midterm Flashcards
(98 cards)
1
Q
2 groups of essential nutrients
A
Macronutrients
Micronutrients
2
Q
Energy-yielding nutrients needed in higher amounts
A
Macronutrients
3
Q
Needed in smaller amounts
A
Micronutrients
4
Q
What are the macronutrients?
A
Carbohydrates, lipids (fats), and proteins
5
Q
What are the micronutrients
A
Vitamins and minerals
6
Q
6 classes of essential nutrients
A
Carbohydrates, lipids, proteins, vitamins, and minerals
7
Q
How many calories does each macronutrient provide per gram?
A
Carbohydrates and proteins 4
Fats 9
8
Q
What kind of substances are the macronutrients and what type of atoms are they composed of?
A
carbohydrates and fats: carbon, oxygen and hydrogen
Proteins: Carbon, oxygen, hydrogen, and nitrogen
They are organic substances
9
Q
Primary functions of carbohydrates
A
Supply glucose that your cells use as the major energy source to fuel your body
-Most of your daily calories should come from carbohydrates
-Your brains main energy source is glucose
10
Q
Primary functions of fats
A
Energy storage
-Insulation
-Help you better absorb fat-soluble vitamins
-Key role in transporting compounds in your blood
-Components of the membranes surrounding cells
11
Q
Primary functions of proteins
A
Predominant structural and functional materials in every cell
-These diverse molecules play a role in virtually every cellular activity, from building, repairing and maintaining cells to storage, transport, and utilization of the nutrients you eat
-Many hormones and enzymes are made up of proteins
12
Q
A stepwise process used by scientists to generate sound research findings
A
Scientific method
13
Q
An idea generated by scientists based on their observations
A
Hypothesis
14
Q
Steps of scientific method
A
- Observe and ask a question
- Formulate a hypothesis
- Conduct an experiment
4a. Hypothesis supported
4b. Hypothesis not supported
5b. Revise or formulate a new hypothesis
15
Q
A research journal in which fellow scientists (peers) review studies to assess if they are accurate and sound before they are published
A
Peer reviewed journal
16
Q
The science that studies how the nutrients and compounds in foods that you eat nourish and affect your body functions and health
A
Nutrition
17
Q
Reference values for the essential nutrients needed to maintain good health, to prevent chronic disease, and to avoid unhealthy excesses
A
Dietary Reference Intakes (DRIs)
18
Q
The average amount of a nutrient that is known to meet the needs of 50% of the individuals in a similar group by age and sex
A
Estimated Average Requirement (EAR)
19
Q
The average amount of a nutrient that meets the needs of 97 to 98% of individuals of similar group by age and sex
A
Recommended Dietary Allowance (RDA)
20
Q
The amount of daily energy needed to maintain a healthy body weight and meet energy (calorie) needs based on age, sex, height, weight, and activity level
A
Estimated Energy Requirement (EER)
21
Q
A tool that depicts 5 food groups using the familiar mealtime visual of a place setting. It is part of a USDA web-based initiative to provide consumer information with a food guidance system to help you build a healthy diet based on the current Dietary Guidelines for Americans
A
My Plate
22
Q
What does My Plate promote
A
Promotes variety of food groups, proportionality, moderation, variety, and personalization
23
Q
The relationship of one entity to another
A
Proportionality
-Vegetables and fruits should be consumed in a higher proportion than dairy and protein foods in the diet
24
Q
The amount of nutrients per calorie in a given food
A
Nutrient density
-Nutrient-dense foods provide more nutrients per calorie than do less-nutrient dense foods
25
What does the Dietary Guidelines for Americans do?
Reflect the most common and current nutrition and lifestyle advice
-Set by the USDA and Department of Health and Human Services
-Updated every 5 years
-Allow healthy individuals over the age of 2 to maintain good health and prevent chronic disease
26
What does the Food and Drug Administration (FDA) do?
