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Nutrition & Diet Therapy Midterm > Midterm Flash Cards > Flashcards

Midterm Flash Cards

1
Q

What is Chemistry

A

The study of the composition and characteristics of matter and changes that can occur to it

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2
Q

What is a Cell?

A

The smallest living functional unit in an organism, such as a human being

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3
Q

What is Metabolism?

A

The total of all chemical processes that occur in living cells, including chemical reactions (changes) involved in generating energy, making proteins & eliminating waste products.

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4
Q

What is a Dietary Supplement?

A

A product (other than tobacco) that adds to a person’s dietary intake, contains one or more dietary ingredients, is taken by mouth and may be a concentrate, metabolite, constituent, or extract

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5
Q

Define Lifestyle

A

A person’s usual way of living that includes dietary practices, physical activity habits, use of drugs and alcohol and other typical patterns or behavior

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6
Q

What is a Risk Factor?

A

A personal characteristic that increases your chances of developing a chronic disease

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7
Q

Define Undernutrition

A

Consuming too little

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8
Q

Define Overnutrition

A

Consuming too much
( calories, fat, sugar, vitamins/minerals)

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9
Q

What is Food Insecurity?

A

Situation which individuals are concerned about running out of food or not having enough money to buy more food

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10
Q

What drives food choices in America?

A

Taste is #1

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11
Q

What makes a nutrient ‘essential’?

A

Must be supplied by food
If missing, causes deficiency disease

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12
Q

List the essential nutrients

A

Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water

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13
Q

Which nutrients are macronutrients?

A

Carbs
Protein
Fat

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14
Q

Which nutrients are micronutrients?

A

Vitamins
Minerals

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15
Q

Is alcohol an essential nutrient? How many kcal does it provide per gram?

A

Not essential
Provides 7 kcla/g

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16
Q

What is a kilocalorie?

A

The heat energy needed to raise the temperature of liter of water 1 degree Celsius
Measure of food energy

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17
Q

How many calories per gram for Carbohydrates?

A

4 kcal/g

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18
Q

How many calories per gram for Protein?

A

4 kcal/g

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19
Q

How many calories per gram of Fat?

A

9 kcal/g

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20
Q

What’s an anecdote?

A

Personal story

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21
Q

What’s a Treatment Group?

A

Group being studied that received a treatment

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22
Q

What’s a Control Group?

A

Group being studied that is NOT receiving the treatment

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23
Q

What is a Variable?

A

Any factor that can change and influence an outcome

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24
Q

What’s a Placebo?

A

Fake treatment

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25
Q

What’s a Randomized Controlled Trial? (RCT)

A

Experimental study where participants are randomly assigned to treatment/control

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26
Q

Define Placebo Effect

A

Positive response to a placebo

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27
Q

What’s a Case-Control Study?

A

Study that compared individuals who have a health condition with people who have similar characteristics but are healthy

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28
Q

What’s a Prospective Cohort?

A

A group of healthy people are interviewed, tested and then followed over a time period

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29
Q

What’s a Retrospective Cohort

A

Researchers collect information about a group’s past exposures and identify current health outcomes “to look back”

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30
Q

Define Peer Review

A

expert critical analysis of a research article before it is published

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31
Q

What’s Pseudoscience?

A

presentation of information masquerading as factual and obtained by scientific methods

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32
Q

What’s Quackery?

A

promotion of useless medical treatments

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33
Q

What are the steps of the scientific methos?

A

Observation
Formulate Hypothesis
Review
Design studies, perform tests
Analyze data & draw conclusions
Share with peers
Conduct more research

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34
Q

What’s the difference between a ‘nutritionist’ and a ‘registered dietitian nutritionist’ (RDN)

A

RDN is a credentialed professional with specific training/schooling

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35
Q

What’s the difference between a direct correlation and inverse correlation?

A

Inverse = Negative : Occurs when one variable increases and the other decreases

Direct = Positive : both variables are changing in the same direction

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36
Q

Define DRI

A

Dietary Reference Intake: various energy and nutrient intake standards for Americans

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37
Q

Define EAR

A

Estimated Average Requirement: the daily amount of the nutrient that meets the needs of 50% of healthy people who are in a particular life stage/sex group

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38
Q

Define AI

A

Adequate Intake: dietary recommendations for nutrients that scientists do not have enough information to set RDA’s

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39
Q

Define RDA

A

Recommended Dietary Allowances: standards for recommending daily intakes of several nutrients

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40
Q

Define UL

A

Tolerable Upper Intake Level: the highest average amount of a nutrient that is unlikely to harm most people when they consume that amount daily

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41
Q

Define AMDR

A

Acceptable Macronutrient Distribution Ranges: macronutrient intake ranges that are nutritionally adequate and may reduce the risk of diet-related chronic diseases

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42
Q

Define EER

A

Estimated Energy Requirement: It is a calculation used to estimate the daily caloric intake needed to maintain energy balance in individuals, considering factors like age, sex, weight, height, and activity level.

