LEC Flashcards
(128 cards)
1
Q
the raw material from which our bodies are made
A
Food
2
Q
the science of foods and the nutrients
A
Nutrition
3
Q
the study of the environment and of human behavior as it relates to these processes
A
Nutrition
4
Q
components of food that are needed by the body in adequate amounts in order to grow,
A
Nutrients
5
Q
Six Classes of Nutrients:
A
Water,
carbohydrates,
fats,
proteins,
vitamins, and minerals
6
Q
nutrients that foods must supply are called
A
essential nutrients.
7
Q
Organic Nutrients:
A
(Carbohydrates, Fats, Proteins and Vitamins)
8
Q
Vitamins facilitate the release of energy from the three energy-yielding nutrients:
A
(Carbohydrates, Fats, Proteins and Vitamins)
9
Q
Inorganic Nutrient:
A
(Minerals, and Water)
10
Q
the medium in which all of the body’s processes take place.
A
water,
11
Q
yield no energy but help regulate the release of energy
A
Minerals
12
Q
- set of standards that define the amounts of energy, nutrients
A
Dietary Reference Intakes (DRI)
13
Q
4 DRI Categories:
A
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
Estimated Average Requirements (EAR)
Tolerable Upper Intake Levels (UL)
14
Q
values reflecting the average daily amounts of nutrients of healthy people ; goal for dietary intake by individuals.
A
Recommended Dietary Allowances (RDA)
15
Q
values that are used as guides for nutrient intakes
A
Adequate Intakes (AI)
16
Q
average daily nutrient intake levels estimated to meet
requirements of half of the healthy individuals
A
Estimated Average Requirements (EAR)
17
Q
used in nutrition research and policymaking and as the basis on which RDA values are set.
A
Estimated Average Requirements (EAR)
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)
19
Q
used to develop and
evaluate nutrition programs for groups such as schoolchildren or military personnel.
A
EAR
20
Q
can be used to set goals for individuals.
A
Recommended Dietary Allowances (RDA)
21
Q
predicted to maintain energy balance
in a healthy adult of a defined charac
A
Estimated Energy Requirement (EER)
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)
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
24
Q
overconsumption of food energy
A
Overnutrition:
25
under consumption of food energy
Undernutrition:
26
A nutritious diet has the following six characteristics:
Adequacy
Balance
kCalorie (energy) control:
Nutrient density
Moderation
Variety
27
characteristic of a diet that provides all the essential nutrients,
Adequacy
28
dietary characteristic of providing foods in proportion
Balance
29
a measure of the nutrients a food provides relative to the energy it provides.
Nutrient density
30
provision of enough, but not too much,
Moderation
31
consumption of a wide selection of foods
Variety
32
describes a lifestyle that includes only the
activities typical of day-to-day life.
Sedentary
33
describes a lifestyle that includes physical activity
Active
34
this panel provides such information as serving sizes,
“Nutrition Facts”
35
provides a ballpark estimate of how individual foods contribute to the total diet.
“% Daily Value”
36
statements that characterize the quantity of a nutrient in a food.
Nutrient claims:
37
statements that characterize the relationship between a nutrient or other substance
Health claims:
38
claims: statements that describe how a product may affect a structure or function of the body;
Structure-function claims:
39
Three monosaccharides are important in nutrition:
glucose, fructose, and galactose.
40
most cells depend on ____ for their fuel
glucose
41
the sweetest of the sugars. ____occurs naturally in fruits, in honey, and as part of table sugar.
Fructose
42
third single sugar, galactose, occurs mostly as part of lactose,
Galactose
43
Three disaccharides are important in nutrition:
maltose, sucrose,
and lactose.
44
(table, or white, sugar)
Sucrose
45
This sugar is usually obtained by refining the juice from sugar beets or sugarcane to provide the brown, white,
and powdered sugars
Sucrose
46
47
sucrose is split into
glucose and fructose
48
is a plant sugar that consists of two glucose units. produced whenever starch breaks down
Maltose
49
are composed almost entirely of glucose
polysaccharides
50
Three types
of polysaccharides
glycogen, starch, and fibers.
51
made of chains of glucose that are more highly branched than those of starch molecules.
Glycogen
52
sugar found in meats only to a limited extent and not at all in plants.
Glycogen
53
a long, straight or branched chain of hundreds or thousands of glucose units linked together.
Starch
54
structural parts of plants and thus are found in all plant derived foods—vegetables,
Fibers
55
in ____ the
sugar units are held together by bonds that human digestive enzymes cannot break.
Fibers
56
sugar that pass through the body, providing little or no energy for its use.
fibers
57
Blood glucose homeostasis is regulated primarily by two hormones:
insulin
glucagon,
58
brings glucose out of storage when blood glucose
falls
glucagon,
59
moves glucose from the blood into the cells,
insulin,
60
first organ to respond. after a meal, as blood glucose rises,
pancreas
61
insulin regulates blood glucose by:
Facilitating blood glucose uptake by the muscles and adipose tissue.
Stimulating glycogen synthesis in the liver.
62
hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration
Glucagon
63
function of muscle, brain and liver in glucose shit
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
When blood
glucose fall too low, what is released into the bloodstream and triggers the breakdown of liver
glycogen to single glucose molecules.
glucagon
65
When energy is stored as fat, the nutrient is first broken into small
fragments. Then are linked together into chains known as
Fatty Acids
66
the human body can synthesize all the fatty acids it needs except for two
linoleic
and linoleic acid.
