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Human Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What is nutrients?

A

Substances obtained from foods that are vital for growth and maintenance of a healthy body throughout life.

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2
Q

What is macronutrients?

A

Substances needed to supply energy. (In gram quantities per day

Example: Carbs, Fats, and Proteins

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3
Q

What is micronutrients?

A

Substances needed that don’t supply energy.
(In microgram to milligram quantities per day)

Example: Vitamins and Minerals

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4
Q

Essential Nutrients

A

Nutrients that MUST be obtained through the diet in order for the body to function properly.

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5
Q

Nutrient Density

A

The ratio derived by dividing a foods micronutrient content by its calorie content

Example: Fruits and Veggies

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6
Q

Energy Density

A

A comparison of the calorie content of a food with the weight of the food.

Example: Nuts, Cookies, and Fried foods

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7
Q

What is metabolism?

A

The group of chemical reactions occurring in the cells that maintain life.

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8
Q

What is anabolism?

A

Reactions that serve to build larger molecules from small molecules
(Energy required)

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9
Q

What is catabolism?

A

Reactions that serve the break down larger molecules into smaller molecules.
(Release Energy)

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10
Q

What is an Enzyme?

A

Large molecule (usually protein) that makes chemical reactions occur at a fast rate.

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11
Q

What does an enzyme bind to?

A

Substrate

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12
Q

This is what the enzyme makes and releases.

A

Product

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13
Q

Gastric ulcer

A

Erosion of stomach lining due to acid.

Cause: helicobacter pylori, stress, low stomach acid

Treatment: antacids and antibiotics

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14
Q

Constipation

A

Difficult or infrequent bowel evacuation.

Cause: Low water in stool, intestinal inflammation

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15
Q

Diarrhea

A

Increased fluidity and frequency of bowel movements

Cause: infectious agents,unbalanced microbiota, intestinal inflammation

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16
Q

Daily value

A

Generic standard set close to highest RDA value for a specific nutrient.

17
Q

Lactose Intolerance

A

Occurs when individuals fail to produce lactase enzyme.

18
Q

Hypoglycemia

A

Blood sugar levels under 70 mL/dL.

19
Q

Hyperglycemia

A

Blood sugar levels above 125mg/mL for extended periods.

20
Q

Glycemic Index

A

Ratio of blood glucose response to a given food compared to our glucose.

21
Q

Glycemic Load

A

Grams of carbohydrates in a food multiplied by the glycemic index of that food, divide results by 100.

22
Q

Ketosis

A

Metabolic state in which fat provides most of the fuel for the body

23
Q

Ketoacidosis

A

Acidosis caused by the increased production of ketone bodies, as in diabetic acidosis.

24
Q

Chylomicron

A

A lipoprotein (triglyceride) that carries dietary fat from the small intestine to cells.

25
Q

VLDL

A

A lipoprotein (triglyceride) that carries lipids made and taken up by the liver to cells

26
Q

LDL

A

A lipoprotein (cholesterol) that carries cholesterol made by the liver and from other sources to cells.

27
Q

HDL

A

A lipoprotein (protein) that contributes to cholesterol removal from cells and ,in turn, excretion of it from the body.

28
Q

GERD

A

Chronic heartburn

29
Q

Omnivore

A

Diet consists of plants and animals.

30
Q

Carnivore

A

Diet that consists of meat only

31
Q

Herbivore

A

Diet that consists of only plants

32
Q

Recommended Dietary Allowance (RDA)

A

The dietary intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group.

33
Q

Adequate Intake (AI)

A

A recommended intake value based on observed or experimentally determined approximations or estimates of nutrient intake by a group of healthy people that is assumed to be adequate; used when RDA cannot be determined.

34
Q

What are DRIs

A
  • recommended dietary allowance
  • adequate intake
  • tolerable upper intake level
35
Q

Hydrogenation

A

To solidify an unsaturated fat or fatty acid.

36
Q

Food Calorie

A

The amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius.

Human Nutrition (1 decks)

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