Nutrition Intercession Exam #1

What are 3 key factors that determine whether a substance is an essential nutrient?

1. A deficiency occurs if nutrient is missing 2. When added, abnormal changes are corrected 3. There is an explanation why the abnormalities occurred when the substance was missing

Body uses nutrients for:

1. Energy 2. Growth and Development 3. Regulation of processes

US Dietary Guidelines

1. Follow a healthy eating pattern across lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories from added sugars and saturated fats and reduce sodium intake 4. Shift to healthier food and beverage choices 5. Support healthy eating patterns for all

Poor dietary choices associated with:

1. Obesity 2. Type 2 Diabetes

By relaxing and contracting, the muscles can:

1. mix substances in the lumen 2. control movement through the tract

Primary roles of digestive system:

1. the breakdown of food into nutrients 2. absorption of nutrients 3. elimination of solid waste products

100% Organic

100% organic ingredients including processing aids

Stomach empties in

4 hours

Peptic Ulcer

A sore that occurs in the lining of the stomach or the upper small intestine

Fortification

Addition of nutrients to any food

Calorie

Amount of heat needed to raise the temperature of 1g (1mL) of water 1*C

Oils

Canola, corn, and olive oils, and other fats that are liquid at room temperature.

Acceptable Macronutrient Distribution Range (AMDR)

Carbohydrates: 45-65% Protein: 10-35% Fat: 20-35%

List the 6 major classes of nutrients, and identify at least 1 physiological role for each class

Carbohydrates: Maintenance of normal blood glucose levels Lipids: Cellular development, physical growth and development Proteins: Transportation of of substances within the blood Vitamins: Immune function Minerals: Formation of certain chemical messengers Water: Elimination of wastes

inflammatory bowel disease (IBD)

Condition characterized by chronic inflammation of the GI tract

irritable bowel syndrome (IBS)

Condition characterized by intestinal cramps and abnormal bowel function.

Diverticulosis

Condition characterized by the presence of diverticula

Made with organic ingredients

Contains 75 to 90% organic ingredients

Organic

Contains at least 95% organic ingredients

Control Group

Controlled study is a group that does NOT receive a treatment.

Treatment Group

Controlled study is a group that recieves a treatment

Peer Review

Critical analysis conducted by a group of peers

salivary amylase

Enzyme in saliva that breaks down starch

Lyzozyme

Enzyme in saliva that can destroy some bacteria that are in food or the mouth

Variable

Factor that can change and influence a study's outcome

Epiglottis

Flap of tough tissue that prevents food from entering the larynx and trachea.

Key Nutrition Concept #4

Food and the nutrients they contain are not cure alls

Key Nutrition Concept #3

Food is the best source of nutrients

Empty Calorie

Food supplies excessive calories from unhealthy types of fat, added sugar, and/or alcohol

Major Food Groups

Grains Dairy Fruits Vegetables Protein

Lumen

Hollow space through which food and fluids can pass

Dairy

Include milk and products made from milk that retain their calcium content

What is a case-control study?

Individuals with health conditions are compared with individuals who have similar characteristics, but do not have the condition.

Mucosa

Innermost layer of digestive tract wall

Probiotics

Live microorganisms that promote good health for human hosts

Small Intestine

Major site of chemical and mechanical digestion

Key Nutrition Concept #5

Malnutrition is a state of health that occurs when the body is improperly nourished.

Bolus

Mass of food that has been chewed, moistened, mixed with saliva, and swallowed

Protein

Meat, poultry, beans, eggs, nuts and seeds

Key Nutrition Concept #1

Most foods are mixtures of nutrients

Oral cavity

Mouth

Esophagus

Muscular tube that extends about 10 inches from the pharynx to the upper portion of the stomach

What does double blind indicate?

Neither investigators or subjects are aware of subjects group assignment.

Macronutrients

Nutrients that the body needs in large amounts (Carbohydrates, Fats, Proteins)

Micronutrients

Nutrients that the body needs in very small amounts (Vitamins, Minerals)

Key Nutrition Concept #6

Nutrition is a dynamic science.

What is an epidemiological study?

Occurrence, distribution, and causes of health problems.

Diet

Person's usual pattern of food choices

Signs

Physical changes associated with a disease state that are observable or measurable

Mechanical digestion

Physical treatments that food undergoes while it is in the intestinal tract

Positive & Negative Correlations

Positive: 2 variables increase/decrease in the same direction Negative: One variable increases & the other decreases

Hypothesis

Possible explanation for an observation that guides scientific research.

Digestion

Process of breaking down large food molecules into nutrients that the body can use

Organically produced foods

Produced without use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, ionizing radiation

Grains

Products made from wheat, rice, oats

Enzymes

Protein that speeds up the rate of a chemical reaction without being altered in the process

Organic/Inorganic

Refers to compounds that contain carbon (Carbohydrates, Lipids, Proteins, Vitamins) Do not contain carbon (Minerals, Water)

Energy Density

Refers to the amount of energy a food provides per given weight of the food

Segmentation

Regular contractions of circular intestinal muscles followed by relaxations that mix chyme within a short portion of small intestine

pyloric sphincter

Regulates the flow of chyme into small intestine

Gastrin

Secreted by G cells; Stimulates stomach motility and gastric gland secretions

What is chyme?

