Biology in Healthcare 2 Flashcards
Nutrition
Set of biological, psychological and sociological processes involved in the obtaining, assimilation and metabolism of nutrients by the body
Set of biological, psychological and sociological processes involved in the obtaining, assimilation and metabolism of nutrients by the body
Nutrition
This is possible thanks to nutrition
Eating food, digesting food, absorbing nutrients, and taking advantage of them
Metabolism
Series of reactions that allow organisms to be built, degraded, and transformed
Series of reactions that allow organisms to be built, degraded, and transformed
Metabolism
Process by which food is obtained, to later take advantage of its nutrients
Feeding
Feeding
Process by which food is obtained, to later take advantage of its nutrients
Food
Any substance that the body canassimilate and use for its vital functions
Any substance that the body canassimilate and use for its vital functions
Food
Nutrient
Chemical substance found in food; it serves the body energy to supply itself, perform its functions and form tissues
Chemical substance found in food; it serves the body energy to supply itself, perform its functions and form tissues
Nutrient
It serves the body energy to supply itself, perform its functions and form tissues
Nutrient
Goals of optimal eating in adolescence
Adeuqate supply of energy and nutrients, avoid imbalances, and prevent diseases
Purpose of adquate supply of energy and nutrients while eating during adolescence
Optimal growth and development
How to obtain optimal growth and development
Get an adequate supply of energy and nutrients
Aspects that influence an adolescent’s diet
Increased energy demand, psychological changes, and biological risk factos, such as eating disorders and drugs
Reasons adolescents have increased energy demand
Growth, sexual maturity, increase in height and weight, accumulation of skeletal mass, changes in the composition of fat and muscle mass
Variables that affect that amount of energy that each person requires
Gender, physical activity, growth speed, amount of and and muscle, etc.
Uni of measurement used to measure energy found in food
Calorie
Calorie (cal)
Amount of heat or energy necessary to raise the temperature of 1g of water by 1°C
Amount of heat or energy necessary to raise the temperature of 1g of water by 1°C
Calorie (cal)
Kilocalorie (kcal)
Amount of heat or energy necessary to raise the temperature of 1 kg of water by 1°C
Amount of heat or energy necessary to raise the temperature of 1 kg of water by 1°C
Kilocalorie (kcal)
Energy consumption recommendations for the general population
Recommended Daily Intake (RDI)
Recommended Daily Intake (RDI)
Energy consumption recommendations for the general population
Good Eating Habits
Don’t skip any meal times, select healthy food, follow diets planned by professionals, exercise, take responsibility for eating
Effects of skipping meals
Negative effect at the cognitive level, impact on health and possible weight gain
Characteristics of unhealthy food on the street
High staurated fat and sugars; poor in fibers
Types of nutrients (2)
Macronutrients and micronutrients
Macronutrients
Nutrients required in large quantities. They provide energy and form new structures.
Nutrients required in large quantities
Macronutrients
Micronutrients
Nutrients required in small quantities. They participate in the defense system and metabolic pathways
They provide energy and form new structures.
Macro nutrients
Nutrients required in small quantities
Micronutrients
They participate in the defense system and metabolic pathways
Micronutrients
Types of macronutrients
Carbohydrates, protein, lipids (fats)
Types of micronutrients
Vitamins and minerals
Proteins are formed by
Aminoacids
Purpose of proteins
Growth of cells, tissues, and organs They give us energy Help with metabolism Muscular contraction Develop antibodies
Purpose of fats
They give us energy
They are essential for growth and health
Types of fats
Saturated, mono-saturated, and poli-saturated
Sources for saturated fats
Red Meat Fat Bird Fat Sausages Whole Milk Cheese Butter
Sources for mono-saturated fats
Olive oil, dried fruit, peanuts, avocado, sesame seeds
Sources for poli-saturated
Fish, fish oil. nuts. sunflower seeds, soybean, flax oil
Result of decomposition of carbohydrates in the liver
Glucose or sugar
Purpose of carbohydrates
Supplies energy to the brain and nervous system
Forms in which carbohydrates are found
Sugar or saccharose, starch, fiber
Places where sugar or saccharose are found
Fructose, glucose, lactose, galactose, maltose
Fructose
Sugar in fruit
Glucose
Sugar in blood
Lactose
Sugar in milk
Galactose
Sugar in vegetables
Maltose
Sugar in cereals and barley
Sugar found in fruit
Fructose
Sugar found in blood
Glucose
Sugar found in milk
Lactose
Sugar found in vegetables
Galactose
Sugar found in cereals or barley
Maltose
Places where starch can be found
Cereales, tubercules and legumes
Places where fiber can be found
Cellulose, pectins and gums
Main source of energy in diets
Carbohydrates
