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Nutrition Exam #1
| Question | Answer |
|---|---|
| The study of nutrients and the processes by which they are used by the body | Nurtition |
| Substances in foods required by the body for energy, growth, maintenance, and repair. | Nutrient |
| CANNOT be made by the human body and must be provided by food. | Essential Nutrient |
| Carbs and protein___ calories per gram, Fat___ calories per gram, Alcohol______calories per gram | 4,9,7 |
| Major source of energy and dietary fiber All Except dietary fiber broken down to units of glucose | Carbohydrate |
| Most efficient form of energy | Glucose |
| Fruit, Milk, and Sugar | Simple Carbohydrate |
| Cereals, grains, fruits, and vegetables | Complex carbohydrates |
| Provide energy and perform extensive functions in body | Proteins |
| Protein has __ amino acids, ___ are essential amino acids, Animal and plant sourced | 20, 9 |
| Provide Densest form of energy. | Fats (lipids) |
| 3 Categories of lipids | Triglycerides, Phospholipids, and sterols |
| Compounds indirectly assist nutrients through processes of digestion, absorption, metabolism, excretion, Thirteen vitamins, each with specific function, Fat-soluble vitamins and water-soluble vitamins, Organic compounds, often with mineral components | Vitamins |
| Serve structural purposes in body and found in body fluids., Sixteen essential minerals categorized as major and trace minerals, Found in fruits, vegetables, dairy, meats, and legumes | Minerals |
| Functions as major part of every tissue in body, essential nutrient | Water |
| What is the recommended amount of water consumed from food and beverages a day | 9-13 cups |
| Live microorganisms that are intended to have health benefits when consumed. | Probiotics |
| Rule #1 of Dietary Guidelines | Follow a healthy dietary pattern at every life stage. Eating pattern, calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease |
| Rule #2 of Dietary Guidelines | Customize and enjoy nutrient dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations. Focus on variety, nutrient density, and amount. |
| Rule #3 of Dietary Guidelines | Focus on meeting food group needs with nutrient dense foods and beverages and stay within calorie limits. Limit calories from added sugars and saturated fats and reduce sodium intake. |
| Rule #4 of Dietary Guidelines | Limit foods and beverages higher in added sugars, saturated fat, and sodium, and limit alcoholic beverages |
| Rule #5 of Dietary Guidelines | Support healthy eating patterns for all. |
| The amount of a nutrient needed to meet the basic requirements of 1/2 the individuals in a specific group | Estimated Average Requirement (EAR) |
| The level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life-stage and gender group. 0.8g/kg for adults 45-65 percent of calories | Recommended Dietary Allowance (RDA) |
| The appropriate level of an average nutrient intake determined by observation of or experimentation with a particular group or population that appears to maintain good health. | Adequate Intake (AI) |
| The level of nutrient intake that should not be exceeded to prevent adverse health risks | Tolerable Upper Intake Level (UL): |
| Daily percentage energy intake values for the macronutrient's fat, carbohydrate & protein. 45% to 65% of kcal intake from carbohydrates. 20% to 35% of kcal intake from fat. 10% to 35% of kcal intake from protein | Acceptable Micronutrient Distribution Ranges (AMDRs) |
| What makes up the (GI) Tract? | Mouth, esophagus, stomach, duodenum, jejunum, Ileum, cecum, colon, rectum, anus |
| Saliva moistens food and breaks it down with chemical digestion. Teeth mechanically chew the food. | Mouth |
| A muscular tube through which bolus travels from mouth to stomach. | Esophagus |
| Holding food for partial digestion. Muscular action combined with gastric juice, mixes and tears food into smaller pieces using mechanical digestion. | Stomach |
| (Small intestine) Mixed with enzymes from the pancreas and bile from the gallbladder, helps break down food further in the duodenum, some minerals absorbed. | Duodenum |
| (Small intestine) Inside walls absorb the food’s nutrients. Inside wall have many circular folds, which make its surface large enough to absorb all the nutrients the body needs. | Jejunum |
| (Small Intestine) Absorbs bile acids, returned to the liver to be made into more bile. | Ileum |
| (Large Intestine) Pouch connected to the junction of the small and large intestines | Cecum |
| (Large Intestine) The part of the large intestine that extends from the cecum to the rectum | Colon |
| (Large Intestine) End of the digestive tract | Rectum |
