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Bio Quiz 2 > final exam nutrition > Flashcards

final exam nutrition Flashcards

1
Q

what is folate?

A

dna snythesis

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2
Q

what are the Antioxidants?

A

Vitamin E
Vitamin C
Selenium
Beta-carotene
Zinc—sperm maturation

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3
Q

What is special about the antioxidants Beta and Zinc?

A

Beta- Carotene
Zinc- sperm mutation

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4
Q

What source is iron? What does it improve?

A

-plant source
-improves ovulation

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5
Q

What weeks during pregnancy are most vulnerable to toxic agents?

A

Weeks 3-8

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6
Q

What are the daily energy needs for:
Trimester 1? Trimester 2? Trimester 3? Lactation?

A

1: +0 calories
2: +340 Calories
3: +450 calories
Lactation: +500 calories

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7
Q

How many lbs is considered a health weight gain during pregnancy?

A

20-30 lbs

REGARDLESS OF STARTING BMI

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8
Q

What is Essential fatty acid ratio important for?

A

managing inflammation and assisting in
neurological development

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9
Q

What is Folate and Vitamin B12 important for

A

neural tube development

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10
Q

What is Choline important for

A

development of brain and
spinal cord

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11
Q

What is Vitamin D and Calcium important for?

A

bone growth and tooth development

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12
Q

What is iron important for?

A

increased blood volume and placental development

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13
Q

What is zinc important for?

A

Protein synthesis and cell development

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14
Q

What is purpose of Vitamin K?

A

bone formation, blood clotting

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15
Q

What is purpose of Vitamin D?

A

bone and nervous system

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16
Q

What is purpose of Vitamin B 12?

A

nervous system

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17
Q

What age can we switch to solid foods?

A

4-6 months

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18
Q

When are we able to switch to cow milk?

A

1 year

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19
Q

What percent from fat doe we get our energy from at 1-3 years?

A

30 to 40%

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20
Q

What percent from fat do we get energy from 4-18 years of age?

A

25-35%

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21
Q

Where doe lead poisoning most commonly come from?

A

Old pipes or lead based paints.

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22
Q

What does lead poisoning result in?

A

reduced absorption of
vital mineral

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23
Q

Allergy:

A

IgE antibody hypersensitivity requiring
emergency intervention

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24
Q

Sensitivity:

A

IgG/IgM antibody sensitivity leading
to noticeable symptoms

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25
Q

Intolerance:

A

unpleasant symptoms associated
with food occurring over longer periods and is
not immediately life threatening

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26
Q

Aversion:

A

Intense dislike of a food

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27
Q

What are some Vitamins and minerals important in teenage years?

A

Iron
Calcium
Vitamin D

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28
Q

How to sustain rapid growth in teenage years?

A

Increase in all Energy-yielding nutrients

29
Q

What are the highest Needs during lactation?

A

Fiber, Carbohydrate, Water, Vitamin A,
Vitamin C, Zinc, Iodine

30
Q

what are the lowest needs during lactation?

A

Iron

31
Q

What are the highest needs during pregnancy?

A

Iron, Folate, Linolenic acid, Niacin

32
Q

What to food should you avoid to prevent Listeria Infection?

A

Avoid-raw milk, soft cheese, raw meats, raw vegetables

33
Q

How much caffeine is the limit during pregnancy? What is it when associated with LBW?

A

200 mg or less (2 cups of coffee)

-LBW: 500 mg

34
Q

Associated with morning sickness?

A

Vitamin B6 with doxylamine

35
Q

What is a healthy birth weight?

A

7.5 lbs

36
Q

What is a low birth weight?

A

<5.5 lbs

37
Q

How many months between birth/conception

A

18 months

38
Q

> 2x amount per pound compared to an adult

A

Energy, Vitamin E, Riboflavin (B2),
Calcium

39
Q

> 4x amount per pound compared to an adult

A

Vitamin A and C

40
Q

> 6x amount per pound compared to an adult

A

Vitamin D

41
Q

Fiber

A

Malabsorption and Gut motility
common in older ages

42
Q

Essential Fatty Acid ratio:

A

inflammation connected with accelerating age-related illness

43
Q

Fluids:

A

Decreased muscle mass can lead to
reduced body water percentage

44
Q

Calcium and Vitamin D:

A

Bone demineralization common in thin
post-menopausal women

45
Q

Vitamin B12 and Zinc:

A

commonly deficient

46
Q

What is correlated to increased lifespan?

A

Energy restiction

47
Q

Sell by date

A

date at which grocers must remove product from the shelf

48
Q

Best if used by date

A

date at which the quality will begin to decrease

49
Q

Expiration date

A

date in which consumption is no longer safe

50
Q

Pack/Manufacturing date

A

date product was originally processed

51
Q

Safe cooking temp for Reheated food?

A

140

52
Q

Safe cooking temp for Beef, Pork, Lamb, Fish?

A

145

53
Q

Safe cooking temp for Poultry?

A

165

54
Q

Safe cooking temp Fridge temp?

A

40

55
Q

Safe cooking temp Freezer?

A

0

56
Q

Whats a safe storage time for Raw ground meat and gravy?

A

1-2 days

57
Q

Whats a safe storage time for Raw whole meats and fresh veggies?

A

3-5 days

58
Q

Whats a safe storage time for Milk and smoked sausage or seafood?

A

1 week

59
Q

Whats a safe storage time for Yogurt, carrots, celery, lettuce?

A

1-2 week

60
Q

Whats a safe storage time for Fresh eggs and cheeses?

A

2-4 week

61
Q

Whats a safe storage time for Dry cheese?

A

2 months

62
Q

What are food safety hazards of Natural Toxins?

A

Pesticides residues or naturally produced toxic chemicals

63
Q

What are food safety hazards of Environmental Contaminants?

A

Heavy metal pollution like mercury found in food from contaminated areas

64
Q

What are food safety hazards of Food Additives?

A

Added preservatives like Nitrites or
flavoring agents like MSG that may be
links to diseases in humans

65
Q

What are food safety hazards of Incidental additives?

A

Chemicals like BPA that leach into food
from plastic containers when exposed
to high temperatures

66
Q

What is Anorexia Nervosa?

A

Excessive under nourishment

67
Q

What is Bulimia?

A

Normal or excessive nourishment with
frequent purges

68
Q

What is Binge Eating Disorders?

A

Episodic bouts of over nourishment
without a purge

69
Q

What is Orthorexia?

A

Obsessive healthy eating

Bio Quiz 2 (12 decks)

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