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Nutri Sci > Final Discussion Sheets > Flashcards

Final Discussion Sheets Flashcards

1
Q

Phytonutrients are/are not a nutrient component of plant foods

A

ARE NOT

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2
Q

Fruits and vegetables have a protective effect against:

A

Cancer types all over the body

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3
Q

Fruits and vegetables preventative effects

A

They are nutrient dense

Displace saturated fat

High in phytonutrients

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4
Q

Human blood levels of retinol do/do not correlate with cancer risk

A

Do not

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5
Q

Antioxidants like B-carotene work by quenching free radicals so that they do not damage DNA and lead to cancer

A

true

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6
Q

B carotene was effective against cancer in smokers

A

false

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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
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8
Q

Carcinogen

A

A chemical that damages DNA and initiates cancer

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9
Q

Why has stomach cancer decreased?

A

There are better food preservation to prevent spoilage (may contain carcinogens)

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10
Q

How long does carcinogenesis take place?

A

may take decades

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11
Q

Promotion stage

A

When a normal cell is transformed into a cancer cell

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12
Q

Angiogenesis

A

The formation of blood supply to the tumor

takes place during the progression stage

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13
Q

Treatment for cancer

A

Takes place during the progression stage, when tumor is detected

takes 10^9 cells for detection

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14
Q

Malignant tumors

A

only invasive tumor

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15
Q

Phytonutrients can interfere with any of the three stages of cancer development

A
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16
Q

Anti-hormones such as Genisten, Liganans, and Indoles decrease body levels of estrogen

A

TRUE

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17
Q

Hyperplasia

A

The increase in number of cells

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18
Q

Hypertrophy

A

The increase in cell size

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19
Q

Teratrogens, such as excessive retinol suppements and alcohol, during the first trimester can cause birth deffects

A

TRUE

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20
Q

Overweight mothers such gain how much weight during pregnancy

A

15-25 lbs compared to 25-25 for normal weight mothers

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21
Q

Protein, folate, iron, and calcium needs all increase during pregnancy

A

TRUE

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22
Q

Eclampsia

A

Results from an increase in b.p. brought on by edema during pregnancy

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23
Q

Cow’s milk before 1 year

A

Too little CHO and fat, too high in proteins and minerals

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24
Q

Infant colic caused by what?

A

unknown reasons

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25
Q

What is the best strategy for cancer prevention?

A

Eating a diet high in fruits and vegetables

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26
Q

Extra calories for pregnancy are needed mostly during which trimester?

A

second and third

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27
Q

All of the following are barriers to breast-feeding EXCEPT?

A

Having to carry a lot of equipment when traveling

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28
Q

At what age does hyperplasia of the brain cease?

A

Eighteen months

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29
Q

The American Acaedmy of Pediatrics suggests that children can begin following heart-healthy, low-fat, low-cholesterol, diets after about….

A

Age 2

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30
Q

A soman’s daily calorie needs from most to least

A

Lactating, pregnant, pre-pregnant

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31
Q

Individuals with low blood levels of Vitamin A are more likely to have cancer

A

FALSE

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32
Q

Progression step of carcinogenesis involves?

A

Angiogenesis - formation of blood supply to cells

Unregulated replication of cancer cells, creating a tumor

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33
Q

Nutrition-related teratogens

A

Retinol supplements

Alcohol

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34
Q

Pregnant vegetarians need to pay special attention to obtaining adequate intake of which of the following micronutrients?

A

Vitamin B-12, iron, calcium

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35
Q

Nutrition-related risk factors for maternal and infant mortality include…

A

Pica

Dieting or fasting for more than 12 hours

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36
Q

Your are most likely to consume nitrates and nitrosamines if you eat which of the following?

A

Bacon and cured meats

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37
Q

Which phytochemical is found in soy foods and what is its activity in the body?

A

Genistein; inhibits the binding of restrogen to receptors on the cell membrane

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38
Q

A pregnant woman’s need for which of the following sets of nutrients shows the biggest increase?

A

Iron and folate

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39
Q

You are giving nutritional advice to a pregnant woman. She complains of heartburn and constipation. What is your advice?

A

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

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40
Q

How does human breast milk change during feeding

A

from low fat to high fat

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41
Q

The best ways to assess infant growth are

A

Height for age

Weight for height

42
Q

The American Academy of Pediatrics recommends no solid foods for infants until what age

A

4-6 months

43
Q

Comapring the nutrition needs of infantss with children, which is true?

A

The requirements for vitamins and minerals do not go down

44
Q

Which types of foods are most often preferred by children?

A

Crisp, crunchy foods

Foods with mild flavors

45
Q

Carcinogens result from inadequate nutrient intake

A

FALSE

46
Q

The initiation of a cancer cell involves

A

Genetic damage

47
Q

Phytochemicals that prevent cancer the the induction of higher levels of detoxification enzymes do so at which stage in cancer development

A

Initiation

Promotion

48
Q

Three stages in the development of cancer

A

initiation, promotion, progression

49
Q

Premature infants catch up in growth by about age

A

2-3 years

50
Q

Under which condition should breastfeeding be avoided?

A

Maternal use of a medication that passes into breastmilk

51
Q

How does malnutrition affect growth?

