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nutrition > M2-3 > Flashcards

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

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2
Q

Art of the preparation of cooking and presentation of food

A

Culinary arts

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3
Q

Section of culinary arts which combines food science with cooking skills to create a more nutritious and fulfilling meal

A

Culinary nutrition

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4
Q

Business leader looks for ideas and put them into effect

A

Entrepreneur

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5
Q

Any substance which when taken into the body

A

Food

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6
Q

Provide energy

A

Go

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7
Q

Build and repairing tissue

A

Grow

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8
Q

Regulates body processes

A

Glow

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9
Q

when all essential nutrients are present in the correct proportion as required by our body. Is also known as normal nutrition

A

Optimum/ Adequate Nutrition

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10
Q

Impairment of health either from a deficiency or excess or imbalance of nutrition

A

Malnutrition

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11
Q

When all the nutrition are below the requirements

A

Under nutrition

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12
Q

When nutrition are in excess

A

Over nuitrition

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13
Q

substance in food provide energy and promote the growth and maintenance of body.

A

Nutrients

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14
Q

Carbohydrates kcalories

A

4per gram

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15
Q

Lipid/ fats Kcalories

A

9 per gram

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16
Q

Protein Kcalories

A

4 per gram

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17
Q

Nutrients needed by the body in large amount

A

Macronutrients

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18
Q

Nutrients needed by the body in a small amount

A

Micronutrients

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19
Q

Chemistry, any compound that contains carbon

A

Organic

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20
Q

large class of nutrients, including sugars, starch, and fibers, that function as the body’s primary source of energy

A

Carbohydrates

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21
Q

A group of a fatty substance

A

Lipids (Fats)

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22
Q

Major structural component of the body’s cells that is made of nitrogen

A

Protein

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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

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24
Q

any compound that does not contain carbon

A

Inorganic

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25
Q

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.

A

Minerals

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26
Q

Inorganic nutrient plays a vital role in all bodily processes and makes up just over half of the body

A

Water

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27
Q

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.

A

Essential nutrients

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28
Q

A measure of the energy in food. contains 1000 calories

A

Kilocalories

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29
Q

The minimum energy needed by the body for vital functions when at rest and awake

A

Basal metobolism

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30
Q

BMR

A

basal metabolic rate

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31
Q

Shelf 1

A

Water/Liquids

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32
Q

Shelf 2

A

Rice, Rice product, corn, root

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33
Q

how much of what you eat overall should come from each shelf to achieve a healthy, balanced diet

A

Food pyramid

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34
Q

Shelf 3

A

Fruit and vegetables

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35
Q

Shelf 4

A

Meat, Poultry, fish, eggs, beans, and nuts

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36
Q

Shelf 5

A

Fats, Spreads and oils

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37
Q

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.

A

Recommended Dietary allowances (RDAs)

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38
Q

PDRI

A

Philippines Dietary Reference Intake

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39
Q

Hydrate (Water) of carbon

A

Carbohydrate

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40
Q

Simple carbohydrate

A

Sugar

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41
Q

Plants can make their own carbohydrates

A

Photosynthesis

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42
Q

Include sugars that occur naturally in foods

A

Simple Carbohydrates (Sugar)

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43
Q

Include starch and fiber

A

Complex Carbohydrates (Polysaccharide)

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44
Q

The primary source of body energy

A

Carbohydrates

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45
Q

it can be used by the brain for energy without any carbohydrate present

A

Ketone Bodies

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46
Q

an excessive level of ketone bodies

A

Ketosis

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47
Q

Complex of carbohydrate, promotes the functioning of the intestinal tract and is associated with a reduced risk of developing heart disease

A

Fiber

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48
Q

Simple-form carbohydrates therefore cannot be simplified

A

Monosaccharide

49
Q

Most abundant sugar found in nature

A

Glucose

50
Q

The concentration of glucose in the blood

A

Blood glucose level

51
Q

sweetest natural sugar. Honey, fruits

A

Fructose

52
Q

Not present in nature

A

Galactose

53
Q

Chemical name for white sugar

A

sucrose

54
Q

consist of 2 bonded glucose

A

Maltose

55
Q

Commonly called milk sugar

A

Lactose

56
Q

Sweeteners added to foods in processing

A

Added sugar

57
Q

made from beet sugar or cane sugar

A

White sugar

58
Q

Sweeter than sucrose (white sugar)

A

Invert sugar

59
Q

Sugar crystal contained molasses syrup with flavor and color

A

Brown Sugar

60
Q

complex carbohydrates made of many chains of hundreds to thousands of glucose linked together

A

Starches

61
Q

Process in which starches, heated in liquid absorb water and swell in size

A

Gelatinization

62
Q

swells in water like sponge

A

Soluble fiber

63
Q

Generally form the structural parts of plants

A

Insoluble fiber

64
Q

a major form of lipid in food and in the body it is made of three acids attached to a glycerol backbone

A

Triglyceride

65
Q

Classified as either saturated or unsaturated

A

Fats

66
Q

A fatty acid that is filled to capacity with hydrogen. Solid in room temperature

A

Saturated Fatty acid

67
Q

Fatty acid that contains only one double bond in the chain

A

Monounsaturated

68
Q

Liquid at room temperature. lower melting point

A

Polyunsaturated

69
Q

Monounsaturated fats and polyunsaturated fats are found mostly in foods of plant origin and some fish and seafood.

