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HLTH230 > Final Exam > Flashcards

Final Exam Flashcards

1
Q

digeswhy people choose foods

A
  • habit
  • ethnic heritage or tradition
  • convenience and economy
  • positive and negative associations
  • emotions
  • values
  • bodyweight and image
  • functional foods
  • nutrition and health benefits
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2
Q

functional foods

A

foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions
ie: veggies

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3
Q

phytochemical

A

non nutrient compounds found in plant derived foods that have biological activity in the body
ie: fortified foods

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4
Q

nutrition

A

the study of nutrients and other biologically active compounds in foods and in the body

the study of human behaviours related to food

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5
Q

diet

A

the foods (including beverages) a person eats and drinks

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6
Q

6 classes of nutrients

A

carbs
fats
proteins
vitamins
minerals
water

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7
Q

malnutrition

A

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients

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8
Q

undernutrition

A

nutrient or energy deficiencies

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9
Q

over-nutrition

A

nutrient or energy excess

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10
Q

chronic diseases

A

long duration

degeneration disease

characterized by deterioration of the body organs

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11
Q

leading causes of death-in canada

A
  1. cancer
  2. heart disease
  3. cerebrovascular disease which are influenced by diet and nutrition
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12
Q

examples of chronic disease

A

heart disease, diabetes, cancer, dental disease, stroke, adult bone loss

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13
Q

nutritional genomics

A

the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease

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14
Q

Other names for nutritional genomics

A

molecular nutrition or nutrigenomics

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15
Q

Energy

A

the capacity to do work

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16
Q

1000 calories equals

A

1 kilocalorie

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17
Q

1 kilocalorie

A

the amount of heat required to raise the temperature of 1kg of water by 1 degree celsius

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18
Q

Macronutrients

A

required in large amounts per day

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19
Q

Micronutrients

A

required in small amounts per day

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20
Q

Essential Nutrients

A

nutrients that a person must obtain from food (cannot be made by body)

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21
Q

Inorganic Nutrients

A

nutrients that contain no carbon

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22
Q

Organic Nutrients

A

nutrients that contain carbon

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23
Q

Energy yielding nutrients

A

nutrients that can be broken down to provide energy to the body

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24
Q

Types of macronutrients

A

carbs, protein, lipids, water

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25
Q

Types of micronutrients

A

vitamins and minerals

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26
Q

Inorganic nutrients

A

minerals and water

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27
Q

Organic nutrients

A

carbs, lipids, proteins, vitamins

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28
Q

Non-energy yielding nutrients

A

vitamins, minerals, water

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29
Q

Energy yielding nutrients

A

carbs, proteins, lipids

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30
Q

Energy in carbs

A

4 cal/g

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31
Q

Energy in fat

A

9cal/g

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32
Q

Energy in fat

A

4cal/g

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33
Q

% of calories from carbs

A

45-65%

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34
Q

% of calories from fat

A

20-35%

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35
Q

% of calories from protein

A

10-35%

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36
Q

Essential nutrient

A

a nutrient that a person cannot make in adequate amounts to sustain life

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37
Q

Non-essential nutrients

A

does not need to be derived from food bc body can make

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38
Q

enriched foods and fortified foods

A

foods that have had nutrients added to them (ex. White bread)

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39
Q

functional foods

A

appear similar to conventional foods, consumes as part of the usual diet, with demonstrated physiological benefits or with the ability to reduce chronic disease risks beyond basic nutrient functions (ex. Oatmeal)

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40
Q

natural foods

A

no definition, used in advertisements

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41
Q

super foods

A

no definition, used in fake advertisements

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42
Q

processed foods

A

foods subject to any milling, alteration in texture, additives, cooking or others

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43
Q

nutraceutical

A

describes a product that has been isolated from food often sold in pill form (ex. Cod liver oil, cranberry pill)

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44
Q

basic foods

A

vegetables, fruit, milk, meat and grains

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45
Q

Healthy diets include (5)

A

adequacy, balance, calorie control, moderation, variety

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46
Q

adequacy

A

providing the nutrients, fibre and energy in sufficient amounts to maintain health

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47
Q

balance

A

providing foods of a number of different types in proportion to each other (ex. Milks and alternatives)

