Term
| Identify the five diet planning principles also known as the ABC’s of eating for health. |
|
Definition
Adequacy
Balance
Calorie control
moderation
Variety |
|
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Term
| Identify three nutrient-dense foods: |
|
Definition
barries
spinaich
brocclili |
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Term
| Discuss the differences between the Recommended Dietary Allowance (RDA) and the Tolerable Upper Intake Level (UL). |
|
Definition
RDA-
the average daily amount of a nurtient that is sufficient to meet the needs of nearly all healthy people in a specific age and gender
UL-
Tolerable upper intake level
the max amount of a nut that is unlikely to pose any risk of adverse health effects to most healthy people |
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Term
| The Dietary Reference Intakes (DRI) allow ranges for the energy nutrients. Identify the ranges: |
|
Definition
cards- 45%
Fats- 20-35%
protien 10-35% |
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Term
| The Dietary Guidelines for Americans provide science-based advice to promote health and reduce risk for chronic diseases through diet and physical activity. Discuss three or more topics (or focus areas) from the Dietary Guidelines. |
|
Definition
Balancing calories to manage weight
building healthy eating patterns
foods and nutrents to increase |
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Term
| Identify six key components of health and diet emphasized in MyPyramid. |
|
Definition
grains
veg
fruits
dairy
protein
oils |
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Term
| All calorie levels in MyPyramid contain a discretionary calorie allowance. Discretionary calories can be used for: |
|
Definition
discretionary calories are calories with high level calories and low level of anything else
they can be candy, solid fat and added sugar
In some diets there is space after your nurtition needs are met for a few empty calories and these can be filled by luxry things like a candy bar |
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Term
| An ingredient list provides a listing of ingredients in descending order by weight. Please explain what this means. How can this be useful? |
|
Definition
| in a food, with items listed in descending order of predominance by wieght |
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Term
| What are Daily Values (DV)? How can they be used in a healthful diet? |
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Definition
| the amount of fat/sodium/ fiber health experts say should make up a healthy diet |
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Term
| What are nutrient content claims? Give three examples: |
|
Definition
low-calorie
low-fat
high in protein |
|
|
Term
Each part of the digestive system has specific functions.
Give a brief description of the functions for each organ:
Mouth |
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Definition
| the mechanical action of the mouth and teeth crushes and tears fiber in food and mixes it with saliva to moisten it for swalloming |
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Term
| Each part of the digestive system has specific functions. Give a brief description of the functions for each organ: Esophagus |
|
Definition
swallowed food moves down the esphagus
vehicle for food bolus |
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Term
| Each part of the digestive system has specific functions. Give a brief description of the functions for each organ: Stomach |
|
Definition
stomach acid and enymes start to digest salivary enzymes 1. stores food until it can be processed
2. chyme (liquid of food and acid)
3. movement to small intestine in a rate that is suitable for proper digestive |
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Term
Each part of the digestive system has specific functions.
Give a brief description of the functions for each organ:
Small intestine: |
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Definition
| the pancreas produces enzymes and releaseses them through the pancreatic duct into the small intestine break diaccharides into monsaccharides and cells absord them. |
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|
Term
Each part of the digestive system has specific functions.
Give a brief description of the functions for each organ:
Large intestine (colon): |
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Definition
| most fiber passes intact to this point. here, bactachal enymes difest some fiber into faty acids, gas. |
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|
Term
Each part of the digestive system has specific functions.
Give a brief description of the functions for each organ:
Liver |
|
Definition
| makes bile which breaks down fat. determines metabolic fate of every nutrient we digest |
|
|
Term
Each part of the digestive system has specific functions.
Give a brief description of the functions for each organ:
Gallbladder |
|
Definition
| connected to liver stores bile |
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|
Term
Each part of the digestive system has specific functions.
Give a brief description of the functions for each organ:
Pancreas |
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Definition
| behind the stomach help regulate blood glucose levels through secretion of the hormones insulin into the blood |
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Term
|
Definition
| the breakdown of body compounds release energy |
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Term
| Identify four units that the body can break down when more energy is needed: |
|
Definition
glucose
fatty acids
glycerol
amino acids |
|
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Term
| Identify four units that the body can use to build body compounds: |
|
Definition
glucose
fatty acids
glycerol
amino acids |
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|
Term
| How do changes in our present-day food supply increase the risk for chronic disease? |
|
Definition
| we want fast food but our gene pool wants the lifestyle of the food of the ancient times |
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Term
| What does the term functional food mean? |
|
Definition
|
|
Term
| Identify three functional foods: |
|
Definition
|
|
Term
For each digestive problem give the causes and treatments (if known):
Hiccups:
Treatments: |
|
Definition
fumes, swallowing air, spicy foods
treatment
hold your breath
drink a glass of cold water |
|
|
Term
For each digestive problem give the causes and treatments (if known):
Gas or flatulence:
Treatments: |
|
Definition
beans, cabbage, onions, pears, apples
treatments
change diet |
|
|
Term
For each digestive problem give the causes and treatments (if known):
Constipation:
Treatments: |
|
Definition
lack of fiber/ activity/ not enough liquids
treatments
diet/ 20-35 grams of fiber
lifestyle change
laxatives |
|
|
Term
For each digestive problem give the causes and treatments (if known):
Hemorrhoids:
Treatment to relieve symptoms: |
|
Definition
pregnancy, aging, runs, intercourse
treatment
bath tubes
creams |
|
|
Term
|
Definition
| when body doesnt need energy |
|
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Term
| Identify food sources for each of the monosaccharides: |
|
Definition
single sugar
fruit/ honey/ sweeters |
|
|
Term
| Identify food sources for each of the disaccharides: |
|
Definition
pairs of sugars
milk/ table sugar |
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|
Term
Describe the condition called lactose intolerance.
What causes lactose intolerance? |
|
Definition
| inability to digest lactose results of the lack of necessary enzymes lactase |
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Term
| Are there any treatments for lactose intolerance? What foods may be better tolerated? |
|
Definition
| fermented milk products like yogurt and cheese |
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|
Term
|
Definition
complex carb
long chain of 10 or more glucose molecole |
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Term
| Identify three staple grains commonly used around the world: |
|
Definition
corn- mexico
rice - asia
wheat - europe |
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Term
| Identify the difference between a refined grain and a whole grain: |
|
Definition
refined- takes out, chaff, bran, fiber, iron
whol grain has nothing taken out |
|
|
Term
| Which nutrients are added to enriched grains? |
|
Definition
| vit b, thiamin, riboflavin, niain, iron and folic acid are added |
|
|
Term
| Why was the enrichment process started? |
|
Definition
| to make grain products at levels specificed by law |
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|
Term
A wheat kernel has four parts. After milling, identify the parts that remain for a whole grain and an enriched (refined) grain:
whole grain |
|
Definition
|
|
Term
A wheat kernel has four parts. After milling, identify the parts that remain for a whole grain and an enriched (refined) grain:
enriched grain |
|
Definition
taking out 3 of the 4 parts
coarse parts
leaving the endosperm |
|
|
Term
|
Definition
|
|
Term
| identify two types of fiber |
|
Definition
|
|
Term
| Identify three potential health benefits from consuming adequate fiber: |
|
Definition
weight loss
prevention of diabetes/ heart disease |
|
|
Term
| A diet based on whole foods may be healthier than a diet based on lots of refined and processed foods. Why? |
|
Definition
not altered
nutrients arent lost |
|
|
Term
|
Definition
pg 105
45-65%
<10 sugar
14grams fiber/ 1000 calories |
|
|
Term
|
Definition
|
|
Term
What is the difference between “added” sugar and “natural” sugar?
Give an example of each: |
|
Definition
|
|
Term
How can a whole-grain food be identified?
What shall be stated on the food label? |
|
Definition
whole grain
whole wheat flour |
|
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Term
| Insert the names of the organs and their functions in carbohydrate digestion into the diagram. |
|
Definition
|
|
Term
| Carbohydrate digestion and absorption: |
|
Definition
mouth- starts breaking down the carb
pancreas- producese enzymes released into the small insistent
small intestine- breaks down to smaller sugar and the absorption of monosaccharides
liver- the glucose is put into the blood and the liver regulates how much is in the blood with insulin
large intestine |
|
|
Term
|
Definition
|
|
Term
|
Definition
insluin to lower
glycagon to raise |
|
|
Term
|
Definition
response is slow or ineffective
too high |
|
|
Term
|
Definition
112
low blood glucose
insulin response is excessive |
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Term
| Describe two differences between type 1 and type 2 diabetes: |
|
Definition
type 1: less common
too thin
cant get with certain habits
type 2
normaly due to old age/ obesity
obese |
|
|
Term
| Identify three risk factors for diabetes: |
|
Definition
hDL low
low activity
high blood pressure |
|
|
Term
| Identify two recommendations for optimal dental health: |
|
Definition
starch is bad
eat balanced diet
eat sweets w/ meals rather than between
120 |
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Term
| List at least three roles fiber plays in the human diet. |
|
Definition
. It makes you feel full and longer. As well can make you consume fewer empty caloric foods.
2. works out the muscles in the colon. This helps move food more effectively through and keeps the muscle in shape. This helps with other issues such as constipation and divertisculosis. May reduce cancer as well.
3. Soluble fibers improve our bodies handling of glucose. This can help keep glucose levels moderate, helping to prevent diabetes. |
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Term
| List at least three good reasons humans need to eat carbohydrates. |
|
Definition
1. provides energy
2. Provides energy reserve
3. serves as a raw material which can covert into amino acid |
|
|
Term
| List at least three ways fiber consumption can be harmful to human health. |
|
Definition
1. Dehydration- because fiber carries water out of the body
2. Reduce Iron- Due to the increase speed of the digestive track iron which is absorbed early can be pushed past to fast to absurd.
3. Malnourishment- To much bulk within the diet can cause a person to not eat as much therefore not eat as much as they need or other lack in other nutritional requirements. |
|
|
Term
| three forms of complex carbs |
|
Definition
|
|
Term
| How is blood sugar regulated? |
|
Definition
| The liver actively regulates the amount of glucose in the blood stream. When glucose is to high then insulin is released by the pancreas. Insulin causes the body to store the glucose for future use. Glucose is stored first in the liver and muscle glycogen stores, once those are full then it stores it in the form of fat. When glucose is low then glucagon is released to collect and use the stored glucose. |
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Term
| Who should consume sugar alternatives and why. |
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Definition
| It was thought that people with diabetes should consume switch to alternative sugars but it is unclear if thats good or useful. The bulk of glucose is from total carbohydrates (simple and complex). Other factors in how you eat can effect of your body deals with glucose. Many alternatives to sugar can cause undesirable side effects which decrease its positive effects. |
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Term
| What is the glycemic index and give an example of food that has a high rating and one for a low rating. |
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Definition
| Assigns a rating to how fast foods raise glucose levels in the blood. The faster the higher and the lower the slower, compared to the speed of pure glucose. On the high end is rice and on the low end is carrots. |
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|
Term
|
Definition
| When one has an abnormally high blood glucose level. This is often associated with diabetes. |
|
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Term
| What is the difference between whole grain and refined grains. |
|
Definition
