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Nutrition > Basic Concepts > Flashcards

Basic Concepts Flashcards

1
Q

treaty or study of nutrition. Not to be confused with nutrition that is the study topic

A

Nutriology

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2
Q

Professional

A

nutritionist

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3
Q

process of obtaining, assimilating, and utilizing nutrients for the growth and maintenance of the body.
unconscious and involuntary

A

Nutrition

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4
Q

process of taking food into the mouth. Initiation of the digestive process, allow the body to receive nutrients for energy, growth and maintenance

A

Ingestion

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5
Q

Voluntary process

A

Ingestion

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6
Q

organs, tissues, or secretions that contain appreciable quantities of bioavailable nutrients.

A

Food

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7
Q

set of biological, psychological and sociological processes related to the ingestion of food through which the organism obtains from the environment the nutrients it needs as well as the intellectual, emotional, aesthetic, and sociocultural satisfaction that are indispensable for a full human life.

A

Diet (alimentacion)

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8
Q

can be synthesized by the body if appropriate precursors are available

A

Dispensable nutrients in the diet

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9
Q

Dispensable nutrients in the diet

A

NO LO NECESITO consumir
* amino acids
* glucosa
* lipids

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10
Q

nutrients cannot be synthesized by the body

A

indispensable nutrients in the diet

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11
Q

indispensable nutrients in the diet

A

LO NECESITO
* amino acids
* fatty acids
* vitamins
* inorganic nutrients
* water

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12
Q

Macro and micro

A

Nutrients

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13
Q

needed in gram quantities in the diet

chos, proteins, lipids

A

Macro nutrients

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14
Q

needed in milligram or microgram amounts in the diet

Vitamins & minerals

A

Micro nutrients

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15
Q

process of breaking down food into smaller, absorbable components.

Mechanical and chemical processes

A

Digestion

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16
Q

physical breakdown of food into smaller particles through chewing, grinding, and the churning of food particles, making them more accessible for chemical digestion and absorption

A

Mechanical digestion

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17
Q

breakdown of complex molecules into simpler ones through the action of enzymes and digestive juices.

A

Chemical digestion

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18
Q

Converting Chos into sugars, proteins into amino acids, and fats into fatty acids and glycerol, making these nutrients absórbale

A

Chemical digestion

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19
Q

process in which nutrients are taken up by the cells of the digestive tract and transported into the bloodstream, facilitating their distribution to cells and tissues throughout the body for energy production, growth and repair.

A

Absorption

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20
Q

the incorporation and utilization of absorbed nutrients by cells for various physiological functions.
Is where the nutrients become an integral part of the body’s cells and are used for energy production, tissue repair, and the maintenance of overall health.

A

Assimilation

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21
Q

dietary energy intake required for growth or maintenance of a person of a defined age, sex, weight, height, and level of physical activity.

A

Energy requirement

22
Q

the ratio of energy intake to the energy required by the body.

A

Energy expenditure

23
Q

The body must maintain a balance in the energy…:

A

the energy consumed = energy used

24
Q

exceso de energía = se guarda

A

En forma de triglicéridos, grasa

25
Q

REE

A

Resting Energy Expenditure

26
Q

Components of energy expenditure

A

REE + TEF + TA = TEE

27
Q

TEF

A

Thermic Effect of food

28
Q

TA

A

Thermogeny by activity

29
Q

TEE

A

Total Energy Expenditure

30
Q

70-80% of TEE

A

= Resting energy expenditure

31
Q

BMR is also called

A

REE

It means Basal Metabolic Rate

32
Q

Energy expended at rest to maintain essential physiological functions
respiration, circulation, Synthesis of organic compounds and pumping of ions across membranes

A

BMR / REE

33
Q

REE is influence by:

A

influenced by age, gender, body composition (muscle and fat) and genetics

34
Q

Energy expended during the digestion, absorption and utilization of nutrients from food

Composition of the diet

A

TEF
Thermic effect of food

35
Q

10% of the TEE

A

TEF

36
Q

Energy is consumed during physical activity, including exercise and daily movements

A

AT
Activity Thermogenesis

37
Q

Other factors that alter AT

A

Environmental Factors
- climate
- altitude (higher alt, + EE)

Health Status
-illness and injury

38
Q

Set of chemical reactions of nutrients after being absorbed by the intestine

A

MEtabolism

39
Q

It includes anabolism and catabolism

A

Metabolism

40
Q

set of biochemical reactions by which the organism degrades substrates and obtains smaller molecules with the consequent release of energy
(large molecules - smaller)

A

Catabolism

41
Q

set of metabolic reactions leading to the synthesis of compounds necessary for the growth, development or maintenance of an organism.
(Smaller - larger molecules)

A

Anabolism

42
Q

Also known as Quetelets index
Ratio established by dividing body weight expressed in kg by height expressed in meters squared

A

BMI
Body mass index

43
Q

Weight / Height 2

A

BMI

44
Q

Condition in which the actual weight exceeds the expected upper limit for height. It is not necessarily an indicator of obesity, as high body weight may be due to other factors such as musculature and skeletal development, fluid accumulation, and even tumors
The finding of excess weight requires a careful physical examination and quantification of the amount of body fat

A

Excess weight (overweight)

45
Q

Disease characterized by excess adipose tissue in the body. In essence, obesity occurs due to the ingestion of energy in quantities greater than those expended, accumulating the excess in the form of fat.
It is a risk factor for other chronic degenerative diseases such as dyslipidemia, type 2 diabetes mellitus, arterial hypertension and certain neoplasms

A

Obesity

46
Q

Dietary habits that, according to the accepted knowledge in the field

A

Proper nutrition

47
Q

Law of quantity
determines the amount of food that is necessary to meet the energy requirements of the human body, and thus maintain a balance. Correct amount of food and physical activity will guarantee a long and healthy life

A

Laws of correct nutrition

48
Q

food must be complete and healthy to keep the organism as an indivisible unit. For this, the body needs protein, chos, lipids, vitamins, minerals and water.

A

Law of quality

49
Q

the proportion of food to each other is correct, to maximize the benefit of each of them. That is to say the amount of nutrients must be in balance

A

Law of harmony

50
Q

food should be adequate to the nutritional, social and psychological needs of individuals

A

Law of adequacy

51
Q

Healthy diet

A
  • sufficient
  • balanced
  • adequate
  • innocuous
  • complete
  • varied

Nutrition (11 decks)

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