Brainscape's Knowledge GenomeTM

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


See full index

Biology > Human Nutrition > Flashcards

Human Nutrition Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

Carbohydrates

A

quick release of energy, easily digestible and transportable

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

Carbohydrates ( sugar/starches )

A

quick energy, short term storage, easily digestible and transportable, used as body’s primary energy source

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

Lipids ( fats )

A

2x energy per gram than carbs, long term storage, harder to digest and transport

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

Proteins

A

long chains of amino acids and carbon atoms

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

What can proteins be used for?

A

cellular respiration

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

What can proteins be used for?

A

cellular respiration

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

What can proteins be used for?

A

cellular respiration

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

Why can excess amino acids not be stored in the body?

A

Proteins are harder to metabolize and they produce nitrogenous wastes that must be removed from the body

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

1 food calorie=

A

1000 calories

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

How is the energy content of a food calculated?

A

burning a known mass of a food sample, the energy content of the food can be calculated by measuring the heat energy released from the burning food using a calorimeter

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

What is the equation to calculate energy content of food?

A

Mass of water (g) x 4.2 (J/g℃) x Temp increase (℃)

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

What must be held constant in calorimetry?

A

-mass of food sample
-mass/ volume of water (1g = 1ml)
-starting temperature of water
-distance between calorimeter and burning food sample

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

Nutrient

A

a chemical substance found in food that is used in the body

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

What are the six different types of nutrients?

A

Carbohydrates, lipids, proteins, vitamins, minerals, and water

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

What is an essential nutrient?

A

A nutrient that cannot be replaced or synthesized by the body, so it must be ingested in the diet

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

What is a non-essential nutrient?

A

A nutrient that can be synthesized by the body or have a replacement nutrient which serves same dietary purpose

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

Examples of essential nutrients

A

Water
Minerals
Some vitamins
Some unsaturated fatty acids
Some amino acids

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

Examples of non-essential nutrients

A

Carbohydrates/sugars/ starches (energy could come from proteins/fats)
Other minerals and some vitamins
Saturated fatty acids
Some amino acids

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

What are dietary minerals?

A

Dietary minerals are inorganic elements in ionic form

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

How is muscle cramping caused?

A

electrolyte imbalance, Na and Ca

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

What are vitamins?

A

Vitamins are organic carbon-based compounds

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

Water soluble

A

excess lost in urine so need to be consistently
consumed = B, C

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

Fat Soluble

A

Fat-soluble (can be stored within the body/ liver = A, D, E, K)

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

What is the function of Vitamin C

A

Collagen production (healing & skin growth), immune system, blood vessel elasticity

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

Sources of vitamin C

A

Fruit; citrus

24
Q

What is the function of vitamin A?

A

Eye function, vision, hair, skin

25
Q

Sources of Vitamin A

A

Dairy, meat, and fish

26
Q

What is the function of Vitamin B?

A

Nervous system control, digestion, coenzymes

27
Q

Sources of vitamin B

A

Dairy, meat, spinach, broccoli, bananas

28
Q

What is the function of vitamin D?

A

Calcium absorption – bones & teeth

29
Q

Sources of vitamin D

A

Fish oils, egg yolk, enriched dairy products

30
Q

Vitamin C

A

Absorb Acid

31
Q

What does the synthesis of Vitamin C require?

A

The synthesis of Vitamin C from glucose requires four enzymes

32
Q

What is the result of failure to ingest Vitamin C?

A

Failure to ingest adequate amounts of Vitamin C results in scurvy (and weakened immune system function)

33
Q

What is the effect of a lack of Vitamin D?

A

Lack of vitamin D or calcium can affect bone mineralization and cause rickets or osteomalacia

34
Q

What does Vitamin D aid?

A

Aids in the formation and reparation of bones aids in the absorption of calcium and phosphorus

35
Q

Rickets

A

Develops in children when the bones near the growth plates do not mineralize properly
Leads to irregular, thick & wide bone growth
(decreased height/ bowed legs )

36
Q

Osteomalacia

A

Bone plates in adults are fully formed so
you cannot develop rickets but you may develop a similar condition called osteomalacia = “soft bones”(painful/ weak bones, difficulty walking, increased fractures)

37
Q

Osteomalacia

A

Bone plates in adults are fully formed so
you cannot develop rickets but you may develop a similar condition called osteomalacia = “soft bones”(painful/ weak bones, difficulty walking, increased fractures)

38
Q

What are the two essential fatty acids?

A

Omega 3 and Omega 6

39
Q

Why are omega 3 and omega 6 essential?

A

omega-3 & omega-6) are ESSENTIAL (required) in the human diet since we lack the enzymes to make these fatty acids from other fatty acids or precursors (triglycerides/ phospholipids

40
Q

Where can omega 3 and omega 6 found?

A

fish, walnuts, and leafy vegetables

41
Q

How is a fatty acid determined?

A

A fatty acid type is determined by the number of carbon atoms and the number of locations and double bonds

42
Q

Describe fats and cholesterol

A

Fats and cholesterol are non-
polar/ hydrophobic (difficult to
transport in the blood)so they are
“packaged” with proteins to
form transport structures called
lipoproteins.

43
Q

What are the two types of lipoproteins?

A

LDL and HDL

44
Q

What is the function of LDL?

A

carry cholesterol FROM the liver TO the body

45
Q

What is the function of HDL?

A

carry cholesterol FROM the body TO the liver

46
Q

What do saturated fats do?

A

increase LDL levels, increase blood cholesterol

47
Q

What do trans fats do?

A

Increase LDL levels decreased HDL levels, and significantly increase blood cholesterol

48
Q

What do cis-polyunsaturated fats do?

A

Increase in HDL levels, decrease in blood cholesterol levels

49
Q

Atherosclerosis

A

build-up of plaque deposits in arteries

50
Q

Atherosclerosis

A

build-up of plaque deposits in arteries

51
Q

Conditionally non-essential

A

some aa’s are only essential during infancy or pregnancy, or for people suffering from a particular disease

52
Q

Lack of one or more essential amino acids

A

certain proteins cannot be synthesized (protein deficiency

53
Q

Phenylketonuria

A

genetically inherited disease

54
Q

How is Phenylketonuria caused?

A

caused by a person’s chemical inability to metabolize the aa phenylalanine (into tyrosine)

55
Q

What is the result of excess phenylalanine?

A

Excess phenylalanine may result in mental deficiency, behavioral problems, seizures & other developmental problems

56
Q

Malnutrition

A

Malnutrition is a health condition that is caused by a deficiency, imbalance, or excess nutrients in the diet

57
Q

What is the recommended daily calorie intake?

A

2000 calories/ 8700kJ (BUT varies based on age, gender, activity, medical conditions, etc.)

58
Q

What controls a persons desire to eat?

A

the hypothalamus

59
Q

How is body mass index calculated?

A

Mass in kg/ (height in m)^2

60
Q

What are factors that influence obesity?

A

Increase in sugar rich, high-energy food consumption, decrease in physical exercise

Biology (7 decks)

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