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HOSA Nutrition & Diet > Tryout Test > Flashcards

Tryout Test Flashcards

1
Q

absorption

A

taking up nutrients in the intestines

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2
Q

adipose tissue

A

fatty tissue

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3
Q

aerobic metabolism

A

Combining nutrient oxygen within the cell; also called oxidation

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4
Q

albumin

A

Protein that occurs in blood plasma

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5
Q

alkalosis

A

Condition in which excess base accumulates in, or acids are lost from, the body

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6
Q

amino acids

A

Nitrogen containing chemical compounds of which protein is composed

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7
Q

amphetamines

A

Drugs intended to inhibit appetite

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8
Q

anemia

A

Condition caused by insufficient number of red blood cells, hemoglobin or blood volume

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9
Q

angina pectoris

A

Pain in the heart muscle due to inadequate blood supply

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10
Q

arteriosclerosis

A

Generic term for thickened arteries

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11
Q

arthritis

A

Chronic disease involving the joints

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12
Q

ascites

A

Abnormal collection of fluid in the abdomen

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13
Q

aspartame

A

Artificial sweetener made from two amino acid; does not require insulin for metabolism

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14
Q

aspirated

A

Inhaled or suctioned

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15
Q

Atherosclerosis

A

a form of arteriolosclerosis affecting the intima (inner lining) of the artery walls

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16
Q

avitaminosis

A

Without vitamins

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17
Q

beriberi

A

Deficiency disease caused by lack of vitamin b1 thiamine. Legs feel heavy feet burn and muscles degenerate

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18
Q

Basal metabolism rate (BMR)

A

The rate at which energy is needed for body maintenance

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19
Q

bile

A

Secretion of the liver, stored in the gallbladder, essential for the digestion of fat

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20
Q

bioavailable

A

The ability of a nutrient to be readily absorbed and used by the body

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21
Q

biotin

A

a B vitamin, necessary for metabolism

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22
Q

bolus

A

food in the mouth that is ready to be swallowed

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23
Q

botulism

A

Deadliest of food poisoning; cost by the bacteria Clostridium botulinum

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24
Q

bran

A

outer covering of grain kernels. Contains minerals B vitamins cellulose and protein

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25
Q

buffer systems

A

Protective systems regulating amounts of hydrogen ions in body fluids

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26
Q

cachexia

A

Severe malnutrition and body wasting caused by chronic disease

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27
Q

caliper

A

Mechanical device used to measure percentage of body fat by skinfold measurement

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28
Q

calorie

A

Represents the amount of heat needed to raise temperature of 1 kg of water 1°C

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29
Q

carboxypeptidase

A

pancreatic enzyme necessary for protein digestion

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30
Q

nutrients (6)

A

Chemical substances that are found in food and necessary for good health. Carbohydrates, fats, proteins, vitamins, minerals, water.

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31
Q

essential nutrient

A

nutrients found only in food

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32
Q

carbohydrates

A

About 50% of diet. Provides energy. Protein sparing action. Normal fat metabolism. Three types.

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33
Q

monosaccharides

A

Simplest form of carbohydrates. No digestion required. Can be easily absorbed directly into the blood stream from the small intestine they include glucose fructose and galactose

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34
Q

disaccharides

A

Double sugars. Hydrolysis to monosaccharides. (ex: sucrose maltose and lactose)

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35
Q

lactose intolerance

A

Inability to digest lactose because if you lack of the enzyme lactase; causes abdominal cramps and diarrhea

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36
Q

polysaccharides

A

complex carbohydrates containing combinations of monosaccharides. Examples include starch dextrin cellulose and glycogen

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37
Q

glycogen

A

Glucose that is stored in the liver and muscles. Approximately 1/2 day supply of energy is stored as glycogen in the liver and muscles

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38
Q

fiber

A

Indigestible parts of plants; absorbs water in large intestine, helping to create soft stool

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39
Q

cellulose

A

Primary sources of dietary fiber

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40
Q

endosperm

A

The inner part of the kernel of grain; contains a carbohydrate. Contain starch protein and some B vitamins

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41
Q

germ

A

Smallest part of the grain and is a rich source of B vitamins vitamin E minerals and proteins

