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PHARM > Classification of Nutrients: Macronutrients PART 2 > Flashcards

Classification of Nutrients: Macronutrients PART 2 Flashcards

1
Q

A person is in nitrogen equilibrium or nitrogen balance when the amount of nitrogen taken in equals the amount excreted

A

nitrogen balance

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2
Q

A person consumes more nitrogen than he or she excretes

A

Positive nitrogen balance

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3
Q

A person consumes less nitrogen than he or she excretes

A

Negative nitrogen balance

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4
Q

chemicals secreted directly into the bloodstream by various organs to regulate body processes

A

hormones

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5
Q

protein catalysts that facilitates chemical reactions without itself being changed in the process

A

enzymes

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6
Q

regulatory complexes are located in the cell nucleus, where they direct the maintenance and reproduction of the cell.

A

Nucleoproteins

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7
Q

A protein produced in the body in response to the presence of a foreign substance or a substance that the body senses to be foreign (antigen)

A

Antibody

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8
Q

The main protein in blood which maintain blood volume by drawing fluid back into the veins from body tissues

A

Albumin

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9
Q

_______ (excess acid in blood) or ________ (excess of base) causes proteins to undergo denaturation, where proteins loses its shape and ability to function

A

Acidosis and alkalosis

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10
Q

Proteins attached to fats to facilitate movement of lipids in the bloodstream

A

Lipoproteins

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11
Q

A transport protein, the oxygen-carrying part of the red bl;ood cell; globin part is a protein

A

Hemoglobin

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12
Q

When the body has insufficient glucose available for nervous system energy needs, the body will utilize body protein tissue to meet the energy needs of the brain and spinal cord.

A

Energy Source

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13
Q

activated by enetrokinase from trypsinogen and converts proteins into proteoses and peptones into polypeptides and peptides

A

Trypsin

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14
Q

activated by trypsin from chymotrypsinogen and
converts proteoses and peptones into polypeptides and dipeptides;
also coagulates milk

A

Chymotrypsin

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15
Q

activated by trypsin from procarboxypeptidase and converts polypeptides into simpler peptides, dipeptides and amino acids

A

Carboxypeptidase

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16
Q

converts polypeptides into peptides and amino acids

A

Aminopeptidase

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17
Q

converts dipeptides into amino acids

A

Dipeptidase

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18
Q

Some of the amino acids are split off by a process known as _______________.

A

deamination

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19
Q

: the percentage of the absorbed nitrogen (N) retained by the body; it measures the effectiveness of protein quality in supporting the body’s needs

A

Biological Value (BV)

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20
Q

digestibility of protein multiplied by its BV; measures how capably a protein is used by the body; NPU measures retention of food nitrogen consumed while BV measures food nitrogen absorbed

A

Net Protein Utilization (NPU):

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21
Q

: measures the increase in weight of a growing animal and compares it with intake

A

Protein Efficiency Ratio (PER)

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22
Q

: is based on the comparison of amino acid composition of the food protein with the amino acid of a reference protein such as milk, egg or FAO reference protein

A

Chemical Score

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23
Q
  • meat, seafood, poultry, cheese, eggs, and milk and milk products, soybeans
A

High Quality Proteins

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24
Q
  • two or more proteins whose amino acid assortments complement each other in such a way that the essential amino acids limited in one are supplied by the other
A

Complementary Proteins

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25
Q
  • When the diet supplies too little protein or lacks a specific essential amino acid relative to the others (a limiting amino acid), the body slows its synthesis of proteins while increasing its breakdown of body tissue protein to liberate the amino acids it needs to build other proteins of critical importance.
A

A. Protein Deficiency

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26
Q
  • condition that develops when the diet delivers too little protein, too little energy, or both
A

Protein-Energy Malnutrition (PEM)

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27
Q
  • malnutrition caused by recent severe food restriction; characterized in children by underweight for height (wasting).
A

Severe Acute Malnutrition (SAM)

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28
Q

malnutrition caused by long-term food deprivation; characterized in children by short height for age (stunting).

A

Chronic Malnutrition -

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29
Q

caused by defective metabolism of branched chain amino acids

A

Maple Syrup Urine Disease (MSUD)

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30
Q

Persons with PKU are unable to convert the essential amino acid phenylalanine to tyrosine because the enzyme phenylalanine hydroxylase (PAH) is lacking or defective.

A

Phenylketonuria (PKU)

31
Q

Protein foods of animal origin are often also high in saturated fat and cholesterol

A

Heart Disease

32
Q

In people with chronic kidney disease, a high-protein diet may accelerate the kidneys’ decline - excess dietary protein results in inflammation and apoptosis in the glomerular cells of the kidney

A

Kidneys and Kidney Disease

33
Q

High protein consumption has recently been cited as one factor in bone demineralization, especially if coupled with low calcium intake

A

Bones

34
Q

____________________________________ are used primarily by those trying to lose weight and by athletes hoping to build muscle

A

Protein and amino acid supplements

35
Q

what are the four forms of energy?

