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The Science Of Nutrition > Unit One Test > Flashcards

Unit One Test Flashcards

0
Q

What is a registered dietitian?

A

A professional that has to have a minimum of a bachelors degree in nutrition or food sciences.

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1
Q

What does nutrition study?

A

How food nourishes the body and influences health.

Involve multiple stages of digestion.

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2
Q

List the six essential nutrients.

A
  1. carbohydrates
  2. Fats and lipids
  3. proteins
  4. water
  5. Vitamins
  6. minerals
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3
Q

What does proteins contain that carbohydrates and fats don’t?

A

Nitrogen

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4
Q

What do proteins carbohydrates and fats all have in common?

A

Carbon hydrogen and oxygen

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5
Q

Why is alcohol not a nutrient?

A

It is not necessary for our body to function.

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6
Q

What are the water-soluble vitamins?

A

C & B

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7
Q

What are the fat-soluble vitamins?

A

A D E & K

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8
Q

What does DRI stand for?

A

Dietary reference intake

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9
Q

What does EAR stand for?

A

Estimated average requirement

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10
Q

What does RDA stand for?

A

Recommended dietary allowance.

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11
Q

What does AI stand for?

A

Adequate intake.

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12
Q

What does UL stand for?

A

Tolerable upper level intake.

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13
Q

What does EER stand for?

A

Estimated energy requirement.

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14
Q

What does AMDR stand for?

A

Acceptable macronutrient distribution range.

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15
Q

What is the AMDR percentage for the macronutrient protein?

A

10 to 35%

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16
Q

What is the AMDR recommended percentage for fat/lipid?

A

20 to 35%

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17
Q

What is the AMDR recommended percentage for carbohydrates?

A

45 to 65%

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18
Q

What are covert symptoms?

A

Hidden symptoms.

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19
Q

What are over symptoms?

A

Obvious symptoms.

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20
Q

What are the four characteristics of a healthy diet?

A
  1. Adequate
  2. moderate
  3. balance
  4. diverse
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21
Q

What are the four tools dietitians often used to assess dietary intake?

A
  1. Diet history
  2. 24 hour diet recall
  3. food frequency questionnaire
  4. diet records
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22
Q

What are the five components FDA requires on all labels?

A
  1. A statement of identity
  2. net contents of the package
  3. ingredients list
  4. Manufactures name and address
  5. nutrition info
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23
Q

What is a high % DV?

A

> or = 20%

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24
Q

What is a low % DV?

A

< or = to 5%.

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25
Q

What is the minimum recommended daily amount of physical activity according to the dietary guidelines for Americans?

A

30 minutes daily moderate exercise most days of the week to maintain weight.

60 to 90 minutes on most days to promote weight loss.

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26
Q

Where can saturated fats be found?

A

Dairy products
coconut oil
palm oil

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27
Q

Where can unsaturated fats be found?

A

Olive oil
salmon
almonds
peanut butter

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28
Q

Name three tools that can be used to define a healthful diet?

A

Food labels

2010 dietary guidelines for Americans

USTC food patterns my plate

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29
Q

What are the food groups represented in my plate?

A 
Fruits 
vegetables 
proteins 
grains 
dairy
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30
Q

What does my plate focus on?

A

1/2 the plate veggies
Barry your veggies
Focus on fruits
Make at least half your grains whole grains

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31
Q

List for body composition assessment tools.

A

Underwater weighing
skin fold measurements
dual energy x-ray of absorptiometry
Bod pod

32
Q

What does BM I stand for?

A

Body mass index.

33
Q

What is BMI?

A

Express the ratio of a persons weight to the swear of his or her height. Weight (kg)/ height (m)2

34
Q

Who regulates food labels?

35
Q

What is a normal BMI?

A

18.2-25 kg/m2

36
Q

What is the range for BMI values that have increased health risks?

A

Above 30 or below 18.5.

37
Q

What is the waist circumference of abdominal fat that causes risk for chronic disease in men and women?

A

Men- >0.90

Women- >0.80

38
Q

How many excess kilocalories will result in a weight gain of 1 pound?

39
Q

What does BMR stand for and what is it?

