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A&P Exam 3 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

A(n) _____ is a substance in food that provides energy or material for growth,
maintenance, or repair.

A

nutrient

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2
Q

_____ are nutrients, such as protein, that are required in large quantities; _____ are
nutrients, such as most vitamins, which are required in very small quantities.

A

Macronutrients; micronutrients

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3
Q

Nutritional science is still young, and new _____, as well as new information about old
_____, is reported frequently.

A

nutrients; nutrients

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4
Q

The _____ is the average daily nutrient intake meeting the needs of half the healthy
individuals in a given life stage and gender group (but insufficient for the other half).

A

Estimated Average

Requirement (EAR)

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5
Q

The _____ is the average daily nutrient intake meeting the needs of nearly all healthy
individuals in a given life stage and gender group.

A

Recommended Dietary

Allowance (RDA)

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6
Q

The _____ is the observed nutrient intake of apparently healthy people and is simply the
amount that is assumed to be enough. It is used when an RDA hasn’t been determined.

A

Adequate Intake (AI)

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7
Q

The _____ is the highest average daily nutrient intake level that is thought to be safe for
almost all individuals in the general population.

A

Tolerable Upper Intake Level

UL

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8
Q

There are four values commonly used to describe nutrient requirements in humans: EAR,
RDA, AI, and UL. As a group, these are referred to as the _____.

A

Dietary Reference Intakes

DRI

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9
Q

All DRI measures are _____ values. The amount consumed on a(n) _____ may vary
without harm.

A

average; particular day

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10
Q

DRI values are established for specific groups based on specific _____ if the nutrient
intake is insufficient: examples include normal growth for children, normal milk production
in new mothers, weight maintenance in adults, etc.

A

consequences which will be

observed

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11
Q

_____ is perhaps the most fundamental macronutrient.

A

Water

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12
Q

_____ is a macronutrient required to build and repair the machinery of the body; it is
broken down to its monomer units, amino acids, before it crosses the intestinal wall to
enter the body.

A

Protein

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13
Q

_____ is a macronutrient which is used to provide energy, but which can only be stored in
limited amounts because it must be dissolved in large volumes of water.

A

Carbohydrate

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14
Q

_____ is a macronutrient which provides large quantities of energy. In its absence, some
vitamins cannot enter the body. Some types are used as precursors to cellular molecules
and are _____ .

A

Fat; essential

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15
Q

_____ are micronutrients which are required by various enzymes within the body in order
for them to function properly, or which participate in various cellular reactions. They are
_____ molecules.

A

Vitamins; organic

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16
Q

_____ are nutrients whose functions include participating in cellular reactions, serving as
structural components of the body, serving as electrochemical energy reservoirs, and
participating in fluid balance.

A

Minerals

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17
Q

_____ refers to a large group of organic macromolecules produced by plants and which,
when eaten, reach the human large intestine undigested. Most are carbohydrates with
molecular bonds which _____ by human enzymes.

A

Fiber; cannot be hydrolyzed

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18
Q

_____ has only recently come to be considered a nutrient (and, by some authors, is still
placed in a non-nutrient category). Some types are used by symbiotic intestinal bacteria
as food, and others are required for normal intestinal function.

A

Fiber

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19
Q

Some nutrients can be made by the human body if they are in short supply: for example,
some amino acids can be made by converting others. Such nutrients are called _____.

A

non-essential

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20
Q

Humans lack the enzymatic machinery required to create some nutrients even if provided
with raw materials. These nutrients must be present in the diet if one is to survive, and are
called _____ nutrients.

A

essential

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21
Q

There are 20 different amino acids encoded in DNA. Virtually all proteins in the human
body require _____ of these for their construction.

A

all 20

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22
Q

Eleven of the twenty amino acids can be made by various human tissues from _____ and
_____ (which is available from other types of amino acids as well as other sources). Thus,
these eleven are _____ in the diet.

A

glucose; amino nitrogen; nonessential

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23
Q

Nine of the twenty amino acids cannot be made by human enzymes, and must be _____.
These nine amino acids are _____ in the diet.

A

eaten; essential

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24
Q

Of the essential amino acids, one - _____ - is only essential for infants. (Adults can
synthesize it.)

