Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Child Development > test 1 > Flashcards

test 1 Flashcards

1
Q

what is the difference between an essential and non-essential nutrient

A

essential: must come from external source (diet or supplement) as body cannot make on its own
non-essential: body can manufacture some nutrients from the raw materials of other nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what is the purpose of the Daily reference Intakes (DRI’s)

A

guidelines of how much of each essential nutrient you should consume each day (on average

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

name the 6 classes of nutrients and designate which are grouped as macronutrients and micronutrients

A

carbohydrate, fat, protein, vitamins, minerals, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

how many vitamins are essential and what are the two categories

A 
only needed in tiny amounts 
fat soluble (total of 4) and water soluble (total of 9)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how are minerals categorized

A

trace or major minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

which macronutrient provides fuel to the central nervous system and muscles

A

carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what are the four types of fat

A

saturated fats, trans fat, monounsaturated fats, polyunsaturated fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what percentage of the body is made up of water

A

60 percent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what are functional foods

A

foods that have a potentially positive effect on health beyond basic nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

how many calories (per gram) are in each of the macronutrients

A

carbohydrate - 4kcal/g
fat- 9 kcal/g
protein- 4 kcal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

calculate the total calories from a food when given the amount of carbohydrate, protein and fat

A

you multiply the amount of grams by how the amount of kcal/g then add all the totals from the carbohydrate, protein, and fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are four tools the government uses to track what American’s eat

A

(DHHS) department of Health and Human Services
(USDA) my plate and dietary guidelines
(FDA) health claims
(FTC) labeling and false advertising

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what are some of the current trends in what American’s eat

A

overall calorie intake is lower, intake is still excessive and activity levels are too low

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

which chronic diseases does obesity increase the chances of acquiring

A

coronary heart disease and heart attacks
type 2 diabetes
cancer
sleep apnea and breathing problems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what are the three main reasons for confusion regarding reliable nutrition advice

A

lack of regulation of information and advertising
potential financial gain
everyone is genetically different so some health advice may not apply to all

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

how does the DSHEA classify nutritional supplements? what role does the FDA have in regulating supplements

A

as either drugs or foods
-if classified as drugs it would require years of research and millions of dollars sold
-if classified as foods would require no prior research to be sold
~the DSHEA doesn’t allow the FDA from regulating supplements as heavily

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

define epidemiology

A

the study of diseases in populations, diet-disease pattern

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

case-control study

A

researchers compare people who do to those who don’t have a particular condition
ex: individuals who have type 2 diabetes are overweight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

double blind study

A

consists of; experimental group and control group, subjects randomly assigned, used frequently in studies for new drugs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

placebo effect

A

(fake) participant who wasn’t receiving treatment but thought they were and reported feeling better

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

name some of the “red flags” when it comes to identifying questionable nutrition advice

A

time tested
one product does it all
quick and easy fixes
paranoid accusations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

when assessing your disease potential, what is the relationship between your relatives and your risk

A

your risk increases off you have more relatives with diseases
your risk increases if relationships to relative(s) is closer
highest risk if you have 2 first degree relatives with a specific disease
first degree relative -mother/father/sibling
higher risk if disease developed in first degree relative before age 50

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

why is genetic testing of limited value for some chromic diseases

A

since causes are more complex involving multiple genes interacting with multiple environmental factors (lack of excursive, smoking)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what’s the difference between positive energy balance and negative energy balance

A

positive energy balance=weight gain

negative energy balance = weight loss

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what’s the difference between hunger and appetite

A

hunger: physiological (internal) drive to eat; controlled by external or environmental cues
appetite: psychological (external) drive to eat (craving); controlled by external or environmental cues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what is leptin and what affect does it have on the desire to eat

A

a hormone produced by the adipose tissue that decreases desire to eat
fat cells use leptin to communicate fullness to the brain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

is hunger or appetite most likely to cause overeating

A

appetite

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

what are some examples of external (psychologic) influences that disrupt our ability to identify when to stop eating

A

sight, smell and taste of food
anxiety, stress
climate
presence of others and getting of meal

29
Q

what are the three components of total energy expenditure (energy out)

A

physical activities
thermic effect of food
basal metabolism

30
Q

what is basal metabolism and what percentage of overall calories burned each day does it represent

A 
the energy (calories) burned to maintain all involuntary processes that keep the body alive 
roughly 60-70%
31
Q

which factors increase basal metabolic rate (BMR)

A

periods of growth
amount of muscle
gender

32
Q

what is the thermic effect of food and what percentage of overall calorie needs does it represent

A

calories used to digest, absorb, and metabolize food nutrients
roughly 5-10% above the total basal energy used

33
Q

how many calories/kg are recommended for a non-exerciser, a moderate active person and a heavy exerciser

A

non-exerciser: 25 calories
moderatley active: 30 calories
heavy exerciser: 35 calories

34
Q

name the 4 methods for determining appropriate weight

A

height weight charts
body fat %
BMI
waist circumference

35
Q

what is the limitation of the BMI as an indicator of overall health? At what BMI does health risk increase

A

it does not take into account muscle tissue vs fat or other health indicators
40

36
Q

what is the BMI for someone who is classified as overweight and obese?

