Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Nutrition Exam 1
Chapter 1-6
| Term | Definition |
|---|---|
| Nutrition | The science of food |
| Optimal | Enough to support normal functions |
| Under nutrition | Does not intake enough to support normal functions (subclinical and clinical deficiencies) |
| Over nutrition | More nutrients than the body can support (obesity and toxicities) |
| Which nutrients provide energy | Carbohydrates (fruit), proteins, alcohol and lipids |
| What are anthropometric measurements | Measuring various aspects of the body (weight and height) |
| Chronic disease causes | Diabetes, cancer, osteoporosis, obesity |
| Stability of fat and water soluble vitamins in cooking | Fat- high toxic in foods, Water- easily destroyed in cooking |
| Excretion of fat and water soluble vitamins | Fat- easily stored in the body, Water- easily excreted in the body |
| Name the fat soluble vitamins | Fat- A,D,E,K Water- B,C |
| Functions of water | Lubricant, solvent, transportation medium and regulates body temperature |
| Calculate calories | Multiply carbohydrates 4, proteins 9 and fat 4 by their physiological fuel value then add them together |
| Calorie | The amount of energy in food |
| Factors that effect food choices | Hunger versus appetite, flavor, culture, lifestyle, cost, marketing and knowledge |
| RDA and its goal | Recommended Dietary Allowances, to prevent deficiency and chronic disease |
| Nutrient dense | Assessing the nutritional quality of an individual food |
| Calorie reference for daily value | Daily calorie intake |
| Dietary guidelines for Americans- why do we have them | Americans are too high in calories, fat, saturated and trans fat, cholesterol, sugar, salt and alcohol. Many don't consume enough of the good stuff. Too much diabetes and obesity |
| Agency that regulates food labels | FDA |
| What are UL's | Highest number of nutrients you can take in |
| Servings required on food labels | Specified by FDA, consistent among other foods |
| WIC program | Special supplement program for women, infants and children |
| Guidelines for organic foods | Biological pest management, composting, manure application and crop rotations |
| Cross contamination | Cutting raw meat and vegetables on the same cutting board |
| Temperature danger zone | 41 to 135 degrees Fahrenheit |
| Causes of staphylococcus | 1 to 6 hours; diarrhea, vomiting, nausea, cramps |
| Causes of salmonella | 12 to 72 hours; nausea, fever, cramps, headache |
| Bacteria in improper canned goods | Clostridium botulinum |
| Hand washing requirements | Wash hands for 20 sec with warm soapy water |
| Food left out- what are the guidelines | Seal with a tight lid, keep refrigerated or frozen, keep hot foods hot, refrigerate leftovers immediately |
| Public water supply | Safe |
| Bottles vs tap water safety | Safe but expensive- boil tap water for ultimate safety |
| Pyloric sphincter | Controls flow of stomach content into small intestine |
| Where most digestion occurs | Small intestine |
| Peristalsis | Contractions that push food is mixed with digestive secretions down the GI tract |
| Bile function | Fat digestion |
| Enzymes | Digest carbs, fat, protein |
| Digestion begins | In the mouth and with amylase |
| Role of epiglottis | Prevent food from lodging into trachea |
| Chyme | Juice from digested food |
| Heartburn | Caused by acid reflux |
| Pepsin | Digests proteins |
| Segments of small intestine | Duodenum, jejunum, ileum |
| Treatment for constipation | Fiber, fluid, exercise, and laxative |
| Causes of ulcers | H. Pylori, alcohol, aspirin and smoking |
| Secretin | Stimulates release of pancreatic bicarbonate |
| The 3 monosaccharides | Glucose, Fructose, Galactose |
| The 3 disaccharides | Maltose (glucose and glucose) Sucrose ( galactose and glucose) Lactose (glucose and fructose) |
| Functions of carbohydrates | Provide energy, protein sparing, and prevents ketosis |
| Storage form of glucose | Glycogen |
| Glucose is the primary fuel source for the body | True |
| Carbohydrates= | 4 Kcal/gram |
| Lactose intolerant | Insufficiency of lactose |
| Causes of ketosis | Type 1 diabetes, not enough insulin produced |
| Pancreas makes insulin | True |
| Hypoglycemia | Low blood glucose |
| Hyperglycemia | High blood glucose |
| Diverticula | Pouches that have extruded through the exterior wall of the large intestine |
| Food sources of fiber | Fruits, grains, nuts |
| Triglyceride | Major form of lipid in the body and in food |
| Functions of fat | Energy, vitamin absorption and insulation |
| Essential fatty acids | Aphla- linolenic acid and linolenic acid |
| How many servings of fish are needed each week for omega 3 intake | 8 ounces a week |
| Food sources of saturated fatty acids | Fat, pork, butter, coconut oil |
| Food sources of monounsaturated fatty acids | Olive and peanut oil |
| Desirable total blood cholesterol level | <200 |
| Cholesterol | Waxy lipid found in all body cells |
| Good (HDL) | Picks up/recycles/disposes of cholesterol |
| Bad (LDL) | Lipoprotein in the blood contains cholesterol |
| Risk factors for heart disease | Can change blood triglyceride and cholesterol levels, hypertension, smoking, physical inactivity, obesity, diabetes and other diseases |
| Total fat intake recommendation from the American Heart Association | 25%-35%of total calories |
Created by:
1419727576
Popular Science sets