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HNF 150 exam 3
Nutrition Exam 3
| Question | Answer |
|---|---|
| roles of water | -carry nutrients -cleanse blood and tissue -solvent -chemical reactions -lubricates joints -shock absorber -regulates body temp |
| causes of dehydration | 1. not drinking enough water 2. eating lots of salt 3. diuretics |
| signs/symptoms of dehydration | - thirst -headache -fatigue -increased heart rate |
| water regulation | 1. salivary glands detect blood concentration |
| water regulation | 2. hypothalamus monitors blood concentration and pressure |
| water regulation | 3. hypothalamus signals thirst and hormone from pituitary gland |
| water regulation | 4. hypothalamus signals kidney to retain water |
| sources of water input | liquids, food, created by metabolism |
| sourced of water output | kidneys, sweat, lungs, feces |
| soft water | contains more sodium |
| hard water | contains more magnesium and calcium |
| tap water | more highly regulated -disinfected -no e.coli -tested frequently for bacteria -filtered for pathogen -tested for organic chemicals 1/quarter |
| bottled water | -no disinfection required -e.coli isn't banned -tested for bacteria 1/week -not filtered -tested 1/year for organic pathogens |
| solvent | dissolves another substance -water is a solvent for sugar |
| water balance | the balance between water intake and water excretion, which keeps the bodys water content constant |
| dehydration | loss of water -symptoms progress rapidly -thirst, weakness, confusion, tired -can end in death |
| diuretic | a compound/medication causing an increase in water excretion -water pill, caffeine, alcohol |
| electrolytes | compounds that partly dissociate in water to form ions -potassium and chloride ions |
| ions | electrically charged particles -sodium, chloride |
| iodine function | thyroxine- hormone regulated by the thyroid gland the regulates BMR |
| food sources of iodine | iodized salt, seafood, foods grown in iodine rich soil |
| iodine deficiency | goiter -slows metabolism, mental retardation -thyroid issue, not big in US |
| iodine toxicity | goiter |
| zinc function | 1. works with protein to make enzymes 2.make genetic material 3. helps pancreas with digestion 4. metabolises CHO,protein, fat |
| zinc deficiency | poor eye sight, growth retardation, poor appetite, digestion issues |
| zinc food sources | milk, shellfish, meats |
| zinc toxicity | inhibits iron absoprtion from digestive tract |
| flouride functions | 1. prevents cavities 2. reduces acid in mouth |
| sources of flouride | water |
| flourosis | too much flouride in water when teeth are developing -irreversible -dont swallow toothpaste |
| calcium functions | -nerve transmission -muscle contraction -heart beat -blood pressure and blood clottin |
| calcium | -most abundant mineral in body -99% stored in bones and teeth - bones are active living tissue |
| food sources of calcium | dairy, supplements, powders |
| magnesium functions | - enzyme function -energy metabolism -protein formation -muscular relaxation -resistance to tooth decay |
| food sources of magnesium | spinach, black beans, soy, bran cereal, milk |
| magnesium deficiency | occurs as a result of vommiting, diarrhea, protein malnutrition -cardio disease, heart attack, hallucinations |
| magneisum toxicity | high intakes of non food sources -accidental poisoning -severe diarrhea, dehydration |
| iron functions | -oxygen carrying cells -helps enzymes use oxygen -makes new cells, hormones, acids |
| iron deficinecy | anemia -tired, dizzy, cold |
| iron and vitamin c | vitamin C helps the body absorb iron -non hene iron |
| food sources of iron | meat, leafy greens, shellfish |
| lead poisoning | displaces minerals and they cant fucntion -infants absorb 5-10x as much -injures kidneys |
| potassium fucntions | -principal positive ion inside body cells -fluid balance -cells -heart beat |
| food sources of potassium | bananas, whole foods, fruits and veggies |
| sodium functions | -principal positive ion outside body cells -fluid/electroyte balance -maintain acid/base balance -muscle contraction -nerve transmission |
| food sources of sodium | canned foods, frozen foods, lunch meat, dressings, chips, pickles |
| sodium toxicity | water retention, hypertension |
| preventing osteoperosis | -adequate calicium intake -vitamin D and K intake -just enough protein -healthy weight -limit alcohol and sodium -dont smoke |
| calcium paradox | calcium supplementation may be good and bad -prevents osteoperosis -causes vascular disease -may not be getting to bones but accumulating in walls |
| iron absorption | -vitamin C -meme and non heme -meat fish poultry |
| dietary guideline for sodium | consume less than 2300 mgday |
| major minerals | essential mineral nutrients found in the human body in amounts larger than 5 grams |
