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nutrition > exam 1 > Flashcards

exam 1 Flashcards

1
Q

What leading causes of death are directly related to nutrition?

A

heart disease, cancers, strokes, and diabetes

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2
Q

what diseases are less-nutrition related? (1/4 not related)

A

down syndrome, hemophilia, sickle-cell anemia

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3
Q

what diseases are somewhat less nutrition related? (2/4)

A

adult bone loss (osteoporosis), cancer, infectious diseases

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4
Q

what diseases are somewhat nutrition-related? (3/4)

A

diabetes, hypertension, heart disease

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5
Q

what diseases are more nutrition-related? (4/4)

A

iron deficiency anemia, vitamin deficiencies, mineral deficiencies, toxicities, poor resistance to disease

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6
Q

what are the six classes of nutrients?

A

carbohydrates, fat, protein, vitamins, minerals, water

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7
Q

how many calories per gram are in carbohydrates

A

4 cal/g

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8
Q

how many calories per gram are in fat

A

9 cal/g

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9
Q

how many calories per gram in protein

A

4 cal/g

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10
Q

what are essential nutrients

A

nutrients the body cannot make for itself from other raw materials, they must be obtained from food to prevent deficiencies

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11
Q

what are phytochemicals

A

bioactive compounds in plant-derived foods, contain color, taste, and other characteristics

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12
Q

what are bioactive food components

A

interact with metabolic processes in the body, and may affect disease risks

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13
Q

what are enriched foods/fortified foods?

A

foods that nutrients have been added to

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14
Q

what is fast food?

A

restaurant foods that are available within minutes after a customer orders them

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15
Q

what are functional foods

A

whole or modified foods that contain bioactive food components believed to provide health benefits

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16
Q

what are medical foods

A

foods specially manufactured for use by people with medical disorders and administered on the advice of a physician

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17
Q

what are natural foods

A

a term that has no legal definition but is often used to imply wholesomeness

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18
Q

what are organic foods

A

foods grown without synthetic pesticides or fertilizers

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19
Q

what are processed foods

A

foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others

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20
Q

what are staple foods

A

foods used frequently or daily

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21
Q

what are ultra-processed foods

A

highly palatable food products of manufacturing made with industrial ingredients and additives

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22
Q

what are whole foods

A

milk and milk products; meats, fish, and poultry; vegetables; fruit; and grains

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23
Q

what are the 5 characteristics of a nutritious/healthy diet?

A

adequacy, balance, calorie control, moderation, and variety

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24
Q

how are facts obtained in nutrition science?

A

by using the scientific method

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25
Q

what is a blind experiment

A

the subjects do not know whether they are members of the experimental or control group

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26
Q

what is a control group

A

group in an experiment who receives a placebo effect

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27
Q

what is meta-analysis

A

computer-driven statistical summary of evidence gathered from multiple previous studies

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28
Q

what are epidemiological studies

A

studies of population, used to search for correlations between dietary habits and disease incidence

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29
Q

what are intervention studies

A

studies of populations when observation is accompanied by experimental manipulation

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30
Q

is alcohol a nutrient? what does it provide?

A

alcohol is NOT a nutrient, provides energy and calories but no nutritional values

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31
Q

registered dietitians vs. nutritionists

A

dietitians are the true nutrition experts
- should not trust MD or chiropractors with nutrition advice

32
Q

what are dietary reference intakes and who are they used for

A

they are a set of five lists of values for measuring the nutrient intakes of HEALTHY people

33
Q

what are recommended dietary allowances (RDA)?

A

meet the needs of almost all healthy people, SOLID experimental evidence

34
Q

what are adequate intakes (AI)?

A

-based on best scientific evidence available
-less evidence than RDA
-used when insufficient evidence to generate an RDA

35
Q

what are tolerable upper intake levels (UL)?

A

-identify potentially toxic levels
- insufficient data to have a UL

36
Q

what are estimated average requirements (EAR)?

A

nutrition research and policy, to assess nutrient intakes of populations
-not appropriate as individual’s nutrient goals

37
Q

what are acceptable macronutrient distribution ranges (AMDR)?

