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Final > NUTRITION > Flashcards

NUTRITION Flashcards

1
Q

o All interactions between organism and food it
consumes

A

Nutrition

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2
Q

o Nutrient content of a specified amount of food

A

Nutritive value

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3
Q

o Organic and inorganic substances required for
body function

A

Nutrients

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4
Q

Nutrients have three major functions:

A

o providing energy for body processes and
movement
o providing structural material for body tissues
o regulating body processes.

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4
Q
  • simplest of all carbohydrates; water soluble;
    produced naturally by both plants and animals
A

Sugars

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4
Q

Monosaccharides

A

▪ Glucose
Most abundant
▪ Fructose
▪ Galactose

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5
Q

o Disaccharides

A

Starches

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5
Q

– insoluble, nonsweet forms of carbohydrate

A

Starches

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5
Q

– composed of branched chains
of dozens, sometimes hundreds, of glucose
molecules

A

Polysaccharides

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5
Q

– complex carbohydrate derived from plants, supplies
roughage, or bulk, to the diet.

A

Fiber –

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6
Q

CARBOHYDRATE DIGESTION
* Major enzymes

A

ptyalin (salivary amylase), pancreatic
amylase, and disaccharidases

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6
Q

are biologic catalysts that speed up chemical
reactions.

A

Enzymes

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6
Q

End products are monosaccharides.

A

CARBOHYDRATE DIGESTION

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6
Q
  • Major source of body energy.
A

CARBOHYDRATE METABOLISM

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7
Q

The body breaks carbohydrates into

A

glucose.

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7
Q

is a large polymer (compound molecule) of
glucose.

A

Glycogen

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7
Q

Nine essential amino acids —

A

histidine,
isoleucine, leucine, lysine, methionine,
phenylalanine, tryptophan, threonine, and
valine—

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8
Q

Nine essential amino acids , A tenth, ____ appears to have
a role in the immune system.

A

arginine,

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8
Q
  • combinations of two or more
    vegetables
A

Complementary proteins

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8
Q

PROTEIN DIGESTION
* Digestion begins in mouth with enzyme

A

pepsin.

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8
Q

Most protein digested in the

A

small intestine

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8
Q

Pancreas secretes the proteolytic enzymes

A

trypsin,
chymotrypsin, and carboxypeptidase.

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9
Q

Glands in intestinal wall secrete _____ , which break protein into amino acids.

A

aminopeptidase and
dipeptidase

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9
Q
  • storage medium that can rapidly
    be converted back into amino acids.
A

Plasma protein

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10
Q

Building tissue

A

anabolism

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11
Q

Breaking down tissue

A

Catabolism

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11
Q

o Degree of anabolism and catabolism

A

Nitrogen balance

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12
Q

o greasy and insoluble in water but soluble in alcohol or ether

A

Lipids

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12
Q
  • lipids that are solid at room temperature
A

Fats

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13
Q
  • lipids that are liquid at room temperature
A

Oils

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13
Q
  • made up of carbon chains and hydrogen, are
    the basic structural units of most lipids
A

Fatty acids

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14
Q
  • all carbon atoms are filled to capacity
    (i.e., saturated) with hydrogen
A

Saturated

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15
Q
  • accommodate more hydrogen
    atoms than it currently does
A

Unsaturated

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15
Q

– one double bond

A

Monounsaturated

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16
Q

– more than one
double bond

A

▪ Polyunsaturated

17
Q

▪ most common form of lipids.

A

Glycerides

18
Q

▪ consist of a glycerol molecule with up to
three fatty acids attached.

A

Glycerides

19
Q

▪ (which have three fatty acids)

A

Triglycerides

20
Q

▪ account for more than 90% of the lipids
in food and in the body

A

Triglycerides

21
Q

o fatlike substance that is both produced by the body
and found in foods of animal origin
o Needed to create bile acids, synthesize steroid
hormones

A
  • Cholesterol
22
Q

LIPID DIGESTION
* Digestion begins in ___, but mainly digested in

A

stomach, small
intestines.

23
Q

End products of lipid digestion are

A

glycerol, fatty acids, and
cholesterol.

24
Q

called ____ (lipid + protein)

A

lipoproteins

25
Q

Conversion of fat into usable energy occurs through
enzyme _____ that breaks down triglycerides in adipose
cells, releasing glycerol and fatty acids into the blood.