Mandates that every package food be labeled with:
-Name of the food
-Net weight
-Name and address and manufacturer or distributor
-List of ingredients in descending order by weight
-Nutrition facts panel
27
Area on food label that provides uniform listing of specific nutrients obtained in one serving
Nutrition facts panel
28
What is on the nutrition facts panel?
Calories
-Total fat, saturated fat, and trans fat
-Cholesterol
-Sodium
-Total carbohydrates, dietary fiber, total sugars, and added sugars
-Protein
-Vitamin D, calcium, iron, and potassium
29
Who is by law mandated to update the Dietary Guidelines for Americans since when and how often?
U.S. Department of Agriculture (USDA) and the Department of Health and Human Services
-Every 5 years
-Since 1990
30
What is Gastroesophageal reflux disease (GERD)
The backward flow of stomach contents past the lower esophageal sphincter into the esophagus
-Chronic heartburn can be a symptom
31
What is irritable bowel syndrome (IBS)
A functional disorder that involves changes in colon rhythm
-Colon overresponds to normal stimuli
-Constipation and diarrhea
-Anxiety, stress, food, bile acids, infections, antibiotics, and psychosocial factors may contribute to the onset
32
What is celiac disease
An autoimmune disease of the small intestine that involves the inability to digest the protein gluten
-Autoimmune reaction to gluten degrades the villi and microvilli in the small intestine. Reduces the intestine's ability to absorb nutrients
-No cure
33
What is Crohn's disease
An inflammatory bowel disease involving inflammation and swelling of the intestines
-Can affect any area of the GI tract, mouth to anus
-Smoking increases risk
-Symptoms: pain, diarrhea, bleeding from the rectum, weight loss, and anemia
-No cure
34
What is soluble fiber
Dissolves in water
-Help lower glucose levels as well as help lower blood cholesterol
-Forms gel like substance
-ex) oatmeal, chia seeds, beans, lentils, apples, blueberries, nuts
35
What is insoluble fiber
Does not dissolve in water
-Adds bulk to the stool and draws water to the colon, making stools soft and easy to pass
-ex) wheat, bran, lignin, cellulose
36
What is a complete protein
A protein that provides all the essential amino acids that your body needs, along with some nonessential amino acids that
37
Examples of complete proteins
Meat, fish, poultry
38
What is a complete protein
A protein that is low in one or more of the essential amino acids
39
Examples of incomplete proteins
Plant foods
40
The nine amino acids that the body cannot synthesize, they must be obtained through dietary sources
essential amino acids
41
Examples of essential amino acids
Milk and meat
42
The 11 amino acids that the body can synthesize
-Some of these can also be made from other amino acids
Nonessential amino acids
43
Nonessential amino acids that become essential if the body cannot make them, such as during bouts of illness
Conditionally essential amino acids
44
Anatomy of an amino acid
Each amino acid contains a central carbon (C) surrounded by 4 parts:
1) Acid group (COOH)
2) Amine group (NH2) that contains nitrogen
3) A hydrogen atom
4) A unique side chain (also referred as an R group) makes each amino acid different
45
3 types of lipids
Triglycerides
Phospholipids
Sterols
46
3 fatty acids attached to a glycerol backbone
Triglyceride
47
Examples of tryglycerides
Saturated fats
Unsaturated fats
trans fat
48
Lipids made of 2 fatty acids and a phosphate group attached to a glycerol backbone
Phospholipids
49
Example of a phospholipid
Lecithin
50
A lipid that contains 4 connecting rings of carbon and hydrogen
Sterols
51
Example of sterols
Cholesterol
52
3 types of carbohydrates
Monosaccharides
Disaccharides
Polysaccharides
53
What is a monosaccharide and give examples
One sugar unit
Glucose fructose galactose
54
What is a disaccharide and give examples
2 sugar units combines
Sucrose (glucose and fructose)
Maltose (glucose and glucose)
Lactose (glucose and galactose)
55
What is a polysaccharide and give examples
Many sugar units combined
Starch glycogen fiber
56
A category of carbohydrates that contains a single sugar unit or 2 sugar units combines and give examples
Simple carbohydrate
Monosaccharide and disaccharide
57
