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Nutrition Flashcards

1
Q

Study of nutrients and how body uses them

A

Nutrition

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2
Q

Chemicals from the environment that organisms need for supply survival
Supplies energy to fuel metabolic processes, and for building blocks for producing the molecules the body needs

A

Nutrients

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3
Q

Getting big

A

Anabolic metabolism

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4
Q

Breaking down

A

Catabolic metabolism

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5
Q

Required in large quantities, such as carbohydrates, lipids, proteins; provide energy

A

Macronutrients

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6
Q

Required in small amounts, such as vitamins and minerals; help extract energy from macronutrients

A

Micronutrients

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7
Q

the body cannot synthesize or cannot synthesize in sufficient quantity
Must be obtained from the diet

A

Essential Nutrients

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8
Q

Units of heat used to express amount of energy in foods

A

Calories

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9
Q

Organic compounds, such as sugars and starches

A

Carbohydrates

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10
Q

Complex carbohydrates, such as starch from plant foods and glycogen from meats

A

Polysaccharides (carbohydrate sources)

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11
Q

milk sugar, cane sugar, beet sugar, molasses

A

Disaccharides (double sugars) (carbohydrate sources)

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12
Q

from honey and fruits

A

Monosaccharides (single sugars) (carbohydrate sources)

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13
Q

Three types of monosaccharides absorbed from digestive tract

A

fructose, galactose, and glucose

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14
Q

What does glucose get broken down into when needed

A

CO2, H2O, and energy

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15
Q

What happens to excess glucose?

A

converted into glycogen by glycogenesis, and stored in liver and muscle cells

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16
Q

If to much glucose is stored in the liver and muscle cells?

A

excess glucose is converted into fats by lipogenesis, and stored in the adipose tissue

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17
Q

Conversion of noncarbohydrates (amino acids, glycerol) to glucose, for cells that require glucose as energy source

A

Gluconeogenesis

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18
Q

Carbohydrate requirements

A

Primary source of fuel for cellular processes
carbohydrates varies with individual energy requirements intake of at least 125 to 175 grams/day is likely necessary
Average diet in the United States includes 200 to 300 grams/day

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19
Q

What are lipids?

A

Organic compounds that include fats, oils, phospholipids, and cholesterol
Supply energy for cellular processes
Serve as building blocks for structures such as cell membranes.
most commonly, fats/triglycerides

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20
Q

What are Triglycerides?

A

Composed of glycerol and 3 fatty acids
Most common dietary lipids
Also called “fats“
are found in plant-based and animal-based foods

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21
Q

What are Saturated fats?

A

Mainly in foods of animal origin, such as meat, eggs, milk, and lard
Also in palm and coconut oils
No double bonds between carbon atoms in fatty acids
Associated with increased risk of cardiovascular disease

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22
Q

What are unsaturated fats?

A

Found in seeds, nuts, and plant oils
Contain one or more double bonds between carbon atoms

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23
Q

What is the healthiest fat?

A

Monounsaturated

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24
Q

What is Cholesterol?

A

Abundant in liver and egg yolk
Some in whole milk, butter, cheese, and meats
Not found in foods of plant origin

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25
What are some Functions of lipids? (TGE)
Mainly supply energy Contain more than twice as much chemical energy per gram as carbohydrates or proteins Triglycerides are broken down to glycerol and fatty acids, in order to release energy Glycerol and fatty acids can be used to synthesize storage fats in adipose tissue Excess glucose or amino acids can also be converted into fat molecules
26
these must be obtained from the diet
essential fatty acids
27
Lipids can combine with proteins to form what?
lipoproteins
28
high triglyceride content
VLDLs (very low density lipoproteins) these should be low
29
high cholesterol content
LDLs (low density lipoproteins) these should be low
30
high protein content
HDLs (high density lipoproteins) these should be high
31
Who controls cholesterol level?
The liver
32
stores and releases triglycerides as needed
Adipose tissue
33
What do proteins consist of?
Amino acid
34
removed through deamination; they react to form urea, which is excreted in urine
Amino groups (-NH2)
35
amino acids are decomposed in various pathways that produce ATP, such as the citric acid cycle
Deaminated portions
36
Body needs how many of amino acids to synthesize proteins
20 types
37
What is the break downs of amino acid
12 can be synthesized by the body; called non-essential amino acids 8 cannot be synthesized; called essential amino acids If even 1 amino acid is missing, any proteins that require that amino acid cannot be produced
38
contain adequate amounts of the essential amino acids for good health; found in meat, milk, and eggs
Complete proteins (high-quality proteins)
39
do not contain adequate amounts of essential amino acids; found in many plant proteins
Incomplete proteins (low-quality proteins)
40
What are some protein requirements?
nitrogen and other elements for producing non-essential amino acids and certain non-protein nitrogenous substances
41
What does a deficiency of protein cause?
tissue wasting and a decline in plasma proteins (which results in decreased plasma osmotic pressure and nutritional edema)
42
What are Energy Expenditures?
Carbohydrates, fats, and proteins supply energy for all metabolic processes
43
the amount of potential energy a food contains
Calorie
44
Rate at which body expends energy under basal conditions (awake and at rest, after overnight fasting, in comfortable environment)
Basal metabolic rate
45
What are positive energy balance?
Caloric intake exceeds output Tissues store excess nutrients Leads to weight gain
46
What are negative energy balance?
Caloric expenditure exceeds intake Tissues are broken down for energy Leads to weight loss
47
is used today to assess weight, taking height into consideration
Body Mass Index (BMI)
48
exceeding desirable weight by 10% to 20%, or a BMI of 25 and 30
Overweight
49
desirable weight by >20%, or with a BMI over 30
Obese
50
Drive that compels us to seek food Control center located in hypothalamus Under control of several hormones and neurotransmitters
Appetite
51
Hormone secreted by the pancreas after eating; stimulates adipocytes to take up glucose and store fat, and other cells to take up glucose and store glycogen
Insulin
52
Hormone secreted by adipocytes while eating; acts on hypothalamus to suppress appetite, by inhibiting release of Neuropeptide Y
Leptin
53
Neurotransmitter secreted by the hypothalamus in response to the hormone, grehlin; stimulates appetite
Neuropeptide Y
54
Hormone secreted by the stomach; enhances appetite by causing secretion of Neuropeptide Y
Grehlin
55
Fat- soluble vitamins
A, D, E, and K
56
Water-soluble vitamins
B vitamins and vitamin C
57
cannot be synthesized by body cells in adequate amounts.
Essential nutrients
58
Inorganic elements required in metabolism Usually extracted from the soil by plants Obtained from plant foods or animals that have eaten plants
Minerals
59
most concentrated in the bones and teeth (calcium, phosphorus)
Minerals
60
account for 0.05% or more of the body weight
Major minerals (macrominerals)
61
Major minerals
Calcium Phosphorus Potassium Sulfur Sodium Chlorine Magnesium
62
Ca and P make up how much of mineral elements?
75%
63
Essential minerals found in minute amounts; each makes up less than 0.005% of body weight
microminerals
64
Micro minerals
Iron Manganese Copper Iodine Cobalt Zinc Fluorine Selenium Chromium
65
provides sufficient energy (calories), essential fatty acids, essential amino acids, vitamins, and minerals to support optimal growth and to maintain and repair body tissues
adequate diet
66
Vegan
No animal foods
67
OVO-vegetarian
Eggs allowed: no dairy or meat
68
Lacto-vegetarian
Dairy allowed; no eggs or meat
69
Lacto-ovo-vegetarian
Dairy and eggs allowed: no meat
70
Pesto-vegetarian
Dairy,eggs, and fish: no other meat
71
Semi-vegetarian
Dairy,eggs,fish, and chicken: no other meats
72
Poor nutrition that results from a lack of essential nutrients or inability to use them
Malnutrition
73
Malnutrition resulting from deficiency of essential nutrients
Undernutrition
74
Malnutrition resulting from excess of nutrient intake
Overnutrition
75
Lack of food availability, poor quality of food, overeating, taking too many supplements
Cause of malnutrition
76
Malnutrition from diet alone
Primary malnutrition
77
Adequate diet, but individual characteristics make the diet insufficient (such as a person with a deficiency of bile salts developing a deficiency of fat-soluble vitamins)
Secondary malnutrition
78
A healthy human can survive 50 to 70 days without food During starvation, the body will begin to digest itself Symptoms include low blood pressure, slow pulse, chills, dry skin, hair loss, and poor immunity
Starvation
79
Due to lack of calories and protein
Marasmus
80
Protein starvation
Kwashiorkor
81
Eating disorder; self-starvation
Anorexia nervosa
82
Eating disorder; binge and purge cycles
Bulimia
83
Cals a day for 23-50
2000 women, ,2,700 male
84
Cals a day 51-74
1,800 women, 2,400 males
85
75+
1,600 women, 2,050

AP 2 (7 decks)

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