Nutrition Final Exam

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Nutrition

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113 Terms

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Nutrition-Related causes of death
heart disease, cancer, strokes, type 2 diabetes
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Six Classes of nutrients
Carbs, protein, fat, vitamins, minerals, water
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Essential Nutrients
Our body cannot make on its own; we must consume through food
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Case Study
Observation of one person; may not apply to everyone;
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Epidemiological Study
lacks ability to completely control for confounding factors; large populations
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Intervention Study
Often relies on surrogate risk factors instead of disease; often in small group of individuals; alter eating habits and study effects
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Laboratory Study
Experiments done on animals that may or may not apply to humans; tight condition
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How can you trust nutrition in the media?
many problems with who is delivering the information; overstating the results; sensationalized headlines and language; conflicts of interest, and lack of research
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Recommended Dietary Allowances
meet needs and prevent deficiencies; nutrients with strong evidence; goal nutrient intake
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Adequate Intake
meet needs and prevent deficiencies; nutrients with weak evidence; goal nutrient intake
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Tolerable Upper Intake Levels
ceiling for safe supplement use
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Estimated Average Requirements
fit 50% of population; used for research and policy design
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AMDR
acceptable macronutrient distribution ranges; energy yielding nutrients
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Daily Values
Based on a single serving of food; individual on 2000 calorie diet; highest amount of nutrient need among all subgroups
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Nutrition Facts Panel
servings are larger and bold; larger calories; added sugar; actual amounts declared
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Nutrient Claims
Describe the nutrient levels in food; specific criteria; regulated by FDA
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Nutrient Claims Example
Fat Free, Less Sodium
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Health Claims
link food components with a disease or health condition; looser regulations
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Health Claim Example
Calcium reduces risk of osteoporosis
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Structure Function Claim
effect of a food component on the structure or function of the body; no approval
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Structure Function Example
Healthy Joints
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Phytochemicals
Non-nutrient components of plants
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Anti-oxidants
protect DNA from oxidative damage by free radicals
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Mechanical Digestion
involves physical movements that make food smaller or move it through the digestive tract (chewing, peristalsis, churning)
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Chemical Digestion
involves the chemical breakdown of food (digestive juices)
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Hormones
chemical messengers; secreted directly to blood by glands; stimulate organs to take action
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Stomach
digests proteins, turns food into chyme
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Gall Bladder
releases bile
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Pancreas
juices to neutralize stomach acid
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Small Intestine
Absorbs nutrients
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Large Intestine
Absorbs water and fiber
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Monosaccharides
glucose, fructose, galactose
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Disaccharides
lactose (glucose and galactose), maltose (glucose and glucose), Sucrose (glucose and fructose)
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Polysacchrides
starch, glycogen, and fiber
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Starch
storage form of glucose in PLANTS; most abundant type of carb; readily digested by humans (grains, potatoes)
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Glycogen
storage form of glucose in ANIMALS; not abundant in diet
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Fiber
Supporting structures of PLANTS, humans cannot break glycosidic bonds
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Carbs functions
energy source, stored energy through glycogen, and cell-to-cell communication
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Sources of Fiber
whole grains, fruit, legumes, non-starchy vegetables, and nuts and seeds
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Fiber Health Benefits
Alleviate constipation, lower risk of colorectal cancer, foods often nutrient dense and feel full
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Carbs AMDR
45-65% of total calories
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Carbs digestion and absorption
mechanical digestion is chewing and peristalsis through the GI tract and stomach; chemical digestion starts with mouth enzymes breaking down starch in te mouth; digestion continues in the small intestine
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Blood Glucose Regulation
Hypoglycemia
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Type 1 Diabetes
autoimmune disorder; pancreas loses ability to produce insulin; external insulin required
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Type 2 Diabetes
insulin resistance; factors include age, physical inactivity, genetic inheritance, and obesity
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Whole Grain Foods
oats, whole wheat bread, quinoa, brown rice, whole wheat pasta
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Digestion and Absorption of Fats
small intestine; bile from gallbladder can mix fat into water for enzymes to break down
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Bile's role
allows fat to mix into water
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Transport of Fat
chylomicrons transport triglycerides to be stored; travel through the lymph into the bloodstream
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Fat AMDR
20-35% of total calories
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Saturated Fat Reccomendation
less than 10% of total calories
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How can we change our fat intake to help lower LDL cholesterol?
replace saturated fats with MUFAS and PUFAS
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EPA and DHA
Found in fatty fish, synthesized from linolenic acid but conversion is poor; anti-inflammatory; improved heart health, brain function and development
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LDL
Low-Density-Lipoprotein; narrows arteries; lead to heart disease and stroke; keep low
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HDL
high density lipoprotein; takes LDL away from arteries to the liver to be processed
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Saturated Fats:
solid at room temp, increases LDL and risk of heart disease
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Unsaturated Fat
liquid at room temp
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Sources of Saturated Fat
butter, lard, dairy, coconut oil, baked and fried goods
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Sources of MUFAS
Olives, Avocado, almonds
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Sources of PUFAS
vegetable oils, salmon, walnuts, flaxseed
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Essential amino acids
cannot be made by the body in sufficient amounts
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Non-essential amino acids
can be made by the body
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Conditionally Essential Amino Acids
essential under special conditions
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Digestion and Absorption of Protein
Food arrives in the stomach, hydrochloric acid denatures the protein strands and an enzyme breaks down to polypeptides, Enzymes on the surface of the small intestine split into amino acids and intestinal cells absorb and transfer amino acids to the bloodstream which transports amino acids to the liver (STOMACH AND SMALL INTESTINE)
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Protein RDA
0.8 g/kg minimum based on weight
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Protein AMDR
10-35% of total calories
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Plant-based protein
soy products and legumes, nuts and seeds
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Complete Proteins
Provide all 9 essential amino acids (meat, dairy, eggs, soy)
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Incomplete proteins
missing one or more amino acids (plant foods)
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Complementary Proteins
2+ incomplete proteins eaten in combination (grains and legumes)
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Groups for More Protein
infants, children, pregnant, athletes, older adults, critically ill
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Fat Soluble Vitamins
Absorbed like fats (lymph into blood); must travel with protein carriers; stored in liver and fatty tissues; Not readily excreted; tend to build up in the tissues; toxicities are likely from supplements but occur rarely from food; needed in periodic doses because the body can draw on its stores
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Water Soluble Vitamins
Absorbed directly into the blood; travel freely in watery fluids; most are not stored in the body; readily excreted in the urine; toxicities are unlikely but possible with high doses from supplements; needed in frequent doses because the body does not store most of them to any extent
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Vitamin A Deficiency
Night blindness, keratin accumulation, growth abnormalities
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Vitamin D Deficiency
Rickets (bowed legs) and Osteomalacia (weak, soft, and flexible bones)
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Vitamin C Deficiency
Scurvy (weakness, inflamed gums, pinpoint hemmorages)
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Thiamine Deficincy
Beriberi (difficulty walking, tingling in hands and feet, mental confusion, changes in heart function)
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Niacin Deficiency
Pellagra (diarrhea, dermatitis, dementia, and death)
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B-12 Deficiency
Anemia, Nerve-Cell Damage, mental impairment
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Folate Deficiency
Anemia, neural tube defects
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B General Functions
co-enzymes in metabolism; help convert carbs, protein, and lipids from diet into energy, help body use amino acids to build protein
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Vitamin A function
sustains eyesight and regulation of gene expression;
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Vitamin D function
Calcium regulation and bone integrity
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Vitamin E function
antioxidant
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Vitamin K Function
Blood Clotting
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Function of Water in the Body
Carries nutrients throughout the body; serves as a solvent, cleanses blood and tissues, maintenance of body temperature
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Calcium Function
99% stored in bones and teeth; assist in bone structure and calcium reserve
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Calcium deficiency
skeleton serves as a calcium bank; bones lose density as we age; deficiency leads to ospeoporosis
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Calcium Food Sources
Cheese, milk, tofu, yogurt, turnip greens
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Calcium RDA
1000 MG per day
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Sodium Function
fluid and electrolyte balance; acid-base balance
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Sodium Toxicity
2300 mg; diets high in sodium are correlated with high rates of heart disease and stroke
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Sodium AI
1500 mg/day
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Ways to Decrease sodium intake
dash diet
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Potassium Function
fluid and electrolyte balance; heartbeat
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Potassium Food Sources
bananas, avocado, orange juice, baked potatoes, salmon
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Iodine function
thyroxine
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Iodine deficiency
Goiter (enlarged thyroid) and cretinism (mental retardation)
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Iodine food sources
Iodized salt, seafood, dairy
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Iron Function
carry oxygen, make new cells, amino acids, hormones and neurotransmitters