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NUTRI-344 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Adverse reaction

A

undesirable response to food

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2
Q

food intolerance

A

adverse reaction to food or chemical substance in food

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3
Q

food sensitivity

A

mild reaction, light iching or redness of skin

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4
Q

food allergy

A 
antibody mediated (IgE) reaction,
can show a cause and effect reaction
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5
Q

Most common food allergies

A 
Peanuts
Tree nuts
eggs
milk
soybeans
wheat
shellfish
fin fish
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6
Q

1 food allergy

A

peanuts

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7
Q

celiac disease is classified as

A

a immune response

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8
Q

Prevalence of food allergies

A

3-4% adults

6% children

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9
Q

T/F: food allergies diminish with age

A

T

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10
Q

What sex has more food allergies

A

female

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11
Q

Food allergies are reported by this percent of american households

A

25%

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12
Q

This is important in determining if you have allergies

A

and accurate medical diagnosis

NOT a self diagnosis

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13
Q

T/F: you can easily tell if you have a food allergy by the symptoms

A

F

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14
Q

Risk factors in developing food allergies

A

genetics

environmental

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15
Q

These are the two types of environmental factors in food allergies

A

prenatal

postnatal

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16
Q

What causes an allergic rxn to food

A

a large molecule protein or a fraction of a protein is absorbed into the blood stream and produces an immunologic response

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17
Q

Allergies involve the production of these

A

antibodies (IgE)
immunoglobulins
inflammatory mediators

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18
Q

Three symptom types of food allergies

A

classic
GI tract
General

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19
Q

Classic symptoms of food allergies

A

itching, reddening of skin, asthma, swelling of different part of body, choking, runny nose, eczema, hoarseness, wheezing

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20
Q

GI tract symptoms of food allergies

A

nausea, vomiting, diarrhea, gas or bloating, constipation, indigestion, abdominal pain

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21
Q

General symptoms of food allergies

A

headaches, skin reactions, chest tightness, hypotension, shock

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22
Q

3 routes of exposure to allergens

A

ingestion
inhalation
skin contact

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23
Q

THis is a generalized all system reaction

A

anaphylactic shock

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24
Q

Anaphylactic shock causes this many deaths per year

A

150-200

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25
Q

Symptoms of anaphylactic shock

A

tingling or swelling of throat, tongue or skin
difficulty breathing
drop in blood pressure

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26
Q

This reduces symptoms of anaphylactic shock

A

epinephrine

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27
Q

diagnosis of food allergies

A 
complete history
physical exam
elimination diet followed by food challenge
skin tests
RAST-radioallergosorbent test
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28
Q

prevention of reaction: delay solid foods until this age

A

6 months

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29
Q

prevention of reaction: delay dairy and wheat this long

A

12 months

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30
Q

prevention of reaction: delaty eggs this long

A

24 months

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31
Q

prevention of reaction: delay nuts and fish this long

A

36 months

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32
Q

prevention of reaction: What is the roll of omega-3 fatty acids

A

may influence immune response

reduce inflammatory response

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33
Q

prevention of reaction: These people should avoid offending foods

A

women who are pregnant or breatfeeding

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34
Q

prevention of reaction: Hydrolyzed infant formula is used for this reason

A

hydrolyzed casein and whey may be better tolerated

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35
Q

Treatment of food allergies

A 
avoid eating offending food
maintain nutrient quality of diet
label reading is critical
watch for cross-contamination
reintroduce small amounts of offending food every 6-12 months in children
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36
Q

T/F: food allergies are a life long condition

A

F

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37
Q

Symptoms of a food intolerance

A 
stomach ache
wheezing
hives
diarrhea
vomiting
nausea
headache
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38
Q

T/F: food intolerance is characterized by an immun response

A

F

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39
Q

Common causes of food intolerances

A 
constituents in certain foods
synthetic compounds
food contaminants (bacteria)
Toxic contaminants (toxins produced by bacteria)
deficiencies in digestive enzymes
chemical triggers
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40
Q

examples of chemical triggers for food intolerances

A

sulfides
MSG
tyramine

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41
Q

Groups with vegetarian traditions often have these health benefits

A 
lower disease rate
closer to desirable weight
lower cholesterol and hypertension
lower cancer mortality
lower rates of heart disease
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42
Q

Those that follow a vegetarian diet tend to do this

A

live a more healthful lifestyle

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43
Q

Lower rates of heart disease in vegetarians could be due to this

A

lower blood lipid levels

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44
Q

Proteins are made of these

A

amino acids

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45
Q

Essential amino acids

A

needed in the diet

body cannot make them

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46
Q

non-essential amino acids

A

non needed in the diet

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47
Q

conditionally essential amino acids

A

cannot be formed in times of high stress

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48
Q

What are the essential amino acids

A 
Phenylalanine
valine
threonine
tryptophan
isoleucine
methionine
histidine
leucine
lysine
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49
Q

Limiting amino acids that are in short supply in vegetarian diet

A 
LiMiTT
Lysine
Methionine
Threnine
Tryptophan
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50
Q

Complete protein sources

A 
meat
fish
poultry
cheese
eggs
milk
soy isolate
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51
Q

incomplete protein sources

A

plants

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52
Q

This is the percent of protein digestibility in plants

A

70-80%

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53
Q

reference protein is

A

egg

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54
Q

biological value (BV)

A

protein quality
measures proteins effeciency in meeting the bodies needs
starts at 100 and goes down

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55
Q

PDCAAS

A

Protein digestibility corrected amino acid score

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56
Q

Protein digestibility corrected amino acid score is this

A

corrects amino acid scores for the digestibility of protein

used on nutrition lables of protein %DV

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57
Q

Types of plant based diets

A 
fruitarian
macrobiotic
semi-vegetarian
lactovegetarian
lacto-ovo-vegetarian
ovo-vegetarian
vegan
pollo-vegetarian
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58
Q

fruitarian

A

extreamly restrictive

some vegetables, nuts, honey, olive oil

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59
Q

macrobiotic

A

extremely restrictive

whole grains, vegetables, some beans

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60
Q

semi-vegetarian

A

not strict

some meat, and animal derived products

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61
Q

lactovegetarian

A

includes milk and milk products

lacks iron

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62
Q

lacto-ovo-vegetarian

A

includes milk, milk products, and eggs

may lack iron

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63
Q

ovo-vegetarian

A

includes eggs

may lack iron, calcium, vitamin D and riboflavin

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64
Q

Vegan

A

Only vegetables

may lack Fe, Ca, Vit D, B2, B12

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65
Q

pollo-vegetarian

A

includes chicken

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66
Q

What do vegetarians need to plan their diet for

A

enough calories
enough Vit. and minerals
essential proteins

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67
Q

This is the best sources of iron

A

meat

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68
Q

protein requirements

A

12% of total caloric intake

0.8g/kg of body weight per day

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69
Q

good protein sources include

A 
soy
legumes (dried seeds in pod)
nuts and seeds
whole grains
milk or dairy products
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70
Q

Dietary protein should

A

supply nine essential amino acids when comine

supply enough other a.a. to make nitrogen available for synthesis of non-essential a.a.

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71
Q

What is protein complementation

A

two or more proteins whos a.a. complement eachother so that the essential amino acid missing (or limiting) from one is supplied by the other

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72
Q

meat analogs

A

special processed plant proteins made to imitate meat

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73
Q

Meat analogs are made from

A

soy
barley flour
bulgur wheat
wheat gluten

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74
Q

This type of iron is poorly absorbed

A

nonheme iron

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75
Q

RDA for nonheme iron is this much higher for vegetarians

A

1.8X

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76
Q

This helps increase iron absorption

A

vitamin c

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77
Q

sources of iron in a vegetarian diet

A 
legumes
tofu
greens
dried fruit
iron fortified cereal
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78
Q

Other problem nutrients in a vegetarian diet

A 
zinc
calcium
B12
Vitamin D
Omega-3 fatty acids
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79
Q

Most common mistakes of a vegetarian diet

A

over reliance on fruits and vegetables at the expense of grains/legumes
limited diet
high in fat due to over reliance on cheese/eggs
not allowing any fortified foods

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80
Q

These nutrients are important to have for an adolescent who is eating a vegetarian diet

A

calcium and vitamin D

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81
Q

Overall dietary principles (vegetarian): include foods rich in this

A

calcium

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82
Q

Overall dietary principles (vegetarian): include a good source of these two vitamins or take a supplement

