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Dental Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

these are created when oils are partially hydrogenated..known as the secret killer

A

trans fats

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2
Q

what are the two general classes of fiber?

A

soluble and insoluble

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3
Q

this splits maltose into glucose units which can be absorbed

A

maltese

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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

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5
Q

What is Nutrition?

A

what we choose to eat and put into our bodies, the food we eat contains nutrients

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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

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7
Q

what body parts are involved with good protein?

A

skin, tendons, bone matrix, cartliage, connective tissue, teeth and eye lens

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8
Q

consumes no foods of animal origin

A

vegan

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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

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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

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11
Q

includes eggs, and dairy products with meals

A

lacto-ovo-vegetarian

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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

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13
Q

what are referred to as simple sugars?

A

monosaccharides and polysaccharides

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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

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15
Q

linoleic acid found in vegetable oils

A

omega 6

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16
Q

the more EEA’s, the more perfect protein, protein rich foods have..

A

biologic value

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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

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18
Q

what is the primary role for protein?

A

growth, maintenance, and repair

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19
Q

recommended dietary daily intake for protein

A

40-65 g day depending on weight

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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

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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

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22
Q

what are the characteristics of monosaccharides?

A

glucose

fructose

galactose

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23
Q

aka table sugar) consists of monosaccharides glucose and fructose that makes sugar sweet

A

sucrose

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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

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25
Q

this is in the mouth and breaks starch down to dextrins

A

salivary amylase

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26
Q

What is the first to be secreted in the digestive tract?

A

Amylase and it is called Ptyalin..

it is produced in the salivary glands to break down starch

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27
Q

what do triglycerides contain?

A

carbon, oxygen, and hydrogen atoms..

two parts: glycerol and fatty acid chains

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28
Q

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)

A

phospholipids

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29
Q

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

A

complementary proteins

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30
Q

lack of protein.. edema causes pot bellied look on starving kids

A

kwashiorkor

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31
Q

this occurs when the diet is lacking in this nutrient, it is most often found in blood cells and cells lining the digestive tract

A

protein deficiency

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32
Q

What are the 6 major nutrients we need to eat every day to provide the body with a steady fuel supply?

A 
carbohydrates
proteins
lipids
water
vitamins
minerals
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33
Q

sweetest of all sugars is in fruit and honey).. it is converted to glucose by the body

A

fructose

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34
Q

near or total starvation from lack of calories, as in anorexia

A

marasmus

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35
Q

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

A

lipoproteins

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36
Q

what are two common unsaturated fatty acids?

A

monounsaturated (oleic acid)

polyunsaturated (lionleic acid)

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37
Q

dairy products are only foods of animal origin

A

lactovegetarian

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38
Q

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

A

trans fats

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39
Q

second to water, what is the most important nutrient?

A

protein

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40
Q

what kinds of foods are high in complex carbohydrates?

A

vitamins, minerals, fiber, and water..

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41
Q

The GI tract supplies the body with nutrients, water and includes the following organs:

A 
esophagus
stomach
small intestines
large intestines
rectum
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42
Q

where does most absorption take place?

A

the small intestine

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43
Q

what are three ways to describe fatty acids?

A

saturated (no double bonds)
monosaturated (one double bond)
polyunsaturated (more than one double bond)

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44
Q

what are the characteristics of disaccharides?

A

sucrose

maltose

lactose

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45
Q

holds molecules of fat together and water

A

emulsify

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46
Q

what is the desirable blood cholestrol

A

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.

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47
Q

what are the building blocks of protein?

A

amino acids, which contain carbon, hydrogen, oxygen, nitrogen and sometimes sulfur

48
Q

What is consumption norm?

A

should be the proper food unit to eat but we assume it is what is placed in front of us

49
Q

what is fiber?

A

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
Q

what is the digestion process for protein?

A

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
Q

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

A

chylomicron

52
Q

between carbons result in a bend at the site of the double bonds, that will not pack neatly so they stay fluid

A

double bond

53
Q

what is peristalsis?

A

after the food is chewed, swallowing pushes the food into the esophagus which transports it into the stomach

54
Q

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

A

negative nitrogen balance

55
Q

what are the three sections the small intestine is divided into?

A

duodenum, jejunum, ileum

56
Q

these are low in one or more EEA, plant protein provides this

A

incomplete protein

57
Q

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

A

positive nitrogen balance

58
Q

What are nutrients?

A

Chemical substances that provide the body with energy and all it needs to function

59
Q

what are insoluble fibers?

A

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
Q

these contain all the EEA’s in needed proportions. animal protein provides this..

A

complete protein

61
Q

What is the primary role of carbohydrates in the body?

A

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
Q

what foods are rich in complex carbohydrates?

A

brown rice, whole grain bread, cereal, whole pasta, legumes, fruits, vegetables

63
Q

what are the lipids function in the body?

A

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
Q

what kinds of deficiences can occur from lack of animal foods?

A

vitamin B12
Vitamin D
Iron
Calcium and Riboflavin

65
Q

what are some ideas to help minimize food cravings?

A

excercise

choose complex cho’s for meals

eat frequent small nutritious meals thruout the day

give in/eat modest amt of craving

66
Q

what two horomones are involved in maintaining blood glucose levels?

A

insulin and glucagon

67
Q

2 glucose molecules) made when larger molecules are broken down during digestion

A

maltose

68
Q

what are referred to as simple sugars, however, not sweet to taste?

A

lactose and glucose

69
Q

what is the chemical classification of carbohydrates?

A

the main unit is a monosaccharide

one molecule consists of 6 carbon, 12 hydrogen and 6 oxygen

70
Q

what are the types of vegetarian?

A

lacto-ovo vegetarian
lactovegetarian
vegan
fruitarian

71
Q

eats only fruits

A

fruitarian

72
Q

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..

A

glucose

73
Q

what specific jobs to digestive enzymes do?

A

protease-proteins
lipase-lipids
amylase-carbohydrates

74
Q

this is in the small intestine and breaks dextrins down to maltose

A

pancreatic amylase

75
Q

what are some examples of meatless foods that can serve as good protein sources?

A 
beans
nuts
seeds
tofu
soy foods
vegetarian meat substitutes
eggs
dairy products
76
Q

egg yolks and soybeans

A

lecithin

77
Q

these amino acids are those which the body cannot synthesize from other compounds, so the must be obtained from food..

A

essential

78
Q

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.

A

sterol

79
Q

what are some things that fall into the category simple sugars?

A

anything sweet to the taste

candy, cookies, cake, soda, etc..

80
Q

daily intake of lipids

A

<30% of total daily calories

81
Q

what changes occur because of protein deficiency?

A 
anemia
lowered resistance to infection
edema
brittle and slow growing hair and nails
scaly appearance to skin, with sores that will not heal
82
Q

found in milk) splits into 2 monosaccahrides (glucose and galactose) during digestion

A

lactose

83
Q

What is the recommended dietary intake for CHO’s?

A

45-55%

84
Q

what is portion distortion?

A

the increase in portion sizes which has a direct effect with obesity

85
Q

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

A

supplementary proteins

86
Q

these are triglycerides coated with protein, cholestorol and phospholipids

A

lipoproteins

87
Q

96% of the body is composed of what?

A

oxygen, carbon, hydrogen and nitrogen

88
Q

these bonds between carbons result in a straight, flexible chain that will pack into a hard fat

A

single bond

89
Q

how can you cut trans fat in your diet?

A

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
Q

what are complex carbohydrates classified as?

A

oligosaccharides

starch

glucose

fiber

91
Q

what are the two most common deficiences world wide?

A

kwashiorkor and marasmus

92
Q

milk sugar) is also converted by the body to glucose

A

galactose

93
Q

what do lipids contain, chemically?

A

carbon, hydrogen, oxygen and sometimes phosphorus

94
Q

what are the unique characteristics of lipids?

A

insoluable in water, will either float or roll around in globule

95
Q

what is the digestion of lipids?

A

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
Q

what are some examples of food that are simple carbohydrates

A 
white bread
white rice
semolina pasta
sugar sweetened juices
flour tortillas
97
Q

categories of lipids

A

triglycerides
phospholipids
sterols

98
Q

maintenance of blood glucose/homestasis?

A

normal blood sugar 80-100 mg/dL of blood

high blood glucose / hyperglycemia

low blood glucose/ hypoglycemia

99
Q

what specific part of the small intestine does most digestion take place?

A

duodednum

100
Q

what is the glycemic index?

A

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
Q

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

A

RDA of fat

102
Q

these amino acids can form from nitrogen and carbon

A

non essential

103
Q

what is a starch?

A

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
Q

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

A

essential fatty acids (EFA’s)

omega 3 and omega 6

105
Q

what major diseases are associated with unhealthy eating habits?

A

diabtes, cardiovascular disease, gross obesity, dental caries and cancer (colon, breast, and reproductive)

106
Q

what four things is the body trying to tell us when we have a craving?

A
  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
Q

what organs secrete enzymes that help break down the food into micro nutrients?

A

pancreas, liver and gall bladder

108
Q

what people are more prone to lactose intolerance?

A

asians, native americans, african americans

109
Q

what four ways are carbohydrates classified as?

A

monosaccharide

disaccharide

oligosacharride and polly saccharide

110
Q

what means, maintaining the right amount of blood glucose?

A

homeostasis

111
Q

when there is a absence of enzyme lactase?

A

lactose intolerance

112
Q

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

A

omega 3

113
Q

what are the three states of nitrogen measurement?

A

balanced amount of nitrogen
positive nitrogen balance
negative nitrogen balance

114
Q

what are three other types of important lipoproteins besides chylomicrons

A

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
Q

what are the food sources for lipids?

A

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
Q

what is the digestion process of CHO’s?

A

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
Q

what is soluble fiber?

A

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

Dental Nutrition (5 decks)

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