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NUTR 251 > Final Exam > Flashcards

Final Exam Flashcards

1
Q

What are the major functions of water in the body?

A

-Is a solvent
-Is a major component of blood, saliva, sweat, tears, mucous and joint fluid
-removes waste
-lubricates tissue
-regulates body temp.

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2
Q

Where is intracellular water?

A

Inside the cell

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3
Q

Where is extracellular water?

A

Outside the cell or in the blood

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4
Q

Is there more water in the cells or outside?

A

More inside

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5
Q

What do electrolytes do in water?

A

They dissociate and form ions and thereby carry a charge

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6
Q

What is ADH and what is it released by?

A

It is released by the pituitary gland and triggers the kidneys to retain water

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7
Q

What does renin do?

A

It activates angiontensinogen to angiotensin I

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8
Q

What does Aldosterone do and where is it released?

A

It helps the kidney retain, sodium, chloride and water. released by the adrenal gland

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9
Q

What is the AI of water for adult men?

A

15 cups

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10
Q

What is the AI of water for adult women?

A

11 cups

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11
Q

What are foods with high water content?

A

Lettuce, tomato, watermelon, milk

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12
Q

What is a symptom of dehydration?

A

Thirst

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13
Q

What happens when you consume too much water?

A

Water intoxication, which results in hyponatremia, low blood sodium

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14
Q

What is a mineral?

A

A mineral is a natural occurring element that is:
inorganic
needed in small amounts
essential

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15
Q

What is a major mineral?

A

Minerals that are required in a mounts greater than or equal to 100mg/d.

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16
Q

What is a trace mineral?

A

Minerals that are required in amounts that are less than 100mg/d

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17
Q

What mineral is stored the most in the body?

A

Calcium

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18
Q

What is bioavailability?

A

The amount of nutrient absorbed and made available to body cells and tissues

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19
Q

How are minerals digested and absorbed?

A

Because they are in their free form they do not need to be digested. They are absorbed in the small and large intestine directly into the blood

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20
Q

What are the different factoring affecting mineral bioavailability?

A

Gastric acidity, interactions with other vitamins and minerals, plant chemicals

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21
Q

What is phytic acid and what does it bind to?

A

A plant chemical found in wheat and other grains that binds to zinc and iron

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22
Q

What is oxalic acid and what does it bind to?

A

It is a plant chemical found in leafy green plants that binds to calcium and iron

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23
Q

What mineral are stored in the bones?

A

Calcium and phosphorus

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24
Q

Where is iron stored?

A

Liver and bone marrow

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25
Q

How are minerals excreted?

A

Most are excreted through the urine

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26
Q

What is the major function of electrolytes?

A

They maintain fluid balance between the intracellular and extracellular environment

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27
Q

What are the two largest sources of sodium in the diet?

A

Foods purchased and convenience or grocery stores and restaurants with fast food or pizza

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28
Q

What does processing do to food?

A

Increases the salt content

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29
Q

What are the consequences of excess sodium consumption?

A

Hypertension, as well as increased urinary calcium excretion

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30
Q

What is the advice from major health agencies on sodium?

A

They call for a 50% reduction in processed and restaurant food

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31
Q

What are the consequences of too little potassium?

A

Hypertension, may also affect bone health

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32
Q

What is considered a normal blood pressure?

A

less than 120 over less than 80

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33
Q

What is considered elevated blood pressure?

A

120-129 over less than 80

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34
Q

What is considered stage 1 high blood pressure?

A

130-139 or 80-89

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35
Q

What is considered stage 2 high blood pressure?

A

140+ or 90+

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36
Q

What are major risk factors for hypertension?

A

Family history, advanced age, African-American ancestry, obesity and physical inactivity

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37
Q

What is the DASH diet and what does it treat?

A

A diet made to stop hyper tension. It is low in sodium, total fat, saturated fat, and cholesterol.
High in fruits and vegetables

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38
Q

What is the CDRR limit level for sodium?

A

2300mg/d

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39
Q

What is the CDRR for potassium for men?

A

3400mg/d

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40
Q

What is the CDRR for potassium for women?

A

2600mg/d

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41
Q

What is the function of chloride?

A

It is a component of HCl

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42
Q

What is the function of Magnesium?

