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ATI U1;Principles of Nutrition > Chapter 1: Sources of Nutrition > Flashcards

Chapter 1: Sources of Nutrition Flashcards

1
Q

What is absorbed in the diet that determines, to a large degree, the health of the body?

A

Nutrients

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2
Q

What kind of nutrient(s) are those that the body cannot manufacture, and the absence of these nutrients can cause deficiency diseases?

A

Essential nutrients

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3
Q

What are Nutritive sources?

A

carbohydrates, fiber, protein, lipids(fats), vitamins, minerals, electrolytes, and water.

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4
Q

what are examples of energy- yielding nutrients?

A

carbs, fats, and proteins

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5
Q

are all carbohydrates organic compounds?

A

yes

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6
Q

what are carbohydrates composed of?

A

C, H, O

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7
Q

what is the main function of carbohydrates?

A

to provide energy for the body

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8
Q

what is the average minimum amount of carbohydrates needed to fuel the brain for adults and children?

A

130g/day

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9
Q

ADMR for carbohydrates is ____ to 65%

A

45%

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10
Q

what do carbohydrates provide energy for?

A

cellular work, and help to regulate protein and fat metabolism.

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11
Q

what body systems require carbohydrates for maximum effective functioning?

A

brain and nervous tissue system

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12
Q

What organ converts fructose and galactose into glucose, which is then released in the bloodstream?

A

the liver

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13
Q

when the liver converts fructose and galactose into glucose, it causes the blood glucose levels to

A

elevate

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14
Q

when the blood glucose levels elevate it causes the release of

A

insulin

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15
Q

which organ releases insulin?

A

the pancreas

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16
Q

what is the stored carbohydrate energy source found in the liver and muscle?

A

Glycogen

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17
Q

glycogen is a vital source of back-up energy, but why is it not reliable?

A

the supply is limited

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18
Q

how do you maintain glucose levels between meals?

A

liver glycogen is broken down and release glucose

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19
Q

what kind of carbohydrates provide 4cal/g of energy and make blood glucose levels more stable?

A

Digestable Carbohydrates

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20
Q

what kind of fiber is the substance in the plant foods that is indigestible?

A

dietary fiber

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21
Q

examples of dietary fiber

A

pectin, gum, cellulose, and oligosaccharides

22
Q

fiber is important for proper _____

A

bowel elimination

23
Q

fiber does what for the elimination process?

A

adds bulk to feces and stimulates peristalsis to ease elimination

24
Q

fiber lowers _______ and lessen the incidence of intestinal cancers.

A

cholesterol

25
Q

what has been proven to keep blood glucose levels stable by slowing the rate of glucose absorption?

A

fiber

26
Q

the total fiber AI is what for females?

A

25g/day

27
Q

the total fiber AI is what for males?

A

38g/day

28
Q

the fermentation and metabolization of fiber happens in the colon and provides 1.5 to _____ cal/g of energy, depending on the type.

A

2.5

29
Q

proteins are provided by ______ and _______ resources

A

plant, animal

30
Q

proteins are formed by linking ____ ____ in various combinations for specific use by the body.

A

amino acids

31
Q

Complete Proteins are

A

from animal sources and soy, contain sufficient amounts of all nine essential amino acids.

32
Q

Incomplete Proteins are

A

from plant sources, can contain an insufficient number or quantity of amino acids, which limits the ability for protein synthesis.

33
Q

What are complementary proteins?

A

incomplete proteins that, when combined, provide a complete protein.

34
Q

RDA for protein in healthy adults’ is

A

0.8g/kg

35
Q

What are 4 of the metabolic functions of protein?

A

tissue building and maintenance, balance of nitrogen and water, back-up energy, support for metabolic process.

36
Q

what factors influence the body’s requirement for protein?

A

tissue growth needs, quality of the dietary protein, and added needs due to illness

37
Q

What are Lipids?

A

the chemical group of fats

38
Q

what are sources of lipids?

A

dark meat, poultry skin, dairy foods, and added oils (butter,oils,lard,etc)

39
Q

Fat is what form of stored energy for the body?

A

concentrated

40
Q

Fat provides important tissue needs such as: (at least 4)

A

hormone production, structural material for cell walls, protective padding for vital organs, insulation to maintain body temp, etc

41
Q

What are the types of fat?

A

triglycerides, phospholipids, and sterols

42
Q

triglycerides are __% of fat in food

A

95

43
Q

what are triglycerides used for? (only 3 things)

A

allow for fat-soluble vitamin transport, form adipose tissue that protects internal organs, and combines with glycerol to supply energy to the body.

44
Q

what are saturated fatty acids?

A

they are solid at room temperature, and are found primarily in animal sources

45
Q

what are unsaturated fatty acids?

A

They include monounsaturated and polyunsaturated fatty acids. They come from plant sources and help reduce health risks.

46
Q

sources of monounsaturated fatty acids include

A

olives, canola oil, avocado, peanuts, and other nuts.

47
Q

sources of polyunsaturated fatty acids include

A

corn, wheat germ, soybean, safflower, sunflower, and fish.

48
Q

essential fatty acids are made from

A

broken down fats, must be supplied by the diet.

49
Q

what are essential fatty acids used for?

A

support blood clotting, blood pressure, inflammatory responses, and many other metabolic processes.

50
Q

examples of essential fatty acids?

A

omega-3 and omega-6

51
Q

why are phospholipids important?

A

for cell membrane structure as well as the transport of fat-soluble substances across the cell membrane.

52
Q

where can Sterols be found?

A

in the tissue of animals, and are not an essential nutrient because the liver is able to produce enough to meet needs.

ATI U1;Principles of Nutrition (1 decks)

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