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2nd year > nutri 1(without defiecency) > Flashcards

nutri 1(without defiecency) Flashcards

1
Q

Is the study of food and how the body makes use of it

A

Nutrition

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2
Q

It is the science that interprets the nutrients and other substances in food in
relation to growth, reproduction, maintenance, health and disease of an
organism.

A

Nutrition

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3
Q

It deals not only with the quantity and quality of food consumed but also with
the process of ingestion, absorption, assimilation, biosynthesis, catabolism
(break down) and excreti

A

Nutrition

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4
Q

Are specially designed and prescribed for medical and/or general nutritional
reasons. It promotes a balanced selection of foods vital for good health. By
combining foods appropriate for each individual and drinking enough water,
one can help maintain the best possible health.

A

Diet therapies

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5
Q

Can provide the patient important insight into food-related illnesses and
education regarding how various nutrients (protein, carbohydrate, fat,
alcohol) affect illness, diseases, or obesity.

A

Individualized diet therapy

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6
Q

Are chemical substances found in food, components that are indispensable
to the body’s functioning

A

Nutrients

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7
Q

When taken and digested nourishes the body. Medically, any substance that the body can take and assimilate that will enable to stay alive and to grow; socially, a more limited number of such substances defined as acceptable by each culture.

A

Food

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8
Q

Is defined as the process of breaking down food and substances like
carbohydrates, proteins, fats, and vitamins that aid the body in its different
functions

A

Digestion

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9
Q

The digestive system is made up of the

A

gastrointestinal tract also
called the GI tract or digestive tract, the liver, pancreas, gallbladder.

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10
Q

The hollow organs that make up the GI tract are
the

A

mouth, esophagus, stomach, small intestine, large intestine, and anus.
The liver, pancreas, and gallbladder are the solid organs of the digestive
system.

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11
Q

The Digestive Process – Four steps of Digestion
|
Begins in the mouth where food is broken down by chewing, mixed with
saliva into a form the body can absorb and use.
The esophagus is a muscular tube from the pharynx which transfers food
to the stomach via peristalsis.

A

Step 1: Ingestion

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12
Q

The Digestive Process – Four steps of Digestion

The stomach is a sac-like organ that holds mixes & grinds food, mixes
with the acid & powerful enzymes secreted in the stomach to break food
into liquid or paste consistency to pass on to the small intestine.
The small intestine made up of the duodenum, jejunum and ileum, the
duodenum continues the process of breaking down food..

A

Step 2: Mechanical and chemical breakdown of food

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13
Q

The Digestive Process – Four steps of Digestion

…and are then absorbed in the jejunum and ileum into the bloodstream.
The stomach and small intestine are supported by the pancreas, liver and
gallbladder in digesting food with the enzymes present to break down
carbohydrates, proteins, and fats

A

Step 3: Absorption

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14
Q

The Digestive Process – Four steps of Digestion

The large intestine composed of the ascending colon, transverse colon,
descending colon and the sigmoid colon through the peristaltic
movements passes food in liquid state and finally in solid form –the stool
which empties into the rectum which holds it until defecation releasing it
into the anus which prompted by the anal sphincters control the
elimination of the stool/feces.

A

Step 4: Elimination of indigestible food

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15
Q

Nutrients are classified according to the following:

Those that form tissues in the body are body-building nutrients while those
that furnish heat and energy are fats, carbohydrates, and proteins.

A

. Function

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16
Q

Nutrients are classified according to the following:

Nutrients are classified are either organic or inorganic

A
  1. Chemical properties
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17
Q

Nutrients are classified according to the following:

Nutrients are classified based on their significant contribution to the body’s
physiological functioning.

A
  1. Essentiality
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18
Q

Nutrients are classified according to the following:

Nutrients are either in;
a. large amounts (high nutrient density)
b. in little amounts (low nutrient density)

A
  1. Concentration
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19
Q

– nutrients required for human life; cannot be synthesized
by the body, must be consumed in food

A

a. Essential

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20
Q

– nutrients that the body can synthesize, need not be
directly obtained from food

A

Nonessential

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21
Q

are nutrients that provide calories or energy and are required in large
amounts to maintain body functions and carry out the activities of daily life.

