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
2
Q
a simple sugar made of Carbon, Hydrogen and Oxygen (C6H12O6)
A
glucose
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
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
5
Q
simple forms of carbohydrates
A
sugars
6
Q
examples of simple carbohydrates
A
monosaccharides and disaccharides
7
Q
larger and more complex forms of carbohydrates that are primarily called starches or fibers (depending on digestibility)
A
polysaccharides
8
Q
glucose, fructose, and galactose are examples of which type of simple carbohydrate
A
monosaccharides
9
Q
simple sugar units that serve as the basic unit of all carbohydrate structures
A
monosaccharides
10
Q
________, also known as dextrose, is the major monosaccharide in the body
A
glucose
11
Q
glucose is the bloodstream is known as
A
blood sugar
12
Q
___________ is made up of glucose and fructose
A
sucrose
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
14
Q
excess fructose may form…
A
fat
15
Q
__________ gets converted to glucose in the liver; it is also made from glucose in the mammary gland during milk production
A
galactose
16
Q
formed by the bonding of two monosaccharides
A
disaccharides
17
Q
found sugarcane, sugar beets, honey, maple syrup
A
sucrose (glucose+fructose)
18
Q
found in milk products
A
lactose (galactose+glucose)
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)
20
Q
conversion of carbohydrates to alcohols, acids, and CO2
A
fermentation
21
Q
several single-sugar units that are bonded together to form a chain
A
polysaccharides
22
Q
a long, straight chain of glucose units, comprises 80% of starch in foods
A
amylose
23
Q
a highly branched chain of glucose units comprises 20% of starch in vegetables, beans, bread, pasta, and rice
A
amylopectin
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
25
nutrition fact labels combine the individual forms of fiber together under the term...
dietary fiber
26
mainly made of up polysaccharides; differ from starches because the chemical bonds cannot be digested by enzymes in the GI tract
fiber
27
describes the ingestible carbohydrates and lignin that are naturally occurring and intact in plants
dietary fiber
28
isolated nondigestible carbohydrates added to food because of their beneficial physiological effects on human beings
functional fiber
29
type of functional fiber that stimulates the growth or activity of beneficial bacteria in the large intestine
prebiotics
30
composed of phenylalanine, aspartic acid, and methanol. 180 to 200 times sweeter than sucrose; 4 kcal per gram, very small amount needed
aspartame
31
steps for carbohydrate digestion in order:
1. mouth
2. stomach
3. small intestine
32
occurs more often in children. There is a Genetic link to this disorder. It is characterized as when the body stops producing insulin
type 1 diabetes
33
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)
type 2 diabetes
34
a condition in which the concentration of blood glucose drifts up higher than normal. It is also called impaired fasting glucose.
prediabetes
35
characterized by the presence of several risk factors for diabetes and cardiovascular disease.
metabolic syndrome
36
a general term that includes triglycerides, phospholipids, and sterols;
lipids
37
lipids that are solid at room temperature
fats
38
lipids that are liquid at room temperature
oils
39
lipids share one main characteristic:
they do not readily dissolve in water
40
what are the three categories of lipids?
Triglycerides
Phospholipids
Sterols
41
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)
saturated fats
42
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)
unsaturated fatty acids
43
comprised of a Glycerol + 2 fatty acids
phospholipids
44
multi-ringed structures that make them structurally and functionally different from the other lipids
sterols
45
(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.
cholesterol
46
found in foods of plant origin
phytosterols
47
_______ servings of fatty fish per week is optimal for cardiovascular health
two
48
t or f: fat promotes satiety
true; slows the process of digestion
49
released from the stomach to continue breaking down lipids
gastric lipase
50
released from salivary glands to begin the breakdown of lipids
lingual lipase
51
released from pancreas and enters small intestine to further breakdown fats.
pancreatic lipase
52
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.
bile
53
serve as vehicles for transport of lipids from the small intestine and liver to the body tissues.
lipoproteins
54
composed of cholesterol and triglycerides surrounded by a water-soluble shell of phospholipids and protein.
VLDLs
55
buildup of cholesterol in the blood vessels
Atherosclerosis
56
serve as chemical messengers that direct growth and development, immune function, and the work of the central nervous system.
eicosanoids
57
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.
Percutaneous transluminal coronary angioplasty (PTCA)
58
relocation of a large vein (e.g., leg) to bypass the blocked blood vessel.
Coronary artery bypass graft (CABG)
59
compounds that serve as the building blocks for proteins
amino acids
60
macronutrient that contains nitrogen, carbon, hydrogen, and oxygen.
proteins
61
there are _ essential amino acids and _ nonessential amino acids
9; 11
62
amino acids that are not synthesized in the the body in sufficient amounts, must be consumed from diet.
essential amino acids
63
amino acids that can be synthesized in body in sufficient amounts.
nonessential amino acids
64
amino acids with a branching carbon backbone; these are leucine, isoleucine, and valine. All are essential amino acids.
branched-chain amino acids
65
the chemical bonds that link proteins together; form between the amino group of one amino acid and (carboxyl) group of another
peptide bonds
66
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.
sickle cell anemia
67
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.
transcription
68
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.
translation
69
Alteration of a protein's three-dimensional structure, because of treatment by:
Heat, enzymes, acid, alkaline solutions, and agitation
denaturation
70
does plant or animal protein contain all 9 essential amino acids?
animal protein
71
proteins that contain ample amounts of all nine essential amino acids.
high-quality (complete) proteins
72
proteins that are low in or lack of one or more essential amino acids. Most plant proteins are considered incomplete proteins.
lower-quality (incomplete) proteins
73
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.
complementary proteins
74
protein found in certain grains (wheat, rye, barley).
gluten
75
Incomplete gluten breakdown in small intestine leaving small peptides and amino acids.
gluten sensitivity
76
Inflammatory response to small peptides and amino acids. Autoimmune response, genetic predisposition.
celiac disease
77
The enzymatic digestion of protein begins in the...
stomach
78
Thinking of and chewing food causes the release of ______ into stomach; which stimulates the release of acid and pepsin
gastrin
79
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.
pancreatic enzymes
80
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.
maintaining fluid balance
81
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.
factors of a positive protein balance
82
Protein intake is less than losses
Acute illness and starvation leads to negative protein balance.
factors of a negative protein balance
83
RDA of _______: 0.8 g/kg/day of healthy body weight for adults.
protein
84
Starvation and insufficient protein and calories
marasmus
85
marginal amount of calories and insufficient protein
kwashiorkor
86
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.
epigenome
87
study of heritable changes in gene function that are independent of DNA sequence.
epigenetics
88
interactions between nutrition and genetics
nutritional genomics
89
study of the effects of genes on nutritional health, such as variations in nutrient requirements and responsiveness to dietary modifications.
nutrigenetics
90
study of how food impacts health through its interaction with our genes and its subsequent effect on gene expression.
nutrigenomics
91
Energy intake is greater than energy expended. Results in weight gain.
positive energy balance
92
Energy intake is less than energy expended. Results in weight loss. 1 lb. weight loss = approximately 3,500 kcal.
negative energy balance
93
is a metabolic process in which the body burns calories to produce heat.
thermogenesis
94
production of heat in response to changes in dietary patterns or environmental temperature.
adaptive thermogenesis
95
The body uses energy for three general purposes:
Basal metabolism.
Physical activity.
Digestion, absorption, processing of ingested nutrients.
96
represents the minimal amount of calories used by the body to support a fasting state when resting and awake in warm, quiet environment.
basal metabolism; basal metabolic rate
97
specialized form of adipose tissue that is brown in color and participates in thermogenesis.
brown adipose tissue
98
measures body fat content accurately, both body weight and body volume of the person are used to calculate body density.
densitometry
99
genotype that enables us to store fat readily
thrifty metabolism gene
100
theory that proposes that humans have a genetically predetermined body weight or body fat content, which the body closely regulates.
set-point theory
101
monitors the amount of body fat in humans and tries to keep that amount constant over time. Body resists weight change.
hypothalamus
102
avg calorie amnt needed for _______ = 1,800 to 2,400 kcal per day.
females
103
avg calorie amnt needed for _______ = 2,400 to 3,200 kcal per day.
males
