Brainscape's Knowledge GenomeTM

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


See full index

Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

The food we eat and how our bodies use it

A

nutrition

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

Diet

A

a normal pattern of eating

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

Health is based on

A

internal and external environments

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

Health is a state of optimal _____, _____, and ___ well-being

A

physical, mental, and social

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

Wellness generates

A

The full potential for people within their environment

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

Wellness works to seek a

A

higher level of functioning

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

Scientific data that directs our specific nutrimental recommendations

A

nutritional science

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

Examples of national health promotion

A
  1. Healthy People 2020

2. Nutrition and weight status

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

Nutrition and Weight Status

A

promotes access to healthier food options, improve healthy weight, and reduce food insecurity

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

Healthy people 2020 promotes

A

swapping foods (unhealthy for healthier options)

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

The traditional approach to health treats ______ and doesn’t help_____-

A

treats illness or disease after symptoms are present. It does nothing to help stop cancer, heart disease and diabetes

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

Identifies risk factors in advance and changes dietary and lifestyle behaviors to minimize risk

A

preventative medicine

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

Signs of good nutrition

A
  1. Healthy weight
  2. Smooth and clear skin
  3. Glossy hair
  4. Clear and bright eyes
  5. Mentally and physically alert
  6. Less likely to get sick
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Nutrients in food

A
  1. Carbohydrates
  2. Water
  3. Minerals
  4. Vitamins
  5. Lipids
  6. Proteins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Calcium works with ____ and ____ in the nutrient-partner principle

A

Vitamin D and Magnesium

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

Omega 3 works with ___ in NPP

A

Omega 6

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

Sodium works with __ and ___ in NPP

A

potassium and calcium

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

Calcium, Zinc, and ___ work in NPP

A

copper

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

B complex consists of

A

B1, B2, B3, B5, B6, B9, and B12

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

Antioxidants work with ___ in NPP

A

reactive oxygen species (ETC’s major source)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

The body can’t make _____- nutrients but can make ____

A

essential, nonessential

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

Energy-yielding nutrients

A

carbs, lipids, and protein

+ ethanol but its not a nutrient

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

Functions of nutrients

A

provide energy, build tissue, regulate metabolism

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

Energy is measured in _____ or _____

A

Kilocalorie or Calorie (these are the same)

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

Kilocalorie or Calorie is

A

the amount of heat required to raise 1 kg of water by 1 degree celsius

(calorie= 1000 fold less so 1 g of water by 1 degree celsius)

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

Carbs and proteins provide

A

4 kcal/g

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

lipids provide

A

9 kcal/g

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

Ethanol provides

A

7 kcal/g

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

Carbs are the primary source of ___ and are found in ___-

A

fuel, found in plants (starch and sugars) and meats (glycogen

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

Lipids are the ______ source of energy

A

secondary

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

Proteins are the ______ for energy because it’s _______

A

last resort for energy because it’s so important for many other functions

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

Acceptable Macronutrient Distribution Ranges (AMDR)

A

Protein: 10-35%
Carbs: 45-64%
Lipids (20-35%)

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

Tissue building requires

A
  • Proteins: AA for tissue building and repair
  • Fatty acids in phospholipids
  • Vitamins and minerals (C,D,K, calcium, phosphorus, iron)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Metabolism regulation by vitamins

A

Most B vitamins are coenzymes in metabolism (NAD, FAD, CoA)

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

Minerals involved in metabolism

A

iron, copper, etc.

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

Water and Fiber involvement in metabolism

A

regulates absorption of nutrients in GI tract

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

Undernutrition

A

reserves are depleted when intake is not enough o meet needs (occurs in food insecure or hospitalized patients)

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

Overnutritoin

A

excessive nutrient intake (due to overeating or over supplementation)

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

Fortified

A

nutrient added to food that was never in the food to begin with

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

Enriched

A

nutrient added to food that was originally in food, but lost during processing

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

Before WWII __% of American’s calories came from sugar and white bread

A

50%

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

Who pushed the idea of enriching foods with B vitamins

A

Vice President Henry Wallace

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

All wheat flour was enriched by

A

1942

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

Food and Nutrition Board (FNB) of Insitute of Medicine of National Academy of Sciences

A

determines food recommendations of US and Canada

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

Standards of Nutritional requirements were first published in ___ and are revised every ____ years

A

1941; 5-10 years

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

Estimated Average Requirement (EAR) is the

A

average nutrient requirement for a healthy population (amount needed to meet the needs of 50% of the population and prevent deficiency)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

EAR is used for

A

populations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

RDA meets nutritional need of ______ of population

A

97.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

RDA are goals for

A

individuals not populations (specific to gender, age, etc.)

