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NTR exam 2
| Question | Answer |
|---|---|
| What are nonmodifiable cancer risk factors (cant change)? | Family history age sex reproductive history (genetics and biology you cannot control) |
| What are modifiable cancer risk factors (you CAN change)? | Smoking alcohol poor diet obesity physical inactivity chemicals microorganisms (lifestyle/environment factors) |
| How does smoking increase cancer risk? | Causes DNA damage and increases risk of about 15 cancers especially lung |
| How does alcohol increase cancer risk? | Damages cells increases risk of mouth liver breast cancers |
| How does diet affect cancer risk? | Processed meats increase risk low fiber increases colon cancer risk |
| Why does obesity increase cancer risk? | Increases inflammation insulin and estrogen levels |
| How do microorganisms cause cancer? | Hepatitis B C cause liver cancer aflatoxin mold toxins |
| What are the best ways to reduce cancer risk? | Healthy weight exercise limit alcohol plant based diet avoid BPA whole foods better than supplements |
| What is the main difference between water and fat soluble vitamins? | Water soluble stored little excreted fast low toxicity fat soluble stored in fat higher toxicity |
| Why are fat soluble vitamins more dangerous? | They are stored in fat and can build up causing toxicity especially A and D |
| What does vitamin C do in the body? | Collagen formation antioxidant immune support improves iron absorption |
| Why is vitamin C important for iron? | It converts iron to a form that is easier to absorb |
| What happens with too much vitamin C? | GI upset diarrhea kidney stones above 2g per day |
| What is scurvy? | Vitamin C deficiency causing bleeding gums weak connective tissue |
| What does vitamin A do? | Vision especially night vision immune function growth and development |
| What is beta carotene? | Plant form of vitamin A converted in body antioxidant safer from food than supplements |
| Why are vitamin A supplements risky? | High intake linked to increased lung cancer risk |
| What does vitamin E do? | Antioxidant protects cell membranes from oxidative damage |
| Who gets vitamin E deficiency? | People with fat malabsorption premature infants |
| What are phytochemicals? | Plant compounds not essential but provide health benefits like disease prevention |
| How do phytochemicals prevent disease? | Act as antioxidants reduce cholesterol absorption deactivate carcinogens mimic hormones |
| What is the best way to consume phytochemicals? | Whole foods variety of colors keep skins avoid overcooking supplements less effective |
| What foods contain carotenoids? | Carrots tomatoes sweet potatoes |
| What foods contain flavonoids? | Tea citrus soy whole grains |
| Where is capsaicin found? | Hot peppers |
| Where is allicin found? | Garlic onions leeks |
| Where is genistein found? | Soybeans tofu legumes |
| Where is curcumin found? | Turmeric |
| Where are lignans found? | Seeds whole grains legumes broccoli |
| Where is resveratrol found? | Grapes red wine berries |
| What are the main functions of water? | Transport nutrients regulate temperature lubricate joints remove waste act as solvent |
| What are early signs of dehydration? | Thirst dark urine headache dry mouth |
| What are severe signs of dehydration? | Muscle spasms delirium can lead to death |
| What does iron do? | Forms hemoglobin and myoglobin for oxygen transport |
| What is the difference between heme and nonheme iron? | Heme from animals absorbed better nonheme from plants absorbed less |
| What increases and decreases iron absorption? | Vitamin C increases fiber decreases |
| What is iron deficiency anemia? | Low iron causing fatigue pale skin rapid heart rate pica |
| Who is at risk for iron deficiency? | Women children pregnant individuals |
| What does sodium do? | Fluid balance nerve transmission muscle contraction helps glucose absorption |
| Where does most sodium intake come from? | Processed foods and fast food about 70 percent |
| When does sodium deficiency happen? | Heavy sweating vomiting diarrhea causing cramps headache |
| What increases risk of hypertension? | High sodium obesity inactivity age race |
| What is the DASH diet? | Diet to lower blood pressure high fruits vegetables potassium calcium magnesium low fat |
| How do bones change with age? | Build until 30 maintain 30 to 45 lose after 45 |
| Who is at risk for osteoporosis? | Females low calcium smokers low vitamin D inactivity |
| What are good calcium sources? | Dairy leafy greens fortified foods |
| How can you prevent foodborne illness? | Wash hands cook food properly refrigerate below 40 avoid cross contamination |
| What is the danger zone for bacteria? | 40 to 140 degrees F rapid bacterial growth |
| What causes salmonella and symptoms? | Poultry eggs causes diarrhea fever |
| What causes E coli and symptoms? | Undercooked beef causes bloody diarrhea kidney failure |
| Why is listeria dangerous? | Found in deli meat soft cheese dangerous in pregnancy |
| What causes botulism? | Improper canned foods causes paralysis death |
| How do you get giardiasis? | Drinking contaminated water from lakes or streams |
| What is cross contamination? | Transfer of bacteria from raw food to ready to eat food |
| Why are bioengineered foods used? | Reduce pesticides improve nutrition survive harsh environments |
| What are concerns about bioengineered foods? | Possible allergens safety concerns |
| What are labeling rules for bioengineered foods? | Must be labeled except small producers and restaurants |
| What is food insecurity? | Lack of reliable access to enough food |
| What is food poverty? | Food exists but people cannot afford or access it |
| Why can food insecurity lead to obesity? | Cheap unhealthy foods overeating cycles stress |
| What is SNAP and restrictions? | Food assistance program cannot buy alcohol hot foods or nonfood items |
| Who qualifies for WIC? | Pregnant women infants children under 5 provides food and education |
| What are good food sources of iron? | Heme iron from meat poultry fish nonheme from beans lentils spinach fortified cereals |
| Who is at risk for sodium deficiency? | People with heavy sweating vomiting diarrhea endurance athletes |
| How should you safely defrost frozen meat? | In the refrigerator cold water or microwave never at room temperature |
| What temperature should a refrigerator be kept at? | At or below 40 degrees F to slow bacterial growth |
| Why is proper cooking important for food safety? | High heat kills harmful bacteria and pathogens |
| What are the 2 sources of vitamin A? | Animal sources retinoids plant sources beta carotene |
| Why is plant iron harder to absorb? | Nonheme iron is less bioavailable and affected by inhibitors like fiber |
| What type of ion is sodium? | Major extracellular electrolyte important for fluid balance |
| What do school meal programs provide? | About one third daily needs of protein calcium iron and vitamins |
Created by:
mahak