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SCIENCE 3RD QUARTER LQ > 4.1 FOOD AND BODY NUTRITION > Flashcards

4.1 FOOD AND BODY NUTRITION Flashcards

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Biology 101 flashcards
1
Q

Pross which organisms obtain and use food to grow and remain healthy

A

Nutrition

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2
Q

Various substances that supply energy, provide building materials to the body, and regulate the different body processes.

A

Nutrients

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3
Q

Enumerate the 6 main classes of nutrients

A

Carbohydrates
Proteins
Lipids
Water
Vitamins
Minerals

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4
Q

The classes of nutrients are divided into two groups. What are those two groups?

A

Macronutrients
Micronutrients

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5
Q

Needed in relatively large amounts

A

Macronutrients

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6
Q

From the six classes, which are considered to be in the Macronutrients category?

A

Carbohydrates, Proteins, Lipids, Water

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7
Q

Macronutrients can provide energy in the body, except for what?

A

Water

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8
Q

Unit for the energy contained in food

A

Calorie

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9
Q

The specific amount an individual needs for each macronutrients depends on certain factors like:

A

Age, gender, and daily.activities usually done

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10
Q

Cheif source of energy

A

Carbohydrates

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11
Q

One gram of carbohydrates is equal to _ calories of energy

A

4

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12
Q

Smallest and simplest form of carbohydraes, which is one sugar unit

A

Monosaccharides

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13
Q

Glucose, galactose, fructose (sweetest sugar found in fruits)

A

Monosaccharides

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14
Q

Composed of two sugar units

A

Disaccharides

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15
Q

Sucrose (table sugar)
Maltose (malt)
Lactose (milk)

A

Disaccharides

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16
Q

3 or more sugar units that form long chains of carbohydrates

A

Polysaccharides

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17
Q

Starch (storage carbohydrate in plants)
Glycogen (in animals)
Fiber

A

Polysaccharides

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18
Q

Fiber in plants is mainly composed of ___, which cannot be broken down by the digestive system.

A

Cellulose

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19
Q

Provide the body with more energy

A

Lipids

20
Q

Compared to carbohydrates, this type can be stored

A

Lipids

21
Q

One gram of lipids or fats provides _ calories of energy

A

9

22
Q

Protects internal organs and keeps the skin from drying out

A

Lipids

23
Q

Common source of lipids are the __

A

Cheese, fatty meat, oils

24
Q

Fats can be classified as:

A

Saturated
Unsaturated

25
Q

Solid in form at ordinary conditions

Ex. Cheese, margarine, butter, animal fats

A

Saturated fats

26
Q

Liquid in form at ordinary conditions

Ex. Vegetable oil and corn oil

A

Unsaturated fats

27
Q

This forms a large part of body cells

Coordinate and regulate body processes

A

Proteins

28
Q

Proteins are broken down into ________
which are later used as building materials for the repair and growth of cells and tissues

A

Amino acids

29
Q

The process in converting proteins into glucose

A

Gluconeogenesis

30
Q

One gram of protein affords _ calories of energy

A

4

31
Q

No. of amino acids that are important for normal growth and functioning of the body

A

20

32
Q

No. of amino acids that are labeled as essential (obtained by eating)

A

9

33
Q

Most.important nutrient

A

Water

34
Q

Water composes __% - __% of our body

A

55-60%

35
Q

If a person does not drink enough water

A

Dehydration

36
Q

Needed in relatively small amounts

A

Micronutrients

37
Q

Organic compounds

A

Vitamins

38
Q

2 classifications of vitamins

A

Water-soluble vitamins
Fat-soluble vitamins

39
Q

Vitamins B and C

A

Water solluble vitamins

40
Q

Must not be overcooked or else mawala

A

Water solluble vitamins

41
Q

Vitamins A,D,E,K

A

Fat solluble viramins

42
Q

Vitamins that needs to control its consumption

A

Fat solluble vitamins

43
Q

Inorganic nutrients, serve as regulators in the body

A

Minerals

44
Q

Calcium defficiency

A

Osteoporosis

45
Q

Guiding tools to have a balanced diet

A

Foody pyramid
Food plate

46
Q

Developed by the Food Nutrition and Research Institute of the Department of Science and Technology (FNRI-DOST)

A

Food pyramid

47
Q

Heirarchy of food pyramid
(most to less advicesable intake)

A

Rice, rice products, corn, root.crops, bread, and pasta

Fruits and vegetables

Milk and milk products

Eggs, fish, shellfish, meat and poultry, dried beans and nuts

Sugar and sweets, fats and oils

SCIENCE 3RD QUARTER LQ (1 decks)

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