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Nutrition 10 > Exam 1 > Flashcards

Exam 1 Flashcards

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?

A

When one fatty acid is lost

21
Q

what is monoglyceride?

A

When two fatty acids are lost

22
Q

What is Re- esterification?

A

Reattaching a fatty acid

23
Q

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

A 
Long= 12 or more carbons
Medium= 6-10 carbons
Short= less than 6
24
Q

Name them and the bonds they have… SFA , MUFA, PUFA

A

Saturated Fatty Acids= No double bonds
Monounsaturated fatty acids= one double bond
Polyunsaturated fatty acids= many double bonds

25
Q

Difference between Unsaturated cis fatty acids and Trans and saturated fatty acids and how the carbon chain is formed?

A

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
Q

What is hydrogenation?

A

Adding hydrogen to make a unsaturated fat more saturated: results in trans fatty acids

27
Q

What is the Mediterranean Diet and what are some features?

A 
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
Q

Structure and Functions of triglycerides?

A

Triglycerides

  • -Structure = 3 fatty acids attached (bond) to glycerol
  • -Function= provide energy, insulate and protect body
29
Q

What are recommended fat intakes?

A

No RDA
AMDR: 20-35%
Limit saturated and trans fat

30
Q

What do red and blue mean when referring to gut microbial populations

A

Red: POSITIVE
Blue: NEGATIVE
association between dietary componet and presence of particular gut bacteria

31
Q

What is Mircobiome?

A

Microbiome : collectively all the microbes in the human body; a community of microbes.

32
Q

WHy would you go Gluten free? what is a treatment?

A 
Wheat allergy
Celiac disease 
--Auto-immune disorder
--Celiac disease damages small intestine
--Treatment is no gluten
33
Q

How do we digest our food?

A

muscle action
secretion
enzymes: speed up chemical reaction

34
Q

Define Gastrointestinal tract and metabolism.

A

Gastrointestinal tract: gateway for converting foods to nutrients
Metabolism: converts nutrients into energy

35
Q

Define Appetite and Hunger.

A

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
Q

What does the liver do?

A

produces bile and detoxifies

37
Q

Nutrients can be assigned to 3 functional categories :

A

Those that primarily provide energy
Those important for growth and development
Those that keep body functions running smoothly

38
Q

Most lipids can be separated into 2 basic types–

A

Saturated

Unsaturated

39
Q

Carbohydrates, Lipids, and Protein are all composed of what elements

A

carbon, oxygen, and hydrogen.

40
Q

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?

A

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
Q

What are 3 pathways for cholesterol Uptake?

A

Receptor Pathway
Scavenger Pathway
High Density Lipoproteins

42
Q

What is Cardiovascular Disease and how to prevent?

A

Atherosclerotic plaque
Heart attack and stroke
–prevent–
blood cholesterol and triglyceride levels

43
Q

What is structure of Proteins?

A

Contains hydrogen, oxygen, carbon and nitrogen

Comprised of amino acids

44
Q

What are 3 amino acids? and how produced in body

A

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
Q

What are protein needs according to AMDR and RDA?

A 
AMDR = 10-35% kcal
RDA = .8 g/kg healthy body weight
46
Q

What are functions of Proteins?

A

Produces Vital body structures
Maintaining fluid balance
Forming hormones, enzymes and neurotransmitters

47
Q

What is the GI tract flow?

A 
Mouth 
Esophagus
Stomach
Small intestine
Large Intestine
Rectum 
Anus
48
Q

What is the structure of Disaccharides?

A

Disaccharides

  • -Double sugars
  • -Made of 2 monosaccharides^^^
  • -(CH2 O)12
49
Q

What is structure of Polysaccharides?

A
  • -contain many glucose molecules

- -Alpha or Beta bond determine digestibility

50
Q

What is the structure and Function of Phospholipids?

A
  • -Structure= Hydrophobic (dont like water)and Hydrophilic (like water) ends
  • -Functions= Components of cell membranes, emulsifiers
51
Q

What is the function and structure of Sterols?

A

Sterols

  • -Structure= carbons arranged in rings, sterol = cholesterol
  • -Functions= Steroid hormones, bile, cell membranes, lipoprotein shell

Nutrition 10 (5 decks)

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