Final part 3 Flashcards
B12 food source
animal food dairy and protein
B12 function
DNA synthesis, healthy nerve function
B12 deficiency
pernicious anemia
B12 toxicity
none
D food source
food and sun
D function
bone health, cell regulation, blood calcium regulation
D deficiency
rickets, increase chronic disease
E food source
leafy greens, food high in unsat fat
E function
antioxidant of fat soluble vitamins
E deficiency
hemolytic anemia
Sources of fluid intake
food, drink, metabolism
sources of fluid output
urine, lungs, feces
identify factors influencing the amount of fluid lost from the body
Activity, body size, temperature and humidity
basic differences between vitamins and minerals
Minerals are inorganic, have an electric charge, cofactors and lower bioavailability
bioavailability
The extent to which the body can absorb and use a nutrient
List risk factors associated with the development of hypertension
Diets high in sodium and low in fiber
Describe the stages of bone development
clast and blast.
Define osteoporosis and strategies to reduce ones risk for developing it
A bone disorder characterized by reduced bone mass, increased bone fragility, and increased risk of fractures. Having increased body weight
Identify factors which would increase or decrease the absorption of non-heme iron
By the foods and nutrients consumed in the same meal
Describe the function of hemoglobin
Transport oxygen to cells and carry CO2 to the lungs from the cells
Why are young children and women during childbearing years at increased risk for iron deficiency
Young children because they are drinking a lot of milk and growing quickly and women of childbearing years because of menstruation
Describe how the term “organic” is regulated
FDA oversees that the product provides agricultural ingredients that have been produced under conditions that meet this standard
Describe how a consumer would know if a food has organic
sticker on food
Identify dietary strategies an individual could take to reduce the greenhouse gas emissions from agriculture/diet
Reduce the amount of higher value foods consumed such as meat and milk
BMI values for defining underweight, healthy weight, overweight and obesity
Underweight: 17-18
Normal: 19-24
Overweight: 25-29
Obese: 30-39
Identify the different approaches to determining healthy weight and body fatness
Underwater weighing, skinfold thickness, air displacement, bioelectric impedance
abdominal fat
around stomach. Mostly composed of visceral fat. Found in men the most
lower body fat
around hips. Mostly composed of subcutaneous fat. Found in women the most
Identify trends of overweight/obesity in United States and implications for health consequences
increasing
Identify how genetic and environment factors interact to impact an individual’s weight
75% determined by genes
