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NTDT 200 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

chemical substances in food that contributes to health

A

nutrients

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2
Q

science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease; and the process by which the organism (body) ingests, digests, absorbs, transports, utilizes, and excretes food substances

A

nutrition

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3
Q

to be considered an essential nutrient, a substance must have these characteristics:

A
  1. have a specific biological function
  2. cause a decline in normal human biological function, such as the normal functions of the blood cells or nervous system
  3. restore normal human biological function that was impaired by its absence if returned to diet
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4
Q

nutrients can be assigned to 3 functional categories

A
  1. those that primarily provide energy
  2. those that are important for growth and development
  3. those that regulate body processes and keep body functions running smoothly
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5
Q

Energy providing nutrients

A
  • most carbohydrates
  • proteins
  • most lipids
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6
Q

nutrients that promote growth and development

A
  • proteins
  • lipids
  • some vitamins
  • some minerals
  • water
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7
Q

nutrients that regulate body processes

A
  • proteins
  • some lipids
  • some vitamins
  • some minerals
  • water
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8
Q

nutrient needed in gram quantities in the diet

A

macronutrient

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9
Q

nutrient needed in milligram or microgram quantities in the diet

A

micronutrient

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10
Q

Carbohydrates are composed of the elements:

A

carbon, hydrogen, oxygen

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11
Q

Dietary sources of carbohydrates

A

fruits, vegetables, grains, beans, and sugars

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12
Q

simple carbohydrates

A

glucose, fructose, galactose

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13
Q

complex carbohydrates

A

fiber, starch, glycogen

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14
Q

carbohydrates energy yield (kcal/g)

A

4 kcal/g

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15
Q

lipids energy yield (kcal/g)

A

9 kcal/g

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16
Q

major form of fat in foods and a key energy source for the body

A

triglyceride

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17
Q

unsaturated fatty acids

A

tend to be healthier - liquid at room temp

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18
Q

saturated fatty acids

A

many animal fats are rich in saturated fats (solid at room temp); raises blood cholesterol

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19
Q

unsaturated fatty acids that are essential nutrients

A

linoleic acid and alpha-linolenic acid

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20
Q

unsaturated fats that have been processed to change their structure from typical cis form to trans form

A

trans fatty acids

21
Q

proteins composed of these elements

A

carbon, hydrogen, oxygen, and nitrogen

22
Q

main structural material in the body

A

protein

23
Q

protein energy yield (kcal/g)

A

4 kcal/g

24
Q

how many essential amino acids are found in food (out of 20)

A

9 essential amino acids

25
Q

the main function of vitamins

A

to enable many chemical reactions to occur in the body

26
Q

fat soluble vitamins

A

vitamins A, D, E, K

27
Q

water soluble vitamins

A

vitamin C and B vitamins (thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, biotin, folate, and vitamin B12)

28
Q

____-soluble vitamins are excreted from the body much more readily

A

water-soluble vitamins

29
Q

structurally very simple, inorganic substances

A

minerals

30
Q

substances that contain carbon atoms bonded to hydrogen atoms in the chemical structure

A

organic compound

31
Q

substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure

A

inorganic substance

32
Q

minerals ____ destroyed during cooking

A

are not destroyed - elements

33
Q

mineral energy yield

A

0 kcal/g

34
Q

Minerals needed daily in gram amounts

A

major minerals

35
Q

major minerals examples

A

sodium, potassium, chloride, calcium, and phosphorus

36
Q

minerals needed in amounts of less than 100 milligrams daily

A

trace minerals

37
Q

trace minerals examples

A

iron, zinc, copper, selenium

38
Q

water is a (organic/inorganic) molecule

A

inorganic

39
Q

function of water

A
  • acts as a solvent and lubricant
  • acts as a medium for transporting nutrients to cells
40
Q

physiologically active compounds in plants that may provide health benefits

A

phytochemical

41
Q

physiological active compounds in foods of animal origin that may provide health benefits

A

zoochemical

42
Q

foods that provide health benefits beyond those supplied by the traditional nutrients they contain

A

functional food

43
Q

alcohol energy yield (kcal/g)

A

7 kcal/g

44
Q

heat energy needed to raise the temperature of 1000 g (1 L) of water 1 degree celsius

A

Calorie / Kilocalorie

45
Q

primarily physiological drive for food

A

hunger

46
Q

either overnutrition or undernutrition

A

malnutrition

47
Q

state in which body tissues have enough of a nutrient to support normal functions and to build and maintain surplus stores

A

desirable nutritional status

48
Q

failing health that results from a longstanding dietary intake that does not meet nutritional needs

A

undernutrition

49
Q

state in which nutritional intake greatly exceeds the body’s needs

A

overnutrition

NTDT 200 (8 decks)

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