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NUTRID > MACRONUTRIENTS > Flashcards

MACRONUTRIENTS Flashcards

1
Q

Simplest form of CHO also known as Simple Sugar

A

Monosaccharide

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2
Q

Body’s MAJOR FUEL TO PROVIDE ENERGY; formed in the body through starch digestion

A

Glucose

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3
Q

fruit sugar; SWEETEST of the simple sugar

A

Fructose

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4
Q

MILK SUGAR; synthesized in the mammary glands to make lactose of milk.

A

Galactose

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5
Q

simple carbohydrates are found in foods such as

A

fruits, milk, and vegetables

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6
Q

_________________ are simple sugars which also provide energy BUT LACK VITAMINS, MINERALS, AND FIBER

A

coke, candy, and other refined sugar products

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7
Q

contains two units of Monosaccharides

A

Disaccharides

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8
Q

glucose and fructose

A

Sucrose

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9
Q

glucose and galactose (milk)

A

Lactose

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10
Q

glucose and glucose (malt and germinating cereals)

A

Maltose

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11
Q

Examples of Simple carbohydrates:

A

glucose
fructose
lactose

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12
Q

Body converts all carbohydrates to _______________.

A

glucose, a simple sugar

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13
Q

Glucose is not used right away and it is stored as __________.

A

glycogen

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14
Q

TRUE OR FALSE:
Too many carbohydrates will cause the body to store the excess as fat.

A

TRUE

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15
Q

TRUE OR FALSE:
Too many carbohydrates will cause the body to store the excess as nutrients.

A

FALSE

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16
Q

also known as COMPLEX CARBOHYDRATES

A

POLYSACCHARIDES

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17
Q

yields glucose from hydrolysis

A

Starch

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18
Q

polysaccharide of the animal body formed in the body from glucose and is stored in the liver and muscles

A

Glycogen

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19
Q

Provides immediate fuel for muscle action and helps sustain normal blood sugar levels during fasting periods such as sleep hours.

A

POLYSACCHARIDES

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20
Q

foods that contain complex carbohydrates

A

breads, legumes, rice, pasta, and starchy vegetables

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21
Q

food sources of fiber

A

whole wheat, bran, fresh or dried fruits, vegetables

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22
Q

dietary fibers

A

soluble fibers and insoluble fibers

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23
Q

dissolve in water

A

soluble fibers

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24
Q

do not dissolve in water

A

insoluble fibers

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25
Q

pectin in fruits like apples, pear, Oats and legumes

Decrease the rate of passage of materials and delay absorption of nutrients.

A

Soluble fiber

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26
Q

cellulose, lignin in leafy vegetables
Wheat and most grain products are
Good sources
Greater fecal bulk and increase in the rate of passage material; used to treat constipation

A

Insoluble Fiber

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27
Q

are found primarily in plants

A

CARBOHYDRATES

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28
Q

CARBOHYDRATES are composed of the elements

A

C, H, O

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29
Q

Sources of Blood Glucose

A

Carbohydrates in the diet.

Liver Glycogen

Non-Carbohydrate sources such as Protein, Glycerol from fat tissues.

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30
Q

Body’s preferred source of energy.

A

Monosaccharide or Simple Sugar-

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31
Q

Glucose is not used right away and it is stored as_______.

A

glycogen

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32
Q

INSOLUBLE OR SOLUBLE:
Preventing and relieving constipation

A

insoluble

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33
Q

INSOLUBLE OR SOLUBLE:
Prevening colon and recal cancer.

A

insoluble

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34
Q

INSOLUBLE OR SOLUBLE:
Reduce cholesterol.

A

Soluble

35
Q

INSOLUBLE OR SOLUBLE:
Aiding weight management

A

insoluble.

36
Q

INSOLUBLE OR SOLUBLE:
Decreasing blood glucose.

A

soluble

37
Q

are a type of lipid, a fatty substance that do not dissolve in water.

A

Fats

38
Q

The building blocks of fats are called

A

fatty acids

39
Q

Fatty Acids are classified as two types

A

Saturated
Unsaturated

40
Q

Animal fats and tropical oils (like fatty portions of meat, butter, cheese, coconut oil and chocolate.)
High intake is associated with an increased risk of heart disease

A

Saturated

41
Q

TRUE OR FALSE:
High intake of saturated fatty acids is associated with an increased risk of heart disease

A

TRUE

42
Q

TRUE OR FALSE:
High intake of unsaturated fatty acids is associated with an increased risk of heart disease

A

FALSE

43
Q

Vegetable fats (oils from plant origin like corn, olive, soya, canola, sunflower, safflower oils)
Associated with a reduced risk of heart disease

A

Unsaturated

44
Q

TRUE OR FALSE:
Unsaturated fatty acids are Associated with a reduced risk of heart disease

A

TRUE

45
Q

TRUE OR FALSE:
saturated fatty acids are Associated with a reduced risk of heart disease