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48
Q

calorie control

A

energy with food coming in should balance with the body’s energy requirements

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49
Q

moderation

A

nothing in excess, providing dietary restrictions while enjoying some foods on occasion

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50
Q

variety

A

providing a wide selection of foods

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51
Q

excuses for not eating well

A

no time, crave fast food, too little money, like to eat large portions, take vitamins instead, love sweets

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52
Q

Factors that drive food choices

A

-convenience
-advertising
-availability
-economy
-emotional comfort
-habit
-personal preference and genetics
-positive associations
-region of the country
-social pressure
-values or beliefs
-weight
-nutritional value

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53
Q

EAR

A

Estimated Average Requirement

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54
Q

RDA

A

recommended dietary allowance

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55
Q

AI

A

Adequate Intake

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56
Q

UL

A

Tolerable Upper Intake Level

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57
Q

Estimated average requirements definition

A

The average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group

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58
Q

Recommended dietary allowances definition

A

The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals.

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59
Q

Adequate intake definition

A

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined.

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60
Q

Tolerable upper intake levels definition

A

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

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61
Q

Food guide recommendations about food choices

A

-healthy food choices
-healthy eating habits

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62
Q

Healthy food choices

A

Make it a habit to eat a variety of healthy foods each day

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63
Q

Healthy food choices components
- Eat plenty of vegetables and fruits, whole grain foods and protein

A
  • Eat plenty of vegetables and fruits, whole grain foods and protein foods. - Choose protein foods that come from plants more often.
  • Limit highly processed foods.
  • Water drink of choice
  • Use food labels
  • Be aware that food marketing can influence your choices.
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64
Q

Healthy eating habits

A

Healthy eating is more than the foods you eat. It is also about where, when, why and how you eat.

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65
Q

Healthy eating habits components

A
  • Be mindful of your eating habits
  • Cook more often
  • Enjoy your food
  • Eat meals with others
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66
Q

Changes in new food guide

A
  • no milk & alternatives food group
  • more plant based options
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67
Q

A healthy diet includes

A

variety of veggies, fruits, whole grains, skim and low-fat milk products and alternations, lean meats, poulty, fish, eggs, legumes, nuts and seeds
- low in saturated and trans fats, cholesterol, salt and added sugars
- includes 30-45ml of unsaturated far each day
- water

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68
Q

2017 food label changes

A

potassium added to nutrition facts table and removed vitamin a & c
- serving size is more consistent for similar foods
- sugar based ingredients are grouped together
- sugar has %DV
- calcium and iron are given in mg

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69
Q

Serving sizes (1 tsp, tbsp, 1 cup, 1 fluid ounce, 1 ounce)

A

1 tsp = 5ml
1 tbsp = 15ml
1 cup = 30ml
1 fluid ounce = 30ml
1 ounce = 28g

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70
Q

Two types of nutrition & health claims on food labels

A

nutrient content claim & health claims

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71
Q

Nutrient content claims

A

highlight a nutrition feature of a food such as light, low, less, free.

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72
Q

Health claims

A

highlight a relationship between consumption of a food or ingredient and a person’s health. For example, a healthy diet low in saturated and trans fat may reduce the risk of heart disease.

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73
Q

Nutrient content claims examples

A

free, sodium free, cholesterol free, low, low fat, low in saturated fat

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74
Q

Free:

A

An amount so small, health experts consider it nutritionally insignificant

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75
Q

Sodium Free

A

Less than 5 mg of sodium

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76
Q

Cholesterol Free

A

Less than 2 mg of cholesterol, and low in saturated fat (includes a restriction on trans fat) Not necessarily low in total fat

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77
Q

Low

A

Always associated with a very small amount

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78
Q

Low-fat

A

3g of fat or less

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79
Q

Low in Saturated Fat

A

2 g or less of saturated and trans fat combined

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80
Q

Sodium and potassium diet related health claims

A

link to high blood pressure

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81
Q

Calcium and vitamin d diet related health claims

A

link to osteoporosis

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82
Q

saturated fat and trans fat diet related health claims

A

link to heart disease

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83
Q

vegetables and fruit diet related health claims

A

link to some types of cancer

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84
Q

plant sterol health claims

A

help lower cholesterol

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85
Q

psyllium fibre health claims

A

lower cholesterol

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86
Q

Primary deficiency

A

caused by an inadequate intake

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87
Q

Secondary deficiency

A

caused by something else; a disease, condition or a drug interaction that reduces absorption