A

B12

vitamin D

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83
Q

Overall dietary principles (vegetarian): energy intake

A

consume enough energy to maintain an ideal weight

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84
Q

Overall dietary principles (vegetarian): include a good sources of this to improve non-heme iron absorption

A

vitamin c

must be eaten at same time

85
Q

Overall dietary principles (vegetarian): include moderate amounts of these daily

A

beans

seeds/nuts

86
Q

Overall dietary principles (vegetarian): diet should be based on these

A

whole grains
vegetables
fruits

87
Q

Overall dietary principles (vegetarian): choose oils that contain this

A

linolenic fatty acids

88
Q

Why is this a problem nutrient for a vegetarian: zinc

A

not absorbed well from plants

89
Q

Why is this a problem nutrient for a vegetarian: calcium

A

not enough foods containing calcium are included in the diet

90
Q

Why is this a problem nutrient for a vegetarian: B12

A

found only in animal products

must be eaten in fortified foods and supplements

91
Q

Why is this a problem nutrient for a vegetarian: Vitamin D

A

It is normaly obtained from fortified dairy products, fatty fish and sunshine

92
Q

What are a good sources of alpha-linolenic fatty acids (ALA)

A

flaxseed (must grind)
walnuts
soybeans

93
Q

Examples of omega-3 fatty acids

A 
alpha-linolenic fatty acids (ALA)
eicosapentaenoic acid (EPA)
docosahexaenoic acid (DHA)
94
Q

What is a challenge for children consuming a vegetarian or vegan diet

A

not enough nutrients to support the rapid growth ocuring

95
Q

What are three componets of a good cooking demonstration

A

introduction
body
summary

96
Q

What are the four parts of a well stated objective

A

must be specific, measurable, realistic, and support key points

97
Q

SMART stands for

A 
specific
measurable
achievable
relevant
time related
98
Q

Example of SMART objective given in notes

A

Following the presentation, 75% of the audience will be able to list two ways to increase fiber in baking with no errors

99
Q

What does it mean to use a measurable performance verb

A

being measurable means being able to be specific with the action being stated

100
Q

Two examples of measurable performance verbs

A 
name
construct
explain
solve
select
prepare
101
Q

What is blood pressure

A

measure of the force of the blood against the walls of the arteries

102
Q

What is hypertension

A

persistently high blood pressure

103
Q

You need this to diagnose hypertension

A

two or more elevated measures

104
Q

systolic

A

heart contracting

top number

105
Q

diastolic

A

heart relaxing

bottom number

106
Q

This many U.S. adults has hypertension and it affects this many (#) americans

A

1 in 3

>65 million

107
Q

hypertension is know as this type of killer

A

silent killer

108
Q

DASH stands for

A

Dietary Approach to Stop Hypertension

109
Q

Hypertension leads to these

A

heart attack, stroke, kidney disease and congestive heart failure

110
Q

Optimal systolic and diastolic

A

<80 mmHg

111
Q

Pre-hypertensive systolic and diastolic

A

120-139

80-89 mmHg

112
Q

Stage three systolic and diastolic

A

> = 180

>=110 mmHg

113
Q

FAST tips for spoting a stroke

A

Face drooping
Arm weakness
Speach difficulty
Time to call 911

114
Q

Primary (essential) hypertension

A

cause cannot be determine

greatly influenced by diet/lifestyle

115
Q

secondary hypertension

A

direct cause can be identified

116
Q

Risk factors for hyper tension

A 
older age
african american ethnicity
family history (first degree blood)
high weight
low activity
tobacco use
high sodium
low potassium
alcohol intake
stress
117
Q

these are good sources of potassium

A

fruits and veges

118
Q

Normal sodium intake per day

A

3000 mg

119
Q

What evidence exists for the effectivness of the DASH diet and reducing sodium

A

Two Studies proformed by NHLBI that found fruits and veges added to diet reduced blood pressure, and lowering sodium and eating the DASH diet had a large decresing effect on blood pressure

120
Q

Some of the DASH diet outcomes include 4

A

lower total cholesterol by 7%
lowered LDL cholesterol by 9%
lowered HDL by 7.5%
lowered homocystien

