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Prepa7 - Semestre 2 > Biology in Healthcare 2 > Flashcards

Biology in Healthcare 2 Flashcards

1
Q

Nutrition

A

Set of biological, psychological and sociological processes involved in the obtaining, assimilation and metabolism of nutrients by the body

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2
Q

Set of biological, psychological and sociological processes involved in the obtaining, assimilation and metabolism of nutrients by the body

A

Nutrition

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3
Q

This is possible thanks to nutrition

A

Eating food, digesting food, absorbing nutrients, and taking advantage of them

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4
Q

Metabolism

A

Series of reactions that allow organisms to be built, degraded, and transformed

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5
Q

Series of reactions that allow organisms to be built, degraded, and transformed

A

Metabolism

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6
Q

Process by which food is obtained, to later take advantage of its nutrients

A

Feeding

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7
Q

Feeding

A

Process by which food is obtained, to later take advantage of its nutrients

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8
Q

Food

A

Any substance that the body canassimilate and use for its vital functions

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9
Q

Any substance that the body canassimilate and use for its vital functions

A

Food

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10
Q

Nutrient

A

Chemical substance found in food; it serves the body energy to supply itself, perform its functions and form tissues

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11
Q

Chemical substance found in food; it serves the body energy to supply itself, perform its functions and form tissues

A

Nutrient

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12
Q

It serves the body energy to supply itself, perform its functions and form tissues

A

Nutrient

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13
Q

Goals of optimal eating in adolescence

A

Adeuqate supply of energy and nutrients, avoid imbalances, and prevent diseases

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14
Q

Purpose of adquate supply of energy and nutrients while eating during adolescence

A

Optimal growth and development

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15
Q

How to obtain optimal growth and development

A

Get an adequate supply of energy and nutrients

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16
Q

Aspects that influence an adolescent’s diet

A

Increased energy demand, psychological changes, and biological risk factos, such as eating disorders and drugs

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17
Q

Reasons adolescents have increased energy demand

A

Growth, sexual maturity, increase in height and weight, accumulation of skeletal mass, changes in the composition of fat and muscle mass

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18
Q

Variables that affect that amount of energy that each person requires

A

Gender, physical activity, growth speed, amount of and and muscle, etc.

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19
Q

Uni of measurement used to measure energy found in food

A

Calorie

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20
Q

Calorie (cal)

A

Amount of heat or energy necessary to raise the temperature of 1g of water by 1°C

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21
Q

Amount of heat or energy necessary to raise the temperature of 1g of water by 1°C

A

Calorie (cal)

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22
Q

Kilocalorie (kcal)

A

Amount of heat or energy necessary to raise the temperature of 1 kg of water by 1°C

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23
Q

Amount of heat or energy necessary to raise the temperature of 1 kg of water by 1°C

A

Kilocalorie (kcal)

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24
Q

Energy consumption recommendations for the general population

A

Recommended Daily Intake (RDI)

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25
Q

Recommended Daily Intake (RDI)

A

Energy consumption recommendations for the general population

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26
Q

Good Eating Habits

A

Don’t skip any meal times, select healthy food, follow diets planned by professionals, exercise, take responsibility for eating

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27
Q

Effects of skipping meals

A

Negative effect at the cognitive level, impact on health and possible weight gain

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28
Q

Characteristics of unhealthy food on the street

A

High staurated fat and sugars; poor in fibers

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29
Q

Types of nutrients (2)

A

Macronutrients and micronutrients

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30
Q

Macronutrients

A

Nutrients required in large quantities. They provide energy and form new structures.

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31
Q

Nutrients required in large quantities

A

Macronutrients

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32
Q

Micronutrients

A

Nutrients required in small quantities. They participate in the defense system and metabolic pathways

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33
Q

They provide energy and form new structures.

A

Macro nutrients

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34
Q

Nutrients required in small quantities

A

Micronutrients

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35
Q

They participate in the defense system and metabolic pathways

A

Micronutrients

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36
Q

Types of macronutrients

A

Carbohydrates, protein, lipids (fats)

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37
Q

Types of micronutrients

A

Vitamins and minerals

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38
Q

Proteins are formed by

A

Aminoacids

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39
Q

Purpose of proteins

A 
Growth of cells, tissues, and organs
They give us energy
Help with metabolism
Muscular contraction
Develop antibodies
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40
Q

Purpose of fats

A

They give us energy

They are essential for growth and health

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41
Q

Types of fats

A

Saturated, mono-saturated, and poli-saturated

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42
Q

Sources for saturated fats

A 
Red Meat Fat
Bird Fat
Sausages
Whole Milk
Cheese
Butter
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43
Q

