Nutrition Final

Front 1

• Degenerative diseases-

Back 1

chronic, irreversible diseases characterized by degeneration of body organs due in part to such personal lifestyle elements as poor food choices, smoking, alcohol use and lack of physical activity

Front 2

• Risk factors-

Back 2

factors known to be related to (or correlated with) diseases but not proved to be casual

Front 3

• Plaques-

Back 3

mounds of lipid material mixed with smooth muscle cells and calcium that develop in the artery walls in atherosclerosis.

Front 4

• Inflammation-

Back 4

part of body’s immune defense against injury, infection or allergens, marked by increased blood flow, release of chemical toxins and attraction of white blood cells to infected area

Front 5

• Heart attack-

Back 5

event in which the vessels that feed the heart muscle become closed off by an embolism, thrombus or other cause with resulting sudden tissue death. Also known as a myocardial infarction

Front 6

• Stroke-

Back 6

sudden shutting off of the blood flow to the brain by a thrombus, embolism, or the bursting of a vessel

Front 7

• Cancer-

Back 7

a disease in which cells multiply out of control and disrupt normal functioning of one or more organs

Front 8

• Metastasis-

Back 8

movement of cancer cells from one body part to another, usually by way of the body fluids

Front 9

• Caloric effect-

Back 9

drop in cancer incidence whenever intake of food energy (calories) is restricted

Front 10

• Systolic pressure-

Back 10

first figure in a blood pressure reading which reflects arterial pressure caused by the contraction of the heart’s left ventricle

Front 11

• Diastolic pressure-

Back 11

second figure in a blood pressure reading, reflects the arterial pressure when the hearts is within beats

Front 12

• Foodborne illness-

Back 12

illness transmitted to human beings through food and water; caused by an infectious agent (foodborne infection) or a poisonous substance arising from microbial toxins, poisonous substance arising from microbial toxins, poisonous chemicals, or other harmful substances (food intoxication). Also called food poisoning.

Front 13

• Botulism-

Back 13

an often-fatal food poisoning caused by botulinum toxin, a toxin produced by the Clostridium botulinum bacterium that grows without oxygen in nonacidic canned food

Front 14

• Outbreak-

Back 14

for foodborne illnesses, two or more cases arising from an identical organism acquired from a common food source within a limited time frame. Government agencies track and investigate outbreaks, but tens of millions of individual cases of foodborne illness go unreported each year.

Front 15

• Ultrahigh temperature-

Back 15

a process of sterilizing food by exposing it for a short time to temperatures about those normally used in processing

Front 16

• Hemolytic-

Back 16

uremic-syndrome- a severe result of infection with E. coli, characterized by abnormal blood clotting with kidney failure, damage to the central nervous system and other organs, and death, especially among children

Front 17

• Cross contamination-

Back 17

the contamination of a food through exposure to utensils, hands, or other surfaces that were previously in contact with a contaminated food

Front 18

• Irradiation-

Back 18

the application of ionizing radiation to foods to reduce insect infestation or microbial contamination or to slow the ripening or sprouting process. Also called cold pasteurization.

Front 19

• World Health Organization-

Back 19

an agency of the United Nations charged with improving human health and preventing or controlling diseases in the world’s people

Front 20

• Modified atmosphere packaging (MAP)-

Back 20

a preservation technique in which a perishable food is packaged in a gas-impermeable container from which air has been removed or to which another gas mixture has been added.

Front 21

• Bacteriophage-

Back 21

a virus that infects and destroys bacteria

Front 22

• Pesticides-

Back 22

chemicals used to control insects, diseases, diseases, weeds, fungi, and other pests on crops and around animals. Used broadly, the term includes herbicides (to kill weeds), insecticides (to kill insects), and fungicides (to kill fungi).

Front 23

• Residues-

Back 23

whatever remains; in the case of pesticides, those amounts that remain on or in foods when people buy and use them

Front 24

• Organic gardens-

Back 24

gardens grown with techniques of sustainable such as using fertilizers made from composts and introducing predatory insects to control pests, in ways that have minimal impact on soil, water, and air quality

Front 25

• Biotechnology-

Back 25

the science of manipulating biological systems or organisms to modify their products or components or create new products; also called genetic engineering or recombinant DNA technology

Front 26

• Organic foods

Back 26

- foods meeting strict USDA production regulations for organic, including prohibition of synthetic pesticides, herbicides, fertilizers, drugs and preservatives and produced without genetic engineering or irradiation.

Front 27

• Contaminant-

Back 27

any substance occurring in food by accident; any food constituent that is not normally present

Front 28

• Margin of safety-

Back 28

in reference to food additives, a zone between the concentration normally used and that at which a hazard exists. For common table salt, for example, the margin of safety is 1/5 (five times the concentration normally used would be hazardous).

