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DHN 212 Exam 1 Study Guide | Questions and
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What foods do we eat too much of and too little of in the US? ✔✔Too much: Red meat, candy, cheese, sugary beverages, refined grain products Too little: Fruits, vegetables, fish, whole grains, low fat dairy What are at least five factors that influence a person's food choices? ✔✔1. Family
- Childhood Experiences
- Peers
- Ethnic Background
- Education
- Occupation
- Income What are the leading causes of death in the US? Which are related to diet? ✔✔Heart disease(), Cancer(), Chronic lower reap. infections, Stroke(), Accidents, Alzheimer's disease(), Diabetes(), Influenza & pneumonia, Kidney disease(), Suicide, All other causes What is Healthy People 2020? ✔✔Recommendations to promote national health and prevent disease List the six classes of nutrients: ✔✔Carbohydrates, Protein, Fat (Lipids), Water, Minerals, Vitamins Which nutrients provide energy? ✔✔Carbohydrates, Protein, & Fat
Compare body composition of males and females: ✔✔Females have higher percentage of fat; Males have higher percentage of water and protein What percentage of a typical adults body is water? ✔✔Males: 62% Females: 57% What elements are found in each of the six classes of nutrients? ✔✔Water: Oxygen & Hydrogen Carbs: Carbon, Oxygen, & Hydrogen Fat: Carbon, Oxygen, & Hydrogen Proteins: Carbon, Oxygen, Hydrogen, & Nitrogen Vitamins: Carbon, Oxygen, and some Nitrogen Minerals: Minerals Which nutrients are organic? ✔✔Carbohydrates, Protein, Fat, & Vitamins (all contain carbon) What is the definition of an essential nutrient? ✔✔Body does not synthesize the nutrient or make enough to meet its needs Which fatty acids are essential? ✔✔Linoleic & Linolenic acids What is the definition of a conditionally essential nutrient? ✔✔Nutrients that are normally not essential but become essential under certain conditions
Key Nutrition Concept 3: Food is the best source of nutrients. ✔✔Food is better as opposed to dietary supplements (FDA does not regulate them); for each nutrient, there is a SAFE range Key Nutrition Concept 4: Foods and the nutrients they contain are not cure-alls. ✔✔Diet is only one aspect that influences a person's health. Key Nutrition Concept 5: Malnutrition includes over nutrition as well as undernutrition. ✔✔Malnutrition (MAL = Bad) body is improperly nourished. Key Nutrition Concept 6: Nutrition is a dynamic science. ✔✔Factors are constantly changing (humans, food choices, environment, knowledge, etc.) What are the component to the Dietary Reference Intakes (DRIs)? ✔✔1. Recommended dietary allowance (RDA)
- Adequate intake (AI)
- Tolerable upper intake level (UL) Who develops the DRIs? How are they utilized? ✔✔Food & Nutrition Board; Used for planning and assessing diets Describe how the estimated average requirement (EAR) is utilized? ✔✔It is the amount of a nutrient that should meet needs of 50% of healthy population.
Describe how the recommended dietary allowance (RDA) is utilized? ✔✔It represents a person's nutrient intake GOAL; meets the need of nearly all (97-98%) of healthy individuals in a life-stage/gender group. Describe how adequate intake (AI) is utilized? ✔✔SAME concept of RDA; Used when not enough information is available to determine human requirements Describe how tolerable upper intake level (UL) is utilized? ✔✔It shows the highest average amount of a nutrient that is unlikely to harm most people when consumed on a daily basis; demonstrates how much is too much What percentage of total daily kcal's should be supplied by carbs, fat, and protein? ✔✔Carbohydrates: 45 - 65; 55% Fat: 20-35; 30% Protein: 10-35; 15% What is a food group plan? ✔✔food group targets - what and how much to eat within your calorie allowance. Your food plan is personalized, based on your age, sex, height, weight, and physical activity level Draw MyPlate ✔✔http://www.healthteacher.com/s3_handler/resources/content/lesson_extras/myplate_green.jpg What are the major food groups that are a component to MyPlate? ✔✔Grains, Dairy, Protein, Fruits, & Vegetables
What nutrients must be listed for the PROPOSED label? ✔✔Total fat (including saturated fat and trans fat), cholesterol, sodium, total carbohydrates (dietary fiber & added sugars), Vitamin D, Calcium, Iron, & Potassium What are daily values and how are they utilized? ✔✔Daily Values are standards developed for labeling purposes; they are utilized to see if you are eating too much or too little of a nutrient and to compare it to similar products. Which restaurants must provide calorie labeling? ✔✔If the restaurant is in 20 or more locations, calorie information must be listed for standard menu items What is a food rating system? Provide an example. ✔✔A food rating system is an unbiased, science- based nutrition information to rank foods; an example us NUVAL. What is a health claim? Who approves? Provide two examples ✔✔Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. They are regulated and approved by the FDA. An example of a health claim is: it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions. What are the definitions of reduced sugar, fat-free, and high-fiber? ✔✔Reduced sugar: at ;east 25% less sugar than original Fat-free: less than 0.5 g per serving High-fiber: more than 5 g fiber per serving (must also be low-fat)
What makes a food organic? ✔✔Produced without the use of antibiotics, hormones, synthetic fertilizers, & pesticides, genetic improvements, and ionizing radiation. Track a food particle through the primary components of the GIT: ✔✔Primary components: Mouth, pharynx, esophagus, stomach, small/large intestine (colon), rectum, anus What are the accessory components of the GIT? ✔✔teeth, tongue, salivary glands, liver, gallbladder, & pancreas Compare the process of digestion and absorption. ✔✔Digestion: breaking down large food molecules into nutrients the body can use Absorption: uptake and removal of nutrients from the GIT and into blood or lymphatic vessels Describe the importance of the oral cavity in digestion and absorption. ✔✔teeth break down the food into smaller pieces; the tongue has taste buds and initiates swallowing reflex; the salivary glands secrete saliva, water, mucus, lysozyme, salivary amylase (breaks down starch) and lingual lipase in infants. What are the components of saliva? ✔✔99% water, mucus, lysozyme (antibacterial), salivary amylase (breaks down starch), and lingual lipase (in infants only) Where are the taste buds located on the tongue? ✔✔Most are located on the underside and tip of the tongue; Why? because they would get damaged elsewhere What are the five basic tastes? ✔✔sweet, sour, bitter, salty, & umami
What are the locations of the UES, LES, Pyloric, and Ileocecal sphincters? ✔✔UES: between the mouth and esophagus LES: between the esophagus and the stomach Pyloric: between the stomach and small intestine Ileocecal: between the small intestine and large intestine What role do sphincters play? ✔✔it controls the flow of food in the GIT Describe peristalsis: ✔✔waves of muscular contraction that moves the bolus through the esophagus; involuntary What are the three layers of muscle of the stomach wall? Why are they important? ✔✔Longitudinal muscle, Circular muscle, & Oblique muscle; important for mechanical digestion What are the key functions of the stomach? ✔✔food reservoir, production and secretion of gastric juices, grinds bolus into semiliquid mass called chyme, chyme released through pyloric sphincter What are the components of gastric juice and why is each important? ✔✔Mucus, HCl, intrinsic factor, enzymes, & gastrin; grinds bolus into semiliquid mass called chyme What is the pH of chyme in the stomach? ✔✔~ 2 (acidic) How long does food stay in the stomach? ✔✔stomach empties ~ 4 hours following a meal
How does eating fiber impact stomach emptying? ✔✔it slows down stomach emptying Describe Dumping Syndrome. ✔✔Chyme flows too rapidly into small intestine; large particles of food are not broken down properly What are the three parts to the SI? ✔✔Duodenum, Jejunem, Ileum Describe the key functions of the SI. ✔✔Digestion is completed; major site of nutrient absorption; receives secretions from gallbladder (bile) and pancreas (enzymes/bicarbonate) What are the importance of the villi, microvilli, and crypts? ✔✔Villi: fingerlike projections, maximize nutrient absorption Microvilli: hair-like projections, trap nutrients Crypt: Important for secretion of intestinal juices Contrast simple diffusion, facilitated diffusion, active transport, osmosis, and endocytosis: ✔✔(YOU SHOULD KNOW THIS ALREADY) Describe the enterohepatic circulation of bile: ✔✔bile is absorbed from the Bile travels from the liver to gallbladder to duodenum of SI (undigested fat to digested fat) Why is bile important? What is bile made from? ✔✔Bile is essential for FAT digestion and absorption; it is made from cholesterol
Contrast probiotics and prebiotics and give an example of each: ✔✔Probiotics: Live microorganisms Prebiotics: food components that beneficial bacteria in LI use for fuel What is constipation and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔when bowel movements occur less frequently and feces are difficult to eliminate; adding more fiber to one's diet as well as drinking more water would help manage and prevent the condition What is diarrhea and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔it occurs when more water than normal is secreted into the GI tract or the GI tract absorbs less water than normal What is vomiting and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔vomiting is the body's way of removing harmful foods or beverages, preventing the toxic substances from entering the small intestine; treatment includes avoiding solid foods until the condition resolves. What is heartburn and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔heartburn is a gnawing pain or burning sensation generally felt in the upper chest, under the breast bone; it is caused by the passage of acidic contents from the stomach into the esophagus What is GERD and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔gastroesophageal reflux disease; a chronic condition characterized by frequent heartburn that can damage the esophagus; consuming smaller, more frequent meals that are low in fat, not overeating at mealtimes, and limiting intake of foods that relax the lower esophageal sphincter are all ways to manage the condition.
What are Peptic Ulcers and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔a sore that occurs in the lining of the stomach or the upper small intestine; it is caused by H. pylori, a type of bacteria that can live in parts of the stomach; antibiotics as well as medications that reduce stomach acid production aid in managing the illness; dietary approaches to treatment include avoiding foods that increase ulcer symptoms (these foods vary depending on the person) What is IBS and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔Irritable Bowel Syndrome is a condition characterized by intestinal cramps and abnormal bowel function, particularly diarrhea, constipation, or alternating episodes of both; the cause is unknown but certain foods and beverages, as well as emotional stress, often trigger severe bouts. Foods often eliminated from diet for managing the condition include dairy products, legumes, and certain vegetables (especially cabbage & broccoli). What is IBD and how would one manage and/or prevent the condition from a dietary standpoint? ✔✔Inflammatory Bowel Disease is characterized by chronic inflammation of the GI tract; this causes symptoms like diarrhea, rectal bleeding, abdominal cramps, fever, and unintentional weight loss. No special diets are used to treat IBD but people have trigger foods that they avoid. What is Ulcerative Colitis? ✔✔UC is the type of IBD that causes ulcers to form in the mucosa of the colon and rectum What is Crohn's Disease? ✔✔a type of IBD; an autoimmune disorder in which the body's immune cells attack normal intestinal cells, damaging parts of the intestines Are carbohydrates an organic nutrient? ✔✔Yes because they contain carbon, hydrogen, and oxygen
What is HFCS and how is it the same/different from table sugar (sucrose)? ✔✔can be made from processing of corn; it contains about the same amount of fructose as found in sucrose Describe the simple carbohydrate consumption patterns of American adults: ✔✔American adults eat ~32 teaspoons of sugar every day; Adults 20-39 years old eat the most added sugar; males generally eat more than females; non-hispanic blacks consume more than whites and Mexican americans What are general characteristics of artificial sweeteners? ✔✔synthetic compounds, elicit a sweet taste; kcal free What are the most common alternative sweeteners? In general, are they safe? ✔✔Aspartame (Equal/Nutrasweet), Saccharin (Sweet'Nlow), & Sucralose (Splenda); they are safe in moderation! What recommendations do you have for someone consuming artificial sweeteners? ✔✔Consume so in moderation; there is no preference to a specific sweetener What are the three classes of polysaccharides? ✔✔1. Starch
- Glycogen
- Dietary fiber Describe and contrast starch and glycogen. ✔✔Starch is only found in plant foods (Amylose + Amylopectin)
Glycogen is similar to starch but only found in animal foods; is looks like Amylopectin but has more branch points Why is dietary fiber non digestible? ✔✔It is non digestible because it is only found in plant foods, and human digestive enzymes CANNOT break apart bonds. What are examples of soluble and insoluble sources of fiber? ✔✔Soluble: pectin (fruit, jams, & jelly), gum (oatmeal) Insoluble: cellulose, hemicellulose What are potential health benefits of consuming soluble fiber? Insoluble fiber? Both types of fiber? ✔✔Soluble fiber is good for diarrhea because it delays stomach emptying and slows glucose absorption. Insoluble fiber is good for constipation because it increases fecal bulk and speeds passage through GIT. Both reduce risk for diabetes, promote optimal body weight, reduce risk for heart disease, promote healthy GIT, reduce risk for colon cancer What advice do you have for young adults wanting to increase their dietary fiber intake? ✔✔Start slowly, drink plenty of fluids, and know your body Explain the digestion of carbohydrates, including where it begins and important enzymes. ✔✔Mouth: salivary amylase breaks down starch
Define hypoglycemia and hyperglycemia: ✔✔Hypoglycemia is low blood sugar and hyperglycemia is high blood sugar What are the fasting blood glucose levels associated with normal, pre-diabetes, and diabetes: ✔✔Normal = < 100 mg/dl Pre-Diabetes = 100-125 mg/dl Diabetes = > 126 mg/dl Compare and contrast Type 1 and Type 2 diabetes. ✔✔Type 1 Diabetes: the body's immune system destroys the cells that release insulin, eventually eliminating insulin production from the body. Without insulin, cells cannot absorb sugar (glucose), which they need to produce energy. Type 2 Diabetes: the body isn't able to use insulin the right way. This is called insulin resistance. As type 2 diabetes gets worse, the pancreas may make less and less insulin. This is called insulin deficiency. What are contributing factors to type 2 diabetes? ✔✔Weight, Inactivity, Fat Distribution List at least three signs/symptoms of diabetes. ✔✔Urinating often, Feeling very thirsty, Feeling very hungry - even though you are eating, Extreme fatigue, Blurry vision What signs/symptoms are most common with type 2 diabetes? ✔✔Tingling, pain, or numbness in the hands/feet What does hemoglobin A1c tell you about a person's health? ✔✔it tells you about their blood glucose levels which can be indicative of any insulin deficiencies
How is type 1 diabetes treated? ✔✔They need to take insulin through a pump or shot. What recommendations do you have for the treatment and management of diabetes from a dietary and lifestyle standpoint? ✔✔A diabetes diet is simply a healthy eating plan that is high in nutrients, low in fat and added sugar, and moderate in calories. You need to pay close attention to the amount of carbohydrates you consume. ✔✔