A

Macronutrients

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22
Q

There are three broad classes of macronutrient classified by Atwater’s
Physiological Factors (Kcalories per gram):

A

carbohydrates (4 kcal/g of
energy)
, fats (9 kcal/g energy), and
proteins (4 kcal/g of energy)

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23
Q

are organic compounds (saccharides – starches and sugars)
composed of carbon, hydrogen, and oxygen; hydrogen and oxygen usually
occur in ratio of 2:1 as in H2O

A

Carbohydrates

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24
Q

They are polyhydroxy aldehydes and ketones
which vary from simple sugars containing from 3 to 7 carbon atoms to very
complex polymers. T

A
  1. Carbohydrates
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24
Q

The average minimum amount of carbohydrates needed to fuel the brain is
___ g/day

A

130

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24
Q

Median carbohydrate intake is ___g/day among men and
___ g/day among women

A

200 to 330

180-230

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24
Q

They provided the major source of energy for the body or as
much as 80 to 100% of calorie

A
  1. Carbohydrates
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24
Q

The acceptable macronutrients distribution
range for carbohydrates is ____of calories.

A

45% to 65%

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24
Q

provide energy for cellular work, and help to regulate protein
and fat metabolism. They are essential for normal cardiac and central
nervous system (CNS) functioning

A

Carbohydrates

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25
Q

-together with fats and protein add bulk
to food and provide energy and other benefits to the body

A

Digestible carbohydrates

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25
Q

– includes most of the fibers in food,
yield little or no energy but provide other important benefit. IT IS
IMPORTANT FOR BOWEL ELIMINATION AND HELPS LOWER
CHOLESTEROL LEVELS.

A

Indigestible carbohydrates

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25
Q

is the stored carbohydrate energy source found in the liver and
muscles. It is a vital source of backup energy.

A

Glycogen

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25
Q

is the substance in plant foods that is indigestible

A

Dietary fiber

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26
Q

Carbohydrates provide ___cal/g of energy

A

4

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26
Q

enhance the health of the large intestine for proper bowel
elimination. It adds bulk to the feces and stimulates peristalsis to
ease elimination.

A

Fibers

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26
Q

is the process in which protein is converted to
glucose

A

Gluconeogenesis

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26
Q

is categorized as a carbohydrate, but it does not yield energy for the
body

A

Fiber

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26
Q
  • derived from inside plant cells and decreases
    cholesterol, regulates blood glucose levels, and increases satiety
    (sources: oatmeal and broccoli)
A

Soluble fiber

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26
Q

Carbohydrates are divided into three groups:

A

monosaccharides, disaccharides,
and polysaccharides.

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26
Q

Or simple sugars

A

Monosaccharides

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26
Q

(dextrose) or blood sugar

A
  1. Glucose
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26
Q

Are the simplest form of carbohydrates. They are sweet and since they
require no digestion, they can be absorbed directly into the
bloodstream from the small intestine.

A

Monosaccharides

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26
Q

is the sweetest of simple sugars.

A

Fructose

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26
Q

abundant in fruits, sweet corn, and corn syrup moderate in
sweet sugar

A
  1. Glucose
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27
Q

is the principal form in which carbohydrates is used in
the body.
It fuels the work of the body cells.

A

Glucose

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28
Q

Fructose

A

(levulose)

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29
Q

honey, most fruits, and some vegetables

A
  1. Fructose (levulose)
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30
Q

Fructose

Source:
Function:

A

honey, most fruits, and some vegetables|

It is converted into glucose in the body

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31
Q

Galactose

A

is not found in foods. Breakdown of milk sugar

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32
Q

Galactose

Source:
Function:

A

milk sugar broken down

It is converted into glucose in the body.

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33
Q

Or double sugars are made up of 2 monosaccharides.
They are sweet and, unlike monosaccharides, they must be changed to
simple sugars by hydrolysis before they can be absorbed.

A

Disaccharides

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34
Q

Sucrose

A

Sucrose

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35
Q

) glucose+galactose

A
  1. Lactose
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36
Q

It is converted into glucose and galactose in digestion and is
less soluble and less sweet than sucrose. It remains in the
intestine longer than other sugars and encourages the growth
of certain useful bacteria.

A
  1. Lactose
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37
Q

is not found in foods and is produced by hydrolysis of
starch.