A

If hypertrophy is arrested, it is reversible

52
Q

Phytonutrients

A

Non-nutrient components of plant foods

  • not essential
  • no deficiency symptoms

Play role in maintianing health

53
Q

Nutrients

A

Specific chemicals essential and necessary

Body can’t synthesize

Deficieny symptoms

54
Q

Why do plant foods protect us against cancer?

A

Nutrient dense

Displacement of fat, saturated fat

Nutrients as protective factors

55
Q

Vitamin A as protective factor

A

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
Q

Vitamin A precursors as protective factor

A

Blood levles of beta-carotene correlative with cancer risk

Beta-carotene hypothesis: protects without conversion to retnol

Power anti-oxidant

57
Q

Anti-oxidant hypothesis

A

Free radical oxygen damages DNA

Oxidative damage to DNA causes cancer

Antioxidants quench free radicals

Block DNA damage

C, E

58
Q

Carotenoids

A

<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
Q

High carotenoid intake

A

Decreased cancer risk

60
Q

Formation of cancer

A

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
Q

Angiogensis occurs where?

A

Progression stage

Formation of new blood supply for the tumor

62
Q

Estrogen and Cancer

A

Promotes breast, uterine, and ovarian cancers

63
Q

Anti hormones

A

Genistein from soybeans

  • binds estrogen receptor
64
Q

Mixing of foods

A

May promote extensive contamination due to the nature of processing these foods (ground beef, bagged lettuce)

65
Q

Global Food Network

A

May promote the transfer of foodborne illness due to the extensive availability of foods across the world

66
Q

Chemicals/Contaminants

A

Found in plant products to prevent microbial growth and increase grwoing yield

67
Q

Food poisoning/food borne illness

A

arise from the spoilage of food

68
Q

Pasteurization

A

Has eliminated tuberculosis in our society

69
Q

Thphoid/Cholera

A

Vitually non-existent in America due to the cleaning of our water supply

70
Q

Camplylobacter

A

Found in birds and causes diarrhea, vomiting, fever, and cramps

Results from underbooking and cross-contamination

71
Q

Norwalk like virus

A

Direction contamination of food - sick and doesnt wash hands

vomiting

72
Q

Salmonella

A

Comes from the guts of birds, mammals, and reptiles

Diarrhea, fever, and cramping

73
Q

E. Coli

A

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
Q

Listeria

A

May be detrimental to individuals who have an underdeveloped/compromised immune system

Infants, elderly, cancer, and HIV

75
Q

Foodborne toxins

A

Produced by the bacteria which end up making you sick instead of the actual bacteria

76
Q

otulism ( clostridium Botulinum)

A

One of the most deadly foodborne toxin leading to paralysis, severe nervous system damage, or death

77
Q

Staphylococcus Aureus

A

A very common bacteria found on the skin but certain strains may lead to foodborne illness

78
Q

Sources of foodborne ilness

A

Guts of animals

Improper manure compositing

organic food

Sprouts

Unpasteurized dairy products/ juice

Infected food handlers

79
Q

Personal practices

A

the easiest and most efficient way to prevent foodborne illness

80
Q

Ground beef and pork

A

160 degrees cooked

81
Q

Chicken

A

165 degrees cooked

82
Q

Intact pieces of beef

A

Can be cooked to 145 degrees because the contamination is found on the outside surface

83
Q

Raw meat

A

Kept on the bottom of the refrigerator

Should have a seperate cutting board

84
Q

Temperature danger zone

A

40-140

Fridge kept at 34-38

85
Q

Food additives

A

Colors

Flavors

Preservatives

Modified food starch

Guar gums

Carrageenan

Vitamins and minerals (fortification)

86
Q

Processes foods

A

decreased- fiber potassium and trace minerals

increased- salt, sugar, and fat

87
Q

Bisphenol A (BPA)

A

A chemical contaminant found in plastic that leeches into food and water and has estrogenic type effects

88
Q

Melamine

A

A deliberate milk additive used in China to increase the nitrogen concentration to claim higher concentrations of protein

89
Q

Benefits of organic foods

A

No chemical damage to environment, improved water supply

Use about 1/3 less energy than conventional methods

90
Q

animal products typically do not have pesticide residue

A

True

91
Q

Dioxine and PCB

A

Contaminants that are typically found in the water supply including rainfall and may accumulate in larger fish = bioaccmulation

92
Q

Antibotics

A

Typically used to prevent disease and improve growth

Not found in meat for sale

93
Q

Water content

A

The water content of food increases the weight of food significantly

94
Q

Air freight

A

Most expensive and least efficient way to transport food

95
Q

Ships (water)

A

More efficient are reduce costs

96
Q

Forzen fish are more economical compared to fresh fish because they reduce transportation costs

A

TRUE

97
Q

Access to local foods can be achieved through:

A

Farmers markets

Food co-ops

Community supported agriculture

Your own garden

98
Q

Sustainable agriculture

A

Utilizes practices that include renewable resources, soil conservation, and fewer chemical inputs

99
Q

Legumes

A

A great resource to increase nitrogen concentration in the soil to promote protein synthesis in plants to make them grow

100
Q

Efficient animal production

A

Grass fed

Free range feeding

101
Q

Fossil fuels

A

limit human labor leading to obesity and diabetes

102
Q
A

Nutri Sci (26 decks)

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