Exam 1 Flashcards
Leading causes of death affected by nutrition
- Heart Disease
- Some Cancers
- Stroke
- Diabetes
- Kidney Disease
- Alzheimer’s
function of carbs
provide energy, maintain blood sugar
function of proteins
structure, repair, enzymes, hormone regulation, immune system
functions of lipids
energy storage, cell membranes, absorbing fat-soluble vitamins
function of vitamins
body growth, immune system, energy, blood clotting, skin hair and nails, nerves, bones, hormones
functions of minerals
build and maintain strong bones and teeth, regulate muscle and nerve activity
functions of water
regulate temp, transport, aiding digestion
systematic review
a thorough analysis of the results of all available studies in a particular area
randomized control trial
experiment that is double blind and placebo controlled
double blind
tester and subject are in the dark
cohort studies
observational of large groups of people for risk of disease
case control study
sick compared to healthy
cross sectional study
observational of data from one group at one time
case reports
observations of individual patients
elements of healthy eating
-variety
-moderation
-proportionality balance
-nutrient density
rich in nutrients
20% and higher
low in nutrients
5% of less
Goal 1 of dietary guidelines
-reduced risk of chronic illness
Goal 2 of dietary guidelines
-nutritional adequacy
Goal 3 of dietary guidelines
-maintain a healthy body weight
importance of microbiota
-digest nutrients
-protects against infection
glucose
monosaccharide
fructose
monosccharide
galactose
monosccharide
sucrose
disaccharide (glucose+fructose)
lactose
disaccharide (glucose+galactose)
maltose
disccharide (glucose+glucose)
starch
polysaccharide
gylcogen
polysaccharide
fiber
polysaccharide
foods with starch
cereal grains, potatoes, legumes, some vegetables, flour, bread, rice, corn, oats
foods high in sucrose
cereal, sugar, syrup, chocolate, carrots
foods with lactose
milk, cheese, yogurt, dairy
foods with glycogen
fruits, potatoes, jasmine rice
Benefits of fiber
-lowers cholesterol
-lowers risk of cancer
Fiber DRI (men & women)
Men: 38g/day
Women: 25g/day
Risks of fiber
-you need more water
foods with fiber
whole grains, legumes, fruits, vegetables, nuts, avocados
whole grain foods
barley, corn, wild rice, brown rice, quinoa, oats
how many grams of carbs per day
130g
what percent of carbs a day
45-65%
Main functions of carbs
-ENERGY
-RBC, brain, CNS
-ketones
-protein breakdown (bad)
What is lactose intolerance
When there is no lactase (or not enough) present to break down milk sugars (lactose) that they ferment instead of breaking down
Elevated blood glucose…
Release of insulin, glucose->glycogen
Low blood glucose
Release of glucagon, glycogen->glucose
Diabetes signs
-polydypsia
-polyphagia
-polyuria
-vision changes
Type 1 diabetes
Limited insulin production
Type 2 diabetes
Insulin resistance
Type 1 diabetes treatment
Monitor carb intake
Type 2 diabetes treatment
-monitor carb intake
-medication to increase insulin sensitivity
-exercise
Consequences of elevated blood glucose
-blindness
-kidney failure
-heart disease & stroke
-nerve damage
-increased infections
-poor wound healing-> amputation
