M1: Classification of Nutrients Flashcards
1
Q
what are the components of the macronutrients?
A
-carbohydrates
- fat
- proteins
2
Q
it is a 1 unit sugar or the simplest form of CHO (carbohydrates)
A
monosaccharide
3
Q
what are the 3 sugars that is monosaccharide (GFG)
A
- glucose
- fructose
- galactose
4
Q
principal form in which carbohydrate is used by the body
A
glucose
5
Q
abundant in fruits, sweet corn, and corn syrup
A
glucose
6
Q
is mainly created in
the body from starch digestion and stored by the lover and muscle cells
A
glucose
7
Q
the only simple sugar that can provide energy for the brain, other nerve cells, and developing red
blood cells.
A
glucose
8
Q
the sweetest of simple sugar
A
fructose
9
Q
found in honey, most fruits, and some vegetables
A
fructose
10
Q
a simple sugar that can be converted into glucose in the body
A
fructose
11
Q
not found in foods but produced from lactose (milk sugar) by digestion and is converted into glucose in the body
A
galactose
12
Q
a 2 sugar unit
A
disaccharide
13
Q
what are the sugars under disaccharide (SLM)
A
- sucrose
- lactose
- maltose
14
Q
ordinary table sugar-granulated, powdered or brown
A
sucrose
15
Q
processed from cane and beet sugar
A
sucrose
16
Q
composed of glucose and fructose.
A
sucrose
17
Q
found in milk and milk products except cheese
A
lactose
18
Q
converted into glucose and galactose in
digestion and is less soluble and less sweet than sucrose
A
lactose
19
Q
remain in the intestine longer than other sugars and encourages the growth of certain useful bacteria
A
Lactose
20
Q
a 2 unit sugar that can not be found free in foods
A
maltose
21
Q
occurs in malt products and in germinating
cereals
A
maltose
22
Q
can be found in certain infant formulas, beer, and malt beverage products
A
maltose
23
Q
less sweet compared to glucose and sucrose
A
maltose
24
Q
3-10 sugar units
A
oligosaccharide
25
it is more complex and up to 10,000 sugar units
polysaccharide
26
what are the sugars under polysaccharide (SDCPG)
-starch
- dextrin
- cellulose
- pectin
- glycogen
27
the most significant polysaccharide in human nutrition
Starch
28
major food sources include cereal grains,
potatoes and other root vegetables, and legumes
starch
29
more converted entirely into glucose upon
digestion
starch
30
more complex than sugars; and requires a **longer time to digest**, supplying energy over a **longer period of time**
starch
31
are **not** found free in foods and are formed as **intermediate products in the
breakdown of starch**
dextrin
32
forms the **framework of plants** found in unrefined grains, vegetables, and fruits. It is **non- digestible** by humans
cellulose
33
no specific enzyme is present and provides
important bulk in the diet which **helps move digestive food ** mass along and **stimulates peristalsis**
cellulose
34
main sources are stems and leaves of vegetables,
seed and grain coverings, skins, and hulls
cellulose
35
_____ are structural parts of plants which are non-digestible because digestive enzymes are unable to break them down
fibers
36
what are the 2 classification under cellulose
- soluble
- insoluble
37
found in fruits and legumes, barleys,
and oats which **delay** gastrointestinal transit and glucose absorption, and **lower blood cholesterol**
cellulose soluble
38
found in wheat bran, corn brans, whole grain bead, cereals, and vegetables which
**accelerate** gastrointestinal transit, increase fecal weight, slow down starch hydrolysis, and delay
glucose absorption
cellulose insoluble
39
are **non-digestible**, colloidal polysaccharides having a **gel quality**
pectin
40
sources include mostly fruits and are often used as base for **jellies**
pectin
41
are used to treat diarrhea as they absorb toxins and bacteria in the intestine.
pectin
42
are formed from glucose and stored in liver and muscle tissues
glycogen
43
food sources include **mainly meats** and **sea foods**
glycogen
44
what are sugars are considered digestible
- starch
- dextrin
- glycogen or animals strach
45
what are sugars are considered partially digestible
- inulin: onion, garlic
- mannosans: legumes
- pentosans: fruits
46
carbohydrates goes through a process called?
