Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FSN 101 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What is Nutrition

A

the science of food and its nutrients and their actions, interactions and balance in relation to health and disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The General Role of Nutrition on Health and Disease

A

inadequate nutrients can lead to
1. heart disease
2. stroke
3. cancer
4. kidney problems
5. diabetes
6. Chronic liver disease
7. Alzheimers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are Modifiable risks Factors? Give Examples

A

risk factors that can be easily changed

Examples- physical activity, eating choices, smoking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are non-modifiable risk factors? Give Examples

A

risk factors that cannot be changed

Examples- genes, height, family history

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are Nutrients

A
  • substances of food that are required by the body to maintain basic bodily functions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are nutrients role in the body?

A
  1. they can produce energy
  2. help the body detect and respond to environmental surroundings
  3. move, excrete respire, grow, and reproduce
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are Macronutrients?

A
  • nutrients that are needed in larger quantities every day that are metabolically processed into cellular energy to carry out basic functions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the Types of Macronutrients

A
  • Carbohydrates
  • Lipids
  • Proteins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are micronutrients

A
  • nutrients needed by the body to carry out basic functions but needed in lesser amounts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are lipids made up of

A
  • carbon, hydrogen, oxygen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are proteins made up of

A
  • nitrogen, carbon, hydrogen, oxygen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are carbohydrates made up of

A
  • carbon, hydrogen, oxygen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is water made up of

A

hydrogen and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Food Sources of Carbohydrates

A
  • grains
  • nuts
    -seeds
  • legumes
  • fruits
  • veggies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Food Sources of Lipids

A
  • oils
  • meat
  • dairy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Food Sources of Proteins

A
  • chicken
  • diary
  • broccoli
  • chickpeas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is a Simple Carbohydrate

A
  • fast releasing carb made up of one or two basic units
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is a complex carbohydrate

A

slow releasing carbs made up of chains of simple carbs that can be branched or unbranched

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is a monosaccharide and examples

A

one molecule of sugar
1. glucose
2 fructose
3. galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is a disaccharide and examples

A

2 sugar molecules
1. sucrose
2. lactose
3. maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are fatty acids

A

made up of hydrocarbon atoms
backbones of lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are triglycerides

A

Glycogen and 3 fatty acids
body fat in humans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are Phospohlipids

A

a unique amphiliphic dyglicerides that are found in cell membranes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are sterols

A

lipids with a ring structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are water soluble vitamins

A
  • excreted, easily lossed
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are fat soluble vitamins

A

easily stored in the fat of the body, increases toxicity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are major minerals

A

minerals needed in 100s mg per day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Types of major minerals

A
  • potassium
  • sodium
  • sulfur
  • calcium
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are trace minerals

A

nutrients that are needed few mg/day or less

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the water requirement for the human body

A

2L a day
can only survive 3 days without it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What are the functions of water

A

temp regulation, transport nutrients, chemical reactions, lubrication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Define the nutrition definition of a calorie

A

measurement of the energy content of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is calorie density

A

less nutrition, more calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is nutrient density

A

higher nutrients, less calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What are the calories contain macronutrients and their calorie contents per gram

A

Carbohydrates- 4 cals/gram
Protein- 4cals/gram
Lipids- 9cal/g
Alcohol- 7cal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What are DRIs- Dietary Reference Intakes

A
  • nurtient intakes of healthy people based on age, gender, sex
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What are RDAs- recommended dietery allowance

A
  • avg daily intake level that is sufficient to meet the nutrient requirement of nearly all. healthy individuals in a group
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

UL- tolerable upper intake levels

A
  • the highest level of daily nutrients that pose no risk of adverse health effects to almost all individuals in the general population
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

AMDR- Acceptable Macronutrient distribution range

A
  • set recommended ranges for macronutrients
  • protein (10-35%)
  • carbohydrates(45-65)
  • lipids( 20-35%)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

EAR- Estimated Avg. Intakes

A
  • the nutrient intake value that is estimated to meet the requirement of 50% of individuals in a life stage
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

AI- Adequate Intakes

A
  • the avg. estimated nutrient level required to meet a healthy populations need
    used when EAR/RDA is unavailable
42
Q

What is Portion Size

A

the amount you choose to eat

43
Q

What is a serving size

A

the standardized size

44
Q

Current Portion Trends

A

huge portion size, bigger customer, low price, excess calories

45
Q

Describe the recommendations of the Dietary Guidelines for Americans

A
  1. follow healthy dietary patterns at every life stage
  2. enjoy nutrient dense meals, with preferences, money restriction
  3. focus on meeting food group needs
  4. limit food and bevs. with high added sugars, high saturated fats and sodium
46
Q

What the latest changes to the nutrition facts label

A

calories are bigger
no more “calories from fat”
Daily value percentage was added

47
Q

Define all aspects of MyPlate

A
  1. make 1/2 your plate fruits and veggies
  2. 1/2 your grains whole grains
  3. dairy= low fat or fat free
  4. vary protein routine
48
Q

What are commonly used nutrient claims

A
  • low fat
  • fat free
  • low cholesterol
  • high in fiber
49
Q

What are cells

A
  • the basic structural and functional unit of life
50
Q

organelles

A
  • structural and functional units of cells
51
Q

What are tissues

A

a group of cells that work together

52
Q

Connective Tissues

A

tissues that conncect other tissues + organs

53
Q

Epithelial Tissues

A

tissues that line the organs

54
Q

Nervous Tissues

A

detects and reacts to signals in the enviornment

55
Q

Muscle Tissue

A

smooth and cardiac makes up organs
skeletal muscle contracts for movement and support

56
Q

Organ

A

a group of tissues arranges in a manner to support a common physiological function

57
Q

Brain

A

soft nervous tissue contained in skull, functioning as coordinating center of sensation and nervous activity

58
Q

Heart

A

a hollow muscular organ that pumps blood throughout the body using the circulatory system. 4 chambers

59
Q

Lungs

A

organs situated in ribcage, takes in oxygen, releases carbon dioxide using sacs

60
Q

Stomach

A

internal organ linking esophagus to small intestine, where digestion of food occurs

61
Q

liver

A

large lobed, vascular in the upper abdomen which cleanses blood and aids in digestion by secreting bile

62
Q

Kidneys

A

filters waste, excretes urine, found by the spine and removes excess fluid from the blood

63
Q

Organ Systems

A

2 or more organs that support a physiological function

64
Q

Circulatory System (cardiovascular system)

A
  • pumps blood through the body, veins bring unoxygenated back to heart, arteries bring oxygenated to the body
65
Q

Nervous system

A

complex wiring of nerves which react and send signals to and from different parts of the body

66
Q

Muscular System

A

responsible for movement, joint stability, posture, heat production

67
Q

Skeletal System

A
  • a group of bones who work together to create a structure and protect organs
68
Q

Digestive System

A
  • breaks down food into smaller components to be absorbed by the body and used for energy
69
Q

Mechanical Digestion

A

chewing, physical breakdown

70
Q

Chemical Digestion

A
  • using enzymes/chemicals to break down food
71
Q

Describe Peristalsis

A

muscle contraction that pushed the bolus down the esophagus and into the stomach

72
Q

Describe Segmentation

A

sloshes the chyme back and forth in a part of the small intestine to promote further mixing

73
Q

What process happens in the mouth

A

food mixed with saliva being the breakdown along with chewing

74
Q

Esophagus

A

carries food to the stomach

75
Q

stomach

A

mixes food with acid and enzymes while churning the mixture into a semi-liquid

76
Q

Small intestine

A

this is where nutrients are broken down and absorbed into the blood and lymph

77
Q

Large Intestine

A

absorbs water, vitamins and minerals and excretes waste

78
Q

Describe what occurs in the duodenum

A

pancreatic juices neutralize the acidic chyme, breaking down protein, carbs and lipids. The gallbladder also secretes bile

79
Q

Sections of the small intestine

A
  1. duodenum
  2. jujunum
  3. ileum
80
Q

What are villi

A

small finger like projections that cover the lining of the small intestine

81
Q

What are microvilli

A

smaller projections on the villi that increase the surface area of the intestine

82
Q

Where does most digestion take place

A

90% of digestion takes place in the small intestine

83
Q

Describe the bacteria present in the large intestine

A

1,000,000,000,000,000 bacteria
- most of the bacteria present in the intestine is harmless
many are beneficial in supporting immunity, and creating compounds in bodily functions like B vitamins

84
Q

Constipation

A

infrequent bowel movements, less than 2 times per week

85
Q

Nutritional prescription for constipation

A

high insoluble fiber and liquids

86
Q

Diarrhea

A

frequent bowel movement more that 3 times a day

87
Q

Nutrition prescription for Diarrhea

A

high soluble fiber, fluids

88
Q

GERD

A

gastroesophageal reflux disease

89
Q

Prevalence of GERD

A

presistant acid reflux occuring more than 2 times a week
affects 25-35% percent of US Adults

90
Q

Associated Conditions of GERD

A

obesity, smoking, alcohol use, pregnancy, consumption of large meals

91
Q

Symptoms of GERD

A

heartburn, regurgitation, coughing, difficulty swallowing

92
Q

Foods to avoid with GERD

A

chocolate, garlic, fried foods, tomato products, alcohol, and caffeine

93
Q

Recommendations for GERD

A

small meals, remain upright after eating, surgery, medication

94
Q

What is gastroparesis

A

delayed gastric emptying

95
Q

Prevalence of Gastroparesis

A

affects up to 4% of US adults

96
Q

Associated conditions of Gastroparesis

A

diabetes, infections, medications and surgeries, hypothyroidism, nervous system disease, connective tissue disorder

97
Q

Symptoms of Gastroparesis

A

nausea, vomiting, acid reflux, bloating, weight loss, malnutrition

98
Q

Recommendations for Gastroparesis

A

small meals, lower fat foods, stay hydrates, gentle exercise after eating, pureed foods

99
Q

Diverticula Disease

A

pouches the form in the wall of the large intestine

100
Q

diverticulosis

A

presence of pouches

101
Q

diverticulitis

A

infected/inflamed pouches

102
Q

Prevalence of Diverticular disease

A

5% under 40, 65% in 85+ older

FSN 101 (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions