study guide Flashcards
define kilocalorie
amount of heat required to raise the temp of 1kg of water by 1 degree
define nutrition
the process of providing or obtaining the food necessary for health and growth
list the 6 classes of nutrients and identify the most essential one
protein
fat
carb
water- most essential
minerals
vitamins
difference between direct/positive and inverse/negative association in epidemiological studies
a positive association means that the variables tend to be high or low together
an inverse relationship means that one variable is high while the other is low and vise versa
what is the FDAs role in supplement regulation
the FDA regulates labels and their claims
set quality standards but does not test
identify the difference between an experiment, cohort study, case control study
experiment: manipulate variables to test a hypothesis
cohort: follows a group over time to observe the relationship between exposure and outcome
case-control: compares people with a disease to those without to identity potential risk factors by looking back at their exposure history
if a serving of food contains 30g of carbs, 10g of protein and 9g of fat, what is the total kcal content of the food
241
kcal in carb, protein, fat, alcohol
4, 4, 9, 7
nutrient vs energy density
nutrient density: amount of nutrients per calorie of a food
energy dense: amount of calories per gram, how many calories packed into small serving
1 lb to kg
.45
1 g to kg
.001
characteristics of ultra-processed food
contain added oil, fat, salt, sugar, preservatives
long ingredient label
DRIs
daily reference intake
provide basis for nutrition labels
metabolic syndrome signs
large waist
high BP
high blood sugar
high blood triglycerides
low HDL cholesterol
fasting blood glucose levels for healthy, pre diabetic, diabetic
normal: 70-99
pre diabetic: 100-125
diabetic: 126+
purpose of HbA1c levels
measure and monitor blood glucose over time
shows average over past few months
GI vs GL
GI: compare rise in blood glucose after eating 50g od digestible carb to the rise that occurs after eating 50g of standard source
GL: (g carb in serving x GI)/100
why may GI and/or GL not be useful in planning diets
other nutrients are important
3 primary monosaccharides
glucose, fructose, galactose
3 primary disaccharides, and monosaccharides they contain
sucrose (glucose + fructose)
lactose (glucose+ galactose)
maltose (glucose + glucose)
signs on nutritional misinformation
unrealistic claims
“miracle” “cure” etc
promise quick fix
testimonials or anecdotes
what is myplate and components
visual food guide
fruit, veggie, grain, protein, dairy
organs of digestion
mouth
esophagus
stomach
small intestine
large intestine
accessory: liver, pancreas, gallbladder
key hormones in blood sugar regulation
insulin, glucagon
when and where is insulin produced
pancreas beta cells; after we eat/when blood glucose is high
when and where is glucagon produced
pancreas alpha cells; when we are hungry/when blood glucose is low
process of blood glucose regulation
- a person eats, and blood glucose rises
- pancreas releases insulin, which helps lower blood glucose
- insulins action stimulates the liver to form glycogen
- a few hours later, glucose levels start to drop and become hungry
- if hunger is ignored, glucagon is released
- glucagon promotes the breakdown of liver glycogen, which raises blood glucose levels to normal
- person eats, and levels rise again