A

It is a cofactor for over 300 enzymes that use ATP. Specifically enzymes that participate in energy metabolism

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43
Q

What are good food sources of magnesium?

A

Legumes, nuts/seeds, brown rice, whole wheat bread

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44
Q

What is the main function of calcium?

A

Forms and maintains bone (99% found in bones)

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45
Q

What are additional functions of calcium?

A

Nerve impuse transmission
Muscle contraction and relaxation
blood clotting
cell metabolism

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46
Q

What factors decrease calcium bioavailability?

A

Phytic acid and oxalic acid

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47
Q

What factors increase calcium bioavailability?

A

Eating calcium rich foods with other calcium rich foods

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48
Q

What is the Calcium RDA for adults?

A

1,000mg/d

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49
Q

What are chronic bone diseases?

A

Osteoporosis and osteopenia

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50
Q

What is peak bone mass?

A

Present when bones have their maximum strength

51
Q

What age do you usually achieve your peak bone mass?

A

25-30

52
Q

What are risk factors for osteoporosis?

A

being female, growing older, having white or asian ancestry, family history, having a small, thin-boned body frame

53
Q

What are the recommendations for taking calcium supplements?

A

Take in doses of 500mg or less before or after meals

54
Q

How is oxygen transported through the blood?

A

Hemoglobin

55
Q

How is oxygen supplied to the muscles?

A

Myoglobin

56
Q

What is the difference between heme and hemoglobin?

A

Heme is an iron-containing molecule that combines with globin to form hemoglobin

57
Q

Where is heme iron found?

A

In meat sources

58
Q

Where in non-heme iron found?

A

Found in plants
-grains
-veggies
-nuts
-legumes
also in some meat

59
Q

What is the bioavailability of non-heme iron and what enhances the absorption?

A

2-25%, vitamin C

60
Q

What is the bioavailability of heme iron?

A

15-35%

61
Q

What influences the bioavailability of iron?

A

The need for iron. It decreases as the body stores increase

62
Q

What does an iron deficiency lead to?

A

Anemia

63
Q

What is Anemia?

A

red blood cells are reduced and unable to carry adequate amounts of oxygen

64
Q

What is microcytic anemia?

A

causes RBC’s to be smaller, oddly shaped and have less color

65
Q

What populations are at risk for anemia?

A

females and vegans

66
Q

What are the signs and symptoms of microcytic anemia?

A

fatigue and weakness
shortness of breath
dizziness/headache
coldness of the hands and feet
pale skin

67
Q

What is hereditary hemochromatosis?

A

An inhereted genetic defect that causes people to absorb too much iron. Symptoms include fatigue, lack of energy, and abdominal pain

68
Q

What are good food sources of zinc?

A

Meat- pork/beef/lamb
Seafood-oysters
enriched/ fortified cereal

69
Q

What does a zinc deficiency cause?

A

It delays growth and delays sex organ maturation

70
Q

What are good food sources of fluoride?

A

tea, seafood, fluoridated drinking water

71
Q

What are the functions of selenium?

A

donates electrons and reactivates vitamin E

72
Q

What are good food sources of selenium?

A

Brazil Nuts and Sunflower seeds
grains grown in selenium-rich soils
cereal made with grains grown in selenium-rich soil

73
Q

What is Keshan disease?

A

Cardiac dysfunction due to a deficiency of selenium

74
Q

What is leading side of cancer deaths?

A

lungs

75
Q

What is a pescavegetarian?

A

They eat milk, milk products, eggs and fish but no other animal foods

76
Q

What is a semivegetarian?

A

They eat everything except red meats

77
Q

What is a lactovegeterian?

A

They eat milk and milk products, but no animal flesh or eggs

78
Q

What is an ovovegeterian?

A

Eats eggs but no other animal products

79
Q

What is a lactoovovegeterian?

A

They eat milk and milk products and eggs but no other animal foods

80
Q

What is a vegan?

A

They eat no animal foods

81
Q

What are vegetarian diets often lower in?

A

Lower in fat and energy

82
Q

What are vegetarian diets high in?

A

Vitamins C, E, and folic acid
Phytochemicals
fiber
magnesium and potassium

83
Q

What are vegetarian diets low in?

