Nutrition Test 2

Front 1

How much does a low birthweight baby weigh?

Back 1

less than 5 ½ pounds

Front 2

What is a Zygote?

Back 2

a fertilized egg takes 0-2 weeks after conception

Front 3

what is Embryo?

Back 3

prenatal development from 2-8 weeks

Front 4

What is Fetus?

Back 4

gestational period after 8 weeks

Front 5

A pregnancy is divided into how many stages and whats it called?

Back 5

Called Trimesters (each of the 3 trimesters are approximately 12-13 weeks)

Front 6

What is Pre-Eclampsia

Back 6

a condition that can happen to a pregnant woman causing HTN, Fluid retention, protein in the urine;

can also be called “pregnancy induced Hypertension”

Front 7

Describe A Critical Period in a point in a pregnancy?

Back 7

when a certain organ or system is devloping in the fetus. There are certain nutrients required for the proper development of this organ/system. If the nutrients are not provided during this time, the effects are irreversible. An example would be the development of the Spinal cord- Folic Acid is required during this development. If the Folic Acid is not provided the Fetus will most likely be born with a Neural Tube Defect (Anencephaly or Spina Bifida)

Front 8

The weight gain during pregnancy is considered Underweight when:

Back 8

(BMI <18.5): 28-40 lbs

Front 9

The weight gain during pregnancy is considered NORMAL when:

Back 9

(BMI = 18.5-24.9): 25-35 lbs

Front 10

The weight gain during pregnancy is considered OVERWEIGHT when:

Back 10

(BMI 25-30): 15-25 lbs

Front 11

The weight gain during pregnancy is considered OBESE when:

Back 11

(BMI >30): 10-15 lbs

Front 12

What is Pica:

Back 12

a craving for non food items, such as laundry detergent, dirt, soap, etc. This generally occurs during pregnancy and may be due to an Iron deficiency.

Front 13

What is Importance of Placenta:

Back 13

Houses the Fetus;
Amniotic Fluid: cushions the Fetus;
Umbilical Cord: nutrients go into the Fetus, and waste leaves the Fetus via this

Front 14

During Pregnancy there are increased needs for what?

Back 14

Protein, Calories (300 per day), Fat, Folate, Iron, Calcium, B12, Zinc

Front 15

What is Gestational Diabetes

Back 15

Diabetes during pregnancy. The Diabetes does go away after the baby is born, but these women are more likely to become Diabetic later in life. The difference in this diet and a normal Diabetic diet is that these women need to eat 5-6 times per day, and are not allowed to have fruit or fruit juice prior to 10 am. (we do not want to give the pregnant woman any additional sugar even if it is natural sugar)

Front 16

Women who are breastfeeding...?

Back 16

They need an additional 500 calories per day

Front 17

Benefits of breastfeeding?

Back 17

passes the mother’s immunity to the baby, and all nutrients are in the correct proportions.

Front 18

Conditions in which women should not breastfeed?

Back 18

if they are drinking alcohol, using drugs, taking certain medications, or are HIV positive or have AIDS

Front 19

Why is that No honey can be given to babies before 12 months of age?

Back 19

honey contains botulism spores which a baby’s system cannot process

Front 20

What are Common allergens?

Back 20

citrus, nuts, eggs, wheat, dairy

Front 21

Lead poisoning has been linked to?

Back 21

mental retardation

Front 22

What is the only totally preventable form of mental retardation

Back 22

Fetal Alcohol Syndrome

Front 23

Foods that affect or make Acne worse in Teenagers are?

Back 23

chocolate, greasy foods, caffeine/dark colored beverages

Front 24

What is Food Jag

Back 24

when a toddler wants to eat only 1 thing for several days or weeks in a row

Front 25

#1 killer in America is?

Back 25

Cardiovascular Disease

Front 26

What is Nutrient needs for older adults?

Back 26

need for and absorption of everything decreases except for Vitamin A - the need for this actually increases

Front 27

Possible reasons for declining intake in older adults are?

Back 27

depression, decreased income, loss of teeth, Alzheimer’s disease or loss of memory, etc

Front 28

Older adults lose their mechanism to feel thirst. T or F

Back 28

TRUE. Its easy for the Elderly to become dehydrated as the rarely if ever feel thirsty.

Front 29

Proper introduction of Solid Foods during Infancy: (must wait at least 3 days or more between foods so that if there is an allergic reaction; you will know what food the allergy is to)

Back 29

4-6 months: single grain cereal (usually rice), vegetables, fruit-always start vegetables first

7-9 months: juice (1/2 water & ½ juice), pureed or mashed fruits/vegs, dry cereal, soft meats

10-12 months: bread, yogurt, meats; cow’s milk can be started at 12 months

Front 30

What are Lipids:

Back 30

group of organic substances that are insoluble in water. Otherwise called fats, made up of fatty acids and glycerol.

Front 31

What are Triglycerides:

Back 31

most common type of Lipid or fat in the body and food. Consists of 3 fatty acids attached to a Glycerol backbone.

Front 32

what are Fatty Acids:

Back 32

long chains of carbon atoms bound to each other by hydrogen
• Short Chain-fewer than 6 carbons in length
• Medium Chain-usually 6-12 carbons in length
• Long Chain-usually ≥ 14 carbons in length

Front 33

What are Monounsaturated Fatty Acids (Fats):

Back 33

fatty acids that contain 1 double bond (are missing 1 Hydrogen), usually liquid at room temperature, are the best types of fats for us. Examples include: nuts/seeds, olive oil, canola oil, peanut butter, avocado

Front 34

What are Polyunsaturated Fatty Acids (Fats):

Back 34

fatty acids that contain more than 1 double bond (missing more than 1 Hydrogen), usually liquid at room temperature, are a good kind of fat but don’t have all of the same benefits as Monounsaturated Fats. Examples include: sunflower oil, safflower oil, vegetable oil

Front 35

What are Saturated Fatty Acids (Fats):

Back 35

fatty acids that contain no double bonds; missing no Hydrogens, usually solid at room temperature, typically come from animal sources. Examples include: cream, butter, lard, fat in milk, fat in meats, 2 plant sources are: palm oil & coconut oil. These are the worst type of fats for our health-they clog our arteries, increase our chance of heart disease.

Front 36

What are Phospholipids:

Back 36

type of lipid that contains a Glycerol backbone, and has 2 Fatty Acids attached but the third Fatty Acid is replaced by a Phosphorus. This Phosphorus makes these lipids soluble in water and soluble in Fat-they can act as transport vehicles for Fats in and out of cells. Most common Phospholipid is: Lecithin. These are also part of Bile

Front 37

What are Sterols:

Back 37

have a ring structure unlike the Triglycerides and Phospholipids (chain like structure). The most common Sterol is Cholesterol-found only in animal products. We do not need to consume cholesterol in our diet because our livers make all that we need. Cholesterol is found in all animal products.

Front 38

"Essential Fatty Acids" Linoleic Acid

Back 38

is an omega-6 fatty acid, acts as a precursor to several Eicosanoids in our body that help with blood clotting, GI motility, and the inflammatory response, found primarily in vegetable oils such as: sunflower, safflower, peanut, soy, and corn

Front 39

"Essential Fatty Acids" Linolenic Acid

Back 39

is an omega-3 fatty acid, is essential in decreasing the inflammatory response, reducing triglyceride levels and blood clotting-all of this leads to a decreased risk of heart disease; also helps with brain development in the fetus during pregnancy, found primarily in: dark green leafy vegetables, flax seed and flax seed oil, fatty fish (such as tuna, mackerel, salmon)

Front 40

What is Satiety

Back 40

the feeling of fullness or satisfaction, we often get this feeling after eating a more fatty meal

Front 41

What is Hydrogenation

Back 41

process by which Manufacturers add Hydrogen to an unsaturated fat in order to make it saturated. They often do this because a saturated fat has a longer shelf life because this new fat is solid at room temperature instead of being liquid at room temperature. Basically, they take a good fat and turn it into a bad fat.

Front 42

What is Trans Fatty Acids (Fats):

Back 42

very straight, rigid shaped fats where hydrogen atoms are attached diagonally on opposite sides of a double bond, these are formed generally during the hydrogenation process (typically something goes wrong during the process and the form of the fat changes). These are a dangerous type of fat for us to consume as our bodies try to process these like saturated fats but cannot break them down completely-consumption of these raise our blood cholesterol levels increasing our risk of heart disease and can change cell membrane function. Typically these are found in: margarines, commercially baked goods, etc

Front 43

• LDL-Low Density Lipoprotein,

Back 43

also known as “bad cholesterol” because this Lipoprotein transports fat and cholesterol towards our hearts

Front 44

• HDL-High Density Lipoprotein,

Back 44

also known as “good cholesterol” because this Lipoprotein transports fat and cholesterol away from our hearts to be eliminated from our bodies

Front 45

What is Smoking Point

Back 45

the temperature at which a fat starts to smoke,

Front 46

Fats Usefulness in the Body and Food?

Back 46

used as an insulation against cold

Front 47

What is Oxidation

Back 47

chemical reaction in which compounds are broken down into their component atoms.

Front 48

What is Antioxidants

Back 48

helps prevent against oxidation in our bodies and thereby reduce our risk of heart disease and cancer.

Front 49

Risk Factors for CVD?

Back 49

family history, gender (males are more likely to have this), age (risk increases as we age), sedentary lifestyle (lack of exercise), diet high in fat especially saturated fat, smoking, high blood pressure

Front 50

The four basic chemical tastes are?

Back 50

sweet, salty, sour, bitter

Front 51

Digestion begins in the?

Back 51

mouth

Front 52

The main function of the large intestine is to absorb?

Back 52

water

Front 53

The enzyme that begins starch digestion is: ___________

Back 53

Amylase

Front 54

Malnutrition includes:

Back 54

underweight
overweight/obesity
deficiencies of vitamins/minerals

Front 55

The UL for Nutrients is:

Back 55

Tolerable Upper Intake Level

Front 56

80-90% of Digestion occurs in:

Back 56

small intestine

Front 57

small intestine
Most of the digestive enzymes come from:

Back 57

Pancreas & Liver

Front 58

Mastication means to swallow. T or F

Back 58

FASLE

Front 59

The essential nutrients are: protein, carbohydrate, fat, vitamins, minerals, water. T or F

Back 59

TRUE

Front 60

The media rarely influences peoples’ food choices. T or F

Back 60

FALSE

Front 61

Nutrients traveling through the lymph system travel through the liver. T or F

Back 61

FALSE

Front 62

The most basic needs of cells are: energy, oxygen, and water. T or F

Back 62

TRUE

Front 63

carbohydrate:?

Back 63

4 calories/gram

Front 64

Fat:?

Back 64

e. 9 calories/gram

Front 65

alcohol:?

Back 65

7 calories/gram

Front 66

What is peristalsis

Back 66

muscular contractions in the intestines

Front 67

What is Chyme

Back 67

fluid like material of food during
digestion

Front 68

What is Sphincter

Back 68

valve between 2 parts of the GI tract

Front 69

What is Bile

Back 69

emulsifier