FNU 203 chapter 3 and 4 exam

Factors that influence a person's nutrient requirements

lifestyle, age, sex, general health status, use of medications

How are AIs different from RDAs?

AIs are set whenever there is not enough information to develop RDAs. AIS are dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present. RDAs are standards for recommended daily intakes of several nutrients

How does the EER differ from the EAR?

EER stands for estimated energy requirement and EAR stands for estimated average requirement. EERs are the only DRIs calculated by dietitians. EER is the average daily energy intake that meets the needs of a healthy person maintaining their weight. EAR is the amount of a nutrient that meets the needs of 50% of healthy people who are in a particular life- stage/ sex group

describe the importance and applications of ULs

It's important because toxicity disorder risk increases when amount greater than UL are regularly consumed

calculate ranges of caloric intakes for macronutrients by using the AMDRs for a healthy 22 year old adult who cosumes 2500 kcal/ day

carbs: 1,250- 1,375, fat: 750, protein: 500

foods that are generally classified as grain products

wheat, rice, oats, corn

Why is white flour often enriched, and what nutrients have been added to it?

bc it is a refined grain product and it can be a good source of vitamins and minerals if enriched. iron and certain b vitamins have been added

Foods generally classified as dairy foods

yogurt, hard cheeses, milk, ice cream

explain why most dietary guidelines include eggs, nuts, and seeds with meats, fish, and poultry products

bc these are protein- rich foods which may also be rich sources of iron, zinc, and B vitamins

foods that are sources of solid fats

beef or pork fat, butter, margarine, shortening

who is responsible for reviewing the current science and making recommendations to change the Dietary Guidelines for Americans as needed?

USDHHS (US Department of Health and Human Services) and USDA (US Department of Agriculture)

describe the types of foods that make up a generally healthy diet

more fruits, vegetables, whole grains, low or nonfat dairy products, seafood, legumes, and nuts that the typical diet of the general American population. Also contains fewer refined grains, red and processed meats, sodium, and sugar- sweetened foods and beverages than the typical American eating pattern

dietary modifications that a person can make to meet the recommendations of the 2020-2025 Dietary Guidelines for Americans

whole- wheat bread instead of white bread, overnight oats with fruit instead of ready- to- eat cereals

basic tips for healthy eating according to MyPlate

focus on whole fruits, vary your veggies, make half your grains whole grains, choose foods and beverages with less added sugars, saturated fat, and sodium, vary protein routine, move to low- fat or fat- free dairy milk or yogurt

Define empty calories and provide examples of foods that are high in empty calories

energy supplied by solid fats, added sugars and alcohol- containing drinks. examples: cakes, cookies, pastries, donuts, sugar- sweetened drinks, cheese, pizza, ice cream, sausage, bacon, hot dogs, ribs

categories of information included on the new Nutrition Facts panel

number of calories per serving, total carbohydrate, dietary fiber, added sugars, total sugars, amounts of potassium, vitamin D, iron, and calcium, new footnote about daily values

distinguish between the RDA and the % DV for a nutrient

daily values are based on RDAs and a 2000 kcal/ day diet

difference between a health claim and a structure/ function claim. examples include:

a structure/ function claim describes the role of a nutrient or dietary ingredient in maintaining the normal structure or function in humans. example of a structure/ function claim is calcium builds strong bones. The FDA permits food manufacturers to include health claims on food labels to show that a food or food component may reduce the risk of a disease or health- related condition. example of health claim: as part of a heart healthy diet, the soluble fiber in cheerios may reduce your cholesterol.

what is a nutrient content claim? examples include:

claims about levels of nutrients in processed foods. examples are gluten free, high fiber, fat free, low sodium

examples of how organic food production methods differ from conventional food production methods

organically grown crops have fewer pesticides, antibiotic- resistant bacteria, and may have higher concentrations of antioxidants. conventionally grown crops may have higher concentrations of protein, nitrogen, nitrate, and nitrite

nutrient requirement

smallest amount of a nutrient that maintains a defined level of nutritional health

dietary reference intakes (DRIs)

set of energy and nutrient intake standards that can be used as references when making dietary recommendations

Food and Nutrition Board (FNB)

group of scientists who develop RDIs

dietary guidance system

food guide that translates the DRIs and evidence- based info. concerning the effects of certain foods and food components on health into dietary recommendations

enrichment

replacement of some nutrients that were removed during processing

fortification

addition of nutrients to any food to boost its nutritional value

whole grains

intact, ground, cracked, or flaked seeds of cereal grains

Myplate

USDA's interactive internet dietary and menu- planning guide

choose your foods

tool for estimating the energy, protein, carb, and fat contents of foods

daily values (DVs)

set of nutrient intake standards developed for labeling purposes

nutrition facts panel

nutrition info. about a food's nutrient contents that is displayed in a specific format on the food's package

organically produced foods

foods that are produced without the use of antibiotics, hormones, synthetic fertilizers, pesticides, genetic improvements, or ionizing radiation

digestive system

body system that breaks down food into its components, absorbs nutrients, and eliminates the waste

digestion

process of breaking down large food molecules into nutrients that the body can absorb

