Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOOD AND NUTRITION > Macronutrients > Flashcards

Macronutrients Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Two kinds of protein?

A

Complete and incomplete

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Complete proteins …?

A

Contain all 8 essential amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Incomplete proteins

A

Do not contain all essential amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Protein functions

A

Growth, maintenance and repair
Secondary energy source
Production of enzymes, hormones and cellular material (genes)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Protein is made up of…

A

Carbon, oxygen, nitrogen and hydrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

HDL cholesterol functions

A
  • larger proportions of protein

- enhance cholesterol removal via processing in liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

LDL cholesterol

A
  • high percentage of cholesterol

* deposit cholesterol on artery walls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

LDL cholesterol food sources

A

Saturated fats
Trans fats
Foods high in cholesterol (offal, prawns, egg yolk)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

HDL cholesterol food sources

A 
Omega 3 & 6 fatty acids
Monounsaturated fats
Plant sterols
Unrefined fats and oils 
Fibre intake 
Phytoestrogens
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Fibre - definition

A

Parts of plant food not able to be fully digested in gut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Types of fibre

A

Soluble and insoluble

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Soluble is made up of ?

A

Pectin, guar gum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Insoluble fibre made up of ?

A

Cellulose, hemicellulose, lignin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Fibre functions

A

Shortens time of passage of food waste through intestine
Assists in regulating bowels and relives constipation
Expands in stomach to provide bulk and provide feeling of fullness
Slower absorption of sugars - beneficial in weight management (and diabetes sufferers)
Lowers risk of heart disease
Prevents some types of cancers - bulking effect in colon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Soluble fibre food sources

A 
Oats
Barley
Fruit and veg
Legumes
Linseed
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Insoluble fibre food sources

A 
Cereals 
Bran
Nuts and seeds
Fruit and veg
Legumes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Soluble fibre health effects

A

Lower blood cholesterol

Low rate of glucose absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Insoluble fibre health effects

A

Softened stools
Low rate of glucose absorption
Moves food through intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Fibre excess consequences

A

Painful gas
Nausea and vomiting
Deplete body of zinc and iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Polysaccharides definition

A

Made up of many molecules of monosaccharides

Most complex form of carbs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

2 forms of polysaccharides

A

Starch and cellulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Food sources of polysaccharides

A

Starch - bread, potatoes, pasta

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Water functions

A

Basis of body’s transport system - carries nutrients to cells
Excretes waste as urine
Regulates body temp
Forms part of blood, body secretion and digestive juices
Assists digestion, absorption and assimilation of food
Lubricant to joints and membranes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

RDI of water

A

6-8 glasses (dependent on temp, humidity and activity)

25
Q

Food sources of water

A

Meat contains 50-60% water

Veg and fruit contain up to 95%

26
Q

Incomplete protein food sources

A 
Baked beans
Peas
Spaghetti
Bread
Breakfast cereal
Potatoes
Rice
27
Q

Functions of carb

A

Starches and sugars provide energy
Preferred source of energy
Nutrient dense carb foods recommended
During digestion, sugars and starch broken down to glucose
Energy required for function of brain, nerves and muscles

28
Q

Excess carb

A

Stored as glycogen in liver when required is released as glucose to maintain blood glucose levels
Body demands food when blood glucose drops

29
Q

Monosaccharides

A

Simplest form

30
Q

3 forms of monosaccharides

A

Glucose
Galactose
Fructose

31
Q

Food sources of 3 forms of monosaccharides

A

Glucose > ripe fruit, some veg., honey, commercial prep.
Galactose > formed in digestion of lactose
Fructose > fruits and honey

32
Q

Disaccharides

A

2 molecules of monosaccharides

33
Q

Forms of disaccharides

A

Sucrose (glucose + fructose)
Lactose (glucose + galactose)
Maltose (2 molecules of glucose)

34
Q

Food sources of types of disaccharides

A

Sucrose > cane sugar, fruits and some veg
Lactose > milk (dairy)
Maltose > malt sugar

35
Q

Food sources of complete protein

A 
Meat
Milk
Cheese
Eggs
Fish
Chicken
Soy beans
36
Q

Glycemic index definition

A

Foods are graded depending on their blood glucose levels

Foods ranked 0-100 on level of glucose

37
Q

High GI

A

Beneficial for recovery (70+)

Release energy quickly and do not sustain energy

38
Q

Low GI

A

Beneficial for endurance sports

(0-

39
Q

Moderate GI

A

55-70

40
Q

Fat functions

A

Energy
Insulation
Protection
Maintenance

41
Q

8 essential amino acids are essential because

A

Cannot be made in the body, must be supplied by food

42
Q

How can vegetarians ensure they are having 8 essential amino acids

A

Soy beans

Combining incomplete proteins to make complete proteins

43
Q

Cholesterol function

A

Essential part of structure of cells in all animals

Manufacture of cell walls and hormones

44
Q

Protein deficiency

A

Micronutrients needed aren’t provided

45
Q

Protein excess

A

Stored as fat on body

46
Q

AMDR CARBS

A

45-65%

47
Q

AMDR PROTEIN

A

15-25% (technically 10% needed but this doesn’t provide micronutrients needed)

48
Q

AMDR FAT

A

20-35%

49
Q

LOW GI FOODS

A 
Legumes
Yogurt
Milk
Pasta
Rice
Bread
Some fruit and veg
50
Q

HIGH GI FOOD

A

Parsnip
Rice bubbles
Potato
White bread

51
Q

Trans-fats definition

A

Formed when liquid veg oils are partially hydrogenated or hardened
Mainly used in cooking fats for deep frying and shortening in baking

52
Q

Trans-fats food sources

A

Commercial foods eg pies pastries
Meat
Milk

53
Q

Unsaturated fats

A

Do not contain max amount of hydrogen
Either MONO or POLY
(Having 1 or more spaces in the molecule where hydrogen can be added)

54
Q

Monounsaturated fat food sources

A

Olive oil

Avocado

55
Q

Polyunsaturated fats food sources

A

Fish (oily fish mostly)
Nuts
Seed oils

56
Q

Polyunsaturated are essential for health because ?

A

They cannot be made from scratch

57
Q

Omega 3 food sources

A

Canola oils and margarines, flaxseed oil, oily fish, green leafy veg, walnuts and legumes

58
Q

Omega 6 food sources

A

Poly unsaturated margarines, veg. Oils

59
Q

Saturated fat

A

Max amount of hydrogen in each molecule
Found in animal fats (meat and milk) and some plants eg Palm and coconut oil
Linked to heart disease

FOOD AND NUTRITION (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions