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NUTRI-344 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

These are collectively the leading cause of death in the U.S.

A

Chronic diseases

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2
Q

This many deaths are caused from a chronic disease

A

7 out of 10

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3
Q

In 2010 nearly this many adults had at least one chronic illness

A

1 out of 2

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4
Q

Four common causes of chronic disease

A

poor nutrition
inadequate physical activity
smoking
excessive alcohol intake

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5
Q

This is an important aspect of healthy living but it is important to keep it in perspectiv

A

nutrition

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6
Q

What is the basis for MyPlate

A

Dietary guidelines for americans

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7
Q

Dietary reference intakes are based on

A

dietary guidelines for americans

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8
Q

These are a starting point for moiving in the direction of a more healthful, nutrient-dense, balance diet (serve as a reminder to the public)

A

MyPyramind, MyPlate

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9
Q

This is a consumer tool to aide in healthful eating

A

nutrition facts label

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10
Q

Who are the DG’s directed at?

A

policymakers, nutrition educators, and health professionals

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11
Q

Who are the DG’s not directed at?

A

Consumers

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12
Q

Who produced the DG’s?

A

USDA and HHS
United States Department of Agriculture
Health and Human Services

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13
Q

When were the DG’s created?

A

1980

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14
Q

How often are the DG’s updated

A

Every 5 years

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15
Q

How many cups in a quart

A

4

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16
Q

How many tablespons in a cup

A

16

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17
Q

how many cups in a gallon

A

16

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18
Q

how many cups in a pint

A

2

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19
Q

how many liquid ounces in a cup

A

8 oz

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20
Q

How many teaspoons in a tablespoon

A

3

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21
Q

What does the USDA’s MyPyramid symbolize

A

a simple personalized approach to remind consumers to make healthy food choices and to be active everyday

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22
Q

What is represented by the steps and the person climbing them

A

Activity

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23
Q

What represents moderation in the food pyramid?

A

The narrowing of each slice of the pyramid as it reaches the top of the pyramid. The base represents foods with little or no solid fats or added sugars which should be selected more often

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24
Q

Personalization of MyPyramid is demonstrated by

A

The person on the steps

Slogan and URL

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25
Q

What is the slogan on MyPyramid

A

Steps to a healthier you

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26
Q

What is demonstarted by the different food group bands

A

proportionality

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27
Q

What represents variety on MyPyramid?

A

The 6 different color bands

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28
Q

What are the 6 food groups in order from left to right

A 
grains
vegetables
fruits
oils
milk
meats/beans
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29
Q

This is suggested by the slogan of MyPyramid

A

suggests people can take small steps to improve diet and lifestyle each day.

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30
Q

Food guides consider these 4 things

A

national food supply
food consumption pattern
nutritional status
nutrition standards

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31
Q

According to the academy of nutrition and dietetics (AND) this is the more effective topics to focus on

A

positive image of healthy food choices over time, rather than foods to be avoided

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32
Q

Rather than focusing on foods to avoid, we should focus on (5)

A 
Moderation
portion size
balance and adequacy of diet over time
obtaining nutrients from food
physical activity
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33
Q

What are the five messages behind the ChooseMyPlate.gov visual

A

consume food from all 5 food groups at each meal
enjoy your food, but eat less
avoid oversized portions
make half your plate fruits and vegetables
eat more vegetables and grains than fruits and protein

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34
Q

What are the goals/main message of MyPyramid (4)

A

teaching tool
represents the majority of the DGA recommmentations
developed to represent intake for a while day
No expiration date on MyPyramid

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35
Q

What are the goals/main message of MyPlate (2)

A

Simply a reminder to eat healthfully at mealtime

represents intake on a per meal basis, particularly dinner

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36
Q

Are universal food guides applicable, and explain

A

No, different cultures have differences in food availability, food preferences, dietary patterns, cultural definitions of food

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37
Q

What is MyPlate based on?