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88
Q

Goals of DR

A

1: Setting recommended intake values - RDA, AI
2: Facilitating nutrition research and policy - EAR (establishes nutrient requirements for given life stages and gender groups)
3: Establishing safety guidelines - UL
4: Preventing chronic diseases

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89
Q

water soluble vitamins

A

vitamin c, thiamin, riboflavin, niacin, vitamin b6, vitamin b12, folate, biotin, pantothenic acid

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90
Q

fat soluble vitamins

A

A, D, E, K

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91
Q

Major minerals

A

calcium, phosphorus, potassium, sodium, chloride, magnesium, and sulphur

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92
Q

Trace minerals

A

ron, iodine, zinc, chromium, selenium, fluoride, copper, and manganese

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93
Q

Lymph

A

fluid that moves from the blood stream to tissue spaces and vessels and drain back to bloodstream

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94
Q

Hormone

A

chemicals that are secreted by the glands into the blood, in response to conditions in the body that require regulation (“chemical messengers”)

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95
Q

The digestive system

A

A flexible muscular tube extending from mouth to anus that digests and absorbs nutrients and some non-nutrients, as well as excreting some substances (such as fibre)

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96
Q

Digestive system organs

A
  • mouth
  • esophagus
  • stomach
  • intestines
  • liver
  • pancreas
  • gallbladder
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97
Q

Digestive system: Mouth

A

chemical digestion begins, chews and mixes food with saliva

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98
Q

Mastication

A

the process of chewing

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99
Q

Salivary glands

A

secrete saliva (contains starch-digesting enzymes)

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100
Q

Peristalsis

A

wave-like muscular squeezing that begins at the esophagus and pushes food along the digestive tract

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101
Q

Digestive system: pharynx

A

directs food from the month to the esophagus

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102
Q

Digestive system: the epiglottis

A

closes off the airway so that choking doesn’t occur when swallowing

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103
Q

bolus

A

food after it has been chewed and swallowed

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104
Q

Digestive system: The upper esophageal sphincter

A

opens and bolus slides down the esophagus.

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105
Q

Digestive system: The lower esophageal sphincter

A

(at base of esophagus) closes behind the bolus to prevent reflux of stomach contents into the esophagus

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106
Q

Digestive system: Diaphragm

A

separates the abdomen from the thoracic cavity

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107
Q

Digestive system: stomach

A

holds food, mashes and liquefies it into chyme (liquefied food) until it is released into the small intestine

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108
Q

Digestive system: pyloric sphincter

A

opens into the small intestine then closes behind the chyme.

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109
Q

Digestive system: Liver

A

manufactures bile salts

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110
Q

Bile salts

A

detergent-like

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111
Q

Digestive system: Gallbladder

A

stores bile until dietary fat is present in the duodenum

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112
Q

Digestive system: Bile duct

A

conducts bile from the gallbladder to the small intestine

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113
Q

Digestive system: small intestine

A

secretes enzymes that digest all energy-yielding nutrients to their basic building blocks; cells of wall absorb nutrients into blood and lymph

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114
Q

Segmentation

A

backward and forward-moving for greater contact between partially digested food and intestinal juices/enzymes

115
Q

Segments of small intestine

A

duodenum, the jejunum and the ileum.

116
Q

Digestive system: ileocecal sphincter

A

located at the beginning of the colon.

117
Q

Digestive system: Pancreas

A

manufactures enzymes that are delivered to the lumen of the small intestine to digest all energy-yielding nutrients and releases bicarbonate to neutralize acid that enters the small intestine

118
Q

Pancreatic duct

A

conducts pancreatic juice from the pancreas to the small intestine

119
Q

Digestive system: Appendix

A

stores lymph cells

120
Q

Digestive system: Large intestine (colon)

A

water and minerals are absorbed. Fibre and undigested materials make up the feces.

