Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BPK 110 > Final > Flashcards

Final Flashcards

1
Q

the starchy seed of plants that produce bean pods, including peas, peanuts, beans, soybeans and lentils

A

legumes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

the building blocks of proteins. Each contains an amino group, an acid group and a unique side chain

A

amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

amino acids contain

A

a carbon atom that is bound to a hydrogen atom, an amino group which contains nitrogen, acid group and a side chain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

amino acids that cannot be synthesized by the body in sufficient amounts to meet its needs and therefore must be included in the diet

A

essential amino acids or indispensable amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

under certain conditions, some of the nonessential amino acids cannot be synthesized in sufficient amounts to meet the bodys needs

A

conditionally essential amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

a genetic disease in which the amino acid phenylalanine cannot be metabolized normally, causing it to build up in the blood. If untreated, the condition results in brain damage

A

Phenylketonuria (PKU)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

used to link together amino acids to form proteins. They join the amino group of one amino acid to the amino group of another amino acid

A

peptide bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

a chain of amino acids linked by peptide bonds that is part of the structure of a protein

A

polypeptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

alteration of a proteins three dimensional structure

A

denaturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

all the amino acids in body tissues and fluids that are available for use by the body

A

amino acid pool

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

the process by which an amino group from one amino acids is transferred to a carbon compound to form a new amino acid

A

transamination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

the essential amino acid that is available in the lowest concentration relative to the bodys needs

A

limiting amino acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

a condition characterized by loss of muscle and fat mass and an increased susceptibiliy to infection that results from the long term consumption of unsufficient amounts of energy and/or protein to meet the bodys needs

A

protein energy malnutrition (PEM)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

a form of protein energy malnuitrition in which a deficiency of energy and protein in the diet causes severe body wasting

A

marasmus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

an adverse immune response to a specific food protein

A

food allergy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

an adverse reaction to a food that typically does not involve the production of antibodies by the immune system

A

food intolerance or food sensitivity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

a disorder that causes damage to the intestines when the protein gluten is eaten

A

celiac disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

the amount of nitrogen consumed in the diet compared with the amount excreted over a given period

A

nitrogen balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

the process of combining proteins from different sources so that they collectively provide the proper proportions of amino acids required to meet the bodys needs

A

protein complementation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

the extent to which the body can absorb and use a nutrient

A

bioavailability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

a compound that can be converted into the active form of a vitamin in the body

A

provitamin or vitamin precursor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

organic non-protein substances that bind to enzymes to promote their activity

A

coenzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

a substance that is able to neutralize reactive oxygen molecules and thereby prevent cell damage

A

antioxidant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

caused when reactive oxygen molecules steal electrons from, or oxidize, other compounds, causing changes in their structure and function

A

oxidative damage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

one type od highly reactive atom or molecule that causes oxidative damage

A

free radicals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

a thiamin deficiency disease that causes weakness, nerve degeneration and in some cases, heart changes

A

beriberi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

a chemical substance produced by a nerve cell that can stimulate or inhibit another cell

A

neurotransmitters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

a disease resulting from niacin deficiency, which causes dermatitis, diarrhea, dementia and if not treated death

A

pellagra

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

part of the coenzyme that replenishes the oxaloacetate stores needed for the citric acid cycle to occur

A

biotin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

three forms of vitamin B6

A

pyridoxal

pyridoxine

pyridoxime

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

a b vitamin that is especially important during embryonic development

A

folate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

abnormalities in the brain or spinal cord that result from errors that occur during prenatal development

A

neural tube defects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

an easily absorbed form of the vitamin folate that is used in dietary supplements and fortified foods

A

folic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

a reduction in the bloods capacity to carry oxygen that is characterized by abnormally large immature and mature red blood cells

A

macrocytic anemia or megaloblastic anemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

a macrocytic anemia resulting from vitamin B12 deficiency that occurs when dietary vitamin B12 cannot be absorbed due to a lack of intrinsic factor

A

pernicious anemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

a protein produced in the stomach that is needed for the absorption of adequate amounts of vitamin B12

A

intrinsic factor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

an inflation of the stomach lining that results in reduced secretion of stomach acid, microbial overgrowth and in severe cases, a reduction in the production of intrinsic factor

A

atrophic gastritis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Best known for its role in the synthesis and maintenance of collagen

A

vitamin c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

a vitamin C deficiency disease characterized by bleeding guns, tooth loss, joint pain, bleeding into the skin and mucous membranes and fatigue

A

scurvy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

a provitamin that can be converted into vitmain A

A

beta carotene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

the chemical forms of preformed vitamin A: retinol, retinal and retinoic acid

A

retinoids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

natural pigments synthesized by plants and many microorganisms. They give yellow and red-orange fruits and vegetables their color. once inside the body, they can be converted into retinoids

A

carotenoids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

the amount of retinol, beta-carotene, alpha-carotene or beta-cryptoxanthin that provides vitamin A activity equal to 1 microgram of retinol

A

RAE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

the process whereby immature cells chage in structure and function to become spcialized

A

normal cell differentiation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

the events of protein synthesis in which the information coded in a gene is used to synthesize a protein

A

gene expression

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

a spectrum of eye conditions resulting from vitamin A deficiency that may lead to blindness

A

xerophthalmia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

a condition caused by the accumulation of cartenoids in the adipose tissue, causing the skin to appear yellow-orange

A

hypercarotenemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

a hormone released by a parathyroid gland that acts to increase blood calcium levels

A

parathyroid hormone (PTH)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

only 10-15% of the calcium in the diet can be absorbed

A

when vitamin d is deficient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

a vitamin D deficiency disease in children, characterized by poor bone development resulting from inadequate calcium absorption

A

ricket

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

a vitamin D deficiency disease in adults, characterized by loss of minerals from bone, bone pain, muscle aches and an increase in bone fractures

A

osteomalacia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

• An antioxidant that protects lipids throughout the body by neutralizing reactive oxygen compounds before they can cause damage

A

vitamin e

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

a length of DNA that contains the informaiton needed to synthesize a specific polypeptide chain

A

genes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

RDA of protein for adults

A

0.8 g/kg body weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

RDA of protein for pregnant women

A

25 g/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

RDA of Vitamin C for cigarette smokers

A

extra 35 mg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

provitamin A cartenoids (2)

A

Alpha-carotene

beta-cryptoxanthin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

cartenoids not converted into retinols

A

antioxidants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

characteristics of animal sources of protein (5)

A

complete proteins

higher in total protein content

have B vitamins, iron, zinc, calcium

low in fibre

high in saturated fata nd cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

characteristics of plant sources of protein (3)

A

incomplete proteins

contains some B vitamins, iron, zinc, calcium but less available in body

high in fibre, unsaturated fats and phytochemicals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

4 levels of protein structure

A

primary structure

secondary structure

tertiary structure

Quaternary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

polypeptide chain

A

primary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

hydrogen bonds between side chains in the polypeptide help form alpha-helics and beta pleated sheets

A

secondary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

disulphide, hydrogen bonds etc between side chain

A

tertiary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

the binding 2+ polypeptide chains together

A

Quaternary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

protein functions (6)

A

structure

enzymes

transport

protection from disease

contractions

fluid balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

maybe characteristics of high protein diet (6)

A

associated with weight loss

requires more water

increase kidney failure

increase calcium loss

risk of kidney stones

trigger intolerances or allergies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

risks of vegetarian and vegan diets (5)

A

vitamin and mineral deficiencies are more common

vegans require B12 supplements

calcium, vitamin D deficiences from no sairy products

iron and zinc are poorly absorbed from plants

omega 3 may be low in vegan diets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

affects on bioavailability of vitamins (6)

A

efficiency of digestion and time of transit

previous nutrient intake and nutrition status

other foods consumed at the same time

method of preparation

sources of the nutrient

from foods vs supplements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

antioxidants (3)

