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NUTRI-LAB > ADDITIONAL > Flashcards

ADDITIONAL Flashcards

1
Q

process of breaking down food into
nutrients that aid in the body and its functions.

A

DIGESTION

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2
Q

physical breakdown of food.

A

MECHANICAL DIGESTION

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3
Q

breaks food molecule
-usually in the small intestines

A

CHEMICAL DIGESTION

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4
Q

2 types of digestion

A

MECHANICAL AND CHEMICAL DIGESTION

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5
Q

entry point of food

A

MOUTH

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6
Q

for lubrication of food for
further breakdown

A

saliva

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7
Q

breakdown of food

A

*mastification

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8
Q

warms and moistens food
-transfers food from mouth to
esophagus

A

PHARYNX (throat)

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9
Q

contracts in a synchronized manner
(PERISTALSIS) to move food to the
stomach

A

ESOPHAGUS

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10
Q

sac like organ that holds, grinds and
mixes food
-secretes hydrochloric acid which is a
powerful enzyme to continue the
process of breaking down of food

A

STOMACH

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11
Q

mixes food with digestive juices from
the hepatobillary tract
*walls of the small intestines absorb
water and digested nutrients into the
bloodstream

A

SMALL INTESTINES

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12
Q

(mouth,pharynx,
stomach, intestines, anus

A

HOLLOW ORGANS

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13
Q

(liver, pancreas,
gallbladder)

A

SOLID ORGANS

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14
Q

further absorbs water and changes
wasts from liquid to stools.
-where waste products accumulates

A

LARGE INTESTINES

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15
Q

Under small intestine

A
  1. duodenum-breaksdown food
  2. jejunum
  3. ileum
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16
Q

Under large intestines

A
  1. Ascending
  2. transverse
  3. descending
  4. sigmoid
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17
Q

stores stools until it is pushed out of
the anus during defecation

A

RECTUM

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18
Q

consists of pelvic floor muscles and 2
anal sphincters

A

ANUS

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19
Q

produces and secretes bile that helps in
the digestion and absorption of fats
-cleanses and purifies blood from small
intestines

A

LIVER

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20
Q

secretes enzymes into the duodenum
-breaksdown CHO, CHON, fats

A

PANREAS

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21
Q

pear shaped reservoir
-during meals, gallbladder contracts and
sends bile to the duodenum
-bile travels via cystic duct towards GB
for storage

A

GALLBLADDER

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22
Q

MOST IMPORTANT SOURCE OF FUEL

A

CARBOHYDRATES (CHO)

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23
Q

gives quickest form of energy
-stored in the liver as a form of glycogen
-excess glycogen turns into fat

A

CARBOHYDRATES (CHO)

24
Q

bread, grains, lentils, beans
-keeps body from feeling hungry longer
and blood sugar levels to normal

A

HEALTHY CARBS

25
Q

candies, cookies, cake, soda
-fast acting carbs

A

NON HEALTHY CARBS

26
Q

needed to grow and repair cells
-comes from plant and animal sources,
dairy, nuts and beans

A

PROTEIN

27
Q

are the building blocks
of protein

A

AMINO ACIDS

28
Q

came from plants
since that lack atleast one AA.

A

Incomplete proteins

29
Q

came from animal
products

A

Complete protein

30
Q

promotes growth, reproduction and
maintenance of health

A

VITAMINS

31
Q

dissolves in water
-easily absorbed and metabolized quickly

A

WATER SOULUBLE VITAMINS

32
Q

majority of the vitamins including

A

VIT B
COMPLEX AND VIT C

33
Q

for glucose metabolism

A

B1 (THIAMINE)

34
Q

conversion of food into glucose

A

B2(RIBOFLAVIN)

35
Q

repairs DNA

A

B3 (NIACIN)

36
Q

maintains healthy skin

A

B5 (PANTOTHENIC)-

37
Q

immune system health and
brain development

A

B6(PYRYDOXINE)

38
Q

for liver metabolism

A

B7 (BIOTIN)

39
Q

for production of DNA/RNA

A

B9 (FOLATE)

40
Q

maintains cells healthy

A

B12 (cobalamin)

41
Q

needed by the body for energy,
balances hormones, protects heart and
brain and to absorb vitamins

A

FATS

42
Q

UNIT OF MEASUREMENT AND
ENERGY

A

CALORIE

43
Q

artificial and saturated fats
-weight gain and arteriosclerosis
Eg. Processed meats (bacon)

A

Bad fats

44
Q

omega-3
-mental health, weight control, mood
stabilizer

A

Good fats

45
Q

fatty, wax-like substance
HDL(high density lipid)-GOOD
LDL-BAD

A

STEROLS/ CHOLESTEROL

46
Q

dissolves in fat
-found in high fat sources (egg yolk, beef, dairy)
-doesn’t immediately leave the body
-VIT ADEK

A

FAT SOLUBLE VITAMINS

47
Q

protection of the heart and supports
insulin sensitivity
Eg. Avocado, Nuts, Olives

A

MONOSATURATED FATS

48
Q

Under polysaturated fats we have

A

OMEGA 3
OMEGA 6

49
Q

reduces inflammation and
supports hormonal balance

A

Omega 3

50
Q

supports muscle and brain
functions

A

Omega 6

51
Q

Worst fat
- -byproduct of hydrogenation

A

TRANSFATS

52
Q

Vit ADEK

A

A-For vision, growth and immune system
production
D-for bone structure
E-antioxidant from free radicals
K-for blood clotting and bone building

53
Q

Should be included in the diet because the body cannot produce them

A

ESSENTIAL AMINO ACIDS

54
Q

Can be produced by the body

A

NON ESSENTIAL AMINO ACIDS

55
Q

9 essential amino acids

A

HISTIDINE
ISOLEUCINE
LEUCINE
LYSINE
METHIONINE
PHENYLALANINE
THREONINE
TRYPTOPHAN
VALINE

56
Q

Non essential amino acids

A

ASPARTIC ACID
ARGININE
ASPARAGINE
ALANINE
CYSTEINE
CYSTINE
GLUTAMIC ACID/GLUTAMINE
GLYCINE
PROLINE
SERINE
TYROSINE

NUTRI-LAB (6 decks)

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