CWRU NTRN 201 EXAM STUDY GUIDE 2025

Appetite - -our primarily psychological external drive to eat Adequate intake (Ai) - -a recommended intake value based on observed or experimentally determined approximations or estimates of nutrient intake by a group (or groups) OG healthy people that is assumed to be adequate; used when an rda cannot be determined. When set for a nutrient, aim for this intake. Bicarbonate - -neutralizes stomach acid when it reaches the small intestine. Produced in the pancreas and small intestine Bile - -aids fat digestion in the small intestine by suspending fat in water using bile acids, cholesterol, and phospholipids. Found in the liver (stored in the gallbladder) Daily value (dv) - -nutrient standard used on the nutrition facts portion of the food label Desirable nutrition - -the nutritional state for a particular nutrient is desirable when body tissues have enough of the nutrient to support normal metabolic functions and surplus stores that can be used in times of increased need. Dietary reference intakes (dris) - -term used to encompass nutrient recommendations made by the food and nutrition board of the institute of medicine. These include rdas, ais, eers, and uls. Energy density - -a measurement that best describes the calorie content of a food. Is determined by comparing the calorie (kcal) content with the weight of food. Essential nutrient - -has a biological function Omission results in decline of function Replenishing restores biological function Gastric juice - -contains water, hydrochloric acid and enzymes. The acid destroys the biological activity of proteins, converts inactive digestive enzymes to their active form, partially digests food protein, and makes dietary minerals soluble so that they can be absorbed. Gerd (gastroesophageal reflux disease) - -disease that results from stomach acid backing up into the esophagus. The acid irritates the lining of the esophagus, causing pain. NUR 205 NUR 205 Hunger - -is primarily our physical, biological drive to eat and is controlled by internal body mechanisms. Hypotheses - -tentative explanations by a scientist to explain a phenomenon Irritable bowel syndrome (ibs) - -characterized by a combination of cramps, gassiness, bloating, and irregular bowel function (diarrhea, constipation, or alternating episodes of both) Malnutrition - -failing health that results from longstanding dietary practices that do not coincide with nutritional needs. Can refer to either overnutrition or undernutrition. Metabolism - -chemical processes in the body by which energy is provided in use- ful forms and vital activities are sustained. Moderation - -providing enough but not too much of a substance so that you do not overconsume nutrients Nutrition - -the science that links food to health and disease. It includes the processes by which the human organism ingests, digests, absorbs, transports, and excretes food substances Nutrient density - -the ratio derived by dividing a food's nutrient content by its calorie content Over nutrition - -a state in which nutritional intake greatly exceeds the body's needs Peristalsis - -a coordinated muscular contraction used to propel food foes the gastrointestinal tract Phytochemical - -a chemical found in plants. Some phytochemicals may contribute to a reduced risk of cancer or cardiovascular disease in people who consume them regularly. Proportionality - -eating more nutrient dense foods and beverages such as fruits, vegetables, whole grains, and fat-free or low-fat milk products, and lend of foods high in certain types of fat. Sugars, cholesterol, salt, and alcohol; also referred to as balance Pyloric sphincter - -ring of smooth muscle between the stomach and the small intestine Rda(recommended dietary allowance) - -nutrient intake amount sufficient to meet the needs of 97% to 98% of the individuals in a specific life stage. Registered dietician - -a person who has completed a baccalaureate degree program approved by the accreditation council for education in nutrition and dietetics (acend), NUR 205 NUR 205 performed at least 1200 hours of supervised professional practice, passed a registration examina- tion, and complies with continuing education requirements. Saliva - -watery fluid, produced by the salivary glands in the mouth, that contains lubricants, enzymes, and other substances; starts digestive system Satiety - -state in which there is no longer a desire to eat; a feeling of satisfaction Tolerable upper intake level (ul) - -the highest level of nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population. As intake increases above the upper level, the risk of adverse effects increases. Undernutrition - -failing health that results from a longstanding dietary intake that is not enough to meet nutritional needs Variety - -eating many different foods, from different food groups, regularly Villi - -the fingerlike protrusions into the small intestine that participate in digestion and absorption of food What are the factors that influence our food choices? - -food flavor-texture-appearance, economics, early influences, routines-habits, advertising, restaurant, time and convenience, nutrition What factor affecting food choices is ongoing? - -early influences Define appetite vs. Hunger. How does each influence our desire to eat? - -hunger is biological/internal and is the body's response to needing to eat. Appetite is psychological/external. Satiety is influenced by? - -satisfaction, the brain's feeding center Define nutrition. - -the science that links food to health and disease What are the requirements to become a registered dietitian (rd)? - -bachelors, get certified by cade, 6-12 months of work under cade, pass the cdr What makes a nutrient essential? - -we are not able to produce it, we must obtain it from somewhere else, it has biological functions Basic functions of nutrients (growth, structure etc) - -provide energy, promote growth, development & maintenance, and regulate body processes What are the six classes of nutrients? - -water, carbs