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NUTR 331 > Midterm Prep > Flashcards

Midterm Prep Flashcards

1
Q

genome:

A

the full complement of genetic material in the chromosomes of a cell.

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2
Q

genes:

A

units of a cell’s inheritance, made of the chemical DNA (deoxyribonucleic acid). Each gene directs the making of one or more proteins, which perform important tasks in the body.

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3
Q

nutritional genomics:

A

the science of how nutrients affect the activities of genes and how genes affect the activities of nutrients. Also called molecular nutrition or nutrigenomics.

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4
Q

energy:

A

the capacity to do work. The energy in food is chemical energy; it can be converted to mechanical, electrical, heat, or other forms of energy in the body. Food energy is measured in calories.

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5
Q

Nutrients that contain carbon and thus are organic

A

Carbohydrates, fat, protein, vitamins

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6
Q

Some roles of vitamins and minerals

A

digesting food; moving muscles; disposing of wastes; growing new tissues; healing wounds; obtaining energy from carbohydrate, fat, and protein; and participating in every other process necessary to maintain life.

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7
Q

Calories per gram of fat, carbohydrates, protein

A 
fat = 9
protein&carbs = 4
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8
Q

Elemental diets

A

diets composed of purified ingredients of known chemical composition; intended to supply all essential nutrients to people who cannot eat foods.

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9
Q

Nonnutrients

A

compounds other than the six nutrients that are present in foods and have biological activity in the body.

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10
Q

Phytochemicals

A

nonnutrient compounds in plant-derived foods that have biological activity in the body (phyto means “plant”).

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11
Q

nutraceutical

A

a term used to describe a product that has been isolated from food, often sold in pill form and believed to have medicinal effects

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12
Q

partitioned foods

A

foods composed of parts of whole foods, such as butter (from milk), sugar (from beets or cane), or corn oil (from corn). Partitioned foods are generally overused and provide few nutrients with many Calories.

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13
Q

legumes:

A

beans, peas, and lentils, valued as inexpensive sources of protein, vitamins, minerals, and fibre that contribute little fat to the diet.

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14
Q

foodways

A

the sum of a culture’s habits, customs, beliefs, and preferences concerning food.

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15
Q

4 methods of collecting diet information

A

diet history, food diaries, 24‑hour food recall, and food frequency analysis.

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16
Q

4 types of epidemiological studies

A

population
historical
case-control
cohort

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17
Q

dietary reference intakes (DRI)

A

a set of five lists of nutrient intake values for healthy people in Canada and the United States. These values are used for planning and assessing diets:

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18
Q

RDA

A

recommended dietary allowances (RDA) nutrient intake goals for individuals; the average daily nutrient intake level that meets the needs of nearly all (97% to 98%) healthy people in a particular life stage and gender group.a Derived from the estimated average requirements

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19
Q

AI

A

adequate intakes (AI) nutrient intake goals for individuals; the recommended average daily nutrient intake level based on intakes of healthy people (observed or experimentally derived) in a particular life stage and gender group and assumed to be adequate.a Set whenever scientific data are insufficient to allow establishment of an RDA value.

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20
Q

UL

A

tolerable upper intake levels (UL) the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals of a particular life stage and gender group. Usual intake above this level may place an individual at risk of illness from nutrient toxicity.

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21
Q

EAR

A

estimated average requirements (EAR) the average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group; used in nutrition research and policymaking and the basis upon which RDA values are set.

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22
Q

AMDR

A

acceptable macronutrient distribution ranges (AMDR) values for carbohydrate, fat, and protein expressed as percentages of total daily caloric intake; ranges of intakes set for the energy-yielding nutrients that are sufficient to provide adequate total energy and nutrients while reducing the risk of chronic diseases.

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23
Q

DV

A

Daily Values (DV) nutrient standards used on food labels, in grocery stores (and on some restaurant menus and websites in Canada and the United States). The DV allow comparisons among foods with regard to their nutrient contents.

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24
Q

Daily values of carb, fat, protein

A

■45 to 65 percent from carbohydrate

■20 to 35 percent from fat

■10 to 35 percent from protein

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25
Q

EER

A

Estimated Energy Requirement (EER) the average dietary energy intake predicted to maintain energy balance in a healthy adult of a certain age, gender, weight, height, and level of physical activity consistent with good health.

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26
Q

Two guidelines

A

1) Nutritious foods are the foundation for healthy eating.
2) Processed or prepared foods and beverages that contribute to excess sodium, free sugars, or saturated fat undermine healthy eating and should not be consumed regularly.

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27
Q

HEI

A

Healthy Eating Index (HEI) a dietary assessment tool that evaluates a diet’s adherence to the principles of the USDA Food Guide and the Dietary Guidelines for Americans, as well as the variety of foods the diet contains.

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28
Q

Why use DRI

A

.to set nutrient goals for individuals

b. to suggest upper limits of intakes, above which toxicity is likely
c. to set average nutrient requirements for use in research

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29
Q

Examples of sources of unsaturated fatty acids

A

Olives, nuts, vegetable oil

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30
Q

Which vitamin and mineral daily values must be stated?

A

Vitamin A, C, calcium, iron

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31
Q

Hunger horomone

A

grehlin

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32
Q

Chyme

A

the fluid resulting from the actions of the stomach upon food.

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33
Q

Bile

A

a cholesterol-containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed. It emulsifies fats and oils to ready them for enzymatic digestion

34
Q

Duodenum

A

the first part of the small intestine, the site at which foods are subjected to the action of bile and pancreatic juices and where the breakdown of proteins, carbohydrates, and fats begins

35
Q

jejunum

A

the first two-fifths of the small intestine beyond the duodenum. Its principal function is absorption of digested material

36
Q

Ileum

A

the last segment of the small intestine that precedes the large intestine and functions in the absorption of nutrients

37
Q

Enzymes

A

specialized proteins that facilitate the conversion of one substance into another without the enzyme being altered. They are vitally important in thousands of chemical reactions in the body. Digestive enzymes break down food into small molecules that can be absorbed.

38
Q

Phagocytes

A

white blood cells that can ingest and destroy antigens in a process known as phagocytosis.

39
Q

glycogen

A

a highly branched polysaccharide composed of glucose that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Glycogen is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods.

40
Q

chelating

A

agents molecules that attract or bind with other molecules and are therefore useful in either preventing or promoting movement of substances from place to place.

41
Q

Role of insulin

A

After a meal, the blood glucose level rises. Insulin is secreted by the pancreas to reduce the blood glucose level by

increasing the permeability of cell membranes, which allows glucose to enter the cells. Insulin serves as a “key,” allowing glucose to go through the cell “door.”
stimulating the production of energy from glucose in the cells.
facilitating the conversion of glucose to glycogen in the muscle and liver cells.
facilitating the conversion of glucose to fat in the liver cells. Insulin also stimulates fat cells to take up and store fat.

42
Q

Glucagon

A

Between meals, the blood glucose level drops. Glucagon is secreted by the pancreas to increase the blood glucose level by

facilitating the conversion of glycogen stored in the liver to glucose, which enters the bloodstream and circulates to the brain and other parts of the body.
stimulating the conversion of body protein to glucose (gluconeogenesis) and energy if the glycogen store in the liver is exhausted.

43
Q

The dietary monosaccharides include

A

fructose, glucose, and galactose

44
Q

Three classes of dietary lipids

A

Triglycerides, phospholipids, sterols

45
Q

chylomicrons

A

clusters formed when lipids from a meal are combined with carrier proteins in the cells of the intestinal lining. Chylomicrons transport food fats through the watery body fluids to the liver and other tissues.

46
Q

The fat soluble vitamins are

A

A, D, E, K

47
Q

Vegetable and fish oils are rich in

A

Polyunsaturated fat

48
Q

DRI recommended intakes for protein:

A

Pounds / 2.2 = kilograms * 0.8 = grams of protein recommended

■Acceptable Macronutrient Distribution Range (AMDR) is 10–35% of total energy

■0.8 g protein per kilogram of body weight per day

■Women: 46 g /day; men: 56 g /day

49
Q

10 functions of proteins

A

Acid-base balance, antibodies, blood clotting, energy, enzymes, fluid and electrolyte balance, growth and maintenance, hormones, transportation, vision

50
Q

adipose tissue

A

Adipose tissue performs several functions, including the synthesis and secretion of the hormone leptin involved in appetite regulation.

51
Q

basal metabolism

A

the sum total of all the involuntary activities that are necessary to sustain life, including circulation, respiration, temperature maintenance, hormone secretion, nerve activity, and new tissue synthesis, but excluding digestion and voluntary activities. Basal metabolism is the largest component of the average person’s daily energy expenditure.

52
Q

Estimate of energy need

A

kg body weight X (men24, women 22) = cal/day

53
Q

An essential nutrient is nto

A

Synthesized by the body in sufficient quantity

54
Q

Nutrition is defined as

A

The study of the function and interaction of nutrients and the processes by which the body uses them

55
Q

AMDR for fat

A

20 to 35 percent of energy

56
Q

An ounce is how many grams?

A

28grams

57
Q

A tablespoon is _ bigger than a teaspoon

A

3

58
Q

Function of the pyloric sphincter

A

Prevent intestinal contents from backflowing into the stomach, and hold the food in the stomach so that it can be liquefied and mixed to form chyme

59
Q

Sequence of intestine segments

A

Duodenum, jejunum, ileum, colon, rectum (DJ IC R)

60
Q

Mouth enzyme for starch

A

amylase

61
Q

Three disaccharides

A

Maltose, sucrose, lactose

62
Q

Average carb intake

A

50 to 55 percent of energy

63
Q

RDA grams of carbs

A

130 grams

64
Q

After absorption into the mucosal cells, long-chain fatty acids

A

are reassembled to form new triglycerides

65
Q

Which vitamin is synthesized from cholesterol?

A

Vitamin d

66
Q

Hydrogenation

A

Makes unsaturated fats more solid, has some double bonds changed to the trans form, it prevents oxidation of fat

67
Q

The human adult requires how many essential amino acids?

A

about 9

68
Q

After digestion of protein in the stomach you get

A

Large and small polypeptides

69
Q

A limiting amino acid is

A

the essential amino acid found in shortest supply relative to the amount needed for protein synthesis

70
Q

Ketones are produced when

A

fats are metabolized to produce energy for the body

71
Q

Fats and carbohydrates are composed of

A

Hydrogen, oxygen, carbon

72
Q

Proteins are composed of

A

Carbon, Oxygen, Hydrogen, Nitrogen, Sulfur

73
Q

Functions of fat

A

store energy, fuel, padding/insulation, cell membranes, raw material

74
Q

Liquid at room temperatures fats are

A

Unsaturated

75
Q

Linoleic vs linolenic

A

omega 6 vs nic is 3

76
Q

Negative nitrogen balance =

A

output exceeds intake

77
Q

BMI formula

A

kilograms over metres squared

78
Q

Five features of a well designed study

A

Large enough, random placement, both groups should match, placebo resembles the active treatment, double-blind

79
Q

Key nutrients in each food group

A 
Fruits - vitamins, C and potassium
Vegetables - vitamin A, folate,
Grains- fibre, enriched
Protein- iron, zinc
Dairy, phosphorus, vitamin d
80
Q

BMI groupings

A

Underweight - <18.5
Normal 18.5-24.9
Overweight 25-29.9
Obese 30+

NUTR 331 (2 decks)

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