Exam 1 Flashcards for NFS141 (Ch 1-4)
Describe the study of Nutrition.
the science of foods and nutrients and other substances they contain, their action WITHIN the body. how the body uses food AFTER we eat them
Describe the study of Food Science.
the science of the nature and composition of food materials and their behavior during production. study of food BEFORE consumption
Body fat of typical healthy male and female?
Male: 18-21% Female: 23-26%
What does a bomb calorimeter do?
Measures how much energy (in the form of heat) is released when chemical bonds are broken
What is Recommended Dietary Allowance (RDA)?
RDA is the average daily amount of nutrients that meet the nutrient needs of nearly all healthy people. The RDA is a goal for dietary intake by individuals. It is is different from the EAR (Estimated Average Requirement) because the EAR only includes half the healthy people of a given age and gender group.
What are internal manifestations?
Reactions you might not be able to see but your health may be affected.
How many kcals is 564 kJ?
Recall: 1kcal = 4.2 kJ or, 1 kJ = 0.24 kcal Therefore: 564/4.2 = 134 kcal
How many essentials minerals are there?
16 which cannot be destroyed.
What is an example of a structure/function claim?
"Supports immunity and digestive health" Made without FDA approval
What is an example of a nutrient claim?
"fat free" Needs to meet FDA definition
What is an example of a health claim?
"may reduce the risk of some cancers" Need for scientific evidence, FDA report card.
What are the four major topic areas for the Dietary guidelines of 2010?
- Balancing kcal to manage weight - Foods and food components to reduce - Foods and nutrients to increase - Building healthy eating patterns
List Secretions of Digestion.
- Enzymes - Catalysts - Digestive enzymes
How would a registered dietitian conduct a nutrition assessment of an individual?
- Historical information: Health status, socioeconomic status, family history, diet history - Anthropometric measurements: height, weight, and other body measurements - Physical examinations - Lab tests
What are on Food Labels?
- Ingredient list - Serving sizes - Nutrition facts
What are the types of carbohydrates?
- Monosaccharides - Disaccharides - Polysaccharides
Secretin
-Responds to: Acidic chyme in the small intestine -Secreted from: Duodenal Wall -Stimulates: Pancreas to release bicarbonate-rich juice
Cholecystokinin (CCK)
-Responds to: Fat or protein in the small intestine -Secreted from: Intestinal Wall -Stimulates: Gallbladder to release bile into the duodenum; Pancreas to secrete bicarbonate & enzymes-rich juices into the small intestine
Gastrin
-Responds to: Food in stomach -Secreted from: Stomach -Stimulates: stomach glands to secrete HCl
Ghrelin
-Responds to: Lack of food -Secreted from: Stomach -Stimulates: Brain & GI motility -Stops when stomach stretched
List diet planning principles.
1. Adequacy 2. Balance 3. Kcalorie control 4. Nutrient density 5. Moderation 6. Variety
Total average # of meals eaten when 18-19 years old, 40 years old, and 64 years old.
18-19 years: ~20,000 meals / 40 years: ~43,000 meals / 64 years: ~71,000 meals
One Dannon Oikos Greek Yogurt has 8.25g protein, 2.92g fat, and 11.67g carbohydrate. How many kilojoules does a Dannon Oikos Greek Yogurt contain?
8.25gprotein*4kcal/g=33.00Kcal 2.92gfat*9kcal/g=26.28kcal 11.67gcarbohydrate*4kcal/g=46.68kcal Total=105.96kcal=105.96kcal*4.2kj/kcal=445.03kj
What information is captured in a 24-hour Recall?
A 24-hour Recall is a way to collect information about what a person ate for the immediate previous 24-hours prior to the time of the recall process. Appendix E in the text points out that this is a way of assessing food intake and it is often used to obtain the typical food intake estimates for a population. However, when using to assess a person's, rather than a populations, typical intake it may not be accurate, especially if the day captured by the recall was an 'unusual' eating day and not reflective of a person's normal eating pattern due to sickness, holiday, etc. But this limitation can be partly overcome by collecting several days of 24-hr Recalls.
What is subclinical deficiency?
A deficiency in the early states with covert signs of abnormal function.
What is bolus?
A mouthful of food chewed and swallowed
Large intestine
Absorbs water and minerals; passes waste (fiber, bacteria, and unabsorbed nutrients) along with water to the rectum
What is the trachea?
