Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition Final > Final > Flashcards

Final Flashcards

1
Q

Macronutrients

A

Carbohydrates, lipids, proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Micronutrients

A

vitamins, minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

carbohydrate

A

4 kcal/g; provide energy #1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

lipid

A

9 kcal/g; growth & development, regulation, energy #2; triglycerides (saturated vs. unsaturated), phospholipids, sterols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

protein

A

4 kcal/g; structure, g & d, regulation, energy #3; contains nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Cohort study

A

study of population free of a disease over many years and observe whether those with or without a factor present develop the disease or not

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

case-control

A

compare those with a condition to those without

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

double-blind

A

research and participants do not know whether they received treatment or placebo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

estimated average requirements (EAR)

A

nutrient intake amounts estimated to meet the need of 50% of the population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

recommended dietary allowances (RDA)

A

nutrient intake amount to meet needs of 97-98% of population at a specific life stage; =1.2(EAR)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

adequate intakes (AI)

A

RDA for nutrients with insufficient research; still covers 97-98% of population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

tolerable upper intake levels (UL)

A

maximum tolerable chronic daily intake of a nutrient (does not cause adverse effects)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

estimated energy requirements (EER)

A

kcal intake needed to match energy use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

acceptable macronutrient distribution ranges (AMDR)

A

not DRI; macronutrient intake (% energy) associated with reduced risk of disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

5 DRIs

A

EAR, RDA, AI, UL, EER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

AMDR for carbohydrates

A

40-60%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

AMDR for lipids

A

15-25%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

AMDR for proteins

A

25-35%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

MyPlate recommendations

A

balance calories, increase vegetables, fruits, whole grains, low-fat or fat-free dairy, decrease sodium and sugary drinks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Dietary Guidelines for Americans (DGAs)

A

gov’t guidelines put in by the USDA and DHHS released every 5 years; goal is to meet nutrient needs and reduce risk of chronic disease; reflect scientific expert consensus; policy, education and programs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Energy density

A

kcal > grams

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

nutrient density

A

nutrient value (= amount in serving / DRI value) > kcal; assesses nutrient quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

FDA

A

regulate the marketplace specifically the products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

FTC

A

regulates the marketplace specifically advertising

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Goal of digestion

A

breaking down large compound in food into smaller molecules to be absorbed and used by the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Mouth (1)

A

mechanical (chewing, moisten) and chemical (amylase, lipase, lysozyme); saliva (taste)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Esophagus (2)

A

food (now a bolus) to stomach through lower esophageal sphincter via peristalsis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Stomach (3)

A

minimal nutrient absorption -> water, alcohol; mechanical (mixing and churning) into chyme; protein breakdown, some fats, vitamin B-12 absorption, no carbs; major hormone = gastrin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Small intestine (4)

A

chyme thru pyloric sphincter; major site of digestion: water, glucose, amino acids, fats, vitamins, minerals; major hormones: cholecystokinin (CCK) and secretin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Large Intestine (5)

A

absorb water and electrolytes, form and remove feces, house microbiota; water, some fatty acids, vitamin K and biotin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

secretions of the stomach

A

mucus, gastric lipase/pepsinogen [chief cells], intrinsic factor, HCl (denatures proteins) [parietal cells]

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

accessory organs

A

liver, gallbladder, and pancreas; produce emulsifiers, hormones, and enzymes; all emptied and mixed in small intestine*

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

bile

A

emulsifier, made by liver, stored in GB, fat digestion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

pancreas secretions

A

bicarbonate (neutralize acidic chyme), pancreatic amylase, lipase, and proteases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

intestinal enzymes

A

peptidases, disaccharidases, lipases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

purpose of villi and microvilli

A

increase surface area of small intestine for more absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

carbohydrate “purpose”

A

digestable (starch, sugar) - energy!
indigestible (fiber) - bowel health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

recommendations for peps with lactose intolerance

A

<12g lactose at a time (1 cup of milk), drink small amounts of milk, consume dairy with meals, yogurt and hard cheese&raquo_space;>, use lactase products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Digestion & Absorption of carbohydrates

A
  1. Mouth - salivary amylase (enzyme) - PS into smaller PS and DS
  2. Stomach - nothing bc of HCl
  3. Small Intestine - MAIN SPOT - pancreatic amylase
    a. absorptive cells of SI - DS and MS - active transport and facilitated diffusion
  4. Large intestine (indigestible carbs) - bacterial enzymes or excreted
  5. transported thru bloodstream to energy cells or for storage (glycogen in liver and muscles or fat)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

type 1 diabetes

A

immune-mediated destruction of insulin-producing beta-cells; 5% of cases; reduced or no insulin; no real cause tbh

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

type 2 diabetes

A

insulin resistance or loss of cell responsiveness; 90% of cases; associated with inactivity and obesity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Diabetes prevention program

A

goal: lose 7% of body weight and maintain this weight loss thru eating less fat and calories, exercising, meetings/phone calls
outcome: lower change of Type 2 in treatment group, this chance decreases as time went on

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

insulin

A

released by beta cells when BG is elevated; glucose is transported to body cells and glucose is converted to glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

glucagon

A

released by alpha cells when BG is low; glycogen is broken down into glucose, increase gluconeogenesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

triglyceride

A

3 fatty acids + glycerol backbone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

essential fatty acids

A

omega-3 and omega-6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

sources of essential fatty acids

A

omega-3 - alpha-linolenic acid (walnuts, seeds, oil) - DHA (fish)
omega-6 - arachidonic acid (meat, oils)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

DHA and EPA function

A

improves cognition, behavior, and mood; reduces risk of macular degeneration; normalizes blood lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

arachidonic acid function

A

regulates BP; increases blood clotting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

function of phospholipids

A

cell membrane component, emulsifier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

function of cholesterol

A

makes sex hormones, active form of vitamin d, cell membrane, cortisone, bile, chylomicron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

digestion of lipids

A
  1. mouth - lingual lipase
  2. stomach - gastric lipase
  3. intestine** - cholesterol esterase, phospholipase, CCK, bile, pancreatic lipase
  4. micelle enters absorptive cells
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

absorption of lipids

A
  1. remove fatty acids and monoglyceride from micelle
  2. make a new triglyceride
  3. packaged with cholesterol and coats with protein and phospholipid –> chylomicron
  4. chylomicron enters lacteal (lymphatic system) and bloodstream (near heart)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

transportation of lipids

A
  1. chylomicron travels, LPL breaks down fat, chylomicron remnant back to liver
  2. fat leaves liver in VLDL, transported to cells via LPL, forms LDL
  3. LDL taken up by receptor pathways (body cells) and by scavenger pathways (blood vessels)
  4. HDL arises from liver, transfers cholesterol from body cells to other LPL
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

lipoprotein lipase (LPL)

A

hydrolyzes circulating TG from chylomicrons and VLDL to free FA and glycerol, FA to cells for energy, glycerol to liver; we don’t eat these

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

chylomicron

A

triglycerides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

very low density lipoprotein (VLDL)

A

triglycerides mainly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

low density lipoprotein (LDL)

A

cholesterol mainly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

high density lipoprotein (HDL)

A

protein mainly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

atherosclerosis, heart disease, and lipids

A

excess LDL in blood –> macrophages are killed by cholesterol build up which forms plague and thus atherosclerosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

9 essential amino acids

A

phenylalanine, valine, tryptophan, threonine, methionine, histidine, isoleucine, leucine, lysine; obtained by diet, body does not make

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

how body back proteins

A

DNA (genes) > mRNA > amino acids > peptide bond > protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

protein function

A

make body structures, maintain fluid and pH balance, form enzymes, hormones, and neurotransmitters, transport proteins, source of energy (gluconeogenesis)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

protein digestion and absorption

A
  1. stomach - HCl denatures (no shape = no function), pepsin breaks chains
  2. small intestine - CCK and secretin, protease
  3. amino acids activity absorbed
  4. liver
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

amino acid use in the body

A

body proteins, supplied by diet and recycling, making new compounds (no storage), transamination, deamination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

transamination

A

transferring of an amino group from 1 amino acids to the carbon of a new amino acid (new NEAA)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

deamination

A

amino group > ammonia > urea
carbon skeleton > glucose, energy, fat
kidneys: urea + ammonia + creatinine
urination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

nitrogen balance

A

determines protein needs
equilibrium = protein intake = protein losses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

protein sources

A

70% meat, poultry, fish, milk, cheese, legumes, nuts
30% other

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

high quality (complex) proteins

A

contain all 9 EAA, support body growth and maintenance, animal protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

lower-quality (incomplete) protein

A

are low in or lack one or more EAA, can’t support body growth and maintenance, plant protein (except: quinoa, soy)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

