Exam #1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| show | a science that studies how the nutrients and compounds in foods nourish and affect body functions and health.
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| show | Carbohydrates, protein, fats, vitamins, minerals, water.
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| Which ones of the 6 categories of nutrients energy-yielding? | show 🗑
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| macronutrient | show 🗑
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| show | Like vitamins and minerals because we need less of them in our diet.
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| Define calories | show 🗑
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| show | 4 cal
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| show | 9 cal
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| show | 4 cal
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| show | you must have these nutrients in order to function
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| non-essential nutrients | show 🗑
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| What are the two government agencies that regulate nutrition information? | show 🗑
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| show | Who runs the site?
Who pays for the site?
What is the purpose of the site?
Where does the information come from?
What is the basis of the information?
How is the information selected?
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| show | specific reference values for each nutrient issued by the US National Academy of Sciences. They identify the amounts of each nutrient that one need to consume to maintain good health.
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| show | Estimated Average Requirement. the average daily intake level estimated to meet the needs of half the people in a certain group. Used to calculate RDA. (The dotted line running done the middle of a stats hump graph) DONT USE THIS AMOUNT
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| RDA | show 🗑
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| show | Best estimate of the amount of a nutrient needed for good health. Used when there is insufficient data to determine the EAR or RDA
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| UL | show 🗑
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| AMDR | show 🗑
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| show | EAR, RDA, AI, UL, and AMDR
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| What are the AMDR’s for carbohydrate? | show 🗑
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| show | 20-35% of daily calories
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| show | 10-35% of daily calories
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| What are the Dietary Guidelines? | show 🗑
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| show | Fruits, Veggies, Grains, Protein, and Dairy
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| show | Based on a 2000 cal diet.
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| Define daily values | show 🗑
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| What nutrients must a daily value be listed for? | show 🗑
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| show | high in that nutrient
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| show | it considered a good or adequate in that nutrient
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| show | It is considered low in that nutrient
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| show | On a food label tells you how healthy that nutrient is in the food.
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| health claim | show 🗑
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| structure-function claim | show 🗑
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| show | Nutrient Claim: "Fat Free, high fiber"
Health Claim: "Lower your cholesterol"
Structure/Function Claim: Calcium builds strong bones.
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| FDA’s proposed changes to the Nutrition Facts Panel | show 🗑
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| key messages and statistics of healthy choices, meal planning, and portion sizes | show 🗑
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| show | the perception that large portions are appropriate to eat at one sitting; cause by the increase in portions served primarily in restaurants.
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| show | Hand of woman. Palm is meat. Fist size amount for ice cream. Pasta knuckle size. Butter finger tip. Cheese middle of two fingers. PB tip of thumb.
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| Tips for right-sizing portions | show 🗑
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| show | Avoid crispy, sautéed, buttery, etc. Get salad dressing on side, eat at buffet get the salad first.
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| show | Simple, make room to cook, clean as you go, organize before you begin, develop own style, slow, trust instincts, organize recipes, find joy, plan.
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| Tips for healthy eating on a budget | show 🗑
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| show | The breakdown of foods into absorbable units using mechanical and chemical means within the GI tract.
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| absorption | show 🗑
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| show | MD involves the physical breakdown of food through chewing, grinding, and peristalsis
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| show | is the rhythmic, muscular contractions that move food through the GI tract and mix it with enzymes.
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| chemical digestion | show 🗑
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| hunger, thirst and appetite | show 🗑
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| Where does digestion begin? | show 🗑
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| show | 1.Activates pepsin (pro digesting enzyme)
2. Kills bacteria in food
3. Enhances digestion
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| Where does the most digestion occur? | show 🗑
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| the absorbable components of carbohydrate, fat, and protein. | show 🗑
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| show | folds, villi and microvilli.
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| What is the role of the large intestine in digestion? | show 🗑
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| show | 1. Produce some vitamins
2. Break down fiber
3. Ferment undigested carbohydrate
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| show | regulates metabolism of the macronutrients, stores some nutrients (glycogen), and produces bile.
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| show | breaks up large fat globules in smaller fat droplets (enhances fat absorption) and acts as an emulsifier, helping enzymes make contact with the fat and digest it.
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| show | Stores bile and releases it into the small intestine in response to fat ingestion.
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| What is the role of the pancreas in digestion? | show 🗑
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| show |
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| show | Digestive System and Circulatory System
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| show | the system of an organism's body that performs the function of excretion, the bodily process of discharging wastes.
