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intro nutrition > Chapter 1 vocab > Flashcards

Chapter 1 vocab Flashcards

1
Q

The sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes.

A

Nutrition

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2
Q

The capacity of a body or physical system for doing work. There are two fundamental forms: kinetic and potential.

A

Energy

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3
Q

A class of nutrients containing carbon, hydrogen, and oxygen atoms; most are commonly known as sugar, starches or dietary fibers.

A

Carbohydrates

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4
Q

A class of nutrients containing carbon, hydrogen, a little oxygen, and some other atoms. Commonly known as fats that include fatty acids, triglycerides, phospholipids, and sterols.

A

Lipids

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5
Q

The universal chemical solvent in which most of the processes of life occur.

A

Water

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6
Q

Elements used in the body to promote chemical reactions and help form body structures.

A

Minerals

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7
Q

A fundamental unit of energy, equal to 4.1855 joule; 1000 calories equals 1 kcal.

A

Calorie

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8
Q

The standard unit of energy used in nutrition; the amount of heat required to raise temperature of 1 kg water 1℃ .

A

Kilocalorie

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9
Q

An essential nutrient that is needed by the body in large amounts

A

Macronutrient

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10
Q

Carbohydrates known as sugars that contain monosaccharides and disaccharides.

A

Simple Carbohydrates

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11
Q

Carbohydrates known as large sugar molecules linked together in straight or branching chains that include oligosaccharides, starches and fibers.

A

Complex Carbohydrates

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12
Q

A disaccharide made of glucose linked to fructose and commonly known as table sugar.

A

Sucrose

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13
Q

A type of carbohydrate that is indigestible and cannot be broken down by human digestive enzymes.

A

Fiber

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14
Q

Protein molecules that speed up or accelerate specific chemical reactions without changing themselves.

A

Enzymes

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15
Q

The storage form of a complex carbohydrate composed of multiple units of glucose linked together in a highly branched structure.

A

Glycogen

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16
Q

A class of compounds composed of linked amino acids. They contain carbon, hydrogen, nitrogen, oxygen, and sometimes other atoms in specific configurations.

A

Protein

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17
Q

A substance in food that can provide energy, contribute to body structure, and/or regulate body processes.

A

Nutrient

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18
Q

An essential nutrient that is needed by the body in small amounts. These include vitamins and minerals.

A

Micronutrient

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19
Q

Chemicals required for enzymes to perform their acts of catalysts.

A

Cofactors

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20
Q

A chemical group that bind to enzymes and assists in enzymatic catalysis.

A

Coenzyme

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21
Q

Essential minerals required in the diet in an amount of 100 mg per day or less.

A

Trace Minerals

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22
Q

Minerals present in the body at concentrations of more than 50 ppm or 0.005% of body weight.

A

Macrominerals

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23
Q

A highly reactive atom or molecule that causes oxidative damage.

A

Free Radical

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24
Q

Pantothenic Acid

A

One of the B vitamins needed for energy metabolism.

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25
Q

Biotin

A

A B vitamin that is needed for energy metabolism.

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26
Q

An organic compound that is needed in small amounts in the diet to support and regulate the chemical reactions and processes needed for growth, reproduction, and the maintenance of health.

A

Vitamin

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27
Q

A disease caused by niacin deficiency, characterized by inflammation of the skin, diarrhea, and eventually mental incapacity.

A

Pellagra

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28
Q

The deterioration of an individual’s mental state that results in impaired memory, thinking, and judgement.

A

Dementia

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29
Q

A disease caused by a vitamin C deficiency characterized by bleeding gums, tooth loss, joint pain, bleeding into the skin and mucous membrane, and fatigue.

A

Scurvy

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30
Q

A condition due to a deficiency in vitamin A where the eye recovers very slowly from exposure to bright light.

A

Night Blindness

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31
Q

A disease that is characterized by softening of the bones due to poor calcium deposition within them because of a lack of vitamin D in the body.

A

Rickets

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32
Q

Thiamin (B1) function

A

Coenzyme, energy metabolism assistance

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33
Q

Riboflavin (B2 ) function

A

Coenzyme, energy metabolism assistance

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34
Q

Niacin (B3) function

A

Coenzyme, energy metabolism assistance

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35
Q

Pantothenic acid (B5) function

A

Coenzyme, energy metabolism assistance

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36
Q

Pyridoxine (B6) function

A

Coenzyme, amino acid synthesis assistance

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37
Q

Biotin (B7) Function

A

Coenzyme, amino acid and fatty acid metabolism

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38
Q

Folate (B9) function

A

Coenzyme, essential for growth

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39
Q

Cobalamin (B12) function

A

Coenzyme, red blood cell synthesis

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40
Q

C (ascorbic acid) function

A

Collagen synthesis, antioxidant

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41
Q

Vitamin A function

A

Vision, reproduction, immune system function

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42
Q

Vitamin D Function

A

Bone and teeth health maintenance, immune system function

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43
Q

Vitamin E function

A

Antioxidant, cell membrane protection

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44
Q

Vitamin K function

A

Bone and teeth health maintenance, blood clotting

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45
Q

Food that is high in nutrients but relatively low in calories

A

Nutrient-dense

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46
Q

Micro- (μ)

A

1/1,000,000th (one millionth)

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47
Q

Milli- (m)

A

1/1000th (one thousandth)

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48
Q

Centi- (c)

A

1/100th (one hundredth)

49
Q

Deci- (d)

A

1/10th (one tenth)

50
Q

Kilo- (k)

A

1000x (one thousand times)

51
Q

In addition to nutrition, health is affected by

A

genetics, the environment, life cycle, and lifestyle. One facet of lifestyle is your dietary habits.

52
Q

The HHS reports that there is strong evidence that increased physical activity decreases the risk of

A

early death, heart disease, stroke, Type 2 diabetes, high blood pressure, and certain cancers; prevents weight gain and falls; and improves cognitive function in the elderly.

53
Q

consuming alcohol in moderation has been found to promote health such as

A

reducing the risk for heart disease and Type 2 diabetes in some people.

54
Q

defines drinking in moderation as

A

no more than one drink a day for women and two drinks a day for men[5].

55
Q

The health effects of drug abuse can be far-reaching, including

A

increased risk of stroke, heart disease, cancer, lung disease, and liver disease

56
Q

Scientific studies have shown that insufficient sleep increases the risk for

A

heart disease, Type 2 diabetes, obesity, and depression

57
Q

Lacto-ovo vegetarian.

A

This is the most common form. This type of vegetarian diet includes the animal foods eggs and dairy products.

58
Q

Lacto-vegetarian

A

includes dairy products but not eggs.

59
Q

Ovo-vegetarian.

A

diet includes eggs but not dairy products.

60
Q

vegan

A

diet does not include dairy, eggs, or any type of animal product or animal by-product.

61
Q

five key factors that make up a healthful diet

A

1) adequate in essential nutrient, fiber and calories.
2) Balanced
3) Calorie: energy ratio
4) moderation
5) variety

62
Q

Adequacy

A

nutrient-dense foods

63
Q

Balance

A

not consuming one nutrient at the expense of another.

64
Q

order of scientific method

A

1) ask Question
2) Background research
3) form Hypothesis
4) test hypothesis
5) analyze data
6) determine conclusion

65
Q

evidence based approach to nutrition

A

1)Defining the problem or uncertainty
2) Setting criteria for quality evidence
3) Evaluating the body of evidence
4) Summarizing the body of evidence and making decisions
5) Specifying the strength of the supporting evidence required to make decisions
6) Disseminating the findings

66
Q

Epidemiological research description

A

Observational study of populations around the world and the impact of nutrition on health.

67
Q

Diets with a high consumption of saturated fat are associated with an increased risk of heart attack is an example of why type of research?

A

Epidemiological research

68
Q

this type of research Does not determine cause-and-effect relationships.

A

Epidemiological research

69
Q

Intervention Clinical Trial research description

A

Scientific investigations where a variable is changed between groups.

70
Q

Testing the effect of different diets on blood pressure. One group consumes an American diet, group 2 eats a diet rich in fruits and vegetables, and group 3 eats a combination of groups 1 and 2. is an example of what type of reseach

A

Intervention Clinical Trial

71
Q

If done correctly, this type of research does determine cause-and-effect relationships.

A

Intervention Clinical Trials

72
Q

Randomized Clinical Trials

A

Participants are assigned by chance to separate groups that compare different treatments. Neither the researchers nor the participants can choose which group a participant is assigned.

73
Q

Testing the effect of calcium supplements on women with osteoporosis. Participants are given a pill daily of a placebo or calcium supplement. Neither the participant nor the researcher know what group the participant is in. is an example of what type of research

A

Randomized Clinical Trials

74
Q

this type of research is Considered the “gold” standard for scientific studies.

