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Nutrition > Quiz 2 (2-3) > Flashcards

Quiz 2 (2-3) Flashcards

1
Q

DRI

A

dietary reference intake

amnt of nutr. and energy needed to stay healthy

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2
Q

DRI for macro/micro nutr.

Dietary Reference Intake

A 
EAR (population)
RDA (indivi.)
  best* 97% needs met
   can be followed after EAR determined
AI (")
  used if not enough data
UL (nutr. toxicities)
   accesses supplem.
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3
Q

DRI for energy intake

A

EER (#of calories)
based off midpoint
AMDR (proport. carbs, fat and protein)

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4
Q

empty calories

A

move from rural to urban
access to fast food (less expensive + easier)
higher rates of overconsumption
dec. physical act.

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5
Q

energy

A

capacity to do physical work

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6
Q

calorie

A

measurement of how much energy is in food

w/ bomb calorimeter

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7
Q

kcal = C

A

1000 cal = 1 kcal = 1C

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8
Q

alcohol

A

7kcal

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9
Q

malnutrition

A

under or overnutrition
primary- bad diet
secondary- outside factor (ex. illness)

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10
Q

undernutrition

A

inadequate intake of a nutrient or energy

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11
Q

overnutrition

A

excessive intake of nutrients

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12
Q

nutritional guideline assessment

ABCD

A

anthropometric measurements
(height and weight)
medic. history or exam
lab measurements

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13
Q

A- anthropometric measurements

A

physical aspects of body
body comp.
BMI compared to standards

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14
Q

B- biochemical measurements

A

lab values

blood and urine

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15
Q

C- clinical assessment

A 
medical history
surgeries or medication
signs v. symptoms
      lack of energy
      blurry vision
      loss of appetite
physical examination
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16
Q

D- dietary assessment

A 
ask how patient is eating
24 hr question (not as reliable)
food frequency
diet record (most reliable)
     see nutrients and portions
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17
Q

AMDR- Acceptable Macronutrient Distribution Ranges

A

Carbs- 45-65%
Protein- 10-35%
Lipids (fat)- 20-35%
*varies on needs + goals

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18
Q

Fruitarian diet

A

high in carbs

low in fat + protein

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19
Q

Keto diet

A

high in fat

low in protein and carbs

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20
Q

Mediterranean diet

A

4-50% carbs
15-20% protein
35% fat

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21
Q

Dietary guidelines for Americans

A

diet/ lifestyle recomm.

promote health and reduce chronic disease

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22
Q

DG for A

A

limit cal. from added sugars
make healthier choices
focus on variety, amount and nutrient density
follow healthy eating pattern

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23
Q

my plate -grains

A

whole grains

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24
Q

my plate -veggies

A

color variance

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25
Q

my plate -dairy

A

calcium rich

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26
Q

my plate -protein

A

animal and plant resources

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27
Q

atoms linked by chem. bonds

A

form molecule

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28
Q

dig. system

A 
mvmnt nutr. into body
FUN-
digestion/ absorption
cephalic phase (5 senses)
gastric phase
intestinal phase
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29
Q

endocrine system

A

secrete horm. regulate food intake

+ func. dig. organs

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30
Q

nervous system

A

send signals move food thru dig. tract

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31
Q

cardiovascular system

A

transport absorbed nutr.

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32
Q

absorption w/out breaking down

A

minerals, vitamins and water

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33
Q

absorption w/ breaking down

A 
protein
      aa
lipids
       fatty acids
carbs
     sugars
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34
Q

fiber whole grains, fruits and veggies

A

not be absorbed

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35
Q

GI tract

A 
mouth
pharynx
esophagus
stomach
sm in
lrg in
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36
Q

transit time

A

time takes food pass from mouth to anus
24-72 hrs
affected by-
diet, physical act., emotions, medication and illness

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37
Q

GI tract layers

A 
innermost- mucosa
   high nutr. requirements 
   short life span
CT
  house nerves + blood vess.
smooth muscle
   contracts to move food
outermost- CT
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38
Q

nerve signal fun.

A

regl act. in GI tract
cause musc. contractions
stimulate/ inhib. digest. secretions (enzymes)

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39
Q

GI hormones

A

produced by cells lining tract

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40
Q

saliva fun.