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| heartburn. List ways to treat this condition. | show 🗑
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| pepticulcer. List ways to treat this condition. | show 🗑
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| show | is difficulty in passing stool caused by slow movement of undigested matter in the colon. T: high-fiber, high-liquid diet, exercise and OTC medications.
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| show | the passage of frequent, watery, loose stools . t: re-hydrate.
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| show | 4 cal
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| AMDR for carbohydrate _____ to _____% | show 🗑
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| Carbohydrate terms/definitions and list specific names of a. Monosaccharides | show 🗑
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| Carbohydrate terms/definitions and list specific names of b. Disaccharides | show 🗑
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| show | polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages and on hydrolysis give the constituent monosaccharides or oligosaccharides. They range in structure from linear to highly branched.
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| show | In a condensation reaction
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| What are the recommended intakes for fiber (males and females)? | show 🗑
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| show | Found in veggies, fruits, and whole grain foods. Best source is complex carbs. Strategies 1) Choose oatmeal or whole grain cereals, use brown rice, choose 100% whole rain, unbuttered, eat small salads a veggies once a day.
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| show | W/ whole grain stamp and grains from them contain all essential parts and naturally occurring nutrients of the entire grain seed.
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| show | ___
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| show | Sugars manufacturers add to food such as soda and candies "empty calories" Ex: corn syrup, brown sugar, fructose, etc.
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| show | Sugars found in foods such as fruit and dairy products. Nutrient dense and provide more nutrition.
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| show | Made w/ or w/o whole unprocessed grain
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| show | Insulin: a hormone produced by pancreas, which facilitates the body's ability to convert sugars into energy. Makes use of glucose for blood
Glucagon: a hormone produced by pancreas. Releases when body's blood sugar is too low.
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| What is glycogen? | show 🗑
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| What is type 1 diabetes? | show 🗑
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| show | Begins w/ insulin resistance. Pancreas produces insulin but the cells do not respond to the insulin.
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| What is the primary cause of type 2? | show 🗑
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| What are long-term health consequences of uncontrolled diabetes? | show 🗑
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| show | T!: Insulin injections
T2:
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| strategies to reduce risk of developing diabetes. | show 🗑
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| The Weight of the Nation segment and concepts. Bonus short: Obesity and Type 2 Diabetes. | show 🗑
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| show | Trans fat, sugars, and protein.
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| Key messages for fats and heart disease | show 🗑
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| show | Provides energy reserves
Serves as the primary component of cell membranes
Nourishes skin and hair
Insulates body from extreme temperatures
Cushions vital organs
Transports fat-soluble vitamins and essential fatty acids
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| show | Triglycerides
Phospholipids
Sterols
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| Triglycerides | show 🗑
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| show | heart health. Ex: oils
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| What is another essential fatty acids? | show 🗑
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| Another type of lipid? | show 🗑
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| show | Cholesterol
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| show | Outside the body or the diet- organ meats, eggs, butter.
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| show | The liver
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| show | cholesterol
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| show | a fat carrier that enables fats and cholesterol to travel through the lymph and blood.
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| What does HDL stand for? | show 🗑
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| What is HDL? | show 🗑
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| What does LDL stand for? | show 🗑
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| show | that deposits cholesterol in the walls of the arteries. High levels of LDL increase risk for heart disease.
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| Two essential fatty acids? | show 🗑
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| show | Eicosapentaenoic acid and Docosahexaenoic acid which come from Omega-3 Fatty Acids.
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| What are EPA and DHA important for? | show 🗑
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| show | 2-3 fish meals per week.
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| Percentage of calorie intake for saturated fat? | show 🗑
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| Aimed percentage for fat consumption? | show 🗑
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| What should you choose over saturated fats in your diet when possible? | show 🗑
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| show | 20-35%
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| show | Cardiovascular Disease (CVD) is the leading cause of death in the U.S. for both men and women.
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| show | heart attack and stroke
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| show | is the narrowing of the coronary arteries due to a buildup of fatty plaque in the artery walls.
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| show | More than 1 in 3 adults has heart disease. We spend more than $300 billion pyear on healthcare to treat heart disease
Only 1% of adults meet all seven indicators of optimal cardiovascular health.
Less than 5% of adults meet six of the seven factors.
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| show | Optimal cholesterol
Normal blood pressure
Not having diabetes
Lean body mass index
Not being a smoker
Physical activity
Healthy Diet
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| If your level of Total Cholesterol is less than 200? | show 🗑
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| If your level of Total Cholesterol is equal to or greater than 240? | show 🗑
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| If your level of LDL Cholesterol is less than 100? | show 🗑
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| show | Too High
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| show | Ideal
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| show | too low
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Created by:
klm151