Nutrition Final Exam- Human Nutrition

Front 1

eating disorders

Back 1

severe alteration in eating patterns linked to physiological changes

Front 2

anorexia nervosa
anorexia
nervosa

Back 2

a: loss of appetite/denial of appetite
n: disgust w/ones body

Front 3

anorexia nervosa characteristics

Back 3

extreme wt. loss, distorted body image
irrational fear of obesity or weight gain

Front 4

anorexia nervosa: physical effects

Back 4

skin and bones appearance, hair loss, fainting, loss of heart tissue, lanugo, very low body fat, anemia, blood potassium imbalance, decreased bone and muscle mass, tooth decay

Front 5

bulimia nervosa:
bulimia
characteristics

Back 5

"great hunger"
episode of binge eating followed by attempts to purge the excess energy intake
bulimics turn to food when stressed

Front 6

bulimia nervosa
physical effects

Back 6

low blood potassium, stomach ulcers, severe anemia, dental decay, swollen salivary glands

Front 7

preventing eating disorders

Back 7

discourage restrictive dieting, meal skipping and fasting
encourage children to eat only when hungry
promote family meals
correct misconceptions about nutrition, healthy body wt. and approaches to wt. loss
Promote self-acceptance and acceptance of different body wts. and shapes

Front 8

Six classes of nutrients and identify which of them provide energy

Back 8

CHOS, fats, proteins (provide energy)
vitamins, minerals, water

Front 9

6 food groups in MyPyramid

Back 9

grains, veggies, fruits, milk/dairy, meats/beans, fats/oils

Front 10

4 approved uses of food additives

Back 10

for color
for texture
to increase food shelf life
to enhance nutrient value

Front 11

common digestive disorders

Back 11

heartburn
ulcers
gall stones
irritable bowel syndrome

Front 12

probiotics vs. prebiotics

Back 12

pro biotics help to begin the growth/install helpful bacteria, where as prebiotics feed the helpful bacteria already present.

Front 13

RDA

Back 13

recommended daily allowence
based on EAR (x1.2)

Front 14

lower-body (gynecoid) obesity

Back 14

encouraged by estrogen and progesterone
after menopause, upper-body obesity appears
less health risk than upper body obesity

Front 15

how does nature (genetics) contribute to obesity?

Back 15

identical twins raised apart have similar weights
genetics account for 40-70% of weight differences
Genes affect metabolic rate, fuel use, brain chemistry, body type

Front 16

"thrifty metabolism"

Back 16

gene allows for more fat storage to protect against famine

Front 17

does the body have a set point for weight?

Back 17

weight is closely regulated by the body
genetically predetermined bodyweight
body resists weight change
leptin and thyroid hormone assist in weight regulation
weight returns after weight loss
reduction in energy intake results in lower metabolic rate
ability to shift the set point of weight

Front 18

does nurture have a role?

Back 18

environmental factors influence weight
learned-eating habits
activity factor (or lack thereof)
poverty and obesity
female obesity is rooted in childhood obesity
male obesity appears after age 30

Front 19

nature & nurture together

Back 19

obesity is nurture allowing nature to express itself
location of fat is influenced by genetics
thrifty gene
a child w/no obese parents: 10%
1 obese parent: 40%
2 obese parents: 80%

Front 20

treatment of overweight and obesity

Back 20

requires long-term life changes
3 components to a good weight loss programs
Success measured by how many reach and maintain lower weight
weight cycling

Front 21

3 components of a good weight loss program

Back 21

regular physical activity
control of energy intake
control of problem behavoirs

Front 22

weight cycling

Back 22

increased upper body fat deposition, diminished self esteem, and decline in HDL

Front 23

treatment of obesity: energy intake

Back 23

adipose tissue contains ~3500 kcal/lb
foods with low energy density

Front 24

treatment of obesity: physical activity

Back 24

enhances fat use
duration and regularity are important

Front 25

treatment of obesity: problem behaviors

Back 25

lots of behaviors that derail weight loss
chain-breaking, stimulus control, cognitive restructuring, contingency management, self-monitoring

Front 26

weight-loss maintenance

Back 26

losing may be easier than keeping it off
keys to maintenance: low fat, high CHO diets
eating breakfast
self-monitoring
continuing to be active

