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Nutrition 10 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Hunger Obesity Paradox

A

prevalence of obesity and food insecurity

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2
Q

Water Soluble Vitamins

A

Functions: coenzymes and antioxidants
Required daily
Storage: absorbed by the portal vein, easily by blood
readily excreted in urine

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3
Q

Vitamin A (retinol)
Primary Storage
Deficiency
Dietary Source

A

Storage: 90% in liver
Deficiency: Follicular Hyperkeratosis, Xerophthalmia, night blindness
Source: beef liver, sweet potato, spinach

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4
Q

Thiamin (V-B1) =
Dietary source
Function
Deficiency

A

dietary source : pork products, sunflower seeds and legumes
Functions: Energy metabolism ; coenzyme TPP required for metabolism of carbohydrates and branched chain amino acids.
Deficiency: Beriberi and Wericke- korsakoff syndrome

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5
Q

Niacin (VB3) =
Dietary source
Function
Deficiency

A

Dietary source: Meat, peanuts, dairy products, eggs, enriched cereal
Functions: Involved in carbohydrate, protein, and fat metabolism
deficiency: pellagra - turns skin hard

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6
Q

Vitamin B12
Function
Dietary sources
deficiency symptoms

A

Dietary source: Meats, milk products, seafood
Function: Aids cell development, functioning of the nervous system, and the metabolism of protein.
Deficiency: Macrocytic anemia, neurological changes, elevated plasma homocysteine concentrations

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7
Q

Folate
Function
Dietary sources
deficiency symptoms

A

Functions: Aids in genetic material development; involved in red blood cell production.
Dietary Source: vegetables, organ meats, dried peas,, beans
Deficiency: macrocytic anemia, increased risk of cancer, spina bifida, birth defects

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8
Q

Vitamin C
Function
Dietary sources
deficiency symptoms

A

Functions: Essential for structure of bones, helps maintain capillaries and gums and aids in absorption.
Deficiency: prevents normal synthesis of collagen, which cause changes in connective tissue throughout the body. this then leads to scurvy.
Dietary food: Citrus fruit, berries, and vegetables especially peppers.

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9
Q

Vitamin D =

source and forms / function

A

source and forms = Salmon, tuna, and mackerel. SUN
function: calcium transport, the only hormone that can induce intestinal Ca++ absorption
Deficiency: rickets, osteoporosis

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10
Q

Calcium
Dietary Sources
Functions
Deficiency symptoms

A

Dietary Sources: milk products, leafy vegetables fortified orange juice.
Functions: Bone and tooth structure, blood clotting, aids nerve impulses
Deficiency symptoms: increased risk of osteoporosis– (brittle bones)

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11
Q

Vitamin E

A

fat-soluble vitamin, preventing the propagation of free radicals;exits as tocopherols.

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12
Q

Vitamin K

A

Fat-sloube contributes to livers synthesis of blood-clotting and bone protein

Warfarin: Vitamin K antagonist
prevents blood clotting, used during surgeries
also rat poison

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13
Q

Iron
Dietary Sources
Functions
Deficiency symptoms

A

Dietary Sources: nuts eggs raisins, meat, pork, shellfish
Functions:functional component of hemoglobin and respiration, every metabolism
Deficiency symptoms: fatigue, reduces work capacity, and weakens the immune system. Hemocromatosis

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14
Q

Copper
Dietary source
Functions
Deficiency symptoms

A

Dietary source = Copper rich in foods…. Osters and other shellfish, lobsters, Whole grains, beans, nuts, potatoes black peppers
Functions= Essential metal used as catalytic core, maintenance of heart muscle, immune and central nervous system
For Oxidation – Reduction reactions in many enzymes
Deficiency= Menkes Disease , Wilsons Disease- too much copper

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15
Q

Structure of Protein

A 
Contains hydrogen, oxygen, carbon and nitrogen 
• Comprised of amino acids 
– Nitrogen (amino) group
 – Carboxyl (acid) group) 
– Hydrogen – Side chain (R)
 • Determines protein function and name
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16
Q

Amino Acids: Nonessential, essential,Conditionally essential amino acids

A

Non = Body can produceessential= must be taken via foodconditional = Essential during infancy, disease or trauma

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17
Q

Mediterranean Diet

A 
40% kcal form fat is healthy if mostly MUFA 
Features
Regular exercise and rest
Olive oil as main fat
Weekly fish intake
Abundance of fruits and veges
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18
Q

Nonessential, Essential, Conditional amino acids

A 
non =  body can produce 
essential = must be taken via food
Conditional =  Essential during infancy, disease or trauma
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19
Q

Complete Vs Incomplete Proteins

A 
Complete= Adequate amounts of all  the essential amino acids +  Animal proteins, except gelatin 
Incomplete= Inadequate amounts of 1 or more of the essential amino acids +  Plant proteins, except soybeans
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20
Q

Protein Organization 4 stages

A

Primary Structure – Order of amino acids determines shape
Secondary Structure – Weaker bonds between nearby amino acids form spiral-lie or pleated sheet shape Tertiary Structure – 3D folding determines function Quaternary Structure

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21
Q

Structure of Protein

A 
Contains hydrogen, oxygen, carbon and nitrogen 
Comprised of amino acids – 
Nitrogen (amino) group 
Carboxyl (acid) group)
Hydrogen 
Side chain (R)
• Determines protein function and name
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22
Q

Denaturation of Protein

A

Altering protein’s 3 dimensional structure – Acid, alkaline, heat, enzymes, or agitation

23
Q

Adaptation of Protein Synthesis

A

Constant state of breakdown, rebuilding and repair (protein turnover) in response to diet, exercise, etc

24
Q

Sources of Protein

A

Diet and recycling of body protein •  North America: 70% supplied by meat, poultry, fish, milk and milk products, legumes and nuts

25
Q

Recommended Intakes of Protein

A

Positive Nitrogen Balance =Protein intake exceeds protein losses • 
Negative Nitrogen Balance – Protein losses exceed protein intake
Equilibrium – Protein intake equals protein losses

26
Q

What are Functions of body Proteins

A

Producing Vital Body Structures
Maintaining Fluid Balance
•  Contributing to Acid Base Balance – Buffers
•  Forming Hormones, Enzymes, and Neurotransmitters
Contributing to Immune Function – Anergy is immune incompetence •  Transporting Nutrients •  Forming Glucose – Gluconeogenesis – Muscle wasting is cachexia •  Providing Energy – 4 kcal/g

27
Q

What are protein allergies

A

Food proteins (allergens) cause an immune response, creating an allergic reaction

8 foods account for 90% of all food allergies – Peanuts, tree nuts, milk, eggs, fish, shellfish, soy, and wheat
36

28
Q

Types of Vegetarians

A

Vegan, Lacto-vegetarians, Lacto-ovo-vegetarians

29
Q

Pros and cons of vegetarian

A

Pro: healthy eatter, greens, stay away from unhealthy foods and trans fat.
Cons: lack of B12, Calcium, iron, zinc, vitamin D, high-quality protein, riboflavin

30
Q

Health Concerns Related to Protein Intake

A

Protein- Energy Malnutrition (PEM)
 - Marasmus
• Minimal amounts of energy, protein and other nutrients – Kwashiorkor
• Minimal amounts of protein and moderate energy deficit
•  High-Protein Diets

31
Q

Protein Digestion

A

•  Stomach
–  Hydrochloric and Pepsin acid begins enzymatic digestion
then to Pancreas
•  Gastrin controls the release of pepsin
•  Small intestine
–  Secretin and CCK released; stimulate release of pancreatic proteases `

32
Q

Protein Absorption

A

amino acids are absorbed into the portal vein and transported to the liver then enter the bloodstream. little protein is present in feces

33
Q

Define food insecurity

A

The limited or uncertain availability of nutritionally adequate and safe foods or ability to acquire acceptable foods in socially acceptable ways.

34
Q

health effects of food insecurity

A 
Malnutrition
 • Decreased immune system
  • Asthma 
• Mental health issues 
 • Childhood aggression and anxiety 
• Depression
35
Q

What are some Roles of food banks

A

Focus providing high quality food rather than quantity
Nutrition policies
Nutritional score to all foods distributed
Teach cooking and nutrition class

36
Q

Relationship between poverty, obesity and nutritional quality… food deserts define

A

Poor people cannot pay for expensive good food. They must eat cheap junk food to fill themselves. Food deserts are unhealthy food.

37
Q

Water-soluble vitamin common functions and dietary sources

A

Functions: to maintain normal function, growth, and maintenance of body tissues.
Sources: fruits and vegetables

38
Q

Vitamin D deficiency

A 
Stunted growth 
enlarged ends of long bones
soft and enlarged skull 
slow teeth development
knee/ wrist swelling
muscle weakness
39
Q

CVD Risk factors(mod. / non-mod.)

A

Mod = Exercise, smoking, diet

Non- mod = age, race, gender, genetics

40
Q

Protein needs: DV, RDA men and women, ADMR

A

Daily Value= 50g
Men=56g
women = 46g
AMDR = 10-35%

41
Q

What is a supplement?

A

Taking by mouth that contains dietary ingredient intended to supplement the diet.

42
Q

Regulations on supplements

A

categorized as food not drugs

- no bounds by law

43
Q

What does FDA, FTC, and USP do for supplements?

A

FDA regulates for safety and effectiveness before marketing
(FTC) =regulates dietary supplement advertising
USP = voluntary- confirms contents of dietary supplements, evaluates manufacturing process, investigates compliance with standard of purity.

44
Q

What are labeling regulations for supplements… include and not include?

A 
Must include 
Ingredients
Amount in each pill
Daily Value 
Daily Dose
Common name of plant  
NOT include 
Claim the product can cure disease
45
Q

GMOs vs Conventional Breeding

A

GMOs= DNA inserted from different organism, mod. organisms DNA, Designed for traits of interest, health and environmental safety concerns
Conventional Breeding = Natural or induced variation
Identify beneficial variants. Breed and evaluate thousands to millions of cultivars.. expensive/ time consuming

46
Q

What is golden rice?

A

Engineered rice GMO to make provitamin A

47
Q

Hidden hunger estimate

A

2 billion get enough calories but inadequate micro-nutrients

48
Q

Rich foods in micronutrients

A

fruits, vetetables, animal and fish products

49
Q

Major deficiencies are in order of importance

A

vitamin A, iron, zinc, iodine and folic acid

50
Q

Define DALYs

A

Disability Adjusted Life Years

DALYs = Years of life lost, and Years lived with disability

51
Q

What is micronutrient powders (Fortification)

A

Micronutrient supplementation to improve quality of plant source diet of children- Micronutrient powders can be added to semi-solid foods

52
Q

Zinc
Dietary Sources
Functions
Deficiency symptoms

A

Dietary Sources: Protein rich meat and seafood 70% from animal based foods
Functions:DNA & RNA synthesis, heme synthesis, bone formation, reproduction, poor wound healing
Deficiency symptoms: dermatitis. loss of appetite, delayed growth and sexual maturation,

53
Q

gastric bypass surgical process

A

cut stomach so its small and get a tube to a new smaller stomach, so you cant eat as much food, nutrients are less because nutrients cant be absorbed in specific spots in body.

54
Q

Fat-soluble vitamin

Storage

A

Storage in fat and liver

Nutrition 10 (5 decks)

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