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HS200: Nutrition > Exam 2 B > Flashcards

Exam 2 B Flashcards

1
Q

minerals that help are related to bone components (2)

A

calcium

magnesium

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2
Q

minerals that help with bone formation

A

phosphorus

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3
Q

minerals that are associated with fluid-balance (4)

A

sodium
phosphorus
potassium
chloride

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4
Q

minerals that are involved with muscle contractions (4)

A

sodium
potassium
calcium
magnesium

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5
Q

minerals that are associated with acid-base balance (3)

A

sodium
sulfur
calcium

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6
Q

minerals that assist in transmissions of nerve impulses (4)

A

sodium
potassium
calcium
chloride

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7
Q

which mineral is a component of certain B-Vitamins and amino acids?

A

Sulfur

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8
Q

What mineral helps with detoxing the liver?

A

Sulfur

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9
Q

Which mineral is involved with stomach acid?

A

chloride

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10
Q

Which mineral assists more than 300 enzyme systems?

A

Magnesium

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11
Q

Which mineral is antibacterial?

A

Chloride

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12
Q

Which mineral is involved with providing energy to our bodies through ATP?

A

Phosphorus

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13
Q

function of fluoride

A

development and maintenance of healthy teeth and bones

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14
Q

function of iron

A

component of hemoglobin in blood cells
component of myoglobin in muscle cells
assist many enzyme systems

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15
Q

function of magnesese

A

assist many enzyme systems

synthesis of proteins found in bone and cartlage

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16
Q

Function of Zinc

A

assist in 100 enzyme systems
immune function
growth and sexual maturation
gene regulation

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17
Q

function of chronium

A

glucose transport
metabolism of DNA and RNA
immune function and growth

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18
Q

function of copper

A

assist enzyme systems

iron transport

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19
Q

function of iodine

A

synthesis of thyroid hormones
temperature regulation
reproduction and growth

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20
Q

function molybdenum

A

assist many enzyme systems

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21
Q

function of selenium

A

required for carbohydrate and fat metabolism

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22
Q

Source of selenium

A

nuts
shellfish
meat/fish/poultry
whole grain

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23
Q

source of molybdenum

A

legumes
nuts
grains

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24
Q

source of iodine

A

iodized salt

salt water seafood

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25
Q

source of copper

A

shellfish
organ meats
nuts
legumes

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26
Q

source of chronium

A

whole grains

brewer’s yeast

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27
Q

source of zinc

A

meat/fish/poultry
fortified cereals
legumes

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28
Q

source of magnesium

A

whole grains
nuts
leafy veggies
tea

29
Q

source of iron

A

meath/fish/poultry
fortified cereals
legumes
spinach

30
Q

source of flouride

A 
fish
seafood
legumes
drinking water
whole grains
31
Q

source of sulfur

A

protein-rich foods

32
Q

source of magnesium

A 
greens
whole grains
seeds
nuts
legumes
33
Q

sources of calcium

A

milk/yogurt/cheese
sardines
collard greens & spinach
calcium-fortified juices and milk alternatives.

34
Q

source of sodium

A

table salt

pickles

35
Q

Chemical name for Vitamin A

A

retinol
retinal
retinoic acid

36
Q

function of retinol

A

eyesight ability to process color
sperm production in men and fertilization in women
healthy bones and immune system
cell differentiation

37
Q

source of vitamin A

A

beef and chicken liver
egg yolks
milk
Carotenoid precursors (spinach, carrots, mango, apricots, cantaloupe, pumpkin, yams)

38
Q

chemical name for vitamin D

A

cholecalciferol

39
Q

function of cholecalciferol

A

regulate blood calcium levels
maintain bone health
assist cell differentiation

40
Q

source of Vitamin D

A

canned salmon and mackerel
milk
fortified cereals

41
Q

Chemical name for vitamin K

A

phylloquinone
menaquinone
menadione

42
Q

sources for menadione

A

kale
spinach
greens
brussel sprouts

43
Q

function of vitamin K

A

serves as coenzyme during production of specific proteins that assist in blood coagulation and bone metabolism

44
Q

water soluble vitamins

A

Vitamin A, Vitamin D, Vitamin E, Vitamin K

45
Q

thiamin = ?

A

Vitamin B1

46
Q

chemical name for vitamin B2

A

riboflavin

47
Q

function of thiamin

A

enzyme cofactor for carbs and amino acid metabolism

48
Q

source of vitamin B1

A 
pork
fortified cereal
enriched rice and pasta
peas
tuna
legumes
49
Q

function of niacin/nicotinamide/nicotinic acid

A

required for carb and fat metabolism

plays a role in DNA replication and repair

50
Q

chemical name for vitamin B6

A

pyridoxine
pyridoxal
pyridoxine

51
Q

source of pyridoxal

A

chick peas
most cuts of meat/fish/poultry
fortified cereals
white potatoes

52
Q

function of Vitamin B6

A

required enzyme cofactor for amino acid metabolism
required for DNA synthesis
metabolism of homocysteine

53
Q

chemical name for vitamin B12

A

cobalamin

54
Q

pantothenic acid function

A

assist in fat metabolism

55
Q

source of pantothenic acid

A

meat/fish/poultry
shitake mushrooms
egg yolk
fortified cereals

56
Q

biotin function

A

enzyme cofactor for metabolism of proteins, fats, and carbs

57
Q

source of biotin

A

nuts

egg yolk

58
Q

ascorbic acid = ?

A

vitamin C

59
Q

Source of vitamin C

A 
sweet peppers
citrus fruits and juices
broccoli
strawberries
kiwi
60
Q

function of ascorbic acid

A

antioxidant in extracellular fluid and lungs
regenerates oxidized tocopherol
enhances immune function
assist with collagen synthesis
enhances iron absorption
assist synthesis of hormones, neurotransmitters, and DNA

61
Q

List the fat soluble vitamins

A 
Vitamin B1
Vitamin B2
Niacin/nicotinmide/nicotinic acid
Vitamin B12
Folic acid
Pantothenic Acid
Biotin
Vitamin C
62
Q

5 components of an amino acid

A 
side chain
amine group
acid group
hydrogen
central carbon
63
Q

9 nonessential amino acids

A 
Phenylalanine
Valine
Tryptophan
Methionine
Histidine
Leucine
Lysine
Threonine
Isoleucine
64
Q

What are the 3 kinds of amino acids?

A

essential
nonessential
transamination

65
Q

what does it mean to be a transamination amino acid?

A

When an amino acid side group and side chain is donated by other amino acids or made from broken down products of carbs and fats

66
Q

What are conditionally essential amino acids?

A

amino acids that are typically nonessential but considered essential under certain conditions (PKU)

67
Q

how is nitrogen related to protein?

A

Nitrogen is often used to calculate the amount of protein in a food or in someone.
If you consume more nitrogen than you exert, then you are have a + Nitrogen balance (pregnant and children). - Nitrogen balance is when you consume less nitrogen than you exert and this typically happens with elderly and leads to the loss of muscle mass.

68
Q

How do you calculate how much protein you need?

A

0.8 g Protein/kg of body weight
athletes are advised to consume 1.2g to 2.0g per kg
1 kg = 2.2 lb

HS200: Nutrition (6 decks)

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