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74 Cards in this Set
- Front
- Back
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What are the goals of Healthy People 2010?
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-increase quality and years of healthy life
-eliminate health disparities |
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Define essential nutrients, organic nutrients
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-Essential nutrients: nutrients for which specific biological finctions have been identified, and which our bodies cannot make enough of to meet our biological needs (u have to eat the nutrient cuz ur body doesn’t make the nutrient)
-organic nutrients: nutrients contain an element of carbon that is an essential component of all living organisms |
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Which nutrient provides energy?
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-Macronutrients (nutrients that required in relatively large amounts)
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Which nutrient is the preferred energy source?
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Carbohydrates
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Kcalories per gram provided by each macronutrient?
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-Carbohydrates-4, lipids-9, proteins-4
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General food sources for each macronutrient?
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-Carbohydrates: grains (wheat,rice), vegetables, fruits and legumes(lentils, beans, peas), milk products
-lipids: butter, margarine, oils -protein: meats, dairy products, seeds, nuts, and legumes |
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For both vitamins and minerals, what are the two types and what nutrients are in each?
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-fat-soluble: vitamins A, D, E, and K
-water-soluble: vitamins B and C -100mg per day of calcium, phosphorus, magnesium, sodium, potassium, and chloride -less than 100 mg per day of iron, zinc, copper, selenium, iodine, and fluoride |
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What are DRIs?
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-dietary reference intakes…updated nutritional standards
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-estimated average requirement (EAR):
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the average daily intake level of a nutrient that will meet the needs of half of the healthy people in a particular category
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recommended dietary allowances (RDA):
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the average daily intake level required to meet the needs of healthy people in a particular category
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adequate intake (AI):
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recommended average daily intake level for a nutrient
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tolerable upper intake level (UL):
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highest average daily intake level likely to pose no risk of adverse health effects to most people
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What are the AMDR ranges?
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-10-35% protein, 20-35% fat, 45-65% carbohydrates
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Define malnutrition
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-nutritional status is out of balance, undernutrition, over nutrition
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What are the three main instruments used to collect information about diet history?
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-24 hour recall, food frequency Q, diet records
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Most accurate diet history?
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-diet records
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What are anthropometric assessments?
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-measures used include height and body weight, head circumference in infants and circumference of limbs
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What is the difference between primary and secondary deficiencies, and subclinical and clinical deficiencies?
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-primary: when a person does not consume enough of a nutrient, a direct consequence of inadequate intake
-secondary: when a person cannot absorb enough of a nutrient in his/her body -subclinical: occurs in early stages, few or no symptoms are observed -clinical: symptoms of nutrition deficiency that become obvious or overt |
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How would you detect deficiencies (stages of a nutrient deficiency slide)?
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-diet history or health history assessments
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How would you detect actual declining nutrient stores or abnormal functions?
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laboratory tests
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clinical studies
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-the best studies
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controls
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-does not receive treatment
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placebo
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-similar appearance and taste
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double-blind
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-neither subject nor researchers know who is in the placebo or treatment groups
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anecdotal evidence
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- not a credible source of health remedies or nutritional information for public health and does provide possible new bases for future research hypothesis
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Who are nutrition experts?
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-registered dietitian or professionals with advanced nutrition degree
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What are the food groups?
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-grains, vegetables, fruits, oils, milk, and meats
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What are discretionary calories (and examples)?
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-represent the extra energy a person can consume after he or she has met all essential needs by consuming nutrient-dense food
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What are the limitations of MyPyramid?
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-serving sizes are small, low fat and low calorie foods not clearly defined, grain and milk make up 80%of pyramid, wht it urges people to eat does not match wht we pay farmers to grow.
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What are the four key characteristics of a healthful diet?
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-eat an adequet diet, eat in moderation, eat a balanced diet, eat a varied dirt.
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Define the concept of nutrient density.
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-foods high in nutrient density give the highest amount of nutrients for the least of energy(calories) basically maximize the nutrients for each calorie consumed
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How does the Healthy Eating Index measure variety?
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-more food commodities->more variety ->greater probability of nutrient adequacy
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Be familiar with the 5-A-Day plan, DASH diet, and the Mediterranean Food Guide Pyramid (what frequencies of which foods?).
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-5-A-Day: minimum of 5 servings of fruits and vegetables total per day.
-DASH diet: eating low sodium diet, high in fruit and vegetables reduces blood pressure -Mediterranean food guide pyramid: red meat= few times per month, sweets eggs poultry fish= few times per week, cheese yogurt olive oil fruits beans vegetables= daily |
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What kind of a diet are we adapted to?
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-game meats, fish, shellfish, small mammals, tubers, and sprouted vegetables, fruits and nuts
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When did the human environment change drastically in terms of diet and how did it change in general?
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-neolithic revolution: gradual shift to domesticated animals, cultivated grains
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According to the ‘fat’ graph covering all time, when did total fat begin to rise dramatically?
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-beginning of industrial period
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Saturated fat?
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-industrial
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What is the link between the Western diet and chronic disease?
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-chronic disease linked to industrialization of our food
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What are the two main components of industrialized agriculture involving crops and animals?
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-loss of local, regional and seasonal foods and use of expensive and nonrenewable fossils fuels, air pollution
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How has the American diet changed since the 1970’s (graphic)?
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-corn sweetners increased
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What is required on food labels?
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-a statement of identity, net contents of the package, ingredient list, manufacturer’s name and address and nutrition information
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What are the Daily Values based on (carbs, protein, fat, calories)?
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-carbs=300g 60% protein=50g 10% fat=65g 30%
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Know the nutrient content claim definitions for sugar, fat, and fiber.
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-sugar free: less than 0.5g per serving fat free: less than 0.5g per serving reduced fat: @ least 25% less than regular version low saturated fat 1 g or less high fiber: 5g more per serving
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What is the general rule regarding health claims?
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-healthy claims do not need disclaimers
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Which nutrients are part of the enrichment process?
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-thiamin, riboflavin, niacin, iron, folate
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How does DSHEA classify supplements?
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-FDA approval on health claims, must include supplement facts panel
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What is not regulated?
-quantity, potency or effectiveness What does the USP label on supplements mean? |
-indicated supplement was tested by US Pharmacopiea
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How much of the product must be organic in order to use the logo?
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-95% or more
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grain-fed:
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animal raised on diet of grains and possibliy supplemented by animal byproducts
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natural:
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no artifical colors falavors persevatives etc.
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cage-free:
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raised without cages
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free-range:
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have some access to outdoors
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grass-fed:
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only eat grass
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grain-finished:
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feed grain certain amount of time before slaughter
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pasture-raised:
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raised outdoors
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Appetite:
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psychological desire to eat certain foods
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Hunger:
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physiological sensation that prompts us to eat
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Satiety:
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the feeling of being full
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cephalic phase:
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hunger and appetite work together to prepare the GI tract for digestion
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peristalsis:
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moves intestinal contents from esophagus to the end of tract via circular/longitudinal muscles
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segmentation:
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quick rhythmic contraction of circular muscles in small intestinal wall
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haustration:
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slow sluggish contraction of segmentations of the proximal colon to push wastes toward sigmoid colon
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enteric nervous system:
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controls contractions and secretions
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hydrolysis:
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chemical reaction that breaks down substances by adding water
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bolus:
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mass of food chewed and moistened in the mouth
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chyme:
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semi-solid product of mechanical and chemical digestion in the stomach
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enterocytes:
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absorbtive cells in the villi
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villi:
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projections in the lining that are in close contact with nutrient molecules
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Microflora:
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live in the digestive tract and can perform a number of useful functions for their hosts
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Probiotics:
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live bacteria in foods or supplements that are consumed to derive a health benefit
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What factors influence the quality of microflora?
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-diet
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What are the main benefits of healthy microflora?
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-produce anti-mroblat factors, produce short chain fatty acids
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What are the main benefits of healthy microflora?
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-produce anti-mroblat factors, produce short chain fatty acids
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What condition can be treated effectively with probiotics?
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-diarrea
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