study question for exam 1 nut Flashcards
- Describe factors that affect food choices.
o Taste, culture, social factors, emotions, convenience, cost, and health concerns.
- Describe the six major classes of nutrients.
o Carbohydrates, lipids, proteins, vitamins, minerals, and water.
- Define the science of nutrition.
o The study of foods, their nutrients, and their effects on health.
- Describe the Dietary Reference Intakes.
o Guidelines for nutrient intake levels to prevent deficiencies and chronic diseases
- Describe energy and nutrient recommendations.
o Macronutrient distribution: Carbohydrates (45-65%), Fats (20-35%), Proteins (10-35%).
- Identify methods for assessing nutrient status.
o Dietary history, anthropometric measurements (height/weight), physical exams, lab tests.
- Cite the ten leading causes of illness and death in the United States.
o Listed above, with diet-related diseases like heart disease, diabetes, and cancer.
- Explain diet-planning principles as they apply to food selection.
o Balance, variety, moderation, nutrient density, and calorie control.
- Cite the Dietary Guidelines for Americans.
o Focus on whole foods, nutrient density, and physical activity for health.
- Differentiate between food group plans
o USDA MyPlate, food exchange lists, and vegetarian adaptations.
- Describe the components of a food label.
o Nutrition Facts, serving size, % Daily Value, ingredients, health claims.
- Describe how the development of nutrition as a science has influenced what people eat.
o Scientific research has shaped dietary guidelines, food labeling, and public health recommendations.
- Identify the basic route followed by food through the GI tract.
o Mouth → Esophagus → Stomach → Small Intestine → Large Intestine → Rectum → Anus
- Describe the muscular action of digestion.
o Peristalsis: Wave-like contractions that move food.
o Segmentation: Contractions that mix food in the intestines.
- List the digestive organs and glands and their secretions that promote the breakdown of food.
o Salivary glands (saliva)
o Stomach (HCl, pepsin, mucus)
o Pancreas (digestive enzymes, bicarbonate)
o Liver (bile)
o Gallbladder (stores and releases bile)
- Briefly describe the anatomy of the absorptive system.
o Villi and Microvilli in the small intestine increase surface area for nutrient absorption.
- Describe the basic transportation routes absorbed nutrients take in order to be delivered and used by the body.
o Water-soluble nutrients → Bloodstream → Liver via portal vein.
o Fat-soluble nutrients → Lymphatic system → Bloodstream.
- Explain how the body regulates digestion and absorption.
o Hormones and enzymes coordinate the breakdown and movement of food.
o Sphincters control the flow of food in different sections.
