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Nutrition and Diet Therapy > Macronutrients > Flashcards

Macronutrients Flashcards

1
Q

general formula of carbohydrates?

A

CH2O

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2
Q

Commonly known as blood sugar

A

glucose

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3
Q

The sugar of fruits and honey; sweetest of all sugars

A

fructose

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4
Q

Primarily found in milk as a component of lactose

A

galactose

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5
Q

glucose + fructose

A

sucrose or table sugar

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6
Q

glucose + galactose

A

Lactose

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7
Q

glucose + glucose

A

maltose

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8
Q

product of starch digestion

A

maltose

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9
Q

The most significant polysaccharide in human nutrition.

This is the storage form of energy in plants.

A

starch

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10
Q

Polysaccharides that are not digested by the body and passes through the digestive tract as is.

A

fiber

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11
Q

is an example of fiber

A

cellulose

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12
Q

Starch in animals. It is stored in liver and muscle tissue.

A

glycogen

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13
Q

CHO digestion begins in

A

mouth through amylase

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14
Q

TRUE OR FALSE: No enzyme for carbohydrates is secreted by the stomach.

A

TRUE

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15
Q

Since CHO is the major source of energy, it is recommended that ______ of the calorie intake per day should come from it.

A

55%-75%

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16
Q

CHO exert a _______ action

A

protein-sparing action

If insufficient carbohydrates are available in the diet, the body will convert protein to glucose in order to supply energy.

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17
Q

One end-product of fat metabolism are

A

ketones

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18
Q

Excessive ketone produces a condition called

A

ketosis or acidosis

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19
Q

are important sources of carbohydrates

A
  1. whole grains rich in iron, thiamine, niacin
  2. sweet potatoes
  3. milk
  4. sugars and sweets
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20
Q

are macronutrients which primarily provide structural functions to the body.

A

proteins

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21
Q

Proteins are large complex organic compounds composed of ______ as the building
units/blocks linked together in peptide bonds.

A

amino acids

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22
Q

The name came from the Greek word “______”, which means “primary” or “holding first place” since it is the first substance recognized as a vital part of living tissue.

A

protos

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23
Q

protein is made up of _____

A

carbon, hydrogen, oxygen, and nitrogen

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24
Q

how many percent of protein is nitrogen?

A

16

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25
Q

those that cannot be synthesized by the body; thus, must be supplied from outside sources.

A

essential amino acids

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26
Q

those that the body can synthesize; thus, are not necessary for consideration in the diet.

A

non-essential amino acids

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27
Q

those that the body can synthesize under most conditions but, on certain physiological conditions, may require dietary sources.

A

conditionally essential amino acids,

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28
Q

What are the non-essential amino acids?

A

Alanine
Aspartic acid
asparagine
glutamic acid
serine

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29
Q

conditionally essential amino acid

A

arginine
cysteine
glutamine
glycine
proline
tyrosine

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30
Q

Essential AA

A

VILLA HM TTH

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31
Q

Protein digestion in the mouth?

A

only mechanical mastication occurs, no enzyme secreted

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32
Q

Protein digestion in the stomach?

A

the enzyme pepsin is released which converts CHON to proteases and peptonesm

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33
Q

Protein digestion in pancreas

A

secretes trypsin which converts proteins, proteases and peptones to polypeptides

34
Q

converts proteases and peptones to polypeptides and dipeptides

A

chemotrypsin

35
Q

converts polypeptides to simpler peptides, dipeptides and amino acids.

A

carboxypeptidase

36
Q

converts polypeptides to peptides and amino acids;

A

aminopeptidase

37
Q

converts dipeptides to amino acids.

A

dipeptidase

38
Q

is used in repairing worn out body tissue

A

CHON
anabolism

39
Q

What are the functions of Proteins?

A

Structural
Heat and energy source
Components of body secretions, fluids, and enzymes
Body process regulator
Resistance
Metabolic regulators

40
Q

It is recommended that adults consume approximately ___ per kg of body weight per day

41
Q

Pregnant women EPN

A

1.1 gm/kg/day

42
Q

Pregnant women EPN

A

1.1 gm/kg/day

43
Q

Infants EPN

A

1.52 gm/kg/day

44
Q

Older infants (7-12 mos) EPN

A

1.2 gm/kg/day

45
Q

Children (1-3 yrs) EPN

A

1.05 gm/kg/day

46
Q

Children (4-13 yrs ) EPN

A

0.95 gm/kg/day

47
Q

Adolescents (14-18 yrs) EPN

A

0.85 gm/kg/day

48
Q

Low plasma proteins will cause this fluid to leak out of the blood vessels, accumulating in interstitial spaces, a condition called

A

Interstitial edema

49
Q

This is a condition resulting from insufficiency of CHON, energy or both in the diet

A

PEM or Protein energy malnutrition

50
Q

occurs in children who are thin for their height),

51
Q

occurs in children who are short for their age).

A

Chronic PEM

52
Q

severe deprivation of food over a long period of time caused by insufficiency of CHON and energy intake.

53
Q

reflects an abrupt and recent deprivation of food which develops rapidly because of CHON deficiency or caused by illness.

A

Kwashiorkor

54
Q

are macronutrients which provide the highest amount of energy at 9 kilocalories per gram.

55
Q

Daily intake of fat should be limited to

56
Q

Lipids are classified according to their structure in three categories:

A

Triglycerides
Phospholipids
Sterols

57
Q

is a glycerol molecule attached to three fatty acids,

A

Triglycerides

58
Q

It is the chief form of fat in foods and the major storage form of fat in your body.

A

Triglycerides

59
Q

number of double bonds between the carbon molecules determine the

A

Saturation

60
Q

Double bonds in the carbon chain

A

Unsaturated

61
Q

Single bond in the carbon chain

62
Q

Unsaturated fats are ____ in room temperature

63
Q

Most unsaturated fats come from ____

A

Plant sources

64
Q

Two classification of polyunsaturated fat

A

Omega 3
Omega 6

65
Q

is the parent fatty acid (this means that this fatty acid can be converted by the body into other fatty acids) to two important omega-3 fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)

A

Linolenic acid

66
Q

Linolenic acid is the parent fatty acid of what two important omega 3 fatty acids?

A

Eicosapentaenoic acid (EPA)
Docosahexaenoic acid (DHA)

67
Q

Parent to other omega 6 fatty acids?

A

Linoleic acid

68
Q

They have more like a straight structure, which is responsible for their high melting point.

A

Saturated fats

69
Q

Saturated fats tend to be solid at room temperature, except for ____ and _____, which are semi-solid.

A

Palm and coconut oil

70
Q

These are fatty acids which behave like saturated fats but are not fully saturated fats.

A

Trans fats

71
Q

These are unsaturated fats which undergo a process called _____, where hydrogens are added to unsaturated fat, making it saturated.

A

Hydrogenation

72
Q

This type of fats looks closely to triglycerides, but instead of three fatty acids attached, phospholipids have two fatty acids attached to their glycerol group and one phosphate group.

A

Phospholipid

73
Q

2 fatty acid + 1 phosphate

A

Phospholipid

74
Q

Phospholipids are (water or lipid soluble)

75
Q

This type of fats is composed of large, interconnected rings of carbon

76
Q

These are synthesized by the body.
Examples are:

A

Vitamin D
Cholesterol
Testosterone
Estrogen

77
Q

Is key to fat digestion

78
Q

Secretes bile to emulsift the fats

A

Gallbladder

79
Q

The ___ secretes lipase to break down fat into glycerol and fatty acids

80
Q

Deposits of fat

A

Adipose tissue

81
Q

What are the functons of fat?

A

Energy source
Protein sparing
Insulation
Protection
Structural
Facilitates transportation
Palatability

82
Q

Recommended daily caloric intake of fat

Nutrition and Diet Therapy (6 decks)

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