absorption

process of nutrient uptake from the gastrointestinal tract for transport through the circulatory or lymphatic system

digestive or gastrointestinal (GI) tract

innermost layer of the digestive tract wall

lumen

hollow space within the intestine through which foods and fluids can flow

mucus

watery, slippery fluid that protects the intestinal lining and eases the flow of materials

sphincters

thickened regions of circular muscle that control the flow of contents at various points in the GI tract

mechanical digestion

physical breakdown of food as it passes through the intestinal tract

chemical digestion

breakdown of large nutrient molecules in food into smaller components, primarily by the action of enzymes

enzyme

protein that allows chemical reactions to occur at a rapid rate

oral cavity

mouth

pharynx

section of the alimentary canal that connects the nasal cavity with the top of the esophagus

salivary glands

structures that produce saliva and secrete the fluid into the oral cavity

saliva

watery fluid that contains mucus and a few enzymes

bolus

mass of food that has been chewed and mixed with saliva and mucus

lysozyme

enzyme in saliva that can destroy some bacteria that is in food or the mouth

salivary amylase

enzyme in saliva that begins starch digestion

lingual lipase

enzyme secreted into saliva that begins fat digestion

anosmia

complete inability to detect odors

hypogeusia

diminished ability to taste

ageusia

total loss of the ability to taste

esophagus

muscular tube that extends about 10 inches from the pharynx to the upper portion of the stomach

epiglottis

flap of tough tissue that prevents food from entering the larynx and trachea

peristalsis

waves of muscular contractions that help move material through the intestine

upper esophageal sphincter (UES)

circular muscle at the back of the throat that opens to allow a mass of food to enter the esophagus

lower esophageal sphincter (LES)

circular muscle of the lower part of the esophagus that controls flow of material into the upper part of the stomach; also known as the gastroesophageal sphincter

stomach

muscular sac that stores and mixes food

gastric juice

watery solution of stomach secretions that include mucus, hydrochloric acid, intrinsic factor, and digestive enzymes

intrinsic factor

substance necessary for absorbing vitamin B-12

zymogen

inactive form of a digestive enzyme stored in cells until use

gastrin

hormone that stimulates stomach motility and gastric gland secretions

hormone

chemical messenger that conveys info. to target cells

chyme

semiliquid mass that forms when food mixes with gastric juice

pyloric sphincter

circular muscle that regulates the flow of chyme into the small intestine

acidic

solutions with pH values lower than 7

alkaline

solutions with pH values higher than 7

pepsin

active enzyme that begins the enzymatic digestion of proteins

dumping syndrome

disorder that occurs a large amount of when chyme flows too rapidly into the small intestine

duodenum

first segment of the small intestine

jejunum

middle segment of the small intestine

ileum

last segment of the small intestine

ileocecal sphincter

circular muscle at the end of the ileum that controls the rate of emptying undigested material into the large intestine

bile

fluid that is produced in the liver and stored in the gallbladder until it is needed for fat digestion and absorption

secretin

hormone secreted by the duodenum and first part of the jejunum that stimulates the pancreas and liver to release a bicarbonate- rich solution into the small intestine

cholecystokinin (CCK)

hormone secreted by the mucosa of the small intestine that stimulates the gallbladder to contract and the pancreas to release pancreatic juice into the small intestine

villi

tiny, fingerlike projections of the small intestinal mucosa that are involved in nutrient digestion and absorption

enterocytes

absorptive cells that form the outer layer of a villus

microvilli

tiny, hairlike projections that form the brush border of an enterocyte

lacteal

vessel of the lymphatic system

hepatic portal vein

vein that transports absorbed nutrients to the liver

bioavailability

amount of a nutrient that can be effectively digested, absorbed, and used by the body

rectum

last section of the large intestine

internal anal sphincter

circular muscle that allows feces to be moved from the sigmoid colon into the rectum and is under involuntary control

defecation

expulsion of fecal material from the body

external anal sphincter

circular muscle that allows feces to be expelled from the anus and is under voluntary control

gut microbiota

populations of microorganisms that reside in the large intestine

dysbiosis

imbalance in beneficial and detrimental gut microbial populations that promote disease states

probiotics

live microbes that promote good health for their human hosts; products that contain beneficial microbes

prebiotics

substances in foods that promote the growth of beneficial microbes

fermented foods

foods made through controlled activity of live microbes to change their chemical composition

fecal microbiota transportation (FMT)

introduction of stool from one person into another person's large intestine

gastroesophageal reflux (GER)

burning sensation generally felt in the back of the throat and upper chest that results from the passage of acidic contents from the stomach into the esophagus

gastroesophageal reflux disease (GERD)

chronic condition characterized by frequent heartburn that can damage the esophagus

constipation

infrequent bowel movements and feces that are difficult to eliminate

hemorrhoids

clusters of small veins in the anal canal

diarrhea

frequent bowel movements with loose or watery stools

inflammatory bowel disease (IBD)

condition that is characterized by chronic inflammation of the GI tract

Crohn's

type of IBD that causes inflammation and abscesses to form in the superficial mucosa of the small and large intestine