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Diet Therapy > Diet therapy > Flashcards

Diet therapy Flashcards

1
Q

Macronutrients

A

Carbs,proteins,fats
-provide energy and organic (have carbon)

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2
Q

factors influencing food intake

A
  1. Personal Preference
  2. habits
  3. ethnic heritage or tradition
  4. availability, convience, or economy
  5. social interactions
    6.emotional comfort
  6. values
  7. body image
  8. nutrition
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3
Q

study of nutrition

A

study of nutrients in food and bodys handling of them

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4
Q

Trained Nutrition Professional

A

-Registered Dietition
-registed dietitian nutritionist
-master level + internship

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5
Q

nutrient

A

a substance in food that the body uses for growth, maintenance and repair

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6
Q

essential nutrient

A

a nutrient the body needs in a sufficient quantity to meet needs

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7
Q

Nutrient classes

A

carbs, lipids, proteins, vitamins, minerals, water

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8
Q

micronutrients

A

-vitamins (organic) and minerals (non organic)
-provide no energy

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9
Q

water

A

provides no energy and is inorganic

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10
Q

non-nutrients

A

compounds in foods, other than the six nutrients, that have biological activity in the body
-not vital for life but get them from food
ex) fiber

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11
Q

calorie

A

amount of energy needed to raise temp 1 gram of water 1 degree C
-tiny units of energy
-1,000 calories = 1kcal or Cal

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12
Q

CHO energy

A

4 kcal/g

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13
Q

PRO energy

A

4 kcal/g

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14
Q

FAT energy

A

9 kcal/g

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15
Q

alcohol energy

A

7 kcal/g
-no nutrients provided

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16
Q

energy density

A

a measure of the energy a food provides relative to the amount of food

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17
Q

nutrient density

A

nutrient content of a food relative to its energy content

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18
Q

why do we need nutrient recommendations?

A

prevent deficiencies and/or for optimal health

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19
Q

CMO AMDR range

A

46-65% of daily total calories

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20
Q

PRO AMDR range

A

10-35% of daily total calories

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21
Q

FAT AMDR range

A

20-35% of daily total calories

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22
Q

Dietary Reference Intakes

A

a set of nutritioanl refernece valuves for the United States and Canada that applies to healthy people.

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23
Q

RDA

A

the average daily amount of a nutrient considered to be adequate to meet the needs of practically all healthy people

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24
Q

tolerable upper limit

A

The daily maximum amount of a nutrient that appears safe for comsumption

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25
Q

Adequate Intake

A

When there is not information to determine an RDA. the average amount of the nutrient consumed by healthy people.

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26
Q

Estimated Average Requirement

A

average need for a nutrient to maintain physiological function in the body. This meets 1/2 of population needs

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27
Q

using nutrient recommendations

A

-estimated only apply to healthy people
-recommendation = target
- most intended recommendations come from the diet and not supplements

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28
Q

diet planning principles

A

adequacy
balance
calorie
nutrient density
moderation
variety

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29
Q

adequacy

A

meeting all nutrient needs

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30
Q

balance

A

not too much of one thing and less of another

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31
Q

calorie control

A

getting enough energy for the body but not excess

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32
Q

nutrient density

A

high in nutrients compared to calories
ex) milk has more nutrients than cheese

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33
Q

moderation

A

providing enough but not too much of a substance
ex) added sugars in moderation

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34
Q

variety

A

Need variation within each food group

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35
Q

dietary guidelines for americans

A

recommendations for healthy eating and active living
-revised every 5 years
-applies to healthy americans, those with diabetes and risk of heart disease

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36
Q

challenges with dietary guidelines

A

-hard to formulate specific recommendations
-politics

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37
Q

recommendations 2020-2025

A
  1. follow a healthy dietary pattern
  2. customize and enjoy nutrient-dense food and beverage
  3. focus on meeting food group needs with nutrient-dense food and beverages
  4. limit food and beverages high in added sugars, saturated fats, and sodium, and limit alcoholic drinks
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38
Q

eating patterns

A

-healthy US style eating pattern
-Mediterranean style: more fish, less milk
-vegetarian style

