Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Intro to Food Science > Chap 2: Human Nutrition & Food > Flashcards

Chap 2: Human Nutrition & Food Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

Body requires how many specific nutrients to maintain health

A

50

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The two classes of nutrition

A

Micronutrients and Macronutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Nutrition definition

A

Study of foods and their contribution to health and disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Micronutrients

A

Vitamins and Minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Macronutrients

A

Protein, Carbohydrates, and Fat
(Lipids)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Micronutrient and Macronutrients functions

A

Sustain growth, repair & vital processes and to furnish energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Enzymes

A

Biological Catalysts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Essential Nutrients

A

Cannot be synthesized by the body, obtained from diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Non-essential Nutrients

A

Synthesized by the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

“Silent Killers”
(Hypertension)

A

High Blood Pressure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

3 general (major) function of Nutrients

A
  1. Form BODY STRUCTURES (organs, teeth, bone and skin)
  2. Serves as REGULATORS of the body process (molecular and biological level (hormones and enzymes))
  3. Provide ENERGY by being broken down during metabolism
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

“Forgotten” Nutrient

A

WATER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Malnutrition

A

Too much or too little intake of essential nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Overnutrition

A

EXCESSIVE intake of one or more nutrients (toxic response)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Undernutrition

A

Dietary DEFICIT of one or more nutrients (deficiency diseases)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Monosaccharides

A

1 sugar (unit)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Calorie

A

Units of measure for energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What provides calories

A

Proteins, Carbohydrates, and Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Small calorie (gram)

A

Approximate amount of energy needed to raise the temperature of one gram of water by one degree Celsius

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Large Calorie (kilogram)

A

Approximate amount of energy needed to raise the temperature of one kilogram of water by one degree Celsius

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

1 Large calorie is equal to

A

1000 small calories or one kilocalorie (kcal)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

kcal count

A

Carbohydrate - 4 kcal
Fat - 9 kcal
Protein - 4 kcal
Alcohol - 7 kcal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Content of Water

A

Higher Age —- Lower Water
Higher Fat —– Lower Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Functions of Water

A
  • Regulation of body temperature
  • Lubricates organs
  • Medium for metabolic/chemical reactions
  • Carrier and aids in movement of nutrients
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Dehydration

A

Water intake less than water output (Leads to imbalance of electrolytes)

Not Enough
- Na - Sodium
- K - Potassium
- Cl - Chloride

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Energy requirements (for adults) (kg)

A

Males - 40 kcal/kg (body weight/day)
Females - 38 kcal/kg (body weight/day)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Carbohydrate (1g = 4kcal) =

A

CO2 + H20 + Sunlight + Chlorophyll ( C H O)

28
Q

Glycogen

A

Animal source of carbohydrate

29
Q

( C H O )
Carbon, Hydrogen, and Oxygen

A

Fats and Carbohydrates

30
Q

( C H O N ) sometimes ( S )
Carbon, Hydrogen, Oxygen, and Nitrogen - Sulfur

A

Protein

31
Q

Types of Carbohydrates

A
  • Monosaccharides (simple sugar 1 )
  • Disaccharides ( 2 simple sugars)
  • Oligosaccharides ( 3 to 10 simple sugars)
  • Polysaccharides ( 10 + simple sugars)
32
Q

Glycosidic Bond

A

Two simple sugars combined together

33
Q

Condensation vs. Hydrolysis

A

Water Expelled vs. Water Consumed
(Mono to Di) (Di to Mono)

34
Q

(Major) Enzymes of Digestion

A

Amylase, Maltase, Sucrase and Lactase

35
Q

Dietary Fiber is

A

Water Insoluble (doesn’t dissolve in water) Water Soluble (able to dissolve)

36
Q

Dietary Fiber Functions

A
  • Prevents constipation
  • Reduces cholesterol
  • Reduces incidence of chronic diseases
  • More
37
Q

Lactose Intolerance

A

Absence of enzyme lactase (Beta galactosidase)

38
Q

Glycemic Effect
(Glucose)

A

Ability of food to cause sharp increase in blood glucose levels
(Glycemic Index and Glycemic Load)

39
Q

Glycemic Index

A

Low GI : (<55) White Bread
Medium GI : (56-69) Standard GI 100
High GI : (70>)

40
Q

Amino Acid Structure

A

Amino Group, Carboxyl Group (COOH), Side Chain (R Chain)

41
Q

Complete Meal

A

Has all essential amino acid

42
Q

Essential Amino Acids
(HILLMVPT2)

A
  • Histidine
  • Isoleucine
  • Leucine
  • Lysine
  • Methionine
  • Valine
  • Phenylalanine
  • Threonine
  • Tryptophan
43
Q

Protein Functions

A
  • Composition of cells and tissues
  • Enzyme catalyst
  • Hormone messenger
  • Immune system component
44
Q

Biological Value (BV)

A

High (BV) - Good quality protein (animal protein) (has all 9 essential)
Low (BV) - Low quality protein (plant protein)

45
Q

Protein Recommended Dietary Allowance

A

0.8g protein/kg BW/day

46
Q

Fats vs Carbs

A

C bonded to H (Lipids) C bonded to O (Carbs)
C - H C = O
More Energy Less Energy

47
Q

TAG

A

Tri-acyl-glycerol

48
Q

Fats are

A

Hydrophobic (insoluble in water)

49
Q

Lipid contain 2 components

A
  • Glycerol (backbone of lipid molecules and contain binding sites)
    • Fatty acids
50
Q

Lipids
(Fatty acids and derivatives)

A
  • Triglycerides (3 fatty acids)
  • Diglycerides (2 fatty acids)
  • Monoglycerides (1 fatty acids)
51
Q

3 Types of Fat

A

Triglycerides (TAG) , Phospholipids, Cholesterol (sterols)

52
Q

Cholesterol is found

A

only in animal foods

53
Q

Functions of Fat

A
  • Hormone precursors
  • Energy reserve
  • Aids in fat soluble vitamin absorption
  • Protects human organs
54
Q

Bonus: Enzymes can’t digest lipids until

A

Lipids are in the watery phase

55
Q

Types of Cholesterol

A
  • Endogenous (synthesized by the body)
  • Exogenous (obtain by the diet)
56
Q

VLDL , LDL, HDL

A
  • VLDL : Very Low Density Lipoprotein (Bad Cholesterol)
  • LDL : Low Density Lipoprotein (Bad Cholesterol)
  • HDL : High Density Lipoprotein (Good Cholesterol)
57
Q

Types of Fatty Acids

A
  • Saturated
  • Monounsaturated
  • Polyunsaturated
58
Q

Saturated Fats

A
  • Contain no C=C double bonds
  • Solid at room temperature
59
Q

Monounsaturated

A
  • Contains one C=C double bond
    (Liquid at room temperature)
60
Q

Polyunsaturated

A
  • Contains 2 or more C=C double bonds
    (Liquid at room temperature)
61
Q

Fat Soluble Vitamins

A

A, D, E, K

62
Q

Water Soluble Vitamins

A

B complex and Vitamin C

63
Q

Adipose Tissue

A

Fat cells (Where majority of lipids are stored)

64
Q

Sucrose

A

Fructose + Glucose

65
Q

Lactose

A

Galactose + Glucose

66
Q

Maltose

A

Glucose + Glucose

Intro to Food Science (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions