Brainscape's Knowledge GenomeTM

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


See full index

NUTR 251 > Exam 1 > Flashcards

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.

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

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

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

What are the functional aspects of nutrients?

A

provide energy, important for growth and development, keep body functions running smoothly

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

What are the two types of nutrients?

A

Macro and micro nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are macronutrients?

A

Carbs, lipids, proteins, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are micronutrients?

A

Vitamins and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Where are carbs primarily obtained from?

A

fruits, veggies, grains, and beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How many kcals come from carbs?

A

4 kcal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the two main types of carbs?

A

simple and complex

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the main difference between lipids and carbs?

A

carbs are soluble and lipids are insoluble in water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How many kcals do lipids provide?

A

9 kcal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the major form of fat in the body?

A

Triglycerides

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

What are saturated fats?

A

Solid at room temp, found in animal sources, raise cholesterol levels, can lead to cardiovascular disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are unsaturated fats?

A

Mainly liquid at room temp, found in plant sources, healthier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the essential fatty acids?

A

omega-6 and omega-3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What element is in proteins that isn’t found in lipids or carbs?

A

nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How many kcals do proteins provide?

A

4 kcal/g

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

What is the main function of vitamins?

A

To enable chemical reactions to occur

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

What are the fat-soluble vitamins?

A

A,D,E,K, more likely to accumulate and cause toxicity

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

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

What are minerals?

A

Inorganic substances that are needed

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

What are major minerals?

A

Minerals needed in gram amounts daily

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

What are trace minerals?

A

minerals needed in <100 mg daily

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

What are the vital functions of water?

A

Solvent, lubricant, nutrient transport, regulate body temp.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are phytochemicals?

A

Physiologically active compounds found in plants that may provide health benefits

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

What is a calorie?

A

Amount of heat energy needed to raise the temp. of one gram of water one degree C

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

What is a kcal?

A

Amount of heat energy needed to raise the temp. of 1000 grams of water one degree C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is the difference between hunger and appetite?

A

Hunger is the physical need for food while appetite is the psychological desire to eat

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

What are the ABCDE’s for assessing nutritional status?

A

Anthropometric, biochemical, clinical, dietary, environmental

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

What does the Federal Trade Commission control?

A

food advertising?

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

What is the difference between a dietitian nutritionist and nutritionist?

A

RDN title is legally protected and authorized by commission on dietetic registration

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

What is DRI?

A

Daily Reference Intake, and is applied to intake averaged over several days. Recommendations differ for age, gender, pregnancy and lactation

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

What are EAR’s?

A

Estimated Average Requirements, established to meet the needs of half the people of a certain life stage.

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

What are RDA’s?

A

Recommended Dietary Allowances, the nutrient amount to meet the needs of nearly all healthy individuals (97-98%). Based on established EARs

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

What are AIs?

A

Adequate Intakes, intake recommendation set when there are insufficient data to establish an EAR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What are UL’s?

A

Tolerable Upper Intake levels, maximum daily intake amount not likely to cause adverse health effects, is a ceiling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What are EER’s?

A

Estimated Energy Requirements, estimate of energy needs according to height, weight, sex, age, physical activity, inform average daily energy needs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What are AMDR’s?

A

Acceptable Macronutrient Distribution Ranges, established for macronutrient guidance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What is the AMDR for carbs?

A

45-65% of kcal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is the AMDR for fats?

A

20-35% of kcal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is the AMDR for protein?

A

10-35% of kcal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What is nutrient density?

A

Tool for assessing nutrient quality of an individual food. Nutrient dense food provide a greater contribution to your nutrient need than your kcal need

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What are DV’s?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

How are ingredients listed on food labels?

A

In descending order by weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What are the three types of claims allowed on food labels?

A

Nutrient content claims, health claims, structure-function claims

47
Q

Who oversees food claim regulation?

A

The FDA

48
Q

What are Nutrient Content Claims?

A

They describe the nutrient content of a food, and are based on amount per serving or %DV.

49
Q

What are Health Claims?

A

They describe the relationship between a disease, and a nutrient, food, or food constituent

50
Q

What are Structure-Function Claims?

A

They describe how the nutrient affects the body structure or function.

51
Q

Which claim is the least regulated?

A

Structure-Function Claims

52
Q

Which claim is the most regulated?

A

Health Claims

53
Q

What is energy density?

A

It compares the total kcal per gram weight of food

54
Q

What are low energy density foods?

A

Milk, oatmeal, bananas, pasta, rice. Low in kcals and high in weight

55
Q

What are high energy density foods?

A

Chocolate, bacon, peanut butter, cookies, oils

56
Q

What are DGA’s?

A

Dietary Guidelines for Americans. They are done based on a expert consensus and cover diet, activity, and lifestyle choices

57
Q

Which are more broad, DGA or DRI?

A

DGAs

58
Q

What is MyPlate based on?

A

DGAs

59
Q

What is the recommendation for limiting added sugars, saturated fats, and sodium?

A

Less that 10% for sugars and fats and less than 2300mg of sodium

60
Q

What are the 5 MyPlate food groups?

A

Grains, dairy, vegetables, fruits, proteins

61
Q

What are the five groups of vegetables?

A

Dark-green, orange, beans and peas (legumes), starchy and other

62
Q

What can beans and peas count as?

A

Veggies or proteins

63
Q

What should half of your grain serving be?

A

Whole grains!

64
Q

What are the 4 layers of the lumen?

A

mucosa, submucosa, muscle: both longitudinal and circular, and serosa

65
Q

What are sphincters?

A

ringlike muscles along the GI tract, which allow for the control of flow of contents, and allow for digestive secretions to thoroughly mix

66
Q

Where is the lower esophageal sphincter?

A

At the bottom of the esophagus before the stomach, to prevent the backflow of HCL

67
Q

Where is the pyloric sphincter?

A

At the bottom of the stomach and before the duodenum, controls the release of chyme into the small intestine

68
Q

What is digestion?

A

The process by which large compounds in foods are broken down into smaller molecules

69
Q

What is mechanical digestion?

A

Physical breakdown of food into smaller pieces. Includes chewing, mixing, peristalsis, and segmentation

70
Q

What is chemical digestion?

A

Chemical breakdown of large nutrients into their component parts. Includes enzymes, acids, and other gastric secretions

71
Q

What is peristalsis?

A

Movement of food towards the anus, from waves of contractions of the intestine.

72
Q

What is segmentation?

A

A back and forth movement in the small intestine that breaks food into smaller pieces.

73
Q

Where are enzymes found?

A

Mouth, stomach, pancreas, and small intestine

74
Q

Do mechanical and chemical digestion occur in the mouth?

A

Yes!

75
Q

What enzymes are in the mouth?

A

Amylase and lipase

76
Q

What does amylase do?

A

Breaks down starches

77
Q

What does lipase do?

A

Breaks down fats

78
Q

What does saliva do?

A

Moistens food to aid in breakdown as well as enhances the flavor by dissolving foods

79
Q

What type of digestion occurs in the esophagous?

A

Mechanical digestion through peristalsis

80
Q

How much bolus can the stomach hold?

A

4-6 cups when full

81
Q

How long does food usually remain in the stomach?

A

2-3 hours

82
Q

Does a lot of absorption occur in the stomach?

A

NO! Some water and 20% of alcohol

83
Q

What happens during mechanical digestion in the stomach?

A

Mixing and churning of bolus and gastric secretions to for chyme. The pyloric sphincter controls the release of chyme into the small intestine

84
Q

What occurs with chemical digestion in the stomach?

A

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
Q

What does HCl inactivate in the stomach?

A

Amylase

86
Q

What do parietal cells secrete?

A

Components that form HCL. It activated pepsinogen, destroys many food borne microbes

87
Q

What do chief cells secrete?

A

Pepsinogen- digest proteins after converted to pepsin Gastric lipase- digests fat

88
Q

What is special about the wall of the small intestine?

A

It has folds called villi and microvilli that increase surface area to increase ability for absorption

89
Q

What is the major site of digestion and absorption?

A

Small intestine!

90
Q

What is absorbed in the small intestine?

A

Most of water, glucose, lipids, amino acids, vitamins and minerals, as well as alcohol

91
Q

What mechanical digestion occurs in the small intestine?

A

Mixing and churning of contents through segmentation and moving the waster down the intestine through peristalsis

92
Q

What chemical digestion occurs in the small intestine?

A

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
Q

What are pancreatic enzymes?

A

Lipase, amylase, and protease

94
Q

What are intestinal enzymes?

A

Peptidases, dissaccharidases, and lipase

95
Q

What are accessory organs?

A

Organs that produce emulsifiers, hormones, and enzymes that help aid in digestion in the small intestine.

96
Q

What produces sodium bicarbonate?

A

Pancreas

97
Q

Where is bile stored?

A

Gallbladder

98
Q

What are the three main functions of the large intestine?

A

absorb remaining water and electrolytes, form and remove feces, house microbiota. Finishes absorption!

99
Q

Which two systems are nutrients sent to?

A

cardiovascular and lymphatic

100
Q

What are the 4 methods of nutrient transport into cells?

A

passive diffusion, facilitated diffusion, active transport and endocytosis

101
Q

What type of nutrients are transported to the cardiovascular system?

A

water soluble nutrients

102
Q

What does the hepatic portal vein do?

A

Sends water soluble nutrients from the gut to the liver

103
Q

What type of nutrients are transported to the lymphatic system?

A

fat-soluble nutrients

104
Q

What is Gastrin?

A

A hormone that is released by the stomach when food reaches it. It stimulates the release of HCl and pepsinogen

105
Q

What is Secretin?

A

A hormone released in the small intestine in response to acidic chyme. Stimulates the release of bicarbonate

106
Q

What is Cholecytokinin?

A

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
Q

What is Somatostatin?

A

It is a hormone release by the stomach, small intestine, and pancreas. It inhibits the release of GI hormones and slows GI emptying.

108
Q

What is heartburn?

A

The backflow of stomach acid into the esophagous.

109
Q

What are ulcers caused by?

A

helicobactor pylori bacteria or NSAIDS

110
Q

What carbs lead to gas formation?

A

Raffinose and stachyose, lactose, and fructose

111
Q

What is the treatment for constipation?

A

High fiber diet and drinking a lot of fluids

112
Q

What are probiotics?

A

Live microorganisms that colonize the large intestines. Found in fermented foods, including yogurt and kefir.

113
Q

What are prebiotics?

A

Food for the beneficial bacteria. They are non-digestable food ingredients like onions, wheat, garlic, asparagus, pasta potatoes, rice

114
Q

What do pre and probiotics help prevent?

A

Diarrhea, food allergies, IBS and IBD

NUTR 251 (4 decks)

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