121
Q

Digestive system: Rectum

A

stores waste prior to elimination (transit from mouth to rectum can take 1-3 days)

122
Q

Digestive system: Anus

A

hold rectum closed; opens to allow elimination of waste

123
Q

Chemical aspect of digestion: mouth

A

Salivary amylase breaks down starch

  • Lingual lipase breaks down fats
  • Saliva maintains teeth and washes away leftover food particles from chewing
124
Q

Chemical aspect of digestion: stomach

A
  • starch digestion stops by acidic pH of stomach
  • Gastric juice (mixture of water, enzymes and HCl) activates pepsin
  • Pepsin breaks down proteins
  • Mucus lining of stomach prevents damage from acidic environment
125
Q

Chemical aspect of digestion: small intestine

A
  • Hormonal messenger (cholecystokinin CKK) stimulates gall bladder to release bile
  • Bile emulsifies fat
  • Hormonal messenger (secretin) stimulates the pancreas to release pancreatic juice
  • Pancreatic juice breaks down fat, protein and starch
  • Cells of small intestine produce enzymes that complete chemical breakdown and food is broken down until it is small enough to be absorbed into bloodstream
126
Q

Chemical aspect of digestion: large intestine

A

No more digestion - fibre fragments (partially digested by bacteria - most is excreted in waste), fluid and some minerals are absorbed

127
Q

Pancreatic juice

A

enzymes and bicarbonate - neutralize stomach acid

128
Q

Absorption and transportation of nutrients

A

Small intestine is lined with villi and microvilli that increase surface area for absorption into blood and lymph which then transport to the liver to be filtered and then to the body’s cells

129
Q

Problems with digestion

A

choking, dysphagia, vomiting, diarrhea, constipation, reflux GERD, ulcers, gas, achalasia

130
Q

What does GERD stand for?

A

gastroesophageal reflux disease

131
Q

Problems with digestion: choking

A

when a piece of food enters the trachea instead of the esophagus

132
Q

Problems with digestion: dysphagia

A

is a difficulty swallowing and it is often seen in the elderly and in those with neurological conditions such as stroke, ALS and Parkinson’s disease.

133
Q

Problems with digestion: vomiting

A

occurs as a result of a relaxation of sphincters and the contraction of diaphragm and abdominal muscles, which propels food in the reverse direction.

134
Q

Problems with digestion: diarrhea

A

refers to the presence of frequent, loose, and watery stools

135
Q

preventing choking

A

don’t talk or laugh while eating, eat slowly, chew food well

136
Q

how to prevent dysphagia

A

alter the texture of food or thicken liquids

137
Q

Who is most likely to experience dysphagia

A
  • elderly people
  • those with neurological conditions such as stroke, als, parkinsons disease
138
Q

Causes of diarrhea

A

infection, foodborne illness, digestion resistant foods, lactose intolerance, side effects of medication, irritable bowel syndrome

139
Q

Problems with digestion: constipation

A

refers to passing stools with difficulty, pain, and an increased amount of time.

140
Q

causes of constipation

A

stress, medications, inadequate fibre.

141
Q

how to prevent constipation

A

adequate water, exersise, relaxation, fibre.

142
Q

problems with digestion: GERD/reflux

A

heartburn, which occurs as a result of the relaxation of the cardiac (lower esophageal) sphincter.

143
Q

problems with digestions: ulcers

A

erosion of the wall of the stomach or intestine.

144
Q

What can ulcers lead to

A

bleeding, pain, iron deficiency and infection

145
Q

ulcer causes

A

bacterial infection, the use of ibuprofen and other anti–inflammatory drugs and any physiological disorders that cause excessive acid secretion.

146
Q

Causes of belching

A

drinking carbonated beverages, chewing gum or eating too fast

147
Q

Causes of intestinal gas

A

bacterial generation of nitrogen, methane, carbon dioxide, hydrogen and oxygen.

148
Q

Problems with digestion: achalasia

A

failure of the lower esophageal sphincter to relax during the swallow thereby causing the esophagus to become distended due to build up of food in the esophagus.

