DN A203 - Final - Ch 9-15 & 17-19
Group of compounds that neutralize free radicals; helping to counteract the oxidation that takes place in cells: Vitamin E, Vitamin C, Selenium, Flavonoids, Carotenoids
Define antioxidants and describe their role in maintaining health. (ch 9)
8.
Define basal metabolism, resting metabolic rate and thermic effect of exercise (TEE) and food (TEF), and thermogenesis. (ch 14)
24.
Define colostrum. (ch 17)
1.
Define critical periods in relation to fetal development. (ch 17)
2.
Define metabolic or fetal programming. (ch 17)
11.
Define pica. (ch 17)
9.
Define set-point. (ch 15)
1.
Define weight management and describe why this is important. (ch 15)
22.
Define: anorexia nervosa, bulimia nervosa, binge eating. (ch 14)
19.
Define: gestational diabetes, pregnancy-induced hypertension, preeclampsia, eclampsia. (ch 17)
1.
Describe "disordered eating." How does disordered eating differ from eating disorders? (ch 14)
14.
Describe good dental hygiene practices in children. (ch 18)
5.
Describe how B vitamins function as coenzymes in energy metabolism. (ch 10)
6.
Describe how the total daily energy expenditure is determined. (ch 14)
29.
Describe infants' growth rate and nutrient needs. (ch 17)
17.
Describe medical interventions for extreme obesity. (ch 15)
6.
Describe recommendations for decreasing cancer risk. (ch 10)
12.
Describe recommendations for healthy weight loss. (ch 15)
7.
Describe recommendations on how adults can influence young children's eating habits. (ch 18)
11.
Describe the National School Lunch Program?
digestion, absorption, transportation, storage, and excretion
Describe the classification of vitamins into water or fat soluble groupings, (ch 9)
1.
Describe the demographics of older adults in the U.S. (ch 19)
11.
Describe the features of the DASH diet. (ch 12)
3.
Describe the feeding needs of young children. (ch 18)
7.
Describe the gene-environment interaction. (ch 15)
4.
Describe the macronutrient and micronutrient needs of toddlers and preschoolers. (ch 18)
Pros: enhance the nutrient quality of food, prevent or correct dietary deficiencies, ensure adequate intake for some individuals. Cons: leads to vitamin excess, displace nutrient-rich foods
Describe the pros and cons of foods being fortified with vitamins. (ch 9)
16.
Describe the risk factors for hypertension and the dietary interventions that help control it. (ch 19)
2.
Describe the role of water in acid-base balance. (ch 11)
6.
Describe the sodium-potassium pump. (ch 11)
13.
Describe the types of fat in the human body. (ch 14)
31.
When can "solid" foods be safely introduced? (ch 17)
32.
When can cow's milk safely be introduced to children? (ch 17)
6.
When does the number of fat cells in the body decrease? (ch 15)
10.
Define direct calorimetry and indirect calorimetry. (ch 14)
1.
Define energy balance, positive energy balance and negative energy balance. (ch 14)
Naturally occurring plant compounds - carotenoids, flavonoids, anthocyanins, lutein, zeaxanthin, indoles, phenolics, phenols, saponins, tocotrienols, phytoestrogens, beta-glucan, alliums
Define phytochemicals. Provide some examples. (ch 9)
Vitamins found in foods in their active form; do not need to be converted.
Define preformed vitamins. (ch 9)
substances found in foods that are not directly usable by the body; converted to an active form one absorbed. Example: beta-carotene > vitamin A
Define provitamins. (ch 9)
Vitamin toxicity (hypervitaminosis). Leads to tissue saturation. Can damage cells, sometimes permanently.
Describe how taking megadoses of vitamins can be harmful. (ch 9)
2.
For the following vitamins, how are they absorbed and transported, what are the metabolic functions, deficiency symptoms/disease, toxicity symptoms, and significant food sources (NOTE: Table 10.1 is a helpful summary):Thaimin (B1), Riboflavin (B2), Niacin (B3), Pantothenic Acid, Biotin, Vitamin B6, Folate, Vitamin B12, Vitamin C (ch 10)
Vitamin A is absorbed by active transport with bile salts and micelles. Beta-carotene is absorbed by passive diffusion. Vitamin A Participates in vision, protein synthesis/cell differentiation, reproduction, bone health, healthy immune system, and may help fight cancer (carotenoids are antioxidants). Chronic deficiency causes night blindness. Prolonged deficiency leads to xerophthalmia. Deficiency can lead to keratinization of epithelial tissues. Excessive amounts of preformed Vitamin A can cause hypervitaminosis A (leading to liver damage and even death). Overconsumption in pregnancy can cause birth defects in the face, skull, and CNS of child. In adults, overconsumption may potentially result in osteoporosis and bone fractures. Signifcant food sources include: red peppers, green leaf lettuce, cooked winter squash, raw spinach, raw baby carots, frozen and cooked kale, frozen and cooked collards, baked sweet potatoes, canned pumpkin, raw mango, dried apricots, cantaloupe, pan-fried liver, low fat or skim milk.