121
Q

The DASH plan contributes this much potassium, magnesium and calcium to the diet

A

4700 mg K
500 mg Mg
1240 mg Ca

122
Q

Magnesium does this in the body

A

diolates blood vessels

123
Q

calcium does this in the body

A

muscle relaxation

124
Q

Number of servings for a 2000 calorie dash diet: grains

A

7-8

125
Q

Number of servings for a 2000 calorie dash diet: vegetables

A

4-5

126
Q

Number of servings for a 2000 calorie dash diet: Fruits

A

4-5

127
Q

Number of servings for a 2000 calorie dash diet: low fat dairy

A

2-3

128
Q

Number of servings for a 2000 calorie dash diet: meats, poultry, fish

A

6 oz or less

129
Q

Number of servings for a 2000 calorie dash diet: nuts, seeds, legumes

A

4-5 per week

130
Q

Number of servings for a 2000 calorie dash diet: fats and oils

A

2-3

131
Q

Number of servings for a 2000 calorie dash diet: sweets

A

5 or less per week

132
Q

According to NHLBI how much sodium should we have in a day

A

1500 mg/day

133
Q

What is the best way to reduce sodium

A

avoiding processed, and restaurant foods

134
Q

According to NHLBI how much potassium should we have in a day

A

2700 mg

135
Q

Over all recommendations for reducing hypertension 7

A 
eat more fruits, veges, legumes and low fat dairy
maintain a healthy weight
aim for 1500 mg Na
aim for 2700 mg K
increase activity level
only drink in moderation
don't smoke
136
Q

Tips for getting started eating the dash diet

A

gradual change
treat meat as one part of the whole meal
use fruits, and other healthy foods as snacks
try eating to vegetarian style meals per day

137
Q

Tips for reducing sodium 6

A 
use herbs and spices
taste before salting
add little or no salt at table
read lables
select low-sodium or salt free products
use products containing alot of salt sparingly
138
Q

What is national heart month

A

February

139
Q

This is the leading cause of death in the us

A

CVD

140
Q

Risk factors of CVD

A 
inactivity
obesity
hypertension
smoking
high cholesterol
diabetes
age
gender
psychosocial issues
triglycerides
141
Q

Who came up with the list of risk factors for CVD

A

Framingham heart study

142
Q

Five major symptoms of heart attack (mostly men)

A 
pain or discomfort in the jaw, neck or back
feeling weak, light-headed, or faint
chest pain or discomfort
pain or discomfort in arms or shoulder
shortness of breat
143
Q

Woman should focus on these symptoms of a hear attack

A

mostly tired/weak

feel very nauseous

144
Q

when did the framingham heart study begin

A

1948

145
Q

What is the objective the of framinghame heart study

A

identify the most common factors or characteristics associated with CVD

146
Q

What are the low and high values for HDL

A

60

147
Q

what is the desirable lvls for total cholesterol

A

<200

148
Q

What is optimal and high for LDL lvls

A

<100

160-189

149
Q

What is the normal and high range for triglyceride lvls

A

<150

200-499

150
Q

These raise HDL

A

exercise

stop smoking

151
Q

This lowers LDL

A

eat less saturated fat

152
Q

These increase triglycerides

A

SoFAS, solid fats with added sugar

153
Q

NCEP stands for

A

national cholesterol education program

154
Q

ATP stands for

A

2001 adult treatment panel III for cholesterol management

155
Q

TLC stands for

A

Therapeutic lifestyle changes approach

156
Q

TLC is focused on

A

reducing saturated fat and cholesterol
weight reduction
increasing physical activity

157
Q

Nutrient composition of TLC diet: saturate fat

A

<7% of total calories

158
Q

Nutrient composition of TLC diet: polyunsaturated fat

A

up to 10% of total callories

159
Q

Nutrient composition of TLC diet: monounsaturated fat

A

up to 20% of total calories

160
Q

Nutrient composition of TLC diet: Total fat

A

25-35% total cal

161
Q

Nutrient composition of TLC diet: carbohydrate

A

50-60% tot. cal.