149
Q

Lumen

A

space within a vessel, such as the intestine

150
Q

Duodenum

A

the top portion of the small intestine

151
Q

Jejunum

A

the first two-fifths of the small intestine beyond the duodenum

152
Q

Ileum

A

the last segment of the small intestine, account for about half of the length of the small intestine

153
Q

Consumer awareness

A

buy items before the “best before” date
- inspect safety seals and wrappers of packages

154
Q

Precautions to take when dining out

A
  • wash hands with soapy, hot water
  • expect clean tabletops, dinnerware, utensils and food prep. areas
  • expect cooked foods to be served hot and salads to be fresh and cold
  • refrigerate take-home items within 2 hours
155
Q

Food safety in the kitchen

A
  • Keep a clean, safe kitchen.
  • Hand sanitizers are as effective as hand washing in reducing bacterial contamination on hands
  • Avoid cross-contamination.
  • Keep hot foods hot.
  • Cook foods long enough to reach internal temperatures
  • Keep cold foods cold
156
Q

Safe handling of meats and poultry

A

Meats and poultry contain bacteria and provide a moist, nutrient-rich environment that favours microbial growth

157
Q

Mad cow disease

A

Mad cow disease is a slowly progressive, fatal condition that affects the central nervous system of cattle.

158
Q

Carb plant sources

A

whole grains, legumes, veg and fruits

159
Q

Carbs milk sources

A

yogurt, milk, sour cream

160
Q

Carbs sugar sources

A

soft drinks, candy, cake

161
Q

Monosaccharides

A

glucose, fructose, galactose

162
Q

Glucose

A

mildly sweet, essential energy source, most simple form

163
Q

fructose

A

intensely sweet, occurs naturally in fruit and honey

164
Q

Galactose

A

not sweet, is a component of milk sugar

165
Q

Disaccharides

A

lactose, maltose, sucrose

166
Q

Lactose

A

(glucose + galactose) - milk sugar

167
Q

Maltose

A

(glucose + glucose) - occurs in the process of alcohol fermentation

168
Q

Sucrose

A

(glucose + fructose) - sweetest of the disaccharides, occurs naturally in fruits, veggies and grains

169
Q

Difference between monosaccharides and disaccharides

A

mono are absorbed directly into the bloodstream
dis are digested before absorption

170
Q

Polusaccharides

A

starch, glycogen, fibre

171
Q

Starch

A

a plant’s storage form of glucose, long chains of glucose linked together

172
Q

branched starch

A

amylopectin

173
Q

unbranched starched

A

amylose

174
Q

Glycogen

A

an animal’s storage form of glucose, more highly branched chains of glucose which allows for rapid hydrolysis when breaking down for glucose to be available

175
Q

Where is glycogen stored

A

2/3 is stored in muscle, 1/3 is stored in liver

176
Q

Fibre

A

provide support and structure to plants, human digestive enzymes cannot break the bonds that hold together sugar units of fibre

177
Q

Prebiotics

A

foods that are not digested (such as fibers) but promote bacterial growth (food for the bacteria)

178
Q

Probiotics

A

living microorganisms found in food that when consumed in sufficient quantities are beneficial to health

179
Q

Examples of fibres

A

cellulose, hemicellulose, pectin, gums and mucilages, lingin

180
Q

Cellulose

A

most abundant form of fibre and is present in plant cell walls in fruits, vegetables and legumes

181
Q

Hemicellulose

A

some are insoluble while others are soluble. Present in cereal grains.

182
Q

pectin

A

has a gel-like consistency and is used in industry to thicken and provide texture to food products

183
Q

Gums and mucilages

A

secreted from plants as a result of a cut.

184
Q

Soluble fibre

A

dissolves in water and are viscous (form gels). They CAN be digested by bacteria in LI

185
Q

Soluble fibre examples

A

Barley, legumes, fruits, oats, vegetables

186
Q

Insoluble fibre

A

do not dissolve in water, do not form gels. They are less easily fermented in LI

187
Q

Insoluble fibre examples

A

Whole grains, strings of celery etc

188
Q

Benefits of carbs

A
  • lower cholesterol and heart disease risk
  • blood glucose control
  • maintenance of digestive tract health
  • lower rates of colon cancer
189
Q

Digestion of carbs

A

mouth -> stomach -> small intestine & pancreas

190
Q

Digestion of carbs: mouth

A

salivary glands secrete saliva into the mouth to moisten the food

  • the salivary enzyme amylase breaks it down into small polysaccharides and maltose
191
Q

