nutrition mid term Flashcards
1
Q
Describe food
A
products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissue
2
Q
what are the 11 factors that influence food choice
A
- personal preference/taste
- habit
- ethnic heritage or tradition
- social interactions
- availability/ convenience- economy
- positive/ negative associations
- emotional comfort
- athletic performance
- values
- body weight and image
- nutrition and health benefits
3
Q
What is a therapeutic diet
A
a diet ordered by a physician as part of treatment for a disease or clinical condition, or to eliminate, decrease, or increase specific nutrients in the diet
4
Q
What is: a diet ordered by a physician as part of treatment for a disease or clinical condition, or to eliminate, decrease or increase specific nutrients in the diet
A
therapeutic diet
5
Q
what is another name for therapeutic diet
A
medical nutrition therapy
6
Q
what is another name for medical nutrition therapy
A
therapeutic diet
7
Q
what is: a chemical substance obtained from food and used in the body to provide energy, structural material and regulating agents to support growth, maintenance and repair of the body’s tissue
A
nutrient
8
Q
what is a nutrient
A
a chemical substance obtained from food and used in the body to provide energy, structural material and regulating agents to support growth, maintenance and repair of the body’s tissue
9
Q
what two forms are nutrients found in?
A
organic
inorganic
10
Q
what is a macronutrients
A
required in large amounts because they provide the body with energy in the form of calories
11
Q
what is a calorie
A
food energy is measure in kilocalories (kcal)
one calorie is the amount of heat necessary to raise the temperature of 1 kilogram of water 1 degree Celsius
12
Q
what: required in large amount because they provide the body with energy in the form of calories
A
macronutrients
13
Q
what: food energy is measure in kilocalories
one calorie is the amount of heat necessary to raise the temperature of 1 kilogram of water one degree Celsius
A
Calorie
14
Q
how many calories in a gram of carbohydrates
A
4kcal
15
Q
what are examples of carbohydrates
A
simple sugars, fibre and starches
bread pasta rice cereal milk fruit
16
Q
how many calories are in a gram of protein
A
4kcal
17
Q
what are some examples of protein
A
milk eggs legumes gains animal products
18
Q
what is protein composed of
A
compounds composed of carbon, hydrogen, oxygen and nitrogen arranged into chains
19
Q
how many calories per gram of fat
A
9kcal
20
Q
what is fat determined by
A
a family of compounds that are insoluble in water
fats are solid at room temperature while oils are liquid
21
Q
what are the three diet recommendations?
A
variety
moderation
wholesomeness
22
Q
what is a great source of: B vitamins, fibre and carbs
A
Grains and starches
23
Q
what is a great source of: fibre, carbs, water soluble vitamins and potassium
A
Fruits and Vegetables
24
Q
What foods provide amino acids to the muscles
A
protein
25
what can simultaneously be a source of saturated fats
proteins
26
what is a source of: calcium, phosphorus, B vitamins and protein
Dairy
27
DRI
Dietary Reference Intake
| -set of nutrient intake value
28
EAR
Estimated Average Requirements
| -estimated to meet about 1/2 population
29
RDA
Recommended Dietary Allowance
| -intake meets (97-98%) of healthy individuals
30
AI
Adequate Intake
| -empirical method when RDA is unknown
31
TUL
Tolerance Upper Level
| -max intake of a nutrient without risk
32
Harris Benedict Equation for men
66.5+(13,75 *kg) + (5.003 * cm) - (6.775*age) *AF *SF
33
Harris Benedict Equation for Women
655.1 + ( 9.563* kg) + (1.850*cm) - (4.676*age) *AF*SF
34
What is the acceptable range for CHO, fat and protein
CHO- 45-60%
Fat-20-35%
protein 10-35%
35
four main uses for nutrition facts
1. easy comparison
2. Look for specific nutrient
3. special diet
4. informed decisions
36
Three steps to reading a label
step 1: look at the amount
step 2: read the DV %
step 3: choose
37
Nutrient Claim:
| Free
none or hardly any of this nutrient
38
nutrient claim:
| low
a small amount
39
Nutrient Claim:
| reduced
at least 25% less than a comparable product
40
Nutrient claim
| light
reduced in fat or calories
41
Nutrient Claim:
| Source
contains a significant amount of the nutrient
42
Nutrient Claim:
| high or good source
