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Nutrition Final Test
| Question | Answer |
|---|---|
| 1. Name the functions of water in the body. | provides a med. for chemical reactions, participates in ATP, transport nutrients and waste, helps regulate body temp, serves as lubricant/shock absorption |
| 2. What % of an adult’s body weight is due to water? | adult-60%, infants 80 %, children 75% |
| 3. Describe the daily water requirement (intake vs. output). What amount of water is needed per kcal? | intake=output, approx. 2000ml a day, or 8-10cups. Intake sources-liquid, food(most), metabolism by product. Output sources:kidneys, skin, lungs, feces Per kcal you need 1-1.5ml/kcal |
| 4. Identify how thirst is regulated in the body. | It is regulated by osmoreceptors that detect salt levels. high salt=need for more water, when salt=normal we=not thristy |
| 5. Describe the hormones that regulate fluid balance/sodium in the body. | aldosterone=keep water, sodium. ADH-reabsorb water, |
| 6. Name the ions found in the highest concentrations in intracellular and extracellular fluids. | ions in intracellular-high in k and PO4, Extracellular-high in NA and Cl |
| 7. Define osmosis. What does sodium attract to it? | movement of liquid from a high concentration to a low concetration through a semi permeable membrane. Sodium attracts water |
| 8. Salt is what % sodium by weight? | 40% of salt is sodium |
| 9. Name the most important food source of sodium. | Table Salt, other high sources are processed foods cured foods, milk, meat |
| 10. Name the hormones that regulate calcium in the body. | Parathyroid hormone(make more Ca in blood), Calcitonin (causes calcification=less Ca in blood) |
| 11. Identify which mineral we can obtain more of by using certain pots and pans in cooking. | Iron |
| 12. Identify the RDA for men and women for iron. | 1. The recommended intake is 8 mg/day for men and 18 mg/day for women up to age 50; over 50 women need 8 mg/day. Pregnant women need 27 mg/day and lactating women need 9 mg/day. UL= 45 mg/day. |
| 13. Describe the tests that are used to diagnose iron deficiency. | Blood tests that test for total RBC and ferritin levels |
| 14. Define pica, ferritin, transferrin, hemoglobin, myoglobin. | pica-craving for nonfood items from iron deficiency, ferritin-stored iron in liver and spleen, transferrin-form of Iron carried in blood stream, hemoglobin-iron-containing oxygen-transport in RBC. Myoglobin-iron and 02 binding protein in muscle tissue |
| 15. Which mineral deficiency is the most common in the world? | Iron |
| 16. Which two minerals are most important in maintaining acid/base balance and fluid balance? | sodium and chloride |
| 17. A deficiency of which mineral produces cretinism in a baby? | occurs when an infant is born to a mother who lacked iodine in her prenatal diet. Characteristics include: low BMR, mental retardation, enlarged tongue and lips, and retarded growth. |
| 18. Which mineral comprises HCl in the stomach? | chloride |
| 19. An excess of which mineral can cause the loss of calcium from bones? | Phosphorus |
| 20. Which mineral deficiency causes growth failure, delayed sexual maturation in males, slow wound healing and loss of taste acuity? | Zinc |
| 21. Too much of which mineral can cause mottling of the tooth enamel? | Fluoride |
| 22. What are the names of the two chemical binders in foods which naturally inhibit mineral absorption? | phytates and oxalates |
| 23. Which food sources contain othe most absorbable forms of iron? | heme sources/animal sources |
| 24. What factors enhance iron absorption? | Meat factor protein (MFP) enhances the absorption of non-heme iron, Reducing agents such as HCl and vitamin C aids in changing ferric iron to ferrous iron, body need, and state of Iron |
| 25. Which minerals participate in similar functions to calcium? | magnesium? phosphorus? |
| 26. Deficiency or toxicity of which mineral causes heart failure and death? | hypermagnesmia, toxicity of magnesium |
| 27. Foods such as pickles, cheese and olives are high in which mineral? | sodium |
| 28. A deficiency of which mineral causes goiter? | Iodine |
| 29. Which mineral is absorbed better in the presence of vitamin C? | Iron |
