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Nutrition > Chaps 1-6 > Flashcards

Chaps 1-6 Flashcards

0
Q

Micronutrients

A

Needed in smaller amounts, vitamins and minerals

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1
Q

Macronutrients

A

Energy yielding nutrients needed in higher amounts. Carbs, lipids and proteins

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2
Q

Water

A

Most vital if all six nutrients

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3
Q

Provide 4kcal/g

A

Carbs and protein

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4
Q

Provide 9 kcal/g

A

Fats

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5
Q

Organic compound contains

A

Carbon

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6
Q

Nitrogen is a distinguishing element in

A

Protein

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7
Q

Carbs supply ______ a major energy source

A

Glucose

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8
Q

Vitamins and minerals are essential for metabolism but do not provide

A

Energy/calories

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9
Q

Vitamins are

A

Organic

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10
Q

Minerals are

A

Inorganic

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11
Q

Recommended Dietary Allowance

A

Avg amount of a nutrient that meets the needs of nearly all individuals 97-98%

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12
Q

Tolerable Upper Intake Level (UL)

A

Highest amount of nutrient that is unlikely to cause harm if consumed daily, consuming more may cause toxicity

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13
Q

AMDR

A

Carbs 1/2
Fats 1/3
Proteins 1/4

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14
Q

Make 1/2 your plate

A

Fruits & vegetables

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15
Q

Nutrient density

A

Foods with high nutrient density have more nutrients per calorie than gods with lower

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16
Q

FDA mandates every packaged food to be labeled with

A

List of ingredients in descending order by weight

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17
Q

Hunger & thirst

A

Physiological

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18
Q

Appetite

A

Psychological

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19
Q

Majority of digestion occurres

A

In the small intestine

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20
Q

Enzymes in saliva that soften and dissolve food particles

A

Salivary amylase

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21
Q

Hydrochloric acid (HCI)

A

Acidic, has pH1, neutralization happens after going through the stomach. Activates pepsin

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22
Q

Large intestine

A

Absorbs water and electrolytes, no digestive enzymes

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23
Q

Insulin & glucagon

A

Regulate blood glucose, hormones not enzymes. Produced in the pancreas

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24
Q

Glucose & carbohydrates are the most desirable form of

A

Energy for the body

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25
Q

Brain, nervous system & red blood cells rely on _____ for a fuel source

A

Glucose

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26
Q

Monosaccharides

A

Glucose, fructose and galactose

27
Q

Disaccharides

A

2 monosaccharides joined together

28
Q

Maltose

A

Glucose + glucose

29
Q

Sucrose

A

Glucose + fructose

30
Q

Lactose

A

Glucose + galactose

31
Q

Polysaccharides

A

3 complex carbs: Starch, fiber and glycogen

32
Q

Glycogen

A

Storage form of glucose, stored in liver & muscle cells

33
Q

T/F: lactose intolerant people can still consume dairy products

A

True, in moderation

34
Q

Insulin is released by

A

The pancreas

35
Q

Glucagon

A

Released from pancreas, raises blood glucose levels

36
Q

Gluconeogenesis

A

Makes protein –> glucose

37
Q

Ketosis

A

Elevated blood levels after fasting for about 2 days

38
Q

Sugar has been proven to contribute to

A

Dental caries (cavities)

39
Q

Type 1 diabetes

A

5-10% of cases, autoimmune disease. Insulin not produced

40
Q

Type 2 diabetes

A

90-95% of cases, insulin resistance

41
Q

Reactive hypoglycemia

A

Low blood sugar after eating a carbohydrate snack or meal. Prevented by eating small, well balanced meals throughout the day

42
Q

3 types of lipids (fats) found in the body

A

Triglycerides (fats), phospholipids, sterols (cholesterol)

43
Q

Saturated fatty acids

A

No double bonds

44
Q

Monounsaturated fatty acids

A

1 double bond

45
Q

Polyunsaturated fatty acids

A

> 1 double bond

46
Q

Triglyceride

A

3 fatty acids + 1 glycerol backbone

47
Q

Phospholipids

A

Make cell membranes

48
Q

Sterols

A

Precursor for vitamin d, bile acids & sex hormones

49
Q

Chylomicrons

A

1st thing made from fats w long chain fatty acids

50
Q

LDL

A

Bad cholesterol

51
Q

HDL

A

Good cholesterol

52
Q

2 essential polyunsaturated fatty acids

A

Linoleic acid, alpha-linolenic acid

53
Q

Best way to raise HDL

A

Exercise

54
Q

How many essential amino acids

A

9

55
Q

How many nonessential amino acids

A

11 (still necessary for protein synthesis)

56
Q

1 protein

A

Collagen

57
Q

Can also be stored as fat (excess dietary protein)

A

Amino acids

58
Q

Proteins that act as catalysts

A

Enzymes

59
Q

Creates most satiety (fullness)

A

Protein

60
Q

Positive nitrogen balance

A

More nitrogen retained than excreted, infants, children & pregnant women

61
Q

Negative nitrogen balance

A

More nitrogen excreted than consumed, starvation, serious injury or illness

62
Q

What happens if you get too much protein

A

Calcium loss from bones/osteoporosis

63
Q

Complete proteins

A

Contain all 9 essential amino acids

64
Q

Incomplete proteins

A

Lacking at least 1 essential amino acid

65
Q

Complemented

A

Beans and rice, peanut butter and wheat bread

Nutrition (4 decks)

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