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
NTS Exam 1
| Question | Answer |
|---|---|
| Nutrition calculations (such as those in Chapter 1) (includes knowing the kcal/g and AMDRs) | Carbs & Proteins = 4kcal/g Fats/Lipids = 9kcal/g Alcohol = 7kcal/g multiply grams of each by respective number. Ex. 46g carbs = 4x46= 186kcal |
| AMDR for C, P, F | Carbs = 45%-65% Fats/ Lipids = 20%-35% Proteins= 10%-35% |
| Hunger Definition | our physcial, biological drive to eat and is controlled by internal body mechanisms. |
| Appetite Definition | our psychological drive to eat. Can be triggered by seeing or smelling something yummy. |
| Satiety Definition | a feeling of satisfaction that temporarily halts our desire to continue eating |
| Nutrition Definition | the science that links food to health |
| Nutrients Definition | the substances that are obtained from food that are vital for growth and maintenance of a healthy body throughout life. |
| Essential Nutrients | it is required for normal body functioning, it cannot be synthesized by the body in sufficient amounts, and it must be obtained through the diet |
| Non Essential Nutrients | one that your body makes and cannot be synthesized by |
| 6 Classes of Nutrients | Carbs, fats/lipids, proteins, vitamins, minerals, and water |
| Which classes of nutrients provide energy | Carbs/ Lipids/ Proteins |
| Macronutrients (must be consumed in large amounts) | Carbs/ Lipids/ Proteins/ Water |
| Micronutrients (small amounts) | Vitamins & Minerals |
| Chronic conditions linked to poor lifestyle | heart diseases, stroke, high blood pressure, high cholesterol, diabetes, arthiritis, and certain cancers. |
| Risk Factor | a specific behavior, environmental condition, or physiological state—such as poor diet, homelessness, or illness—that increases the likelihood of developing malnutrition, nutrient deficiencies, or diet-related chronic diseases |
| Types of Carbohydrates | They can exist in foods as simple sugars (sugars, simple carbs)(glucose and sucrose) (found in fruit, vegetables, and dairy) or complex carbs (formed when many simple sugars are joined together) Plants store carbs as starch (breads, cereals, starchy veg. |
| Function of Carbs | help satisfy the calorie needs of our body and energy source. Excellent sources of vitamins, minerals, and phytochemicals |
| What are Lipids? | mostly fats and oils |
| Function of Lipids? | main form of energy calorie storage in the body. |
| Which lipids are considered better for heart health? | Most people would benefit from using more plant oils (olive, avocado) than animal fats (butter, tallow, ghee). |
| Protein Definition | main structural material in the body |
| How often is protein used for energy? | The body uses little protein for the purpose of energy |
| What is the primary function of vitamins? | it's to enable many chemical reactions in the body to occur. Help release energy trapped in clp's. (be good to combine) - contain no usable energy for the body |
| Contrast fat and water soluble vitamins | Four Fat-soluble vitamins (A,D,E,K) dissolve in fat. Nine water-soluble (B vitamins and Vitamin C) because they dissolve in water. Water-sol vitamins are also excreted from the body much more readily. |
| Definition and categorization of minerals | Minerals are structurally simple, inorganic substances that do not contain carbon atoms. Divided into major minerals and trace minerals depending on if daily needs are over/under 100 mg. |
| Electrolytes | minerals that function based on their electrical charge when dissolved into water. (sodium, potassium, cholride) |
| Where are major minerals found? | They are found in dairy products and fruit. |
| Where are trace minerals found? | They are found in meat, poultry, fish, and nuts. |
| Amount of water in the body | It's about 60%. Should consume 13 cups for males, 9 for women per day. |
| Role of water in the body | acts as a solvent, lubricant, as a vehicle for transporting nutrients and waste, and as a medium for temperature regulations and chemical processes |
| Definition of phytochemicals | found in foods from plant sources, especially fruit and vegetable groups. Provide signifcant health benefits, not essential nutrients. |
| Foods rich in phytochemicals | Often called superfoods, best contained through whole foods. Ex. tomato |
| What do we use to study nutrition ? | We use the scientific method, a testing procedure designed to detect and eliminate error. |
| What are the most rigorous types of studies? | a randomized controlled trial, follows a study design that is double-blind and placebo controlled. |
| Overarching goals of healthy people 2030 | - attain healthy, thriving lives and well-being free of preventable disease, disability, injury, and premature death. - Eliminate health disparities: Achieve health equity and improve health for all people, emphasizing health literacy. |
