Brainscape's Knowledge GenomeTM

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


See full index

NUTR 202 > Module 1: The Food on Your Plate > Flashcards

Module 1: The Food on Your Plate Flashcards

1
Q

define nutrition

A

study of the interaction between nutrients, the body’s function, and health

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

define nutrient

A

a substance that the body requires for energy, regulation of body processes, and structure

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

define essential nutrient

A

must be acquired by diet

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

define non-essential nutrient

A
  • body can make in adequate amounts
  • glucose, fatty acids, vitamin D
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

define calorie

A
  • scientific unit used to measure energy in joule
  • energy needed to raise 1ml of water 1 degree
  • cal=kcal
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are two ways to classify nutrients

A
  • provide energy vs don’t provide energy
  • macronutrients vs micronutrients
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what nutrients provide energy

A
  • proteins
  • lipids
  • carbohydrates
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what nutrients don’t provide energy

A
  • water
  • minerals
  • vitamins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what do nutrients that don’t provide energy do

A

assist with regulating body processes and providing structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are the macronutreints

A
  • carbohydrates
  • fat
  • proteins
  • water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what are the micronutrients

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

describe collagen

A
  • protein
  • lacks essential amino acids (tryptophan)
  • most turned over protein in the body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is in 5 hour energy and how does it provide energy

A
  • B complex vitamins
  • used as cofactors in the citric acid cycle
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

how many kcal/gram do carbohydrates, lipids, and proteins give

A
  • carbs: 4
  • lipids: 9
  • proteins: 4
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

function of carbohydrates

A

provide energy

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

function of lipids

A
  • provide energy
  • energy storage
  • cell structure and regulation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

function of proteins

A
  • provide energy (least used form out of macronutrients)
  • promote growth and maintenance of tissue
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

function of water

A
  • regulate body temperature
  • cell hydration and lubrication
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

function of vitamins

A
  • regulate biochemical reactions
  • antioxidant
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

function of minerals

A
  • regulate biochemical reactions
  • provide structure
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

does alcohol supply energy and is it a nutrient

A
  • provides 7 kcal/gram
  • not considered a nutrient
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what is included as carbohydrates

A
  • sugars
  • starches
  • fibers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what are carbohydrates composed of

A
  • carbon
  • oxygen
  • hydrogen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what is included as lipids

A
  • triglycerides
  • phospholipids
  • sterols
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

which type of lipid is most commonly consumed

A

triglycerides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what are common food sources of lipids

A
  • oils
  • butter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

what are lipids composed of

A
  • carbon
  • oxygen
  • hydrogen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

what makes lipid composition different from carbohydrate composition

A
  • lipids contain 2x as many hydrogen atoms as carbohydrates which explains why they provide more kcal/gram
  • carbs can by polymerized to make long chains while lipids can only go up to triglycerides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

describe the structure of triglycerides

A
  • glycerol backbone made from glucose
  • 3 fatty acid chains
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

what are proteins composed of

A
  • carbon
  • oxygen
  • hydrogen
  • nitrogen
31
Q

what is the function of micronutrients

A

support metabolism

32
Q

define metabolism

A
  • biochemical activity in cells
  • releasing energy from nutrients (break down)
  • using energy to make other substances (build up)
33
Q

do vitamins and minerals provide energy

A
  • no
  • assist in the release of energy from macronutrients
34
Q

define vitamins

A

organic nutrients required in small amounts to maintain normal body function

35
Q

what are the two types of vitamins

A
  • fat soluble
  • water soluble
36
Q

describe fat soluble vitamins

A
  • do not dissolve in water
  • can be stored in the body for long period of time
  • do not need to be consumed daily
  • requires fat in diet to be absorbed
37
Q

describe water soluble vitamins

A
  • dissolve in water
  • not stored in body, excreted mostly through urine
  • must be consumed regularly
38
Q

explain the role of vitamins in the citric acid cycle

A
  • vitamins used as electron carriers
  • NADH and FADH2 are activated forms of B vitamins
  • help facilitate energy production
39
Q

what are the fat soluble vitamins

A
  • K
  • A
  • D
  • E
40
Q

define minerals

A

inorganic compounds necessary for structure and regulating processes in the body

41
Q

what is the difference in composition between vitamins and minerlas

A
  • vitamins are organic and minerals are inorganic
  • vitamins contain carbon and minerals do not contain carbon
42
Q

