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Nutrition > Final > Flashcards

Final Flashcards

1
Q

Nutrient functions

A

Normal growth and development
Maintain cells and tissues
Fuel to do physical and metabolic work
Regulate body processes

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2
Q

Six classes of nutrients

A 
Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins
Minerals
Water
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3
Q

Absence from the diet results in a specific change in health
Putting the chemical back in the diet will reverse the change in health
Not only chemicals in food
Phytochemicals
Antioxidants

A

Nutrients

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4
Q

Macronutrients

A

Carbohydrates, lipids, and proteins

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5
Q

Micronutrients

A

Vitamins and minerals

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6
Q

Organic (contain carbon)

A

Carbohydrates, lipids, proteins, and vitamins

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7
Q

Inorganic

A

Minerals and water

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8
Q

Carbs

A 
Sugars and starches
Functions
Energy source
Food sources
Grains
Vegetables
Legumes
Fruits
Dairy products
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9
Q

How many kilocals in carbs per gram

A

4

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10
Q

Lipids

A 
Triglycerides (fats and oils), cholesterol, and phospholipids
Functions
Energy source, structure, regulation
Food sources
Fats and oils
Meats
Dairy products
Some plant sources
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11
Q

How many kilocals in lipids per gram

A

9

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12
Q

Proteins

A 
Made of amino acids
Functions
Energy source, structure, regulation
Food sources
Meats
Dairy products
Grains, legumes, vegetables
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13
Q

How many kilocals in proteins per gram

A

4

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14
Q

Vitamins

A 
Functions
Regulate body processes
Play a vital role in extracting energy
Fat-soluble
A, D, E, K
Water-soluble
Eight B vitamins, vitamin C
Food sources
All food groups
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15
Q

How many vitamins in total

A

13

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16
Q

Minerals

A 
Macrominerals
Microminerals, or trace minerals
Functions
Structure, regulation
Food sources
All food groups
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17
Q

Water

A 
Most important nutrient
Functions
Temperature control
Lubrication of joints
Transportation of nutrients and wastes
Food sources
Beverages
Foods
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18
Q

Nutrients and energy

A 
Energy
The capacity to do work
Energy sources
Carbohydrates, lipids, protein
Measure of energy
Kilocalorie
1,000 calories = 1 kilocalorie
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19
Q

Foods to increase with diet (2010)

A

Whole grains

b. Vegetables
c. Fruits
d. Dairy
e. Seafood
f. Oils

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20
Q

Foods to decrease with diet (2010)

A

Follow a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level
Consume less than 10 percent of calories per day from added sugars
Consume less than 10 percent of calories per day from saturated fats
Consume less than 2,300 milligrams per day of sodium
If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and up to two drinks per day for men—and only by adults of legal drinking age.

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21
Q

Food labels have five mandatory components:

A

A statement of identity/name of the food
The net weight of the food contained inside of the package, not including the weight of the package
The name and address of the manufacturer, packer, or distributor
A list of ingredients in descending order by weight
Nutrition information

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22
Q

5 food groups of my plate

A

(grains, fruits, vegetables, dairy, protein)

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23
Q

MyPlate base

A

It’s based off of your age, weight, height, sex, and physical activity level.

24
Q

How many cups of fruit does an average adolescent need per meal?

A

1.5-2 depending on if they’re male or female

25
Q

How many cups of dairy should a 14-18 year old get per day?

A

3 cups

26
Q

How much oil should an adolescent (14-18 year old) consumer per day?

A

5-6 teaspoons

27
Q

Moisten food

Supply enzymes

A

salvary glands

28
Q

Produces bile
“Chemical factory”
Active warehouse

A

Liver

29
Q

Accessory Organes

A

Gallbladder, pancreas

30
Q

Stores and secretes bile

A

Gallbladder

31
Q

Secretes bicarbonate

Secretes digestive enzymes

A

Pancreas

32
Q 
Enzymes
Salivary amylase acts on starch
Lingual lipase acts on fat
Saliva
Moistens food for swallowing
A

Mouth

33
Q

Transports food to stomach

Esophageal sphincter

A

Esophagus

34
Q

Hydrochloric acid prepares protein for digestion and activates enzymes.
Pepsin begins protein digestion.
Gastric lipase has some fat digestion.
Gastrin (hormone) stimulates gastric secretion and movement.
Intrinsic factor is needed for absorption of vitamin B12.

A

Stomach

35
Q 
Sections 
Duodenum, jejunum, and ileum
Nutrient digestion
Bicarbonate neutralizes stomach acid
Pancreatic and intestinal enzymes
Carbohydrates
Fat
Protein
Absorption
Folds, villi, and microvilli expand absorptive surface.
Most nutrients are absorbed here.
Fat-soluble nutrients go into lymph.
Other nutrients go into blood.
A

Small intestine

36
Q 
Sections
Cecum, colon, rectum, anal canal
Digestion 
Peristaltic movement is slow, taking eighteen to twenty-four hours for material to travel
Some digestion of fiber by bacteria
Absorption
Water
Sodium, potassium, and chloride
Vitamin K (produced by bacteria)
Elimination
A

Large intestine

37
Q

100 trillion bacterial cells
Can interact with each other and the human host in mutually beneficial processes of energy metabolism and in facilitating chemical reactions
Probiotics
Prebiotics

A

Gut microbiota

38
Q

Difference between fat soluble and water soluble

A

Image result for Specific differences between water & fat soluble
The main difference between Fat-Soluble Vitamin And Water-Soluble Vitamin is that Fat-Soluble Vitamins are stored or piled up in the fat tissues of the body for a while, while on the other hand Water-Soluble Vitamin doesn’t get stored in the body. Vitamin A, K, D, and E fall under the category of Fat-Soluble vitamins.

39
Q

organic compounds required by many enzymes for catalytic activity. They are often vitamins, or derivatives of vitamins. Sometimes they can act as catalysts in the absence of enzymes, but not so effectively as in conjunction with an enzyme.

A

Coenzymes

40
Q

Act primarily as coenzymes in energy metabolism

A

eight b vitamins

41
Q 
Functions
Antioxidant
Needed for collagen synthesis
Other roles
Makes other essential compounds
Enhances the absorption of iron from plant foods
Fruits: citrus, strawberries, kiwi, fortified juice
Vegetables: broccoli, tomatoes, potatoes, cabbage, leafy green, peppers
Dietary Recommendations
RDA
90 milligrams/day for men
75 milligrams/day for women
85 milligrams/day during pregnancy
120 milligrams/day for breastfeeding
\+35 milligrams/day for cigarette smoking
Deficiency
Scurvy
Toxicity
May cause GI distress in high doses
A

Vitamin C

42
Q

Which water soluble vitamins can be toxic in large doses?

A

Vitamin C

43
Q

nutrients that help minimize free-radical damage to the body.

A

Antioxident

44
Q

highly reactive compounds that are created in the body during normal metabolic functions or introduced from the environment, such as by exposure to pollution and other toxins.

A

free radicals

45
Q

pros and cons of supplementations

A

The Pros:
Supplements may just be easier. …
High cost of high-quality fresh produce. …
Dietary habits are hard to adjust. …
The Cons:
Supplements are intended to be just as their name suggests: supplementary. …
Supplements are not neutral.

46
Q

best ways to cook food

A

steaming, stir-frying, and microwaving

47
Q

Certain vitamins added back in after enrichment

A

B vitamins (thiamin, riboflavin, niacin, folic acid) and iron

48
Q

Balanced inside and outside cells
Cation
Anions
Osmosis

A

Electrolytes and water

49
Q

functions of water

A

Regulates body temperature
Moistens tissues in the eyes, nose and mouth
Protects body organs and tissues
Carries nutrients and oxygen to cells
Lubricates joints
Lessens burden the on kidneys and liver by flushing out waste products
Helps dissolve minerals and nutrients to make them accessible to your body

50
Q

Water needs

A 
Men = 3.7 liters/day AI
Women = 2.7 liters/day AI
Pregnancy = 3.0 liters/day AI
Lactation = 3.8 liters/day
Increased needs for activity and sweating
51
Q

What diseases are impacted most by minerals? How?

A

Hypertension and osteoporosis - lack of or increase of minerals

52
Q 
Functions
Regulates fluid level, blood pressure, and pH
Helps transmit nerve impulses
Food Sources
Processed and convenience foods
Added (table) salt
Dietary Recommendations
Daily intake less than 2,400 milligrams/day
Daily intake less than 1,500 milligrams/day desirable
Dealing with Excess Sodium
Can contribute to hypertension
Can worsen dehydration
A

Sodium

53
Q 
Functions
Bone structure
Hydroxyapatite
Bone cells
Osteoblasts
Osteoclasts
Reserve of calcium and phosphorus
Regulation of blood calcium levels
Calcitriol
Parathyroid hormone
Calcitonin
Dietary Recommendations
RDA: 1,300 milligrams/day (children 9-18)
RDA: 1,000 milligrams/day (men 19-70; women 19-50)
RDA: 1,200 milligrams/day (men 70+; women 51+)
Food Sources
Dairy products, green vegetables, processed and fortified foods
Oxalate—binds calcium
Calcium Absorption
Relatively inefficient
Calcium Balance
Bone calcium is used to maintain normal blood calcium levels.
UL: 2,500 milligrams/day (adults 19-50)
A

Calcium

54
Q

Functions
Oxygen transport as part of hemoglobin and myoglobin
Cofactor for enzymes, immune function, and normal brain function
Iron Absorption
Effect of Iron Status
Absorption varies
Effect of GI Function
Depends on stomach acid
Effect of the Amount and Form of Iron in Food
Conserve iron
Heme iron
Non-heme iron
Iron absorption
Dietary Factors Enhancing Iron Absorption
Vitamin C
Dietary Factors Inhibiting Iron Absorption
Phytate, polyphenols, oxalates, high-fiber foods, calcium, and zinc
Iron Transport and Storage
Transferrin ferries iron through blood.
Most iron is stored as ferritin in body.
Smaller amounts are stored as hemosiderin
Iron Turnover and Losses
Routine destruction of old red blood cells releases iron.
Recycled iron is used to build new red blood cells.
Dietary iron is especially important in times of rapid growth and blood expansion.
Lose iron in feces, sweat, skin cells, and menstruation
Digestive disorders increase iron lossesFood sources
Red meat, clam, oyster, liver, poultry, fish, pork, lamb, tofu, legumes, enriched and whole grains, fortified cereal
Deficiency
Most common nutrient deficiency
Most severe stage: Iron-deficiency anemia
Lack of iron inhibits red blood cell production.
Symptoms include fatigue and pale skin
Toxicity
Accidental iron overdose leading cause of poisoning deaths in young children in U.S.
Genetic defect: Hereditary hemochromatosis
Causes excessive iron absorption
Causes chronic iron overload
Can lead to severe organ damage and chronic disease

A

Iron

55
Q

What about vitamin C & zinc & the common cold?

A

More research needs to be done

Nutrition (8 decks)

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