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nutri-344 > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

What is cancer (general)

A

abnormal cells begin to grow out of control in the body

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2
Q

What causes cancer

A

damage to DNA

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3
Q

What are two important cells involved in cancer

A

oncogenes

proto-oncognes + tumor suppressor genes

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4
Q

What is an oncogene

A

cell that had the potential to cause cancer

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5
Q

This normally occurs in a cell with damaged DNA, but does not in a cancer cell

A

apoptosis

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6
Q

cells often travel to other parts of the body by getting into the bloodstream or lymph system is called

A

metastasis

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7
Q

Cancer rates

A

half of all men and one third of all women in the U.S. will develop cancer in their lifetime

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8
Q

Number one cancer in males

A

prostate

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9
Q

Number one cancer in females

A

breast

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10
Q

Number one cause of cancer death in males and females

A

lung and bronchus

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11
Q

Risk factors for cancer include (11) Note modifiable vs non-modifiable

A 
Age
family history
tobacco use
sunlight exposure
radiation exposure
chemical exposure
viruses
alcohol use
poor diet
lack of physical activity
overweight/obese
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12
Q

This percent range of cancer is due to genetics

A

5-10%

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13
Q

Alcohol is known cause of cancers of the following

A 
mouth
throat
voice box
esophagus
liver
colon/rectum
breast
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14
Q

List the 4 BMI ranges

A

< 18.5 = underweight
18.5-25 = healthy
>= 25 = overweight
>= 30 = obese

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15
Q

Someone who has a BMI in the obese range has this percent chance of dying prematurely

A

50-100% higher

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16
Q

T/F: increased body weight does not lower your chances of surviving cancer

A

F

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17
Q

Mechanisms by which obesity induces or promotes tumorigenesis can vary, but include

A

insulin resistance
chronic hyperinsulinaemia
increase bioavailability of steroid hormone
localized inflammation

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18
Q

Overweight and obese people have cancer rates that are strongly linked to the following

A 
post-menopausal breast cancer
colon cancer
uterine cancer
esophageal cancer
kidney cancer
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19
Q

Steps to reduce risk of cancer (modifiable)

A

Maintain a healthy weight
stay physically active
eat a healthy diet

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20
Q

convincing evidence says that this decreases your risk of colon cancer

A

physical activity

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21
Q

convincing evidence says that this increases your risk of esophagus, colorectal, breast, uterine and kidney cancer

A

overweight and obesity

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22
Q

convincing evidence says that this increases your risk of oral cavity, liver, breast, and esophagus cancer

A

alcohol

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23
Q

This percent of americans reported taking a dietary supplement in the last month (2009)

A

52%

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24
Q

This are the most commonly used supplements

A

vitamins and minerals

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25
Q

These are often used after diagnosis of a health condition

A

botanicals

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26
Q

Why an increase in popularity of supplements

A

lack of confidence in the modern diet
aging population
increase in self-medication
increase in health awareness and disease prevention

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27
Q

People take supplements to do the following

A 
improve nutrition
make up for missing nutrients
decrease risk of disease
weight loss
increase energy
look better
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28
Q

DSHEA 1994

A

dietary supplement health and education act 1994

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29
Q

T/F: DSHEA affirmed that supplements are to be regulated similar to foods and set standards for regulation of dietary supplements

A

T

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30
Q

T/F: Due to DSHEA food and supplements have to prove they are safe to consume

A

F, they do not have to prove they are safe and must only defend safety

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31
Q

The dietary supplement and nonprescription drug consumer protection act of 2006 put into law that

A

manufacturers must report serious adverse events from their supplements

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32
Q

GMP, and what does it go into effect

A

good manufacturing practices 2007

by june 2010 all manufacturers must comply with GMP

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33
Q

GMP states that

A

products are to be produced in a quality manner
do not contain contaminants or impurities
accurately labeled
cleanliness of manufacturing plant

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34
Q

A supplement can have the following ingredients according to DSHEA

A

vitamin, mineral, herb or other botanical, and amino acids

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35
Q

supplements cannot be represented as this and must be labeled as this

A

conventional food or sole item of a meal or diet

“dietary supplement”

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36
Q

What must supplement labeling include (4)

A

must stat the product is a supplement
name and place of manufacturer, packer, or distributor
name and quantity of each ingredient
supplement facts panel

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37
Q

What else must be on a supplement label when present in measurable amounts

A 
macro-nutrients
vit a and c
calcium
iron
sodium
cholesterol
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38
Q