Cal/g of carbohydrates
4 cal/g
Place in which excess carbohydrates are stored
Adipose tissue (fat)
Fiber
Non-digestible carbohydrates with beneficial functions in GI and prevention of chronic diseases
Non digestible carbohydrate with beneficial function in the gastrointestinal tract (GI)
Fiber
Sources for carbohydrates
Fruits, vegetables, cereales, legumes, bread, tortillas, pasta, sweets, honey
Cal/g found in proteins
4 cal/g
Cal/g found in lipids
9 cal/g
Preferrable origin of fat and reason
Vegetable origin, since they have unsaturated fatty acids and lack cholesterol
Vitamins
Organic compounds that the body needs in very small amounts for certain chemical reactions to take place
Organic compounds that the body needs in very small amounts for certain chemical reactions to take place
Vitamins
Processes that use vitamins
Defense system and proper development and growth
VItamins that can be obtained from bacteria in the large intestine
K and B12
Types of vitamins
Fat-soluble and water soluble
Examples of fat-soluble vitamins
A, E, D, and K
Vitamins A, E, D, and K are examples of
fat-soluble vitamins
Examples of water-soluble vitamins
B1-7, B12, folic acid, vitamin K, vitamin C, thiamine, riboflavin, niacin,
B1-6, B12, folic acid, biotin and vitamin C are examples of
Water soluble vitamins
Functions which use vitamin A
Eyesight health. Formation and maintenance of tissues, mucous membranes and skin
Eyesight health. Formation and maintenance of tissues, mucous membranes and skin use
Vitamin A
Sources of Vitamin A
Carrot, spinach, viscera, parsley, butter, tuna, cheeses and vegetables
Carrot, spinach, viscera, parsley, butter, tuna, cheeses and vegetables are sources of
Vitamin A
Functions which use Vitamin D
Calcium metabolism
Calcium metabolism uses
Vitamin D
Sources of Vitamin D
Sardines, tuna, fatty cheeses, margarine, mushrooms, eggs, fish, milk, yogurt
Sardines, tuna, fatty cheeses, margarine, mushrooms, eggs, fish, milk, yogurt are sources of
Vitamin D
Functions which use Vitamin E
Antioxidant and formation of red blood cells
Antioxidant and formation of red blood cells are functions which use
Vitamin E
Sources of vitamin E
Corn oil, wheat germ, hazelnuts, almonds, coconut, olive oil, margarine, walnuts
Corn oil, wheat germ, hazelnuts, almonds, coconut, olive oil, margarine, walnuts are sources of
Vitamin E
Functions which use vitamin K
Blood clotting
Blood clotting uses
Vitamin K
Sources of vitamin K
Green leaves and cod liver
Green leaves and cod liver are sources of
Vitamin K
Functions which use Vitamin B9 and B12
Clotting and circulation problems
Clotting and circulation problems use
Vitamin B9 and B12
Uses of vitamins B1, B2, and B3
Nourishment of the nervous system. Helps with stress and insomnia.
Vitamins that nourish the nervous system and help with stress and insomnia
Vitamins B1, B2, and B3
Uses of Vitamin B5
Collaboration in the production of hormones
Vitamin which collaborates in the production of hormones
Vitamin B5
Uses of Vitamin C
Antioxidant
Vitamin which serves as a powerful antioxidant
Vitamin C
Uses of Vitamin B6
Improves circulation. Helps with formation of red blood cells and brain function
Vitamin which improves circulation. Helps with formation of red blood cells and brain function
Vitamin B6
Uses of Vitamin B7
Helps with skin, nail, and hair health
Vitamin which helps with skin, nail, and hair health
Vitamin B7
Uses of Vitamin K
Fertility, pregnancy, fetus development, and aneia prevention
Vitamin which helps with fertility, pregnancy, fetus development, and aneia prevention
Vitamin K
Other name for B1
Thiamine
Other name for thiamine
Vitamin B1
Uses of B1(thiamin)
Allows the conversion of carbohydrates into enery, functioning of the heart in muscle contraction and conduction of nerves signals
Vitamin which allows the conversion of carbohydrates into enery, functioning of the heart in muscle contraction and conduction of nerves signals
B1(thiamin)
Sources of B1 (thiamin)
Egg, pork or beef, peanuts, chickpeas, lentils, hazelnuts, walnuts
Vitamin that comes from egg, pork or beef, peanuts, chickpeas, lentils, hazelnuts, walnuts
B1 (thiamin)
Other name for B2
Riboflavin
Other name for riboflavin
Vitamin B2
Functions which use vitamin B2 (riboflavin)
Body growth and red blood cell production
Vitamin which helps with body growth and red blood cell production
B2 (riboflavin)
Other name for vitamin B3
Nlacin
Other name for vitamin nlacin
Vitamin B3
Functions which use vitamin B3 (nlacin)
Synthesis and degradation of macronutrients, functioning of skin, nerves and digestive system
Vitamin which help with the synthesis and degradation of macronutrients, functioning of skin, nerves and digestive system
B3 (nlacin)
Sources of B3 (nlacin)
Beef liver, almonds, wheat germ, brown rice and mushrooms
Vitamin which comes from beef liver, almonds, wheat germ, brown rice and mushrooms
Vitamin B3 (nlacin)
Other name for vitamin B5
Pantothenic acid
Other name for panthotenic acid
Vitamin B5
Sources of B6 (pyridoine)
Sardines, walnuts, lentils, organ meats, chickpeas, chicken, tuna, hazelnuts
