Nfsc Exam 1

Front 1

Nutrient

Back 1

A substance obtained from food and used in the body to promote growth, maintenance, and/or repair.

Front 2

Essential Nutrient

Back 2

Those nutrients that the body cannot make for itself in sufficient quantity to meet physiological need, and which must therefore be obtained from food.

Front 3

Primary Nutrient Deficiency

Back 3

A nutrient deficiency caused by inadequate dietary intake of a nutrient.

Front 4

Secondary Nutrient Deficiency

Back 4

Caused by something other than diet, such as disease that decreases absorption or increases excretion.

Front 5

Nutrient Dense

Back 5

Foods that are the most nutritious for the amount of energy they supply.

Front 6

“Good Source”

Back 6

10-19% of any nutrient.

Front 7

“Excellent Source”

Back 7

>20% of any nutrient.

Front 8

GI Tract

Back 8

Gastrointestinal Tract; Digestive tract.

Front 9

Digestion

Back 9

The process by which food is broken down into a form that can be absorbed in the intestine.

Front 10

Small Intestinal Tract

Back 10

Tube almost 10 feet long.

Front 11

Absorption

Back 11

As food enters the tube, considered “outside” the body until it enters the bloodstream, then considered “inside” your body.

Front 12

3 Main functions of nutrients

Back 12

1. Provide energy (calories)
2. Structure (calcuim)
3. Regulatory (fluid balance)

Front 13

What are 5 components of a nutritious diet?

Back 13

1. Adequacy
2. Balance
3. Calorie Control
4. Moderation
5. Variety

Front 14

6 classes of nutrients:

Back 14

1. Carbohydrates
2. Fat
3. Protein
4. Vitamins
5. Minerals
6. Water

Front 15

3 classes of macronutrients:

Back 15

1. Carbohydrates
2. Fat
3. Protein

Front 16

2 classes of micronutrients:

Back 16

Vitamins and minerals

Front 17

Organic nutrients v. Inorganic nutrients

Back 17

Organic = carbon containing:
1. Carbs
2. Fats
3. Proteins
4. Vitamins

Inorganic = no carbon:
1. Minerals
2. Water

Front 18

Energy content of Carbohydrates, Fats, Proteins, Alcohol

Back 18

Carbs: 4 cal/g
Fats: 9 cal/g
Protein: 4 cal/g
Alcohol: 7 cal/g

Front 19

2 Types of digestion:

Back 19

1. Mechanical
2. Chemical

Front 20

Calories:

Back 20

A measure of energy in foods.

Front 21

Digestive Tract muscles

Back 21

Cicular muscles: squeezing motion
Longitudinal muscles: contract lenghtwise
Combine to perform peristalsis

Front 22

Peristalsis

Back 22

Wave-like contractions that moves digestive material downwards

Front 23

Mouth

Back 23

Chewing and saliva provide moisture, lubrication, and amylase.

Front 24

Esophagus

Back 24

Short passageway from mouth to stomach.

Front 25

Stomach

Back 25

Cardiac sphincter opens and closes to let materials through; additional muscles knead food to break it down; glands secrete digestive enzymes; mechanical digestion occurs, little absorption

Front 26

Chyme

Back 26

Acidic, liquified for enterin uppermost part of the SI (duodenum)

Front 27

Small Intestine

Back 27

Major digestive action/absorption; chyme passes through pyloric sphincter; pancreatic, liver, and gallbladder secretions by way of the bile duct.

Front 28

Pancreas

Back 28

Makes/secretes sodium bicarbonate which neutralizes acid chyme, and also secretes proteases, lipases, and amylases.

Front 29

Liver

Back 29

Makes/secretes bile

Front 30

Bile

Back 30

Emulsifier that divides fat into very small particles and suspends them into a water-based fluid.

Front 31

Products of digestion of Starch, protein, and fat

Back 31

Starch: Glucose and other simple sugars
Protein: Amino Acids
Fat: Fatty acids and monoglycerides

Front 32

Colon (Large Intestine)

Back 32

Absorbs excess water and electrolytes from digestive material and stores feces in that form. Bacterial presence to change bile pigments, impart odor, sythesis of vitamin K, and produce gas.

Front 33

Distention reduced by:

And can lead to:

Back 33

Lack of fiber, dehydration

Constipation; increased transit time

Front 34

Diarrhea caused by:

Back 34

Decreased transit time; underabsorption of water.

Front 35

Digestible Carbs

Back 35

Simple sugars and complex carbs (starch and glycogen); we have the proper enzymes to break sugar links.

Front 36

Indigestible Carbs

Back 36

Dietary Fibers (Cellulose); must be digested by bacteria.