A

Basal metabolic rate

Energy expended to maintain resting functions of the body such as sleep and living.

40
Q

What is the primary determinant of BMR?

A

The amount of lean body mass

muscle

41
Q

What does TES stand for?

What is it?

What percentage of it is our energy expenditure?

A

Thermic effect of food

It is calories burned from eating

It is 5 to 10% of our total energy expenditure

42
Q

What is satiety?

A

To feel full.

43
Q

What does leptin do?

A

Acts to reduce food intake

Produced by body fat

44
Q

What does Gralin do?

A

Stimulates appetite

Produced in the stomach

(My stomachs growling)

45
Q

What does peptide YY (PYY) do?

A

Decreases appetite

Produced in intestine

46
Q

What factors increase satiety?

A

Hormones- Serotonin, cholecystokinin (CCK)

blood glucose levels after meals

stomach expansion

nutrient absorption from the small intestines

47
Q

What is the BMI of an underweight person?

A

< 18.5 kg/m2

48
Q

what is the BMI of an overweight person?

A

> 25-29.9 kg/m2

49
Q

What is the BMI for someone who is morbidly obese?

A

> 30- 39.9 kg/m2

> 100% of their normal weight

50
Q

What is metabolic syndrome?

A

A cluster of factors increases risk for heart disease type two diabetes and stroke.

51
Q

What are some of the factors that cause metabolic syndrome?

A

Abdominal obesity- > 35 inch in women > 40 inch in men

triglyceride levels

blood pressure

52
Q

What are the three characteristics of female athlete triad?

A

Low energy
Amenorrhea and
osteoporosis

53
Q

Where is alcohol absorbed

A

20% in the stomach and 80% in the small intestines

54
Q

Where is alcohol metabolized and filtered?

A

The liver.

55
Q

What is a standard drink?

A

12 ounces of beer
10 ounces of wine cooler
4 to 5 ounces of wine
1.5 ounces of 80 proof whiskey

56
Q

What is resveratol?

A

Phytochemical found in red wine grapes and nuts.

57
Q

What is ADH?

A

Alcohol dehydrogenase.

58
Q

What is ALDH?

A

Aldehyde dehydrogenase.

59
Q

What does ADH activity do?

A

Reduce alcohol absorption

In women ADH is less active in the stomach so we absorb more alcohol!

60
Q

Where is ADH found?

A

In both the stomach and the liver.

61
Q

What is the definition of binge drinking?

A

Consuming five more alcoholic drinks on one occasion for men and four more for women.

62
Q

What is metabolic tolerance?

A

When the liver becomes more efficient and it’s breakdown of alcohol.

BAC rises much more slowly.

63
Q

What is functional tolerance?

A

Individual show few signs of impairment/ intoxication even at high BAC.

64
Q

What is fatty liver?

A

The early reversible stages of liver disease.

65
Q

What is alcoholic hepatitis?

A

Inflamed liver.

66
Q

What is cirrhosis of deliver?

A

The stages of liver disease.

67
Q

What is a good effect of alcohol?

A

It increases HDL (good cholesterol)

68
Q

True or false- both Mifflen St. George and Harris Benedict can be used to determine BMR

69
Q

What percentage of our daily value should we get from saturated fat?

70
Q

What is anthropometric assessment?

A

Height bodyweight head circumference in infants and limb circumference.

71
Q

What is a subclinical deficiency?

A

Occurs in the early stages so there are few few or no symptoms to be recorded.

72
Q

Define DRI

A

A set of national reference values for the US that applies to healthy people.

73
Q

Define EAR

A

The average daily nutrient intake estimated to meet 50% of healthy people.

74
Q

Define RDA

A

The average daily nutrient intake level that meets the requirement of 97 to 98% of healthy people

75
Q

Define AI

A

Reflects the average daily amount of nutrient that a group of healthy people consume.

76
Q

Define UL.

A

Maximum daily amount of nutrient that appear safer healthy people.

77
Q

Define EER.

A

The average daily energy intake required to maintain good health and balance energy.

78
Q

Define AMDR

A

The range of intake for energy and nutrients that provide adequate energy and nutrients, and reduce the risk of chronic disease.

The Science Of Nutrition (9 decks)

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