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Nutrition 10 > Exam 1 > Flashcards

Exam 1 Flashcards

(52 cards)

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1
Q

What are Macro & Micronutrients

A 
Macronutrients = carbohydrates, proteins, lipids, and water
Micronutrients= vitamins and minerals
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2
Q

What is EARs and how often?

A

Estimated Average Requirements

Daily Nutrients intake amounts

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3
Q

What is RDAs and how often?

A

Recommended Dietary Allowance

daily nutrients intake amounts

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4
Q

What is Als and how often?

A

Adequate Intake and daily intake amounts for nutrients

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5
Q

What is ULs and amount?

A

= Tolerable Upper Intake Levels

maximum daily intake amounts of nutrients

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5
Q

What is AMDRs and what food examples of it?

A

= Acceptable Distribution Ranges

For intake of carbohydrates, protein, fat, and essential fatty acids

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6
Q

What is EERs and what info dose it provide?

A

= Estimated Energy Requirements

Average daily energy

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7
Q

What percent of Lipids and Carbs should we have in our bodys?

A

20-30% Lipids

45-65% Carbs

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8
Q

What is Nutrient Dense

A

A food is nutrient dense when it meets more nutrient needs than calorie need

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9
Q

What are the kcal/g for Lipids and Carbs?

A

9 kcal/g (Lipids)

4 kcal/g (Carbs)

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10
Q

What is the difference between 100% whole grain, whole grain, and refined grain?

A

100% whole grain = all of the grains in the product have all three parts of the grain (bran, germ, endosperm)

  • whole grain = at least 51% of the grains in the product have all three parts of the grain (bran, germ, endosperm)
  • refined grain = bran and germ layers of the grain have been removed
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11
Q

How is glycogen stored and how many grams?

A

Liver Glycogen & Muscle store glucose
90g in liver
300g in muscles

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12
Q

What are the Structure of monosaccharides?

A

Monosaccharides

  • -Single sugars
  • -Formula = (CH2 O)6
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13
Q

What is Glycemic Index and Glycemic Load?

A

Index= Ratio of the blood glucose response to a given food comparded to standard.

Load= Amount of carbohydrates in consumed food

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14
Q

What is normal concentration of Blood and how is it regulated?

A

70-100mg/dL

By liver

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15
Q

What are the Health Benefits of fiber

A

soluble and insoluble fiber provide health benefits.

  • -Lower blood cholesterol and blood glucose levels reducing risks of cardiovascular disease and diabetes
  • -Fiber can decrease intestinal transit time
  • -Delays gastric emptying
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16
Q

What are Carbohydrates in Foods?

A

-Starch
-Fiber
Nutritive Sweeteners
–Mono and Disaccharides
–High Fructose corn syrup
–Sugar alcohols

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17
Q

What are the types of lipids?

A

Triglycerides
–fatty acids
Phospholipids
Sterols

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18
Q

What is esterification?

A

Joining 3 fatty acids to glycerol unit

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19
Q

What is De-esterification?

A

Release of fatty acids- results in free fatty acids

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20
Q

What is diglyceride?

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A

When one fatty acid is lost

21
Q

what is monoglyceride?

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A

When two fatty acids are lost

22
Q

What is Re- esterification?

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A

Reattaching a fatty acid

23
Q

What are lengths of fatty acid chain for long, medium, short?

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A 
Long= 12 or more carbons
Medium= 6-10 carbons
Short= less than 6
24
Name them and the bonds they have... SFA , MUFA, PUFA
Saturated Fatty Acids= No double bonds Monounsaturated fatty acids= one double bond Polyunsaturated fatty acids= many double bonds
25
Difference between Unsaturated cis fatty acids and Trans and saturated fatty acids and how the carbon chain is formed?
Cis has bent(kinked) carbon chain which is better for digestion and trans fatty acid has straight carbon chain which could lead to clots because of how they stack on eachother.
26
What is hydrogenation?
Adding hydrogen to make a unsaturated fat more saturated: results in trans fatty acids
27
What is the Mediterranean Diet and what are some features?
``` 40% kcal form fat is healthy if mostly MUFA Features Regular exercise and rest Olive oil as main fat Weekly fish intake Abundance of fruits and veges ```
28
Structure and Functions of triglycerides?
Triglycerides - -Structure = 3 fatty acids attached (bond) to glycerol - -Function= provide energy, insulate and protect body
29
What are recommended fat intakes?
No RDA AMDR: 20-35% Limit saturated and trans fat
30
What do red and blue mean when referring to gut microbial populations
Red: POSITIVE Blue: NEGATIVE association between dietary componet and presence of particular gut bacteria
31
What is Mircobiome?
Microbiome : collectively all the microbes in the human body; a community of microbes.
32
WHy would you go Gluten free? what is a treatment?
``` Wheat allergy Celiac disease --Auto-immune disorder --Celiac disease damages small intestine --Treatment is no gluten ```
33
How do we digest our food?
muscle action secretion enzymes: speed up chemical reaction
34
Define Gastrointestinal tract and metabolism.
Gastrointestinal tract: gateway for converting foods to nutrients Metabolism: converts nutrients into energy
35
Define Appetite and Hunger.
Appetite: a psychological desire to eat specific foods, fro environmental stimuli Hunger : a physiological process that prompts us to find and eat food, from within- less discriminating - hungry people will eat anything
36
What does the liver do?
produces bile and detoxifies
37
Nutrients can be assigned to 3 functional categories :
Those that primarily provide energy Those important for growth and development Those that keep body functions running smoothly
38
Most lipids can be separated into 2 basic types--
Saturated | Unsaturated
39
Carbohydrates, Lipids, and Protein are all composed of what elements
carbon, oxygen, and hydrogen.
40
Nutrition Facts food Labels compares the amount of nutrients in the food with a set of standards called? Which are for who? and what is it based off of? and who created it?
Daily Values(DVs) DVs are generic standards that were developed by the FDA DVs have been set for: infants, toddlers, pregant, and people over age of 4 DVs are based on 2 dietary standards: Daily Reference Intake & Daily Reference Values
41
What are 3 pathways for cholesterol Uptake?
Receptor Pathway Scavenger Pathway High Density Lipoproteins
42
What is Cardiovascular Disease and how to prevent?
Atherosclerotic plaque Heart attack and stroke --prevent-- blood cholesterol and triglyceride levels
43
What is structure of Proteins?
Contains hydrogen, oxygen, carbon and nitrogen | Comprised of amino acids
44
What are 3 amino acids? and how produced in body
Nonessential amino acids - body can produce Essential amino acids - must be taken via food Conditionally essential amino acids- essential during infancy, disease, or trauma
45
What are protein needs according to AMDR and RDA?
``` AMDR = 10-35% kcal RDA = .8 g/kg healthy body weight ```
46
What are functions of Proteins?
Produces Vital body structures Maintaining fluid balance Forming hormones, enzymes and neurotransmitters
47
What is the GI tract flow?
``` Mouth Esophagus Stomach Small intestine Large Intestine Rectum Anus ```
48
What is the structure of Disaccharides?
Disaccharides - -Double sugars - -Made of 2 monosaccharides^^^ - -(CH2 O)12
49
What is structure of Polysaccharides?
- -contain many glucose molecules | - -Alpha or Beta bond determine digestibility
50
What is the structure and Function of Phospholipids?
- -Structure= Hydrophobic (dont like water)and Hydrophilic (like water) ends - -Functions= Components of cell membranes, emulsifiers
51
What is the function and structure of Sterols?
Sterols - -Structure= carbons arranged in rings, sterol = cholesterol - -Functions= Steroid hormones, bile, cell membranes, lipoprotein shell

Nutrition 10 (5 decks)

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