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Nutri > Macronutrients > Flashcards

Macronutrients Flashcards

1
Q

Monossacharide

A

Glucose
Fructose
Galactose

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2
Q

Disaccharide

A

Maltose
Sucrose
Lactose

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3
Q

Polysaccharide

A

Starch
Glycogen
Cellulose

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4
Q

Body’s major fuel to provide energy; formed in the body through starch digestion

A

Glucose

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5
Q

Simplest form of CHO

A

Monosaccharide or simple sugar

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6
Q

fruit sugar, sweetest of the simple sugar

A

Fructose

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7
Q

Milk sugar; synthesized in the mammary glands to make lactose of milk.

A

Galactose

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8
Q

Sucrose

A

Glucose and fructose

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9
Q

Lactose

A

Glucose and Galactose (milk)

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10
Q

Maltose

A

Glucose and glucose (malt and germinating cereals)

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11
Q

yields glucose from hydrolysis

A

starch

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12
Q

polysaccharide of the animal body formed in the body from glucose and is stored in the liver and muscles
• Provides immediate fuel for muscle action and helps sustain normal blood sugar levels during fasting periods such as sleep hours.
Ex. Starch from rice, root crops pasta, bread

A

Glycogen

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13
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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14
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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15
Q

Binds with water to help produce bowel movements (prevent constipation).
• Associated with reduced risk of colon cancer.
• Good sources: wheat products, leafy vegetables, and fruits.

A

insoluble

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16
Q

reduces your blood cholesterol level and your risk of developing heart disease.
• Good sources: wheat, bran, barley, rye, oats, whole grain pasta,breads, cereals…

A

Soluble fiber

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17
Q

type of complex carbohydrate that is found in plants

•prevent constipation
•reduce risk of colon cancer
•help prevent heart disease

A

Fiber

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18
Q

part of grains and plant foods that cannot be digested

A

fiber/roughage

19
Q

Preventing and relieving constipation
Prevening colon and recal cancer
Aiding weight management

A

insoluble

20
Q

Reduce cholesterol
decreasing blood glucose

A

soluble

21
Q

daily calorie intake from carbohydrates

A

45-65%

22
Q

are made of carbon, hydrogen, and oxygen.

supply your body with energy, form your cells, maintain body temperature, and protect your nerves.

A nutrient that provides energy and helps the body store and use vitamins (A,D,E,K)

A

FAT

23
Q

building blocks of fat

A

fatty acids

24
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

Fats that have all the hydrogen the carbon atoms can hold

usually solid at room temperature.

A

Saturated fat

25
Q

usually liquid at room temperature.

classified as either monounsaturated fats or polyunsaturated fats.

Vegetable fats (oils from plant origin like corn, olive, soya, canola, sunflower, safflower oils)

Associated with a reduced risk of heart disease

A

Unsaturated fats

26
Q

fatty acids that the body needs, but is unable to make

A

essential fatty acids

27
Q

classification of fats

A
  1. simple lipids
    2.compounds lipids
    3.derived lipids
28
Q

ex are trigylcerides

A

simple lipids

29
Q

ex are phospholipids and lipoprotein

A

compound lipids

30
Q

ex are fatty acids,glycerol and cholesterol

A

derived lipids

31
Q

recommended calories from fat,primarily unsaturated fat

A

20-35%

32
Q

waxy, fatlike substance that is found only in animal products.
Your body needs a certain amount of this to make cell membranes and nerve tissue, certain hormones, and substances that aid in the digestion of fat.

A

cholesterol

33
Q

made when manufacturers add hydrogen to the fat molecules in vegetable oils (Hydrogenation).

are made when food makers turn liquid oils into solid fats, like shortening or margarine.

found in margarine, chips, and commercially baked goods.

seems to have many of the negatives of saturated fat.

A

Transfat

34
Q

that contain nitrogen as well as carbon, hydrogen, and oxygen

can serve as a source of energy.

A nutrient that is needed for growth, and to build and repair body tissues

A

protein

35
Q

long chains of smaller “links” that are bound together chemically.

These smaller substances

The building blocks that make up proteins

A

amino acids

36
Q

indispensable to life and growth that the body cannot manufacture, therefore must be supplied in the diet.

A

essential amino acids

37
Q

essential amino acids

A

-Isoleucine
-Leucine
-Lysine
-Methionine
-Phenylalanine
-Threonin
- Trytotphan
-Valine
-Arginine
- Histidine

38
Q

non essential amino acids

A

ALANINE
GLUTAMINE
ARGININE
GLYCINE
ASPARAGINE
HISTIDINE*
PROLINE
CYSTEINE
SERINE
TYROSINE
GLUMATIC ACID
ASPARTIC ACID

39
Q

example of complimentary proteins

A

Examples:
1. soybean and wheat.
2. soybean and nuts
3. munggo and rice.
4. peanut butter and sandwich
5. cereal and milk

40
Q

recommended calories of protein

A

10-35%

41
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 it is during the growth process where there is building tissue.

A

Anabolism

42
Q

breakdown of AA in their components parts; common to people who are already aging, with disease or poor diet.
• The process of Protein synthesis or breakdown is
ENERGY dependent and sensitive to dietary deprivation. The amount of energy intake is an important factor in the body’s utilization of dietary Protein.
Protein is used for energy when the amount of Fat and Carbohydrates in the diet is NOT sufficient.

A

Catabolism

43
Q

(Protein-Malnutrition)
• 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
• the presence of alternating bands or depigmented and normal hair; this is traditionally called flag sign.

A

KWASHIORKOR

44
Q

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

A

Marasmus

Nutri (4 decks)

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