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Biochemistry & Nutrition > Midterm > Flashcards

Midterm Flashcards

0
Q

Main energy source for brain tissue function

-combine with nitrogen to form nonessential amino acids

A

Carbohydrates

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1
Q

Major source of fuel in humans

A

Carbohydrates

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2
Q

Facilitates body process (peristalsis, temperature, metabolism)

A

Carbohydrates

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3
Q

Needed for structural components of the body (collagen, cartilage, bone, nervous tissue

A

Carbohydrates

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4
Q

Synthesis from non carbohydrates

A

Glucogenesis

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5
Q

Metabolic breakdown of glucose to pyruvate

A

Glycolysis

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6
Q

Stored liver glycogen breakdown

A

Glycogenolysis

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7
Q

Another name for glucose

A

Dextrose

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8
Q

Sweetest sugar

A

Fructose

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9
Q

Functions of insoluble fiber

A

Absorbs water

Increases fecal bulk

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10
Q

Function of soluble fiber

A

decreases cholesterol reabsorption

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11
Q

Short term storage form of glucose in liver and muscle

A

Glycogenesis

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12
Q

Long term carbohydrate storage

A

Lipogensis

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13
Q

After carbohydrates enter cells what are they metabolized to?

A

Co2, H, H20

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14
Q

If blood glucose becomes too high what happens?

A

Beta cells release insulin that lower the blood glucose which go to the peripheral tissues and muscles

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15
Q

What hormone helps remove glucose from the blood when glucose is too high?

A

Insulin

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16
Q

Where is glycogen stored?

A

Liver and muscles

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17
Q

The process which mRNA is made from DNA

A

Transcription

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18
Q

Process by which mRNA moves out of the cells nucleus, attached to a ribosome and synthesizes a protein

A

Translation

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19
Q

What is negative nitrogen balance?

A

A net loss of body protein ex.starvation, severe illness

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20
Q

Sucrose is comprised of what two monosaccharides?

A

Glucose & fructose

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21
Q

What hormone helps elevate glucose in the blood when glucose is too low?

A

Glucogon

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22
Q

What is the most important group of carbohydrates?

A

Hexatosis

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23
Q

Main concern for lactose intolerance

A

Calcium and vitamin D

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24
Q

T or F sugar alcohols promote tooth decay?

A

False

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25
Q

Taste buds have a ____ day turnover

A

10 days

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26
Q

Papillae not involved with taste

A

Filiform

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27
Q

Biologically active compounds found in food, not considered to be essential to life

A

Phytochemicals

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28
Q

The science of how the body uses good to meet it requirements for growth, development, repair, & maintenance

A

Nutrition

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29
Q

______ malnutrition results from inadequate food intake

A

Primary

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30
Q

_____ malnutrition occurs when there is interference with adequate digestion, absorption or utilization of foods

A

Secondary

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31
Q

Break down starches in the mouth

A

Salivary amalyze

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32
Q

Carbs- 4 grams
Fat- 9 grams
Protein- 4 grams
Alcohol- 7 grams

A

.

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33
Q

Most absorption occurs in the ___ ___

A

Small intestine

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34
Q

The digestive process begins in the oral cavity

A

True

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35
Q

The small intestine is like with 4-5 million finger like projections that are called _____

A

Villi

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36
Q

What is responsible for 60% of a persons body weight?

A

Water

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37
Q

The turnover time of the oral soft tissues is approximately how many days?

A

3-7 days

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38
Q

Dental health professional must be able to understand the principles inserting basic diet and adequacy so they may provide relevant information to patients because:

A

Oral health and nutrition are closely associated

39
Q

_____ absorption requires cares to help move nutrients across the brush border

A

Active

40
Q 
Which of the following reference values do the standards of DRI include? 
A- tolerable upper levels 
B- recommended dietary allowances 
C- estimated average requirement 
D- adequate intake
E- all
A

All

41
Q

______ is the pattern of individual food intake, eating habits and kinds and amounts of foods eaten

A

Diet

42
Q

What is a dietary factor that doesn’t increase serum lipids?

A

Polyunsaturated fats

43
Q

Fats are a concentrated source of calories. To effectively lose weight fat should be severely restricted in the diet

1) both true
2) both false
3) first - true, second false
4) first- false, second true

A

3) the first statement is true, the second is false

44
Q

Which artificial fat products may increase the requirement for vitamin E?

A

Olestra

45
Q

Explain why omega-6 fatty acids are essential in the diet

A

The body doesn’t produce them

46
Q

Unsaturated fatty acids with at least one double bond (and added hydrogen)

A

Trans fatty acids

47
Q

What are some dietary sources of trans fatty acids?

A

Margarine, baked goods

48
Q

What are derived lipids?

A

Fat like compounds that originate from other lipids

49
Q

Examples of derived lipid molecules?

A
  • sterols
  • bile acids
  • sex hormones
50
Q

Provide essential fatty acids

A

Lipids

51
Q

Help maintain body insulation and temperature

A

Lipids

52
Q

Facilitate fat soluble vitamin absorption

A

Lipids

53
Q

Cushion vital body organs and provides a sense of fullness

A

Lipids

54
Q

Contain only fatty acids and gycerol

A

Simple lipids

55
Q

3 carbon alcohol with a structure similar to glucose

A

Glycerol

56
Q

Chain of carbon atoms with hydrogen attached to an acid group (-COOH)

A

Fatty acids

57
Q

Contain three fatty acids linked to a glycerol molecule

A

Triglycerides

58
Q

Majority of the triglycerides in the body are stores as _______ tissue

A

Adipose

59
Q

Lacking double bonds

A

Saturated

60
Q

Contains only one double bond

A

Monounsaturated

61
Q

Contains more than one double bond

A

Polyunsaturated

62
Q

Assembled in the small intestine of the liver

- lipid core containing triglyceride and cholesterol with a surface of phospholipid and protein

A

Lipoproteins

63
Q

Lipid based fat substitute

  • sucrose polyester
    • sucrose molecule with fatty acids attached
    • can NOT be digested
A

Olestra

64
Q

Reduces the absorption of fat soluble vitamins A,D,E and K and carotene

A

Olestra

65
Q

Process of converting glucose into glycogen for storage

A

Glycogenesis

66
Q

Transport of oxygen

A

Hemoglobin

67
Q

All amino acids have the same four elements

A

Carbon, hydrogen, oxygen and nitrogen

68
Q

Generic term for any foods, modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains

A

Functional foods

69
Q

End products of proteins

A

Amino acids

70
Q

Guidelines intended for planning and assessing diets of healthy Americans and Canadians

A

Dietary reference intakes

71
Q

Estimate amounts of requires nutrients to improve long term health and well being of people by reducing the risk of chronic diseases affected by nutrition

A

DRI’s

72
Q

Amount of nutrient needed for nearly all healthy individuals
* intended as a goal for achieving adequate intakes

A

Recommended dietary allowance (RDA)

73
Q

Describes the nutrient intake that is estimated to need specific acceptability requirements in 50% of people within a specific age or gender group

A

Estimated average requirements (EAR)

*useful in assessing nutrient adequacy in planning intakes of population groups

74
Q

Applies to nutrients for which insufficient data exist to support a specific RDA

A

Adequate intake (AI)

75
Q

Sets a level of intake above which there is evidence of dangerous health effects

A

Tolerable upper limits (ULs)

76
Q

Absorption of consumed nutrients by the body

A

Bioavailability

77
Q

A calorie is the energy needed to raise the temperature of 1 kilogram of water at a specified temperature by 1 degree Celsius or 1.8 degrees Fahrenheit. T or F

A

True

78
Q

______ calories equals one pound of body fat

A

3500

79
Q

How much you need to eat per day is relate to _____ _____ ____

A

Total energy expenditure (TEE)

80
Q

How much energy you burn at rest is related to ____ ____ ____

A

Resting energy expenditure

*amount of energy needed to sustain the body AT REST for 24 hours

81
Q

Based on body movement, duration and type of physical activity, body weight, efficiency of movement

A

Energy expenditure for physical activity and arousal (EEPAA)

82
Q

Accounts for 7-14% of the daily energy consumed

  • body uses energy for
  • eating, disgusting, absorbing, transporting, Ect
A

Thermic effect of food (TEF)

- directly proportional to the size of the meal ingested

83
Q

BMI equation = 705 x body weight / height in inches x height in inches

A

BMI

84
Q

Normal BMI

A

18.5-24.9

85
Q

Body shape with a greater associated health risk

A

Android

86
Q

5% DV= low

20% DV= high

A

5/20 rule

87
Q

Physical activity level should be included in a persons total energy expenditure using a factor that is characteristic of his or her activity level T or F

A

True

88
Q

The dietary guidelines for Americans 2010 provide key recommendations for weight management and physical activity T or F

A

True

89
Q

Amino acids are building blocks for _____

A

Proteins

90
Q

The protein digestibility corrected amino acid score (PDCAAS) has become the standard for determine protein quality T or F

A

True

91
Q

Nine amino acids can not be synthesized in adequate amounts in the human body and are therefor considered:

A

Essential (indispensable)

92
Q

The end result I the digestion of dietary proteins is:

A

Amino acids

93
Q

The term protein means:

A

The first of the rank

94
Q

When two amino acids are joined, water is eliminated and a peptide bond is formed

A

True

95
Q

Sucrose is the most important monosaccharide

A

False

-glucose is

96
Q

Compounds that protect cells from excessive oxidation

A

Antioxidants

Biochemistry & Nutrition (3 decks)

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