A

2010 White House childhood obesity task force report that said a new generation need a new simple food icon

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38
Q

What is MyPlate designed do

A

Be a reminder about what one should be eating at a particular meal

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39
Q

What are the five food groups depicted by MyPlate

A 
Dairy
Grains (whole, and refined grains)
Protein (include beans and peas)
Vegetables (dark green, starchy, red & orange, beans & peas, ext)
Fruit
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40
Q

Does MyPlate depict moderation and variety?

A

Yes, Moderation is depicted by the white space between each of the food groups
Variety is depicted by having all 5 food groups on the same plate.

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41
Q

What are the components included in the recommentdations for a 2000 calorie diet?

A 
Fruit
vegetables
grains
protein
dairy
oils
discretionary 'empty' calorie allowance
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42
Q

What is an example of a food with discretionary calories?

A

Pop/soda
desserts
2% chocolate milk

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43
Q

How much fruit in a 2000 calorie diet

A

2 cups

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44
Q

how much vegetables in a 2000 calorie diet

A

2.5 cups

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45
Q

how much grains in a 2000 calorie diet

A

6 oz equivalents (3oz or more should be whole grain)

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46
Q

How much protein in a 2000 calorie diet

A

5.5 oz equivalents (lean)

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47
Q

How much dairy in a 2000 calorie diet

A

3 cups (select low or non-fat)

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48
Q

How much oils in a 2000 calorie diet

A

6 tsp

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49
Q

how many discretionary calories are alloted in a 2000 calorie diet

A

267

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50
Q

What percentages represent a poor, good, and excellent source of a nutrient on a food package?

A

Less than 5% is poor
10-19% is good
20% or grater is excellent

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51
Q

Steps to reading a nutrition facts label

A

Start at the top
check calories
limit the nutrients down to sodium
Get enough of the vitamins/minerals and fiber
Footnotes are at the bottom
The numbers on the right are a quick guide to % daily value

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52
Q

What are the dietary reference intakes

A

Nutrient based reference values that provide a rational for recommendations while planning and assessing diets, that estimate nutritional requirements of healthy people while minimizing risk of chronic disease

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53
Q

When did the DRI’s expand the RDA

A

1989

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54
Q

WHat does RDA stand for

A

Recommended daily allowances

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55
Q

DRI’s include this 2 food components

A

essential

nonessential

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56
Q

DRI’s are based on this

A

daily, average consumption

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57
Q

Dietary reference intakes are composed of these 4 things

A

estimated average requirements
recommended daily allowances
adequate intake
tolerable upper intake levels

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58
Q

Estimated average requirements (EAR) does this

A

intake that meets the estimated needs of 50% of the individuals in a specific group (age/gender)

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59
Q

Recommended daily allowances (RDA) do this

A

intake that meets the needs of 97-98% of the population in a specific group (age/gender)

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60
Q

Adequate intake is used if (AI)

A

insufficient evidence exists to establish an EAR

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61
Q

AI is expected to do this

A

Meet or exceed the amount needed to maintain a specific nutritional state in essentially all members of a specific population

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62
Q

Tolerable upper intake level is for this reason

A

maximum amount of a nutrient that appears safe for most healthy people

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63
Q

Beyond the UL this can happen

A

risk for toxic effects

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64
Q

Estimated energy requirements (EER) gives this information

A

average dietary energy intake that is predicted to maintain energy balance in a healthy adult

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65
Q

Packages must have these 5 things

A 
Statement of identity
net contents of package(weight)
Ingredient list
information of food manufacturer, packer, or distruibuter
Nutrition information
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66
Q

What is the Nutrition facts label intended to do

A

help consumers make healthier choices

67
Q

The nutrition facts lables includes information about this

A

nutrients within the food or beverage, serving size, and percent daily values

68
Q

Percent daily value are based on these criteria

A

2000 calorie diet for healthy adults

69
Q

If you are not consuming a 2000 calorie diet the nutrition facts label can still be useful for this