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39
Q

Dietary Guidelines for American Food groups

A
  1. Variety of vegetables
  2. Fruits
  3. Grains: at least 1/2 whole
  4. Dairy: low ft, fat free, fortified soy
  5. Protein: seafood, lean meats, legumes, nuts
  6. oils
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40
Q

DGA Limits

A

added sugars, saturated fats, sodium, alcohol, caffeine

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41
Q

added sugar limits

A

less than 10% of kcal for those 2
- no added sugars for those under 2

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42
Q

saturated fats

A

less than 10% of daily kcal

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43
Q

sodium limit

A

less than 2300 mg/day

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44
Q

alcoholic beverage limits

A

-be legal drinking age
- men: 2 or less drinks per day
- women: 1 or less per day

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45
Q

excessive drinking

A

Men: more than 5drinks a day or 15 drinks per week
women: more than 4 drinks a day or 8 drinks per week

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46
Q

binge drinking

A

men: more than 5 drinks in 2 hours
women: more than 4 drinks in 2 hours

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47
Q

food guide

A

nutrition education toll translating scientific knowledge and dietary standards and recommendations into practical form for use by those who have little to no training in nutrition

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48
Q

Food Guide Tool

A

-Myplate 2011
- concern: not a stand alone

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49
Q

What makes up a food label?

A
  1. ingredients list
  2. serving size
  3. calories
  4. percent daily value
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50
Q

Ingredient List

A

-Listing of all ingredients
-Descending order of predominance by weight
-Useful for: special food needs, food allergies, comparison shopping

51
Q

serving size

A

shows the number of servings in a package or container of food or beverage
- not necessarily the recommended amount
- given in common household measurements

52
Q

Percent Daily Value

A

-An idea of how this food meets recommendations for certain nutrients
- based on 2000 kcal diet
-less than 5% - low, more than 20% = high

53
Q

Nutrients required on food label

A

-increase: fiber, potassium, calcium, vitamin D, iron
-limited: saturated fats, trans fats, sodium, added sugars
- grams of protein

54
Q

Nutrient Claims

A

statement that characterizes the quantity of nutrient in a food
ex. low sodium = 140 mg or less per serving
- “high in” = 20% or more of DV
- “good source” = 10% DV

55
Q

Health Claims

A

characterize the relationship of a food or food component to a disease or health-related condition
- unqualified - can stand alone without further explanation
qualified - require explanation

56
Q

structure function claims

A

characterize the relationship between a nutrient or other substance in a food and its role in the body
- not FDA approved
- supports digestive health

57
Q

Digestion

A

The process by which the body break down food into absorbable units

58
Q

goals of digestion

A

CHO: fructose, glucose, galactose
PRO: dipeptides, amino acids
FAT: monoglycerides, fatty acids, glyerol

59
Q

MOUTH

A

chew, saliva, taste, swallow
-pass to pharynx -> epiglottis closes and food travel to esophagus

60
Q

Esophagus

A

-no digestion, just transportation
- has upper and lower sphincters

61
Q

stomach

A

muscle contractions churn bolus and mix it with digestive juices
- end result = chyme
- released in little bits by pyloric sphincter to small intestine
- GI contractions: circular, longitudinal, diagonal

62
Q

small intestine

A

three parts: duodenum, jejunum, ileum
- digests CHO, PRO, FAT into small particles
- common bile duct secretes bile and bicarb and pancreatic enzymes

63
Q

large intestine

A

absorbs water and forms feces
- rectum stores waste
- contents enter through ileocecal valve
- rectum stores waste

64
Q

Peristalsis

A

wavelike contractions that push contents along
- contraction/relaxation of longitudinal muscles

65
Q

Segmentation

A

circular muscles of small intestine contract and squeeze contents

66
Q

sphincters

A

-opening and closing gates
- upper and lower esophagus, pyloric, ileocecal, anus

67
Q

enzymes

A

catalysts for digestion
-made of proteins
- named based on organ they came from and the compound they work on

68
Q

hydrochloric acid (HCI)

A

-denatures proteins (uncoils them in the stomach)
- Prevents bacterial in growth and kills bacteria in foods

69
Q

Bicarbonate

A

neutralizes acidic gastric juice

70
Q

Bile

A

emulsifies fat
- made in liver and stored in gallbladder

71
Q

salivary glands

A
  • produce saliva (water, mucous, salts, enzymes)
  • role: primarily moisten, little digestions
72
Q

Gastric Juice

A

-made up of HCI, enzymes, and water
-low pH (acidic)

73
Q

small intestine enzymes

A

bile, pancreatic juice, intestinal juice

74
Q

pancreatic juice

A

enzymes to breakdown CHO, PRO, FAT
- bicarb to neutralize pH

75
Q

Intestinal juice

A

enzymes to breakdown CHO, PRO, FAT

76
Q

DIGESTIVE HORMONES

A

Gastrinm secretin, cholecystokinin (CCK)

77
Q

Gastrin

A

-secreted by gastric cells
-results in HCL secretion
-signaled “on” in the presence of food in stomach

78
Q

Secretin

A

-secreted from duodenum
- results in secretion of bicarb
- signaled on by chyme in small intestine

79
Q

CCK

A

secreted from intestinal wall
- results in bile, bicarb, pancreatic enzymes released, signaled on by fat/proteins

80
Q

result of digestions

A

CHO, PRO, FAT are broken down into absorbable units and ready to be absorbed
- vitamins and minerals also ready
- indigestible food enters the large intestine

81
Q

gastric absorption

A
  • limited
    -small amount of H20
    -ETOH - presence of foods slows process
82
Q

gastric absorption

A
  • limited
    -small amount of H20
    -ETOH - presence of foods slows process
83
Q

gastric absorption

A
  • limited
    -small amount of H20
    -ETOH - presence of foos slows process
84
Q

small intestine absorption

A

-primary location for nutrient absorption
- lots of surface area: villi, microvilli
- absorbed though diffusion, facilitated, diffusion, active transport

85
Q

large intestine absorption

A
  • Resorb water, electrolytes, micronutrients
  • site for formation and storage of feces
  • house gut bacteria - digest some fiber and produce some vitamins
86
Q

transportation

A

nutrients carried to the body via blood or lymph vessels

87
Q

hepatic portal vein

A

water soluble nutrients and smaller fats go to liver via this before going to the heart and rest of body

88
Q

lymphatic system

A

fat soluble nutrients and larger fats bypass live
- enter circulation near heart

89
Q

dietary source of CHO

A

grains, veggies, nuts, fruit, milk, beans/legumes

90
Q

simple carbs

A

monosaccharides and disaccrides

91
Q

monosaccharides

A

single sugars
glucose, fructose, galactose

92
Q

disaccaridases

A

double sugars
sucrose, lactose, maltose

93
Q

complex carbs

A

polysaccharides

94
Q

polysaccarides

A

starch
glycogen
fibers

95
Q

fructose

A

occurs naturally in fruits and honey
- added in foods and beverages

96
Q

galactose

A

occurs naturally in foods with single sugars in small amounts

97
Q

glucose

A

energy source for body

98
Q

maltose

A

glucose + glucose
- occurs during fermentation that yields ETOH
barley

99
Q

sucrose

A

glucose + fructose (table sugar)
- 1tsp white sugar = 4 g CHO

100
Q

lactose

A

glucose + galactose (milk sugar)