DSHEA allows dietary supplements to bear “statement of support” that

A

claim a benefit related to a classical nutritional deficiency disease
structure function claims
describe general well being from the ingredients

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39
Q

Number of days a claim must be made available to the FDA before its use on packaging

A

30 days

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40
Q

No claims are allowed for the following regarding supplements

A 
diagnose
prevent
mitigate
treat 
cure a disease
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41
Q

USP label shows this

A

standards have been met for quality, purity, identity and strength of supplements

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42
Q

What does the dietary guidelines for americans say about supplements (4)

A

use supplements to fill a specific nutrient gap
supplements cannot replace a healthful diet
supplements will not add additional health benefits to a nutritious diet
supplements may cause intakes to exceed safe levels of nutrients

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43
Q

MVM =

A

multivitamin/mineral supplement

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44
Q

MVMs are not effective in preventing this

A

chronic disease

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45
Q

Ca + Vit D is effective in preventing this

A

osteoporosis

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46
Q

Take care about exceeding ULs for the 4 following

A

Iron
zinc
vitamin A
Niacin

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47
Q

Use supplements in these situations

A 
meet nutrient requirement
treat a diagnosed deficiency
during restricted energy intake for weight loss
alcohol-dependance
strict vegetarians/vegans
pregnancy
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48
Q

This entity provides position papers regarding nutrient supplementation, functional foods, fatty acids, fiber, non-nutrient ingredients

A

Academy of Nutrition and Dietetics

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49
Q

How do whole grains fit into dietary guidelines for americans

A

food and food components to increase (whole)

food and food components to reduce (white)

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50
Q

Definition of whole grains

A

Whole grains or foods made from them containing all the essential parts and naturally-occurring nutrients of the entire grain seed

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51
Q

Enrichment

A

adding nutritive substances that were naturally present in the food but were removed during processing

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52
Q

fortification

A

added nutritive substances that are not naturally present in the food

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53
Q

All purpose flour has only this section of the grain seed

A

endosperm

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54
Q

Parts of the whole grain seed

A

endosperm
bran
germ

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55
Q

this part of the grain oxidizes easiy

A

germ

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56
Q

Bran

A

outer shell protects seed

fiber, B vitamins, trace minerals

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57
Q

endosperm

A

provides energy

carbohydrates, protein

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58
Q

Germ

A

nourishment for the seed

antioxidants, vitamin E, B vitamins

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59
Q

How can you determine if a grain product is a whole grain

A

first ingredient must be whole wheat, or whole grain

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60
Q

T/F: if a product is made from oats or brown rice, ingredients list does not need to say “whole”

A

T

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61
Q

What is the difference between the basic whole grain stamp and 100% whole grain stamp

A

The basic stamp must contain atleast 8 grams whole grain per serving, and can be used on products that contain some non-whole grain ingredients
The 100% stamp all grains ingredients must be whole grains, and contain atleast 16 grams of whole grains per serving

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62
Q

What requirements must a food product meet in order to have the FDA whole grain health claim on its label

A

Meet definitions for “low saturated fat and cholesterol”

< 6.5 g trans fat

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63
Q

What are the health benefits of whole grains

A 
weight management
CVD
Type 2 diabetes
gastrointestinal health
cancer
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64
Q

What are the the components responsible for the health benefits of whole grains

A 
fiber
fat
minerals
vitamins (antioxidants)
phytochemicals
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65
Q

Traditional whole grains

A

wheat
rice
corn
oats

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66
Q

Why is corn concidered a vegetable

A

folic acid

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67
Q

one of the first domesticated cerals

A

wheat

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68
Q

most important staple food for a large part of the world’s population

A

rice

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69
Q

Oats contain this which is very effective at lowering blood cholesterol

A

beta glucan fiber

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70
Q

This is a pseudograin with a nutty flavor

A

amaranth

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71
Q

this is a grain with a very tough hull, and has fiber distributed throughout the endosperm

A

barley

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72
Q

This is the seed of an herb and grows well in poor soils

A

buckwheat

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73
Q

THis is a dietary staple in asia and africa, and is prepared like rice

A

millet

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74
Q

This must be rinsed before cooking for this reason

A

quinoa

to remove saponins which block absorption of key nutrients

75
Q

This and barley have a low glycemic index

A

Rye

76
Q

This grows well in dry conditions, and can be eaten like popcorn, as porrige, ground into flour, and brewed into beer

A

sorghum

77
Q

Gluten free grains (be able to name atleast 6)

A 
teff
sorghum
buckwheat
amaranth
quinoa
millet
corn
rice
wild rice
78
Q

Cooking directions for grains

A

1 cup dry = 3 cups cooked
bring water to a boil, add cereal, bring back to a boil, lower heat and simmer covered
Rinse in cold water until it runs clear

79
Q

Look for this prior to cooking grains

A

debris

80
Q

What are probiotics

A

live microorganisms which when administered in adequate amounts confer a health benefit

81
Q

what is required for a product to be called a probiotic

A

must be alive when administered
must have undergone controlled evaluation to document health benefits in the target host
must be a taxonomically defined microbe
must be safe for its intended use

82
Q

Most common strains of probiotic

A

lactobacillus

bifidobacteria

83
Q

based on the science, what benefits can probiotics provide for the human host? (strong evidence)

A

lactose intolerance

prevention and treatment of diarrhea/constipation

84
Q

based on the science what benefits can probiotics provide for the human host (Ok evidence)

A

IBD
allergy prevention
colon cancer prevention

85
Q

based on the science what benefits can probiotics provide for the human hose? (weak evidence)

A 
cholesterol lowering
rheumatoid arthritis
diabetes
liver disease
kidney stones
86
Q

Know objectives from Gut initiative at UNL site in power point for probiotics (3)

A
  1. To understand the microbial factors that influence the ability of species to colonize the GI tract
  2. To understand host factors that shape the composition of the gut microbiome
  3. To understand how dietary and other environmental factors shapes composition of the gut microbiome.
87
Q

What are prebiotics

A

a selectively fermented ingredient that allows specific changes, both in the composition and/or activity of the gastrointestinal microflora that confers benefits upon host well-being and health

88
Q

Whare are the requirements for something to be considered a prebiotic

A

resists gastric acidity, hydrolysis by enzymes, and gastrointestinal absorption
is fermented by the intestinal microflora
stimulates selectively the growth and/or activity of intestinal bacteria associated with health and well-being

89
Q

Potential health benefits of prebiotics

A 
reduce risk of colon cancer
reduce triglycerides and cholesterol levels
boost immune system
stabilize glucose levels
improve mineral absorption and balance
rid the gut of harmful microorganisms
prevent constipation and diarrhea
90
Q

T/F: more and stronger evidence for probiotics

A

F

91
Q

What are the two sources of prebiotics in the diet

A

Fructo-oligosaccharides (FOS)Inulin

Galacto-oligosaccharides (GOS)

92
Q

Sources of FOS and inulin

A 
bananas
onions
garlic
asparagus
barley
wheat
chicory root
commercial products
93
Q

Side effect of inulin

A

gassy

94
Q

sources of GOS in the diet

A

human breast milk

commercial products

95
Q

Is dietary fiber considered a prebiotic

A 
Some are (inulin, FOS, GOS)
not all are, but research is starting to show that more are
96
Q

Benefits of dietary fiber

A 
normalize bowel movements
maintain bowel integrity and health
lower blood lipid levels
helps control blood sugar
aids in weight loss
reduces colorectal cancer
97
Q

How might the benefits of dietary fiber be mediated in humans

A

dietary fiber promotes beneficial bacteria that may impact a wide range of diseases and health issues

98
Q

recommended amount of fiber per day

A

20-35 g/day

99
Q

indians ait this much fiber, and third world countries eat this much

A

150-250g/day

70g/day

100
Q

What aspects of the modern lifestyle have an impact on gut microbiota

A

low levels of fiber and fermented foods
increase in formula feeding
increase in antibiotic use

101
Q

define free radicals

A

an atom or molecule that have one or more unpaired electrons

102
Q

define antioxidants

A

react with free radicals and terminate free radical chain reactions

103
Q

How do free radicals cause damage

A

interact with and damage DNA

104
Q

What does free radical damage lead to

A 
CVD
cancer
skin aging
arthritis
compromised immune function
neurodegenerative disorders
105
Q

What is the difference between an essential, and non-essential antioxidant

A

essential are needed in the diet

non-essential are made in the body

106
Q

Give examples of exogenous antioxidants

A

Vitamin C, E
Selenium
Carotenoids (beta-carotene)
Polyphenols (flavonoids)

