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Summer 2014 > Nutrition Mid-term > Flashcards

Nutrition Mid-term Flashcards

1
Q

What nutrients are the main sources of energy for your body

A

carbohydrates & fat

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2
Q

The dietary standard that has been established that more research is needed to determine human requirements

A

Adequate Intake

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3
Q

Saturated fat includes less that % of your total calories

A

7

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4
Q

True or False: The term nutrition has no definition or laws regulating it?

A

True

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5
Q

Vitamin A D E K is

A
  • stored in the body
  • fat-soluble
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6
Q

Which nutrient does not have kilocalries

A

vitamins and minerals

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7
Q

What 2 elements does organic have?

A

carbon and hydrogen

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8
Q

Who regulates the food labels on fresh meat and poultry?

A

United States Department of Agriculture

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9
Q

Define Chyme

A

a mixture of partially digested food, water and gastric juices

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10
Q

Does digestion occur in the esophagus?

A

no

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11
Q

This organ stores bile until needed?

A

gallbladder

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12
Q

hunger is- mental, emotional, psychological, or physiological,

A

physiological

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13
Q

Describe biocarbonate

A

neutralizes acidic chyme coming from the stomach and into the small intestine

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14
Q

What is the major site of nutrient absorption in the body?

A

small intestine

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15
Q

What is the name of the J-saped organ where gastric juice is secreted?

A

stomach

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16
Q

Which are the digestive accessory organs?

A

salivary gland, pancreas, liver

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17
Q

Treating Gastroesophageal reflux disease:

A
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18
Q

Heartburn

A

a painful sensation in the chest. Gastric juices seeping back up into the esophagus.

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19
Q

Hormones

A

chemical messengers secreted in the bloodstream by glands

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20
Q

Does dietary fiber get absorbed

A

no

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21
Q

Which is the longest portion of the human GI tract

A

small intestine

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22
Q

What are rich sources of carbohydrates?

A

fruits, breads, legumes

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23
Q

Where does carbohydrate digestion begin

A

in the mouth

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24
Q

Which is more common Type 1 or Type 2 Diabetes?

A

Type 2

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25
Q

Define Glycemic Index

A

when a given food raises the blood glucose and insulin

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26
Q

Which 2 pancreatic hormones are responsible for maintaining blood glucose levels?

A

glucagon and insulin

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27
Q

what is the best artificial sweetner for cooking?

A

sucralose

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28
Q

Where are the major storage site for glycogen

A

muscles and liver

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29
Q

What is a symptom of a diet high in sugar

A

tooth decay

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30
Q

What is the most important function for carbohydrates in the body?

A

to provide energy for all cells

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31
Q

What causes the development of ketosis

A

a diet that contains insufficient carbohydrates

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32
Q

Where is insulin sythesized and released?

A

pancreas

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33
Q

Define hydrogenation

A

the addition of hydrogen to unsaturated fatty acids

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34
Q

sterols do NOT contain this..

A

phosphate

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35
Q

A triglyceride contains

A
  • 3 fatty acids
  • 1 glycerol
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36
Q

Alpha Linolenic Acid is derived from

A

EPA and DHA

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37
Q

Very Low Density Lipoproteins

A

the body’s internal transport mechanism for lipids

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38
Q

Diets high in Omega 3 Fatty Acids have been shown to increase blood levels of

A

High Density Lipoproteins

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39
Q

Lipoproteins

A

the substance that carries the most lipids in the blood

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40
Q

Where is fat digested primarily

A

small intestine

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41
Q

During fat digestion what does bile from the gallbladder do?

A

breaks down fats into smaller droplets

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42
Q

Where are phospholipids produced?

A

in our bodies

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43
Q

Which health problem is associated with high protein intake?

A

elevated blood cholesterol

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44
Q

Define Mutual Supplementation

A

the process of making a complete protein into 2 or more incomplete proteins

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45
Q

Define an imcomplete protein

A

lacks sufficient quantities of the 9 essential amino acids

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46
Q

What is a proteins secondary structure?

A

the twisting spiral shape formed by the sequence and chemical properties of amino acids

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47
Q

What is a complete protein

A

animal proteins

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48
Q

Complete proteins are less digestible than incomplete proteins- True or false?

