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Nutrition > Lecture 1 > Flashcards

Lecture 1 Flashcards

1
Q

When exercising…

A

…one is under the catabolic state of metabolism

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2
Q

Weight management:

A

-Exercise 30 minutes most days to prevent chronic disease
-Exercise 60 minutes/ day to prevent weight gain
-Exercise 60-90 minutes for a sustain weight loss

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3
Q

Dietary Reference Intakes:

A

-300 mg of Cholesterol
-25 grams of fiber
-2000 mg of sodium

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4
Q

Monosaccharide:

A

Glucose, Galactose, Fructose

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5
Q

When you add Glucose to Glucose, what Disaccharide do you get?

A

Maltose

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6
Q

When you add Glucose to Galactose, what Disaccharide do you get?

A

Lactose-

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7
Q

When you add Glucose to Fructose, what Disaccharide do you get?

A

Sucrose

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8
Q

A diet high in dietary fiber decreases your risk for which diseases?

A
  • Lower blood cholesterol
  • Prevent constipation and colon cancer
  • Increasing satiety and prevent obesity
  • Decrease incidence of diverticulosis
  • Formation Stools
  • Symbiosis : Vit K
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9
Q

Normal Values:

A
  • Cholesterol (<200mg/d)
  • T6 (<150mg/d)
  • LDL (<100)
  • HDL (>6)
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10
Q

What is food used for?

A

Used for energy - ATPs

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11
Q

Dietary fiber per day:

A

Men 38g/ day
Women 25g/ day

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12
Q

What are simple carbohydrates?

A

Monosaccharides
Disaccharides

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13
Q

Complex Carbohydrates:

A

Starch
Glucose
Cellulose

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14
Q

Bile Acids is also known as

A

Bile Salts

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15
Q

Bile =

A

Bile + Cholesterol + Bile Acid + H2O + Electrolytes

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16
Q

Cholestorol:

A
  • Cell membrane
  • Aldosterone
  • Cortisol
  • Estrogen
  • Progesterone
  • Testosterone
  • Produce Bile Acid
  • Vitamin D
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17
Q

What is Entero-Hepatic Circulation?

A

Bile Acid Recycling

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18
Q

Intestine / Liver Circulation known as:

A

Entero-Hepatic Circulation

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19
Q

Hydrolysis

A

Water with carbohydrates

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20
Q

Fat is also called

A

LIPIDS

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21
Q

Lipids include:

A

Fatty Acids: Saturated/Unsaturated, Triglycerides, Cholesterol

22
Q

Liver produces:

A

Cholesterol

23
Q

Synthesize:

A

Production

24
Q

Fat should not exceed:

A

20 to 30 percent of total kilocalories

25
Q

What effects your nutrition?

A
  • SES: Social economic
26
Q

What is oxygen for?

A

For metabolic reactions to produce ATPs and protein

27
Q

Does food cure any disease?

A

No, it only prevents it

28
Q

Water

A

Median where chemical reactions happen

29
Q

What effects your nutrition?

A

Social Economic Status (SES)
Patterns of consumption
Demographic
Learning environment
Family patterns
Cultural and Social
Socio political
Economic changes

30
Q

Process of nutrition…

A

…involves in taking, assimilating and using nutrients

31
Q

What is health?

A

Absence of disease

32
Q

Traditional:

A

Attempts to change when illness already exists (Treat diseases only when showing signs and symptoms)

33
Q

Preventive:

A

Identifies risk factors (Avoiding future disease)

34
Q

Macronutrients:

A

Carbohydrates
Proteins
Fats

35
Q

Micronutrients:

A

Vitamins and minerals

36
Q

Additional to the 4 components to nutrients (not macro/micro)

A

Water, Fiber

37
Q

Signs of Good nutrition:

A

Alertness
Well developed
Ideal weight

38
Q

Percentage of food selection needed:

A

45-65% carbohydrates
10-35% protein
20-35% fats

39
Q

Carbohydrates:

A

are the source of fuel

40
Q

Protein:

A

Provides Amino Acid for tissue muscle building and repairing

41
Q

Vitamins are also called

A

COENZYMES

42
Q

When a patient requires a nutrition assessment… The most appropriate professional to perform assessment is:

A

Registered Dietician

43
Q

Vitamins and minerals:

A

Are the main nutrients involving in metabolic regulation
Vitamin C for developing Collogen
Ca++ and phosphorous building and maintaining bone

44
Q

Malnutrition:

A

Reserves depleted

45
Q

Overnutrition

A

Excess nutrition

46
Q

The goal of the MyPlate food guide is to promote:

A

variety, proportion, moderation, gradual, improvements and physical activity

47
Q

What is the main form of storage for Carbohydrates?

A

Glycogen

48
Q

Soluble fiber:

A

Non cellulose polysaccharides

49
Q

Carbohydrates:

A

fruits (2 cups per day)

50
Q

Classes of fats:

A

-Lipids
-Glycerides (triglycerides)
-Fatty acids
-Lipoproteins

51
Q

Catabolism:

A

Breakdown

52
Q

Anabolism:

A

resynthesis

Nutrition (15 decks)

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