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nutrition Flashcards

1
Q

___________ provide 4kcal per gram and are readily available fuel for cells in the form of glucose and glycogen stored in the liver and muscles

A

carbohydrates

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2
Q

a simple sugar made of Carbon, Hydrogen and Oxygen (C6H12O6)

A

glucose

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3
Q

a carbohydrate made of multiple glucose molecules; it is the storage form of glucose in humans and is synthesized and stored in the muscles

A

glycogen

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4
Q

process where leaves capture solar energy and transform it into chemical energy, this energy is then stored in the chemical bonds of the carbohydrate glucose as it is produced from carbon dioxide in the air and water in the solid

A

photosynthesis

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5
Q

simple forms of carbohydrates

A

sugars

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6
Q

examples of simple carbohydrates

A

monosaccharides and disaccharides

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7
Q

larger and more complex forms of carbohydrates that are primarily called starches or fibers (depending on digestibility)

A

polysaccharides

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8
Q

glucose, fructose, and galactose are examples of which type of simple carbohydrate

A

monosaccharides

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9
Q

simple sugar units that serve as the basic unit of all carbohydrate structures

A

monosaccharides

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10
Q

________, also known as dextrose, is the major monosaccharide in the body

A

glucose

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11
Q

glucose is the bloodstream is known as

A

blood sugar

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12
Q

___________ is made up of glucose and fructose

A

sucrose

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13
Q

found naturally in fruits and forms half of each sucrose molecule; absorbed by small intestine and transported to the liver where it is quickly metabolized

A

fructose

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14
Q

excess fructose may form…

A

fat

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15
Q

__________ gets converted to glucose in the liver; it is also made from glucose in the mammary gland during milk production

A

galactose

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16
Q

formed by the bonding of two monosaccharides

A

disaccharides

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17
Q

found sugarcane, sugar beets, honey, maple syrup

A

sucrose (glucose+fructose)

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18
Q

found in milk products

A

lactose (galactose+glucose)

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19
Q

formed when starch is broken down to just two glucose molecules bonded together; plays an important role in the beer and liquor industry

A

maltose (glucose+glucose)

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20
Q

conversion of carbohydrates to alcohols, acids, and CO2

A

fermentation

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21
Q

several single-sugar units that are bonded together to form a chain

A

polysaccharides

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22
Q

a long, straight chain of glucose units, comprises 80% of starch in foods

A

amylose

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23
Q

a highly branched chain of glucose units comprises 20% of starch in vegetables, beans, bread, pasta, and rice

A

amylopectin

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24
Q

a highly branched polysaccharide; it is the stored form of carbohydrates for animals and humans; stored in the liver and muscles

A

glycogen

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25
Q

nutrition fact labels combine the individual forms of fiber together under the term…

A

dietary fiber

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26
Q

mainly made of up polysaccharides; differ from starches because the chemical bonds cannot be digested by enzymes in the GI tract

A

fiber

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27
Q

describes the ingestible carbohydrates and lignin that are naturally occurring and intact in plants

A

dietary fiber

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28
Q

isolated nondigestible carbohydrates added to food because of their beneficial physiological effects on human beings

A

functional fiber

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29
Q

type of functional fiber that stimulates the growth or activity of beneficial bacteria in the large intestine

A

prebiotics

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30
Q

composed of phenylalanine, aspartic acid, and methanol. 180 to 200 times sweeter than sucrose; 4 kcal per gram, very small amount needed

A

aspartame

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31
Q

steps for carbohydrate digestion in order:

A
  1. mouth
  2. stomach
  3. small intestine
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32
Q

occurs more often in children. There is a Genetic link to this disorder. It is characterized as when the body stops producing insulin

A

type 1 diabetes

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33
Q

usually begins after age 30, however, there are increasing rates in younger individuals. This disorder occurs when the insulin receptors on cell surfaces, especially muscle and fat tissue, become insulin resistant. This disorder is associated with overweight and obesity (especially with fat in the abdominal region)

A

type 2 diabetes

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34
Q

a condition in which the concentration of blood glucose drifts up higher than normal. It is also called impaired fasting glucose.

A

prediabetes

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35
Q

characterized by the presence of several risk factors for diabetes and cardiovascular disease.

A

metabolic syndrome

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36
Q

a general term that includes triglycerides, phospholipids, and sterols;

A

lipids

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37
Q

lipids that are solid at room temperature

A

fats

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38
Q

lipids that are liquid at room temperature

A

oils

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39
Q

lipids share one main characteristic:

A

they do not readily dissolve in water

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40
Q

what are the three categories of lipids?

A

Triglycerides
Phospholipids
Sterols

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41
Q

type of fat that is more prevalent in foods of animal origin; made of fatty acid chains that are all connected to each other by single bonds. (pack close together)

A

saturated fats

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42
Q

type of fat that is more prevalent in foods of plant origin; made of fatty acid chains that contain one or more double bonds. (cant closely pack together)

A

unsaturated fatty acids

43
Q

comprised of a Glycerol + 2 fatty acids

A

phospholipids

44
Q

multi-ringed structures that make them structurally and functionally different from the other lipids

A

sterols

45
Q

(found only in foods of animal origin) - a vital part of cell membranes and is used to form hormones (for example, estrogen and testosterone) and bile acids.

A

cholesterol

46
Q

found in foods of plant origin

A

phytosterols

47
Q

_______ servings of fatty fish per week is optimal for cardiovascular health

A

two

48
Q

t or f: fat promotes satiety

A

true; slows the process of digestion

49
Q

released from the stomach to continue breaking down lipids

A

gastric lipase

50
Q

released from salivary glands to begin the breakdown of lipids

A

lingual lipase

51
Q

released from pancreas and enters small intestine to further breakdown fats.

A

pancreatic lipase

52
Q

emulsify fats in the watery digestive juices. Emulsification improves digestion and absorption because it separates large fat globules into smaller ones, thereby increasing the total surface area for lipase action.

A

bile

53
Q

serve as vehicles for transport of lipids from the small intestine and liver to the body tissues.

A

lipoproteins

54
Q

composed of cholesterol and triglycerides surrounded by a water-soluble shell of phospholipids and protein.

A

VLDLs

55
Q

buildup of cholesterol in the blood vessels

A

Atherosclerosis

56
Q

serve as chemical messengers that direct growth and development, immune function, and the work of the central nervous system.

A

eicosanoids

57
Q

insertion of a balloon catheter into an artery; once advanced to area of lesion, area of blockage, balloon is expanded to crush buildup of plaque.

A

Percutaneous transluminal coronary angioplasty (PTCA)

58
Q

relocation of a large vein (e.g., leg) to bypass the blocked blood vessel.

A

Coronary artery bypass graft (CABG)

59
Q

compounds that serve as the building blocks for proteins

A

amino acids

60
Q

macronutrient that contains nitrogen, carbon, hydrogen, and oxygen.

A

proteins

61
Q

there are _ essential amino acids and _ nonessential amino acids

A

9; 11

62
Q

amino acids that are not synthesized in the the body in sufficient amounts, must be consumed from diet.

A

essential amino acids

63
Q

amino acids that can be synthesized in body in sufficient amounts.

A

nonessential amino acids

64
Q

amino acids with a branching carbon backbone; these are leucine, isoleucine, and valine. All are essential amino acids.

A

branched-chain amino acids

65
Q

the chemical bonds that link proteins together; form between the amino group of one amino acid and (carboxyl) group of another

A

peptide bonds

66
Q

one example of an inherited genetic disease in which amino acids are out of order on a protein. In North America, people of African descent are especially prone to this genetic disease. Sickle Cell Anemia results from the malformation of red blood cells because of the incorrect structures of hemoglobin protein chains.

A

sickle cell anemia

67
Q

the code (a gene) for a protein on a DNA sequence is transcribed into a single-stranded mRNA molecule that is ready to leave the nucleus.

A

transcription

68
Q

the ribosomes read the mRNA code and translate those instructions to produce a specific protein. During this, amino acids are added one at a time to the growing polypeptide chain, according to the instructions on the mRNA.

A

translation

69
Q

Alteration of a protein’s three-dimensional structure, because of treatment by:

Heat, enzymes, acid, alkaline solutions, and agitation

A

denaturation

70
Q

does plant or animal protein contain all 9 essential amino acids?

