Diet200 Test 1

Front 1

1.)Why do people make personal food choices?

Back 1

Personal preference, habit, ethnic heritage or tradition, social interactions, Availability convenience or economy, positive and negative associations, emotions, values, body weight image, nutrition and health benefits. HE" PACHS PEN VB"

Front 2

1.) Positive associations of food.
2.)Negative associations of food.
3.)foods that provide health benefits beyond their nutrition contributions. Examples include oatmeal, tomatoes, orange juice

Back 2

wedding cake
crackers and soup when sick
functional foods

Front 3

1.)6 types of nutrients
2.)What is the simplest nutrient?
3.)what nutrient contains nitrogen?
4.)what nutrient is considered a fat?

Back 3

water, minerals, vitamins, carbs, proteins, lipids
mineral
proteins
lipids

Front 4

1.)what is not considered a nutrient but yields energy?
2.)how much energy does carbs yield?
3.)how much energy does protein yield?
4.)how much energy does fat yield?
5.)how much energy does alcohol yield?

Back 4

alcohol
4 kcal/g
4 kcal/g
9 kcal/g
7 kcal/g

Front 5

1.)what nutrients are considered macronutrients?
2.)what nutrients are considered micronutrients?
3.)The amount of energy in food depends on ____composition.
4.)when using nutrients for energy, you are breaking what?

Back 5

carbs, lipids, protein
vitamins and minerals
macronutrient
bonds

Front 6

1.)the energy released from carbs, fats and proteins can be measured in ____?
2.)The sum total of all the chemical reactions that go on in living cells. Also, includes all the reactions by which the body obtains and expends the energy from food.

Back 6

calories
metabolism

Front 7

1.)how many organic vitamins are there?
2.)Vitamins can either be ___soluble or ____soluble
3.)What are the fat soluble vitamins?
4.)Vitamins facilitate ___ release
5.)almost every bodily action requires assistance from ___

Back 7

13
fat, water
A,D,E,K
energy
vitamins

Front 8

1.)Vitamins are vulnerable to ___, which is why you should cook at the lowest temperature for a short period of time.
2.)Minerals do not yield ___.
3.)How many essential minerals are there?
****Minerals are indestructible

Back 8

destruction
energy
16

Front 9

1.)what is the medium for nearly all body activities?
2.)what other sciences cover nutrition?
3.)the science of how nutrients affect the activities of genes and how genes affect the interactions b/w diet and disease.
4.)systematic process for conducting research

Back 9

water
biology, biochemistry, physiology
nutritional genomics
scientific method

Front 10

1.) A group of individuals similar in all possible respects to the experimental group except for the treatment. This group usually receives a placebo.
2.)a process of choosing the members of the experimental and control group without bias
3.)an inert, harmless medication given to provide comfort and hope, a sham treatment used in controlled research studies.

Back 10

control group
randomization
placebo

Front 11

1.)an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects until after experiment is over.
2.)Nutrition experts have produced a set of standards that define the amounts of energy, nutrients, other dietary components, and physical activity that best support health; these are called?

Back 11

double-blind experiments
Dietary reference intakes

Front 12

What do each of these abbreviations stand for?
1.)EAR
2.)RDA
3.)AI
4.)UL

Back 12

estimated average requirements
recommended dietary allowances
adequate intakes
tolerable upper intake level

Front 13

1.)Average amount sufficient for half the population.
2.)Recommendations to meet needs of most healthy people. 98%
3.)Instead of RDA, an ____ reflects the average amount of a nutrient that a group of healthy people consumes. There is insufficient scientific evidence unlike the RDA.

Back 13

estimated average requirements (EAR)
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)

Front 14

1.)Point where nutrient is likely to be toxic.This helps to protect against overconsumption.
2.)___represents the average dietary energy intake that will maintain energy balance in a person who has a healthy body weight and level of physical activity.

Back 14

Tolerabke Upper Intake Levels (UL)
Estimated Energy Requirement (EER)

Front 15

1.)What does the Acceptable Macronutrient Distribution Ranges (AMDR) do if you are in those specific ranges?
2.)The composition of a diet that provides adequate energy and nutrients and reduces the risk of chronic disease is __ to __ percent kcalories fromcarbohydrates, ___ to ___ percent kcalories from fat, and __ to ___ percent kcalories from proteins

Back 15

Reduce chronic disease
45-65, 20-35, 10-35

Front 16

1.)Dietary reference intakes apply to ___ people?
2.)What are some symptoms of malnutrition?
3.)What is anthropometric measurements?
4.)What are the 4 nutrition assessments at an individual level?

Back 16

healthy
diarrhea, skin rashes, fatigue
height and weight
historial information, anthropometric measurements, physical examinations, lab test

Front 17

1.)what are the 3 nutrition assements at the population level?
2.)___diseases are diseases that stay with you such as heart problems or diabetes.

Back 17

national nutrition surveys, national health goals, national trends.
chronic

Front 18

1.)adequacy, balance, calorie control, nutrient density, moderation, and variety are all principles and guidelines for?
2.)what is it called when you try to find a food with the most nutrients for the fewest calories? examples are frutis and vegetables.

Back 18

planning a healthy diet
nutrient density

Front 19

1.)what is the "Dietary Guidelines for Americans"?
2.)how many major food groups are there?
3.)what are the major food groups?
4.)Serving equivalents: fruits, veggies and milk are measured in ___while grains and meat are measured in___

Back 19

science based advice that promote health and reduce chronic diseases
5
grains, veggies, milk, fruits, meat fish and poultry
cups, ounces

Front 20

1.)My pyramid combines ___food guide and ___ guidelines.
2.)Measures how well diet meets the recommendations of dietary guidelines and my pyramid.
3.)___help in achieving kcalorie control and moderation.

Back 20

USDA, Dietary
healthy eating index
exchange list

Front 21

1.)what is the disadvantages of processed foods.
2.)what is the advantages of processed foods.

Back 21

loss of nutrients, add of sugar, fat and salt
sometimes fortified(improves nutrient contents)

Front 22

Grocery shopping for the 5 major food groups:
1.)What kind of grains do you want?
2.)vegetables?
3.)fruits
4.)Meat, fish poultry

Back 22

whole grained
fresh not canned
fresh fruit, watch out for fruit juices
lean cuts, make sure to cut off fat

Front 23

1.)List of all ingredients are in ___order of predominance by weight.
2.)Your daily values on food labels are based on ____ kcalories per day.
3.)The difference between the kcalories needed to supply nutrients and those needed to maintain weight might be considered _____

Back 23

descending
2000
discretionary calories

Front 24

1.)Need for scientific evidence, FDA report card. Can list a disease.
2.)Made without FDA approval, helps improve memory.
3.)What are flexitarians?
4.)vegetarians use a variety of foods within an energy allowance that maintains a ____

Back 24

health claims
structure-function claims
part time vegetarians
healthy bod weight

Front 25

1.)vegetarian diets lower risk of morality from several ____
2.)Breaking down foods into nutrients
3.)digestion prepares for what?
4.)Challenges of digestion?

Back 25

chronic diseases
digestion
absorption
task of the mouth, diaphragm, steady movement, lubrication of food, digestive enzymes functions

Front 26

1.)Path of food from when it enters mouth to anus.
2.)The gastrointestinal tract is the ___ from the mouth to anus. The ___is the inner space of the tract
3.)Digestion in the mouth involves ___(chewing), the stimulation of taste buds and swallowing.

Back 26

mouth, esophagus, stomach, small intestine, large intestine, rectum, anus
flexible muscle tube, lumen
mastication

Front 27

1.)The ___closes to prevent food from entering the pharynx.
2.)After swallowing the food is called a ___
3.)The ___is a tube that leads the bolus to the stomach.
4.)The esophagus has two ___at the upper and lower ends of the esophagus.

Back 27

epiglottis
bolus
esophagus
sphincters

Front 28

1.)The lower sphincter in the esophagus is the ___
2.)How many basic taste sensations
3.)what is the 4 basic taste sensations?
4.)The stomach adds juices and grinds the bolus to a semiliquid mass called

Back 28

cardiac sphincter
4
savory, aroma, texture, temperature
chyme

Front 29

1.)The ___ regulates the flow of partially digested food into the small intestine
2.)The small intestine receives digestive juices from the __ and the ___.
3.)What are the 3 segments of the small intestine?

Back 29

pyloric sphincter
gallbladder, pancrease
duodenum, jejunum, and ileum

Front 30

1.)The large intestine begins at the ___ and ends at the rectum and anus.
2.)The chime passes by the opening of the ___
3.)___ pushes the digestive contents along
4.)stomach action involves __, __, and ___muscles

Back 30

ileocecal valve
appendix
peristalsis
circular, longitudinal, diagonal

Front 31

1.)___is contractions by circular muscles that contract and squeeze contents to promote mixing with digestive juices
2.)___ open and close passageways and this prevents reflux and controls the passage of contents

Back 31

segmentation
sphincter contractions

Front 32

1.)5 organs do secretions of digestion, what are they?
2.)The secretions of digestion includes digestive enzymes that act as catalysis in ___ reactions
3.)What does hydrolysis mean?

Back 32

salivary glands, stomach, pancrease, liver, small intestine
hydrolysis
adds water to break up molcules

Front 33

1.)___is from the salivary glands moistens foods.
2.)___are from gastric glands and includes hydrochloric acid
3.)The __ cells of the stomach wall secrete mucus to protect the walls of the stomach from the high acidity levels that are measured by pH units

Back 33

salivia
gastic juices
goblet

Front 34

1,)__-contains intestinal enzymes and bicarbonate
2.)___is produced by the liver, stored in the gallbladder, and acts as an emulsifier to suspend fat.
3.)Energy yielding nutrients are disassembled for ___
4.)__, __, __ can be absorbed

Back 34

pancreatic juice
bile
absoption
vitamins, minerals, water

Front 35

1.)Undigested residues, continue through the digestive tract and form ___
2.)most absorption takes place where?
3.)Nutrients can be absorbed through ___, ___, and ___

Back 35

stool
SMALL INTESTINE
simple diffusion, facilitated diffusion, active transport

Front 36

1.)simple diffusion has no what?
2.)facilitated diffusion needs what?
3.)Active transport uses what?
4.)___are the fingerlike projections within the folds of the small intestine that move in a wave - like pattern to trap nutrients

Back 36

carrier
carrier
energy and carrier
villi

Front 37

1.)___are the microscopic hair like projections on each villi.
2.)___are the tubular glands that lie b/w the intestinal villi (secretion of intestinal juices)
3.)Goblet cells are located between the villi and secrete a protective thick ___

Back 37

microvilli
crypts
mucus

Front 38

1.)water soluble nutrients and small products of fat digestion are released to the ___
2.)Fat soluble vitamins and larger fats form ___ and are released to the lymphatic system
3.)AFTER nutrients enter the bloodstream they are transported to body cells via these systems?

Back 38

bloodstream
chylomicrons
vascular and lymphatic

Front 39

1.)the vascular sytem consist of __, __, AND ___
2.)The ___vein directs blood from the GI tract to the liver
3.)The __vein takes blood from the liver to the heart
4.)The liver protects against ___
5.)The lympatic system conists of one way vessels to transport __

Back 39

arteries, capillaries, and veins
hepatic portal
hepatic
toxic substances
fluid

Front 40

___ is a clear, yellowish fluid without red blood cells or platelets that move through the body by muscle contractions.
2.)The __is the lymphs route to the heart.
3.)The ___provides a return of lymph to the vascular system

Back 40

lymph
thoracic duct
subclavian vein

Front 41

1.)___are the lymphatic vessels of the intestine that absorb nutrients and pass them to the lymphatic system.
2.)Factor that influence bacteria presence in the GI tract
3.)what is a bacteria in the small intestine

Back 41

lacteals
diet
flora

Front 42

1.)a healthy GI tract has many different non-disease causing bacteria known as ___ or ___
2.)__are bacteria found in the GI tract that can be beneficial to health.
3.)___are foods that are used as food by intestinal bacteria

Back 42

flora, microflora
probiotics
prebiotics

Front 43

1.)___maintenance of constant internal conditions by the bodys control systems.
2.)The body's __and ___ control systems keep conditions normal
3.)What is an important thing about the health of the digestive system?

Back 43

homeostasis
hormonal, nervous
healthy eating

Front 44

1.)problem of the digestive system when food slips into trachea
2.)what is the international sign for choking
3.)what is an adaptive mechanism of the body
4.)how to prevent constipation?

Back 44

choking
Heimlich maneuver
vomiting
fiber and lots of water

Front 45

1.)what is belching?
2.)what causes heartburn?
3.)a peptic ulcer is an ulcer in the?

Back 45

swallowed air
laying down after eating and obese people have it
stomach

Front 46

1.)___ provides energy for the brain
2.)___ provides half of all the energy muscles and other body tissue use and __ provides the other half
3.)____an animal polysaccaride composed of glucose, a storage form of glucose manufactured and stored in the liver and muscles. This is not counted as a dietary carbohydrate in foods.

Back 46

glucose
glucose, fat
glycogen

Front 47

1.)What are some sources of carbohydrates?
2.)what is glucoses storage form?
3.)people consider carbs as fatting but as long as you stay way from carbs that are ___, you'll be fine.
4.)3 types of carbohydrates

Back 47

whole grains, veggies, legumes
glycogen
concentrated sugars
monosaccarides, disaccharides, polysaccharides

Front 48

1.)__are the simple sugars, ___are pairs of monosaccharides, and __ are large molecules.
2.)Monosaccharides consist of?
3.)disaccharides consist of?
4.)polysaccharides consist of?

Back 48

monosaccharides, disaccharides, polysaccharides
glucose, galactose, fructose
malton, sucrose, lactose
starch, glycogen

Front 49

1.)__is blood sugar
2.)__ is the sweetest of sugar and occurs naturally in fruits/honey soft drinks etc.
3.)___is only found in a few foods.
4.)___is two glucose units

Back 49

glucose
fructose
galactose
maltose

Front 50

1.)___ is a glucose and fructose
2.)___is galactose and glucose
3.)___links two monosaccharides together
4.)___breaks a disaccharide in two
5.)___are many glucose units and some monosaccharides linked.

Back 50

sucrose
lactose
condensation
hydrolysis
polysaccharides

Front 51

1.)___is a storage form of energy in the body.
2.)___is storage form of energy in plants
3.)___are found in plant derieved foods (veggies, fruits, whole grains, legumes.)
4.)___ differ from starches because their bonds between their monosaccharides cannot be broken down by digestive enzymes

Back 51

glycogen
starch
fibers
fibers

Front 52

1.)___fibers dissolves in water (water, oats, barly)
2.)Benefits of soluble fibers
3.)___fibers do not dissolve in water(whole grains, veggies)
4.)benefits of insoluble fibers

Back 52

soluble
protect against heart disease and diabetes
insoluble
promote bowel movements,

Front 53

1.)___fibers are added to foods as supplements with benefits to health
2.)___starches are not digested or absorbed, found in cooked potatoes, pasta and rice
3.)___is no a fiber but found in similar foods, binds to mineral making them unable to be absorbed

Back 53

functional
resistant
phytic acid

Front 54

1.)What is the ultimate goal of carbohydrate digestion?
2.)after eating foods with __, enzymes break down long chains into shorter chains down to disccharides then to monosaccharides.
3.)what enzyme begins breaking down stuff in the mouth

Back 54

break up sugar/starch into small molecules so body can absorb and use them
starch
amylase

Front 55

1.)what enzymes are found in the stomach that break down things?
2.)___and ___digesting enzymes inactivate amylase and break down starch.
3.)___stays in stomach and delays gastric emptying, provides a feeling of fullness.

Back 55

stomach acid and protein
stomach acid protein
fiber

Front 56

1.)where does most carbohydrate digestion occur?
2.)What breaks down polysaccharides in the small intestine?
3.)Specific type of disaccharide enzymes for maltose? Sucrose? Lactose?

Back 56

small intestine
pancreatic amylase
maltase, sucrase, lactase

Front 57

1.)___are in the large intestine and they attach water and provide soft stools.
2.)after ___hours past a meal, all sugars(most starch) has been digested
3.)___is the process for absorption of glucose and galactose

Back 57

fibers
1-4
active transport

Front 58

1.)___is the process of absorption for fructose.
2.)___is the site for conversion of fructose and galactose.
3.)lactase activity is highest when?
4.)Lactose intolerance means you cant have what products?

Back 58

facilitated diffusion
liver
immediately after birth
diary products

Front 59

1.)people who consume few milk products(lactose intolerance) must take care to meet needs of ___needs.
2.)___is a key player in metabolism
3.)The __stores about 1/3rd of the bodies total glycogen and releases glucose into bloodstream

Back 59

ribroflavin, vitamin D, calcium
glucose
liver

Front 60

1.)___fuels most of the body's cells.
2.)___is the conversion of protein to glucose
3.)___occurs when proteins are broken down to make glucose.
4.)compounds produced during the incomplete breakdown of fat when glucose is not avaliable in cells.

Back 60

glucose
gluconeogensis
amino acid conversion
ketone bodies

Front 61

1.)an undesirably high concentration of ketone bodies in the blood and urine.
2.)because most ketone bodies are acidic, ketosis disturbs the bodys normal ___
3.)To spare body protein and prevent ketosis, the body needs at least __ grams of carbohydrate

Back 61

ketosis
acid-base balance
50-100

Front 62

1.)to maintain the supply, a steady stream of blood moves past these cells bringing in more glucose from either the ___ or ____
2.)___brings glucose from blood into cells while __brings glucose out from storage

Back 62

small intestine, liver
insulin, glucagon and epinephrine

Front 63

1.)__is when insulin is either inadequate or ineffective
2.)this type of diabetes is when the pancreus dont produce insulin
3.)this type of diabetes is when the cells don't respond to insulin

Back 63

insulin
type 1
type 2

Front 64

1.)___is low blood glucose levels.
2.)The ___refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises and how quickly it returns

Back 64

hypoglycemia
glycemic response

Front 65

1.)___classifies food according to potential to raise blood glucose
2.)lowering the glycemic index of the diet may ___
3.)eating a lot of sugar can cause?
4.)___is a good example of a good type of sugar to eat and provides a lot of energy.

Back 65

glycemic index
improve blood lipids, and decline risk of heart disease
obesity and chronic disease
honey

Front 66

1.)Bacteria in the mouth ferment the sugars and in the process produce an acid that erodes the tooth enamel causing___
2.)what are some food factors associated with tooth decay?

Back 66

dental caries
time of food in mouth, sticky foods, frequency of sugar consumption

Front 67

1.)you want to be able to reduce the intake of ___from added sugars
2.)No more than ___% of a days total energy should come from sugar
3.)The WHO and FAO suggest restricting consumption of added sugars to less that ___% of total energy

Back 67

calories
25
10

Front 68

1.)___sweeteners provide no energy
2.)___derives from a plant whose leaves have been used by people in south America and is a type of sugar that is considered safe
3.)some sugar free or reduced calorie products contain ___

Back 68

artificial sweeteners
stevia
sugar alcohols

Front 69

1.)sugar alcohols provide about ___calories
2.)sugar alcohols are popular in what?
3.)Carbs can help protect you from what?
4.)soluble fibers help lower what?

Back 69

2-3
gum
heat disease
BP, improve blood lipids

Front 70

1.)High fiber foods help reduce what?
2.)High fibers foods also help in what?
3.)an increase in fiber products fight of ___cancer

Back 70

type 2 diabetes
weight management(provides fullness), enhance health of large intestine
colon

Front 71

1.)nonnutrient compounds found in plants that confer taste, color, and other characteristics
2.)sources of dietary fiber are found where?
3.)too much fiber can cause?

Back 71

phytochemicals
plants(whole grains)
abdominal discomfort, GI obstruction

Front 72

1.)according to the RDA for carbs, you should consume ___grams per day of carbohydrates
2.)according to the DRI, you should consume __grams of fiber per day according to a 1000 calorie per day, according to the DV it is a little less

Back 72

130
14

Front 73

1.)1 ounce of grain provides about ___g of carbohydrates
2.)"three are Key"message

Back 73

15
whole grain cereal, whole grain bread, whole grain pasta