what are the two types of minerals

A
  • macrominerals (major elements)
  • microminerals (trace elements)
43
Q

define macrominerals

A

required in amounts equal to or in excess of 100mg per day

44
Q

define microminerals

A

required in amounts less than 100mg per day

45
Q

define electrolyte

A
  • mineral that assumes charge when dissolved in water
  • includes sodium, potassium, and chloride
46
Q

what are the macrominerals

A
  • sodium
  • potassium
  • chloride
  • calcium
  • phosphorous
  • magnesium
  • sulfur
47
Q

define phytochemicals

A
  • not classified as nutrients
  • chemical compounds in plants that have various effects on body functions
  • “superfoods”
48
Q

function of phytochemicals

A

block inflammatory pathways

49
Q

where are phytochemicals found

A
  • plants
  • compounds that give plants their color (chlorophyll, tannins)
50
Q

what is the number one reason we make the food choices we do

A

taste

51
Q

define malnutrition

A
  • poor nutrition status
  • includes undernutrition and overnutrition
52
Q

can you be both undernourished and overnourished

A
  • yes
  • ex: too many calories, not enough fiber
53
Q

examples of diseases strongly linked to nutrition

A
  • osteoporosis
  • diverticulosis
  • obesity
  • heart disease
  • diabetes
  • cancer (some types)
54
Q

describe osteoporosis

A
  • low bone density
  • often postmenopausal women due to low estrogen levels
  • treated with calcium, phosphorous, vitamin D
55
Q

describe diverticulosis

A
  • invagination pockets in the colon
  • from low fiber consumption
56
Q

define dietary reference intakes (DRIs)

A
  • created by national academy of sciences
  • expansion on existing RDAs (now includes limits)
  • umbrella term including RDA, EAR, UL, AI
57
Q

define recommended dietary allowances (RDAs)

A
  • created in 1941 after poor nutrition status of mean drafted for WWII
  • meets the needs of 98% of the population
58
Q

what government agencies oversee food and nutrition policy

A
  • US dept. of agriculture (USDA)
  • US dept. of health and human services (HHS)
59
Q

describe the dietary guidelines for americans

A
  • published by USDA and HHS in 1980
  • new one comes out every ~5 years
  • diet and lifestyle recommendations
60
Q

what did the dietary guidelines for americans say about cholesterol in 2015

A
  • dietary cholesterol doesn’t influence blood cholesterol
  • blood cholesterol is highly genetic and the liver makes 40% of cholesterol
61
Q

describe the expanded food and nutrition education program (EFNEP)

A
  • USDA funded
  • education to assist in improving diet and lifestyle
62
Q

describe the program women, infants, and children (WIC)

A
  • supplemental nutrition program
  • improve nutrition during pregnancy, infancy, and childhood
  • state program so different states have different rules
63
Q

describe undernutrition

A
  • inadequate nutrition resulting from lack of food or failure of the body to absorb or digest nutrients properly
  • occurs worldwide
64
Q

where in the world is undernutrition the most prominent due to the environment

A

sub-saharan africa and asia

65
Q

what nutrients are people most likely to be deficient of worldwide

A
  • protein (#1 worldwide, not in US thought)
  • iron
  • iodine
  • vitamin A
  • zinc
66
Q

explain the causes of undernutrition

A
  • biological: inadequate intake and frequent infections
  • societal: limited access to food, civil conflict, overpopulation
67
Q

who is at the greatest risk of undernutrition worldwide

A

pregnant and lactating women and children

68
Q

describe nutrigenomics

A

study of how diet alters the expression and/or structure of genes and how this affects health and risk of disease

69
Q

nutrigenetics

A

study of how genes interact with the food we eat

70
Q

what does an expert in nutrition need to have

A
  • advanced degree (masters or PhD)
  • credentials
71
Q

what must you do to become a registered dietician

A
  • completed degree from university
  • completed internship
  • pass nation exam
72
Q

does a nutritionist exist

A
  • no
  • only registered dieticians
73
Q

how are nutrition recommendations developed

A

scientific method

NUTR 202 (14 decks)

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