50
Q

Adequate Intake (AI)

A

nutrient recommendations when there is insufficient evidence to calculate EAR or RDA

51
Q

AI is calculated by

A

EAR +2 Standard deviations

52
Q

AI is used for

A

individuals

53
Q

Tolerable Upper Intake Level (UL)

A

highest nutrient level unlikely to cause adverse effects

54
Q

(UL) is used to

A

prevent toxicities

55
Q

Deficiency

A

low level of nutrient founding blood that causes a specific disease

56
Q

Insufficiency

A

subclinical or deficient nutrient pools due to chronic poor intake (most Americans are insufficient)

57
Q

Equation for finding the required grams of protein

A

(Lbs/2.2)X0.8= grams

58
Q

Top sources of Calories in America

A
  1. Grain-based desserts
  2. Yeast breads
  3. Chicken
  4. Soda/ energy/ sports drinks
  5. Alcoholic beverages
  6. Pizza
  7. Tacos/ burritos
  8. Pasta
  9. Beef
  10. Dairy desserts
59
Q

A personal nutritional guide should take into acute

A

needs, tastes, habits, living situations, economic status and energy requirements

60
Q

U.S. Food and Drug Administration (FDA)

A

Main governing body over food supply (Except eggs, meat, poultry), dietary supplements, bottled water, food additives and formula

61
Q

Food Safety & Inspection Service of the US Department of Agriculture (USDA)

A

Regulates domestic and imported meat, poultry, and egg products

62
Q

National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program

A

Regulates safety of seafood and fisheries

63
Q

Environmental Protection Agency (EPA)

A

Regulates pesticides usage and monitors water safety

64
Q

Federal Trade Commission (FTC)

A

Regulates advertising and truthful marketing of foods and supplements

65
Q

Centers for Disease Control and Prevention (CDC)

A

Monitors and investigates cases of food-borne illness

66
Q

Ingredients on the food label must include

A
  • major food allergens (milk, egg, fish, shellfish, tree nuts, wheat, peanuts, and soybeans)
  • Food without a reference standard should be included
67
Q

For a food to be labeled high in something it needs to contain _____% of the daily value

A

greater than or equal to 20%

68
Q

For a food to be labeled low in a nutrient it needs to contain ____% of the daily value

A

less than or equal to 5%

69
Q

Equation to calculate % Calories from saturated fat

A

(Saturated fat X 9 Cal/g)/(Total calories) X 100%

70
Q

A health claim

A

describes a food, ingredient or supplement that has been shown o decrease the risk of some type of disease

(Can’t be used on foods containing >20% DV for fat, saturated fat, cholesterol, or sodium)

71
Q

“Free” Nutrient Content claim

A
  • <0.5 g/ serving of total fat, saturated fat, trans fat, sugar
  • <2mg/serving of cholesterol
  • <5mg/ serving of sodium
72
Q

“Low” Nutrient content claim

A
  • < 3g/serving and < 30% Calories from total fat
  • < 1g/serving and < 15% Calories from saturated and trans fat
  • < 20mg/serving of cholesterol
  • < 140mg/serving of sodium
73
Q

“Reduced” nutrient content claim

A
  • 25% less (Calories, fat, saturated fat, trans fat, cholesterol, sodium, sugars) than the reference product
74
Q

Structure or function claims must

A

describe the role the nutrient or ingredient plays in affecting the normal structure or function

i.e. calcium builds strong bones, fiber maintains bowel regularity

75
Q

Pesticides are used to

A

control invasive species of insects and plants that decrease yield or are harmful for the soil

76
Q

Problems with pesticides

A
  • food residue
  • leaching into ground water
  • farmer exposure
  • tolerance
77
Q

Foods with Organic labels MUST be

A

GMO-free

78
Q

Pesticides used on organic food

A

have to be natural

79
Q

Things not allowed in organic farming

A
  • synthetic fertilizers
  • Transgenic modification
  • ionizing radiation
  • antibiotics
  • growth hormones
80
Q

Some synthetic fertilizers are allowed if

A

structurally identical to natural

81
Q

Difference in organic vs conventional food

A

Organic foods may have slightly higher levels of vitamins A, C, and E

82
Q

Organic farming has lower ___, requires _____, ______, and is ___-

A

yields, more land, hands-on workers, and is more expensive to produce

83
Q

The current premium on organic food is

A

about 30% higher than conventional

84
Q

Percentage of organic sales in the U.S.

