Term
| What is the main reason for obesity in the U.S.? |
|
Definition
|
|
Term
| What can acute stress cause problems with? |
|
Definition
| Cardiovascular disease and diabetes. |
|
|
Term
| What does the glycemic index measure? |
|
Definition
| How fast a food is likely to raise your blood sugar. |
|
|
Term
| What is the glycemic index of glucose? |
|
Definition
|
|
Term
| What do adrenalin and cortisol send a signal for? What then do we crave? |
|
Definition
| They send a signal that glucose is needed to deal with the stress; we crave carbohydrates. |
|
|
Term
| What is the hypothesis concerning colon cancer survival? What foods are you suggested to eat? |
|
Definition
| Insulin may fuel the growth of cancer cells and prevent cell death (apoptosis) in cancer cells that have spread; whole grain foods and other foods with low glycemic index. |
|
|
Term
| On the video about baboon stress, what stress did they experience (social/physical)? What were the effects on the baboons? |
|
Definition
| Social. The weaker baboon males suffer psychological stress, ulcers, hardened arteries, and heart disease…their hormones were similar to a depressed human’s. |
|
|
Term
| As a natural response to a threat, we release adrenalin and cortisol (chronic stress), beginning with the cerebral cortex. How is adrenalin produced? How is cortisol produced? |
|
Definition
Adrenaline/epinephrine:
STRESS – cerebral cortex – amygdala – hypothalamus – spinal cord – adrenal gland – adrenal medulla – produces adrenalin/epinephrine
Cortisol:
STRESS – cerebral cortex – amygdala – hypothalamus – pituitary gland – adrenal gland – adrenal cortex – produces cortisol |
|
|
Term
| Which hormone is mainly responsible for belly fat? |
|
Definition
| Cortisol, which is released when chronically stressed. |
|
|
Term
| What is seasonal affective disorder? |
|
Definition
| Results in voracious appetite due to the seasonal drop in serotonin. Carbohydrates cause levels of the amino acid tryptophan to rise in the release which releases serotonin which then turn boosts their moods. |
|
|
Term
|
Definition
| A ketogenic diet (protein and fat) that is delivered through a feeding tube. Relies on ketogenesis. Since the bride does not take in any carbohydrates the body burns the stores of carbohydrates first for energy, fats, and then proteins. |
|
|
Term
|
Definition
| The process by which ketone bodies are produced as a result of fatty acid breakdown mainly from Acetyl CoA. |
|
|
Term
| What is the danger of bridal hunger/dieting use of ketogenesis? What is ketoacidosis? |
|
Definition
| Metabolism of fat leads to buildup of ketones in the blood which results in acidic pH that can cause brain and organ damage, coma, and possibly death. Ketoacidosis lowers the pH of the blood which causes rapid deep breathing. The reason for this is to blow CO2 from the blood in an attempt to raise blood pH. |
|
|
Term
| From the Nova video, what is leptin? What is MC4R? |
|
Definition
Leptin – adipose derived (made from fat), sends messages to the brain reporting how much fat you have/controls satiety (satisfaction after eating)
MC4R – receptor that damps down hunger, receives and passes on the message to stop eating. Some people who suffer from obesity lack the receptor. |
|
|
Term
|
Definition
| Is produced by the stomach lining, sends signal that you are hungry (stimulates hunger) |
|
|
Term
| Ghrelin levels are the highest in people who are doing what? |
|
Definition
|
|
Term
| What is the famine hypothesis? |
|
Definition
| Fat cells “think” there must be a famine while you are dieting, rebound when person stops diet to help body survive the next “famine.” (95% of weight lost regained in 12 months.) |
|
|
Term
| What foods are the most satiating? |
|
Definition
| Proteins, complex carbs, high fat foods are satiating and make you want to eat more. |
|
|
Term
| What is metabolic syndrome? |
|
Definition
| Due to insulin resistance due to an overabundance of blood glucose. Increase in carbs overload the blood glucose and insulin just does not respond due to being overwhelmed with so much blood sugar. |
|
|
Term
| What are the characteristics of type II diabetes? |
|
Definition
| The pancreas cannot make enough insulin; the stomach empties 50% faster than normal; the liver puts too much glucose in the blood; muscle cells are resistant to insulin. |
|
|
Term
| KNOW THE 3 MAJOR MACRO-MOLECULES |
|
Definition
Carbohydrates: sugars; immediate energy supply
Ex.: sugar, cream cheese
Lipids: fats/oils; long term energy storage
Ex.: butter
Proteins: amino acids
Ex.: eggs, milk |
|
|
Term
| How many calories are in 1 gram of carbohydrates? 1 gram of protein? 1 gram of fat? |
|
Definition
1g carb = 4 cal
1g protein = 4 cal
1g fat = 9 cal |
|
|
Term
| From the Nova video, an excess of 40-50 calories per day results in a gain of how many pounds extra per year? |
|
Definition
|
|
Term
| What is the difference between catabolism and anabolism? |
|
Definition
Catabolism has degradative pathways and is usually energy yielding
Anabolism has biosynthetic pathways and usually requires energy |
|
|
Term
| What is the term for the removal of water in order to link monomers (build polymers)? |
|
Definition
| Condensation or dehydration |
|
|
Term
| What is the term for the use of water to split bonds between monomers (break down polymers)? |
|
Definition
|
|
Term
| Is catabolism associated with hydrolysis or dehydration? |
|
Definition
|
|
Term
| Is anabolism associated with hydrolysis or dehydration? |
|
Definition
|
|
Term
| Of the enzyme and the substrate, which is the active site and which is the end product? |
|
Definition
The enzyme is the active site, and the substrate is the end product (reactant)
Example from class: Glass is the enzyme, substrates are the chocolate and the milk |
|
|
Term
| What is the first site of carbohydrate digestion in the body? Protein digestion? Fat digestion? |
|
Definition
| Mouth, stomach, small intestine |
|
|
Term
| What is the path of digestion (beginning with the mouth)? |
|
Definition
| Mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum, anus |
|
|
Term
| Moving from a small molecule to a large molecule is known as what process? |
|
Definition
|
|
Term
| What is the transit time for food in the mouth? |
|
Definition
|
|
Term
| What is the transit time for food in the stomach? |
|
Definition
|
|
Term
| What is the transit time for food in the small intestine? |
|
Definition
|
|
Term
| What is the transit time for food in the colon? |
|
Definition
|
|
Term
| What percentage of Americans are overweight? |
|
Definition
| 65-70% of Americans are overweight or obese |
|
|
Term
| 1 in ___ adults is obese due to a sedentary lifestyle. |
|
Definition
|
|
Term
| How many extra calories a day are needed to put on 1lb/year? |
|
Definition
|
|
Term
| Recommended Dietary Allowance (RDA) requires how many mg of calcium per day? |
|
Definition
|
|
Term
| How much exercise a day doe children need? |
|
Definition
|
|
Term
| What is the Thrifty Gene Hypothesis? |
|
Definition
| Genes which enable individuals to efficiently collect and process food to deposit fat during periods of food abundance. (Hunter-gatherers get through food scarcity, now we never have a “famine” that comes.) |
|
|
Term
| What are simple carbs? What are complex carbs? |
|
Definition
Simple carbs = sugars (glucose, fructose, lactose)
Complex carbs = starches (whole grains, seeds, legumes) |
|
|
Term
| What enzyme starts carbohydrate digestion in the mouth? |
|
Definition
| Salivary amylase (example of breakdown: starch – maltose – glucose) |
|
|
Term
| What are monoscaccharides? What are the 3 types? |
|
Definition
Simple sugar units
Glucose (fruits, vegetables, honey, “blood sugar” – use for energy!
Fructose (“fruit sugar,” fruit, honey, corn syrup)
Galactose (part of lactose in milk) |
|
|
Term
| What are disaccharides? What are the 3 types? |
|
Definition
Built by 2 monosaccharides (use anabolism for building molecule, the chemical reaction is condensation)
Sucrose = glucose + fructose = “table sugar”
Lactose = glucose + galactose = “milk sugar”
Maltose = glucose + glucose = “carb breakdown sugar” |
|
|
Term
| What is the function of soluble fiber? Insoluble fiber? |
|
Definition
Absorb excess cholesterol
Ex.: fruits, oats, barley |
|
|
Term
| What is the function of insoluble fiber? |
|
Definition
Delay glucose absorption, increase fecal weight
Ex.: whole grains, cereals, vegetables |
|
|
Term
| What is the difference between diverticulosis and diverticulitis? |
|
Definition
Both deal with outpouching of mucosa through a weak point in muscle layer of bowel wall
Diverticulosis – if it gets impacted with feces
Diverticulitis – if it gets inflamed or infected |
|
|
Term
| What are lipids? What is the difference between saturated and unsaturated lipids? |
|
Definition
Lipids are fatty acids and glycerol
Saturated = animal fats and tropical oils
Unsaturated = vegetable oil/fats |
|
|
Term
| What are the sources of saturated/trans fats? How many bonds do they have? |
|
Definition
| Animal fats and tropical oils; single bond |
|
|
Term
| What are the sources of unsaturated fats? How many bonds do they have? |
|
Definition
| Vegetable fats; double bonds |
|
|
Term
| Does margarine in the tub form increase or decrease LDL levels? |
|
Definition
|
|
Term
| What is the importance of linoleic acid? |
|
Definition
| Linoleic acid is something that you must get from your diet; it has a cholesterol lowering effect |
|
|
Term
| Where is bile produced? Where is it stored? |
|
Definition
| Bile is produced by the liver, and it is stored in the gall bladder |
|
|
Term
|
Definition
| No, it is an emulsifier—increases the surface area so it can be acted upon by lipase (enzyme that breaks down fat) |
|
|
Term
| Complete proteins come from ___? What do they contain? |
|
Definition
| Complete proteins come from animals and contain essential amino acids (meats, dairy) |
|
|
Term
| Which amino acids are made by the body? |
|
Definition
| Non-essential amino acids |
|
|
Term
| Which amino acids must be found in the diet? |
|
Definition
|
|
Term
| Incomplete proteins come from ___? Why do we need both types? |
|
Definition
| Incomplete proteins come from plants (beans, nuts, legumes, grains). We need a combination of both to meet our requirements |
|
|
Term
| What is the daily nutrient intake (g/day) for men? For women? |
|
Definition
Men: 55.2-55.5g/day
Women: 45.2-45.0g/day |
|
|
Term
| During a normal swallow, what acts as a flap to seal the entrance to the lungs? |
|
Definition
|
|
Term
| What is the purpose of the epiglottis? |
|
Definition
| Prevent food from going into the lungs |
|
|
Term
| If the epiglottis does not perform its function properly, what happens? |
|
Definition
| A person will choke because food is blocking the air passage |
|
|
Term
| Describe the voluntary phase of a swallow. |
|
Definition
| Contracted muscles close off the esophagus before a swallow; the trachea is open |
|
|
Term
| Describe the involuntary phase of a swallow. |
|
Definition
| The larynx rises, the trachea closes, and muscle contractions squeeze food into the esophagus |
|
|
Term
| Circular muscles contract in the esophagus, squeezing the swallowed food (bolus) toward which major digestive organ? |
|
Definition
|
|
Term
| Before entering the stomach, the ___ opens, allowing the food in. |
|
Definition
| Lower esophageal sphincter |
|
|
Term
| Which enzyme acts upon fat? |
|
Definition
|
|
Term
| Digestion of macromolecules occurs primarily in which major digestive organ? |
|
Definition
|
|
Term
| Where does water digestion occur? |
|
Definition
|
|
Term
| What are the three stages of Helicobacter pylori bacteria? |
|
Definition
| Infection, inflammation, ulcer |
|
|
Term
