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Nutrition 1-5 > Chapter 1& 2 > Flashcards

Chapter 1& 2 Flashcards

1
Q

monosaccharides

A

energy for cells
Glucose (corn syrup) fructose (fruits) galactose (milk)

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2
Q

Disaccharides

A

energy aids , calcium and phosphorus sucrose (table sugar) lactose (milk sugar ) maltose (malt sugar )

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3
Q

polysaccharides

A

energy storage (starches) digestive aid (fiber)
starches (grains , legumes , root, vegetables) fiber (whole grains fruits , vegetable )

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4
Q

What are the functions and characteristics of fiber

A

proper bowel elimination , stimulates peristalsis to ease elimination , lower cholesterol lessen cancers

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5
Q

What are complete and incomplete proteins give an example off each .

A

complete-animal sources and soy
incomplete -plants and limits protein synthesis

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6
Q

What are complete and incomplete proteins give an example off each .

A

complete-animal sources and soy
incomplete -plants and limits protein synthesis

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7
Q

Saturated fats are ___ at room temperature found primarily in ____ sources

A

solid , animal

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8
Q

This triglyceride is from plant sources and help reproduce health risks

A

unsaturated

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9
Q

Monounsaturated fatty acids are

A

olives , canola oil ,avocado ,peanuts , and other nutsn

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10
Q

Polyunsaturated includes

A

corn , wheat grain , soybeans , sunflower , fish

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11
Q

essential fatty acids

A

broken down fats supplied by diets omega - 3 omega- (strongest ) 6 supports blood clotting and blood pressure inflammatory and metabolic response

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12
Q

vitamin C (ascorbic acid)

A

-tissue building iron absorption
-citrus fruits , juices , vegetables
-scurvy bleeding gums , decreased from absorption

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13
Q

Thiamin (B,)

A

-Muscle energy, energy
metabolism,
- Meats, grains, lequmes
-Beriberi, headache,
weight loss, fatigue

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14
Q

Niacin (B.)

A

Metabolism of fat, glucose
and alcohol; synthesis or
fatty acids, cholesterol,
and steroid hormones
-Liver, nuts, lequmes
-CiS indings, dementia

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15
Q

Pyridoxine (B6)

A

Cellular function, heme and
neurotransmitter synthesis,
-Meats, grains, and legumes
-Macrocytic anemia, CNS
disturbances, poor growth

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16
Q

Cobalamin (B12)

A

-Folate activation, red blood cell maturation
-Meats, clams, oysters,
eqqs, dairy products
-Pernicious anemia, Gl findings,
poor muscle coordination
paresthesia of the hands and feet

17
Q

Vitamin D

A

-fish, fortified , dairy products , egg yolks , sunlight
- maintain blood calcium and phosphorus in bone development
- deficiency low blood calcium , fragile bones , rickets , osteomalacia

18
Q

Vitamin E

A

protects vitamin A
- fish oils , vegetable oil , grains , nuts , dark veg
-enema ,edema snd skin lesions in infants

19
Q

Vitamin K

A

-essential for prothrombin synthesis , aids in bone metabolism
- green veg
increases bleeding time

20
Q

The minimum daily amount of water

A

1500ml

21
Q

The water intake is __ for women and __ for men

A

2.7 and 3.7

22
Q

Inadequate nutrition signs and symptoms

A

-dry brittle hair or skin.
-enlarged spleen or liver
-lack of fat or muscle wasting
- poor wound healing
-irregular cardiovascular measurements

23
Q

A healthy weight range is 18.5-24.9 and a _______ is less than 18.5 overweight would be determined as 25-29.9 then ___ is greater than or equal to 30

A

underweight ;obesity

24
Q

Prevention of digestion of fats

A

orlistat

25
Q

Stimulates serotonin receptors in the hypothalamus in brain to curb appetite

A

Loraserin

26
Q

Increase in vitamin D and calcium , engaging in exercise and avoiding alcohol can prevent

A

osteoporosis

27
Q

You should consume ____ of salt

A

2300

28
Q

Eating at-least __ ounces of seafood is beneficial

A

12

29
Q

My plate grains

A

females 9-13 5 oz 14-50 6oz
males 9-13 3 oz 14-18 4oz

30
Q

my plate veggies

A

female 9-13 2 cup 14-50 2.5 cups
male 14-50 3 cups

31
Q

my plate proteins

A

female 19-30 5.5 oz
male 14-30 6.5 oz.

32
Q

For people who have a LDL the American heart Association recommends

A

increasing monounsaturated fats and soluble fiber

33
Q

To prevent cancer you should

A
  • well balanced diet using my plate
    -increase high fiber plant based foods
    -limit sodium
    -avoid alcohol
    -exercise
    -limit saturated and trans fat
34
Q

preparations of food

A

roasts and steak -145
chicken -165
groundbeef -160
product with egg -160

35
Q

salmonella

A

undercooked or raw meat ,poultry , eggs, fruit,dairy products
-s/s cramping, diarrhea ,nausea , vomiting

36
Q

e coli

A

undercooked or raw ground beef

37
Q

listeria

A

soft cheese raw milk products undercooked poultry , causes problems on new borns pregnant clients

38
Q

Noravirus

A

viral infection from consuming contaminated fruits and veg , oyster salad made bye someone infected

39
Q

Tyramine is similar to

A

norepinephrine

Nutrition 1-5 (3 decks)

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