For the following vitamins, how are they absorbed and transported, what are the metabolic functions, deficiency symptoms/disease, toxicity symptoms, and significant food sources (NOTE: Table 9.4 is a helpful summary): Vitamin A and beta carotene, Vitamin D, Vitamin E,Vitamin K (ch 9)
10.
How can hypertension be controlled? (ch 12)
15.
How can the body metabolize vitamin D (what organs are involved)? (ch 9)
exposure to oxygen (water-soluble vitamins A, E, and K); or exposure to UV light (riboflavin, beta-carotene, and vitamin C).
How can vitamins be destroyed during cooking or storage? (ch 9)
10.
How can you determine the amount of fluids that you need? (ch 11)
12.
How do diuretics (i.e., caffeine) affect water balance? (ch 11)
T. Healthy individuals can meet their vitamin requirements by consuming an adequate, balanced diet. However, some individuals, such as those with a specific vitamin deficiency, strict vegans, or those with dietary restrictions may benefit from taking a vitamin supplement.
T/F: Most people can meet their vitamin needs through food, so supplements are unnecessary.
F. Cooking foods in a microwave helps retain more vitamins because of the reduced cooking time and exposure to heat. Foods prepared in a microwave also require very little cooking water this prevents leaching of water-soluble vitamins.
T/F: Steaming is the best cooking method to retain the vitamins in vegetables.
F. Overconsumption of vitamin supplements can result in intakes above the tolerable upper limits. Such high intakes can in turn lead to harmful toxicity symptoms.
T/F: Taking vitamin supplements is NEVER harmful
T. In the skin is a compound called 7-dehydrocholesterol, which is converted to a previtamin D form when the ultraviolet rays of the sun alter its structure.
T/F: The body makes vitamin D with the help of sunlight.
F. The main role of vitamin E is an antioxidant that helps protect cell membranes. However, the fat-soluble vitamins D and K are involved in bone health.
T/F: Vitamin E helps keep bones strong
F. Vitamin K actually helps blood clot, as it participates in the synthesis of several proteins involved in the blood-clotting cascade.
T/F: Vitamin K is an anticoagulant
F. Although vitamins perform numerous essential functions in the body, they do not provide energy. Only the macronutrients (carbs, protein, and fat) and alcohol provide kilocalories.
T/F: Vitamins provide the body with energy.
c. A megadose of a vitamin is defined as 10 times or more of the RDA. Megadose levels can only be achieved by taking a supplement and can be harmful even if the vitamin is water soluble
A megadose of a vitamin a. occurs when you eat too much of one particular food b. is necessary to prevent a variety of diseases c. is defined as 10 times the RDA d. is safe because all vitamins are easily excreted from the body.
4.
Be able to calculate the total calorie content of a meal based on the calories provided in the grams of fat, carbohydrate and protein. (ch 14)
b. Vitamins are classified by their solubility, as either fat-soluble or water-soluble nutrients. They are organic nutrients needed in small amounts in the diet because the body cannot synthesize sufficient amounts to maintain health.
Vitamins are a. essential nutrients needed in large amounts to prevent disease b. classified as either water-soluble or fat-soluble nutrients c. defined as inorganic nutrients d. easily made by the body from leftover glucose
b. Some vitamins, especially vitamin B12, are destroyed by exposure to ultraviolet light, heat (such as during cooking), and when prepared in an alkaline pH (adding baking soda, for example). Cold temperatures do not destroy vitamins. Microwave cooking increases the retention of vitamins compared to steaming or boiling.
Vitamins can be destroyed by a. cold b. ultraviolet light c. acid pH d. cooking in a microwave
4.
What are factors that increase and decrease iron absorption from the diet? (ch 13)
1.
What are minerals? (ch 12)
17.
What are non-food sources of vitamin D and vitamin K? (ch 9)
11.
What are some sources of water found in beverages and foods? (ch 11)
13.
What are symptoms of dehydration? Overhydration? (ch 11)
1.