A

to determine if a food is high or low in a specific nutrient

70
Q

The purpose of health claims on packages is to

A

to benefit consumers by providing information on healthful eating patterns

71
Q

Health claims show a relationship between these two things

A

nutrient or other substance in a food and a disease or health related condition

72
Q

Health claims must come from

A

a federal scientific body that is based on scientific bodies review of the scientific evidence

73
Q

Health claims must state a relationship between…

A

a nutrient and a disease or health-related condition

74
Q

Health claims on foods must meet these

A

specific nutrient levels set by the government

75
Q

Define percent daily value

A

The percent composition a food contains of a particular nutrient based on a healthful 2000 calorie diet

76
Q

What are the two types of sweeteners

A

Nutritive

nonnutritive

77
Q

Characteristics of non-nutritive sweeteners

A

intense flavor
supplies little to no energy
some cannot be digested

78
Q

characteristics of nutritive sweeteners

A

supplies some energy, less than sugar

contains calories

79
Q

Why does sweetness vary from person to person

A 
Taste genetics
exposure during childhood
being fed or fasted
addiction (some drugs increase desire for sweets)
medications (increase desire for sweets)
80
Q

What are some advantages of using alternative sweeteners

A

sweet taste without the calories
assist in dental health
can improve dietary quality

81
Q

What are some disadvantages of using alternative sweeteners

A

do not act like sugar in baked goods

bad after taste

82
Q

Who might be inclined to use alternative sweeteners

A

people with diabetes
weight loss
behavior
dental caries

83
Q

Who might not want to use alternative sweeteners

A

children and pregnant women

84
Q

Functional properties of sugar in foods

A 
sweetness
solubility
browning
texture
hygroscopicity
crystallization
fermentation
preservation
stabilizer
85
Q

A good alternative sweetener is composed of what qualities

A 
clean, sweet taste
odorless
safe
campatible with other food ingredients
stable in different food environments
work synergistically with other sweeteners
86
Q

What is synergy

A

The sum of the whole is greater than the parts

87
Q

What is synergy when concerning sweeteners

A

Different combinations of nutritive and non-nutritive sweeteners to enhance sweetness and avoid negative characteristics

88
Q

What are the nonnutritive sweeteners currently approved and used in the U.S.?

A 
Saccharin
aspartame
sucralose
neotame
acesulfame k
89
Q

saccharin =

A

sweet n’ low

90
Q

aspartame =

A

nutrasweet, equal, sugar twin

91
Q

sucralose =

A

splenda

92
Q

Acesulfame K=

A

sunett

93
Q

When should you modify a recipe

A

If the recipe isnt nutritionally sound
If you eat it very often
How much of it do you eat

94
Q

What are the three basic ways to adjust a recipe

A

eliminate
reduce
substitute

95
Q

What should you think about when making modifications

A

first, identify the ingredients that contain substance(s) you want to modify
Think about how modifying the recipe will affect the final product

96
Q

Ingredient and substance identification: fats

A

saturated fatty acids
monounsaturated fatty acids
polyunsaturated fatty acids
cholesterol

97
Q

polyunsaturated fatty acids can be obtained from

A 
soybeans
sunflower
corn
safflower
cottonseed
canola oils
98
Q

Alpha-linolenic acid can be obtained from

A

fatty cold water fish, flaxseed, walnuts, soybeans, canola oil, fish oil

99
Q

Plant stanol esters do this

A

reduce blood cholesterol levels

100
Q

Brand names for plant stanol esters

A

benecol, take control

101
Q

Ingredient and substance identification: sugar

A 
white granulated sugar
brown sugar
honey
corn syrup
molasses
hidden sugars
102
Q

ingredient and substance identification: sodium

A 
salt
baking soda/powder
monosodium glutamate
pickles
deli meat
cheese
olives
canned vegetables
soy sauce
bouillon
103
Q

