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Nutrition > Final > Flashcards

Final Flashcards

1
Q

Nutrients needed in gram quantities. Name some examples

A

Macronutrients

Water, carbs, lipids, protein and fiber

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2
Q

Nutrient needed in milligram or microgram quantities in diet

Name example

A

Micronutrients

Vitamins and minerals

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3
Q

Essential nutrients in carbohydrates

A

1; glucose

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4
Q

Essential nutrients in lipids

A

2; linoleic acid and alpha-linolenic acid

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5
Q

Essential nutrients in protein

A

Amino acids:

Histidine

Leucine

Isoleucine

Lysine

Methionine

Phenylalanine

Threonine

Tryptophan

Valine

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6
Q

Water soluble vitamins (8)

A

Thiamine (B1)

Riboflavin (B2)

Niacin (B3)

Panthothenic acid (B5)

Pyridoxine (B6)

Biotin (B7)

Folate (B9)

Cobalamin (B12)

Ascorbic acid (C)

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7
Q

Lipid soluble vitamins

A

Retinoids- retinal, retinol, retinoic acid (A)

Calcitriol or calciferol (D)

Tocopherols (E)

Quinone (K)

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8
Q

Major minerals

A

Calcium

Phosphorus

Magnesium

Sulfur

Sodium

Potassium

Chloride

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9
Q

Trace minerals

A

Iron

Zinc

Manganese

Molybdenum copper

Selenium

Iodide

Chromium

Fluoride

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10
Q

Review slide 5

A

Slide 5

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11
Q

Some phytochemicals may contribute to a reduced risk of:

A

Cancer or cardiovascular dz in people who consume them regularly

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12
Q

Sources of Alicia and allyl sulfide

A

Garlic

Onions

Leeks

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13
Q

Sources of anthocyanins

A

Blueberries

Eggplant

Plums

Beets

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14
Q

Sources of capsaicin

A

Chili pepper

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15
Q

Sources of carotenoids

A

Orange, red and yellow veggies and fruits

Papaya, carrots, zucchini, berries

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16
Q

Sources of Catechins

A

Tea

17
Q

Sources of flavonoids

A

Citric fruits

Onions

Apples

Grapes

Red wine

Tea

Chocolate

18
Q

Sources of indoles

A

Cruciferous veggies

19
Q

Sources of isoflavens

A

Soybeans and legumes

20
Q

Sources of isothiocyanates

A

Cruciferous veggies

21
Q

Sources of lignans

A

Flaxseeds

Whole grains

22
Q

Sources of lycopene

A

Tomato

23
Q

Sources of polyphenols

A

Apples

Berries

Grapes

Pears

Melon

Nuts

24
Q

Sources of resveratrol

A

Grapes

Peanuts

Red wine

25
Q

Why can tomatoes be called functional foods?

A

The contain several phytochemicals including lycopene

26
Q

Diets rich in lycopene have been linked with a lower risk of:

A

Prostate and colorectal cancer

27
Q

Determine caloric content in Carbs, fats and proteins

A

Follow rule of 4, 9, 4.

Carbs: Grams X 4

Fats: Grams X 9

Proteins: Grams X 4

Then add all of these up, this equals amount of kcals.

28
Q

What is a calorie

A

Amount of heat it takes to raise the temp of 1 gram of water by 1 degree Celsius

Measured in kilocalories

29
Q

Review slide 12

A

Slide 12

30
Q

What is RDA used for

A

To evaluate current intake for a specific nutrient.

The further you stray above or below this value, the greater your chances of developing nutritional problems

31
Q

What is adequate intake used for?

A

Used to evaluate current intake of nutrients, but realize that AI designation implies that further research is required before scientists can establish a more definitive recommendation

32
Q

What is EER (estimated energy requirement) used for?

A

To estimate calories needs of the average person with a specific heigh, weight, gender, age and physical activity pattern

33
Q

What is UL used for

A

To evaluate the highest amt of daily nutrient intake unlikely to cause adverse effects in the long run in almost all people.

The number applies to chronic use and is set to protect even every susceptible person in the healthy gen pop.

As intake increases above the upper level, the potential for adverse effects generally increases

34
Q

What is DV used for

A

As a rough guide for comparing the nutrient content of a food to approximate human needs.

Typically used on food labels referring to ages 4 through adulthood

Based on a 200kcal diet

Some also increase with higher calorie intake

35
Q

Requirements on food labels?

A

Product’s name

Manufacturer’s name and address

Uniform serving size

Amount in the package

Ingredients in descending order by weight

Nutrient components

36
Q

Foods requiring a label

A

Nearly all packaged foods and processed meat products

Other nutrient linked to a health claim

Fresh fruits, veggies, raw single ingredient meals, poultry, fish are VOLUNTARY

Nutrition (10 decks)

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