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Clin Med II - Nutrition > Chapter One - Nutrition Review > Flashcards

Chapter One - Nutrition Review Flashcards

1
Q

A series of processes by which an organism takes in and assimilates food for promoting growth and replacing worn/injured tissues

A

Nutrition

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2
Q

Any substance ingested that aid in support of life

A

Nutrient

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3
Q

6 Categories of nutrients

A
  1. Proteins
  2. Fats
  3. Carbs
  4. Water
  5. Vitamins
  6. Minerals
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4
Q

The ability of the body to utilize nutrients

A

Bioavailability

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5
Q

Mixture of different foods that are balanced for promoting optimum health

A

Diet

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6
Q

4 General Diets available for animals

A
  1. Growth and Reproduction
  2. Maintenance
  3. Geriatric
  4. Work/Production
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7
Q

Nutritional support is particularly important in times of

A

illness and injury

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8
Q

A common problem among pets

A

Obesity

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9
Q

Involves sensory factors: taste, smell, color, and texture

A

Palatability

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10
Q

Plays an important role in the nutrition of birds

A

Color

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11
Q

Non-energy, non-nutrient substances added to food to enhance color, flavor, texture, and stability
Provide no source of energy or nutritional value

A

Additives

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12
Q

Substances capable of inhibiting food-deteriorating microbes

A

Preservatives

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13
Q

Many preservatives are ___________, and their salts are added to avoid oxidation, discoloration, or spoilage

A

organic acids

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14
Q

Considered natural preservatives

A

Vitamin C, Vitamin E

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15
Q

Preservative additives that bind to water to inhibit mold and fungal growth

A

Humectants

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16
Q

3 Energy Producing Nutrients

A
  1. Proteins
  2. Fats
  3. Carbs
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17
Q

3 Non-Energy Producing Nutrients

A
  1. Water
  2. Vitamins
  3. Minerals
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18
Q

Important in many biochemical reactions

A

Non-energy nutrients

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19
Q

Inhibit oxidation of fatty acids and fat-soluble vitamins, which protects them from becoming rancid and losing potency

A

Anti-oxidants

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20
Q

Protein is made up of ___ amino acids

A

23

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21
Q

Functions of proteins

A

Regulatio of metabolism, cell membrane construction, tissue growth, muscle fiber formation, and tissue repair

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22
Q

Cant be synthesized in the body in adequate quantities and therefore must be supplemented in the diet

A

Essential Amino Acids

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23
Q

Arginine, Histadine, Isolucin, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, Taurine

A

EAA’s

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24
Q

Cats specifically require __________ in their diet

A

Taurine

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25
Q

Taurine deficiency could result in dilated ______ and retinal atrophy

A

Cardiomyopathy

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26
Q

Amino acids that the animal can manufacture if not available in the body from other sources

A

Non-Essential Amino Acids

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27
Q

Dogs can synthesize __ amino acids

A

10

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28
Q

Cats can synthesize __ amino acids

A

11

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29
Q

Excess protein will be burned for energy and can provide _______ if energy is not obtained from carbs or fats

A

4kcal/g

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30
Q

The breakdown of circulating and structural protein into glucose

A

Gluconeogenesis

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31
Q

Clinical signs of protein deficiency

A

Weight loss, dull hair coat, anorexia, immunodeficiency, poor mentation, edema, and death

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32
Q

The quantity and distribution of essential amino acids in a protein are important features in determining a protein’s ____________

A

biologic value

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33
Q

Where does the breakdown of proteins occur if the animal is unable to consume the required levels?

A

The viscera and muscles

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34
Q

The greater the number of ____________ in a protein, the greater it’s biological value and quality

A

essential amino acids

35
Q

_____________ have a higher biological value than plant proteins.

A

Animal proteins

36
Q

Cats should be on this type of diet

A

High protein, low carbs

37
Q

CHO

A

Carbohydrates

38
Q

Carbs are made of what 3 elements?

A

Carbon, Hydrogen, and Oxygen

39
Q

The body uses carbs primarily in the form of

A

Glucose

40
Q

The primary function of carbs is

A

ENNNEERRRGYYYY

i hate this class.

41
Q

Carbs include

A

Sugars, Starches, and fibers

42
Q

The term _________ is synonomous with carbs

A

saccharide

43
Q

Glycogen is also known as

A

Animal starch

44
Q

Carbs that are consumed in excess are stored as

A

Glycogen in the muscle or liver

45
Q

2 categories of carbs

A
  1. Soluble

2. Insoluble

46
Q

Digestible and supply calories to a diet and can be used immediately for energy

A

Soluble carbs

47
Q

2 types of Soluble carbs

A
  1. Monosaccharides

2. Disaccharides

48
Q

Monosaccharides are also known as

A

Simple sugars

49
Q

The building blocks of disaccharides

A

Monosaccharides

50
Q

2 examples of simple sugars

A

Glucose and fructose

51
Q

A fruit sugar

A

fructose

52
Q

The major energy source of the body

A

glucose

53
Q

Disaccharides are made up of

A

2 monosaccharide units

54
Q

2 examples of disaccharides

A

sucrose aka table sugar

lactose aka milk sugar

55
Q

Once sucrose is digested, the body converts it to

A

glucose or fructose

56
Q

Once lactose is digested, the body converts it to

A

galactose and glucose

57
Q

Indigestible

The portion of a plant that resists digestion

A

Insoluble carbs

58
Q

Polysaccharide is aka

A

Complex carbs

59
Q

A polysaccharide is made of

A

thousands of monosaccharide units

60
Q

2 examples of a polysaccharide

A

peanut hulls and lignin

61
Q

Digested through the digestive tract, not the stomach
Aids in regulating blood glucose levels (helpful with diabetes patients)
Used in the management of diarrhea and constipation because it helps absorb water
Helps manage satiety in diets for weight loss/control

A

Fiber

62
Q

Fats are aka

A

Triglycerides

63
Q

Lipids that are solid at room temperature

A

Fats

64
Q

Lipids that are liquid at room temperature

A

Oils

65
Q

Fats provide how much energy?

A

9 kcal/g

66
Q

Where are fats stored?

A

Localized regions called fat deposits

67
Q

Serve as reservoirs of energy, help insulate the body, protect vital organs, and maintain healthy skin and coat
Enhances palatability and caloric density

A

Fats

68
Q

Required fat soluble vitamins

A

A,D,E,K

69
Q

Increased dietary fat requirements usually occur in

A

periods of lactation, growth, or increased physical activity

70
Q

Excessive fat consumption could lead to

A

Obesity or weight gain

71
Q

EFA’s

A

Essential Fatty Acids

72
Q

Mammals can’t synthesize EFA’s so they must

A

consume them in food

73
Q

What are EFA’s?

A

The building blocks of fats and primary components of vegetable and animal fats

74
Q

2 classifications of EFA’s

A
  1. Saturated

2. Unsaturated

75
Q

Long carbon chains without a double bond

A

Saturated fats

76
Q

One or more bonds

A

Unsaturated

77
Q

EFA’s functions

A
  1. kidney and reproductive functions
  2. cell membrane formation
  3. prostglandin production
78
Q

Fatty acid deficiencies can cause

A

dermatological problems and impair wound healing

79
Q

Rapidly reversible if reintroduced orally or parenterally

A

fatty acid deficiency

80
Q

EFA’s are found in

A 
Salmon, herring, and mackerel
walnuts and almonds
dark green leafy veggies
olive oil and flaxseed oil
whole grains
lean meats and eggs
81
Q

3 EFA’s required for normal metabolism

A
  1. linoleic acid
  2. arachidonic acid
  3. (alpha) linolenic acid
82
Q

Dogs require which 2 EFAs?

A

Linoleic acid and linolenic acid

83
Q

Cats require which 2 EFAs?

A

linleic and arachidonic

84
Q

Dogs can make _____________ from linleic or linolenic acids

A

arachidonic

Clin Med II - Nutrition (5 decks)

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