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Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

what is energy density?

A

the measure of the energy a nutrient provides relative to the weight of the food(kcal/gram)

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2
Q

the calorie of a food is determined by

A

the amount of heat it releases and transfers to water when completely burned.

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3
Q

micronutrients such as__ are required install amounts such as__a day

A

vitamins/minerals, milligrams/micrograms

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4
Q

AMDR stands for

A

Acceptable Macronutrient Distribution Ranges. The ranges are Protein- 10-35%, CHO- 45-65%, and Fat- 20-35%.

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5
Q

what is the purpose of the AMDR

A

provide adequate nutrients and energy, and reduce the risk of chronic disease

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6
Q

do vitamins and minerals provide energy?

A

no

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7
Q

what are the water soluble vitamins

A

B+C

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8
Q

what are the fat soluble vitamins

A

A,D,E,K

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9
Q

what are phytochemicals and their purpose

A

non-nutrient compounds found in plants. Some have biological activity in the body and act as antioxidants, suppress inflammation, etc, and may protect against certain diseases.

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10
Q

what are functional foods

A

foods that provide health benefits beyond their nutrient contributions. This includes whole foods, fortified, and enriched foods. Examples include whole grains-fibers, oily fish-omega 3s, and fresh fruits-phytochemicals.

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11
Q

what are DRIs

A

Dietary Reference Intakes (DRIs) are a set of values for the dietary nutrient intake of healthy people. They are used for assessing and planning diets. The goal is to protect against nutrient deficiencies and chronic diseases

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12
Q

DRIs include what other areas

A

Estimated Average Requirements(EAR), Recommended Dietary Allowance (RDA), Adequate Intakes(AI), and Tolerable Upper Intake Levels(UL).

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13
Q

what is an EAR

A

Estimated Average Requirement(EAR) is the amount of a nutrient that will maintain a specific biochemical or physiological function in ½ of the people of a given age and gender group.

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14
Q

what is an RDA

A

Recommended Daily Allowances(RDAs) is the average amount of a nutrient considered adequate to meet the needs of almost all (98%) healthy people.

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15
Q

what is an AI

A

Adequate intakes-(AI) are set for nutrients where there is insufficient scientific evidence to determine an EAR which is needed to set an RDA. The average amount of a nutrient that appears sufficient to maintain health. Like the RDA, the AI may be used as a nutrient intake goal for individuals.

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16
Q

what are ULs

A

Tolerable intake levels are the maximum amount of a nutrient that appears safe and beyond which there is a risk of adverse health effects.

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17
Q

what is an EER

A

Estimated Energy Required(EER) is the average energy intake to maintain energy balance for healthy body weight and physical activity.

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18
Q

a primary deficiency is caused by what

A

inadequate diet

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19
Q

a secondary deficiency is caused by what

A

a problem inside the body

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20
Q

what is a nutritional assessment

A

a determination of a person’s nutritional status using dietary history, laboratory tests, physical evaluation, and anthropometric data.

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21
Q

experimental studies are held

A

in a lab

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22
Q

Food consumption surveys measure

A

the amounts and kinds of foods consumed, estimates nutrient intake and compares it with the DRIs

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23
Q

Nutrition status surveys evaluate

A

the nutrition status of groups of people using nutrition assessment tools.

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24
Q

The Registered Dietitian Nutritionist (RDN) studies

A

nutritional management of diseases and medical conditions as well as disease prevention and wellness and provide medical nutrition therapy (MNT)

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25
Q

chronic disease risk factors __ over time and __

A

persist, cluster

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26
Q

what are the top two cases of death

A

heart disease, cancers. strokes come in at 5th and diabetes mellitus at 7th

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27
Q

define adequacy

A

providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health.

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28
Q

_____translate the nutrient recommendations of DRIs into food recommendations. They are reviewed and revised as needed every __ years.

A

Dietary Guidelines for Americans, five

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29
Q

The USDA food patterns include five major food groups which are

A

fruits, vegetables, grains, protein foods, milk, and milk products

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30
Q

Legumes are a subgroup of both __ and __ but actually belong in the __ group nutritionally.

