HNF 150 exam 3 Word Scramble

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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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