What are the functions of water in the body? (ch 11)
3.
What are the general functions of minerals? (ch 12)
4.
What are the major components of extracellular and intracellular fluids? (ch 11)
1.
What are the primary functions of water-soluble vitamins? (ch 10)
19.
What are the ranges of BMI that are used to define underweight, healthy weight, overweight, and obesity? (ch 14)
9.
What are the roles of antidiuretic hormone (ADH), rennin, angiotensin, and aldosterone in the regulation of blood volume and blood pressure? (ch 11)
8.
What are the roles of the kidneys and brain (hypothalamus, specifically) in maintaining fluid balance and blood volume? (ch 11)
Tasteless organic compounds that are required in small amounts. They regulate metabolism, help convert energy into fat, carbohydrate, and protein into ATP, and promote growth and reproduction. Deficiencies can result in potentially serious symptoms.
What are vitamins? (ch 9)
3.
What does a bomb calorimeter measure? (ch 14)
6.
What factors enhance or limit calcium absorption? (ch 12)
5.
What factors increase iron needs by the body? (ch 13)
2.
What factors influence mineral bioavailability? (ch 12)
amount in food, preparation, efficiency of digestion and absorption of food, individual nutritional status, natural or synthetic; fat-soluble vitamins are generally less bioavailable than water-soluble vitamins; vitamins from plant foods are generally less bioavailable than those in animal foods
What factors influence vitamin bioavailability? (ch 9)
16.
What factors put older adults at risk for vitamin D deficiency? (ch 9)
excreted through the urine
What happens to excessive intakes of fat and water soluble vitamins? (ch 9)
9.
What is Basal Metabolic Rate (BMR) and what factors affect it? (ch 14)
18.
What is Body Mass Index (BMI)? What are its strengths and limitations? (ch 14)
14.
What is beta-carotene? (ch 9)
12.
What is body composition a ratio of? (ch 14)
8.
What is goiter? (ch 13)
4.
What is spina bifida? (ch 10)
11.
What is the estimated energy requirement (EER)? If the equation for EER is provided, calculate the EER for an individual. (ch 14)
2.
What is the role of most trace minerals? (ch 13)
6.
What is the role of transferrin and ferritin in iron transport and storage? (ch 13)
17.
What is waist circumference used to assess? What is a healthy waist measurement for men? For women? (ch 14)
7.
What minerals do the intestines have a role in regulating the absorption of? (ch 13)
9.
When does peak bone mass usually occur? (ch 12)
d. Manufacturers of dietary supplements can voluntarily have their products tested for the strength, quality, and purity of the supplement. It does not confirm that it will meet your daily need for the vitamin
Which of the following statements is NOT true regarding the USP seal on the vitamin supplement label? a. The dietary supplement contains the amount of the substance that is stated on the label b. The dietary supplement is good quality. c. The dietary supplement is free of any contaminants d. The dietary supplement meets your daily needs for that vitamin.
1.
Why do we need trace minerals? (ch 13)
2.
Why does energy balance matter? (ch 14)
8.
Why might the bones be described as a calcium "reservoir"? (ch 12)
5.
For the following minerals, what is the major metabolic function, deficiency symptoms/disease, toxicity symptoms, and significant food sources (NOTE: Table 12.2 is a helpful summary): Sodium, Chloride, Potassium, Calcium, Phosphorus, Magnesium, Sulate (ch 12)
3.
For the following minerals, what is the metabolic function, deficiency symptoms/disease, toxicity symptoms, and significant food sources (NOTE: Table 13.1 is a helpful summary): Iron, Copper, Zinc, Selenium, Fluoride, Chromium, Iodine, Molybdenum, Manganese (ch 13)
26.
How do nutritional needs change during lactation/breastfeeding? (ch 17)
7.
How do parathyroid hormone and calcitonin regulate calcium balance? (ch 12)
17.
How do protein needs change during pregnancy? (ch 17)
7.
How do proteins help regulate fluid balance? (ch 11)
14.
How does central or android obesity differ from gynoid obesity? How does each of these impact health? (ch 14)
2.
How does the growth rate of toddlers and preschoolers compare to infants? (ch 18)
16.
How is body composition assessed? (ch 14)
3.
How is water balance maintained in the body? (ch 11)
8.
How might nutrigenomics and epigenetics influence weight control? (ch 15)
15.
How might psychological, economic, or social changes impact nutrition in older adults? (ch 19)
7.
