Exam 1 Flashcards
1
Q
these are created when oils are partially hydrogenated..known as the secret killer
A
trans fats
2
Q
what are the two general classes of fiber?
A
soluble and insoluble
3
Q
this splits maltose into glucose units which can be absorbed
A
maltese
4
Q
these have been thought to lower your low density lipoprotein cholestorol the harmful cholestorol, and raise your high density lipoprotein the good cholestorol and thought to lower the risk of cvd?
A
monounsaturated
5
Q
What is Nutrition?
A
what we choose to eat and put into our bodies, the food we eat contains nutrients
6
Q
what are oligosaccharides?
A
unique type of carbohydrate that does not metabolize in the usual way.. they are larger molecule found in legumes..passed thru stomach undigested into the intestines, where bacteria feed on them and create gas as an end product
7
Q
what body parts are involved with good protein?
A
skin, tendons, bone matrix, cartliage, connective tissue, teeth and eye lens
8
Q
consumes no foods of animal origin
A
vegan
9
Q
what is glucose?
A
glycogen is the most highly branched chain of glucose units and is the sotrage form of carbohydrates that is found in the liver and muscle..
in the liver- helps maintain blood glucose levels
in muscle- provides quick supply of energy for muscles
10
Q
in what ways do saturated fatty acids tend to raise blood and cholesterol levels?
A
increase risk of heart disease
hypertension
colon cancer
11
Q
includes eggs, and dairy products with meals
A
lacto-ovo-vegetarian
12
Q
when the mass of partially digested food passes into the small intestine, trypsin and chymotrypsin continue to break down the protein into a single amino acid called…
A
hydrolysis
13
Q
what are referred to as simple sugars?
A
monosaccharides and polysaccharides
14
Q
what is the recommended dairy intake?
A
it depends upon ones size and physical activity.. it is estimated 40-65 grams per day
15
Q
linoleic acid found in vegetable oils
A
omega 6
16
Q
the more EEA’s, the more perfect protein, protein rich foods have..
A
biologic value
17
Q
what are the two kinds of nutrition trends?
A
slow growing groundswell
those occur from a milestone from someone dying from a foodborne disease
18
Q
what is the primary role for protein?
A
growth, maintenance, and repair
19
Q
recommended dietary daily intake for protein
A
40-65 g day depending on weight
20
Q
these are the largest category of lipids, including 95% of all fats found in food and adipose tissue..when stored in adipose tissue, they become the largest fuel reserve and provide insulation
A
triglycerides
21
Q
what are functional proteins?
A
they regulate activity throughout the bodys fluid compartments
synthesis of horomones, enzymes, antibodies, transport proteins, and chemical messengers
regulates pH of the mouth
22
Q
what are the characteristics of monosaccharides?
A
glucose
fructose
galactose
23
Q
aka table sugar) consists of monosaccharides glucose and fructose that makes sugar sweet
A
sucrose
24
Q
what is the recommended dietary intake?
A
none for CHO’S/ loosely recommended 55-65% of total calorie intake (300-500g)
fiber intake 25-35g
daily intake of refined sugars/less than 20% of total calories
25
this is in the mouth and breaks starch down to dextrins
salivary amylase
26
What is the first to be secreted in the digestive tract?
Amylase and it is called Ptyalin..
| it is produced in the salivary glands to break down starch
27
what do triglycerides contain?
carbon, oxygen, and hydrogen atoms..
| two parts: glycerol and fatty acid chains
28
the second category of lipids into our body.. they function as emulsifiers that keep molecules of fat and water in solution. they also make up the cell membrane and control things that move in and out of a cell (great for cooking bc they keep foods from separating)
phospholipids
29
form an amino acid pattern equal to that in a "complete protein" by combining 2 foods in the same meal. for example, grains and legumes are eaten together
complementary proteins
30
lack of protein.. edema causes pot bellied look on starving kids
kwashiorkor
31
this occurs when the diet is lacking in this nutrient, it is most often found in blood cells and cells lining the digestive tract
protein deficiency
32
What are the 6 major nutrients we need to eat every day to provide the body with a steady fuel supply?
```
carbohydrates
proteins
lipids
water
vitamins
minerals
```
33
sweetest of all sugars is in fruit and honey).. it is converted to glucose by the body
fructose
34
near or total starvation from lack of calories, as in anorexia
marasmus
35
allow fat to travel through the blood stream to bring lipids to every body cell, they are soluble in oil and water, and they can circulate freely thru the blood.. also fats can remain soluble and not separate from the blood
lipoproteins
36
what are two common unsaturated fatty acids?
monounsaturated (oleic acid)
| polyunsaturated (lionleic acid)
37
dairy products are only foods of animal origin
lactovegetarian
38
hydrogenation infused hydrogen into the fatty acid chain so that any vacant double bonds become full.. these can affect the body in the same way as saturated fats
trans fats
39
second to water, what is the most important nutrient?
protein
40
what kinds of foods are high in complex carbohydrates?
vitamins, minerals, fiber, and water..
41
The GI tract supplies the body with nutrients, water and includes the following organs:
```
esophagus
stomach
small intestines
large intestines
rectum
```
42
where does most absorption take place?
the small intestine
43
what are three ways to describe fatty acids?
saturated (no double bonds)
monosaturated (one double bond)
polyunsaturated (more than one double bond)
44
what are the characteristics of disaccharides?
sucrose
maltose
lactose
45
holds molecules of fat together and water
emulsify
46
what is the desirable blood cholestrol
200 mg/dL
LDL should be les than 130
HDL should be 50-75 or greater
an avg weight person should have less than 300 mg cholestorol daily.
47
what are the building blocks of protein?
amino acids, which contain carbon, hydrogen, oxygen, nitrogen and sometimes sulfur
48
What is consumption norm?
should be the proper food unit to eat but we assume it is what is placed in front of us
49
what is fiber?
usually referred to as roughage, or bulk.. not used by the body for energy.. thousands of glucose units bonded together found exclusively in plants, giving them structure
50
what is the digestion process for protein?
begins in stomach when mixed with pepsin, passes to small intestines where it mixes with trypsin and chymotrypsin. passes through wall of small intestines where absorbed by body
51
this is a lipoprotein that is formed during lipid absorption in the small intestines, carried by the lymph system into the blood stream to be used for energy
chylomicron
52
between carbons result in a bend at the site of the double bonds, that will not pack neatly so they stay fluid
double bond
53
what is peristalsis?
after the food is chewed, swallowing pushes the food into the esophagus which transports it into the stomach
54
this is when there is more nitrogen going out than is staying in, indicating a loss of protein. Occurs during rapid weight loss, illness, fever, starvation, stress, and protein deficient diets
negative nitrogen balance
55
what are the three sections the small intestine is divided into?
duodenum, jejunum, ileum
56
these are low in one or more EEA, plant protein provides this
incomplete protein
57
this is when there is more nitrogen absorbed and accumulated in the body than is going out. This occurs during growth, pregnancy, muscle building, and repair of tissue after injury
positive nitrogen balance
58
What are nutrients?
Chemical substances that provide the body with energy and all it needs to function
59
what are insoluble fibers?
does not dissolve in water. foudn in the seeds and foods like veggies, whole grains, wheat bran and apples..
prevents disease by stimulating peristalis, and aids to decrease:
constipation
hemorrhoids
diverticulosis
colon cancer
incidence of appendicitis
60
these contain all the EEA's in needed proportions. animal protein provides this..
complete protein
61
What is the primary role of carbohydrates in the body?
supply energy
maintain blood glucose
continue brain and nervous system function
spare protein so body does not burn dietary or body fat and protein for energy
burn fat for fuel
provide bulk in the diet
62
what foods are rich in complex carbohydrates?
brown rice, whole grain bread, cereal, whole pasta, legumes, fruits, vegetables
63
what are the lipids function in the body?
insulate against cold
cushion organs against injury
components of all body cells
are a good source of energy
give a sense of being satisifed (satiety) and slow digestion
carry fat soluble vitamins A,D,E,K
make foods taste good and give them smooth/creamy texture
64
what kinds of deficiences can occur from lack of animal foods?
vitamin B12
Vitamin D
Iron
Calcium and Riboflavin
65
what are some ideas to help minimize food cravings?
excercise
choose complex cho's for meals
eat frequent small nutritious meals thruout the day
give in/eat modest amt of craving
66
what two horomones are involved in maintaining blood glucose levels?
insulin and glucagon
67
2 glucose molecules) made when larger molecules are broken down during digestion
maltose
68
what are referred to as simple sugars, however, not sweet to taste?
lactose and glucose
69
what is the chemical classification of carbohydrates?
the main unit is a monosaccharide
one molecule consists of 6 carbon, 12 hydrogen and 6 oxygen
70
what are the types of vegetarian?
lacto-ovo vegetarian
lactovegetarian
vegan
fruitarian
71
eats only fruits
fruitarian
72
often called blood sugar) is the main source for the body's fuel that supplies energy.. most other sugars are broken down to this unit.. glucose can be stored as glycogen (muscle or liver), or if too much is consumed, it will convert into fat and stored for future energy..
glucose
73
what specific jobs to digestive enzymes do?
protease-proteins
lipase-lipids
amylase-carbohydrates
74
this is in the small intestine and breaks dextrins down to maltose
pancreatic amylase
75
what are some examples of meatless foods that can serve as good protein sources?
```
beans
nuts
seeds
tofu
soy foods
vegetarian meat substitutes
eggs
dairy products
```
76
egg yolks and soybeans
lecithin
77
these amino acids are those which the body cannot synthesize from other compounds, so the must be obtained from food..
essential
78
the third category of lipids.. cholestorol is the most common in our food and bodys. cholestorol is used as a precursor in our bodies to make vitamin D and sex horomones.. it is needed for certain functions.
sterol
79
what are some things that fall into the category simple sugars?
anything sweet to the taste
candy, cookies, cake, soda, etc..
80
daily intake of lipids
<30% of total daily calories
81
what changes occur because of protein deficiency?
```
anemia
lowered resistance to infection
edema
brittle and slow growing hair and nails
scaly appearance to skin, with sores that will not heal
```
82
found in milk) splits into 2 monosaccahrides (glucose and galactose) during digestion
lactose
83
What is the recommended dietary intake for CHO's?
45-55%
84
what is portion distortion?
the increase in portion sizes which has a direct effect with obesity
85
these are a small amount of high quality protein added to a meal that might otherwise be marginal in protein quantity.. ex, add eggs to a high carb meal
supplementary proteins
86
these are triglycerides coated with protein, cholestorol and phospholipids
lipoproteins
87
96% of the body is composed of what?
oxygen, carbon, hydrogen and nitrogen
88
these bonds between carbons result in a straight, flexible chain that will pack into a hard fat
single bond
89
how can you cut trans fat in your diet?
avoid foods that say partially hydrogenated oil
avoiding deep fried foods
using olive and canola oil when cooking
using tub margarine rather than stick
90
what are complex carbohydrates classified as?
oligosaccharides
starch
glucose
fiber
91
what are the two most common deficiences world wide?
kwashiorkor and marasmus
92
milk sugar) is also converted by the body to glucose
galactose
93
what do lipids contain, chemically?
carbon, hydrogen, oxygen and sometimes phosphorus
94
what are the unique characteristics of lipids?
insoluable in water, will either float or roll around in globule
95
what is the digestion of lipids?
begins in mouth when mixed with lipase and continues in stomach when mixed with gastric lipase. emulsified by bile and pancreatic lipase in small intestines. passes through wall of small intestines where absorbed by body
96
what are some examples of food that are simple carbohydrates
```
white bread
white rice
semolina pasta
sugar sweetened juices
flour tortillas
```
97
categories of lipids
triglycerides
phospholipids
sterols
98
maintenance of blood glucose/homestasis?
normal blood sugar 80-100 mg/dL of blood
high blood glucose / hyperglycemia
low blood glucose/ hypoglycemia
99
what specific part of the small intestine does most digestion take place?
duodednum
100
what is the glycemic index?
numeric ranking system for CHO's based on their immediate effect on blood glucose levels
food high in fat/protein do not cause rise in blood sugar (CHO'S do)
CHO's that break down quicker are at the high end of the glycemic index
CHO's that take longer to break down are at the low end
101
no more than 30 percent of total calories should be from fat based on 2000 cal. intake... only 10 percent of this should be saturated.. in counting grams, no more than 65-20 grams of saturated
RDA of fat
102
these amino acids can form from nitrogen and carbon
non essential
103
what is a starch?
stored form of energy in plants..
amylopectin (waxy starch) form string paste when heated, used to thicken foods
some of these foods are: grains, legumes, potatoes, turnips and some fruits
104
there are two of these that the body is unable to make so we have to get them from food.. commonly refered to as omega oils
essential fatty acids (EFA's)
omega 3 and omega 6
105
what major diseases are associated with unhealthy eating habits?
diabtes, cardiovascular disease, gross obesity, dental caries and cancer (colon, breast, and reproductive)
106
what four things is the body trying to tell us when we have a craving?
1. need mood adjustment (neurotransmitters fluctuating)
2. blood sugar low and carbohydrates needed to boost energy
3. lacking a specific nutrient/food craving will balance body chemistry
4. emotional imbalance/comfort food is desired to help cope
107
what organs secrete enzymes that help break down the food into micro nutrients?
pancreas, liver and gall bladder
108
what people are more prone to lactose intolerance?
asians, native americans, african americans
109
what four ways are carbohydrates classified as?
monosaccharide
disaccharide
oligosacharride and polly saccharide
110
what means, maintaining the right amount of blood glucose?
homeostasis
111
when there is a absence of enzyme lactase?
lactose intolerance
112
linoleic acid found in flaxseed, canola, or soybean oil, walnuts, tuna, and salmon..
refered to as anticardiovascular disease nutrient.. also aids in forming substances that reduce blood clot formation
omega 3
113
what are the three states of nitrogen measurement?
balanced amount of nitrogen
positive nitrogen balance
negative nitrogen balance
114
what are three other types of important lipoproteins besides chylomicrons
HDLs (made in liver and small intestines..contains more protein than cholestorol..)
LDL(carry cholestorol to heart arteries, where it can narrow the vessel walls and restrict blood flow to the heart/contain more cholestorol than protein)
Very low density lipoproteins (contributes to CVD, as well as mostly cholesterol)
115
what are the food sources for lipids?
from plants- mono or polyunsaturated and will be liquid at room temp. for ex, olive, conola and corn oils.. coconut and palm oil are considered saturated
animals- saturated and will be solid at room temp (chocolate, butter, cheese)
116
what is the digestion process of CHO's?
begins in mouth when mixed with amylase and continues with pancreatic amylase in small intestines. passes through wall of small intestines where absorbed by the body
117
what is soluble fiber?
dissolves in water
for ex; gums, mucilage, pectin and in foods; fruits, veggies, grains, beans, and oats
gives texture to food
gives sense of fullness
lowers cholesterol
stabilizes blood sugar
