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Midterm Nutrition
Nutrition HO-15 Midterm Review
| Question | Answer |
|---|---|
| Four leading causes of death related to nutrition | heart disease stroke, cancer and diabetes |
| Energy yielding nutrients are | fat carbohydrate and protein |
| Sham treatment involving a harmless medication | placebo |
| A study that assesses correlations between diet and disease across populations | epidemiological |
| A study involving one individual in a clinical setting | case study |
| A study which involves experimental manipulation of individuals | interventional |
| Gold standard study design | double blinded placebo controlled interventional trial |
| A food with a high amount of micronutrients phytochemicals and fiber with a low number of calories | nutrient dense |
| Five characteristic of a nutritious diet | variety balance moderation calorie control and adequacy |
| Nutrients which are organic | vitamins fat carbohydrate and protein |
| An imbalance of nutrients | malnutrition |
| Nutrients that are necessary and cannot be made by the body | essential |
| A food which is unprocessed and unrefined and remains in it's natural form | whole food |
| Calories per gram of fat | 9 calories/g |
| Calories per gram of carbohydrate | 4 calories/g |
| Calories per gram of protein | 4 calories/g |
| definition of low-fat | less than 3 grams per serving |
| definition of high -n | 20% of the daily value |
| definition of high in fiber | 5 grams or more per serving |
| definition of good source of fiber | 2.5 grams - 4.9 grams per serving |
| recommended intake % for carbohydrates | 45-65% |
| recommended intake % for fats | 20-35% |
| recommended intake % for protein (Dietary Guidelines) | 10-35% |
| recommended intake % for protein for most Americans | 10-15% |
| bioactive plant chemical compound with health benefits | phytochemical |
| protects lipids, DNA and other structures in the body by quenching free radicals | antioxidant |
| recommended intake based on solid experimental evidence | RDA |
| a plant food that contains seeds of that plant | fruit |
| The balance of calories remaining in a person's "energy allowance" after consuming sufficient nutrient-dense forms of foods to meet all nutrient needs for a day. | discretionary calories |
| this group may benefit from drinking 1-2 alcoholic drinks daily | men with heart disease over age 60 |
| the most important organ in digestion and absorption | small intestines |
| bile is made in this organ | liver |
| this organ reabsorbs water and minerals | colon |
| provides bulk and increases pressure on the colon | fiber |
| bile is stored in this organ | gallbladder |
| the breakdown of food into individual nutrients | digestion |
| this organ uncoils (denatures) protein | stomach |
| carbohydrates are initially stored in what two organs | liver and muscle |
| fat is stored where | adipose cells (fat cells) |
| carbohydrates are stored as | glycogen |
| once glycogen stores are filled, carbohydrates are stored | as fat in adipose cells |
| the cells in the stomach secrete what to protect the stomach lining | mucus |
| eating small meals, decreasing fiber & wearing loose clothing are recommendations for what condition | heartburn |
| carbohydrate digestion begins where | mouth |
| alcohol is utilized as energy and food consumed with alcohol is stored as fat, which creates | beer belly |
| the uptake of nutrients from the small intestines into the bloodstream | absorption |
| three monosaccharides | fructose, glucose and galactose |
| three disaccharides | sucrose, maltose and lactose |
| fructose + glucose | sucrose |
| glucose + galactose | lactose |
| glucose + glucose | maltose |
| lactose breaks down into | galactose + glucose |
| maltose breaks down into | glucose + glucose |
| table sugar is | sucrose |
| fruit sugar is | fructose |
| milk sugar is | lactose |
| sucrose breaks down into | fructose + glucose |
| three complex carbohydrates | starch, fiber, glycogen |
| storage form of carbohydrates in the body | glycogen |
| complex carbohydrate that provides us with energy | starch |
| complex carbohydrate that passes through undigested | fiber |
| when the starch from corn is consumed the end result in the bloodstream is | glucose |
| the recommended intake for carbohydrates as a % of total calories is | 45-65% |
| the AHA recommended intake for added sugar as a % of total calories is | 0-5% |
| which type of carbohydrates should be minimized in the diet | refined |
| the AHA maximum amount of added sugar (in grams) per day | 25-35 grams |
| which type of fiber decreases risk of heart disease and diabetes | soluble |
| which type of fiber alleviates constipation and lower risk of diverticulosis | insoluble |