Digestion of carbs: stomach

A

stomach acid inactivates salivary enzymes

192
Q

Digestion of carbs: pancreas

A
  • pancreas produces an amylase that is released through the pancreatic duct into the small intestine
  • starch is broken down by pancreatic amylase into small ploysaccharides and maltose
193
Q

Digestion of carbs: small intestine

A

disaccharidase enzymes on the surface of the small intestinal cells hydrolyze the disaccharides into monsaccharides. they are then absorbed into the bloodstream

194
Q

Digestion of carbs: liver

A

after being absorbed in the bloodstream, sugars travel to the liver to be converted to glucose andis then transported throughout the body for energy or to be stored a glycogen or in the liver.

195
Q

Symptoms of lactose intolerance

A

nausea, pain, diarrhea and excessive gas

196
Q

Celiac disease

A

a medical condition where the body has an autoimmune respone caused by ingestion of gluten.

197
Q

High blood glucose levels

A

stimulates insulin release from pancreas

198
Q

Low blood glucose levels

A

stimulates glucagon release from pancreas

199
Q

Glycemic index

A

the measure of the ability of a food to elevate blood glucose and insulin levels

200
Q

Glycemic load

A

GI multiplied by grams of a carbohydrate

201
Q

Type I diabetes

A

pancreas is unable to produce sufficient amounts of insulin

202
Q

Type II diabetes

A

cells are generally less responsive to insulin therefore glucose uptake is limited

203
Q

Fibre digestion process

A

mouth, stomach, SI, LI

204
Q

Fibre digestion: mouth

A

mechanical action crushes and tears fibre in food and mixes it with saliva to moisten it for swallowing

205
Q

Fibre digestion: stomach

A

fibre is not digested and it delays gastric emptying

206
Q

Fibre digestion: small intestine

A

fibre is not digested and it delays absorption of other nutrients

207
Q

Fibre digestion: large intestine

A
  • most fibre passes intact through the digestive tract to the large intestine
  • bacterial enzymes digest fibre into short chain fatty acids and gas
208
Q

Causes of lactose intolerance

A
  • lactase activity declines with age
  • when intestinal villi are damaged by disease, certain medicines, prolonged diarrhea or malnutrition
209
Q

The glycemic response

A

the extent to which blood glucose concentration is raised by food and causes an insulin response

210
Q

Complications of high blood glucose

A
211
Q

Impaired glucose tolerance

A

blood glucose levels are higher than normal but not high enough to be diabetes

211
Q

Hypoglycemia

A

low blood sugar

212
Q

Postprandial Hypoglycemia

A

a rare, unusual drop in blood glucose following a meal

symptoms: fatigue, weakness, dizziness, irritability, rapid heartbeat, anxiety, sweating, trembling, hunger, headaches, confusion and impairment of intellectual tasks

213
Q

Symptoms of Fasting Hypoglycemia

A

headache, mental dullness, fatigue, confusion, seizures/unconsciousness.

214
Q

How to cope with hypoglycemia

A

eat regularly times, balanced, protein containing meals

215
Q

Causes of low blood sugar in people with Diabetes

A

More physical activity than usual, not eating on time, eating less than you should, too much medication, effects of drinking alcohol

216
Q

How does sugar aid in promoting and maintaining obesity

A

When eaten in excess, calories from sugar contribute to body fat stores but people with diets high in sugar often consume more calories per day than people with lower sugar intakes

217
Q

types of artificial sweeteners

A

Acesulfame-K
Aspartame
Cyclamate
Neotame
Saccharin
Sucralose
Stevia
Monk fruit extratc
Asvantame
Thaumatin

218
Q

Acesulfame-K

A

relative sweetness of 200

219
Q

Aspartame

A
  • not stable for cooking
  • relative sweetness of 200
  • has calories
220
Q

Cyclamate

A

relative sweetness of 20
- not permitted to be added to foods but can be sold as a table-top sweetener