A

False

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49
Q

Define Marasmus

A

malnutritiion caused by a gross lack of protein

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50
Q

Define an essential amino acid

A
  • cannot be synthesized de novo (from scratch) by the organism being considered, and therefore must be supplied in its diet.
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51
Q

Protein recommended dietary allowance is higher for

A

young, pregnant, athletes. NOT elderly

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52
Q

Protein functions to act

A

as an enzyme and antibody

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53
Q

Define protease

A

enzymes that help break down proteins

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54
Q

What happens to protein function during denaturation?

A

functino is lossed

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55
Q

Which part of protein carries nitrogen?

A

Hemoglobin

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56
Q

Which nutritional reference is applied to healthy people?

A

Dietary Reference Intakes

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57
Q

What does AMDR stand for

A

Acceptable Macronutrient Distribution Range

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58
Q

What does RDA stand for

A

Recommended Dietary Allowance. 97-98% of healthy people

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59
Q
A
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60
Q

What does EAR stand for

A

Estimated Average Requirement. Meet the need of half healthy people in a category.

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61
Q

What does UL stand for?

A

Tolerable Upper intake Level.

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62
Q

What does inorganic contain?

A

Minerals and water. No carbon or hydrogen

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63
Q

What do micronutrients do?

A

support body functions. Do NOT BREAK DOWN

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64
Q

What is a kcal?

A

Amount of energy needed to raise the temp of 1 kg of water by 1 degree Celsius

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65
Q

Primary source of fuel for the brain?

A

carbs

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66
Q

What is the AMDR for Carbs

A

45-65%

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67
Q

What is the AMDR % for Fat

A

20-35%

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68
Q

What is the AMDR % for Protein?

A

10-35%

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69
Q

How much of the major mineral do we need?

A

>100 mg

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70
Q

How much of the major minerals are already present in the body

A

>5 mg

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71
Q

What are some of the trace minerals?

A

Iron, zinc, copper, iodine, fluoride, manganese, chromium, molybdenum and selenium

72
Q

Which federal agency conducts both the National Health and Nutrition Examination Survey (NHANES) and the Behavioral Risk Factor Surveillance System (BRFSS)?

A

Center for Disease Control

73
Q

What is a double blind study?

A

PT or investigator is blind to the treatment being received

74
Q

Describe a randomized study

A

treatment and control group

75
Q

What are the DV % values?

A

On Nutrition Facts- identifies how much a serving of food contributes to your overall intake of the nutrients listed on the label based on energy of 2,000 calories per day.

  • based on a 2000 calorie diet
76
Q

4 Characteristics of a healthful diet

A
  1. energy
  2. moderate
  3. balanced- right combo
  4. varied
77
Q

What five components must be included on food labels?

A
  • Statement of Identity- (Mac N Cheese),
  • Net Content (Quantity),
  • Ingredient List (descending order by weight),
  • Name/Address of manufacturer,
  • Nutrition Facts Panel
78
Q
A
79
Q

What are the 5 food groups of MyPlate

A
  1. Fruits
  2. Grains
  3. Vegetables
  4. Dairy
  5. Protein
80
Q

What is healthy amount of sodium intake

A

1500-2300mg

81
Q

How much cholesterol should one get in a day

A

<200 mg

82
Q

Which foods are exempt from food labeling

A
  1. spices
  2. coffee
  3. meat
83
Q

why there are different numbers of food servings within MyPlate?

A
  • based on age
  • gender
  • height
  • current weight
  • activity level
84
Q

Define Satiation

A

full, satisfied, saturated

85
Q

What is hunger and satiation triggered by?

A

Hypothalamus

86
Q

What macronutrient has highest satiety

A

protein

87
Q

What are triggers that stimulate appetite?

A
  • Environment
  • Social and cultural cues
  • Special occasions
  • Emotions
  • Learned
88
Q

Order from smallest to largest

A

atoms > molecules > Cells > Tissues > organs > systems

89
Q

What is different about a phospholipid?

A

soluble in water

90
Q

What components are found in the cell membrane?

A
  • 2 layers of phospholipids with cholesterol
  • various proteins scattered throughout
91
Q
A
92
Q

Define absorption?

A

the physiologic process where molecules of food are taken from the gi tract into the circulation

93
Q

Where does absoprtion take place?

A

ileum of small intestine

94
Q

This lines cavities that are exposed to the external environment and internal organs.

A

mucosal membrane

95
Q

This enable the interchange of water, oxygen, carbon dioxide, between blood and surrounding tissues.

A

Capillaries

96
Q

This absorbs fat bound to a carrier in the intestine

A

Lacteal

97
Q

Liver Function

A
  • affects digestion
  • absorption
  • blood clotting,
  • hormonal functions, makes proteins, and breaks down unwanted substances
98
Q

Lymph Function

A
  • pick up the excess interstitial fluid and proteins and return them to the venous blood.
  • absorption of fats and fat-soluble vitamins from the digestive system and the subsequent transport of these substances to the venous circulation
99
Q

Where does most digestion take place?

A

mouth, stomach, epiglottis

100
Q

an enzyme secreted into the mouth, stomach, and small intestine

A

amylase

101
Q

Cause of ulcers

A

Infection with a type of bacteria called Helicobacter pylori

102
Q

Risks of constipation

A
  • not releasing waist
  • hemerroid
  • swollen veins
103
Q

What disease can you get if you are Vitamin C deficient?

A

scurvy- bloody gums

104
Q

What can happen if you OD on Vitmain C

A

bloody nose, diarrhea, nausea

105
Q

What are risks associated with diarrhea?

A

Dehydration, not absorbing nutrients, rapid heart rate

106
Q

Simple Carbohydrates contain

A
  • Mono or Disaccharides
  • contain 2 or more molecules
107
Q

Complex Carbohydrates

A
  • polysaccharides
  • long chains of glucose molecules
108
Q

How do we digest starch?

A

to glucose

109
Q

What is the RD allowance for carbs

A

130 grams

110
Q

How much fiber intake for women

A

25 grams

111
Q

What is hypoglycemia?

A

low blood sugar

112
Q

Which fuel does your body use most when you are exercising at high intensity

A

fat

113
Q

What are the problems with ketosis?

A

Causes the loss of lean body mass and damages many body tissues. People with diabetes are at high risk for ketoacidosis, which can lead to coma or even death.

114
Q

What condition is at high risk for using aspartame?

A

PKU

115
Q

What is the only animal food that has carbohydrate?

A

milk

116
Q

a hormone secreted by alpha cells of the pancreas in response to decreased blood levels of glucose,

A

Glucagon

117
Q

Insulin

A

the hormone secreted by the beta cells of the pancreas in response to increased blood levels of glucose

118
Q

substances produced during the breakdown of fat when carbs are insufficient to meet energy needs. Provide an alternative energy source for the brain when glucose levels are low.

A

ketones

119
Q

What remains solid at room temperature

A

fat

120
Q

What are 3 types of fats

A
  1. triglycerides
  2. sterols
  3. phospholipids
121
Q

What is hydrogenation, how does it increase shelf life?

A

The addition of hydrogen atoms to unsaturated fatty acids. Converts liquid fats (oils) into a more solid form. Increases shelf life of product. Used to create margarine from plant oil. Often creates trans fatty acids.

122
Q

3 Functions of Fat in our bodies

A
  1. transport fat soluble vitamins
  2. Source of Energy
  3. essential to main body functions
123
Q

What are invisible fats?

A

in baked goods. marbeling in meat, fried food

124
Q

Where are short/medium chain fatty acids digested?

A

portal vein

125
Q

Where are long chain fatty acids digested?

A

packed into chylomicrons and enter lymphatic capillaries, and enter at the subclavian vein

126
Q

What are problems with a low fat diet?

A

may be high in sugar or carbohydrates

127
Q

Where is fat stored

A

adipose tissue or chylomicrons

128
Q

How does fat get out of chylomicrons and into the cell?

A

lipoprotein lipase

129
Q

Problems associated with olestra?

A

fat is being passed without being absorbed

130
Q

Define Chylomicron

A

a lipoprotein produced in the mucosal cell of the intestine, transports dietary fat out of the intestinal tract.

