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NCM 105: Nutrition & Diet > M1: Classification of Nutrients > Flashcards

M1: Classification of Nutrients Flashcards

1
Q

what are the components of the macronutrients?

A

-carbohydrates
- fat
- proteins

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2
Q

it is a 1 unit sugar or the simplest form of CHO (carbohydrates)

A

monosaccharide

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3
Q

what are the 3 sugars that is monosaccharide (GFG)

A
  • glucose
  • fructose
  • galactose
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4
Q

principal form in which carbohydrate is used by the body

A

glucose

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5
Q

abundant in fruits, sweet corn, and corn syrup

A

glucose

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6
Q

is mainly created in
the body from starch digestion and stored by the lover and muscle cells

A

glucose

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7
Q

the only simple sugar that can provide energy for the brain, other nerve cells, and developing red
blood cells.

A

glucose

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8
Q

the sweetest of simple sugar

A

fructose

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9
Q

found in honey, most fruits, and some vegetables

A

fructose

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10
Q

a simple sugar that can be converted into glucose in the body

A

fructose

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11
Q

not found in foods but produced from lactose (milk sugar) by digestion and is converted into glucose in the body

A

galactose

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12
Q

a 2 sugar unit

A

disaccharide

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13
Q

what are the sugars under disaccharide (SLM)

A
  • sucrose
  • lactose
  • maltose
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14
Q

ordinary table sugar-granulated, powdered or brown

A

sucrose

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15
Q

processed from cane and beet sugar

A

sucrose

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16
Q

composed of glucose and fructose.

A

sucrose

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17
Q

found in milk and milk products except cheese

A

lactose

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18
Q

converted into glucose and galactose in
digestion and is less soluble and less sweet than sucrose

A

lactose

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19
Q

remain in the intestine longer than other sugars and encourages the growth of certain useful bacteria

A

sucrose

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20
Q

a 2 unit sugar that can not be found free in foods

A

maltose

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21
Q

occurs in malt products and in germinating
cereals

A

maltose

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22
Q

can be found in certain infant formulas, beer, and malt beverage products

A

maltose

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23
Q

less sweet compared to glucose and sucrose

A

maltose

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24
Q

3-10 sugar units

A

oligosaccharide

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25
Q

it is more complex and up to 10,000 sugar units

A

polysaccharide

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26
Q

what are the sugars under polysaccharide (SDCPG)

A

-starch
- dextrin
- cellulose
- pectin
- glycogen

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27
Q

the most significant polysaccharide in human nutrition

A

nutrition

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28
Q

major food sources include cereal grains,
potatoes and other root vegetables, and legumes

A

starch

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29
Q

more converted entirely into glucose upon
digestion

A

starch

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30
Q

more complex than sugars; and requires a longer time to digest, supplying energy over a longer period of time

A

starch

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31
Q

are not found free in foods and are formed as intermediate products in the
breakdown of starch

A

dextrin

32
Q

forms the framework of plants found in unrefined grains, vegetables, and fruits. It is non- digestible by humans

A

cellulose

33
Q

no specific enzyme is present and provides
important bulk in the diet which **helps move digestive food ** mass along and stimulates peristalsis

A

cellulose

34
Q

main sources are stems and leaves of vegetables,
seed and grain coverings, skins, and hulls

A

cellulose

35
Q

_____ are structural parts of plants which are non-digestible because digestive enzymes are unable to break them down

A

fibers

36
Q

what are the 2 classification under cellulose

A
  • soluble
  • insoluble
37
Q

found in fruits and legumes, barleys,
and oats which delay gastrointestinal transit and glucose absorption, and lower blood cholesterol

A

cellulose soluble

38
Q

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

A

cellulose insoluble

39
Q

are non-digestible, colloidal polysaccharides having a gel quality

A

pectin

40
Q

sources include mostly fruits and are often used as base for jellies

A

pectin

41
Q

are used to treat diarrhea as they absorb toxins and bacteria in the intestine.

A

pectin

42
Q

are formed from glucose and stored in liver and muscle tissues

A

glycogen

43
Q

food sources include mainly meats and sea foods

A

glycogen

44
Q

what are sugars are considered digestible

A
  • starch
  • dextrin
  • glycogen or animals strach
45
Q

what are sugars are considered partially digestible

A
  • inulin: onion, garlic
  • mannosans: legumes
  • pentosans: fruits
46
Q

carbohydrates goes through a process called?

A
  • glycogen
  • glycogenesis
  • glycogenolysis
47
Q

what is the normal concentration of sugar in the blood and what do you call this.

A
  • 90-120 mg/100ml of blood
  • normoglycemia
48
Q

the only hormone that decreases blood sugar

A
  • insulin
49
Q

what are the hormones that INCREASES blood sugar level (GSGT)

A
  • glucagon
  • steroid hormone
  • growth hormone & ACTH
    -T4
50
Q

its function is to serve as a major source of energy for the body.

A

carbohydrates

51
Q

its function is necessary for fat metabolism and it aids in normal
elimination.

A

carbohydrates

52
Q

its function It supplies significant quantities of proteins, minerals, and B vitamins.

A

carbohydrates

53
Q

function of _____ which encourages the growth of bacteria, resulting in a laxative
action

A

carbohydrates

54
Q

For the maintenance of
the functional integrity
of the nerve tissue and
it is the sole source of
energy for the brain.

A

carbohydrates

55
Q

what are the EFFECTS of carbohydrates to our body

A
  • low metabolic rate = weight gain
  • heart disease
  • cancer
  • high blood sugar
56
Q

simple fats or sometimes called NEUTRAL FATS

A

Triglycerides

57
Q

Most common type of lipid found in the body & foods

A

triglycerides

58
Q

______ & ____ in foods are mostly in the form of triglycerides

A

Fats, oils

59
Q

are combination of fats with other components.

A

compound lipids

60
Q

they are important part of the cell membrane structure

A

phospholipids

61
Q

serve as emulsifiers (allow fat & water to mix by breaking fat globules into small droplets) to
keep fats dispersed in body fluid;

A

phospholipids

62
Q

an emulsifier that is most widely distributed and carries fat & cholesterol away from plaque deposits in the arteries.

A

lecithin

63
Q

an emulsifier that is needed to form thromboplastin for the blood-clotting process

A

cephalin

64
Q

are found in the brain and other nerve tissues as components of
myelin sheath

A

sphingomyelin

65
Q

are compounds of fatty acids combined with carbohydrates and
nitrogenous bases

A

glycolipids

66
Q

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.

A

lipoprotein

67
Q

also known as bad cholesterol as they carry cholesterol throughout the body.

A

LDL- low density lipoprotein

68
Q

it is the “good cholesterol” since they remove cholesterol from the cell and bring it to liver for disposal

A

HDL - high density lipoprotein

69
Q
  • are simple derivatives from fat digestion
A

derived lipids

70
Q

what are the categories of derived lipids

A
  • fatty acids
  • glycerol
  • steroids
71
Q

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.

A

fatty acids

72
Q

are those into which no hydrogen can be added.

A

saturated fats

73
Q

are those in which two of the carbon atoms
are joined by a double bond. example for this is?

A

MUFA- monounsaturated fatty acid
ex: oleic acid

74
Q
  • are those in which two or more double bonds
    are present. example for this is?
A

PUFA -polyunsaturated fatty acids
ex: linoleic and omega 3

75
Q
A

NCM 105: Nutrition & Diet (2 decks)

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