Term
| Vitamin C is an important antioxidant that |
|
Definition
Enhances the immune function
Protects LDL-cholesterol from oxidation
Regenerates vitamin E after it has been oxidized
All of the above |
|
|
Term
| Vitamin B12 is involved in many metabolic processes including: |
|
Definition
Amino acid metabolism
Heme synthesis
Neurotransmitter synthesis
carbohydrate metabolism |
|
|
Term
| The most abundant protein in the body is |
|
Definition
|
|
Term
| Which of the following practices would decrease your risk of developing a vitamin D deficiency |
|
Definition
| Consume a diet that provides at least 600IU of vitamin D |
|
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Term
| Bone cells that are responsible for bone resorption are called |
|
Definition
|
|
Term
|
Definition
| are the cells that form new bones and grow and heal existing bones. |
|
|
Term
| In addition to proper growth and development bone remodeling is critical to maintaining: |
|
Definition
|
|
Term
| Researchers wish to determine the percentage of US college undergraduates who regularly eat at least five servings of fruits and vegetables a day. To do so, they conduct |
|
Definition
|
|
Term
| How much fluid replacement would a person who is active in warm weather need a day |
|
Definition
|
|
Term
| When is fluid intake necessary to ensure adequate replacement for exercise |
|
Definition
| Before , during and after activity |
|
|
Term
| Which of the following can be defined as the spontaneous movement of solvent molecules throughout a semi-permeable membrane from a lower-concentration solution to a higher-concentration solution |
|
Definition
|
|
Term
| This nutrient has an increased demand during the last trimester. Deficiency can result in death of the newborn and/or mother |
|
Definition
|
|
Term
| Breastfed infants receive less than 20% of the recommended intake of this nutrient and, therefore, need supplementation |
|
Definition
|
|
Term
|
Definition
| Can damage the integrity of the cell membrane |
|
|
Term
| A food preservation method that involves removing oxygen from a package and replacing it with another gas is called |
|
Definition
| Modified atmosphere packaging |
|
|
Term
| Which of these is a reason that foodborne illness can still occur after foods have been cooked properly |
|
Definition
| Some microorganisms secrete toxins |
|
|
Term
| Which of these practices could lead to foodborne illness |
|
Definition
| Refrigerator set at 48 degrees Fahrenheit |
|
|
Term
| An example of a high fiber meal is |
|
Definition
| Chicken breast, steamed broccoli, spinach salad with carrots and tomatoes |
|
|
Term
| Chylomicrons transport lipids via which body system |
|
Definition
|
|
Term
| Food groups that are a source of polyunsaturated fats |
|
Definition
| Walnuts, peanut oil, and sesame oil |
|
|
Term
| The factor that most affects our BMR is |
|
Definition
| How much lean body mass you have |
|
|
Term
| A BMI value of ________ is considered healthy |
|
Definition
|
|
Term
| The energy expended as a result of the Basal Metabolic Rate (BMR) |
|
Definition
|
|
Term
|
Definition
| Are substances that cause birth defects |
|
|
Term
| U.S Food and Drug administration - approved nutrient - related term "sodium free" means |
|
Definition
| Less than 5mg sodium per serving |
|
|
Term
| How do vegetarians meet protein needs |
|
Definition
| Consuming a variety of plant foods, soy, dried beans and other legumes, nuts, eggs, dairy |
|
|
Term
| Organic compounds that help regulate our body functions, contain no energy but are essential to metabolism |
|
Definition
|
|
Term
| Hunger is a basic biological urge, while appetite is a psychological desire influenced by |
|
Definition
Sensory data
Social, cultural, and emotional cues
Learning |
|
|
Term
| What’s Behind Our Food Choices |
|
Definition
Sensory data influences food choices
– Social and cultural cues
– Sight
– Smell
– Taste
– Texture
– Sound
– Learned factors (family, community, religion) |
|
|
Term
| Conditioned taste aversion: |
|
Definition
| avoidance of a food as a result of a negative experience such as an illness |
|
|
Term
The Nutrition Facts Panel contains the nutrition information
required by the FDA
– Label regulations began in |
|
Definition
|
|
Term
|
Definition
– Fat (total, saturated, and trans)
– Cholesterol
– Sodium
– Carbohydrates
– Protein
– Some vitamins and minerals |
|
|
Term
| Percent Daily Values (%DV) |
|
Definition
– Describe how much a serving of food contributes to your total intake of a nutrient
– Based on a diet of 2,000 Calories per day
– Can be used to determine if a product is low or high in a particular nutrient |
|
|
Term
| Reference Daily Intakes (RDIs) |
|
Definition
| for foods with a Recommended Dietary Allowance (RDA) value |
|
|
Term
| Daily Reference Values (DRVs) |
|
Definition
| for foods without an RDA value |
|
|
Term
| Structure–function claims such as |
|
Definition
“Builds stronger bones”
Can be made with no proof and therefore no actual benefits may be seen |
|
|
Term
|
Definition
| Less than 5 mg sodium per serving |
|
|
Term
|
Definition
| 35 mg or less sodium per serving |
|
|
Term
|
Definition
| 140 mg or less sodium per serving |
|
|
Term
|
Definition
| At least 25% less sodium per serving than reference |
|
|
Term
|
Definition
Saturated fat and cholesterol
Fruits, vegetables, and grain products that
contain fiber, particularly soluble fiber
Soluble fiber from whole oats, psyllium
seed husk, and beta glucan soluble fiber
from oat bran, rolled oats (or oatmeal),
and whole-oat flour
Soy protein
Plant sterol/stanol esters
Whole-grain foods
Diets low in saturated fat and
cholesterol and rich in fruits, vegetables,
and grain products that contain some
types of dietary fiber, particularly soluble
fiber, may reduce the risk for heart
disease, a disease associated with
many factors. |
|
|
Term
|
Definition
Dietary Approaches to Stop Hypertension
− Focuses on:
Fruit
Vegetables
Whole grains
Lean protein sources
Limited sweets and saturated fats |
|
|
Term
MyPlate incorporates many features of the Mediterranean
diet, in which |
|
Definition
− Olive oil is the primary fat
− Daily foods are grains, legumes, nuts, vegetables, and cheese and yogurt
Eggs, poultry, fish, and sweets are eaten weekly, while red meat is eaten only monthly
− Wine is included in moderation |
|
|
Term
| The exchange system for meal planning |
|
Definition
− Designed for people with diabetes
− Food portions are organized according to the amount
of carbohydrate, protein, fat, and Calories in each |
|
|
Term
| The cell membrane is selectively |
|
Definition
| permeable, allowing it to control the passage of materials into and out of the cell |
|
|
Term
|
Definition
| the liquid within the cell |
|
|
Term
|
Definition
tiny structures that perform many different
cellular functions |
|
|
Term
| Cells join together to form |
|
Definition
tissues
Tissue: group of cells acting together to perform a
common function
– Examples
Muscle tissue
Nervous tissue |
|
|
Term
|
Definition
a sophisticated organization of tissues that performs a
specific function
– Examples
Stomach
Heart
Brain |
|
|
Term
|
Definition
groups of organs working together for a
particular function
– Example
Gastrointestinal system |
|
|
Term
|
Definition
| is a physiologic drive to eat that occurs when our body senses that we need food |
|
|
Term
| The hypothalamus region of the brain contains a cluster of nerve cells known as |
|
Definition
the feeding center and another
cluster of cells known as the satiety center
– Nerve cells in the stomach and small intestine sense
food and send message to hypothalamus
– Hormones relay messages to the hypothalamus
– Amount and type of food consumed influence satiety |
|
|
Term
|
Definition
| is a peptide hormone secreted from the alpha cells of the pancreatic islets of Langerhans. |
|
|
Term
|
Definition
chemicals produced in specialized glands that
travel in the bloodstream to target organs in other parts of
the body |
|
|
Term
| Some hormones stimulate hunger |
|
Definition
|
|
Term
| Some hormones produce a feeling of satiety |
|
Definition
– Cholecystokinin (CCK)
– Leptin |
|
|
Term
Foods have differing effects on our feelings of hunger and
satiety |
|
Definition
− Proteins have the highest satiety value
− Carbohydrates have a lower satiety value than fats
− Bulky foods provide a sense of satiety
− Solid foods are more filling than semisolid foods or liquids |
|
|
Term
|
Definition
muscles that control the passage of
material from one organ to the next |
|
|
Term
|
Definition
| an enzyme produced by the salivary glands that begins the chemical digestion of carbohydrates |
|
|
Term
|
Definition
|
|
Term
|
Definition
| covers the opening to the trachea during swallowing |
|
|
Term
Food travels from the mouth to the stomach through
the |
|
Definition
|
|
Term
|
Definition
| muscular contractions moving food through the GI tract |
|
|
Term
| The gastroesophageal sphincter separates |
|
Definition
| the esophagus from the stomach |
|
|
Term
| No digestion occurs in the |
|
Definition
Esophagus
No digestion occurs |
|
|
Term
| Digestion in the stomach includes |
|
Definition
– Extensive mechanical digestion to mix food with gastric juice
– Chemical digestion of proteins and fats |
|
|
Term
|
Definition
– Hydrochloric acid (HCl): to denature proteins and activate pepsin
– Intrinsic factor: a protein critical to the absorption of vitamin B12
