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

Personal nutrition chapters 1,2,& 3 Flashcards

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

Texture, preference, culture, appearance

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2
Q
  1. What diseases are directly correlated with nutrition?
A

Heart disease, Cancer, Diabetes, & stroke

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3
Q
  1. What type of research is used for nutritional studies?
A

blind experiment. Double blind placebo

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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

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5
Q
  1. What are the diet planning principles?
A

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

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6
Q
  1. What are the six nutrients necessary for the human body?
A

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

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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

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8
Q

Ethnic foods-

A

foods associated with particular cultural groups

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9
Q

Cultural competence-

A

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

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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

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11
Q

Calorie/kilo calorie-

A

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

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12
Q

Epidemiological Studies-

A

studies over large group of people (trends)

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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

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14
Q

Randomization-

A

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

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15
Q

Variables-

A

factors that change. A variable may depend on another variable

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16
Q

Placebo-

A

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

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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,

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18
Q

Phytochemical-

A

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

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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)

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20
Q

Whole foods-

A

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

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21
Q

Fortified-

A

putting stuff that wasn’t there before

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22
Q

Enriched-

A

whatever was taken out during processing is put back in

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23
Q

Genome-

A

DNA

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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

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25
Q

(EAR)Estimated Average Requirements-

A

the average daily amount of a nutrient that will maintain a specific biochemical or physiological function for half the population

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26
Q

Recommended Dietary Allowance (RDA)-

A

Set for healthy adults. never set for elderly or kids

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27
Q

Estimated Energy Requirement (EER)—

A

represents the average dietary energy intake

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28
Q

Dietary Reference Intakes (DRI)-

A

a set of nutrient intake values for healthy people in the United States and Canada.

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29
Q

Tolerable Upper Intake Level (UL)-

A

nutrients that become toxic

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30
Q
  1. What are the food group plan/my plate?
A

fruits, grains, vegetables,protein and dairy

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31
Q

inorganic-

A

doesn’t have carbon in it

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32
Q

organic-

A

has carbon in it

33
Q

meta analysis-

A

quantitative summary of evidence gathered from multiple studies

34
Q

malnutrition-

A

eating to much or to little

35
Q

Covert-

A

not so obvious

36
Q

overt-

A

obvious

37
Q

sub clinical-

A

cant see on the surface

38
Q

secondary-

A

reduces absorption, accelerates use, destroys nutrient

39
Q

primary-

A

not eating enough

40
Q

risk factors-

A

risk factors lol

41
Q

exchange system-

A

pumps to exchange nutrients

42
Q

nutrient density-

A

kcal in food

43
Q

empty calorie food-

A

no nutritional value

44
Q

10.What are the types of vegetarians?

A

lactovegetarion, partial, pesca, ovo, lacto ovo, vegans

45
Q
  1. Please know some of the red flags that might identify nutrition quackery.
A

all natural, satisfaction guaranteed, personal testimonials

46
Q
  1. Know the types of muscles involved in digestion-
A

circular muscles, longitudinal muscles and sphincter rings and villi

47
Q
  1. What are the groups of chemicals involved in digestion?
A

enzymes, hydrochloric acid, mucus, water and electrolytes

48
Q
  1. What are the sections of the small intestines? Large intestines?
A

jejunum and ileum. ascending, transverse, descending and sigmoid

49
Q
  1. What are the hormones involved in digestion?
A

gastrin, secretin and cholecystokinin

50
Q
  1. Please list the three salivary glands? What do they secrete?
A

parotid, submaxillary and sublingual. mucus water and salicary amylase

51
Q
  1. Please list the sphincter muscles.
A

upper esophageal sphincter, lower esophageal sphincter, pyloric sphincter, ileocecal, anus and oddi

52
Q

hypothalamus-

A

part of brain that controls subconscious actions such as breathing

53
Q

villi-

A

extensions that help with movement

54
Q

micro villi-

A

tiny extensions that help with movement

55
Q

mucus-

A

protects the cells from exposure to digestive juices

56
Q

salivary amylase-

A

saliva that helps break down food

57
Q

bolus-

A

digested food

58
Q

chyme-

A

semi solid liquid

59
Q

peristalsis-

A

movement of digestion, wave like

60
Q

motility-

A

movement

61
Q

bile-

A

emulsifier that prepares fats and oils to be digested

62
Q

intestinal ischemia-

A

diminished blood flow to the intestines

63
Q

gastrin-

A

(secreted by stomach wall) stimulates the stomach to secrete components of hydrochloric acid

64
Q

secretin-

A

(produced by cell in the duodenum wall) stimulates pancreas to release its bicarbonate- rich juices

65
Q

cholecystokinin-

A

(produced by cells in the intestinal wall) stimulates the gall bladder to contract and release bile into small intestine

66
Q

colitis/diverticulitis-

A

infection in the colon

67
Q

lumen-

A

space within the muscle

68
Q

segmentation-

A

breaking apart substance

69
Q

prebiotic/probiotics-

A

benefit health

70
Q
  1. What organs outside the G.I tract are involved in digestion?
A

liver, gall bladder and pancreas

71
Q
  1. What is the purpose of the gallbladder?
A

to store bile and squirt it into the little intestine

72
Q
  1. What is the primary purpose of the small intestines?
A

absorbs nutrients

73
Q
  1. What are the primary things the large intestine does?
A

absorb water

74
Q
  1. What are some of the behavior modifications techniques we have discussed thus far in class?
A

developing stress reliving, exercise, reading labels

75
Q

2.What four things are involved in a healthy lifestyle?

A

healthy diet, exercise, sleep and stress relieving technique

76
Q
  1. Where is bile made? Where is it stored?
A

a) made in the liver b) gallbladder

77
Q

enzymes-

A

causes a reaction to happen but nothing happens to the enzyme its self

78
Q
  1. What are some of the complications associated with the G.I. tract?
A 
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)

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