Allows air to pass through out lungs.
An emulsifier that is released into small intestine to prepare fats and oils for digestion. a. Bile b. Saliva c. Bicarbonate d. Gastric Juice
Answer: a. Bile Notes: Saliva - its principal enzyme begins carbohydrate digestion. Bicarbonate - help maintain the body's acid-base balance. Gastric Juice - the digestive secretion of gastric glands of the stomach.
Calculate the energy available from a bean burrito with cheese (55g carbohydrate, 15g protein, and 12 g fat). Determine the percentage of kcal from each of energy nutrients. a. 59% carbohydrates, 13% proteins, 28% fats b. 57% carbohydrates, 15% proteins, 28% fats c. 50% carbohydrates, 20% proteins, 28% fats d. 58% carbohydrates, 16% proteins, 28% fats
Answer: b. 57% carbohydrates, 15% proteins, 28% fats Calculations: 55g carbohydrate x 4 kcal/g = 220 kcal 15g protein x 4 kcal/g = 60 kcal 12g fat x 9 kcal/g = 108 kcal 220 kcal + 60 kcal + 108 kcal = 388 total kcal % of carbohydrate: 220 kcal/388 total kcal = 0.57 x 100 = 57% % of protein: 60 kcal/388 total kcal = 0.15 x 100 = 15% % of fat: 108 kcal/388 total kcal = 0.28 x 100 = 28%
An autoimmune disease characterized by inflammation of the small intestine that occurs in response to foods that contain gluten. a. Colitis b. Celiac Disease c. Indigestion d. Gastroesophageal Reflux
Answer: b. Celiac Disease Notes: Colitis - inflammation of the colon. Indigestion - incomplete or uncomfortable digestion, usually accompanied by pain, nausea, vomiting, heartburn, intestinal gas, or belching. Gastroesophageal Reflux - the backflow of stomach acid into esophagus, causing damage to cells of the esophagus and the sensation of heartburn.
A grain that maintains the same relative proportion of starchy endosperm, germ, and bran as the original. a. Fortified Grain b. Whole Grain c. Enriched Grain d. Refined Grain
Answer: b. Whole Grain Notes: Fortified Grain - the addition to a food of nutrients that were either not originally present or present in insignificant amounts. Enriched Grain - the addition to a food to specific nutrients to replace losses that occur during processing. Refined Grain - the process by which the coarse parts of a food are removed.
What are the energy-yielding nutrients? a. Carbohydrate, Fat, Vitamins b. Fat, Water, Carbohydrate c. Carbohydrate, Fat, Protein d. Vitamins, Minerals, Protein
Answer: c. Carbohydrate, Fat, Protein Notes: Vitamins, Minerals, Water do not yield energy in the human body.
People who include milk, milk products, and eggs, but exclude meat, poultry, and seafood from their diets are called ___________. a. Vegetarians b. Vegan c. Lacto-ovo-vegetarians d. Lactovegetarians
Answer: c. Lacto-ovo-vegetarians Notes: ovo = egg, lacto = milk Vegetarians - people who exclude meat, poultry, fish, or other animal-derived foods from diet. Vegan - people who exclude all animal-derived foods (including meat, poultry, fish, eggs, and dairy products) Lactovegetarians - people who include milk and milk products, but exclude meat, poultry, seafood, and eggs from their diets.
Which of the following is not a negative calorie food? A. Lettuce B. Melon C. Candy D. Grapefruit
C. Candy is a empty calorie food, which refers to foods that are low in nutrient density and high in energy density.
What are the energy yielding nutrients?
Carbohydrate = 4 kcal/g Protein = 4 kcal/g fat = 9 kcal/g NOT A NUTRIENT: Alcohol = 7 kcal/g
List the organic nutrients that are energy-yielding
Carbohydrates, fat and protein are energy-yielding organic nutrients.
Describe the purpose of the stomach
Churns, mixes and grinds food to a liquid mass; adds acid, enzymes and fluid
Peristalsis
Circular and longitudinal muscles working together Ex: stomach action (longitudinal, circular, and diagonal muscles)
What is the difference between empty calories and negative calories?
Empty calories: foods low in nutrient density and often high in energy density (ex: soda, chips, candy) Negative calories: low-calorie plant foods with fiber and water (ex: lettuce, grapefruit, melon)
What organ systems are there?