A

vegetables, proteins, carbohydrate

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31
Q

what are discretionary calories

A

calories that you have after your adequate calories are reached.

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32
Q

what is the serving size for fruit

A

1 cup

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33
Q

what is the serving size for vegetables

A

1 cup

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34
Q

what is the serving size for grains

A

1 oz

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35
Q

what is the serving size for proteins

A

1 oz

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36
Q

what is the serving size for oils

A

1 tsp

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37
Q

what is the serving size for milk and milk products

A

1 cup

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38
Q

what is a portion size? is it a standard amount?

A

the quantity of food served or eaten at one meal or snack, no

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39
Q

what are some examples of additions in enriched foods

A

Iron, Thiamin, Riboflavin, Nacin, and Folate

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40
Q

what is a whole grain

A

A whole grain is a grain that maintains the same relative proportions of starch endosperm, germ and bran as the original( all but the husk)

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41
Q

the bran around a kernel of grain is rich in

A

nutrients and fiber

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42
Q

the endosperm contains

A

starch and proteins

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43
Q

the germ is

A

the seed that grows into a wheat plant. it is rich in vitamins

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44
Q

what are some examples of whole grains

A

amaranth, barley, buckwheat, bulgur, corn, oatmeal, quinoa, rice (brown or wild), whole rye, and whole wheat.

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45
Q

serving sizes are a role of

A

the Food and Drug Administration (FDA) and adjusts calculations according to the amount consumed.

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46
Q

what is required information in nutrition facts

A

total food energy; food energy from fat, total fat; saturated fat; trans fat; cholesterol, sodium, total carbohydrate; dietary fiber; sugars, protein, vitamin D, iron, calcium, and potassium.

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47
Q

Most foods are required to have food labels but exceptions include

A

those with few nutrients like coffee or tea, those produced by small businesses, and those prepared and sold in the same establishment.

48
Q

true or false: FDA specific serving sizes are not the same as USDA food patterns and serving sizes.

A

true

49
Q

Daily values are reference values developed by the __ specifically for use on food labels.

A

FDA

50
Q

The percentage of a daily value recommendation found in a specified serving of food for key nutrients is based upon a __kcal diet.

A

2000

51
Q

True or false: Nutrient claims must meet FDA definitions.

A

true

52
Q

do structure function claims made with FDA approval?

A

no

53
Q

Nutrient claims are

A

statements that characterize the quantity of a nutrient in a food.

54
Q

Health claims are

A

statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition and are FDA authorized.

55
Q

Structure-function claims are

A

statements that characterize the relationship between a nutrient or other substance in a food and a structure/body function

56
Q

__ of the top ten causes of death are nutrition related.

A

Four

57
Q

__ is the most overconsumed food group

A

Protein

58
Q

__ is a good processed food

A

yogurt

59
Q

of all the grains that you consume __ should be whole grains

A

50%

60
Q

the __ of a grain provides the fiber

A

bran

61
Q

the __ of a grain provides the starch and protein

A

endosperm

62
Q

name the sphincter for digestion in order

A

upper esophageal sphincter, lower esophageal sphincter(cardiac), pyloric sphincter, ileocecal sphincter, anus

63
Q

what is absorption

A

the uptake of nutrients by the cells of the small intestine for transport into either the blood or the lymph from the GI tract into the blood or lymph.

64
Q

The oral cavity includes the

A

lips, teeth, tongue, and palate.

65
Q

what is the enzyme for starch in the saliva

A

salivary amylase

66
Q

what are the 5 basic taste sensations

A

sweet, sour, bitter, salty, and savory

67
Q

The __ is the amount of food swallowed at one time.

A

bolus

68
Q

what is the role of the LES

A

prevents reflux (backward flow of content).

69
Q

The chyme is released to the small intestine through the __ sphincter.

A

pyloric

70
Q

The small intestine is composed of three parts:

A

the duodenum, jejunum, and the ileum

71
Q

The __ duct opens into the small intestine. It allows secretions from the__ to release into the SI.

A

common bile, pancreas and gallbladder

72
Q

The pancreatic duct conducts __(enzymes/bicarbonate) from the pancreas to the small intestine

A

pancreatic juice

73
Q

The __ secretes things from other organs like bile made by the __ which is stored in the __

A

duodenum, liver, gall bladder

74
Q

The ___ is responsible for breaking down fats, proteins, and carbs.

A

pancreas

75
Q

The major site of absorption is the __

A

small intestine.

76
Q

The large intestine includes the __ and__ which separates the small and large intestine.

A

colon, ileocecal valve

77
Q

__ is the wavelike muscle contractions that push contents along the GI tract.

A

Peristalsis

78
Q

__ is the periodic squeezing or partitions of the intestine at intervals along its length by its circular muscles.

A

Segmentation

79
Q

how the pancreas secretes insulin into the bloodstream is an example of what kind of gland

A

endocrine

80
Q

what five organs are associated with the secretions of digestion

A

salivary glands, pancreas, liver, and small intestine

81
Q

saliva begins __ digestion

A

carbohydrate

82
Q

___ acts primarily in protein digestion

A

gastric juice

83
Q

gastric juice is a mixture of

A

water, enzymes, and hydrochloric acid

84
Q

stomach protease functions in a __environment

A

acidic

85
Q

pancreatic and small intestine enzymes function in an__environment

A

alkaline

86
Q

Pancreatic juices and intestinal enzymes are released via __into the __

A

ducts, duodenum.

87
Q

The enzymes from pancreatic juices act on __ energy nutrients

A

all three

88
Q

__neutralizes the acidic chyme.

A

Sodium bicarbonate

89
Q

Removal of the gall bladder is called a __

A

cholecystectomy.

90
Q

__breaks down the protein in the stomach

A

Hydrochloric acid

91
Q

Once a bolus gets a bunch of acid added to it it becomes

A

chyme.

92
Q

The pyloric sphincter is at the bottom of the stomach and opens every three minutes so that gives it time to get some __

A

bicarbonate which comes from the pancreas.

93
Q

__ are fingerlike projection from the folds of the small intestine.

A

Villi

94
Q

__are tiny hairlike projections on each villus, they trap nutrients and transport them into cells

A

Microvilli

95
Q

__are tubular glands that secrete intestinal juices into the small intestine.

A

Crypts

96
Q

__ are cells of the GI tract that secrete mucus.

A

Goblet cells

97
Q

what nutrients are absorbed via simple diffusion

A

water and small lipids

98
Q

what nutrients are absorbed via facilitated diffusion

A

water soluble vitamins

99
Q

what nutrients are absorbed via active transport

A

glucose and amino acids

100
Q

products of fat digestion enter the bloodstream through

A

the subclavian system

101
Q

Blood leaving the digestive system goes to the __ which returns blood to the heart

A

hepatic portal vein

102
Q

The lymphatic system transports__

A

larger lipids and fat soluble vitamins

103
Q

Lymph is a clear yellowish fluid that is almost identical to blood except that it contains

A

no RBCs or platelets.

104
Q

Lymph collects in the __ and drains into the__ where it enters the bloodstream.

A

thoracic duct, subclavian vein

105
Q

what are prebiotics

A

food components that are not digested but are used as food by the GI bacteria to promote growth and activity.

106
Q

what are prebiotic in a simple term

A

food for the bacteria in your body

107
Q

anything high in __ is prebiotic

A

fiber

108
Q

what are some sources of prebiotics

A

fruits, vegetables an whole grains

109
Q

what are probiotics

A

the “good” bacteria or live cultures like those in your gut.

110
Q

what are sources of probiotics

A

fermented dairy foods like yogurt, kimchi, sauerkraut, miso, tempeh

111
Q

peptic ulcers are also called

A

gastric or duodenal ulcers

112
Q

what are some causes of peptic ulcers

A

a bacterial infection, anti-inflammatory drugs, excessive gastric acid secretion.

113
Q

what is Zollinger Ellison syndrome

A

when someone makes so much acid the their mucus can’t keep up

114
Q

what is diverticulosis

A

little pockets that pop out from the colon.

115
Q

what will help with diverticulosis

A

high fiber diet

Nutrition (8 decks)

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