Exam 1 Nutrition ND 240

Eating a poor diet and getting too little exercise are _______ for many common life-threatening chronic diseases, such as cardiovascular (heart) disease, diabetes, and certain forms of cancer.

Risk factors

What is the second leading cause of obesity

the combination of poor diet and too little physical activity

What is the leading cause of obesity

smoking

What are the 6 classes of nutrients

1. Carbs
2. lipids
3. proteins
4. vitamins
5. minerals
6. water

What are the main types of carbs

simple and complex

How many calories per gram do most carbohydrates provide

4

What are the two basic types of lipids

saturated and unsaturated

How many calories per gram do lipids provide on average

9

What are the two specific unsaturated fatty acids that are essential nutrients

Linoleic acid and alpha-linolenic acids

How many amino acids are essential nutrients for adults

9

How many calories per gram on average do proteins provide

4

The main function of vitamins is to enable many _______ _________ to occur in the body. However, vitamins themselves provide no usable energy for the body.

Chemical reactions

What two groups are the 13 vitamins divided into

Fat-soluble (A,D,E and K) and water soluble (C and B vitamins)

Minerals yield no energy for the body but are required for _______________

normal body function

What two groups are minerals divided into

major minerals (needed daily in gram amounts)

trace minerals (need in amounts less than 100 mg daily)

A __________ ______ provides health benefits beyond those supplied by the traditional nutrients it contains – the food offers additional components that may decrease disease risk and/or promote optimal health.

functional food

The term ________ is often used to express the amount of energy in foods.

calorie

NHANES indicates that most of us could improve our diets by focusing on rich food sources of ________, ________, _______, and _______ and _________ and by reducing _________ intake.

Vitamin A, vitamin E, iron, potassium, calcium, sodium

What is the difference between a sign and a symptom

A sign is a physical attribute that can be observed by others. (bruises, flaky skin)

A symptom is a change in physical status that is noticed by the individual with the problem (stomach pain, feeling tired or achy)

The main objective of Healthy People 2020 (issue by the DHHS – PHS) is:

to help all people attain high-quality, longer lives free of preventable disease, disability, injury, and premature death.

What is the nutrition care process

a systematic approach used by RDs to ensure that patients receive high-quality, individualized nutrition care. This process involves nutritional assessment, diagnosis, intervention, and monitoring and evaluation.

What are some nutritional diseases with a genetic link

Diabetes, cancer, osteoporosis, cardiovascular disease, hypertension, and obesity

The study of disease in populations, called ___________, ultimately forms the basis for many laboratory studies.

epidemiology

A _______ ________ is a critical evaluation and synthesis of research studies focusing on a specific topic or research question.

systematic review

What is DSHEA

DSHEA stands for the Dietary Supplement Health and Education Act of 1994 that classified vitamins, minerals, amino acids, and herbal remedies as “foods”.

What is the term for bioactive compounds in plant-derived foods

phytochemicals

What is the term for a type of food that provides needed nutrients with relatively few calories

nutrient-dense food

What is the study of the nutrients in foods in the body; sometimes also the study of human behaviors related to food

nutrition

What is a whole food

Milk and milk products; meats and similar foods such as fish and poultry; vegetables, including dried beans and peas; fruit; and grains. These foods are generally considered to form the basis of a nutritious diet.

What is the term for degenerative conditions or illnesses that progress slowly, are long in duration, and lack an immediate cure?

Chronic diseases

What are the 5 factors that help you to build a nutritious diet

1. Variety
2. moderation
3. calorie control
4. balance
5. adequacy

List the 7 major categories of nutrition and weight-related objectives included in the publication *Healthy People 2020*

1\.Chronic Diseases

2\.Food Safety

3\.Maternal, Infant, & Child Health

4\.Food & Nutrient Consumption

5\.Eating Disorders

6\.Physical Activity & Weight Control

7\.Food Security

What are the stages of behavior change

1\.Precontemplation

2\.Contemplation

3\.Preparation

4\.Action

5\.Maintenance

6\.Adoption/Moving On/Maintenance

Name the 3 energy-yielding nutrients and 1 energy-yielding non-nutrient, and list how many calories per gram they contain.

Carbohydrate: 4 kcal/g

Protein: 4 kcal/g

Fat/Lipid: 9 kcal/g

Alcohol (non-nutrient): 7 kcal/g

Name the stage of change for this scenario:



“My doctor told me to eat more fiber last week so I’ve been eating an apple every day since my appointment.”

action

Name the stage of change for this scenario:



“I’m just here because my Nurse Practitioner told me to come. I don’t even know why I’m here.”

precontemplation

Name the stage of change for this scenario:

\
“I know I need to exercise more. I just need to get up earlier so I can hit the gym before my classes start.”

preparation

Name the stage of change for this scenario:

\
“I’ve been riding my bike to school every day for the past 2 years.”