A

Vitamin B12, D and riboflavin
zinc, iron, and calcium
omega 3s
certain essential amino acids
energy
saturated fats-good

84
Q

What is important for vegetarians to do?

A

Meal plan to include whole grains and legumes to ensure all amino acids are consumed

85
Q

What can riboflavin be sourced from for vegetarians?

A

Whole grains
legumes
leafy green veggies

86
Q

What can vitamin D and calcium be sourced from for vegetarians?

A

Fortified foods
leafy green veggies
sun exposure

87
Q

What are the three main uses of energy in the body?

A
  1. basal metabolic rate
    2.physical activity
    3.thermic effect of food
88
Q

What is the largest component of energy expenditure?

A

Basal metabolic rate

89
Q

What may increase BMR?

A

muscle mass

90
Q

What may decrease BMR?

A

Aging- 1-2% decline each decade after 30

91
Q

What is satiety?

A

The feeling of fullness following consumption of food

92
Q

How is long-term satiety promoted?

A

By body composition/ amount of body fat

93
Q

What does adipose tissue secrete?

A

Leptin

94
Q

What does Ghrelin do?

A

Promotes intake, increases appetite

95
Q

What does leptin do?

A

Decreases intake

96
Q

What BMI is considered underweight?

A

<18.5

97
Q

What BMI is healthy?

A

18.5-24.9

98
Q

What BMI is considered overweight?

A

25-29.9

99
Q

What BMI is considered obese?

A

equal to or greater than 30

100
Q

How much of weight differences can be attributed to genetics?

A

40-70%

101
Q

What are the key features of a sound weight loss program?

A

1.Control energy intake
2. perform regular physical activity
3.behavior modification
-NEED DURATION AND REGULARITY-

102
Q

What is chain breaking?

A

Separating behaviors that occur together

103
Q

What is stimulus control?

A

When you alter the environment to minimize stimuli for eating

104
Q

What is important to remember about good health?

A

Good health is NOT defined by body size

105
Q

What can everyone do to reduce their risk of poor health?

A

Adopt a healthy lifestyle

106
Q

What is considered steady weight loss?

A

.5-2 pounds per week

107
Q

What does a 5-10% weight loss result in?

A

Decreased risks for elevated blood pressure, cholesterol, insulin resistance

108
Q

What can anorexia nervosa lead to?

A

Electrolyte imbalances and cardiac arrest which can occur suddenly and cause death

109
Q

How does bulimia nervosa present?

A

Turn toward food when faced with problems
recognize their behavior as abnormal
at or slightly above normal weight
frequently female, highly driven and successful

110
Q

What is a zygote?

A

conception to 2 weeks

111
Q

What is an embryo?

A

2-8 weeks

112
Q

What is a fetus?

A

9 weeks to birth

113
Q

What are critical periods?

A

finite windows of opportunity for development of a tissue or organ

114
Q

What is the role of the placenta?

A

Produces hormones that direct maternal nutrients to the fetus, control fetal metabolism, and promote changes to the mother’s body that support pregnancy

115
Q

How does the mother’s energy needs change throughout the pregnancy?

A

First trimester: +0
Second trimester: +340
Third trimester: +452

116
Q

What are babies born to women that consume an excess amount of calories at an increased risk for?

A

high birth weight

117
Q

What may obese pregnant women experience?

A

Gestational diabetes

118
Q

What stimulates the let-down reflex?

A

oxytocin

119
Q

What stimulates milk production?

A

prolactin

120
Q

What are the pros of using human breast milk?

A

The breast milk is specific for that baby

121
Q

What are the advantages of breast feeding?

A

Reduces uterine bleeding after delivery, promotes uterine shrinkage, promotes maternal weight loss, may decrease breast cancer risk

122
Q

What are the energy needs for lactation?

A

Need 500 addition calories , 300 from food sources, 200 from fat stores

123
Q

What are the nutrient needs for baby?

A

Need water!
They have more surface area, proportionally have more body water, kidneys are only half as efficient

124
Q

What foods should be introduced to babies?

A

Iron-containing foods
-iron-fortified infant cereals
-pureed meats, beans, lentils

NUTR 251 (4 decks)

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