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applied nutrition for health and performance > EXAM 1 - intro to nutriton & digestion > Flashcards

EXAM 1 - intro to nutriton & digestion Flashcards

1
Q

What is nutrition?

A

the science of how living organisms obtain and use food to support processes required for life

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2
Q

What is a nutritional scientist?

A

a scientist in a research setting whose main focus is learning the science of food and nutrition

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3
Q

dietitian

A

someone who specializes in nutrition in a clinical setting; can diagnose and help provide food plans to those wanting to eat healthier

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4
Q

Describe what is meant when a food is identified as “organic”.

A

Certified Organic foods promote and enhance biodiversity; they are produced, grown, and harvested WITHOUT (a) conventional pesticides, (b) fertilizer, (c) bioengineering, and (d) ionizing radiation

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5
Q

What is the Environmental Working Group (EWG)?

A

an American activist group that specializes in research and advocacy in the areas of agricultural subsidies, toxic chemicals, drinking water pollutants, and corporate accountability

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6
Q

What are the two lists that the EWG release annually?

A
  1. Clean Fifteen
  2. Dirty Dozen
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7
Q

Clean Fifteen

A

list of the 15 fruits and vegetables that are LEAST likely to have pesticide residue; can be bought non-organic

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8
Q

Dirty Dozen

A

a list of 12 fruits and vegetables that are MOST likely to have high levels of pesticide residue, and are therefore best to be bought organic

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9
Q

phytochemicals

A

health-promoting substances found in plants that have a pigment to them; the darker the pigment, the more nutrients there are; helped to prevent disease and decreases risk of cancer

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10
Q

zoonutrients

A

substances found in animal foods presumed to be health-promoting

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11
Q

functional foods

A

foods w/ enhanced amounts of nutrients; promote optimal health above and beyond simply helping the body meet its basic nutritional needs

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12
Q

What are the three main functions of nutrition?

A
  1. structure
  2. energy
  3. chemical processes
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13
Q

nutrients

A

substances that provide nourishment essential for the growth and the maintenance of life; chemical compounds in food that are used by the body to function properly and maintain health

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14
Q

micronutrients

A

nutrients of which we need small amounts (<1g/day) to help bodily functions; divided into vitamins and minerals

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15
Q

macronutrients

A

nutrients of which we need large amounts (>1g/day) to help maintain bodily functions/nutritional functions; divided into carbohydrates, proteins, and lipids (fats and oils)

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16
Q

How many kcals per gram - PROTEIN?

A

4 kcals/g

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17
Q

How many kcals per gram - CARBOHYDRATES?

A

4 kcals/gram

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18
Q

How many kcals per gram - LIPIDS?

A

9 kcals/gram

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19
Q

What elements comprise CARBOHYDRATES?

A

literally “hydrate of carbon”
CH2O (carbon, hydrogen, oxygen)

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20
Q

What are the types of carbohydrates?

A
  • starches (aka complex carbohydrates)
  • sugars
  • fiber
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21
Q

What are the general functions of carbohydrates?

A
  • act as an energy source
  • help control blood glucose/insulin metabolism
  • participation in cholesterol & triglyceride metabolism
  • help w/ fermentation
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22
Q

What elements comprise lipids?

A

hydrogen and oxygen mostly; in some cases, phosphorus, nitrogen, sulfur, and other elements

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23
Q

general functions - lipids

A

used for metabolic processes; help w/ moving and storing energy, absorbing vitamins, making hormones

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24
Q

types of lipids?

A

fatty acids, glucose

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25
Q

What are the general functions of protein?

A
  • repairing and building body’s tissues
  • drives metabolic reactions
  • keeps immune system strong
  • transports and stores nutrients
  • can act as energy source
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26
Q

What elements comprise proteins?

A

carbon, oxygen, hydrogen, nitrogen

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27
Q

vitamins

A

type of micronutrient

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28
Q

Which vitamins are FAT-soluble?