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42
Q

lipids and fat

A

Formed from glycerol Provides energy. 9 calories

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43
Q

hypercholesterolemia

A

Unusually high levels of cholesterol and blood; also known as high serum cholesterol. Common in clients with atherosclerosis

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44
Q

plaque

A

Fatty deposit on interior of artery walls. When plaque blocks the heart a heart attack occurs. When it blocks the brain a stroke occurs

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45
Q

function of stomach

A

temporary storage of food. mixing of food with gastric juices. regulation of a slow, controlled emptying of food into the intestine. sexretion of the factor for B12. destruction of most bacteria

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46
Q

sphincter malfunction

A

causes acid reflux disease

47
Q

chyme

A

food mass as it has been mixed with gastric juices

48
Q

gastric juices

A

digestive secretions in stomach. contain HCl, pepsin, mucus. HCl activates pepsin to digest protein. children have two additinal enzymes rennin-milk protein, and gastric lipase-butterfat

49
Q

salivary amylase

A

component of saliva that starts the digestion of starch in the mouth

50
Q

duodenum

A

chyme moves through the pyloric sphincter into the duodenum the first section of the small intestine

51
Q

secretin

A

hormone that is released when food reaches the small intestine that causes the pancreas to release sodium bicarbonate to neutralize chyme

52
Q

cholecytokinin (cck)

A

triggers gallbladder to release bile for the digestion of fat

53
Q

pancreatic proteases

A

the enzyme secreted by the pancreas that digests proteins

54
Q

pancreatic amylase

A

converts starches to simple sugars

55
Q

pancreatic lipase

A

reduces fats to fatty acids and glycerol

56
Q

small intestine in digestion

A

most nutrients absorbed. breaks down lactose maltose and sucrose.

57
Q

peptidases

A

break proteins down into amino acids

58
Q

colon

A

large intestine. funtion: absorb water and salts from undigested food. makes volatile acids

59
Q

volatile fatty acids

A

acetate, propionate, butyrate. absorbed from large intestine and used as energy.

60
Q

vitamins

A

organic compounds that enable the body to use energy provided by fats carbs and proteins; can not cure

61
Q

fat soluble vitamin deficency

A

occur in those with chronic malabsorbtion disease such as cystic fibrosis, celiac, and chrons disease

62
Q

fat soluble. vitamins

A

not lost easily in cooking but lost with mineral oil. after absprbtion they are transported through the body by lipoproteins. megadoses more common because they are stored

63
Q

water soluble vitamins

A

easily destroyed easily by air light and cooking

64
Q

Vitamin A

A

An antioxidant plays an important role in vision, bone growth, reproduction, cell division, antioxidant, regulates immune system

65
Q

retinol

A

The active form of vitamin A. Preformed vitamin A

66
Q

carotenoids

A

Provitamin A. Think carrots and other orange and green fruits. May reduce the risk of cancer

67
Q

xeropthalmia

A

blindness caused by mucous membranes of eye Sign of a deficiency of vitamin K

68
Q

Vitamin D

A

Prohormone Of calcium and phosphorus. Heat-stable and not easily oxidized.

69
Q

rickets

A

Deficiency disease caused by a lack of vitamin D; causes malformed bones and pain in infants

70
Q

Vitamin D Deficiency

A

May lead to osteomalacia which then can evolve into osteoporosis

71
Q

Vitamin E

A

antioxidant. Essential for protection of cell structure, especially of red blood cells

72
Q

hemolysis

A

destruction of red blood cells due to lack of vitamin E

73
Q

vitamin K

A

essential in blood clotting. deficiency leads to hemorrhaging.

74
Q

thiamine

A

Metabolism of carbohydrates and some amino acids. Also essential to nerve and muscle action. Absorbed in the small intestine.

75
Q

riboflavin B2

A

essential for carbohydrate fat and protein metabolism. Necessary for tissue maintenance. And healthy eyes

76
Q

niacin

A

Serves as a Coenzyme in energy metabolism and consequently essential to every body cell.