A

lipase

26
Q

Organic compounds that cannot be manufactured
by body

A
  • Vitamin
27
Q
  • Vitamin
    Water-soluble
A

▪ C, B complex
▪ Needed daily

28
Q
  • Vitamin
    Fat-soluble
A

▪ A, D, E, and K
▪ Can be stored

29
Q
  • found in organic compounds, as inorganic
    compounds, and as free ions
A

Minerals

30
Q

Energy freed in food metabolism
Carbohydrates

A

▪ 4 Cal/g

30
Q

Macrominerals
▪ people require daily in amounts over

A

100
mg
▪ Ca, P, Na, Mg, Cl, S

30
Q

o Microminerals
▪ people require daily in amounts ___ than
100 mg.
▪ Fe, Zn, Mn, I, , F, Cu, Co, Cr, Se

A

less

31
Q

Energy freed in food metabolism
Protein

A

▪ 4 Cal/g

31
Q

o Amount of energy nutrients or foods supply to the
body

A

Caloric value

32
Q

Large calorie (Calorie, kilocalorie [Kcal])
1 g water,

A

15 to 16 degrees C

32
Q

o Unit of heat energy

A

calorie

33
Q

Small calorie (c, cal)
1 g water,

A

1 degree C

34
Q

Kilojoule (kJ)

A

o 1 newton, 1 kg, 1 meter

35
Q

Energy freed in food metabolism
Fat

A

▪ 9 Cal/g

36
Q

Energy freed in food metabolism
Alcohol

A

▪ 7 Cal/g

37
Q

o all biochemical and physiological processes by
which the body grows and maintains itself

A

Metabolism

38
Q

Rate at which the body metabolizes food to
maintain energy requirements of a person who is
awake and at rest

A

Basal metabolic rate (BMR)

39
Q

o Amount of energy required to maintain basic body
functions
o Calories required to maintain life

A
  • Resting energy expenditure (REE)
40
Q

o Optimal weight recommended for optimal health

A
  • Ideal Body Weight (IBW)
41
Q
  • widespread but short-lived interest or a practice followed with considerable zeal
A

Fads

42
Q

(decrease in red blood cells) caused by
inadequate supply of iron for synthesis of
hemoglobin

A

Anemia

43
Q

o infants have difficulty giving up the bottle,
particularly at nap-time or bedtime.
o decay of the teeth caused by constant contact with
sweet liquid from the bottle.

A
  • Bottle mouth syndrome
44
Q

▪ characterized by a prolonged inability or
refusal to eat, rapid weight loss, and
emaciation in individuals who continue to
believe they are fat.

A

Anorexia nervosa

45
Q

▪ uncontrollable compulsion to consume
enormous amounts of food (binge) and
then expel it by self-induced vomiting or
by taking laxatives (purge).

A

o Bulimia

46
Q

o Only plant foods

A
  • Vegan
47
Q

o Lack of necessary or appropriate food substances

A
  • Malnutrition
48
Q

Many variations
▪ May avoid dairy products, eggs, all flesh
or selected meat such as red meat, fish

A
  • Vegetarian
49
Q

o caloric intake in excess of daily energy
requirements, resulting in storage of energy in the
form of adipose tissue

A
  • Overnutrition
50
Q

o intake of nutrients insufficient to meet daily energy
requirements because of inadequate food intake
or improper digestion and absorption of food

A
  • Undernutrition
51
Q

Protein stores

▪ Skeletal muscle mass

A

o Somatic

51
Q

o seen in starving children of underdeveloped
countries, is now also recognized as a significant
problem of clients with long-term deficiencies in
caloric intake (e.g., those with cancer and chronic
disease).
o Depressed visceral proteins
o Visible muscle and fat wasting

A
  • Protein-calorie malnutrition (PCM)
52
Q

ANTHROPOMETRIC MEASUREMENTS

o performed to determine fat stores

A
  • Skinfold
52
Q

Protein stores
▪ Plasma, hemoglobin, hormones,antibodies

A

o Visceral

53
Q

ANTHROPOMETRIC MEASUREMENTS|
o an estimate of lean body mass, or skeletal muscle
reserves.

A
  • Mid-arm muscle area (MAMA)
53
Q

ANTHROPOMETRIC MEASUREMENTS
o measure of fat, muscle, and skeleton

A
  • Mid-arm circumference (MAC)
54
Q

ASSISTING WITH SPECIAL DIETS
* diet is limited to water, tea, coffee, clear broths, ginger ale,
or other carbonated beverages, strained and clear juices,
and plain gelatin

A

CLEAR LIQUID DIET

54
Q

BIOCHEMICAL (LABORATORY) DATA

o provide an estimate of visceral protein stores.

A
  • Serum proteins
55
Q

ASSISTING WITH SPECIAL DIETS
* Liquids or foods that turn liquid at body temperature

A

FULL LIQUID DIET

56
Q

▪ chief end product of amino acid
metabolism,

A

o Urea

57
Q

ASSISTING WITH SPECIAL DIETS
easily chewed and digested.

A

SOFT DIET

58
Q

o a modification of the soft diet.
o Liquid may be added to the food, which is then
blended to a semisolid consistency.

A
  • Pureed diet
59
Q

provided when the client cannot ingest foods or
the upper GI tract is impaired and the transport of
food to the small intestine is interrupted.

A
  • Enteral
60
Q

▪ inserted through one of the nostrils, down
the nasopharynx, and into the alimentary
tract
▪ used for feeding clients who have
adequate gastric emptying, and who
require short-term feeding

A

o Nasogastric tube

Final (21 decks)

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