Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
134 Cards in this Set
- Front
- Back
|
example of an infectious disease
|
small pox, pollio
|
|
|
example of a degenerative disease
|
diabetes, cardiovascular disease, HIV,AIDS
|
|
|
what is a risk factor?
|
It indicates a high corrorlation to a disease it is NOT a direct cause
|
|
|
what are the three type of risk factors?
|
dietary risk factors
environment risk factors disease risk factors |
|
|
what does CVD stand for?
|
cardiovascular disease
|
|
|
what does CHD stand for?
|
coronary heart disease
|
|
|
explain the common misconception about women and cardiovascular disease?
|
people use to think that women are were not prone to CVD but they actually have a = or higher chance of getting it.
|
|
|
what is atherosclerosis?
|
accumulation of lipids on artery walls
|
|
|
what is arteriosclerosis?
|
arteries become very hard due, less blood circulation. It develops with hypertension
|
|
|
hypertension aka...
|
high blood presure
|
|
|
how does atherosclerosis develop?
|
1- plaque in coronary arteries
2- formation of blood clots by platelets |
|
|
results of atherosclerosis
|
-embolism
- diminished blood flow - rise in blood pressure |
|
|
Risk factors for CVD
|
gender,age,family history, abnormal blood lipids, hypertension, insulin resistance, obesity, high blood cholesterol, diet, smoking
|
|
|
regular blood pressure
|
120/80
|
|
|
recomindations for reducing CVD risk
|
-cholesterol screening
-coltrol weight - reduce fat, saturated fat |
|
|
what are some dietary inventions for reducing CVD risk?
|
-soluble fiber
- omega 3 fatty acids - alcohol in moderation (1 for women 2 for men) -folate -B6 -B12 -Vitamin E -Soy proteins |
|
|
how does hypertension develop?
|
-obesity
- insulin resistance |
|
|
risk factors for hypertension
|
-smoking
- high blood lipids - diabetes -age -gender -age -heredity -obesity -race |
|
|
what does DASH stand for?
|
dietary aproaches to stop hypertension
|
|
|
recomondations for reducing hypertension
|
-weigh control
-physical activity -alcohol -sodium/salt intake -DASH eating plan -drug therapy |
|
|
what is metastases?
|
when a disease producing organisms spreads from one area to an other
|
|
|
how dose cancer develop?
|
-tumor
-metastases -genetic factors - immune factors - emvironmental factors (carcinogens) |
|
|
define carcinogens
|
contributes to cancer devolopments, A cancer-causing substance or agent.
|
|
|
what are the dietary contributers to the initiation process of cancer?
|
-heterocyclic amies (HIGH TEMPS, fried, BBQed meets)
-excess iron -low intake of folate -cholesterol oxidation -nitrates -aflatoxins |
|
|
define heterocyclic amies
|
meets cooked in high temps, fried or BBQed
|
|
|
what are the dietary contributers to the promotion process of cancer?
|
-alcohol
-high fat -excess calories |
|
|
prevention food factors for cancer
|
-antioxidants
-high folate foods -cruciferous veggies -garlic components -onion components -selenium -high folate -high fiber -low fat -selenium -viamin e -soy products -calorie restriction |
|
|
type one diabetes
|
-before 30
-refered to as juvanile onset -thin to normal body weight -usually no known family history -no major risk factors -blood sugar is sensitive to small changes in diet,exersize and insulin dose |
|
|
type two diabetes
|
-adult onset
-developed later in life -usually over 40 -high blood glucose levels - hypo-glycemic -usually overweight -usually runs in familys -treatment begins with diet and exersize later progressing to pills & later to insulin. |
|
|
complications of diabetes
|
-disease of blood vessels
(cardiovascuclar disease, viasion) - disease of nerves (low sensation, vision) |
|
|
what are the dietary recomdations for diabetes?
|
-optimal nutrition
-controlling blood glucose -achieving a desirable blood lipid profile -controlling blood pressure - meal timing -amount of carbs |
|
|
immune system- 1st,2nd and 3rd line of defence
|
-skin
- phagocytes (natural killer cells) -antibodies |
|
|
nutrients known to affect immunity
|
-proteins
-fatty acids -vitimans A,E,B6,C -folate -iron -zinc -selenium |
|
|
how many calories per gram of alcohol?
|
7 cal/gram
|
|
|
alcohol effects the ____ & the ______
|
liver and the brain
*it can also lead to malnutrition* |
|
|
what percetage of infants deaths are there in america
|
6.5%
|
|
|
define phenotype
|
the observable constitution of an organism.
|
|
|
define epigenitics
|
the study of how genes produce their effect on the phenotype of the organism
|
|
|
define zygote
|
single fertalized cell
|
|
|
what occurs on the 15ths day of fetal growth?
