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LearnSmart Personal Health2nd EditionMcGraw-Hill Education 106 solutions Medical Language for Modern Health Care4th EditionDavid M Allan, Rachel Basco 2,732 solutions Based on the provided figure, which of the leading causes of death are nutrition related? a) Heart disease, stroke and kidney disease b) Diabetes and heart disease c) Heart disease, cancer, stroke and diabetes d) Heart disease, cancer and stroke The USDA Food Guide assigns foods to five major subgroups and recommends daily amounts of food from each group. Which of the following is not a vegetable subgroup? Chapter 1: Basics of nutrition What are 4 of the top leading causes of death that are related to nutrition? Poor eating habits contribute to several leading causes of death: ·Heart disease Know the different aspects that affect people's food choices · Be familiar with some of the important terms for our class, including: Nutrition: Nutrition: scientific study of nutrients and how the body uses them Diet: usual pattern of food choices Nutrients: chemicals necessary for proper body functioning Essential Nutrients: nutrient that must be supplied by food An essential nutrient: · If the nutrient is missing from the diet, a deficiency disease occurs · When the missing nutrient is added to the diet, the signs & symptoms of the deficiency disease are corrected Chemistry: Study of the composition and characteristics of matter and changes that can occur to it Cells: smallest living functional unit in an organism Metabolism: total of all chemical processes that occur in living cells Deficiency disease: state of health that occurs when a nutrient is missing from the diet Physiological dose amount of a nutrient that is within the range of safe intake and enables the body to function optimally What are the 6 classes of nutrients? Six classes of nutrients: Know the difference between macronutrients and micronutrients. · Macronutrients are classes of nutrients that provide energy and are needed in relatively large amounts by the body: (Carbs/Proteins/Fats) -Micronutrients are needed in relatively small amounts by the body and do not provide energy (Minerals/Vitamins) What are phytochemicals? What are some examples? · Substances found in plants that are not classified as nutrients ("nonnutrients") but may be beneficial to human health · Plants make hundreds of phytochemicals · Examples of phytochemicals include: · Carotenoids · What are dietary supplements? What substances are defined as dietary supplements under DSHEA? - DSHEA defines a dietary supplement as a product (excluding tobacco) - that contains a -vitamin, ·What are some of the main nutrition-related goals under Healthy People 2020? 1.Increasing number of adults with healthy weights 2.Increasing fruit intake 3.Increasing the variety and intake of vegetables 4.Reducing sodium intake 5.Reducing intakes of solid fats and added sugars · Understand the definition of a dietary calorie. What is it an actual measurement of? -Kilocalorie or calorie- a measure of food energy, (aka heat energy) -A kilocalorie is the heat energy needed to raise the temperature of 1000g (1 liter) of water 1-degree Celsius. -1 kilocalorie= 1 calorie = 1000 calories · Know which nutrients provide energy and which nutrients do not. Know how much energy/calories are provided by nutrients (e.g. kcals/gram). · Are foods generally all one type of macronutrient? · Macronutrients are classes of
nutrients that provide energy and are needed in relatively large amounts by the body · Water is often the main nutrient in foods · Processed & whole foods usually contain a mixture of nutrients · What is an empty calorie food? What is a nutrient dense food? What is an energy dense food? Be able to identify examples of each. · Empty calories: energy supplied by unhealthy solid fats, added sugars, and/or alcohol · Nutrient-dense: food or beverage that contains more beneficial nutrients in relation to its total calories (energy (calorie) value of a food in relation to the food's weight) · What is malnutrition? What are the two categories of malnutrition? · Malnutrition Includes Undernutrition as Well as Overnutrition Malnutrition is the state of health that occurs when the body is improperly nourished Malnutrition can result from inadequate or excessive amounts of nutrients Overnutrition results from long-term excesses of energy or nutrient intake Chapter 2: Evaluating Nutrition Information · In the past, nutrition facts and dietary practices were often based on: · Intuition Today, nutrition experts rely on results collected from scientific research (evidence-based results- information that is based on results of scientific studies) Scientific investigations involve the basic steps of the Scientific Method Understand the basic steps of the Scientific Method. Understand some of the key research terms discussed in class Evidence based information that is based on results of scientific studies Treatment/Experimental Group: group being studied that receives a treatment Control Group: group being studied that does not receive a treatment Variable: personal characteristic or other feature that changes and can influence an outcome In vitro experiments or "test tube": experiments are conducted on parts derived from living organisms, such as cells (conducted on whole living organisms, such as lab rodents) Placebo: fake treatment, such as a sham pill, injection, or medical procedure. Placebo Effect: effect that occurs when a person reports a positive reaction to a treatment even though he or she received the placebo. Double-blind Study experimental design in which neither the participants nor the researchers are aware of each participant's group assignment. Single-blind Study: researchers know which subjects are in the treatment and control groups. Correlation (both inverse and direct): What is a correlation? · A
relationship between variables · A direct correlation results when two variables change in the same direction · An inverse correlation occurs when two variables change in opposite directions It is important to understand that some changes could be coincidences (unrelated events) and not the result of "cause-and-effect" relationships · Know the difference between the following types of research studies: Case-Control Study Individuals who have a health condition are compared with individuals with similar characteristics who do not have the condition. Cohort Study (both prospective and retrospective) Cohort study: Collects information about people, analyzes the information, and measures changes in variables of a group of people over time. Prospective · Understand the difference between reliable sources of nutrition information and unreliable sources of nutrition information Reliable- · Reliable sources of information include nutrition professors at colleges and universities with nutrition and/or dietetics departments, registered dietitians, or registered dietitian nutritionists.* Unreliable- · What are the only legally protected credentials for nutrition professionals? Know the steps required to become a credentialed nutrition professional. · Three major professional divisions in dietetics: · Complete an accredited baccalaureate degree program. · What characteristics describe a dietary supplement? What are some common dietary supplement products? · According to the Dietary Supplement Health and Education Act of 1994 (DSHEA), a dietary supplement: · adds to a person's dietary intake and contains one or more dietary ingredients, including nutrients or botanicals (herbs or other plant materials) · is taken by mouth · is not promoted as a conventional food or the only item of a meal or diet Dietary supplements include: · Nutrient pills · How are dietary supplements regulated? · Dietary supplements are regulated as foods not as drugs · Supplements bypass strict FDA regulations imposed on drugs · FDA regulates labels on supplements and claims allowed on them Chapter 3: Planning Nutritious Diets Be familiar with the Dietary Guidelines for Americans; who develops it? What is it based on? Who does it apply to? · Developed in 1980 by USDA & DHHS What is the definition of a "nutrient requirement"? What factors influence someone's requirements? **Smallest amount of a nutrient that maintains a defined level of nutritional health Be familiar with the Dietary Reference Intakes and what is unique about each type; specifically know which ones prevent deficiency and which ones prevent toxicity: · Prevent deficiency: · Prevent toxicity: Estimated Average Requirement (EAR) · Daily amount of a nutrient that meets the needs of 50% of same age/sex healthy people Recommended Dietary Allowance (RDA): · Daily amount of nutrient that meets the needs of 97-98% of same age/sex healthy people Estimated Energy Requirement (EER): · Average daily energy (calories) intake that meets needs of a healthy person who is maintaining his/her weight · Estimate can vary based on numerous lifestyle factors · Prevents deficiency AND toxicity Adequate Intake (AI): · Recommended intake level similar to RDA · Assume a population's average daily intakes are adequate because no deficiency diseases are present · Set either: Tolerable Upper Intake Levels (UL): · Maximum daily intake without adverse health effects What is the Acceptable Macronutrient Distribution Range (AMDR)? Know the average recommended percentages for each macronutrient · Recommended percentage of total calories from each macronutrient Carbohydrate Fat Be familiar with MyPlate, specifically: How many food groups does it emphasize? Which ones are they? · Focuses on five food groups: What are some of the key messagesof MyPlate? · Key messages Know the recommended distribution of MyPlate foods · Grouped according to natural origins & key nutrients Be able to identify foods that belong to each major food group. GRAINS Grains Foods made from cereal
grasses Be able to identify foods that belong to each major food group. DAIRY · Milk, and products made from milk Be able to identify foods that belong to each major food group. PROTEIN RICH FOODS · Animal protein sources · Plant protein sources Be able to identify foods that belong to each major food group. FRUITS · Fruits in all forms Be able to identify foods that belong to each major food group. VEGETABLE · Vegetables in all forms Be able to identify foods that belong to each major food group. FATS AND OILS · Solid fats What information is required on food labels? · Required on most packaged foods What are some specific nutrients that must be included on a nutrition facts panel? · Information about energy and nutrients in packaged foods · Indicates serving size and number of servings in package · Total fat, saturated fat, trans fat, and
cholesterol What are the types of claims allowed on food labels/packages? Specifically: Nutrient Content Claims · Characterize the level of a nutrient in the food What are the types of claims allowed on food labels/packages? Specifically: Health · Characterize relationship of any substance to a disease or condition What are the types of claims allowed on food labels/packages? Specifically: · Qualified Health Claims · Characterize relationship of any substance to a disease or condition
