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nutrition midterm #1
| Question | Answer |
|---|---|
| The study of how food nourishes the body | nutrition |
| Any substance the body can take in and assimilate; a source of nutrients | food |
| The food and beverages a person usually eats and drinks | diet |
| ____________ includes nutrient deficiencies, imbalances, and excessess | malnutrition |
| nutrition is a ____________ and therefore reserachers use the _________ _______ | science, scientific method |
| foods consumed have a cumulative effect on your body. - the effects become obvious with ______ - diet has a significant impact upon long-term health prospects | age |
| adolescents need an excess amount of ____________. This is the only time humans can readily absorb this nutrient | calcium |
| The full complement of genetic material in the chromosomes of a cell | genome |
| The molecule that encodes genetic information in its structure | DNA (deoxyribonucleic acid) |
| what is the name of the science that studies how nutrients affect the activity of genes and how genes affect the activity of nutrients | nutritional genomics |
| what 3 factors destroy health | tobacco, alcohol, and substance abuse |
| what 4 factors can improve health | P.A, sleep, stress, conditions at home/work |
| the capacity to do work | energy |
| The energy that fuels humans comes indirectly from the sun via _______. Food energy is measured in ____________ | sun, calories |
| the nutrients that contain carbon molecules are ______________ | organic |
| what molecule is made of just O2 and H2 | water |
| what nutrients are made up of carbon, oxygen, and hydrogen (2) | carbs, fat |
| what nutrients are made up of C, O2, H2, N, and minerals | protein and vitamins |
| all of the B vitamins contain ___________ | nitrogen; amine |
| Components of food required for the body’s functioning | nutrients |
| what are the 4 roles of nutrients | used for: provide energy, building material, maintenance and repair, and to support growth |
| what 3 nutrients are "energy yielding" | carbs, fats, proteins |
| what has calories, is NOT essential for life, and is considered a toxin | alcohol |
| Nutrients that the body either cannot make, or cannot make fast enough, from other raw materials | essential nutrients |
| if essential nutrients are not obtained from food, then __________ will occur | deficiencies |
| a calorie is the amount of heat energy needed to raise the temperature of 1 __________ of water 1°C | 1 kilogram |
| foods/nutrient quantities are often measured in _________ | grams |
| men need ~________ C, meanwhile women need about ______ C | 2500, 2000 |
| of the total amount of calories we consume, 10% goes towards _______, 20% goes to ______ _____, and 70% goes towards our _______ ______ _____. | digestion, physical activity, basal metabolic rate |
| the following nutrients provide how much cal/g of energy? 1.carbs 2. fats (lipids) 3. proteins 4. alcohol | 4, 9, 4, 7 |
| an _____________ diet is composed of purified ingredients of known chemical composition | elemental diet |
| the elementa diet is intended to supply all essential nutrients to people who cannot what? | eat foods (severely ill, stroke patients, etc) |
| ____________ are: - not superior to real food -Do not enable people to thrive over long periods - Do not support optimal growth and health - Can lead to medical complications | supplements |
| eaters feel a sense of satisfaction from food because the intestines release __________ that send messages to the brain to offer physical and emotional comfort | hormones |
| What happens to the digestive tract when receiving food through a tube or needle? | -Digestive organs atrophy - may waken body’s defenses against infections |
| other than nutrients, foods contain __________ and __________ | nonnutrients and phytochemicals |
| Non-nutrient compounds that confer color, taste, and other characteristics on foods. Also act as anti-inflammatorys | phytochemicals |
| Compounds other than the six nutrients present in food that have biological activity in the body | nonnutrients |
| How can you recognize a nutritious diet? hint: the ABCMV principles. | if the diet contains adequacy, balance, calorie control, moderation, and variety |
| The dietary characteristic of providing all of the essential nutrients, fibre, and energy in sufficient amounts to maintain health and body weight | adequacy |
| The dietary characteristic of providing foods of a number of different types in proportion to each other, such that foods rich in some nutrients do not replace foods that are rich in other nutrients | balance |
| control of energy intake. Energy in = energy out | calorie control |
| The dietary characteristic of providing constituents within set limits. To do this, lower empty kcal foods. | moderation |
| The dietary characteristic of providing a wide selection of foods | variety |
| styles of cooking | cuisines |
| Sum of a culture’s habits, customs, beliefs, and preferences concerning food | foodways |
| these foods are associated with a particular cultural subgroups within a population | ethnic foods |
| factors that drive food choices (13) | Positive associations Region of the country Social pressure Values or beliefs Weight Nutritional value Convenience Advertising Availability Economy Emotional comfort Habit Personal preference and genetics |
| the science of nutrition includes what areas of study? | clinical, community, public health, food policy, and food science |
| ____________ ___________ makes it possible for researchers to assess the nutrient status, health indicators, and dietary intakes of the Canadian population | Nutrition monitoring |
| what is the national survey of Canadians’ eating habits? | Canadian Community Health Survey (CCHS) |
| Individual assessment is a vital component of nutritional care. These are conducted by... | Registered Dietitians or other healthcare professionals |
| Nutritional assessment includes an individual’s: Health and diet ________ __________ measurements Laboratory test ______ | Health and diet history Anthropometric measurements Laboratory test data |
| the scientific method pathway | observation & question > hypothesis & prediction > experiment > results & interpretations > hypothesis supported or not > new observations & questions > repeating the process |
| an experiment where the subjects do not know weather they are apart of the experimental or the control group | blind experiment |
| studies of individuals | case studies |
| a group who are similar in all possible aspects to the group being treated in an experiment but who receive a sham treatment instead of the real one | control group |
| the simultaneous change of two factors, can be positive or negative | correlation |
| Studies of populations. These studies are the first step in seeking nutrition-related causes of diseases. | epidemiological studies |
| the people (or animals) participating in an experiment who receive the treatment under investigation. | experimental group |
| studies of populations in which observation is accompanied by experimental manipulation of some population members | intervention studies |
| studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects | lab studies |
| a sham treatment; an inert harmless medication | placebo |
| studies in which the subjects are selected in such a way that they have an equal chance of being included in the treatment group or the control group. | randomized controlled trials (RCT) |
| a brief overview of an article | abstract |
| this clearly states the purpose of the current study | introduction |
| this reveals what science has uncovered on the subject to date | review of literature |
| this section of a research paper defines the key terms and describes the procedures used in the study | methodology |
| this section reports the findings and may include summary tables and figures | results |
| this section draws data and reflects on the original purpose as stated in the introduction | conclusions |
| this is a list of relevant studies including key studies several years old and current ones | references |
| milk/milk products; meats and fish/poultry; vegetables; fruits; and grains. These foods are generally considered to form the basis of a nutritious diet | basic foods (or whole foods) |
| foods to which nutrients have been added. | enriched/fortified foods |
| restaurant foods that are available within minutes after customers order them | fast foods |
| a term that reflects an attempt to define as a group the foods known to possess nutrients or non-nutrients that might lend protection against diseases | functional foods |
| a no longer legal term, however, is often is used to imply wholesomeness | natural foods |
| a term used to describe a product that has been isolated from food, often sold in pill form and believed to have medicinal effects | nutraceutical |
| foods composed of parts of whole foods. ex: butter (from milk), sugar (from beets/cane), corn oil (from corn) | partitioned foods |
| foods grown without synthetic pesticides or fertilizers | organic foods |
| foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, etc | processed foods |
| foods used frequently or daily, for ex: rice (Asia), potatoes (Ireland) | staple foods |
| Standards in Canada for nutrient recommendations are derived from what | the Dietary Reference Intakes (DRI) |
| the DRI committee has set ____________ ______for: Protein, Lipids, Carbohydrates, Vitamins, Minerals, Water, energy, and fibre | recommended intakes |
| The DRI are designed for health maintenance and disease prevention in _________ people | healthy people |
| The DRI values reflect average daily intakes, assuming day to day variance. They are set high enough to ensure body nutrient stores will meet nutrient needs during periods of _____ _____. | inadequate intakes |
| A person may require a much higher or possibly lower intake of certain nutrients during the stress of ______ or malnutrition | illness |
| The DRI 5 lists of nutrient intake values for healthy people in Canada: | RDA (Recommended Dietary Allowance), AI (adequate intake), UL (upper intake level), EAR (estimated requirement), AMDR (Acceptable Macronutrient Distribution Ranges) |
| The DRI establishes a number of values for each nutrient, each serving a different purpose. Values are used for _______ and _____ diets | planning and assessing diets |
| Most people should focus on: Nutrient intake goals for individuals (___ and __) Tolerable upper intake level of safety for a nutrient (__) | RDA and Ai, UL |
| the four goals of the DRI committee: 1. setting recommended ______ _______. RDA+Ai 2. Facilitating Nutrition _______ and Policy. EAR 3. Establishing _______ Guidelines. UL 4. ________ Chronic Diseases. AMDR | 1. intake values 2. Research 3. safety guidelines 4. preventing |
| AMDR: A diet with these proportions can provide adequate nutrients and reduce risk of chronic diseases. 45%-65% from _____, 20%-35% from _____, 10%-35% from ______. | carbs, fat, protein. |
| _______ ______are another set of nutrient standards, practical for people seeking to make wise choices. Nutrient standards are printed on food labels. Based on nutrient and energy recommendations for a general 2,000-Calorie diet | daily values |
| to control calories, eat foods that are nutrient ______. Meaning high nutrients with low kcal | nutrient dense |
| in Canada's food guide, it is recommended that majority of food intake should come from the ____ and _____ group | fruit and vegetable |
| the Canada food guide encourages individuals to eat foods _____ in fat, sugar, and salt | lower in fat, sugar, and salt |
| the food groups are based on ______ profile, Common agri-origin, Typical diet use, Foods traditional classification | nutrient profile,, Common agri-origin ,Typical diet use, Foods traditional classification |
| it is recommended that we should only consume ____ to ____ ml per day of unsaturated fat | 30-45ml per day |
| four key messages: select nutrient-dense foods, be active, satisfy thirst with ______, enjoy a ________ of foods | Select nutrient-dense foods Be active Satisfy thirst with water Enjoy a variety of foods |
| 1 tsp = __ mL 1 tbsp = ____mL 1 cup = ____ mL 1 fluid oz = ___mL 1 oz = ___ g | 5, 15, 240, 30, 28 |
| Nutrition Facts table must present information in two ways: i) absolute _________ (such as grams) ii) percentages of standarrds (_____ ______) | absolute quantities, % of standards (daily values) |
| when referring to daily values, 5% is considered _____ and 15% is considered a _____ | little, a lot |
| If considering concentrated supplements of ______________, be aware that any normally beneficial substance, even water, can be toxic when taken in too high a dose | phytochemicals |
| what effects.... - sensory properties (taste, aroma, texture, and color) - acting as antioxidants - mimicking hormones - altering blood constituents in ways that may protect against some diseases | phytochemicals |
| antioxidants reduces free radicals in the body. Free radicals can affect ______ composition | DNA composition |
| foods high in phytochemicals include | whole foods, wine, tea, chocolate, soybeans, flax seed, tomatoes, and garlic |
| whole foods, wine, and tea, all contain ________, which may protect against cancer and heart disease | flavonoids |
| this can act as an antioxidant and help reduce blood-clotting tendencies, however, _________ consumption promotes weight gain | chocolate |
| this food helps reduce... - risk for osteoporosis - risk for some cancers (breast, colon, prostate) - risk for heart disease - symptoms from menopause | soybeans |
| _____________ weakly mimic or modulate estrogen’s effects on some body tissues. They also act as antioxidants. | Phytoestrogens |
| phytoestrogen _____________ use may lead to Breast cancer, colon cancer, and prostate cancer | supplement |
| Flax seed and its oil contains ________. This is a compound converted into biologically active phytoestrogens by bacteria that normally resides in the human intestine | lignan |
| _________ also contains compounds that may interfere with vitamin or mineral absorption, and large quantities can cause digestive distress | flaxseed |
| tomatoes contain a phytochemical called _______ which may inhibit the reproduction of cancer cells and protect against damaging sun rays/skin cancer | lycopene |
| lycopene is a red pigment with antioxidant activity and can be found in..... (5) | guava, papaya, pink grapefruit, watermelon, and tomatoes (especially cooked) |
| garlic contains ___________ compunds which inhibit cancer development in lab animals | organosulfur compounds |
| the best-known, most effective and safest sources for phytochemicals are not supplements but _______ | foods |
| what contains probiotics believed to alter native bacterial colonies or other conditions in the digestive tract, reducing disease | yogurt |
| yogurt benefits against: Certain chronic intestinal diseases ,______ cancer ________, ,Other digestive problems | colon caner, and ulcers |
| Butter and cheese, which contain fats that may be harmful if consumed in excess, may qualify as “_________ foods” by virtue of their content of conjugated linoleic acid (CLA) | functional foods |
| Foods sold as functional foods often contain untested medicinal _______ | medicinal herbs |
| the process of breaking down foods into nutrients to prepare for absorption | digestion |
| what are the six vitamins? | Vitamin A, B, C, D, E, and K |
| what cells secrete musus that protects and lines the walls of the stomach from the high acidity level | goblet cells |
| bile is produced by the _______, stored in the __________, and acts as an _________ to suspend fat | liver, gall blader, emulsifier |
| what are the tubular glands that lie between the intestinal villi | crypts |
| Water-soluble nutrients and small fats are routed to the _______ before being transported to the cells. | liver |
| ______-soluble nutrients, entering from the lymph, bypass the liver at first and eventually enter the vascular system. | fat-soluble nutrients |
| which vein directs blood from the gi tract to the liver | hepatic portal vein |
| The _________ vein takes blood from the liver to the heart | hepatic vein |
| a healthy GI tract has many different non-disease-causing bacteria known as | microflora |
| Hormones act as messengers, and those involved in the GI tract are known as_____________. | enterogastrones |
| _________ is a hormone secreted by the stomach (which targets the stomach and results in secretion of gastric acid). | gastrin |
| _______ is secreted by the duodenum (targets the pancreas and results in secretion of bicarbonate-rich pancreatic juice). | Secretin |
| ____________ is a hormone that targets the gall bladder responds to fat in the intestine and release bile and slows GI motility. | Cholecystokinin (CCK) |
| this is the body's adaptive mechanism. Dehydration is a concern when this happens. May be self-induced | vomiting |
| Irritable bowel syndrome or colitis can lead to violent _______ | diarrhea |
| strategies to reduce the likelyhood of experiencing diarrhea (3) | rest, drink fluids, get medical help |
| ____________ is a condition in which the intestinal walls weaken and bulge. The bulging pockets are called diverticula. Diverticulitis is a worsened condition and requires intervention. | Diverticulosis |
| Colonic_________ is the internal washing of the large intestine and can be hazardous | colonic irrigation |
| strategies to prevent constipation (4) | 1. eat a high fibre diet 2. increase fluids intake 3. exercise regularly 4. respond quickly to the urge to defecate |
| strategies to prevent belching and gas (4) | 1. eat slowly 2. chew thoroughly 3. relax while eating 4. watch bothersome foods |
| hiccups are triggered by what? | eating or drinking too fast |
| _____________________ __________ is the backward flow of stomach contents into the esophagus. Antacids and acid controllers may help indigestion | gastroesophageal reflux |
| strategies for dealing with heartburn and "acid indigestion" (9) | Small meals, Liquids between meals, Sit up while eating, Wait 1 hour before lying down, Wait 2 hours before exercising, Refrain from tight-fitting clothing, Avoid bothersome foods, Refrain from tobacco use, Lose weight if overweight |
| Peptic _______ can be gastric or duodenal. | peptic ulcers |
| strategies for treating ulcers (4) | Take prescribed medicine. Avoid caffeine- and alcohol-containing foods. Minimize aspirin and ibuprofen use. No smoking. |
| what nutrient helps meet energy needs, feeds the brain and NS, keeps the digestive system fit, and keeps the body lean | carbohydrates |
| carbs rich foods come almost exclusively from what? | plants |
| what is the ONLY animal derived food that contains significant amounts of carbs | milk |
| simple carbs can be __________or ___________ | mono or disaccharides |
| what are the 3 most common monosaccharides in nature | glucose, fructose, galactose |
| what are the 3 most common DI-saccharides in nature | lactore, maltos, and sucrose |
| complex carbs are made of _________ and/or _________ | starch and glycogen |
| what is plant's storage form of glucose? and is packed into granules? | starch |
| what storage form of glucose occurs in humans/animals? | glycogen |
| this supports structures of plants and resists digestion by human enymes | fibre |
| this type of fibre is viscous, fermentable fibres are often gummy or add thickness to foods | soluble fibre |
| this type of fibre is non-viscous, less fermentable fibres are often tought, stringy, or gritty in foods | insoluble fibre |
| what nutrient is associated with a reduced risk of heart disease, diabetes, bowel disease, and promotes a healthy body weight | fibre |
| whole grains, legumes, and vegetables lower ____________ and heart disease risk | choleterol and heart disease risk |
| _________ fibre binds with cholesterol-containing bile in the intestine and carries it out with the feces | soluble fibre |
| how does soluble fibres control blood glucose? | Soluble, viscous fibres from foods trap nutrients and delay their transit through the digestive tract, slowing glucose absorption |
| _______, with adequeates amounts of water, can help prevent constipation, hemorrhoids, appendicitis, diverticulosis, and colon cancers | fibre |
| Fibre creates feelings of ______ and delays hunger | feelings of fullness |
| why do complex carbs tend to promote healthy body weights? | complex carbs tend to be low in fats and added sugars |
| what does G.I stand for | glycemic index |
| how many grams of fibre is recommended per day | 30 grams |
| excessive fibre intake should be avoided for three reasons | 1. binders in some fibres reduce absorption of other nutrients. 2. dehydration. 3. purified fibres |
| what is considered chelating agents - molecules that attract or bind with other moledules | binders |
| __________ fibres (found in oat and wheat bran) - may not affect the body the same way as the fibre in its original food product, And is pH dependent | purified fibres |
| starchy vegetables such as ________ or _________ provide higher amounts of carbohydrates | potatoes and corn |
| what types of meat/alternatives can u find carbs in? | nuts, dried beans, and legumes |
| when it comes to consuming carbs from milk products, choose high-quality protein and select lower fat options. On the other hand, do oils/fats provide carbs? | no |
| highly __________ products are foods and beverages that contribute to excess sodium, free sugars, or saturated fat when consumed on a regular basis. This icludes processed meat, deep-fried foods, sugary breakfast cereals, bscuits, cake, sugary drinks, etc | highly processed products |
| _______ sugars are all sugars _______ to foods during processing or prepartion. All added sugars are also free sugars. | added sugars |
| ________ sugars are added sugars as well as sugars naturally present in honey, syrups, and fruit juices | free sugars |
| __________ sugars account for all sugars present in foods regardless of the source. Thisincludes added, free, as well as naturally occuring sources of sugars found in intact or cut fruit/veges | total sugars |
| what are the three classes of lipids? and which one makes up 95% of fat in food and the human body? | 1. TRIGLYERIDES 2. phospholipids 3. sterols |
| what four uses do fats have in the body | - main storage form of energy - provides the most energy for the body's work - may be stored in indefinite amounts - secretes hormones via adipose tissue |
| what are the purposes of fat in the body | shock absorption, temperature insulation, a part of the cell membrane, assits with absorption of some vitamins and phytochemicals |
| what macro nutrient... Provides a concentrated Calorie source, Gives enticing aromas and flavours, Lends tenderness to the food ,Contributes to satiety | fat |
| which type of triglyceride results in softer (liquid), shorter-chain, and melts at lower temperatures | unsaturated fatty acids |
| which type of triglyceride results in harder, longer-chain, and melts at higher temperatures | saturated fatty acids |
| which fatty acid is filled to capacity with hydrogen | saturated fatty acid |
| which fatty acid has a empty spot where hydrogen is missing | unsaturated fatty acid |
| what makes up a phospholipid | gycerol, two fatty acids, and a P molecule |
| which fat is soluble in fat, soluble in water with P molecule, and acts as an emuslsifier? | phospolipid |
| what substance mixes with both fat and water | an emulsifier |
| which fat molecule has large rings of carbon atoms | sterols |
| _____________ is a sterol. It makes bile and is not an essential nutrient. | cholesterol |
| where does digestion of fats happen in the body and what is released by them? | mouth; milk in infants, none for adults. stomach; gastric lipase. s. i; bile and pancreatic enzymes |
| during absorption, fatty acids are split from their glycerol backbone. ______ shuttles lipids across the mucus layer. Triglycerides in food are absorbed with 98% efficiency | bile |
| smaller lipids pass directly into the bloodstream and to the liver. what are they? | glycerol and sorter-chain fatty acids |
| larger lipids are transported in protein carriers called liporoteins. Now released into the lymph that leads to the blood. Then forms _________ ( a type of lipoprotein) to travel within the watery blood to the liver and other tissues | chylomicrons |
| the body conserves fat molecules in fat deposits where | muscles, breasts, fat layer under skin |
| the body uses stored fat when the body runs out of fuel from food by dismantling stored _________. These then get released as free fatty acids into the blood | triglyceride |
| what MUST be available when fat is being broken down for energy? | carbohydrate |
| heart and artery disease risk is elevated with high intakes of _________ and _______ fats. | saturated and trans fats |
| unused fat remnants are picked up by the _______. This organ then dismantles the remnant to reuse their parts | liver |
| what are the four types of lipoproteins | 1. chylomicrons 2. VLDL 3. LDL 4. HDL |
| which two lipoproteins are major risk factors for heart disease | LDL and HDL |
| which type of cholesterol is considered bad, Is large, light, and rich in cholesterol.? also high blood values of this = increased risk for heart attack | LDL cholesterol |
| which type of cholesterol is considered "good", small, dense, and rich in protein. Higher blood values = lower risk for heart attack | HDL cholesterol |
| the 9 risk factors for heart disease | high LDL cholesterol, Low HDL cholesterol, hypertension, diabetes, obesity, physical inactivity, cigarette smoking, an atherogenic diet, and risk factors that cannot be changed such as history, old age, and male gender |
| genetic inheritance strongly influences the body's ability to handle _________. For most people, the body slows its _________ synthesis when the diet provides greater amounts | cholesterol |
| how can one lower their LDL cholesterol levels | trim the fat (saturated and trans fats) from fats |
| what is the top contributor of saturated fats to the canadian diet | pizza, sandwichesm subsm hamburgers, and hot dogs |
| __________ can help the heart because it... 1) increases HDL cholestrol 2) improves circulation, easing delivery of blood to the heart 3) reduces workload on the heart by pumping larger volumes of blood 4) helping the body grow leaner | exercise |
| linoleic and linolenic are considered PUFAs. What does this stand for? | essential polyunsaturated fatty acids |
| what PUFA's make eicosanoids | linoleic and linolenic acid |
| which PUFA is considered an omega-3, contains DHA and EPA, provides heart benefits, supports immunity, prevents cance, makes cell membranes, sustains brain function and vision | linolenic acid (omega-3 fatty acids, DHA, EPA) |
| you should include fatty fish in a meal ______ to _______ times a week. From 350-425g of fish a week | two to three (omega 3 f.a) |
| what process converts polyunsaturated fatty acids into saturated and trans-fatty acids | hydrogenation |
| ____________ creates a spreadable fat, result is a more oxidation-resistant, has a high smoke-point (thus great for frying) these fats store well | hydrogenation |
| ________ fats are NOT made by the body. They occur naturally only in dairy and beef products, and they pose risks to heart health by: rasining LDL, lowering HDL, and produces inflammation in the body | trans fats |
| Despite containing saturated fat, milk, and yogurt also provide ________ and ________ | calcium and protein |
| what is the single-greatest contributor of saturated fat in the diet | cheese |
| replacing saturated fats with unsaturated fats reduces the risk of _._._ | CVD |
| Starch begins to be digested in the ________, then digestion ceases in the __________, then resumes in the small intestine | mouth, stomach |
| during digestion of sugars sugar are split into free monosaccharides from enzymes on the small intestinal lining, which then travel to the liver | just a statement.... |
| fibre is fermented by bacteria in the ________, which then produces an odorous gas | colon |
| the body handles glucose judiciously by: - maintaining an internal supply - tightly controlling blood glucose concentrations, which is then primiarly used to fuel the ______, N.S, and RBC | brain |
| the breakdown of glucose yields ________ and carbon dioxide | energy and CO2 |
| glucose can be converted to fat, however, fat cannot be converted to glucose to feed the ________. | feed the brain |
| the body is dependent on _______ if their is an insufficient carb supply | protein |
| what is it called when the body does not have enough glucose for energy, so it burns stored fats instead; this results in a build-up of acids called ketones within the body. | ketosis |
| if their is a rise in blood glucose, then the pancreas will release __________, if their is a drop in BG, then the pancrease will release __________ | insulin, glucagon |
| where is glucose stored? where is glycogen stored? | Only a small amount is stored in the brain. This acts as an emergency reserve in severed deprivation. The muscles and liver store glycogen. Muscles conserve for own use, while the liver is generous with its glycogen |
| the ____________ index is a food score given on a scale of 100 that measures the elevation of BG and insulin in response to a food item. | the glycemic index |
| what do these factors affect? Time of day of the test, body size and weight, blood volume, and metabolic rate. May vary from person to person. Depends on how the food is prepared. As a food ripeness. Food combinations in a meal. | factors that can affect the glycemic index |
| Once the liver and muscles have stored glycogen to capacity, the body burns glucose for energy instead of fat. This results in (3) | Fat being left in the bloodstream until picked up and delivered to fatty tissue, The liver breaking the excess glucose into small fat fragments and storing, The fat cells taking up glucose and converting it to fat directly |
| which type of diabetes... - results in 5-10% of cases - has a common age of occurrence - is an autoimmune disorder - require external sources of insulin | type 1 |
| which type of diabetes... - is predomiant - lose sensitivity to insulin - obeseity underlies many cases | type 2 |
| what factors increase the odds of developing type 2 diabetes? | middle age, physical inactivity, body fat accumulation, and genetic inheritance |
| ________ of ________ includes: Adequate nutrient intake, Adequate fibre intake, Moderate intake of added sugars, Controlled in total carbohydrate Low in saturated fat, provides some unsaturated oils, Adequate protein intake | management of diabetes |
| what can improve a tissue's sensitivity to insulin? | physical activity intervention |
| ___________ is defined as abnormally low blood glucose. This can be either postprandial or fasting | hypoglycemia |
| _________ causes stem from; - poorly manage diabetes - medications - alcohol abuse - others | hypoglycemia |
Created by:
bachalob