Front 29

• Low birthweight-

Back 29

birthweight of less than 5 ½ pounds; predictor of probably health problems in the newborn, probably indicator of poor nutrition status of the mother before and or during pregnancy

Front 30

• Gestation-

Back 30

period of about 40 weeks from conception to birth; the term of a pregnancy

Front 31

• Implantation-

Back 31

stage of development during the first two weeks after conception in which the fertilized egg embeds itself in the wall of the uterus and begins to develop

Front 32

• Critical period-

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finite period during development in which certain events may occur that will have irreversible effects on later developmental stages. A critical period is usually a period of cell division in a body organ

Front 33

• Neural tube defect (NTD)-

Back 33

a group of nervous system abnormalities caused by interruption of the normal early development of the neural tube

Front 34

• Anencephaly-

Back 34

an uncommon and always fatal neural tube defect in which the brain fails to form

Front 35

• Listeriosis-

Back 35

a serious foodborne infection that can cause severe brain infection or death in a fetus or a newborn; caused by the bacterium listeria monocytogenes, which is found in soil, and water

Front 36

• Fetal alcohol syndrome (FAS)-

Back 36

the cluster of symptoms including brain damage, growth retardation, mental retardation, and facial abnormalities seen in an infant or child whose mother consumed alcohol during her pregnancy

Front 37

• Preeclampsia-

Back 37

a potentially dangerous condition during pregnancy characterized by edema, hypertension and protein in the urine

Front 38

• Colostrum-

Back 38

a milklike secretion from the breasts during the first day or so after deliver before milk appears; rich in protective factors

Front 39

• Antigen-

Back 39

a substance foreign to the body that elicits the formation of antibodies or an inflammation reaction from immune system cells. Food antigens are usually large proteins. Inflammation consists of local swelling and irritation and attracts white blood cells to the site.

Front 40

• Anaphylactic shock-

Back 40

a life-threatening whole-body allergic reaction to an offending substance

Front 41

• Epinephrine-

Back 41

a hormone of the adrenal gland that counter-acts anaphylactic shock by opening the airways and maintaining heartbeat and blood pressure

Front 42

• Food aversion-

Back 42

an intense dislike of a food, biological or psychological in nature, resulting from an illness or other negative experience associated with that food.

Front 43

• Food intolerance-

Back 43

an adverse reaction to a food or food additive not involving an immune response

Front 44

• Hyperactivity- (in children)

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a syndrome characterized by inattention, impulsiveness, and excess motor activity; usually diagnosed before age 7, lasts six months or more, and usually does not entail mental illness or mental retardation. Properly called ADHD and may be associated with minimal brain damage

Front 45

• Gatekeeper-

Back 45

with respect to nutrition, a key person who controls other people’s access to foods and thereby affects their nutrition profoundly. Examples are the spouse who buys and cooks the food, the parent who feeds the children, and the caretaker in a day-care center.

Front 46

• Senile dementia-

Back 46

the loss of brain function beyond the normal loss of physical adeptness and memory that occurs with aging

Front 47

• Oral rehydration therapy (ORT)-

Back 47

oral fluid replacement for children with severe diarrhea caused by infectious disease. ORT enables parents to mix a simple solution for their child from substances they have at home

Front 48

• World food supply-

Back 48

quantity of food, including stores from previous harvest available to the world’s people at a given time

Front 49

• Carrying capacity-

Back 49

total number of living organisms that a given environment can support without deteriorating in quality

Front 50

• Sustainable

Back 50

-able to continue indefinitely. In this context, the use of resources in ways that maintain both natural resources and human life; the use of natural resources at a pace that allows the earth to replace them.

Front 51

• Biofuels-

Back 51

fuels made mostly of materials derived from recently harvested living organisms. Biofuels contribute less to the carbon dioxide burden of the atmosphere because plants capture carbon from the air as they grow and release it again when the fuel is burned; fossil fuels such as coal and oil contain carbon that was previously held underground for millions of years and is newly released into the atmosphere on burning

Front 52

sources of iron

Back 52

meat, grains

Front 53

site of absorption of water and site of most intestinal bacteria

Back 53

colon

Front 54

secretes enzymes that break down carbs, protein, fats

Back 54

small intestine and pancreas

Front 55

glucagon __ blood sugar
insulin __ blood sugar

Back 55

raises, lowers

Front 56

fiber is ___

Back 56

a polysaccharide

Front 57

phytochemicals in foods ____ cancer risk
what do phytochemicals in supplements do?

Back 57

decrease, don't change anything

Front 58

how many oz from whole grains

Back 58

4 of 8oz

Front 59

what has whole grains?

Back 59

oatmeal

Front 60

what determines order on ingredient list?

Back 60

weight

Front 61

where are enzymes to break down protein?

Back 61

stomach, small intestines, pancreas

Front 62

what digests carbs?

Back 62

saliva, pancreatic juice, enzymes in intestines

Front 63

sugar alcohol has ___ calories

Back 63

no

Front 64

what happens with lowering to normal blood sugar?

Back 64

decreased risk of heart disease, stroke

Front 65

lipid synthesized in liver, makes hormones, vitamin D

Back 65

cholesterol

Front 66

triglyceride

Back 66

most common type of lipid in foods, body

Front 67

vitamin E toxicity

Back 67

decreased blood clotting

Front 68

EPA and DHA

Back 68

helps protect against heart disease

Front 69

essential fatty acids

Back 69

not synthesized by body

Front 70

Increased proportion of omega 3

Back 70

lowers blood pressure

Front 71

tuna contains ___

Back 71

cholesterol

Front 72

protein function

Back 72

water balance, blood clotting, making antibodies

Front 73

when calories are low ___ can be used for energy

Back 73

amino acids

Front 74

source of B12

Back 74

yogurt

Front 75

decreases LDL oxidation

Back 75

vitamin E

Front 76

do alcoholics need vitamins?

Back 76

yes

Front 77

calcium toxicity from supplements

Back 77

constipation, kidney stones, decreased absorption of other minerals

Front 78

BMR includes
doesn't include

Back 78

includes: respiration, nerves, hormones
not: digestion

Front 79

hormone to suppress appetite

Back 79

leptin

Front 80

can glucose be derived from amino acids?

Back 80

no

Front 81

what does amenorrhea impact?

Back 81

calcium

Front 82

to replenish electrolytes during exercise

Back 82

eat pretzels