A

Maltose

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38
Q

Glucose+glucose

A

Maltose

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39
Q

Are composed of many molecules of simple sugars.
They are commonly known as complex sugars.

A

Polysaccharides

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40
Q

is the most significant polysaccharides in human
nutrition.

A

Starch

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41
Q

Starch

Source:
Function

A

cereal grains, root vegetables, legumes

It is converted entirely into glucose upon digestion.
Energy storage – it supplies energy over a longer period of time

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42
Q

is is not found in food. They

A

Dextrins

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43
Q

forms the framework of plants found in unrefined
grains, vegetables, and fruits. It is non-digestible by humans.

A

Cellulose

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44
Q

Cellulose Soluble sources

A

– fruits, legumes, barleys, oats

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45
Q

Cellulose Insoluble sources

A

wheat brans, corn brans, whole grain breads,
cereals, and vegetables

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46
Q

Cellulose f
Function:

A

Digestive aid (fiber)

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47
Q

Cellulose Soluble FUNCT

A
  • delay gastrointestinal transit and glucose absorption,
    and lower blood cholesterol
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48
Q

Cellulose Insoluble FUNCT

A

– accelerate gastrointestinal transit, increase fecal
weight, slow down starch hydrolysis, and delay glucose
absorption.

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49
Q

are non-digestible, colloidal polysaccharides having a
gel quality

A
  1. Pectins a
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50
Q

Pectins Source:

A

mostly fruits and are often used as based of jellies

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51
Q

Pectins fUNCTION:

A

Use to treat diarrhea as they absorb toxins and bacteria in the
intestine.
Bind cholesterol reducing the amount the blood can absorb.

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52
Q

(animal starch) are formed from glucose and stored
in liver and muscle tissues and helps to sustain glucose levels.

A

Glycogens (

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53
Q

Glycogens Source:

A

meats and seafoods

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54
Q

hormonal response (include insulin, glucagon and
epinephrine)

A

Blood glucose regulation

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55
Q

– hormonal response (include insulin, glucagon and
epinephrine

A

Blood glucose regulation

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56
Q

release by beta cells of the pancreas in response to blood glucose
elevations

A

Insulin

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57
Q

released after meals in response to decreased blood glucose
levels

A

Glucagon

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58
Q

(adrenal gland stress hormone) acts to release glucose from
storage in the liver

A

Epinephrine –

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59
Q

) – provides an estimate of how foods affect serum blood
glucose levels.

A

Glycemic Index (GI) –

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60
Q

Foods with high glycemic index raise blood glucose
rapidly.

A

(potatoes and bread)

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61
Q

Foods with low glycemic index do not raise blood
glucose levels rapidl

A

(dairy products and pasta)

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62
Q

Development of dental caries can occur due to prolonged contact of infant
with bottle if infant/child is put to sleep with a bottle as a pacifier
Periodontal disease is also promoted due to bacterial interaction with dietary
proteins and production of acids.

A

Nursing Bottle Syndrome

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63
Q

Low Fiber Diet may lead to these problems:

A

Constipation
Hemorrhoids
Diverticula – sacs or pouches that balloon out of the intestinal wall, caused
by the weakening of the muscle layers that encase the intestines

Development of digestive tract cancers

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64
Q

sacs or pouches that balloon out of the intestinal wall, caused
by the weakening of the muscle layers that encase the intestines

A

Diverticula

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65
Q

Digestion of Carbohydrates

– mechanical digestion

A

. Mouth

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66
Q

(an enzyme of the saliva, secreted by the parotid glands,
acts on starch to begin its breakdown to dextrins and maltose)

A

amylase

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67
Q

–2. Stomach chemical digestion __ hours to digest and push to intestine

A

2-4

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68
Q

Stomach
Enzyme –
Action –

A

none

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69
Q
  1. Small Intestine – __ hrs. to digest
A

24

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70
Q

are organic compounds composed of carbon, hydrogen, and oxygen

A

Fats

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71
Q

The digestive system is made up of the

A

gastrointestinal tract also
called the GI tract or digestive tract, the liver, pancreas, gallbladder.

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72
Q

is a chain of hollow organs connected in a long, twisting tube
from the mouth to the anus.

A

The GI tract

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73
Q

The hollow organs that make up the GI tract are

A

the mouth, esophagus, stomach, small intestine, large intestine, and anus.