limiting amino acid

A

the EAA found in the lowest concentration in a protein source; reduces protein’s ability; often lysine, methionine, threonine, tryptophan, isoleucine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

risk of high protein intake

A

dehydration, continued decline in kidney function, increase urinary calcium losses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

metabolism

A

the sum of all chemical reactions in the body; convert food into energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

anabolic pathway

A

small compounds to large compounds; requires energy; glucose, fatty acids, cholesterol, and amino acids are building blocks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

catabolic pathways

A

break down compounds; results in release of CO2, H2O, and ATP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

glycolysis

A

glucose (6-C) oxidized to form 2 molecules of pyruvate (3-C) + NADH + H+ + 2ATP; occurs in cytoplasm; anaerobic; reversible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Citric acid cycle (TCA) / Krebs cycle

A

Acetyl-CoA (from pyruvate) eventually leads to guanosine triphosphate (GTP) which can be converted into 2 ATPs; oxaloacetate is then regenerated; FADH2 formed as well as NADH and H+

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

electron transport chain (ETC)

A

primary site of ATP production; oxygen is the final acceptor of electrons during aerobic respiration; about 32 ATP and H2O produced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Cori cycle

A

anaerobic; pyruvate to lactate which is then transported from muscle to liver to be converted to glucose and then returned to muscles; reversible; quick energy; cytoplasm

81
Q

Starvation and fasting

A

glucose is primary source until glycogen stores have been depleted; then fats are used and eventually proteins (gluconeogenesis); fatty acids cannot be used by nervous system or RBCs so they are converted to ketone bodies which can be used

82
Q

ketosis in diabetes

A

type 1; insulin is not present so cells cannot use glucose; rapid lipolysis occurs and ketone bodies are produced in excess

83
Q

fatty acid oxidation (beta-oxidation)

A

fatty acids are cleaved 2 carbons at a time to create acetyl-CoA (TCA); the role of carbohydrates in fat metabolism; also keeps oxaloacetate levels up

84
Q

protein metabolism

A

deamination which results in carbon skeletons which can then be used to form glucose or ketone bodies; occurs in liver; amino groups are then converted to ammonia and excreted via urea cycle

85
Q

coenzyme (definition)

A

ions or small molecules that interact with enzymes, enabling the enzymes to function; inactive compound + B vitamin = coenzyme

86
Q

thiamin (B1) coenzyme

A

thiamin pyrophosphate (TPP)

87
Q

riboflavin (B2) coenzyme

A

flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD)

88
Q

niacin (B3) coenzyme

A

nicotinamide adenine dinucleotide (NAD) and NAD phosphate (NADP)

89
Q

pantothenic acid and biotin coenzyme

A

coenzyme A (CoA), acetyl CoA

90
Q

pyridoxine (B6) coenzyme

A

pyridoxal phosphate (PLP)

91
Q

folate (folic acid) coenzyme

A

tetrahydrofolate (THFA)

92
Q

cyanocobalamin (B12) coenzyme

A

methyl cobalamin

93
Q

B vitamins involved in energy

A

thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), pantothenic acid, biotin

94
Q

B vitamins involved in amino acid metabolism

A

thiamin (B1), pyridoxine (B6), folate (B9), cobalamin (B12), biotin

95
Q

good sources of vitamin B6

A

meat (pork/beef), poultry, fish, enriched fortified cereals, seeds, garbanzo beans, white potato

96
Q

good sources of folate

A

fortified or enriched grains, orange juice, dried beans, broccoli, asparagus, artichokes, beets, avocado, dark green leafy vegetables

97
Q

good sources of B12

A

meat (beef, pork), seafood, shellfish, milk, cottage cheese, yogurt, fortified soy milk and cereals, eggs [naturally present only in foods of animal origins]

98
Q

thiamin (B1) function

A

TPP participates in glycolysis and TCA cycle; nervous system

99
Q

riboflavin (B2) function

A

TCA cycle; fatty acid breakdown; ETC; activation of other B vitamins; antioxidant function

100
Q

niacin (B3) function

A

glycolysis, TCA, pyruvate to lactate, fatty acid synthesis, alcohol metabolism

101
Q

folate function

A

1-carbon transfers, amino acid metabolism, DNA synthesis and function, RBC formation, neurotransmitter synthesis

102
Q

vitamin B6 (pyridoxine) function

A

amino acid metabolism; synthesis of heme and neurotransmitters

103
Q

vitamin 12 function

A

1-carbon transfers, amino acid metabolism, metabolize some FAs, DNA regulation, RBC formation, myelin sheath maintenance

104
Q

Vitamin C function

A

antioxidant, collagen synthesis, decongestant

105
Q

thiamin (B1) deficiency

A

Beri Beri - dry (peripheral NS and muscles) vs. wet (cardiovascular)

106
Q

riboflavin (B2) deficiency

A

ariboflavinosis - inflamed throat, mouth, tongue; cracked tissue around the mouth

107
Q

niacin (B3) deficiency

A

diarrhea, dermatitis, dementia, death

108
Q

folate deficiency

A

elevated homocysteine, risk factor of CVD, neural tube defects (spina bifida, anencephaly)

109
Q

vitamin B12 deficiency

A

pernicious anemia, megaloblastic anemia, neurological changes, elevated homocysteine

110
Q

vitamin C deficiency

A

scurvy; disrupted synthesis of collagen

111
Q

vitamin B6 in amino acid metabolism

A

transamination reactions, methionine > homocysteine > cysteine

112
Q

digestion, absorption, and transport of vitamin B-12

A
  1. salivary glands produce R-protein
  2. stomach - HCl and pepsin release vit B12 from protein, free B12 bind to R-protein, intrinsic factor
  3. small intestine - trypsin releases R-protein from B12, B12 links with intrinsic factor
  4. ileum - B12 w/ IF is absorbed into bloodstream; transported by protein transcobalamin II
  5. liver - vit b12 stored
113
Q

good food source of Vitamin A

A

beef liver, fortified dairy, orange veggies and fruit

114
Q

good food sources of vitamin D

A

fatty fish, fortified dairy and cereal, egg yolk, cod liver oil

115
Q

good food sources of vitamin E

A

seed oils, peanuts, hazelnuts, almonds, sunflower seeds, wheat germ, avocado

116
Q

good food sources of vitamin K

A

green veggies, safflower oil, synthesis by bacteria in the colon

117
Q

absorption of fat-soluble vitamins

A

stomach - vitamins are released from food
small intestine - digestion (enzymes) and absorption (bile)

118
Q

transportation of fat-soluble vitamins

A

packed in chylomicrons, lymphatic system, liver w/ chylomicron remnant, packaged into lipoproteins, bloodstream

119
Q

role of vitamin A in the vision cycle

A

retinol form of vitamin A: rods remove retinol from blood stream and convert it to retinal; retinal binds with opsin to form rhodopsin (low light); signal sent to brain

120
Q

role of vitamin D as a hormone and regulator of blood calcium levels

A

calcitriol helps maintain blood levels of calcium and phosphorus (bone health); vitamin D increases intestinal absorption of Ca and P; vitamin D increases Ca and P release from bone

121
Q

role of vitamin E as an antioxidant

A
  1. in lipid rich areas of the body (cell membranes) - susceptible to lipid per oxidation by free radicals that damage cell membrane
  2. enzyme systems - require minerals
122
Q

role of vitamin K as anti-coagulant

A

activation of clotting factors (preprothrombin > prothrombin > thrombin)

123
Q

function of Vitamin A

A

reproduction and embryonic development; bone growth and development; gene expression and cell differentiation; analogs in derm

124
Q

function of carotenoids (beta-carotene)

A

may reduce risk for eye disease, cancer, CVD

125
Q

process of making calcitriol

A

dietary sources need the presence of dietary fat; metabolized in liver to 25-OH vitamin D3; metabolized in kidneys to 1,25(OH)2 vitamin D3 aka calcitriol; binds to vit D receptors

126
Q

precursor of vitamin A

A

retinoids (preformed) and carotenoids (provitamin)

127
Q

vitamin D deficiency

A

rickets (children) and osteomalacia (adults)

128
Q

vitamin A deficiency

A

hyperkeratosis; blindness

129
Q

vitamin E and vitamin K deficiencies

A

rare

130
Q

functions of electrolytes

A

fluid balance between intracellular (K, Mg, Phos, sulf) and extracellular (Na, Ca, Cl, bicarb) environments; protein transporters; osmosis

131
Q

functions of water

A

solvent; major component of blood, saliva, sweat, tears, mucus, and joint fluid; removes waters; lubricates tissues; regulate body temp; digestion; participates in chem rxns; blood pH maintenance; transporter

132
Q

bioavailability

A

the amount of a nutrient that is absorbed and made available to body cells and tissues

133
Q

factors that influence bioavailability

A

interactions with vitamins and other minerals; gastric acidity (HCl increase BA); binding by plant chemicals

134
Q

phytic acid (phytate)

A

wheat; binds zinc and iron

135
Q

oxalic acid (oxalate)

A

leafy, green plants; binds calcium

136
Q

polyphenols

A

tea, dark chocolate, wine; binds calcium and iron

137
Q

antidiuretic hormone (ADH)

A

released by pituitary gland (posterior lobe > kidney); action = kidneys retain water

138
Q

renin (enzyme)

A

released by kidneys; action = activates angiotensinogen by converting it to angiotensin I

139
Q

aldosterone (hormone)

A

released from adrenal gland ( > kidney); action = kidneys retain sodium, chloride, water

140
Q

sodium function

A

transmission of nerve impulses, muscle contraction, absorption of nutrients (glucose, amino acids)

141
Q

potassium function

A

nerve transmission, muscle contraction, regulate urinary calcium excretion, regulate BP

142
Q

problems with low potassium

A

hypertension (heart disease and stroke), may affect bone health

143
Q

chloride function

A

component of HCl, immune function, maintenance of acid-base balance

144
Q

The Dietary Approaches to Stop Hypertension (DASH) diet

A

low in sodium, total fat, sat fat, cholesterol; high in fruits, vegetables, low-fat dairy

145
Q

calcium function

A

develop and maintain bones (remodeling, osteoblasts, osteocytes, osteoclasts)

146
Q

produces with high sodium

A

hypertension (heart disease and stroke); increased urinary calcium excretion (kidney stones)

147
Q

food sources of calcium

A

tofu, salmon, baked beans, fortified soy milk, yogurt, milk, cheese, cottage cheese, ice cream, collard greens, turnip greens, OJ, almonds

148
Q

absorption, storage, and excretion of calcium

A

absorbed from small and large intestines; 25-30% absorption efficiency; enhances - calcitriol, stomach acids, lactose; decreases - low vitamin D, reduced stomach acid, physic and oxalic acid intake, high fiber, high phosphorus, chronic diarrhea, fat malabsorption

149
Q

phosphorus function

A

major component of bone and teeth, regulate acid-base balance, energy production and storage (ATP), component of DNA and RNA, phospholipid in cell membrane, enzyme and cellular message systems

150
Q

good food sources of phosphorus

A

meat/fish/poultry, dairy, legumes

151
Q

magnesium function

A

bone structure and mineralization, cofactor, DNA/RNA synthesis, nerve transmission, regulates BP

152
Q

osteoporosis (low calcium)

A

chronic disease characterized by bones with low mass and reduced structure

153
Q

iron function

A

oxygen transport = hemoglobin and myoglobin, oxygen delivery, energy metabolism, cell division, immune division, nervous system (myelin sheath and neurotransmitters)

154
Q

enhance iron absorption

A

vitamin C, heme iron, leavening of bread, fermentation, soaking beans or grain

155
Q

inhibit iron absorption

A

high intake of Ca, medications, oxalic acid, phytic acid, polyphenols

156
Q

non-heme iron bioavailability

A

limited absorption, MFP factor and vitamin C increase, phytates and tannins decrease

157
Q

heme iron bioavailability

A

readily absorbed

158
Q

iron storage and transport

A

ferritin (major storage form of iron) - liver, spleen, bone marrow; transferrin (transport protein for iron) - bloodstream

159
Q

causes of iron deficiency anemia

A

blood loss, chronic low intake of iron

160
Q

IDA symptoms

A

fatigue and weakness, shortness of breath, dizziness/headache, coldness, pale skin

161
Q

microcytic hyochromic anemia

A

characterized by a lack of RBCs or the production of RBCs that do not contain enough hemoglobin; iron depletion > iron deficiency w/o anemia > IDA

162
Q

zinc function

A

cofactor, heme synthesis, DNA and RNA synthesis, growth, development, reproduction, bone formation, immune function, antioxidant system, taste

163
Q

increase zinc absorption

A

low to moderate zinc intake, zinc deficiency, certain amino acids, increased need for zinc

164
Q

decrease zinc absorption

A

physic acid, fiber, excessive zinc intake, high nonheme iron, good zinc status

165
Q

zinc deficiency

A

delays growth, delays sex organ maturation, impairs vitamin A function, impair immune function

166
Q

iodine function

A

component of thyroid hormones (thyroxine T4 and triiodothyronine T3) - regulate basal energy expenditure and macronutrient metabolism, regulates brain and nervous system development