67
compounds that are similar to triglycerides but have
Phospholipids
68
used by the food industry as emulsifiers,
Phospholipids in Foods.
69
The richest food sources of lecithin are
eggs, liver, soybeans, wheat germ, and peanuts.
70
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.
Phospholipids.
71
large, complex molecules consisting of interconnected rings of carbon.
Sterols
72
as vitamin D and the sex hormones (for example, testosterone), are what type of molecules
Sterols
73
foods richest in cholesterol;
liver and kidneys, and
eggs
74
cholesterol can be made by the body, T OR F
T
75
cholesterol leaves the liver by two routes:
into bile, stored in the gallbladder, and delivered to the intestine.
via the bloodstream,
76
is released into the intestine to aid in the digestion and absorption
bile
77
The excretion of___reduces the total amount of cholesterol remaining in the body.
bile
78
cholesterol leaves the liver via
arteries
79
These deposits contribute to atherosclerosis,
Cholesterol forms deposits in the artery walls.
80
High intakes of what fats _____ contribute to heart disease, obesity, and other health problems.
saturated or trans fats
81
fatty acids that protect against heart disease.
Polyunsaturated fatty acids of the omega-6 and omega-3
82
are chemical compounds that contain the same atoms as carbohydrates and lipids
PROTEINS
83
PROTEINS are different than carbs and lipids as:
they also contain nitrogen (N) atoms.
84
When two amino acids bond together, the resulting structure is known as a
dipeptide.
85
transport substances such as lipids, vitamins, minerals, and oxygen around the body.
Proteins
86
Proteins help maintain the acid-base balance of body fluids by acting as
buffers.
87
describe the condition that develops when the diet delivers too little protein,
protein-energy malnutrition (PEM)
88
a Ghanaian word meaning a “sickness that infects the first child when the second child is born.”
Kwashiorkor
89
named from the Greek word meaning “dying away,”
Marasmus
90
Two factors influence protein quality:
digestibility
amino acid
composition.
91
proteins whose amino acid assortments complement each other
Complementary Proteins
92
a mouthful of food has been chewed and swallowed, it is called
bolus.
93
During a swallow,
the upper ____ opens
esophageal sphincter
94
opens into the small intestine and then closes after the chyme
passes through.
pyloric sphincter,
95
At the beginning of the small intestine, the chyme passes by an opening from the
common
bile duct,
96
* Digestion is completed within the
small intestine.
97
food travels through the digestive tract in this order:
mouth,
esophagus,
lower esophageal
sphincter
stomach,
pyloric sphincter,
duodenum
jejunum,
ileum,
ileocecal valve,
large intestine (colon), rectum, and anus.
98
materials are moved through the rest of the GI
tract by involuntary muscular contractions. This motion, known as
gastrointestinal motility,
99
gastrointestinal motility, consists of
two types of movement:
Peristalsis
Segmentation
100
type of lipoproteins made by liver cells to transport lipids to various tissues
Very-low-density lipoproteins (VLDL):
101
the type of lipoproteins derived from VLDL as cells
remove triglycerides
Low-density lipoproteins (LDL):
102
the type of lipoproteins that transport cholesterol back
to the liver
High-density lipoproteins (HDL):
103
Nutrients absorbed into the bloodstream ; most active metabolic factories.: receives nutrients and metabolizes,
Liver.
104
produces the hormones insulin and glucagon
Pancreas
105
they filter waste products from the blood
Kidneys.
106
kidneys’ cells and convert a precursor compound to active
vitamin D
107
signifies that fuels are being used at a rate more rapid than normal;
Accelerated Metabolism.
108
reactions in which small molecules are put together to build larger ones.
Anabolism:
109
Anabolic
reactions ____ ATP
require
110
reactions in which large molecules are broken down to smaller ones.
Catabolism:
111
Catabolic
reactions _____energy (ATP).
release
112
the sum total of all the chemical reactions that the body uses
Energy metabolism
113
breakdown of energy nutrients continues in the
TCA
114
TCA meaning
(tricarboxylic acid cycle),
115
waste product of TCA cycle,
carbon dioxide,
116
The final step in energy metabolism
Electron Transport Chain.
117
provide the chemical energy that drives ATP
production.
TCA cycles
118
the electron transport chain requires oxygen in the final step and is called
aerobic metabolism.
119
Glycolysis produces ATP without oxygen and
is therefore called
anaerobic metabolism.
120
When glucose levels drop, glucose can be produced from several other compounds in a process called
gluconeogenesis.
121
Energy Balance: Formula
Change in energy stores = energy in (kcalories) - energy out (kcalories)
122
The body expends energy in two major ways:
basal metabolism
fuel its voluntary activities.
123
the rate of energy use for metabolism under specified
conditions:
The basal metabolic rate (BMR)
124
a measure of the energy use of a person at rest in a
comfortable setting
Resting metabolic rate (RMR)
125
which is actually higher RMR or BMR
RMR
126
number of kcalories spent on voluntary activities depends on
three factors:
muscle mass, body weight, and activity.
127
cellular activity produces heat and is known as the
the thermic effect
128
Visceral fat that is stored deep within the central abdominal area of the body is referred to as
central obesity
