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NS 1150 > Quiz 1 > Flashcards

Quiz 1 Flashcards

1
Q

Nutrition

A

a process involved in the intake and utilization of food substances by living organisms, including ingestion, digestion, absorption, transport, and metabolism of nutrients in food

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2
Q

Metabolism

A

is the chemical processes that occur within a living organism (a cell) in order to maintain life

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3
Q

What are the roles of nutrition?

A

Promoters and antipromoters

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4
Q

Promoters

A

lead to progression of chronic diseases because they are high in saturated fat and aren’t nutrient dense

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5
Q

Antipromoters

A

deter initial or progression of chronic diseases

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6
Q

Nutrient

A

a specific substance found in food that preforms one or more physiological or biochemical functions in the body

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7
Q

What are classified as macronutrients?

A

Carbohydrates, Fats/lipids, proteins, alcohol, and water

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8
Q

What are classified as micronutrients?

A

vitamins and minerals

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9
Q

Is water an organic nutrient?

A

No, all of the macronutrients except water can be considered organic. Water is inorganic.

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10
Q

What are the major functions of nutrients?

A

Provides energy (body prefers carbohydrates/lipids for energy but can use proteins as well), promotes tissue growth and development, regulates metabolism

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11
Q

What are the major functions of water?

A

transport of nutrients, gases, and waste products
medium for chemical reactions
useful for body temperature regulation

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12
Q

essential nutrients

A

cannot be produced in adequate amounts in the body and it must consumed in the diet (ex. carbohydrates, protein, fats/lipids, vitamins, minerals, and water)

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13
Q

What is the purpose of essential nutrients?

A

needed for energy production, growth, regulating body processes, and preventing nutrient deficiency diseases like anemia

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14
Q

What are examples of nutrients that may soon be considered essential?

A

fiber, phytosterols, and polyphenols.

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15
Q

nonessential nutrients

A

found in food but may also be formed in the body

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16
Q

What are some nonessential nutrients?

A

Creatine which is produced in the kidney/liver but can become essential when having problems in those organs, cholesterol, and some amino acids

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17
Q

EAR (Estimated Average Requirement)

A

-a nutrient intake value that is estimated to meet the requirement of 50% of healthy individuals

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18
Q

RDA (Recommended Dietary Allowance)

A

the average daily nutrient intake level sufficient to meet the nutrient requirement of nearly all (97-98%) of healthy individuals

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19
Q

AI (Adequate intake)

A

an intake (not a requirement) that is likely to exceed the actual requirements of almost all individuals in a life-stage group; established when scientific evidence is not sufficient to determine an RDA

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20
Q

UL (Tolerable upper intake level)

A

The highest level of daily nutrient intake that poses no risks of adverse health effects to most individuals in the general population

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21
Q

Added sugar

A

limit intake of added sugars to <10% of daily calories
(we get about 15%)

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22
Q

Cholesterol

A

old advice: limit intake to <300 mg a day
new advice: “individuals should eat as little dietary cholesterol as possible”

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23
Q

dietary patterns

A

are the quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets, and the frequency with which they are consumed

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24
Q

What is a Vegan Diet?

A

eating pattern that omits all animal sourced foods such as fruits, vegetables, grains, nuts, legumes, and seeds

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25
Q

Why might one have a vegan diet?

A

cultural practices, animal welfare, sustainability, and health/ethical or environmental reasons

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26
Q

What are the type of environmental reasons one might be vegan?

A

climate change–by reducing animal foods and switching over to plant based foods, it would decrease food waste leading to less greenhouse gases.

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27
Q

Political drivers to veganism

A

advertisement and marketing regulations, regulating food prices and taxes, strengthening food and social safety net programs

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28
Q

Economic drivers to veganism

A

reduce cost through tech/innovation, adjust taxes and subsides on select foods, and lower demands of ultra-processed foods

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29
Q

Sociocultural drivers to veganism

A

cultural and religious rituals (where food choices are personally acceptable show a reflection of that culture)

woman empowerment (women can influence what a household eats)

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30
Q

Demographic drivers

A

limited access to food due to population growth, urbanization that will dictate what foods are grown and how it will be distributed, food insecurity, and its apart of ones identity

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31
Q

production systems

A

provide incentives to produce nutrias foods and protect local agrobiodiversity, agro-ecological and other types of environmentally friendly farming practices

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32
Q

storage and distribution

A

improving connectivity between rural, suburban, and urban supply and demand in order to propose to consumers a greater diversity of plant based foods and support local economies through appropriate infrastructure, markets, and technologies, including e-commerce

33
Q

processing and packaging

A

improving food safety governance and control through appropriate institutions and polices along food supply chains as well as through innovations and technologies, labelling and standards, monitoring surveillance

34
Q

Retail and markets

A

providing financial and promotional incentives for retailers and food outlet owners, including street food vendors, to sell safe foods, made with less sodium and a higher proportion of healthy oils, fruits, and vegetables

35
Q

Food environments

A

influences food accessibility, affordability, and availability, convenience, which are associated with dietary intake and subsequent health outcomes

36
Q

Potential benefits of plant based diets

A

-high in dietary fiber which promotes food movement through the GI system and regulate blood glucose
-high in certain micronutrients (vitamins c, e, potassium, magnesium)
-many phytochemicals (lots of plant nutrients)
-healthier fat content (more unsaturated fat)

37
Q

Potential consequences of plant based diets

A

-more at risk for micronutrient deficiencies (Vitamin B12, vitamin D, calcium, iron, any fatty acids and zinc, most of these are found in animal meat)
-fruits/vegetables contain high levels of anti nutrients (phytates) that bind to and prevent absorption of micronutrients
-muscle protein synthesis (plants have lower amino acids)

