Nusc 1165 Exam 1

Front 1

homeostasis

Back 1

proper regulation of metabolism

Front 2

what does food availability depend on? (4)

Back 2

Geography.

Available income.

Transportation and mobility.

(food) Storage and preparation equipment

Front 3

nutrient density

Back 3

measure nutrients vs energy content

Front 4

hypothesis

Back 4

educated guess. explanation of observation

Front 5

theory

Back 5

explanation based on science and experiments

Front 6

single-blind study

Back 6

patients dont know which treatment their getting

Front 7

double-blind study

Back 7

subjects and investigators both dont know which treatment is which

Front 8

placebos

Back 8

look identical to actual treatment but do nothing (fake)

Front 9

paristalsis

Back 9

muscle contraction that move food thru digestive tract

Front 10

epiglottis

Back 10

flap in throat that ensures food goes to stomach not lungs

Front 11

when does choking happen? (what happens)

Back 11

food slips thru epiglottis into airway

Front 12

chyme

Back 12

semiliquid food mass (what food is after stomach mashes up)

Front 13

enzymes

Back 13

protein molecules that speed up chemical reactions - not changed during digestion

Front 14

bile

Back 14

secreted by liver, stored in gallbladder. necessary for fat digestion

Front 15

gastric juice

Back 15

mixture of water, mucus, HCL and pepsinogen. secreted by stomach during digestion

Front 16

pancreatic juice (whats it made of and what does it do)

Back 16

bicarbonate ions + digestive enzymes. bicarbonate neutralizes chyme to pancreatic enzymes can function in Small intestine

Front 17

mucus

Back 17

viscous material. moistens, lubricates, and protects GI tract

Front 18

gallbladder

Back 18

stores and secretes bile made by liver

Front 19

metabolism

Back 19

all reactions that occur in body

Front 20

hormones

Back 20

chemical messengers. produced in 1 location - get sent- elict response in another location

Front 21

transit time

Back 21

time between ingestion and elimination of food

Front 22

total parenteral nutrition

Back 22

for people who cant eat and GI tract doesnt work. nutrients injected directly into blood stream

Front 23

simple diffusion

Back 23

movement of substances from high to low concentration. uses no energy

Front 24

microvilli (function and other name)

Back 24

small, brush like. increase surface area for absorption in small intestine. aka brush border

Front 25

exchange list

Back 25

groups food according to energy and macronutrient content. used to plan diets

Front 26

empty kcalories

Back 26

provide few nutrients for the amount of cals (solid fats and sugars)

Front 27

lactose intolerance

Back 27

inability to digest lactose. lack of lactase enzyme. causes cramping and diarrhea

Front 28

6 classes of nutrients

Back 28

carbs, lipids, proteins, water, vitamins, minerals

Front 29

macronutrients

Back 29

carbs,lipids,proteins, water

Front 30

micronutrients

Back 30

vitamins and minerals

Front 31

which nutrients are inorganic?

Back 31

water and minerals

Front 32

how many kcal/gram in carbs?

Back 32

4 kcal/gram

Front 33

how many kcal/gram in lipids?

Back 33

9 kcal/gam

Front 34

how many kcal/gram in alcohol?

Back 34

7 kcal/gram

Front 35

how many kcal/gram in protein?

Back 35

4 kcal/gram

Front 36

which nutrients have no kcal/gram (energy)?

Back 36

water, vitamin and minerals

Front 37

macronutrient (definition)

Back 37

energy yielding. need in large amount

Front 38

micronutrient (definition)

Back 38

provide no energy. need it small amounts, for function.

Front 39

scientific method (definition)

Back 39

systematic, unbiased approach to evaluate relations among food, nutrients and health.

Front 40

scientific method steps

Back 40

1. observation.

2. hypothesis.

3. experiments.

4.theory

Front 41

2 types of scientific studies

Back 41

epidemiological. human intervention

Front 42

epidemiological studies

Back 42

observe relationships and identifies patterns (correlations). includes case control

Front 43

case control study

Back 43

compares individuals with and without a condition. makes a hypotheis

Front 44

human intervention study

Back 44

test hypothesis made in case control study. has experimental and control groups (real people)

Front 45

estimated average requirements (EARs)

Back 45

evaluations intake of populations. for 50% of people

Front 46

adequate intake (AI)

Back 46

recommended intakes for individuals. sufficient amounts

Front 47

recommended dietary allowances (RDA)

Back 47

values for ALL healthy ppl. individuals. based on EARS

Front 48

tolerable upper intake levels (ULs)

Back 48

max level of a nutrient before it becomes toxic

Front 49

estimated energy requirements (EERs)

Back 49

calculates kcals needed to maintain a healthy weight

Front 50

acceptable macronutrient distribution ranges (AMDRs)

Back 50

recommended ranges/proportions of carbs, fats and proteins that make a healthy diet

Front 51

foods for america to increase and decrease

Back 51

increase- fruits/veg. whole grain. lowfat dairy.

decrease- saturated/trans fat. cholesterol/sodium.sugary drinks

Front 52

what vitamins and minerals are listed on food labels?

Back 52

vitamins A and C, calcium, iron

Front 53

function of pharynx

Back 53

swallowing food and air

Front 54

main site of digestion?

Back 54

small intestine

Front 55

sphincter

Back 55

valve that regulates food flow thru digestive system

Front 56

4 ways nutrients are absorbed and what is absorbed that way

Back 56

simple diffusion- fat soluble substances. osmosis- water. facilitated diffusion - fructose. active transport - amino acids

Front 57

facilitated diffusion

Back 57

carrier molecules help substances cross cell membrane

Front 58

active transport

Back 58

requires carrier molecules and input of ENERGY. from low to high concentration

Front 59

function of liver

Back 59

acts as gatekeeper b/w things absorbed in intestine and the rest of body

Front 60

hepatic portal vein

Back 60

transports blood directly to liver (from intestine) to be processed

Front 61

gastrin

Back 61

triggers release of gastric juice and more motility

Front 62

cholecystokinin

Back 62

hormone released by the duodenum. stimulate release of pancreatic juice

Front 63

how are nutrients absorbed in the vascular and lymphatic system

Back 63

vascular - capillaries. lymphatic - lacteals(materials dont pass thru liver)

Front 64

metabolic pathways

Back 64

turn food into a final usable product. include catabolic reactions (released energy in chemical bonds)

Front 65

anabolic pathways

Back 65

use energy from atp to build body compounds

Front 66

3 ways that metabolic wastes are eliminated (and what is eliminated)

Back 66

respiratory system (CO2 breathed out). skin (h2o and minerals sweat out). kidneys (main way)

Front 67

monosaccharide (definition and 3 types)

Back 67

basic unit. 1 single sugar. glucose, fructose and galactose

Front 68

dissaccharides

Back 68

2 monosaccharides linked. maltose, sucrose, lactose.

Front 69

types of dietary fiber (4) defintions of each

Back 69

soluble, pectin(soluble, thickens food), insoluble, carbohydrate gums(soluble, keeps solutions from separating)