107
Q

Difference between exogenous and endogenous antioxidants

A

exo- from outside

endo- from inside

108
Q

Specific nuts that are good sources of selenium

A

brazil nuts

walnuts

109
Q

health benefits of antioxidants

A 
may reduce the risk of the following
cancer
CVD
cognitive impairment
alzheimer's disease
immune dysfunction
macular degeneration
110
Q

What are some possible reasons for inconsistent findings regarding antioxidants and disease

A

not the right combination
bioavailabilty in natural form
processing of supplements may destroy effectiveness

111
Q

What are the four groups of exogenous antioxidants

A

Vitamins
minerals
cartenoids
polyphenols

112
Q

Good food source of vitamins c

A

peppers
tomatoes
kiwi
grapefruit

113
Q

good food source of vitamin e

A

nuts
seeds
green leafy vegetables
egg yolks

114
Q

good food source of carotenoids

A

carrots
tomatoes
dark leafy greens
sweet potatoes

115
Q

good food source of minerals (selenium)

A

brazil nuts
walnuts
chicken
beef

116
Q

good food source of polyphenols (flavonoids)

A

tea
red wine
fruits
vegetables

117
Q

What are the goals of MNT for a person with diabetes

A

acheive and maintain blood glucose levels in the normal range
achieve a lipid profile that reduces the risk for CVD
Maintain blood pressure levels in the normal range

118
Q

Who was the exchange system initially intended for

A

people with diabetes

119
Q

Who uses the exchange program now

A

people who want to control weight and have a generally good diet plan

120
Q

Why is the exchange system beneficial for diabetics

A

Because diabetes is more easily managed if food intake is similar on a daily basis.

121
Q

How does the exhange system differ from MyPlate/MyPyramid?

A

serving sizes may be different
placement of foods may differ
can be used to develop a pattern for a certain calorie intake

122
Q

What are the benefits of using the exchange system

A

provides framework to group foods
emphasizes important management concepts
variety of healthful food choices is ensured
provides a system of accountability

123
Q

What are the disadvantages of the exchange system

A

best suited for those with at least a 9th grade education
not appropriate for those who do not understand the exchange concept
requires several educational sessions

124
Q

Know page 4 of the exchange booklet

A

okay

125
Q

How many servings or exchanges of each food group should be consumed for a 2000 calorie level diet

A 
Milk 2
veggie 3
fruit 5
starch 11
meat (lean) 4
Fat 6
126
Q

become familiar with the exchange booklet and be able to apply it to diet planning

A

okay

127
Q

Be able to differentiate between type 1 and type 2 diabetes

A

okay

128
Q

Watch video on diabetes in the cell

A

okay

129
Q

Review handout on terms for diabetes (link on BB)

A

okay

130
Q

Define osteoporosis

A

A childhood disease which manifests itself in adulthood
means porous bones
leads to weak bones

131
Q

define osteopenia

A

low bone mineral density

132
Q

define osteomalacia

A

softening of bones due to impaired bone mineralization

133
Q

Why is osteoporosis a silent disease

A

no pain is usually associated with it

134
Q

Osteoporosis is most often manifested by what

A

kyphosis, or curvature of the spine

135
Q

define osteoblast

A

living cell in bone that builds bone

136
Q

define osteoclast

A

living cell in bone that demineralizies bone to release Ca++ into the blood

137
Q

Review the video on bone modeling (AMGEN)

A

okay

138
Q

Describe bone remodeling

A

process by which bone is continually dismanteled and reformed to repair itself that occurs mainly in adults to maintain bone mass

139
Q

Bone modeling/remodeling process is regulated by these

A

nutritional status
estrogen hormone status
parathyroid hormone levels
vitamin D status

140
Q

In regards to bone mass what is the most critical state of bone formation and why

A

childhood through young adulthood

90% of total bone mineral content deposited by 18

141
Q

When is peak bone mass reached

A

around 30

142
Q

What are risk factors for osteoperosis, and know if they are modifiable and non-modifiable

A 
smoking/alcohol abuse
medication use
diet
exercise
gender
menstrual status
hormone levels
age
body size
ethnicity
genetics
143
Q

Preventing osteoporosis

A 
adequate calcium and vitamin D intake
additional nutrients which may enhance bone density or diminish bone density
physical activity (weight bearing/resistance exercise)
144
Q

These to ethnic groups tend to have higher BMD throughout their lives

A

African american and hispanic

145
Q

RDA for calcium and vitamin D (19-49)