A

o Chemical
o Electrical
o Mechanical
o Thermal

36
Q

The capacity of a system to do work

A

Energy

37
Q

the energy being used at any given moment in the performance of a task

A

free energy

38
Q
  • energy that is stored or bound in a chemical compound and can be converted to free energy when needed
A

potential energy

39
Q

_________________ occurs when the number of kilocalories eaten equals the number
used to produce energy.

A

Energy Balance

40
Q

consuming more energy than expending

A

Feasting –

41
Q

Once glycogen stores are filled, most of the additional carbohydrate is burned for energy, displacing the body’s use of fat for energy and allowing body fat to accumulate.

A

Excess Carbohydrate

42
Q

Surplus dietary fat contributes more directly to the body’s fat stores. After a meal, fat is routed to the body’s adipose tissue, where it is stored until needed for energy. Thus, excess fat from food easily adds to body fat.

A

Excess Fat

43
Q

If not needed to build body protein (as in response to physical activity) or to meet energy needs, amino acids will lose their nitrogens and be converted, through intermediates, to triglycerides. These, too, swell the fat cells and add to body weight

A

Excess Protein

44
Q

– energy deficit

A

Fasting

45
Q

______________ (produced by the liver during fat breakdown) serve as fuel for some brain cells

A

Ketone bodies

46
Q

high blood concentration of ketone bodies

A

Ketonemia

47
Q

ketone bodies in the urine

A

Ketonuria -

48
Q

ketonemia + Ketonuria

A

Ketosis

49
Q

As fasting continues and the nervous system shifts to partial dependence on ketone bodies for energy, the body simultaneously reduces its energy output (metabolic rate) and conserves both fat and lean tissue.

A

Slowed Metabolism -

50
Q

a measure of heat; the energy necessary to do work is measured as the amount of heat produced by the body’s work; the energy value of a food is expressed as the number of kilocalories that a specified portion of the food will yield when it is oxidized in the body

A

Calorie

51
Q

used to designate the large calorie unit that is used in nutrition science to avoid dealing with too many zeros; abbreviated as kcalorie or kcal, is the amount of heat that is necessary to raise 1 kg of water 1° C; 1 kilocalorie = 1000 calories

A

 Kilocalorie

52
Q

international unit of measure for energy

A

Joule

53
Q
  • generally slender and fragile
A

Ectomorph

54
Q
  • have prominent muscle and
    bone development
A

Mesomorph

55
Q
  • have a soft, round physique
    with some accumulation of body fat
A

Endomorph

56
Q
  • weighs more than the
    average person of similar height; may have
    lower proportion of body fat but with
    exceptionally large amount of muscles,
    e.g. athletes
A

Overweight

57
Q
  • overweight as a result of excessive body fat rather than enhanced muscle or skeletal tissue
A

Overfat/Obese

58
Q
  • made up of active cells from muscle and vital organs and largely determines the BMR and related nutrient needs
A

Lean body mass (LBM)

59
Q

Total _________ reflects both the number and size of the fat cells (adipocytes) that form the adipose tissue.

A

body fat

60
Q

Total___________ includes both intracellular and extracellular water

A

body water

61
Q
  • characteristic of younger women and controlled to some extent by the female hormone estrogen
A

Pear/Gynoid Shape

62
Q
  • more fat around the abdomen, is common in men and postmenopausal women
A

Apple/Android Shape

63
Q

______________________ raises blood lipid levels and increases the risk of cardiovascular disease, thus extra weight around one’s middle is of greater harm than extra weight on the hips or thighs

A

abdominal (visceral) fat

64
Q

Type 2 diabetes, hypertension, elevated blood lipids, and the constellation of conditions associated with metabolic syndrome often accompany obesity. Regardless of total body fat, abdominal fat increases the risk of metabolic disorders.

A

Metabolic:

65
Q

Obesity and physical disability are strongly linked. Osteoarthritis and joint problems, atherosclerotic changes, and pulmonary diseases are more serious in obese persons.

A

Degenerative:

66
Q

Many forms of cancer including colorectal, breast, prostate, esophageal, and ovarian cancer are more frequent in higher weight categories.

A

Neoplastic:

67
Q

: Individuals who exceed a healthy weight have a greater risk of gastroesophageal reflux disease (GERD) and obstructive sleep apnea.

A
  1. Anatomic
68
Q

Extreme psychophysiologic aversion to food resulting in lifethreatening weight loss. An eating disorder accompanied by a distorted body image considered to reflect fat when the body is actually malnourished and thin from self-starvation

A

Anorexia Nervosa -

69
Q
  • An eating disorder in which cycles of gorging on large quantities of food are followed by self-induced vomiting and use of diuretics or laxatives or extreme levels of exercise to avoid weight gain
A

Bulimia Nervosa

70
Q
  • An eating disorder in which individuals consume large amounts of food in a short period of time, but without the purging behavior of bulimia nervosa
A

Binge-eating Disorder

71
Q
  • may include a combination of the conditions described above or a frequency of symptoms that differ from established diagnostic criteria
A

Eating Disorders Not Otherwise Specified (EDNOS)

72
Q

defined as a BMI of less than 18.5 kg/m2

A

UNDERWEIGHT

73
Q

Food plans must be adapted to the individual’s personal preferences, financial situation, and household concerns, and address any existing disease

A

Nutritional Care

PHARM (8 decks)

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