A

vitamin c

vitamin e

carotenoids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

critical for maintaining calcium and phosphorus levels in the body

A

vitamin d

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

characteristics of water soluble vitamins (6)

A

absorbed directly into blood

no transport required

stored freely in aqueous compartments

excreted readily via kidney

toxicity only from supplements

required every 1-3 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

characteristics of fat soluble vitamins (7)

A

vitamins A,D,E,K

absorbed with lipids into lymph

transported with lipids within lipoproteins

stored in cells associated with fat

not readily excreted

toxicity more likely

required weeks to months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

functions of water (6)

A

solvent

medium and participates in metabolic reaction

transports nutrients and waste

protection

regulation of body temperature

regulates acids base balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

affects on bioavailability of minerals (5)

A

source

what else was eaten at the same time

preparation

individual

plants may contain oxalates, phytates, tannins and fibre that can bind minerals in GI tract ad reduce absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

contained in plants that can bind minerals in GI tract and reduce absorption (4)

A

oxalates

phytates

tannins

fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

drop in blood calcium levels causes

A

increase in parathyroid hormone release

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

increase in blood calcium levels

A

increase in calcitonin release

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

a state that occurs when not enough water is present to meet the body’s needs

A

dehydration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

water amounts in body (3)

A

60% of body weight

75% of muscle

25% of bone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

the amount of force exerted by the blood against the walls of arteries

A

blood pressure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Our body works very diligently to maintain blood pressure through three main mechanisms

A

thirst

water reabsorbtion at kidneys

vasoconstriction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

wastes that must be eliminated (5)

A

urea

nitrogen containing molecules

ketones

sodium

other minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

drop in blood pressure signals muscle automatically regulated by brain to contract. this narrows blood vessel and increases blood pressure accordingly

A

vasoconstriction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

a condition that occurs when a person drinks enough water to significantly lower the concentration of sodium in the blood

A

water intoxication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

the concentration of sodium in the blood drops

A

hyponatremia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

DRI for water

A
  1. 7 L for men

2. 7 L for women

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

increases water need (3)

A

low calorie diet

high salt diet

high fibre diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

a substance that increases the amount of urine passed from the body

A

diuretic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

caffeine and alcohol inhibit it

A

antidiuretic hormonic (ADH)

91
Q

in nutrition, the elements needed by the body in small smounts to maintain structure and regulate chemical reactions and body processes

A

minerals

92
Q

minerals that are required in the diet in amounts greater than 100 mg/day or are present in the body in amounts greater than 0.01% of body weight

A

major minerals

93
Q

major minerals (7)

A

sodium

potassium

chloride

calcium

phosphorus

magnesium

sulphur

94
Q

minerals required in the diet in amounts of 100 mg or less/day or present in the body in amounts of 0.01% of body weight or less

A

trace minerals

95
Q

trace minerals (9)

A

iron

copper

zinc

selenium

iodine

chronium

fluoride

manganese

molybdenum

96
Q

atoms or groups of atoms that carry and electrical charge

A

ions

97
Q

2+ charge minerals (5)

A

calcium

magnesium

zinc

copper

iron

98
Q

inorganic ions or coenzymes that are required for enxyme activity

A

cofactores

99
Q

positively and negatively charged ions that conduct and electrical current in solution. Commonly refers to sodium, potassium and chloride

A

electrolytes

100
Q

potassium

A

principal positively charged intracellular ion

101
Q

sodium

A

most abundant positivly charged extracellular ion

102
Q

chloride

A

principal negatively charged extracellular ion

103
Q

created by movement of sodium and potassium ions across nerve cell membranes

A

nerve impulses

104
Q

when nerve is at rest and nerve impulse

A

potassium concentrated inside nerve cell and sodium stays outside

cell membrane allows sodium ions to rush in

105
Q

proteins that cause the kidney to excrete potassium and retain sodium

A

aldosterone

106
Q

blood pressure that is consistently elevated to 140/90 mm mercuty or greater

A

hyperextension

107
Q

increases risk of hyperextension (2)

A

being asian or black

high in sodium diet

108
Q

decrease risk of hyperextension (3)

A

exercise

high in fibre, potassium, calcium and magnesium diets

low in total fat, saturated fat and cholesterol

109
Q

consists of protein collagen or matrix and hardened deposits of minerals. mainly calcium associate with phosphorus and also contains magnesium, sodium, fluoride and other minerals

A

bone

110
Q

a continuous process in which small amounts of bone are removed and replaced by new bone. involves bone building cells called osteoblasts and bone-breaking cells called osteoclasts

A

bone remodeling

111
Q

bone building cells

A

osteoblasts

112
Q

bone breaking cells

A

osteoclasts

113
Q

the maximum bone density attained at any time in life, usually occuring in young adulthood

A

peak bone mass

114
Q

a bone disorder characterized by reduced bone mass, increased bone fraglity and increased risk of fractures

A

osteoporosis

115
Q

the bone loss that occurs in both men and women as they advance in age

A

age related bone bass

116
Q

the accelerated bone loss that occurs in women for about five years after the menstral cycle stops. related to a decline in estrogen level

A

postmenopausal bone loss

117
Q

when too little calcium is consumed, the body maintain normal blood levels by stimulating osteoclasts to break down bone to release calcium

A

bone resorption

118
Q

contained in amino acids, methionine and cysteine and is needed for protein synthesis

A

sulphur

119
Q

in red blood cells, transports oxygen to body cells and carries carbon dioxide away from body cells for elimination by the lungs

A

hemoglobin

120
Q

a protein found in muscle that enhances the amount of oxygen available for use in muscle contraction

A

myoglobin

121
Q

a readily absorbable form of iron that is chemically associated with certain proteins and is found in meat, fish and poultry

A

heme iron

122
Q

less is transported for storage and delivery to cells and more is left more mucosal cells of intestine and is lost when cells die

A

iron status is high

123
Q

when sufficient hemoglobin is not available, the red blood cells that are formed are small and pale and they are unable to deliver adequate oxygen to the tissues

A

iron deficiency anemia

124
Q

an inherited disorder that results in increased iron absorption

A

hemochromatosis

125
Q

a selenium-containing enzyme that protects cells from oxidative damage by neutralizaing peroxides

A

glutathione peroxidase

126
Q

a condition resulting from poor maternal iodine intake during pregnancy that impairs mental development and growth in the offspring

A

cretinism

127
Q

substances that interfere with iodine utilization or thyroid function. It also increases the risk of iodine deficiency

A

goitrogens

128
Q

table salt to which a small amount of sodium iodine or potassium iodine has been added for the purpose of supplementing the iodine content of the diet

A

iodized salt

129
Q

small peptide required to maintain normal blood glucose levels

A

chromium

130
Q

a condition caused by chronic overconsumption of fluoride, characterized by black and brown stains and cracking and pitting of the teeth

A

fluoris

131
Q

found in liver and egg yolks and synthesized in gut

part of coenzyme required for replenishing oxaloacetate in citric acid cycle

required for lipid synthesis

deficiency causes nuasea, depression, hallucinations

A

biotin

132
Q

found in meat, legumes, whole grains and widespread in foods

coenzyme in energy metabolism and lipid synthesis and breakdown

deficiency causes fatigue and rash

A

pantothenic acid

133
Q

found in egg yolks, organ meats, leafy greens, nuts and synthesis in body

synthesis of cell membranes and neurotransmitters

deficiency causes liver dysfunction

A

choline

134
Q

found in table salt and processed foods

needed for fluid balance

RDA and UL

A

chloride

<3600 mg/day

ideally 2300 mg/day

135
Q

found in protein foods and preservatives

part of amino acids and vitamins

acid base balance

A

sulphur

136
Q

found in organ meats, nuts, seeds, whole grains, seafood and cocoa

a component of protein needed for iron absorption

lipid metabolism

collagen synthesis

nerve and immune function

antioxidant

deficiency causes anemia, poor growth and bone abnormalities

RDA and UL

A

copper

900 micrograms/day

10 mg/day

137
Q

found in meats, seafood, eggs, whole grains, nuts, seeds

antioxidant

synthesis of thyroid hormones

spares vitamin E

deficiency causes muscle pain, weakness, keshan disease

RDA and UL

A

selenium

55 micrograms/day

400 micrograms/day

138
Q

found in brewers yeats. nuts, whole grains, meat, muchrooms

enhances insulin action

deficiency causes high blood glucose

RDA

A

chronium

25-35 micrograms/day

139
Q

found in nuts, legumes, whole grains, tea, leafy vegetables

functions in carb and cholesterol metabolism

antioxidant enzymes

deficiency causes growth retardation

RDA and UL

A

manganese

1.8-2.3 mg/day

11 mg/day

140
Q

found in milk, organ meats, grains, legumes

cofactor for a number of enzymes

RDA and UL

A

molybdenum

45 micrograms/day

2 mg/day

141
Q

causes of obesity (7)

A

social psychology

individual psychology

physical activity environment

individual physical activity

physiological factors

food consumption

food production

142
Q

behavior modification (5)

A

identify the antecedents

recognize the behaviour

see the consequences

modify the behaviour

enjoy the new consequences

143
Q

psychological factors contributing to eating disorders (3)

A

low self esteem

need for self control

unhealthy body image

144
Q

genetic factors contributing to eating disorders (2)

A

inherited personality traits

genes that affect hunger, satiety and body weight

145
Q

socio cultural factors contributing to eating disorders (3)

A

thin body ideal

influences from media, family and friends

abundant food supply

146
Q

energy in (4)

A

fat → 9 kcal/g

carbs → 4 kcal/g

protein → 4 kcal/g

alcohol → 7 kcal/g

147
Q

energy out (EER) and the amount used (3)

A

basal matabolic rate → 60=75&

thermic effect of food → 10%

physical activity → 15-30%

148
Q

Canadian physical activity guidelines

A

150 minutes of moderate to vigorous per week accumulate din 10 minute bouts

muscle and bone strengthening activities using major muscle groups at least 2 times per week

149
Q

key molecules involves in acute regulation of energy balance (4)

A

neuropeptide Y

ghrelin

peptide

lipoprotein lipase YY

150
Q

an enzyme on adipocytes that captures triglycerides and promotes fat storage

A

lipoprotein lipase

151
Q

released by adipocytes, inhibits appetite and promotes energy expenditure. key molecule involved in chronic regulation of energy balance

A

leptin

152
Q

promote weight loss through decreased fat absorption. associated with decreased intake of fat soluble vitamins and abdominal cramping, flatulence and diarrhea

A

fat blockers

153
Q

suppress appetite and increase heart rate. increases risk of cardiovascular complications expecially if not taken as prescribed

A

amphetamines

154
Q

promotes water loss but not fat loss

A

diuretics

155
Q

bypasses the greater part of the stomach. only a small amount of food can be accepted, promoting satiety

A

gastric bypass

156
Q

places a band around the stomach to restrict stretch, promoting satiety

A

gastric banding

157
Q

being too heavy for one’s height, usually due to an excess of body fat. Overweight is defined as having a body mass index (ratio of weight to height squared) of 25 to 29.9 kg/m2

A

overweight

158
Q

having excess body fat. Obesity is defined as having a body mass index (ratio of weight to height squared) of 30 kg/m2 or greater

A

obese

159
Q

a setting that promotes excessive energy intake and low levels of physical activity, resulting in an increase in obesity rates

A

obesogenic environemtn

160
Q

the weight that minimizes health risks and promotes overall health

A

healthy weight

161
Q

body mass attributes to non-fat body components such as bone, muscle and internal organs; also called fat free mass