167
Q

good food sources of iodine

A

iodize salt, egg, haddock, cheddar cheese, 1% milk, cottage cheese, yogurt, seaweed, bread

168
Q

iodide deficiency disorders (IDD)

A

endemic goiter, endemic cretinism, hypothyroidism (low BMR)

169
Q

fluoride function

A

development of teeth and bone; prevent bacterial and acidic erosion of enamel

170
Q

good food sources of fluoride

A

tea, seafood, fluoridated drinking water, seaweed

171
Q

fluoride deficiency symptoms

A

susceptibility to dental cavities > nutritional problems (can’t chew)

172
Q

toxicity of fluoride

A

fluorosis

173
Q

selenium function

A

antioxidant function (glutathione peroxidase system, break down H2O2); conversion of T4 to T3

174
Q

selenium deficiency

A

changes in thyroid metabolism, possible increased cancer risk, Keshan disease

175
Q

Is vegetarianism a healthy lifestyle?

A

often lower in fat and energy than Western diets; lower risk of obesity, type II diabetes, hypertension, certain cancers; advantages: high - vitamin C, E, folate, phytochemical, fiber, Mg, K ; low - sat fat; disadvantages: low vitamin B-12, D, riboflavin, Zn, Fe, Ca, omega 3, certain EAA, energy

176
Q

nutrient composition of vegetarian diets

A

plant sources of protein = low-quality protein

177
Q

components of energy expenditure

A

basal metabolic rate, physical activity, thermic effect of food, adaptive thermogenesis (minor)

178
Q

basal metabolic rate (BMR)

A

minimum amount of energy required in a fasting state to keep the resting body function; largest component (60-70%); post 12 hrs of fasting

179
Q

physical activity

A

most variable; increase kcal needs by 25-40% above BMR

180
Q

thermic effect of food (TEF)

A

5-10% of kcal; energy used to digest, absorb, transport, store, and metabolize; highest for protein

181
Q

adaptive thermogenesis

A

minor component; non-voluntary physical activity - fidgeting, shivering, holding body upright

182
Q

hunger

A

physiological drive to find and eat food; control by internal mechanisms

183
Q

satiety

A

occurs after eating has stopped; promoted by sensory aspects of food, knowledge food has been consumed, chewing, expansion of stomach and intestines; effects of digestion, absorption, and metabolism; decrease in ghrelin

184
Q

satiation

A

causes us to stop eating; CCK, glucagon-like peptide-1, PYY

185
Q

ghrelin (hormone)

A

acts in the hypothalamus; promotes intake: increase appetite, increases smell sensitivity, promotes energy storage

186
Q

leptin (hormone)

A

acts in the hypothalamus; signals brain to decrease intake; rises when body fat increases; leptin deficiency = constant hunger

187
Q

body mass index (BMI)

A

linked to body fat content, body fat influences health more than weight, linked to longevity, easy to asses, applies to both men and women

188
Q

factors including body weight and composition

A

genetics and environment

189
Q

role of genetics on body weight and composition

A

40-70%; impacts body type, metabolic rate, factors influencing hunger and satiety

190
Q

set point theory

A

genetically predetermined body weight or fat content that is closely regulated; does not effects explain obesity epidemic

191
Q

factors that encourage excess body fat

A

aging, female gender, high calorie diet, sedentary lifestyle, weight history, social and behavioral factors, certain medications, geographic location, genetic characteristics

192
Q

key features of a sound weight-loss program

A
  1. control energy intake
  2. perform regular physical activity
  3. behavior modification
193
Q

behavior modification

A

chain-breaking, stimulus control, cognitive restructuring, contingency management, self-monitoring

194
Q

risk associated with fad diets

A

often unhealthy and unrealistic; monotonous, restrictive; rarely long-lasting weight loss, may eliminate essential nutrients; can lead to disordered eating

195
Q

body fat distribution and its role in health

A

android (abdominal) obesity is related to CVD, hypertension, type II diabetics; >40 in males, >35 in females;

196
Q

anorexia nervosa

A

weight loss, difficulty maintaining appropriate body weight, often a distorted body image

197
Q

bulimia nervosa

A

cycle of binging and compensatory behavior to undo the binge

198
Q

binge eating disorder

A

most common in the US; eating large amounts of food frequently, rapidly, and until feeling uncomfortably full, even when not hungry

Nutrition Final (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions