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Nutrition > Diet and Nutrition in Growth and Development > Flashcards

Diet and Nutrition in Growth and Development Flashcards

1
Q

What are the constituents of food necessary to sustain the normal functions of the body?

A

nutrients

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2
Q

Macronutrients provide _______.

A

energy

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3
Q

What are the macronutrients?

A

cabs, protein, fat, and ethanol

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4
Q

What are the micronutrients?

A

vitamins and minerals

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5
Q

True or False? Ethanol is considered an essential component of the diet and may provide significant contribution to the daily caloric intake of some individuals.

A

False. Ethanol is NOT considered an essential component of the diet BUT may provide significant contribution to the daily caloric intake of some individuals.

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6
Q

What estimates the amount of nutrients required to prevent deficiencies and maintain optimal health?

A

DRIs

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7
Q

What is the RDA equation?

A

RDA = EAR + 2(SDear)

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8
Q

What is set if there is no scientific evidence for EAR or RDA?

A

AI

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9
Q

______ is useful because of the abundance of fortified foods in out society.

A

UL

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10
Q

What is the recommended daily average calories?

A

2000 kcal/day

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11
Q

What is calculated from the heat released by the combustion of food?

A

energy content (kcals)

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12
Q

What are 3 energy requiring processes of the body?

A
  • resting metabolic rate (formerly basal metabolic rate)
  • thermal effect of food
  • physical activity
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13
Q

What is the energy expended at rest?

A

resting metabolic rate

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14
Q

What is the estimated caloric requirement for resting metabolic rate?

A

1500 kcal/day

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15
Q

What normal body functions are performed at resting metabolic rate?

A
  • breathing
  • blood flow
  • ion transport
  • cellular integrity
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16
Q

What is the energy required to digest food?

A

thermal effect of food

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17
Q

What is typical caloric breakdown for a 20-yr old woman engaged in light activity?

A

resting metabolic rate = 60%
physical activity = 30%
thermic effect of food = 10%

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18
Q

What is the acceptable macronutrient distribution ranges (AMDR) for carbs, fats, and proteins?

A 
carbs = 45-65%
fats = 20-25%
protein = 10-35%
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19
Q

Fat provides ______.

A

energy

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20
Q

What is the most important class of fats?

A

triacylglycerols

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21
Q

What are the three subclasses of triacyglycerols?

A

saturated, monunsaturated, polyunsaturated

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22
Q

Saturated fatty acids with carbon chain lengths of 14 (myristic) and 16 (palmiticc) are most potent in increasing _____.

A

serum cholesterol

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23
Q

Stearic acid (18 carbons found in many foods and chocolate) has _____ effect on blood cholesterol.

A

little

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24
Q

LDL _____ the risk of heart disease.

A

increases

25
Q

HDL ______ the risk of heart disease.

A

decreases

26
Q

What type of triacylglycerols contains no double bonds and is associated with increased levels of LDL?

A

saturated fats

27
Q

What type of fat is butter and animal fats?

A

saturated

28
Q

What type of triacylglycerols contains one double bond and lowers the LDL cholesterol?

A

monounsaturated

29
Q

What type of fat raises HDL?

A

monounsaturated

30
Q

Vegetables and fish have what kind of fat?

A

monounsaturated

31
Q

What type of triacylglycerols contains more than one double bond?

A

polyunsaturated

32
Q

How does n-6 polyunsaturated fatty acids (omega-6) effect LDL and HDL?

A

It lowers both

33
Q

Omega-6 is an _____ fatty acid.

A

essential

34
Q

How does n-3 polyunsaturated fatty acids effect LDL and HDL levels?

A

it has little effect

35
Q

What type of fatty acid suppresses cardiac arrhymthias, reduce serum triacylglycerols, and decreases risk for thrombosis?

A

n-3 polyunsaturated fatty acids

36
Q

n-3 fatty acids inhibit the conversion of _______ to ______ and instead converts ______ to ______.

A

n-3 fatty acids inhibit the conversion of ARACHIDONIC ACID to THROBOXANE A2 (TXA2) and instead converts ARACHIDONIC ACID to TXA3 (which is less thrombogenic).

37
Q

How do trans fatty acids effect HDL and LDL?

A

increases LDL and lowers HDL

38
Q

What are other factors that lower LDL?

A

plant sterols and soy protein

39
Q

Carbohydrates provide _____.

A

energy

40
Q

“sugars” refers to ______.

A

mono and disaccharides

41
Q

What are 2 monosaccharides?

A

glucose and fructose

42
Q

Glucose + fructose =

A

sucrose

43
Q

glucose + glucose =

A

maltose

44
Q

glucose + galactose =

A

lactose

45
Q

What type of carbohydrate is not sweet but are starches?

A

polysaccharides

46
Q

What kind of carbohydrate is nondigestible and contains lignin (a comples polymer of phenylpropanoid subunits)?

A

fiber

47
Q

What quantifies the rise and fall in blood glucose after a meal?

A

glycemic index

48
Q

There is an association between _____ and dental caries.

A

sucrose

49
Q

Protein provides ______.

A

energy

50
Q

What is a standard to evaluate protein quality of foods?

A

Protein Digestibility Corrected Amino Acid Scoring (PDCAAS)

51
Q

What is the highest score of PDCAAS (has all essential amino acids)?

A

1.0

52
Q

_____ sources have the highest protein quality.

A

animal

53
Q

If there is inadequate carbohydrates for energy, then the body will metabolize proteins for gluconeogenesis. For this reason, carbs are considered _________.

A

protein sparing

54
Q

What are the two severe forms of protein-energy malnutrition (PEM)?

A

Kwashiorkor

Marasmus

55
Q

What type of protein malnutrition occurs when protein deprivation is greater than total calorie reduction and diet consists of mostly carbs?

A

Kwashiorkor

56
Q

What type protein malnutrition occurs when calorie deprivation is relatively greater than reduction of protein?

A

marasmus

57
Q

Diet influences which 6 types of cancer?

A
  • esophagus
  • stomach
  • colon
  • breast
  • lung
  • prostate
58
Q

Weakness and wasting of the bidy due to severe illness is called?

A

cachexia

Nutrition (9 decks)

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