Front 37

Monosaccharides

Back 37

Simple sugars:
-Fructose
-Glucose
-Galactose

Front 38

Disaccharides

Back 38

Condensation of two monosaccharides:
-Sucrose
-Fructose
-Lactose

Front 39

Sucrose

Back 39

Frutose+Glucose

Front 40

Maltose

Back 40

Glucose+Glucose

Front 41

Lactose

Back 41

Glucose+Galactose

Front 42

Polysaccharides

Back 42

Complex carbs: starch, fiber, glycogen

Front 43

Starch

Back 43

Polysaccharide made by plants: vegetables, grain, unripe fruit

Front 44

Glycogen

Back 44

Animal starch; NOT in plants or food. Storage form of carbs in the body (liver, muscles)

Front 45

Fiber

Back 45

Indigestable polysac. found in plants ONLY; structural material in plants, no kCal value.

Front 46

Insoluable Fiber (Types, Sources, GI, Health)

Back 46

Types: cellulose, some hemicellulose, lignin
Sources: grains, vegetables, prunes, peanuts, bran
GI: bulks with water in intestine, tones, speeds passage of waste
Health: relieves constipation, decreases hemorrhoids, decreases risk colon cancer

Front 47

Water-Soluable Fiber (Types, Sources, GI, Health)

Back 47

Viscous Gel
Types: gums, pectins, some hemicellulose
Sources: fruit, oats, beans
GI: gel-like substance binds cholesterol and bile which is excreted in stool.
Health: lowers blood cholesterol, decreases risk of cardiovascular disease.

Front 48

Functions of CHOs

Back 48

Glucose preferred energy source for brain, CNS, and red blood cells;
glucose spares protein from being burned for energy;
glucose needed for fat oxidation;

Front 49

Ketosis

Back 49

State of presence of keytone bodies; occurs with limited carbohydrate intake.

Front 50

Enzymes found in the mouth

Back 50

Salivary amylase, ligual lipase

Front 51

Enzymes found in the stomach

Back 51

Gastric lipase, pepsin (protease)

Front 52

Enzymes found in the small intestine

Back 52

Pancreatic amylase, pancreatic lipase, tripsin, peptides;
maltase, sucrase, lactase.

Front 53

Insulin

Back 53

Hormone excreted by pancreas to help glucose get to cells and lower blood glucose levels.

Front 54

Glucagon

Back 54

Hormone that tells the liver that glucose is needed in the bloodstream = raises blood glucose levels.

Front 55

Mypyramid.gov
Calories

Back 55

2200

Front 56

Mypyramid.gov
Grains

Back 56

7 oz.

Front 57

Mypyramid.gov
Vegetables

Back 57

3 cups

Front 58

Mypyramid.gov
Fruits

Back 58

2 cups

Front 59

Mypyramid.gov
Milk

Back 59

3 cups

Front 60

Mypyramid.gov
Meat & Beans

Back 60

6 oz.

Front 61

Recommended Dietary Allowances (RDA)

Back 61

The average daily nutrient intake levels that meet the needs of nearly all healthy people of a particular age and gender.

Front 62

Tolerable Upper Intake Levels (UL)

Back 62

The highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals of particular age and gender.

Front 63

Estimated Average Requirements (EAR)

Back 63

The average daily nutrient intake estimated to meet the requirement of half of the healthy individuals of a particular age and gender; used in nutrition research and policymaking and is tha basis upon which the RDA values are set.

Front 64

Dietary Reference Intakes (DRI)

Back 64

A set of four lists of nutrient intake values for healthy people in the US and Canada: RDA, AI, UL, EAR.

Front 65

Adequate Intakes (AI)

Back 65

Nutrient intake goals for individuals; the recommended average daily nutrient intake level based on intakes of healthy people and assumed to be adequate.

Front 66

Percent diet from carbohydrates

Back 66

45-65

Front 67

Percent diet from fat

Back 67

20-35

Front 68

Percent diet from protein

Back 68

10-35

Front 69

Epidemiological study

Back 69

Looking at many people

Front 70

Case study

Back 70

Looking at one person

Front 71

Labratory study

Back 71

Often uses rats or lab animals

Front 72

Intervention study

Back 72

Uses humans as subjects

Front 73

Pyloric sphincter (duodenum)

Back 73

Between stomach and first part of small intestine

Front 74

Cardiac sphincter

Back 74

Connects stomach to esophagus

Front 75

Bile

Back 75

Contains cholesterol; made in pancreas, stored in gallbladder; emulsifies fats and oils to ready them for enzymatic digestion.