What to add to increase fiber

A

whole grain flours
legumes
nuts and seeds
vegetables and fruits

104
Q

What is the weekly suggestion and health benefit of: nuts

A

1oz 5x/week

decrease CVD, T2 diabetes, gallstones, LDL cholesterol

105
Q

How will changing the following ingredient affect the final product: fat

A 
flavor
emulsion
texture
heat transfer
satiety
106
Q

How will changing the following ingredient affect the final product: eggs

A 
structure
thickening
emulsifying
leavening
flavor
color
107
Q

How will changing the following ingredient affect the final product: sugar

A

flavor
volume
texture
color/browning

108
Q

How will changing the following ingredient affect the final product: sodium

A

flavor

preservation

109
Q

Decreasing fat and calories in baked products like quick breads, muffins, and cookies should focus on

A

reduce sugar/fat

110
Q

A tip to reduce fat and calories in salad dressing

A

use more vinegar

111
Q

Decreasing fat and calories in dairy products

A

use reduced fat dairy
use evaporated skim milk
cook with sharp cheese
mix non-fat and regular cheese

112
Q

decreasing fat and calories in mixed dishes, casseroles, sauces, gravies

A

use slurry to thicken
use cooking spray
use nonstick pans
increase herbs and spices for flavor if reducing fat

113
Q

4 Misc. ways to decrease fat and calories

A

stir fry in little fat, wine or broth
skim off cooled fat
remove skin
cooking methods

114
Q

Ways to decrease saturated fat and cholesterol

A

use 2 egg whites for 1 yolk or use egg substitute
use margarine
use oil for solid fat
for cake or pie crust use recipes designed with oil
add more pasta/vegetables

115
Q

Way to decrease sugar

A

reduce by 1/4 to 1/3 in baked goods and desserts
use sweet spices
buy products sweetened in own juice ore water
use alternative sweeteners

116
Q

ways to decrease sodium

A 
omit salt
increase amount of other spices and herbs
choose fresh products
use low-sodium versions of products
use powders instead of salts
117
Q

Ways to increase fiber

A

use whole grain flours
add legumes
add nuts and sweet
add vegetables and fruits

118
Q

What type of disease is celiac disease

A

inherited autoimmune disease

119
Q

Does it have a genetic component

A

yes, it is inherited

120
Q

What are the effects of celiac disease on the human body

A

The body attacks the villi of the small intestine causing them to flatten out as a response to eating the gluten forming proteins. The villi become deficient in enzymes and carrier proteins.
cells atrophy and flatten
absorption is compromised

121
Q

What are the gluten forming proteins

A

gliadin

glutenin

122
Q

What products contain the gluten forming proteins

A

wheat, rye, and barley

123
Q

What are some general signs and symptoms of celiac disease

A

More than 200 signs and symptoms
Classic GI symptoms (Diarrea, constipation, blotting)
Dermatitis herpeertiformis

124
Q

What are some signs and symptoms of celiac disease in children

A 
failure to thrive
delayed growth
short stature
delayed puberty
dental enamel defects of permanent teeth
A lot of pain
125
Q

What nutrients are affected most by malabsorption due to celiac disease

A 
protein, carbs, fat
calcium
iron
folate
vit a, d, e, k
vit b12
126
Q

Review adult symptoms of celiac disease

A

notes

127
Q

Why is celiac disease difficult to diagnose

A

Because it has so many signs and symptoms that can be confused with signs and symptoms of other diseases.

