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