nutrition test 1

"o" made by thumb and forefinger

1 tablespoon, fat

tip of finger

1 teaspoon, fat

List the six classes of nutrients. Which one is the most abundant in our bodies and our food?

1. Carbohydrates 2. lipids (fats and oils) 3. proteins 4. vitamins 5. minerals 6. water (most abundant)

"More," "Added," "Extra," or "Plus"

10% or more of the DV per RACC than an appropriate reference food. May only be used for vitamins, minerals, protein, dietary fiber, and potassium

"good source of"

10%-19% of the DV per RACC. These terms may be used on meals or main dishes to indicate that the product contains a food that meets the definition but may not be used to describe the meal

fist

2 cups, carb

palm

3 ounces, protein

A healthy human body is comprised of ______% water and _________% protein and fat.

60, 22

ulcerative colitis

A chronic, inflammatory bowel disease that causes inflammation in the digestive tract. occurs when the lining of the large intestine (colon or bowel) and the rectum become inflamed. The cause of this condition is unknown. Treatment usually involves drug therapy or surgery.

gastric ulcers

A sore that develops on the lining of the esophagus, stomach, or small intestine. Causes: an infection with the bacterium Helicobacter pylori (H. pylori) long-term use of nonsteroidal anti-inflammatory drugs (NSAIDs), such as aspirin and ibuprofen excess acid (hyperacidity) in the stomach, which may be related to genetics, lifestyle (stress, smoking), and certain foods. Treatments: prescription or over the counter medicine, surgery.

AMDR

Acceptable macronutrient distribution ranges, carbs should compromise 45-65% of daily kcals, fat should compromise 20-35% of daily kcals, proteins should compromise 10-35% of daily kcals; used for: Ensures that intake of the energy nutrients is adequate and proportionate to physiological needs, recommended ranges of carbohydrates, fats and proteins have been developed

AI

Adequate intake, The recommended average daily intake level based on observed or experimentally determined approximations or estimates of nutrient intake by a group (or groups) of apparently healthy people that are assumed to be adequate-used when an RDA cannot be determined; used for: The next best scientific estimate of the amount of a nutrient that groups of a similar individuals should consume to maintain good health

"High," "Rich in," or "Excellent source of

Contains 20% or more of the DV per RACC. May be used on meals or main dishes to indicate that the product contains a food that meets the definition, but may not be used to describe the meal

crohn's disease

Crohn's disease is an inflammatory bowel disease (IBD). It causes inflammation of the lining of your digestive tract, which can lead to abdominal pain, severe diarrhea, fatigue, weight loss and malnutrition. Inflammation caused by Crohn's disease can involve different areas of the digestive tract in different people. Treatments are unknown.

EAR

Estimated average requirement, (mean) of a group for a particular nutrient or for energy; used for: Good starting point to determine the amount of a nutrient an individual should consume daily for good health

EER

Estimated energy requirement, calculated based on age, gender, weight, and activity level; used for: Indicates the amount of energy needed to maintain energy balance

irritable bowel syndrome

Irritable bowel syndrome - a common disorder that affects the large intestine (colon). Irritable bowel syndrome commonly causes cramping, abdominal pain, bloating, gas, diarrhea and constipation. IBS is a chronic condition that you will need to manage long term. Treatments: manage stress, changes in diet, fiber supplements and other medication.

"Lean"

On seafood or game meat products that contain less than 10g total fat, 4.5g or less saturated fat, and less than 95mg cholesterol per RACC and per 100g (for meals & main dishes, meets criteria per 100g and per labeled serving). On mixed dishes not measurable with a cup (as defined in 21 CFR 101.12(b) in table 2) that contain less than 8g total fat, 3.5g or less saturated fat and less than 80 mg cholesterol per RACC.

"extra lean"

On seafood or game meat products that contains less than 5g total fat, less than 2g saturated fat and less than 95mg cholesterol per RACC and per 100g (for meals and main dishes, meets criteria per 100g and per labeled serving)

RDA

Recommended dietary allowance, based on EAR but set higher, used for: Valuable reference for healthy eating

intestinal gas

The intestine normally contains gas that is rapidly transmitted through the small intestine to the colon. The amount of gas that is normally present is dependent on the effects of colonic bacteria on the undigested food that reaches the colon and the speed with which the gas passes through the intestines and is passed. Treatments: drink before meals, eat and drink slowly, take over the counter digestive aids.

