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nutrition 1
N202
| Question | Answer |
|---|---|
| what is nutrition? | science of foods and the nutrients they contain, and of their actions in the body |
| what is a registered dietitan? | food/nutrition expert who has a bachelors, completed an internship, passed an accredited exam, completed continuing edu |
| what is a dietetic technicion? | assoc degree, 450 hours of supervised practice, pass national written exam, continuing edu. they work in close client contact, take calorie counts, take food preferences from patients |
| why is nutrition important? | prevent chronic disease. health promotion. medical nutrition thearpy |
| macronutrients: | carbs, protein, fat. main energy providers |
| micronutrients: | vitamis, minerals |
| essential nutrients: | body doesnt produce itself. must ingest |
| define calorie | units by which energy is measured |
| cal/g for carbs, protein, fat, alcohol | carbs 4. protein 4. fat 9. alch 7 |
| t/f the dietary guidelines set by the USDA and HHS are made for everyone | f. only healthy people |
| 3 reasons for the dietary guidelines: | prevent chonic disease. educational programs. regulatory policies |
| 2 facts about food guide pyramid | outdated as of 2005. not made for toddlers or specialized diets |
| mypyramid: | person climbing staris=pysical exercise. multiple colors=variety of food. diff widths-diff proportions of food. bottom-top=getting narrow means moderation of food |
| what is the majority of food in the mediterranean diet? | plants |
| what is eaten for dessert in the mediterranean diet? | fruit |
| what is used instead of butter in the mediterranean diet? | olive oil |
| name 2 important factors in the mediterranean diet | daily physical activity, minimal food processing |
| asian food pyramid: | high in rice, fruits, legumes, veggies. low meat |
| willit food phyramid: | daily exercise. low dairy, red meat and butter. includes multivitamin |
| 2 goals of healthy people 2010 | 1. increase quality and years of healthy life. 2. eliminate health disparities (differences b/t socioeconomic status) |
| CSFII: | Continuing Survey of Food Intakes by Individuals. taken YEARLY. tells dietary changes over time. implication=marketing and production |
| NHANES: | National Heath and Nutrition Examination Survey. every 4 years. nutritional related factors. home interview and health assessment |
| why is it important to have your research peer-reviewed after using the scientific method? | helps to validate research. your research culd be used to make new health recommendations |
| sample size: | # of participats in study. affects generalizations |
| placebo | no chemical effect in body |
| correlation: | relationship b/t two things being measured. DOENST SHOW CAUSE AND EFFECT |
| t/f "nutritionist" is a generic term | true |
| RDA | recommended dietary allowence. amt of nutrients that is adequate to meet needs of practically all people =98% |
| t/f- RDAs are the level of in take of essental nutriens that are adequate to meet the nutrient needs of all people | false. all HEALTHY people |
| EAR | estimated avg requirements. amt of nutrients needed to maintain specific func in 50% of people in given age and gender group |
| AI | adequate intake. not as much research done. based on 'best guess' ex: calcium |
| UL | tolerable upper limit. based on animal research. max amt of nutrient that's considered safe for most healthy people. above amt=adverse health affects |
| how is RDA for nutrients differend for RDA for energy | RDA for nutriends covers 98% RDA for energy is 50% to prevent over eating |
| **AMDR for carbs, fat and proteins | acceptable macronutrient distribution ranges. 45-65% carbs. 20-35%fat. 10-35% protein |
| when planning a healthy diet you need _______; sufficient nutrients | adequacy |
| when planning a healthy diet you need _______; all food groups represented | balance |
| when planning a healthy diet you need _______; adequate calories but no overeating | calorie-energy control |
| when planning a healthy diet you need _______; food with high nutritional value but low calories | nutrient density |
| when planning a healthy diet you need _______; allowing yourself to eat some fat food occasionally | moderation |
| when planning a healthy diet you need _______; different types of foods | variety |
| t/f the exhange system if not a healthy diet for everyone | f. anyone can use it |
| in the exchance system what kind of portions are recommended? | small portions with high calorie concentration |
| cheese is included in what category in the exchange system | meats (protein) |
| refined: | foods that may have lost many nutrients during processing |
| enriched: | produt may have had some nutrients added back |
| whole-grain: | may be rich in all nutrients found in the original grain |
| fortified: | addition to a food of nutrients that were either not orig present or only present in inignificant amnts |
| in the year 1940 what was the law about grain that crossed statelines? | must be enriched with iron and vitamins B1, B2 and B3 |
| in te year 1996 wat was the law about grain that crossed statelines? | folate must be enriched (prevents birth defects) |
| when grain is refined what happens to the husk, endosperm, bran, and germ? | husk-inedible. endosperm is all thats left and thats where the starch and protein come from. bran and germ are removed but that was where the vitamin/mineral/fiber content were |
| why should you consume whole fruit not just juice? | fiber |
| t/f the FDA's (food and drug admin)serving sizes are the same as the mypyramid's serving sizes | false. different |
| name 2 things that do not require food labels | produce, freshly butchered meat, specialty store, no nutirtion(coffee, tea, spices) |
| t/f nutrient claims, health claims and structure-function claims are all regulated by the FDA | false. structure-function claims are not approved by the FDA |
| the 4 sphincters located throughout the GI tract open and close in response to _____, ________, and __________. | nerves, hormones, and pressure |
| bolus: | porion of food that is swallowed at one time |
| do taste buds decrease or increase as you age? | decrease |
| upper esophegeal sphincter | food to esophagus from mouth, prevents backflow of food |
| aspiration | food in lungs. can lead to pnemonia |
| peristalsis: | rhythmic contractions of muscles that move thru the GI tract |
| cardiac sphincter | aka lower esophegeal spincter. revens acidic contents of stomach into esophagus |
| pyloric phincter | at base of stomach. prevents intestinal content backflow into stomach |
| what keeps the stomach from eating itself? | goblet cells |
| what are the 3 parts of the small intestine? | duodenum, jejunum, ileum |
| which part of the small intestine is the most acidic? | duodenum |
| what controls how much chyme is released into the duodenum? | hormones |
| segmentation: | mechanical digestion, circular muscle contractions |
| ileocecal sphincter | located at the end of the ileum. prevents contents of colon from backing up into sm. intestine |
| where in the digestive system does most digestion take place? | small intestine because of villi and microvilli |
| what is digested in the lg intestine? synthesized? | some plant fiber digested. vit k synthesized |
| what is bile? where is it made? stored? | its an emulsifer that brings fats into suspension with water. made in liver. stored in gallbladder |
| whats in emulsifier | makes it easier for enzymes to break down |
| t/f-enzymes can do multiple jobs | f. enzymes are specific |
| gastrin | secreted by cells in stomach wall in response to food entering stomach. func-stimulates stomach glands to release HCl |
| secretin | produced in cells of duodenum wall. when chyme enters secretin released. func-signals pancreas to release bicarbonate to neutralize contents |
| CCK | released in presence of fat. func-signals gallbladder to release bile (starts emulsification) slows gut motility |
| gastric-inhibitory peptide (GIP) | inhibit gastric acid secretion. slow GI motility. Important because enhances absorption |
| what is the major metabolic organ? | liver |
| passive diffusion | high to low conc- water and small lipids |
| active transport | low to high concentration. uses energy - sugar |
| facilitated diffusion | requires carrier - water soluble vitamins |
| during digestion what happens in the lg intestine? | water is reabsorbed. Na and K absorbed. feces is formed |
| where is fat stored? | adipose tissue |
| where are carbs stored? | muscle and liver |
| where are vitamins and minerals stored? | liver and bones |
| where are proteins stored? | nowhere. always being used |
| what is the primary source of fuel for the body? | carbs |
| name 3 monosaccharides | glucose, fructose, galactose |
| t/f the 3 main monosaccharides have the same chemical makeup gu different structures | true c6h12o6 |
| which monosaccharide is used by the body? which 2 are taken to the liver to be converted? | glucose is used by the body. the other two are converted to glucose in the liver |
| which of the monosaccharides is the sweetest? | fructose |
| which of the monosaccharides is used in IV fluid? | glucose. aka blood sugar or dextrose |
| which monosaccharide is part of the disaccharide found in milk? | galactose |
| what is a condensation rxn? | the combining of two monosaccharides to make one disaccharide |
| name the 3 disaccharides | sucrose, maltose, lactose |
| what mono make up sucrose | glu and fru |
| which mono make up maltose | glu and glu (produced when starch breaks down ie. digestion) |
| which mono makes up lactose | glu and galactose (milk and dairy) |
| what is a hydrolysis rxn? | opposite of condensation. requires water. happens during digestion |
| name 3 polysaccharides | glycogen, starch, fiber |
| what is glycogen | animal storage of glu. HIGHLY branched, so easily hydrolized |
| what are starches | plant storage form of glu (ie grains, potatoes) |
| what are fibers | structural part of plants |
| what is the benefit of branches in polysaccharides? | the branches can break off for energy |
| what happens to the fiber that can't be broken down? | go thru GI tract and are eliminated |
| what happens to the fiber that can only be broken down in the large intestine? | broken into vit K and short chain fatty acids thru bacterial process to add to fecal bulk to relieve constipation |
| pectins | found in fruits and veggies. used as thickening agent |
| gums and mucilages | substance secreted at the site of injury of a plant. used as food stabilizers |
| lignin | hard woody part of fruit or veggie. ie: strawberry sees. *not polysaccharide |
| cellulose | found in cell wall of grains, veggies, fruits and legumes. resist digestion by human enzymes |
| name the 5 properties of fibers | water holding capacity. viscosity. cation-exchange capacity. bile-binding capacity. fermentability |
| water holding capacity | fibers ability to absorbe water |
| viscosity | fibers ability to form gel-like solutions |
| cation-exchange capacity | fibers ability to bind up with minerals |
| bile-bining capacity | fibers ability to bind up bile acids |
| fermentbility | fibers ability to break dow by baceria into useable product |
| name 3 properties of SOLUBLE fiber | delays GI transit (good for digestive disorders) delays glucose absorption (good for diabetes) lowers blood cholesterol (good for heart) |
| name 4 properties of INSOLUBLE fiber | accelerates GI transit (alleviate constipation)increases fecal weight (alleviate constipation) slows startch hydrolysis (good for diabetes) delays glucose absorption (good for diabetes) |
| benefits of fiber for diabetes | slows absorption of glucose. prevents glucose surge |
| benefits of fiber for colon cancer | insoluble fiber decreases risk because of increased motilited therefore less toxic exposure |
| benefits of fiber for constipation | insoluble fiber is water holding which prevents hard bowel movement and increases fecal bulk |
| benefits of fiber for heart disease | binds up bile acids and excretes them |
| benefits of fiber for obesity | high fiber foods make ppl feel full faster |
| t/f the more fiber you eat the healthier you will be | false. 20-35g/day but when you increase fiber increase fluid intake |
| what is the active enzyme in the mouth? | salivary amylase |
| where does pancreatic amylase come from and where is it first found? | from pancreatic duct found in sm intestine |
| after monosaccharides are digested they are transported to the bloodstream and then to the liver via the __________ | portal vein |
| the liver converts galactose into glucose by which absorptive mechanism? | active transport |
| the liver convert fructose into glucose by which absorptive mechanism? | facillitated diffusion |
| glucose can be stored in muscle and in the liver. how much is stored in each? | 2/3 muscle. 1/3 liver |
| what organ releases insulin and glucagon? | pancreas |
| explain what happens to blood level, insulin and glucagon when a person eats | eat, blood glu rise, insulin released, glu stored, blood glu drops, glucagon released, glu released, blood glu rises |
| sugar and cavities: | breaks down tooth enamal. stays in mouth 20-30 min after exposure |
| sugar and obesity | sugar itself is not the cause |
| sugar and heart disease | mod intake shouldnt be a prob |
| sugar and ADHD | not adequate info that promotes connection b/t sugar and ADHD |
| how to you determine how much starch you are getting in a serving of food? | starch= total carbs-(dietary fiber+sugar) |
| a person with lactose intolerance can usually tolerate _____ milk at a time | 1/2 cup |
| define diabetes mellitus: | metabolic disorder characterized by elevated blood glu levels. and a lack of insulin due to no insulin production by pancreas |
| treatment for diabetes: | timing of eating, injection of insulin, exercise, and wt loss |
| type 1 diabetes | usually childhood onset. pancrease cant make insulin. diagnosed with urine test-ketone body formation |
| type 2 diabetes | due to lifestyle. insuline resistance, impaired glu tolerance. need excessive insulin. no ketone |
| t/f as body fat increases, tissues are less able to respond to insulin | true |
| hyperglycemia/hypoglycemia | high/low blood sugar |
| ketosis | elevated production of ketones. fats being broken down ineffectively. disrupts acid/base balance |
| nephropathy | disorder of kidney. loss of sensation in extremities |
| neuropathy | disorder of nervous system |
| polydipsia/polyphagia/polyuria | excessive thirst/eating/urination |
| retinopathy | disorder of the retina |
| hemoglobin A1C | remains in system for 120 days and indicates how well that person has been in blood glu control |
| what is the glycemic index? | measure of the effect of food on blood glu levels |
| what two things affeect glycemic index | type of carb, physical determinates (how ripe a fruit is) |
| gestational diabetes: | screend b/t wk 24028 gestation b/c hormones created by placenta causes insulin sensitivity |
| if woman has gestation diabetes what must she do | check blood glu frequently and space out CHO thru the day |
| macrosomia | high birth weight infant |
| t/f oral agents are used to treat woman with gestational diabetes | f. diet, approved exercise and insulin are used. not oral agents |
Created by:
sweetielala07
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