162
Q

Nutrient composition of TLC diet: fiber

A

20-30 grams/day

163
Q

Nutrient composition of TLC diet: protein

A

about 15% tot. cal

164
Q

Nutrient composition of TLC diet: cholesterol

A

<200mg/day

165
Q

Soluble fiber does this in the blood

A

binds cholesterol

166
Q

AHA stands for

A

American Heart Association

167
Q

AHA recommendations

A

use as many calories as you take in
eat a variety of nutritious foods
eat less nutrient poor foods
don’t smoke

168
Q

AHA said to have this amount of dietary cholesterol per day

A

<300 mg

169
Q

What is the focus of fiber and fish on the heart

A

fiber can bind cholesterol and fish has omega-3 fatty acids

170
Q

Sources of monounsaturated fats

A

olive oil
canola oil
avocado
nuts

171
Q

monounsaturated fats do this to the two types of cholesterol

A

decrease LDL but not HDL

172
Q

Trans fats occur naturally here

A

ruminants

173
Q

Trans fats do this to the two types of cholesterol

A

decrease both HDL and LDL

174
Q

Sources of saturated fat in the diet

A

red meat
dairy
cheese
processed foods

175
Q

Where to find omega-6 fatty acids

A 
vegetable oils (sunflower, safflower, corn, cottonseed)
processed foods
176
Q

these fatty acids are essential

A

linoleic (omega 6 fatty acid)

alpha-linolenic acid

177
Q

These fatty acids are found in cold water fish and seafod

A

EPA

DHA

178
Q

AI for n-3 fatty acids (from all types)

A
  1. 1g/day woman

1. 6g/day men

179
Q

Why has the popularity of soy increased

A 
baby boomers interested in health and longevity
growth in asian population
people chosing more plant-based foods
belief soy is healthy
more products out now
180
Q

Nutrients found in soy

A

some provide a complete protein profile
less fat and saturated fat than animal products
whole soybean foods are high in fiber
good source of calcium, copper, magnesium
phytochemcials

181
Q

This is true about a.a. in soybeans

A

more a.a. in green soy beans than other beans

182
Q

phytochemicals

A

naturally occuring non-nutritive chemicals that are physiologically acitve

183
Q

Why are iron and zinc less available in soy products

A

phytates that bind iron and zinc in plants

184
Q

These form curds and whey in soy

A

calcium sulfate

185
Q

this is an example of a phytochemical found in soy

A

isoflavones

186
Q

Isoflavones mimic this

A

estrogen

187
Q

What are sources of isoflavones

A

soy products with protein connected

188
Q

Health benefits of soy

A

lower cholesterol
reduce risk of cancer
promote bone development

189
Q

Health concerns of soy

A

Breast cancer

190
Q

Soy protein products/ingredients

A 
soy flour
soy concentrate
soy isolate
soy grits
soy oil
191
Q

Soy flour contains this much protein if defatted, and this much if it still contains some oils

A

86%

50%

192
Q

Soy concentrate has this much protein

A

65%

193
Q

Soy isolate has this much protein, and is used for htis

A

95%

used to make textured soy products

194
Q

HVP stands for

A

Hydrolyzed vegetable protein

195
Q

TSP stands for

A

Textured soy protein

196
Q

TVP stands for

A

Textured vegetable protein

197
Q

HVP, TSP, and TVP are used for these two purposes

A

meat analog or substitute

meat extender

198
Q

soy grits are

A

ground defatted flakes

added to ground meat and cereals

199
Q

Soy oil is

A

a good source of essential fatty acids and vitamin E

200
Q

Soy milk is made from

A

ground soybeans, water, calcium

201
Q

Tofu or soybean curd characteristics

A

process similar to cheese making
different consistencies for different products
stored in water
rich in polyunsaturated fatty acids and B vitamins

202
Q

edamame

A

whole green soybeans

203
Q

soy nuts

A

roasted whole bean

204
Q

fermented soy products

A

miso-paste
tempeh-snack or meat alternative
natto-condiment used as a spread or in soups
soy sauce-fermented soybeans

205
Q

This amino acid is usually only in the blood for a short time

A

homocysteine

206
Q

Homocysteine is produced when this happens

A

methionine is metabolized

207
Q

high levels of homocysteine are thought to cause this

A

damage to the lines of arteries and speeds up formation of blood clots

208
Q

These 3 are necessary to convert homocysteine to other amino acids

A

folic acid, B6 and B12

NUTRI-344 (16 decks)

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