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EOM Test 4 > Intro to Nutrition > Flashcards

Intro to Nutrition Flashcards

1
Q

Define nutrients

A

all constituents of food necessary to sustain normal functions of the body

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2
Q

Define macronutrients

A

protein, fats and carbohydrates

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3
Q

Define micronutrients

A

vitamins and minerals

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4
Q

Define nutrient balance

A

net change in the amount of nutrient within a person’s body

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5
Q

Define homeostasis

A

short term ability to adjust

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6
Q

Define adaptation

A

long term adjustment from a nutrient perspective

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7
Q

What is the estimated average requirement?

A

Meets nutritional requirement of 50% of healthy individuals

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8
Q

What is the recommended daily allowance?

A

level sufficient to meet nutrient requirement of nearly all in a life stage and gender group

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9
Q

What is adequate intake?

A

insufficient evidence to calculate an EAR or RDA

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10
Q

What is the Tolerable upper limit?

A

Highest average intake likely to pose no risk

Usually designated for heavy metals

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11
Q

What are daily reference values?

A

used for other nutrients known to have a significant impact on health and disease

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12
Q

What is the estimated energy requirement?

A

average energy intake to maintain energy balance, 2000 kcal/day used on food labels

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13
Q

What is total energy expenditure?

A

Sum of the processes through which the body expends energy

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14
Q

How does saturated fat affect CVD risk?

A

Increase total cholesterol and increase risk for CVD

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15
Q

How do monounsaturated fats affect cholesterol?

A

Lower total cholesterol and LDL cholesterol

No change in HDL

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16
Q

How do N-6 polyunsaturated fats affect cholesterol?

A

Lowers total cholesterol, LDL, and HDL

17
Q

How do N-3 polyunsaturated fats affect cholesterol?

A

No substantial effect

Reduce risk of CVD

18
Q

How does dietary cholesterol affect total cholesterol?

A

Does not affect total cholesterol as much as amount and type of fat consumed

19
Q

How do Plant sterols affect cholesterol?

A

Inhibit intestinal absorption of cholesterol

20
Q

How does soy protein affect cholesterol?

A

May decrease LDL cholesterol in patients with high cholesterol

21
Q

How does alcohol affect CVD?

A

Moderate consumption may increase HDL, red win also contains phenolic antioxidants

22
Q

How do B6, B12, and folate affect CVD?

A

Enzymes that require these vitamins convert homocysteine to harmless amino acids

23
Q

What is dietary fiber?

A

Nondigestible carbohydrates and lignin

24
Q

What is functional fiber?

A

Fiber that has been shown to have health benefits

25
Q

What is the difference between soluble and insoluble fiber?

A

Soluble forms a gel when mixed with water

Insoluble is largely not digested

26
Q

What is hyperglycemia?

A

Insulin deficiency or absence, as well as tissue resistance to insulin action, leading to abnormal glucose levels

27
Q

What is the glycemic index?

A

Attempt to quantify the degree of blood sugar rise caused by a food

Clinical importance is controversial

28
Q

What is lactose intolerance?

A

Inability to digest lactose to its monosaccharide unites for absorption

29
Q

What is Protein quality?

A

the completeness of the protein – ability to provide all essential amino acids

30
Q

What is nitrogen balance?

A

measure of protein intake/excretion

Positive - times of tissue growth

Negative - equates to loss of tissue, inadequate intake, lack of essential amino acid

31
Q

What is Kwashiorkor syndrome?

A

Protein deficiency is greater than calorie deficiency

Extended abdomen, gray-blond hair

32
Q

What is maramus?

A

Deficiency in protein and total calories

33
Q

What percent of energy should come from each Fat, Protein, and Carbohydrates?

A

Fat - 20-35%

Protein - 10 - 35%

Carbohydrate - 45-65%

EOM Test 4 (19 decks)

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