A

overweight: 25.0-29.9
obese: greater than 30

37
Q

what factors should be considered when setting a healthy weight goal

A

weight history and family weight history (genetics)
current health status
how do your clothes fit, does waist size keep going up
energy levels

38
Q

name the 5 methods of assessing body-fat

A 
fat-fold method 
hydrodesnsitometry 
bioelectrical impedance 
air displacement 
plethysmography 
dual energy X-ray abosrptiometry (DEXA)
39
Q

what is the difference between android obesity and gynecoid obesity and which is associated with health problems

A

android obesity: upper-body obesity, associated with more heart disease, HTN, type 2 diabetes
gynecoid obesity:lower body obesity, encouraged by estrogen and progesterone

40
Q

what is the Set Point theory

A

no matter how hard a person tries their body resists weight change and any weight loss is temporary

41
Q

what are the chances a child will be obese as an adult if one parent is obese? If both parents are obese

A

40% chance

80% chance

42
Q

what are the 3 components of a good weight loss program

A

an eating plan that is nutritionally sound and a good fit
regular exercise
behavior component (psychology of behavior change)

43
Q

what are the characteristics of a sound weight loss/weight maintenance diet?

A

must be low in calories, but not too low
contains common foods for long term success
adapted to individual’s genetics, habits and tastes
permeant change with eating problems/habits
slow and steady weight loss and improves overall health

44
Q

why don’t extreme diets generally work? What are the physiologic reasons

A

generally very low in calories or eliminate food groups and don’t work in the long term

45
Q

what is the recommendation for amount of regular physical activity for weight loss and why is important for weight loss

A

should be 1 hour most days of the week, it not only increases calories burned but it preserves muscle

46
Q

chain breaking

A

breaking the link between two behaviors, these links can lead to excessive intake

47
Q

cognitive restructuring

A

changing your frame of mind regarding eating/physical activity

48
Q

contingency management

A

forming a plan of action in response to a situation, rehearse in advance appropriate responses to pressure of eating at parties

49
Q

self-monitoring

A

helps you understand your eating habits and know what needs addressed/changed

50
Q

what is the purpose of bariatric surgery

A

procedure performed on people who are dangerously obese, for the purpose of losing weight by reducing the size of the stomach and/or malabsorption

51
Q

what are the criteria to qualify for bariatric surgery

A

BMI> 35
BMI> 30 w/ other health issues such as diabetes
psychological evaluation
pregnancy (not planned for ~ year post-op)

52
Q

what are the 2 components of a healthy diet

A

moderation and balance

53
Q

what is the appropriate calorie range for most adults

A

2,000-2,500

54
Q

what are the recommendations for combing balance and moderation

A

grains, fruits, vegetables, dairy, meats

55
Q

nutrient density

A

comparison of vitamin and mineral content to number of kcal

56
Q

emoty calories

A

provides kcal and few to no other nutrients and not filling

57
Q

what are 3 tools the government provides to help guide healthy eating

A

dietary guidelines
food labels
my healthy plate

58
Q

what nutrients are required to be listed in the current food label

A

saturated fat
trans fat
total carbohydrates
total sugars

59
Q

in what order are the ingredients listed on the food packaging

A

in defending order by weight

60
Q

examples of nutrient claims

A

low fat, reduced fat, low sugar

61
Q

examples of health claims

A

heart healthy, reduces cholesterol

62
Q

best choice, correct portions, and nutrients in grains

A

whole grains; slice of bread; 1/2 cup cooked rice/pasta; folate, niacin

63
Q

best choice, correct portions, and nutrients in fruits

A

fresh/frozen; medium sized fresh fruit; carbohydrate, vitamin C, A

64
Q

best choice, correct portions, and nutrients in vegetables

A

fresh/frozen; 1 cup raw or cooked; vitamin C,A

65
Q

best choice, correct portions, and nutrients in dairy

A

skim or 1% milk; 1 cup of milk; protein and calcium

66
Q

best choice, correct portions, and nutrients in meat/protein

A

lean meat and poultry; 1 ounce of meat; protein, iron, zinc

67
Q

list the healthy improvements that can be made to a fast food order

A 
avoid/limit fries 
avoid/limit regular soda 
leave off high calorie condiments 
leave cheese off sandwich 
avoid/limit fried fish or chicken
68
Q

what are some tips for eating at a restaurant and still maintaining a healthy diet

A 
get a to-go container immediately and put half of meal in as left overs 
avoid heavy cream sauces/soups 
avoid fatty meats
get salad dressing on the side 
avoid high sugar or alcoholic beverages

Child Development (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions