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Human Nutrition > Midterm 1 > Flashcards

Midterm 1 Flashcards

1
Q

Def: Nutrition

A

The science of foods and the nutrients they contain, and of their actions within the body including the social, economic, cultural and psychological implications of food eating

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2
Q

What are the 6 types of nutrients

A

Carbohydrates, fats, proteins, vitamins, minerals and water

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3
Q

Which nutrients are considered macronutrients

A

Carbohydrates, fats, proteins

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4
Q

Which nutrients are considered micronutrients

A

Vitamins and Minerals

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5
Q

Def: Macronutrient

A

Energy yielding nutrients that allow for ATP production

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6
Q

Def: Micronutrients

A

Nutrients which facilitated ATP production and are only required in small amounts

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7
Q

Which nutrients are organic

A

Carbohydrates, fats, proteins, vitamins

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8
Q

which nutrients are inorganic

A

Minerals and Water

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9
Q

Def: Organic molecules

A

Molecules that contain carbon and are considered alive

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10
Q

Def: Inorganic molecules

A

Molecules that do not contain carbon and are considered not alive

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11
Q

Why do we need Macronutrients

A

The body uses the energy-yielding nutrients as fuel to support body activities or store for later, as well as raw materials for building the body’s tissues and regulating activites

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12
Q

How Many essential vitamins are there

A

13

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13
Q

What are the two categories of vitamins

A

Water soluble and fat soluble

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14
Q

How many essential minerals are there

A

14 (calcium, chromium, copper, fluoride, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium and zinc)

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15
Q

Are minerals distructable

A

Minerals are indestructible because they are nonorganic and they promote fluid balance and become structures

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16
Q

How much energy do each of the macronutrients provide

A

Carbs and proteins are 4Kcal/g and fats is 9Kcal/g

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17
Q

What is the only substance that produces energy that is not a macronutrient

A

Alcohol and it produces 7Kcal/g

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18
Q

Def: Energy Density

A

Energy a food provides relative to the amount of food (Kcal/g)
Low density would have high weight and low calorie count, whereas high density would have low weight and high calorie count

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19
Q

How can foods have less that 4Kcal/g

A

water and fiber have no Kcals but add mass to foods

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20
Q

What are the Energy density classifications (what is considered very low, low, medium and high)

A

Very low: less than 0.6 Kcal/g
Low: 0.6 to 1.5 Kcal/g
Medium: 1.5 to 4 Kcal/g
High: more than 4Kcal/g

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21
Q

Def: Nutrient Density

A

Nutrients a food provides relative to the energy it provides
Nutrient dense foods would have high amounts of nutrients compared to the number of calories
low nutrient density food are empty calories

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22
Q

How are energy density and nutrient density related

A

There is a trade off between the two, food with high energy density will have lower nutrient density and vice versa

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23
Q

Def: The Science of Nutrition

A

The study of the nutrients and other substances in foods and the body’s handling of them

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24
Q

The Quantitative Science Method

A 
Observation and question
Hypothesis
Experiment
Results interpretation: 
- supported = theory
- not supported = new question
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25
Q

Considerations when conducting experiments

A

Controls, sample size, placebos, binding, double-blinding

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26
Q

Gold standard for scientific research

A

Double blind, randomized, placebo-controlled, crossover trial

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27
Q

Variability’s effect on results

A

Variability is the difference between min and max
High variability = not significant
Low variability = increase in confidence of a correlation

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28
Q

Sample size’s effect on results

A

Large sample size = decrease risk of coincidence and increased confidence in results

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29
Q

Def: Dietary Reference Intakes (DRI)

A

Amounts of energy, nutrients, other dietary components that best support health for healthy Canadians and Americans, and tend to be clustered by age and gender

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30
Q

Def: Estimated Average Requirements (ERA)

A

Enough to cover half of all people

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31
Q

Def: Recommended Dietary Allowances (RDA)

A

Enough of that nutrient for 98% of all people

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32
Q

Def: Adequate Intake (AI)

A

Normal intake of the average health person. Used when not enough research to determine RDA