contains a high amount of a nutrient
43
Nutrient Claim:
| very high or excellent source
contains a very high amount of the nutrient
44
Canada's Food guide message
choose foods with none or little added sugar, fat or salt
| and select lean meats
45
What are the 8 stages of digestion
1. mouth
2. salivary glands
3. pharynx
4. esophagus
5. stomach
6. small intestine
7. large intestine
8. rectum
46
what is on the tongues surface covered with taste buds and taste pores
papilla
47
what does salvia contain
99,5% water
electrolytes [ sodium chloride, bicarbonate, potassium]
protein [ enzyme, mucus and lysozyme]
48
function of salvia
moistening and lubricating food
initiating carbohydrate digestion
antibacterial protection
acts as a buffer
49
approx. how many times do we swallow a day
600
50
what are the four stages of the swallow
1. oral preparatory phase
2. oral phase
3. pharyngeal phase
4. esophagus phase
51
what is involved at the oral preparatory phase
food chewed and mixed with saliva
52
what is involved at the oral phase
voluntary movement of bolus to back of oral cavity
53
what is involved at the pharyngeal phase
bolus directed to esophagus, uvula seals off nasal cavity
54
what is involved in the esophageal phase
autonomic; sphincter closes and breakdown resums
55
what are the four layers of the esophagus
1. inner layer
2. submuscosa layer
3. muscular layer
4. outer layer
56
what are the two sphincter of the esophagus
upper esophageal sphincter [ pharnygoesophageal ]
| lower esophageal sphincter LES
57
where is food stored in the stomach
the upper portion
58
what is the semiliquid substance in which food is converted by gastric secretions
chyme
59
what are the two types of gastric digestion
mechanical digestion
| chemical digestion
60
What does GERD stand for
gastroesophogeal reflux Disease
61
what is GERD
incompetence of LES; greater pressure in esophagus therefore food has the tendency to travel upwards.
62
what are the factors that decrease the pressure differential from the esophagus and the stomach in individuals that have GERD
- increase in gastrin, estrogen, progesterone
- hiatal hernia or sclerosis
- smoking
- medications use [ dopamine, morphine]
- specific foods
63
symptoms of GERD
difficulty swallowing
heartburn
increases salivation
belching
64
treatment strategies/ goals for GERD
- increase LES competence
- decrease acidity of gastric contents [ use of medication and nutrition therapy]
- improve clearance of esophagus
65
What are some symptoms of Dysphagia
CVA, Parkinson's disease, stroke, MS, muscular dystrophy, Huntington's disease, chemotherapy
66
What is a common side affect of dysphagia
aspiration where oropharygeal contents are inhaled into lungs aspiration pneumonia secondary to bacterial overgrowth
67
what is a treatment for dysphagia
eating thinker liquid foods so there is time for the body to react and digest the food slower, and allow for the epiglottis to properly direct the bolus
68
what are the three main land marks of the small intestines
duodenum
jejunum
ileum
69
what stimulates the release of pancreatic and gall bladder secretions in the small intestines
cholecystokinin
gastrin
secretin
70
how does the pancreatic juices enter the small intestine
pancreatic bile ducts
71
what are the two aspects of the pancreatic juices
bicarb
| enzymes
72
what does a bicarb do
neutralizes the pH
73
what does the enzymes in the pancreatic juices do
- protein breakdown: trypsinogen, chymotrypsinogen, procarboxypeptinases and elastase
- carbohydrate breakdown: amylase
- lipid breakdown: pancreatic lipase and colipae
74
what kind of contraction is peristalsis
longitudinal so it makes bulges
75
what kind of contractions is segmental
circular muscle. creates a pinch
76
what are on the folds of the small intestines
villi and on that microvilli
77
what are the three ways of nutrient absorption
1. simple diffusion
2. facilitated diffusion
3. active transport
78
Three main areas of large intestines
ascending, transverse, descending
79
what are the segmentations of the large intestines called
hustration
80
what are the small sacs on the large intestines called
hustra
81
what does the hustra have in the sacs
chyme as it mixes with the colon secretions
82
what is propulsion
alternating waves of relaxation and contraction of smooth m.