A

Unsaturated Fats

70
Q

are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Also known as partially hydrogenated oils

A

trans fats

71
Q

resulting in undesirable flavors and colors

A

Rancidity

72
Q

most abundant sterol, a class of lipids found in foods of animal origin

A

Cholesterol

73
Q

recommended to keep your intake of saturated fat, cholesterol and trans fat as low as possible.

A

Dietary Recommendations

74
Q

CHON

A

carbon, hydrogen, oxygen, and nitrogen

75
Q

Comes from the Latin word “vita” means “Life”

A

Vitamins

76
Q

Organic components in food that are needed in very small amounts for growth and for maintaining food health

A

Vitamins

77
Q

Vitamins that dissolve in fat

A

Fat soluble vitamins

78
Q

Vitamins that dissolve in water

A

Water soluble vitamins

79
Q

Group of unsaturated nutritional organic compounds

A

Vitamins A

80
Q

Group fat-soluble secosteroids. also called sunshine vitamins

A

Vitamins D

81
Q

group of compounds that include both tocopherols and tocotrienols. also called anti-aging factor

A

Vitamins E

82
Q

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

A

Vitamin K

83
Q

prevent hemorrhage only in cases when there is defective production of prothrombin

A

Clotting

84
Q

anti beri beri factor, anti neuritic factor. it is a colorless basic organic compound composed of sulfated pyramiding ring.

A

Vitamin B1 (Thiamine)

85
Q

Beauty vitamin

A

Vitamin B2

86
Q

Also known as Pantothenic acid

A

Vitamin B5

87
Q

Group of chemically very similar compounds which can be interconnected in a biological system

A

Vitamins B6

88
Q

Also known as vitamin H or coenzyme R

A

Vitamin B7

89
Q

Folic acids, folacin or folate.

A

Vitamin B9

90
Q

Complex organ matrix compound called as cobalamin

A

Vitamin B12

91
Q

Also called ascorbic acid and antibiotic vitamin. Most active reducing agent

A

Vitamin C (Ascorbic Acid)

92
Q

Nutrients are needed in small amounts to perform various functions in the body.

A

Minerals

93
Q

are required in the diet

A

Macrominerals

94
Q

The largest (macro mineral ) found in the body. build and strengthen bones

A

Calcium

95
Q

condition that results when bones become porous and fragile due to loss of calcium

A

Osteoporosis

96
Q

Second largest macro mineral found in the body

A

Phosphorus

97
Q

bones like calcium and phosphorus

A

Magnesium

98
Q

Present in every cell in the body

A

Sulfur

99
Q

Form of the mineral chlorine found in the body. found both outside and inside the cells

A

Chloride

100
Q

Fluids outside the cells

A

Sodium

101
Q

Found within the cells

A

potassium

102
Q

in the body is in the blood

A

iron

103
Q

carry oxygen from the lungs to cells throughout the body. make blood red

A

Hemoglobin

104
Q

iron-containing protein- carries oxygen and carbon dioxide in muscle tissue

A

Myoglobin

105
Q

Stores some iron in the body used to build red blood cells

A

Bone marrow

106
Q

Hemoglobin and myoglobin of animal foods

A

Heme

107
Q

Plants and animal foods

A

Nonheme

108
Q

involved in most physiological human function

A

Zinc

109
Q

Most iodine in the body is concentrated in thyroid gland

A

Iodine

110
Q

thyroid produces a hormone. Help control body’s metabolism

A

Thyroxine

111
Q

Important for strong, healthy bones and teeth

A

Fluoride

112
Q

work with vitamin as anti oxidant and shown a role in some cancer prevention

A

selenium

113
Q

Help the body make hemoglobin and collagen

A

Copper

114
Q

Work with insulin in glucose metabolism

A

Chromium

115
Q

Plays a role in carbohydrate metabolism and in normal skeletal development

A

Manganese

116
Q

An essential part of several enzymes

A

Molybdenum

117
Q

6 essential nutrients

A

Carbohydrates, protein, Fats, Vitamins, Minerals, & water

118
Q

Major component of our body

A

Water

nutrition (3 decks)

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