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96 Cards in this Set
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What two systems are responsible for transport of nutrients around the body? Which type of nutrients travel first to the heart and by which vessel? Which type of nutrients travel first to the liver and by which vessel? |
1. Circulatory and lymphatic 2. Fat soluble nutrients travel to the heart via the thoracic duct 3. Water soluble nutrients travel to the liver via the hepatic portal vein |
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Give the order food takes through the digestive system (anatomically) include the sphincters and the parts of the small and large intestines |
mouth, esophagus, cardiac sphincter, stomach, pyloric sphincter, small intestine (duodeum, jejunum, illeum), large intestine (ascending, transverse, descending, sigmoid colon), rectum, anus, anal sphincter |
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Describe 4 features of the small intestines that facilitate absorption |
Length- 30+ feet which allows for absorption along the entire length Villi - projections that increase the surface area Microvilli - projections on the projections that further increase the surface area in both cases the more surface area the more area there is for nutrients to be taken up Muscular action - squishes all the food into contact with the surface area |
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Compare these two nutrition labels for two different types of bread. Do they have information that is not required to be on a label? If so what items? In light of the proposed new guidelines what additional items would need to be added. Evaluate the serving size in light of the potential new guidelines. Which do you think is healthier? Give at least two reasons that you think this. Finally, from the NPR story about milk shakes how might you be influenced by reading these two labels. |
1. Both lables contain the grams of poly and monounsaturated fat which is not required. 2. New items that would need to be added would be the grams of added sugar, daily values for certain nutrients (e.g. sodium and dietary fiber) would need to be updated, and the inclusion of RDA of vitamin D and potassium. Since these labels are for bread, I would suggest that the new serving size be increased from one slice to two, since two is a more typical serving size for bread. 3. While I would argue that neither is particuarly healthy, by the numbers the Oatnut bread is the healthier option. This is due to the fact that for the same number of calories and protein you get more dieatry fiber and less total fat. 4. I would think that the Country Oatmeal Bread would be perceived as being more healthy because it sounds more wholesome with words like country and oatmeal. Therefore, according to the NPR story, I would consume the Country Oatmeal Bread and would get less of a hormonal response from ghrelin. In turn, Iwould feel less satiated and my metaboslim may not rev up as much as if I had preceived the bread to be very indulgent or calorie laden. |
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There are 4 ways that dietitians assess a patient's nutritional status. List all 4 here and give an example of each.
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1. Physical Exam - A physical exam could include actual physical examinatino of the skin, tongue, hair and nails. 2. Collect anthorpometric data - These type of data includes heigh, weight, body mass index, and percent body fat. 3. Lab tests - Lab tests are usually blood tests, but can also be saliva tests. One example of a lab test may be your fasting glucose level. 4. Historical information - This type of assessment generally includes collecting information on diet history, but can also include drug use, socioeconomic status or current state of health. |
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In the first study done by Dr. Friedman on obesity what type of study was this? What did they find? What type of study is being done by the obesity clinic with Teresa by Dr. Faroqui? |
Dr. Friedman is doing lab studies with animals found that lack of production of leptin causes mice to eat... become obese and sedentary He studied obese mice and discovered that they were lacking the hormone called leptin tells the body if the body has enough fat to survive. Leptin will tell you to stop eating if the body has enough fat, therefore if that hormone was lacking, the body thinks it is starving for fat result in obesity. Leptin injections were given to the mice and they lost weight but this didn't work for humans. Dr. Faroqui is doing another lab based study at the obesity clinic with Teresa by extracting her DNA and isolated her non-funtioning MC4 receptor and were made to mature in a flask with a hormone to activate the receptor. They determined that she has a genetic mutation. and the MC4 receptor is non-functiong and it is not telling her body to stop eating. Lab studies invitro - because not actually changing anything in the human... so not clinical intervention |
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The two systems responsible for regulating digestion are _____ and _____. |
Endocrine and nervous |
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1. names of the digestive juices (2 points)
2. locations in which each digestive juice is released (3 points) 3. hormone that each digestive juice responds to (3 points) |
1. The digestive juices are saliva, gastic juices, pancreatic juice, bile and intestinal juice. |
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What structure prevents food from entering the trachea when you swallow? |
Epiglottis |
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Label the first “ macronutrients”, label the second “micronutrients”. Put the six nutrients under their correct heading. |
Macro - fats, carbohydrates and protein Micro - vitamins, minerals and water |
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Calculate the energy density of each (show your work) and then tell which is better to eat and why. 1. Burrito Supreme 400 calories and 248 grams2. Mashed Potato Bowl with Gravy 740 calories and 531 grams. 3. |
Burrito Supreme = 400 calories /248 grams = 1.61 calories per gram Mashed potato bowl with gravy = 740 calories/531 grams = 1.39 calories per gram is the lower energy density which is the one you should choose because it gives you fewer calories per gram so you will feel fuller with fewer calories. |
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Bile is synthesized in the _____, stored in the _____. The function of bile is to _____. |
Liver, gall bladder, emulsify fats |
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List 5 of the reasons given in our book and then indicate which reasons choose at least 3 that influence you most heavily and tell why. |
The five main reasons are personal preferences, habit, emotional comfort, body weight, and nutrition and/or health benefits. Nutrition and health benefits are the first things that form the reasons I eat. I want to ensure that I am feeding msyelf with the foods that have the best probability of making me fit and avoid chronic disease. Second, I eat for body weight because as an ahtlete keeping a lean body mass is important for performance. Finally, I eat based on personal preference because food is one of the great pleasures in life! |
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1. Please list the 6 diet planning principles
2. which of these do you use these to plan your eating |
Adequacy, Balance, kCalorie control, Variety, Moderation, and Nutirent density |
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1. What are the main differences between organic and conventional foods? |
1. In general, organic foods tend to have lower nitrates and higher vitamin C, but depending on the type of study, vitamin C has been shown to be higher, the same and lower. 2. They are studied by looking at the nutrient content of both groups of food to see which caries more nutrients per ounce. They do this in 3 main ways by using produce purchased directly from retailers, by comparing crops treated with synthetic fertilizer vs manure, and by comparing produce purchased straight from farms. 3. This question is difficult to answer because there are so many varables to look at when comparing organic and inorganic such as weather and diseases that can effect the nutrient value of a crop. |
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The Smart Choices Program is indicated on the front of this Froot Loops box... what is the symbol, and what are your thoughts about this after watching the video segment about it? |
The smart choice symbol is the big green check mark indicated on the front of the box. I don't recall a smart choice video, but by reading the nutrition critera required to achive this label I think that it is seriously missing the mark. The program focuses too much on vitamin content and total calories and doesn't focus enough on things like added sugar, preservatives, chemical additives and food dyes. |
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* What is a fistula?
* What key things did William Beaumont discover? * What are your feelings about how St. Martin was treated? |
A fistula is an abnormal anatomical passageway. William Beaumont discovered that acid in the stomach were responsible for digestion in addtion to the musclar action. While I think St. Martin was treated a little roughly and probably did not live a very peaceful life, he certainly provided a remarkable contribution to the science of digestion. And we expose animals to this sort of treatment all the time (see Holey Cow, for example), so maybe a single human here or there is not so bad. |
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Explain what a placebo and double-blind technique are when carrying out research studies. |
A placebo technique is implemented when both the treatment and control groups receive (e.g. ingest) something, though only the treatment group would be receiving the actual component being studied and the control group woudl receive an something inert (e.g. sugar pill). A double blind study occurs when neither the researcher nor the subjects are aware if they are in the control or treatment group. |
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1. What is the AI for sodium and the RDA for Vitamin E for a pregnant woman who is 25?
2. What is the AI for sodium and the RDA for Vitamin E for a woman who is 65? 3. What does AI stand for? What does RDA stand for? What does EAR stand for? 4. How do EAR and RDA compare? |
Adequate Intake for sodium for a woman who is 65 is 1300 mg/day or 1.3 grams/day Adequate intake for sodium for a woman who is pregnant is 1500 mg/day or 1.5 grams/day |
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The types of atoms found in a glucose molecule include [], [], and []. The composition of sucrose is [] and []. The type of reaction that links two monosaccharides together is a []. |
carbon, hydrogen, and oxygen fructose and glucose condensation |
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What are dietary guidelines for 1. Carbs 2. Protein 3. Fats |
1. 45-65% 2. 10-35% 3.20-35% |
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A low risk of cardiovascular disease correlates with high blood levels of _____________________ . (Hint: think cholesterol) |
high density lipoprotein |
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1. What is the difference between viscous and non-viscous fiber? Name 3 benefits of viscous dietary fiber. Name 2 benefits of non-viscous fiber.
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1. Viscous fibers are the soluble fibers that are gel forming and are fermentable in the intestines. Non-viscous fibers are insoluble fibers that the body cannot digest and offer low fermentation in the intestines. Benefits of viscous fibers are that is slows glucose absorption, it softens stools, and can lower the risk of heart disease. Benefits of non-viscous fibers are it's ability to provide bulk and a feeling of fullness and increases the weight of stools. |
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1. What are the three complex carbohydrates? Give two ways in which each of them differs from the others?
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The three complex carbohydrates are glycogen, starch and fiber. Glycogen is the storage form of glucose in animals and is stored in the liver and muscles and is not a dietary source of carbohydrate. Starch is the storage form of glucose in plants, is a dietary source of carbohydrate and is digestible by humans. Fibers are the structural parts of plants and it can be soluble or insoluble. Insoluble forms cannot be digested in humans. |
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1. Name 4 functions of fat in the body. Place them in order of importance and defend your ordering?
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Functions of fat in the body are: Energy, Energy Reserve, Padding, and Brain Function. The most important is brain function because no other nutrient can be substituted for fat. |
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1. What are the main categories of lipids? Give two differences between omega-3 and omega-6 fatty acids. Is it actually important that we get more omega-3s, why or why not?