A

histidine

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25
Q

Amino acids are obtained from the various types of _____ which we eat.

A

protein

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26
Q

If one of the _____ essential amino acids is absent in a particular cell,
protein synthesis will _____.

A

nine; stop

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27
Q

The amount of protein that is required in the diet depends on its content of the _____.
Enough protein must be eaten to ensure that _____ is consumed, even if large excesses
of the others must be eaten at the same time.

A

essential amino acids; enough

of each one

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28
Q

Protein is used as fuel _____, and so dietary protein requirements depend on caloric
intake.

A

during food shortages

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29
Q

Protein needs increase when _____.

A

new tissue must be built

30
Q

_____ refers to the state in which the amount of protein (as measured by amino nitrogen)
eaten by an organism is equal to the amount excreted.

A

Nitrogen balance

31
Q

Proteins which contain all nine essential amino acids in the ratio needed by the human
body are referred to as _____ proteins. Those in which one or more of the nine is missing
are called _____ proteins.

A

complete; incomplete

32
Q

Protein in meat, fish, and eggs is _____. Protein derived from plants, however, is often
_____ and so combinations of various plant proteins (for example, beans with _____)
must be consumed by vegetarians if they hope to remain healthy.

A

complete; incomplete; rice

33
Q

Most fats in the diet are consumed as _____, which contain a glycerol backbone and
three _____.

A

triglycerides; fatty acids

34
Q

Fatty acids differ from one another in terms of _____, and also in terms of the _____ and
_____ of double bonds.

A

length; number; position

35
Q

The carbons in fatty acids are numbered, for physiological purposes, beginning with the
carbon _____. This is used to describe the location of the double bond _____: for
example, n-3 means that there is a double bond between carbons 3 and 4.

A

farthest from the acid group;

farthest from the acid group

36
Q

The _____ in a fatty acid is indicated by a number preceding a colon; the number of
_____, by a number following a colon. For example, an n-3 18:2 fatty acid has _____
carbons and _____ double bonds. (Don’t simply memorize the example!)

A

number of carbons; double

bonds; 18; 2

37
Q

_____ are fatty acids, or fats containing fatty acids, which do not contain any double bonds.

A

Saturated fats

38
Q

_____ are fatty acids which contain only one double bond.

A

Monounsaturated fatty acids

MUFAs

39
Q

_____ are fatty acids which contain several double bonds.

A

Polyunsaturated fatty acids

PUFAs

40
Q 
\_\_\_\_\_ are fatty acids which contain one or more double bonds whose hydrogen atoms are
across from (trans to) one another in relation to the double bond. Humans have \_\_\_\_\_
these fats, and they've been associated with a high risk for heart disease.
A

Trans fats; difficulty

metabolizing

41
Q

Humans are unable to create _____ and _____ fatty acids, and so they need to consume
them in their diet.

A

n-3; n-6

42
Q

Other ways of describing the position of double bonds in fatty acids also exist: instead of
‘n-3,’ one could also write _____ 3, or _____ 3.

A

omega; v

43
Q

Essential long chain fatty acids have _____ carbons; short chains, of
course, have fewer.

A

20-22

44
Q

Long chain n-3 fatty acids are most easily found in _____; both short chain n-3 and n-6
fatty acids are found in several vegetable oils, including _____ and _____ oils, and nuts.

A

fish; canola; soybean

45
Q

Although cholesterol is a lipid found in animal products which we eat, 85% of the
cholesterol in our blood is _____.

A

made by our own cells

46
Q

Fats in the bloodstream, since they are not soluble in water, do not simply float freely:
instead they are bound to proteins and surrounded by polar phospholipids. These fatprotein
combinations are called _____.

A

lipoproteins

47
Q

Since fat is less dense than protein, the more fat there is in a lipoprotein, the less dense it
is. Thus, lipoproteins in the blood which are carrying a VERY large amount of lipid are
called _____.

A

very low density lipoproteins

VLDL

48
Q

Since fat is less dense than protein, the more fat there is in a lipoprotein, the less dense it
is. Thus, lipoproteins in the blood which are carrying a large amount of lipid are called
_____.

