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96 Cards in this Set
- Front
- Back
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what are the reasons people make food choices? 13
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personal choices, habit, ethnicity, tradition, social interactions, availibility, convenience, economy, emotional comfort
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what are the 6 classes of nutrients?
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water
minerals vitamins carbs lipids proteins |
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nonnutrient compounds found in plant derived foods that have biological activity in the body
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phytochemical
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how many calories are provided by protein:
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4
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how many calories are provided by carbohydrates:
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4
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how many calories are provided by fats:
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9
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how many calories are provided by alcohol:
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7
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How do you calculate the total calories of a food item
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multiply the grams by the cal. per gram
ex: 8 g x (9 fat cal per gram) |
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How do you calculate the (protein, fat, carb) percentage of a food item
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divide the total amt of (fat, protein, carb) calories by the total calories then multiply by 100
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Name the 6 characteristics of vitamins
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organic
not energy yeilding essential water soluble fat soluble vulnerable to destruction |
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Name the 4 characteristics of minerals
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inorganic
not energy yeilding essential indestructable |
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What nutrient is present in the highest amounts in most foods?
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water
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nutrient that body doesn't make or that body makes in insufficient amount must be supplied by food
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essential nutrient
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What 3 nutrients yield energy upon metabolism
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proteins
carbs fats |
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researchers and subjects dont know who has what
placebo control group double blind |
double blind
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same appearance and tast has no effect
placebo double blind control group |
placebo
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group that doesn't recieve treatment
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contol group
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Name the 4 parts of DRI
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EAR
RDA AI tolerable upper limits |
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average amount sufficient for half the population
tolerable upper limits AI RDA EAR |
EAR
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suficient for 98% of pop
TUL AI RDA EAR |
RDA
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insufficient evidence to to determine RDA
TUL AI RDA EAR |
AI
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point where nutrient is toxic
TUL AI RDA EAR |
TUL
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Who are the RDA's designed to meet the needs of?
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98% of pop
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whats the Acceptable Macronutirent Distribution Ranges AMDR for carbohydrates
10-35% 20-35% 45-65% |
45-65%
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whats the Acceptable Macronutirent Distribution Ranges AMDR for fats
10-35% 20-35% 45-65% |
20-35%
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whats the Acceptable Macronutirent Distribution Ranges AMDR for carbs
10-35% 20-35% 45-65% |
45-65%
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What are the 4 components of a nutrition assessment?
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hx
anthropometric data physical exam lab tests |
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Whats the percentage of the leading causes of death in the US that are related to diet?
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15%
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What are the features of a chronic disease
2 of them |
slow progression
long duration |
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What are the 6 main diet planning principles
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adequacy
balance kcalorie control nutrient density moderation variety |
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amount of particular nutrient per unit of energy. ratio of nutrient content to calories
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nutrient density
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what is a serving size for fruits and veggies
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1/2 cup
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whats the serving size for grains and meat
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1 oz
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whats the serving size for milk
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1 cup
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whats the serving size for oil
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1 tsp
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addition of nutrients that were not originally present or present in insignificant amounts
enrichment fortification |
fortification
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addition of nutrients loss in processing
enrichment fortification |
enrichment
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What are the most highly fortified foods on the market?
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grains
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made from entire wheat kernel
whole wheat flour refined white flour |
whole wheat flour
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endosperm thats bleached
whole wheat flour refined white flour |
refined white flour
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Name the 4 parts of a grain of wheat
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bran
endosperm germ husk |
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What part of the grain is richest in fiber
bran endosperm germ husk |
bran
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What 5 nutrients are enriched in grain products?
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iron
thiamin riboflavin niacin folate |
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In what order are the ingredients listed on a label?
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by weight
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lowfat
3 g or less fat/serving 20 mg or less 40 kcal or less per serving less than 0.5 g of fat less than 5 kcal per serving |
3g or less fat/serving
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fat free
3 g or less fat/serving 20 mg or less 40 kcal or less per serving less than 0.5 g of fat less than 5 kcal per serving |
less than 0.5 gm of fat
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low cholesterol
3 g or less fat/serving 20 mg or less 40 kcal or less per serving less than 0.5 g of fat less than 5 kcal per serving |
20 mg or less
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kcal free
3 g or less fat/serving 20 mg or less 40 kcal or less per serving less than 0.5 g of fat less than 5 kcal per serving |
less than 5 kcal per serving
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low calorie
3 g or less fat/serving 20 mg or less 40 kcal or less per serving less than 0.5 g of fat less than 5 kcal per serving |
40 kcal or les per serving
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What is textured vegetable protein made from?
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soy
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Put in order the body parts that food passes thru include the 3 parts of the small intestine
9 parts all together |
mouth-esophagus-stomach-duodenum-jejunum-ileum-large intestine-rectum-anus
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Name the 4 sphincter muscles
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esophageal
pyloric ileocecal anus |
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pushes bolus to stomach
esophageal sphincter pyloric sphincter ileocecal sphincter anal sphincter |
esophageal sphincter
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prevents backflow of feces and premature flow to rectum
esophageal sphincter pyloric sphincter ileocecal sphincter anal sphincter |
ileocecal sphincter
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controls flow of food
esophageal sphincter pyloric sphincter ileocecal sphincter anal sphincter |
pyloric sphincter
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excretes bodily waste
esophageal sphincter pyloric sphincter ileocecal sphincter anal sphincter |
anal sphincter
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semi liquid mass
epiglottis chyme villi microvilli |
chyme
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closes to prevent food from entering the pharynx
epiglottis chyme villi microvilli |
epiglottis
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finger like projections in the small intestine contain microvilli
epiglottis chyme villi microvilli |
villi
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absorption, secretion, cellular adhesion
epiglottis chyme villi microvilli |
microvilli
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Name the 5 organs that secrete digestive enzymes
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salivary glands
stomach small intestine pancreas liver |
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what organ metabolizes drugs and alcohols
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liver
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what organ receives nutrients first when transported via the vascular system?
Which nutrients? |
liver
water soluble nutrients |
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What nutrients are carried via the lymph-system?
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larger fats
fat-soluble vitamins |
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What hormone stimulates the pancreas to release bicarbonate?
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secretin
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What substance controls the release of bile into the small intestine
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CCK
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What is the therapy for constipation?
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fiber and fluids
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Name the 3 monosaccharides:
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glucose
galactose fructose |
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Name the 3 disaccharides
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lactose
maltose sucrose |
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What is the sweetest simple carbohydrate?
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fructose
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storage form of glucose in animals
starch glycogen fiber |
glycogen
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storage form of glucose in plants
starch glycogen fiber |
starch
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structures in stems, roots, trunks, and leaves of plants
starch glycogen fiber |
fiber
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you add a water molecule to break down a large molecule
hydrolysis condensation |
hydrolysis
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removal of a water molecule to build a larger molecule
hydrolysis condensation |
condensation
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What's the by-product of condensation of 2 molecules of glucose?
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maltose
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What is the primary storage form of carbohydrates in the body?
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glycogen
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What 2 places is glycogen stored?
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liver
muscle cells |
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Where does carbohydrate digestion take place?
2 places |
mouth
small intestine |
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Where are carbohydrates absorbed?
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small intestine
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What is the first organ to receive carbohydrates absorbed from the intestine?
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liver
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What is the primary organ that converts fructose to glucose following absorption?
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liver
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Name the 3 symptoms of lactose intolerance:
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diarrhea
abdominal discomfort bloating |
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What helps break down some of the dietary fiber in the large intestine?
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bacterial enzymes
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What hormone is released when blood sugar levels are low?
High? |
low- glucagon
high- insulin |
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What hormone is released when you are under stress to raise your blood glucose level?
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epinephrine
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What's the normal blood glucose range?
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70-120 mg/dL
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the measurement of how much of a rise in blood sugar you get from different carbs
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glycemic effect
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Name 4 ways to avoid dental carries when eating sugary foods:
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eat sugary foods with meals
limit between meal sugary snacks rinse with water if unable to brush brush and floss regularly |
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How many kcal are in a teaspoon of sugar?
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15 kcal
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What percentage of the days total energy intake should be from carbohydrates?
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45-65%
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What's the recommended intake of fiber?
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5-10 g
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Name 4 health benefits of fiber:
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reduces blood cholesterol
improves glycemic response glucose management increased satiety |
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attracts water and turns to gel digestion, slows digestion, lowers blood cholesterol and helps prevent heart diseaase
soluble or insoluble fiber |
soluble fiber
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adds bulk to stool helps food pass more quickly thru the body
soluble or insoluble fiber |
insoluble
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How might a high fiber diet help in weight management?
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It has no kcal and provides bulk of your diet which makes you feel full
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