NFS 207 Exam 1
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Created by:
nicklemme10 on February 21, 2011
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95 terms
Terms | Definitions |
|---|---|
 people choose food based on | 1. taste 2. habit 3. heritage and tradition 4. social interactions 5. availability and conviences 6. positive and negative asociations 7. emotions |
| our culture prefers tastes of | sweet, salty and high in fat |
| what emotions are related to increased or decreased eating | boredom. depression anxiety and stress |
| what are the 6 nutrients | 1. carbohydrates 2. lipids 3. protien 4.water 5. minerals 6. vitamins |
| what are the energy yielding nutrients | carbs, fats and protiens |
| what nutrients are inorganic | water and minerals |
| minerals are the ___ nutrient | simplest |
| what are the two types of vitamins | fat soluble and water soluble |
| what role do vitamins play | vitamins facilitate energy release. almost every action in the body requires asistance from vitamins |
| nutrition is a foundation in | bio, biochemistry and physiology |
| nutritional genomics is | the relationships between our genes and our diet |
| epidemiological studies | compares populations and the relationships between diets and prevalence of disease |
| experimental studies | consist of labatory studies based on animals and cellular studies |
| standards of DRIs are defined for | 1. energy nutrients 2. other dietary componets 3. physical activity |
| the recomendations only apply to | healthy people, standards vary based on gender, age and pregnancy |
| Estimated Average Requirement ( EAR) | the average amount of a nutrient that is sufficent for half of the population |
| Recomended Dietary Allowance ( RDA ) | recomendations based on the EAR that will meet 98 % of the populations needs |
| Adequate Intake | similar to RDA and is used when there is not enough scientific evidence to have an RDA. it is expected to exceed the EAR |
| Tolerable Upper Intake Levels ( UL ) | point where nutrient is likeley to be toxic |
| Estimated Energy Requirements ( EER ) | average dietary intake that will maintain energy balance in the normal person |
| Acceptable Macronutrient Distribution Ranges ( AMDR) | compostion of diet that provides adeqaute energy and nutrients and reduces risk of chronic disease |
| an individual nutrition assesment consists of | 1. historical info 2. anthropometric measurements ( hieght, wieght) 3. physical exams 4. lab tests |
| nutrition assesments of populations consist of | 1. national nutrition surveys 2. national health goals |
| national nutrition surveys consist of | one survey that collects data on what we eat and the nutrients in the foods and compares them with standards. while the other survey takes anthropometrics. the data is useful in linking nutrition related conditions |
| leading causes of death asociated with nutrition | 1. hear disease 2. cancers 3. strokes 6. diabetes |
| diet planning principles consist of | 1. adequacy 2. balance 3. kcal control 4. nutrient density 5. moderation 6. variety |
| nutrient dense foods are foods which | contain the most nutrients for the fewest calories |
| moderation is recommended for | foods high in fats and added sugars |
| variety should be used | among different food groups and among the food group itself |
| usda food guide groups | fruits, vegtables, grains, meats and legumes,milk, and oils |
| usda notable nutrients are | the key nutrients that are identified with each group |
| what food groups are encourages | 1. dark green and orange vegtables 2. legumes 3. fruits 4. whole grains 5. low fat milk and dairy products |
| what is an alternative to the USDA food guide | exchange lists |
| what were exchange lists originally used for | diabetes control |
| exchange list help in achieving | kcalorie control and moderatin |
| exchange lists sort food based on | energy nutrient contents |
| whole grain and enriched bread provide | iron, niacin,thiamin, riboflavin, folate, vitamin b6, magnesium, zinc, fiber |
| what are the purpose of food labels | they allow the consumer to know the portion size, and comparison of food to daily needs |
| what products do not need food labels | plain, coffee, tea spices and also foods produced by small buisnesses |
| resteraunt food labeling | is voluntary unless an item makes health claims |
| a food label consist of | 1. quanity and daily values 2. other required info |
| the required information on a food label is | 1. total food energy, and food energy from fat 2. total fat; trans fat; cholesterol 3. sodium 4. total carbohydrates; fibers; and sugars 5. protiens 6. vitiamins a & c, iron and calcium |
| health claims require | scientific evidence |
| what grade claims are there | a,b,c,d |
| the best evidence for claims are the | a claims |
| structure function claims do not require | FDA approval |
| what is digestion | digestion is the process of breaking down foods into nutrients so they may be absorbed |
| Gastrointestinal tract is | flexible and muscular |
| what is the path of digestion | mouth-esophagus-stomach-small intesting-large intestine- rectum- anus |
| where does digestion begin | in the mouth |
| what are the 4 basic taste sensations | sweet, sour,salty and savory |
| what other factors influence taste | aroma, texture, and temperature |
| what is a bolus | food that enters the mouth and proceeeds to the pharynx |
| what are the two sphincter muscles of the esophagus | upper and lower esophogal sphincter |
| what occurs in the stomach | bolus is mixed with gastric juices and it is converted into a chyme |
| peristalsis | is the form of movement that takes place in the GI tract |
| what muscles are used during peristalsis | circular and logintudinal |
| where does peristalsis occur slowly and where does it happen rapidlu | it occurs slowly in the stomach and rapidly in the small intestine |
| what muscles make up the stomache | circular, logitudinal and diagonal |
| where is pancreatic juice released | from the pancreatic duct into the duodenum |
| what does pancreatic juice consist of | it consists of enzymes that act on all three energy nutrients and also bicarbonate that buffers the acid from the gastric juices |
| where is bile made | liver |
| what ways are nutrients absorbed by intestinal cells | simple difusion and active transport |
| where does brain get all of its energy | from carbohydrates |
| what element make up carbohydrates | h,o,c and sometimes nitrogen |
| all monosacharides contain | 6 carbons |
| glucose and fructose differ by | the arangment of carbon |
| polysacharides are composed of | glucose units |
| what is glycogen | storage form of energy in the body found in the liver and muscles |
| what is starch | starch is the storage form of energy in plants |
| what are the two forms of starch | amylopectin and amylose |
| soluble fibers | disolve in water and form gels |
| soluble fibers are fermentable by | bacteria in the colon |
| soluble fiber is found in | oats, legumes, barley citrus and fruits |
| what fiber lowers cholesterol and blood glucose | soluble fibers |
| active transport differs from facilitated difusion by | it requires energy, often a concentration gradient |
| what monosacharides undergo active transport | glucose and galactose |
| what monosacharides undergo facilitated diffusion | fructose |
| liver can convert | fructose and galactose into glucose |
| what are some dietary changes necesary for lactose intolerance | 1. manage diary rather than elimate it do not consume more than a half cup 2. eat feremented milk products ( yogurt) 3. hard cheese 4. consume lactaid 5. consume enzyme replacement tablets |
| what are some nutrient deficencys asociated with lactose intolerance | riboflavin, vitamin d, calcium |
| what are ketone bodies | ketone bodies are fats that form together and can be used by tissues |
| when do ketone bodies occur | when there are not enough carbohydrates |
| what is the result in left over ketone bodies | ketosis, which disturbs that acid - base balance in the body |
| when there is an excess of glucose it is stored as | fat |
| if blood glucose is too low you may become | dizzy and weak |
| if blood glucose is to high | you may become fatigued |
| insulin | transports glucose into cells |
| glucagon and epinephrine | are produced by the pancreas and bring glucose out of glycogen |
| fasting blood glucose in diabetic patients is | higher than or equal to 126mg/dL |
| hypoglycemia occurs when | blood glucose drops below normal |
| what are some alternative sweetners | 1. artificial sweetners 2. stevia 3. sugar alcohols |
| stevia is | a herbal product |
| artificial sweetners are called | non-nutritive sweetners necause they contain no nutrients |
| sugar alcohols do not contribute to dental problems because | bacteria in the mouth cannot metabolize sugar alchols as rapidly as sugar |
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