Vitamin which comes from sardines, walnuts, lentils, organ meats, chickpeas, chicken, tuna, hazelnuts
B6 (pyridoine)
Inorganic elements that the body needs in small amounts
Minerals
Minerals
Inorganic elements that the body needs in small amounts
Reason for the need of constant supply of minerals in our diet
Lose of them in sweat, urine, and digestive waste
Examples of minerals
Calcium, iron, magnesium, phosphorous, zinc
Calcium, iron, magnesium, phosphorous, zinc are examples of
Minerals
Sources of calcium
Dairy products
Mineral that comes from dairy products
Calcium
Most abundant mineral in the body
Calcium
Percent of calcium found in bones and teeth
98%
Vitamin found in bones and teeth
Calcium
Vitamin involved in the transmission of nerve impulses and muscle contraction
Calcium
Processes which use calcium
Nerve impulses and muscle contractions
Problems caused by calcium deficiency
Bone fragility
Bone fragility is caused by
Calcium deficiency
Sources of iron
Liver, red meat, lentils
Liver, redmeat, and lentils are sources of
Iron
Vitamin which is a part of the red blood cells that arry oxygen throughout the vody
Iron
Places where iron is deposited
Bone marrow, liver and spleen
Problems caused by an iron deficiency
Anemia
Anemia is caused by
An iron deficiency
Sources of magnesium
Soy, chocolate, and spinach
Soy, chocolate, and spinach are sources of
Magnesium
Processes which involve magnesium
Energy metabolism, muscle contraction
Energy metabolism and muscle contraction use
Magnesium
Deficiency which causes neuromuscular alterations
Magnesium deficiency
Problems caused by a magnesium deficiency
Neuromuscular alterations
Source of phosphorus
Meat, fish, liver, legumes, almonds and walnuts
Meat, fish, liver, legumes, almonds, and walnuts are sources of
Phosphorus
Combined wiith calcium, this vitamin is part of one of the most important elements in bones
Phosporus
Vitamin which is used in most metabolic funtions since it is part of the enzymes involved in these processes
Phosphorus
Mineral deficiency which causes bone, muscle, or neurological problems
Phorpshorus
Problems caused by phosphorus deficiency
Bone, muscleand neurological problems
Sources of zinc
Seafood, red meat, liver, walnuts and cheese
Seafood, red meat, liver, walnuts and cheese are sources of
Zinc
Processes which use zinc
Synthesis of neurotransmitters andmetabolism of Vitamin A, B6, and folates
Synthesis of neurotransmitters andmetabolism of Vitamin A, B6, and folates use
Zinc
Mineral which is important in the immunity of the organism
Zinc
Problems caused by a zinc deficiency
Susceptibility to infections and mental disorders
Mineral deficiency wich causes susceptibility to infections and mental disorders
Zinc deficiency
Diet
Set of foods and dishes that are consumed every day, whether they are many, few, adequate or inadequate
Set of foods and dishes that are consumed every day, whether they are many, few, adequate or inadequate
Diet
Characteristics of a correct Diet
Complete, balanced, harmless, enough, varied, adequate
What complete refers to when talking about a diet
Contains all of the nutrients
What balanced refers to when talking about a diet
60-65% carbohydrates, <10% simple sugars, 12-15% proteins and 25-30% lipids
What harmless refers to when talking about a diet
Poses no health risk, is free of pathogens, toxins and contaminants
What enough refers to when talking about a diet
Has the quantity and quality for good nutrition and healthy weight
What varied refers to when talking about a diet
Contains food from each group
What adequate refers to when talking about a diet
Has adequate tastes, needs and is economic
Groups within the plate of good eating
Fruits and vegetables, cereales and tubers, and legumes and foods of animal origin
Number of levels within the Jug of Good Drinking
6
Level 1 of the Jug of Good Drinking
Portable Water
Level 2 of the Jug of Good Drinking
Dairy and soy products without sugar
Level 3 of the Jug of Good Drinking
Coffee and tea without sugar
Level 4 of the Jug of Good Drinking
Noncaloric drink with endulcation
Level 5 of the Jug of Good Drinking
Juice, milk, sport and alcoholic drinks
Level 6 of the Jug of Good Drinking
Sodas
Examples of eating disorders
Anorexia, bulimia, malnutrition, overweight and obesity
What obesity and being overweight reflects
An imbalance between the calories that are consumed and those that are expended
An imbalance between the calories that are consumed and those that are expended cause
Obesity and being overweight
Being overweight increases the risk of suffering from
Diabetes, cancer, respiratory problems, heart problems, high blood pressure, joint and liver problems
Types of digestion
Mechanical and chemical
Digestion where food is broken into smaller and smaller chunks
Mechanical digestion
Mechanical digestion
Digestion where food is broken into smaller and smaller chunks
Chemical digestion
Breaks down molecules contained in food to transform the into nutrients
Processes which breaks down molecules contained in food to transform the into nutrients
Chemical digestion
