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NUTRITION Flashcards

1
Q

Sum of all interactions between an organism and the food it consumes

A

Nutrition

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2
Q

Organic and inorganic substances found in the foods for body functioning

A

Nutrients

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3
Q

The nutrien content of a specified food

A

Nutritive value

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4
Q

3 essential Nutrients

A

Water
Carbo fats and proteins
Vitamins and minerals

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5
Q

Neded in large amounts in the body (hundreds of gram)

A

Macronutrient

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6
Q

Needed in small amounts to metabolize the energy providing nutrients

A

Micronutrients

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7
Q

Carbohydrates is composed of

A

Carbon, Hydrogen and Oxygen

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8
Q

2 types of carbohydrates

A

Simple ( SUGARS) complex ( STARCH AND FIBERS)

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9
Q

High suga content and solid fat foods

A

EMPTY CALORIES

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10
Q

Simplest of all CHO water soluble and produced by both plants and animals

A

Sugar

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11
Q

Single molecule, glucose fructose galactose

A

MONOSACCHARIDES

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12
Q

Double molecule sugar

A

Disaccharide

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13
Q

Either natural or manufactured sources and have almost no calories

A

Sugar substitutes

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14
Q

Insoluble, non seet forms of carbohydrates, exist in plants

A

Starches (Polysaccharide)

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15
Q

A complex CHO derived from plants, supplies roughage or bulkk to the diet

A

Fibers

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16
Q

Biological catalyst that speed up chemical reactions

A

Enzymes

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17
Q

Example of enzymes

A

Salivary amylase, pancreatic amylase, maltase, sucrase and lactase

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18
Q

What is the end product of Carbohydarte digestion?

A

Monosacccharid absorbed in small intestines

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19
Q

Major source of body energy

A

Carbohydrates

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20
Q

Continues to circulate in he blood and provide readily available source of energy

A

Glucose

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21
Q

Stored as either —— or —– in the cells, liver and skeletal muscles

A

Glycogen, fat

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22
Q

What happens when you have high or low blood sugar?

A

Reviewer process

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23
Q

Made up of primarily carbon, hydrogen, oxyge, nitrogen from amino acids and organi molecules

A

Proteins

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24
Q

—– of the bod solids are proteins

A

3/4

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25
Q

2 types of amino acids

A

Essential
Non essential

26
Q

Cannot be manufactured by the body and must besupplied in the diet

27
Q

Those that the body can manufacture

A

Non essential

28
Q

Contains all essential amino acidsplus many nonessential ones ( meats, poultry fish, dairy and eggs)

A

Complete protein

29
Q

Lack one or more essential amino acids usually from plats

A

Incomplete protein

30
Q

In protein, Pepsin breakdown , protein in smaller units

31
Q

End result of broken down proteins?

A

Amino acids

32
Q

Building tissue

33
Q

Breaking don tissue

A

Catabolism

34
Q

Reflects the status of protein nutrition in the body. Measuring ana and cata

A

Nitrogen balance

35
Q

Organic substances that are greasy and insoluble in water but soluble in alcohol

36
Q

Lpidssolid at room temperature

37
Q

Lipids liquid at room temperature

38
Q

Basic structure unit of Lipids

A

Fatty ACids

39
Q

All carbon atoms are filled w/ hydrogen

A

Saturated fats

40
Q

One could accommodate more hydrogen atoms than it currently does

A

Unsaturated fats

41
Q

2 types of unsaturated

A

Mono - one double bond between 2 carbo ato
Poly- more double bond

42
Q

Contains 1 or more unconjugated double bond

43
Q

Simple lipids, consisting of glycerol 3 fatty acids 90% from ood nd body

A

Glycerides

44
Q

Fatlike substance produced by food needed for bile acids and synthesis of steroid hormones

A

Cholesterol

45
Q

Inorganic compounds, micronutrients and free ions

46
Q

What makes 80% of minerals

A

Calcium and phosphorus

47
Q

The relationship between the energy derived from food and used by the body

A

Energy balance

48
Q

Amount of energy that nutrients or food supply to the body

A

Caloric Value

49
Q

Unit of heat energy

50
Q

Amount of heat required to raise tmpt of 1g of water 1celcius

A

Small calorie

51
Q

Amount of heat energy required to raise tempt 1g water to 15-16 Celsius

A

Kilo calories

52
Q

Refers to all biochemical and physiologic process y which the body grows to maintain itself

A

Metabolism

53
Q

The rate at which the body metabolizes food to maintain the energy requirement of a individual who is awake and aat rest

A

Bassal metabolic Rate BMR

54
Q

Amount of energy required to maintain basic body functions

A

Resting energy expenditure REE

55
Q

hOW Is BMR calculated

A

Measuring rre in the early morning 12 hrs after eating

56
Q

Optimal weight for optimal health

A

Ideal body weight

57
Q

Indicator changes in body fat storage whether an individually weight is appropriate for height

58
Q

NUTRIONAL VARIATIONS EXPLAIN

59
Q

Refers to a calori intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue

A

Overnutrition

60
Q

Refers to the intake of nutrient insufficient to meet Dil energy requirements because inadequate foods intake or improper digestion and absorption of food

A

Undernutrition

61
Q

Long term defenciences in caloric intake ( depressed visceral proteins (e.g albumin) weight loss and muscle and ffat wasting

A

PCM Protein calorie malnutrition

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