Chapters 1, 2 & 3: intro to nutrition & physiology basics

Question 1

List the diseases in which nutrition plays SOME role

Answer 1

osteoporosis, osteoarthritis, some forms of cancer, depression

Question 2

List the diseases with a STRONG nutritional component

Answer 2

type 2 diabetes, heart disease, high blood pressure, stroke, obesity

Question 3

List the diseases DIRECTLY caused by nutritional deficiencies or toxicities

Answer 3

pellagra, scurvy, rickets, iron-deficiency anemia

Question 4

What are nutrients and what are the 6 groups of nutrients found in foods?

Answer 4

chemicals in food that are critical to human growth and function; carbohydrate, fat, protein, vitamins, minerals, and water

Question 5

Which class of nutrients provides energy and which does not?

Answer 5

macronutrients provide energy (calories), micronutrients do not

Question 6

What is a kilocalorie?

Answer 6

How we measure energy; the amount of energy required to raise the temperature of 1 kg of water by 1°C

Question 7

What are carbohydrates made of and how much energy do they contain?

Answer 7

carbon, hydrogen, and oxygen; 4 calories/gram

Question 8

What are fats made of and how much energy do they contain?

Answer 8

carbon, hydrogen and oxygen; 9 calories/gram

Question 9

What are proteins made of and how much energy do they contain?

Answer 9

carbon, hydrogen, oxygen, and nitrogen; 4 calories/gram

Question 10

Which macronutrients are primary sources of energy?

Answer 10

carbohydrates and fats; proteins are a last resort energy source

Question 11

List and describe the fat soluble vitamins

Answer 11

A, D, E, K; stored in the body so toxicity is possible

Question 12

List and describe the water soluble vitamins

Answer 12

B & C; not stored in the body and so excess is excreted in urine (toxicity unlikely)

Question 13

What is the Estimated Energy Requirement (EER) and what does it take into account?

Answer 13

the average dietary energy (calorie) intake that is predicted to maintain energy balance (stable body weight); takes into account age, weight, height, activity, and gender

Question 14

What is the Acceptable Macronutrient Distribution Range (AMDR)? What are the ranges for each macronutrient?

Answer 14

the range of macronutrient intake associated with reduced chronic disease risk; expressed as % of calories; carb: 45-65%, fat: 20-35%, protein: 10-35%

Question 15

What questions should you ask to determine scientific validity?

Answer 15

Who is reporting the info?
Who conducted and paid for the research?
Is the report based on reputable studies?
Based on testimonials?
Did it undergo peer review and repeated experiments?
Recent date?
Sponsor’s credentials?
Internet address? (.gov, .edu, .org)

Question 16

List the reliable sources for nutritional information

Answer 16

Registered dietitian nutritionist (RDN), dietetic technician, registered (DTR), professionals with advanced degree in nutrition (B.A./B.S., M.S., Ph.D.), medical doctor with appropriate expertise in nutrition (M.D., D.O.), naturopath (N.D.)

Question 17

What does weight gain or loss depend on?

Answer 17

1) Energy balance: energy intake vs. energy expenditure & macronutrient composition of the diet
2) Additional factors: genetic, metabolic, physiologic, behavioral, cultural, economic, social

Question 18

Describe an adequate diet

Answer 18

provides enough energy, nutrients, fiber, vitamins, and minerals to support a person’s health; a diet adequate in many nutrients can still be inadequate in a few nutrients

Question 19

Describe a moderate diet

Answer 19

contains the right amounts of foods for maintaining proper health

Question 20

Describe a balanced diet

Answer 20

the right combinations of foods to provide the proper balance of nutrients

Question 21

Describe a varied diet

Answer 21

eating many different types of foods each day

Question 22

What does serving size and servings per container allow?

Answer 22

planning appropriate amounts of food, comparison among similar products

Question 23

What are serving sizes based on?

Answer 23

what people typically consume, not what they should consume

Question 24

Describe nutrient dense foods

Answer 24

foods that provide the most nutrients for the fewest calories

Question 25

Describe empty calories

Answer 25

calories from solid fats and/or added sugars that provide few or no nutrients

Question 26

Where will calorie information NOT be?

Answer 26

deli counters, bottle of liquor displayed behind a bar, food trucks, airplanes, trains, menus in schools

Question 27

goals of digestion

Answer 27

break large molecules into small molecules; absorb the smaller molecules into the cells of the body

Question 28

feeding & satiety center

Answer 28

hypothalamus

Question 29

satiety value (foods that make us feel most full to least full)

Answer 29

protein, (fiber), fat, carbohydrate

Question 30

hormones

Answer 30

relay messages to the hypothalamus; chemicals produced in glands that travel through the blood to target organs

Question 31

how is satiety determined in the body?

Answer 31

nerve receptors in the stomach and small intestine send messages to the hypothalamus

Question 32

gastrointestinal tract

Answer 32

series of organs arranged as a long tube through which food passes

Question 33

sphincters

Answer 33

muscles that control the passage of material from one organ to the next

Question 34

describe digestion in the mouth

Answer 34

chewing is mechanical digestion, salivary amylase responsible for some chemical digestion

Question 35

describe the role of the esophagus

Answer 35

propels food from mouth to stomach

Question 36

peristalsis

Answer 36

muscular contractions moving food through the GI tract

Question 37

gastroesophageal sphincter

Answer 37

separates esophagus from stomach; prevents backflow of food from stomach

Question 38

describe digestion in the stomach

Answer 38

extensive mechanical digestion to mix food with gastric juice; chemical digestion of proteins and fats

Question 39

gastric juice contains what enzymes and what are they responsible for digesting?

Answer 39

hydrochloric acid and pepsin: protein gastric lipase: fat intrinsic factor: vitamin B12

Question 40

chyme

Answer 40

semisolid product of digestion in the stomach

Question 41

pyloric sphincter

Answer 41

separates stomach and small intestine

Question 42

describe digestion in the small intestine; chemical digestion using what?

Answer 42

chemical digestion using pancreatic enzymes & bile; no mechanical digestion, but most chemical digestion

Question 43

What are the accessory organs of the GI tract? What is the function of each?

Answer 43

1) salivary glands: salivary amylase 2) liver: produces bile 3) gallbladder: stores bile 4) pancreas: produces many digestive enzymes & produces bicarbonate to neutralize chyme

Question 44

What is absorption? Where does most absorption take place?

Answer 44

process of taking molecules across a cell membrane and into the body; most occurs in the small intestine

Question 45

What 3 structures help increase the surface area of the GI tract? Describe each.

Answer 45

1) circular folds: folds in lining in close contact with nutrient molecules 2) villi: finger-like projections that contain capillaries to absorb nutrients 3) brush border: composed of microvilli to further increase the surface area

Question 46

What are some water soluble nutrients and how do they get to the liver?

Answer 46

carb, protein, minerals, some vitamins -> enter the portal vein -> portal vein transports to the liver

Question 47

What are some fat soluble nutrients and how do they get to the liver?

Answer 47

fat & some vitamins -> enter the lymphatic vessels -> lymphatic vessels transport directly to bloodstream -> liver

Question 48

ileocecal valve

Answer 48

sphincter separating the small intestine and large intestine; undigested food components flow through here

Question 49

describe digestion and absorption in the large intestine

Answer 49

very little digestion takes place: remaining food particles digested by intestinal bacteria water and some nutrients absorbed

Question 50

what is heartburn caused by

Answer 50

HCl in the esophagus

Question 51

What is the only part of the digestive system that can handle HCl and why?

Answer 51

the stomach; it has a mucus lining

Question 52

gastroesophageal reflux disease (GERD) & its risk factors

Answer 52

chronic disease, persistent heartburn, risk factors: smoking, alcohol use, overweight, pregnancy, trigger foods, large meals, lying down after eating

Question 53

peptic ulcers

Answer 53

regions of GI tract that have been eroded by HCl and pepsin

Question 54

What contributes most to gastric and duodenal ulcers? Why?

Answer 54

bacterium Helibacter pylori because it thrives in an acidic environment and breaks down GI tract lining

Question 55

What is diarrhea caused by?

Answer 55

food intolerances, infection of GI tract, stress, bowel disorders

Question 56

Diarrhea can lead to what? Who is this most dangerous for?

Answer 56

can lead to severe hydration, most dangerous for children and the elderly

Question 57

food intolerance

Answer 57

a particular food causes numerous unpleasant symptoms

Question 58

food allergy

Answer 58

hypersensitivity reaction of the immune system to a component in food

Question 59

celiac disease

Answer 59

complete intolerance for gluten (NOT an allergy) can damage the villi leading to poor absorption, requires gluten-free diet (may be a genetic component)

Question 60

gluten intolerance

Answer 60

distinct from celiac disease, individuals "feel better" without gluten