128
Q

Three major steps of diagnosing celiac disease

A

Blood test to check for antibodies
tissue biopsy of small intestine
try a gluten-free diet

129
Q

What are the antibodies tested for when diagnosing celiac disease

A

Anti-tissue transglutaminase (tTG-IgA)
Anti-endomysium (EMA)
Anti-deaminated gliadin peptides (DGP)

130
Q

How is celiac disease treated

A

Medical nutrition therapy (MNT)

Main treatment- eliminate wheat, barley, rye

131
Q

What should people do when on a gluten free diet

A

Only eat oats that are not processed in factories with wheat, barley, and rye
read labels- gluten is a common additive

132
Q

True/False- wheat free = gluten free

A

false

133
Q

Hidden sources of gluten

A

modified food starch
preservatives
stabilizers
natural flavoring

134
Q

two things that may contain gluten that one wouldn’t normaly suspect

A

ice cream, some meds

135
Q

How long does intestinal healing take

A

3-6 months in children

2 years in adults

136
Q

How does someone know if healing is taking place during celiac disease

A

Follow up testing, improvement of symptoms

137
Q

What does refractory mean

A

permanent damage

138
Q

Nutrient concerns for a gluten-free diet

A 
add folate
iron
calcium
fiber
vitamin d
b vitamins
High protein and lipid intakes
139
Q

What do diabetics need to be aware of on a gluten-free diet

A

high CHO load

140
Q

What treatment can be offered to make managing celiac disease easier

A

cooking skills

141
Q

People with celiac disease should take this

A

vitamin and mineral supplements

142
Q

What is refractory celiact disease

A

celiac disease that has caused permanent damage

143
Q

Functional properties of gluten in baked products

A

gluten provides the structure and texture to baked goods

144
Q

What types of products will be greatly affected by using gluten free flours

A

baked products that rely on it for sturcture (cakes)

145
Q

T/F: gluten-free is required on labels

A

false, it is voluntary

146
Q

FDA definition of gluten-free

A

should not contain wheat, barley, rye
ingredients derived from wheat, barley, rye
less than 20ppm gluten

147
Q

gluten-free labeling is enabled under this act

A

food allergen labeling & consumer protection act

148
Q

Others using gluten-free diet even through scientific evidence is lacking

A

autism
behavioral problems
weight loss
strengthen immune system

149
Q

6 elements in managing celiac disease

A

C=consult a dietitian
E=education about disease
L=lifelong adherence to a gluten-free diet
I=identify and treat nutrient deficiencies
A=access to a support group
C=continuous long-term follow-up

150
Q

Which of the four focus areas of the dietary guidelines do alternative sweeteners address

A

Foods and food components to reduce

151
Q

Non-nutritive sweeteners used in the U.S.

A 
SANSA
Saccharin
Aspartame
Neotame
Sucralose
Acesulfame K
152
Q

t/f many nutritive sweeteners have the same functional properties as sugar

A

True

153
Q

Several sweeteners contain glycosides from the stevia plant. What are these sweeteners

A

stevia, truvia, purevia

154
Q

several sweeteners contain glycosides from the stevia plant, how can they be used in foods

A

many are used as a table top sweetener

155
Q

List some characteristics of the following non-nutritive sweetener: saccharin

A

Heat stable
0 calories
bitter after taste

156
Q

When was saccharin extensivly used

A

WWI and WWII

157
Q

Non nutritive sweeteners with a ADI (acceptable daily intake)

A

saccharin
aspartame
sucralose
acesulfame K

158
Q

List some characteristics of the following non-nutritive sweetener: aspartame

A 
4 calories/g
health risk for some people
clean taste
heat labile
composed of 2 amino acids
159
Q

List some characteristics of the following non-nutritive sweetener: sucralose

A

made from sucrose(add 3 chlorine atoms)
0 calories
no bulking properties
good stability

160
Q

List some characteristics of the following non-nutritive sweetener: Acesulfame K

A

stable to heating and cooling

no after taste

161
Q

List some characteristics of the following non-nutritive sweetener: Neotame

A

composed of aspartic acid and phenylalanine
(not metabolized to phenylalanine)
0 calories
heat stable

162
Q

What are the 4 key topics addressed by DGfA 2010

A

Balancing calories to manage weight
Foods and food componets to reduce
foods and food components to increase
building healthy eating patterns

163
Q

What can be used to replace fat in a recipe?

A

Fruit purees

NUTRI-344 (16 decks)

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