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Nutrition 100 > Nutrition ch 1-3 > Flashcards

Nutrition ch 1-3 Flashcards

1
Q

What is peristalsis?

A

rhythmic, wavelike contractions of the smooth muscle of the GI tract.

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2
Q

What is segmentation?

A

Mechanical muscle contractions, circular muscles in the small intestine contract to mix intestinal contents with digestive fluids and bring nutrients in the intestinal fluid in contact with the intestine’s absorptive surface.

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3
Q

The majority of mechanical digestion occurs here. It has three layers of muscles that produce churning and mixing. It takes two to four hours to empty

A

The stomach

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4
Q

Name the four stages of the digestive process

A

Ingestion, digestion, absorption, excrecion.

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5
Q

Which organ of the GI tract absorbs water and some minerals

A

Large intestine

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6
Q

What digests protein

A

Gastric juices HCA

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7
Q

What organ produces nonenzymatic substances that are necessary for the digestion of lipids?

A

The liver-bile

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8
Q

Chemical messengers that participate in the control and regulation of body processes are known as:

A

Hormones

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9
Q

What percentage of the population is affected by celiac disease?

A

1% of the population

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10
Q

What is a primary feature of segmentation contractions in the GI tract?

A

They primarily involve the contraction of circular muscles.

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11
Q

contractions of the smooth muscles of the gastrointestinal tract that mix food with digestive fluids and propel food along the length of the tract.

A

Motility

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12
Q

_______is described as the excess intake of energy-dense, nutrient-poor foods that increases the risk of obesity and other chronic diseases.

A

Overnutrition

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13
Q

What does organic mean

A

Organic means that no artificial fertilizers or synthetic pesticides were used in the growth of the food.
produce 95%, made with organic ingredients 70%

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14
Q

What does organic mean

A

Organic means that no artificial fertilizers, synthetic pesticides, and reduced exposure to less antibiotic-resistant bacteria were used in the growth of the food.
produce 95%, made with organic ingredients 70%

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15
Q

What does food insecurity mean?

A

without physical, social, and economic access to sufficient, safe, and nutritious food that meets dietary needs and food preferences for an active and healthy life.14.3% of Americans were food insecure in 2013

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16
Q

What is nutritional security?

A

which is closely related to food security, emphasizes that individuals consume and utilize the food they need, rather than just having access to it. According to the FOA warrants a sanitary environment and adequate healthcare along with appropriate nutrition education to promote positive food choices.

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17
Q

What does GMO stand for and what are the cons

A

Genetically Modified Organisms-modifying genes so that they behave differently.
Cons: Genetic changes may be harmful and unexpected
May interbreed and outcompete, leading to the extinction of the original organism.
Cause plants to produce proteins with allergic reactions in some.
Less resistant to some but more susceptible to others

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18
Q

What does GMO stand for and what are the cons

A

Genetically Modified Organisms-modifying genes so that they behave differently.
Cons: Genetic changes may be harmful and unexpected
May interbreed and outcompete, leading to the extinction of the original organism.
Cause plants to produce proteins with allergic reactions in some.
Less resistant to some pests but more susceptible to others
Weed species nearby could adapt to also become herbicide resistant.
Genetically modified crops are patented by large agribusiness companies requiring farmers, including small family-owned farms, to purchase seeds every year rather than seed saving

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19
Q

What are the Pros of GMOs?

A

Increased vitamin/phytochemical content
Improved taste / texture
Disease and drought resistant plants require fewer environmental resources(water, fertilizer)
Faster growing plants and animals
Traits are preferable and beneficial like potatoes absorbing less fat when fried.
Medicinal foods that could be used as vaccines or other medications.

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20
Q

What factors contribute to a prolonged inability to acquire sufficient food(undernourishment)?

A

Poverty, poor sanitation, lack of access, lack of community or government support, war and conflict, and inadequate health services

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21
Q

What is the difference between stunting and wasting?

A

Stunting is a low height for age, and wasting is a low weight for height

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22
Q

Name of organization that provides a worldwide perspective on which countries are the most and least vulnerable to food insecurity

A

Global Food Security Index

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23
Q

Undernutrition vs undernourishment

A

undernourishment refers only to inadequate energy intake (chronic hunger).
Undernutrition is typically used to refer to insufficient consumption or use of energy and/or essential nutrients

24
Q

What percentage of children worldwide suffer from overnutrition?

A

18%

25
Q

What is AMDR and what are the AMDR percent ranges for optimal health?

A

carbs 45-65%
Protein 10-35%
Fat 20-35%
Above or below ranges = risk of disease or low essential nutrients.

26
Q

What is AMDR?

A

Acceptable macronutrient distribution ranges.

Intake ranges for energy-yielding macros that are consistent with good health, expressed as a percent of total calories.

27
Q

What is Nutrigenomics?

A

Field of science that studies the effect of food on genes

28
Q

Which two values will never coexist for the same nutrient?

A

RDA & AI (Adequate intake)

29
Q

What is Adequate Intake?

A

Based on research or observation of the amount of nutrients healthy individuals consume. A.I is best when insufficient data(RDA isn’t available) to generate EARs. AI is the best estimate of the amount that is adequate to meet the needs of the majority of the population based on available data.

30
Q

Dietary Reference Intake (DRI) values

A

Quantitative estimates of nutrient intakes to be used to plan and assess diets for healthy people. These values not only help us avoid nutrient deficiency but also are intended to help individuals optimize their health, prevent disease, and avoid consuming too much of any one nutrient.

31
Q

Recommended Dietary Allowances

A

the recommended nutrient intake levels that meet the daily needs and decrease risks of chronic disease in almost all healthy people for different sexes and life-stage groups.

32
Q

Name the trace minerals

A

Chromium Copper Iron Iodine

Manganese Molybdenum Selenium Zinc

33
Q

Name the major minerals

A

Calcium Chloride Magnesium Phosphorus Potassium Sodium

34
Q

What is epigenetics?

A

The area of study that looks at cross-generational exposure to nutrients, toxins and behaviors

35
Q

What is energy density and nutrient density

A

Nutrient density= high nutrients to low calories
Most vegetables, for example, are nutrient-dense because they provide many essential nutrients relative to their calorie content.
Energy density=high calorie to weight.
Nuts are an example of energy-dense foods.
Water +fiber + fat content. More water and fiber, less energy density. More fat more energy density.

36
Q

A food claims to be an excellent source of a nutrient provides_____% of the daily value

A

20%

37
Q

Define the terms Variety, Balance, Adequacy and Moderation in the diet.

A

Variety: Different foods from all food groups

Balance: Correct proportions & Calories, macros, vitamins +minerals from ea. food group.

Adequacy: Amounts that provide calories + essential nutrients for optimal health

Moderation: Not overindulging in any one type especially harmful foods like sugar, salt and bad fats.

38
Q

According to the rules of an implied nutrient content claim what qualifies as healthy?

A

Low saturated fat, low cholesterol , low sodium or 10

% of the daily recommended value of vitamin D or Potassium

39
Q

Developmental Origins Hypothesis

A

Certain Diseases originate from conditions during pregnancy and infancy

40
Q

Which are the fat soluble vitamins

A

A E D K

41
Q

Which are water soluble vitamins

A

Thiamine, folate, niacin, pantothenic acid, b6, C, Riboflavin, Biotin, Choline

42
Q

What are the six classes of nutrients

A

Carbs, lipids, proteins, vitamins, minerals, water

43
Q

What is the average amount of nutrients needed for a population?

A

Estimated Average Requirements.

Meets the needs of 50% of the group and the first step in setting another set of values RDA

44
Q

Assess likelihood of nutrient excess

A

Tolerable upper intake

45
Q

Describe the UL as a DRI value

A

the maximum amount of nutrients allowed that has been proved to have no risk of side effects when consumed daily.

46
Q

Define RDA

A

The nutrient intake that is sufficient to meet the needs of nearly all healthy individuals in a given age and sex. Goal for average daily intake over time.

47
Q

Define EER

A

Estimated Energy Requirement.
The average energy intake predicted to maintain current body weight in a healthy adult of a specific age, sex, weight, height, and activity level. Fifty percent of individuals will have energy needs higher or lower than this value. Use cautiously as an initial planning goal only.

48
Q

What are some sources for credible nutrition information?

A

Scientific peer-reviewed journals, nonprofit health organizations like the American dietetic association, gov publications like FDA and USDA, and dieticians

49
Q

What is the scientific method and steps?

A

a specific series of steps that involve a hypothesis, measurements, and data gathering, and interpretation of results. observation>question>testable hypothesis, experiment(test hyp.)>compare results with predictions> reflect on results and ask new question

50
Q

Food nutritional label

A

specific information about the calorie content and nutrition for specific components, including serving size, number of servings, and number of calories per serving, as well as information on the amount of dietary fat, cholesterol, dietary fiber, dietary sodium, carbohydrates, dietary proteins, vitamins, and minerals in each serving.

51
Q

qualified health claim

A

a claim that describes the relationship between an ingredient and a reduced risk of a disease or condition when the evidence linking a food, food component, or supplement to a reduced risk of a disease is emerging but does not meet the standard for a health claim.

52
Q

Mechanical digestion vs chemical digestion

A

mechanical-the physical breakdown of food by mastication (chewing) and mixing with digestive fluids.
chemical-digestion that involves enzymes and other chemical substances released from salivary glands, the stomach, the pancreas, and the gallbladder.

53
Q

What is a digestive enzyme and name three and their functions

A

Enzymes are protein molecules that catalyze, or speed up, the rate at which a chemical reaction produces new compounds with altered chemical structures.
Amylase-starch
Lipase-fats
protease-protein

54
Q

function of five organs of the digestive tract and four accessory organs

A

mouth, esophagus, stomach, small intestine, and large intestine. The lumen, or inner space of the GI tract, is lined by mucosal cells that allow our body to absorb nutrients so that they can be transported by the blood or lymph to where they are needed.

The digestive system includes accessory organs that secrete fluids containing a variety of agents that aid in digestion and include the salivary glands, liver, gallbladder, and pancreas.

55
Q

What makes the sm. Intestine unique in absorption

A

microvilli and villi=brush border, nutrients enter the blood immediately or first enter the lymphatic system and then are distributed to tissues and organs via the blood

56
Q

What are the seven environmental impacts to minimize for sustainability?

A

Deforestation, climate change, soil degradation, food loss and waste, water use, greenhouse gas emissions, loss of biodiversity

Nutrition 100 (4 decks)

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