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NUTRILAB > LEC > Flashcards

LEC Flashcards

1
Q

the raw material from which our bodies are made

A

Food

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2
Q

the science of foods and the nutrients

A

Nutrition

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3
Q

the study of the environment and of human behavior as it relates to these processes

A

Nutrition

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4
Q

components of food that are needed by the body in adequate amounts in order to grow,

A

Nutrients

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5
Q

Six Classes of Nutrients:

A

Water,
carbohydrates,
fats,
proteins,
vitamins, and minerals

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6
Q

nutrients that foods must supply are called

A

essential nutrients.

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7
Q

Organic Nutrients:

A

(Carbohydrates, Fats, Proteins and Vitamins)

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8
Q

Vitamins facilitate the release of energy from the three energy-yielding nutrients:

A

(Carbohydrates, Fats, Proteins and Vitamins)

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9
Q

Inorganic Nutrient:

A

(Minerals, and Water)

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10
Q

the medium in which all of the body’s processes take place.

A

water,

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11
Q

yield no energy but help regulate the release of energy

A

Minerals

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12
Q
  • set of standards that define the amounts of energy, nutrients
A

Dietary Reference Intakes (DRI)

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13
Q

4 DRI Categories:

A

Recommended Dietary Allowances (RDA)

Adequate Intakes (AI)

Estimated Average Requirements (EAR)

Tolerable Upper Intake Levels (UL)

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14
Q

values reflecting the average daily amounts of nutrients of healthy people ; goal for dietary intake by individuals.

A

Recommended Dietary Allowances (RDA)

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15
Q

values that are used as guides for nutrient intakes

A

Adequate Intakes (AI)

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16
Q

average daily nutrient intake levels estimated to meet
requirements of half of the healthy individuals

A

Estimated Average Requirements (EAR)

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17
Q

used in nutrition research and policymaking and as the basis on which RDA values are set.

A

Estimated Average Requirements (EAR)

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18
Q

values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity

A

Tolerable Upper Intake Levels (UL)

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19
Q

used to develop and
evaluate nutrition programs for groups such as schoolchildren or military personnel.

A

EAR

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20
Q

can be used to set goals for individuals.

A

Recommended Dietary Allowances (RDA)

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21
Q

predicted to maintain energy balance
in a healthy adult of a defined charac

A

Estimated Energy Requirement (EER)

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22
Q

committee established
healthy ranges of intakes for the energy-yielding nutrients—carbohydrate, fat, and protein—known as

A

Acceptable Macronutrient Distribution Ranges (AMDR)

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23
Q

percent of kcalories from carbohydrate

percent of kcalories from fat

percent of kcalories from protein

A

45 to 65
20 to 35
10 to 35

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24
Q

overconsumption of food energy

A

Overnutrition:

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25
Q

under consumption of food energy

A

Undernutrition:

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26
Q

A nutritious diet has the following six characteristics:

A

Adequacy

Balance

kCalorie (energy) control:

Nutrient density

Moderation

Variety

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27
Q

characteristic of a diet that provides all the essential nutrients,

A

Adequacy

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28
Q

dietary characteristic of providing foods in proportion

A

Balance

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29
Q

a measure of the nutrients a food provides relative to the energy it provides.

A

Nutrient density

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30
Q

provision of enough, but not too much,

A

Moderation

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31
Q

consumption of a wide selection of foods

A

Variety

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32
Q

describes a lifestyle that includes only the
activities typical of day-to-day life.

A

Sedentary

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33
Q

describes a lifestyle that includes physical activity

A

Active

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34
Q

this panel provides such information as serving sizes,

A

“Nutrition Facts”

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35
Q

provides a ballpark estimate of how individual foods contribute to the total diet.

A

“% Daily Value”

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36
Q

statements that characterize the quantity of a nutrient in a food.

A

Nutrient claims:

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37
Q

statements that characterize the relationship between a nutrient or other substance

A

Health claims:

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38
Q

claims: statements that describe how a product may affect a structure or function of the body;

A

Structure-function claims:

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39
Q

Three monosaccharides are important in nutrition:

A

glucose, fructose, and galactose.

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40
Q

most cells depend on ____ for their fuel

A

glucose

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41
Q

the sweetest of the sugars. ____occurs naturally in fruits, in honey, and as part of table sugar.