A category of carbohydrates that contains many sugar units combines and give example
Complex carbohydrates
Polysaccharide
58
What organs are used for digestion and absorption of proteins
Mouth
Stomach
Small intestine
Pancreas
Liver
59
Digestion and absorption of proteins: mouth
Mechanical digestion of proteins begins with chewing, tearing, and mixing food with saliva juices to form a bolus
60
Digestion and absorption of proteins: stomach
Hydrochloric acid denatures protein and activates pepsinogen to form pepsin
-Pepsin breaks the polypeptide chain into smaller poly peptides
61
Digestion and absorption of proteins: small intestine
Enzymes continue to clear polypeptide bonds, resulting in dipeptides, tripeptides, and single amino acids
-Enzymes in the lining of the small intestine finish the digestion to yield single amino acids, which can be absorbed into the bloodstream and travel through the portal vein to the liver
62
Digestion and absorption of proteins: pancreas
Produces enzymes that are released into the small intestine via the pancreatic duct
63
Digestion and absorption of proteins: liver
Use some amino acids to make new proteins or converts them to glucose. Most amino acids pass through the liver and return to the blood to be picked up and used by body cells
64
Digestion and absorption of lipids: mouth
Chewing begins the mechanical digestion of food. Solid fat melts with the warmth of the body. Lingual lipase in the saliva begins the chemical digestion of fats
65
Digestion and absorption of lipids: stomach
Peristalsis mixes and churns the fat-containing food with gastric juices. Gastric lipase breaks down some fats, creating diglycerides and free fatty acids
66
Digestion and absorption of lipids: small intestine
Bile secreted from the gallbladder through the common bile duct into the small intestine emulsifies fat into smaller globules
-Pancreatic lipase breaks down fats into monoglycerides, glycerol, and free fatty acids
-The by-products of fat digestion are packaged into micelles for transport through the cells of the intestinal wall
-As they are absorbed, the micelles separate into their component parts. Short chain-fatty acids enter the bloodstream directly. Long-chain fatty acids, cholesterol, phospholipids, and other remnants are repackaged into chylomicrons for transport into the lymphatic system
67
Digestion and absorption of lipids: liver
Produces bile, which is stored in the gallbladder
68
Digestion and absorption of lipids: gallbladder
Releases bile into the small intestine through the common bile duct
69
Digestion and absorption of lipids: pancreas
Produces pancreatic lipase, which is secreted into the small intestine via the pancreatic duct
70
Digestion and absorption of carbohydrates: mouth
Mastication mixes food with saliva. Salivary amylase breaks down amylose and amylopectin into smaller chains of carbohydrates
71
Digestion and absorption of carbohydrates: stomach
The acidity of the stomach inactivates the salivary amylase; thus, very little digestion of carbohydrates occurs in the stomach
72
Digestion and absorption of carbohydrates: small-intestine
Pancreatic amylase breaks down in the amylose, amylopectin, and smaller chains of carbohydrates into maltose
-Brush border enzymes break down all disaccharides to the monosaccharide's glucose, fructose, and maltose, which are then absorbed into the bloodstream
73
Digestion and absorption of carbohydrates: large-intestine
All starches and simple sugars are broken down and absorbed in the small intestine, only fiber passes into the large intestine. Bacteria in the colon metabolize some of the fiber. The majority of fiber is eliminated in the stool
74
Digestion and absorption of carbohydrates: pancreas
Produces pancreatic amylase that is released into the small intestine via the pancreatic duct
75
Digestion and absorption of carbohydrates: liver
Glucose is taken up by the liver from the blood. Most glucose is returned to the blood to be picked up and used by body cells, or the body can use glucose for energy, convert it to glycogen, or store it as fat
76
What is type 1 diabetes
Autoimmune form of diabetes in which the pancreas does not produce insulin
-Immune system destroys insulin-producing cells in pancreas
