Brainscape's Knowledge GenomeTM

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


See full index

Human Nutrition > Midterm (Chapters 1-5) > Flashcards

Midterm (Chapters 1-5) Flashcards

1
Q

Essential Nutrients

A

Nutrients that the body cannot make itself and, as a result, humans must consume to maintain health.

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

Organic Compounds

A

Substances that contain carbon bonded to hydrogen in their molecular structure. Carbs, Lipids, Proteins

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

Malnutrition

A

A condition resulting from an energy or nutrient intake either above or below that which is optimal.

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

Nutrigenomics

A

The study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other food components on health.

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

Variety

A

Choosing foods from different groups, and diverse foods from within these groups

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

Balance

A
  • Balance less healthy choices with healthier choices
  • Balance nutrients
  • Balance energy in and energy out
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Moderation

A

not too much or too little

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

Nutrient Density

A

A measure of the nutrients provided by a food relative to its calorie content.

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

How many kilocalories do each of the nutrients provide per gram?

A 
Carbs = 4 kcal per gram
Lipids = 9 kcal per gram
Proteins = 4 kcal per gram
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which nutrients contribute to body structure? Regulation of body processes? Fueling cellular processes?

A

With the exception of vitamins, all the classes of nutrients are involved in forming and maintaining the body’s structure.
All six classes of nutrients play important roles in regulating body processes.
scale, lipids, proteins, and water form the structure of individual cells. Lipids and proteins make up the membranes that surround each cell, and water and dissolved substances fill the cells and the spaces around them.

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

Briefly discuss the relationship between nutrition and causes of death in Canada. Identify the three leading causes of death for Canadians.

A

The top three causes of death in Canada are nutrition related (over-nutrition).
Cancer, Heart Disease, and Strokes
They are all thought to be exacerbated by obesity. .

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

Define “functional food”. Give an example and explain why it is considered a functional food. How are nutraceuticals different? Give an example of a nutraceutical.

A

Foods that have health-promoting and/or disease preventing properties beyond basic nutritional functions.

Nutraceuticals are fortified with these properties/nutrients or enhanced with phytochemicals.

Vitamin water and Omega-3 eggs are examples of a nutraceutical.

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

6 Essential Nutrients

A

Carbs, Lipids, Proteins, Vitamins, Minerals, and water

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

List The Macronutrients

energy-yielding nutrients

A

Carbohydrates

  • Sugars, Starches, Fibre
  • Organic (contains carbon)c

Lipids (Fats)

  • Cholesterol, Saturated, and unsaturated
  • Organic

Proteins

  • Made of amino acids
  • Organic
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

List the Micronutrients

A

Vitamins

  • Fat soluble and water soluble
  • organic

Minerals
- Chemical elements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Body Structure Formation (approximate ratio of nutrients)

A

62% water
16% protein
16% Fat
6% Minerals, Carbs, and Other

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Malnutrition

A

Under-nutrition: When intake doesn’t meet the body’s needs. Ex. Dehydration (water) or Osteoporosis (calcium),

Over-nutrition: When intake exceeds body needs. Ex: Heart Disease (trans fats) or obesity (calories)

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

Name the four classes of recommendations that form the Dietary Reference Intakes (DRI).

A

Estimated Average Requirements (EARs)
Recommended Dietary Allowances (RDAs)
Adequate Intakes (AIs)
Tolerable Upper Intake Levels (ULs)

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

Estimated Average Requirements (EARs)

A

Nutrient intakes estimated to meet the needs of 50% of the healthy individuals in a given gender and life-stage group.

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

Recommended Dietary Allowances (RDAs)

A

Nutrient intakes that are sufficient to meet the needs of almost all healthy people in a specific gender and life-stage group.

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

Adequate Intakes (AIs)

A

Nutrient intakes that should be used as a goal when no RDA exists. AI values are an approximation of the nutrient intake that sustains health.

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

Tolerable Upper Intake Levels (ULs)

A

Maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender and life-stage group.

23
Q

What are the AMDRs for each of energy-yielding nutrients?

A

Acceptable Macronutrient Distribution Ranges (AMDRs) are not exact values but ranges— 10 to 35% of calories from protein, 45 to 65% of calories from carbohydrate, and 20 to 35% of calories from fat.

24
Q

What specific recommendations does Eating Well with Canada’s Food Guide make for women of childbearing age? For men and women over age 50?

A

Women of childbearing age are advised to supplement their diet with a daily multivitamin containing supplemental iron to meet their higher needs and 400 micrograms of folic acid to decrease the risk of neural tube defects in their children.

Canadians over the age of 50 have an increased need for vitamin D.

25
Q

How is Eating Well with Canada’s Food Guide adapted for First Nations, Inuit, and Metis?

A

The main difference is that the way the guide is presented better reflects Aboriginal dietary patterns and culture. For instance, the images contained within the inner circle reflect the importance of food as a connection with the family, community, and nature and as an element of spirituality. The outer circle shows the types of store-bought foods that are more typical and affordable in the remote communities where many Aboriginals live.

26
Q

In Canada, what information is required to be on labels of packaged foods?

A 
Basic product information: what it is, who produces it, packages it, and distributes it. 
Standard serving sizes
Ingredients (by weight)
Nutritional Information
% Daily Value
27
Q

In Canada, what claims are permitted on food labels?

A

Free / Low / Lean and Extra Lean / High / Source of / Reduced / Light / More

Functional Claims (Calcium promotes strong bones and teeth)

Disease-Reduction Claims

28
Q

Natural Health Products (NHPs)

A 
Multivitamins
Herbal Remedies
Probiotics
Essential Fatty Acids
Amino Acid Isolates
Vitamin-Infused Water
  • Regulated differently (must obtain license)
  • Different label requirements (name, license #, ingredients, recommended uses, cautions)
29
Q

Describe each level of the organization of living things from atoms to the whole organism.

A

The organization of life begins with atoms that form molecules, which are then organized into cells to form tissues, organs, organ systems, and whole organisms. The foods we eat contain nutrients, such as proteins, that are made up of atoms and may help in forming our final body structure.

30
Q

What are hormones? Give one example of a hormone in the digestive system and briefly describe its function.

A

Hormones are chemical messengers that are produced in one location in the body, released into the blood, and travel to other locations, where they elicit responses.

Insulin is a hormone made in the pancreas that allows glucose to enter cells, where it can stimulate the synthesis of fat and liver and muscle glycogen.

31
Q

Name each of the primary organs of the digestive tract and each of the accessory organs involved in digestion and absorption.

A

The digestive system consists of the organs of the digestive tract— mouth, pharynx, esophagus, stomach, small intestine, and large intestine—plus four accessory organs—salivary glands, liver, gallbladder, and pancreas.

32
Q

Define Enzymes

A

Enzymes are protein molecules that accelerate the rate of specific chemical reactions without being changed themselves.

33
Q

Define Sucrase

A

Sucrase breaks apart the two-sugar molecule sucrose into its components, glucose and fructose.

34
Q

Define Hydrolysis

A

Hydrolysis (opposite of condensation) is a reaction that uses water to break down larger molecules into their structural units.

35
Q

Define Condensation

A

Condensation (opposite of hydrolysis) is a reaction in which two structural units combine to create a larger molecule, typically resulting in the loss of a water molecule.

36
Q

Compare and contrast peristalsis and segmentation.

A

Peristalsis: Coordinated muscular contractions that move material through the GI tract.

Segmentation: Coordinated, periodic muscular contractions that aid in digestion and absorption, but do not significantly propel chyme forward.

37
Q

Describe the functions of saliva.

A
  • Mixes with the food to break down into smaller components
  • Contains two enzymes: salivary amylase, which breaks starch molecules into shorter carbohydrate chains, and lingual lipase, which initiates the digestion of fat.
  • helps protect against tooth decay because it washes away food particles and contains antibacterial substances
38
Q

Explain the mechanism that prevents us from inhaling food.

A

Epiglottis: A piece of elastic connective tissue that covers the opening to the lungs during swallowing.

39
Q

Explain how the stomach is important for the digestion of protein.

A

The stomach contains gastric juice, which is made of water, mucus, hydrochloric acid, and pepsinogen, an inactive form of the protein-digesting enzyme pepsin. Hydrochloric acid begins protein digestion by unfolding proteins and activating pepsin from its inactive form.

40
Q

Describe how the stomach protects itself from damage by its own secretions.

A

To ensure that the contents of gastric juice don’t digest the protein found in the cells of the stomach wall, a thick layer of mucus protects the protein that makes up the stomach wall from the hydrochloric acid and pepsin in gastric juice.

41
Q

Where does most digestion and absorption occur? What characteristics make this organ ideal for digestion and absorption?

A

The Small Intestine. The small intestine has unique structural features that contribute to its digestive function and increase the amount of surface area, such as its long length and various folds. Together, these features provide a surface area that is about the size of a tennis court (250 square metres), maximizing the available area for various chemical reactions and absorption to occur.

42
Q

Outline the main steps of digestion and absorption for Carbohydrates. Include relevant enzymes and assisting molecules, absorption processes, and the location of each step.

A

Sugars, starches and fibre

  • > Fibre (passes to LI)
  • > Single and double sugars
  • > Single sugars
  • > blood to liver

The digestion of starch double sugars and short sugar chains is completed by the enzyme pancreatic amylase.

Fibre, which cannot be digested by human enzymes, passes to the LI.

Enzymes in the microvilli digest double sugars into single sugars, which are absorbed into the blood for transport.

43
Q

Outline the main steps of digestion and absorption for Lipids. Include relevant enzymes and assisting molecules, absorption processes, and the location of each step.

A

Large Lipid Droplets

  • > Small Lipid Droplets
  • > Fatty Acids
  • > Lipid Transports
  • > Lymph to blood stream

CCK stimulates the release of bile. Bile helps divide large fat globules. Pancreatic lipases digest the fat molecules into fatty acids that combine with bile and other lipids to form small droplets.

Small lipid droplets aid the absorption of fatty acids and other fat soluble substances into the mucosal cell.

Absorbed fats are incorporated into transport particles. Large fatty particles pass into the lymph, while smaller ones may pass directly into the blood stream.

44
Q

Outline the main steps of digestion and absorption for Proteins. Include relevant enzymes and assisting molecules, absorption processes, and the location of each step.

A

Long Amino Acid Chains

  • > Amino Acids and Short Amino Acid Chains
  • > Amino Acids
  • > To Liver

Pancreatic proteases (protein-digesting enzymes), such as trypsin and chymotrypsin, break protein into shorter and shorter chains of amino acids, and fat-digesting enzymes called lipases break down fats into fatty acids, glycerol, and monoglycerides.

45
Q

What is bile? Where is it made? Stored? How does it work?

A

Bile: a digestive fluid made in the liver and stored in the gallbladder that is released into the small intestine, where it aids in fat digestion and absorption.

Bile is first produced in the liver, but stored in the gallbladder for quick release when required. Bile that is secreted into the small intestine mixes with fat and divides it into small globules, allowing lipases to access and digest the fat molecules more efficiently. The bile and digested fats then form small droplets that facilitate the absorption of fat into the mucosal cells.

46
Q

Describe the actions of the hormone CCK (cholecystokinin) in regulating the functions of the gastrointestinal tract.

A

When amino acids and fats enter the small intestine, the hormone cholecystokinin (CCK) is released. CCK delays stomach emptying and regulates the secretion of digestion-promoting molecules into the small intestine. CCK stimulates the pancreas to secrete pancreatic amylase, an enzyme that continues the job of breaking down starches into sugars, which was started in the mouth by salivary amylase. It also stimulates the release of bile.

47
Q

What is the intestinal microbiota? What are its functions?

A

Permanent, beneficial residents of this part of the gastrointestinal tract (large intestine). These bacteria break down unabsorbed portions of food, such as fibre, producing nutrients that can be used by the microbiota or, in some cases, are absorbed into the body. For example, the microbiota synthesize small amounts of certain B vitamins and vitamin K, some of which can be absorbed. As the microbiota break down material in the colon, they produce gas, which causes flatulence.

48
Q

How does the digestive tract protect the body from infection?

A

the mucosa of the GI tract contains tissue that is part of the immune system. This tissue prevents disease-causing bacteria and toxins from taking over the GI tract and invading the body. When this antigen enters the lumen or is absorbed into the mucosa, the immune system can destroy it using one of several weapons, such as various types of white blood cells, which circulate in the blood and reside in the mucosa of the gastrointestinal tract. There, they can quickly destroy most infectious agents that enter the body through the mucosa.

49
Q

How does absorption of sugars and amino acids differ from absorption of lipids?

A

Sugars, amino acids, fatty acids can be absorbed into the body, but polysaccharides, proteins and lipids cannot (in the form they are consumed).

50
Q

Name the different methods by which wastes are eliminated from the body.

A

Unabsorbed materials are eliminated in the feces.
Wastes that are generated in the body (metabolic wastes found in the blood), such as carbon dioxide, minerals, and nitrogen-containing wastes, must also be eliminated and are done so at one of three sites: the skin, the lungs (respiratory system), or the kidneys (urinary system).

51
Q

Probiotic

A

a living organisms (typically bacteria) found in food that may contribute to intestinal health

52
Q

Prebiotic

A

a dietary fibre that promotes the growth of healthy intestinal bacteria

53
Q

What is the main energy form that the body can readily use?

A

The main energy form that our body can readily use is called adenosine triphosphate (ATP)

Human Nutrition (4 decks)

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