| Overarching goals of healthy people 2030.2 | -create socialm physical, and economic environments that promote attaining the full potential for health and well-being for all. - promote healthy development, healthy behaviors, and well-being across all life stages. |
| Overarching goals of healthy people 2030.3 | - engage leadership, key constituents, and the public across multiple sectors to take action and design policies that improve health and well being |
| Standard Drink Definition | 14g of alcohol, cans and bottles = 12 oz, malt liquor = 8 oz, wine = 5 oz, |
| Moderate Drinking | two drinks per day for males, 1 per day for females |
| Heavy Drinking | 15 or more drinks per week males, 8 or more drinks per week females |
| Binge Drinking | a pattern of drinking within a short period of time causing BAC to rise above the legal limit of 0.08%. |
| Alcohol Use Disorder | Problem drinking that becomes severe |
| Which calorie source is most efficiently absorbed? | Alcohol. Requires no digestion. It is absorbed rapidly from the GI tract by passive diffusion, making it the most efficiently absorbed of all calorie sources. |
| Alcohol Metabolism | The liver is the primary site for alcohol metabolism and may be absorbed by the cells lining the stomach. Main pathway of alcohol metabolism involves the enzymes alcohol dehydrogenase and acetaldehyde dehydrogenase. |
| Difference of effects of alcohol between men and women | Females absorb and metabolize alcohol less efficiently than males. The amount of alcohol metabolized by the cells lining the stomach is greater in males than females. Females also have less water to dilute. |
| Cirrhosis | devlops in up to 20% of cases of alcohol use disorders and is a leading reason for liver transplants, affecting about 2 million americans. 50% chance of death within 4 years |
| Understand why nutrient deficiencies are common in people with alcohol use disorders | Fatty liver. Enlarged fat deposits choke off the bloody supply, depriving the liver cells of oxygen and nutrients. |
| Case-Control study | typically retrospective and compares individuals who have a disease or condition to those who don't |
| Cross-sectional study | looks at data from a population group from a specific point in time |
| Case Reports | descriptive studies based on uncontrolled observations of patients |
| Peer Review | ensures that only high quality, objective research findings are published |
| Double-Blind Study | An experimental design in which neither the participants nor the researchers are aware of each participant’s assignment (test or placebo) or the outcome of the study until it is completed. An independent third party holds the code and the data. |
| foundations of a healthy dietary pattern, including brief descriptions of what they mean or represent. | meet your nutritional needs from primarily foods and beverages, choose a variety of options from each food group, pay attention to portion size to help acheive energy balance |
| What is nutrient density? | Nutrient density is a comparison of its nutrient content with the amount of calories it provides. amount of nutrient per serving over amount of calories per serving |
| What is energy density? | Energy density is a measurement that best describes the calorie content of a food. Determined by comparing the calorie content with the weight of food. |
| Nutrient inadequacies of greatest concern in the U.S. | vitamin D, calcium, potassium, and dietary fiber |
| What are the DGAs and what are they based on? | They are dietary guidelines for Americans and they are based on foods Americans typically consume, but in nutrient dense forms and appropriate amounts |
| How do Americans compare to the DGAs? | Most Americans fall short of consuming their recommended daily servings of vegetables, fruits, and dairy. |
| Activity recommendations from the Physical Activity Guidelines | Aerobic, Anaerobic, muscle-strengthening, bone strengthening, balance training, flexibility training, mind-body (define) |
| Know an easy way to know if your diet has nutritional quality | comparing your daily intake with your personalized food plan recommendations |
| Know how standard serving sizes compare to household items | a tennis ball (fruits), softball (veggies), hockey puck (carbs/grains), deck of cards (protein), Fats/ Dairy 2 tbsp |
| Basics of the Mediterranean pyramid | Meats and sweets (less often), poultry and eggs, cheese and yogurt (daily to weekly), fish and seafood (2x per week), Fruits Veggies Grains, olive oil, beans, nuts, legumes, seeds, herbs, spices |
| How to achieve a desirable nutritional state | can be acheived by obtaining essential nutrients from a variety of foods and adhering to the DGA. |
| Define malnutrition | In all its forms, includes undernutrition (wasting, stunting, underweight), inadequate vitamins or minerals, overweight, obesity, and resulting diet-related chronic (or noncommunicable) diseases. |
| Two primary types of malnutrition | overnutrition and undernutrition |
| Overnutrition | A state in which nutritional intake greatly exceeds the body’s needs. |
| Undernutrition | Failing health that results from a long-standing dietary intake that is suboptimal and does not meet nutritional needs. |
| Know which values/tools are used for individualized diet planning versus more broad recommendations. | anthropometric assessment, biochemical assessment, clinical (physical) assessment, dietary assessment, environmental assessment |
| anthropometric assessment | measures height, weight, skinfold thickness, arm muscle circumference, and other parameters |
| biochemical assessment | biological levels of nutrients, by products, or factors that affect digestion, absorption or use of nutrients |
| clinical (physical) assessment | general appearance of skin, eyes, tongue, includes metrics observable by touch |
| dietary assessment | usual intake or record of previous day's meals |
| environmental assessment | contextual factors such as living conditions, education level, and the ability to access and prepare foods |
| Dietary Reference Intakes (DRIs) | Term used to encompass nutrient recommendations made by the Food and Nutrition Board of the National Academies of Sciences, Engineering, and Medicine. These include RDAs, AIs, EERs, CDRRs, and ULs. |
| Define and understand DV | Daily Value. Quantity (expressed in percentage) of a specific nutrient that corresponds to the total percentage of the daily requirements for a particular nutrient based on a 2000 kcal diet. |
| which nutrient does not have a DV | Proteins, trans fat, total sugars |
| Elements required by law to be on a food label | Total cals (kcal), total fat, saturated fat, trans fat, cholesterol, sodium, total carbs, fiber, total sugars, added sugars, protein, Vitamin D, Calcium, Iron, Potassium |
| Know how ingredients on a label are listed | food packages must list product name, name and address of the manufacturer, amount of the product in the package, and ingredients. |
| Which food allergens are required to be disclosed on a food label? | eggs, fish, milk, peanuts, shellfish, soybeans, tree nuts, wheat, and sesame |
| Know the different types of label claims and be able to recognize them | FDA has legal oversight over most food products and permits some health claims with certain restrictions. 4 types are Health claims (FDA) , preliminary health claims, nutrient claims, structure/function claims (not FDA approved, or necessarily valid) |
| Correct order of the primary organs of the GI tract | Mouth/Salivary Glands/ Esophagus, Stomach, Liver/Gallbladder/ Pancreas/ Small Intestine/ Large Intestine/ Rectum |
| Mouth/SalivaryGland Function | the mouth can sense the taste of the foods we consume |
| Esophagus Function | A tube in the GI tract that connects the pharynx with the stomach. |
| Stomach Function | the stomach is a large sac that can hold up to 4 cups of food for several hours until all the food had been moved into the small intestine |
| Liver/ Gallbladder Function | produces a substance called Bile, which is stored and concentrated in the gallbladder until it receives a hormonal signal to release the bile. |
| Pancreas Function | has both endocrine and digestive functions. Endocrine manufactures hormones insulin and glucagon. Digestive it produces pancreatic juice capable of breaking macros into small fragments |
| Small Intestine function | only one inch wide but 10 feet long, beginning at the stomach and extending to the large intestine. Three parts are duodenum, jejunum, and ileum. Helps digestion |
| Large Intestine Function | food is basically feces when it gets here, has five segments, cecum, ascending colon, transverse colon, descending colon, sigmoid colon. Cells produce mucus to hold the feces together and facilitate it through the LI |
| Rectum Function | feces remains here until poop. |
| lower esophageal sphincter | A circular muscle that constricts the opening of the esophagus to the stomach |
| Sphincter Function | to prevent the backflow of the contents of the GI Tract |
| pyloric sphincter | Ring of smooth muscle between the stomach and the small intestine. |
| ileocecal sphincter | The ring of smooth muscle between the end of the small intestine and the beginning of the large intestine. |
| anal sphincters | A group of two sphincters (inner and outer) that help control expulsion of feces from the body. |
| Types of digestion and examples of the types | mechanical, chemical |
| digestion | Process by which large ingested molecules are mechanically and chemically broken down to produce basic nutrients that can be absorbed across the wall of the GI tract. |
| Mechanical Digestion | takes place as soon as you begin chewing food, continues as muscular contractions simutaneously mix and move food through the length of the GI Tract. |
| Chemical Digestion | refers to the chemical breakdown of foods by acid and ezymes secreted into the GI Tract. |
| Amylase def and purpose | Starch-digesting enzyme produced by the salivary glands and the pancreas. |
| lipase | Fat-digesting enzyme produced by the salivary glands, stomach, and pancreas. |
| Peristalsis definition | A coordinated muscular contraction used to propel food down the gastrointestinal tract. |
| Functions of acid in stomach | acid in the gastric juice halts the biological activity of proteins, converts some inactive digestive enzymes into their active forms, partially digests food protein, and make dietary minerals soluble so that they can be absorbed. |
| Bolus | A moistened mass of food swallowed from the oral cavity into the pharynx. |
| Chyme | A mixture of stomach secretions and partially digested food |
| Primary site of digestion and absorption and why | Small intestine because by functions in digestion and absorption are controlled by signals from the nervous system, hormones from the endocrine system, and hormone-like compounds |
| Absorption of water- and fat-soluble nutrients (where they go after digestion) | fat-soluble means the nutrient will dissolve in fat or oil and water-soluble means it will dissolve in water. They go to the liver after digestion. |
| Bile | aids fat digestion in the small intestine by suspending fat in water using bile acids, cholesterol, and phospholipids |
| Probiotics | Live microorganisms that, when administered in adequate amounts, confer health benefits on the host. |
| Prebiotics | Selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon the host. |
| Postbiotics | Metabolic by-products of the microorganisms that colonize the human body. |
| Dysbiosis | A harmful disturbance in the balance between beneficial and pathogenic microorganisms in the microbiota. |
| Functions of gut microbiota | influences immune function, if underdeveloped, the organism are more susceptible to autoimmune diseases and allergies |
| Common digestive disorders | Heartburn, Peptic Ulcers, Constipation, Hemmorrhoids, Diverticular Disease, Irritable Bowl Syndrome, Diarrhea, Gallstones, Celiac Diseases and gluten sensitivity |
| Heartburn | also known as acid reflux, this gnawing pain in the upper chest is caused by the movement in acid from the stomach into the esophagus |
| Peptic Ulcers | Erosion of the tissue lining, usually in the stomach or the upper small intestine. |
| Constipation | A condition characterized by difficult and/or infrequent bowel movements (i.e., fewer than three bowel movements per week). |
| Hemmorhoids | A swollen vein in the rectum or anus. |
| Diverticulosis | The condition of having many diverticula in the large intestine. |
| Irritable Bowl Syndrome | characterized by a combination of bloating, abdominal pain, and irregular bowel function |
| Diarrhea | increased fluidity, frequency, or amount of bowel movements (i.e., three or more loose stools per day). |
| Gallstones | pieces of solid material that develop in the gallbladder when substances in the Bile, form crystal like particles as big as sand or a golf ball |
| Celiac Disease and Gluten Sensitivity | Chronic, immune-mediated disease precipitated by exposure to dietary gluten in genetically predisposed people. |
| Foodborne illness and common symptoms, | Sickness caused by the ingestion of food containing harmful substances. Diarrhea, cramps, nausea, fever, vomitting. Microorganisms include bacteria, viruses, fungi, and parasites |
| Who is most susceptible to Foodborne illness | Infants and Children, Older Adults, those w liver disease, diabetes, HIV, cancer, people recovering from surgery, pregnant women, people taking immunosuppressant agents |
| Which foodborne illness is particularly problematic during pregnancy and why | Listeriosis because they are about 20 times more likely to get it than other healthy adults. Can cause preterm birth, spontaneous abortion, or stillbirth because the bacteria can cross the placents and affect the fetus |
| Why might E. coli O157:H7 be problematic | leading cause of bloody diarrhea and fatal kidney complication known as hemolytic uremic syndrome (HUS). Can cause death. |
| TDZ and its significance | Temperature Danger Zone, Temperature range (40°F to 140°F) where bacteria grow most rapidly, doubling in number in as little as 20 minutes. |
| The 4 rules or steps to food safety | Purchasing food, preparing food, cooking food, storing and reheating cooked food |
Created by:
mme293