A

animal protein

71
Q

proteins that contain ample amounts of all nine essential amino acids.

A

high-quality (complete) proteins

72
Q

proteins that are low in or lack of one or more essential amino acids. Most plant proteins are considered incomplete proteins.

A

lower-quality (incomplete) proteins

73
Q

proteins that occur when two or more protein sources are combined in a meal or snack to compensate for deficiencies in their essential amino acid contents.

A

complementary proteins

74
Q

protein found in certain grains (wheat, rye, barley).

A

gluten

75
Q

Incomplete gluten breakdown in small intestine leaving small peptides and amino acids.

A

gluten sensitivity

76
Q

Inflammatory response to small peptides and amino acids. Autoimmune response, genetic predisposition.

A

celiac disease

77
Q

The enzymatic digestion of protein begins in the…

A

stomach

78
Q

Thinking of and chewing food causes the release of ______ into stomach; which stimulates the release of acid and pepsin

A

gastrin

79
Q

Trypsin and other enzymes released into the duodenum. Peptide bonds are broken. Proteins are broken down to smaller peptides and amino acids that are read for absorption.

A

pancreatic enzymes

80
Q

Blood proteins help maintain body fluid balance. Normal blood pressure in the arteries forces blood into capillary beds. The blood fluid then moves from the capillary beds into the spaces between nearby cells to provide nutrients to those cells.

A

maintaining fluid balance

81
Q

Protein intake needs to be greater than losses
Times of growth, pregnancy, recovery from illness or injury, and athletic training
Insulin, growth hormone, and testosterone stimulate positive protein balance
Resistance exercise enhances positive protein balance.

A

factors of a positive protein balance

82
Q

Protein intake is less than losses
Acute illness and starvation leads to negative protein balance.

A

factors of a negative protein balance

83
Q

RDA of _______: 0.8 g/kg/day of healthy body weight for adults.

A

protein

84
Q

Starvation and insufficient protein and calories

A

marasmus

85
Q

marginal amount of calories and insufficient protein

A

kwashiorkor

86
Q

network of chemical compounds surrounding DNA that

modify the genome without altering the DNA sequences.
have a role in determining which genes are active (expressed) or inactive (silenced) in a particular cell.

A

epigenome

87
Q

study of heritable changes in gene function that are independent of DNA sequence.

A

epigenetics

88
Q

interactions between nutrition and genetics

A

nutritional genomics

89
Q

study of the effects of genes on nutritional health, such as variations in nutrient requirements and responsiveness to dietary modifications.

A

nutrigenetics

90
Q

study of how food impacts health through its interaction with our genes and its subsequent effect on gene expression.

A

nutrigenomics

91
Q

Energy intake is greater than energy expended. Results in weight gain.

A

positive energy balance

92
Q

Energy intake is less than energy expended. Results in weight loss. 1 lb. weight loss = approximately 3,500 kcal.

A

negative energy balance

93
Q

is a metabolic process in which the body burns calories to produce heat.

A

thermogenesis

94
Q

production of heat in response to changes in dietary patterns or environmental temperature.

A

adaptive thermogenesis

95
Q

The body uses energy for three general purposes:

A

Basal metabolism.
Physical activity.
Digestion, absorption, processing of ingested nutrients.

96
Q

represents the minimal amount of calories used by the body to support a fasting state when resting and awake in warm, quiet environment.

A

basal metabolism; basal metabolic rate

97
Q

specialized form of adipose tissue that is brown in color and participates in thermogenesis.

A

brown adipose tissue

98
Q

measures body fat content accurately, both body weight and body volume of the person are used to calculate body density.

A

densitometry

99
Q

genotype that enables us to store fat readily

A

thrifty metabolism gene

100
Q

theory that proposes that humans have a genetically predetermined body weight or body fat content, which the body closely regulates.

A

set-point theory

101
Q

monitors the amount of body fat in humans and tries to keep that amount constant over time. Body resists weight change.

A

hypothalamus

102
Q

avg calorie amnt needed for _______ = 1,800 to 2,400 kcal per day.

A

females

103
Q

avg calorie amnt needed for _______ = 2,400 to 3,200 kcal per day.

A

males

nutrition (5 decks)

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