extra HNF Exam 1

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136 Terms

1

6 Classes of Nutrients

Water, Carbohydrates, Protein, Lipids, Vitamins, Minerals

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2

Whole Food

food that has been processed or refined as little as possible

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3

Processed Food

food subjected to any process, such as milling, alteration of texture, addition of additives, cooking or others.

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4

Enriched Food

when a nutrient is removed from the food to improve their characteristics, and added later.

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5

Fortified Food

when a nutrient is added to the food. Example: Vitamin D in milk

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6

Nutrient Density

a measure of nutrients provided per calorie of food

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7

Energy-yielding nutrients

the nutrients the body can use for energy-carbohydrate, fats, and proteins

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8

Case studies

studies of individuals

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9

Epidemiological studies

studies of populations

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10

Intervention studies

researches actively intervene in group of the population and compare to a group that does to receive the intervention

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11

Laboratory studies

studies performed under tightly controlled situations

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12

EAR (Estimated Average Requirements)

the average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group used in nutrition research

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13

RDA (Recommended Dietary Allowances)

nutrient intake goals for individuals

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14

AI (Adequate Intakes)

nutrient intake goals for individuals

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15

UL (Tolerable Upper Intake Levels)

the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals

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16

DV (Daily Values)

Nutrient standards that are printed on food labels, grocery store and restaurant signs

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17

DRI's (Dietary Reference Intakes)

a set of 4 lists of values for measuring the nutrient intakes of healthy people

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18

Carbs

4 kal/g

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19

Fat

9 cal kcal/g

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20

Protein

4 kcal/g

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21

Alcohol

7 kcal/g

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22

Salivary glands

donate a starch digesting enzyme, and part of fat digesting enzyme

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23

Mouth

mechanical digestion

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24

2 Types of Digestion

Mechanical and chemical

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25

Esophagus

passes food to stomach using peristalsis

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26

Stomach

adds acids, enzymes, and fluid. Churns and grinds food to a liquid mass called chyme.

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27

Small Intestine

digests most materials (carbohydrates, fats, proteins, vitamins) and absorbs nutrients.

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28

90% of digestion occurs in the?

small intestine

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29

Large Intestine

absorbs water and helps break down fibers. Binds the fiber to bile

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30

Liver

creates bile (while facilitates digestions of fats)

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31

Gallbladder

stores bile until its needed

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32

Bile duct

conducts bile to small intestine

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33

Pancreatic duct

conducts pancreatic juice into small intestine

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34

Mechanical digestion

starts with tongue movements during swallow(peristaltic wave) food gets pushed to esophagus. the muscular stomach then mashes and churns food into a fine paste.

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35

Chemical digestion

starts in mouth where enzymes in saliva break down starch, and some fat. then in the stomach there's a gastric juice that activates a protein digesting enzyme, then to the small intestine where the liver and gallbladder produce bile, the pancreas and small intestine donate enzymes in the large intestine

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36

How are nutrients transported in the body and state the 3 requirements of healthy cardiovascular and lymph circulation system:

  1. Ample fluid intake

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37
  1. Cardiovascular fitness

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38
  1. Nutrition

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39

Identify 2 Organs and Tissue that stores fat

  1. Liver

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40
  1. Fat cells

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  1. Adipose tissue

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42

Identify 3 Organs that involve excretion of wastes

  1. Lungs

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43
  1. Liver

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44
  1. Kidneys

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45

Fight or Flight Response

  • nerves release neurotransmitters

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46
  • glands release epinephrine and norepinephrine

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  • every organ of the body responds and metabolism speeds up

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  • liver releases glucose from stores

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49
  • fat cells release fat

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50
  • heart races

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  • pupils dilate

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  • muscles tense

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  • digestion shuts down

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54

Basic Tastes

sweet

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55

bitter

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56

sour

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57

salty

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58

savory

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59

Glucagon

a hormone from the pancreas that stimulates the liver to release glucose into the bloodstream

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60

Glycogen

a storage form of carbohydrates energy(glucose)

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61

glucose in liver

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62

Bile

a cholesterol containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed.

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63

Chyme

the fluid resulting from the actions of the stomach upon a meal

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64

Vili

fingerlike projections of the sheets of cells lining the intestinal tract

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65

Fibrosis

an intermediate stage of alcoholic liver deterioration. Liver cells lose their function

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66

Cirrhorsis

advanced liver disease

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67

4 Types of Carbohydrates

-sugar

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68

-starch

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69

-glycogen

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70

-fiber

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71

2 Types of Fiber

-soluble fiber(dissolves in water)

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72

-insoluble fiber(don't dissolve in water)

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73

Health effects of fiber

-lower blood cholesterol

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-can help control blood glucose

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75

Recommendations for fiber

38g for men till 50

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25g for women through age 50

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77

Whole grain

have the whole grain in tact

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78

Refined grain

have only endosperm and less nutrients

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79

Simple Sugar

sugars including both single sugar units and linked pair of sugar units

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80

Monosaccharide

single sugar units

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81

-glucose

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-fructose

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-galactose

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84

Disccharide

pairs of single sugars linked together

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85

-sucrose

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86

-maltose

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-lactose

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88

Polysaccharide

compounds composed of long strands of glucose

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89

-starch

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90

-glycogen

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-cellulose

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92

Glucose

a simple sugar used in both plant and animal tissues for energy

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93

Fructose

a monosaccharide

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94

Sucrose

a disaccharide - sometimes known as beet, or cane sugar

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95

Maltose

a disaccharide of two glucose units

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96

Lactose

a disaccharide containing glucose and galactose units - present in dairy products

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97

Ketosis

undesirable high concentration of ketone bodies (in the blood or urine)

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98
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99

Ketones are produced when the body burns fat for energy

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100

3 Parts of grains

bran, endosperm, germ

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