Sources for mono-saturated fats

A

Olive oil, dried fruit, peanuts, avocado, sesame seeds

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44
Q

Sources for poli-saturated

A

Fish, fish oil. nuts. sunflower seeds, soybean, flax oil

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45
Q

Result of decomposition of carbohydrates in the liver

A

Glucose or sugar

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46
Q

Purpose of carbohydrates

A

Supplies energy to the brain and nervous system

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47
Q

Forms in which carbohydrates are found

A

Sugar or saccharose, starch, fiber

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48
Q

Places where sugar or saccharose are found

A

Fructose, glucose, lactose, galactose, maltose

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49
Q

Fructose

A

Sugar in fruit

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50
Q

Glucose

A

Sugar in blood

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51
Q

Lactose

A

Sugar in milk

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52
Q

Galactose

A

Sugar in vegetables

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53
Q

Maltose

A

Sugar in cereals and barley

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54
Q

Sugar found in fruit

A

Fructose

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55
Q

Sugar found in blood

A

Glucose

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56
Q

Sugar found in milk

A

Lactose

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57
Q

Sugar found in vegetables

A

Galactose

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58
Q

Sugar found in cereals or barley

A

Maltose

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59
Q

Places where starch can be found

A

Cereales, tubercules and legumes

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60
Q

Places where fiber can be found

A

Cellulose, pectins and gums

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61
Q

Main source of energy in diets

A

Carbohydrates

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62
Q

Cal/g of carbohydrates

A

4 cal/g

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63
Q

Place in which excess carbohydrates are stored

A

Adipose tissue (fat)

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64
Q

Fiber

A

Non-digestible carbohydrates with beneficial functions in GI and prevention of chronic diseases

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65
Q

Non digestible carbohydrate with beneficial function in the gastrointestinal tract (GI)

A

Fiber

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66
Q

Sources for carbohydrates

A

Fruits, vegetables, cereales, legumes, bread, tortillas, pasta, sweets, honey

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67
Q

Cal/g found in proteins

A

4 cal/g

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68
Q

Cal/g found in lipids

A

9 cal/g

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69
Q

Preferrable origin of fat and reason

A

Vegetable origin, since they have unsaturated fatty acids and lack cholesterol

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70
Q

Vitamins

A

Organic compounds that the body needs in very small amounts for certain chemical reactions to take place

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71
Q

Organic compounds that the body needs in very small amounts for certain chemical reactions to take place

A

Vitamins

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72
Q

Processes that use vitamins

A

Defense system and proper development and growth

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73
Q

VItamins that can be obtained from bacteria in the large intestine

A

K and B12

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74
Q

Types of vitamins

A

Fat-soluble and water soluble

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75
Q

Examples of fat-soluble vitamins

A

A, E, D, and K

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76
Q

Vitamins A, E, D, and K are examples of

A

fat-soluble vitamins

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77
Q

Examples of water-soluble vitamins

A

B1-7, B12, folic acid, vitamin K, vitamin C, thiamine, riboflavin, niacin,

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78
Q

B1-6, B12, folic acid, biotin and vitamin C are examples of

A

Water soluble vitamins

79
Q

Functions which use vitamin A

A

Eyesight health. Formation and maintenance of tissues, mucous membranes and skin

80
Q

Eyesight health. Formation and maintenance of tissues, mucous membranes and skin use

A

Vitamin A

81
Q

Sources of Vitamin A

A

Carrot, spinach, viscera, parsley, butter, tuna, cheeses and vegetables

82
Q

Carrot, spinach, viscera, parsley, butter, tuna, cheeses and vegetables are sources of

A

Vitamin A

83
Q

Functions which use Vitamin D

A

Calcium metabolism

84
Q

Calcium metabolism uses

A

Vitamin D

85
Q

Sources of Vitamin D

A

Sardines, tuna, fatty cheeses, margarine, mushrooms, eggs, fish, milk, yogurt

86
Q

Sardines, tuna, fatty cheeses, margarine, mushrooms, eggs, fish, milk, yogurt are sources of

A

Vitamin D

87
Q

Functions which use Vitamin E

A

Antioxidant and formation of red blood cells

88
Q

Antioxidant and formation of red blood cells are functions which use

A

Vitamin E

89
Q

Sources of vitamin E

A

Corn oil, wheat germ, hazelnuts, almonds, coconut, olive oil, margarine, walnuts

90
Q

Corn oil, wheat germ, hazelnuts, almonds, coconut, olive oil, margarine, walnuts are sources of

A

Vitamin E

91
Q

Functions which use vitamin K

A

Blood clotting

92
Q

Blood clotting uses

A

Vitamin K

93
Q

Sources of vitamin K

A

Green leaves and cod liver

94
Q

Green leaves and cod liver are sources of

A

Vitamin K

95
Q

Functions which use Vitamin B9 and B12

A

Clotting and circulation problems

96
Q

Clotting and circulation problems use

A

Vitamin B9 and B12

97
Q

Uses of vitamins B1, B2, and B3

A

Nourishment of the nervous system. Helps with stress and insomnia.

98
Q

Vitamins that nourish the nervous system and help with stress and insomnia

A

Vitamins B1, B2, and B3

99
Q

Uses of Vitamin B5

A

Collaboration in the production of hormones

100
Q

Vitamin which collaborates in the production of hormones

A

Vitamin B5

101
Q

Uses of Vitamin C

A

Antioxidant

102
Q

Vitamin which serves as a powerful antioxidant

A

Vitamin C

103
Q

Uses of Vitamin B6

A

Improves circulation. Helps with formation of red blood cells and brain function

104
Q

Vitamin which improves circulation. Helps with formation of red blood cells and brain function

A

Vitamin B6

105
Q

Uses of Vitamin B7

A

Helps with skin, nail, and hair health

106
Q

Vitamin which helps with skin, nail, and hair health

A

Vitamin B7

107
Q

Uses of Vitamin K

A

Fertility, pregnancy, fetus development, and aneia prevention

108
Q

Vitamin which helps with fertility, pregnancy, fetus development, and aneia prevention

A

Vitamin K

109
Q

Other name for B1

A

Thiamine

110
Q

Other name for thiamine

A

Vitamin B1

111
Q

Uses of B1(thiamin)

A

Allows the conversion of carbohydrates into enery, functioning of the heart in muscle contraction and conduction of nerves signals

112
Q

Vitamin which allows the conversion of carbohydrates into enery, functioning of the heart in muscle contraction and conduction of nerves signals

A

B1(thiamin)

113
Q

Sources of B1 (thiamin)

A

Egg, pork or beef, peanuts, chickpeas, lentils, hazelnuts, walnuts

114
Q

Vitamin that comes from egg, pork or beef, peanuts, chickpeas, lentils, hazelnuts, walnuts

A

B1 (thiamin)

115
Q

Other name for B2

A

Riboflavin

116
Q

Other name for riboflavin

A

Vitamin B2

117
Q

Functions which use vitamin B2 (riboflavin)

A

Body growth and red blood cell production

118
Q

Vitamin which helps with body growth and red blood cell production

A

B2 (riboflavin)

119
Q

Other name for vitamin B3

A

Nlacin

120
Q

Other name for vitamin nlacin

A

Vitamin B3

121
Q

Functions which use vitamin B3 (nlacin)

A

Synthesis and degradation of macronutrients, functioning of skin, nerves and digestive system

122
Q

Vitamin which help with the synthesis and degradation of macronutrients, functioning of skin, nerves and digestive system

A

B3 (nlacin)

123
Q

Sources of B3 (nlacin)

A

Beef liver, almonds, wheat germ, brown rice and mushrooms

124
Q

Vitamin which comes from beef liver, almonds, wheat germ, brown rice and mushrooms

A

Vitamin B3 (nlacin)

125
Q

Other name for vitamin B5

A

Pantothenic acid

126
Q

Other name for panthotenic acid

A

Vitamin B5

127
Q

Sources of B6 (pyridoine)

A

Sardines, walnuts, lentils, organ meats, chickpeas, chicken, tuna, hazelnuts

128
Q

Vitamin which comes from sardines, walnuts, lentils, organ meats, chickpeas, chicken, tuna, hazelnuts

A

B6 (pyridoine)

129
Q

Inorganic elements that the body needs in small amounts

A

Minerals

130
Q

Minerals

A

Inorganic elements that the body needs in small amounts

131
Q

Reason for the need of constant supply of minerals in our diet

A

Lose of them in sweat, urine, and digestive waste

132
Q

Examples of minerals

A

Calcium, iron, magnesium, phosphorous, zinc

133
Q

Calcium, iron, magnesium, phosphorous, zinc are examples of

A

Minerals

134
Q

Sources of calcium

A

Dairy products

135
Q

Mineral that comes from dairy products

A

Calcium

136
Q

Most abundant mineral in the body

A

Calcium

137
Q

Percent of calcium found in bones and teeth

A

98%

138
Q

Vitamin found in bones and teeth

A

Calcium

139
Q

Vitamin involved in the transmission of nerve impulses and muscle contraction

A

Calcium

140
Q

Processes which use calcium

A

Nerve impulses and muscle contractions

141
Q

Problems caused by calcium deficiency

A

Bone fragility

142
Q

Bone fragility is caused by

A

Calcium deficiency

143
Q

Sources of iron

A

Liver, red meat, lentils

144
Q

Liver, redmeat, and lentils are sources of

A

Iron

145
Q

Vitamin which is a part of the red blood cells that arry oxygen throughout the vody

