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PHARM > Classification of Nutrients: Macronutrients > Flashcards

Classification of Nutrients: Macronutrients Flashcards

1
Q

What are the three macronutrients are:

A
  1. Carbohydrates
  2. Proteins
  3. Lipids/Fats
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2
Q

one that the human body requires but cannot
manufacture in sufficient amounts to meet bodily needs.

A

Essential nutrient

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3
Q

not needed in the diet because the body
can make them from other substances like amino acid alanine

A

Nonessential nutrients

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4
Q

are those that, under most circumstances, a healthy body can manufacture in sufficient quantities but in certain situations of physiological status or disease, the body cannot produce optimal amounts.

A

Conditionally essential nutrients

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5
Q

the smallest quantity into which a substance may be divided without loss of its characteristics; are made of elements. In the case of water, H2O, the elements are hydrogen and oxygen.

A

Molecule

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6
Q

a substance that cannot be separated into simpler parts by ordinary means

A

Element

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7
Q

the smallest particle of an element that retains its physical characteristics

A

Atom

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8
Q

_______________ are organic compounds (saccharides—starches and sugars) composed of carbon, hydrogen, and oxygen (C6H12O6 or simply CHO).

A

Carbohydrates

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9
Q

Saccharide comes from the Latin word saccharum, which means _________

A

Sugar

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10
Q

______________ are a main fuel source for some cells, especially those in the muscles, brain, nervous system, and red blood cells.

A

Carbohydrates

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11
Q

single sugar units/simple carbohydrates

A

Monosaccharides

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12
Q

known as the blood sugar in the body or dextrose; the sugar common to all disaccharides and polysaccharides

A

Glucose

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13
Q

found in fruits and honey; also known as the fruit sugar or levulose; the sweetest of all sugars

A

Fructose

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14
Q

a product of lactose (milk sugar) digestion

A

Galactose

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15
Q

formed when to monosaccharides combine

A

Disaccharides

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16
Q

ordinary white table sugar; combined glucose and fructose

A

Sucrose

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17
Q

present in malt, malt products, beer, some infant formulas, and sprouting seeds; consist of two units of glucose

A

Maltose

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18
Q

milk sugar; combined glucose and galactose

A

Lactose

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19
Q

inability to digest lactose due to insufficiency of enzyme lactase

A

Lactose Intolerance

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20
Q

composed of various numbers of monosaccharides and disaccharides; also called complex carbohydrates

A

Polysaccharides

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21
Q

major source of carbohydrate in the diet; derived from digestion of starch; found primarily in grains, starchy vegetables, and legumes and in foods made from grains—cereals, breads, and pasta

A

Starch

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22
Q

storage form of glucose; animal starch

A

Glycogen

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23
Q

comes mostly from plants; called roughage or bulk, adds almost no fuel or energy value to the diet

A

Fiber

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24
Q

does not dissolve in water

A

Insoluble Fiber

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25
Q

dissolves in water

A

soluble Fiber

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26
Q

are those that have nutrients added to them that
would not naturally occur in that food regardless of how it was processed (e.g., calcium fortified orange juice).

A

Fortified foods

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26
Q

glycogen stores protect cells from depressed metabolic function and resulting injury

A

Liver

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27
Q

is used for food products such as flours, breads, or cereals that are produced from unrefined grain.

A

Whole grain

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28
Q

– Starch is mechanically broken down (mastication/chewing), mixes with salivary amylase or ptyalin and further broken down into dextrins

A

Mouth

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29
Q

The chemical digestion of carbohydrate is completed in the _________________ by specific enzymes from both the pancreas and the intestine

A

Small Intestines

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30
Q

the ranking of foods according to the level to which a food raises blood glucose levels compared with a reference food such as a 50-g glucose load or white bread containing 50 g carbohydrate

A

Glycemic Index

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31
Q

total glycemic index effect of a mixed meal or dietary plan - calculated as the sum of the products of glycemic index for each of the foods multiplied by the amount of carbohydrate in each food calculated as the sum of the products of glycemic index for each of the foods multiplied by the amount of carbohydrate in each food

A

Glycemic Load

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32
Q

are absorbed more slowly and do not
increase the blood sugar level as rapidly
as glucose

A

Sugar Alcohols/Nutritive Sweeteners

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33
Q

alcohol form of sucrose; used
as a sucrose substitute in various foods,
candies, chewing gum, and beverages

A

Sorbitol

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34
Q

alcohol form of mannose

A

Mannitol

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35
Q

alcohol form of xylose

A

Xylitol

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36
Q

specifically manufactured to be used as
alternative or artificial sweeteners in
food products

A

Nonnutritive Sweeteners

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37
Q

Sugar is often named as being the cause of obesity but it is probably an overall excess intake rather than sugar alone

A

Obesity

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38
Q

Except for certain types of lipid disorder, in which an individual exhibits abnormal glucose tolerance along with an elevation of blood triglycerides, research studies cannot prove any correlation between sugar intake and cardiovascular disorder.