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Three main categories of lipids are Triglycerides, Phospholipids, and Waxes & Sterols. Omega 3's are marine sources like fish and the location of the double bond is on the third carbon. Omega 6's are more terrestrial, the location of the double bond is one carbon 6 and we get them from game meat. It is more important to get more omega 3's because usually we have an abundance of Omega 6's and omega 3's provide more nutrients. It is most crucial that the ratio of omega 3 to omega 6 are about 1:1. |
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1. Name seven of the nine essential amino acids in human nutrition? Why is the composition of amino acids in the foods that we eat important? What factors affect the quality of dietary protein? What is a reference protein?
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The nine essential amino acids in human nutrition are: Histidine, Isoleucine, Leucine, Lysine, Methionine, Tryptophan, Valine, Phenylalanine, Threonine. Composition is important because we can't make partial proteins so if just one is in low supply then we might experience deficiencies in growth and repair of our tissues. Factors that affect the quality of a dietary protein are how many essential and nonessential amino acids make up the protein and whether or not the protein is plant or animal based. A reference protein is one that has all or most of your essential amino acids and is easily digestible by a person of pre-school age. |
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1. What are 3 of the 4 reasons that a person in the US might experience PEM? What is PEM? What are the two types of PEM seen in some of the poorer countries of the world? How are they the same and how do they differ?
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Three reasons for PEM in the US are homelessness, drug abuse and anorexia. PEM stands for protein-energy malnutrition and is the result of a protein deficiency. Marasmus and kwashiorkor are the two types of PEM seem in poorer regions of the world. Both are the result of a lack of high-quality protein and are most often seen in children. Both result in a lack of growth and can cause death. Marasmus is the more chronic of the conditions and generally occurs in infancy. It is marked by severe weight loss, low height-for-age and a lack of body fat. Kwashiorkor is an acute condition and is usually seen in older children than marasmus. It is characterized by some weight loss, but a retention of body fat, low weight-for-age and obvious edema. |
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List and describe 4 of the functions of proteins in the human body. |
1. Structure - proteins are the building blocks of the human body and provide growth and maintenance of all tissue. 2. Enzymes - nearly all enzymes are proteins which act as catalysts in reactions. 3. Buffer - proteins have acidic and basic components that help to balance the internal pH of the body. 4. Transport - proteins acts as transporters to move things around the body, such as the function of hemoglobin in iron transport. |
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1. What are the three hormones involved in regulating blood glucose levels?
2. Describe the role of each. |
1. The three hormones are glucagon, insulin and epinephrine. 2. When glucose is low, glucagon tells the liver to release glycogen and to make glucose. When glucose is high, insulin is release from the pancreas which stimulates the uptake of glucose into cells. Epinephrine is released in the fight or flight response and signals the liver to release glucose to ensure the body has enough quick energy available in times of stress.
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1. Finally, compare and contrast Type I and Type II diabetes?
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3. Both types of diabetes are the result of excess glucose levels in the blood. Type I diabetes, also called juvenile diabetes, is an autoimmune disease which causes the body to attach the cells the produce insulin. Type II diabetes, also called adult onset diabetes, is the result of a failure of the body's cells to response to insulin and is usually the result of a poor diet (high in sugar) and some genetic predisposition |
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Describe the differences between the chylomicrons and micelles, and between LDL and HDL. Include definitions of each and the health effects of having high and low levels of LDL and HDL. |
Each of these are vessels which transport lipids and cholesterols throughout the body. Micelles are formed when bile surrounds monoglycerides and fatty acids. Micelles diffuse into intestinal cells where the components reform into triglycerides. Chylomicrons are newly made transport lipoproteins for triglycerides once they are in intestinal cells. They distribute diet derived lipids to the rest of the body. LDL is derived from VLDL and is comprised mostly of cholesterol. HDL is comprised primarily of protein. High levels of LDL indicate high circulating levels of cholesterol and are associated with an increased risk of heart disease. HDL is responsible for returning cholesterol to the liver for excretion and, therefore, have a positive health benefit. Ideal ratios then are high levels of HDL to low levels of LDL.
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Considering digestion, give the specific locations and enzymes/chemicals in which lipids are digested. |
Lipid digestion begins to a certain extent in the mouth as harder fats are melted as they reach body temperature and the sublingual salivary gland releases lingual lipase. Once in the stomach, lingual lipase initiates lipid digestion to break down triglycerides into diglycerides and fatty acids. In the small intestine the presence of lipid triggers cholecystokinin release, which tells the gall bladder to release bile. Bile acts as an emulsifier of the fats. The emulsified fat is broken down into monoglycerides, glycerol and fatty acids by pancreatic and intestinal lipases. |
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Considering digestion, give the specific locations and enzymes/chemicals in which proteins are digested. |
Protein digestion does not begin in the mouth. The first stages begins in the stomach where hydrochloric acid acts to denature the proteins. HCL also converts pepsinogen to pepsin. Pepsin, in turn, breaks large polypeptides into smaller polypeptides and a few amino acids. In the small intestine, are further broken down by proteases into di- and tripeptides. These peptides are split into amino acids by peptidase. |
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Considering digestion, give the specific locations and enzymes/chemicals in which carbohydrates are digested. |
Carbohydrate digestion begins in the mouth with salivary amylase, but then is deactivated in the stomach. No chemical digestion of carbohydrates occurs in the stomach. Digestion continues in the small intestine with the release of pancreatic amylase which breaks down polysaccharides. Disaccharides are broken down into monosacchrides by maltase (maltose), sucrase (sucrose) and lactase (lactose). |
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The primary absorption site for digestible carbohydrates is __________. |
small intestine |
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Upon eating a hamburger, the hydrolysis of its proteins is initiated in the _______________. |
stomach |
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When two amino acids are chemically joined together, the resulting molecule is called a []. A molecule of [] is lost each time two amino acids are joined together. |
peptide, water |
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From the ABC news video about the effects of eating a meal full of saturated fat (in Unit 5), specifically what happened to the two individual's blood after they ate the meals? How long did it take for the blood to return to normal? |
The blood had more cirulating fat, which was obvious by the cloudy look to the blood samples, and the arteries showed some narrowing, which was evidenced by the "faster" sound of the blood flow. It took about 6 hours for the blood to return to normal. |
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Choose each of the items in this cereal that are added sugars.
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B. Organic Dried Cane Syrup C. Organic Concord Grape Juice Concentrate D. Organic Invert Dried Cane Syrup |
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1. Gluten falls into which category? Describe gluten in a bit more detail from the video that you watched.
2. Give the details of the study that discusses gluten-sensitivity. 3. What are your feelings on having watched these two videos? |
. Gluten is comprised of the two proteins in wheat (and related grains) called gliadin and glutenin. It gives bread it's chewy texture. 2. The study that explored gluten-sensitivity provided diets to three different groups, low, high and no gluten but were all low in FODMAPS. The groups were monitored for perceived GI irritation, such as bloating, gas or diarrhea. All groups reported an increase in these symptoms, though they were all blind to which diet they were on. The study was repeated with one diet low in FODMAPS, one high gluten or gluten free. Almost all patients reported similar GI distress. This lead the researchers to think that most of the symptoms were psychological. 3. I think that there is a lot of psychological association with food sensitivities, especially when it comes to dietary components that are hot button issues n the news. I do, however, believe that there are some people that are truly sensitive to gluten (in addition to those suffering from celiacs). I would like to see more studies looking at this issue, particularly double-blind! |
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We listened/watched a media article about saturated fats and rethinking them... what did the new meta-analysis tell us about saturated fats? We then read an article that came out a bit after the study, what did this article tell us about? What is your response to this information? |
The meta-analysis stated that there was no strong evidence linking saturated fats with heart disease or cardiac events. The article that followed the study said that there were flaws in the meta-analysis, including studies that had been missed in the analysis and failure to explore the other components of the diets (e.g. amount of carbohydrates). I think this is a good example of how the media can manipulate the scientific message. Often the media will grab onto one component of a study and proclaim it as truth. The study was simply saying that there was no obvious linkage, but was not advocating for people to go out and consume massive quantities of saturated fat. I think both the original meta-analysis, the correction and the follow-up article all have valid points that should be considered when determine the benefit or harm of saturated fat. And more research should be done on all macronutrients and their relative roles in human health. |
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Name 5 factors that affect your BMR (Basal Metabolic Rate). |
age, height, weight, temperature, fever, gender, sleep |
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Name 5 reasons that you should celebrate your liver more |
detoxification makes and store glucose breaks down fatty acid manufactures non-essential amino acids makes bile |
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In the fuel mix in our body, [] (hint: a macronutrient) produce the most ATP and are most easily converted to adipose tissue. Of the three biochemical processes of cellular respiration the process that produces the most ATP is called the []. When there isn't enough oxygen circulating in your body, but your muscles still need energy you can't use regular cellular respiration so instead your body uses the process known as []. |
Fat, electron transport chain, fermentation |
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Match the method(s) used to assess body fat with the appropriate definition |
A C E D B |
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To be used for energy proteins first have to be [], which means stripping the [] from the amino acid. Extra [] is needed in protein rich diets to help keep urea in solution. |
deaminated, ammonia, water |
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How do anabolic reactions differ from catabolic reactions?
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Anabolic reactions create or build products (e.g. making glycogen from glucose) and require energy to compete. Catabolic reactions involve the breakdown of components (e.g. breaking down glycogen into glucose) and yield energy. |
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1. Which macronutrients (carbs, lipids, or proteins) can be turned into protein?
2. Which macronutrients (or parts of them) can be turned into glucose? 3. Why are these two things so important? |
For glucose: carbohydrates (of course), the glycerol portion of lipids, and amino acids the glucogenic ones only. For proteins: Carbs can be turned into proteins if their is excess nitrogen present. Proteins can be turned into proteins (of course) For the importance... we need glucose for brain functioning and we need amino acids/proteins because components are necessary for DNA synthesis and other crucial cellular components |
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What is the BMI equation |
BMI = kg/m x m |
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1. What is the weight in pounds of a 23 year old 5’6” female that has a BMI of 25? What if this person was male? What would their weight in pounds be then?
2. What is the estimated energy requirement for an 88 year old man who is 5’8”, 160lbs, with an active lifestyle? What if this person was a female? What would the EER be then? 3. What would the EER be for the woman in part 2 if she wanted to lose 1 pound/week? |
1) BMI = kg/m x m 25 = kg/(1.67 x 1.67) 25 = kg/2.79 kg = 69.7kg = 153lbs 2) Answer: Age = 88 years old Ht = 68” = 1.73m Wt = 160lbs = 72.7kg PA = 1.25 For men: EER = 662 – 9.53 x age + PA x ((15.91 x wt) + (539.6 x ht)) EER = 662 – 9.53 x 88 +1.25 x ((15.91 x 72.7kg) + (539.6 x 1.73)) EER = 662 – 838.6 + 1.25 x (1156.7 + 933.5) EER = 662 – 838.6 + 1.25 x 2090 EER = 662 – 838.6 + 2612.8 EER = 2436kcal/day For a woman: Answer: Age = 88 years old Ht = 68” = 1.73m Wt = 160lbs = 72.7kg PA = 1.27 For women: EER = 354 – 6.91 x age + PA x ((9.36 x wt) + (726 x ht)) EER = 354 – 6.91 x 88 + 1.27 x ((9.36 x 72.7) + (726 x 1.73)) EER = 354 – 608 + 1.27 x (680.5 + 1256) EER = 354 – 608 + 1.27 x 1936.5 EER = 354 – 608 + 2459.3 EER = 2205kcal/day 3) Must subtract 500kcal/day from total EER to lose 1lb/week. EER = 2205/day – 500kcal/day = 1705kcal/day to lose 1lb/week |
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What are our two types of adipose tissue? How do they differ |
The two types of adipose tissue are brown and white. White fat is the "bad" fat, stores calories and tends to accumulate in the abdominal region, thighs and butt. Brown adipose tissue is found in newborn humans and hybernating mammals. Brown fat burns calories and generates heat. |
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The Weight of the Nation Consequences segment goes points out that a large number of people die yearly from obesity-related diseases.” * Outline 2 of these obesity-related diseases, in other words why does obesity make these conditions more likely* What costs might be associated with each disease? * What do you see as your role in helping to prevent obesity-related diseases? |
Common diseases associated with obesity include cardiovascular disease, diabetes, and some cancers. Added weight can also contribute additional problems to individual’s suffering from arthritis and lung disease. Because the obese condition affects every organ system, muscle, and bone of the body, the added weight puts a great strain on the body and its systems Costs associated with diabetes can include insulin shots or pumps and amputations. Costs associated with hypertension are prescription medications used to control the condition. In addition both diseases have costs of doctor's visits, hospitalizations and follow-up care. There is also emitonal and societal costs |
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1. Name the three types of surgery for obesity
2. Briefly describe each of them 3. propose 1 drawback and1 benefit of each type (in other words what do you personally think the costs and benefits are of each?). |
The first of the three types of surgery is gastric bypass, which is essentially making a smaller stomach from a portion of the existing stomach and rerouting the small intestines. One benefit is that it is reversible while one drawback is that there can be a number of post-op complications (1 in 3000 patients will die). The second surgery option is lap band, which uses a band to create a chamber near the top of the stomach to slow the passage of food, tricking the brain into thinking it's full on smaller portions of food. This procedure is less risky than gastric bypass and the band can be removed. However, the success of this surgery is highly dependent on making changes to eating habits and persistant follow-up care and counseling. The final option is the stomach pacemaker. This device works by sending signals from the stomach to the brain via electrodes that seem to make the user feel full. This surgery is only beneficial to those that tend to graze and can cause infection if the electrodes puncture the stomach wall. It is the least invasive of the three surgeries. |
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Please list and define the physiological, cognitive, post-ingestive, and post-absorptive terms that occur when your body feels it needs food (energy intake). |
Hunger is the physiological response to a need of food and is actually a type of pain. Hunger drives us to seek out food. Appetite is purely psychological (cognitive) and a sensory response to the sight, smell and thought of food. Appetite can either stimulate or put off eating. Appetite is controlled by the hypothalamus in the brain. While we eat, satiation (post-ingestive) occurs as we begin to feel full and satisfied. It will stop us from eating. Satiety is post-absorptive and represents the prolong feeling of fullness until our next meal. |
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Describe the set-point theory in relation to weight loss, in other words if you have already gained too much weight, what is true for you. What can be done for diabetes prevention for those who are pre-diabetic? Tell the story of the Daley twins. Finally, what did you take home from watching this part of the Weight of the Nation, which of the stories resonated the most with you? |
The set-point theory says that if you've gained weight and then lost weight you may always require 20% fewer calories at that reduced weight than had the initial weight gain not occurred. Diabetes can be prevented in a pre-diabetic condition with a 7% weight reduction and an increase in physical activity. Tim and Paul Daley are twins which dealt with their pre-diabetic conditions differently. Tim was more active and weighed 192 lbs and avoided diabetes. Paul ignored being borderline diabetic, his weight went up to 240 lbs and he won diabetes as a result. Their story showed how environment can dictate health just as much, or more, than genetic factors. The take home message from this episode for me was that simple changes can make huge differences in long-term health and staving off obesity and obesity related disease. The story the resonated with me was Gigi and how she was instrumental in creating healthy habits in her workplace |
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1. Give details about the Bogalusa Heart Study (what, when, where and why.)