Front 27

Fad diets

Back 27

encourage rapid weight loss: lean tissue and water loss occur
Weight loss is usually regained
Low CHO diets: reduced lean tissue and water loss, reduced glycogen synthesis
Low fat diets
Novelty diets (built on gimmicks)
Quick fad diets

Front 28

professional help for weight loss

Back 28

physician
registered dietitian
exercise physiologist
weight loss organizations

Front 29

Medications for weight loss

Back 29

medications that enhance norepinephrine and serotonin activity (prolong the sense of reduced hunger)
Amphetamine-like medication
Medications that inhibit lipase enzyme actions (reduce fat digestion by ~30%)
Medications w/a weight loss side effect

Front 30

Amphetamine-like medication

Back 30

prolongs epinephrine and norepinephrine activity
not recommended for long term use

Front 31

treatment of severe obesity

Back 31

very-low-calorie-diets
gastroplasty
vertical-banded gastroplasty
gastric banding
biliopancreatic diversion

Front 32

very-low-calorie-diets (VLCDs)

Back 32

400-800 kcal/day
low CHOs and high protein
causes ketosis
lose ~3-4 lbs/week

Front 33

Gastroplasty

Back 33

Roux-en-Y gastric bypass
(stomach stapling)
(smaller stomach promotes satiety earlier -from 1 cup to 1 oz)
70% will lose ~50% of excess body weight

Front 34

treatment of underweight

Back 34

causes: cancer, infectious diseases, GI disorders, excessive physical activity, genetics
consequences: menstrual dysfunction, pregnancy complications, slow recovery, increased deaths
*intake of energy dense foods
encourage reg. meals and snacks
*reduce activity (e output)
*to gain a pound you need an excess intake of 2700-3500 kcal

Front 35

ceruplasmin

Back 35

the protein that contains most of the copper in the blood, often used to assess a copper deficiency

Front 36

copper readings in the blood are affected by...

Back 36

inflammation, pregnancy fluctuating estrogen levels and oral contraceptive use

Front 37

balance study

Back 37

primary method used to set trace mineral needs.
researchers try to determine the lowest trace mineral intake that compensates for all trace mineral losses from urine, feces, hair, skin, perspiration, menses, and so on

Front 38

heme iron

Back 38

in meat fish and poultry, some of the iron is present as hemoglobin and myoglobin.
Absorbed more readily than non heme iron (30% vs 2-10%)

Front 39

nonheme iron

Back 39

the rest of the iron present in foods other than heme iron, as well as all the iron in veggies, grains, and supplements.

Front 40

chelate

Back 40

a complex formed between Vit C and Fe2+. Organic acids such as vit C in the foods we eat also increase nonheme iron absorption by adding an electron to Fe3+ yielding Fe2+ (Fe2+) is absorbed better.

Front 41

Non heme iron absorption

Back 41

Gastric acid plays an important role in nonheme iron absorption by promoting the conversion of Fe3+ to Fe2+ and by solubilizing the iron.

Front 42

Heme iron absorption

Back 42

Heme iron follows a different absorption path. It is likely absorbed directly into the absorptive cells after the globin fraction has been removed.Once inside the iron is released from the heme portion.

Front 43

Factors that affect iron absorption

Back 43

Phytic acid and other factors in grain fibers and oxalic acid in veggies can all bind iron (reducing absorption)
Calcium slightly interferes

Front 44

Inhibiting iron toxicity

Back 44

Cells of the small intestine make an iron-binding protein called ferritin in proportion to body iron stores.
Ferritin is a barrier to iron raching the blood stream.

Front 45

transferrin

Back 45

a protein that transports iron in the blood

Front 46

hemosiderin

Back 46

an insoluble iron-protein compound in the liver. It stores iron when the amount of iron in the body exceeds the storage capacity of ferritin.

Front 47

erythropoietin

Back 47

a hormone secreted mostly by the kidneys that enhances RBC synthesis and stimulates RBC release from bone marrow.

Front 48

fxns of iron

Back 48

immune fxn, cognitive development, temp regulation, energy metabolism, transport and metabolism of oxygen.
its the carrier of oxygen in hemoglobin

Front 49

north american diet and iron

Back 49

contains 5 to 7 mg/kcal

Front 50

Iron Needs

Back 50

Women: 18 mg/day
Men: 8 mg/day
ADI: Women- 12 mg/day
Men- 17 mg/day

Front 51

iron deficiency anemia

Back 51

any impairment in transporting oxygen in the blood, most common form of anemia. RBCs appear small and show less color (pale).
A blood hemoglobin of less than 10 to 11 mg/day indicates iron deficiency anemia.

Front 52

hematocrit

Back 52

the percentage of total blood volume occupied by RBCs- detects iron deficiency anemia.

Front 53

upper level for iron

Back 53

45 mg/day
toxicity: changes in iron valences can catalyze the formation of free radicals.

Front 54

hemochromatosis

Back 54

a disorder of iron metabolism characterized by increased absorption of iron, saturation of iron-binding proteins, and deposition of hemosiderin in the liver tissue.

Front 55

Zinc RDA

Back 55

11 mg/day for males
8 mg/day for females
based on replacing daily losses via feces, skin, and urine.
Assumes that 40% of dietary zinc is absorbed

Front 56

zinc in foods

Back 56

protein-rich diets
lean meats- beef and other red meats and shellfish.
Nuts, beans, and whole grains

Front 57

fxns of zinc

Back 57

enzymes and catalytic reactions
DNA RNA synthesis, alcohol metabolism. Stabilizes cell structures.

Front 58

acrodermatitis enteropathica

Back 58

rare inherited childhood disorder that results in the inability to absorb adequate amts of zinc from the diet
symptoms include skin lesions, hair loss, and diarrhea.
Managed with zinc supplements

Front 59

copper absorption

Back 59

in the small intestine
anywhere from 12-70% can be absorbed.
one major factor can be zinc supplementation (high amts impair)

Front 60

copper fxns

Back 60

ceruplasmin carries iron in blood
part of superoxide dismutase.
part of the ETC

Front 61

copper in foods

Back 61

liver, shellfish, nuts, seeds, soy products, avocadoes, dark chocolate

Front 62

copper needs

Back 62

RDA 900microg/day
Daily value on food labels is 2 mg
ADI: 1 to 1.6 mg

Upper level is 10 mg/day

Front 63

selenium

Back 63

50 to 100% of intake is absorbed
incorporated into certain enzymes as part of an amino acid known as selenocysteine.
useful in antioxidant systems such as thioredoxin

Front 64

selenium in foods

Back 64

grain products and nuts
animal products

Front 65

selenium needs

Back 65

55 microgram/day.
ADI: 105 microgram/day
DV: 70 microgram

Upper level: 400 microgram/day

Front 66

Iodide

Back 66

vital in the synthesis of thyroid hormones
a prolonged insufficient intake will cause the thyroid gland to enlarge, resulting in a goiter.
Insufficient intake in pregnancy can lead to mental retardation in the offspring.

Front 67

Fluoride

Back 67

incorpotated into teeth during development makes them resistant to acid and bacterial attack. Regular fluoride exposure also aids in the remineralization of the teeth once decay begins. Most of us receive adequate amts of fluoride from that added to drinking water and toothpaste.
High fluoride intake during tooth development can lead to spotted teeth (skeletal fluorosis)

Front 68

Fluoride needs

Back 68

AI: 3.1 mg/day for women
3.8 mg/day for men.

Front 69

RDA for Iodide

Back 69

150 micrograms/ day
in table salt
milk
saltwater fish

Front 70

Chromium

Back 70

Enhances insulin action
RDA: 25-35 micrograms
Foods: egg yolks, whole grains, pork, mushrooms

Front 71

Manganese

Back 71

cofactor of some enzymes, such as those in CHO metabolism
RDA: 1.8-2.3 mg
Found in nuts and oat and tea

Front 72

Ultratrace minerals

Back 72

boron, nickel, silicon, arsenic, vanadium

Front 73

glycolysis and energy

Back 73

glucose is broken down into the three carbon compound pyruvic acid, yielding some ATP. Metabolized further via the aerobic pathway to form CO2 and Water

Front 74

phosphocreatine

Back 74

muscles use this for energy during intense exercise of short duration

Front 75

VO2 max

Back 75

a measure of the maximum volume of oxygen one can consume per unit of time.
The amt of oxygen consumed right before total exhaustion is VO2 max

Front 76

after work out

Back 76

high-glycemic load CHOS should be consumed by an athlete w/in 2 hours after a workout to begin restoration of muscle glycogen stores.