UL

Tolerable upper intake level, highest amount of a nutrient that is unlikely to cause harm if consumed daily; used for: The higher the consumption above the UL, the higher the risk of toxicity

List recommended methods for reducing portion sizes.

Use a visual that represents a standard serving size of the food, such as a cup of vegetables, three ounces of meat, or 1 tablespoon of salad dressing.

What four things must be listed on a food label?

What does and does not require a food label? - 4 things required: name of the food, the net weight (weight of the food in the package, excluding the weight of the package or packing material), the name and address of the manufacturer or distributor, a list of ingredients in descending order by weight, with the heaviest item listed first; all foods require food labels except for raw fruits and vegetables and fresh fish.

What is the function of the gallbladder?

What would happen if you had your gallbladder removed? Stores bile, you will have intestinal issues due to the bile having nowhere to be stored.

What is the purpose of the Exchange Lists? How are foods grouped?

When it was created it was to give people with diabetes a structured, balanced eating plan. Lists group foods according to their carbohydrate, protein, and fat composition and provide specific portion sizes for each food. Each food in the group has a similar amount of kcals. The six food groups are starch, fruit, milk, vegetable, meat, and fat.

micronutrients (define and list them)

a chemical element or substance required in trace amounts for the normal growth and development of living organisms. Calcium, zinc, vitamin B12, and potassium

constipation

a condition in which there is difficulty in emptying the bowels, usually associated with hardened feces, this could happen due to changes of eating habits, eating disorders, irritable bowel syndrome, etc. Treatments: Osmotic and saline laxatives, such as Miralax (polyethylene glycol), Cephulac (lactulose), and Milk of Magnesia (magnesium hydroxide), which draw more water into the intestines and stool. Stool softeners, such as Colace or Surfak (docusate), which help moisten stool to reduce the strain of bowel movements.

celiac disease

a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food. When people with celiac disease eat foods containing gluten, their immune system forms antibodies to gluten which then attack the intestinal lining. This causes inflammation in the intestines and damages the villi, the hair-like structures on the lining of the small intestine. Only known treatment for celiac disease to date is a gluten-free diet.

heartburn

a form of indigestion felt as a burning sensation in the chest, caused by acid regurgitation into the esophagus. treatments: Proton pump inhibitors (PPIs), such as omeprazole (for example, Prilosec), reduce stomach acid and effectively treat severe heartburn symptoms. These acid-reducing medicines are used when your heartburn has not gotten better with other home treatment measures, antacids, or H2 blockers.

food frequency questionnaire

a limited checklist of foods and beverages with a frequency response section for subjects to report how often each item was consumed over a specified period of time. Semi-quantitative FFQs collect portion size information as standardized portions or as a choice of portion sizes.

macronutrients (define and list them)

a substance required in relatively large amounts by living organisms, in particular. a type of food (e.g., fat, protein, carbohydrate) required in large amounts in the human diet. a chemical element (e.g., potassium, magnesium, calcium) required in large amounts for plant growth and development.

liver

accesory organ, function: Produces bile to digest fats

salivary glands

accessory organ, function: Produce saliva, a mixture of water, mucus, enzymes, and other chemicals

pancreas

accessory organ, function: Produces digestive enzymes and bicarbonate ions that are released into the small intestine via the pancreatic duct

gallbladder

accessory organ, function: Stores bile before release into the small intestine through the bile duct

energy density (give a food example)

amount of energy stored in a given system or region of space per unit volume or mass, though the latter is more accurately termed specific energy. Example: plant foods like nuts and dried fruit

carbohydrates

consists of: carbon, hydrogen, and oxygen. kcals per gram: 4 basic role in the body: provide energy, as they are the body's main source of fuel, needed for physical activity, brain function and operation of the organs. All the cells and tissues in your body need carbs, and they are also important for intestinal health and waste elimination

lipids

consists of: carbon, hydrogen, and oxygen. kcals per gram: 9 basic role in the body: a source and store of energy. an important part of the membrane surrounding every body cell. the basic building blocks from which several hormones (chemical messengers) and bile acids (digestive juices) are made

proteins

consists of: carbon, hydrogen, oxygen, and nitrogen. kcals per gram: 4 basic role in the body: They do most of the work in cells and are required for the structure, function, and regulation of the body's tissues and organs. Proteins are made up of hundreds or thousands of smaller units called amino acids

vitamins

consists of: carbon, hydrogen, oxygen, and some contain nitrogen. kcals per gram: 0 basic role in the body: plays an important role in the proteins that are part of many chemical reactions in the body

water

consists of: hydrogen and oxygen. kcals per gram: 0 basic role in the body: Nearly all of the major systems in your body depend on water. Your body is almost 2/3 water. One of the very few vital needs for humans.