A 
moistens food
starts enzym. dig. of starch
protects teeth from decay
   washes away (lysozyme)
lubricates upper GI tract
41
Q

salivary amylase

A

breaks down carbs (starch0

42
Q

mouth/ teeth

A

mech. chem. rxns break down food and release fiber

43
Q

peristalsis

A

in esophagus

rhythmic contractions of sm to move food

44
Q

chyme

A

semiliquid food mass in stomach

45
Q

gastric juice

A

secr. by stomach cells

includ. enzyme pepsinogen

46
Q

pepsin

A

breaks aa into proteins
“polypeptid.”
act. by HCL when reaches stomach

47
Q

pepsinogen

A

inactive form of pepsin

48
Q

nerves to stomach

A

brain, stomach + sm in

49
Q

gastrin

A

hormone

stim. release of gastric juice

50
Q

rate of food leaving stomach

A

fat based- slow
protein based- fast
carb based- fastest
*exercise delays emptying

51
Q

sm intestine

A

villi w/ microvil. on ends

lacteal lymph vessels

52
Q

segmentation

A

local constrictions of sm in

enhances absorp

53
Q

pancreatic amylase

A

breaks down starch to sugar

54
Q

pancreatic proteasees

A

trypsin

break aa chains into proteins

55
Q

lipases

A

break triglycer. into fatty acids

56
Q

sugar and amino acids

A

enter blood stream through liver

57
Q

bile

A

produced by gallbladder

fat diges. and absorp.

58
Q

release of bile and pancreatic juice controlled by

A

secretin

CCK cholecystokinin

59
Q

simple diffusion

A

pass freely across cell mem.
fatty acids
water (osmosis)

60
Q

facilitated diffusion

A

cannot pass freely
sugar
high conc. to lower conc.

61
Q

active transport

A

inc. carrier mol. and energy

low conc. to higher conc.

62
Q

food mvmnt in lrg intestine

A

smaller
favors microorg. growth
“intestinal microbiota”

63
Q

feces comp

A 
undig. unabsorbed matter
dead cells
secretions from GI
water 
bacteria
64
Q

microbiota fun.

A

produce nutrients from unabsorbed food

65
Q

affecting microbiota factors

A

stress
alcohol consumption
exercise
dietary choices

66
Q

prebiotics

A

consume fiber

67
Q

probiotics

A

live bacteria
inhibit growth bad bac.
temporary

68
Q

distribution of food allergies

A

5% adults

8% children

69
Q

most common food allergies

A 
seafood
peanuts
fish
wheat, milk, eggs, soy
gluten free
70
Q

celiac disease

A

immune response
gluten destroys villi of sm in
inherited
affects 1%

71
Q

H pylori

A

cause peptic ulcers
bacterial
open sores in lining of Dig. Tract

72
Q

pancreas

A

digest carbs, fat and protein

73
Q

total parenteral nutrition (TPN)

A

nutrients into bloodstream

74
Q

pregnancy heart burn

A

progesterone relaxes smooth muscle

causes sphincter to losen

75
Q

absorption of intact protein

A

greater as infant

provide tempor. disease immunity

76
Q

hepatic portal vein

A

blood to liver

77
Q

liver

A

regul. blood glucose levels
synthe. and breakdown
aa, proteins and fats
modifies products protein breakdown
safely transp. to kidneys

78
Q

lymph system

A

transport part to blood, Excluding the liver

79
Q

catabolism

A

lrg mol to sm mol
produce ATP
lysis

80
Q

anabolism

A

build mol.
use ATP
genesis

81
Q

cellular respiration

A

exchange of O2 and CO2

82
Q

CoA from glucose

A

glycolysis

83
Q

CoA from fatty acids

A

bet-oxidation

84
Q

deamination

A

remove amino group from carbon chain

85
Q

citric acid cycle

A

breaks down CoA

86
Q

electron transport chain

A

release electrons
make ADP
O2 last electron acceptor

87
Q

kidneys

A

use glomerulus as filter for mol reabsorption

88
Q

diff btw old label and food label

A 
calories and serving size bolded
cal. from fat taken off
k+ and vitamin D added
total sugars (changed)
    added sugars
89
Q

food label- daily value

A

nutr. from one food compared to total amount consumed in one day
<5% low
>20% high

90
Q

natural ingredients

A

no real definition

up to manufacturer desgression

91
Q

health claims

A

FDA approved
tells specific health benefit
is connection btw nutr. and disease
Ex. Vitamin D as part of a healthful diet, along with physical act. may reduce risk of osteoporosis”

92
Q

structure function claim

A

not FDA approved
can be put on label if not related to disease
Ex. “supports a healthy immune system”

93
Q

COOL country of origin labeling

A

fruits and vegetables

94
Q

whole grain FDA definition

A

only has be 51% wg to be considered
first on ingredient list
ratio of 10:1 carbs to fiber

95
Q

enriched grains

A

has have nutrients added back

*no fiber

96
Q

fortification

A

added nutri. not originally in food

ex. orange juice w/ Ca

97
Q

organic levels

A

100%
organic “95%”
made with organ. “70%”

98
Q

dysphagia

A

difficulty swallowing
factors- cancer, stroke, GERD
solution- pureed

Nutrition (12 decks)

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