MACRONUTRIENTS Flashcards
Simplest form of CHO also known as Simple Sugar
Monosaccharide
Body’s MAJOR FUEL TO PROVIDE ENERGY; formed in the body through starch digestion
Glucose
fruit sugar; SWEETEST of the simple sugar
Fructose
MILK SUGAR; synthesized in the mammary glands to make lactose of milk.
Galactose
simple carbohydrates are found in foods such as
fruits, milk, and vegetables
_________________ are simple sugars which also provide energy BUT LACK VITAMINS, MINERALS, AND FIBER
coke, candy, and other refined sugar products
contains two units of Monosaccharides
Disaccharides
glucose and fructose
Sucrose
glucose and galactose (milk)
Lactose
glucose and glucose (malt and germinating cereals)
Maltose
Examples of Simple carbohydrates:
glucose
fructose
lactose
Body converts all carbohydrates to _______________.
glucose, a simple sugar
Glucose is not used right away and it is stored as __________.
glycogen
TRUE OR FALSE:
Too many carbohydrates will cause the body to store the excess as fat.
TRUE
TRUE OR FALSE:
Too many carbohydrates will cause the body to store the excess as nutrients.
FALSE
also known as COMPLEX CARBOHYDRATES
POLYSACCHARIDES
yields glucose from hydrolysis
Starch
polysaccharide of the animal body formed in the body from glucose and is stored in the liver and muscles
Glycogen
Provides immediate fuel for muscle action and helps sustain normal blood sugar levels during fasting periods such as sleep hours.
POLYSACCHARIDES
foods that contain complex carbohydrates
breads, legumes, rice, pasta, and starchy vegetables
food sources of fiber
whole wheat, bran, fresh or dried fruits, vegetables
dietary fibers
soluble fibers and insoluble fibers
dissolve in water
soluble fibers
do not dissolve in water
insoluble fibers
pectin in fruits like apples, pear, Oats and legumes
Decrease the rate of passage of materials and delay absorption of nutrients.
Soluble fiber
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
Insoluble Fiber
are found primarily in plants
CARBOHYDRATES
CARBOHYDRATES are composed of the elements
C, H, O
Sources of Blood Glucose
Carbohydrates in the diet.
Liver Glycogen
Non-Carbohydrate sources such as Protein, Glycerol from fat tissues.
Body’s preferred source of energy.
Monosaccharide or Simple Sugar-
Glucose is not used right away and it is stored as_______.
glycogen
INSOLUBLE OR SOLUBLE:
Preventing and relieving constipation
insoluble
INSOLUBLE OR SOLUBLE:
Prevening colon and recal cancer.
insoluble
INSOLUBLE OR SOLUBLE:
Reduce cholesterol.
Soluble
INSOLUBLE OR SOLUBLE:
Aiding weight management
insoluble.
INSOLUBLE OR SOLUBLE:
Decreasing blood glucose.
soluble
are a type of lipid, a fatty substance that do not dissolve in water.
Fats
The building blocks of fats are called
fatty acids
Fatty Acids are classified as two types
Saturated
Unsaturated
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
Saturated
TRUE OR FALSE:
High intake of saturated fatty acids is associated with an increased risk of heart disease
TRUE
TRUE OR FALSE:
High intake of unsaturated fatty acids is associated with an increased risk of heart disease
FALSE
Vegetable fats (oils from plant origin like corn, olive, soya, canola, sunflower, safflower oils)
Associated with a reduced risk of heart disease
Unsaturated
TRUE OR FALSE:
Unsaturated fatty acids are Associated with a reduced risk of heart disease
TRUE
TRUE OR FALSE:
saturated fatty acids are Associated with a reduced risk of heart disease
FALSE
Fatty acids that the body needs, but is unable to make are called
essential fatty acids
Transport vitamins A, D, E, and K
FATS
essential fatty acid that is needed for growth and healthy skin
linoleic acid
Sources of linoleic acid
FATS
TRUE OR FALSE:
Excess cholesterol can lead to an increased risk of heart disease
TRUE
TRUE OR FALSE:
Excess cholesterol can lead to a decreased risk of heart disease
FALSE
examples are triglycerides
Simple Lipids
examples are phospholipids and lipoprotein
Compound Lipids
examples are fatty acids, glycerol and cholesterols
Derived Lipids
FAT Is a major component of _____________________________
cell membranes and myelin sheaths
adipose tissues or body fat maintains body temperature within vital range necessary for life
Thermal insulation
padding of adipose tissues around vital organs protects these organs from shock of injury.
Vital Organ Protection
are nutrients that help BUILD and MAINTAIN body cells and tissues.
Proteins
PROTEINS are made up of _________, THE BODY’S BUILDING BLOCK.
Amino acids
how many amino acids are necessary to create protein
20 Amino Acids (AA)
the only plant source of protein
Soy
help control water balance between the circulatory system and surrounding tissues.
Plasma proteins
TRUE OR FALSE:
In event of insufficient stores of carbohydrates and fats, protein can be converted into glucose and used for energy.
TRUE
TRUE OR FALSE:
In event of insufficient stores of carbohydrates and fats, amino acids can be converted into glucose and used for energy.
FALSE
Classification of Amino Acids
Essential Amino Acids
Non-Essential Amino Acids
indispensable to life and growth that THE BODY CANNOT MANUFACTURE, therefore must be supplied in the diet.
Essential Amino Acids
those that CAN BE SYNTHESIZED by the body.
Non-Essential Amino Acids
Classification of Protein According to Amino Acid Content
Complete
Incomplete
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.
Complete
foods that are DEFECIENT in one or more of the essential AA.
Food mostly of plant origin like grains, legumes, nuts and seeds.
Incomplete
contain amounts of all nine essential amino acids.
COMPLETE PROTEINS
COMPLETE PROTEINS SOURCES
Fish, meat, poultry, eggs, milk, cheese, yogurt, and many soybean products.
lack one or more essential amino acids.
INCOMPLETE PROTEINS
INCOMPLETE PROTEINS SOURCES
*Beans, peas, nuts, and whole grains.
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.
ANABOLISM
BREAKDOWN of AA in their components parts; common to people whoa are already aging, with disease or poor diet.
CATABOLISM
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.
energy
is used for energy when the amount of Fat and Carbohydrates in the diet is NOT sufficient.
Protein
Excess PROTEIN
Burden on liver, kidneys for nitrogen excretion
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.
Kwashiorkor (Protein-Malnutrition)
the presence of alternating bands or depigmented and normal hair; this is traditionally called ________
flag sign.
usually associated with severe food shortage, prolonged semi-starvation and abrupt weaning at a very early age or infrequent infant feeding.
Marasmus (Protein-Energy Malnutrition)
A marasmic child has generalized _________
muscular wasting
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.
Marasmus (Protein-Energy Malnutrition)