Semiliquid mass that forms when food mixes with gastric juice

Dietary Reference Intakes (DRIs)

Set of energy and nutrient intake standards that can be used as references when making dietary recommendations.

Liver

Stores and processes nutrients, synthesizes cholesterol, and makes bile

Symptoms

Subjective complaints of ill health that are difficult to observe or measure

Phytochemical

Substances in plants that are not nutrients but mat have healthful benefits.

Elements

Substances that cannot be separated into simpler substances by ordinary or physical means

Empty Calorie Foods

Sugary foods, solid fats, alcohol

Nutrient Dense

Supplies more vitamins and minerals in relation to total calories

Hemorrhoids

Swollen veins in the anal canal

Experiment

Systematic way of testing a hypothesis

Enrichment

The addition of specific amounts of Iron & the B vitamins thiamin, riboflavin, niacin, & folic acid to specific refined grain products.

Kilocalorie

The heat energy needed to raise the temperature of 1000 g (1L) of water 1*C.

Tolerable Upper Intake Level (UL)

The highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily.

Where does digestion begin?

The mouth

Absorption

The uptake and removal of nutrients from the digestive tract.

Villi

Tiny, fingerlike projections involved in digestion and nutrient absorption

Crohn's Disease

Type of IBD; the body's immune system cells attack normal intestinal cells, damaging parts of the intestines.

Key Nutrition Concept #2

Variety, moderation and balance can help ensure a diet's nutritional adequacy.

Mucus

Watery slippery fluid secreted from cells in mucosa

Prospective cohort study

a group of initially healthy people are followed over a time period and any diseases that eventually develop are recorded

Structure function/claim

a legal but largely unregulated claim permitted on labels of foods and dietary supplements, often mistaken by consumers for a regulated health claim

Nutrient Claim

a statement concerning a product's nutritive value

Estimated Average Requirement (EAR)

amount of a nutrient that meets the needs of 50% of healthy people in a life stage/gender group

Estimated Energy Requirement (EER)

average daily energy intake that meets the needs of a healthy person maintaining his or her weight

Chemical Digestion

breakdown of large molecules in food into smaller components, primarily the action of enzymes

What are the primary macronutrients in grains?

carbohydrates and protein

gastroesophageal reflux disease (GERD)

chronic condition characterized by frequent heartburn that can damage the esophagus

Adequate Intake (AI)

dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present

Dumping Syndrome

disorder that occurs when chyme flows too rapidly into the small intestine

Small Intestine sections

duodenum, jejunum, ileum

lingual lipase

enzyme that is activated by stomach acid and digests fat

Cohort Study

epidemiological study in which researchers collect and analyze various kinds of information about a large group of people over time.

How often are the dietary guidelines updated?

every 5 years

What is the placebo effect?

experimental results caused by expectations alone; any effect on behavior caused by the administration of an inert substance or condition, which the recipient assumes is an active agent.

Placebo

fake treatment

Cecum

first part of the large intestine

Prebiotics

food components that beneficial bacteria in the large intestine use for fuel

Dietary guidance system

food guide that translates the DRIs and evidence-based information concerning the effects of certain foods and food components on health into dietary recommendations

What is the SuperTracker?

for assessing daily energy & food group need, recording & monitoring daily diet recording physical activity

At least _____ of grains should be whole grains.

half

GI Tract

hollow muscular tube

Diverticulitis

inflammation of the diverticula

Whole grains

intact, ground, cracked, or flaked seeds of cereal grains

Added sugars/Saturated fat ____ of total daily kcals

less than 10%

Nutrients

life-sustaining substances in food

Stomach

muscular sac that stores and mixes food.

Testimonials

personal endorsement of a product

Anecdotes

personal reports concerning a treatment's effectiveness

Retrospective cohort study

researchers collect information about a group's past exposures and identify current health outcomes

Nutrition

scientific study of nutrients and how the body uses them

Nutrient Requirement

smallest amount of a nutrient that maintains a defined level of nutritional health

Recommended Dietary Allowance (RDA)

standards for recommended daily intakes of several nutrients Meets the needs of nearly all healthy individuals (97.5%) in particular group.

Health claim

statement that describes relationship between a food or food ingredient and reduced risk of a nutrition-related condition

Rectum

the final section of the large intestine, terminating at the anus.

The wall of the stomach is

the thickest and strongest of the GI tract

Peristalsis

the waves of muscular contractions that help move material through most of the digestive tract

Sphincters

thickened regions of circular muscle that control the flow of contents at various points in the GI tract

Diverticula

tiny pouches that form in the wall of the colon

Exchange system

tool for estimating the energy, protein, carbohydrate, and fat contents of foods

Ulcerative colitis (UC)

type of IBD that causes ulcers to form in the mucosa of the colon and rectum