| (Large Intestine) The opening at the end of the alimentary canal through which solid waste matter leaves the body Appendix: Infection fighting | Anus |
| What are the accessory digestive Organs? | Liver, pancreas, Gallbladder |
| (Accessory Digestive Organs) Powerhouse organ-all nutrients pass by first. Breaks down and builds up many biological molecules. | Liver |
| (Acessory Digestive Organs) Regulates blood glucose levels. Large gland that plays a vital role in the digestive system. | Pancreas |
| (Accessory Digestive Organs) Stores and releases bile. | Gallbladder |
| Finger like projections inside the small intestine, facilitates the passage or fluid of nutrients. | Villi |
| Secretions from the small intestine, liver, and pancreas include: | Secretin, Bile-emulsifier of facts, and cholecystokinin (CCK) |
| Tells pancreas to send bicarbonate to duodenum. | Secretin |
| Bile produced by liver and stored in the Gallbladder- coats and allows pancreatic lipase to work. | Bile-emulsifier of facts |
| Signals for pancreatic secretions | Cholecystokinin (CKK) |
| Physical process that does not change the chemical nature of the food. Begins in the mouth and continues into the stomach and small intestine. Occurs in the stomach, small intestine, and large intestine. (Teeth, stomach,) | Mechanical Digestion |
| Process that breaks down food into small molecules that can be absorbed by cells. (mouth, stomach,) | Chemical Digestion |
| A naturally occurring phenomenon and does not require the cell to expend energy to accomplish the movement. when pressure is greater on one side of the membrane the substance moves from area of greater pressure to less pressure through capillaries | Passive Diffusive |
| The process of transferring substances into, out of, and between cells, using energy. | Active Transport |
| A normal process for the movement of food in the GI tract. | Peristalsis |
| Compounds that foster growth or activity of beneficial microorganisms in the gut | Prebiotic |
| Bioactive compounds are made when the healthy bacteria in your gut ferment fiber. | Postbiotic |
| Usually occurs within 1 to 4 hours after meals | Gerd/Heartburn |
| Factors that aggravate GERD | Reclining after eating , Stress, Increased intra-abdominal pressure: coughing, straining, bending, vomiting, obesity, pregnancy, ascites, clothing too tight around the waist, lifting heavy objects, and strenuous exercise, Respiratory symptoms |
| Treatment of GERD | Reduce intra-abdominal pressure , Reduce gastric acid production – medication, do not recline after eating , Stop Smoking , Nutrition therapy , low fat diet, elimination of caffeine & alcohol, small frequent meals, Surgical intervention |
| Break or ulceration in protective mucosal lining, Lower esophagus, stomach, or duodenum, Acute or chronic in nature, Superficial or deep erosions | Peptic Ulcer Disease (PUD) |
| Major causes for Peptic Ulcer Disease (PUD) major causes | Infection with Helicobacter pylori (80%-90%) , Nonsteroidal anti-inflammatory drugs (NSAIDs) – used for treatment of arthritis |
| Treatments for Peptic Ulcer Disease (PUD) | No need for special diet or bland diet; high-quality diet will suffice, Elimination of foods that may worsen damage to lining of esophagus, stomach, or duodenum, such as red and black pepper, chili pepper, coffee, caffeine, and alcohol, Smoking cessation |
| A symptom NOT a disease | Constipation |
| Causes for constipation | Organic: intestinal obstruction, spasms, of sigmoid colon, diverticulitis, tumors, Ignoring urge to defecate, Lack of fluid, Prolonged bed rest or lack of physical activity, Habitual use of laxatives or enemas, Pregnancy |
| Nutrition therapy for Constipation | Adequate fluids, Ample fiber: psyllium (Metamucil), “Best” Sources of Fiber in Food: |
| Foods to eat to help with constipation | Fresh Fruits and Vegetables, Whole Grains, Beans, Lentils, Phytate/oxalate in some high-fiber foods decrease bioavailability of minerals; deficiencies unlikely, large amounts of fiber may result in a bezoar, physical obstacle created tangles of material |
| Chewing or swallowing difficulty. Diets are designed to meet nutritional needs and prevent aspiration. Thickening agents useful to provide varying levels of consistency | Dysphagia |
| Dysphagia Nutrition therapy | Diets individualized on wallowing ability, food preference. Ability to swallow solids/liquids evaluated. Features of food, Texture, cohesiveness, density, viscosity, temperature, taste, Combination consistencies (isoup, liquid and solid foods) |
| Daily Values (DV), to make comparisons between products, to assess nutrient content claims, to choose a mix of foods that balance nutrient intake | Food Labeling |