101
Q

condensation reaction

A

two monosaccharides are joined together to form a disaccharide

102
Q

hydrolysis

A

spilt disaccharide into 2 monosaccharides

103
Q

glycogen

A

role - storage form of CHO in live and muscle
- very limited amount in meat
- very branched

104
Q

starch

A

role - food source for body
- plant storage form of CHO

105
Q

fiber

A

found in plant foods
- glucose strands linked with bond that cant be broken by digestive enzymes

106
Q

fiber

A

found in plant foods
- glucose strands linked with bond that cant be broken by digestive enzymes

107
Q

role of CHO

A
  1. add flavor to foods
  2. add energy
  3. provide fiber - important health benefits
108
Q

insulin

A
  • signaled on = increase in blood glucose levels
  • moves glucose into body cells
  • extra is stored as glycogen or fat
109
Q

glucagon

A
  • brings glucose out from storage
  • signaled - low blood glucose levels
110
Q

fiber

A
  • indigestible CHO
  • soluble and insoluble
111
Q

soluble fiber

A
  • forms gel with water
  • found in oats, barley, legumes, citrus
  • digested by bacteria in gut
  • health effect s: lowers blood cholestrole, slows rate of glucose absorption
112
Q

insoluble fiber

A
  • does not dissolve in wat er
  • found in whole grains + vegs
  • softens stool
113
Q

resistant starch

A

starch gets trapped in certain foods and makes it harder to digest

113
Q

resistant starch

A

starch gets trapped in certain foods and makes it harder to digest

114
Q

CHO recommendations

A

AMDR: 45-65% of total kcal
Fiber: men- 38g/day women-25g/day
Whole grains: 1/2 of grains are whole (includes bran, endosperm, germ)
Added Sugar: in moderate amounts (linked to obesity and chronic disease)
-DGA: less than 10% total kcal
-AHA: less than 5% total kcals

114
Q

CHO recommendations

A

AMDR: 45-65% of total kcal
Fiber: men- 38g/day women-25g/day
Whole grains: 1/2 of grains are whole (includes bran, endosperm, germ)
Added Sugar: in moderate amounts (linked to obesity and chronic disease)
-DGA: less than 10% total kcal
-AHA: less than 5% total kcals

114
Q

CHO recommendations

A

AMDR: 45-65% of total kcal
Fiber: men- 38g/day women-25g/day
Whole grains: 1/2 of grains are whole (includes bran, endosperm, germ)
Added Sugar: in moderate amounts (linked to obesity and chronic disease)
-DGA: less than 10% total kcal
-AHA: less than 5% total kcals

114
Q

CHO recommendations

A

AMDR: 45-65% of total kcal
Fiber: men- 38g/day women-25g/day
Whole grains: 1/2 of grains are whole (includes bran, endosperm, germ)
Added Sugar: in moderate amounts (linked to obesity and chronic disease)
-DGA: less than 10% total kcal
-AHA: less than 5% total kcals

115
Q

CHO recommendations

A

AMDR: 45-65% of total kcal
Fiber: men- 38g/day women-25g/day
Whole grains: 1/2 of grains are whole (includes bran, endosperm, germ)
Added Sugar: in moderate amounts (linked to obesity and chronic disease)
-DGA: less than 10% total kcal
-AHA: less than 5% total kcals

116
Q

functions of triglycerides

A

padding, store concentrated energy source, insulation

117
Q

triglyceride structure

A

glycerol + 3 fatty acids

118
Q

structure of fatty acids

A
  1. saturated: fully surrounded with H
  2. monounsaturated: 1 double bond
  3. polyunsaturated: 2 double bonds
    -omega designation: only found in unsaturated- affects where 1st double bond occurs
119
Q

unsaturated fats

A

-liquid at room temperature
-prone to oxidation (rancid, found in vegetable oils)

120
Q

saturated fats

A
  • solid at room temp
  • stable
  • found in animal products, palm, cocoa, butter
  • associated with higher heart disease risk

Diet Therapy (1 decks)

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