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Earth Tests > Ch 9 Nutrition > Flashcards

Ch 9 Nutrition Flashcards

0
Q

How much of your food intake should consist of fat?

A

About 26%

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1
Q

What types of foods should you choose?

A

High in nutrients and low in calories

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2
Q

How many common amino acids are there?

A

20

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3
Q

What is an example of a monosaccharide?

A

Fructose

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4
Q

What are the two types of fiber?

A

Soluble and insoluble

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5
Q

How many calories are in a single gram of protein?

A

Four

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6
Q

What is an example of a water soluble vitamins?

A

Vitamin c

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7
Q

What type of food contains vitamin b-6 (pyridoxine)?

A

Leafy green vegetables

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8
Q

What does inositol aid?

A

Hair growth

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9
Q

What is not a potential consequence of vitamin E deficiency?

A

Rickets

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10
Q

What foods are a good source of copper?

A

Almonds and seafoods

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11
Q

What mineral is important to fluid balance and controlling the activity of heart muscle, the nervous system, and kidneys?

A

Potassium

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12
Q

What is important for proper bone and tooth formation?

A

Fluoride

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13
Q

What term refers to vitamin containing substances that are converted to the actual vitamin once they are in the body?

A

Precursors

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14
Q

How should vitamin E be administered to help heal damaged tissues?

A

Both internally and externally

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15
Q

What B vitamin is involved in energy formation by cells and the synthesis of both proteins and fatty acids?

A

Biotin

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16
Q

What types of foods should you choose?

A

High in nutrients and low in calories

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17
Q

How much of your food intake should consist of fat?

A

About 26%

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18
Q

How many common amino acids are there?

A

20

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19
Q

What is an example of a monosaccharide?

A

Fructose

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20
Q

What are the two types of fiber?

A

Soluble and insoluble

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21
Q

How many calories are in a single gram of protein?

A

Four

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22
Q

What is an example of a water soluble vitamins?

A

Vitamin c

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23
Q

What type of food contains vitamin b-6 (pyridoxine)?

A

Leafy green vegetables

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24
Q

What does inositol aid?

A

Hair growth

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25
Q

What is not a potential consequence of vitamin E deficiency?

A

Rickets

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26
Q

What foods are a good source of copper?

A

Almonds and seafoods

27
Q

What mineral is important to fluid balance and controlling the activity of heart muscle, the nervous system, and kidneys?

A

Potassium

28
Q

What is important for proper bone and tooth formation?

A

Fluoride

29
Q

What term refers to vitamin containing substances that are converted to the actual vitamin once they are in the body?

A

Precursors

30
Q

How should vitamin E be administered to help heal damaged tissues?

A

Both internally and externally

31
Q

What B vitamin is involved in energy formation by cells and the synthesis of both proteins and fatty acids?

A

Biotin

32
Q

What mineral is important for protein synthesis and collagen formation, and promotes wound healing and helps the immune system?

A

Zinc

33
Q

How many eight-once glasses of water should someone who is 144 pounds drink a day?

A

Nine

34
Q

What is an example of a healthy practice?

A

Scheduling routine health checks

35
Q

Substance that provides energy to cells and converts oxygen to carbon dioxide

A

ATP- adenosine triphosphate

36
Q

Organic acids that form the building blocks of protein

A

Amino acids

37
Q

These break down the basic chemical sugars that supply energy for the body

A

Carbohydrates

38
Q

Condition in which blood glucose or blood sugar drops too low

A

Hypoglycemia

39
Q

Essential trace minerals and vitamins that we need for proper body functions

A

Micronutrients

40
Q

Carbohydrate-lipid complexes that are good water binders

A

Mucopolysaccharides

41
Q

These can be synthesized by the body and do not have to be in our diet

A

Nonessential amino acids

42
Q

Water binding substances found between the fibers of the dermis

A

Glycosaminoglycans

43
Q

The three basic food groups that make up the largest part of the nutrition we eat

A

Macronutrients

44
Q

Combinations of two incomplete proteins that, together, provide all essential amino acids and make a complete protein

A

Complimentary foods

45
Q

These are used to make important hormones and maintain the lipid barrier of the skin

A

Omega-6 fatty acids

46
Q

Waxy substance needed to produce hormones, vitamin D, and bile

A

Cholesterol

47
Q

Biological catalyst made of protein and vitamins

A

Enzymes

48
Q

Carbohydrates made up of one basic sugar unit

A

Monosaccharides

49
Q

Macronutrients used to produce energy in the body

A

Fats

50
Q

Chains of amino acid molecules used in all cell functions and body growth

A

Proteins

51
Q

Good polyunsaturated fat that may decrease the likelihood of cardiovascular disease by reducing arteriosclerosis

A

Omega-3 fatty acids

52
Q

Carbohydrates made up of two simple sugars such as lactose and sucrose

A

Disaccharides

53
Q

Measure of heat units

A

Calorie

54
Q

Carbohydrates that contain three or more simple carbohydrate molecules

A

Polysaccharide

55
Q

Sometimes referred to as vitamin P, this is considered an aid to healthy skin and is found most abundantly in citrus fruits

A

Bioflavonoid

56
Q

Vitamin A derivative that has demonstrated an ability to alter collagen synthesis and is used to treat acne and visible signs of aging

A

Retinoic acid

57
Q

Antioxidant that aids in the functioning and repair of skin cells

A

Vitamin A

58
Q

Inorganic materials required for many reactions of the cells and body

A

Minerals

59
Q

This can be synthesized from cholest when the body is exposed to sunlight

A

Vitamin D

60
Q

Indicated that a vitamin has been added to a food product

A

Fortified

61
Q

Tocopherol; helps protect the skin from the harmful effect of the suns rays

A

Vitamin E

62
Q

Ascorbic acid; an antioxidant needed for proper repair of skin and tissues

A

Vitamin C

63
Q

Water soluble vitamins that interact with other water soluble vitamins and act as coenzymes by facilitating enzymatic reactions

A

B vitamins

64
Q

Vitamin responsible for the synthesis of factors necessary for blood coagulation

A

Vitamin K

Earth Tests (7 decks)

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