1. According to social scientists, humans have basic needs that are required for a quality life. According to Gary Gardner of World Watch Institute, what are these needs? Discuss.
3.Feeling there is possibility of becoming the person one was born to be
1. What is wellness?
Major influence on quality of life which has 7 dimensions and involves lifestyle,ongoing processes, awareness, decision making.
1. List and study the components of the 7 dimensions of wellness covered in class.
1. Physical health-excercise, sleep, nutrition, seeks medical help, choose to do no slef harm
2. Emotional Wellness- Feelings awareness acceptance, expression, positive feelings about life, self knowledge, respect and love, can say no to others, takes responsibility for one's actions/life, accepts one can only control and change oneself, coping skills
4. Social Wellness- Values interdependence, relationships based on trust and respect, communicates, empathizes, accepts/appreciates diversity.
5. Spiritual Wellness- Deep appreciation for life, seeks meaning, purpose and inner peace, prays or meditates, compassion and sense of justice, most include a belief in god or a higher power.
6. Environmental Wellness- Awareness-of our impact by choices, action
7. Occupational Wellness- Understands the value of work, positive attitude about work, work w/integrity, can manage stress/pace/etc.
1. Discuss the “plan of action” for becoming well through our choices and actions.
Awareness>Assessment>Plott Changes>Make Changes, assess and keep trying
1. List and rank the 3 most common causes of death..in the U.S. Are they related to wellness? Discuss.
1. Heart Disease
Yes all linked to wellness
1. Discuss the complexity (discipline wise) of the “science of nutrition”.
The science of how living organisms obtain and use food to support all the processes required for existence. It also includes the study of: Immunology, Medicine,Genetic,Biology,Physiology,Biochemistry,Education,Psychology, and Sociology
1. What is a nutrient and the 3 major functions?
Protein,carbs,lipids,vitamins,minerals,water and Substance used by the body for the 3 major functions of Energy, Minerals for growth, and helps regulate body process.
1. Non- nutrients and functions?
Can also be involved in body functions ex. fiber and phytochemicals and misc such as dirt and debris
Needed by the body but can't be made by the body
not required in the diet because the body can make it
water,carbs,proteins,lipids or fats, need larger amounts
viatmins, minerals, only need small amounts
The nutrient contains carbon
Contain significant nutrients or non nutrient health promoting substances. processed food that has health promoting substances
1. List the 6 categories of nutrients.
protein, carbs, lipids,vitamins,minerals,water
1. Which nutrients are called the energy nutrients and how much energy does each provide per gram? Define kcal
carbs,fats and proteins they use nutrients used to produce ATP. kcal amount of calories per 1000 grams.
1. What is the name of the energy used by cells?
1. Is food energy?
no food is turned inot energy by our body
1. Body comp- study the amount of the of specific nutrients in healthy men then healthy women (most were given in % of body weight).
water 59 to 62
protein 13 to 16
fat 22 to 16
minerals 5 to 6
carbs <1 to <1
vitamins trace to trace
Where is most of the water in the body found? Define the terms: intracellular, extracellular, interstitial, and vascular.
2/3 of it is found in the cells
intracellular- in the cells
extracellular- outside the cells
interstitial- water in between the cells
vascular- water that is part of blood
1. What are the current, specific 2020 Healthy People nutrition objectives that were discussed in class.
reduce and prevent obesity in adults and kids, reduce iron deficiency in young kids,women, and prego women, reduce food insecurity in kids 2 and older increase fruits, veggies, fat consumption, calcium, whole grains, nutritious foods in schools and daycares, 2 and older reduce sat fat sodium and sugar
1. From mypyramid.gov (2005 USDA/HHS) guidelines: for a 2200 kcal diet list:-the food groups; number of servings and/or cups per day, recommended for each
Total fat 73g
Total sugar 12tsp
1. Exercise recommendations?
Moderate intense cardio 30min/day 5days/week or vigorous intense cardio 20min/day 3days/week and 8-10 strength training excercises 8-12 reps of each excercise 2/week
1-2 alcoholic beverages/day is associated w/ the lowest all- cause mortalitly and a low risk of CHD among middle aged adults and older adults. In younger people no health benefit, high risk of death and traumatic injury
List and study/discuss the 6 principles given in class for planning a healthy diet.
variety, balance, moderation, nutrient density, kcal/portion control, personal and family history of disease and death.
a prediction about the relationship between variables
also called an association, when a change in one variable is related to a change in another variable
cause and effect relationship
also called causal relationships, when an alteration in one variable causes a change in another variable
a relationship between two factors that is not influenced or modified by another factor
a relationship that involves one or more interactions
a study in which data are collected from a group of individuals who are not asked to change their behaviors in any way
an experiment in which something is altered or changed to determine its effect on something else
a group of people, animals, or cells in an intervention study that does not receive the experimental treatment
Phenomemom in which study results are influenced by an unintentional alteration of a behavior by the study participants
a fake treatment given to the control group that cannot be distinguished from actual treatment
the phenomenon in which there is a n apparent effect of the treatment becasue the individual expects or believes that it will work
single blind study
a human experiment in which the participants do not know to which group they have been assigned
double blind study
a human experiment in which neither the participants nor the scientists know to which group the participants have been assigned.
a factor other than the one of interest that might influence the outcome of an experiment
the use of experimental animal subjects such as mice, rats, or primates
cell structure system
specific type of celss that can be grown in the laboratory and used for research purposes
a publication that requires a group of scientists to read and approve a study before it is published
1. Describe the digestive tract and list the 3 major functions
Structure, function, organization
digestion, absorption, and elimination
1. What are the 4 major tissue types found in the body and their functions?
1. List and define the 4 major tissues that make up the wall of the GI tract. List functions of each.
Mucosa-inner most layer covered by epithilial cells that protects and secretes
Submucosa- a connective tissue and transportation vessels blood vessels and lymphoids
Serosa- outer layer of connective tissue, stability and lubrication
muscularis- 2 layers smoth muscle nerves and muscle tissue
List the muscle layers of the GI tract and the functions of these.
Circular, longitudinal, and diagonal
The cavity inside a tubular structure in the body
a soft, rounded mass of chewed food
The thick fluid resulting from the mixing of food with gastric secretions in the stomach
a cartilage flap that covers the trachea while swallowing
epithelial cells that make up the lumenal surface of each villus
the physical and chemical breakdown of food by the digestive system into a form that allows nutrients to be absorbed.
2. What are the types of mechanical digestion? Describe each.
chewing,peristalsis-way food moves muscular contractin that moves bolus to stomach ,segmentation- back and forth mixing and breakdown of food particles,
1. List the major chemicals involved in chemical digestion, where they function, where they are synthesized and their functions.
Saliva, bile,gastric juice, pancreatic juice
1. What is the common bile duct and its function?
it emolsifies fat and breaks big fat into tiny particles
1. What are the gastroesophageal and the pyloric sphincters? What are their specific functions?
pyloric- at the bottom of stomach to keep food in
gastroesophageal- stops food from getting into te lungs
1. What are the functions of the bacteria that live in the colon?
break down undigested fiber and produce vitamin K, some B vitamins and lipids
1. Define absorption.
The taking up of nutrients after digestion, into the enterocytes, so they can be transported out to the body cells.
most of it takes place in the small intestine
villi>portal vein>liver>hepatic vein>heart and blood