Adoption/ moving on/ maintenance

Name the stage of change for this scenario:

\
“I probably shouldn’t eat Ramen noodles every day for supper, but I’m too busy studying to walk to the dining center.”

contemplation

A credential that indicates a qualified nutrition expert is:

Registered Dietitian Nutritionist (RDN)

\[ also known as: Registered Dietitian (RD)\]

Which is one of the most trustworthy sites on the Internet for scientific investigation, and provides free access to over 10 million abstracts of research papers published in scientific journals around the world?

National Library of Medicine’s PubMed website

What is a nutritionist

This is someone who studied or advises others on nutrition and who may or may not have an academic degree in nutrition

What are the two main steps you can take to detect fake credentials?

1\.Check Educational Background

2\.Check Accreditation and Licensure

A person on an Internet advertisement states “I lost 45 pounds with the Melt-Away System!” What is this an example of?

This is a testimonial.



Valid nutrition information arises from scientific research and does not rely on anecdotal evidence or testimonials.

What is the name for the program of studies designed to assess the health and nutritional status of adults and children in the US by way of interviews and physical examinations.

NHANES

What is the sham treatment often used in scientific studies; an inert, harmless medication

placebo

What is the name of research that studies populations; often used in nutrition to search for correlations between dietary habits and disease incidence; a first step in seeking nutrition-related causes of disease.

Epidemiological studies

Why might the news media not be considered a trustworthy source for nutrition information?

The news media often sensationalize single-study findings or may overrate the importance of even true, replicated findings.

What is a controlled clinical trial?

This is an experiment in which one group of subjects (the experimental group) receives a treatment and a comparable group (the control group) receives an imitation treatment and outcomes for the two are compared. Ideally, neither subjects nor researchers know who receives the treatment and who gets the placebo (a double-blind study).

Name the 5 sets of standards that make up the DRIs.

EARs

RDAs

AIs

ULs

AMDRs

_________________________ are a range of macronutrient intake, as percent of energy, associated with reduced risk for chronic disease while providing for recommended intake of essential nutrients.

Acceptable Macronutrient Distribution Range (AMDR)

\
For adults:

Fat: 20-35% of kcals/day

CHO: 45-65% of kcals/day

Protein: 10-35% of kcals/day

What are two uses for the DVs?

You can use the DVs to determine how a particular food fits into an overall diet

\
You can use the DVs to determine how close your overall diet comes to meeting recommendations

A claim that describes a relationship between a disease and a nutrient is called a ________ ________

health claim

______-______ foods are foods that are high in calories but weigh very little vs. ______-______-_______ foods which contain large amounts of water, which makes them weigh a lot, but they contain few calories.

energy-dense

\
low-energy-dense

Every __ years, the ________ and the _______ have published the Dietary Guidelines for Americans.

5, USDA, DHHS

What does USDA stand for

United States Department of Agriculture

What does DHHS stand for

United States Department of Health and Human Services)

Dietary Guidelines are designed to meet:

nutrient needs while reducing the risk of obesity, hypertension, cardiovascular disease, type 2 diabetes, osteoporosis, alcoholism, and foodborne illness.

The Dietary Guidelines also guide:

government nutrition programs research, food labeling, and nutrition education and promotion.

MyPlate recommendations are consistent with the Dietary Guidelines for Americans and focus on key behaviors:

1. Balancing calories
2. foods to increase
3. foods to reduce

Many people eat far more of which food than is considered healthful

meat

What are empty calorie foods

they are those that are high in solid fats and/ or added sugars but have few or no nutrients

___________ tissue is composed of cells that cover surfaces outside and inside the body. The skin and linings of the GI tract are examples.

Epithelial

The digestive system is an organ system that includes:

The GI tract (mouth, esophagus, stomach, small intestine, and large intestine, which terminates with the rectum and anus), liver, pancreas, and gallbladder.

In addition to its main functions of digestion and absorption, the GI tract also has an important role in the body’s ________ __________.

immune system

What is the digestive function of the pancreas?

Secretes pancreatic juice containing digestive enzymes and bicarbonate into the small intestine

The _________ prevent contents from moving through the GI tract too quickly and allow thorough mixing with digestive system secretions. They also help propel food through the GI tract.

sphincters

Food is mixed with digestive secretions and propelled down the GI tract by a process called ___________.

peristalsis

___________ reactions eventually yield simple molecules that are small enough to be absorbed through the intestinal wall.