| Whole grains is when the grain is milled in its entirety, expect the husk. On the other had refined is when they take out the coarse parts of good products. In grains this means taking out 3 of the 4 parts of the grain. Today all refined grains are enriched with vitamins and minerals to raise it back to whole grain. The textbook states that whole grains have other benefits that enriched does not, therefore whole grains are better. |
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Term
| What is the benefit of fat in your diet. |
|
Definition
| Provides Calories Provide Satiety Carry Fat soluble vitamins and essential fatty acids contribute aroma and flavor |
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Term
| List 2 reasons to limit your intake of cholesterol. |
|
Definition
| Lower risk of heart disease Lower the risk of strokes |
|
|
Term
| What foods to get Omega- 3 and Omega- 6? |
|
Definition
| I will consume more fish and flaxseeds. I do consume turkey, soybeans, walnuts and peanut |
|
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Term
| Explain saturated and unsaturated fat. |
|
Definition
| Chain Length: Depending on the length of their carbon atom chain, determines how soluble it is to water. Saturated fat is shorter in chain therefore are more soluble in water. Degree of saturation: Saturation refers to how many hydrogen atoms the fatty acid chain is holding. When every spot is filled with hydrogen then it is called saturated fat but if there is empty spots (where more can be added) this is called unsaturated fat. |
|
|
Term
| what food source contains cholesterol |
|
Definition
| all foods from animals have cholesterol |
|
|
Term
| Which of the following lipids is essential? |
|
Definition
|
|
Term
| The Mediterranean diet:is low in what |
|
Definition
|
|
Term
|
Definition
adds flavor and aroma
essential component to cell membranes
carrier of fat-soluble vitamins
storage of energy |
|
|
Term
| Why does eating a high-fiber diet lower a person's risk for heart disease? |
|
Definition
Food travels faster through the digestive tract, allowing less time for cholesterol absorption to occur.
This diet is a rich source of antioxidants, which can neutralize damaging free radicals. |
|
|
Term
| Benefits of eating whole grains include all the following: |
|
Definition
increased intake of hundreds of phytochemicals.
increased intake of vitamins, minerals, and fiber.
they can help with weight management. |
|
|
Term
| High intakes of the sugar alternatives sorbitol and mannitol can result in: |
|
Definition
|
|
Term
| What are the two major kinds of complex carbohydrates? |
|
Definition
|
|
Term
| The body's main food energy source should be: |
|
Definition
|
|
Term
| If a person uses up his or her reserve supply of glycogen and still does not eat, sugar comes from the: |
|
Definition
|
|
Term
| Edema appears as the result of: |
|
Definition
| fluid leaking from the blood vessels. |
|
|
Term
|
Definition
|
|
Term
| The main difference between a food intolerance and a food allergy is: |
|
Definition
| the involvement of the immune system. |
|
|
Term
| ou tell him that one reason for cooking eggs prior to their consumption is that it releases |
|
Definition
|
|
Term
| Phytochemicals have several different modes of action. Those with _____ protect cells from damage. |
|
Definition
|
|
Term
| The inability of the stomach to produce enough acid can lead to _____. |
|
Definition
|
|
Term
|
Definition
| become part of coenzymes. |
|
|
Term
| When consumed in adequate amounts before and early in pregnancy, folate may prevent cases of: |
|
Definition
| neural tube defects in newborns. |
|
|
Term
| The vitamin most intensively involved in protein metabolism is: |
|
Definition
|
|
Term
| When a water-soluble vitamin is consumed in excess of body needs, the excess is usually: |
|
Definition
|
|
Term
| Which of the nutrients do not provide energy? |
|
Definition
| Water, vitamins, and minerals |
|
|
Term
| Which of the following nutrients provide 4 calories per gram? |
|
Definition
Carbohydrate and protein
not fat |
|
|
Term
| Which statement about essential nutrients is? |
|
Definition
Essential nutrients must be obtained from food.
There are about 40 nutrients known to be essential.
Some nutrients in foods are considered nonessential. |
|
|
Term
| Identify the six classes of nutrients: |
|
Definition
1. Carbohydrate
2. Fat
3. Protein
4. Vitamins
5. Minerals
6. Water |
|
|
Term
| Identify the caloric value of the energy-yielding nutrients: |
|
Definition
Carbohydrate yields 4 calories per gram.
Protein yields 4 calories per gram.
Fat yields 9 calories per gram. |
|
|
Term
| Identify nutrients that do not provide any energy or calories: |
|
Definition
1. Vitamins
2. Minerals
3. Water |
|
|
Term
| Why is overnutrition a form of malnutrition? |
|
Definition
| Calorie or nutrient overconsumption if sever can cause disease or increased risk of disease. |
|
|
Term
| Identify the leading causes of death in United States in which diet plays a part: |
|
Definition
1. Heart Disease
2. Cancer
3. Stroke
4. Diabetes
5. Hypertension |
|
|
Term
| Identify the leading causes of death in which excess alcohol consumption plays a part: |
|
Definition
1. Accidents
2. Suicides
3. Liver Disease |
|
|
Term
| Identify lifestyle elements associated with longevity: |
|
Definition
1. Getting people to eat healthful diets
2. Be active
3. Get regular rest
4. Develop leisure-time hobbies for relaxation
5. Strengthen social networks with family and friends
6. Achieve a balance among family, work and play
7. Not smoking or drink in excess |
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|
Term
| Explain the difference between hunger and appetite: |
|
Definition
| Hunger is the physiological need for food, but appetite is physiological desire to eat. Appetite can happen without hunger rather just by the being stimulated in response to the sight, smell, or thought of food. |
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|
Term
| Social groups exert great influence on our food choices. Why? |
|
Definition
| Due to the large amount of time interacting with social groups the norms, general actions and traditions help shape our food choices. This can come from family, friends, and coworkers exert the most influence. |
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|
Term
| Identify four methods for ordering more healthful fast-food meals and snacks: |
|
Definition
1. Hold the mayo
2. Just say no
3. Split your order with a friend or save for later
4. Avoid all-you-can-eat restaurants
5.
6.
7.
8.
9.
10. |
|
|
Term
| Identify four methods for saving money and buying more healthful foods at the grocery store: |
|
Definition
1. Buy only the amount your family needs
2. Shop the perimeter of the grocery store
3. Shop from a list to keep from buying unneeded things
4. Buy local foods and fresh foods in season that may be on sale.
5. Compare products and buy the lower calorie and fat foods. |
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|
Term
| How can you tell if a nutrition news story is noteworthy and a source of credible nutrition information? |
|
Definition
• By making sure that the article is peer reviewed
• By making sure its off of recent research
• Is the it an intervention study which has control groups
• How large was the sample size in the study
• How many other studies have shown pointed in the same direction
• Does the study’s test group have similarities with you. |
|
|
Term
| How does the First Amendment influence nutrition in the media? |
|
Definition
| The First Amendment protects are right for free speech, therefore one has the right to say what they want even if it sound, unsound or even dangerous. |
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Term
| What is the difference between an epidemiologic study and an intervention study? |
|
Definition
| Epidemiologic study examines populations to determine food patterns and health status over time. The problem is, it helps find correlations but correlation doesn’t determine the cause and effect. An Intervention study looks at the effect of a treatment or intervention on sample group compared to like people who do not have the intervention or treatment. Ideally this would be done using a control group. This would be done with a placebo, which is unknown to the user and the researcher until the end. This helps take away the physiological effects of taking something and allows adequate comparison of results. |
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|
Term
| What is the difference between a registered dietitian (RD) and a nutritionist? |
|
Definition
A Registered Dietitian (RD) has been defined by the American Dietetic Association (ADA). The ADA requires professionals to fulfill required coursework, internship and continued education to get and keep credentials as a RD with the ADA.
A nutritionist is not inherently defined or regulated. Therefore one must do research about ones credentials and degree to get an understanding whether they are qualified or not. |
|
|
Term
|
Definition
hormone secreted by the pancreas to lower glucose levels
it draws glucose from the blood |
|
|
Term
|
Definition
| is released by the pancreas when glucose is too low and does the opposite of insulin by adding glucose from storage energy |
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