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Grade 12 Medical Science > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What are organic compounds?

A

Compounds that have carbon atoms that are bonded to other carbon atoms

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2
Q

what are inorganic compounds?

A

compounds that do not contain carbon atoms

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3
Q

How many valence electrons do carbon atoms have?

A

4

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4
Q

How many covalent bonds can carbon form?

A

4

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5
Q

What kind of shapes can carbon bonds form?

A

straight chains, branched chains and ringed chains

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6
Q

Why does carbon have a large variety?

A

The tendency that carbon has to bond with itself

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7
Q

What does the 3D shape of carbon determine?

A

the properties and functions of the molecule within living systems

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8
Q

Does carbon readily dissolve in water?

A

No

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9
Q

How is carbon in nature?

A

readily available and very abundant

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10
Q

What are functional groups?

A

a cluster of atoms that are attached to the carbon skeleton

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11
Q

What do functional groups give to the molecule?

A

a particular shape and directly involved in chemical reactions

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12
Q

What 4 functional groups are important to living things?

A

hydroxyl, carboxyl, amino and phosphate

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13
Q

What is a macromolecule?

A

a giant molecule formed by the joining of smaller molecules

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14
Q

What are the 4 classes of macromolecules?

A

carbs, lipids, proteins and nucleic acids

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15
Q

How are macromolecules formed?

A

By a process called polymerization

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16
Q

What is polymerization?

A

where large compounds are build by joining together many smaller molecules

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17
Q

what are small building block units called?

A

monomers

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18
Q

What do monomers join together to form?

A

polymers

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19
Q

What is a polymer?

A

a long molecule consisting of many similar or identical building blocks linked by covalent bonds

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20
Q

What is the monomer of starch?

A

Glucose

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21
Q

How are macromolecules formed?

A

Through condensation reactions

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22
Q

How are macromolecules broken down?

A

Through hydrolysis reactions

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23
Q

What does a condensation reaction do?

A

Attaches monomers together to form a polymer

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24
Q

How do condensation reactions work?

A

2 molecules are covalently bonded to one another through the loss of a water molecule

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25
Q

What must the cell do to carry out a condensation reaction?

A

expend energy

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26
Q

What does a hydrolysis reaction do

A

breaks down polymers into monomers through the use of water breaking down the polymer

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27
Q

What compounds make up carbohydrates?

A

carbon, hydrogen and oxygen (1:2:1)

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28
Q

What are some carbohydrates?

A

sugars, starches and celluloses

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29
Q

Why are carbohydrates known as “quick energy”?

A

they supply immediate energy for all cell activities

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30
Q

What do living things use carbs for?

A

a main source of energy

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31
Q

What do some plants and animals use carbs for?

A

structural purposes

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32
Q

What are the monomers of carbohydrates?

A

simple sugars (glucose)

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33
Q

What is a monosaccharide?

A

a carbohydrate with only 1 molecule of sugar

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34
Q

What are disaccharides?

A

a combination of 2 monosaccharides through a condensation reaction

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35
Q

What are polysaccharides?

A

a combination of 3 or more monosaccharides

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36
Q

What are lipids?

A

large, non-polar molecules

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37
Q

What are some lipids?

A

fats, oils and waxes

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38
Q

Are lipids soluble in water?

A

No

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39
Q

What elements do lipids contain?

A

carbon, hydrogen and oxygen

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40
Q

Why do lipids have a higher ration of carbon and oxygen atoms?

A

they have a larger amount of carbon-hydrogen bonds which stores more energy

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41
Q

What are the 2 building blocks of lipids?

A

Fatty acids and glycerol

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42
Q

What is a triglyceride composed of?

A

one molecule of glycerol and 3 fatty acid tails

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43
Q

What is the structure of a unsaturated fat?

A

carbon-carbon double bond on the fatty acid tail

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44
Q

What is the structure of a saturated fat?

A

no carbon-carbon double bond on the fatty acid tail

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45
Q

What state is saturated fats at room temperature?

A

solid

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46
Q

What state is unsaturated fats at room temperature?

A

liquid

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47
Q

What is the structure of phospholipids?

A

2 fatty acid tails attached to a molecule of glycerol

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48
Q

What are phospholipids a structural component of?

A

membranes in cells

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49
Q

What compounds do proteins have?

A

carbon, hydrogen, oxygen and hydrogen

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50
Q

What are the monomers of proteins?

A

Amino acids

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51
Q

What are the components of a amino acid?

A

a carboxyl group, a amino group, a single hydrogen, a R group and a alpha carbon

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52
Q

What does the R group allow?

A

allows proteins to carry out many different functions in living cells

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53
Q

What is the covalent bond between 2 amino acids called?

A

a peptide bond

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54
Q

What is a peptide bond?