A

Cardiovascular disease

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39
Q

heredity and obesity plays a role in pancreatic malfunction and increased sugar intake increases the risk of developing diabetes. In contrast, a high-carbohydrate (complex) and low-fat diets help control weight.

A

Diabetes

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40
Q

sugar contributes to development of dental caries. Good oral hygiene prevents dental caries

A

Dental Caries

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41
Q

heavy use of saccharine is increases risk of bladder cancer. In contrast, high fiber diet and carbohydrates rich in whole grains can help prevent many types of cancer.

A

Cancer

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42
Q

__________ are believed to play a major role in the onset of diverticulosis and may contribute to appendicitis.

A

Low Fiber Diet

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43
Q

empty calories provide glucose and energy but with few other nutrients

A

Nutrient Deficiency

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44
Q

____ are a concentrated fuel source for the human energy system.

A

Fats

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45
Q

Lipids comes from Greek word “_____” meaning fat.

A

lipos

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46
Q

the chemical group name for fats; fats are formed from a glycerol base with one, two, or three fatty acids attached to make monoglycerides, diglycerides, and triglycerides, respectively; glycerides are the principal constituents of adipose tissue, and they are found in animal and vegetable fats and oils

A

Glycerides

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47
Q

the major structural components of fats; attached to glycerol

A

Fatty Acid

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48
Q

also called neutral fats; includes fats and oils

A

Simple Lipids

49
Q

The chemical name for these basic fats is _______________

A

triglycerides

50
Q

are various combinations of fats with other components

A

Compound Lipids

51
Q

compounds of fatty acids, phosphoric acids, and nitrogenous bases.

A

Phospholipid

52
Q

most widely distributed of phospholipids.

A

Lecithins

53
Q

are found in the brain and other nerve tissues
as components of myelin sheath

A

Sphingomyelins

54
Q

are compounds of fatty acids combined with carbohydrates and nitrogenous bases.

A

Glycolipids

55
Q

components of nerve tissue and certain cell membranes where they play a vital role in fat transport.

A

Cerebrosides –

56
Q

are made up of certain glucose, galactose and a complex compound containing an amino sugar.

A

Gangliosides

57
Q

lipids combined with proteins.

A

Lipoproteins

58
Q

Transport exogenous triglycerides from intestines to blood stream; Formed in small intestine; present in blood only after a meal

A

Chylomicrons

59
Q

carry fat and cholesterol to cells; major culprit of cardiovascular diseases; contain 60%– 70% of the total serum cholesterol

A

Low Density Lipoproteins (LDL)

60
Q

carry free cholesterol from body tissues to the liver for breakdown and excretion; contain 20%–30% of the total cholesterol

A

High Density Lipoproteins (HDL)

61
Q

largely composed of triglycerides, contain 10%–15% of the total serum cholesterol; delivers endogenous triglycerides to cells and tissue throughout the body

A

Very Low Density Lipoproteins (VLDL)

62
Q

like VLDL, it delivers endogenous triglycerides to cells and tissue throughout the body (after VLDL degradation)

A

Intermediate Density Lipoproteins (IDL)

63
Q

simple derivatives from fat digestion or other complex products. They are fat substances produced from fats and fat compounds during digestive breakdown.

A

Derived Lipids

64
Q

filled with as many hydrogen atoms as the carbon atoms can bond with and has no double bonds between carbons; makes fat harder and solid at room temperature; most are animal origin

A

Saturated fatty acids

65
Q

hydrogen atoms are missing; less heavy and less dense making it liquid at room temperature; mostly plant origin

A

unsaturated fatty acids

66
Q

– a fatty acid with only one carbon-to-carbon double bond; e.g. oleic acid found in olive oil, other vegetable oils

A

Monounsaturated fatty acids (MUFA)

67
Q

a fatty acid with more than one carbon-to-carbon bond; e.g. linoleic acid and linolenic acid (fish oil)

A

Polyunsaturated fatty acid (PUFA)

68
Q

Composed of partially hydrogenated fatty
acids; artificial fats with trans configuration detrimental to health

A

Trans-fatty acid

69
Q

a chemical process by which hydrogen atoms are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity). produces trans-fatty acids.

A

Hydrogenation

70
Q

Fatty acids which cannot be synthesized by the body and thus obtained from food.

A

Essential Fatty Acids

71
Q

found in the seeds of plants and in the oils produced from the seed (except coconut oil)

A

Linoleic Acid: An Omega-6 Fatty Acid

72
Q

belongs to a family of polyunsaturated fatty acids known as omega-3 fatty acids, a family that also includes EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)

A

Linolenic Acid and other Omega-3 Fatty Acid

73
Q

a water-soluble component of triglycerides and is inconvertible with carbohydrate.

A

Glycerol

74
Q

are subgroup of steroids; they are large, complex molecules consisting of interconnected rings of carbon;

A

Sterol

75
Q

sterols made by plants

A

Phytosterols

76
Q

sterols produced by animals

A

Zoosterols

77
Q

_______ is vital to membranes; it is a precursor for some hormones, and it plays other important roles in human metabolism.

A

Cholesterol

78
Q

Function of fats

Being the most concentrated source of energy (9 kcal/g), fats also provide much of the energy to fuel muscular work

A

Energy

79
Q

Functions of fats

Dietary fat supplies the body with the essential fatty acids (linoleic and alpha-linolenic acid). Also, foods high in fat are generally a good source of fat-soluble vitamins.

A

Essential Nutrients

80
Q

Functions of fats

A
  1. Energy
  2. essential nutrient
  3. Flavor and Satisfaction
  4. Fat substitutes
  5. transport
81
Q

After it becomes broken off in digestion, it becomes available for the formation of glucose in the diet.

A

Glycerol

82
Q

Fats carry fat-soluble vitamins A, D, E, and K along with some phytochemicals and assist in their absorption.

A

Transport

83
Q

A weblike padding of fat tissue supports and protects vital organs, and a layer of fat directly under the skin is important for the regulation of body temperature.

A

Adipose Tissue.

84
Q

Fat forms the fatty center of cell membranes, thereby creating the selectively permeable lipid bilayer. In addition, the protective myelin sheath that surrounds neurons is largely composed of fat.

A

Cell Membrane Structure.

85
Q

Fats are converted to other compounds, such as hormones, bile, and vitamin D, as needed.

A

Raw materials.

86
Q

The human body manufactures oil in structures called sebaceous glands.

A

Lubrication.

87
Q

____ acts as emulsifier

A

Bile

88
Q

_________ lipase breaks of one fatty acid at a time from glycerol

A

Pancreatic

89
Q

______________________ acts on cholesterol esters (not free cholesterol) to form a combination of free cholesterol and fatty acids in preparation for absorption into the lacteals (lymph vessels) and finally into the bloodstream

A

Cholesterol esterase

90
Q

_________ breaks down lecithin for absorption

A

Lecithinase

91
Q

– supplies mostly saturated fats

A

animal fats

92
Q

supplies monounsaturated and polyunsaturated fats

A

pplant fat

93
Q

_______[ are easy to see and include butter, margarine, separate cream, salad oils and dressings, lard, shortening, fatty meats (e.g., bacon, sausage, salt pork), are easier to control in the diet than those that are less apparent.

A

Visible Fats or obvious fats

94
Q

include cheese, the cream portion of homogenized milk, nuts, seeds, olives, avocados, and lean meat. are those that you cannot cut out of the food

A

Invisible Fats

95
Q

are foods that supply all nine essential amino acids in sufficient quantity to maintain tissue and support growth

A

complete protein

96
Q

lack one or more of the essential amino acids

A

Incomplete proteins

97
Q

These vegetarians accept only dairy products from animal sources to complement their basic diet of plant foods.

A

Lacto-vegetarians

98
Q

The only animal foods included in the _______________ diet are eggs.

A

Ovo-vegetarians:

99
Q

These are vegetarians who follow a food pattern
that allows for the consumption of dairy products and eggs.

A

Lacto-ovo-vegetarians:

100
Q

follow a strict vegetarian diet and consume no animal foods.

A

VEGANS!

101
Q

yield only amino acids on hydrolysis

A

Simple protein

102
Q

soluble in water and coagulated by heat

A

Albumins –

103
Q

insoluble in water, soluble in dilute salt solution, and coagulated by heat

A

Globulins –

104
Q

– insoluble in neutral solvents but soluble in weak acids and alkalis; they are coagulated by heat

A

Glutelins

105
Q

soluble in 70% to 80% alcohol but insoluble in absolute alcohol, water, and salt solutions

A

Prolamins –

106
Q

insoluble in all neutral solvents and in dilute acids and alakalis

A

Albuminoids –

107
Q

– basic polypeptides; soluble in water but
not coagulated by heat; they are found in the nuclei of cells

A

Histones and protamines

108
Q

combinations of simple proteins with non-protein substances

A

conjugated protein

109
Q
  • (proteins + lipids) found in blood plasma (HDL, LDL,
    VLDL, etc.).
A

Lipoproteins

110
Q
  • (proteins + nucleic acids) found in cells (RDA, DNA).
A

Nucleoproteins

111
Q

(proteins + polysaccharides) found
in gastric secretion (mucin).

A

Mucoproteins and glycoproteins -

112
Q
  • (proteins + phosphoric acid) are found in milk,
    e.g., casein.
A

Phosphoproteins

113
Q

(proteins + metals) are found in ferritin,
hemosidirin.

A

Metalloproteins

114
Q

– proteins and non-protein pigments found in in
flavoproteins, hemoglobin and cytochromes

A

Chromoproteins

115
Q

Products formed in the various stages of hydrolysis of a protein molecule

A

Derived Protein

116
Q

_________ , actin and myosin, are found in skeletal, smooth, and cardiac muscles.

A

Provision of Structure

Contractile proteins

117
Q

_________ is the building up of tissues as occurs in growth or healing.

A

Anabolism

118
Q

__________ is the breaking down of tissues into simpler substances that the body can reuse or eliminate

A

Catabolism

119
Q

The process by which cells break down old proteins and resynthesize new proteins. In this way, the cell will have the proteins it needs to function at that time.

A

Protein Turnover -

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