A

healthy intake ranges for energy-yielding nutrients
-minimizing chronic disease while providing adequate intake of nutrients

38
Q

what is the AMDR range for carbohydrates

A

45-65%

39
Q

what is the AMDR range for fat

A

20-35%

40
Q

what is the AMDR for protein

A

10-35%

41
Q

What are the dietary guidelines for Americans

A
  • follow healthy eating pattern
  • focus on variety, nutrition density, and amount
  • limit cal from added sugar and sat fat
  • healthier food and bev choices
  • healthy eating patterns for all
42
Q

key recommendations for americans encourage …

A

variety of vegetables, whole fruit, grains, fat-free/low-fat dairy, variety of protein, and oils

43
Q

key recommendations for americans suggest limiting …

A
  • saturated fats (<10% per day)
  • added sugars (<10% per day)
  • sodium (<2,300 mg/day)
44
Q

what are over-consumed nutrients in the USA

A

saturated fat and sodium

45
Q

what are undersupplied nutrients in US diets

A

vitamin A, C, D, E, Calcium, Iron, Magnesium, Fiber, Potassium

46
Q

what is required on food labels

A
  • common/usual name
  • name/address of manufacturer
  • net content
  • nutrient contents
  • essential warnings
47
Q

what are nutrient claims

A

FDA approved food label statements, describe nutrient levels in food
EX: fat free or less sodium

48
Q

what are health claims

A

must link food with a health related condition or disease
EX: a low fat diet may reduce risk of some cancer, oatmeal can help reduce cholesterol

49
Q

what are structure-function claims

A

legal but unregulated, describes the effect on the structure or function of the body
EX: supports immunity and digestive health

50
Q

good source of ____

A

10-19% of DV per serving

51
Q

High in or Excellent source of ____

A

20+ % of the DV

52
Q

High fiber ____

A

5+ grams per serving

53
Q

Less, fewer, reduced ____

A

Contains at least <25% of a nutrient of calories in a reference food

54
Q

low calorie ___

A

40 cal or less per serving

55
Q

calorie free ___

A

fewer than 5 cal/serving

56
Q

what are phytochemicals

A
  • non-nutrient components of plants
  • bioactive food components
  • under study for health benefits
57
Q

what are antioxidants

A

protect DNA from oxidative damage by free radicals

58
Q

stored carbohydrates in the liver or muscle is called ___

A

glycogen

59
Q

what is the endocrine system

A

hormones
- chemical messengers that are released directly into blood that stimulate organ to take action

60
Q

what glands monitor conditions in the body

A

pancreas (insulin and glucagon)

61
Q

functions of hormones in nutrition

A
  • regulate digestive system in response to meals/fasting
  • inform brain about degree of body fat
  • regulate hunger/appetite
  • regulate body reaction to stress, suppressing hunger and digestion
62
Q

what are the 5 basic chemical tastes

A

sweet, sour, bitter, salty, and umami

63
Q

mechanical digestion

A

involves physical movements that make food smaller or move it through digestive tract
- chewing
- peristalsis
- churning

64
Q

chemical digestion

A

involves the chemical breakdown of food
- digestive juices (enzymes, bile, acids)

65
Q

digestion in mouth, chemical and mechanical

A

mechanical
- chewing breaks food down, saliva moistens/softens food
chemical
- saliva breaks down starches and fats

66
Q

what is peristalsis

A

wavelike muscular squeezing of the esophagus, stomach, and small intestine that pushes contents along

67
Q

mechanical and chemical digestion in stomach

A

mechanical
- peristalsis (churning)
chemical
- gastric juice activates a protein-digesting enzyme and starts protein digestion

68
Q

what is food called after being digested by the stomach

A

chyme

69
Q

mechanical and chemical digestion of the small intestine

A

mechanical
- peristalsis
chemical
- gallbladder releases bile to emulsify fat
- pancreas releases pancreatic juices to neutralize stomach acid

70
Q

digestion within the large intestine

A

mostly completed prior to intestine
- some water, minerals, and fiber remain

71
Q

what is the main site of nutrient absorption

A

small intestine

72
Q

what organs are involved in waste removal

A

lungs, liver, and kidneys

73
Q

what are major storage sites for nutrients

A

carbohydrates
- muscle and liver glycogen
fat
- adipose tissue (fat)

74
Q

what must nutrients do to be absorbed

A

traverse the intestional lining
- water soluble: blood
- fat soluble: lymph

75
Q

what are intestinal absorptive surfaces

A

villi and microvilli

nutrition (2 decks)

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