| trace minerals | essential mineral nutrients found in the human body in amounts less than 5 grams |
| fluid and electrolyte balance | maintanence of the proper amounts and kinds of fluids and minerals in each compartment of the body |
| acid-base balance | maintenance of the proper degree of acidity of each of the bodys fluids |
| osteoperosis | reduction of bone mass in older people -very common in women |
| peak bone mass | the highest attainable bone density for a person -developed in first 30 years |
| hemoglobin | red blood cells containing iron |
| hypertension | high blood pressure |
| buying/eating locall produced foods | 1. supports economy 2. fresher and less nutrient loss 3. farmland preservation |
| rules of being organic | -annual inspections -some minerals and pesticides allowed -non synthetic minerals -keep records -healthy soil |
| year round farming at MSU | use hoophouses |
| farmworkers and pesticides | -over exposure = fatal -showing up in their children too -pesticide residue on clothing |
| bioaccumulation | -an organism absorbs a toxic substance that isnt eliminated in waste -organism eats another and its toxins -more pollutants the higher up in the food chain you are -mercury |
| reasons for using antibiotics in livestock | makes animals grow faster and put on more weight, increasing meat production and proft |
| human harm from antibiotics in livestock | becoming drug resitant |
| grain fed animals | -arent meant to eat grain and getting sick -given antibiotics -unhealthy supplements added in -hormones |
| grass fed animals | -healthier animals -leaner meat |
| pesticide | substances that destroy or repel any pests that interfere with food production -chemicals |
| synthetic pesticides | poisonous chemical that repels pests -human health risks |
| community supported agriculture | farmers offer shares to the public and customers receive food each week -fresh, buying locally |
| concentrated animal feeding operations | confines animals for 45 days or more, no vegetation, lots of animals in small space |
| carrying capacity | maximum population of a species the envionment can sustain |
| soil erosion | soil removed at the same time it is formed or even before -leaves land unprotected |
| grazing | livestock are fed plants, mostly grass |
| fair trade | workers are treated good |
| nutrition for expecting mothers | -healthy uterus -energy and nutrient stores to suppl fetal devel |
| nutrition before becoming pregnant | -healthy weight -uterus needs to be healthy -prevention of neural tube defects -folate |
| nutrition for pregnant teen | need folate, iron, VIt A,D, calcium and zinc -gain 35 lbs -water exercise |
| calorie requirements when pregnant | - 0 calorie increase in 1st trimester -additional 300 calories in 2nd and 3rd |
| protein requirements when pregnant | 60 grams at least |
| carb requirements when pregnant | 50% of calories -dont want to go into ketosis -whole frains |
| fat requirements when pregnant | healthy fats, omega 3 and 6 -limit fish intake |
| folate requirements when pregnant | 600 mcg -critical before and during first weeks -take daily supplements of 400mg -eat folate rich foods -beans, spinach, asparagus |
| calcium requirements when pregnant | 1000 mg -same as normal intake -important for bones |
| magnesium requirements when pregnant | slight higher intake than normal -suports bone and tissue growth |
| iron requirements when pregnant | 27 mg -highr than normal -absorption increases 3x -no period -fetus stores iron to last first 3-6 months |
| zinc requirements when pregnant | deficiency = low birth weight -eat protein -need both zinc and iron |
| critical period | the first weeks of pregnancy -organs are developing -needs nutrients -irreversiblle damage |
| food intake difficulties for pregnancy | take prenatal especially if carrying multiples |
| physical activity during pregnancy | -its ok -dont start a new intense activity -modify, hydrate -water exercises -start walking |
| low birth weight | under 5.5 pounds, premature or long term -most likely to die before 1 year -lower IQ, short stature, learning disabilities |
| causes of low birth weight | poor nutriotin, smoking, genetics, disease, alcohol and drugs, multiple baboes |
| alcohol effects on fetus | stop drinking as soon as you plan on getting pregnant!!! -no oxygen to baby -slows cell division -brain damage -interfearance of placental transport of nutrients -damage sperm and ovum |
| fetal alcohol syndrome | -seen in baby's of mothers who drank during pregnancy brain damage grwoth retardation facial absnomalities low APGAR score |
| placenta | the organ of pregnancy in which materal and fetal blood circulate in close proximity and exchange nutrients and oxygen |