221
Q

Neotame

A

relative sweetness of 8000

222
Q

Saccharin

A
  • relative sweetness of 450
  • is rapidly excreted in the urine
223
Q

Sucralose

A

made from sucrose with three hydroxyl groups replaced with CI

224
Q

Stevia

A

digested and absorbed

225
Q

Monk fruit extract

A
  • allowed as table-top sweetener
  • relative sweetness of 300 to 400
226
Q

Alcohol

A

a class of organic compounds containing hydroxyl groups (OH)

227
Q

Ethanol

A

a particular type of alcohol found in beer, wine and distilled liquor that produces euphoria (happiness)

228
Q

One standard drink

A

5 ounces of wine (12% alcohol)
12 ounces of beer (5% alcohol)
1.5 ounces of hard liquor (40% alcohol)

229
Q

Digestion of alcohol: stomach

A

does not need to be digested and is absorbed directly into the blood stream

230
Q

Digestion of alcohol: liver

A

when alcohol cannot be managed by the libel, it circulates throughout the body

231
Q

How is alcohol metabolized in the liver

A

step 1: alcohol dehydrogenase oxidizes alcohol to acetaldehyde

step 2: a related enzyme, acetaldehyde dehydrogenase, converts acetaldehyde to acetate, which is then converted to either carbon dioxide or acetyl CoA

step 3: The reactions from alcohol to acetaldehyde to acetate produce hydrogens and electrons.

232
Q

Long term effects of alcohol on the brain

A
  • can cause atrophy
  • memory problems
  • abnormal eye movements
  • dementia
  • balance problems
  • gait disorders
232
Q

Acetaldehyde

A

an intermediate in alcohol metabolism

233
Q

Atrophy

A

shrinking of the brain

234
Q

Wernicke-Korsakoff syndrome

A

can develop in chronic users of alcohol and result in profound memory and coordination problems

235
Q

Liver deterioration due to alcohol

A

fatty liver, fibrosis, cirrhosis

236
Q

Fatty liver

A

interferes with distribution of nutrients and oxygen to liver cells

237
Q

Fibrosis

A

some liver cells can regenerate with good nutrition

238
Q

Cirrhosis

A

advanced liver disease in which liver cells harden and permanently lose their function

239
Q

Long term effects of alcohol on the cardiovascular system

A

increased blood pressure, can contribute to the development

240
Q

Which cancers have been linked to alcohol use?

A

liver, mouth, pharync, larynx, esophagus and stomach

241
Q

Folate and alcohol consumption

A

impairs the ability of the intestine to reabsorb folate

242
Q

Thiamin and alcohol consumption

A

lack of thiamin may contribute to Wernick Korsakoff syndrome

242
Q

Vitamin D & A and alcohol consumption

A

vitamin D and conversion of vitamin A may be impaired as a result of liver damage occurring from alcohol consumption

243
Q

Low risk alcohol drinking guidelines

A

10 drinks a week for women, no more than 2 a day most days
15 drinks a week for men, no more than 3 drinks a day most days

244
Q

Functions of fat

A

storage for excess food energy, provides energy for body to do work, shock absorbers, thermoregulation, cell membranes, contain needed nutrients, contributes to satiety

245
Q

Triglycerides

A

make up about 95% of lipids in foods. They are further classified into saturated, monounsaturated and polyunsaturated fats. Omega-3 and omega-6 fatty acids, the essential fatty acids, are examples of polyunsaturated fatty acids.

246
Q

Phospholipids

A

play a role in maintaining cell membranes. Lecithin is a common phospholipid discussed in nutrition.

247
Q

Sterols

A

involved in cell membrane structure, as well as the synthesis of hormones and vitamin D. Cholesterol, is an example of a sterol.

248
Q

saturated fatty acid

A

every available bond from the carbons is holding a hydrogen

249
Q

mono-saturated fatty acid

A

contains 1 point of unsaturation (one double bond)

250
Q

polyunsaturated fatty acid

A

contains 2 or more points of unsaturation (2 or more double bonds)

251
Q

saturation

A

the higher the degree of unsaturation, the lower the firmness, unsaturated fats are more liquid at room temp, saturated fats are more firm at room temp

252
Q

Carbon chain length

A

the smaller the chain the lower the firmness

253
Q

long chains (12-24)

A

are found in meat, seafood and vegetable oils

254
Q

medium (6-10) and short (less than 6)

A

are found mainly in dairy products

255
Q

Hydrogenation

A

the process by which hydrogens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation

256
Q

Characteristics of hydrogenation

A

protects against oxidation (increased the shelf life), makes foods more solid (improved food texture), higher smoke point (more stable in high cooking temperatures)

257
Q

Phytosterols

A

plant-derived compounds with structures similar to cholesterol that lower blood cholesterol by competing with cholesterol for absorption

258
Q

Digestion and Absorption of fats

A

mouth -> stomach -> SI & pancreas - LI

259
Q

Digestion of fats: mouth

A

some hard fats begin to melt as they reach body temperature. The sublingual salivary gland in the base of the tongue secretes lingual lipase.

260
Q

Digestion of fats: stomach

A

the acid-stable lingual lipase initiates lipid digestion by hydrolyzing one bond of triglycerides to produce diglycerides and fatty acids.

The degree of hydrolysis by lingual lipase is slight for most fats but may be appreciable for milk fats. The stomach’s churning action mixes fat with water and acid. A gastric lipase accesses and hydrolyzes fat.

261
Q

Digestion of fats: SI

A

Cholecystokinin signals the gallbladder to release bile via the common bile duct

  • Fat + bile = emulsified fat
    Pancreatic lipase flows in from the pancreas via the pancreatic duct
  • emulsified fat (triglycerides) + pancreatic lipase = monoglycerides, glycerol, fatty acids
262
Q

Digestion of fats: LI

A

some fat and cholesterol, trapped in fibre, exit in feces

263
Q

Lipoproteins

A

clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood.

264
Q

4 Lipoproteins

A

chylomicrons, VLDL, LDL, HDL

265
Q

Chylomicrons

A

the largest and least dense, helps transport diet-derived lipids from the intestine to the rest of the body, decreases in size and is eventually removed from the blood by the liver, disassembled or recycled

266
Q

VLDL (very low density lipoproteins)

A

in the liver, lipid synthesis is occurring, along with the arrival of chylomicron remnants, all are packaged into VLDL’s. VLDL’s ship triglycerides, cholesterol and fatty acids to other parts of the body.
During its travels, cells remove triglycerides, and VLDL shrinks, becoming denser.

267
Q

LDL (low density lipoproteins)

A

travels through the body, making its contents available to cells, for building new membranes, hormone synthesis, and storage. LDL becomes susceptible to oxidation, and its resultant product ends up being deposited in artery walls. Eventually, remaining LDL will make its way back to the liver and be removed from circulation.

268
Q

HDL (high density lipoproteins)

A

HDL is synthesized in the liver, and its role is to package cholesterol, lipids, etc. to bring them back from cells to the liver for dismantling, disposal and recycling.

269
Q

Prevention of heart disease

A

Increase HDL cholesterol and decrease LDL.

270
Q

Calculating cholesterol

A

Add HDL, LDL and 1.5 triglycerides

271
Q

Heart disease risk factors

A

Increasing age, being male, family history, high blood LDL, low blood HDL, high BP, diabetes, obesity, physical inactivity, cigarette smoking, Atherogenic diet (increased trans fats, low in veg and fruit etc)

272
Q

How to improve blood cholesterol levels

A

weight control, replacing saturated and trans fats with unsaturated fats, physical activity

273
Q

Weight control and cholesterol level

A

losing fat can decrease VLDL production and consequently LDL cholesterol levels

274
Q

physical activity and cholesterol levels

A

exercise has a positive effect on increasing HDL cholesterol levels in the body

275
Q

Linoleic acid and linolenic acid

A

the only fatty acids that cannot be synthesized by the body that are essential nutrients

276
Q

What are Linoleic acid and linolenic acid used for

A

to make eicosanoids (regulate body functions: muscle relaxation/contraction, blood vessel dilation/constriction, blood clot formation, response to injury and infection)

277
Q

Linoleic acid

A

Omega-6 fatty acid used to produce other omege-6 fatty acids

278
Q

Where is Linoleic acid found

A

Vegetable oils =

279
Q

Arachidonic acid

A
  • derivative of linoleic acid
  • found in meat
280
Q

What is Omega-6

A

polyunsaturated fatty acid with first double bond 6 cards from the end

HLTH230 (8 decks)

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