A

1000mg

400-800 IU

146
Q

RDA for calcium and vitamin D (50+)

A

1200 mg

800-1000 IU

147
Q

Factors that may reduce calcium absorption

A

Fiber and excess protein in the diet

148
Q

factors that may increase calcium excretion

A

sodium
soft drinks
caffeine
protein

149
Q

How can osteoporosis be prevented

A 
stop smoking
calcium
vitamin d
weight bearing exercise
reduce alcohol
medication (may interfer with calcium absorption)
check your risk factors
150
Q

How is it formed (vit d)

A

Formed from sun contact with skin

151
Q

What food components inhibit calcium absorption

A

oxalic acid

phytate

152
Q

calcium citrate

A

best absorption with least constipation
less dependent on stomach acid
taken any time of day (do not need meal)

153
Q

calcium carbonate

A

needs acid to dissolve for absorption
taken at meals
children/young adults absorb as effectively as citrate

154
Q

calcium citrate/malate

A

well absorbed supplement used to fortify beverages and juices
not found on shelves

155
Q

Other nutrients that are important for bone health

A 
Vitamin D
Phosphorus
magnesium
fluoride
vitamin K
156
Q

Why is phosphorus important for bone health

A

calcium cannot make bone without phosphorus
85% found in the bone
low amounts of phosphorus result in bone demineralization and loss of calcium in the urine

157
Q

Why is magnesium important for bone health

A

major role in bone cell function

60% found in bone

158
Q

Why is fluoride important for bone health

A

99% found in bones and teeth
pharmacologic levels of fluoride can stimulate new bone formation
Rate of deposit into bone tissue most efficient in young children

159
Q

Why is vitamin k important for bone health

A

required for bone specific protein made by osteoblasts (osteocalcin)
decreased bone turnover and decreased calcium excretion

160
Q

Why is physical activity important for bone health

A

Weight bearing exercise enhances peak bone mass and slows bone loss
helps prevent fall-related fractures

161
Q

is caffine a concern for people with osteoporosis

A

yes, increases Ca++ excretion

162
Q

is protein a concern for people with osteoporosis

A

yes, increases Ca++ excretion

163
Q

What is a normal range of Ca in the blood

A

8.5 mg/dl to 10.8 mg/dl

164
Q

how much calcium is too much

A

2500 mg for adults

165
Q

Complications of to much calcium include

A

lead to kidney stones
constipation
reduce absorption of zinc, iron, and copper

166
Q

Food groups of the exchange program (7)

A 
starch
fruits
milk/milk substitutes
nonstarchy vegetables
sweets
protein
fats
167
Q

exchange program this symbol is for a good source of fiber

A

checkmark

168
Q

exchange program extra fat is this symbole

A

exclaimation point

169
Q

exchange program this is the symbol for added fat

A

double exclaimation point

170
Q

exchange program this is the symbol for high in sodium

A

salt shaker

171
Q

Exchange program, Carbs, protein, fat, calories: starch

A

15
3
1
80

172
Q

Exchange program, Carbs, protein, fat, calories: Fruits

A

-
60

173
Q

Exchange program, Carbs, protein, fat, calories: milk and milk substitues (fat-free, low-fat)

A

12
8
0-3
100

174
Q

Exchange program, Carbs, protein, fat, calories: milk and milk substitutes (2%)

A

12
8
5
120

175
Q

Exchange program, Carbs, protein, fat, calories: milk and milk substitutes (whole)

A

12
8
8
160

176
Q

Exchange program, Carbs, protein, fat, calories: nonstarchy vegetables

A

5
2
-
25

177
Q

Exchange program, Carbs, protein, fat, calories: sweets

A

15
varies
varies
varies

178
Q

Exchange program, Carbs, protein, fat, calories: proteins (lean)

A

-
7
2
45

179
Q

Exchange program, Carbs, protein, fat, calories: proteins (medium fat)

A

-
7
5
75

180
Q

Exchange program, Carbs, protein, fat, calories: proteins (high fat)

A

-
7
8
100

181
Q

Exchange program, Carbs, protein, fat, calories: proteins (plant based)

A

varies
7
varies
varies

182
Q

Exchange program, Carbs, protein, fat, calories: Fats

A

5
45

183
Q

Exchange program, Carbs, protein, fat, calories: alcohol (1 alcohol equivalent)

A

-
100

nutri-344 (16 decks)

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