A

a covalent bond formed by a condensation reaction that links the carboxyl group of one amino acid to the amino group of another

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55
Q

What is a dipeptide?

A

2 amino acids that are joined by a peptide bond

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56
Q

What is a polypeptide?

A

a long chain of amino acids joined together by peptide bonds

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57
Q

What does a sequence of amino acids determine?

A

the protein that is made and the function of the protein

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58
Q

What is a protein?

A

a macromolecule that consists of one or more polypeptide chains folded and coiled into specific shapes

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59
Q

What are enzymes?

A

proteins that speed up the chemical reactions of a cell

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60
Q

What would happen without enzymes?

A

the reactions of the cell would proceed so slowly that the cell would die

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61
Q

What is a substrate molecule?

A

the reactants in the reaction

62
Q

What is the products?

A

new substances formed as a result of the reaction

63
Q

What is the active site?

A

a fold or groove on the surface of the enzyme into which substrate molecules fit and bind to the enzyme

64
Q

What is a calorie?

A

The energy it takes to raise the temperature of 1 gram of water 1 degree celsius

65
Q

What is a kilocalorie?

A

The measure of the amount of potential energy in a piece of food

66
Q

What factors affect the amount of calories consumed?

A

gender, physical activity, general health, weight/height, shape

67
Q

How many calories are in 1 gram of carbs?

A

4

68
Q

How many calories are in 1 gram of proteins?

A

4

69
Q

How many calories are in 1 gram of fats?

A

9

70
Q

What is a nutrient?

A

a chemical substance required by the body to sustain basic functions

71
Q

What are the 6 types of nutrients?

A

Carbs, proteins, lipids, vitamins, minerals and water

72
Q

What are the 3 functions of proteins?

A

provide energy, promote growth/ development and regulate body functions

73
Q

Why is water important?

A

a conduction system for transport of nutrients, regulates temperature and cushions major organs

74
Q

What nutrients are macronutrients?

A

Carbs, lipids and proteins

75
Q

What nutrients are micronutrients?

A

Vitamins, minerals and water

76
Q

What do macronutrients do?

A

They provide energy and are the primary source of fuel

77
Q

What do micronutrients do?

A

regulate sight and bone growth, sustains all life’s processes

78
Q

What are fat-soluble vitamins?

A

Vitamin A, D, E and K

79
Q

What are water soluble vitamins?

A

B-complex vitamins, Vitamin C

80
Q

How long do fat-soluble vitamins stay in the body for?

A

a few days to 6 months

81
Q

how long do water-soluble vitamins stay in the body for?

A

2 hours to 4 days

82
Q

What is a vitamin?

A

organic, can be broken down by air, heat and acid

83
Q

What is a mineral?

A

inorganic, they hold on to their chemical structure

84
Q

What are the 7 major minerals?

A

calcium, chloride, magnesium, phosphorus, potassium, sodium and sulfur

85
Q

What do major minerals do?

A

they maintain proper balance of water in the body, important for healthy bones and stabilize protein structures

86
Q

What do trace minerals do?

A

strengthen bones, helps with blood clotting, immune response and carries oxygen in the blood

87
Q

What nutrition information is provided on food labels?

A

nutrition facts, ingredient list, nutrition claims and health claims

88
Q

What foods dont have nutrition facts?

A

fruits and veg, raw meat, fish, chicken, prepared foods, alcohol

89
Q

Why do we use food labels?

A

to easily compare foods, to look for foods with more or less of a specific nutrient, to select foods for special diets

90
Q

What is the %daily value

A

a benchmark to evaluate the nutrient content in food based on recommendations for a healthy diet

91
Q

How is the ingredient list ordered?

A

listed by weight in the overall item from the most to least

92
Q

What is a nutrition claim?

A

a regulated statement made when food meets certain criteria

93
Q

What is the Canada’s Food Guild standard for fruits and vegetables?

A

eat one dark green and one orange vegetable per day, choose veggies and fruits with little or no added fat, sugar or salt

94
Q

What is the Canada’s Food Guild standard for grain products?

A

make at least half of your grain products whole grains, choose grains that are lower in fat, sugar and salt

95
Q

What is the Canada’s Food Guild standard for milk and alternatives?

A

drink skim, 1% or 2% milk each day, select lower fat milk alternatives

96
Q

What is the Canada’s Food Guild standard for meat and alternatives?

A

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
Q

What is the Canada’s Food Guild standard for oils and fats?

A

include a small amount of unsaturated fat each day, use vegetable oils, choose soft margarines

98
Q

What is the digestive system?

A

the system where food enters the body and nutrients are take for the bodies use and waste is exposed of at the end

99
Q

What are the 4 functions of the digestive system?

A

Ingestion, digestion, absorption and elimination

100
Q

What is ingestion and where does it occur?

