Final Discussion Sheets Flashcards
1
Q
Phytonutrients are/are not a nutrient component of plant foods
A
ARE NOT
2
Q
Fruits and vegetables have a protective effect against:
A
Cancer types all over the body
3
Q
Fruits and vegetables preventative effects
A
They are nutrient dense
Displace saturated fat
High in phytonutrients
4
Q
Human blood levels of retinol do/do not correlate with cancer risk
A
Do not
5
Q
Antioxidants like B-carotene work by quenching free radicals so that they do not damage DNA and lead to cancer
A
true
6
Q
B carotene was effective against cancer in smokers
A
false
7
Q
Carotenoids may just be a marker for the real protective factors, such as phytochemicals, which may protect against cancer since plants are very chemically complex
A
8
Q
Carcinogen
A
A chemical that damages DNA and initiates cancer
9
Q
Why has stomach cancer decreased?
A
There are better food preservation to prevent spoilage (may contain carcinogens)
10
Q
How long does carcinogenesis take place?
A
may take decades
11
Q
Promotion stage
A
When a normal cell is transformed into a cancer cell
12
Q
Angiogenesis
A
The formation of blood supply to the tumor
takes place during the progression stage
13
Q
Treatment for cancer
A
Takes place during the progression stage, when tumor is detected
takes 10^9 cells for detection
14
Q
Malignant tumors
A
only invasive tumor
15
Q
Phytonutrients can interfere with any of the three stages of cancer development
A
16
Q
Anti-hormones such as Genisten, Liganans, and Indoles decrease body levels of estrogen
A
TRUE
17
Q
Hyperplasia
A
The increase in number of cells
18
Q
Hypertrophy
A
The increase in cell size
19
Q
Teratrogens, such as excessive retinol suppements and alcohol, during the first trimester can cause birth deffects
A
TRUE
20
Q
Overweight mothers such gain how much weight during pregnancy
A
15-25 lbs compared to 25-25 for normal weight mothers
21
Q
Protein, folate, iron, and calcium needs all increase during pregnancy
A
TRUE
22
Q
Eclampsia
A
Results from an increase in b.p. brought on by edema during pregnancy
23
Q
Cow’s milk before 1 year
A
Too little CHO and fat, too high in proteins and minerals
24
Q
Infant colic caused by what?
A
unknown reasons
25
What is the best strategy for cancer prevention?
Eating a diet high in fruits and vegetables
26
Extra calories for pregnancy are needed mostly during which trimester?
second and third
27
All of the following are barriers to breast-feeding EXCEPT?
Having to carry a lot of equipment when traveling
28
At what age does hyperplasia of the brain cease?
Eighteen months
29
The American Acaedmy of Pediatrics suggests that children can begin following heart-healthy, low-fat, low-cholesterol, diets after about....
Age 2
30
A soman's daily calorie needs from most to least
Lactating, pregnant, pre-pregnant
31
Individuals with low blood levels of Vitamin A are more likely to have cancer
FALSE
32
Progression step of carcinogenesis involves?
Angiogenesis - formation of blood supply to cells
Unregulated replication of cancer cells, creating a tumor
33
Nutrition-related teratogens
Retinol supplements
Alcohol
34
Pregnant vegetarians need to pay special attention to obtaining adequate intake of which of the following micronutrients?
Vitamin B-12, iron, calcium
35
Nutrition-related risk factors for maternal and infant mortality include...
Pica
Dieting or fasting for more than 12 hours
36
Your are most likely to consume nitrates and nitrosamines if you eat which of the following?
Bacon and cured meats
37
Which phytochemical is found in soy foods and what is its activity in the body?
Genistein; inhibits the binding of restrogen to receptors on the cell membrane
38
A pregnant woman's need for which of the following sets of nutrients shows the biggest increase?
Iron and folate
39
You are giving nutritional advice to a pregnant woman. She complains of heartburn and constipation. What is your advice?
These are normal symptoms of pregnancy due to the influence of placental hormones. Eat low-fat foods, remain upright after eating, and get plenty of fluids
Eat a diet high in fiber and try to maintain a moderate exercise regimen
40
How does human breast milk change during feeding
from low fat to high fat
41
The best ways to assess infant growth are
Height for age
Weight for height
42
The American Academy of Pediatrics recommends no solid foods for infants until what age
4-6 months
43
Comapring the nutrition needs of infantss with children, which is true?
The requirements for vitamins and minerals do not go down
44
Which types of foods are most often preferred by children?
Crisp, crunchy foods
Foods with mild flavors
45
Carcinogens result from inadequate nutrient intake
FALSE
46
The initiation of a cancer cell involves
Genetic damage
47
Phytochemicals that prevent cancer the the induction of higher levels of detoxification enzymes do so at which stage in cancer development
Initiation
Promotion
48
Three stages in the development of cancer
initiation, promotion, progression
49
Premature infants catch up in growth by about age
2-3 years
50
Under which condition should breastfeeding be avoided?
Maternal use of a medication that passes into breastmilk
51
How does malnutrition affect growth?
If hypertrophy is arrested, it is reversible
52
Phytonutrients
Non-nutrient components of plant foods
- not essential
- no deficiency symptoms
Play role in maintianing health
53
Nutrients
Specific chemicals essential and necessary
Body can't synthesize
Deficieny symptoms
54
Why do plant foods protect us against cancer?
