Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Microbiology > Personal nutrition chapters 1,2,& 3 > Flashcards

Personal nutrition chapters 1,2,& 3 Flashcards

(78 cards)

Start Studying
1
Q
  1. Why do people make the food choices they do?
A

Texture, preference, culture, appearance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q
  1. What diseases are directly correlated with nutrition?
A

Heart disease, Cancer, Diabetes, & stroke

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q
  1. What type of research is used for nutritional studies?
A

blind experiment. Double blind placebo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q
  1. What information must be included on a food label?
A

Common name, Ingredients, Nutritional, Net weight & # of servings, & Manufacturing or distributor information

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q
  1. What are the diet planning principles?
A

Adequecy, Balance, Kcalorie (energy) control, Nutrient density, Moderation, & Variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q
  1. What are the six nutrients necessary for the human body?
A

Water, Carbohydrates (including fibers), Lipis, Proteins, Vitamins, and some minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q
  1. How many calories are in a gram of each of the energy nutrients?
A

Alcohol 7
Protein 4
Carb 4
Fat 9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Ethnic foods-

A

foods associated with particular cultural groups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Cultural competence-

A

having awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Essential nutrient-

A

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Calorie/kilo calorie-

A

the amount of heat necessary to raise 1 kilogram of h2o 1.C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Epidemiological Studies-

A

studies over large group of people (trends)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Experimental Studies-

A

a group of individuals similar in all possible respects to the control group except for the treatment. The experimental group receives the REAL treatment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Randomization-

A

a process of choosing the members of the experimental and control groups without bias.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Variables-

A

factors that change. A variable may depend on another variable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Placebo-

A

an inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Blind/ Double blind studies-

A

an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Phytochemical-

A

nonnutrient compounds found in plants with biological (health) benefits to the body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Processed foods/ Ultra-processed foods-

A

foods that have been made from substances that are typically used in food preparation, but not consumed as foods by themselves (such as oils, fats, flours, refined starches, and sugars)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Whole foods-

A

fresh foods such as vegetables, grains, legumes, meats, and milk that are unprocessed or minimally processed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Fortified-

A

putting stuff that wasn’t there before

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Enriched-

A

whatever was taken out during processing is put back in

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Genome-

A

DNA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Nutritional genomics-

A

the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
(EAR)Estimated Average Requirements-
the average daily amount of a nutrient that will maintain a specific biochemical or physiological function for half the population
26
Recommended Dietary Allowance (RDA)-
Set for healthy adults. never set for elderly or kids
27
Estimated Energy Requirement (EER)—
represents the average dietary energy intake
28
Dietary Reference Intakes (DRI)-
a set of nutrient intake values for healthy people in the United States and Canada.
29
Tolerable Upper Intake Level (UL)-
nutrients that become toxic
30
7. What are the food group plan/my plate?
fruits, grains, vegetables,protein and dairy
31
inorganic-
doesn't have carbon in it
32
organic-
has carbon in it
33
meta analysis-
quantitative summary of evidence gathered from multiple studies
34
malnutrition-
eating to much or to little
35
Covert-
not so obvious
36
overt-
obvious
37
sub clinical-
cant see on the surface
38
secondary-
reduces absorption, accelerates use, destroys nutrient
39
primary-
not eating enough
40
risk factors-
risk factors lol
41
exchange system-
pumps to exchange nutrients
42
nutrient density-
kcal in food
43
empty calorie food-
no nutritional value
44
10.What are the types of vegetarians?
lactovegetarion, partial, pesca, ovo, lacto ovo, vegans
45
11. Please know some of the red flags that might identify nutrition quackery.
all natural, satisfaction guaranteed, personal testimonials
46
12. Know the types of muscles involved in digestion-
circular muscles, longitudinal muscles and sphincter rings and villi
47
13. What are the groups of chemicals involved in digestion?
enzymes, hydrochloric acid, mucus, water and electrolytes
48
14. What are the sections of the small intestines? Large intestines?
jejunum and ileum. ascending, transverse, descending and sigmoid
49
15. What are the hormones involved in digestion?
gastrin, secretin and cholecystokinin
50
16. Please list the three salivary glands? What do they secrete?
parotid, submaxillary and sublingual. mucus water and salicary amylase
51
18. Please list the sphincter muscles.
upper esophageal sphincter, lower esophageal sphincter, pyloric sphincter, ileocecal, anus and oddi
52
hypothalamus-
part of brain that controls subconscious actions such as breathing
53
villi-
extensions that help with movement
54
micro villi-
tiny extensions that help with movement
55
mucus-
protects the cells from exposure to digestive juices
56
salivary amylase-
saliva that helps break down food
57
bolus-
digested food
58
chyme-
semi solid liquid
59
peristalsis-
movement of digestion, wave like
60
motility-
movement
61
bile-
emulsifier that prepares fats and oils to be digested
62
intestinal ischemia-
diminished blood flow to the intestines
63
gastrin-
(secreted by stomach wall) stimulates the stomach to secrete components of hydrochloric acid
64
secretin-
(produced by cell in the duodenum wall) stimulates pancreas to release its bicarbonate- rich juices
65
cholecystokinin-
(produced by cells in the intestinal wall) stimulates the gall bladder to contract and release bile into small intestine
66
colitis/diverticulitis-
infection in the colon
67
lumen-
space within the muscle
68
segmentation-
breaking apart substance
69
prebiotic/probiotics-
benefit health
70
18. What organs outside the G.I tract are involved in digestion?
liver, gall bladder and pancreas
71
19. What is the purpose of the gallbladder?
to store bile and squirt it into the little intestine
72
21. What is the primary purpose of the small intestines?
absorbs nutrients
73
22. What are the primary things the large intestine does?
absorb water
74
24. What are some of the behavior modifications techniques we have discussed thus far in class?
developing stress reliving, exercise, reading labels
75
2.What four things are involved in a healthy lifestyle?
healthy diet, exercise, sleep and stress relieving technique
76
20. Where is bile made? Where is it stored?
a) made in the liver b) gallbladder
77
enzymes-
causes a reaction to happen but nothing happens to the enzyme its self
78
23. What are some of the complications associated with the G.I. tract?
``` Constipation Diarrhea Indigestion Gastric reflux Ulcers Hemorrhoids- Belching/ Flatulence Colitis/Diverticulitis Gluten sensitivity Celiac Disease Irritable Bowel Syndrome Vomiting/ nausea Intestinal ischemia ```

Microbiology (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions