chapters 1-3 Flashcards
Which of following is not considered a macronutrient
vitamins
A processed food is defined as
any food changed from natural state
Which of following statements about american diet is true
low in whole grains and more energy is consumed than expected
one important principle of a healthy diet is to eat a variety of foods. In this context “variety” means:
choosing variety of foods within food groups as well as among them
which of the following yields energy but is not considered a nutrient?
alcohol
the energy provided by food is measured in
kilocalories
which of the following conditions does not represent a state of malnutrition
weight loss as result of increased physical activity
what is true regarding the differences between a hypothesis and a theory
hypothesis is educated guess while theory had scientific research and study
a measure of the nutrient content of a food compared to its energy content is referred to as
nutrient density
in a controlled study, if neither the subjects nor the investigators know which subjects are receiving treatment, the study is called
double blind
what is not a goal of dietary reference intake(DRI)
prescribing what a person should eat each day
the recommended dietary allowance (RDA) are estimated to meet the nutrient needs of what percentage of a healthy population
97-98%
the estimated average requirement (EAR) for a selected nutrient would meet the needs of approximately what percentage of individuals in population
50%
what is true regarding tolerable upper intake levels (UL)
not a recommended level of consumption
what is false statements regarding RDA’s
the EARs are derived from RDAs
which is not included in dietary guidelines for america
exercise 3 times weekly
the variables used to calculate estimated energy requirements include:
height, weight, age, gender, physical activity level
what is typically not found on a nutritions fact label
calories per serving as compared to other products
a healthy eating pattern emphasize all of the following except
eating 3 servings of food containing refined grains each day
how is the order in which ingredients are listed on the food label determined
weight
nutrients classified as “organic molecules” have a molecular structure which contains the element
carbon
the movement of food through the digestive tract is regulated by
endocrine and nervous system
the most important roles of the digestive system include digestion and
absorption
the internal lining of the gastrointestinal tract is the
mucosa
the digestive tract begins at the __ and ends at the ___
mouth;anus
which of the following is not a product released by the GI tract
chyme
which structure prevents swallowed food from entering trachea
trachea
the hormone gastrin is released in response to
food entering the stomach
primary site of all nutrient absorption is
smal intestine
after water soluble nutrients are absorbed in the intestine, they are carried to the ___ via the ___
liver; hepatic portal vein
gastrointestinal tract
mouth, pharynx, esophagus, small & lrg intestine
digestion inside Gi tract is assisted by what secretions
mucous & enzymes
enzymes
protein molecules that can re reused and help speed up reactions
cephalic phase
sight and smell of food
salivary amylase
in saliva that helps break down carbs and lysosomes
gastric pits
where all cells that produce pepsinogen, mucous, & hydrochloric acid are located
microvilli
brush border & increases surface area for absorption
pancreas
secrete digestive enzymes and bicarbonates ions into small intestine during digestion
gall bladder
stores bile ( fat absorption) produced by liver
simple diffusion
freely flow from high to low concentration, does not involve energy
osmosis
passage of water molecules from low to higher, no energy
facilitated diffusion
high to low, no energy, but requires carrier cell
active transport
low to high, energy required along with carrier cell
large intestine can absorb what
water and some minerals + vitamins
GI tract limits absorption of toxins & ___
disease causing organisms
some cells of immune system are present in GI
phago, lympho, and antibodies
*food allergies could occur if abnormalities
DRI dietary reference intake
nutrition recommendations for variety of needs; 6 nutritional groups
EAR
nutrient intake of population: macro & micro
adequate intakes
goal when no RDA, more for specific amounts of individual: macro & micro
RDA
recommended specific amounts: macro & micro
tolerable upper intake levels
prevent toxicity: macro & micro
EER
calculate cals to keep stable weight: energy
acceptable macronutrient distributions ranges
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*know dietary guidelines
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foods to increase
fruits, veggies, grains (1/2 whole), low fat dairy, protein variety, oils
*results in increased potassium and fiber
foods to decrease
saturated, trans, sodium, cholesterol, sugar beverages, alcohol intake
my plate
foods to increase and decrease along with balancing cals
nutrition facts label
serving size, 2000 cal diet, % daily value (5-20 rule)
exchange lists
plan diets and menus, meet specific energy and macronutrient requirements, 3 groups (carb, meat, fat)
macronutrients
nutrient needed in large amounts; energy yielding
4 macronutrients
carbs, lipids, proteins, water
micronutrients
need small amounts, no energy
2 micronutrients
vitamins and minerals
nutrigenomics
how diet and genes affect impact of nutrients
malnutrition
any condition resulting from an energy/ nutrient intake above or below normal
what are nutrients needed for
body growth, maintenance, repair, & reproduction
what are energy yielding nutrients
carbs, lipids, proteins
what provide structure
carbs, lipids, protein, water, minerals
when judging nutrition claims
info make sense? comes from reliable source? no individual testimonies
my plate components
grains: 6 oz; veggies: 2.5 cups, fruits: 2cups, dairy: 3 cups, protein: 5.5 oz
stages of nutrient deficiency
inadequate intake, decreased stores and tissue levels, altered biochemical & physiological functions, physical signs and symptoms of deficiency
mouth
chews food and miss with saliva
pharynx
swallows chewed food mixed with saliva
esophagus
moves food to stomach
sm intestine
completes digestion, absorbs nutrients into blood or lymph
lrg intestine
absorbs water and some vitamins and minerals, home to intestinal bacteria, passes waste material
what regulates activity in GI
nerve signals
peristalsis
moves food through and eventually into stomach
small intestine contains villi and microvilli
which increase absorptive surface area for absorption
segmentation
switching of contracting and relaxing which mixes food rather than moving forward
