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MiLady Fundamentals > Chapter 9 - Basics Of Nutrition > Flashcards

Chapter 9 - Basics Of Nutrition Flashcards

1
Q

Substance that provides energy to cells and converts oxygen to carbon dioxide

A

Adenosine triphosphate (ATP)

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2
Q

Organic acids that form the building blocks of protein

A

Amino acids

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3
Q

These break down the basic chemical sugars that supply energy for the body

A

Carbohydrates

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4
Q

Condition in which blood glucose or blood sugar drops too low

A

Hypoglycemia

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5
Q

Carbohydrate-lipid complexes that are good water binders

A

Mucopolysaccarides

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6
Q

These can be synthesized by the body and do not have to be in our diet

A

Nonessential amino acids

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7
Q

Water-binding substances found between the fibers of the dermis

A

Glycosaminoglycans

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8
Q

The three basic food groups that make up the largest part of the nutrition we eat

A

Macronutrients

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9
Q

Sometimes referred to as vitamin P, this is considered an aid in absorption of vitamin C

A

Bioflavonoid

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10
Q

Vitamin A derivative that has demonstrated an ability to alter collagen synthesis and is used to treat acne and visible signs of aging

A

Retinoic acid

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11
Q

Antioxidant that aids in the functioning and repair of skin cells

A

Vitamin C

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12
Q

Inorganic materials required for many reactions of the cells and body

A

Minerals

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13
Q

This can be synthesized from cholesterol when the body is exposed to sunlight

A

Vitamin D

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14
Q

Tocopherol; helps protect the skin from free radicals

A

Vitamin E

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15
Q

Water soluble vitamins that interact with other water soluble vitamins and act as coenzymes by facilitating enzymatic reactions

A

B Vitamins

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16
Q

What government agency regulates nutrition related affairs

A

USDA

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17
Q

What are the five basic categories of my plate?

A

Grains, vegetables, dairy, fruits, and protein

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18
Q

Anemia, low resistance to infection, and organ impairment are examples of what

A

Protein deficiency

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19
Q

Where is glucose stored

A

Muscles and liver

20
Q

Choose foods that are what

A

High in nutrients and low in calories

21
Q

The recommended intake of fat is what

A

26%

22
Q

How many common amino acids

A

20

23
Q

Combinations of two incomplete proteins that together provide all the essential amino acids and make a complete protein

A

Complementary foods

24
Q

Fructose is an example of

A

Monosaccharide

25
Q

Lactose and sucrose

A

Disaccharide

26
Q

Starch and fiber

A

Polysaccharide

27
Q

Two types of fiber

A

Soluble and insoluble

28
Q

What does omega 6 do

A

Maintain the lipid barrier of the skin

29
Q

What does omega 3 do

A

Reduces the chance of clogged and hardened arteries

30
Q

Waxy substance found in your body that is needed to produce hormones, vitamin D, and bile

A

Cholesterol

31
Q

Measure of heat units

A

Calories

32
Q

A gram of protein has how many calories

A

4

33
Q

Biological catalysts made of protein and vitamins

A

Enzymes

34
Q

Where can you find vitamin b-6

A

Leafy greens

35
Q

Functions are metabolism, and formation of fatty acids

A

Biotin

36
Q

Aid in hair growth

A

Inositol

37
Q

What vitamin has these deficiency symptoms muscular atrophy, abnormal fat deposits in muscles, gastrointestinal conditions, heart disease, impotency

A

Vitamin E

38
Q

Copper is found where

A

Seafood and almonds

39
Q

Helps with fluid balance, controls activity of heart muscle, nervous system, and kidneys

A

Potassium

40
Q

Helps with healthy digestion and metabolism, reproductive system, aids in healing

A

Zinc

41
Q

Retinoic acid are from what vitamin

A

Vitamin A

42
Q

Where does the skin synthesis vitamin D from

A

Cholesterol

43
Q

How should you use vitamin E

A

Internally and externally

44
Q

Needed for healthy teeth and bone formation

A

Fluoride

45
Q

What is an example of practicing wellness

A

Scheduling routine health checks

46
Q

What is the importance of fats

A

Used for energy

MiLady Fundamentals (17 decks)

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