A

51% of all organic sales

85
Q

Only ____-% of organic acres are in the U.S.

A

7%

86
Q

Percentage of imported organic food in the U.S.

A

80%

40% of organic foods sold in the U.S. test positive for prohibited pesticides

87
Q

Increased life expectancy if people switch to organic food

A

17 days in women

25 days in men

88
Q

Increased life expectancy if a person eats fish 2 times a week

A

adds 2.2 years

89
Q

Weight loss associated with switching from conventional to organic

A

13.8 ounce weight loss in women

1 lb 4 oz weight loss in men

90
Q

Group 1 carcinogenic to humans

A

alcoholic beverages, estrogen, arsenic

91
Q

Group 2A probably carcinogenic to humans

A

roundup, red meat, being a hairdresser, working nights, very hot beverages

92
Q

Group 2B possibly carcinogenic to humans

A

ginkgo supplement, caffeic acid

93
Q

Best way to remove pesticides from fruit and veggies

A

wash fruit and veggies under cold running water or distilled water

94
Q

DNA –> DNA

A

DNA replication

95
Q

DNA –> RNA

A

transcription

96
Q

RNA –> protein

A

translation

97
Q

Heirloom

A

Variety is at least 50 years old
Produced by open pollination
Seeds produce same characteristics year to year

98
Q

Hybrid

A

Cross-pollination between 2 varieties of same plant
Carefully controlled pollination
May be created in lab and patented
Subsequent generations do not reproduce well

99
Q

Genetically engineered

A

1 or more genes are altered (or turned off)
Genes can be inserted to introduce specific trait
ALL created in labs and patented
Seeds cannot be used

100
Q

Honeycrisp apples are

A

patented

101
Q

1970 Plant Variety Protection Act

A

granted plant breeders intellectual property rights for 18 years after development

102
Q

Lenape Potato

A

Made in 1960 for potato chip production. Higher starch content and 400% higher solanine content (made people sick)

103
Q

Biotechnology is used to ____ products

A

Make or modify, selective breeding for a desired trait

Insulin, penicillin, corn expressing a protein insecticide and rice that produces more vitamin A

104
Q

Traditional breeding

A

crossing and selective breeding ( > 10,000 genes transferred) Found in most plants

105
Q

Mutagenesis

A

exposing seeds to chemicals or radiation. Used with grapefruits. We don’t know how genes are affected

106
Q

RNA interference

A

knocks out genes. Used to create the Arctic apple. Affects 1-2 genes
*Safety testing required

107
Q

Transgenics

A

desired gene is inserted into specific location. Corn, soybeans, sugar beets, etc. and affects 1-4 genes
* Safety testing required

108
Q

We ingest ______ genes per day while most of it is degraded

A

100 trillion genes

109
Q

Transgenic DNA only makes up ___ of all DNA and most is destroyed by _____ or _____

A

0.00007%, destroyed by processing or gastrointestinal conditions

110
Q

Leading cause of preventable blindness

A

vitamin D deficiency
- 250 million preschool kids are deficient
250,000-500,000 kids become permanently blind annually

111
Q

GMO Bananas

A
  • Bananas with gene added from a wild banana from Fiji

- Very high levels of carotenoids (preformed vitamin A)

112
Q

USDA regulation

A

ensure no ill impact on unintended pests (bees)

113
Q

FDA regulation

A

ensure genetically engineered foods are nutritionally the same as conventional and don’t produce allergens

114
Q

EPA regulation

A

regulates pesticides being engineered into plants and sets the tolerance levels of pesticides

115
Q

Factors determining nutrient quality of crops

A

Genetics, temperature, moisture supply, radiant energy, composition of the atmosphere, soil aeration and soil structure, soil reaction, biotic factors, supply of mineral nutrients, absence of growth-restricting substances

116
Q

Commercially available transgenic crops

A
  • corn
  • soybeans
  • cotton
  • canola
  • alfalfa
  • rice
  • squash
  • potato
  • sugar beets
  • papaya
  • arctic apple
117
Q

Conventional chicken labeling

A

minimum of 0.5 square feet

118
Q

Cage-free chicken labeling

A

minimum of 1 square foot, not required to be let birds outside

119
Q

Free-range chicken labeling

A

minimum of 21 square feet, allowed outside for at least 3 hrs/ day

120
Q

Pasture raised chicken labeling

A

minimum of 108 square feet, outside year-round with housing available

121
Q

Free-range chickens are higher than conventional eggs in

A

total fat (MUFA and PUFA) and omega 3s

Nutrition (10 decks)

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