83
what is mass movement
significant contraction of a large portion of intestinal contents along colon
84
what is defecation
rectum relaxes the anal sphincter
85
How long does absorption take to start after the food is consumed
4 hours
86
When you have celiac disease what layer of the intestine is damaged
mucosa layer
87
what is the treatment for celiac disease
limit gluten in diet
88
what does carbo mean
carbon
89
what does hydrate mean
water
90
what is the primary nutrient for the brain and nervous system
carbohydrates
91
is CHO a high or low density source of energy
low
92
what is a complex carbohydrate
long chains of sugar units arranged to form starch or fibre
93
what is the process called that plants create CHO
photosynthesis
94
what are the two components in which glucose is created by
CO2 and H2O
95
what is a simple sugar
basic sugar molecule contains 6 carbons with oxygen and hydrogen
96
what is a monosaccharide
single sugar unit
97
what is a disaccharide
double sugar unit
98
what are the three types of monosaccharide's
glucose
fructose
galactose
99
where is fructose found
fruits
100
where is galactose found
milk products
101
what are the three disaccharide's
lactose
maltose
sucrose
102
what two monosaccharide's make up lactose
glucose and galactose
103
what two monosaccharide's make up maltose
glucose and glucose
104
what two monosaccharide's make up sucrose
glucose and fructose
105
what needs to breakdown before absorption can occur
disaccharides, by enzymes
106
all monosaccharide's are converted to glucose by?
the liver
107
what enzyme breaks down disaccharides to monosaccharide's
disaccarideases
108
how is glucose and galactose absorbed
active transport
109
how is fructose absorbed
facilitated diffusion
110
the three polysaccharides
starch
glycogen
fibre
111
where is starch found
plants
112
where is glycogen found
animals
113
list the polysaccharides in order starting with most branched
glycogen
starch
fibre
114
what is an example of an insoluble fibre
cellulose and hemicellulose
115
benefits to a fibre rich diet
```
norm blood cholesterol concentrations
modulate blood sugar
maintains healthy bowel function
healthy body weight
complex CHO protect against heart disease and stroke
viscous fibres lower cholesterol level
```
116
true or false soluble fibres prevent large fluctuations of blood glucose
true
117
what is the glycemic index
ranking of how quickly a food rises blood glucose and corresponding insulin results
there are many factors affecting the rank so it is hard to predict
118
what is the glycemic load
evaluation of amount eaten at one time
119
what would a high butyrate [SCFA] high diet protect against
colon injuries
120
Fermentation of fibre in large bowels yields what
short chain fatty acids [SCFA]
121
fibre helps maintain a healthy body weight because it is generally low in
saturated fats and added sugars
122
fibre helps maintain a healthy body weight because you feel
full for a longer time, because the gastric emptying is delayed
123
what are the three main fibre cautions
1. too much fibre and not an adequate amount of fibre will cause bowel blockage
2. fibre acts as a chelating agent [ binding with minerals such as iron zinc and calcium]
3. fibre is avoided by people with marginal intake and those at risk of malnutrition
124
what is the recommended serving of fibre
14g of fibre/1000kcal
125
how much CHO is needed to feed the brain every day
130g
126
when there is an inadequate amount of glucose for the body to break down what does it break down the in process of glycogenesis
protein
127
without adequate amount of CHO what is produced that throws off the acidity balance
Ketones
128
what can chronic ketones cause
- vitamins and mineral disturbance
- bone loss
- altered blood lipids
- kidney stones
- scant glycogen stores
129
how much glycogen does the liver store
60-120g [240-480kcals]
130
what percent glycogen is stored in the average persons skeletal muscle fibres
1%
131
how much glycogen does is stored in muscles
200-500g [800-2000kcal]
132
what percent of our glycogen is stored in out muscles
66%
133
when blood glucose levels are low what breaks down glycogen from the muscles and liver
glucagon
134
true or false: due to the highly branched nature of glycogen glucagon acts slowly to release glucose into the blood stream
false, because it is branched it acts quickly because there is an attachment site on each branch
135
CHO before exercise
3-4 hours
136
why would someone want to consume CHO before exercise
max. glycogen stress at the onset of exercise
| allow athletes to start in a hyperglycemic state
137
CHO 30 minutes before exercise puts the athlete in what state
hypoglycemic state
138
true or false high glycemic index foods allow for rapid recovery
true
139
what is glycogen loading
max. stores of glycogen at onset of exercise
140
true of false: increase in secrum glucose results in decrease secrum insulin
false it would cause an increase in secrum insulin
141
what are the two concerns with fibre intake before exercise
1. produce gas, bloating and abdominal pains
| 2. undigested CHO increase mass of stool in colon
142
Approx what Is the general intake recommendation of CHO
6-10g/kg
143
how many people are living with diabetes and are unaware
1/2
144
what is type 1 diabetes also known as
insulin dependent diabetes mellitus
145
what type of diabetes is the own person immune system attacks the cells of the pancreas
type 1
146
what is the leading chronic disease among children and adolescents
type 1 diabetes
147
what time of diabetes does the blood glucose level remain high while the muscles and tissue are starved for glucose
type 1
148
what is type two diabetes known as
insulin resistant
149
what type of diabetes can be managed with medications
type 2
150
how many veg servings are recommended for diabetics
5+
151
how many fruit servings are recommended for diabetics
3
152
how many grain and starch servings for diabetics
6-8
153
how many milk and alternative for diabetics
2-3
154
how many meat and alternatives for diabetics
4-8
155
how much fat and oil recommended for diabetics
moderation
156
what are the three lipids found
1. triglycerides
2. phospholipids
3. sterols
157
true or false fat is necessary in a healthy diet
true
158
what contains a higher level of energy CHO or fat
fat has twice the amount of energy than CHO
159
what is: FFA usually incorporated into a complex compound
triglycerides
160
what are the three FFA acids attached to in a triglyceride
glycerol molecule
161
true or false all the FFA on the glycerol molecule is always the same length
false it can differ by saturation
162
how are triglycerides formed?
endogenously but dietary intake can influence their composition
163
what does saturated refer to
hydrogenation of FFA
| max. hydrogen part of FFA= saturated
164
when does the point of unsaturation occur
when a carbon does not contain a max H.
165
what are common sources of unsaturated fats
plants and fish
166
what is it called when there is only one point of unsaturation
monosaturated fatty acid [MUFA]
167
what is it called when there is two plus points of unsaturation
polyunsaturated fatty acid [PUFA]
168
how are fatty acids named
based on the location of the first double bond
169
what is the transports of fat
lipoprotein
170
what are the four lipoproteins
1. chylomicron
2. VLDL
3. LDL
4. HDL
171
what are the chylomicrons
within the intestinal cells, monoglycerides and LCFA[long chain fatty acids] are re-packed into triglycerides and combined with protein and phospholipids
172
how do LCFA and monoglycerides travel the blood stream
via chylomicron
173
true or false as the chylomicron pass through the body tissues are able to remove needed components
true
174
what does the apolipoprotein portion of the chylomicron do
provides structural support, cellular recognition and binding
175
what is larger LDL or HDL
LDL
176
what is higher in cholesterol LDL or HDL
LDL
177
what is higher in protein LDL or HDL
HDL
178
does LDL or HDL deliver cholesterol from the liver to the tissues
LDL
179
does LDL or HDL scavenge cholesterol and return it to the liver
HDL
180
what is the risk of heart attack and atherosclerosis is closely related to ____elevated levels
LDL
181
consumption of trans fat raises____ and lowers___
raises LDL
| lowers HDL
182
what is dyslipidemia
a lipid profile that increase the risk of atherosclerotic development
condition with increased LDL and decreased HDL
183
individuals with dyslipidemia should follow what dietary recommendations
avoid saturated fat, trans fat, and dietary cholesterol [no more than 10% sat a day]
include unsaturated fats
choose lean meats
184
what are the three ways in which fatty acids differ
1. length
2. saturation
3. shape
185
what are the two ends of a fatty acid
1. methyl [ 3 H]
| 2. acid end [ double bond with O and a OH group]
186
How many carbon, double bonds, saturation and common food sources in stearic acid
18 carbons
0 double bonds
saturated
animal fats
187
how many carbons, double bonds, saturation and common food sources for oleic acid
18 carbons
1 double bond
monounsaturated
olive and canola oils
188
how many carbons, double bonds, saturation and common food sources for linoleic acid
18 carbons
2 double bonds
polyunsaturated
sunflower, safflower, corn soybeans
189
how many carbons, double bonds, saturation and common food sources for linolenic acid
18 carbons
3 double bonds
polyunsaturated
soybeans, canola, flax and walnuts
190
what is linoleic acid also known as
omega 6
191
What is linolenic acid known as
omega 3
192
where are the double bonds on the linoleic acid
carbon 6 and 9
193
where are the double bonds on the linolenic acid
carbons 3, 6 and 9
194
how much linoleic acid is recommended each day for both genders
17g/day Men [approx. intake 14g/day]
| 12g/day Women [approx. intake 9.5g/day]
195
how much linolenic acid is recommended each day for both genders
1. 6g/day Men [approx. intake 2.5g/day]
| 1. 1g/day Women [approx. intake 1.5g/day]
196
what acid is used to synthesis arachadonic acid
linoleic acid
197
what does arachadonic acid make
eicosanoids
198
what do eicosanoids act like
hormones and mediate inflammation
199
what are the sources of arachadonic acid
vegetables
200
linolenic acid is used to synthesis what two acids
EPA- eciosapentarnoic acid
| DHA- docosahexaenoic acid
201
true or false linoleic acid increases triglycerides synthesis and VLDL
false it decreases it
202
omega 3 is thought of as being...
anti-inflammatory
203
omega 6 is thought of as being...
pro-inflammatory
204
fish supplements may interfere with...
bleeding and coagulation time and may suppress immune system
205
true or false fish supplements can contain harmful toxins such a mercury
true
206
catabolic hormones are elevated when____ levels are low
insulin
207
FFA usage is promoted by hormones associated with exercise and fasting:
glucagon, epinephrine, cortisol
| adrenicortictrpic hormones, thyroid stimulating hormone, growth hormone
208
during exercise where does FA come from
within the muscle cell of the circulation
209
FA from adipose tissue
| circulation TG are dependent on two factors:
1. rate of lipolysis
| 2. association of FFA with albumin
210
true of false during endurance exercise the relative contribution made by fat to muscle fuel decreases with increased intensity
true
211
what us the most import stimulator of lipolysis during exercise
catecholamine's
212
what are the three catecholamine's
epinephrine
cortisol
glucagon
213
how does cortisol influence hormone levels
stimulates HSL[hormone sensitive lipase] during higher intensity longer duration exercise
214
how does glucagon influence hormone levels
increase in HSL if blood glucose levels drop during exercise
215
what is the inhibitor of HSL
insulin
216
when is max lipolysis occur
moderate-high intensity submaximal exercise when increased levels of catecholamine's are present with a blunting of insulin released
217
does glucose undergo some anaerobic metabolism
yes
218
what is the explanation of decrease in FA use with increasing intensity
due to m. contraction, BP increasing which increases CO to the lungs for oxygenation
219
what two FA form circulating lipoprotein
chylomicron
| VLDL
220
is chylomicron or VLDL available during exercise
VLDL
221
muscle adaption in response to ________ training by increasing _______ capabilities which increases_____ and decreases _____ use during exercise
cardiorespiratory
oxidative
fat
glycogen
222