List other guidelines for healthy behaviors during pregnancy. (ch 17)
cook vegetables in a small amount of already boiling water (not cold water brought to a boil). Do not rinse rice before cooking it or pasta after cooking it. Microwave or stir-fry vegetables instead of frying or boiling. Store produce in a refrigerator and soon after purchasing. Cut vegetables and fruits in larger pieces to reduce the surface area exposed to oxygen.
List recommendations to preserve the vitamin content of foods during cooking and storage. (ch 9)
9.
List special considerations about meeting the nutritional needs of school-age children. (ch 18)
2.
What does satiety mean? How is appetite different? (ch 15)
3.
What physiological changes are considered a normal part of aging? (ch 19)
4.
What physiological factors may affect nutrient intake in older adults? (ch 19)
7.
What role does physical activity have in energy balance? (ch 14)
35.
What strategies can help prevent food allergies in children? (ch 17)
3.
What type of anemia is created by a folate or Vitamin B12 deficiency? (ch 10)
6.
What types of fish should not be eaten during pregnancy? (ch 17)
5.
Approximately how many calories need to be consumed (in excess) to gain one pound? (ch 14)
4.
Can minerals be toxic? How? (ch 12)
1.
Explain how growth charts are used. (ch 18)
4.
Explain why men and women should both adopt a healthy lifestyle prior to pregnancy. (ch 17)
12.
How can diet and exercise influence osteoarthritis and rheumatoid arthritis? (ch 19)
13.
How can macular degeneration affect an older person's health? (ch 19)
10.
How can morning sickness be managed? (ch 17)
10.
How can the risk of chronic disease be reduced? (ch 19)
16.
How do calorie needs change during pregnancy? (ch 17)
6.
How do energy and nutrient needs change as people age? (ch 19)
18.
State recommendations for exercise during pregnancy. (ch 17)
F. Antioxidants serve several beneficial functions in the body, but there is no magic pill for aging.
T/F: Antioxidants are a magic pill that will prevent aging.
T. Deep orange vegetables and some green vegetables are good sources of the vitamin A precursor beta-carotene, which is converted to vitamin A in the body.
T/F: Carrots, winter squash, and broccoli are good sources of Vitamin A.
T. Fat-soluble vitamins are often found in foods that contain fat. For example, vitamin E is found in vegetable oils and vitamin A is found in egg yolks. However, some fat-soluble vitamins are also found in fortified foods that are low in fat, such as fortified cereals.
T/F: Fat-soluble vitamins are found in fatty foods.
a. Retinol is the most usable form of vitamin A in the body. Retinoids include all three forms of preformed vitamin A: retinol, retinal, and retinoic acid.
The most usable form of vitamin A in the body is a. retinol b. retinal c. retinoic acid d. retinoids
a. Vitamin E functions as an antioxidant to prevent oxidative damage to cell membranes. Water-soluble vitamins usually serve as coenzymes, active vitamin D enhances the absorption of calcium and phosphorus, and vitamin K participates in blood clotting.
The role of vitamin E in the body is to a. prevent oxidative damage to cell membranes b. serve as coenzyme c. enhance the absorption of calcium and phosphorus d. participate in blood clotting
b. Vitamin D is a fat-soluble vitamin stored in the liver. It can be toxic if ingested in supplemental form in amounts greater than the RDA. The active form of vitamin D is 1,25-dihidroxyvitamin D3 and 7-dehydrocholesterol is the compound in the skin that is converted to vitamin D from sunlight. Both whole and skim milk are usually fortified with vitamin D but fruits do not contain vitamin D.
Vitamin D a. is not toxic if consumed in amounts greater than the RDA b. is made in the skin from 1,25-dihydroxyvitamin D3 and ultraviolet light c. is found in whole milk, but not in skim milk d. is found in fruits
5.
What do the following terms mean: anions, cations, osmosis? Why are these important for maintaining fluid balance? (ch 11)
14.
What do the following terms mean: hyponatremia, hypernatremia? (ch 11)
c. Vitamin K is necessary for the synthesis of prothrombin, a protein that is involved in blood clotting. Rhodopsin is formed with retinal (vitamin A), and cholecalciferol is the active form of vitamin D in the body. Glycogen is the stored form of glucose found in muscles and liver.
Vitamin K is necessary for the synthesis of a. glycogen b. rhodopsin c. prothrombin d. cholecalciferol
23.
What are benefits of breastfeeding for mothers and infants? (ch 17)
15.
What are desirable levels of body fat for men and women? (ch 14)
9.
What are general guidelines for nutritional supplements in the elderly? (ch 19)
9.
What are general nutrition recommendations during the first trimester? (ch 17)
15.
What are general nutrition recommendations during the second trimester? (ch 17)
20.
What are general nutrition recommendations during the third trimester? (ch 17)
21.
What are health risks associated with being overweight? (ch 14)
20.
What are health risks associated with being underweight? (ch 14)
16.
What are nutrition-related health concerns in adolescents? (ch 18)
12.
What are nutrition-related health concerns in school-age children? (ch 18)
33.
What are potentially dangerous foods that need to be avoided in infancy? (ch 17)
8.
What are reasons dehydration is a particular risk for older adults? (ch 19)
16.
What are recommendations for gaining weight in a healthy way? (ch 15)
6.
What are recommendations for milk and juice intake for toddlers? What are possible consequences of too much? (ch 18)
21.
What are special health concerns of younger, older and low-income pregnant women? (ch 17)
25.
What are standard recommendations for breastfeeding duration? (ch 17)
2.
What are the leading causes of death among older adults in the U.S.? (ch 19)
34.
What are the most common food allergens in children? (ch 17)
11.
What are the recommendations for and benefits of regular physical activity in older adults? (ch 19)
12.
What are the recommended amounts of weight gain for a woman who is underweight or normal weight or overweight prior to pregnancy? (ch 17)
14.
What areas need to be modified for successful, long-term weight loss? (ch 15)
molecules with an unpaired electron, which makes them unstable; Factors that increase production include UV light, exposure to toxins from smoking, and exposure to environmental pollutants
What does the term free radical refer to? (ch 9)
when free radicals accumulate faster than the body can metabolize them.
What does the term oxidative stress refer to? (ch 9)
10.
What environmental factors can increase appetite and decrease physical activity? (ch 15)
3.
What factors affect appetite and satiety? (ch 15)
15.
What factors affect long-term weight management? (ch 15)
13.
What factors are contributing to the rising rates of overweight/obesity in children, and what are the resulting health concerns?? What are the treatment recommendations for overweight/obesity in children? (ch 18)
27.
What foods does the mother need to avoid during breastfeeding? (ch 17)
4.
What hormones are involved in regulating appetite and satiety? (ch 15)
3.
What ill effects can occur as a result of malnutrition in early pregnancy? (ch 17)
14.
What is Alzheimer's disease? How does this impact an older adult's nutrition status? (ch 19)
8.
What is a food jag? (ch 18)
11.
What is a safe rate of weight loss for most people? (ch 15)
5.
What is an adipocyte? (ch 15)
36.
What is anaphylaxis? (ch 17)
5.
What is sarcopenia? (ch 19)
22.
What is the WIC Program? (ch 17)
37.
What is the difference between a food allergy and a food intolerance? (ch 17)
8.
What is the recommendation for alcohol intake during pregnancy? (ch 17)
5.
What is the relationship of folate and neural tube defects? (ch 17)
13.
What is the role of exercise in maintaining weight loss? How much is needed? (ch 15)
5.
What nutrients are especially important for toddlers and preschoolers? (ch 18)
15.
What nutrients are of particular concern in adolescents? (ch 18)
10.
What nutrients are of particular concern in school-age children? (ch 18)
28.
When might infant formula be used? (ch 17)
30.
Which 3 nutrients need to be added to the infant's diet? What nutrient do breastfed infants need a daily supplement of starting soon after birth? (ch 17)
a. Both vitamin E and beta-carotene function as antioxidants in the body. Vitamins A, D, and K perform other essential functions, but are not antioxidants.
Which of the following are considered antioxidants? a. vitamin E and beta-carotene b. vitamin D and vitamin K c. vitamin E and vitamins K d. vitamin A and vitamin D
7.
Which vitamins and minerals are older adults at most risk of deficiency of? Why? (ch 19)
13.
Which vitamins and minerals are particularly important during pregnancy? (ch 17)
Vitamins A, D, E, K
Which vitamins are fat soluble? . (ch 9)
Folate, Biotin, Pantothenic acid, Niacin, Vitamin C, Vitamins B12, B1, B2, B6
Which vitamins are water soluble? (ch 9)
14.
Why do prenatal supplements contain iron and folic acid? (ch 17)
b. Fat-soluble vitamins such as vitamin A are absorbed along with dietary fat, which requires bile for the process. Thiamin, folate, and pantothenic acid are water-soluble vitamins and do not need bile for absorption.
An individual who does not produce enough bile will have difficulty absorbing a. thiamin (B1) b. vitamin A c. folate d. pantothenic acid