A

The process of taking in food and liquids into the body, occurs in the mouth

101
Q

What is digestion and where does it occur?

A

The process of breaking down food molecules into smaller units, occurs mainly in the small intestine but also in the mouth and stomach

102
Q

What is absorption and where does it occur?

A

The process of taking in valuable nutrients into the bloodstream, occurs mainly in the small intestine but also in the large intestine

103
Q

What is elimination and where does it occur?

A

The process of releasing solid waste or feces from the body, occurs in the large intestine and anus

104
Q

What is mechanical digestion?

A

physically breaking down food into smaller units (cutting, tearing, slicing, squeezing and grinding)

105
Q

What is chemical digestion?

A

chemically breaking down good into smaller units (digestive enzymes and stomach acid)

106
Q

What are digestive organs?

A

structures that from part of the digestive tract where digestion takes place

107
Q

What are accessory organs?

A

structure that helps with the digestive process but do not from part digestive tract

108
Q

What is the mouth?

A

The start of the digestive system and where food enters the body

109
Q

What is the main chamber of the mouth?

A

the oral cavity

110
Q

What is the roof of the mouth made of?

A

the hard and soft palate

111
Q

What does the hard palate do?

A

to help with chewing and protect the nasal cavity above

112
Q

What does the soft palate do?

A

helps with breathing and swallowing

113
Q

What does the uvula do?

A

block the nose and throat during swallowing to prevent food and liquid from entering the nasal cavity

114
Q

What does the tongue do?

A

involved in speech production, moving food, chewing, swallowing and taste perception

115
Q

What is the tongues surface covered by?

A

papillae ( contains taste buds)

116
Q

What do the taste buds do?

A

detect different taste molecules in food

117
Q

What are the 3 salivary glands of the mouth?

A

parotid gland, submaxillary gland and the sublingual gland

118
Q

What do the salivary glands do?

A

secrete saliva

119
Q

What is saliva?

A

a watery fluid that moistens food so that it can be mixed and swallowed easily

120
Q

What is the esophagus what does it connect?

A

a muscular tube that connects the oral cavity to the stomach

121
Q

What is a bolus?

A

chewed food mixed with saliva

122
Q

What is the process deglutition?

A

the swallowing of food

123
Q

What is peristalsis?

A

smooth muscle layers in the esophageal wall contract in a wavelike pattern to push the bolus down

124
Q

What is the esophageal sphincter?

A

a ring of smooth muscle that opens and closes to control the flow of food and drinks going into the stomach

125
Q

What is the stomach?

A

a sac like organ in the upper half of the abdomen

126
Q

What are the 3 regions of the stomach?

A

the fundus, the body and the pyloris

127
Q

What is the rugae?

A

thick folds that allow the stomach to expand and contract

128
Q

What do gastric glands do?

A

secretes gastric juices

129
Q

What is the small intestine?

A

a narrow twisting tube

130
Q

What does the small intestine do?

A

complete the chemical digestion of food and absorb nutrients into the blood

131
Q

What are the 3 sections of the small intestine?

A

The duodenum, the jejunum and the ileum

132
Q

Where does peptidases come from and do?

A

the small intestine, breaks down proteins into amino acids

133
Q

Where does disaccharidases come from and do?

A

The liver, produced bile which breaks down lipids into micelles

134
Q

Where is bile stored?

A

the gallbladder

135
Q

Where does nucleases come from and do?

A

The small intestine and breaks down DNA/RNA into nucleotides

136
Q

Where does proteases come from and do?

A

the pancreas and breaks down proteins into smaller peptides

137
Q

Where does amylase come from and do?

A

the pancreas, breaks down starch into simple sugars

138
Q

Where does lipase come from and do?

A

the pancreas, breaks down lipids into fatty acids and glycerol with the aid of bile

139
Q

What are villi?

A

finger like projections or folds of the inner mucosal lining

140
Q

What are microvilli?

A

microscopic projections of individual epithelial cells

141
Q

What is absorption?

A

the process where micronutrients pass through the membranes of epithelial cells and into the bloodstream

142
Q

What is the job of the hepatic portal system?

A

deliver absorbed materials to the liver for processing, storage and to detoxify certain substances such as alcohol and drugs

143
Q

What does the hepatic portal vein carry?

A

blood from the capillaries in the villi of the small intestine to the liver

144
Q

What does the small intestine connect?

A

the ileum and anus

145
Q

What is the main job of the large intestine?

A

reabsorb water, ions and vitamins, store and compact material left undigested to form feces

146
Q

What is the main function of the rectum?

A

store feces

147
Q

What is the anus?

A

an opening where feces is eliminated from

148
Q

What is carbohydrate digestion?

A

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
Q

What is lipid digestion?

A

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
Q

What is protein digestion?

A

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

Grade 12 Medical Science (3 decks)

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