– Pepsin: an enzyme to digest protein
– Gastric lipase: an enzyme to digest fat
• Chyme: semisolid product of mechanical and chemical digestion in the stomach |
|
|
Term
|
Definition
| to denature proteins and activate pepsin |
|
|
Term
|
Definition
| a protein critical to the absorption of vitamin B12 |
|
|
Term
|
Definition
| an enzyme to digest protein |
|
|
Term
|
Definition
|
|
Term
|
Definition
| semisolid product of mechanical and chemical digestion in the stomach |
|
|
Term
From the stomach, chyme is slowly released
through the pyloric sphincter to the small
intestine
• Chemical digestion continues in the small intestine
using pancreatic enzymes and bile
In the |
|
Definition
|
|
Term
| In the large intestines what is occurring |
|
Definition
Digestion: Large Intestine
• Undigested food components move through a sphincter
called the ileocecal valve to the large intestine
• In the large intestine
– Very little digestion takes place
– Material is stored 12–24 hours prior to elimination
– Water and some nutrients are absorbed |
|
|
Term
| What is the ileocecal valve and where is it located |
|
Definition
| Undigested food components move through a sphincter called the ileocecal valve to the large intestine |
|
|
Term
| Surrounding the GI tract are several accessory organs |
|
Definition
– Salivary glands
– Liver: produces bile, which emulsifies fats
– Pancreas
Produces many digestive enzymes
Produces bicarbonate to neutralize chyme
– Gallbladder: stores bile |
|
|
Term
|
Definition
| bile, which emulsifies fats |
|
|
Term
|
Definition
Produces many digestive enzymes
Produces bicarbonate to neutralize chyme |
|
|
Term
|
Definition
|
|
Term
|
Definition
the process of taking molecules across a cell
membrane and into cells of the body |
|
|
Term
| Most absorption of nutrients occurs in the three sections of the small intestine |
|
Definition
− Duodenum
− Jejunum
− Ileum |
|
|
Term
| The lining of the GI tract has special structures to facilitate absorption |
|
Definition
− Villi: folds in the lining that are in close contact with nutrient molecules
− Brush border: composed of microvilli that greatly increase the surface area |
|
|
Term
|
Definition
| folds in the lining that are in close contact with nutrient molecules |
|
|
Term
|
Definition
| composed of microvilli that greatly increase the surface area |
|
|
Term
| Water-soluble nutrients (carbohydrate, protein, minerals, and some vitamins) enter the portal vein |
|
Definition
| The portal vein transports these nutrients to the liver |
|
|
Term
| Fat-soluble nutrients (lipids and some vitamins) enter the lymphatic vessels |
|
Definition
| Lymphatic vessels transport these nutrients directly to the bloodstream |
|
|
Term
| Nutrients are absorbed across the mucosal membrane and into the blood stream or lymph by |
|
Definition
– Passive diffusion
– Facilitated diffusion
– Active transport
– Endocytosis |
|
|
Term
Nerves control the contractions and secretions of the
GI tract |
|
Definition
The enteric nervous system (ENS)
Other branches of the autonomic nervous system
The central nervous system (CNS) |
|
|
Term
|
Definition
is caused by hydrochloric acid in the
esophagus |
|
|
Term
| Gastroesophageal reflux disease (GERD) is a |
|
Definition
| chronic disease for which painful, persistent heartburn is the most common symptom |
|
|
Term
|
Definition
regions of the GI tract that have been
eroded by HCl and pepsin |
|
|
Term
| The bacterium Helicobacter pylori contributes |
|
Definition
| to the production of both gastric and duodenal ulcers |
|
|
Term
| Cyclic vomiting syndrome (CVS) |
|
Definition
| is a chronic condition involving severe nausea and vomiting that can last for hours or days |
|
|
Term
| Constipation: no stool passed for |
|
Definition
|
|
Term
| Irritable bowel syndrome (IBS) |
|
Definition
is a disorder that interferes with normal colon function
• Symptoms of IBS include
– Abdominal cramps and bloating
– Either diarrhea or constipation
• IBS is more common in women than in men |
|
|
Term
Cancer can develop in any region of the GI tract
• The most common forms are |
|
Definition
− Oral cancer
− Pancreatic cancer
− Colorectal cancer |
|
|
Term
• Food intolerance: a particular food causes numerous
unpleasant symptoms, including |
|
Definition
|
|
Term
|
Definition
| hypersensitivity reaction of the immune system to a component in a food |
|
|
Term
|
Definition
is an autoimmune disease that is also
considered a genetic disorder
– Complete intolerance for gluten, a protein found in
wheat, rye, barley, and triticale
– Can damage the small intestine, leading to poor
absorption of nutrients
– Requires a diet lacking wheat, rye, barley, and triticale |
|
|
