M2-3 Flashcards
1
Q
Science that studies nutrients and other substances in foods and in the body and the way those nutrients related health and disease. ‘Food at work” in body
A
Nutrition
2
Q
Art of the preparation of cooking and presentation of food
A
Culinary arts
3
Q
Section of culinary arts which combines food science with cooking skills to create a more nutritious and fulfilling meal
A
Culinary nutrition
4
Q
Business leader looks for ideas and put them into effect
A
Entrepreneur
5
Q
Any substance which when taken into the body
A
Food
6
Q
Provide energy
A
Go
7
Q
Build and repairing tissue
A
Grow
8
Q
Regulates body processes
A
Glow
9
Q
when all essential nutrients are present in the correct proportion as required by our body. Is also known as normal nutrition
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Optimum/ Adequate Nutrition
10
Q
Impairment of health either from a deficiency or excess or imbalance of nutrition
A
Malnutrition
11
Q
When all the nutrition are below the requirements
A
Under nutrition
12
Q
When nutrition are in excess
A
Over nuitrition
13
Q
substance in food provide energy and promote the growth and maintenance of body.
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Nutrients
14
Q
Carbohydrates kcalories
A
4per gram
15
Q
Lipid/ fats Kcalories
A
9 per gram
16
Q
Protein Kcalories
A
4 per gram
17
Q
Nutrients needed by the body in large amount
A
Macronutrients
18
Q
Nutrients needed by the body in a small amount
A
Micronutrients
19
Q
Chemistry, any compound that contains carbon
A
Organic
20
Q
large class of nutrients, including sugars, starch, and fibers, that function as the body’s primary source of energy
A
Carbohydrates
21
Q
A group of a fatty substance
A
Lipids (Fats)
22
Q
Major structural component of the body’s cells that is made of nitrogen
A
Protein
23
Q
13 noncaloric, organic nutrients found in a wide variety of foods that are essential in small quantities to regulate body processes, maintain the body, and allow growth and reproduction.
A
Vitamins
24
Q
any compound that does not contain carbon
A
Inorganic
25
Non-caloric, inorganic chemical substances found in a wide variety of foods; needed to regulate body processes, maintain the body, and allow growth and reproduction.
Minerals
26
Inorganic nutrient plays a vital role in all bodily processes and makes up just over half of the body
Water
27
Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body; therefore, we must obtain them from food.
Essential nutrients
28
A measure of the energy in food. contains 1000 calories
Kilocalories
29
The minimum energy needed by the body for vital functions when at rest and awake
Basal metobolism
30
BMR
basal metabolic rate
31
Shelf 1
Water/Liquids
32
Shelf 2
Rice, Rice product, corn, root
33
how much of what you eat overall should come from each shelf to achieve a healthy, balanced diet
Food pyramid
34
Shelf 3
Fruit and vegetables
35
Shelf 4
Meat, Poultry, fish, eggs, beans, and nuts
36
Shelf 5
Fats, Spreads and oils
37
are the levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of practically all healthy persons.
Recommended Dietary allowances (RDAs)
38
PDRI
Philippines Dietary Reference Intake
39
Hydrate (Water) of carbon
Carbohydrate
40
Simple carbohydrate
Sugar
41
Plants can make their own carbohydrates
Photosynthesis
42
Include sugars that occur naturally in foods
Simple Carbohydrates (Sugar)
43
Include starch and fiber
Complex Carbohydrates (Polysaccharide)
44
The primary source of body energy
Carbohydrates
45
it can be used by the brain for energy without any carbohydrate present
Ketone Bodies
46
an excessive level of ketone bodies
Ketosis
47
Complex of carbohydrate, promotes the functioning of the intestinal tract and is associated with a reduced risk of developing heart disease
Fiber
48
Simple-form carbohydrates therefore cannot be simplified
Monosaccharide
49
Most abundant sugar found in nature
Glucose
50
The concentration of glucose in the blood
Blood glucose level
51
sweetest natural sugar. Honey, fruits
Fructose
52
Not present in nature
Galactose
53
Chemical name for white sugar
sucrose
54
consist of 2 bonded glucose
Maltose
55
Commonly called milk sugar
Lactose
56
Sweeteners added to foods in processing
Added sugar
57
made from beet sugar or cane sugar
White sugar
58
Sweeter than sucrose (white sugar)
Invert sugar
59
Sugar crystal contained molasses syrup with flavor and color
Brown Sugar
60
complex carbohydrates made of many chains of hundreds to thousands of glucose linked together
Starches
61
Process in which starches, heated in liquid absorb water and swell in size
Gelatinization
62
swells in water like sponge
Soluble fiber
63
Generally form the structural parts of plants
Insoluble fiber
64
a major form of lipid in food and in the body it is made of three acids attached to a glycerol backbone
Triglyceride
65
Classified as either saturated or unsaturated
Fats
66
A fatty acid that is filled to capacity with hydrogen. Solid in room temperature
Saturated Fatty acid
67
Fatty acid that contains only one double bond in the chain
Monounsaturated
68
Liquid at room temperature. lower melting point
Polyunsaturated
69
Monounsaturated fats and polyunsaturated fats are found mostly in foods of plant origin and some fish and seafood.