38
Q

health benefits of plant based diet

A

-lowers heart disease
-lowers type 2 diabetes
-lowers risk of some cancers

39
Q

health consequences of a plant based diet

A

anemia, Vitamin b12 deficiency, and vitamin D/calcium deficiency

40
Q

GI tract

A

-starts at the mouth and ends at the anus, pathway of food and how nutrients are absorbed into your body to keep it healthy
-apart of the autonomic nervous system (involuntary)

41
Q

Primary organs of the GI tract

A

foods/liquids move directly through them; mouth, esophagus, stomach, intestines (small and large), and anus

42
Q

Accessory organs or glands of the GI tract

A

salivary glands, liver, pancreas, and the gallbladder (secretes substances into the GI tract to aid digestion/absorption by releases enzymes and hormones that influences the movement of food)

43
Q

layers of the GI

A

serosa

44
Q

parasympathetic nervous system

A

“rest or digest” response

45
Q

sympathetic nervous system

A

“fight or flight” response comes from stress

46
Q

importance of mouth

A

mostly mechanical breakdown food with teeth/tongue and beginning of carbohydrate digestion

47
Q

saliva

A

water and glycoprotein that facilities the mechanical breakdown and swallowing of a food bolus (not producing saliva will make chewing very uncomfortable)

48
Q

digestive enzymes (chemical breakdown)

A

salivary amylase: starch that breaks it down
Lingual lipase: triglycerides (not in mouth but whenever fat is being digested)

49
Q

Mastication (mechanical digestion)

A

involves alternated, symmetrical, rhythmic and coordinated movement between two sides of the dental arches
-increases surface area, enhancing the ability of the salivary enzymes to digest food (eating slower helps with mechanical digestion)

50
Q

bolus

A

partially digested food/saliva

51
Q

swallowing

A

-compression of bolus against hard palate
-retraction of the tongue forces the bolus into the pharynx (seals of nasal cavity)

52
Q

Peristalsis

A

“wavelike” contractions/relaxation and movement patterns depend on GI location

53
Q

UES

A

upper esophageal sphincter (near or at the pharynx)

54
Q

Sphincters

A

muscular bands that narrows an opening between organs in GI

55
Q

LES (gastroesophageal)

A

lower esophageal sphincter (next to the stomach)

56
Q

segmentation

A

“chopping” bidirectional, exposes food to digestive secretions

57
Q

stomach

A

-has a muscularis layer that makes it big or small depending on if its hungry or full
-has exocrine and endocrine cells

58
Q

endocrine cells

A

releases gastrin hormones to produce gastric juices that lead to protein digestion, powerful muscle contractions, and stimulates gastric motility

59
Q

exocrine cells (parietal and chief)

A

produces hydrochloric acid (HCl), and digestive enzymes

60
Q

exocrine cells (goblet/mocous)

A

produces mucus

61
Q

Small intestine segments

A

-duodenum
-jejunum
-ileum

62
Q

duodenum

A

(0.8 ft long); secretions and hormones to aid in the further digestion of the chyme

63
Q

jejunum

A

(8.2 ft long)
major site of chemical digestion and nutrient absorption

64
Q

Ileum

A

-(11.5 ft long)
-absorbs bile acids, fluids and vitamin b12

65
Q

large intestine (colon)

A

-absorbs water, certain vitamins, and electrolytes from the chyme
-forms and propels feces toward the rectum for elimination

66
Q

colonic bacteria (gut microbiome)

A

-produce vitamins (vitamin k and biotin) by fermentation absorbed into the blood
-aid in digesting fiber
-aid the immune system

67
Q

Arrival of food in the stomach

A

stretch receptor, chemoreceptors, and circulating gastrin

68
Q

Arrival of food in the SI

A

-acidic chyme stimulates the production of secretin
-pancreas releases bicarbonate rich juices into the SI
-lipids and protein in here stimulate production of cck hormone (cholecystokin)

69
Q

Secretin & chloecystokinin

A

-promotes protection of the small intestine, neutralization of acidic chyme, digestion of carbs, lipids, and proteins
-inhibits gastric motility and gastric juices
-cck emulsifies lipids

70
Q

important GI tissue layers

A

mucosa and submucosa

71
Q

microvilli

A

increases surface area for absorptive capacity

72
Q

Gastroesophageal Reflux Disease (GERD)

A

-inappropriate relaxation of the LES, allows reverse flow (reflux) of stomach contents into the esophagus
-occurs more than twice a week for several weeks
-treatment involves behavior and medication (antacid, proton pump inhibitors, H2 receptor blockers)

73
Q

Peptic Ulcer

A

-wall of the esophagus (esophageal ulcer)
-wall of the stomach (gastric ulcer)
-duodenum (duodenal ulcer)
-caused by excessive acid secretion, helicobacter pylori infection, and use of anti-inflammatory drugs

74
Q

gastroparesis

A

“stomach paralysis”; impacts gastric motility, slows the movement of food from stomach to SI; one cause is damage to vagus nerve

75
Q

celiac disease

A

-autoimmune disease that damages the absorptive surface of the SI when exposed to a protein called gluten; flattened villi impairs absorption; cause is unknown

76
Q

inflammatory bowel disease

A

-inflammation in the lining of the GI tract ; classified as an autoimmune disease (includes ulcerative colitis and crohn’s disease)

77
Q

Disease

A

-disorder of structure or function
-infectious: contagious and caused by a pathogen
-non-infectious: not contagious, tends to be chronic (type 2 diabetes, autoimmune diseases or cancer)

78
Q

chronic

A

-a health condition or disease that is persistent or otherwise long lasting (months/years)

79
Q

acute

A

a disease that appears suddenly and lasts for a short period of time (days/weeks)

NS 1150 (4 decks)

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