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74
Q

are the solid organs of the digestive
system.

A

The liver, pancreas, and gallbladder

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75
Q

: Ingestion Begins in the

A

mouth

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76
Q

is a muscular tube from the pharynx which transfers food
to the stomach via peristalsis.

A

esophagus

77
Q

is a sac-like organ that holds mixes & grinds food, mixes
with the acid & powerful enzymes secreted in the stomach to break food
into liquid or paste consistency to pass on to the small intestine.

A

The stomach

78
Q

The small intestine made up

A

of the duodenum, jejunum and ileum, the
duodenum continues the process of breaking down food…

79
Q

Step 3: Absorption …and are then absorbed in the__ into the bloodstream.

A

jejunum and ileum

80
Q

The stomach and small intestine are supported by the ___ in digesting food with the enzymes present to break down
carbohydrates, proteins, and fats

A

pancreas, liver and
gallbladder

81
Q

The large intestine composed of the

A

ascending colon, transverse colon,
descending colon and the sigmoid colon

82
Q

Those that form tissues in the body are

A

body-building nutrients

83
Q

those
that furnish heat and energy are

A

fats, carbohydrates, and proteins.

84
Q

Carbohydrates are organic compounds

A

(saccharides – starches and sugars)

85
Q
  1. Carbohydrates

They are

A

polyhydroxy aldehydes and ketones

86
Q

They provided the major source of energy for the body or as
much as 80 to 100% of calories.

A
  1. Carbohydrates
87
Q

The acceptable macronutrients distribution
range for carbohydrates is

A

45% to 65% of calories

88
Q

Carbohydrates They are essential for normal _

A

cardiac and central
nervous system (CNS) functioning.

89
Q

As complex carbohydrates are ingested and broken down, they are easily
absorbed in the intestine and into the bloodstream where they are stored in
the ____ for energy needs

A

liver and muscles

90
Q

Fiber is categorized as a ___, but it does not yield energy for the
body.

A

carbohydrate

91
Q

is the substance in plant foods that is indigestible.

A

Dietary fiber i

92
Q

High –carbohydrate diets, rich in whole grains, can protect an
individual against

A

heart disease and stroke.

93
Q

High-carbohydrate diets can help prevent many types of

A

cancer

94
Q

abundant in fruits, sweet corn, and corn syrup moderate in
sweet sugar

A

Glucose

95
Q

is the principal form in which carbohydrates is used in
the body.

A

Glucose

96
Q

Only ___ can provide energy for the brain, other nerve
cells, and developing red blood cells.

A

glucose

97
Q

Some infants are born
with an inability to metabolize galactose, a condition called

A

galactosemia.

98
Q

It favors calcium and phosphorus assimilation.

A

Lactose

99
Q

is produced by hydrolysis of
starch.

A

Maltose

100
Q
  1. Cellulose forms the framework of plants found in unrefined
    grains, vegetables, and fruits. It is non-digestible by humans.
    Source

Soluble –
Insoluble –

A

fruits, legumes, barleys, oats

wheat brans, corn brans, whole grain breads,
cereals, and vegetables

101
Q

mostly ___ and are often used as based of jellies

A

fruits

102
Q

The hormones _____ help the liver convert glycogen into
glucose every time the body needs energy

A

glucagons

103
Q

Insulin- release by____ of the pancreas in response to blood glucose
elevations

A

beta cells

104
Q

Changes in CHO metabolism may lead to prone to developing

A

diabetes

105
Q

Excess CHO is converted to ____ and stored as ____

A

glycogen, fat

106
Q

Decreased levels of CHO in the diet may lead to tissue breakdown leading
to

A

ketosis and metabolic acidosis

107
Q

converts starch into dextrins and
maltose

A

– pancreatin enzyme, amylopsin,

108
Q

. Fats constitute ____% of the
energy in the human body.

A

34%

109
Q

They provide a more concentrated source of energy compared to
carbohydrates

A

Fats and Lipids

110
Q

Generally, no more than ___ of total calories should come from fat

A

20% to 35%

111
Q

the pancreas secretes
____, which breaks down fat

A

pancreatic lipase

112
Q

Simple Lipids are called neutral fats.

The chemical name for this basic fats is

A

triglycerides.