| 30. Which mineral is found almost exclusively in bones and teeth? | Calcium |
| 31. Which mineral is needed for the synthesis of the thyroid hormones and thus regulates metabolic rate? | Iodine |
| 32. A diet which overemphasizes which food is likely to lead to iron deficiency in children? | whole grains and green leafy vegetables? |
| 33. What are the best food sources of iron, calcium, chloride, potassium, zinc, iodine? | chloride-salt, potassium-meats,poultry,fish,fruits,carrots,celery,milk calcium-dairy,GLV,salmon,sardines iron-red/organ meats zinc-liver,redmeat,poultry,oysters,eggs,legumes iodine-iodizedsalt/bread,dairy products,coastfoods |
| 34. Which mineral is often referred to as the iron twin? | copper |
| 35. A deficiency of which mineral results in the inability to utilize glucose normally? | chromium |
| 36. Hard water is high is which mineral? Soft water is high in which mineral? | hard-calcium/magnesium, soft-sodium |
| 37. Identify concerns associated with bottled water. | does not contain flouride, it costs more and its probably the same water |
| 38. Vitamin D enhances the absorption of which mineral? | calcium |
| 39. An average, well-balanced mixed diet contains how many mg. of Fe/1000kcal? | 6mg of Fe/1000 kcal |
| 40. What is the iron containing compound that carries oxygen in the red blood cell? In the muscle? | RBC-hemoglobin Muscle Tissue-myoglobin |
| 41. What is hypertension? What are the risk factors for hypertension? | hypertension is high Blood pressure, risk factors are: age, family history, race(AA more likely), obesity, sedentary lifestyle, and low Ca+ intake K+ intake and Mg++ intake |
| 42. What functions is calcium involved in? | structure of bones/teeth,1. Transmission of nerve impulses – stimulates acetylcholine 2. Muscle contraction and relaxation (affects the rhythm of the heart) 3. Blood clotting- with fibrin 4. Cell membrane permeability 5. Enzyme activation |
| 43. What are the signs of calcium deficiency? What are the names for calcium deficiency? | hypocalcemia--• Tetany- low ionized Ca causes tetany-like with muscular pain • Poorly mineralized, weak bones (rickets, osteomalacia) • Stunted growth (rickets) • Contributes to high blood pressure • Osteoporosis- decrease in bone mass |
| 44. Define osteoporosis and identify risk factors for osteoporosis. | osteoporosis-decreased bone mass, due to low calcium stores and low intake during growth years. also, women are more likely, whites/hispanics/asians are more likely, and elderly are more likely |
| 45. Which mineral acts as an antioxidant along with vitamin E? | Selenium |
| 46. When is peak bone mass achieved? | around the age of 20 |
| 47. Besides tooth decay, what does fluoride seem helpful in preventing? | osteoperosis is less likely in areas of high flouride |
| 48. What does phosphorus excess cause? | Loss of calcium from bone, low serum Ca levels, tetany, and muscle spasms |
| 49. Describe food sources of sodium, calcium and iron. | Ca-milk, milk products, GLV, fishw/bones,tofu Na-table salt, processed foods, cured foods, meat, milk, egg, cheese Fe: organ meats, red meat, fish, poultry, eggs, legumes, whole grains and enriched breads and cereals, GLV, dried fruits |
| 50. What does iodine deficiency cause? | endemic goiter today; it rarely occurs in the US. Goiter-more prevalent in women during adolescence&pregnancy.Cretinism-when infant born to mom lack iodine in prenatal diet. Characteristics: low BMR, mental retardation largelip/tongue,retarded growth. |
| 1. Hyperplasia, hypertrophy- definitions | Hypertrophy refers to an increase in the size of the cell while hyperplasia refers to an increase in the number of cells or fibers. |
| 2. Define critical period | periods of rapid cell division. They are use it or lose it periods |
| 3. 3 critical periods of growth in the lifespan | prenatal, infancy, adolescent |
| 1. Calorie needs during pregnancy | increase of 300 kcal per day |
| 2. Weight gain- rate and total amount | first trimester-1.5-3lbs, 2nd&3rd-.8-1lb per week; 25-35 lbs for normal weight women, 28-40 for underweight women, and 15-25 for overweight women |
| 3. Consequences of low weight gain during pregnancy | low baby birth weight |