Endocrine: Nervous: Circulatory: delivers nutrients via the bloodstream lymphatic:one-way route for fluid from the tissue spaces to enter the blood (has no pump)
The DRI (dietary reference intake) sets standards for :
Energy, nutrients,physical activity
Describe enriched grains.
Enriched grains have had some nutrients added back during processing. These nutrients include iron, thiamin,riboflavin, folate and niacin.
Of the 2 Main types of Research Studies, which one proves causation?
Experimental Study
Vitamins, minerals and water yield energy in the human body? a) True b)False
False. Vitamins, minerals and water do not yield energy in the human body.
Explain Processed grains.
Germ and Bran are missed out when processed. Higher concentration of Endosperm. Germ: rich in vitamins and minerals Bran: rich in nutrients and fiber Endosperm: high in protein and starch
Define the components of "Whole Grain"
Germ, endosperm, and bran.
What are the six types of nutrients?
Inorganic nutrients: Minerals and Water Organic nutrients: Carbohydrate, Lipid (fat), Protein, and Vitamins.
What is the GI tract?
It is called the gastrointestinal tract which goes from hole to hole (mouth to anus)
What is the Acceptable Macronutrient Distribution Range (ADMR)?
It is the range of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases. 45% to 65% Kcal from Carbohydrates 20% to 35% Kcal from Fat 10% to 35% Kcal from Protein
What is the UL?
It is the tolerable upper intake level. Any amount of nutrients great than the UL may increase the risk of adverse health effects.
Describe the purpose of the esophagus.
It passes food from mouth to stomach. It has two sphincters, upper and lower.
What is the difference between Micronutrients and Macronutrients?
Micronurtrients are needed in only small amounts like vitamins and minerals. Macronutrients are needed in larger amounts like water, carbs, fats, proteins.
Goblet cells
Mucus secretion
Describe Phytochemicals (Phytonutrients).
Non-nutritive plant chemicals that have protective or disease preventive properties
Describe the difference between primary deficiency and secondary deficiency in nutrition.
Primary nutritional deficiency is caused by inadequate diatery intake of a nutrient, it can affect your organs, tissues and bone. Secondary nutritional deficiency occurs when the body's ability to absorb nutrients is limited by a condition or illness. Unlike secondary malnutrition, primary nutritional deficiency can be resolved by eating foods or taking supplements.
Describe the purpose of the mouth.
Process of digestion begins called mastication, early stages of carbohydrate breakdown. Pharynx: directs food from mouth to esophagus
What is the purpose of the epiglottis in digestion ?
Protect airway during swallowing
What is the epiglottis?
Protects our airways during swallowing.
Which of the following nutrient sources yields more than 4 kcalories per gram? a. Plant fats b. Plant proteins c. Animal proteins d. Plant carbohydrates
Proteins and Carbs, yield 4 kcal/gram, but Fat (animal or plant) yields 9 kcal/gram. So the answer is a) plant fats. ADDITION: Alcohol yields 7 kcal/gram
Describe refined grains.
Refined grains have lost many nutrients during processing.
What is Metabolism?
Regulation of bodily activities. Materials are used for building body tissues as well.
What does the salivary gland secrete? Why?
Saliva: fluid eases swallowing and contains enzymes that break down carbs
Crypts
Secretion of intestinal juices
Villi
Select and regulate nutrients absorbed
What are some examples of external manifestations?
Skin conditions, body odor, hair loss.
What are some main organs for digestion, absorption, and transportation?
Stomach, small intestine, large intestine, pancreas, liver, gallbladder, etc.
What does the Pancreas secrete? Why?
Target organ: Small intestine Pancreatic juice: bicarbonate neutralizes acidic gastric juices; enzymes break down carbs, fats , and proteins.
What does the Liver produce? Why?
Target organ: gallbladder Bile: bile is stored until needed
What does the gallbladder secrete? Why?
Target organ: small intestine Bile: emulsifies fat so that enzymes can have access to break it down
What does the intestinal gland secrete? Why?
Target organ: small intestine Intestinal juice: enzymes break down carbs, fat, and protein fragments *Mucus protects the intestine
What does the gastric gland secrete? Why?