A

Fructose

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42
Q

third single sugar, galactose, occurs mostly as part of lactose,

A

Galactose

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43
Q

Three disaccharides are important in nutrition:

A

maltose, sucrose,
and lactose.

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44
Q

(table, or white, sugar)

A

Sucrose

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45
Q

This sugar is usually obtained by refining the juice from sugar beets or sugarcane to provide the brown, white,
and powdered sugars

A

Sucrose

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46
Q
A
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47
Q

sucrose is split into

A

glucose and fructose

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48
Q

is a plant sugar that consists of two glucose units. produced whenever starch breaks down

A

Maltose

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49
Q

are composed almost entirely of glucose

A

polysaccharides

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50
Q

Three types
of polysaccharides

A

glycogen, starch, and fibers.

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51
Q

made of chains of glucose that are more highly branched than those of starch molecules.

A

Glycogen

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52
Q

sugar found in meats only to a limited extent and not at all in plants.

A

Glycogen

53
Q

a long, straight or branched chain of hundreds or thousands of glucose units linked together.

A

Starch

54
Q

structural parts of plants and thus are found in all plant derived foods—vegetables,

A

Fibers

55
Q

in ____ the
sugar units are held together by bonds that human digestive enzymes cannot break.

A

Fibers

56
Q

sugar that pass through the body, providing little or no energy for its use.

A

fibers

57
Q

Blood glucose homeostasis is regulated primarily by two hormones:

A

insulin
glucagon,

58
Q

brings glucose out of storage when blood glucose
falls

A

glucagon,

59
Q

moves glucose from the blood into the cells,

A

insulin,

60
Q

first organ to respond. after a meal, as blood glucose rises,

A

pancreas

61
Q

insulin regulates blood glucose by:

A

Facilitating blood glucose uptake by the muscles and adipose tissue.

Stimulating glycogen synthesis in the liver.

62
Q

hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration

A

Glucagon

63
Q

function of muscle, brain and liver in glucose shit

A

Muscles: hoard two-thirds of total glycogen

Brain: stores a tiny fraction of the total, thought to provide an emergency glucose

liver: stores the remainder

64
Q

When blood
glucose fall too low, what is released into the bloodstream and triggers the breakdown of liver
glycogen to single glucose molecules.

A

glucagon

65
Q

When energy is stored as fat, the nutrient is first broken into small
fragments. Then are linked together into chains known as

A

Fatty Acids

66
Q

the human body can synthesize all the fatty acids it needs except for two

A

linoleic
and linoleic acid.

67
Q

compounds that are similar to triglycerides but have

A

Phospholipids

68
Q

used by the food industry as emulsifiers,

A

Phospholipids in Foods.

69
Q

The richest food sources of lecithin are

A

eggs, liver, soybeans, wheat germ, and peanuts.

70
Q

important constituents of cell membranes. They also act as emulsifiers in the body, helping to keep other fats in solution in the watery blood and body fluids.

A

Phospholipids.

71
Q

large, complex molecules consisting of interconnected rings of carbon.

A

Sterols

72
Q

as vitamin D and the sex hormones (for example, testosterone), are what type of molecules

A

Sterols

73
Q

foods richest in cholesterol;

A

liver and kidneys, and
eggs

74
Q

cholesterol can be made by the body, T OR F

A

T

75
Q

cholesterol leaves the liver by two routes:

A

into bile, stored in the gallbladder, and delivered to the intestine.

via the bloodstream,

76
Q

is released into the intestine to aid in the digestion and absorption

A

bile

77
Q

The excretion of___reduces the total amount of cholesterol remaining in the body.

A

bile

78
Q

cholesterol leaves the liver via

A

arteries

79
Q

These deposits contribute to atherosclerosis,

A

Cholesterol forms deposits in the artery walls.

80
Q

High intakes of what fats _____ contribute to heart disease, obesity, and other health problems.

A

saturated or trans fats

81
Q

fatty acids that protect against heart disease.

A

Polyunsaturated fatty acids of the omega-6 and omega-3

82
Q

are chemical compounds that contain the same atoms as carbohydrates and lipids

A

PROTEINS

83
Q

PROTEINS are different than carbs and lipids as:

A

they also contain nitrogen (N) atoms.

84
Q

When two amino acids bond together, the resulting structure is known as a

A

dipeptide.

85
Q

transport substances such as lipids, vitamins, minerals, and oxygen around the body.

A

Proteins

86
Q

Proteins help maintain the acid-base balance of body fluids by acting as

A

buffers.

87
Q

describe the condition that develops when the diet delivers too little protein,

A

protein-energy malnutrition (PEM)

88
Q

a Ghanaian word meaning a “sickness that infects the first child when the second child is born.”

A

Kwashiorkor

89
Q

named from the Greek word meaning “dying away,”

A

Marasmus

90
Q

Two factors influence protein quality:

A

digestibility

amino acid
composition.

91
Q

proteins whose amino acid assortments complement each other

A

Complementary Proteins

92
Q

a mouthful of food has been chewed and swallowed, it is called

A

bolus.

93
Q

During a swallow,
the upper ____ opens

A

esophageal sphincter

94
Q

opens into the small intestine and then closes after the chyme
passes through.

A

pyloric sphincter,

95
Q

At the beginning of the small intestine, the chyme passes by an opening from the
common

A

bile duct,

96
Q
  • Digestion is completed within the
A

small intestine.

97
Q

food travels through the digestive tract in this order:

A

mouth,
esophagus,
lower esophageal
sphincter
stomach,
pyloric sphincter,
duodenum
jejunum,
ileum,
ileocecal valve,
large intestine (colon), rectum, and anus.

98
Q

materials are moved through the rest of the GI
tract by involuntary muscular contractions. This motion, known as

A

gastrointestinal motility,

99
Q

gastrointestinal motility, consists of
two types of movement:

A

Peristalsis
Segmentation

100
Q

type of lipoproteins made by liver cells to transport lipids to various tissues

A

Very-low-density lipoproteins (VLDL):

101
Q

the type of lipoproteins derived from VLDL as cells
remove triglycerides

A

Low-density lipoproteins (LDL):

102
Q

the type of lipoproteins that transport cholesterol back
to the liver

A

High-density lipoproteins (HDL):

103
Q

Nutrients absorbed into the bloodstream ; most active metabolic factories.: receives nutrients and metabolizes,

A

Liver.

104
Q

produces the hormones insulin and glucagon

A

Pancreas

105
Q

they filter waste products from the blood

A

Kidneys.

106
Q

kidneys’ cells and convert a precursor compound to active

A

vitamin D

107
Q

signifies that fuels are being used at a rate more rapid than normal;

A

Accelerated Metabolism.

108
Q

reactions in which small molecules are put together to build larger ones.

A

Anabolism:

109
Q

Anabolic
reactions ____ ATP

A

require

110
Q

reactions in which large molecules are broken down to smaller ones.

A

Catabolism:

111
Q

Catabolic
reactions _____energy (ATP).

A

release

112
Q

the sum total of all the chemical reactions that the body uses

A

Energy metabolism

113
Q

breakdown of energy nutrients continues in the

A

TCA

114
Q

TCA meaning

A

(tricarboxylic acid cycle),

115
Q

waste product of TCA cycle,

A

carbon dioxide,

116
Q

The final step in energy metabolism

A

Electron Transport Chain.

117
Q

provide the chemical energy that drives ATP
production.

A

TCA cycles

118
Q

the electron transport chain requires oxygen in the final step and is called

A

aerobic metabolism.

119
Q

Glycolysis produces ATP without oxygen and
is therefore called

A

anaerobic metabolism.

120
Q

When glucose levels drop, glucose can be produced from several other compounds in a process called

A

gluconeogenesis.

121
Q

Energy Balance: Formula

A

Change in energy stores = energy in (kcalories) - energy out (kcalories)

122
Q

The body expends energy in two major ways:

A

basal metabolism

fuel its voluntary activities.

123
Q

the rate of energy use for metabolism under specified
conditions:

A

The basal metabolic rate (BMR)

124
Q

a measure of the energy use of a person at rest in a
comfortable setting

A

Resting metabolic rate (RMR)

125
Q

which is actually higher RMR or BMR

A

RMR

126
Q

number of kcalories spent on voluntary activities depends on
three factors:

A

muscle mass, body weight, and activity.

127
Q

cellular activity produces heat and is known as the

A

the thermic effect

128
Q

Visceral fat that is stored deep within the central abdominal area of the body is referred to as

A

central obesity

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