113
Q

triglycerides. This name
indicates their chemical structure, a

A

glycerol base with three fatty acids
attached.

114
Q

is derived from a water-soluble form of
carbohydrates

A

Glycerol

115
Q

Are various combinations of fats with other components.

A

Compound Lipids

116
Q

Three types of
compound lipids are important in human nutrition –

A

phospholipids,
glycolipids, and lipoproteins

117
Q

are compound fatty acids, phosphoric acids,
and nitrogenous bases

A

Phospholipids

118
Q

are most widely distributed of the phospholipids

A

Lecithins

119
Q

are needed to form thromboplatin for the bloodclothing process.

A

Cephalins

120
Q

are found in the brain and other nerve tissues
as components of myelin sheath.

A

Sphingomyenlins a

121
Q

Glycolipids are compound of fatty acids combined with
carbohydrates and nitrogenous bases.

A

Glycolipids

122
Q

are components of nerve tissue and certain cell
membranes where they play a vital role in fat transport.

A

Cerebrosides

123
Q

Their
carbohydrate component is galactose.

A

Cerebrosides

124
Q

are made up of certain glucose, galactose, and a
complex compound containing an amino sugar

A

Gangliosides

125
Q

An essential part of cell membranes.

Their role is to maintain the stability of the cell membrane and
to facilitate cellular recognition, which is crucial to the immune
response and in the connections that allow cells to connect to
one another to form tissues

A
  1. Glycolipids
126
Q

are lipids combined with proteins.

A

Lipoproteins

127
Q

They are formed primarily in the liver and are found in cell and
organelle membranes, mitochondria, and lysosomes.
They contain cholesterol, neutral fat, and fatty acids.

A

. Lipoproteins

128
Q

They are insoluble in water and are combined in protein
complex for their transport and activity in aqueous medium

A

Lipoproteins

129
Q

Are simple derivatives from fat digestion or other more complex
products. They are fat substances produced from fats and fat
compounds during digestive breakdown.

A

Derived Lipids

130
Q

are the key refined fuel forms of fat that the cell
burns for energy

A

. Fatty Acids

131
Q

They are basic structural units of fats

A

. Fatty Acids

132
Q

KIND OF FAT are those into which no hydrogen can be added.

A

Saturated fats

133
Q

KIND OF FAT are those in which two of the
carbon atoms are joined by double bond.

A

Monounsaturated fatty acids

134
Q

Saturated fats are those into which no hydrogen can be added.
_____ acids are two examples of such fatty acids.
They are abundant in animal facts including beef

A

Palmitic and stearic

135
Q

Monounsaturated fatty acids are those in which two of the
carbon atoms are joined by double bond. ____
are especially high in oleic acid, but most fats contain generous
amounts of this fatty acid

A

Olive and peanut oils

136
Q

are those in which two or more
double bonds are present.

A

Polyunsaturated fatty acids

137
Q

has two double bonds
and is the most common of the polyunsaturated acids.

A

Linoleic acid

138
Q

Polyunsaturated fatty acids
Source:

A

abundant in most vegetable oils.

139
Q

Polyunsaturated fatty acids

Function:

A

Unsaturated fats help reduce health risks
Essential fatty acids, including omega-3, omega-6, are used to
support blood clothing, blood pressure, inflammatory
responses, and many other metabolic processes.

140
Q

is a water-soluble component of triglycerides and is
inconvertible with carbohydrate. It comes out 10% of the fat.

A

. Glycerol

141
Q

Glycerol
Function:

A

After becomes broken off in digestion, it becomes available for
the formation of glucose in the diet

142
Q

Are a class of fat-related substances that contain sterols. A

A

Steroids

143
Q

Steroids
Are a class of fat-related substances that contain sterols. A
main member of this group is

A

cholesterol

144
Q
  1. Steroids

Function:

A

It is necessary for cell membrane stability and the production of
certain hormones and bile salts for digestion.
If cholesterol is consumed in excess, it can build up in the
tissues causing congestion and increasing the risk of
cardiovascular disease

145
Q

make omega-3 and omega-6 oils

A

Plants

146
Q

Humans should consume more omega-__fatty acids from
vegetable and marine sources like cod liver oil, mackerel, salmon, and
sardines as well as crabs, shrimps, and ousters.

