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nutrition > chapters 1-3 > Flashcards

chapters 1-3 Flashcards

1
Q

Which of following is not considered a macronutrient

A

vitamins

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2
Q

A processed food is defined as

A

any food changed from natural state

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3
Q

Which of following statements about american diet is true

A

low in whole grains and more energy is consumed than expected

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4
Q

one important principle of a healthy diet is to eat a variety of foods. In this context “variety” means:

A

choosing variety of foods within food groups as well as among them

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5
Q

which of the following yields energy but is not considered a nutrient?

A

alcohol

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6
Q

the energy provided by food is measured in

A

kilocalories

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7
Q

which of the following conditions does not represent a state of malnutrition

A

weight loss as result of increased physical activity

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8
Q

what is true regarding the differences between a hypothesis and a theory

A

hypothesis is educated guess while theory had scientific research and study

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9
Q

a measure of the nutrient content of a food compared to its energy content is referred to as

A

nutrient density

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10
Q

in a controlled study, if neither the subjects nor the investigators know which subjects are receiving treatment, the study is called

A

double blind

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11
Q

what is not a goal of dietary reference intake(DRI)

A

prescribing what a person should eat each day

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12
Q

the recommended dietary allowance (RDA) are estimated to meet the nutrient needs of what percentage of a healthy population

A

97-98%

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13
Q

the estimated average requirement (EAR) for a selected nutrient would meet the needs of approximately what percentage of individuals in population

A

50%

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14
Q

what is true regarding tolerable upper intake levels (UL)

A

not a recommended level of consumption

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15
Q

what is false statements regarding RDA’s

A

the EARs are derived from RDAs

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16
Q

which is not included in dietary guidelines for america

A

exercise 3 times weekly

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17
Q

the variables used to calculate estimated energy requirements include:

A

height, weight, age, gender, physical activity level

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18
Q

what is typically not found on a nutritions fact label

A

calories per serving as compared to other products

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19
Q

a healthy eating pattern emphasize all of the following except

A

eating 3 servings of food containing refined grains each day

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20
Q

how is the order in which ingredients are listed on the food label determined

A

weight

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21
Q

nutrients classified as “organic molecules” have a molecular structure which contains the element

A

carbon

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22
Q

the movement of food through the digestive tract is regulated by

A

endocrine and nervous system

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23
Q

the most important roles of the digestive system include digestion and

A

absorption

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24
Q

the internal lining of the gastrointestinal tract is the

A

mucosa

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25
Q

the digestive tract begins at the __ and ends at the ___

A

mouth;anus

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26
Q

which of the following is not a product released by the GI tract

A

chyme

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27
Q

which structure prevents swallowed food from entering trachea

A

trachea

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28
Q

the hormone gastrin is released in response to

A

food entering the stomach

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29
Q

primary site of all nutrient absorption is

A

smal intestine

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30
Q

after water soluble nutrients are absorbed in the intestine, they are carried to the ___ via the ___

A

liver; hepatic portal vein

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31
Q

gastrointestinal tract

A

mouth, pharynx, esophagus, small & lrg intestine

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32
Q

digestion inside Gi tract is assisted by what secretions

A

mucous & enzymes

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33
Q

enzymes

A

protein molecules that can re reused and help speed up reactions

34
Q

cephalic phase

A

sight and smell of food

35
Q

salivary amylase

A

in saliva that helps break down carbs and lysosomes

36
Q

gastric pits

A

where all cells that produce pepsinogen, mucous, & hydrochloric acid are located

37
Q

microvilli

A

brush border & increases surface area for absorption

38
Q

pancreas

A

secrete digestive enzymes and bicarbonates ions into small intestine during digestion

39
Q

gall bladder

A

stores bile ( fat absorption) produced by liver

40
Q

simple diffusion

A

freely flow from high to low concentration, does not involve energy

41
Q

osmosis

A

passage of water molecules from low to higher, no energy

42
Q

facilitated diffusion

A

high to low, no energy, but requires carrier cell

43
Q

active transport

A

low to high, energy required along with carrier cell

44
Q

large intestine can absorb what

A

water and some minerals + vitamins

45
Q

GI tract limits absorption of toxins & ___

A

disease causing organisms

46
Q

some cells of immune system are present in GI

A

phago, lympho, and antibodies

*food allergies could occur if abnormalities

47
Q

DRI dietary reference intake

A

nutrition recommendations for variety of needs; 6 nutritional groups

48
Q

EAR

A

nutrient intake of population: macro & micro

49
Q

adequate intakes

A

goal when no RDA, more for specific amounts of individual: macro & micro

50
Q

RDA

A

recommended specific amounts: macro & micro

51
Q

tolerable upper intake levels

A

prevent toxicity: macro & micro

52
Q

EER

A

calculate cals to keep stable weight: energy

53
Q

acceptable macronutrient distributions ranges

A

//

54
Q

*know dietary guidelines

A

//

55
Q

foods to increase

A

fruits, veggies, grains (1/2 whole), low fat dairy, protein variety, oils
*results in increased potassium and fiber

56
Q

foods to decrease

A

saturated, trans, sodium, cholesterol, sugar beverages, alcohol intake

57
Q

my plate

A

foods to increase and decrease along with balancing cals

58
Q

nutrition facts label

A

serving size, 2000 cal diet, % daily value (5-20 rule)

59
Q

exchange lists

A

plan diets and menus, meet specific energy and macronutrient requirements, 3 groups (carb, meat, fat)

60
Q

macronutrients

A

nutrient needed in large amounts; energy yielding

61
Q

4 macronutrients

A

carbs, lipids, proteins, water

62
Q

micronutrients

A

need small amounts, no energy

63
Q

2 micronutrients

A

vitamins and minerals

64
Q

nutrigenomics

A

how diet and genes affect impact of nutrients

65
Q

malnutrition

A

any condition resulting from an energy/ nutrient intake above or below normal

66
Q

what are nutrients needed for

A

body growth, maintenance, repair, & reproduction

67
Q

what are energy yielding nutrients

A

carbs, lipids, proteins

68
Q

what provide structure

A

carbs, lipids, protein, water, minerals

69
Q

when judging nutrition claims

A

info make sense? comes from reliable source? no individual testimonies

70
Q

my plate components

A

grains: 6 oz; veggies: 2.5 cups, fruits: 2cups, dairy: 3 cups, protein: 5.5 oz

71
Q

stages of nutrient deficiency

A

inadequate intake, decreased stores and tissue levels, altered biochemical & physiological functions, physical signs and symptoms of deficiency

72
Q

mouth

A

chews food and miss with saliva

73
Q

pharynx

A

swallows chewed food mixed with saliva

74
Q

esophagus

A

moves food to stomach

75
Q

sm intestine

A

completes digestion, absorbs nutrients into blood or lymph

76
Q

lrg intestine

A

absorbs water and some vitamins and minerals, home to intestinal bacteria, passes waste material

77
Q

what regulates activity in GI

A

nerve signals

78
Q

peristalsis

A

moves food through and eventually into stomach

79
Q

small intestine contains villi and microvilli

A

which increase absorptive surface area for absorption

80
Q

segmentation

A

switching of contracting and relaxing which mixes food rather than moving forward

nutrition (6 decks)

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