Chapter 1-6
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Nutrition | The science of food
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| Optimal | Enough to support normal functions
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| Under nutrition | Does not intake enough to support normal functions (subclinical and clinical deficiencies)
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| Over nutrition | More nutrients than the body can support (obesity and toxicities)
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| Which nutrients provide energy | Carbohydrates (fruit), proteins, alcohol and lipids
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| What are anthropometric measurements | Measuring various aspects of the body (weight and height)
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| Chronic disease causes | Diabetes, cancer, osteoporosis, obesity
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| Stability of fat and water soluble vitamins in cooking | Fat- high toxic in foods, Water- easily destroyed in cooking
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| Excretion of fat and water soluble vitamins | Fat- easily stored in the body, Water- easily excreted in the body
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| Name the fat soluble vitamins | Fat- A,D,E,K Water- B,C
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| Functions of water | Lubricant, solvent, transportation medium and regulates body temperature
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| Calculate calories | Multiply carbohydrates 4, proteins 9 and fat 4 by their physiological fuel value then add them together
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| Calorie | The amount of energy in food
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| Factors that effect food choices | Hunger versus appetite, flavor, culture, lifestyle, cost, marketing and knowledge
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| RDA and its goal | Recommended Dietary Allowances, to prevent deficiency and chronic disease
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| Nutrient dense | Assessing the nutritional quality of an individual food
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| Calorie reference for daily value | Daily calorie intake
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| Dietary guidelines for Americans- why do we have them | Americans are too high in calories, fat, saturated and trans fat, cholesterol, sugar, salt and alcohol. Many don't consume enough of the good stuff. Too much diabetes and obesity
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| Agency that regulates food labels | FDA
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| What are UL's | Highest number of nutrients you can take in
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| Servings required on food labels | Specified by FDA, consistent among other foods
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| WIC program | Special supplement program for women, infants and children
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| Guidelines for organic foods | Biological pest management, composting, manure application and crop rotations
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| Cross contamination | Cutting raw meat and vegetables on the same cutting board
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| Temperature danger zone | 41 to 135 degrees Fahrenheit
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| Causes of staphylococcus | 1 to 6 hours; diarrhea, vomiting, nausea, cramps
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| Causes of salmonella | 12 to 72 hours; nausea, fever, cramps, headache
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| Bacteria in improper canned goods | Clostridium botulinum
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| Hand washing requirements | Wash hands for 20 sec with warm soapy water
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| Food left out- what are the guidelines | Seal with a tight lid, keep refrigerated or frozen, keep hot foods hot, refrigerate leftovers immediately
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| Public water supply | Safe
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| Bottles vs tap water safety | Safe but expensive- boil tap water for ultimate safety
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| Pyloric sphincter | Controls flow of stomach content into small intestine
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| Where most digestion occurs | Small intestine
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| Peristalsis | Contractions that push food is mixed with digestive secretions down the GI tract
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| Bile function | Fat digestion
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| Enzymes | Digest carbs, fat, protein
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| Digestion begins | In the mouth and with amylase
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| Role of epiglottis | Prevent food from lodging into trachea
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| Chyme | Juice from digested food
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| Heartburn | Caused by acid reflux
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| Pepsin | Digests proteins
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| Segments of small intestine | Duodenum, jejunum, ileum
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| Treatment for constipation | Fiber, fluid, exercise, and laxative
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| Causes of ulcers | H. Pylori, alcohol, aspirin and smoking
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| Secretin | Stimulates release of pancreatic bicarbonate
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| The 3 monosaccharides | Glucose, Fructose, Galactose
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| The 3 disaccharides | Maltose (glucose and glucose) Sucrose ( galactose and glucose) Lactose (glucose and fructose)
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| Functions of carbohydrates | Provide energy, protein sparing, and prevents ketosis
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| Storage form of glucose | Glycogen
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| Glucose is the primary fuel source for the body | True
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| Carbohydrates= | 4 Kcal/gram
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| Lactose intolerant | Insufficiency of lactose
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| Causes of ketosis | Type 1 diabetes, not enough insulin produced
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| Pancreas makes insulin | True
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| Hypoglycemia | Low blood glucose
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| Hyperglycemia | High blood glucose
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| Diverticula | Pouches that have extruded through the exterior wall of the large intestine
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| Food sources of fiber | Fruits, grains, nuts
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| Triglyceride | Major form of lipid in the body and in food
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| Functions of fat | Energy, vitamin absorption and insulation
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| Essential fatty acids | Aphla- linolenic acid and linolenic acid
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| How many servings of fish are needed each week for omega 3 intake | 8 ounces a week
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| Food sources of saturated fatty acids | Fat, pork, butter, coconut oil
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| Food sources of monounsaturated fatty acids | Olive and peanut oil
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| Desirable total blood cholesterol level | <200
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| Cholesterol | Waxy lipid found in all body cells
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| Good (HDL) | Picks up/recycles/disposes of cholesterol
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| Bad (LDL) | Lipoprotein in the blood contains cholesterol
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| Risk factors for heart disease | Can change blood triglyceride and cholesterol levels, hypertension, smoking, physical inactivity, obesity, diabetes and other diseases
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| Total fat intake recommendation from the American Heart Association | 25%-35%of total calories
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