test 1 Flashcards
what are the top 3 influences on our food choices?
86%, taste ; 69% brand name ; 68% price
what is hunger
the physiological (internal) drive to eat
what is appetite
the psychological drive that encourages us to eat, often in the absence of hunger
what is satiety
the state in which there is no longer a desire to eat, satisfaction
daily food consumption is a mix of
biological and social influences
what is nutrition
science that links food to health; ingestion, digestion, absorption, transport, use, and excretion of food substances
substances found in food that provide energy and are vital for the growth and maintenance of the body
nutrients
what is an essential nutrient?
required by the body to meet its needs; the body can’t produce it or produces too little
all essential nutrients
vitamins, minerals, protein, fats, water, and carbohydrates
three criteria needed to be met to be considered an essential nutrient:
a. one specific biological function of nutrients must be identified in the body
b. omission of nutrients must lead to a decline in biological functions
c. replacing the omitted nutrient before permanent damage occurs restores those normal biological functions
what are the risk factors for life-threatening chronic diseases?
poor diet and a sedentary lifestyle
which disorders and illnesses account for 2/3 of all deaths in North America?
cardiovascular disease, hypertension, type 2 diabetes, some forms of cancer, etc.
what is the second leading cause of preventable death in America?
obesity
what is included in a healthy eating pattern?
high proportion of vegetables, fruits, whole grains, proteins, and dairy
three leading causes of death today?
heart diseases, cancer, strokes
What are the recommendations for Americans when it comes to the percentage of Kcals from each of the macronutrients?
45-65% carbs, 20-35% fats, 10-35% protein
What is the major overarching goal of Healthy People 2030?
to help people attain healthy, thriving lives and well-being free of preventable disease, disability, injury, and premature death
how many kcals are in a gram of carbohydrates?
4 calories per gram
how many kcals are in a gram of protein?
4 calories per gram
how many kcals are in a gram of fat?
9 calories per gram
standards set by a dedicated committee of scientists from America/Canada for caloric intakes
DRI (dietary reference intakes)
the daily amount of a nutrient that will meet the needs of about 98% of the individuals in a specific age and biological sex group
RDA (recommended daily amount)
minimum intake to maintain health
AI (adequate intake)
point beyond which further intake is dangerous
UL (upper limit)
percentage of the RDA provided by food items for specific nutrient
DV (daily value)
what are phytochemicals and why are they important?
chemical found in fruits and vegetables; they aren’t considered essential nutrients but they provide significant health benefits and can reduce the risk of certain diseases
what is balance in a diet?
eating more nutrient-dense foods and beverages
what should you increase in a diet to make it healthier?
fruit, vegetables, whole grains, fat-free or low-fat milk products
what should you decrease in a diet to make it healthier?
foods high in certain types of fat (saturated), sugars, cholesterol, salt, and alcohol
what is it called when you match your energy intake with energy expenditure?
proportionality
(amount of nutrient per serving)/(amount of calories per serving)
nutrient density
amount of food or beverage consumed or served on one eating occasion
portion size
found on the nutrient facts label, can be used to help choose appropriate portion sizes
serving size
a measurement that describes the calorie content of a food
energy density
how do measure energy density?
amount of energy (kcal) per serving/weight or volume of serving
a combination of foods and beverages that constitutes an individual’s complete dietary intake over time
eating pattern
____ and _________ cover half of the plate of the MyPlate
fruits and vegetables
______ occupy more than one-fourth of the MyPlate
grains
______ occupies the remaining space on MyPlate
protein
a cup of _______ appears next to MyPlate
dairy
failing health that results from a long-standing dietary intake that is not enough to meet nutritional needs
undernutrition
a state in which nutritional intake greatly exceeds the body’s needs
overnutrition
failing health from long-standing dietary practices that do not coincide with nutritional needs
malnutrition
nutritional health determined by anthropometric, biochemical, clinical examination, dietary analysis, and economic evaluation
nutritional status
assessment used to assess the size, shape, and composition of the human body
anthropometric assessment
assessment that involves the measurement of nutrients, by-products of nutrients; or factors known to affect the digestion, absorption, and/or metabolism of nutrients
biochemical assessment
a nutrition-focused physical exam
clinical assessment
estimation of typical food choices relying on the recounting of one’s usual intake or recording the previous day’s intake
dietary assessment
layer of the cell membrane that has water-soluble heads and fat-soluble tails.
Phospholipid bilayer
layer of the cell membrane that provides stability.
Cholesterol
the layer of the cell membrane that provides structural support, functions as enzymes, helps transport substances across the cell membrane, and acts as receptors.
Proteins
layer of the cell membrane that serves as identifiers for cells, aids in cell-to-cell communication, and helps with immunity.
Carbohydrates
the fluid material and organelles within the cell, not including the nucleus.
Cytoplasm
the “powerhouse” of the cell. It converts the chemical energy stored within carbohydrates, proteins, and fats into energy that cells can use.
mitochondria
contains genetic material, DNA, that is packaged as structures called chromosomes.
nucleus
a continuous network of tubes that are connected to the cell nucleus. The Rough ___ contains ribosomes that serve as the site of protein synthesis
Endoplasmic Reticulum (ER)
sacs within the cytoplasm; these sacs package proteins and lipids in secretory vesicles for transport within the cell or secretion from the cell.
Golgi Complex
sacs that contain enzymes for the digestion of foreign material. They are active in immune functions.
Lysosomes
contain enzymes that detoxify harmful chemicals.
Peroxisomes
a group of cells working together to perform a specific task.
tissue
four types of tissue:
Epithelial Tissue - covers surfaces inside and outside the body
Connective Tissue - supports and protects the body, stores fat, and produces blood cells
Muscle Tissue - movement
Nervous Tissue - communication
tissues joined together
organs
several organs working together
organ system
all the chemical reactions that take place within that body.
metabolism
type of metabolic reaction that uses energy to build more complex compounds.
anabolic
type of metabolic reaction that releases energy to break down material into smaller molecules.
catabolic
This system moves blood through the heart and blood vessels.
cardiovascular system
the system responsible for immunity. It is comprised of lymphatic vessels, specialized immune cells (White blood cells, T and B cells), lymph nodes, and lymph fluid.
lymphatic
the physical breakdown of food where it starts with chewing and continues with muscle contractions that move food through the GI tract (motility)
Mechanical Digestion
chemicals (acid and enzymes) are secreted into the GI tract to break down food. Enzymes help to efficiently break down food to absorbable nutrients.
Chemical Digestion
_________ in the large intestine produce biotin and vitamin K that are absorbed and used by the human body.
bacteria
microorganisms reside in the large intestine and provide health benefits
probiotics
substances increase the growth of probiotic microorganisms
Prebiotics
some water and undigested fiber, tough connective tissues (from animal foods); bacteria, dead intestinal cells, and body wastes
feces
protects our body against invasion by any microorganisms
Nonspecific (innate) Immunity
protects the body by identifying and destroying specific microorganisms.
Specific (adaptive) immunity
a muscle that closes after food enters the stomach to prevent backflow.
Lower esophageal sphincter
wave of muscular contractions that push food down the digestive tract.
Peristalsis
______ vessels pick up most products of fat digestion and fat absorption.
lymph
made from cholesterol in the liver and then sent to the gallbladder to be concentrated and stored for use; enables large portions of fat to break down into smaller bits so that they can be suspended in water.
bile
stores bile and concentrates it before secretion.
The gallbladder function
continual recycling of compounds like bile acids between the small intestine and liver
Enterohepatic Circulation
lowers blood sugar levels
Insulin
increases blood sugar levels
Glucagon
the stable community of more than 100 trillion microorganisms that colonize a human host in the first few years of life.
Human microbiota
food products or dietary supplements that contain both probiotics and prebiotics.
Synbiotics
the metabolic products of probiotic microorganisms.
Postbiotics
a term that refers to an imbalance of “good” and “bad” microbes in the gut and may contribute to the development of irritable bowel syndrome and inflammatory bowel diseases.
Dysbiosis
if nutrients are in short supply, then immediate needs are taken care of first (short-term survival)
Triage Theory
the movement of acid from the stomach into the esophagus.
Symptoms include:
Pain
Nausea
Gagging
Cough
Hoarseness
Heartburn
the relaxation of the lower esophageal sphincter that inhibits backflow from the stomach. As a result, symptoms, such as heartburn occur two or more times per week.
GERD
occur when acid erodes the mucosal lining of the stomach or tissue lining of the small intestine.
Symptoms include:
Pain 2 hours after eating
Weight loss, nausea, vomiting, loss of appetite, abdominal bleeding, perforation
Peptic Ulcers
the difficult or infrequent evacuation of bowels.
Causes:
Ignoring normal bowel reflexes
Antacids calcium and iron supplements
Inadequate dietary fiber and/or fluid intake
Constipation
swollen veins of the rectum or anus. Half of adults over age 50 have developed a hemorrhoid. The development can be brought on by added stress to the vessels from:
Pregnancy
Obesity
Prolonged sitting
Violent coughing or sneezing
Strained bowel movements
Hemorrhoids
the crystallization of substances in bile, such as cholesterol.
Gallstones
affects about 1% of the U.S. population; depends on two factors:
Genetic predisposition
Dietary exposure to gluten (protein in wheat, barley, or rye)
Celiac Disease and Gluten Sensitivity
Alteration of a protein’s three-dimensional structure, usually because of treatment by heat, enzymes, acid or alkaline solutions, or agitation.
denaturation
changes in gene expression caused by mechanisms other than changes in the underlying DNA sequence
epigenetics
illness that results from a malformation of the red blood cell because of an incorrect structure in part of its hemoglobin protein chains
sickle cell disease
the branch of nutritional genomics that examines how variations in genes can affect nutritional health
nutrigenetics
the many ways dietary components affect gene expression–particularly as it relates to the development and treatment of nutrition-related diseases
nutrigenomics
nutrient whose main function is to provide energy
carbohydrates
nutrients whose main functions are growth, development, and maintenance along with regulating bodily processes
vitamins, minerals, water
nutrients that provide energy, work towards growth and development and regulate bodily processes
proteins and lipids
a mineral that is required in the dietary pattern in amounts less than 100 milligrams per day.
trace mineral
The study of how disease rates vary among different population groups.
epidemiology
how many minutes of moderate-intensity physical activity are recommended for adults in the physical activity guidelines for Americans?
150 to 300 minutes per week
most common type of undernutrition in industrialized nations
iron deficiency
the stomach is protected from digesting itself because of
a thick layer of mucus
the lower esophageal sphincter is located between
esophagus and stomach
what do bicarbonate ions from the pancreas do
neutralize acid in the duodenum
most chemical digestion occurs in the
small intestine
bile is formed in the _____ and is stored in the _____
liver, gallbladder