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33
Q

Def: Tolerable Upper Intake Levels (UL)

A

Highest level of daily intake that is likely to pose no adverse health effects in most human individuals

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34
Q

Def: Acceptable Macronutrient Distribution Ranges (AMDR)

A

Ranges for kcal from each macronutrient
Carbs 45 - 65%
Fat 20 -35%
protein 10 - 35%

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35
Q

What if you don’t meet nutrient requirements

A

Body either undergoes a primary deficiency caused by inadequate diet or secondary deficiency caused by problem inside the body, causing a decline is nutrition stores and abnormal functions inside the body resulting in physical signs and symptoms

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36
Q

3 main sections on food labels

A

Nutrition Facts Table, Ingredient List (in descending order of predominance by weight) and nutrition or diet-related health claims

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37
Q

Nutrients required on new food labels

A

Fats (saturated and trans), carbs (sugars and fiber), protein, cholesterol, sodium, potassium, calcium, iron

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38
Q

Changes to food label

A

no longer need vitamins a and c

now need potassium

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39
Q

What is considered a lot of a nutrient and a little

A

less than 5% if daily value is a little and more than 15% is a lot

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40
Q

Classifications of Health claims

A

Disease risk reduction claims, function claims, general health claims

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41
Q

Best Before Date

A

Anticipated amount of time an unopened food product keeps its freshness, taste, nutrition value, or any other qualities claimed by the company

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42
Q

Expiry Date

A

Must be consumed before that date or discarded after the expiry date

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43
Q

Def: Daily value

A

The percent of the total amount of that nutrient someone with a 2000kcal diet should consume

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44
Q

Changes made to the new Canada’s food guide

A

Evidence informed, removed food groups, no mention of serving sizes, plate model, not industry influenced

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45
Q

What is the food recommendation for Canada’s Food Guide

A

Half of the plate is fruits and vegetables, a quarter of the plate is proteins and a quarter is whole grain foods, water is the drink of choice

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46
Q

Canada’s food guide vegetable recommendations

A

Contain nutrients such as fiber, vitamins and minerals. fresh, frozen or canned are good

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47
Q

Canada’s Food Guide Whole grain foods recommendations

A

Contain fiber, vitamins and minerals

48
Q

Canada’s Food Guide Protiens recommendations

A

contain protein vitamins and minerals, plant proteins contain more fiber and less saturated fat

49
Q

Health fats

A

unsaturated fats, nuts, seeds, avocados, fatty fish, vegetable oils, soft margarine

50
Q

Unhealthy fats

A

saturated fats, fatty meats, high fat dairy products, some highly processed foods, some tropical oils

51
Q

Def: Highly processed foods

A

processed or prepared foods and drinks that add excess sodium, sugar or saturated fat

52
Q

Canada’s Food Guide: Healthy eating habits

A

Be mindful of your eating habits, take time to eat, notice when you are hungry, cook more often, enjoy your food, eat meals with others

53
Q

What are the challenges of digestion

A

Balancing tasks of the mouth, passing through the diaphragm, slow steady movement to let reactions occur, lubrication of food, digestive enzymes getting access to all foods, management of waste

54
Q

Structure of the GI tract

A

Mouth, esophagus, stomach, small intestine, large intestine, rectum and anus

55
Q

Functions of the mouth in digestion

A

Chews and mixes food, saliva lubricates and breaks down carbohydrates

56
Q

Functions of the pharynx

A

directs the food from the mouth to the esophagus

57
Q

Functions of the Epiglottis

A

protects airway while swallowing

58
Q

Functions of the esophagus

A

passes food from the mouth to the stomach

59
Q

Function of the Esophageal sphincter

A

Allow passage from mouth to esophagus and from esophagus to stomach while preventing backward flow

60
Q

Functions of the stomach

A

adds acid, enzymes and fluid, churns, mixes and grind food into liquid mass creating chyme

