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