A

lean body mass

162
Q

a measure of body weight relative to height that is used to compare body size with a standard

A

body mass index (BMI)

163
Q

healthy BMI for adults

A

18.5-24.9 kg/m2

164
Q

BMI calcualtion

A

weight in kg/(height in metres)2

[weight in pounds / (height in inches)2] x703

165
Q

relative proportions of fat and lean tissue that make up the body

A

body composition

166
Q

healthy level of body fat for young adult female and males

A

21-32% total weight

8-19% total weight

167
Q

adipose tissue located under the skin

A

subcutaneous fat

168
Q

adipose tissue located around the organs in the abdomen. increases risk of chronic disease more

A

visceral fat

169
Q

a measurement of the tendency for visceral fat deposition. A waist circumfrance higher than 102 cm for men and 88 cm for women is associated with a greater risk of disease

A

waist circumference

170
Q

the amount of energy consumed in the diet compared with the amount of energy expended by the body over a given period

A

energy balance

171
Q

the psychological drive to consume food that is independent of hunger

A

appetite

172
Q

the physiological drive to consume food that is triggered by internal signals

A

hunger

173
Q

the total amouns of energy used by the body each day

A

total energy expenditure

174
Q

the energy expended to maintain an awake, resting body that is not digesting food or being physically active

A

basal metabolism

175
Q

the rate of energy expenditure under resting conditions. It is emasured after 12 hours without food or excersise

A

basal metabolic rate (BMR)

176
Q

the energy expended for everything we do other than sleeping, eating, or sports-like exercise

A

non exercise activity thermogenesis (NEAT)

177
Q

the energy required for the digestion of food an obsorption, metabolism and storage of nutrients

A

thermic effect of food (TEF) or diet induced thermogenesis

178
Q

cells that store fat. increase in size and number as they accumulate more fat. they shrink as fat is removed but don’d decrease in number

A

adipocytes

179
Q

after a meal has been consumed, the feeling of fullness that determines the length of time before the desire to eat returns

A

satiety

180
Q

while eating, the feeling of fullness and satisfaction that eliminated the desire to continue eating

A

satiation

181
Q

hormone that promotes feeding behaviors and an increased storage of energy as adipose tissue

A

neuropeptide Y

182
Q

may cause you to feel hungry around lunchtime by stimulating the release of neuropeptide Y

A

ghrelin

183
Q

causes reduciton in appetite. amount released is proportional to calories consumed

A

peptide YY

184
Q

technique that helps individuals successfully idenify motivators of change and proper tool set required to implement those changes

A

motivational interviewing

185
Q

an individuals belief in his or her ability to achieve a certain outcome

A

self efficacy

186
Q

a form of psychotherapy where patients are encouraged to examine their current aptterns and how they promote negative feelings and behaviors. Patients are then provided with new ways of thinking

A

cognitive behaviour therapy (CBT)

187
Q

negative attitudes toward overweight or obese individuals that affect social interactions

A

weight bias

188
Q

a psychological illness characterized by specific abnormal eating behaviors, often intended to control weight

A

eating disorder

189
Q

an eating disorder typically characterized by self-starvation, a distorted body image, and abnormally low body weight

A

anorexia nervosa

190
Q

an eating disorder characterized by the consumption of a large amount of food at one time (binge eating) followed by purging behaviors such as self-induced vommitting to prevent weight gain

A

bulimia nervosa

191
Q

an eating disorder characterized by recurrent episodes of binge eating in the absense of compensatory behavior such as purging or over exercising

A

binge eating disorder

192
Q

the way a person percieves and imagines his or her body

A

body image

193
Q

delayed onset of menstration or the absence of three or more consecutive menstral cycles

A

amenorrhea

194
Q

the components of fitness (4)

A

cardiorespiratory endurance

muscular strength and endurance

flexibility

body composition

195
Q

Canadian sedentary behaviour guidelines

A

ages 5-11

limiting recreational screentime to no more then 2 hours per day

limiting sedentary transport, extended sitting and time spent indoors throughout day

196
Q

suggestions for starting and maintaining an exercise program (4)

A

start slowly, set specific goals and add more

make your exercise fun and convenient

stay motivated

keep your exercise safe

197
Q

fuel use percentages at rest, moderate intensity activity and high intensity activity

A

fatty acids → 90%
glucose → 10%

fatty acids and glucose → 50%

glucose → 100%

198
Q

physiological changes caused by aerobic training (4)

A

heart becomes stronger

total blood volume and red blood cell count increases

muscle increases ability to store glycogen

number and size of muscle mitochondria increase

199
Q

marketed to increase strength/lean body mass, reduce muscle damage/improving repair

A

HMB

200
Q

acts as buffer, neutralizing acids. thought to delay muscle fatigue and improve performance

A

bicarbonate

201
Q

found naturally in muscle, used to make creatine phosphate. increases performance in high intensity activities. increases muscle mass probably due to water retention, greater training intensity

A

creatine

202
Q

a set of attributes related to the ability to perform routine physical activities without undue fatigue

A

fitness

203
Q

the concept that the body adapts to the stresses placed on it

A

overload principle

204
Q

the efficiency with which the body delivers to cells the oxygen and nutrients needed for muscular activity and transports waste products from cells

A

cardio respiratory endurance

205
Q

the maximum amount of oxygen that can be consumed by the tissues during exercise. Also called maximal oxygen, consumption or VO2 max

A

aerobic capacity

206
Q

the amount of force that can be produced by a single contraction of a muscle

A

muscle strength

207
Q

the ability of a muscle group to continue muscle movement at a sub maximal intensity over time

A

muscle endurance

208
Q

activites that are apeciafically designed to increase muscle strength, endurance and size

A

strength training exercise or resistance training exercise

209
Q

compounds that cause a natural euphoria and reduce the perception of pain under certain stressful conditions

A

endorphins

210
Q

An activity is aerobic if it raises your heart rate to 60%-85% of your maximum heart rate

A

aerobic zone

211
Q

the maximum number of beats per minute that the heart can attain

A

maximum heart rate

212
Q

a collection of emotional, behavioral, and physical symptoms that occurs when the amount and intensity of exercise exceeds an athletes capacity to recover

A

overtraining syndrome

213
Q

a compound stored in muscle that can be broken down quickly to make ATP. converts ADP to ATP

A

creatine phosphate

214
Q

the inability to continue an anctivity at an optimal level

A

fatigue

215
Q

health conditions, including heat cramps, heat exhaustion and heat stroke, which can occur due to an unfavorable combination of exercise, hydration status and climatic conditions

A

heat related illness

216
Q

a rapid but weak pulse, low blood pressure, disorientation, profuse sweating and fainting

A

heat exhaustion

217
Q

elevated body temperature; hot, dry skin; extreme confusion; and unconsciousness

A

heat stroke

218
Q

a regimen designed to promote athletic endurance by increasing muscle glycogen stores beyond their ususal capacity

A

glycogen super compensation or carbohydrate loading

219
Q

a substance, appliance or procedure that improves athletic performance

A

ergogenic aids

220
Q

synthetic fat-soluble hormones that mimic testosterone and are used to increase muscle strength and mass

A

anabolic steroids

221
Q

four core food handling principles

A

clean

separate

cook

chill

222
Q

breaks down most alcohol in the liver

A

alcohol dehydrogenase

223
Q

problems facing the sustainability of our food system (10)

A

unequal distribution of food

limited environmental resources

deforestation, overfishing etc.

climate change

unrealistic food prices

meat eavy diets

over population

high price of oil

increased use of biofuels

world economic instability

224
Q

possible solutions to food sustainability threats (9)

A

protecting the environment

more plant based diet

decreased use of biofuels

less food waste

decreasing birth rates

cash for work programs

better use of land resources

increased economic development in poorer areas

more equitable distribution of income, food

BPK 110 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions