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Nutrition Chapter > Chapter 5-7 Exam 2 > Flashcards

Chapter 5-7 Exam 2 Flashcards

(63 cards)

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1
Q

What is soluble fiber

A

Fiber that can be dissolved in water, are viscous and gel forming

Can reduce risk of cardiovascular diease and type 2 diabetes

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2
Q

Where is solvable fiber found

A

Fruits , berries , oats, legumes , cooked beans

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3
Q

What is insoluble fiber

A

Doesn’t not dissolve in water , are non-viscous

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4
Q

What is the primary fuel source for all cells in the body

A

One of three macronutrients
Carbohydrates
Found in sugar, starches , and most fiber

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5
Q

What are the three dietary monosaccharides for humans

A

Glucose
Galactose
Fructose

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6
Q

Monosaccharide : glucose

Where do you get it and what does it fuel

A

Sources : fruits and vegetables like grapes , berries, corn , carrots

Fuels : muscle cells , red blood cells , nervous system cells

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7
Q

Monosaccharides : fructose

Where to get it and what we use it for

A

Source : fruit , honey and some vegetables
Used to sweeten food, high fructose corn syrup

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8
Q

Def. Monosaccharides

A

The basic unit of carbohydrate

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9
Q

What is a sub for dairy if you are lactose intolerant

A

Soy milk

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10
Q

What are the benefits of consuming whole grain

A

They are high in fiber , make you feel full, makes it easier to maintain body weight which leads to help with cholesterol , heart diese , and diabetes

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11
Q

What hormone does the beta cells of the pancreas produce

A

Insulin

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12
Q

Polysaccharides are also known as

A

Starch

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13
Q

Where is starch found

A

Storage form in plants

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14
Q

What foods have starch

A

Seeds, roots, and tubers
- wheat, rice, barely, oats
- breads and cereals
- vegatables ( corn , squash , beans , peas )
- tubers ( potatoes , yams, taro, cassava, jicama

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15
Q

For artificial sweeteners which one provides calories

A

Sucralose
Provide 0 kcals

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16
Q

Be able to identify sources of carbohydrates

A

Sugars, starches , and most fiber

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17
Q

What common foods are associated with food allergies

A

Typically are proteins
Like milk fish , soy beans, nuts , peanuts fish

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18
Q

What’s foods can we recommend to lower cholesterol

A

High in omega 3 - fish
Soluble fiber - beans ,eggplant, nuts

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19
Q

What are rage risk actors for type 2 diabetes

A

Physically inactive
Overweight or obese
Genetically predisposed
Ethically predisposed

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20
Q

What is the function of glucagon

A

Hormone that controls blood glucose levels when you haven’t eaten in a while

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21
Q

What is the function of insulin

A

Controls blood glucose after a meal

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22
Q

What is the chemical name for table sugar

A

Disaccharide: sucrose combination of glucose and fructose and is major source in American diet

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23
Q

What does the body produce when on a low carbohydrate diet

A

They use proteins to use for gluconeogenesis ( makes glucose )

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24
Q

Sighs and symptoms of type 1 diabetes

A

Increase appetite with weight lose
Breath smells like fruit
Fatigue
Confusion

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25
What is the function of lipids
Cell membrane maintenance
26
Def. Ketosis
Process of fat break down during fasting states
27
When are ketones bodies produces
Process of braking down fat during fasting for results in ketone bodies
28
What are ketone bodies
Chemicals that result from the incomplete metabolism of fat
29
What is the chemical structure of saturated fats
Hydrogen atoms surrounding every carbon bond in chains NO DOUBLE BONDS
30
What are the essential fatty acids
Linoleic acids - Found in vegetable and nut oil - arachidonic acids Alpha linolenic acids - found in vegetables fish and fish oils -
31
What foods are rich in saturated fats
Vegetable oils Coconut oil and palm oil
32
Source for unsaturated fats
Avocado peanuts olive oils
33
What foods contain trans - fat
Crackers cookies , cakes , baked goods ,fast food
34
Where does lipid digestion occur
Small intestine
35
Good source for omega 3 that’s a poly saturated fat
Fish and fish oil
36
What foods raise cholesterol
Saturated fats Meat , butter , cheese egg yolk , poultry , dairy products
37
What is the largest lipoprotein
Chylomicrons
38
What is a lecithin
Major phospholipid in food Found in egg yolks, liver , soy beans
39
What is the function of fat in cooking
Provides flavor and texture In foods
40
What does a bile-salt do
Make it easier for your body to absorb and digest fats and fat soluble vitamins
41
What percentage of total calories should be saturated fat
Less than 10 percent
42
How many calories are in one gram of carbs
4
43
How many calories are in 1 gram of protein
4
44
How many calories are in one gram of fats
9 caloiesb
45
What is a stroke
Atherosclerosis - related disease Braun attack - clots and blocks artery to the brain
46
What is the healthy range for total cholesterol for AMDR
20-35% of all calories
47
Recommended for fats and cholesterol intake AHA
Less than 25-35%
48
Recommended for fats and cholesterol intake ; dietary guidelines For saturated fats
Less than 10% from SFA
49
What are the building blocks of porteins
Amino acids
50
What is the function of a protein
Maintain certain hormones Provide energy Build structures
51
What is the chemical structure of amino acids
52
What type of chemical bond connects two amino acids together
Peptide bond
53
What is the RDA of protein
0.8 g/kg of body weight
54
How to calculate RDA of protein based on your weight
1, divided pounds by 2.2 to get kg Multiple kg by 0.8 to obtain the grams
55
What is celiac diease
Autoimmune response in the small internecine to gluten
56
Common deficiencies of vegan diet
Lack of Vitamin b12 Low Engel Lack omega 3
57
Sub for flour for someone with Celiac
Cornmeal instead
58
Examples of legumes
Plants that produce a single row of seeds like soy beans
59
What best plant can replace meat
Legumes like soy beans
60
Source of high quality protein
Complete proteins 2 plus foods that together supply all 9 essential AA for a complete protein Ex bagel topped with soy nut butter Quinoa and processed soy
61
What foods are allows in a vegan diet
Only plant products
62
Foods in a lactos- vegan diet
Consumes milks and milk products like yogurt , ice cream
63
Risk of excessive protein
Dehydration Increase ammonia production Converted to urea

Nutrition Chapter (3 decks)

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