| critical periods | finite period during development in which certain events may occur that will have irreversible effects on later developmental stages -cell division in a body organ |
| nerutal tuve defect | a group of nervous system abnormalities caused by interuption of the normal early development of nerural tube |
| high risk pregnancy | very young or old -over or under weight -previous problems and health conditions - |
| brestfeeding benefits for mom | -uterine contraction -birth control -burns calories -reduce risk of ovarian and breast cancer |
| breast feeding benefits for baby | -meets needs of baby -composition changes -different tastes -easily digested -high in lipids -reduce risk of asthma, diabetes, obesity, SIDS lukemia |
| economic benefits of breast feeding | -dont need to buy formula -convienient - decrease medical visits and costs |
| breast feeding reccomendations from US | 6 months exclusively, continue for a year |
| WHO breast feeding reccomendations | exclusively for 6 months, continue for 2 years |
| colostrum | -made in first 1-5 days -2-20ml -protection -yellow = beta carotene |
| transitional and mature milk | transition over 1-2 weeks -more fat and sugar -45-1200 ml |
| sources for learning to breast feed sucessfully | -start immediently at hhospital -get support from other moms -lactation consultants -hospital staff |
| sucesful bresatfeeding | tummy to tummy, nipple completely in mouth, relaxed -baby shows weight gain and devel |
| unsuccesful breast feeing | bad positioning, nipple not all the way in mouth -breasts are becoming smaller, feeding increases, cant sleep |
| breast milk production | supply and demand! |
| nutrient needs of breast feeding moms | lots of water, 320 extra calories, follow myplate requirements |
| drinking while breast feedings | ok if an occasional drinker |
| breast milk flavor | -new flavors introduced -shows baby the foods eaten in house |
| formula flavor | -always the same - bad taste |
| lactation | milk production in pregnany woman |
| exclusive breast feeding | only feed baby breast milk, no formula or other foods |
| infant feeding 0-6 months | only breast milk or infant formula |
| infant feeding 4-7 months | iron fortified rice cereal diluted in breast milk -still breast feed |
| infant feeding 6-7 months | -breast milk -rice cereral -small amounts of puree fruits and veggies |
| infant feeding 6-8 months | -breast milk -cereals -mashed foods -formula or water in cup |
| infant feeding 8-10 months | -finger foods -slowly introduce meat, cheese -diluted juice |
| infant feeding 10-12 | -breast milk -bread and cereal -fruits and veggies -meat and poukltry small serving sizes |
| infant feeding 1-2 years | -introduce real milk -different foods |
| foods to avoid until 9 months | citus, strawberries, corn, tomatoes, peanut butter, eggs |
| foods to avid until 12 months | honey, cows milk, sweets, canned veggies -due to allergies and diabetes |
| introducing new foods | -introduce as first food and at same time every day -keep offering for up to 3 rejections -continue offering up to 10x - |
| role of care give while feeding | -provide variety of nutritional foods -serve meal in pleasant place -child size portions -set regular times -allow enough time to eat |
| role of child while feeding | let them decide -if they eat -how much -what they eat |
| food allerfy | immune response triggered by certain foods |
| food intolerance | pysiological, non allergy response to certain foods -absance of chemicals or enzymes needed to digest te food |
| food aversion | associates taste of food with a negative experience -may never eat food again |
| food neophobia | "fussy eating" -fears trying new foods -usually grow out of it |
| antibodies | immunogloblin -protein used by immune system - |
| milk anemia | drinking too much milk causes kids to not want to eat their meals |
| anaphylactic shock | life threatening allergic reaction -symptoms develop rapidly |
| dental caries | -tooth decay -cavities -caused by sugar |
| growth spurt | breast fed babies nurse more than usual |
| nursing bottle syndrome | toot decay due to infant carrying around bottle/cup of milk/juice around |
| competetive foods | foods sold in schools and vending machines -compete with meal programs |
| What is certified organic? | The process or methods used to manage thr land and grow the food |
| Does calcium intake increase during pregnancy? | No it stays the same because absorption increases |
| What mineral is required inside the cell for fluid and electrolyte balance? | Potassium |
| Whst minerals required outside the cel for fluid and electrolyte balance? | Sodium |
| Wgat temperate should cooked foods be at until served? | 140 F |
| Safe food | CertAinty that injury won't result from eating a certain food |
