Chapter 3 Flashcards
Nutrition is the study of ____ and their contribution to ___ and ____.
___ ____- must be obtained from food.
foods
health and disease
Essential Nutrients
Nutrients categories:
Macronutrients - ____, ____, ____ and ____.
Micronutrients – ____ and ____.
protein, carbohydrate, lipid, water
vitamins and minerals
Functions of nutrients are to:
Form ___ ____ (e.g. bone, muscle)
Serve as _____ (e.g. enzymes, hormones)
Provide ___
body structures
regulators
energy
Malnutrition implies an ____ .
imbalance
Ricketts is caused be deficiency of _____.
vitamin D
The Dietary Guidelines for Americans first published in ____ (by USDA and DHH) and revised every ____ years.
1980
ten
MyPlate (by ____) is a tool to illustrate the ___ ___.
USDA
Dietary Guidelines
USDA Recommends: \_\_\_\_ oz grain \_\_\_\_cup veggies \_\_\_ cup fruit \_\_\_ cup dairy (milk) \_\_\_\_ oz of meat/beans
6 oz 2.5 cup 2 cup 3 cup 5.5 oz
Digestion is accomplished for the most part by ___ _____ , which are responsible for the breakdown (_____) of the major ___ ____.
_____ - starch
______ - protein
____ - lipids
digestive enzymes hydrolysis food components Amylase peptidase lipase
Digestion:
_______ is the degree to which a nutrient is digested and absorbed.
-Can be influenced by a large number of _____.
Bioavailability
factors
Absorption - _____ of ____ from the ____ ____ to the ___ ____ facilitated by the ____ ____ of the ____ and occurs by: ___ ____, ___ ___ and ____ ____.
passage, nutrients digestive tract blood stream mucosal cells intestine simple diffusion facilitated diffusion active transport
Simple diffusion: small ___/_____cross freely into ____ cells. Doesn’t require _____.
lipids/water
mucosal
energy
Facilitated Diffusion:
A ____ is used to transport ____-____ vitamins to transport them to ____ cells.
carrier
water-soluble
mucosal
Active transport: Causes \_\_\_\_\_ (glucose, amino acids) to be absorbed into mucosal cells with cost of \_\_\_ \_\_\_.
nutrients
energy input
Transport:
The ____ of nutrients from the ____ ___ to the rest of the____ through the ____ or _____ system which facilitates _____ processes.
movement mucosal cell body blood or circulatory metabolic
Transport:
____ _____ is important.
-____ molecules can move directly into the ____, but ____ molecules , such as ____ have to be packaged into ____ _____ and ____ differently.
Molecular size Small blood large lipids carrier molecules routed
Between meals, the body attains _____ – a state of ___ and ____ equilibrium.
homeostasis
chemical and metabolic
Labels are required and regulated by the ____ (21 ____ 101).
-____ and _____ label.
FDA
CFR
Nutrition and ingredients
The format of the label is mandated by the ____.
FDA
Specific nutrients have to be listed in terms their ___ of ___ ____ from ___ serving.
% of daily value
one
CFR- ____ of ____ ___
FDA- ____ and ___ ____
code of federal regulations
food and drug administration
Daily value is related to the ____ amount of ____ _____ or recommended ____ of ____ that could have adverse effects at higher levels
-____, ____, ___ ___, and ____.
recommended
essential nutrients
maximum of nutrients
Sodium, fat, saturated fat and cholesterol
Must provide the following information:
-____ ____, place of _____, ___ ____, ____ ____, ____ name & address, product ____, product ____, _____ _____, ____ handling instructions, special _____ ____.
Product name business net weight ingredient content company code dating religious symbols, safe, warning instructions.
Only approved ____ ____ may be placed on the label.
nutritional claims
A listing of ingredients from ____ to ___ in terms of _____ to the ____ of the ____ is also required.
highest lowest contribution weight product
Low <___g fat or less than ___ cal.
Light: ____ fewer cal and ___g Fat
3 grams, 40 cal
1/3 fewer
1/2
____ is the major component in the body.About ___%.
___ ____ contains more water than fat tissue.
water
60%
Lean muscle
____ is the most essential nutrient - the body is composed of more than ___% water.
Water
60%
Every cell has water in (_____ ) and around it (_____).
intracellular
extracellular
Water has ____ major functions:
-Regulates ____ ___
-_____ eyes, spinal cord, GI tract, joints
-As a medium for ___ ____
-____ in metabolic reactions (e.g. hydrolysis)
As a ____ for nutrient transport
five body temp Lubricates metabolic reactions Participates carrier
Metabolic Water:
Is produced by the ______ of _____ in the body.
metabolism
molecules
Electrolytes and Dehydration:
____ are charged minerals that exist in the ___ and____ cellular fluid that regulate ____ ____.
Electrolytes
intra and extra
water content
Proper balance of intra and extra cellular electrolytes is critical to the ____ of ____.
hydration of cells
Dehydration results in a movement of _____ and ____ from _____ to _____ space.
Intra- ______
Extra- _____
electrolytes water intracellular extracellular Potassium sodium
Carbs:
____ _____ are important to the understanding of their functional & nutritional features.
Structural aspects
Carbohydrate contain _____ , _____ and ____ molecules in the approximate ratio Cn(H2O)n.
carbon
hydrogen
oxygen
Simple sugars include:
_______:
-____, _____ and _____.
Monosaccharides
Glucose , fructose , galactose
Disaccharides:
Sucrose or table sugar (_____ + ____ )
Lactose or milk sugar (_____ + _____ )
Maltose (_____ + ____ )
glucose+fructose
glucose+ galactose
glucose+ glucose
Simple sugars primarily provide ____ .
energy
_____ serves as our primary energy nutrient.
-Can provide _____ ____, stored as ____ to be used ____ or converted to ___.
Glucose immediate energy glycogen later fat
_______ - which are long chains of monosaccharides.
- _____
- ____
- _____
- ____
Polysaccharides Starch cellulose fibers pectins
Classified as digestible (_____ ) and nondigestible (_____ ).
starch
cellulose
In the case of starch, which is a long chain of glucose molecules, the bonding of one glucose to the other can be hydrolyzed by ___ ____, whereas, with cellulose, which is also a long chain of glucose molecules, the body does not possess an enzyme that can break down the bond between the ____ ____.
amylase enzymes
glucose molecules
Complex Carbohydrates:
Dietary Fiber – the ____ of ____ left _____ after consumption of ____ ____.
residue
plants
undigested
edible fiber
Insoluble – absorbs ____ and _____ up.
-____ ____ foods, ___, ____ ____
water swells Whole grain nuts potato skins
Soluble – forms ___-___ solutions as they dissolve in ____.
- Delays ___ ___ through the ____ ____.
- Found in _____, ____, _____, _____.
gel-like water food transit intestinal tract legumes, oats, broccoli, and potatoes
The relative ability of a food to raise blood sugar is referred to as _____ ____.
Glycemic Index
The glycemic index is related to the _____ with which a food is ___ and _____.
-Thus foods high in ____ _____ tend to have high glycemic index.
ease
digested and absorbed
simple sugars
Lipids:
-Are the most _____ source of ____ (___ Kcal/g).
-____ essential fat soluble vitamins.
Possess ___ ___ ___ and ____.
concentrated energy 9Kcal/g carry essential fatty acids and cholesterol
Fats are ____ at room temperature.
-____, ____, ____, and _____
solid
Butter, lard, margarine, shortening
Oils are ____ at room temperatures.
-___ ___, ___ ___, etc.
liquid
Corn oil, olive oil, etc.
Lipids: Includes _____, ____, ____, etc
phospholipids, sterols, waxes
Lipids are ______ in water. They are _____ (have ___ ___).
hydrophobic
nonpolar
no charge
Water is a _____.
-Positive charge in the _____ molecules and Negative charge in the ___ molecule.
dipole
Hydrogen
Oxygen
Body requires a system to handle the ___ ___.
Accomplished through _____ with a variety of ____ ____.
hydrophobic lipids
emulsification
emulsifying agents
The three primary classifications of fatty acids are:
- ______
- ______
- _____
saturated
monounsaturated
polyunsaturated
Saturated: all carbons are fully _____ with ____.
saturated
hydrogem
Monounsaturated: ___ ____ pair possesses a ___ ____. Usually from ____ origin.
one carbon, double bond
vegetable
Polyunsaturated: ___ or ___ carbon pairs have a ___ ___.
two or more, double bond
Essential fatty acids– ____ be made by the body
_____ _
_____ _
From these ___ ____ all other metabolically important lipid derived components can be made.
cannot
Omega 6
Omega 3
fatty acids
____ _ and ____ _ are important building blocks to make other fats.
- Nutritionist recommend: ___ times of omega 6 for __ time of omega 3. ___:___
- Usually Americans consume ____ times omega 6 to ___time omega 3.
- Don’t want omega 6 too ____.
- Helps with ____, ____, and ____.
omega 6 omega 3 4 1 4:1 ratio 10 1 high arthritis, inflammation and cancer
____ ____ has received criticism as a cause of heart disease.
Dietary cholesterol
The _____ that facilitate the transport of lipids, including cholesterol, in the body are also important with respect to heart disease.
lipoproteins
The following are thought to have the greatest influence on the cause of heart disease:
- High levels of ____ ____ ___ (___) - move cholesterol from the liver.
- Low levels of ____ ___ ___ (___) - move the cholesterol back to the liver.
low density lipoproteins LDL
high density lipoproteins (HDL)
____-___ ___ refer to the geometry of the unsaturated bond in the fatty acid.
Trans-fatty acids
Most unsaturated bonds in nature have the hydrogen on the same side of the carbon chain – this is called ____.
cis-
When the hydrogen are on the opposite side of the carbon chain it is referred to as ____.
trans-
There are some trans fat in ____ products and ___ ____, but the vast majority of trans fats in our diet come from ____ ___ ___.
dairy
animal fat
hydrogenated vegetable oils
Hydrogenation adds ____ to some of the ____ ___ and ____ the oil.
hydrogen
double bonds
hardens
Trans fats raise ____ and lower ____ in the blood.
LDL
HDL
Proteins: Body - about ___% protein
-Responsible for the majority of the ____ ____.
16
metabolic processes
The proteins of our body are made of approximately ___ different ___ ____ that are bonded together by ___ ____.
-Also called ____.
20
amino acids
peptide bonds
peptides
Amino acid possess an ____ (NH2) and ___ (COOH) group attached to a ____ along with a ____ and varying side chains.
amino
carboxyl
carbon
hydrogen
The body cannot synthesize ___ of the amino acids, thus are considered ____.
-Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
9
essential
The body utilizes dietary protein by breaking it down into its component ____ ____.
-Are then put back into _____ needed for ____ _____.
amino acids
proteins
metabolic processes
Proteins that possess all of the essential amino acids at high levels are referred to as ___ ___ ___.
high quality proteins
Eat ___ ___ sources that together meet the need for all of the essential amino acids
Ex: ____ and _____.
complimentary protein
legumes and grains
____ ____ - a measure of protein quality
- Usually measured in ____ ___ such as ___ and ___.
- ___ ____ is the reference protein assigned a value of ___.
Biological value animal models rats mice egg protein 100
____ ____ is an indication of whether or not an individual has proper protein intake.
Nitrogen Balance
When in homeostasis, the _____ of nitrogen from protein will equal the ____ __ ____.
intake
excretion of nitrogen
Negative Nitrogen Balance:
- Insufficient amounts of ___ ___ ____ consumption
- Body begins breaking down existing ____ for ____ or ____
- Results in _____ of ___ ____ in urine
- Indicator of ____
essential amino acid protein synthesis energy increase nitrogen excretion malnutrition
Vitamins are ___ ____ compounds that are essential to ___ ____ and must be _____ from ____.
- _____ soluble (all of the ___ vitamins + ___)
- ____ soluble (___ , ___, ___, ___)
small organic metabolic processes obtained food water, B +C Fat A,D,E,K
Vitamins work in a variety of ways.
-_____, _____ (_____ ____) .
Antioxidants, coenzymes (activates enzymes)
Minerals are _____ substances.
- Fewer than ____ are nutritionally important.
- Main components in _____ and ____ ___.
inorganic
twenty
bone
electrolyte balance
____ ____– have between ____ and ____ kcal /g, do not contribute to dental carries and have a cooling flavor.
-_____ and ____
Sugar Alcohol
1.5-3
Sorbitol and mannitol
_____-__– highly sweet, heat stable, bitter aftertaste. Not ____ in our body.
Acesulfame-K
metabolized
_____ - dipeptide of aspartic acid and phenylalanine, ___ times sweeter than sugar. Contributes __ kcal/gram
Aspartame
200
4
____ – the first artificial sweetener,
- Once banned because it was believed to cause ___.
- ____‘___.
Saccharin
cancer
Sweet N low
______ – chlorinated sucrose, heat stable, no aftertaste.
- Currently occupies more than ___% of the sugar alternative market.
- ____
Sucralose
50
Splenda
Fat Replacers: Health conscious consumers demand a wide variety of __ ___ ___ alternatives.
low fat food
Carbohydrate-based fat replacers– tend to form ____ or increased _____.
- ____, ____, ____
- Used primarily in ___ ____ and ___.
gels
viscosity
Gums, fibers, pectin
baked products and meats
___-___ ___ ____ – blending or microparticulation can be used to create fat like texture.
-Generally can not tolerate ___ ___.
Protein-based Fat Replacers
high heat
Fat replacers from carb source has ___ kcal/g
Fat replacers from Protein based: has ___-__ kcal/g (usually used in dairy products)
If compare to ___ kcal/g that fat normally gives you, you can see it helps.
4
1.5-4
9
Fat-based – mimic fats more precisely, contain ____ or __ ___.
-Can be ____ and used for ____.
_____ is fat replaced from sucrose.
Instead of having long chains of fatty acids, now have short chains. Have less ____ and why we have less calories per gram.
less or no calories heated frying Olestra hydrogen
The Place of Fat Replacers in the Diet?
- The jury is still out on the utility of fat replacers:
- Reduce ____ from ___ and ___ ___
- _____-____?
calories
fat
total calories
Over-consumption
Metabolism refers to the _____ (catabolic reactions) of food components and the ____ (anabolic reactions) of new compounds.
degradation
synthesis
____ _____ - the way the body derives energy from the macro-components (carbohydrate, protein, lipid).
Energy metabolism
A calorie (or more properly termed a _____) is the amount of energy required to raise the temperature of one ___ of _____ ___ ___ ____.
-Proteins and carbohydrates – __ calories/gram
Lipids - ___calories/gram
Alcohol – __calories/gram
kilocalorie Kilogram of water one degree Celsius 4 9 7