A

FALSE

46
Q

Fatty acids that the body needs, but is unable to make are called

A

essential fatty acids

47
Q

Transport vitamins A, D, E, and K

A

FATS

48
Q

essential fatty acid that is needed for growth and healthy skin

A

linoleic acid

49
Q

Sources of linoleic acid

A

FATS

50
Q

TRUE OR FALSE:
Excess cholesterol can lead to an increased risk of heart disease

A

TRUE

51
Q

TRUE OR FALSE:
Excess cholesterol can lead to a decreased risk of heart disease

A

FALSE

52
Q

examples are triglycerides

A

Simple Lipids

53
Q

examples are phospholipids and lipoprotein

A

Compound Lipids

54
Q

examples are fatty acids, glycerol and cholesterols

A

Derived Lipids

55
Q

FAT Is a major component of _____________________________

A

cell membranes and myelin sheaths

56
Q

adipose tissues or body fat maintains body temperature within vital range necessary for life

A

Thermal insulation

57
Q

padding of adipose tissues around vital organs protects these organs from shock of injury.

A

Vital Organ Protection

58
Q

are nutrients that help BUILD and MAINTAIN body cells and tissues.

A

Proteins

59
Q

PROTEINS are made up of _________, THE BODY’S BUILDING BLOCK.

A

Amino acids

60
Q

how many amino acids are necessary to create protein

A

20 Amino Acids (AA)

61
Q

the only plant source of protein

A

Soy

62
Q

help control water balance between the circulatory system and surrounding tissues.

A

Plasma proteins

63
Q

TRUE OR FALSE:
In event of insufficient stores of carbohydrates and fats, protein can be converted into glucose and used for energy.

A

TRUE

64
Q

TRUE OR FALSE:
In event of insufficient stores of carbohydrates and fats, amino acids can be converted into glucose and used for energy.

A

FALSE

65
Q

Classification of Amino Acids

A

Essential Amino Acids
Non-Essential Amino Acids

66
Q

indispensable to life and growth that THE BODY CANNOT MANUFACTURE, therefore must be supplied in the diet.

A

Essential Amino Acids

67
Q

those that CAN BE SYNTHESIZED by the body.

A

Non-Essential Amino Acids

68
Q

Classification of Protein According to Amino Acid Content

A

Complete
Incomplete

69
Q

foods, which contain the entire essential AA in sufficient quantity and ratio to meet body’s needs.
Foods mostly of animal origin like eggs, milk, cheese and meat.

A

Complete

70
Q

foods that are DEFECIENT in one or more of the essential AA.
Food mostly of plant origin like grains, legumes, nuts and seeds.

A

Incomplete

71
Q

contain amounts of all nine essential amino acids.

A

COMPLETE PROTEINS

72
Q

COMPLETE PROTEINS SOURCES

A

Fish, meat, poultry, eggs, milk, cheese, yogurt, and many soybean products.

73
Q

lack one or more essential amino acids.

A

INCOMPLETE PROTEINS

74
Q

INCOMPLETE PROTEINS SOURCES

A

*Beans, peas, nuts, and whole grains.

75
Q

incorporation of AA in the synthesis of tissue protein; all necessary AA for the given protein MUST BE PRESENT AT THE SAME TIME.

Example of ________ is during the growth process where there is BUILDING TISSUE.

A

ANABOLISM

76
Q

BREAKDOWN of AA in their components parts; common to people whoa are already aging, with disease or poor diet.

A

CATABOLISM

77
Q

The process of Protein synthesis or breakdown is ________ dependent and sensitive to dietary deprivation. The amount of ________ intake is an important factor in the body’s utilization of dietary Protein.

A

energy

78
Q

is used for energy when the amount of Fat and Carbohydrates in the diet is NOT sufficient.

A

Protein

79
Q

Excess PROTEIN

A

Burden on liver, kidneys for nitrogen excretion

80
Q

soft, pitting PAINLESS EDEMA usually in the feet, legs and face,
skin lesions over the buttocks and back due to continuous pressure and irritation,
weight deficit after accounting for edema is usually NOT as severe as Marasmus
the presence of alternating bands or depigmented and normal hair; this is traditionally called flag sign.

A

Kwashiorkor (Protein-Malnutrition)

81
Q

the presence of alternating bands or depigmented and normal hair; this is traditionally called ________

A

flag sign.

82
Q

usually associated with severe food shortage, prolonged semi-starvation and abrupt weaning at a very early age or infrequent infant feeding.

A

Marasmus (Protein-Energy Malnutrition)

83
Q

A marasmic child has generalized _________

A

muscular wasting

84
Q

marked loss of subcutaneous fats, showing skin and bone appearance
Patients are apathetic with a look of anxiety on their faces.
Their hair is sparse, dry and can easily be pulled out without causing pain. Their skin has lost elasticity and wrinkles easily.

A

Marasmus (Protein-Energy Malnutrition)

NUTRID (8 decks)

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