| 4. Nutrient deficiencies in pregnant strict vegetarians | Protien? iron? |
| 5. Edema and anemia of pregnancy- are they normal? How should they be treated? | edema is normal because you need an increased sodium intake. And anemia is normal, to treat you should eat foods higher in Iron |
| 6. Common problems of pregnancy- causes and treatments | nausea by horomonal changes, treat w/ eating desired meals slowly and in small amounts, avoid repulsive foods. heartburn from pressure to stomach-eatslow, sit up, avoid spicy foods.Constipation due to cramping of muscles-hi fiber, hi exercise,moreliquids |
| 7. Define fetus | baby during last 7 months of pregnancy |
| 8. Should sodium be restricted during pregnancy? | No, edema caused by pregnancy is normal because we physiologically increase or sodium/water retention |
| 9. Can iron needs be met through diet in pregnancy? | Most likley no, people not pregnant are normally iron deficient, and when pregnant the need increases to 27mg, this is a hard rate to obtain. |
| 10. Should you diet during pregnancy? Use alcohol? Smoke? | You should not diet, because weight gain is healthy, however you should make healthier food choices. NO ALCOHOL, NO SMOKING |
| 11. Folate in pregnancy prevents what problem in infants? | neural tube defects |
| 12. Effects of smoking during pregnancy | low birth weight, premature births, still births, |
| 13. Common nutrient deficiencies during pregnancy | iron and folate |
| 14. Most important nutrients during pregnancy | folate, iron, and protein |
| 15. 2 common anemias of pregnancy | anemia of pregnancy (change in plasma volume), and iron deficiency anemia |
| 16. What happens if a pregnant woman doesn’t get enough calcium? | The baby will leech everything it can and needs from the mother- even so much as to take calcium from her teeth for its bones |
| 17. What is the function of the placenta? | site of exchange for nutrients, oxygen, and wast products between mother and the fetus |
| 18. Pyramid requirements during pregnancy | increased iron, protien, sodium, and folic acid intake. Also and increase of 300 kcal per day |
| 19. What is WIC? | A supplemental food program for women, infants, and children based on income/medical/nutritional need. provides food stamps for nutrient right foods like milk, eggs, cheese, formula, legumes, fortified cereals etc. |
| 1. Calorie needs during lactation | an additional 500 kcal per day |
| 2. What stimulus causes milk production? | sucking/stimulation of the nipple |
| 3. Benefits of colostrum | provides mother's immune system to baby, associated with reduced infection in baby, |
| 4. What is the protein in breastmilk? | lactalbumin (soft curd like) it is easier for the baby to digest |
| 5. What effect does low calorie intake have on milk production (quantity vs. quality)? | quantity will be affected, not quality |
| 6. What factor is in breastmilk that binds iron and prevents it from supporting the growth of the infant’s intestinal bacteria? | |
| 1. Are low fat diets appropriate? | |
| 2. Should skim milk be used? | no, the babies need high fat diet for brain and nervous system development also it has a high protien content that overloads the infants kidneys |
| 3. Why shouldn’t honey be given to infants? | Botulism caused by ingesting honey is a concern for children younger than 12 months. Botulism is a type of severe food poisoning Only infants younger than 1 year are not resistant to the strain and the amount honey sometimes provides |
| 4. Age to introduce solid foods/ which foods given when/why | 4-- 6 months, start with infant cereal, water, and puree foods to help build swallowing reflex, 6-8 start with mashed/finger foods to start develop pinch reflex,8-10 fine cut foods/soft foods, 10-12 anything goes(can start using silverware) |
| 5. What is nursing bottle syndrome? | when the baby does not want to breast feed and prefer the bottle probably because it is easier to get milk |
| 6. How can the risk of allergies be reduced in infants? | breast feeding helps with this, also use single foods at a time when introducing them |
| 7. Guidelines for making your own baby food | do not use spices, salt, sugar, or honey |