61
Q

Functions of the Pyloric sphincter

A

Allows passage from the stomach to the small intestine while preventing backflow

62
Q

Functions of the Small intestine

A

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

63
Q

Functions of Ileocecal valve

A

Allows passage from small to large intestine while preventing backflow

64
Q

Functions of the Large intestine

A

Reabsorbs water and minerals, passes waste (fiber, bacteria and unabsorbed nutrients) along with water to the rectum

65
Q

Functions of Rectum

A

Stores waste prior to elimination

66
Q

Functions of the Anus

A

Holds rectum closed, opens to allow elimination of waste

67
Q

Muscles of the stomach

A

thickest walls of the digestive system, 3 layers, can squeeze from 3 different planes, longitudinal, circular and diagonal

68
Q

Peristalsis

A

inner circular muscles contract to push food forward, then relax and the longitudinal muscles contract to loosen the tube

69
Q

Muscles of the small intestine

A

circular muscles on the inside and longitudinal muscles on the outside

70
Q

Segmentation

A

Circular muscles contract creating segments within the intestine, each time the circular muscles contract and relax the chyme is broken up and mixed with digestive juices

71
Q

Contents of Secretions

A

Enzymes and water

72
Q

Secretions of the Salivary Glands

A

Target Organ: Mouth
Secretion: Saliva
Action: Fluid eases swallowing and salivary enzyme breaks down carbohydrate

73
Q

Secretions of the gastric glands

A

Target Organ: Stomach
Secretion: Gastric Juice
Action: Fluid mixes with bolus, hydrochloric acid denatures proteins, mucus protects stomach cells

74
Q

Secretions of the Pancreas

A

Target Organ: Small intestine
Secretion: Pancreatic juices
Action: bicarbonate neutralizes acid gastric juices pancreatic enzymes digest all macronutrients

75
Q

Secretions of the Gallbladder

A

Target Organ: Small intestine
Secretion: Bile
Action: Bile emulsifies fat so that enzymes can have access to digest it

76
Q

Secretions of the intestinal glands

A

Target Organ: Small intestine
Secretion: Intestinal juice
Action: Intestinal enzymes digest macronutrients fragments, mucus protects the intestinal wall

77
Q

Absorption

A

Majority takes place in small intestine, begins 1-4 hours after consumption, requires a continuous blood supple

78
Q

Intestinal Absorptive Cells

A

Folded intestinal wall with villi which have microvilli. Microvilli have enzyme for transport

79
Q

What occurs in the final stages of digestion and absorption

A

vitamin and mineral absorption, undigested residues continue through the GI tract, exercise the GI muscles and retain water, in the large intestine fiber is fermented and materials are recycled (water, salts…)

80
Q

What are the two paths nutrients can take when being absorbed

A

Hepatic portal vein to the liver or into the lymph

81
Q

What type of nutrients enter the lymph

A

Larger fats

82
Q

Properties of the lymph system pertaining to digestion

A

lymph moves slower than blood and allows large fats to bypass the liver, one-way route, circulates between cells, collects into tiny vessels, lymph collects in thoracic duct and then reenters the bloodstream into left subclavian vein

83
Q

Steps of circulation through the liver

A
  1. Vessels gather nutrients, water and salt from GI tract
  2. Vessels collect into hepatic portal vein
  3. Hepatic artery brings oxygenated blood to liver
  4. Capillaries branch throughout liver
  5. Hepatic vein gathers all blood in liver and sends it to the heart
84
Q

What is the negative feedback loop that maintains pH in the stomach

A
  1. Food in stomach causes the cells of the stomach wall to start releasing gastrin
  2. Gastrin stimulates stomach glands to release the components of hydrochloric acid
  3. Stomach pH reaches 1.5 acidity
  4. acidity in the stomach causes the cells of the stomach wall to stop releasing gastrin
85
Q

Function of gastrin

A

Responds to: Food in stomach
Secreted From: Stomach Wall
Stimulates: Stomach glands
Response: Hydrochloric acid secreted into the stomach

86
Q

Function of Secretin

A

Responds to: Acidic chyme in the small intestine
Secreted From: duodenal wall
Stimulates: Pancreas
Response: Bicarbonate-rich juices secreted into the stomach

87
Q

Function of Cholecystokinin

A

Responds to: Fat or protein in the small intestine
Secreted From: Intestinal wall
Stimulates: gallbladder, pancreas
Response: Bile secreted into the duodenum, bicarbonate and enzyme-rich juices secreted into the small intestine

88
Q

Def: Probiotics

A

Microorganisms in food that benefit health

89
Q

Def: Prebiotics

A

Ferment fiber and complex proteins, produce short chain fatty acids, vitamins

90
Q

Gastrointestinal Bacteria

A

Present in large numbers in the lower small intestine and large intestine

91
Q

Def: Healthy microbiota

A

High diversity and an ability to resist change under physiological stress

92
Q

Def: Dysbiosis

A

Lower species diversity, fewer beneficial microbes, presence of pathological bacteria

93
Q

Transfer supplement experiment

A

Transferred intestinal microbiota form donors to increase sensitivity to insulin in individuals with metabolic syndrome

94
Q

What are carbohydrates the primary source of energy for?

A

brain, red blood cells, neurons

95
Q

Monosaccharides

A

Single sugars (single ring), 6C 12H 6O, glucose, fructose and galactose

96
Q

Disaccharides

A

Pairs of monosaccharides, maltose, sucrose, lactose

97
Q

Polysaccharides

A

large chains of monosaccharides, typically glucose

98
Q

Glucose

A

Blood sugar, part of every disaccaride

99
Q

Fructose

A

Fruits and Honey, sweetest of all sugars

100
Q

Galactose

A

Naturally present in dairy products

101
Q

Maltose

A

Glucose + Glucose (eg. Barley)

102
Q

Sucrose

A

Glucose + Fructose (eg. table sugar)

103
Q

Lactose

A

Glucose + Galactose (eg. Milk)`

104
Q

Glycogen

A

Type of polysaccaride, Storage from of glucose, highly branched, reserve energy in animals

105
Q

Startch

A

Type of polysaccaride, Storage form of glucose in plants, long branched and unbranched chains, found in grains, legumes, and root crops

106
Q

Fiber

A

Type of polysaccaride, structural part of plants, we cannot break down, no energy, 2 classifications (soluble and insoluble), as well as functional fibers (are artificially produced) and resistant starches (Act like fibers, can’t be broken down)

107
Q

Starch Digestion

A

Mouth: Salivary amylase breaks down into small polysaccharides and maltose
Small Intestine & Pancreas: Pancreatic amylase breaks it down into small polysaccharides and maltose
Walls of the Small intestine: Disaccharidase enzymes on the surface of the small intestinal cells hydrolyze the disaccharides into monosaccharides

108
Q

Fiber Digestion

A

Mouth: Mechanical digestion

Large Intestine: Bacterial enzymes break up some fiber into short-chain fatty acids and gas

109
Q

Functions of Fiber

A

Slows down absorption of other nutrients, holds water, regulates bowl activity, binds substance such as bile cholesterol and some minerals to carry them out of the body

110
Q

Carbohydrate Absorption

A

Some absorbed through lining of the mouth, most via the small intestine, Glucose and galactose through active transport, fructose via facilitated diffusion, fructose and galactose converted into glucose in the liver

111
Q

What enzyme hydrolyzes maltose

A

Maltase

112
Q

What enzyme hydrolyzes sucrose

A

Sucrase

113
Q

What enzyme hydrolyzes lactose

A

lactase

114
Q

Symptoms of lactose intolerace

A

bloating, abdominal discomfort, diarrhea

115
Q

Causes of Lactose intolerance

A

Genetics, disease causing damage to intestinal villi, some medicines, prolonged diarrhea, malnutrition

116
Q

Soluble Fiber

A

Dissolves in water and forms a gel, slow digestion, fermented by bacteria, blunts blood glucose spike, reduces cholesterol, includes nuts fruits seeds

117
Q

Insoluble Fiber

A

Does not dissolve, creates bulk, helps with bowl movements, includes wheat and grain vegetables

Human Nutrition (3 decks)

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