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43
Q

What are the ranges for each macronutrient?

A

Carbohydrates: 45-65%
Protein: 10-35%
Fat: 20-35%

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44
Q

What are the five major food groups?

A

Grains
Dairy
Fruits
Vegetables
Protein

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45
Q

What foods are included in Grains?

A

Wheat
Rice
Oats
Pasta

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46
Q

What foods are included in Dairy?

A

Milk
Yogurt
Cheese

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47
Q

What foods are included in Fruits?

A

fresh, dried, frozen, sauced and canned fruits

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48
Q

What foods are included in Vegetables?

A

Beans, peas, lentils

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49
Q

What foods are included in protein?

A

beef
pork
lamb
fish
poultry (chicken)

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50
Q

What is an ultra-processed food?

A

Contains numerous additives (ingredients that were added to a food during production to only extend its shelf life but also enhance flavor, texture, color, and ease of preparation)

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51
Q

Describe Cardiovascular System?

A

Involved the pumping action of the heart to circulate blood

52
Q

Describe Respiratory System

A

enables the body to obtain oxygen and eliminate carbon dioxide

53
Q

Describe Lymphatic/Immune System

A

Helps maintain fluid balance, absorb certain nutrients and defend body against infectious diseases

54
Q

Describe Urinary System

A

Filters and excretes unneeded substances from blood and maintains proper fluid balance

55
Q

Describe Muscular & Skeletal System

A

Enable the body to move within its environment and provide support and protection for the body

56
Q

Describe Nervous System

A

Produces intellectual and emotional responses and controls and regulates many body functions

57
Q

Describe Endocrine System

A

Produces hormones that convey information to target cells

58
Q

Define Elements

A

Each type of atom, substance that cannot be separated into simpler substances

59
Q

Define Minerals

A

Elements found in the Earth’s crust (Calcium, Iron, Potassium)

60
Q

Define Molecule

A

Matter that forms when 2 or more atoms interact and are held together by a chemical bond

61
Q

Define Compound

A

Molecules that contain 2 or more different elements in specific proportions

62
Q

Define Solution

A

Evenly distributed mixture of 2 or more compounds

63
Q

What’s acid & base?

A

Acid- donates hydrogen ions
Base- accepts hydrogen ion

64
Q

Define Catabolism

A

involves breaking down molecules

65
Q

Define Anabolism

A

repairing damage muscle tissue after injury

66
Q

What’s an enzyme?

A

A molecule (usually a protein) that catalyzes (speeds up) a particular chemical reaction

67
Q

What is digestion?

A

The process by which your body breaks down food

68
Q

What is Absorption?

A

The process by which substances are taken up from the GI Tract and enter the bloodstream or the lymph

69
Q

What is Bioavailability?

A

Extent to which the digestive tract absorbs a nutrient and how well the body uses it

70
Q

Chemical Digestion VS Mechanical Digestion

A

Chemical Digestion- chemical breakdown, saliva mixes with food and lubricates it
Mechanical Digestion - biting, tearing and grinding food

71
Q

What organs are involved in digestion?

A

Mouth
Esophagus
Stomach
Small Intestine
Liver
Gallbladder
Pancreas
Large Intestine
Rectum & Anus

72
Q

Where does digestion start?

A

Mouth

73
Q

What’s the function of the mouth in digestion?

A

controls the intake of food

74
Q

What’s the function of the esophagus in digestion?

A

transfer bolus of swallowed food into the stomach

75
Q

What’s the function of the stomach in digestion?

A

stores food & mixes it with acid to continue break down of food

76
Q

What’s the function of the small intestine in digestion

A

primary site of digestion and absorption

77
Q

What are the 3 parts of the small intestine?

A

Duodenum (shortest)
Jejunum
Ileum (longest)

78
Q

What’s the function of the liver in digestion?

A

produces bile, helps emulsify fats, also processes nutrients and detoxifies harmful substances

79
Q

What’s the function of the Pancreas in digestion?

A

secretes enzymes and bicarbonate

80
Q

What’s the function of the Gallbladder in digestion?

A

Stores and concentrates bile produced by the liver, releasing it into the small intestine when needed.

81
Q

What is the function of the large intestine in digestion?

A

Stores & concentrates undigested matter, absorbs minerals and water & eliminates waste

82
Q

Define Peristalsis

A

Muscular contraction that move food along the GI tract

83
Q

Define Segmentation

A

regular contraction that mixes chyme back and forth

84
Q

What are Villi?

A

tiny fingerlike projections of the small intestinal lining that participate in digesting and absorbing food

85
Q

What are Microvilli?

A

the intestinal brush border

86
Q

List the Monosaccharides

A

Glucose
Fructose
Galactose

87
Q

What monosaccharides make up Maltose

A

Glucose + Glucose

88
Q

What monosaccharides make up Sucrose

A

Glucose + Fructose

89
Q

What monosaccharides make up Lactose?

A

Galactose + Glucose

90
Q

What are amylose, amylopectin, and glycogen?

A

Polysaccharides

91
Q

Where is glycogen found?

A

liver and muscle

92
Q

Where do nutrients go after absorption?

A

liver

93
Q

What is the difference between probiotics & prebiotics?

A

prebiotics-fiber (food)
probiotics-liver gut microbes

94
Q

How does the stomach protect itself from digestion?

A

mucus lubricates & protects the stomach

95
Q

How efficient is the GI tract?

A

92-97% absorption rate

96
Q

Describe symptoms of Constipation & how to prevent it/treatments

A

When bowel movements occur less frequently and/or are difficult to eliminate, or the feces are dry or hard
Treatments: adding more fiber-rich foods to your diet and drinking more watery fluids

97
Q

Describe the symptoms of Diarrhea & how to prevent it/treatments

A

Frequent bowel movements w/ loose stools
Treatments: fluids that contain sodium, potassium, and simple sugars such as glucose.

98
Q

Describe the symptoms of Gastroesophageal Reflux Disease (GERD) & how to prevent it/treatments

A

condition where stomach acid frequently flows back into the esophagus, leading to symptoms like heartburn
Treatments: limiting certain foods (spicy and greasy) taking anti acid medication

99
Q

Where do nutrients go after absorption?

A

liver

100
Q

What’s the difference between nutritive sweeteners & non-nutritive sweetener?

A

Nutritive sweeteners- provide energy
Non-nutritive sweeteners- do not provide energy

101
Q

What are the health concerns with non nutritive sweeteners?

A

excess calorie consumption
not based in science

102
Q

What is the DRI for fiber in men & women?

A

men- 38 grams/day
women- 25 grams/day

103
Q

Where does starch digestion begin? With what enzyme?

A

Starts in the mouth
Some maltose is broken down by salivary amylase

104
Q

Define Glycolysis

A

first stage of glucose oxidation

105
Q

Define Lipolysis

A

fat breakdown

106
Q

Define Glucagon

A

hormone that helps regulate blood glucose levels

107
Q

Define Glycogenolysis

A

glycogen breakdown

108
Q

Define Ketone Bodies

A

chemicals that result from incomplete fat breakdown

109
Q

Define Ketosis

A

ketones accumulate in your blood

110
Q

Does sugar cause hyperactivity in children?

A

no

111
Q

What is the main source of added sugars in American’s diets?

A

sugar sweetened beverages (soda)

112
Q

What is metabolic syndrome?

A

condition that increases risk of type 2 diabetes and cardiovascular disease (CVD)

113
Q

How are Type 1 & Type 2 Diabetes treated? medication/diet

A

lifestyle changes, mediterranean diet, insulin therapy

114
Q

What is lactose intolerance? What are some diet strategies for those with lactose intolerance?

A

not producing enough lactose
- taking lactaid, avoiding dairy products high in lactose

115
Q

Which lipid do we commonly call ‘fat’?

A

triglycerides

116
Q

What is lecithin?

A

the major phospholipid in food

117
Q

Which foods contain cholesterol?

A

animal foods ONLY

118
Q

What is an emulsifier?

A

substance that helps water-soluble and water-insoluble compound mix with each other

119
Q

What is enterohepatic circulation?

A

process that recycles cholesterol in the body

120
Q

Define atherosclerosis

A

long term disease process in which plaques build up inside arterial walls

121
Q

Define Cardiovascular Disease? (CVD)

A

group of diseases that affect the heart and blood vessels

122
Q

What are the different types of cardiovascular diseases?

A
  • heart attack
  • heart failure
  • stroke
  • coronary artery disease
    etc
123
Q

On average, fat contributes about __% of the energy in an adult American’s diet

A

38%

124
Q

According to the Dietary Guidelines, what is the recommendation for saturated fat intake ?

A

people should consume less than 10% of their total calories from saturated fatty acids

125
Q

Which fats are typically liquid/solid?

A

Liquid- monounsaturated fats & polyunsaturated fats

Solid- Saturated fats

126
Q

What is a lipid panel

A

is a blood test that measures the levels of specific lipids in the bloodstream

Nutrition & Diet Therapy Midterm (1 decks)

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