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College Bowl > 5. Nutrition > Flashcards

5. Nutrition Flashcards

1
Q

What is the amount of energy to raise the temperature of 1 gram of water from 14.5 C to 15.5 C?

A

1 Calorie

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2
Q

This fruit has fat content of 20% about 20 times the average of other fruits.

A

Avocado

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3
Q

What is the term that refers to a person’s inabilty to taste?

A

Ageusia

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4
Q

Long-term antibiotic therapy can lead to a deficiency of what vitamin?

A

Vitamin K

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5
Q

What is the disease caused by the inability to digest phenylalanine?

A

Phenylketonuria

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6
Q

What health benefit is attributable to oat bran?

A

Lowers the level of serum cholesterol

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7
Q

Name the essential amino acids for humans.

A

Phe-Val-Thr-Trp-Lle-Met-His-Leu-Lys

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8
Q

What it the protein involved in the immune response?

A

IgE

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9
Q

what is the definition of essential amino acids?

A

amino acids that cannot be synthesized by the body and must be present in the diet

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10
Q

what is the amount of heat required to raise the temp of one gram of water one degree Celsius?

A

Calorie

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11
Q

what is the unit commonly used in expressing energy values of foods?

A

Kilocalorie

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12
Q

what are the fat-soluble vitamins?

A

A-D-E-K

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13
Q

what are the water-soluble vitamins?

A

B vitamins + vitamin C

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14
Q

what are the 2 minerals that humans require the most?

A

Calcium & Phosphorus

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15
Q

what are the chief deficiencies of Calcium and Phosphorus?

A

Bone and Teeth Disease

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16
Q

what vitamin is formed in the skin of humans and animals by activation of sterols by UV light from the sun or by UV activation of sterols artificially?

A

Vitamin D

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17
Q

Vitamin D increases _____and______from the intestinal tract and is necessary for their efficient utilization.

A

Calcium & Phosphorus

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18
Q

what are good sources of Vitamin D?

A

Fish oil/liver/dairy products/eggs

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19
Q

What vitamin is essential for normal blood clotting?

A

Vitamin K

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20
Q

what are the good sources of the Vitamin B complex?

A

yeast/liver/bran of cereal grains

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21
Q

what is another name for Vitamin E?

A

Tocopherol

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22
Q

What are good sources of Vitamin K?

A

green vegetables such as spinach and cabbage

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23
Q

what is the disease caused by a deficiency of thiamin and is common where polished rice is a major dietary item?

A

Beriberi

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24
Q

What vitamin is a strong antioxidant and probably functions as such in human metabolism?

A

Vitamin E

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25
Q

What common food preservative chemical destroys the vitamin activity and should not be used to preserve foods that are major sources of thiamin?

A

Sulfur Dioxide

26
Q

What is the sum of the processes involved in taking in food nutrients and assimilating and using them to maintain body tissue and provide nutrition a foundation for life and health?

A

Nutrition

27
Q

what is a blood condition characterized by a decreased number of circulating RBCs/hemoglobin/or both?

A

Anemia

28
Q

what are the small protrusions from the surface of a membrane: finger-like projections covering mucosal surfaces of the small intestine?

A

Villi

29
Q

what is the class of compounds of low molecular weight that yield two or more amino acids on hydrolysis?

A

peptide

30
Q

what is the sum of all the various biochemical and physiologic processes by which the body grows and maintains itself (anabolism) and breaks down and reshapes tissue (catabolism)?

A

Metabolism

31
Q

Lecithins are structurally like fats but contain what?

A

phosphoric acid

32
Q

what are the biological catalysts that promote a wide variety of biochemical reactions?

A

enzymes

33
Q

what enzyme is found in saliva promotes digestion or breakdown of starch in the mouth?

A

amylase

34
Q

what enzyme is found in gastric juice promotes digestion of protein?

A

Pepsin

35
Q

what enzyme is found in liver that promotes breakdown of fats?

A

Lipase

36
Q

what is the Recommended Daily Allowance for thiamin (depends on age and gender)?

A

1-1.5 mg/day

37
Q

What is amino acid score (uncorrected)

A

The ratio of mg of amino acids in 1g of test protein to the mg of amino acid in 1g of reference protein.

38
Q

name the disease resulting from copper toxicity?

A

Wilson’s disease (inborn err of metabolism)

39
Q

a traditional mediterranean dish is hummus and tahini. What is the major nutritional benefit from this dish?

A

it has a complete amino acid profile

40
Q

what is the name given to zinc deficiency?

A

there is no named deficiency for zinc

41
Q

about what % zinc is absorbed from a meal?

A

~25% absorbed; this is not very efficient

42
Q

On what proteins are zinc transported in the plasma?

A

66% bound/carried by albumin - 33% carried by alpha-2-macroglobulin

43
Q

Wilson’s Disease involves which mineral?

A

copper

44
Q

what is the common name of hexaphosphate inositol and what does this compound do?

A

phytic acid: it chelates minerals

45
Q

what foods are good sources of zinc?

A

oysters (best). Also meat/eggs/dairy/legumes

46
Q

according to the NLEA only 11 health claims will be allowed on food labels. Name 5

A

Calcium and osteoporosis/Folate and neural tube defects/Sodium and hypertension/Dietary fat and cancer/Dietary saturated fat and cholesterol and coronary heart disease/Soy intake and cancer/Fruits and vegetables and cancer

47
Q

what are the symptoms of zinc deficiency?

A

neuropsychiatric symptoms (irritability/depression/lethargy/sleepiness/slurred speech/tremors) - keratinization of the eye - dermatitis (around orifices) - Diarrhea

48
Q

name 3 metalloenzymes that zinc is a part of.

A

Alcohol dehydrogenase - aminopeptidase - carboxypeptidase - collagenase

49
Q

How do lactose intolerance and milk allergy differ?

A

lactose intolerance results from a lack of lactase - milk allergy is an autoimmune response to milk protein

50
Q

what is the common name for vitamin B3?

A

Niacin

51
Q

what does the acronym PDCAAS stand for?

A

Protein Digestibility Corrected Amino Acid Score (compares the amino acid content of a protein w/human amino acid requirement and corrects for digestibility)

52
Q

Vitamin B-12 deficiency anemia caused by a lack of intrinsic factor is called

A

pernicious anemia

53
Q

According to the american dietetic association what is the recommended daily intake of dietary fiber?

A

20-35g

54
Q

Compare and contrast the difference between Visceral adipose tissue and Subcutaneous adipose tissue

A

Similarity: Energy storage as fat Difference: V is in abdominal cavity with a high risk for NIDDM while S is under skin and thereby lower risk

55
Q

Arachidonic acid is synthesized from?

A

Linoleic acid

56
Q

what form is vitamin B6 form in supplements

A

pyridoxine

57
Q

Name the following amino acids: Asn - Gln - Ile .

A

Aspargine-Glutamine-Isoleucine

58
Q

What does FOD MAP stand for?

A

Fermentable oligo- di- mono- saccharides and polyols

59
Q

What is the fruit with tha highest protein and oil content?

A

Avocado

60
Q

What is another name for cobalamin vitamin?

A

Vitamin B12

61
Q

What is the name of a food where the content of an essential micronutrient or mineral in a food irrespective of whether the nutrients were originally in the food before processing is deliberately increased to improve the nutritional quality of the food supply?

A

Functional Foods

62
Q

Allergens in Canada/Europe that are not part of the top 8 US allergens

A

Sesame/Sulphite/Mustard/Celery (only in Europe)

College Bowl (17 decks)

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