| which type of fiber slows the absorption of glucose | soluble |
| which type of fiber adds bulk to stools | insoluble |
| when a grain is refined, what is removed | husk, bran and germ |
| unbleached, refined wheat flour is shown on a label as | wheat flour |
| every absorbable carbohydrate eventually ends up as what in the bloodstream | glucose |
| when blood sugar drops, what is released from the pancreas | glucagon |
| when blood sugar rises, what is released from the pancreas | insulin |
| insulin lowers blood glucose by | assisting glucose into cells |
| glucagon acts on what organ | liver |
| what is the action of glucagon | breaks down glycogen to glucose |
| what impact does glucagon have on blood glucose | raises blood glucose |
| what impact does insulin have on blood glucose | lowers blood glucose |
| what is the chemical composition of honey | fructose, glucose and sucrose |
| is honey an added sugar? | yes |
| how does the glycemic load differ from glycemic index | takes into account the weight of the food |
| evaporated cane juice is healthier than table sugar | no, it's chemically the same |
| which type of diabetes is an autoimmune disease | type 1 |
| which type of diabetes is characterized by insulin resistance | type 2 |
| when an individual has diabetes is the blood sugar high or low | high |
| increased fat storage, insulin resistance, high uric acid, high cholesterol are associated with high intakes of | fructose |
| three categories of lipids | fats, sterols and phospholipidsthree categories of lipids |
| three fatty acids attached to a glycerol | triglyceride |
| a fat that is solid at room temperature | saturated fat |
| fat with one point of unsaturation (double bond) | monounsaturated fat |
| type of fat that is liquid at room temperature | unsaturated fat |
| sterol that is essential to membrane structure | cholesterol |
| most digestion and absorption of fats takes place in the | small intestines |
| an emulsifier that assists in the digestion and absorption of fats | bile |
| after absorption, larger lipids are converted to TG, packaged with protein as | chylomicrons |
| cholesterol can become trapped by what and pass unabsorbed | fiber |
| LDL and HDL are not actually cholesterol, they are | lipoproteins |
| the "good" cholesterol | HDL |
| the "bad" cholesterol | LDL |
| A low HDL and high LDL increase or decrease heart disease risk | increase |
| recommended % intake of total fat | 20-35% |
| American Heart Association recommendation for saturated fat | < 7% |
| The Dietary Guidelines suggest cholesterol intake should be? | no limit (new in 2015) |
| what two foods raise LDL and total cholesterol the most | trans fat and saturated fat |
| How many calories per gram of fat? | 9 calories/gram |
| two essential fatty acids | linoleic (omega-6) and linolenic (omega-3) |
| two omega three fatty acids | EPA and DHA |
| these fatty acids help decrease the risk of heart disease | omega-3 fatty acids |
| manufacturers hydrogenate vegetable oils to | increase shelf life |
| when you see hydrogenated vegetable oil on a label, you know | there are trans fats in the product |
| the body's best source of energy is | fat |
| what makes the amino acid on a protein unique | side chain |
| proteins are a strand of | amino acids |
| once a protein strand has folded, it becomes | functional |
| what does protein contain that carbs and fat do not? | nitrogen |
| when proteins are uncoiled, they are | denatured |
| protein digestion starts in what organ | stomach |
| most protein digestion and absorption occur where | small intestines |
| before being absorbed, proteins are broken down into | amino acids |
| list 5 roles of proteins | enzymes, hormones, precursors, antibodies, fluid balance, buffer, clotting |
| using protein for energy and excreting the nitrogen is referred to as | wasting |
| moist heat does what to digestibility? | improves it |
| which source of protein is the most easily digested | animal |
| how many grams per kilogram of protein are recommended | 0.8g/kg |
| what % of total calories should come from protein | 10-35% |
| how much protein do most Americans need (%) | 10-15% |
| PEM that develops slowly, severe wasting, lack or protein and calories | marasmus |
| PEM with acute onset at 1-3 yrs, swollen belly, protein deficient | kwashiorkor |
| combining two protein contain foods to make a complete protein is known as | mutual supplementation |
| vitamin that vegans lack in their diet | Vitamin B12 |
| when protein is utilized for energy, how many calories are produced | 4 calories/gram |
| what compounds will denature proteins | acids, bases, heat, heavy metals |
Created by:
tainner
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