| 8. Weight gain rate during the first year of life | infants should double their weight by six months, and triple it in a year |
| 9. What foods can cause choking? | grapes, hot dogs, hard candies, nuts, popcorn (anything hard) |
| 10. Characteristics of cow’s milk; should it be used in infant feeding? | has a hard curd protien (casein) that is hard for babies to digest can can cause GI bleeding, and puts more strain on the kidneys |
| 1. Are food jags common? How should they be treated? | food jags are common and should just not be made into a big deal. The parent should offer other food alternatives, but still allow the child to eat what they want, eating is better than not eating and you don't want to attach a negative stigma to eating |
| 2. What is milk anemia? What’s the maximum amount of milk that should be consumed each day to prevent milk anemia? | excessive milk consumption that can lead to displacing iron rich foods, at 6 months should start introducing fortified cereal |
| 3. Guidelines for feeding young children | 1000 kcal +100 kcal for years of age, need frequent small portions, variety is important, |
| 4. Role of breakfast | helps school performance, you need food to function! |
| 5. Most common nutrient deficiency in children | iron deficiency |
| 6. Role of TV in promoting childhood obesity | For every hour watched incidence increases by 2%. TV affects food choices and interferes with physical activity levels |
| 7. Ellen Satter’s division of feeding responsibility, parent vs. child roles | parent-what is offered to eat, time to eat. Child-what is eaten and amount eaten |
| 8. Fiber needs of kids | age+5gms per day |
| 9. Lee Ann Birch’s work on introducing new foods to kids | offer a lot of variety and let child determine what they will eat |
| 10. Importance of the following in feeding kids- texture, color, temperature, flavor | You need to make the food appealing to the child, lots of colors, not strange textures, and proper temperature that it is not shocking |
| 11. Formula to determine kcal needs in kids | 1000 kcal+100 kcal per year of age |
| 12. “Rule of thumb” for determining portion sizes in kids. | 1T/year of age |
| 13. Treatment for childhood obesity | hold weight steady while child grows |
| 14. School lunch and school breakfast meet what %RDA’s? | school brkfst-1/4 RDA school lunch 1/3 RDA |
| 15. Inadequate consumption of which nutrient enhances the absorption of lead leading to lead poisoning? | |
| 1. Differences in tissues, growth spurts in boys and girls | girls:11-15 yrs of age, boys; 12-17yrs of age. girls lay down more fat, boys lay down more muscle and bone |
| 2. Nutrition problems with teenage pregnancies | during four years of developing the child had increased needs and it is practically impossible to support needs of child and growing mother. Also, adolescents normally don't want to gain a lot of weight |
| 1. Why do calorie needs decrease with age? | decreased BMR, decreased physical activities, and decreased muscle mass |
| 2. Describe the elderly nutrition programs. | congregate dining, meals on wheels |
| 3. Do calcium needs increase or decrease in the elderly? | increase |
| 4. What happens to taste bud activity with aging? | it decreases |
| 5. What effect does retirement often have on nutritional status of the elderly? | it declines, they become isolated/depressed |
| 6. What is life expectancy in the US? | 77.8 years (white females living the longest) |
| 7. Explain the DETERMINE screening tool. | ask questions to evaluate nutritional status. D-disease, E-eating poorly, T-tooth loss or oral pain, E-economic hardship, R-reduced socailization, M-multiple meds, I-involuntary weight gain/loss, N-need for assistance, E-elderly over 80 |
| 1. Definition for nutrient dense; examples of foods that are nutrient dense. | nutrient dense-have high levels of nutrients for kcals contained. Ex: some veggies, fruits, and meats/seafoods |
| 2. Daily reference value for fat on nutrition labels. | 30% of calories |
| 3. List of ingredients on food labels- what does it mean if a food is listed first? Last? | first-most abundant, last-least abundant |