how does regular cardiorespiratory training affect LDL and HDL
increase HDL and total cholesterol
| decrease LDL
223
chronic elevation in BP is called
hypertension
224
what measurement is BP expressed in
mmHg
225
what are the two measurements of BP
systolic
| diastolic
226
what is the desired BP
120/80mmHg
227
what is known as the silent killer
hypertension
228
Hypertension can cause:
```
kidney disease
congestive heart failure
myocardial infarction
stroke
aneurysm
```
229
what is the origin of high vasopressin
hypothalamus
230
hypertension is a result of increased______&______
vasopressin
| angiotensin II
231
common causes of hypertension
smoking
neurological disease
adrenal disorder
232
lifestyle changes for HTN
increase in PA
smoking cessation
nutrition adjustments
weight loss
233
nutritional interventions for HTN
sodium decrease to 2300mg/day
ETOH 2d/day Men 1d/day Women
Potassium, calcium, Magnesium- reduce BP
4-6 potassium per day
234
what is the key difference between CHO and fats with protein
amino acid
235
how many different kinds of amino acids are there
20
236
true or false all amino acids contain the same backbone
```
true:
carbon
amine
acid group
side chain
```
237
how do amino acids connect together
peptide bonds
238
what are the three AA
dipeptides
tripepides
polypeptides
239
two varieties of protein
globular shape
| protein strands can function alone or in networks
240
what is the protein shape called with 4 associated strands
hemoglobin
241
what changes the protein shape and loss of function
```
heat
acid
base
alcohol
heavy metal
agitation
```
242
what breaks down protein in stomach
HCL hydrochloric acid
243
what cleaves proteins to smaller polypeptides and some free amino acids
pepsin
244
in small intestines what does polypepides get broken down into
tripeptides
dipeptides
amino acids
245
once protein is in the blood stream where is it transported
liver
246
what are the 7 functions of proteins
1. growth and maintenance
2. enzymes and hormone
3. antibodies
4. fluid electrolytes balance
5. acid and base balance
6. blood clotting
7. protein for energy
247
what does protein growth and maintain include
protein turnover
| continuous breakdown and synthesis of body protein involving the recycling of amino acids
248
what does protein enzyme and hormones include
facilitate chemical raxns/ regulates internal environment
249
what does protein antibodies include
protein in blood recognizes foreign proteins
250
what does protein fluid electrolytes balance include
albumin maintains oncotic pressure and prevents edema
251
what does protein acid and base balance include
acts as a buffer to maintain pH
252
what does protein blood clotting include
trap platelets
253
what does protein for energy include
protein break down
FA cannot be converted into glucose
no protein storage
254
what does the NS NEED
glucose
255
what can be adapted by the CNS for energy
ketosis
256
what are the concerns with ketones
```
elevated lipid levels
rapid weight loss
insulin limits skeletal m. breakdown
increase in urea excretion from kidneys
high obesity with high fat diets
```
257
AA in a cell is used to:
build protein
| convert to other AA or small Nitrogen containing compounds
258
AA striped of N:
burned as fuel
| converted to glucose and fat
259
AA wasted when:
energy is lacking
protein is over abundant
quality of protein is low
260
Protein quality for plants and animals %
plants 70-90%
| animal 90-99%
261
true or false: if essential amino acids are missing, body must dismantle its own proteins to obtain it
true
262
by limiting AA limits_____________
protein synthesis
263
what is a more complete protein source animals or plants
animals
264
complimentary proteins means
combining incomplete plant sources to create array of AA ex. legumes and grains
265
what does PDCAAS sound for
protein digestibility-corrected amino acid score
| scale of 0-100 on protein quality
266
what is concerned 100 on the PDCAAS
egg whites
tuna
chicken
ground beef
267
what is PEM
protein energy malnutrition
| - inadequate intake of protein and calories
268
what is Marasmus
- overall inadequate diet
| - lean
269
what is kwashiorkor
- edema and swollen belly
| - protein inadequacy