What are the types of claims allowed on food labels/packages? Specifically: · Structure Function Claims · Describe effect of a nutrient/ingredient on a structure or function of the human body What defines an organic food? · produced without use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or spoilage-killing
irradiation What are some of the major differences between organic and conventional farming systems? ORGANIC · No synthetic fertilizers CONVENTIONAL · Few restrictions on types of fertilizers Chapter 4: Body Basics - Human Digestion and Absorption · Know the basic organization of the human body (from smallest level to the greatest level, i.e. chemical →organism) · What types of tissues were discussed in class? Tissues: mass of cells that have similar characteristics and functions · Which organs make up the Digestive System? · Organ: collection of tissues that perform in a related fashion The GI tract is a series of hollow organs joined in a long, twisting tube from the mouth to the anus. The hollow organs that make up the GI tract are the mouth, esophagus, stomach, small intestine, large intestine, and anus. The liver, pancreas, and gallbladder are the solid organs of the digestive system. Which organs make up the GI (gastrointestinal) tract? · GI Tract · Accessory Organs · What does the term "bioavailability" mean? Bioavailability Know the order of the GI tract What are sphincters? What are their main purposes in the GI tract? · Organs are separated by sphincters · Ring-like muscles that control the flow of contents through the GI tract · Backflow and forward flow Which sphincter is lower esophageal sphincter What is peristalsis? Is it the same or different throughout organs in the GI tract? · Peristalsis Where is peristalsis the strongest? Peristalsis Where does peristalsis occur most often? Most frequent in small intestine (4-5 seconds) Mass movements in large intestine Coordinated peristalsis over large area Cause elimination How do enzymes function with respect to digestion? An enzyme is a protein that speeds up chemical reactions in the body. Digestive enzymes speed up chemical reactions that break down large food molecules into small molecules · Know the definitions of the following: Digestion Process of breaking down foods into a form the body can use Mechanical digestion -Biting and grinding actions break and mash food into smaller pieces Chemical digestion -Saliva mixes and lubricates food -Salivary amylase and lipase (enzymes) begin breaking down starch and fat, respectively What are enzymes and how do they work with respect to digestion? · Be familiar with what the three main macronutrients get broken down to (i.e. what is their smallest possible form?); be familiar with where the majorityof digestion occurs in the GI tract. · Know the major substances absorbed in their respective GI
tract organs. · 1) Passive Diffusion · 2) Facilitated Diffusion · 4) Endocytosis Understand the two ways that nutrients are transported in the body. What is transported in each system? -Cardiovascular system Heart, blood vessels, blood -Lymphatic system · Lymph vessels, lymph · Mouth (Oral Cavity): · Primary function: o What is food called when it leaves the mouth and goes further into the GI tract? · Pharynx Part of digestive and respiratory systems Conducts food between mouth and esophagus Conducts air between mouth and trachea o What is the primary function of the esophagus? Connects pharynx to the stomach Primary functions o What is the "flap" called that makes sure food enters into the esophagus and not a person's trachea? Epiglottis Prevents food from lodging in the trachea o What is the primary function of the stomach? Secondary function? Primary: SECONDARY: · Absorption o What is unique about the muscle structure of the stomach? Muscle layers What do the cells of the stomach do? Parietal cells (also called oxyntic cells) are the stomach epithelium cells which secrete gastric acid. Parietal cells produce gastric acid o What macronutrient is the stomach responsible for starting to digest? PROTEIN The stomach produces stomach acid; hydrochloric acid, and pepsin. Stomach acid activates the pepsin that digests protein into smaller proteins. Proteins are long chains of amino acids that are essential for cell growth and repair.. o How is the stomach protected from the acid and digestive juices it secretes? Protection What are the two types of digestive juices released in the stomach and what are they responsible for digesting? The abomasum is the only stomach compartment with glandular mucosa that can secrete digestive juices, including hydrochloric acid, pepsin, and rennin o What two major nutrients are absorbed in the stomach? Proteins, fats, carbohydrates, vitamins link, minerals link, and water are nutrients. o What is food called when it leaves the stomach and goes further into the GI tract? After food enters your stomach, the stomach muscles mix the food and liquid with digestive juices. The stomach slowly empties its contents, called chyme, into your small intestine. · Small Intestine: Primary functions · Duodenum · Jejunum · Ileum o How is the structure of the small intestine different from other parts of the GI tract? Specifically: Circular folds Villi Microvilli o What are enterocytes? Enterocytes Primary cell type in small intestine Lifespan = ~6 days o Digestion of carbohydrates, proteins, and fats continues in the small intestine. Starch and glycogen are broken down into maltose by small intestine enzymes. Proteases are enzymes secreted by the pancreas that continue the breakdown of protein into small peptide fragments and amino acids. o How does the small intestine receive other enzymes necessary for digestion? Where do these come from? · Secretions from accessory organs enter in the duodenum · Accessory Organs - Liver: o What are three main substances that the liver produces? Liver Stores fat soluble nutrients · Accessory Organs - Gallbladder: o What is the primary function of the gallbladder? Gallbladder · Accessory Organs - Pancreas: Pancreas Releases insulin and glucagon into bloodstream Produces digestive enzymes (amylase, protease, lipase) Bicarbonate · Large Intestine: Primary functions Formation/expulsion of feces o What are two main substances absorbed in the large intestine? Water and electrolytes (Na, K) o How does additional digestion take place in the large intestine? Some additional digestion by gut bacteria · The large intestine contains vast numbers of various types of bacteria that can: 1. metabolize (ferment) undigested food material 2. make vitamins K, B-12, thiamin, and biotin 3. produce intestinal gas What nutrients can bacteria in the colon synthesize? -Vitamins K, B-12, thiamin, and biotin What macronutrient can gut bacteria digest? What negative effect can this sometimes have? Gut bacteria can break down lactose.When Lactase is not present (lactose intolerant individuals) it will cause high amounts of gas What are probiotics? Probiotics are live, beneficial gut microbes that have been cultured under laboratory conditions May be in dietary supplements or in foods May help prevent or treat diarrhea or certain intestinal disorders What are prebiotics? are forms of dietary fiber that are poorly digested by humans. What factors can alter someone's bacterial population in their gut? · Starvation, antibiotic use, and stress can alter balance of the bacterial population · What is the difference between a food allergyand a food intolerance/sensitivity? Food Allergy ·
Food Intolerance/Sensitivity o What substance from the stomach is particularly responsible for heartburn/GERD? GERD = gastroesophageal reflux disease Stomach contents (especially acid) pass into esophagus Symptoms Causes Treatment o What sphincter is involved of the development of GERD? (LES) Lower Esophageal Sphincter o Where do peptic ulcers occur? Sore in lining of stomach or duodenum o What is the biological cause of peptic ulcers? What are some of the contributing lifestyle factors for peptic ulcers? Symptoms: Deep, dull, upper abdominal pain approximately 2 hours after eating Often caused by stomach infection with the bacterium Smoking, heavy alcohol consumption, and use of NSAIDs are Treatment: o What does the gastric bypass procedure entail (generally)? Surgical intervention for weight loss o How does it alter the pathway of the GI tract? What are the health consequences of this procedure? Gastric bypass is surgery that helps you lose weight by changing how your stomach and small intestine handle the food you eat. After the surgery, your stomach will be smaller. You will feel full with less food side effects include bowel obstruction, dumping syndrome that results in diarrhea, nausea or vomiting, the development of gallstones or hernias, low blood sugar also known as hypoglycemia o What is the difference between Gastric Bypass and Gastric Banding? o What nutrient digestion/absorption is significantly reduced with the presence of gallstones? · Solid material accumulates in the gall bladder and/or bile ducts and blocks bile o What are some of the contributing factors to gallstones? · Fatty diet, liver disease, anemia · Inflammatory Bowel Disease (IBD): · Cause damage to GI Tract, sometimes severe o What type of disease are inflammatory bowel conditions? · Auto-immune diseases o What are the two types of IBDs? Crohn's o How is Irritable Bowel Syndrome (IBS) different from IBDs? IBS is a disorder of the gastrointestinal (GI) tract. IBD is inflammation or destruction of the bowel wall, which can lead to sores and narrowing of the intestines. Which of the following causes of death in the United States is nutrition related?Unhealthy eating and physical inactivity are leading causes of death in the U.S. Unhealthy diet contributes to approximately 678,000 deaths each year in the U.S., due to nutrition- and obesity-related diseases, such as heart disease, cancer, and type 2 diabetes.
Which of the following causes of death in the United States is not nutrition related quizlet?The following causes of death in the United States that are nutrition related are cancer, stroke, and diabetes. Respiratory diseases are NOT nutrition related.
What causes death that is directly related to nutrition?Heart disease is a cause of death that is directly related to nutrition. Each year, the U.S. Department of Health and Human Services sets health and nutrition objectives for the nation. An organic nutrient is healthier than a non-organic nutrient.
Which of the following leading causes of death is not affected by nutrition?Only two of the leading causes of death are not connected to what we eat or drink—chronic obstructive lung disease, and pneumonia and influenza. This is not to say that bad eating habits alone caused 1.5 million deaths in 1987, for diet is not the only factor that causes these diseases to develop.
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Which of the following causes of death in the United States is nutrition related quizlet?
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