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Nutrition chapters 1-6 > chapter 1 food choices > Flashcards

chapter 1 food choices Flashcards

1
Q

_____in blood respond to injury by causing blood to clot
◦Structure allows them to coil & fold creating “net” for blood cells
Collagen
◦______ involved in development of scar tissue

A

Protein

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2
Q

Amino acids can be converted to _______ to maintain blood glucose level and serve glucose need of brain

A

Glucose

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3
Q

How is protein stored in the body?

A

IT ISNT FOOL! AND WILL BE STORED AS FAT!

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4
Q

Two forms of protein deficiency

A

◦Marasmus- Energy Deficiency

◦Kwashiorkor- Protein Deficiency not Carb

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5
Q

AMDR of Protein is ______% total caloric intake

A

10-35%

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6
Q

Protein DRI ___ grams/ kg body weight

A

0.8 Grams/kg of body weight

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7
Q

Vegetarians have to be careful to not

A

Lack any nutrients or possibility of malnutrition

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8
Q

Food supports growth and maintenance in what

A
  • Muscles
  • Skin
  • Bones
  • Fluid balance
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9
Q

Too much or too little may compromise your health, leading to

A

Malnutrition

•Deficiencies, imbalances, excesses

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10
Q

Disease not influenced by diet

A

Inherited disease

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11
Q

National health goals developed by the US Dept Health & Human Services

A

Increase quality & years of healthy life

Eliminate health disparities

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12
Q

Nutrients

A

Components of food that are necessary to the body’s functioning. They provide energy, serve as building material, maintain or repair body parts, and support growth.”

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13
Q

6 classes of nutrients

A

Energy- yielding Provide no energy
Carbohydrate (4 cals/gram) Vitamins
Protein (4 cals/ gram) Minerals
Fat (9 cals/ gram) Water

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14
Q

Food energy is measured in

A

calories

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15
Q

Food/ nutrient quantities are measured in

A

grams

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16
Q

Organic nutrients contain

A

carbon

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17
Q

Which is superior food or supplements

A

food
-stimulates digestion
-Provides physical & emotional comfort
•Contains phytochemicals

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18
Q

Factors that influence food choices

A

Lifestyle, budget, time, culture

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19
Q

Whole foods

A

vegetables, fruit, low fat dairy, whole grains and lean meats

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20
Q

Characteristics of a healthy diet

A
  • Variety
  • Moderation
  • Calorie Control
  • Balance
  • Adequacy
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21
Q

Stages of behavior change

A
  • Pre- contemplation
  • Contemplation
  • Preparation
  • Action
  • Maintenance
  • Adoption/ Moving on
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22
Q

Obstacles to Change

A

Competence
Confidence
Motivation

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23
Q

The U.S. tends to have a diet that is…

A

§Larger portion sizes
§More fat and sugar
- Too much protein

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24
Q

Nonnutrient components of plants

A

Flavonoids

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25
Q

Tips for Consuming Phytochemicals

A 
§Eat more fruit
§Increase vegetable portions
§Use herbs & spices
§Replace some meat with grains, legumes, or soy
§Try new foods
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26
Q

§Supply energy, oxygen, nutrients, and water to all working cells within organs
§Carry out wastes

A

cardiovascular system

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27
Q

Chemical messengers, secreted & released by glands, stimulate organs to take action

A

Hormones

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28
Q

regulates blood glucose levels

A

Pancreas

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29
Q

During infection these cells are scavenger cells that engulf invaders and leave a chemical trail

A

Phagocytes

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30
Q

During infection these cells divide and release antibodies that remember chemical trails

A

Lymphocytes & B-cells

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31
Q

Bodies response to injury or irritation

A

Inflimation

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32
Q

Flexible muscular tube thats 26 feet long

A

Digestive tract

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33
Q

Peristalsis

A

involuntary muscle contraction in digestive tract pushing food through

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34
Q

where the stomach opens into the small intestine

A

pyloric valve

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35
Q

after traversing the lining of small intestine water soluble nutrients are absorbed and transported by

A

blood

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36
Q

after traversing the lining of small intestine Fat soluble nutrients are absorbed and transported by

A

Lymph

37
Q

Selective cells on the liner of the small intestine

A

villi and microvilli

38
Q

Organs involved in waste removal

A

Lungs, liver, kidneys

39
Q

U.S. average daily energy intake as alcohol

A

6 to 10 percent

40
Q

Major storage sites for carbohydrates and Glycogen

A

muscles and Liver

41
Q

Preferred energy source
◦4 kcals/ gram
Digests into simplest form = glucose
45-65% of total caloric intake

A

Carbohydrates

42
Q

Excess carbohydrates are stored in liver & muscle cells

A

Glycogen

43
Q

Types of carbohydrates

A

◦Simple
◦Complex
◦Fiber (digestible vs indigetible)

44
Q

Simple Carbohydrates (Monosaccharides)

A

◦Glucose
◦Fructose
◦Galactose

Absorbed rapidly into blood stream

45
Q

Simple Carbohydrates (Disaccharides)

A 
◦Sucrose = glucose + fructose
◦Maltose = glucose + glucose
◦Lactose = glucose + galactose

absorbed rapidly into blood stream

46
Q

Complex Carbohydrates

Polysaccharides

A

◦Starch
◦Glycogen
◦Fiber

absorbed slowly into blood stream

47
Q

Indigestible plant material, Found only in plant products

A

Fiber

48
Q

Soluble fiber is…

A

dissolves in water & is absorbed

49
Q

Fiber found in Beans, legumes, fruit, oats, barley and can help to lower blood sugar & cholesterol

A

Soluble Fiber

50
Q

Insoluble fiber is..

A

doesn’t dissolve in water & is excreted

51
Q

Fiber found in Whole grains, vegetables. Can help with prevention of constipation, diverticulitis, IBS, some cancers

A

Insoluble Fiber

52
Q

Law required that iron, thiamin, niacin, riboflavin be added to all refined grains
1996- folate was added to the list

A

US Enrichment Act of 1942

53
Q

Contains all essential parts of the grain seed

A

Whole grain

54
Q

◦Addition of nutrients to a refined product

◦Includes, but not limited to niacin, thiamin, riboflavin, folate

A

Enriched, fortified grains

55
Q

Process by which the husk, bran, & germ of wheat are removed, leaving only the endosperm

A

Refine

56
Q

Concentrated source of calories
-9 kcals/ gram
Excessive intake can lead to weight gain, heart disease, & insulin resistance
20-35% of total calorie intake

A

Fat

57
Q

Triglycerides
Phospholipids
Sterols

A

Three classes of lipids

58
Q

FUNCTIONS OF FATS:

WITHIN FOODS

A

Provide essential fatty acids
Carry fat soluble vitamins
Provide flavor & tenderness
Contribute to satiety

59
Q

Major form of fat found in the body & in foods

A

TRIGLYCERIDES

60
Q

composition of TRIGLYCERIDES

A

Glycerol backbone + 3 fatty acids

61
Q

Fatty acid where carbon chain is filled to capacity with hydrogen

A

Saturated fat

62
Q

fatty acid where carbon chain lacks one (mono-) or more (poly-) hydrogen atoms

A

Unsaturated fats

63
Q

Solid or semi- solid at room temperature
Primarily animal products
Cholesterol raising fat

A

Saturated fat

64
Q

Liquid at room temperature
Primarily plant products
Heart- healthy

A

Unsaturated Fat

65
Q

Composition of Phospholipids

A

Composition = Glycerol backbone + 2 fatty acids + phosphate molecule

66
Q

Composition: Large molecules made of carbon rings with side chains of carbon, hydrogen & oxygen
Found in: cholesterol, Vitamin D, sex hormones

A

sterols

67
Q

Nutrients that must be obtained from food to prevent deficiencies

A

Linoleic acid

Linolenic acid

68
Q

Fats % of AMDR caloric intake

A

20-35%

69
Q 
Reproductive failure
Skin abnormalities
Kidney & liver disorders
Infants
Growth retardation & vision impairment
A

Essential Fatty acid deficiencies

70
Q

Formed by process called hydrogenation
Chemically changes the fatty acid to make them harder & more stable
Increases shelf life
Hydrogenation involves forcing hydrogen atoms into the unsaturated points of the fatty acid
Creates a more saturated fat that is easier to spread (as in margarine) or has higher cooking temperature (frying)

A

Trans fat

71
Q 
Increases LDL cholesterol, triglycerides & stickiness of blood platelets
Lowers HDL cholesterol
Sources
Stick margarine
Chips & crackers
Fried foods, specifically fast foods
Commercially baked goods, cookies
Processed foods
Any foods containing the words hydrogenated
A

Trans fat

72
Q

two types of essential fatty acids

A

Linoleic acid (omega 6)

Linolenic acid (omega 3)

73
Q

Amino acids that can not by synthesized by the body or are made too slowly to meet the body’s need

A

Essential Amino Acids

74
Q

What bonds link amino acids together to form protein strands

A

Peptide Bonds

75
Q

what determines sequence of amino acids within a protein strand

A

Genes

76
Q

Primary site of chemical digestion of protein

A

Stomach

77
Q

in the Small intestine, thePancreas releases _______ juices to neutralize the acid from stomach

A

Alkaline

78
Q

Amino acids are Transported w/in _________ to the ________ for use or delivered to other cells of the body

A

Blood Stream; Liver

79
Q

After arrival to destination cell, Amino acids are linked back together to form the _____ that is needed by that particular cell

A

Protein

80
Q

___% body’s protein exists in muscle tissue

A

40%

81
Q 
\_\_\_\_\_\_\_\_ proteins are part of:
◦Bone
◦Teeth
◦Skin
◦Tendons
◦Cartilage
A

Structural

82
Q

◦Proteins that facilitate chemical reactions
◦Catalysts
◦Perform many different actions
Synthesizes compounds
Break compounds into smaller pieces
Rearrange atoms w/in a compound to make a new compound

A

Enzymes

83
Q

◦Chemical messengers released in response to body conditions that require regulation
◦Many are composed of amino acids
◦Insulin & glucagon
◦Epinephrine & nor- epinephrine

A

Hormones

84
Q

◦Large proteins produced by immune system in response to antigen
◦Attack specific invaders
◦Antibodies remember chemical design of antigens & help body to develop immunity in this sense

A

Antibodies

85
Q

Proteins regulate quality of ______ w/in cells

A

Fluids

86
Q

◦Sucrose =

A

glucose + fructose

87
Q

Maltose =

A

glucose + glucose

88
Q

Lactose =

A

glucose + galactose

Nutrition chapters 1-6 (1 decks)

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