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Nutrition & Metabolism > Intro > Flashcards

Intro Flashcards

1
Q

Food can be defined as

A

anything edible that can be solid, semisolid, or liquid…swallowed, digested, and assimilated (used) in the body…also provide energy used for growth and development, regulate, the body processes and protect the body from diseases

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2
Q

Food Classification

A

Classification by Origin (Animal/Vegetable)

Classification by Chemical Composition (Macro/Micro Nutrients)

Basis of Predominant Function
1. Body Building Food
2. Energy Giving Food
3. Protective Food
4. Regulatory Food

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3
Q
  1. Body Building Food
  2. Energy-yielding Food
  3. Protective Food
  4. Regulatory Food
A
  1. Proteins & Minerals
  2. Carbs, Fats, Proteins
  3. Vitamins & Minerals
  4. Water & Roughage (Fiber)
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4
Q

Nutrition is the

A

the science that interprets the nutrients and other substances in food in relation to the maintenance, growth, reproduction, health, and disease of an organism

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5
Q

Nutrition includes (6)

A

food intake, absorption, assimilation, biosynthesis, catabolism, and excretion

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6
Q

Nutrients (define)

A

substances found in food that keep your body functioning

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7
Q

Non-essential nutrients
Essential nutrients

A

the body can synthesize
the body cannot synthesize (provided by diet)

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8
Q

Nutrients of Our Body

A

61% Water
17% Protein
14% Lipids
6% Minerals
1.5% Carbs
<1% Vitamins

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9
Q

Malnutrition

A

Implies an imbalance of nutrition (too much or too little)

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10
Q

Undernutrition

A

dietary deficit

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11
Q

Overnutrition

A

excessive intake

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12
Q

Metabolism

A

the sum of biochemical processes in living organisms that either produce or consume energy

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13
Q

Anabolism

A

Simple molecules are synthesized
A+B -> AB

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14
Q

Catabolism

A

Molecules are degraded to release energy
AB -> A+B

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15
Q

3 Pathways

A

Anabolism
Catabolism
Waste Disposal

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16
Q

Glucose
Fatty Acids
Amino Acids

A

Glycogen
Lipids
Proteins

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17
Q

Oxidation (OIL)

A

Loss of an electron by an atom or molecule (Oxygen Is Loss)

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18
Q

Reduction (RIG)

A

Involves the gain of electrons by a molecule (Reduction Is Gain)

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19
Q

Calorie

A

Unit of energy
energy needed to raise the temp. of 1 gram of water to 1 degree Celsius

20
Q

Adequate, healthy diets must

A

Satisfy human needs for energy and all essential nutrients

21
Q

Energy Balance

A

Energy Input = Energy Output

22
Q

Three Framework of Food Guide Pyramid

A

Balance
Variety
Moderation

23
Q

Balanced Diet

A

Getting the right types and amounts of foods to supply nutrition and energy for maintaining body cells, tissues, and organs and for supporting normal growth and development

24
Q

Metabolic Process (5 Steps)

A

Food Intake
Food Breakdown
Energy Created
Body Repair
Activity Energy

25
Q

Metabolic Rate measures

A

net ATP turnover
(Adenosine Tri Phosphate: Energy Currency)
Overall rate of tissue oxidation of fuels by all the body’s organ

26
Q

Basal Metabolic Rate (BMR)

A

Energy uses when your body performs natural (basic) life-sustaining functions

27
Q

Thermogenesis

A

Dissipation of energy through the production of heat (Create Heat) - Production of heat inside the body

28
Q

Specific dynamic heat

A

amount of energy expenditure above basal metabolic rate due to cost of (processing food for use and storage)

29
Q

Types of Thermic effect of food (TEF)

A

Obligatory and Facultative

30
Q

Thermic Effect of Food (TEF)

A

Increase in energy expenditure associated with consumption of food

31
Q

Obligatory

A

Energy needed to digest, absorb and metabolize nutrients

32
Q

Facultative

A

Excess energy expended above obligatory

33
Q

Factors affecting BMR

A

Body size and composition
Gender
Age
Physical fitness
Hormonal statues
Genetics
Environmental influence

34
Q

BMR Factors: Body size & composition

A

Height and weight (additional body tissue)
Larger = higher metabolic rates
Men vs Women
Lean muscles burn more calories than fat

35
Q

BMR : Gender

A

BMR of women 5-10% lower than men
(due to organ/body weight and muscle/fat

36
Q

BMR : Age

A

Declines with age
Decline typically occurs around 40 M and 50 F
(changes in organ/tissue size & reduction in metabolic activity of lean body mass)

37
Q

BMR : Physical Fitness

A

Regular exercise causes 8-14% higher metabolic rate

38
Q

BMR : Hormonal Status (Name the 2)

A

Leptin and Ghrelin

39
Q

Leptin

A

Produced by adipose cells
Helps regulate energy balance by inhibiting hunger
(Makes you feel fuel) Diminishing fat storage

39
Q

Leptin

A

Produced by adipose cells
Helps regulate energy balance by inhibiting hunger
(Makes you feel fuel) Diminishing fat storage

39
Q

Ghrelin

A

Produced by stomach
Hunger hormone
Stimulates appetite, increases food intake
Promotes fat storage

40
Q

Water helps

A

*Regulate body temperature
*Lubricates organs
*Medium for metabolic/chemical reactions
*Aids in movement of nutrients during digestion, absorption and circulation and excretion of waste and toxins

41
Q

Intracellular water
Extracellular water

A

water within the cell (Potassium (K))
water outside/surrounding the cell (Sodium (Na))

42
Q

Dehydration

A

Insufficient fluid intake (imbalance of electrolytes)

43
Q

Rehydration

A

restoring water balance to a dehydrated person (IV)-lifesaver

Nutrition & Metabolism (8 decks)

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