Exam 1 Flashcards
1
Q
What is nutrition?
A
The science of food; the nutrients and the substances therein; their action, interaction, and the balance in relation to health and disease; and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances.
2
Q
What characterizes a nutrient as essential?
A
It has to have a specific biological function, an absence causes a decline in biological functioning, and adding back the missing substance restores normal function
3
Q
What are essential nutrients?
A
Substances essential for health that the body cannot make or makes in quantities too small yto support life.
4
Q
What are the functional aspects of nutrients?
A
provide energy, important for growth and development, keep body functions running smoothly
5
Q
What are the two types of nutrients?
A
Macro and micro nutrients
6
Q
What are macronutrients?
A
Carbs, lipids, proteins, water
7
Q
What are micronutrients?
A
Vitamins and minerals
8
Q
Where are carbs primarily obtained from?
A
fruits, veggies, grains, and beans
9
Q
How many kcals come from carbs?
A
4 kcal/g
10
Q
What are the two main types of carbs?
A
simple and complex
11
Q
What is the main difference between lipids and carbs?
A
carbs are soluble and lipids are insoluble in water
12
Q
How many kcals do lipids provide?
A
9 kcal/g
13
Q
What is the major form of fat in the body?
A
Triglycerides
14
Q
What are saturated fats?
A
Solid at room temp, found in animal sources, raise cholesterol levels, can lead to cardiovascular disease
15
Q
What are unsaturated fats?
A
Mainly liquid at room temp, found in plant sources, healthier
16
Q
What are the essential fatty acids?
A
omega-6 and omega-3
17
Q
What element is in proteins that isn’t found in lipids or carbs?
A
nitrogen
18
Q
How many kcals do proteins provide?
A
4 kcal/g
19
Q
What is the main function of vitamins?
A
To enable chemical reactions to occur
20
Q
What are the fat-soluble vitamins?
A
A,D,E,K, more likely to accumulate and cause toxicity
21
Q
What are the water-soluble vitamins?
A
C and B, more likely to be destroyed by cooking, more readily excreted by the body
22
Q
What are minerals?
A
Inorganic substances that are needed
23
Q
What are major minerals?
A
Minerals needed in gram amounts daily
24
Q
What are trace minerals?
A
minerals needed in <100 mg daily
25
What are the vital functions of water?
Solvent, lubricant, nutrient transport, regulate body temp.
26
What are phytochemicals?
Physiologically active compounds found in plants that may provide health benefits
27
What is a calorie?
Amount of heat energy needed to raise the temp. of one gram of water one degree C
28
What is a kcal?
Amount of heat energy needed to raise the temp. of 1000 grams of water one degree C
29
What is the difference between hunger and appetite?
Hunger is the physical need for food while appetite is the psychological desire to eat
30
What are the ABCDE's for assessing nutritional status?
Anthropometric, biochemical, clinical, dietary, environmental
31
What does the Federal Trade Commission control?
food advertising?
32
What is the difference between a dietitian nutritionist and nutritionist?
RDN title is legally protected and authorized by commission on dietetic registration
33
What is DRI?
Daily Reference Intake, and is applied to intake averaged over several days. Recommendations differ for age, gender, pregnancy and lactation
34
What are EAR's?
Estimated Average Requirements, established to meet the needs of half the people of a certain life stage.
35
What are RDA's?
Recommended Dietary Allowances, the nutrient amount to meet the needs of nearly all healthy individuals (97-98%). Based on established EARs
36
What are AIs?
Adequate Intakes, intake recommendation set when there are insufficient data to establish an EAR
37
What are UL's?
Tolerable Upper Intake levels, maximum daily intake amount not likely to cause adverse health effects, is a ceiling
38
What are EER's?
Estimated Energy Requirements, estimate of energy needs according to height, weight, sex, age, physical activity, inform average daily energy needs
39
What are AMDR's?
Acceptable Macronutrient Distribution Ranges, established for macronutrient guidance
40
What is the AMDR for carbs?
45-65% of kcal
41
What is the AMDR for fats?
20-35% of kcal
42
What is the AMDR for protein?
10-35% of kcal
43
What is nutrient density?
Tool for assessing nutrient quality of an individual food. Nutrient dense food provide a greater contribution to your nutrient need than your kcal need
44
What are DV's?
Daily values, they are generic standards developed by the FDA, found on nutrition labels. Set for 4 groups, people over 4, infants, toddlers, pregnant and lactating women
45
How are ingredients listed on food labels?
In descending order by weight
46
What are the three types of claims allowed on food labels?
Nutrient content claims, health claims, structure-function claims
47
Who oversees food claim regulation?
The FDA
48
What are Nutrient Content Claims?
They describe the nutrient content of a food, and are based on amount per serving or %DV.
49
What are Health Claims?
They describe the relationship between a disease, and a nutrient, food, or food constituent
50
What are Structure-Function Claims?
They describe how the nutrient affects the body structure or function.
51
Which claim is the least regulated?
Structure-Function Claims
52
Which claim is the most regulated?
Health Claims
53
What is energy density?
It compares the total kcal per gram weight of food
54
What are low energy density foods?
Milk, oatmeal, bananas, pasta, rice. Low in kcals and high in weight
55
What are high energy density foods?
Chocolate, bacon, peanut butter, cookies, oils
56
What are DGA's?
Dietary Guidelines for Americans. They are done based on a expert consensus and cover diet, activity, and lifestyle choices
57
Which are more broad, DGA or DRI?
DGAs
58
What is MyPlate based on?
DGAs
59
What is the recommendation for limiting added sugars, saturated fats, and sodium?
Less that 10% for sugars and fats and less than 2300mg of sodium
60
What are the 5 MyPlate food groups?
Grains, dairy, vegetables, fruits, proteins
61
What are the five groups of vegetables?
Dark-green, orange, beans and peas (legumes), starchy and other
62
What can beans and peas count as?
Veggies or proteins
63
What should half of your grain serving be?
Whole grains!
64
What are the 4 layers of the lumen?
mucosa, submucosa, muscle: both longitudinal and circular, and serosa
65
What are sphincters?
ringlike muscles along the GI tract, which allow for the control of flow of contents, and allow for digestive secretions to thoroughly mix
66
Where is the lower esophageal sphincter?
At the bottom of the esophagus before the stomach, to prevent the backflow of HCL
67
Where is the pyloric sphincter?
At the bottom of the stomach and before the duodenum, controls the release of chyme into the small intestine
68
What is digestion?
The process by which large compounds in foods are broken down into smaller molecules
69
What is mechanical digestion?
Physical breakdown of food into smaller pieces. Includes chewing, mixing, peristalsis, and segmentation
70
What is chemical digestion?
Chemical breakdown of large nutrients into their component parts. Includes enzymes, acids, and other gastric secretions
71
What is peristalsis?
Movement of food towards the anus, from waves of contractions of the intestine.
72
What is segmentation?
A back and forth movement in the small intestine that breaks food into smaller pieces.
73
Where are enzymes found?
Mouth, stomach, pancreas, and small intestine
74
Do mechanical and chemical digestion occur in the mouth?
Yes!
75
What enzymes are in the mouth?
Amylase and lipase
76
What does amylase do?
Breaks down starches
77
What does lipase do?
Breaks down fats
78
What does saliva do?
Moistens food to aid in breakdown as well as enhances the flavor by dissolving foods
79
What type of digestion occurs in the esophagous?
Mechanical digestion through peristalsis
80
How much bolus can the stomach hold?
4-6 cups when full
81
How long does food usually remain in the stomach?
2-3 hours
82
Does a lot of absorption occur in the stomach?
NO! Some water and 20% of alcohol
83
What happens during mechanical digestion in the stomach?
Mixing and churning of bolus and gastric secretions to for chyme. The pyloric sphincter controls the release of chyme into the small intestine
84
What occurs with chemical digestion in the stomach?
HCL lowers stomach pH, inactivates proteins, and kills harmful bacteria. Mucus secretion protects the stomach lining, Gastric lipase breaks down fat. Pepsin breaks down protein. Carb digestion is temporarily halted.
85
What does HCl inactivate in the stomach?
Amylase
86
What do parietal cells secrete?
Components that form HCL. It activated pepsinogen, destroys many food borne microbes
87
What do chief cells secrete?
Pepsinogen- digest proteins after converted to pepsin Gastric lipase- digests fat
88
What is special about the wall of the small intestine?
It has folds called villi and microvilli that increase surface area to increase ability for absorption
89
What is the major site of digestion and absorption?
Small intestine!
90
What is absorbed in the small intestine?
Most of water, glucose, lipids, amino acids, vitamins and minerals, as well as alcohol
91
What mechanical digestion occurs in the small intestine?
Mixing and churning of contents through segmentation and moving the waster down the intestine through peristalsis
92
What chemical digestion occurs in the small intestine?
Sodium bicarbonate neutralizes acidic chyme. Bile emulsifies fats, amylase digests starches and lipase digests fats. Proteases and peptidases partially digest proteins. Dissaccharidases break down disaccharides into monosaccharides.
93
What are pancreatic enzymes?
Lipase, amylase, and protease
94
What are intestinal enzymes?
Peptidases, dissaccharidases, and lipase
95
What are accessory organs?
Organs that produce emulsifiers, hormones, and enzymes that help aid in digestion in the small intestine.
96
What produces sodium bicarbonate?
Pancreas
97
Where is bile stored?
Gallbladder
98
What are the three main functions of the large intestine?
absorb remaining water and electrolytes, form and remove feces, house microbiota. Finishes absorption!
99
Which two systems are nutrients sent to?
cardiovascular and lymphatic
100
What are the 4 methods of nutrient transport into cells?
passive diffusion, facilitated diffusion, active transport and endocytosis
101
What type of nutrients are transported to the cardiovascular system?
water soluble nutrients
102
What does the hepatic portal vein do?
Sends water soluble nutrients from the gut to the liver
103
What type of nutrients are transported to the lymphatic system?
fat-soluble nutrients
104
What is Gastrin?
A hormone that is released by the stomach when food reaches it. It stimulates the release of HCl and pepsinogen
105
What is Secretin?
A hormone released in the small intestine in response to acidic chyme. Stimulates the release of bicarbonate
106
What is Cholecytokinin?
A hormone released in response to dietary fat in chyme in the small intestine. It stimulates the release of pancreatic enzymes and bile from the gallbladder
107
What is Somatostatin?
It is a hormone release by the stomach, small intestine, and pancreas. It inhibits the release of GI hormones and slows GI emptying.
108
What is heartburn?
The backflow of stomach acid into the esophagous.
109
What are ulcers caused by?
helicobactor pylori bacteria or NSAIDS
110
What carbs lead to gas formation?
Raffinose and stachyose, lactose, and fructose
111
What is the treatment for constipation?
High fiber diet and drinking a lot of fluids
112
What are probiotics?
Live microorganisms that colonize the large intestines. Found in fermented foods, including yogurt and kefir.
113
What are prebiotics?
Food for the beneficial bacteria. They are non-digestable food ingredients like onions, wheat, garlic, asparagus, pasta potatoes, rice
114
What do pre and probiotics help prevent?
Diarrhea, food allergies, IBS and IBD
