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AP 2 > Nutrition > Flashcards

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
Q

What are some Functions of lipids? (TGE)

A

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

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26
Q

these must be obtained from the diet

A

essential fatty acids

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27
Q

Lipids can combine with proteins to form what?

A

lipoproteins

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28
Q

high triglyceride content

A

VLDLs (very low density lipoproteins) these should be low

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29
Q

high cholesterol content

A

LDLs (low density lipoproteins) these should be low

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30
Q

high protein content

A

HDLs (high density lipoproteins) these should be high

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31
Q

Who controls cholesterol level?

A

The liver

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32
Q

stores and releases triglycerides as needed

A

Adipose tissue

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33
Q

What do proteins consist of?

A

Amino acid

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34
Q

removed through deamination; they react to form urea, which is excreted in urine

A

Amino groups (-NH2)

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35
Q

amino acids are decomposed in various pathways that produce ATP, such as the citric acid cycle

A

Deaminated portions

36
Q

Body needs how many of amino acids to synthesize proteins

A

20 types

37
Q

What is the break downs of amino acid

A

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
Q

contain adequate amounts of the essential amino acids for good health; found in meat, milk, and eggs

A

Complete proteins (high-quality proteins)

39
Q

do not contain adequate amounts of essential amino acids; found in many plant proteins

A

Incomplete proteins (low-quality proteins)

40
Q

What are some protein requirements?

A

nitrogen and other elements for producing non-essential amino acids and certain non-protein nitrogenous substances

41
Q

What does a deficiency of protein cause?

A

tissue wasting and a decline in plasma proteins (which results in decreased plasma osmotic pressure and nutritional edema)

42
Q

What are Energy Expenditures?

A

Carbohydrates, fats, and proteins supply energy for all metabolic processes

43
Q

the amount of potential energy a food contains

A

Calorie

44
Q

Rate at which body expends energy under basal conditions (awake and at rest, after overnight fasting, in comfortable environment)

A

Basal metabolic rate

45
Q

What are positive energy balance?

A

Caloric intake exceeds output
Tissues store excess nutrients
Leads to weight gain

46
Q

What are negative energy balance?

A

Caloric expenditure exceeds intake
Tissues are broken down for energy
Leads to weight loss

47
Q

is used today to assess weight, taking height into consideration

A

Body Mass Index (BMI)

48
Q

exceeding desirable weight by 10% to 20%, or a BMI of 25 and 30

A

Overweight

49
Q

desirable weight by >20%, or with a BMI over 30

A

Obese

50
Q

Drive that compels us to seek food
Control center located in hypothalamus
Under control of several hormones and neurotransmitters

A

Appetite

51
Q

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

A

Insulin

52
Q

Hormone secreted by adipocytes while eating; acts on hypothalamus to suppress appetite, by inhibiting release of Neuropeptide Y

A

Leptin

53
Q

Neurotransmitter secreted by the hypothalamus in response to the hormone, grehlin; stimulates appetite

A

Neuropeptide Y

54
Q

Hormone secreted by the stomach; enhances appetite by causing secretion of Neuropeptide Y

A

Grehlin

55
Q

Fat- soluble vitamins

A

A, D, E, and K

56
Q

Water-soluble vitamins

A

B vitamins and vitamin C

57
Q

cannot be synthesized by body cells in adequate amounts.

A

Essential nutrients

58
Q

Inorganic elements required in metabolism
Usually extracted from the soil by plants
Obtained from plant foods or animals that have eaten plants

A

Minerals

59
Q

most concentrated in the bones and teeth (calcium, phosphorus)

A

Minerals

60
Q

account for 0.05% or more of the body weight

A

Major minerals (macrominerals)

61
Q

Major minerals

A

Calcium
Phosphorus
Potassium
Sulfur
Sodium
Chlorine
Magnesium

62
Q

Ca and P make up how much of mineral elements?

A

75%

63
Q

Essential minerals found in minute amounts; each makes up less than 0.005% of body weight

A

microminerals

64
Q

Micro minerals

A

Iron
Manganese
Copper
Iodine
Cobalt
Zinc
Fluorine
Selenium
Chromium

65
Q

provides sufficient energy (calories), essential fatty acids, essential amino acids, vitamins, and minerals to support optimal growth and to maintain and repair body tissues

A

adequate diet

66
Q

Vegan

A

No animal foods

67
Q

OVO-vegetarian

A

Eggs allowed: no dairy or meat

68
Q

Lacto-vegetarian

A

Dairy allowed; no eggs or meat

69
Q

Lacto-ovo-vegetarian

A

Dairy and eggs allowed: no meat

70
Q

Pesto-vegetarian

A

Dairy,eggs, and fish: no other meat

71
Q

Semi-vegetarian

A

Dairy,eggs,fish, and chicken: no other meats

72
Q

Poor nutrition that results from a lack of essential nutrients or inability to use them

A

Malnutrition

73
Q

Malnutrition resulting from deficiency of essential nutrients

A

Undernutrition

74
Q

Malnutrition resulting from excess of nutrient intake

A

Overnutrition

75
Q

Lack of food availability, poor quality of food, overeating, taking too many supplements

A

Cause of malnutrition

76
Q

Malnutrition from diet alone

A

Primary malnutrition

77
Q

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)

A

Secondary malnutrition

78
Q

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

A

Starvation

79
Q

Due to lack of calories and protein

A

Marasmus

80
Q

Protein starvation

A

Kwashiorkor

81
Q

Eating disorder; self-starvation

A

Anorexia nervosa

82
Q

Eating disorder; binge and purge cycles

A

Bulimia

83
Q

Cals a day for 23-50

A

2000 women, ,2,700 male

84
Q

Cals a day 51-74

A

1,800 women, 2,400 males

85
Q

75+

A

1,600 women, 2,050

AP 2 (7 decks)

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