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Intro to Nutrition > Exam 1- Text book notes > Flashcards

Exam 1- Text book notes Flashcards

1
Q

Processed Foods

A

foods that have been specifically treated and changeed from its natural state, either at home or in a processing plant

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2
Q

What % of deaths are attributed to poor diet and sedentary life?

A

15% in the US

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3
Q

Fortified foods

A

Food to which one or more nutrients have been added

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4
Q

Enriched Grains

A

grain products to which certain amounts of thiami riboflavin, niacin, iron and folic acid have been added

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5
Q

Phytochemical

A

A substance found in plants that is not an essential nutrient, but may have health promoting properties

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6
Q

Zoochemical

A

A substance found in animal foods that is not an essential nutrient, but may have health promoting properties

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7
Q

What are the 6 classes of nutrients?

A
  • Carbs
  • Lipids
  • proteins
  • water
  • vitamins
  • minerals
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8
Q

epidemiology

A

the study of interrelationships between health and disease and other factors of theenvironment

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9
Q

Case control study

A

A type of observational study that compares individuals with a particular condition under study with individuals of the same age, sex and background that do not have the condition

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10
Q

Human intervention studies

A

aka clinical study
there is an experimental manipulation of some members of the population, observations and measuremnts are made to determine the effects of this manipulation

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11
Q

depletion-repletion study

A

a study that feeds a fiet devoid of a certain nutrient until signs of deficiency appear, and then adds the nutrient back until the symptoms disappear

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12
Q

balance study

A

a study that compares the total amount of a nutrient that enters the body with the total amount that leaves the body

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13
Q

What are the dietary guidelines?

A

Suggest overall diet and lifestyle choices that will promote health

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14
Q

According to My plate,how much grains should we eat a day?

A

6oz

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15
Q

According to My plate,how much vegetables should we eat a day?

A

2.5 cups

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16
Q

According to My plate,how much Fruits should we eat a day?

A

2 cups

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17
Q

According to My plate,how much Dairy should we eat a day?

A

3 cups

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18
Q

According to My plate,how much protein should we have a day?

A

5.5oz

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19
Q

Who regulates food labeling?

A

FDA– except meat and poultry, which is labeled by the USDA

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20
Q

Health claims

A

-refer to a relationship between a food, food component or dietary supplement and the risk of a disease or health related condition
-Approved by FDA
Are 3 types:
Based on significant scientific aggrement, based on an authoritative statement or a qualified health claim

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21
Q

Structure/function claims

A

describe the role of a nutrient in maintaining normal structure or function in humans.

Ex. Calcium builds strong bones

These are not approved by the FDA

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22
Q

Exchange Lists

A

Group food based on their energy and macronutrient content

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23
Q

Nutritional assesment

A

an evaluation used to determine the nutritional status of individuals or groups for the purpose of identifying nutritional needs and planning personal health care or community programs to meet those needs

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24
Q

anthropometric measurements

A

external measuremnets such as height, weight, limb circumference and skin fold thickness

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25
Q

food disappearance surveys

A

a survey that estimates the food use of a population by monitoring the amount of food that leaves the marketplace

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26
Q

NHANES

A

national health and nutrition examination survey

a survey that collects information about the health and nutritional status of individuals in the population

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27
Q

Salivary amylase

A

comes from salivary glands

breaks starch into shorter chains of glucose

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28
Q

Rennin

A

comes from stomach

causes the milk protein casein to curdle

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29
Q

Pepsin

A

comes from stomach

breaks protein into polypeptides and amino acids

30
Q

Trypsin

A

comes from pancreas
acts in SI
breaks proteins and polypeptides into shorter polypeptides

31
Q

Lipase

A

made in pancrease
works in SI
breaks triglycerides into monoglycerides, fatty acids and glycerol

32
Q

pancreatic amylase

A

-breaks starch into shorter glucose chains and maltose

33
Q

Peptidase

A

made &used in SI

breaks polypeptides and dipeptides into AA

34
Q

mucosa

A

the layer of tissue lining the GI tract and other body cavities

35
Q

Pharynx

A

funnel shaped opening that conects the nasal passages and mouth to the respiratory passages and esophagus
is a common passageway for food and air and is responsible for swallowing

36
Q

epiglottis

A

piece of elastic connective tissue in the back of the throat that covers the opening of the passageway to the lungs during swallowing

37
Q

chyme

A

a mixture of partially digested food and stomach secretions

38
Q

How does the stomach structure support its function?

A
  • walls are thicker and have stronger muscles
  • has 2 layers of muscle, one that runs logitudinally and one that runs around it diagonally allowig for powerful contractions to mix and churn
39
Q

pepsinogen

A

an inactive protein digesting enzyme produced by gastric glands and activated to pepsin by acid in the stomach

40
Q

pepsin

A

a protein digesting enzyme produced by gastric glands

-breaks proteins into polypeptides

41
Q

gastrin

A

a hormone secreted by the stomach mucosa that stimulates the secretion of gastric juices

42
Q

lacteal

A

a small lymph vessel in the intestine that absorbs and transports the products of fat digestion

43
Q

pancreatic amylase

A

starch digesting enzyme produced in the pancreas and released into the small intestine

44
Q

protease

A

a protein digesting enzyme

45
Q

lipase

A

A fat digesting enzyme

46
Q

bile

A

a substance made in the liver and stored in the gall bladder. It is released into the SI to aid in fat digestion and absorption

47
Q

Digestion and absorption of Sugars starches and fibers in the SI (General)

A
  1. Pancreatic amylase digests starch to double sugars and short glucose chains
  2. Fiber, which can not be digested passes into the LI
  3. Enzymes in the microvilli digest double sugars into single sugars which are absorbed into the blood
48
Q

Digestion and absorption of polypeptides in the SI (General)

A
  1. Pancreatic proteases along with proteases in the microvilli digest polypeptides into AA, dipeptides and tripeptides
  2. AA, Dipeptides and tripeptides are absorbed into the mucosal cells where they are digested into singe AA which pass into the blood
49
Q

Digestion and absorption of large lipid droplets in the SI (General)

A
  1. Bile divides large fat globules, pancreatic lipases digest triglycerides
  2. Short chain fatty acids are absorbed into the mucosal cells and then pass directly into the blood
  3. long chain fatty acids and other lipids combine with bile to form small droplets that aid in the absorption of fatty acids and other fat soluble substances into the mucosal cell
  4. Absorbed lipids are incorporated into transport particles that pass into the lymph. they enter the blood first without passing through the liver
50
Q

Colon

A

the largest portion of the LI

51
Q

rectum

A

the section of the LI that connects the colon and the anus

52
Q

hepatic portal circulation

A

a system of blood vessels that collects nutrient ladden blood from the digestive organs and delivers it to the liver

53
Q

lymphatic system

A

system of vessels, organs and tissues that drains excess fluid from spaces between cells, transports fat soluble substaces from the digestive tract and contributes to immune function

54
Q

hepatic portal vein

A

the vein that transports blood from the GI tract to the liver

55
Q

nephron

A

the functional unit of the kidney that performs the job of filtering the blood and maintaining fluid balance

56
Q

glomerulus

A

a ball of capillaries in the nephron that filters blood during urine formation

57
Q

legumes

A

plaints in the pea or bean family which produce an elongated pod containing large starchy seeds.

58
Q

complex carbohydrates

A

carbs composed of sugar molecules linked togeher in straight or branching chains.
They include oligosaccharides, glycogen, starches and fibers

59
Q

glycogen

A

a carb made of many glucose molecules linked together in a highly branched structure. this is the storage form og carbs in animals

60
Q

starch

A

a carb made of many glucose molecules linked in straight or branching chains. The bonds that hold the glucose molecules togehter can be broken by human digestive enzymes

61
Q

fiber

A

a mixture of indigestable carbohydrates and lignin that is found in plants

62
Q

insulin

A

a hormone secreted by the pacreas that allows the uptake of glucose by boy cells and has other metabolic effects such as stimulating protein and fat synthesis and synthesis of glycogen in liver and muscle

63
Q

glucagon

A

a hormone secreted by the pancreas that stimulates the breakdown of liver glycogen and the syntesis of glucose to increase blood pressure

64
Q

gluconeogenesis

A

the synthesis of glucose from simple non carbohydrate molecules. AA from protein are the primary source of carvons for glucose syntheise

65
Q

metabolic syndrom

A

a collection of health risks including high blood pressure, altered blood lipids, high blood glucose, and a large waist circumferene that increases the chance of developing heart disease, stroke, and diabetes

66
Q

hypoglycemia

A

a low blood glucose level, usually below 40-50mg of glucose per 100ml of blood

67
Q

Amdr for fat

A

20-35

68
Q

Amdr protein

A

10-35

69
Q

RDI

A

Reference daily intake. Ased on the highest mount of each nutrient recommended for any age groupby 1968 rda

70
Q

Drv

A

Daily reference values
Established for protein and the 7 nutrients where no rda was madeased on dietary recommendations for reducing chronic disease

Intro to Nutrition (5 decks)

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