2. What struck you most? Give details to be clear that you watched the documentary. |
The Bogalusa study was initiated in Bogalusa, LA in 1972 as a means of studying the development and progression of heart disease in children. What struck me most is that they have found signs of heart disease was seen in children as young as 5 and 6 years old. It was also sad to see some kids in the study being "flagged" as needing to be watched due to already showing signs of high blood pressure and high cholesterol. |
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Describe the process of fat cell development, include as many details as you can based on age, caloric intake and number and size. |
The size of fat cells increaese from birth to age 9. Number of fat cells increase mainly during adolesants. In short term energy overages as an adult simply the size of the fat cells increase then return to normal when regular eating happens. But if energy overages persist as an adult both the size and numbe rof fat cells will increase. In infants there are large and small fat cells. Large cells increase in size and contain fat while small cells do not hold fat but seem to contribute to the total number of fat cells in the adult. There is brown fat and white fat brown fat yeilds energy and creates heat while white bfat simply stores energy. Infants have greater amounts of brown fat than do adults. |
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Compare and contrast the roles of hormones leptin and gherlin. Include what their actions are, what cells release them, if they are higher when you are full or hungry, and anything else you can think of. |
Leptin is a hormone released by fat cells and signals satiety. It works by producing appetite suppressing neuropeptides, so leptin works directly on receptors in the brain. Levels of leptin are generally higher in obese people (fasting) and when NOT feeling hungry. Ghrelin is released by stomach cells. It is the opposite of leptin in that it stimulates appetite and promotes the storage of energy. Like leptin, it also works on the brain. Levels of ghrelin are higher in lean people (fasting) and when hunger is being felt. |
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I have an enlarged heart and confusion what vitamin is missing in my diet? |
Thiamin |
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This vitamin helps make non-essential amino acids in your body. So without it all amino acids would be essential. |
Vitamin B6 |
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This vitamin is broken off of food we eat by acid in our stomach. |
Vitamin B12 |
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Bill has been taking a daily vitamin supplement but hasn’t really paid attention to the label. Now he is experiencing burning, tingling, and itching, what B vitamin might be causing this? |
Niacin |
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The chief function for this nutrient is in coenzyme work of energy production. Specifically nicotinaminde adenine dinucleotide. |
Niacin |
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Jenn has a sore throat, dry scaly lips and dry red patches on her skin. A deficiency in what vitamin is likely to be causing this condition. |
Riboflavin |
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This B vitamin is also known as Pyridoxine, Pyridoxal, and Pyridoxamine |
Vitamin B6 |
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This B vitamin serves as a coenzyme for branched amino acids like isoleucine. |
Biotin |
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Pam needs 1.3 mg/day of this nutrient? |
Riboflavin |
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In the unit on antioxidants you were asked to watch a short segment from Good Eats, with Alton Brown. The dessert that was being used to represent a free radical was: |
Strawberry shortcake |
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1. How much vitamin E was absorbed in each of the two studies that were conducted (one was done by a researcher at the Linus Pauling institute and the other was done by the Horizon investigative team)?
2. What is the key difference between the Vitamin E tablets in each of the studies? 3. Vitamin E acts as an _________________? |
1.Almost no Vitamin E was absorbed in the study at the Linus Pauling research institute, while some was absorbed in the Horizon study when it was consumed with milk with fat or milk shakes. 2.In the LP study they were manufactured in the lab and had no lipids in them in the Horizon study they purchased them at a pharmacy and there was a small amount of lipid in the tablet itself. 3. Antioxidant |
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The deficiency disease of vitamin C is called? This deficiency disease was once thought to be caused by: What are three symptoms of this deficiency disease? |
The disease caused by a vitamin C deficiency is called scurvy. It was initial thought to be an infectious disease. Three symptoms of scurvy are bleeding gums, scaly or rough skin, and failure of wounds to heal. |
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What is the actual amount of calcium absorbed by a person who eats a yogurt and spinach for lunch: Amount of calcium in 1 cup of spinach is 290 mg and 452 mg in a up of yogurt The rate of absorption is 32% for yogurt and 5% for spinach |
Spinach - 290 mg x 0.05 = 14.5 mg Yogurt - 452 mg x .32 = 144.6 mg Total calcium = 159.1 mg |
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1. Describe two functions of electrolytes in the human body
2. What is hyponatremia? 3. Describe a situation when hyponatremia is likely to occur. |
Electrolytes carry an electric charge and therefore function to signal muscle contraction and to enable the body's nerves to respond to electric stimuli (action potentials). Hyponatremia occurs when the concentraton of sodium in too low. This condition may occur during endurance athletic events, such as a marathon, when athletes use only water to replace fluid loss through sweat and do not also replace sodium and other electrolytes |
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1. Create a list of the reasons that we should not drink bottled water. |
We should not purchase or drink bottled water because: * Tap water often tastes better.* Bottle water can be less regulated than tap water. * Bottle water costs considerably more than tap water (up to 2,000 times). * Production of bottles uses enough oil and energy to fuel 1 million cars. * Most recycled bottles are not truly recycled. I try to avoid buying bottled water whenever possible, for most of the reasons I've listed above. I generally carry my own bottle to refill in a tap or drinking fountain. I will buy bottled water if I am in need and don't have any other options. I wish people were more aware of how unnecessary bottle water is. |
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After winning a cross-country relay race, you and your teammates celebrate with a trip to the Kodiak Island Brewing Company for a few beers. That evening, you feel shaky and disoriented, and you have a "pins and needles" feeling in your hands and feet. What could be going on that is contributing to these feelings? |
The symptoms you are experiencing are probably due to dehydration. You ran a relay race where you lost water from vapor expiration and sweat but instead of drinking water you drank beer which dehydrates you even more because of the alcohol content. Alcohol is a diuretic causing you to lose even more water. Some water was replaced but not enough. When you lost the water, you also lost electrolytes so you are probably deficient in sodium, potassium and chloride. You should use oral hehydration therapy to replace the electrolytes that you lost. Drink pedialyte, gatorade and water. If you don't start feeling better after a few hours, go to the ER. You may need IV fluid replacement. |
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(a) what are the top 3 vitamins and/or minerals that her parents should ensure that Cassandra consumes enough of (b) what are the RDAs of these for an 11 year old girl (c) what symptoms would show that Cassandra is not getting enough (deficiency) and (d) what foods would ensure that Cassandra is not deficient? |
a & b. Folate (300 microg), vitamin C (45 mg), and vitamin B12 (1.8 microg). I would also suggest iron! c & d. Symptoms of a folate deficiency could be anemia, fatigue and a smooth tongue. Cassandra can likely meet her folate needs by consuming lots of dark, leafy greens and seeds. Symptoms of a vitamin C deficiency would first be bleeding gums. Cassandra should be able to defend against vitamin C deficiency by eating citrus fruits, strawberries and red peppers. Symptoms of a B12 deficiency may again be anemia, fatigue, nerve damage, and constipation. Vegan friendly foods which could prevent a deficiency are fortified cereals or grains. |
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I am going to show you one diet, please assess it for the following features (a) which top 3 vitamins and minerals are likely to be deficient in this diet (b) what the US RDA is for each of these micronutrients (c) what is this individuals intake of each of these micronutrients (d) what symptoms are associated with deficiencies in each of these micronutrients You will need to enter the diet into your diet tracker to find out what MICROnutrients this diet is most deficient in. |
(a) which micronutrients are likely to be deficient: Vitamin C 2% Vitamin E 12% Iron 33% (b)&(c) what the US RDA is for each of the vitamins that people on this diet would be deficient in: C - getting only 2% - women who are 31-50 years old should be getting 75mg/day and she is getting 1.5 mg/day; E- getting only 12% - women who are 31-50 years old should be getting 15mg/day and she is getting 1.8 mg/day; Iron - getting only 33% - women who are 31-50 years old should be getting 18mg/day and she is getting 5.94 mg/day (d) what symptoms people on this diet would be likely to exhibit: For vitamin C the symptoms of scurvy are general weakness, anemia, bleeding gums, and skin hemorrhages. For Vitamin E symptoms include loss of muscle coordination and reflexes, impaired vision and speech. For Iron the symptoms include anemia with weakness, fatigue, headaches, pallor |
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The morning after reading Chapter 12, you are eating your usual breakfast cereal when you notice that the Nutrition Facts panel on the box states that one serving contains 100% of your RDA for calcium. In addition, you are eating this cereal with about 1/2 cup of skim milk. Does this meal ensure that you calcium needs for the day are met? Why or why not? Address all possible things that we learned about that might influence your answer. |
This does not ensure that your calcium needs are being met. There are a few factors that may come into play that might prevent this combination from fulfilling your calcium requirements. First of all, if one serving of the cereal is providing you with 100% of your RDA, eating more than one serving (which is often the case) in concert with the skim milk may provide too much calcium in one dose. This can cause the body's ability to absorb calcium to decrease. Further, the bioavailability of the calcium is different for each food item. So even though the cereal says it provides 100% of the RDA, your body will only absorb a percentage of this. Another factor to consider if the phytates in the cereal may inhibit calcium absorption even further. |
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(a) Describe the process by which free radicals damage cell membranes and lead to cell death.