| Which part of the stomach is affected by H-pylori bacteria? |
|
Definition
| The lower part of the stomach, known as the antrum |
|
|
Term
| 95% of ulcers are caused by ___ (virus/bacteria). |
|
Definition
|
|
Term
|
Definition
| Inflammation of the gastric mucosa; often asymptomatic |
|
|
Term
| What are severe complications of an ulcer caused by gastric inflammation? |
|
Definition
| The ulcer may bleed or become perforate |
|
|
Term
| Gastric inflammation may lead to one of two types of ulcers. What are the two types? |
|
Definition
| Duodenal ulcer or gastric ulcer |
|
|
Term
| True or false: The stomach is very, very acidic. |
|
Definition
| True. It has a pH level of 2. |
|
|
Term
| What is the treatment for H-pylori? |
|
Definition
|
|
Term
| The capacity of the stomach is ___ |
|
Definition
|
|
Term
|
Definition
| A thick mixture of food and gastric fluid |
|
|
Term
| What is the high acidity of chyme useful for? |
|
Definition
|
|
Term
| Chyme is mixed and moved through the digestive system by peristalsis. What is peristalsis? |
|
Definition
| The waves of stomach contractions |
|
|
Term
| Which macromolecule is acted upon in the stomach? |
|
Definition
|
|
Term
| Which digestive organ is the main site for chemical digestion and absorption? |
|
Definition
|
|
Term
| The small intestine is about ___ feet long. |
|
Definition
|
|
Term
|
Definition
| First section of small intestine: the first short section of the small intestine immediately beyond the stomach |
|
|
Term
| How many calories should an inactive female (age 19-30) consume per day? An active female? |
|
Definition
Inactive: 2,000
Active: 2,400 |
|
|
Term
| How many calories should an inactive male (age 19-30) consume per day? An active male? |
|
Definition
Inactive: 2,400
Active: 3,000 |
|
|
Term
| Which three eating disorders were discussed in class? |
|
Definition
| Anorexia, bulimia, and binge eating disorder |
|
|
Term
| We often associate eating disorders with females, but males are also susceptible to eating disorders. What is the percentage of males affected by anorexia? |
|
Definition
|
|
Term
| True or false: Eating disorders fall under the category of mental illnesses |
|
Definition
|
|
Term
| Eating disorders have the ___ (highest/lowest) mortality rate of any mental illness. |
|
Definition
| Highest: they can often lead to heart attacks |
|
|
Term
| What are the three corners of the female athlete’s triad? |
|
Definition
| Eating disorders, stress fractures (osteoporosis), and amenorrhea |
|
|
Term
|
Definition
| The cessation or loss of menstruation |
|
|
Term
| Why does amenorrhea happen to female athletes? |
|
Definition
| The body can sense low body fat so there is no nutritional value for a fetus |
|
|
Term
| Players of which type of sports are at risk for developing an illness related to the female athlete’s triad? |
|
Definition
| Appearance related sports and high performance sports |
|
|
Term
| What is the prevalence of the female athlete’s trial? |
|
Definition
|
|
Term
| ___% of gastric bypass surgeries are performed using laparoscopic surgery |
|
Definition
|
|
Term
| During gastric bypass surgery, the stomach is reduced to how small? |
|
Definition
| 2oz., or about the size of a shot glass |
|
|
Term
| What does GERD stand for? |
|
Definition
| Gastroesophageal reflux disease |
|
|
Term
| GERD affects approximately ___% of adults. |
|
Definition
|
|
Term
| GERD is associated with which cancer? |
|
Definition
|
|
Term
| True or false: Most vitamins are produced by the body anyway. |
|
Definition
| False, but only small amounts of vitamins are needed |
|
|
Term
| What is the function of vitamins? |
|
Definition
|
|
Term
| Where can water soluble vitamins be excreted? |
|
Definition
|
|
Term
| What do water-soluble vitamins consist of? |
|
Definition
| Vitamin B complex and vitamin C |
|
|
Term
| Where can water-soluble vitamins be found? |
|
Definition
| Whole grains, cereals, legumes, leafy green vegetables, and fruits (B12 in meat in dairy) |
|
|
Term
| What is the function of water-soluble vitamins? |