|
the embryo forms
|
|
|
what is the job of the placenta?
|
receives nutrients, oxygen, antibodies and hormones from the mother's blood and passes out waste. It forms a barrier, the placental barrier, which filters out some substances which could harm the fetus
|
|
|
LBW stands for what?
|
low birth weight
|
|
|
what is consitered to be LBW
|
5.5 lbs amd under
|
|
|
SGA stands for what
|
small for gestational age
|
|
|
what is consitered to be SGA?
|
7.5 lbs and under
|
|
|
should a pregnant women diet?
|
NO!
|
|
|
components of weight gain during pregancy
|
placenta, uterus, blood, breat and fetus maternal fat stores
|
|
|
what is the cooralation between breast feeding and weight loss/gain
|
breast feeding leads to quicker weight loss after delivery
|
|
|
how many more cal do preg women need then normally required?
|
300
|
|
|
how much additional protein should a preg women cosume?
|
10 grams
|
|
|
what vit. and minerals are essenntial during pregnancy?
|
iron,folate,B12,zinc,vit d, calcium
|
|
|
iron, folate, B12, zinc are needed for what during preg?
|
blood
|
|
|
vit d, calcium needed for what during pregnancy?
|
bones
|
|
|
what is morning sickness
|
nausia that may go away after the first trimester
|
|
|
what is a hemorroid
|
swelled blood vessels around the anus
|
|
|
what are nutrition related concerns during pregnancy
|
nausia, consitpation, hemmeroids, cravings, hartburn, general malnutrition
|
|
|
what is gestational diabetes
|
occurs only during pregnancy
|
|
|
what coculd occur if carbs are avoided during pregnancy?
|
brain dammage
|
|
|
how many extra cal. are needed while lactating?
|
600 cal
|
|
|
how much water is needed while lactating
|
12-13 cups
|
|
|
the first 6 months after preg what vit and min should be taken
|
iron, vit d, B6
|
|
|
what is colostrom?
|
a yellowish liquid produced instead of regular breast milk the first few days of breast feeding?
|
|
|
what are some practices that are incompatible with lactation?
|
alcohol, medicinal drugs, illicit drugs,smoking,emvironmental con taminations, caffine
|
|
|
that are some of the effects of alcohol during lactation?
|
suppresses lactation, enters breast milk and will alter the taste and effects of milk on the baby
|
|
|
what are some of the benifits of brest feeding?
|
colostrum, antibodies, lactoferrin,growth factors
|
|
|
what is lactoferrin?
|
glycoprotein present in milk that has a good supply of iron
|
|
|
when can infants be inrtoduced to cow's milk?
|
after the first year
|
|
|
what foods should be introduced at 4-6 months of age
|
SOLID food
|
|
|
calories required at 1 year
|
1000 cal
|
|
|
calories required at 3 years
|
1300
|
|
|
calories required at 10 years
|
2,000
|
|
|
what is the most common vitamin defficiency for children throughout the world
|
vit a
|
|
|
what is the formula to calculate how much fiber a child should consume?
|
childs age +5 grams
|
|
|
two common types of hyper activity
|
ADD, ADHD
|
|
|
what is the best way to discover if a child has any allergies
|
only introduce ONE new food a week to see if a reaction occurs
|
|
|
should fruits or veggies be introduced to a child first and why?
|
Veggies because fruit is sweeter
|
|
|
during adolescence there is a great increase in what
|
height and weight
|
|
|
what ages is adolescence?
|
11-14
|
|
|
is puberty occuring later or earlier then it has in the past?
|
earlier
|
|
|
what fraction of food is eaten away from home during adolescence
|
1/3
|
|
|
what fraction on cal do adolescence eat come from snacks and beverages?
|
1/3-1/4
|
|
|
adolescence is a period of what...?
|
experimentation
many teens will experimennt with illicit drugs, alcohol and smoking |
|
|
at what age are you consitered to be an adult?
|
21 and over is an adult
|
|
|
what are some physiological changes in an aging adult?
|
changes in: body composition,immune system,GI tract, tooth loss, sensory losses
|
|
|
around what age are taste buds lost
|
45-50 years
|
|
|
in an aging adult every 10 years nutritional/energy needs do what?
|
decrease 5%
|
|
|
what are two vitimans that become deficient in adults and why
|
vit d- dont get exposed to sunlight
iron- loss of blood during surgery,internal bleeding |
|
|
what is macular degeneration
|
loss of vision on side, blurred vision
|
|
|
what dose USDA stand for?
|
US dept of aguculture
|
|
|
what types of food does the USDA deal with?
|
fresh produce, anything not processed for packaged
|
|
|
what dose FDA stand for?
|
foor and drug admin
|
|
|
what does the USDA deal with?
|
they handle the saftey of foods, labeling, standards for food composition (processed foods) inforce pestaside regulations
|
|
|
what dose EPA stand for?
|
environmental protection agency
|
|
|
what the the EPA monitor?
|
regulates pesticide usage and H20 quality
|
|
|
what dose CDC stand for?
|
centers for disease control
|
|
|
what is the CDC's job?
|
they deal with all food bourne illnesses.
|
|
|
what is an example of a food bourne illness
|
ecoli
|
|
|
what dose WHO stand for?
|
world health org
|
|
|
what is the WHO and what do they do?
|
headcourters located in geniva switzerland, UN run organization, deals with imunization.
|
|
|
defind food bourne illness
|
any illness caused by contaminnation of food or water. Caused by an infective agent (bacteria, protein that causes immune response)
|
|
|
what is the most common way to get bochalism poisening?
|
from a dented can
|
|
|
define food bourne illnesses
|
sickness caused by the ingestion of food containing toxic substances produced by micro organisims
|
|
|
what causes food bourne illness?
|
food additives,bacteria, chemical residues from pollutants, pesticides, antibiotics and hormones
|
|
|
are viruses life threatning?
|
no
|
|
|
what are three things you must do/be aware of when traveling overseas?
|
must get immunization shots, becareful eating fresh foods and be carful when drinking non bottled water
|
|
|
what are some natural ways to prevent food from spoiling?
|
salting and sugaring,drying,cold ad hot smoking,cooling (refridgerators, freezers etc)
|
|
|
how dose salting and sugaring prevent food from spoiling?
|
natural preservative because it removes the water from the food which bacteria thrives in.
|
|
|
what are some synthetic techniques to prevent food from spoiling?
|
cannning, pasteurization and adding preservatives (which increases shelf life)
|
|
|
what are some ways food spoilage is prevented
|
propionic acid, sulfites,nitrates and nitrites, aseptic packaging, irradiation and genetic modification.
|
|
|
what is the process for aseptic packaging
|
sterillise container, sterilise juice,comine, sterilise again
|
|
|
when must you first refridgerate the contents of something that is in septic packaging
|
you dont have to refridgerate it until its opened
|
|
|
how many people suffer from food bourne reelated illnesses
|
76 million
|
|
|
in recent years what are two foods that have led to food boure related illnesses
|
spinach and beef (mad cow)
|
|
|
which lasts longer: organic or regular foods?
|
regular
|
|
|
what are too things you would find in processed foods
|
additives and preservatives
|
|
|
advertisements and packageing make up what percentage of teh price of foods?
|
60%
|
|
|
what is an example of a nonintentional additive?
|
piece of metal, soap, glass
|
|
|
what are the two types of chemical residues?
|
pollutents, pestisides
|
|
|
organic foods refer to the method of production used. organic foods are grown with out the use of what?
|
pestisides or chemicals
|
|
|
organic foods have no...
|
additives of preservatives
|
|
|
is the price of organic foods going up or down?
|
down
|
|
|
what dose G.R.A.S stand for?
|
generally reguarded as safe substances
|
|
|
what is GRAS list made up of?
|
list of 400+ additives that are consitered to be safe. it is an ever changing list.
|
|
|
what is the Delaney clause and what dose it say?
|
prevents the intentional addition to foods of a compound that has been shown to cause cancer in lab animals or humans.
|
|
|
why are food additives used?
|
prevent food spoilage, maintain food safety and prevent food bourne illness, to produce mass quanities of food and safelt distribute them.
|
|
|
define food/meal insecurity
|
inability to secure nutritionally adiquite foods in a socially appropriate way. Not knowing where your next meal is comming from
|
|
|
is obesity a malnutrition issue
|
yes
|
|
|
undernutrition is what?
|
when one dosent have enough nutriants to meet energy levels. not enough food. wrong comination of food.
|
|
|
who is most effected by undernutrition?
|
elderly, infants,pregnant, low income and the working poor,
|
|
|
what are the effects of undernutrition in children
|
delayed development
|
|
|
why is obseaty common in low income homes?
|
because many familys turn to fast food when they are low on cash because its cheap
|
|
|
what is the scientific definition of hunger?
|
physical state where you dont eat enough food to meet the proper energy levels to be a productive member of society.
|
|
|
what are some of the causes of semistarvation?
|
food/population ratio
war natural disasters depletion of natural resources |
|
|
what are some of the way the US is trying to reduce undernutrition?
|
food stamps, national school lunch program, home delivered meals, food distributuion programs on the indian reservations
|