A

Randomized Clinical Trials

75
Q

Animal and Cellular Biology

A

studies are conducted on animals or on cells.

76
Q

Testing the effects of a new blood pressure drug on guinea pigs or on the lipid membrane of a cell. is an example of

A

Animal and Cellular Biology

77
Q

this type of research is Less expensive than human trials. Study is not on whole humans so it may be not applicable.

A

Animal and Cellular Biology

78
Q

ABCD method for Nutritional assessment

A

A. Anthropometry
B. Biochemical methods
C. Clinical methods
D. Dietary methods

79
Q

Anthropometry methods of assessing nutritional status

A

assesses human growth and measurements.

80
Q

Biochemical methods of assessing nutritional status

A

measuring a nutrient or its metabolite in the blood, feces, urine or other tissues that have a relationship with the nutrient.

81
Q

Clinical methods of assessing nutritional status

A

looking at past or current intakes of nutrients from food by individuals or a group to determine their nutritional status.
a) 24 hour recall
b)Food frequency questionnaire
c) Food Diary
d) Observed food consumption

82
Q

nutritional genetics / nutrigenomics

A

new area of nutritional science aims to identify what nutrients to eat to “turn on” healthy genes and “turn off” genes that cause disease

83
Q

Sodium

A

Fluid balance, nerve transmission, muscle contraction

84
Q

Chloride

A

Fluid balance, stomach acid production

85
Q

Potassium

A

Fluid balance, nerve transmission, muscle contract

86
Q

Calcium

A

Bone and teeth health maintenance, nerve transmission, muscle contraction, blood clotting

87
Q

Phosphorus

A

Bone and teeth health maintenance, acid-base balance

88
Q

Magnesium

A

Protein production, nerve transmission, muscle contraction

89
Q

Sulfur

A

Protein production

90
Q

Sodium, Chloride, Potassium, Calcium, Phosphorus, Magnesium, and Sulfur are all examples of

A

macro minerals

91
Q

Iron

A

Carries oxygen, assists in energy production

92
Q

Zinc

A

Protein and DNA production, wound healing, growth, immune system function

93
Q

Iodine

A

Thyroid hormone production, growth, metabolism

94
Q

Selenium

A

Antioxidant

95
Q

Copper

A

Coenzyme, iron metabolism

96
Q

Manganese

A

Coenzyme

97
Q

Fluoride

A

Bone and teeth health maintenance, tooth decay prevention

98
Q

Chromium

A

Assists insulin in glucose metabolism

99
Q

Molybdenum

A

Coenzyme

100
Q

function of Protein

A

Necessary for tissue formation, cell reparation, and hormone and enzyme production. It is essential for building strong muscles and a healthy immune system.

101
Q

function of Carbohydrates

A

Provide a ready source of energy for the body and provide structural constituents for the formation of cells.

102
Q

function of fat

A

Provides stored energy for the body, functions as structural components of cells and also as signaling molecules for proper cellular communication. It provides insulation to vital organs and works to maintain body temperature.

103
Q

function of Vitamins

A

Regulate body processes and promote normal body-system functions.

104
Q

function of minerals

A

Regulate body processes, are necessary for proper cellular function, and comprise body tissue.

105
Q

function of water

A

Transports essential nutrients to all body parts, transports waste products for disposal, and aids with body temperature maintenance.

106
Q

ounces (oz) = grams (g)

A

1 oz = 28.35 g

107
Q

pounds (lbs) = Ounces (oz)

A

1 lb = 16 oz

108
Q

pounds (lbs) = grams (g)

A

1 lb = 454 g

109
Q

kilogram (kg) = pounds (lbs)

A

1 kg = 2.2 lbs

110
Q

teaspoon = milliliter

A

1 tsp = 5 mL

111
Q

tablespoon = teaspoon = milliliter

A

1 tbsp = 3 tsp = 15 mL

112
Q

fluid oz = tablespoon = milliliter

A

1 fl oz = 2 tbsp = 30 mL

113
Q

cup= fluid oz = milliliter

A

1 c = 8 fl oz = 237 mL

114
Q

pint = cup = fluid oz

A

1 pt = 2 c = 16 fl oz

115
Q

gallon = quart

A

1 gal = 4 qt

116
Q

inch = millimeter

A

1 in = 25.4 mm

117
Q

foot = centimeter

A

1 ft= 30.5 cm

118
Q

yard = meter

A

1 yd = 0.9 m

119
Q

mile = kilometer

A

1 mi = 1.6 km

intro nutrition (1 decks)

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