|
Definition
| Assist activity of important enzymes such as those involved in production of energy from carbohydrates and fats |
|
|
Term
| Where can fat-soluble vitamins be excreted? |
|
Definition
| Urine; toxicity can occur if excess of fat-soluble vitamins taken |
|
|
Term
| What do fat-soluble vitamins consist of? |
|
Definition
|
|
Term
| Where can fat-soluble vitamins be found? |
|
Definition
| Meats, liver, dairy, egg yolks, vegetable seed oils, leafy green vegetables, and some milk and margarine |
|
|
Term
|
Definition
| Chemicals that disarm cell damaging molecules called free radicals |
|
|
Term
| What is the function of antioxidants? |
|
Definition
| Donate their electron to outer shell of free radical |
|
|
Term
|
Definition
| An unstable, highly reactive byproduct of cell respiration that can damage cell proteins and nucleic acids; reactive chemicals with unpaired electrons that scramble the structure of polymers |
|
|
Term
| What are sources for antioxidants? |
|
Definition
| Vitamins A, C, Beta carotene, and E |
|
|
Term
| True or false: We need less than 20mg/day for macrominerals |
|
Definition
| False, we need more than 100mg/day for macrominerals and less than 20mg/day for microminerals |
|
|
Term
| Which minerals are macrominerals? |
|
Definition
| Calcium, phosphorus, potassium, sulfur, sodium, chloride, magnesium |
|
|
Term
| Which minerals are microminerals? |
|
Definition
| Zinc, iron, copper, iodine, selenium, manganese |
|
|
Term
| How much water contributes to our body weight? How much do we need? |
|
Definition
| 60-70% of our body weight. We need 2-3 liters a day. |
|
|
Term
| True or false: Foodborne diseases cause approximately 48 million illnesses and 3,000 deaths in the U.S. each year? |
|
Definition
|
|
Term
| What is the difference between the stomach flu and the flu? |
|
Definition
| The “flu” is a respiratory tract invasion by a virus through antigenic shift or drift. He stomach flu is a bacterial or viral infection in the stomach or intestine. |
|
|
Term
| Know the top 5 pathogens contributing to foodborne illnesses. |
|
Definition
1. Novovirus
2. Salmonella
3. Clostridium perfringens
4. Camplyobacterspp
5. Staphylococcus aureus |
|
|
Term
| Know the top 5 pathogens contributing to illnesses that result in death. |
|
Definition
1. Salmonella
2. Toxoplasma gondii
3. Listeria monocytogenes
4. Norovirus
5. Camplyobacterspp |
|
|
Term
| 1. True or false: You can get norovirus from an infected person, contaminated food or water, or by touching contaminated surfaces? |
|
Definition
|
|
Term
| What are the symptoms of salmonella? Sources? |
|
Definition
Symptoms: headache, chills, vomiting, diarrhea, followed by a fever that lasts for a few days
Sources: meat and meat products, poultry, egg and milk products |
|
|
Term
| What is staphylococcal? Symptoms? Sources? |
|
Definition
Releases several enterotoxins. Severe reaction occurs within 1-6 hours of ingesting food containing toxin
Symptoms: nausea, vomiting, and diarrhea
Sources: custards, poultry, meat, puddings, salad dressings, egg and meat salad, outdoor summer picnic |
|
|
Term
| What are the symptoms and sources for Campylobacteria? |
|
Definition
Symptoms: diarrhea, cramping, abdominal pain, and fever within 2 to 5 days after exposure to the organism. The diarrhea may be bloody and can be accompanied by nausea and vomiting. The illness typically lasts 1 week.
Sources: Most cases of campylobacteriosis are associated with handling raw poultry or eating raw or undercooked poultry meat. |
|
|
Term
| What is Echerichi coli? Symptoms? Sources? |
|
Definition
E-coli 0157:H7 causes at least 2,000 cases a year and 250 deaths
Symptoms: bloody diarrhea
Sources: uncooked or undercooked meat, contaminated fruits and vegetables |
|
|
Term
| 1. True or false: Less than half of death in children less than 4 years old are due to dehydration caused by diarrhea. |
|
Definition
|
|
Term
| What is traveler’s diarrhea? |
|
Definition
| Caused by ingesting unfamiliar bacteria |
|
|
