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nutrition midterm > nutrition > Flashcards

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

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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

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3
Q

Diet is

A

the choice of food materials that an animal consumes.

diet does NOT equal nutrition-

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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.

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5
Q

Mastication

A

the initial step in the digestive process

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6
Q

Digestion

A

the breakdown of food products into small water and fat soluble molecules

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7
Q

Absorption

A

the transfer of products through intestinal membranes into the circulatory and lymphatic tissues.

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8
Q

Assimilatoin

A

transfer of products of absorption and digestion through the blood and lymph systems into the individual cells.

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9
Q

Excretion

A

The excretion of waste at the cellular level, from cells into the circulatory system

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10
Q

Elimination

A

exit from the body the waste products, bowels, urinary tract, resp. tract and skin

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11
Q

What are the steps in the nutrition process

A 
Mastication
Absorption
Assimilation
Digestion
Diet
Excretion
Elimination
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12
Q

What nourishes us

A 
Sunlight
Significant other, hugging and companionship
Sexual Expression
Sleep and Rest habits
Positive Mental Attitude
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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.

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14
Q

If there is genetic individuality then there is _____individuality

A

Biochemical

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15
Q

What regulatory substances to lipids make up in the body

A

Prostaglandins, prostacyclins, leukotrienes, and thromboxanes

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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

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17
Q

Ankylosing Spondylitis

A

A situation where the spine practically fuses together

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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%
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19
Q

What is a normal SED rate number

A

0-32

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20
Q

The main categories of metabolic imbalances are

A
  1. digestive, absorptive, and microbiological imbalances
  2. Detoxification and biotransformation imbalances
  3. Oxidation reduction imbalances and mitochondropathies
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21
Q

What test measures the amount of inflammation in the body

A

SED Rate

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22
Q

The brain is made of 35 % phospholipids containing

A

DHA

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23
Q

What is the daily requirement for folic acid

A

400 Microns

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24
Q

How is estrogen produced in post-menopausal women

A

adipose tissue (excess adipose, increased estrogen, increased cancer risk)

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25
Q

What, in even small amounts, can affect gene expression by its ability to replace calcium in key regulatory control proteins

A

LEAD

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26
Q

What mineral will help with excessively high copper in the body

A

ZINC

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27
Q

What vitamin is important in blood clotting

A

K

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28
Q

Stomach acids stimulate what in the small intestines

A

pancreatic Bicarbonate production

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29
Q

Short chain fatty acids contain how many carbons

A

4-6 Butyric, Valeric, Caproic

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30
Q

What causes scrotal dermatitis

A

Lack of Vitamin B2- Experimental Riboflavin

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31
Q

___% of immune cells are in the digestive tract

A

75

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32
Q

Who developed the key components of a patients story?

A

Leo Galland MD in mid 1990

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33
Q

What vitamin is deficient in Rickets

A

D

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34
Q

Very short chain fatty acids have how many carbons

A

2-3 acetic, propionic

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35
Q

Functional Hygienic Model

A

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?

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36
Q

What causes the 4D diseases- Pellagrous dermatitis- Diarrhea, Dementia, Dermatitis, Death

A

Lacl of B3

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37
Q

Long chain fatty acids have how many carbons

A

16+

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38
Q

Stomach digestion

A

provides the spark for the system in whether it gets stuck or continues down the assembly line

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39
Q

Chinese rice disease is caused by a lack of

A

B1- Thiamine

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40
Q

Medium chain fatty acids contain how many carbons

A

8-14 carbons (Caprylic, Capric, Lauric, Myristic)

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41
Q

What are they key components of a patients story

A

antecedents, triggers, and mediators

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42
Q

The photoreceptors contain about 60%

A

DHA

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43
Q

How many different possibilities can a parent generate through Genetic Individuality

A

70 trillion

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44
Q

What is a common measure of EFA defiency

A

triene to tetratene ration T/T ratio greater than 0.2

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45
Q

What highly important cells are 90% fat

A

nerve cells, myelin sheath

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46
Q

Scurvy is caused by a lack of what vitamin

A

C

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47
Q

What is the disease where infant pigs are fed breast milk from humans?

A

Pigbel- Clostridial Enteritis Necroticans

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48
Q

What is extreme wasting called? ( doesn’t get any food, liver shrinking, no edema, muscle and fat are wasted)

A

MARASMUS

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49
Q

Disease from calories but not nutrients, generalized edema, preservation of subcutaneous fat- look healthier than typical Marasmus patient

A

Kwashiorkor

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50
Q

Goiters are caused by

A

Lack of Iodine

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51
Q

Iodine is a key in production of

A

Thyroxin

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52
Q

Lack of Iodine in a mother could cause the fetus to grow into a

A

Cretin

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53
Q

Girls that develop like adults at extremely early age

A

Precocious Development

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54
Q

The inability to turn Phenylalanine into Tyrosine

A

Phenylketonuria

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55
Q

The appearance resembling a necklace, has to do with the absorption defect for Tryptophan

A

Hartnup Disease

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56
Q

Problem with metabolizing lysine

A

Hyperlysinemia

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57
Q

Inflammation of the tongue, Glossitis, is caused by a lack of

A

Folic Acid

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58
Q

What are foamy, “cheesy” lesion on the conjunctiva of the eye

A

Bitots Spots

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59
Q

What is the cracking in the lips and the side of the mouth associated with

A

lack of B vitamins- called Cheilosis

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60
Q

Simple Carbohydrates are

A

Fructose, Glucose, Galactose

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61
Q

Simple carbohydrates can be categorized as

A

monosaccharides and disaccharides

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62
Q

Carbohydrates with chains of 10 or more units is called

A

Polysacc.

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63
Q

What is the sweetest of the simple sugars

A

Fructose

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64
Q

What is a main sweetener used in many processed foods?

A

HFCS

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65
Q

Disaccarides are

A

Maltose, Sucrose, and Lactose

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66
Q

The large intestine contains symbiotic microbiota that use ____ as fuel that produce SCFA, which is used by colonic epithelial cells

A

Prebiotics- Which are carbohydrates that include fructooligosaccharides, inulin and galactooligosaccharides

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67
Q

Depressing Immune Function:

A

balancing immune function in those with overactive

immune systems

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68
Q

Vitamin D

A

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

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69
Q

Positive Mental Attitude

A

When chemical/nutritional shifts occur → mental attitude tends to shift too
“A sound mind in a sound body”

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70
Q

Our mentality is determined primarily by

A

our biochemistry of which genetics and

environment are the major components

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71
Q

____ is considered the sum of polysaccharides not digested by the endogenous secretions of the human digestive tract

A

FIBER

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72
Q

When increasing Fiber to a patients diet you should consider the following (4)

A
  1. Tolerability
  2. Solubility
  3. Daily Fluid Intake
  4. Gradual Increase
73
Q

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,

A
  1. high fat diet
  2. Hypochlorhydria (inadequate enzymes)
  3. food sensitivity
74
Q

Type 1 Diabetes is

A

Insulin Dependent

75
Q

Type 2 Diabetes

A

Non insulin dependent

76
Q

Long term complications with Diabetes include problems that involve the

A

eyes
kidneys
cardiovascular system
nervous system

77
Q

developed to help with Diabetes to compare Carbohydrate metabolism and rise in blood glucose levels

A

Glycemic Index

78
Q

Lack of vitamin _____ can lower a persons energy levels. Major Co- Factor in amino acid metabolism- needed to turn glucose to glycogen

A

B6-Pyridoxine

79
Q

This B vitamin is involved with production and synthesis of enzymes. Determined by measuring the organic acids in the urine.

A

Vitamin B7- Biotin aka Vitamin H

80
Q

Vitamin deficiency that can cause demyelination of the spinal cord as well as permanent balance issues

A

Vitamin B12- Cobalamin

81
Q

Occurs in the sigmoid colon, out pouching that has fecal matter in them that causes pain

A

Diverticulitis

82
Q

4 major causes of Nutritional Imbalances

A
  1. Inadequacy of Ingestion
  2. Inadequacy of Absorption and Utilization
  3. Increased Requirements
  4. Increased Losses
83
Q

Refined Carbohydrates lack

A

Fiber
B Vitamins
Minerals

84
Q

Refined Carbohydrate examples

A 
Alcohol & Beer
Most Bread
Breakfast Cereals
Muffins
Cakes, pasta, candy
85
Q

What is the protective coating on a grain?

A

Bran

86
Q

What part of the grain has the most nutrition?

A

the Germ

87
Q

Hydrogenated fats change what in the chemistry of the fat to make it last longe

A

Stereochemistry- Cis to Trans

88
Q

What fat is most susceptible to oxidation

A

polyunsaturated fats

89
Q

Cholesterol is a precursor for

A

Bile Acids
Vitamin D
Steroid hormones

90
Q

A low fiber intake along with a high sugar could cause

A

Hypercholesterolemia

91
Q

What enzyme in the mouth helps to digest lipids

A

Lingual lipase

92
Q

What enzyme in the small intestine signals for bile release and acts as and emulsifier

A

CCK- Cholecystokinin

93
Q

What lipids are easily absorbed into the blood stream

A

short and medium chain

94
Q

What lipids are transported through the lymph system via Chylomicrons

A

Long chain fatty acids

95
Q

What is the largest and least dense Lipoprotein

A

Chylomicrons

96
Q

What is the smallest and most dense lipoprotein

A

HDL

97
Q

What lipoprotein transports lipids via the bloodstream

A

VLDL

98
Q

Carbohydrates and Proteins have ____ kilo calories per gram

A

4

99
Q

fats have__ kcal

A

9

100
Q

Alcohol has ___ kcal

A

7

101
Q

Lipids have several roles in the body:

A 
Energy production
Insulation
Maintain cell membranes
Protects our vital organs
Important in autoimmune, inflammatory and hormonal conditions
102
Q

What test can help you understand the body’s overall inflammation

A

hsCRP- high sensitivity C-reactive protein test

103
Q

What change in history lead to the destruction of Hygienic practices

A

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
Q

Who, with the development of the microscope, began the merging of the germ theory with new microscopic findings

A

Anthony van Leeuwenhoek in 1676

105
Q

A biological perspective on human disease evolves from two major sources

A
  1. Genetic Factors ( Individual Diatheses)

2. Environmental factors

106
Q

Who revitalized the Natural Hygiene movement in the twentieth century

A

Dr Herbert Shelton

107
Q

What are the 4 superior sources of information regarding health and disease

A
  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
Q

What are the Essentials of Health

A 
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
Q

Who founded the first college that advocated Natural Hygiene

A

Thomas Low Nichols MD

110
Q

The number of Americans killed by medical screw ups is somewhere between ____

A

44,000-98,000 - 8th leading cause of death in the USA

111
Q

The steps involved in cancer evolution are

A 
Irritation
Inflammation
Ulceration
Induration
Cancer
112
Q

What is envolved in a biological/nutritional workup

A
  1. Thorough Patient history
  2. Lifestyle evaluation
  3. A physical Exam
  4. Laboratory tests
113
Q

What does Dr. Goldberg, in clinical cases, say is of utmost importance to reverse a patients problems

A

etiology

114
Q

Key lesson in Amino Acid Profile

A

sometimes giving LESS of something will make the

difference

115
Q

Atherosclerosis

A

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
Q

Cholelithiasis

A

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
Q

Deficiency leads to Pellegra (Pellagrous dermatitis)

“4-D Disease” 1) Diarrhea, 2) Dementia, 3) Dermatitis, and 4) Death

A

Vitamin B3 (Niacin)

118
Q

Triglycerides (fats and oils)

A

Most abundant, both in food and the body

○ One molecule of Glycerol and 3 fatty acids

119
Q

Saturated

A

solid at room temperature, “saturated” with hydrogen, no double bonds

120
Q

Unsaturated

A

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
Q

Total Hydrogenation

A

adding points of saturation - artificially

122
Q

Partial Hydrogenation

A

adding hydrogens artificially - usually changes Cis to Trans

configuration

123
Q

Trans- Fatty Acids

A

most artificial= no benefits

124
Q

omega number

A

the location of the 1st double bond from the methyl end

125
Q

omega 3

A

first double bond is 3 carbons from the “Omega end”

Examples: Flaxseed, Hemp, Soybean, etc.

126
Q

omega 6

A

first double bond is at the 6 carbon

Examples: Canola, Corn, Soybean, Sunflower and Safflower

127
Q

omega 9

A

double bond at the 9 carbon

128
Q

Phospholipids

A

Cell Membrane, major one in Lechithins (50% of cell membrane)

129
Q

sterols

A

Produce many vitally important compounds
● Bile acids
● Steroid Hormones, vitamin D
● Cholesterol

130
Q

Hypercholesterolemia

A

● Low fiber intake

● High sugar intake, etc.

131
Q

The way fatty acid deposits can cause blockages to arteries

A

Atherosclerosis

132
Q

Average US Diet

A 
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
Q

Digestion, Absorption and Transport of Lipids

A

● 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
Q

Lipoproteins

A

chylomicrons
VLDL
LDL
HDL

135
Q

CHYLOMICRONS

A

largest and least dense, diet derived

136
Q

VLDL

A

moves the cholesterol through the bloodstream

137
Q

LDL

A

low density

138
Q

HDL

A

bring cholesterol back to the liver to be removed

139
Q

Lipids in the Body Roles

A

● 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
Q

Fats and the Cell Membrane

A

● 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
Q

hsCRP

A

high sensitivity C-Reactive Protein Test

142
Q

Arachidonic Acid

A

Plays a major role in the formation of Prostaglandins, which cause inflammation
Also can increase the Eicosanoids and Endoperoxides (Prostaglandins)

143
Q

Gluten is found mostly in the

A

Endosperm

144
Q

Cholesterol

A

● 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
Q

anabolism

A

(sleep)

146
Q

catabolism

A

awake

147
Q

cellular excretion o

A

occurs during sleep

148
Q

Mental Attitude

A

a sound mind in a sound body

149
Q

mentality

A

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
Q

Food Allergy Panel (IgG4)

A

detects delayed sensitivities from 4-80 hours after

they eat the food

151
Q

Amino Acid Analysis

A

influence NTs in brain

152
Q

Rufus Parker

A

herniated disc and other health issues

Treated biochemically.

153
Q

IgE

A

immediate allergy test (w/in 4 hours)

154
Q

IgG4

A

delayed allergy test (4-80 hours)

155
Q

psoractic arthritis

A

high levels of fatty acids, and allergic to lobster, eggs

and salmon

156
Q

bone resorption assay

A

test how rapidly they are losing bone

157
Q

multiple sclerosis

A

degeneration of the myelin sheath and you cannot transport nerve
impulses

158
Q

adrenal stress test

A

measures cortisol 4x a day

159
Q

sugar referred to as an

A

ANTI-NUTRIENT

160
Q

nature of a grain

A

bran>endosperm>germ

161
Q

BRAN

A

covering

162
Q

endosperm

A

fuel

163
Q

germ

A

portion in which the plant germinates

164
Q

diet of the world is centered around

A

grain

165
Q

Refining Process

A

taking the grain and stripping the bran layer and

leaving the endosperm

166
Q

rise in diabetes is
largely caused by people’s increasing consumption
of

A

refined SUGARS

167
Q

heated fats

A

Changes structure

168
Q

hydrogenated fats

A

inject them with Oxygen and change
their shape…
liquid to solid form

169
Q

trans isomers)

A

cannot be handled by human

body. Not found in nature

170
Q

Trans fats

A

now believed to be one of the
largest contributors to coronary heart disease and
stroke.

171
Q

cholesterol

A

comes only from sources that have a liver
not in nuts or seeds, or margarine
hydrogenation: how they take

172
Q

hydrogenation:

A

how they take vegetable oils

→ margarine. Takes it from a cis-fatty acid

173
Q

trans fatty acid

A

(does not occur in
nature and your body is not programmed to
process it)

174
Q

achlorhydria

A

total lack of stomach acid

175
Q

steroids

A

cause adrenal atrophy and leaky guts

176
Q

Energy Balance

A

food does not “give us energy” rather we extract energy from food

177
Q

ENERGY

A

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
Q

Energy in:

A

the Kcals foods provide

nutrition midterm (2 decks)

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