| Free- Contains significant amount of nutrient (Fat free), light/lite contains 1/3 fewer calories or 1/2 the nutrient or original product, Low "low" in fat, saturated fat, cholesterol, sodium, and/or calories, can be eaten, no more than 3g fat per serving | Food Descriptors See review box 1-4 in the text |
| Eat a variety of groups, nutrients, are clustered withing the food groups, eat a variety withing the food group | Assortment variety of foods |
| No oversupply of certain food groups over another | Balance |
| Provision of nutrients relative to calories | Nutrient Density |
| Foods we choose when all foods are available | Food preferences |
| Super tasters, cruciferous veggies, taste bitter. Food choice convent foods when ready to eat, easy to prepare, cost factor. Food liking. Media impact on food selection market common food preferences such as sugar, salt, and fat | Food preference genetic factors |
| Activities to avert the initial development of a disease or poor health. Approach: eat a variety of foods to avert nutrient deficiencies ex low fat, high fiber, eating style before diet related health problems develop | Primary |
| Involves early detection to halt or reduce the effects of a disease or illness. Approach: Controlling intake of certain nutrients can increase severity of some disorders Ex. Individuals with high blood pressure hyperextension, are sodium sensitive, an | Secondary |
| Occurs after a disorder develops. The purpose is to minimize further complications or to assist in the restoration of health. Approach: Diet therapy specific to disorder. Ex. Frequent nutrition counseling on renal diet for chronic kidney disease | Tertiary |
| Populations surveyed in representative of the total population, dietary intake portion of NHANES is what we eat in Americas (WWEIA) and collaboration of national center for health statistixts, USDA, USDHHS, CDC | Nutrition Monitoring: National health and Nutrition Examination Survey (NHANES) |
| Glucose and sucrose | Simple carbohydrates |
| Starch and fiber | Complex carbohydrates |
| Three sizes of complex carbohydrates | Monosaccharides, Disaccharide, Polysaccharide |
| Three types of Monosaccharides | Glucose, fructose, and galactose |
| (fruit sugar, fruit, honey, syrups, vegetables) | Fructose |
| (Part of lactose found in milk) (Mono: GFG great friends giggle) | Galactose |
| Three types of Disaccharide | Maltose, sucrose, lactose |
| (Glucose and glucose, malt salt, germinating grains), | Maltose |
| (glucose and galactose, malt sugar, germinating grains) | Lactose |
| Three types of polysaccharides | Starch, Glycogen, cellulose |
| Digestive process begins in mouth, Breakdown to monosaccharides, Mechanical digestion, Chemical digestion, function of enzymes, Lactose Intolerance | Digestion |
| Disaccharides produced by the breakdown of starch and glycogen are converted to glucose by brush border enzymes, which include lactase, sucrase, and trehalas. | Brush border enzymes used in disaccharide hydrolysis |
| “ol” ending, Reduced Energy Sweeteners Sorbitol, mannitol, and xylitol | Sugar Alcohols |
| Non nutritive Aspartame (AA: Phenylalanine) (Equal) Saccharin (Sweet’n Low) Acesulfame Potassium (Sweet One) Sucralose (Splenda) Stevia (Truvia) | Alternative sweeteners |
| Hormonal system controls glucose metabolism and blood glucose level regulation. Insulin: pancreatic hormone that regulates blood glucose uptake. Type of sugar that is the main source of energy for your body’s cells, tissues, and organs. | Glucose |
| storage form of CHO in liver and muscles Effects of training on glycogen storage Limited energy source | Glycogen |
| process of converting glucose to glycogen | Glycogenesis |
| (polysaccharide) and lignin in plant foods; cannot be digested by humans. | Fiber |
| Health effects of fiber | Obesity Constipation Diverticular Disease Colon Cancer Heart Disease Diabetes Control Food sources and issues |
| Recommended adequate intake for fiber | 25-38grams a day, AI Men: 38g, Women 25G, Daily fiber intake >60g should be consumed only under medical supervision |
| Foods that contain fiber | Chia seeds, apples, flax seeds |
| Whole grains that contain most of the original grain intact, as grown by the grain plant. | Unrefined grains |
| Grains that have been processed to remove the bran and germ, which are the outer and inner parts of the grain. | Refined grains |
| Organic, cannot dissolve in water. | Lipids |
| 3 Classifications of Lipids: | Triglycerides, Phospholipids, and Sterols: |
| Largest class of lipids found in food/body fat; composed of three fatty acids,one glycerol molecule, densest source of energy in Fats, Stored fat safely cushions and body organs, Fat layer just under skin serves as insulation regulating body temperature | Triglycerides |
| 1 pound of adipose tissue (fat)= | 3,500 calories |
| a substance composed of largely of fatty tissue, covers nerve cells that allows for transmission | Myelin |
| What is the calories intake of one triglyceride | 9 calories/gram, 30 grams in an ounce. 1 tablespoon=½ ounce, makes food smell and taste good, creamy textures (sauces, melted cheese), makes carbs crispy (fries, bread crusts, cookies), nuts unique texture |
| Important as part of cell membrane structure, serves as an emulsifier, keep fats dispersed in body fluids | Phospholipids and Sterols: |
| Critical components of complex regulatory compounds in body Provides basic material to make bile, vitamin D, sex hormones, and cells in brain and nerve tissue | Sterols |
| 4 Structures (and subgroups of polyunsaturated structure) of triglyceride and food sources of each: | Saturated Fatty Acid, Trans Fatty Acid, Monounsaturated fatty acid (MUFS), polyunsaturated fatty acid (PUFA)(Subgroups: Omega-3, Omega-6) |
| Beef poultry, pork, lamb, luncheon meat, egg yolks, and dairy products, plant source palms, and coconut oils, and cocoa butter. (Unhealthy, leads to heart problems) | Saturated Fatty Acid |
| Vegetable shortening, margarine, snack foods, baked goods (unhealthy, leads to heart problems) | Trans Fatty Acid |
| Olive oil, peanuts, avocado, and canola oil | Monounsaturated Fatty Acid (MUFA) |
| Vegetable oils, fish, and margarine | Polyunsaturated Fatty Acid (PUFA) |
| Vegetable oils, prepared foods and some animal foods | Omega-6 (Subgroup of polyunsaturated fatty acids) |
| Walnuts and flaxseeds, found in fatty fish such as salmon, tuna, sardines and anchovies | Omega-3 (Subgroup of polyunsaturated fatty acids) |
| Physiologic functions and recommended intake of fats/lipids: Dietary Reference Intake (DRIs) | Acceptable Macronutrient Distribution Ranges (AMDRs), recommend 20%-35%, kcal from fat %10 or less from saturated fats, saturated fats should be 25-20g or less, children less than 5 years require %20 of kcal fat, Most Americans 30%-40% of total energy i |
| when fatty acids, monoglycerides, and cholesterol move from lumen to villi for absorption bile salts help, Micelles, aid diffusion through membrane wall, When through membrane wall, fatty acids and glycerol combine back into triglycerides | Absorption |
| are fats and cholesterol coated with protein. | Chylomicrons |
| Waxy substance in all tissues in humans and other animals | Cholesterol |
| HDL + LDL + 20% triglycerides = total cholesterol. Total blood cholesterol reading reflects level of cholesterol contained in LDL and HDL | Total Cholesterol |
| Carry fats and cholesterol to body cells; made of large proportions of cholesterol. Bad cholesterol, | LDL Cholesterol (Low-density lipid proteins) |
| Carry fats and cholesterol from body cells to the liver; made of large proportions of proteins. Good cholesterol | HDL Cholesterol ( High density Lipid proteins) |
| Know the AMDR for fat: | 20-5% of total calories |
| ____ amino acids are used to build protein, ____total amino acids are essential. | 20,9 |
| Balance between what we are consuming and secreting | Nitrogen Balance |
| Excreting more than what we consume | Negative NB |
| (synthesis) enhanced by Growth hormone (from the pituitary gland), and Testosterone (male hormone) | Anabolism |
| (breakdown) begins in liver cells through deamination. Affected by Glucocorticoids enhanced by adrenocorticotropic hormone (ACTH) (Adrenal Cortex) | Catabolism |
| High-quality proteins containing the best balance and assortment of EAAs and NEAAs for protein synthesis. Two highest quality protein foods: eggs and human milk. (Milk, eggs, beef, cheese, yoghurt) | Complete Proteins |
| Limiting amino acids, lacks one or more EEAs, better sources are grains and legumes, eating a mix of incomplete proteins helps to improve quality. (Vegetables, fruits, oats, bread, rice) | Incomplete Proteins |
| Vegan diet often, no animal- derived foods | Vegetarianism |
| Dairy products | Lactovegetarian dietary pattern |
| Dairy products and eggs | Ovolactovegetarian dietary pattern |
| Fish | Pescetarian pattern |
| Poultry | Pollo vegetarian |
| severe undernourishment causing an infant's or child's weight to be significantly low for their age | Marasmus |
| A disorder that occurs due to malnutrition produced by severe protein deficiency in diet. It is most common in children. | Kwashiorkor |
| RDA: | 0.8g/kg for adults, 45-65 percent of calories |
Created by:
hawst136