- glycogen
- glycogenesis
- glycogenolysis
47
what is the normal concentration of sugar in the blood and what do you call this.
- 90-120 mg/100ml of blood
- normoglycemia
48
the only hormone that decreases blood sugar
- insulin
49
what are the hormones that INCREASES blood sugar level (GSGT)
- glucagon
- steroid hormone
- growth hormone & ACTH
-T4
50
its function is to serve as a major source of energy for the body.
carbohydrates
51
its function is necessary for fat metabolism and it aids in normal
elimination.
carbohydrates
52
its function It supplies significant quantities of proteins, minerals, and B vitamins.
carbohydrates
53
function of _____ which encourages the growth of bacteria, resulting in a **laxative
action**
carbohydrates
54
For the maintenance of
the functional integrity
of the nerve tissue and
it is the sole source of
energy for the brain.
carbohydrates
55
what are the EFFECTS of carbohydrates to our body
- low metabolic rate = weight gain
- heart disease
- cancer
- high blood sugar
56
simple fats or sometimes called NEUTRAL FATS
Triglycerides
57
Most common type of lipid found in the body & foods
triglycerides
58
______ & ____ in foods are mostly in the form of triglycerides
Fats, oils
59
are combination of fats with other components.
compound lipids
60
they are important part of the cell membrane structure
phospholipids
61
serve as **emulsifiers** (allow fat & water to mix by breaking fat globules into small droplets) to
keep fats dispersed in body fluid;
phospholipids
62
an emulsifier that is most widely distributed and **carries fat & cholesterol away from plaque** deposits in the arteries.
lecithin
63
an emulsifier that is needed to form **thromboplastin** for the **blood-clotting process**
cephalin
64
are found in the brain and other nerve tissues as components of
myelin sheath
sphingomyelin
65
are compounds of **fatty acids** combined with **carbohydrates** and
**nitrogenous bases**
glycolipids
66
They are lipids combined with **proteins**. They are **insoluble** in water and are combined in protein complex for their transport and activity in aqueous medium. They contain cholesterol, neutral fat, and fatty acids.
lipoprotein
67
also known as bad cholesterol as they carry cholesterol throughout the body.
LDL- low density lipoprotein
68
it is the "good cholesterol" since they remove cholesterol from the cell and bring it to liver for disposal
HDL - high density lipoprotein
69
- are simple derivatives from fat digestion
derived lipids
70
what are the categories of derived lipids
- fatty acids
- glycerol
- steroids
71
are key refined **fuel forms of fat** that the cell burns for energy. They are the **basic structural units** of fat and may be saturated or unsaturated in nature.
fatty acids
72
are those into which no hydrogen can be added.
saturated fats
73
are those in which two of the carbon atoms
are joined by a double bond. example for this is?
MUFA- monounsaturated fatty acid
ex: oleic acid
74
- are those in which two or more double bonds
are present. example for this is?
PUFA -polyunsaturated fatty acids
ex: linoleic and omega 3
75
76
What mineral that
3. Promotes blood coagulation
4. Acts as membrane stabilizer
5. Required in nerve transmission and regulation
of heart beat
Calcium
77
What mineral that
Combines with phosphorus to form calcium phosphate, the hard material of the bones and teeth
2. Participates in muscular contraction and relaxation
Calcium
78
What mineral does this food source belong to: fish where bones are eaten - sardines
Calcium
79
What mineral that
Essential in the transfer of energy
2. Essential in cellular metabolism
3. Regulates blood phosphorous level
Magnesium
80
What mineral that
4. Promotes conduction of nerve impulses; allows
normal muscle contraction
5. Increase stability of calcium in the tooth enamel
Magnesium
81
These are food source from?