A

Vitamins A, K, E and D

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29
Q

Which vitamins are WATER-soluble?

A

Vitamin C and all B vitamins

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30
Q

What are some of the roles that water play in nutrition?

A
  • waste functions
  • hydration
  • regulation of body temperature
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31
Q

What is the role of minerals?

A

involved in energy production; provide structures and are naturally recurring in life

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32
Q

What role do vitamins play?

A
  • building and maintaining tissue
  • use energy to protect the body from harmful ingredients (Vitamin C w/ the sun, e.g.)
  • regulate chemical reactions
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33
Q

What IS energy?

A

the capacity of a physical system to do work

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34
Q

What is the role of energy from ATP in the body?

A
  • fuels all types of chemical reactions
  • moves things inside cells
  • transports molecules across cell membranes
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35
Q

What IS ATP?

A

Adenosine Triphosphate; the most important compound that cells use to store and release energy; the energy currency for all forms of life that powers nearly every process in all living things (like a tiny, rechargeable battery); one of the building blocks of RNA

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36
Q

calorie

A

the amount of energy it takes for 1 gram of water to have a temperature change of 1 degree Celsius

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37
Q

ADMR

A

Acceptable Macronutrients Daily Range; one of the many ways to estimate food calories/distribution of nutrients for energy

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38
Q

essential vs. non-essential vs. conditionally essential nutrients

A

essential - have to be obtained thru our diet b/c our body doesn’t make it or doesn’t make enough
non-essential - nutrients your body can make in enough amounts when needed
conditionally essential - needing different amounts at various points of development

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39
Q

What is true about intervention studies?

A
  • test for causality
  • there is a control group
  • controlling for biases
  • examples: animal and cell culture studies
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40
Q

What are the advantages to intervention studies?

A

minimizes effect of confounding variables, controlling/avoiding biases

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41
Q

What are the limitations to intervention studies?

A

time-consuming, expensive, need to represent actual populations

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42
Q

How do you control for bias (intervention)?

A
  1. random assignment of the treatments
  2. controlling for any confounding variables
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43
Q

What is the IDEAL nutrition intervention study?

A

randomized, double-blind, placebo-controlled study

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44
Q

epidemiological studies

A

study or analysis of distribution and/or patterns of determinants of disease in population groups; CORRELATIONAL RELATIONSHIPS ONLY

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45
Q

What is true about the relationship b/w exp. design and hypothesis?

A

the choice of experimental design depends on the hypothesis

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46
Q

simple relationship

A

the effect of Factor A on Factor X is not influences by anything else

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47
Q

complex relationship

A

the effect of Factor A on Factor X is influenced by Factor B

48
Q

How is nutrition research conducted?

A

STEP 1 - making an observation that is appropriate and accurate
STEP 2 - proposing a hypothesis (causative & correlational)
STEP 3 - determine experimental design
STEP 4 - collect and analyze data
STEP 5 - draw conclusions

49
Q

What does it mean to have a “reductionist approach” to nutrition?

A

= everything is broken down into the parts, foods narrowed down into only single purpose

50
Q

digestion

A

the physical and chemical processes of breaking down food from large, insoluble pieces into smaller, soluble ones

51
Q

gallstones

A

crystalized cholesterol that develops in the gallblatter, causing bile ducts to be blocked

52
Q

GERD

A

a condition caused by the weakening of the gastroesophageal sphincter, which enables gastric juices to reflux into the esophagus, causing irritation to the mucosal lining

53
Q

Irritable Bowel Syndrome

A

a condition that typically affects the lower part of the GI tract, causing abdominal pain, muscle spasms, diarrhea, and constipation

54
Q

Ulcerative Colitis

A

an inflammatory bowel disease that causes inflammation and ulcers in the colon

55
Q

Crohn’s Disease

A

an inflammatory bowel disease that causes inflammation of the digestive tract, especially in the colon and the ileum

56
Q

Celiac disease

A

an autoimmune response to the protein gluten that damages the absorptive surface of the small intestine

57
Q

Small Intestinal Bacterial Overgrowth

A

a digestive disorder characterized by an excessive amount of bacteria in the small intestine, usually implicated by diarrhea or malabsorption

58
Q

Chronic pancreatitis

A

an advanced inflammatory disorder that leads to the irreversible destruction of exocrine and endocrine pancreatic parenchyma caused by atrophy and replacement w/ fibrotic tissue

59
Q

segmentation

A

a muscular movement in the GI tract that moves the contents back and forth within a small region

60
Q

peristalsis

A

WAVES of muscular contractions that move materials in the GI tract in a forward direction

61
Q

chemoreceptors

A

a type of sensory receptor that responds to a chemical stimulus

62
Q

mechanoreceptors

A

a type of sensory receptor that responds to pressure, stretching, or mechanical stimulus

63
Q

What are the three phases of digestion?

A
  1. cephalic phase
  2. gastric phase
  3. intestinal phase
64
Q

peptic ulcers

A

an irritation or erosion of the mucosal lining of the esophagus, stomach, or duodenum

65
Q

gastroparesis

A

a condition that affects gastric motility and gastric emptying that slows the movement of food from the stomach to the small intestine

66
Q

hemorrhoids

A

swollen / dilated veins of the anus or rectum

67
Q

anal fissures

A

tears of the sensitive mucosal lining of the anus

68
Q

diverticulitis

A

chronic inflammation of the pouches (diverticula) that develop in the walls of the intestines

69
Q

mortality rate

A

the number of deaths in a given period of time

70
Q

infant mortality rate

A

the number of infant deaths (<1 year of age) per 1,000 live births in a year

71
Q

morbidity rates

A

the number of illnesses in a given time

72
Q

life expectancy

A

a statistical prediction of the average number of years remaining to a person at specific age

73
Q

incidence

A

the number of people who are newly diagnosed with a condition in a given period of time

73
Q

prevalence

A

the TOTAL number of people who have a condition in a given period of time

74
Q

Differences in the leading causes of death in 20th century vs. 21st century?

A

20th cent. - infectious diseases (pneumonia, influenza, malaria, etc.) and diseases caused by a deficiency (scurvy, e.g.)
21st cent. - chronic diseases

75
Q

nutrition transition

A

the shift from undernutrition to overnutrition or unbalanced nutrition that often occurs simultaneously with the industrialization of a society

76
Q

risk factor

A

a lifestyle, environmental, or genetic factor related to a person’s chance of developing a disease

77
Q

What should be considered when evaluating nutrition information and claims?

A
  • determine the source of info (peer-reviewed journals = ideal)
  • look at who conducted the research/their credibility
  • consider who funded the research
  • evaluate experimental design
78
Q

sphincter

A

a muscular band that narrows an opening between organs in the GI tract

79
Q

How do GI motility and secretions facilitate digestion?

A
  • GI motility movements mix and propel food and then churn it
  • secretions provide necessary enzymes to further break down food/provide for efficient digestion
80
Q

What are the major organs of the digestive system?

A
  • mouth
  • pharynx
  • esophagus
  • stomach
  • small intestine
  • large intestine
81
Q

What are the accessory organs of the digestive system?

A
  • salivary glands
  • liver
  • gallbladder
  • pancreas
82
Q

What are the secretions produced in the stomach?

A

gastrin and ghelin

83
Q

What are the secretions produced in the small intestine?

A

secretin and CCK

84
Q

hydrolysis

A

a chemical reaction that breaks chemical bonds by the addition of water

85
Q

How do enzymes affect the rate of digestion?

A

they are biological catalysts that facilitate chemical reactions that break down complex food particles; speed up digestion

86
Q

How do hormones control digestion?

A

acting as chemical messengers and communicate w/ organs about food entering the system; control movement of GI tract, transit time, and secretions

87
Q

How are nutrients absorbed into the body?

A

passive, active, facilitated absorption into intestinal absorptive cells

88
Q

Which organ plays the largest role in digestion of nutrients?

A

small intestine

89
Q

Which organ plays the largest role in absorption of nutrients?

A

small intestine

90
Q

How is digestion regulated?

A

w/ the help of hormones, feedback mechanisms, and parts of the nervous system like the vagus nerve

91
Q

gastrin

A

hormone released by endocrine cells in stomach; stimulates exocrine cells in stomach to release HCl, intrinsic factor from parietal cells and pepsinogen from chief cells

92
Q

secretin

A

hormone released by the small intestine that stimulates the release of pancreatic juice

93
Q

CCK

A

stands for Cholecystokinin; hormone of the small intestine that stimulates the gallbladder to contract and release bile AND stimulates the release of pancreatic enzymes

94
Q

ghrelin

A

hormone released by the stomach that stimulates appetite

95
Q

What role does the esophagus play in digestion?

A

directing the food toward the stomach

96
Q

lower esophageal sphincter

A

a barrier between the esophagus and the stomach made of muscle, forming a juncture b/w the two organs

97
Q

structure of the stomach

A

large J-shaped organ that is divided into three parts: (from uppermost to lowermost) fundus, body, and antrum

98
Q

What happens to food in the stomach?

A

food is stored, digested, and transformed into chyme

99
Q

rugae

A

folds and pleats that form the lining of the stomach; are structured this way in order for the stomach to expand at the sight of food until mechanoreceptors send messages to the brain = “I’m full”

100
Q

What is the role of the stomach in digestion?

A

temporary storage of food; producing gastric secretions; mixing of food with gastric secretions

101
Q

pyloric sphincter

A

circular muscle at the base of the antrum (lower stomach)

102
Q

What happens to food at the pyloric sphincter?

A

the flow of food continues/is regulated b/w stomach and the duodenum (start of small intestine)

103
Q

What are the 3 regions of the small intestine?

A
  1. duodenum
  2. jejunum
  3. ileum
104
Q

What is the role of the small intestine in digestion?

A

nutrient absorption (and further digestion)

105
Q

Describe the cells and basic organization of tissues in the small intestine.

A

the surface area is large and made up of circular folds (PILCA CIRCULARES). these folds are covered in finger-like projections (VILLI), and those projections are covered in specialized cells (ENTEROCYTES). those specialized cells are covered in hair-like projections that are at the outermost absorptive surface (MICROVILLI)

106
Q

structure of the large intestine

A

last segment of the gastrointestinal tract; inverted U-shape that frames the small intestine on three sides

107
Q

What does the large intestine secrete?

A

mucus

108
Q

What happens to food in the large intestine?

A

final parts are digested and then carried into the accessory organs/rectum

109
Q

What role does the large intestine play in digestion?

A
  1. nutrient absorption and reabsorption
  2. microbial action
  3. formation + storage + elimination of solid waste
110
Q

What role do the internal + external sphincters play in digestion?

A

helps control levels of elimination/defection from rectum

111
Q

What role does the pancreas play in digestion?

A
  • neutralizes acidic chyme coming from stomach
  • gives enzymes needed to break down carbs, lipids, and proteins chemically
112
Q

What role does the gallbladder play in digestion?

A

stores bile that helps us digest fat

113
Q

What role does liver play in digestion?

A

make and secrete bile and processes it; purifies bloodstream containing newly absorbed nutrients from small intestine

114
Q

infectious vs. non-infectious diseases

A

infectious - caused by viruses/bacteria coming from the outside of your body in
non-infectious - caused by genetics, anatomical differences, environment, age, lifestyle, etc.

115
Q

How and where are water-soluble nutrients taken into the body?

A

in absorptive cells of the small intestine; enter cell - > capillaries -> hepatic portal vein -> liver

116
Q

Where do fat-soluble nutrients enter?

A

absorptive cell and then lacteal to lymphatic system

applied nutrition for health and performance (3 decks)

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