A

Iron

146
Q

Places where iron is deposited

A

Bone marrow, liver and spleen

147
Q

Problems caused by an iron deficiency

A

Anemia

148
Q

Anemia is caused by

A

An iron deficiency

149
Q

Sources of magnesium

A

Soy, chocolate, and spinach

150
Q

Soy, chocolate, and spinach are sources of

A

Magnesium

151
Q

Processes which involve magnesium

A

Energy metabolism, muscle contraction

152
Q

Energy metabolism and muscle contraction use

A

Magnesium

153
Q

Deficiency which causes neuromuscular alterations

A

Magnesium deficiency

154
Q

Problems caused by a magnesium deficiency

A

Neuromuscular alterations

155
Q

Source of phosphorus

A

Meat, fish, liver, legumes, almonds and walnuts

156
Q

Meat, fish, liver, legumes, almonds, and walnuts are sources of

A

Phosphorus

157
Q

Combined wiith calcium, this vitamin is part of one of the most important elements in bones

A

Phosporus

158
Q

Vitamin which is used in most metabolic funtions since it is part of the enzymes involved in these processes

A

Phosphorus

159
Q

Mineral deficiency which causes bone, muscle, or neurological problems

A

Phorpshorus

160
Q

Problems caused by phosphorus deficiency

A

Bone, muscleand neurological problems

161
Q

Sources of zinc

A

Seafood, red meat, liver, walnuts and cheese

162
Q

Seafood, red meat, liver, walnuts and cheese are sources of

A

Zinc

163
Q

Processes which use zinc

A

Synthesis of neurotransmitters andmetabolism of Vitamin A, B6, and folates

164
Q

Synthesis of neurotransmitters andmetabolism of Vitamin A, B6, and folates use

A

Zinc

165
Q

Mineral which is important in the immunity of the organism

A

Zinc

166
Q

Problems caused by a zinc deficiency

A

Susceptibility to infections and mental disorders

167
Q

Mineral deficiency wich causes susceptibility to infections and mental disorders

A

Zinc deficiency

168
Q

Diet

A

Set of foods and dishes that are consumed every day, whether they are many, few, adequate or inadequate

169
Q

Set of foods and dishes that are consumed every day, whether they are many, few, adequate or inadequate

A

Diet

170
Q

Characteristics of a correct Diet

A

Complete, balanced, harmless, enough, varied, adequate

171
Q

What complete refers to when talking about a diet

A

Contains all of the nutrients

172
Q

What balanced refers to when talking about a diet

A

60-65% carbohydrates, <10% simple sugars, 12-15% proteins and 25-30% lipids

173
Q

What harmless refers to when talking about a diet

A

Poses no health risk, is free of pathogens, toxins and contaminants

174
Q

What enough refers to when talking about a diet

A

Has the quantity and quality for good nutrition and healthy weight

175
Q

What varied refers to when talking about a diet

A

Contains food from each group

176
Q

What adequate refers to when talking about a diet

A

Has adequate tastes, needs and is economic

177
Q

Groups within the plate of good eating

A

Fruits and vegetables, cereales and tubers, and legumes and foods of animal origin

178
Q

Number of levels within the Jug of Good Drinking

A

6

179
Q

Level 1 of the Jug of Good Drinking

A

Portable Water

180
Q

Level 2 of the Jug of Good Drinking

A

Dairy and soy products without sugar

181
Q

Level 3 of the Jug of Good Drinking

A

Coffee and tea without sugar

182
Q

Level 4 of the Jug of Good Drinking

A

Noncaloric drink with endulcation

183
Q

Level 5 of the Jug of Good Drinking

A

Juice, milk, sport and alcoholic drinks

184
Q

Level 6 of the Jug of Good Drinking

A

Sodas

185
Q

Examples of eating disorders

A

Anorexia, bulimia, malnutrition, overweight and obesity

186
Q

What obesity and being overweight reflects

A

An imbalance between the calories that are consumed and those that are expended

187
Q

An imbalance between the calories that are consumed and those that are expended cause

A

Obesity and being overweight

188
Q

Being overweight increases the risk of suffering from

A

Diabetes, cancer, respiratory problems, heart problems, high blood pressure, joint and liver problems

189
Q

Types of digestion

A

Mechanical and chemical

190
Q

Digestion where food is broken into smaller and smaller chunks

A

Mechanical digestion

191
Q

Mechanical digestion

A

Digestion where food is broken into smaller and smaller chunks

192
Q

Chemical digestion

A

Breaks down molecules contained in food to transform the into nutrients

193
Q

Processes which breaks down molecules contained in food to transform the into nutrients

A

Chemical digestion

Prepa7 - Semestre 2 (9 decks)

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