minerals

consists of: single elements. kcals per gram: 0 basic role in the body: essential nutrients that the body needs to survive and carry out daily functions and processes

myplate

current nutrition guide published by the United States Department of Agriculture, a food circle depicting a place setting with a plate and glass divided into five food groups

segmentation

divide the marketplace into parts, or segments, which are definable, accessible, actionable, and profitable and have a growth potential

habits and emotions

feeling happy or sad can trigger eating

culture and environment

food that are available and accessible are more likely to be regularly consumed than foods that are scarce

functional foods

foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease.

small intestine

function :Mechanical digestion and propulsion, chemical digestion, and absorption

large intestine

function: Chemical and mechanical digestion, propulsion- compacts waste into feces

mouth

function: Ingestion, mechanical and chemical digestion

stomach

function: Mechanical and chemical digestion and absorption

pharynx and esophagus

function: Propulsion- Swallowing and peristalsis ,move the bolus from the mouth to the stomach

rectum

function: elimination

social life and trends

holidays such as Thanksgiving

nutrient density (give a food example)

identifies the proportion of nutrients in foods, with terms such as nutrient rich and micronutrient dense referring to similar properties. Example: whole grain products, most whole foods (wheat bread)

mechanical digestion

involves physically breaking the food into smaller pieces.

B: Biochemical/biophysical methods

measurements: Blood, urine, and feces what it determines: Protein, mineral, and vitamin status and disease

A: Anthropometry

measurements: Height Weight Body mass index Waist-to-hip ratio Waist circumference what it determines: Growth, obesity, changes in weight, and risk of develop chronic diseases such as diabetes and heart disease

C: clinical methods

measurements: Observe hair, fingernails, skin, lips, mouth, muscles, joints, overall appearance what it determines: Signs of deficiencies and excess of nutrients

D: dietary methods

measurements: Diet history Diet record Food frequency questionnaire 24-hour dietary recall what it determines: Usual nutrient intake, and deficiencies or excesses of various nutrients

"Healthy"

meets standard requirements

vary

one of the key principles of healthy eating, the diet principle of consuming a mixture of different food groups and foods within each group

moderation

one of the key principles of healthy eating, the diet principle of providing reasonable but not excessive amounts of foods and nutrients

balance

one of the key principles of healthy eating,the diet principle of providing the correct proportion of nutrients to maintain health and prevent disease

time, convenience, and cost

people eat out more often day-to-day due to time and convenience

24-hour recall

quantitative research method used in nutritional assessment, which asks individuals to recall foods and beverages they consumed in the twenty-four hours prior to the interview. It may be self-administered or administered by a trained professional.

What is the most accurate method of estimating food intake?

questionnaires and interviews

vigorous physical activity (give examples)

requires a large amount of effort and causes rapid breathing and a substantial increase in heart rate. Example: fact cycling, aerobics

moderate physical activity (give examples)

requires a moderate amount of effort and noticeably accelerates the heart rate. Example: walking at a 15-20 minute mile pace

advertising

seeing food advertised makes you influenced to go get it

transport

take or carry (people or goods) from one place to another

taste and enjoyment

textures effect likelihood of enjoying foods

What happens when we consume more energy (kilocalories) than our body can use for fuel?

the cells store the excess as fat

hydrolysis

the chemical breakdown of a compound due to reaction with water.

control group

the group in an experiment or study that does not receive treatment by the researchers and is then used as a benchmark to measure how the other tested subjects do.

peristalsis

the involuntary constriction and relaxation of the muscles of the intestine or another canal, creating wavelike movements that push the contents of the canal forward.

organic nutrients

the necessary building blocks of various cell components that certain organisms cannot synthesize, while inorganic nutrients are elements and minerals that are essential for the growth of living things, such as water and oxygen.

chemical digestion

the process in which chemicals in the body separate large food molecules into smaller ones so they can pass through the wall of the intestine

digestion

the process of breaking down food by mechanical and enzymatic action in the alimentary canal into substances that can be used by the body.

absorption

the process or action by which one thing absorbs or is absorbed by another.

food record

used to record food intake at the time of consumption, over a number of days that are not necessarily sequential. ... Diet History questionnaires are a retrospective assessment method ascertaining a respondent's "usual" food intake by collecting descriptive detail and amount information about each food.

nutrition and knowledge

your current state of health can influence your perception of foods