartburn?
HCl in the esophagus.
108
What is GERD?
Gastroesophageal reflux disease
Chronic heart burn
109
What are some of the causes of GERD?
```
Hiatal hernia
Smoking
Overweight
Pregnancy
High fat diets
Chocolate, citrus, spicy or fried foods
```
110
Food allergy vs Intolerance.
Allergy is a reaction to food caused by a reaction from the immune system.
Intolerance causes GI discomfort
111
What does celiac disease require of a diet?
Requires a diet lacking wheat, rye, and barley.
112
What is IBS?
Irritable bowel syndrome
113
What are some symptoms and treatments?
Abdominal cramps and bloating
Diarrhea or constipation
High fiber diet, avoiding offending foods
114
Is IBS more common in men or women?
Women