77
Q

pellagra

A

Disease to choose deficiency of niacin. Characterized by sores on the skin by diarrhea, anxiety, confusion, irritability, poor memory, dizziness, and untimely death if left untreated.

78
Q

vitamin b6

A

Essential for protein metabolism and absorption, aids in the release of glucose from glycogen, amino acids present in excessive amounts can be converted to those in which the body is temporarily deficient

79
Q

cobalamin vitamin b12

A

Contains cobalt. Involved in folate metabolism, maintenance of the myelin sheath, and healthy red blood cells.

80
Q

meyelin

A

Lipoprotein essential for the protection of nerves.

81
Q

intrinsic factor

A

Secretion of stomach mucosa essential for B12 absorption

82
Q

pernicious anemia

A

Severe, chronic anemia cost by deficiency of vitamin B 12; UC due to the bodies inability to absorb B12 may mostly due to gastric secretions interested with a special receptor cells because of disease or surgery

83
Q

campylobacter jejuni

A

transmitted through unpasturized milk, contaminated water, raw meat, shellfish. Caused by indigestion of bacteria. Symptoms diarrhea fever headache abdominal pain and nausea

84
Q

clostridium botulinum

A

Improperly canned foods. Symptoms double vision speech difficulties inabiluty to swallow,respiratory problems. spores. deadliest

85
Q

clostridium perfringens

A

“cafeteria germ”. outbreaks occur with large quantities of food. spore forming pathogen. symptoms: inflammation of stomach anf intestie

86
Q

cyclospora

A

feces contaminated food. parasite that causes gastroebteritis. watery diarrhea, cramps, fever.

87
Q

E. coli

A

bacteria found in intestines of animals transmitted through contaminated water milk juice meats produce.

88
Q

listeria monocytogenes

A

bacteria found in intestines. grows in fridge. normal bad symptoms.

89
Q

salmonellosis

A

bacteria from raw meats and eggs. symptoms: headache, vomitting diarrea. abdominal cramps and fever. begin 6-48hrs. causes salmonella.

90
Q

shingella

A

causes shungellosis. symptoms occur from 1 day to a week after infection. degydration.

91
Q

straphylococcus aureas

A

bacteria found on human skin and open wounds. causes staph. symptoms begin 30min to 8hrs abd last 24-48 hrs.

92
Q

trichinosis

A

parasitic roundworm from uncooked pork.

93
Q

dysentary

A

disease from protozoa. severe diarrhea

94
Q

monosaccharides

A

glucose fructose galsctose

95
Q

disaccharides

A

sucrose maltose lactose

96
Q

sucrose

A

glucose and fructose. sugar.

97
Q

maltose

A

from digestion of starch

98
Q

lactose

A

sugar found in milk

99
Q

polysaccaride

A

starch dextrkn cellulose and glucogen

100
Q

essential fatty acids

A

derived from triglycerides linoleic and linolenic and okeic acids. omega 3 and 6.

101
Q

nonessestial fatty acids

A

onega 9.

102
Q

cholesterol

A

sterol. essential for the synthesis of bile hormones viamin d. needed in every cell. can cause plaque.

103
Q

fat metabolism

A

controlled by liver. metabolism ulyimately happens in cells

104
Q

edema

A

caused from lack of protein. abnormal retrntion of fluids

105
Q

complete proteins

A

contains all essential proteins

106
Q

incomplete proteins

A

lack one or more of the essential amino acids.

107
Q

ischemia

A

reduced blood flow that hinders nutrient from tissues

108
Q

hiatal hernia

A

Small frequent meals so the stomach is never full with food. Avoid irritants to you esophogus such as citrus and carbonated beverages

109
Q

peptic ulcer

A

Low fat protein should be provided but not in excess

110
Q

diverticulosis

A

High-fiber diet required

111
Q

Inflammatory bowel disease

A

Requires a low residue diet

112
Q

ileostomy

A

Greater need for salt and water because of excess losses. Vitamin C supplement is recommended in some cases B-12 supplements may be needed

113
Q

celiac disease

A

gluten contolled diet.

114
Q

cirrhosis

A

Provides at least 25 to 35 cal or more per 1 g of protein per kg of weight each day

HOSA Nutrition & Diet (1 decks)

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