Unsaturated Fats
70
are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Also known as partially hydrogenated oils
trans fats
71
resulting in undesirable flavors and colors
Rancidity
72
most abundant sterol, a class of lipids found in foods of animal origin
Cholesterol
73
recommended to keep your intake of saturated fat, cholesterol and trans fat as low as possible.
Dietary Recommendations
74
CHON
carbon, hydrogen, oxygen, and nitrogen
75
Comes from the Latin word "vita" means "Life"
Vitamins
76
Organic components in food that are needed in very small amounts for growth and for maintaining food health
Vitamins
77
Vitamins that dissolve in fat
Fat soluble vitamins
78
Vitamins that dissolve in water
Water soluble vitamins
79
Group of unsaturated nutritional organic compounds
Vitamins A
80
Group fat-soluble secosteroids. also called sunshine vitamins
Vitamins D
81
group of compounds that include both tocopherols and tocotrienols. also called anti-aging factor
Vitamins E
82
Group of structurally similar fat-soluble vitamins the human body needs for complete synthesis of certain proteins that are required for blood coagulation. Naturally produced by the bacteria
Vitamin K
83
prevent hemorrhage only in cases when there is defective production of prothrombin
Clotting
84
anti beri beri factor, anti neuritic factor. it is a colorless basic organic compound composed of sulfated pyramiding ring.
Vitamin B1 (Thiamine)
85
Beauty vitamin
Vitamin B2
86
Also known as Pantothenic acid
Vitamin B5
87
Group of chemically very similar compounds which can be interconnected in a biological system
Vitamins B6
88
Also known as vitamin H or coenzyme R
Vitamin B7
89
Folic acids, folacin or folate.
Vitamin B9
90
Complex organ matrix compound called as cobalamin
Vitamin B12
91
Also called ascorbic acid and antibiotic vitamin. Most active reducing agent
Vitamin C (Ascorbic Acid)
92
Nutrients are needed in small amounts to perform various functions in the body.
Minerals
93
are required in the diet
Macrominerals
94
The largest (macro mineral ) found in the body. build and strengthen bones
Calcium
95
condition that results when bones become porous and fragile due to loss of calcium
Osteoporosis
96
Second largest macro mineral found in the body
Phosphorus
97
bones like calcium and phosphorus
Magnesium
98
Present in every cell in the body
Sulfur
99
Form of the mineral chlorine found in the body. found both outside and inside the cells
Chloride
100
Fluids outside the cells
Sodium
101
Found within the cells
potassium
102
in the body is in the blood
iron
103
carry oxygen from the lungs to cells throughout the body. make blood red
Hemoglobin
104
iron-containing protein- carries oxygen and carbon dioxide in muscle tissue
Myoglobin
105
Stores some iron in the body used to build red blood cells
Bone marrow
106
Hemoglobin and myoglobin of animal foods
Heme
107
Plants and animal foods
Nonheme
108
involved in most physiological human function
Zinc
109
Most iodine in the body is concentrated in thyroid gland
Iodine
110
thyroid produces a hormone. Help control body's metabolism
Thyroxine
111
Important for strong, healthy bones and teeth
Fluoride
112
work with vitamin as anti oxidant and shown a role in some cancer prevention
selenium
113
Help the body make hemoglobin and collagen
Copper
114
Work with insulin in glucose metabolism
Chromium
115
Plays a role in carbohydrate metabolism and in normal skeletal development
Manganese
116
An essential part of several enzymes
Molybdenum
117
6 essential nutrients
Carbohydrates, protein, Fats, Vitamins, Minerals, & water
118
Major component of our body
Water