| 4. Which foods must have nutrition labels? Which don’t have to have them? | foods with nutrition labels are foods with more than one ingredient, foods that make a health claim |
| 5. Recommended servings and portion sizes from My Pyramid. | Reccomended servings 2c. fruit, 2 1/2c. veggies, 6oz. grains, 5 1/2 oz protien,3c. milk, 6tsp oil |
| 6. Define and explain DSHEA. | Dietary Supplement Health and Education Act of 1994 was enacted by Congress concerning the importance of dietary supplements in promoting health, the need for consumers to have access to current and accurate information about supplements |
| 7. Discuss common foodborne illnesses that exist today. | salmonella-raw/unncooked eggs, Ecoli-imporperly heated food Norwalk virus-shellfish/salad ingredients due to contamination of human feces, listeria-precooked meats, unpasteurized milk, and soft cheeses.Campylobacter Jejuniin raw or undercooked poultry |
| 8. Benefits vs. problems associated with organically grown foods. | benefits-no chemicals/additives, disadvantage-does not last as long |
| 9. Major site of nutrient digestion/absorption. | Small intestine – duodenum Most digestion & absorption happens jejunum |
| 10. Overcooking a food is most likely to affect which nutrient? Least likely? | |
| 11. Good sources of complex cho. | starches, glucose |
| 12. Good sources of soluble fiber; insoluble fiber. | soluable-Oats, oat bran, barley, legumes, apples, oranges, grapefruit, broccli. insoluable-cellulose, hemicellulose, lignins |
| 13. Examples of dietary fiber. | veggies, fruits, grains, legumes whole grains |
| 14. Consuming large amounts of sugar is linked to what condition? | diabetes |
| 15. In what age group is lactose intolerance common? | adulthood, with a higher incidence in older adults.ethnic pop. are more affected than others, including African Americans, Hispanic Americans, American Indians, and Asian Americans. it is least common among Americans of northern European descent |
| 16. Which monosaccharide is present in all disaccharides? | glucose |
| 17. What are the benefits associated with dietary fiber? | helps regulate bowels, aids in weight loss, helps lower blood cholesterol levels,helps control blood sugar levels,may help reduce risk of colorectal cancer |
| 1. What fat does fish contain that is beneficial? | omega 3 fatty acids |
| 2. What types of foods contain cholesterol? | animal products |
| 3. What are ways to lower fat in the diet? | eat smaller portions, drink skim milk, choose a healthier alternative to fatty options, limit processed foods, or high in sugar foods |
| 4. What raises HDL cholesterol? | aerobic exercise, lose weight, cut out cis trans fatty acids, increase monounsaturated fats in diet, and add soluable fiber to diet |
| 5. Which foods are sources of complete proteins? Incomplete proteins? | complete-all 9 essential amino acids (meats) |
| 6. Which foods does a lacto-ovo vegetarian eat? What foods does a vegan eat? | lacto ovo-dairy/eggs but not animal flesh. vegan-no animal flesh no animal products |
| 7. What is hydrogenation? | hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds, making the fat more spreadable and resistant to oxidation. In this process the fat becomes more saturated and trans fatty acids |
| 8. Kcal per gm. of fat/protein | 9kcal/gm of fat |
| 9. Olestra- does it produce side effects? | Olestra may cause abdominal cramping and loose stools. Olestra inhibits the absorption of some vitamins and other nutrients.and anal leakage |
| 10. Sources of saturated fat; monounsaturated fat; polyunsaturated fat? | sat-butter, eggs, milk, cheese, meat, and tropical oils coconut, palm kernel, and palm. mono-nuts, avocados, olive oil, peanut oil, canola oil. poly-safflower, sunflower, soybean, corn, cottonseed oils |
| 11. Nitrogen balance, positive and negative balance | positive means-more intake of nitrogen from protein in food siginifty growth/repair. Negative-signifies tissue wasting |
| 1. Which food group is a good source of vitamin C? | citrus/fruits |
| 2. What is the best food source of thiamin? | pork and pork products, whole grains and legumes, enriched breads and cereals, sunflower seeds and wheat germ |
