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

Chap 2: Human Nutrition & Food Flashcards

1
Q

Body requires how many specific nutrients to maintain health

A

50

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2
Q

The two classes of nutrition

A

Micronutrients and Macronutrients

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3
Q

Nutrition definition

A

Study of foods and their contribution to health and disease

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4
Q

Micronutrients

A

Vitamins and Minerals

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5
Q

Macronutrients

A

Protein, Carbohydrates, and Fat
(Lipids)

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6
Q

Micronutrient and Macronutrients functions

A

Sustain growth, repair & vital processes and to furnish energy

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7
Q

Enzymes

A

Biological Catalysts

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8
Q

Essential Nutrients

A

Cannot be synthesized by the body, obtained from diet

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9
Q

Non-essential Nutrients

A

Synthesized by the body

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10
Q

“Silent Killers”
(Hypertension)

A

High Blood Pressure

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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
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12
Q

“Forgotten” Nutrient

A

WATER

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13
Q

Malnutrition

A

Too much or too little intake of essential nutrients

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14
Q

Overnutrition

A

EXCESSIVE intake of one or more nutrients (toxic response)

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15
Q

Undernutrition

A

Dietary DEFICIT of one or more nutrients (deficiency diseases)

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16
Q

Monosaccharides

A

1 sugar (unit)

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17
Q

Calorie

A

Units of measure for energy

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18
Q

What provides calories

A

Proteins, Carbohydrates, and Fats

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19
Q

Small calorie (gram)

A

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

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20
Q

Large Calorie (kilogram)

A

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

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21
Q

1 Large calorie is equal to

A

1000 small calories or one kilocalorie (kcal)

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22
Q

kcal count

A

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

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23
Q

Content of Water

A

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

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24
Q

Functions of Water

A
  • Regulation of body temperature
  • Lubricates organs
  • Medium for metabolic/chemical reactions
  • Carrier and aids in movement of nutrients
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25
Q

Dehydration

A

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

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

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26
Q

Energy requirements (for adults) (kg)

A

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

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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

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)

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