131
Q

micelle

A

contain fat soluble vitamins and cholesterol. transport free fatty acids to the mucosal cells of the small intestine for absorption.

132
Q

hich part of an individual amino acid distinguishes it from other amino acids.

A

the side chains

133
Q

Can non essential amino acids be made by the body

A

yes

134
Q

What is a peptide bond?

A

when 2 amino acids join together

135
Q

What are complete protein sources?

A
  • egg whites
  • meat poultry
  • fish, and
  • milk
136
Q

What are deficiency with a vegetarian diet?

A
  • lack vitamin b12,
  • iron,
  • calcium, and
  • zinc
137
Q

What is the primary function of proteins in the body?

A

*

138
Q

Which type of protein has evolved to work in an acid env’t

A

pepsin

139
Q

What does hydrochloric acid do?

A

Denatures the protein strands. Converts inactive enzyme pepsinogen into active pepsin.

140
Q

What protein enzyme breaks polypeptides into single amino acids?

A
141
Q

Can enzymatic digestion occur in the mouth?

A
142
Q

What is the recommended RDA for protein?

A

0.8 g per kilogram of body weight

143
Q

Know how to calculate the RDA for protein for various people

A
144
Q

What is the typical protein intake for most Americans?

A

15-17%

145
Q

Most protein to least

A

poultry > seafood > pork > beef > soy > beans > nuts

146
Q

The red blood cells which are normally shaped like a disc take on a sickle or crescent shape. Red blood cells carry oxygen to the body.

A

sickle cell anemia

147
Q

ticky mucus to build up in the lungs, digestive tract, and other areas of the body. It is a lung disease

A

cystic fibrosis

148
Q

is a rare condition in which a baby is born without the ability to properly break down an amino acid

A

pku

149
Q

Which fluid has the highest heat capacity of all fluids

A

water

150
Q

Hyperkalemia

A

high potassium. At Risk- Kidney Disease.

151
Q

Hyponatremia

A

low sodium

152
Q

What is insensible water loss?

A

not noticeable water loss. Evaporation, Sweat

153
Q

What is the best solvent

A
154
Q

Which macronutrient is seldom used for energy

A

protein

155
Q

What role does sodium play

A

it is an electrolyte

156
Q

Average american eats how much more of the daily amt of sodium

A

2 to 4 times

157
Q

How much fluid is in lean tissue

A

70%

158
Q

How much fluid is in fat tissue?

A

10 - 20%

159
Q

osmosis

A

an area where solutes are less concentrated to areas where solutes are highly concentrated

160
Q

Higher concentration inside the cell than outside

A

hypotonic

161
Q

Which gov’t organization regulates bottled water?

A

FDA

162
Q

Which individuals are most vulnerably for dehydration

A

children and elders

163
Q

is heat stroke a medical emergency?

A

yes

164
Q

Conditions association with high sodium

A
  • calcium in urine
  • high blood pressure
  • bone loss
165
Q

What is hypertension?

A

high blood pressure. no real symptoms

166
Q

Optimal blood pressure values

A

140 mmHG systolic

90mmHG diastolic

167
Q

Where can oxidative damage occur

A

reactive oxygen is greater than the body’s ability to detoxify the reactive intermediates

168
Q

What is Selenium deficiency called?

A

Kesha disease. Component of glutathione peroxidase

169
Q

Which Vitamin is essential for sight

A

Vitamin A

170
Q

Which vitamin is a synthesis for DNA and absorption of iron

A

vitamin C

171
Q

How can a person get selenium toxicity

A
  • too much supplements
  • Brittle hair and nails.
  • Skin rashes,
  • nausea weakness and liver disease
172
Q

Describe catalase

A

Catalyzes the production of hydrogen peroxide.

173
Q

Identify minerals in the superoxide dismutase enzyme complex.

A
  • Zinc
  • Copper
  • Manganese
174
Q

What does the conversion of superoxide to hydrogen peroxide mean?

A

that superoxide is prevented from exerting oxidative damage to cells and surrounding tissue.

175
Q

Describe how folate reduces heart risk

A

reduces the homocystein amino acid

Summer 2014 (6 decks)

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