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Nutrition > Test 3 > Flashcards

Test 3 Flashcards

1
Q

5 sign and symptoms of alcohol poisoning

A

Confusion
Vomiting
Seizures
Slow breathing (less than eight breaths a minute)
Irregular breathing (a gap of more than 10 seconds between breaths)
Blue-tinged skin or pale skin
Low body temperature (hypothermia)
Passing out (unconsciousness) and can’t be awakened

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2
Q

The 2010 Dietary Guidelines for Americans recommends____________________?

A

2 alcoholic drinks/d for men & 1 drink/d for women

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3
Q

Is Alcohol a Nutrient?

Provides energy

A

7 kcal/g

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4
Q

Oz of arch

A

12 oz beer
5 oz wine
1.5 oz hl

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5
Q

No digestion required
Absorbed from mouth, esophagus, stomach,and small intestine
Absorption slowed by food
Eighty to ninety-five percent of alcohol is absorbed unchanged.

A

Alch. ingestion

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6
Q

Why alch consumption changes from men to women

A

body size, fat, less enzyme activity in woman, more hormonal fluctuation in women

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7
Q

Alch problems in GI tract

A

esophagitis and gastritis

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8
Q

Alch problems in liver

A

Fatty liver
Fibrosis
Cirrhosis

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9
Q

Cause/cure of hang over

A

Stay hydrated throughout the following day by drinking water whenever you feel thirsty. Drinking alcohol can cause dehydration, which may worsen certain hangover symptoms. Staying hydrated could reduce hangover symptoms such as thirst, fatigue, headache, and dizziness.

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10
Q

An eating disorder marked by prolonged decrease of appetite and refusal to eat, leading to self-starvation and excessive weight loss. It results in part from a distorted body image and intense fear of becoming fat, often linked to social pressures.

A

anorexia nervosa

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11
Q

An eating disorder marked by repeating episodes of binge eating and a feeling of loss of control. The diagnosis is based on a person’s having an average of at least two binge-eating episodes per week for 6 months. - compulsive overeating

A

binge eating disorder

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12
Q

An eating disorder marked by consumption of large amounts of food at one time (binge eating) followed by a behavior such as self-induced vomiting, use of laxatives, or other practices to avoid weight gain.

A

bulimia nervosa

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13
Q

Disordered eating
Amenorrhea
Premature Osteoporosis

A

female athlete triad

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14
Q

Things to get rid and treat eating disorders

A

Promote self-esteem
Focus on size acceptance
Celebrate the diversity in all sizes and shapes
Discourage meal skipping
Encourage eating in response to hunger, not emotions

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15
Q

Anorexia athletica frequently affects

A

dancers

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16
Q

What is your personal definition of ‘normal eating’ and how does it differ from the
handout given with Project 2?

A

eat until you feel satisfied

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17
Q

Nine essential amino acids

A

Body cannot make them

Must get them through diet

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18
Q

Proteins are sequences of

A

amino acids

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19
Q

Disrupts shape
Protein unfolds and loses its shape (denature).
Caused by acidic or alkalinity, high temperature, alcohol, oxidation, and agitation

A

denaturation

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20
Q 
Collagen
Most abundant
Gives skin and bone their elastic strength
Keratin
Primary constituent of hair and nails
Motor proteins
Turn energy into mechanical work
A

Structural and mechanical functions

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21
Q

Antibodies
Blood proteins that attack and inactivate bacteria and viruses
Part of the body’s immune response

A

Immune functions

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22
Q

Catalyze, or speed up, chemical reactions

Every cell contains thousands of types of enzymes.

A

Enzymes

23
Q

Regulate body processes

A

Hormones

24
Q

Proteins help maintain stable pH levels by acting as buffers.
Acidosis or alkalosis occur when proteins are unable to fulfill buffer function.

A

Acid base balence

25
Q

Proteins act as:
Channels and pumps, allowing substances to flow through membranes
Carriers, transporting important substances in the blood stream

A

transport functions

26
Q

Fluids found inside and outside cells
Inside cells: intracellular fluid
Outside cells: extracellular
Two types:
Intercellular fluid or interstitial fluid (between cells)
Intravascular fluid (in the blood)
Blood proteins maintain appropriate fluid levels in vascular system.
Edema results when diet lacks enough protein to maintain normal levels of blood proteins.
Edema: Swelling caused by buildup of fluid between cells

A

Fluids balence

27
Q

Carbohydrates and fat are protein-sparing.
Body prefers burning them for energy.
Will resort to burning protein for energy if necessary
Body readies protein for use as energy through deamination.
Removal of amino group from an amino acid

A

Source of energy and glucose

28
Q

In the stomach
Proteins are denatured by hydrochloric acid.
Pepsin begins digestion.
In the small intestine
Proteases and intestinal lining cells break down large peptides into smaller peptides.

A

Protein digestion

29
Q

Pass out of the body in feces
Diseases of the intestinal tract cause problems with digestion by decreasing absorption efficiency.
Celiac disease

A

Undigested protein

30
Q

AA assembled in specific sequence
Draws on AA pool as needed
Dispensable AA missing
Cell will make that AA or obtain it from the liver.

Draws on AA pool as needed
Indispensable AA missing
Body may break its own protein down to supply the missing AA.
Indispensable AA unavailable
Protein synthesis halts and partially completed protein used elsewhere in the body

A

Protein synthesis

31
Q 
The AA pool
Available AA
Protein synthesis; produce energy and glucose
Protein turnover
Constant recycling 
   of protein
A

Amino Acid Pool and Protein Turnover

32
Q

Recommended Intakes of Protein

A

Adult RDA = 0.8 gram per kilogram of body weight

33
Q

Severe physical stress can increase body’s need for proteins.

A

Infections, burns, fevers, surgery increase protein losses.

Diet must replace lost protein.

34
Q

Supply all indispensable amino acids

Animal proteins; soy proteins

A

complete proteins

35
Q

Low in one or more indispensable amino acids

Most plant proteins

A

Incomplete and Complementary Proteins

36
Q

Two incomplete proteins can equal a complete protein.
One makes up for the other’s lack of specific essential amino acids.
Combination then provides sufficient amounts of all essential amino acids.

A

Complementary proteins

37
Q

Edema and other signs
Between ages of 18 and 24 months
Associated with extreme poverty

A

Kwashiorkor

38
Q

Chronic PEM
Infants and 6- to 18-month-old children
Adults with cancer or starvation

A

Marasmus

39
Q

Health Effects of Excess Dietary Protein

A

Kidney function
Increases kidney filtration rate, straining function
Mineral losses
Link between high-protein diet and osteoporosis
Obesity
Correlation with body fat
Heart disease
Increased saturated fat and cholesterol intake
Cancer
Increased risk for certain types of cancer

40
Q

happens when your carbohydrate intake is low. As your body breaks down fat, it produces an acid called ketones or ketone bodies, which becomes your body and brain’s main source of energy. Because ketosis shifts your metabolism and relies on fat for energy, your body can burn fat at a higher rate.

A

ketosis

41
Q

Health Benefits of Vegetarian Diets

A

Less fat, saturated fat, trans fat, and cholesterol intake
More antioxidants
More fiber and phytochemicals
Reduces risk for heart disease, obesity, hypertension, and cancer

42
Q

alth Risks of Vegetarian Diets

A

Vegan diets may be low in some nutrients.
Calcium, iron, zinc, vitamin D, vitamin B12, and omega-3 fatty acids
More restrictive food choices = more likely it is to cause nutritional problems
Careful planning needed for growth and overall health

43
Q

Prompts eating

A

hunger

44
Q

Signals to stop eating

A

Satiation

45
Q

Tells when you are ready to eat again

A

Satiety

46
Q

Psychological desire to eat

Influenced by the eating environment

A

Appetite

47
Q

Resting energy expenditure

A
  1. 0 kcal/kg/hr for males

0. 9 kcal/kg/hr for females

48
Q

Estimated as a percentage of REE based on a person’s general activity level (see Table SM.5)

A

physical activity

49
Q

whole-body mammal metabolism during a time period of strict and steady resting conditions that are defined by a combination of assumptions of physiological homeostasis and biological equilibrium.

A

RMR

50
Q

Accuracy of ‘estimated energy expenditure?

A

37-39?

51
Q

Physical activity
Estimated as a percentage of REE based on a person’s general activity level (see Table SM.5)
Thermic effect of food
6 to 10 percent of (REE + physical activity)

A

Yes

52
Q

the energy expended for everything we do that is not sleeping, eating or sports-like exercise.

A

NEAT

53
Q 
Body mass index (BMI)
Weight (kg) × height2 (m)
BMI ≤ 18.5 kg/m2 = underweight
BMI 18.5 to ≥ 25 kg/m2 = normal weight
BMI 25 to ≤ 30kg/m2 = overweight
BMI ≥ 30 kg/m2 = obese
A

BMI

Nutrition (8 decks)

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