Nutrition Flashcards
1
Q
What are organic compounds?
A
Compounds that have carbon atoms that are bonded to other carbon atoms
2
Q
what are inorganic compounds?
A
compounds that do not contain carbon atoms
3
Q
How many valence electrons do carbon atoms have?
A
4
4
Q
How many covalent bonds can carbon form?
A
4
5
Q
What kind of shapes can carbon bonds form?
A
straight chains, branched chains and ringed chains
6
Q
Why does carbon have a large variety?
A
The tendency that carbon has to bond with itself
7
Q
What does the 3D shape of carbon determine?
A
the properties and functions of the molecule within living systems
8
Q
Does carbon readily dissolve in water?
A
No
9
Q
How is carbon in nature?
A
readily available and very abundant
10
Q
What are functional groups?
A
a cluster of atoms that are attached to the carbon skeleton
11
Q
What do functional groups give to the molecule?
A
a particular shape and directly involved in chemical reactions
12
Q
What 4 functional groups are important to living things?
A
hydroxyl, carboxyl, amino and phosphate
13
Q
What is a macromolecule?
A
a giant molecule formed by the joining of smaller molecules
14
Q
What are the 4 classes of macromolecules?
A
carbs, lipids, proteins and nucleic acids
15
Q
How are macromolecules formed?
A
By a process called polymerization
16
Q
What is polymerization?
A
where large compounds are build by joining together many smaller molecules
17
Q
what are small building block units called?
A
monomers
18
Q
What do monomers join together to form?
A
polymers
19
Q
What is a polymer?
A
a long molecule consisting of many similar or identical building blocks linked by covalent bonds
20
Q
What is the monomer of starch?
A
Glucose
21
Q
How are macromolecules formed?
A
Through condensation reactions
22
Q
How are macromolecules broken down?
A
Through hydrolysis reactions
23
Q
What does a condensation reaction do?
A
Attaches monomers together to form a polymer
24
Q
How do condensation reactions work?
A
2 molecules are covalently bonded to one another through the loss of a water molecule
25
What must the cell do to carry out a condensation reaction?
expend energy
26
What does a hydrolysis reaction do
breaks down polymers into monomers through the use of water breaking down the polymer
27
What compounds make up carbohydrates?
carbon, hydrogen and oxygen (1:2:1)
28
What are some carbohydrates?
sugars, starches and celluloses
29
Why are carbohydrates known as "quick energy"?
they supply immediate energy for all cell activities
30
What do living things use carbs for?
a main source of energy
31
What do some plants and animals use carbs for?
structural purposes
32
What are the monomers of carbohydrates?
simple sugars (glucose)
33
What is a monosaccharide?
a carbohydrate with only 1 molecule of sugar
34
What are disaccharides?
a combination of 2 monosaccharides through a condensation reaction
35
What are polysaccharides?
a combination of 3 or more monosaccharides
36
What are lipids?
large, non-polar molecules
37
What are some lipids?
fats, oils and waxes
38
Are lipids soluble in water?
No
39
What elements do lipids contain?
carbon, hydrogen and oxygen
40
Why do lipids have a higher ration of carbon and oxygen atoms?
they have a larger amount of carbon-hydrogen bonds which stores more energy
41
What are the 2 building blocks of lipids?
Fatty acids and glycerol
42
What is a triglyceride composed of?
one molecule of glycerol and 3 fatty acid tails
43
What is the structure of a unsaturated fat?
carbon-carbon double bond on the fatty acid tail
44
What is the structure of a saturated fat?
no carbon-carbon double bond on the fatty acid tail
45
What state is saturated fats at room temperature?
solid
46
What state is unsaturated fats at room temperature?
liquid
47
What is the structure of phospholipids?
2 fatty acid tails attached to a molecule of glycerol
48
What are phospholipids a structural component of?
membranes in cells
49
What compounds do proteins have?
carbon, hydrogen, oxygen and hydrogen
50
What are the monomers of proteins?
Amino acids
51
What are the components of a amino acid?
a carboxyl group, a amino group, a single hydrogen, a R group and a alpha carbon
52
What does the R group allow?
allows proteins to carry out many different functions in living cells
53
What is the covalent bond between 2 amino acids called?
a peptide bond
54
What is a peptide bond?
a covalent bond formed by a condensation reaction that links the carboxyl group of one amino acid to the amino group of another
55
What is a dipeptide?