A

3

147
Q

Digestion of Fats

Enzyme –
Activity –

A

Small amount of gastric
lipase, tributyrinase

Tributyria (butter fat) to fatty
acids and glycerols

148
Q

B. Invisible fats are those available in

A

milk, cheese, eggs, nuts, and meat.

149
Q

SATURATED

A

(of animal origin, solid at room
temperature)

150
Q

UNSATURATED

A

(of plant origin, liquid at room
temperature)

151
Q

is the primary member of the omega-6 family. It is found in
vegetable oils like corn, safflower, soybean, and cottonseed, and poultry
fats

A

Linoleic acid

152
Q

. It can be made into arachidonic acid which is abundant in meats.

A

Linoleic acid

153
Q

is the primary member of the omega-3 gamily

A

Linolenic acid

154
Q

can be made into eicosapentaenoic acid (EPA) and
decosahexaenoic acid (DHA)

A

Linolenic acid

155
Q

. It can be made into arachidonic acid which is abundant in meats

A

Linoleic acid

156
Q

__________ acid raise blood cholesterol levels. _____ acid
does not

A

Lauric, myristic, and palmitic

Stearic

157
Q

Benefits from monounsaturated fats

A

olive oil lowers risks of heart disease

158
Q

Benefits from omega-3 polyunsaturated fats

A

lower blood cholesterol and prevent heart
disease. EPA sources like fish, eaten once a week, can lower blood
cholesterol and risk of heart attack and stroke.

159
Q

If an individual has risk factors for heart disease, he/she should not
consume more than ___ milligrams of cholesterol a day.

A

200

160
Q

Greek work _____ meaning primary, ranking
first, or occupying the first position.

A

protos

161
Q

Proteins have many metabolic functions

A

(tissue-building and maintenance,
balance of nitrogen and water, backup energy, support of metabolic
processes, support of the immune system).

162
Q

The recommended dietary requirement of protein for adults is ____% of intake

A

10

163
Q

The recommended dietary requirement of protein

women
men

A

or 46 g/day for women and 56 g/day for men.

164
Q

Protein provides ____ cal/g of energy.

A

4

165
Q

Protein transport component includes

  • helps to transport free fatty acids and binds with
    certain medications in the body
A

Albumins

166
Q

Protein transport component includes

are protein carriers connected with iron
storage and transfer

A

Ferritin and transferrin

167
Q

Protein transport component includes

is a protein that has oxygen-carrying capacity

A

Hemoglobin

168
Q

Protein transport component includes

help to carry cholesterol and fat-soluble
vitamins in the body

A

Lipoproteins (protein+fat)

169
Q

Classification of Protein

Are those which yield
only amino acids upon
hydrolysis.

A

Simple protein

170
Q

Simple protein
Example

A

Albumins
Globulins
Glutelins
Prolamins
Albuminoids
Histones and protamines

171
Q

Compound proteins

conjugated proteins or
proteids are
combinations of simple
proteins and some other
non-protein substance
called a prosthetic
group attached to a
molecule. They perform
functions that a
constituent could not
properly perform by
itself

A

Compound proteins

172
Q

are combination
of simple proteins and nucleic
acid. Deoxyribonucleic
nucleoproteins are necessary for
the synthesis of proteins in the
cytoplasm

A

Nucleoproteins

173
Q

are combination of a protein and
large quantities of complex
polysaccharides such as mucin
found in secretion from gastric
mucous membranes. ‘

A

Mucoproteins and glycoproteins

174
Q

protein and a triglyceride or
other lipids such as
phospholipids or cholesterol
found in cell and organelle
membranes.

A

Lipoproteins

175
Q

are
compounds of a phosphoric acid
joined in ester linkage to protein
found in casein of milk

A

Phosphoproteins

176
Q

are compounds
of proteins and non-protein
pigments found in flavor
proteins, hemoglobin, and
cytochromes

A

Chromoproteins

177
Q

are compounds
or metals (Cu, Mg, Zn, and Fe)
attached to proteins found in
ferritin, hemosiderin, and
transferrin.

A

Metalloproteins

178
Q

are products formed in
the various stages of
hydrolysis of a protein
molecule

A

Derived proteins

179
Q

The
amino (base) group of one amino acid joins the acid (carboxyl) group of another.
This characteristic chain structure of amino acids is called

A

pep

180
Q

amino (___) group
acid (_____) group

A

base

181
Q

amino acids cannot be synthesized by the body and are necessary
in the diet

A

Essential amino acids

182
Q

amino acids can be manufactured by the body and, therefore,
are not as necessary for consideration in the diet

A

Non-essential

183
Q

Essential amino acids
example

A

Threonine, Leucine, Isoleucine, Valine, Lysine,
Methionine, Phenylalanine, Tryptophan

184
Q

Non-essential amino acids
Example:

A

Glycine,
Alanine, Aspartic acid, Glutamic acid, Proline, Hydroxyproline, Cystine,
Tyrosine, Serine, Arginine, Histidine

185
Q

proteins are those that contain all the essential amino acids in
sufficient quantity and ration to supply the body’s needs.
These proteins are
of animal origin – meat, milk, cheese, and eggs. There are nine (9) essential
amino acids.

A

Complete

186
Q

proteins are those deficient in one or more of the essential
amino acids. They are of plant origin

A

incomplete

187
Q

proteins are those food sources that, when eaten together,
provide all the essential amino acids.

A

Complementary

188
Q

Amino Acids added to food

artificial sweetene

A

Aspartame

189
Q

Amino Acids added to food

spice/preservative composed of amino
acid, an additional source of sodium in the diet

A

Monosodium glutamate (MSG)

190
Q

Digestion of Protein

Stomach
Enzyme

A

Pepsin

191
Q

Digestion of Protein

Stomach

In infants, enzyme

A

Rennin

192
Q

– Convert protein into proteoses and peptones, Converts casein into
coagulated curd

A

Rennin

193
Q

Digestion of Protein
Small Intestine (pancreas)
Enzyme

A

Trypsin, Chymotrypsin, Carboxypeptidase

194
Q

– Converts proteins, proteoses, and peptones into
polypeptides and peptides.

A

Trypsin

195
Q

– Converts polypeptides into simpler peptides, dipeptides,
and amino acids.

A

Carboxypeptidase

196
Q

Digestion of Protein
Intestine
Enzyme

A

Aminopeptidase,Dipeptidase

197
Q

– Converts polypeptides into peptides and amino acids

A

Aminopeptidase

198
Q

– Converts dipeptides into amino acids

A

Dipeptidase

199
Q

the recommended dietary requirement of protein for
adults is 10% of intake, or ___g/day for women and ___ g/day for men.

A

46 , 56

200
Q

–is a condition resulting from insufficiency
of protein or energy or both in the diet

A

. Protein-Energy Malnutrition (PEM

201
Q

There are two types of PEM:

– severe deprivation of food over a long period of time
characterized by insufficiency of protein and energy intake.

A

Marasmus –

202
Q

There are two types of PEM:

– This condition reflects an abrupt and recent deprivation of
food which develops rapidly as a consequence of protein deficiency or an
illness like measles

A

Kwashiorkor –

203
Q

– it measures the effectiveness of protein quality in
supporting the body’s need

A

Biologic value (BV)

204
Q

– it also measures how capably a protein is
used by the body

A

Net protein utilization (NPU)

205
Q

– it measures the increase in weight of a
growing animal and compares it with the intake.

A

Protein Efficiency ratio (PER)

206
Q

. Fat-soluble vitamins ___ in association with lipids are found in
foods.

A

A, D, E, and K

207
Q

Patients who have ____disease should be careful not to take more than the
daily recommendations of fat-soluble vitamins, as level can build up.

A

liver

208
Q

Vitamin A

A

(retinol)

209
Q

Vitamin D

A

(calcifero)

210
Q

pertain to the elements in their simple inorganic form.

A

. Minerals

211
Q

Its chemistry is closely
similar to glucose,
hence it is alternatively
called “muscle sugar

A

Inositol

212
Q

Trace elements, also called micronutrients, are required by the body in
amounts of less than ___mg per day

A

100

213
Q

is the most basic of nutrients.

A
  1. Water
214
Q

therefore, the minimum daily amount of water
needed is____ L/day.

A

1.5

215
Q

Under normal condition, recommended adult fluid intake is ___L/day for
men and ____ L/day for women.

A

3 to 4

2 to 3

2nd year (10 decks)

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