Nutrient dense
Displacement of fat, saturated fat
Nutrients as protective factors
55
Vitamin A as protective factor
Retinol role in cell differentiation
Cancer cells undifferentiated
Protective in cell culture studies
Defiency increases cancer risk in animals
But, blood levels not correlated with cancer risk
56
Vitamin A precursors as protective factor
Blood levles of beta-carotene correlative with cancer risk
Beta-carotene hypothesis: protects without conversion to retnol
Power anti-oxidant
57
Anti-oxidant hypothesis
Free radical oxygen damages DNA
Oxidative damage to DNA causes cancer
Antioxidants quench free radicals
Block DNA damage
C, E
58
Carotenoids
\<1/3 of US vitamin A intake comes from carotenoids
500 in nature
yellow/orange fruits and veggies have B carotene
Dark leefy greens: lutein
Tomatoes: lycopene
59
High carotenoid intake
Decreased cancer risk
60
Formation of cancer
Carcinogens-chemicals which damage DNA and initiate cancer
Industrial exposure - vinyl chloride (plastic furniture), asbestos, pesticides
Nitrates/nitrosamines: bacon and beer
Better preservation decreases cancer
61
Angiogensis occurs where?
Progression stage
Formation of new blood supply for the tumor
62
Estrogen and Cancer
Promotes breast, uterine, and ovarian cancers
63
Anti hormones
Genistein from soybeans
- binds estrogen receptor
64
Mixing of foods
May promote extensive contamination due to the nature of processing these foods (ground beef, bagged lettuce)
65
Global Food Network
May promote the transfer of foodborne illness due to the extensive availability of foods across the world
66
Chemicals/Contaminants
Found in plant products to prevent microbial growth and increase grwoing yield
67
Food poisoning/food borne illness
arise from the spoilage of food
68
Pasteurization
Has eliminated tuberculosis in our society
69
Thphoid/Cholera
Vitually non-existent in America due to the cleaning of our water supply
70
Camplylobacter
Found in birds and causes diarrhea, vomiting, fever, and cramps
Results from underbooking and cross-contamination
71
Norwalk like virus
Direction contamination of food - sick and doesnt wash hands
vomiting
72
Salmonella
Comes from the guts of birds, mammals, and reptiles
Diarrhea, fever, and cramping
73
E. Coli
A normal inhabitant of our guts but certain strains (O157:57) cause cramping, fever
Can lead to hemolytic uremia syndrome resulting in kidney failure
74
Listeria
May be detrimental to individuals who have an underdeveloped/compromised immune system
Infants, elderly, cancer, and HIV
75
Foodborne toxins
Produced by the bacteria which end up making you sick instead of the actual bacteria
76
otulism ( clostridium Botulinum)
One of the most deadly foodborne toxin leading to paralysis, severe nervous system damage, or death
77
Staphylococcus Aureus
A very common bacteria found on the skin but certain strains may lead to foodborne illness
78
Sources of foodborne ilness
Guts of animals
Improper manure compositing
organic food
Sprouts
Unpasteurized dairy products/ juice
Infected food handlers
79
Personal practices
the easiest and most efficient way to prevent foodborne illness
80
Ground beef and pork
160 degrees cooked
81
Chicken
165 degrees cooked
82
Intact pieces of beef
Can be cooked to 145 degrees because the contamination is found on the outside surface
83
Raw meat
Kept on the bottom of the refrigerator
Should have a seperate cutting board
84
Temperature danger zone
40-140
Fridge kept at 34-38
85
Food additives
Colors
Flavors
Preservatives
Modified food starch
Guar gums
Carrageenan
Vitamins and minerals (fortification)
86
Processes foods
decreased- fiber potassium and trace minerals
increased- salt, sugar, and fat
87
Bisphenol A (BPA)
A chemical contaminant found in plastic that leeches into food and water and has estrogenic type effects
88
Melamine
A deliberate milk additive used in China to increase the nitrogen concentration to claim higher concentrations of protein
89
Benefits of organic foods
No chemical damage to environment, improved water supply
Use about 1/3 less energy than conventional methods
90
animal products typically do not have pesticide residue
True
91
Dioxine and PCB
Contaminants that are typically found in the water supply including rainfall and may accumulate in larger fish = bioaccmulation
92
Antibotics
Typically used to prevent disease and improve growth
Not found in meat for sale
93
Water content
The water content of food increases the weight of food significantly
94
Air freight
Most expensive and least efficient way to transport food
95
Ships (water)
More efficient are reduce costs
96
Forzen fish are more economical compared to fresh fish because they reduce transportation costs
TRUE
97
Access to local foods can be achieved through:
Farmers markets
Food co-ops
Community supported agriculture
Your own garden
98
Sustainable agriculture
Utilizes practices that include renewable resources, soil conservation, and fewer chemical inputs
99
Legumes
A great resource to increase nitrogen concentration in the soil to promote protein synthesis in plants to make them grow
100
Efficient animal production
Grass fed
Free range feeding
101
Fossil fuels
limit human labor leading to obesity and diabetes
102
