Nutrition Final

final for nutrition

Nutrients that can provide energy and kcals per gram for each macronutrient

Nutrients that provide calories or energy. Carbs, fats, proteins. Carbohydrate provides 4 calories per gram.Protein provides 4 calories per gram.Fat provides 9 calories per gram.

General roles and functions of minerals

Mineral elements have two general body functions: building and regulating. Their building functions affect the skeleton and all soft tissues. Their regulating functions include a wide variety of systems, such as heartbeat, blood clotting, controlling the internal pressure of body fluids, nerve response and transporting oxygen from the lungs to the tissues.

Appetite

The psychological desire to eat. It is "associated with sensory experiences or the aspect of food such as the sight and smell of food, emotional cues, social situations and cultural conventions."

Hunger

The physiological or the very basic need for food, so the body can function normally.

Role and function of phytochemicals

Substances that produce many of the beneficial effects associated with a diet that includes lots of fruits, vegetables, beans, and grains. They inculde carotenoids (what gives the food color), Thiocyanates, Daidzein and genistein, hormone-like compounds in many fruits and vegetables, Dietary fiber, vitamins. These Keep your cells healthy, Help prevent the formation of carcinogens (cancer-producing substances), Reduce cholesterol levels, Help move food through your intestinal tract. Notice: minerals are NOT included

Definition of kcalorie

A kcalorie is a measure of heat energy

Definition of nutrient density

Nutrient density refers to foods that have the most nutrition for their kcalories

Undernutrition

Too little food energy or too few nutrients to prevent disease or to promote growth; a form of malnutrition

overnutrition

Too much food energy or excess nutrients to the degree of causing disease or increasing risk of disease; a form of malnutrition

malnutrition

Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients.

What is required and not required on a food label

Serving size, calories, calories from fat, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron.

Location where most digestion takes place

Small intestine

Location and function of digestive system sphincters

Ring like valves which close off the tube like drawstrings, regulating the passage of material between chambers of the digestive canal (also prevents back flow). The cardiac sphincter (between the esophagus and stomach, the pyloric sphincter (in between the stomach and small intestine) and the two anal sphincters one internal (involuntary) and one external (voluntary)

Function of the epiglottis

protects the larynx (and vocal cords within) and the lungs from foreign bodies. Also blocks off the foods and liquids from entering the trachea.

Role and action of mucus

In the respiratory system mucus aids in the protection of the lungs by trapping foreign particles that enter it.

Role and action of enzymes

Digestive enzymes (secreted by the salivary glands, stomach, pancreas, and the small intestine, digest food), food enzymes (already within the food we eat, also digest food), metabolic enzymes (growth of new cells and the maintenance of all tissue)

bicarbonate

Secreted by the stomach, it is necessary for digestion, controls acidity in stomach

bile

bitter-tasting, dark green to yellowish brown fluid, produced by the liver, aids the digestion of lipids in the small intestine. Stored in the gallbladder and, when the organism eats, is discharged into the duodenum.

Role and function of lymphatic system

Carries fat and fat-soluble vitamins. Their main function is to collect and transport. Also plays a large role in the immune system

Portal vein

Large blood vessel, the first to receive most recently eaten nutrients, transports them to the liver

Endocrine system

the collection of cells, glands, and tissues of an organism that secrete hormones directly into the bloodstream. Made up of several glands that act in the regulation of metabolism, reproduction, water balance, and many other functions.

Effects of a low carbohydrate diet

A low carb diet can result in ketosis.

Ketone bodies

Produced by the liver from fatty acids during periods of low food intake (fasting) and starvation for cells of the body to use as energy instead of glucose (the brain can switch to use ketones instead of glucose if needed)

Ketosis

A state of elevated levels of ketone bodies in the body. Some doctors induce it to deal with epilepsy (controversial)

Effect of insulin on a non-diabetic

They will have a very low blood sugar if they do not eat the carbs to compensate. Some body builders do this to increase carb absorption. Dangerous

Blood glucose/sugar levels for a type II diabetic

Before meals 70-130After meal below 180Type 2 is more common

Which of the following is not characteristic of Type 1 diabetes mellitus?

rises most commonly in adulthood

All of the following are characteristic of Type 2 diabetes mellitus except

the least common form of diabetes.

Recommended dietary intake percentages for carbohydrates, fats and protein (from chapter as well)

Adults should get 45 percent to 65 percent of their calories from carbohydrates, 20 percent to 35 percent from fat, and 10 to 35 percent from protein

Name associated with fat as it is stored in the body

adipose tissue

Role and function of triglycerides

they contribute to the structure of membranes by the formation of a lipid bilayer

In which form are most dietary lipids found?

triglycerides

The three-carbon structure to which fatty acids are attached in triglycerides is called

glycerol.

Role and function of cholesterol

aide in the production of hormones, digestion, structural component of cells

Which of the following should be limited in the diet because of their effect on blood cholesterol?

Saturated fats

Which of the following is not a metabolic syndrome risk indicator?

High HDL cholesterol

All of the following are characteristic of cholesterol except

it is an essential nutrient.

Cholesterol is found in all of the following except

corn oil.

Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?

High-density lipoprotein (HDL) "good" cholesterol

A desirable total serum cholesterol level is less than \____ milligrams per deciliter

200

Which of the following is true about cholesterol?

It is found only in animal products

The main regulator of blood cholesterol levels is

The liver

Monounsaturated fat

This is a type of fat found in a variety of foods and oils. Studies show that eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease

Olive oil contains abundant amounts of which type of fatty acid?

Monounsaturated

A monounsaturated fatty acid contains

One double bond

Polyunsaturated fat

Have more than one double bond. Found mostly in nuts, seeds, fish, algae, leafy greens, and krill.

Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?

Liquid, squeezable margarine, made from safflower oil

Saturated fat

Consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. Found in cream, cheese, butter, lard, and fatty meats; as well as certain vegetable products such as coconut oil, cottonseed oil, palm kernel oil, chocolate, and many prepared foods

Which two foods primary fat component is Saturated fat?

Meat and butter

If a fat contains mostly saturated fatty acid, it is likely to be at room temperature

solid

A saturated fatty acid contains

no double bonds

Trans fats

a type of unsaturated fat which is uncommon in nature but can be created artificially. Raise level of lDL (bad cholesterol) lower HDL (good cholesterol)

hydrogenation of fatty acids

Unsaturated fatty acids may be converted to saturated fatty acids by hydrogenation

Foods that lower cholestrol

Olive Oil, Canola Oil, Peanut Oil, Peanuts, Olives, Avocados, rice, oats, flaxseed, almonds

Foods that higher cholestrol

Butter, fast-food, cheese, processed meats, bacon, fried chicken, calamari

Process of fat digestion

Fats are mainly digested in the small intestine. The presence of fat in the small intestine produces hormones that stimulate the release of pancreatic lipase from the pancreas and bile from the liver which helps in the emulsification of fats for absorption fatty acids

Risk factors for heart disease

Male sex, Older age, Family history of heart , disease, Post-menopausal, Race (African Americans, American Indians, and Mexican Americans are more likely to have heart disease than Caucasians). Smoking, High LDL, low HDL, Uncontrolled hypertension (high blood pressure), Physical inactivity, Obesity (more than 20% over one's ideal body weight), Uncontrolled diabetes, Uncontrolled stress and anger.

Components of protein and amino acids

carbon, oxygen, hydrogen Nitrogen

Chemical bond between amino acids that form protein

Peptide bond

Denaturing protein, what can bring it about

The disruption and possible destruction of both the secondary and tertiary structures (breaks apart the bonds) heat, changes in PH and alcohol can do this

Diseases associated with protein and calorie deficiency

Cachexia, kcalorie, protein

Marasmus usually is associated with a deficiency of

Kcalorie

Kwashiorkor usually is associated with a deficiency of

Protein

Regions in the U.S. with highest percentage of overweight and obese adults

Mississippi, Alabama, West Virginia, Tennessee, South Carolina, Oklahoma, Kentucky, Louisiana, Michigan, Arkansas, Ohio

What is BMI?

A metric used to estimate the amount of body fat a person has (calculated by weight and height)

What BMI is considered overweight?

Over 25 is overweight, over 30 is obese

What is a healthy range for BMI?

18.5-24.9

Methods of assessing body fat percentage

Skin Fold Caliper, Bioelectric Impedance Analysis, Anthropometric, Hydrostatic Weighing

Strategies which may help reduce blood pressure

Exercise, reduce stress, avoid sugar-type foods and grains (food that boost insulin levels), Balance your omega-6 to omega-3 fat ratio, normalize vitamin D levels

Definition and caloric energy range for Basal Metabolic Rate

The amount of energy expended daily by humans at rest, is usually by far the largest component of total caloric expenditure

Factors that affect BMR. Which factor effects it most

Age, sex, thyroid hormone, amount of lean body mass, body temperature, the major factor determining BMR is muscle amount

Food sources for heme and non-heme iron

Heme: Beef, chicken, fish, turkeyNon-heme: almonds, apricotes, bagel, baked beans, bread, broccoli, beans

Role and function of vitamin K

Vitamin K is necessary for normal blood clotting and synthesis of proteins found in plasma, bone, and kidneys.

osteoporosis

a disease in which bones become fragile and more likely to fracture. Usually the bone loses density, which measures the amount of calcium and minerals in the bone.

osteomalacia

softening of the bones due to a lack of vitamin D or a problem with the body's ability to break down and use this vitamin.

rickets

a disorder caused by a lack of vitamin D, calcium, or phosphate. It leads to softening and weakening of the bones.

Deficiency that could result in a goiter

caused by an iodine deficiency.

Role and function of vitamin C

Form an important protein used to make skin, tendons, ligaments, and blood vessels,Heal wounds and form scar tissue,Repair and maintain cartilage, bones, and teeth

Foods rich in vitamin C

Red and green hot chili peppers, oranges, strawberries, kiwi, papaya, broccoli, dark leafy greens

Zoochemicals and their food sources

the healthy food components found in animal sources, such as the iron in beef.

Food sources of vitamin A

Sweet potato, baked potato, spinach, beef liver, carrots, Cantaloupe, mangos, apricots, broccoli, some fish, eggs, chicken

Food sources of preformed vitamin A

Fish and liver oils

Food sources provitamin A

turnip, carrot, spinach, apricot, tangerine. egg yolk, red cabbage, lettuce

Food sources of carotenoids

Red, green, and orange vegetables (carrots, sweet potatoes, tomatoes, dark leafy greens)

Strategies and methods to prevent and treat osteoporosis

Treatment: CDEF calcium(C), vitamin D (D), weight-bearing Exercise (E), prevention of Falls (F), and bone-friendly medicines.Prevention: Adequate amounts of calcium, Adequate amounts of vitamin D, Regular exercise, a women could also consult a physician about estrogen replacement

Which of the following population groups have increased vitamin C requirements

Smokers

Deficiency symptoms of pinpoint hemorrhages under the skin, bleeding gums, and joint pain are related to the role of vitamin C in

Collagen synthesis

Which of the following foods contains performed Vitamin A

Liver

Which of the following is converted to vitamin A in the body?

Carotene

Which of the following is true about the forms of vitamin A

Carotenoids can be converted to retinoids

Most vitamin A is stored in

The liver

Drying of the cornea due to vitamin A deficiency is called

xerophthalmia

Which of the following is a good source of provitamin A?

Apricot

The safest way to meet vitamin A needs is to

Consume a variety of brightly colored fruits and vegetables

For prevention of osteoporosis strength training is

Recommended because the stress on bones stimulates bone maintenance

Difference between osteoporosis and osteopenia

Osteoporosis is a disease that breaks down the tissue in our bones, making them fragile and more likely to break. Osteopenia is not a disease, but a term that describes low bone density. Being diagnosed with osteopenia requries similar treatment to osteoporsis

Vitamin that helps prevent beriberi

Vitamin B1 (thiamine)

Vitamin necessary to prevent pellagra

Vitamin B3 Niacin

Problems with taking mega-doses of vitamins

Some vitamins are toxic when taken in the very large amounts known as megadoses. It's nearly impossible for your diet to provide an overdose of vitamins D, E, K, C, and all the B's . Vitamin A is the lone exception.