nutrition Flashcards
1
Q
Nutrition
A
-those vital PROCESSES that connect us to the Earth.
-All those processes that allow us to transform earth, air, water, and even human
thought into human flesh
2
Q
What are the systems that transform Earth into Flesh??
A
Gastrointestinal system, Cardiovascular System, Legs and Arms, Eyes to choose what to eat.
the entire body is involved in procurement of food and elimination of waste, with the
exception of the reproductive system
3
Q
Diet is
A
the choice of food materials that an animal consumes.
diet does NOT equal nutrition-
4
Q
Nutrition defined
A
the sum total of all the processes and functions by which growth, development, maintenance and repair of the body and by which reproduction is accomplished.
5
Q
Mastication
A
the initial step in the digestive process
6
Q
Digestion
A
the breakdown of food products into small water and fat soluble molecules
7
Q
Absorption
A
the transfer of products through intestinal membranes into the circulatory and lymphatic tissues.
8
Q
Assimilatoin
A
transfer of products of absorption and digestion through the blood and lymph systems into the individual cells.
9
Q
Excretion
A
The excretion of waste at the cellular level, from cells into the circulatory system
10
Q
Elimination
A
exit from the body the waste products, bowels, urinary tract, resp. tract and skin
11
Q
What are the steps in the nutrition process
A
Mastication Absorption Assimilation Digestion Diet Excretion Elimination
12
Q
What nourishes us
A
Sunlight Significant other, hugging and companionship Sexual Expression Sleep and Rest habits Positive Mental Attitude
13
Q
What can prevent Bicarbonate from being released in the small intestines
A
Antacids
-turning off the parietal cells that produce H+ , an attempt to modify people’s stomach and the way it works.
14
Q
If there is genetic individuality then there is _____individuality
A
Biochemical
15
Q
What regulatory substances to lipids make up in the body
A
Prostaglandins, prostacyclins, leukotrienes, and thromboxanes
16
Q
Small Intestine → “Alkaline Tide”
A
When the pancreas secretes bicarbonate to begin the small intestine process
The acids from the stomach actually stimulate the secretion of bicarbonate - so taking antacids
can actually cause a person to not have this pancreatic release
17
Q
Ankylosing Spondylitis
A
A situation where the spine practically fuses together
18
Q
If the body were a city:
A
Sanitation and Detoxification activities = 80% Police (Immune System) = 5% School System (Nervous System) = 10% Public Works Department (Maintenance of Organs) = 6%
19
Q
What is a normal SED rate number
A
0-32
20
Q
The main categories of metabolic imbalances are
A
- digestive, absorptive, and microbiological imbalances
- Detoxification and biotransformation imbalances
- Oxidation reduction imbalances and mitochondropathies
21
Q
What test measures the amount of inflammation in the body
A
SED Rate
22
Q
The brain is made of 35 % phospholipids containing
A
DHA
23
Q
What is the daily requirement for folic acid
A
400 Microns
24
Q
How is estrogen produced in post-menopausal women
A
adipose tissue (excess adipose, increased estrogen, increased cancer risk)
25
What, in even small amounts, can affect gene expression by its ability to replace calcium in key regulatory control proteins
LEAD
26
What mineral will help with excessively high copper in the body
ZINC
27
What vitamin is important in blood clotting
K
28
Stomach acids stimulate what in the small intestines
pancreatic Bicarbonate production
29
Short chain fatty acids contain how many carbons
4-6 Butyric, Valeric, Caproic
30
What causes scrotal dermatitis
Lack of Vitamin B2- Experimental Riboflavin
31
___% of immune cells are in the digestive tract
75
32
Who developed the key components of a patients story?
Leo Galland MD in mid 1990
33
What vitamin is deficient in Rickets
D
34
Very short chain fatty acids have how many carbons
2-3 acetic, propionic
35
Functional Hygienic Model
Optimize Physiological Function
● Multiple nutrient interactions
● Biochemical Individuality
● Nutrition includes Diet, but goes far beyond just the issues
● This is real “internal medicine”
● Care Program is based on the patient not disease
What Nourishes Us?
36
What causes the 4D diseases- Pellagrous dermatitis- Diarrhea, Dementia, Dermatitis, Death
Lacl of B3
37
Long chain fatty acids have how many carbons
16+
38
Stomach digestion
provides the spark for the system in whether it gets stuck or continues down the assembly line
39
Chinese rice disease is caused by a lack of
B1- Thiamine
40
Medium chain fatty acids contain how many carbons
8-14 carbons (Caprylic, Capric, Lauric, Myristic)
41
What are they key components of a patients story
antecedents, triggers, and mediators
42
The photoreceptors contain about 60%
DHA
43
How many different possibilities can a parent generate through Genetic Individuality
70 trillion
44
What is a common measure of EFA defiency
triene to tetratene ration T/T ratio greater than 0.2
45
What highly important cells are 90% fat
nerve cells, myelin sheath
46
Scurvy is caused by a lack of what vitamin
C
47
What is the disease where infant pigs are fed breast milk from humans?