2 amino acids that are joined by a peptide bond
56
What is a polypeptide?
a long chain of amino acids joined together by peptide bonds
57
What does a sequence of amino acids determine?
the protein that is made and the function of the protein
58
What is a protein?
a macromolecule that consists of one or more polypeptide chains folded and coiled into specific shapes
59
What are enzymes?
proteins that speed up the chemical reactions of a cell
60
What would happen without enzymes?
the reactions of the cell would proceed so slowly that the cell would die
61
What is a substrate molecule?
the reactants in the reaction
62
What is the products?
new substances formed as a result of the reaction
63
What is the active site?
a fold or groove on the surface of the enzyme into which substrate molecules fit and bind to the enzyme
64
What is a calorie?
The energy it takes to raise the temperature of 1 gram of water 1 degree celsius
65
What is a kilocalorie?
The measure of the amount of potential energy in a piece of food
66
What factors affect the amount of calories consumed?
gender, physical activity, general health, weight/height, shape
67
How many calories are in 1 gram of carbs?
4
68
How many calories are in 1 gram of proteins?
4
69
How many calories are in 1 gram of fats?
9
70
What is a nutrient?
a chemical substance required by the body to sustain basic functions
71
What are the 6 types of nutrients?
Carbs, proteins, lipids, vitamins, minerals and water
72
What are the 3 functions of proteins?
provide energy, promote growth/ development and regulate body functions
73
Why is water important?
a conduction system for transport of nutrients, regulates temperature and cushions major organs
74
What nutrients are macronutrients?
Carbs, lipids and proteins
75
What nutrients are micronutrients?
Vitamins, minerals and water
76
What do macronutrients do?
They provide energy and are the primary source of fuel
77
What do micronutrients do?
regulate sight and bone growth, sustains all life's processes
78
What are fat-soluble vitamins?
Vitamin A, D, E and K
79
What are water soluble vitamins?
B-complex vitamins, Vitamin C
80
How long do fat-soluble vitamins stay in the body for?
a few days to 6 months
81
how long do water-soluble vitamins stay in the body for?
2 hours to 4 days
82
What is a vitamin?
organic, can be broken down by air, heat and acid
83
What is a mineral?
inorganic, they hold on to their chemical structure
84
What are the 7 major minerals?
calcium, chloride, magnesium, phosphorus, potassium, sodium and sulfur
85
What do major minerals do?
they maintain proper balance of water in the body, important for healthy bones and stabilize protein structures
86
What do trace minerals do?
strengthen bones, helps with blood clotting, immune response and carries oxygen in the blood
87
What nutrition information is provided on food labels?
nutrition facts, ingredient list, nutrition claims and health claims
88
What foods dont have nutrition facts?
fruits and veg, raw meat, fish, chicken, prepared foods, alcohol
89
Why do we use food labels?
to easily compare foods, to look for foods with more or less of a specific nutrient, to select foods for special diets
90
What is the %daily value
a benchmark to evaluate the nutrient content in food based on recommendations for a healthy diet
91
How is the ingredient list ordered?
listed by weight in the overall item from the most to least
92
What is a nutrition claim?
a regulated statement made when food meets certain criteria
93
What is the Canada's Food Guild standard for fruits and vegetables?
eat one dark green and one orange vegetable per day, choose veggies and fruits with little or no added fat, sugar or salt
94
What is the Canada's Food Guild standard for grain products?
make at least half of your grain products whole grains, choose grains that are lower in fat, sugar and salt
95
What is the Canada's Food Guild standard for milk and alternatives?
drink skim, 1% or 2% milk each day, select lower fat milk alternatives
96
What is the Canada's Food Guild standard for meat and alternatives?
have meat alternatives such as beans, lentils and tofu, eat at least 2 food guild servings of fish each week, select lean meat and alternatives with little or no added fat or salt
97
What is the Canada's Food Guild standard for oils and fats?
include a small amount of unsaturated fat each day, use vegetable oils, choose soft margarines
98
What is the digestive system?
the system where food enters the body and nutrients are take for the bodies use and waste is exposed of at the end
99
What are the 4 functions of the digestive system?
Ingestion, digestion, absorption and elimination
100
What is ingestion and where does it occur?
The process of taking in food and liquids into the body, occurs in the mouth
101
What is digestion and where does it occur?
The process of breaking down food molecules into smaller units, occurs mainly in the small intestine but also in the mouth and stomach
102
What is absorption and where does it occur?
The process of taking in valuable nutrients into the bloodstream, occurs mainly in the small intestine but also in the large intestine
103
What is elimination and where does it occur?
The process of releasing solid waste or feces from the body, occurs in the large intestine and anus
104
What is mechanical digestion?
physically breaking down food into smaller units (cutting, tearing, slicing, squeezing and grinding)
105
What is chemical digestion?
chemically breaking down good into smaller units (digestive enzymes and stomach acid)
106
What are digestive organs?
structures that from part of the digestive tract where digestion takes place
107
What are accessory organs?
structure that helps with the digestive process but do not from part digestive tract
108
What is the mouth?
The start of the digestive system and where food enters the body
109
What is the main chamber of the mouth?
the oral cavity
110
What is the roof of the mouth made of?
the hard and soft palate
111
What does the hard palate do?
to help with chewing and protect the nasal cavity above
112
What does the soft palate do?
helps with breathing and swallowing
113
What does the uvula do?
block the nose and throat during swallowing to prevent food and liquid from entering the nasal cavity
114
What does the tongue do?
involved in speech production, moving food, chewing, swallowing and taste perception
115
What is the tongues surface covered by?
papillae ( contains taste buds)
116
What do the taste buds do?
detect different taste molecules in food
117
What are the 3 salivary glands of the mouth?
parotid gland, submaxillary gland and the sublingual gland
118
What do the salivary glands do?
secrete saliva
119
What is saliva?
a watery fluid that moistens food so that it can be mixed and swallowed easily
120
What is the esophagus what does it connect?
a muscular tube that connects the oral cavity to the stomach
121
What is a bolus?
chewed food mixed with saliva
122
What is the process deglutition?
the swallowing of food
123
What is peristalsis?
smooth muscle layers in the esophageal wall contract in a wavelike pattern to push the bolus down
124
What is the esophageal sphincter?
a ring of smooth muscle that opens and closes to control the flow of food and drinks going into the stomach
125
What is the stomach?
a sac like organ in the upper half of the abdomen
126
What are the 3 regions of the stomach?
the fundus, the body and the pyloris
127
What is the rugae?
thick folds that allow the stomach to expand and contract
128
What do gastric glands do?
secretes gastric juices
129
What is the small intestine?
a narrow twisting tube
130
What does the small intestine do?
complete the chemical digestion of food and absorb nutrients into the blood
131
What are the 3 sections of the small intestine?
The duodenum, the jejunum and the ileum
132
Where does peptidases come from and do?
the small intestine, breaks down proteins into amino acids
133
Where does disaccharidases come from and do?
The liver, produced bile which breaks down lipids into micelles
134
Where is bile stored?
the gallbladder
135
Where does nucleases come from and do?
The small intestine and breaks down DNA/RNA into nucleotides
136
Where does proteases come from and do?
the pancreas and breaks down proteins into smaller peptides
137
Where does amylase come from and do?
the pancreas, breaks down starch into simple sugars
138
Where does lipase come from and do?
the pancreas, breaks down lipids into fatty acids and glycerol with the aid of bile
139
What are villi?
finger like projections or folds of the inner mucosal lining
140
What are microvilli?
microscopic projections of individual epithelial cells
141
What is absorption?
the process where micronutrients pass through the membranes of epithelial cells and into the bloodstream
142
What is the job of the hepatic portal system?
deliver absorbed materials to the liver for processing, storage and to detoxify certain substances such as alcohol and drugs
143
What does the hepatic portal vein carry?
blood from the capillaries in the villi of the small intestine to the liver
144
What does the small intestine connect?
the ileum and anus
145
What is the main job of the large intestine?
reabsorb water, ions and vitamins, store and compact material left undigested to form feces
146
What is the main function of the rectum?
store feces
147
What is the anus?
an opening where feces is eliminated from
148
What is carbohydrate digestion?
polysaccharides are split into disaccharides by amylases made by the salivary glands in the mouth, disaccharides are split into monosaccharides by disaccharidases made by the small intestine, monosaccharides are absorbed by the blood capillaries in the small intestine
149
What is lipid digestion?
Lipids are split into smaller globules called micelles by bile made by the liver, smaller micelles are split into fatty acids and glycerol by lipases made by the pancreas, fatty acids and glycerol are absorbed by blood capillaries in the small intestine
150
What is protein digestion?
proteins are split into smaller polypeptides by pepsin made by the stomach and proteases made by the pancreas, smaller polypeptides are split into amino acids by peptidases made by the small intestine, amino acids are absorbed by blood capillaries in the small intestine