A

low density lipoproteins (LDL)

49
Q

Since fat is less dense than protein, the more fat there is in a lipoprotein, the less dense it
is. Thus, lipoproteins in the blood with few triglycerides and low cholesterol are called
_____.

A

high density lipoproteins (HDL)

50
Q

VLDL and LDL carry phospholipids, triglycerides and cholesterol from the _____ to the
_____, where they will be used.

A

liver; body

51
Q

HDL carries phospholipids, triglycerides and cholesterol from the _____ to the _____
where they will be degraded or recycled. (Cholesterol in this lipoprotein is called ‘_____.’)

A

body; liver; good cholesterol

52
Q

Both long and short chain n-3 fatty acids lower LDL levels and raise HDL levels, but the
long chain versions are effective in _____.

A

smaller amounts

53
Q

Except for _____ from milk and the very, very small amounts of _____ left in meats after
storage, all the carbohydrates we ingest are derived from plants.

A

lactose; glycogen

54
Q

Simple carbohydrates include _____ and _____.

A

monosaccharides;

disaccharides

55
Q

Complex carbohydrates are polysaccharides: those from plants are _____, and the form
we store in our liver and muscles is _____. Both are polymers of _____, but the nature of
the bonds differs.

A

starch; glycogen; glucose

56
Q

A “dietary calorie” is a measure of _____; it represents the amount of _____ needed to
raise the temperature of one kilogram of water, one degree Celsius. (If the word dietary is
omitted, the “C” should be capitalized to distinguish the word from true calories.)

A

energy; energy

57
Q

On average, each gram of protein in a food contributes _____ Calories to one’s diet.

A

4

58
Q

On average, each gram of digestible carbohydrate in a food contributes _____ Calories to
one’s diet.

A

4

59
Q

On average, each gram of fat in a food contributes _____ Calories to one’s diet.

A

9

60
Q

As of 2006, the FDA permits four different methods for calculating Calories to be used. As
a result, on many labels, fiber is treated as if it contributed 4 calories per gram. To
estimate the fiber-free caloric value of food, _____.*

A

multiply protein and
DIGESTIBLE carbohydrates by
4 and fat by 9; add them.

61
Q

_____ is the sensation of having eaten enough to be satisfied; it is the opposite of hunger.

A

Satiety

62
Q

Muscle adds strength, which allows more work to be performed per _____, and thus an
increase in muscle mass leads to an increase in Calories burnt during exercise or work.

A

protein; complex

carbohydrates; fiber

63
Q

In general, foods rich in both _____ and _____ lead to delayed satiation. (That is, more
Calories will be eaten in a single sitting.)

A

simple carbohydrates; fat

64
Q

In general, foods containing only _____ lead to rapid satiation, but hunger returns quickly
and with greater intensity than was experienced initially.

A

simple carbohydrates

65
Q

In general, fat is not palatable by itself and is combined with protein or carbohydrates. In
such combinations, the _____ controls the onset of satiation, whereas the _____ tends to
prolong the duration of satiation.

A

protein or carbohydrate; fat

66
Q

Vitamins A, D, E, and K are _____, which among other things means that they will not
dissolve in _____.

A

fat-soluble; water

67
Q

Consumption of fat soluble vitamins without any accompanying fat results in _____, since
they will not be dissolved.

A

lack of absorption OR

malabsorption

68
Q

Mild overdoses of water-soluble vitamins are _____.

A

eliminated in the urine

69
Q

Some substances in food, such as avidin in raw eggs (which binds the vitamin biotin), may
alter the absorption of vitamins of drugs. For this reason, DRIs for vitamins and minerals
are based on _____ and would have to be adjusted for exceptions.

A

typical diets

70
Q

Individuals must be careful in taking supplements, because some substances interact at
high levels: for example, copper or iron and _____ react to form locally toxic products.

A

vitamin C

71
Q

Some vitamins can be taken in excess without harm, but overdoses of fat-soluble vitamins
such as _____ may accumulate in adipose tissue, reaching toxic levels.

A

vitamin A

72
Q

_____ are chemicals which the body can convert into vitamins if needed. They are often
safer at high intake levels than the vitamins themselves. An example is _____, the
provitamin of vitamin A which is found in carrots and other orange vegetables.

A

Provitamins; beta-carotene

A&P Exam 3 (4 decks)

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