| 3. What food binds with biotin? | a koagulation vitamin, occurs naturally as phylliquinone, healthy bacteria in stomach synthesize it to k2, synthetic form is k3, needed for protein synthesizers found in calcified tissues, RDA is based on thinking that 50% vitamin is already in intestines |
| 4. Good sources of vitamin A and beta-carotene | 3. Best food sources of preformed vitamin A include: cod liver oil, liver, cream, butter, egg yolk and fortified milk and margarine. 4. Best food sources of B- carotene include: dark, green leafy and yellow-orange vegetables and fruits |
| 5. Good sources of vitamin E | vegetable oils, nuts, and green leafy vegetables. Avocados, wheat germ, and whole grains |
| 6. Vitamin D enhances the absorption of which nutrient? | calcium |
| 7. Vitamin C enhances the absorption of which nutrient? | iron |
| 8. How do vitamin B12 and folate interact with one another? | Folate in large doses may mask a vitamin B12 deficiency becuase both lead to a result in macrocytic megablastic anemia (large irregular blood cells) |
| 9. Vitamin D deficiency in adults is called? In children? | Vitamin D deficiency is known as rickets in children and in adults is known as osteomalacia. |
| 10. Sources of vitamin K | a koagulation vitamin, occurs naturally as phylliquinone, healthy bacteria in stomach synthesize it to k2, synthetic form is k3, needed for protein synthesizers found in calcified tissues, RDA is based on thinking that 50% vitamin is already in intestines |
| 11. Symptoms of vitamin C deficiency | Vitamin C deficiency if quit cold turkey can produce a scurvy like symptomfeeling very tired and weak all the time (fatigue) a general sense of feeling ‘out of sorts’, such as feeling irritable and miserable all the time pain in your limbs |
| 12. Names and symptoms of deficiencies of vitamin A, vitamin D, vitamin K, thiamin, niacin | A-night blindness, hyperkaratosis,xeropthalmia(permanent blindness),retarded bone growth. D-rickets/osteoclacemia-delayed growth,soft bones,spontaneous fractures. k-prolonged clotting time. |
| 1. Calculate BMI | (mass(lb)/height(in)>2)x703 |
| 2. Apple shape vs. pear shape | Women need a higher fat for child bearing, it is considered essential fat, where fat is located is critical for health concerns. Visceral fat deep in abdomen is the most critical and cause for most concern…weight on the hips is not as concerning |
| 3. Do individuals with anorexia nervosa lack appetite? | anorexia-15% below normal weight,fear of fat, distorted body image, absence of at least 3 consecutive periods, extensive exersice, preoccupied with weight/shape, do have less appetite because their body goes into ketosis |
| 4. BMR is higher due to what? Lower due to what? | low-Aging,malnutrition, sleep, starvation, smoking high-Height, growth, fever, stress, caffeine, body composition(more muscle) |
| 5. Short-term losses of large amounts of body weight are usually due to what? | water weight |
| 6. To lose one pound of body fat/ week, how many kcals must be reduced/day | you need a deficit of 3500 calories per week, for two pounds you need a loss of 7000 |
| 7. Problems with height/weight charts | Measurements are not always consistent, and does not always take into account body types, the charts are a biased sample because recommendations come from one insurance Co. |
| 8. Ketosis causes what problems? | the kidneys are unable to concentrate urine which leads to water loss and sodium loss. eventually can lead to kidney failure (20-30years after being on diet because high protein diet put a lot of stress on the kidneys) |
| 9. Key points from Dieting for Dummies by Jane Kirby | |
| 10. Describe problems associated with the high protein, low carbohydrate diets. | cause BMR to decline (starvation mode), we become weak, lethargic, light headed/faint, thirsty, hungry, hypotnesive. Are body goes into ketosis. High ketones=less appetite |
| best food sources for magnesium and flouride | magnesium-GLV,nuts,legume,wholegrains flouride-fouridated water, fish, and tea |
| Symptoms of thiamin deficiency | Wet beriberi: there is edema and swelling of the heart muscle leading to death. Dry beriberi: there is a gradual loss of body tissue and a decrease in mental function. |
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