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anaphy lec > nutrition > Flashcards

nutrition Flashcards

1
Q

A balanced diet consists of enough nutrients in the correct proportions to support normal body functions.

A

NUTRIENTS

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2
Q

are nutrients that must be ingested because the body cannot manufacture them—or it cannot manufacture them in adequate amounts. include certain amino acids, certain fatty acids, most vitamins, minerals, water, and some carbohydrates.

A

ESSENTIAL NUTRIENTS

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3
Q

the amount of energy required to raise the temp. of 1 gram of water 1o C

A

CALORIE

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4
Q

Contain C, H, O
H:O is a 2:1 ratio
• Example - C6H12O6
Include monosaccharides, disaccharides, and polysaccharides

A

CARBOHYDRATES

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5
Q

• no nutritional value
• cause weight gain
• Example - candy and soft drinks (9 teaspoons sugar)

A

SIMPLE CARBOHYDRATES

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6
Q

• fiber helps decrease colon cancer and heart disease
• Example - whole grains, pastas, rice, bread
• Recommended amount: at every meal
• Serving 1 piece of bread, 1⁄2 cup uncooked pasta

A

COMPLEX CARBOHYDRATES

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7
Q

• Short-term energy storage
• Converted to glucose quickly
• Glucose is used to make ATP (energy)
• Brain cells require glucose
• Excess glucose is used to make glycogen, which is stored in muscle and in the liver.
• Additional glucose is converted into lipids for long-term storage in adipose tissue.

A

FUNCTIONS OF CARBOHYDRATES

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8
Q

totally or partially insoluble in water.
• include triglycerides, steroids, phospholipids, and fat-soluble vitamins.
• If the fat is a liquid at room temperature, it is referred to as an oil.

A

LIPIDS

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9
Q

most common type of lipid in the diet, accounting for about 95% of the total lipid intake.

A

triglycerides

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10
Q

if their fatty acids have only single
covalent bonds between carbon atoms.

A

SATURATED

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11
Q

if they have one or more double bonds.

A

UNSATURATED

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12
Q

fats have one double bond, and polyunsaturated fats have two or more double bonds.

A

MONOUNSATURATED

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13
Q

• “better” for us
• liquid at room temperature

A

UNSATURATED

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14
Q

bad/ solid at room temp

A

SATURATED

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15
Q

• a steroid
• high concentration in brain, liver, egg yolks, whole milk, cheese, butter, meats

A

CHOLESTEROL

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16
Q

bad” cholesterol
• carries cholesterol from liver to cells

A

LDL (low density lipoprotein)

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17
Q

good” cholesterol
• carries cholesterol from cells to liver
• increase HDL through exercise

A

HIGH DENSITY LIPOPROTEIN

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18
Q

Long term energy storage
• Insulates against heat loss
• Protective cushion for organs
• Cholesterol is part of cell membrane structure

A

FUNCTIONS OF LIPIDS

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19
Q

are chains of amino acids and are found in most of the plant and animal products eaten.

A

PROTEINS

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20
Q

Organic molecules in small quantities in food needed for metabolism

A

VITAMINS

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21
Q

• from provitamin carotene found in yellow and green vegetables; preformed in liver, egg yolk, butter, and milk
• necessary for rhodopsin synthesis, normal health of epithelial cells, and bone and tooth growth
• deficiency causes rhodopsin deficiency, night blindness, retarded growth, skin disorders, and increased infection risk

A

VITAMIN A (retinol)

22
Q

found in yeast, grains, and milk
• involved in carbohydrate and amino acid metabolism; necessary for growth
• deficiency causes beriberi—muscle weakness (including cardiac muscle), neuritis, and paralysis

A

VITAMIN B1 (Thiamine)

23
Q

found in green vegetables, liver, wheat germ, milk, and eggs
• component of flavin adenine dinucleotide; involved in citric acid cycle
• deficiency causes eye disorders and skin cracking, especially at corners of the mouth

A

VITAMIN B2 riboflavin

24
Q

found in fish, liver, red meat, yeast, grains, peas, beans, and nuts
• deficiency causes pellagra—diarrhea, dermatitis, and nervous system disorder

A

VITAMIN B3 niacin

25
Q

found in liver, yeast, green vegetables, grains, and intestinal bacteria
• constituent of coenzyme-A; glucose production from lipids and amino acids; steroid hormone synthesis
• deficiency causes neuromuscular dysfunction and fatigue

A

PANTHOTHENIC ACID

26
Q

found in liver, yeast, eggs, and intestinal bacteria
• fatty acid and nucleic acid synthesis; movement of pyruvic acid into citric acid cycle
• deficiency causes mental and muscle dysfunction, fatigue, and nausea

A

BIOTIN

27
Q

found in fish, liver, yeast, tomatoes, and intestinal bacteria
• involved in amino acid metabolism
• deficiency causes dermatitis, retarded growth, and nausea

A

VITAMIN B6 pyridoxine

28
Q

found in liver, green leafy vegetables, and intestinal bacteria
• nucleic acid synthesis; hematopoiesis; prevents birth defects
• deficiency causes macrocytic anemia (enlarged red blood cells) and spina bifida in embryos

A

FOLATE

29
Q

• found in liver, red meat, milk, and eggs
• necessary for red blood cell production, some nucleic acid and amino acid metabolism
• deficiency causes pernicious anemia and nervous system disorders

A

VITAMIN B12 cobalamins

30
Q

found in citrus fruit, tomatoes, and green vegetables
• collagen synthesis; general protein metabolism
• deficiency causes scurvy—defective bone formation and poor wound healing

A

VIT C

31
Q

found in fish liver oil, enriched milk, and eggs;
• provitamin D converted by sunlight to cholecalciferol in the skin
• promotes calcium and phosphorus use; normal growth and bone and tooth formation
• deficiency causes rickets—poorly developed, weak bones, osteomalacia; bone reabsorption

A

VITAMIN d cholecalciferol

32
Q

found in wheat germ; cottonseed, palm, and rice oils; grain; liver; and lettuce
• prevents oxidation of cell membranes and DNA
• deficiency causes hemolysis of red blood cells

A

vit e

33
Q

found in alfalfa, liver, spinach, vegetable oils, cabbage, and intestinal bacteria
• required for synthesis of a number of clotting factors
• deficiency causes excessive bleeding due to retarded blood clotting

A

vit k (phylloquinone)

34
Q

are inorganic nutrients that are essential for normal metabolic functions.

A

minerals

35
Q

found in alfalfa, liver, spinach, vegetable oils, cabbage, and intestinal bacteria
• required for synthesis of a number of clotting factors
• deficiency causes excessive bleeding due to retarded blood clotting

A

vitamin k (phylloquinone)

36
Q

Appear on food labels to help people eat healthy
• Based on 2000 kilocalorie diet
• 60% carbohydrates, 30% total fats, 10% saturated fats, 10% proteins
•

A

DAILY VALUES

37
Q

the total of all the chemical reactions that occur in the body

A

metabolism

38
Q

the energy-releasing process by which large molecules are broken down into smaller ones.

A

catabolism

39
Q

the energy-requiring process by which small molecules are joined to form larger ones.

A

anabolism

40
Q

series of chemical reactions that occurs in the cytoplasm.
• It results in the breakdown of glucose to two pyruvic acid molecules.

A

GLYCOLYSIS

41
Q

breakdown of glucose in the absence of O2.

A

ANAEROBIC RESPIRATION

42
Q

Triglycerides are body’s main energy storage molecules
• Between meals triglycerides are broken down into fatty acids and glycerol
• Metabolism occurs in mitochondria
• Series of reactions where 2 carbons are removed from fatty acids to form acetyl-CoA
• Acetyl-CoA combines to form ketones
• Too many ketones leads to acidosis in blood

A

LIPID METABOLISM

43
Q

period immediately after a meal
• nutrients absorbed through intestinal wall
• into circulation and lymphatic systems
• 4 hours after meal
• glucose goes to cells and some glycogen and fat
• fats into adipose
• amino acids used in protein synthesis

A

ABSORPTIVE STATES

44
Q

late in morning, late afternoon, or night after each absorptive state is concluded
• blood glucose levels maintained by converting molecules to glucose
• first source of glucose is glycogen in the liver
• Triglycerides - glycerol converted to glucose, fatty acids to acetyl-CoA
• amino acids converted to glucose

A

POSTABSORBTIVE STATE

45
Q

total amount of energy produced and used in body per unit of time

A

metabolic rate

46
Q

energy needed to keep resting body functional
• used to determine amount of kilocalories needed per day

A

BASAL METABOLIC RATE

47
Q

Average body temperature is

A

98.6 F

48
Q

occurs by dilation and constriction of blood vessels in the skin
• Sweat glands and skeletal muscles are also involved

A

temperature regulation

49
Q

gain or loss of heat as infrared energy between 2 objects not in physical contact
• Example - sun, hot sand, snow

A

RADIATION

50
Q

exchange of heat between objects that are in direct contact
• Example - contact of the bottom of the feet and the ground

A

conduction

51
Q

transfer of heat between body and air or water
• Example - cool breeze over body

A

convection

anaphy lec (2 decks)

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