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nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Leading causes of death affected by nutrition

A
  1. Heart Disease
  2. Some Cancers
  3. Stroke
  4. Diabetes
  5. Kidney Disease
  6. Alzheimer’s
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2
Q

function of carbs

A

provide energy, maintain blood sugar

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3
Q

function of proteins

A

structure, repair, enzymes, hormone regulation, immune system

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4
Q

functions of lipids

A

energy storage, cell membranes, absorbing fat-soluble vitamins

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5
Q

function of vitamins

A

body growth, immune system, energy, blood clotting, skin hair and nails, nerves, bones, hormones

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6
Q

functions of minerals

A

build and maintain strong bones and teeth, regulate muscle and nerve activity

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7
Q

functions of water

A

regulate temp, transport, aiding digestion

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8
Q

systematic review

A

a thorough analysis of the results of all available studies in a particular area

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9
Q

randomized control trial

A

experiment that is double blind and placebo controlled

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10
Q

double blind

A

tester and subject are in the dark

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11
Q

cohort studies

A

observational of large groups of people for risk of disease

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12
Q

case control study

A

sick compared to healthy

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13
Q

cross sectional study

A

observational of data from one group at one time

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14
Q

case reports

A

observations of individual patients

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15
Q

elements of healthy eating

A

-variety
-moderation
-proportionality balance
-nutrient density

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16
Q

rich in nutrients

A

20% and higher

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17
Q

low in nutrients

A

5% of less

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18
Q

Goal 1 of dietary guidelines

A

-reduced risk of chronic illness

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19
Q

Goal 2 of dietary guidelines

A

-nutritional adequacy

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20
Q

Goal 3 of dietary guidelines

A

-maintain a healthy body weight

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21
Q

importance of microbiota

A

-digest nutrients
-protects against infection

22
Q

glucose

A

monosaccharide

23
Q

fructose

A

monosccharide

24
Q

galactose

A

monosccharide

25
Q

sucrose

A

disaccharide (glucose+fructose)

26
Q

lactose

A

disaccharide (glucose+galactose)

27
Q

maltose

A

disccharide (glucose+glucose)

28
Q

starch

A

polysaccharide

29
Q

gylcogen

A

polysaccharide

30
Q

fiber

A

polysaccharide

31
Q

foods with starch

A

cereal grains, potatoes, legumes, some vegetables, flour, bread, rice, corn, oats

32
Q

foods high in sucrose

A

cereal, sugar, syrup, chocolate, carrots

33
Q

foods with lactose

A

milk, cheese, yogurt, dairy

34
Q

foods with glycogen

A

fruits, potatoes, jasmine rice

35
Q

Benefits of fiber

A

-lowers cholesterol
-lowers risk of cancer

36
Q

Fiber DRI (men & women)

A

Men: 38g/day
Women: 25g/day

37
Q

Risks of fiber

A

-you need more water

38
Q

foods with fiber

A

whole grains, legumes, fruits, vegetables, nuts, avocados

39
Q

whole grain foods

A

barley, corn, wild rice, brown rice, quinoa, oats

40
Q

how many grams of carbs per day

A

130g

41
Q

what percent of carbs a day

A

45-65%

42
Q

Main functions of carbs

A

-ENERGY
-RBC, brain, CNS
-ketones
-protein breakdown (bad)

43
Q

What is lactose intolerance

A

When there is no lactase (or not enough) present to break down milk sugars (lactose) that they ferment instead of breaking down

44
Q

Elevated blood glucose…

A

Release of insulin, glucose->glycogen

45
Q

Low blood glucose

A

Release of glucagon, glycogen->glucose

46
Q

Diabetes signs

A

-polydypsia
-polyphagia
-polyuria
-vision changes

47
Q

Type 1 diabetes

A

Limited insulin production

48
Q

Type 2 diabetes

A

Insulin resistance

49
Q

Type 1 diabetes treatment

A

Monitor carb intake

50
Q

Type 2 diabetes treatment

A

-monitor carb intake
-medication to increase insulin sensitivity
-exercise

51
Q

Consequences of elevated blood glucose

A

-blindness
-kidney failure
-heart disease & stroke
-nerve damage
-increased infections
-poor wound healing-> amputation

nutrition (14 decks)

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