Nuts, soybeans , meat, milk, cocoa, seafoods, whole grains, dried beans, peas, green plants
Magnesium
82
What mineral that
1. Maintains fluid balance
2. Maintains acid-base balance
Sodium
83
What mineral that
3. Allows passage of glucose through the cell wall; maintains normal muscle irritability and excitability
Sodium
84
These are food sources of?
Carrots, celery, beets, soy sauce, catsup, spinach, peas, fish sauce, processed foods,
! Preservatives and additives
! Canned foods
Sodium
85
What mineral that
1. Maintains fluid & electrolyte balance
2. Exerts influence upon acid base balance; plays
a role in the activity of the skeletal and cardiac
muscles
Potassium
86
What mineral that
3. Acts as muscle relaxant in contrast to calcium
4. Important in CHO & CHON metabolism
Potassium
87
These are food sources of?
Meat, legumes, milk, raw and dried fruits, fruit juice, dark green vegetables, unrefined cereals
Potassium
88
What mineral that
1. A component of bones and teeth
2. Important in pH regulation
Phosphorus
89
These are food sources of ?
cheese, milk, dairy products, meat, poultry, fish, eggs, dried beans
Phosphorus
90
What mineral that
1. Maintains protein structure
2. Activates enzymes
3. Detoxification
Sulfur
91
What mineral that
Maintains fluid & electrolyte and acid-base balance
2. Contributes to the stomach acidity
Chlorine
92
The main food source of this mineral is Table salt (NaCl)
Chlorine
93
What mineral that is
1. Carrier of oxygen needed for cellular respiration
2. Necessary for hemoglobin formation
Iron
94
These are food sources of?
Organ meats - liver
! Green leafy vegetables
! Enriched rice, rice bran ! Beans, nuts
! Egg, clams
Iron
95
What mineral that is
- Essential in the formation of hemoglobin
- Promotes absorption of iron from the GIT
- Maintains the integrity of the myelin sheath
Copper
96
These are food sources of?
! Organ meats, shellfish, nuts, cocoa
! Leafy vegetables, mushroom, whole grain, cereals
! Eggs, beans, peas
Copper
97
What mineral that is Needed for the production of thyroid hormone
Iodine
98
This mineral’s food sources is Seafoods, seaweeds, iodized salt
Iodine
99
What mineral that Increases storage of thiamine
Manganese
100
These are food sources of?
! Nuts, whole-grain cereals, dried legumes, tea
! Green leafy vegetables , dried fruits, fresh fruits, non-leafy vegetables
Manganese
101
1. Constituent of vitamin B12
2. Necessary for RBC formation
Ciobalt
102
Food sources of?
! Liver, lean beef, veal
! oysters, clams, saltwater fish
! Milk
Cobalt
103
What mineral that is
1. Present in the RNA
2. Enhances wound healing and helps maintain
a normal sense of taste
Zinc
104
Food sources of ?
! Milk
! Meat, liver,
! Oyster, eggs
! nuts, legumes, whole-grain cereals, wheat, bran
Zinc
105
What mineral that is
- Present inbound as an integral part of various enzymes
Food sources:
! Dried peas, beans
! Lean metas, poultry
Molybdenum
106
What mineral that
1. Forms a stable compound in the dentine and enamel of the teeth, reducing dental caries and minimizing bone loss
2. Effective in the treatment of osteoporosis
Fluorine
107
Food sources of?
! Water - major source
! Small amounts: fruits, vegetables, cereals
! Rich amounts: seafoods, tea leaves
! Fluoridated salt/milk
Fluorine
108
What mineral that
1. Reduces or prevents the effects of vitamin E deficiency
Selenium
109
Food sources of
Organ and muscle meats ! Cereals
! Dairy products
Selenium
110
What mineral that
1. Increases low fasting blood glucose and improves faulty uptake of sugar by body tissues
2. Stimulates synthesis of fatty acids and cholesterol in the liver
Chromium
111
What mineral that is
1. Involved in the appetite crystal formation of tooth enamel
Vanadium
112
What mineral that is
1. Involved in the appetite crystal formation of tooth enamel
Vanadium