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a) Free radicals are molecules that have lost an electron through oxidation. They are highly unstable and cause damage as they "bounce" around in search of their lost electron. As a result, they often steal electrons from other stable molecules or compounds, causing a chain-reaction of damage. Free radicals often steal electrons from fatty acids damaging cell membranes. This damage can prevent cell membranes from transporting necessary components into or out of the cell. Further, free radicals alter DNA, RNA, and proteins. All of these combined result in cell death and contribute to illness, aging and some chronic diseases, such as heart disease.
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Explain how Vitamin E reduces our risk for heart disease |
b) Because vitamin E is a fat soluble vitamin, it acts as an antioxidant to prevent damage to fatty acids and, in turn, cell membranes. Specifically, vitamin E reduces the risk of heart disease by preventing the oxidation of LDL. Vitamin E also reduces inflammation and prevents blood clots. All of these factors help to reduce the risk of heart disease.
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Explain why people taking anticoagulants should avoid vitamin E supplementation. |
c) As mentioned above, vitamin E aids in the prevention of blood clotting and excess vitamin E can cause red blood cells to break. Therefore, someone who is on an anticoagulant could seen an enhanced effect and experience excessive hemorrhaging. |
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Of the critical periods of human development, which organ system has the shortest critical period and starts before all of the others? |
fetal brain or central nervous system |
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Tell the range of weight that it is acceptable for underweight, overweight, and normal weight women to gain during pregnancy |
Underweight: 28-40 lbs, 5 lbs 1st trimester and 1 lb per week thereafter Overweight: 15-25 lbs, 2 lbs during 1st trimester, and 0.7 lbs each week after Normal: 25-35 lbs, 3.5 lbs during 1st trimester and 1 lb per week afterr |
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* what influence does being underweight have on offspring?
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Being underweight might cause you to have a low birth weight infant, have a pretrem birth, and a higher mortality rate. |
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* What influence does being overweight have on offspring?
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Being overweight is also associated with a number of medical issues for the infant, such as babies that are born late (post-term) and very large. These factors increase the occurrence of c-section delivery and difficult labor. The greatest risk to babies born to obese mothers, however, is that the risk of neural tube defects is doubled. |
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1. Describe the differences between the CDC growth chart for children and WHO growth chart.
2. Evaluate which chart would be appropriate to use for a formula fed infant and which would be appropriate to use for a breast fed infant. 3. Give your perspective on whether either of these charts is sufficient or if an different chart should be created, describe what type of chart or charts you would want available as a health care worker. |
1. The CDC growth chart is based on data from infants in the US only and includes infants fed breast milk, formula or a combination. The WHO charts are based on data from infants across 9 different continents and are only from infants that met strict nutrition recommendations. 2. I think both infants should be compared to the WHO charts. The breast fed baby clearly should be compared to only breastfed babies. I would argue that the formula infant should be too as a means of ensuring that formulas are matching the nutritional needs on infants that should be provided by breast milk. 3. I think the WHO chart is superior to the CDC chart because as Heather said it describes how children around the world should grown while the other describes how American children are growing. I would choose the WHO chart primarily, but also refer to the CDC for national comparison especially in the case of a formula fed infant. |
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The primary food for infants during the first 12 months is ______ or ______ |
breast milk, formula |
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The number one factor influencing low birth weight in infants is ________ |
mother's weight |
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Please put the following organ systems in the order in which they stop the critical development period |
1. CNS 2. Heart 3. Legs and arms 4. Eyes 5. Teeth 6. Palate 7. Ears 8. External genitalia
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Provide a list of at least 6 benefits of breast feeding an infant, at least 3 of these must relate to nutrition and/or development. |
More cost effective fewer food allergies fewer dental caries and stronger jaws fewer trips to the doctor due to anitbodies received in breast milk less garbage being thrown away better emotionally for the baby, better able to bond with Mother and eventually Father as they grow up Infants gets needed nutrients Learn to swallow and suck Saves time by not preparing bottles Lowers the risk for mothers Type2 diabetes, and breast and ovarian cancers |
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Define 3 of the characteristics of older individuals (>65 years old) that contribute to malnutrition. |
1. A reduction in senses making eating less pleasureable. 2. Increased difficulty in swallowing. 3. Diminishing functionality of the GI tract. |
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What three communities were featured in Dan Buettner's TED talk? |
Okinawa, California and Sardinia |
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What percentage of aging is in your genes? |
10% |
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We are "designed" for ______ success. |
Procreative |
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Name 3 things the Blue Zones have in common |
Move naturally, Ikigai, Friends, Plant based diet |
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What micronutrients are important to increase in people over the age of 65? and why for each one |
Vitamin B12 needs to be increased because the reduced functionality of the GI tract can cause atrophic gastritis. Atrophic gastritis reduces the amount of hydrochloric acid which, in turn inhibits B12 absorption. Vitamin D needs to be increased because older adults don't often drink milk and their skin is not as efficient at utilizing vitamin D provided by the sun. Calcium is needed because of the importance of bone health and prevented osteoporosis and, like vitamin D, older adults don't often consume food sources high in calcium. Finally iron is needed in increased amounts because iron deficits (and anemia) can result from medications, chronic disease and low energy diets. Also, reduced stomach acid decreased the amount of iron absorbed. |