Hydrolysis

Most digestive enzymes are synthesized by the _________ and the _______ __________.

pancreas, small intestine

What is the site of production and the functions of the following secretions?

Saliva

Acid (HCl)

Bicarbonate

What is the function of saliva

Mouth; contributes to starch digestion, lubrication, swallowing

What is the function of acid (HCl)

Stomach; Promotes digestion of protein, destroys microorganisms, increases solubility of minerals

What is the function of bicarbonate

Pancreas, small intestine; Neutralizes stomach acid when it reaches the small intestine

Saliva is a dilute, watery fluid that contains several substances, including:

Mucus to lubricate the bolus and hold it together

Lysosomes to kill bacteria

Amylase to break down starch into simple sugars

Only about 5% of the starch is broken down by salivary amylase

Lingual lipase – fat digesting enzyme produced mainly during infancy

Antibacterial agents, minerals, acid neutralizers

Name the basic taste, from a diverse group of compounds, including caffeine and quinine, and numerous other compounds in vegetables and fruits.

Bitter

The ____________ is the flaplike structure that prevents food from entering and trachea (windpipe).

epiglottis

What secretions that make up gastric juices include:

1) HCl, a very strong acid from the parietal cells

2) pepsinogen, an inactive protein-digesting enzyme

3) gastric lipase from the chief cells

_____________ is the hormone that slows gastric motility and stimulates insulin release from the pancreas.

glucose-dependent insulinotropic peptide

Another important function of the stomach is the production of _____________. This protein is secreted by the parietal cells in the stomach. It is required for the absorption of vitamin B12in the small intestine.

intrinsic factor

Each enterocyte has a brush boarder made up of microvilli that are covered with the digestive enzyme-containing ____________.

glycocalyx

**M**ost digestion in the small intestine occurs in the _____________ and the __________________ and requires many secretions from the small intestine itself, as well as the pancreas, liver, and gallbladder

duodenum, upper part of the jejunum

The liver, gallbladder, and pancreas are known as the _____________ of the digestive system

accessory organs

Secretions from these organs are delivered through the _____ and the ____________. These ducts come together at the hepatopancreatic sphincter (aka sphincter of Oddi) and empty into the duodenum.

common bile duct, pancreatic duct

The liver produces _______, a cholesterol-containing, yellowgreen fluid that aids in fat digestion and absorption.

bile

The _____________ in pancreatic juice neutralizes the acidic chyme arriving from the stomach, thereby protecting the small intestine from damage by acid.

sodium bicarbonate

Five hormones, part of the endocrine system, play key roles in the regulation and coordination of the digestive system:

1) Gastrin

2) Secretin

3) Cholecystokinin (CCK)

4) Somatostatin

5) Glucose-Dependent Insulinotropic Peptide

Most nutrient absorption occurs in the ________________.

small intestine

Movement of nutrients from the lumen of the small intestine into the absorptive cells relies on four major absorptive processes:

1) Passive diffusion

2) Facilitated diffusion

3) Active absorption (aka active transport)

4) Endocytosis (phagocytosis and pinocytosis)

Nutrients absorbed in the small intestine are delivered to 1 of the body’s 2 circulatory systems:

1) The cardiovascular (blood) system

2) Lymphatic system

Water-soluble nutrients (proteins, carbohydrates, B-vitamins, and vitamin C) and short- and medium-chain fatty acids are transported by the _________________.

cardiovascular system

Fat-soluble nutrients (most fats and the fat-soluble vitamins A, D, E, and K) and other substances, such as some proteins, are transported in _______.

lymph

The small intestine empties into the large intestine through the ____________, the sphincter between the ilium and the colon

ileocecal valve

The large intestine performs 3 main functions:

1) It houses gut microbiota that keep the GI tract healthy

2) It absorbs water and electrolytes, such as sodium and potassium

3) It forms and expels feces

Beneficial bacteria also synthesize vitamins, most notably ___________ and _______________, both of which can be absorbed in the colon.

vitamin K, B-vitamin biotin

_________ are substances that stimulate bacterial growth in the large intestine, whereas ________ are living microorganisms that when ingested in adequate amounts confers a health benefit on the host.

Prebiotic, probiotic

The large intestine also is the main site where electrolytes, especially ________ and _________, are absorbed.

sodium, potassium

When excreted, feces are normally about 75% water and 25% solids. The solids are primarily…

indigestible plant fibers, tough connective tissue from animal foods, and bacteria from the large intestine.

The cause of _______ is not known, but factors that may contribute to it include hiatal hernia, alcohol use, being overweight, smoking, and even pregnancy.

GERD

A __________ is a hole in the lining of the stomach or duodenum.

peptic ulcer