| Food illness/poisoning | Illness transmitted to humans through food and water -caused by a poisonous substance or infectious agent |
| Main cause of food poisoning | Germs |
| Bacteria | Tiny 1 called creatures that get nutrients from environment - not all are bad |
| Viruses | Cant live outside a living cell - need to be in/on a living thing |
| Enterotoxin | Poison that acts upon mucous membrane |
| Neurotoxins | Poison Thst acts upon nervous system |
| Unsafe food temperate | 40-140 F |
| How long can food safely be left out at room temperate? | 2 hours |
| causes of food poisoning | germs, bacteria, virus, parasites, protozoa |
| E. Coli food sources | undercooked beef, unpasturized milk and juices, raw produce, contaminated water |
| E. Coli symptoms | severe bloody diarrhea, stomach pain, vomiting, kidney failure |
| E. Coli prevention | cook ground beef thoroughly, sanity food methods, boil water, avoid sprouts |
| Salmonella food sources | raw/undercooked eggs,meats, poulty, shrimp, contaminated water |
| Salmonella symptoms | nausea, fever, chills, vomiting, adbnominal cramps, diarrhea, headache |
| Salmonella prevention | sanitary, refridgerate, cook properly, only pasturized foods |
| Listeriosis food sources | raw meat and seafood, soft cheeses, milk |
| Listeriosis symptoms | flu like, blood poisoning, meningitis, headache, fever |
| Listeriosis prevention | sanitary, cook foods, only pasturized |
| Hepatitis A food sources | undercooked or raw shellfish, raw produce, contaminated water, |
| Hepatatis A symptoms | inflamed liver, fatigue, dark urine, headache, nausea,vomiting |
| Hepatais A Prevention | cook foods throughly |
| Travelers diarrhea food sources | contaminated water, undercooked groud beef, raw foods, imported unpasturized cheese |
| Travelers diarrhea symptoms | loose watery stools, bloating, nausea, cramps |
| Travelers diarhhea prevention | drink safe water (bottled), cook foods thouroughly, wash and peel raw veggies |
| Botulism food sources | honey, canned foods |
| Botulism symptoms | blurred vision, nervous system affected, cant swallow or speak |
| Botulism prevention | use proper canning methods for low acid foods, avoid dented or unsealed packaged foods |
| safe time out for foods | 2 hours |
| consumer food illness prevention | dont purchase leaking/dented cans or packages -frozen food should be solidly frozen |
| food illness prevention at home | -keep raw meats separate from other foods -keep cold foods cold and hot foods hot -clean hands and kitchen |
| refigerator temperature | 40 F or below |
| freezer temperature | 0 F |
| microbes | make food by fementation -increase foods storage time -used in bread, yogurt, cheeses |
| fruit and veggie safety | -rinse in cold water -scrub skins and cut away bruises -throw away if modly -pasturized juuce -no uncooked sprouts |
| meat and poultry safety | -cook thoroughly -ground meats cooked well done -use thermometer to test internal temp of 160 -defrost in fridge and microwave |
| honey safety | -may cause botulism -dont give to infants under 1 |
| seadfood safety | -mercury or metal poisoning -bioaccumulation in food chain |
| how do pesticides enter food chain? | leaves a residue on fruits and veggies or caught from soil |
| foods likely to be contaminates with pesticides | fruits and veggies -strawberries, peppers, spinach, celery... |
| reducing pesticides | choose organic foods instead |
| short onset of food poisoning | E.Coli, stomach flu, salmonella |
| medium onset of food poisoning | shingellosis, campylobacteriosis, travelers diarrhea |
| long onset of food poisoning | listeriosis, hep A, |
| pasturization | treating milk with heat to kill pathogens |
| HAACCP | hazard analysis critical control point -systematic plan to identify and correct microbial hazards in food |
| cross contamination | comtamination of food through exposure to utensils, hands, or other surfaces that were previously in contact with contaminated foods |
| danger zone for meats | 40-140 F -bacteria will quickly multiply |
| safe cooking temperature food meats | 140-160 F |
| irradation | ionizing radiation to foods to reduce insect infestation or microbial contamination or to slow ripening |
| residues | pesticides that still remain on foods when people go to buy them |
| contaminant | any substance occuring in food by accident that isnt normally present |
| additives | substances added to foods but normally not consumed by themselves as foods |
| incidental additives | substances that get into food unintentionally as a result of contact with another food during growing |
| preservaties | antimicrobial agents, antioxidants, or other additives that retard spoiling or preserve qualities such as softness |
| GRAS list | a list established by the FDA of food additives long in sue and believed to be safe |
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