Pigbel- Clostridial Enteritis Necroticans
48
What is extreme wasting called? ( doesn't get any food, liver shrinking, no edema, muscle and fat are wasted)
MARASMUS
49
Disease from calories but not nutrients, generalized edema, preservation of subcutaneous fat- look healthier than typical Marasmus patient
Kwashiorkor
50
Goiters are caused by
Lack of Iodine
51
Iodine is a key in production of
Thyroxin
52
Lack of Iodine in a mother could cause the fetus to grow into a
Cretin
53
Girls that develop like adults at extremely early age
Precocious Development
54
The inability to turn Phenylalanine into Tyrosine
Phenylketonuria
55
The appearance resembling a necklace, has to do with the absorption defect for Tryptophan
Hartnup Disease
56
Problem with metabolizing lysine
Hyperlysinemia
57
Inflammation of the tongue, Glossitis, is caused by a lack of
Folic Acid
58
What are foamy, "cheesy" lesion on the conjunctiva of the eye
Bitots Spots
59
What is the cracking in the lips and the side of the mouth associated with
lack of B vitamins- called Cheilosis
60
Simple Carbohydrates are
Fructose, Glucose, Galactose
61
Simple carbohydrates can be categorized as
monosaccharides and disaccharides
62
Carbohydrates with chains of 10 or more units is called
Polysacc.
63
What is the sweetest of the simple sugars
Fructose
64
What is a main sweetener used in many processed foods?
HFCS
65
Disaccarides are
Maltose, Sucrose, and Lactose
66
The large intestine contains symbiotic microbiota that use ____ as fuel that produce SCFA, which is used by colonic epithelial cells
Prebiotics- Which are carbohydrates that include fructooligosaccharides, inulin and galactooligosaccharides
67
Depressing Immune Function:
balancing immune function in those with overactive
| immune systems
68
Vitamin D
is not a vitamin, it is a HORMONE, and it requires sunlight.
-ALSO activates the Pituitary Gland naturally - has an enormous influence on our mood
and attitude
69
Positive Mental Attitude
When chemical/nutritional shifts occur → mental attitude tends to shift too
“A sound mind in a sound body”
70
Our mentality is determined primarily by
our biochemistry of which genetics and
| environment are the major components
71
____ is considered the sum of polysaccharides not digested by the endogenous secretions of the human digestive tract
FIBER
72
When increasing Fiber to a patients diet you should consider the following (4)
1. Tolerability
2. Solubility
3. Daily Fluid Intake
4. Gradual Increase
73
Clinical experience suggests that a number of conditions may lead to gas and bloating,Clinical experience suggests that a number of conditions may lead to gas and bloating,
1. high fat diet
2. Hypochlorhydria (inadequate enzymes)
3. food sensitivity
74
Type 1 Diabetes is
Insulin Dependent
75
Type 2 Diabetes
Non insulin dependent
76
Long term complications with Diabetes include problems that involve the
eyes
kidneys
cardiovascular system
nervous system
77
developed to help with Diabetes to compare Carbohydrate metabolism and rise in blood glucose levels
Glycemic Index
78
Lack of vitamin _____ can lower a persons energy levels. Major Co- Factor in amino acid metabolism- needed to turn glucose to glycogen
B6-Pyridoxine
79
This B vitamin is involved with production and synthesis of enzymes. Determined by measuring the organic acids in the urine.
Vitamin B7- Biotin aka Vitamin H
80
Vitamin deficiency that can cause demyelination of the spinal cord as well as permanent balance issues
Vitamin B12- Cobalamin
81
Occurs in the sigmoid colon, out pouching that has fecal matter in them that causes pain
Diverticulitis
82
4 major causes of Nutritional Imbalances
1. Inadequacy of Ingestion
2. Inadequacy of Absorption and Utilization
3. Increased Requirements
4. Increased Losses
83
Refined Carbohydrates lack
Fiber
B Vitamins
Minerals
84
Refined Carbohydrate examples
```
Alcohol & Beer
Most Bread
Breakfast Cereals
Muffins
Cakes, pasta, candy
```
85
What is the protective coating on a grain?
Bran
86
What part of the grain has the most nutrition?
the Germ
87
Hydrogenated fats change what in the chemistry of the fat to make it last longe
Stereochemistry- Cis to Trans
88
What fat is most susceptible to oxidation
polyunsaturated fats
89
Cholesterol is a precursor for
Bile Acids
Vitamin D
Steroid hormones
90
A low fiber intake along with a high sugar could cause
Hypercholesterolemia
91
What enzyme in the mouth helps to digest lipids
Lingual lipase
92
What enzyme in the small intestine signals for bile release and acts as and emulsifier
CCK- Cholecystokinin
93
What lipids are easily absorbed into the blood stream
short and medium chain
94
What lipids are transported through the lymph system via Chylomicrons
Long chain fatty acids
95
What is the largest and least dense Lipoprotein
Chylomicrons
96
What is the smallest and most dense lipoprotein
HDL
97
What lipoprotein transports lipids via the bloodstream
VLDL
98
Carbohydrates and Proteins have ____ kilo calories per gram
4
99
fats have__ kcal
9
100
Alcohol has ___ kcal
7
101
Lipids have several roles in the body:
```
Energy production
Insulation
Maintain cell membranes
Protects our vital organs
Important in autoimmune, inflammatory and hormonal conditions
```
102
What test can help you understand the body's overall inflammation
hsCRP- high sensitivity C-reactive protein test
103
What change in history lead to the destruction of Hygienic practices
The Christian church reacted to rid the pagan ideas of the Greeks and Romans. With no thought of keeping some of the ideas from their civilizations.
104
Who, with the development of the microscope, began the merging of the germ theory with new microscopic findings
Anthony van Leeuwenhoek in 1676
105
A biological perspective on human disease evolves from two major sources
1. Genetic Factors ( Individual Diatheses)
| 2. Environmental factors
106
Who revitalized the Natural Hygiene movement in the twentieth century
Dr Herbert Shelton
107
What are the 4 superior sources of information regarding health and disease
1. The study of nature through observation of animal and human populations
2. The study of epidemiology
3. Clinical and personal experience with healthy and less than healthy individuals
4. Using our innate intelligence and common sense
108
What are the Essentials of Health
```
water
Nourishment
Sunlight
Activity
Companionship
Appropriate environmental temp
Sleep and rest
Cleanliness
Clean Air
Peace of Mind and Purpose in living
Freedom from toxic influences
Respecting our genetic strengths and weakness
```
109
Who founded the first college that advocated Natural Hygiene
Thomas Low Nichols MD
110
The number of Americans killed by medical screw ups is somewhere between ____
44,000-98,000 - 8th leading cause of death in the USA
111
The steps involved in cancer evolution are
```
Irritation
Inflammation
Ulceration
Induration
Cancer
```
112
What is envolved in a biological/nutritional workup
1. Thorough Patient history
2. Lifestyle evaluation
3. A physical Exam
4. Laboratory tests
113
What does Dr. Goldberg, in clinical cases, say is of utmost importance to reverse a patients problems
etiology
114
Key lesson in Amino Acid Profile
sometimes giving LESS of something will make the
| difference
115
Atherosclerosis
Deposition and hardening of the arteries can be caused by obesity
Aortic anerysm, can cause the weakening of the wall of the arteries, and can lead to heart
attack, strokes, etc.
116
Cholelithiasis
Gall bladder operations - surgeons can make lots of money doing these, but
rarely do they actually help. Stones can only become a major issue when they block the bile
duct. They are Cholesterol Stones.- They are largely cholesterol based, so the effect
117
Deficiency leads to Pellegra (Pellagrous dermatitis)
| “4-D Disease” 1) Diarrhea, 2) Dementia, 3) Dermatitis, and 4) Death
Vitamin B3 (Niacin)
118
Triglycerides (fats and oils)
Most abundant, both in food and the body
| ○ One molecule of Glycerol and 3 fatty acids
119
Saturated
solid at room temperature, “saturated” with hydrogen, no double bonds
120
Unsaturated
the “point of unsaturation” is the location of the double bond:
● Composed of triglycerides
● Liquid at room temp
● Nuts, Seeds, their oils, fish oils, Krill oil
● Polyunsaturated fats (example - Flaxseed) are most susceptible to oxydation
● The more double bonds, the more susceptible to oxidation
121
Total Hydrogenation
adding points of saturation - artificially
122
Partial Hydrogenation
adding hydrogens artificially - usually changes Cis to Trans
| configuration
123
Trans- Fatty Acids
most artificial= no benefits
124
omega number
the location of the 1st double bond from the methyl end
125
omega 3
first double bond is 3 carbons from the “Omega end”
| Examples: Flaxseed, Hemp, Soybean, etc.
126
omega 6
first double bond is at the 6 carbon
| Examples: Canola, Corn, Soybean, Sunflower and Safflower
127
omega 9
double bond at the 9 carbon
128
Phospholipids
Cell Membrane, major one in Lechithins (50% of cell membrane)
129
sterols
Produce many vitally important compounds
● Bile acids
● Steroid Hormones, vitamin D
● Cholesterol
130
Hypercholesterolemia
● Low fiber intake
| ● High sugar intake, etc.
131
The way fatty acid deposits can cause blockages to arteries
Atherosclerosis
132
Average US Diet
```
66 pounds of pure added dietary fat per year
○ 26 pounds of oil
○ 22 pounds of shortening
○ 11 pounds of margarine
○ More details missed due to speed
```
133
Digestion, Absorption and Transport of Lipids
● Mouth: Lingual Lipase
● Stomach: Churning disperses fat into droplets
● Small Intestine: CCK Cholecystokinin - signals bile release, acts as emulsifier
● Short and Medium usually go into bloodstream easily
● LCFA’s need to be moved through via chylomicrons, which are basically “lipid packages”
that escort the LCFA’s through the lymphatic system
134
Lipoproteins
chylomicrons
VLDL
LDL
HDL
135
CHYLOMICRONS
largest and least dense, diet derived
136
VLDL
moves the cholesterol through the bloodstream
137
LDL
low density
138
HDL
bring cholesterol back to the liver to be removed
139
Lipids in the Body Roles
● Energy Production - 9kcal versus 4kcal (remember Biochem)
● Insulation - protection against shock
● Maintain cell membranes
● Protects our vital organs
● Important in autoimmune, inflammatory, hormonal, conditions
140
Fats and the Cell Membrane
● Most body cells rarely contain 3 Fatty Acid DHA
● The brain however contains over 35% of all the phospholipids contain DHA
● 3 Fatty Acids DHA very important for brain chemistry
141
hsCRP
high sensitivity C-Reactive Protein Test
142
Arachidonic Acid
Plays a major role in the formation of Prostaglandins, which cause inflammation
Also can increase the Eicosanoids and Endoperoxides (Prostaglandins)
143
Gluten is found mostly in the
Endosperm
144
Cholesterol
● Only found in animal products → produced in liver (need a liver to make it)
● If it doesn’t come from an animal, it doesn’t have cholesterol
145
anabolism
(sleep)
146
catabolism
awake
147
cellular excretion o
occurs during sleep
148
Mental Attitude
a sound mind in a sound body
149
mentality
altered by changes in the biochemical pool in which our
nervous system resides. This can be done by stimulation or depression
(pharmaceutical approach) or by improving the health of the body’s
chemistry (biochemical/hygienic approach)
do not want to stimulate or depress function, you want to
normalize it
150
Food Allergy Panel (IgG4)
detects delayed sensitivities from 4-80 hours after
| they eat the food
151
Amino Acid Analysis
influence NTs in brain
152
Rufus Parker
herniated disc and other health issues
| Treated biochemically.
153
IgE
immediate allergy test (w/in 4 hours)
154
IgG4
delayed allergy test (4-80 hours)
155
psoractic arthritis
high levels of fatty acids, and allergic to lobster, eggs
| and salmon
156
bone resorption assay
test how rapidly they are losing bone
157
multiple sclerosis
degeneration of the myelin sheath and you cannot transport nerve
impulses
158
adrenal stress test
measures cortisol 4x a day
159
sugar referred to as an
ANTI-NUTRIENT
160
nature of a grain
bran>endosperm>germ
161
BRAN
covering
162
endosperm
fuel
163
germ
portion in which the plant germinates
164
diet of the world is centered around
grain
165
Refining Process
taking the grain and stripping the bran layer and
| leaving the endosperm
166
rise in diabetes is
largely caused by people’s increasing consumption
of
refined SUGARS
167
heated fats
Changes structure
168
hydrogenated fats
inject them with Oxygen and change
their shape...
liquid to solid form
169
trans isomers)
cannot be handled by human
| body. Not found in nature
170
Trans fats
now believed to be one of the
largest contributors to coronary heart disease and
stroke.
171
cholesterol
comes only from sources that have a liver
not in nuts or seeds, or margarine
hydrogenation: how they take
172
hydrogenation:
how they take vegetable oils
| → margarine. Takes it from a cis-fatty acid
173
trans fatty acid
(does not occur in
nature and your body is not programmed to
process it)
174
achlorhydria
total lack of stomach acid
175
steroids
cause adrenal atrophy and leaky guts
176
Energy Balance
food does not “give us energy” rather we extract energy from food
177
ENERGY
value of food expressed in heat units
- 20% of energy obtained from food is converted to
mechanical/chemical energy and about 80% into heat
to release energy from food we need o2, minerals and vitamins as well as
enzymes to ultimately form ATP all which takes place in the mitochondria
178
Energy in:
the Kcals foods provide
