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Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

5 dimensions of health

A

Physical, emotional, intellectual, social, and spiritual

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2
Q

Wellness

A

Lifestyle that enhances level of health

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3
Q

Macronutrients

A

Proteins, lipids, carbohydrates

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4
Q

Micronutrients

A

Vitamins and minerals

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5
Q

Which nutrients are not organic?

A

Water and minerals

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6
Q

Kcal values

A

Carbohydrates…4
Proteins… 4
Lipids… 9
Alcohol… 7

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7
Q

Dietary Standards

A

Guide to adequate nutrient intake levels against which to compare nutrient values of foods consumed

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8
Q

DRIs

A

Dietary Reference Intakes

Preventing deficiency diseases as well as optimizes nutrient intakes

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9
Q

Use of DRIs

A

Planning for large groups (military)

Developing new products, etc

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10
Q

Difference between Adequate intake and Recommended Dietary Allowance

A

Recommended daily allowance is more sure, proven

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11
Q

AMDR (DRI category)

A

Acceptable macronutrient Distribution Range

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12
Q

EAR (DRI category)

A

Estimated average requirement

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13
Q

RDA

A

Recommended Dietary Allowance

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14
Q

UL

A

Tolerable Upper Intake Level

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15
Q

What is the recommendation for proportions of energy-yielding nutrients?

A

Carbohydrate: 45-65%
Fat: 20-35%
Protein: 10-35%

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16
Q

National Health and Nutrition Examination Survey (NHANES)

A

focuses on data from dietary intake, medical history, biochemical evaluation, physical examination and measurements of population groups

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17
Q

National Food Consumption Surveys (NFCS)

A

monitors nutrient intake

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18
Q

Healthy People 2020

A

US Dept. of Health and Human Services

Science-based; 10 year objectives

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19
Q

Goals of Healthy People 2020

A

> Attain high-quality, longer lives free of preventable disease, disability, injury and premature death.
Achieve health equity, eliminate disparities, and improve the health of all groups.
Create social and physical environments that promote good health for all.
Promote quality of life, healthy development, and healthy behaviors across all life stages.

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20
Q

Where are Dietary Guidelines for Americans from?

A

U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS)

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21
Q

Dietary Guidelines for Americans

A

> For healthy Americans more than 2 years of age
Foundation of federal nutrition policy and education
Updated every 5 years- 2015-2020 are the newest
>focus on healthy eating patterns rather than individual nutrients

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22
Q

DGA key recommendations

A

Follow a healthy eating pattern across the lifespan

Focus on variety, nutrient density & amount

Limit calories from added sugars & saturated fats & reduce sodium intake

Shift to healthier food & beverage choices

Support healthy eating patterns for all

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23
Q

USDA Food Guide

A

Food group plan that builds a diet from categories of food that are similar in vitamin and mineral content
-Five Major food groups

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24
Q

5 Major Food Groups

A 
Grains
Vegetables
Fruits
Milk and Milk Products
Protein Foods
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25
Q

Two food groups that are to be seen in sense of limiting (according to lecture)

A

Oils (not on slide) and solid fats and added sugars

26
Q

What are recommended daily food amounts based on?

A

Based on age, gender and PA

27
Q

Four themes of MyPlate

A

Variety, proportionality, moderation, activity

28
Q

What’s different about the new food label?

A

Servings are more accurate, added sugars included, calories have a larger type….

29
Q

Health claims

A

Relate a nutrient or food component to risk of a disease or health-related condition
APPROVED BY FDA

30
Q

Structure-function claims

A

> statements about the effect of a food substance on a bodily structure or function
not approved by FDA
may not refer to reduction of disease risk

31
Q

Foodborne illness

A

Contamination with bacteria, molds, parasites, and viruses can occur during production, processing, transporting, storage, retailing, and in the home

32
Q

Foodborne infection

A

Caused by pathogens that enter GI tract in contaminated foods

  • Undercooked poultry
  • Unpasteurized milk
33
Q

Common symptoms of food borne infection

A

Abdominal cramps
Fever
Vomiting
Diarrhea

34
Q

Food intoxication

A

Caused by eating foods containing natural toxins or microbes that produce toxins

35
Q

Two examples of food intoxication

A

Include Staphylococcus aureus & Clostridium botulinum (most deadly)

36
Q

Danger zone for foods

A

40-140 degrees F for more than two hours or more than 1 hour when above 90 degrees

37
Q

GI tract

A

Main organs of the “tube”

38
Q

Digestive tract

A

GI plus accessory organs ( liver, GB, pancreas

39
Q

Peristalsis

A

Rhythmic muscular contractions; moves bolus downwards

40
Q

Segmentation

A

Forward and backward movement

41
Q

Cardiac sphincter

A

> Controls movement of bolus into stomach

>Prevents acidic stomach contents

42
Q

The stomach

A
  • Fundus, body and pylorus
  • Most muscular digestive organ
  • Pyloric sphincter
  • Chyme formation
43
Q

Gastric juice =

A

Digestive enzymes, water and HCl

44
Q

Pepsin

A

Digests proteins

45
Q

Lipase

A

Starts breakdown of fats

46
Q

Three phases of digestion in stomach

A

> Cephalic
Gastric
Intestinal

47
Q

What happens in the cephalic phase?

A

Mental factors stimulate gastrin

48
Q

What happens in the gastric phase?

A

Gastrin increases release of gastric juices (cued by stomach digestion

49
Q

What happens in the intestinal phase?

A

Gastric secretions change as chyme passes into the duodenum

50
Q

How long does passage through the small intestine take?

A

5 hours

51
Q

Small intestine

A

Major organ of digestion and most absorption

52
Q

How long does passage through the large intestine take?

A

9 to 16 hours

53
Q

Large intestine

A

Site of final absorption of water and some minerals

54
Q

What does the bacteria in the large intestine produce?

A 
Several vitamins (Biotin & Vitamin K)
*Intestinal flora protects against systemic infection
55
Q

Bile

A

Released to emulsify fats

56
Q

What digestive enzymes are released by the pancreas?

A

Lipase, protease, amylase,

bicarbonate (neutralized acidic chyme entering duodenum)

57
Q

Two transport systems for nutrients?

A

Vascular system

Lymphatic system

58
Q

What are released directly into bloodstream?

A

Water-soluble nutrients and smaller fats

59
Q

Larger fats and fat-soluble vitamins require what?

A

Packaging before release into bloodstream

60
Q

Where does blood leaving the digestive system go?

A

Liver, because it prepares nutrients for use by rest of body

61
Q

Lymphatic system

A

One-way route for fluids to travel from tissue spaces into blood
Important in transport of lipids

Nutrition (10 decks)

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