Target organ: stomach gastric juice: mixes with bolus, Hydrochloric acid uncoils proteins, enzymes break down proteins Also mucus protects stomach cells
Describe the anatomy of the Digestive tract
The GI tract is flexible and muscular. The path follows the mouth -> esophagus -> stomach -> small int. -> large int. -> rectum -> anus The lumen is continuous
If we are what we eat, what are some manifestations of that may not be seen in our bodies when certain foods are eaten, or food patterns are adhered to over time?: a. Body odor b. Skin conditions c. The number of calories seen in the food log or 24-hr recalls d. Fatigue
The answer is c. This is an example of reading the question carefully. If you skim through it you may think it's asking you for a sign exhibited in the body, but it is asking for what is NOT seen in the body. This isn't a clear question in terms of wording--but DO pay attention to detail in the question. It's not tricky at all, you just have to read it precisely.
What is the Estimated Energy Requirement (EER)?
The average dietary energy intake to maintain energy and balance.
How is food processed in our body?
The body -> Organ systems work in unison -> organs at each state of processing -> Tissues -> cellular level
Define digestion
The body's of physically and chemically breaking down foods into the smallest constituents, the nutrients, so that elements in the foods c an be absorbed and utilized by the body
Define Absorption
The body's way of taking in the molecules of macro and micronutrients and other substances that have been obtained after the breakdown of food
What is chyme?
The bolus gets turned into a semi liquid called chyme by the stomach
List some factors that affect the food choices that people make.
The book notes that what we eat, when we eat, how much we eat and even IF we eat is based on a complex interaction of genetic, behavioral and social factors. Convenience, our emotional state, how bored we are, what we're in the habit of doing, what tastes we are habituated to and even ethnic traditions can dictate what we eat.
What is the lumen of the GI tract? a. The epiglottis b. The capillaries c. The inner space d. The mucosal surface
The lumen is the inner space. The epiglottis is in the back of the throat, the capillaries are the small blood vessels in the body and the mucosal surface can refer to the inner membrane of the stomach for example, which contains mucus to protect the cells from the hydrochloric acid.
What does it mean when a food or meal is high in nutrient density?
The more nutrients and the fewer kcalories the higher the nutrient density.
Where does majority of absorption take place?
The small intestine
How many vitamins are there?
There are 13 organic vitamins, consisting of water-soluble and fat-soluble vitamins.
What are nutrients used for?
They are used for energy. Bonds are broken, and storage of excess energy may takes place as well.
What do Vitamins do?
They facilitate energy release. Almost every bodily function needs assistance from vitamins.
How do we gain knowledge, find answers, figure solutions?
Through experience, reasoning, and research. Many people tend to trust word of mouth and personal experience more than any other confounding variable. Reasoning is not always viable either.
What is a bomb calorimeter?
Units of heat is measured by this device. It shows how much energy is released when chemical bonds are broken. 1 kcal = 4.2 kjoules 1 kj = 0.24 kcal
Which of the following 6 classes of nutrients if ORGANIC?
Vitamins, Carbohydrates, Proteins, and Lipids
Which of the following 6 classes of nutrients are INORGANIC?
Water and Minerals
Describe whole grain products.
Whole grain products have all the nutrients and fiber found in the original grain. Whole grain products support good health.
Can Vitamins be destroyed?
Yes, they can be destroyed from the heat of cooking.
Define malnutrition.
any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients
What are some symptoms for over-nutrition?
cholesterol levels, fatty liver, chronic diseases and obesity
Segmentation
contraction of circular muscles in small intestine; mixes chyme
What are chronic diseases?
diseases characterized by a slow progression and long duration. Examples are heart disease, cancer, and diabetes
Microvilli
enzymes and pumps
What is malnutrition?
getting too much or too little nutrition or overall energy (kcal)
Describe the digestion process.
mouth > esophagus > stomach > small intestine > large intestine> rectum > anus
Sphincter contractions
periodically opens and closes control the pace of the GI tract contents
Small intestine
secretes enzymes that digest all energy-yielding nutrients ; cells of wall absorbs nutrients into blood and lymph -Common for bile duct
What are some symptoms for under-nutrition?
skin rashes, hair loss, bleeding gums, night blindness
What is the appropriate body composition for males and females?
~60% water for males and females Males: ~18-21% fat Females: ~23-26% fat In general, the total fat and water should be roughly ~80%. ~20% protein, carbs, and bone minerls. ~<1% vitamins and other minerals.