-Comprises 5-10% of diabetes patieints
77
What is type 2 diabetes
Form of diabetes characterized by insulin resistance
-Comprises 90-95% of diabetes patients
-Produce inadequate amounts of insulin and have become insulin resistant
-After several years of exhausting their insulin-producing cells in the pancreas, their production of insulin typically decreases to the point where they have to take medication and/or insulin to manage their blood glucose level
78
Characteristics of the mediterranean diet
Plant-based foods such as whole grains, fruits, vegetables, legumes, and nuts are the focus
-Nonfat milk and yogurt or low or reduced fat cheeses
-Limited amounts of poultry and eggs weekly but regulates red meat consumption to only occasionally
-Honey or sugar-based sweets remain modest
-Water daily
-Moderate amounts of wine, typically only with meals
79
A lack of sufficient dietary protein and/or calories
Protein-energy malnutrition (PEM)
80
A state of PEM where there is a severe deficiency of dietary protein
Kwashiorkor
81
A state of PEM where there is a severe deficiency of calories that perpetuates wasting; also called starvation
Marasmus
82
Signs or symptoms of PEM that you might expect to see upon a physical examination of a patient
Low body weight
-Edema in the legs, feet, and stomach
-Dry peeling skin
-Brittle hair
-Frail, emaciated appearance
83
What are eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA)
Omega-3 fatty acids that are heart healthy
84
Examples of foods high in EPA and DHA
Salmon
-Herring
-Sardines
-Cod-liver oil
85
Center for Disease Control and Prevention (CDC)
-Detecting and responding to new and emerging health threats
-Tackling the biggest health problems causing death and disability for Americans
-Promoting healthy and safe behaviors
-Taking the health pulse of our nation
86
World Health Organization (WHO)
-Works worldwide to promote health
-Keep the world safe
-Serve the vulnerable
-Provide health and well-being
-Protect against health emergencies
-Universal health coverage
87
Key principles of a healthy diet
Balanced diet- includes proportions of all nutrients
-Varied diet- includes many different foods
-Moderate diet- provides adequate amounts of nutrients and energy
88
Anatomy of the digestive system organs
Mouth
Pharynx and esophagus
Stomach
Small intestine
Large intestine
Rectum
89
Anatomy of the digestive system accessor organs
Liver
Gallbladder
Pancreas
90
Anatomy of the digestion system: mouth
Ingestion: food enters the GI tract via the mouth
Mechanical digestion: chewing tears and shreds food, and mixes it with saliva, forming a bolus
Chemical digestion: carbohydrate enzymes secreted by the salivary glands begin carbohydrate breakdown
91
Anatomy of the digestion system: pharynx and esophagus
Propulsion: swallowing and peristalsis move the bolus from mouth to stomach
92
Anatomy of the digestion system: stomach
Mechanical digestion: movements mix and churn the bolus with acid, enzymes, and gastric fluid into a liquid called chyme
Chemical digestion: stomach enzymes begin the digestion of proteins
Absorption- a few fat-soluble substances are absorbed through the stomach wall
93
Anatomy of the digestion system: small intestine
Mechanical digestion and propulsion: segmentation mixes chyme with digestive juices; peristaltic waves move it along tract
Chemical digestion: digestive enzymes from pancreas and small intestine digest most classes of food
Absorption: nutrients are absorbed into blood and lymph through the intestinal cells
94
Anatomy of the digestion system: large intestine
Chemical digestion: some remaining food residues are digested by bacteria
Absorption: reabsorbs salts, water, and some vitamins
Propulsion: compacts waste into feces
95
Anatomy of the digestion system: rectum
Elimination: temporarily stores stool before voluntary releasae through the anus
96
Anatomy of the digestion system: accessory organs: liver
Produces bile to digest fats
97
Anatomy of the digestion system: accessory organs: gallbladder
Stores bile before release into the small intestine through the bile duct
98
Anatomy of the digestion system: accessory organs: pancreas
Produces digestive enzymes and bicarbonate ions that are released into the small intestine via the pancreatic duct
