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Biochem 2nd Sem Midterms > Nutrition > Flashcards

Nutrition Flashcards

0
Q

Science that deals with the process by which components of food are made available to an organism for meeting energy requirements, building and maintaining organism in an optinum functional state.

A

Nutrition

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1
Q

Constitutes all solid and liquid materials which when taken into the body serve to nourish, bild, repair and supply energy or regulate body processes.

A

Food

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2
Q

Chemical substances in food that nourish by providing energy, materials for building body parts, and factors that regulate necessary chemical processes in the body.

A

Nutrients

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3
Q

A substance which the body cannot synthesize in sufficient amounts to meet the demands of the body and therefore must be supplied in the diet.

A

Essential nutrient

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4
Q

State of complete physical, mental and social well being and not merely the absence of disease.

A

Health

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5
Q

Condition of the body resulting from the consumption and utilization of nutrients.

A

Nutritional status or Nutriture

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6
Q

Pathological state resulting from a relative lack or absolute deficiency or excess of one or more of the essential nutrients.

A

Malnutrition

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7
Q

Four types of malnutrition

A

Undernutrition
Specific nutrient deficiency
Overnutrition
Nutrient imbalance

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8
Q

Relationship between weight and height that is associated with body fat and health risk.

A

Body mass index

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9
Q

Ratio of the blood glucose response to a given food compared to a standard.( typically, glucose or white bread)

A

Glycemic index

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10
Q

Smallest exogenous supply of a nutrient that must be absorbed or consumed to prevent manifestations of deficiency,

A

MDR

Minimum Daily Requirement

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11
Q

Dietary intake expected to satisfy the needs of 50% of the people in that age group based on a review of the scientific literature.

Representative of the whole population.

A

EAR

Estimated Average Requirement

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12
Q

Amount of energy and essential nutrients needed to meet the minimal requirement to maintain health and provide reasonable level reserves plus an added amount to allow for incomplete digestion

A

RDA

Recommended Daily Allowance

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13
Q

Defined as levels of intake of energy and nutrients. Which on the basis of current scientific knowledge .More focus on nutrients than food or diet.

A

RENI

Recommended Energy and Nutrient Intake

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14
Q

Deficiency of calories or one or more essential nutrients.

A state of physical health resulting from long standing dietary practices that do not meet the needs of the body.

A

Undernutrition

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15
Q

Results from long standing dietary practices that is excessive of the normal needs of the body.

A

Overnutirtion

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16
Q

Adequate intake and utilization of essential nutrients, with reserves for energy and ability to fight diseases

A

Ideal/optimal nutrition

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17
Q

Obesity actual body weight is

A

> 20 % of IBW

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18
Q

Overweight, actual body weight is

A

10-20% of IBW

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19
Q

Normal, actual body weight is

A

+/- 10% of IBW

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20
Q

Undernutrition/Underweight is based on

A

Gomez Classification

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21
Q

First degree of underweight (Gomez classification)

A

Weight is 75-89% of IBW

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22
Q

Second degree of underweight (Gomez classification

A

Weight is 60-74% of IBW

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23
Q

Third degree of underweight (Gomez classification

A

Weight is below 60% of IBW

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24
Normal (Gomez classification
90-100%
25
Overweight (Gomez classification
101-120%
26
Obese (Gomez classification
>120%
27
Gomez classification formula
Actual body weight/ ideal body weight x 100
28
Combination of weight and height for age
Waterlow classification
29
Formula for wasting
Actual body weight/ weight in height x 100
30
Formula for stunting
Actual height/ height in age x100
31
For adults Normal nutriture
Within 10% of IBW or | BMI = 20-25
32
For adults Overweight
Actual weight is 11-19% above IBW
33
For adults Obese
Actual weight is 20% or more above IBW
34
Body Mass Index
Body weight in kilograms/height in meters squared
35
A BMI of over 25 is considered
Overweight
36
Used as a measurement of obesity, which in turn is a possible indicator of other more serious health conditions
WHR | Waist Hip Ratio
37
With more weight around the waist and face more health risks..
Apple shaped
38
Bodies who carry more weight around the hips
Pear shaped
39
Abdominal obesity is defined as a waist hip ratio above
0. 95 for males | 0. 80 for females
40
The most basic nutrients requirement taking precedence over all other nutritional needs
Energy requirement
41
The energy used by the body at rest
Basal metabolic rate
42
Production of heat by the body above basal level during the digestion and absorption of food
SDA specific dynamic action of food | TEF thermic effect of food
43
Additional energy needed for building new tissues and milk secretion
Growth
44
Increase in non voluntary physical activity triggered by cold conditions or overeating
Thermogenesis
45
Standard unit of measuring energy
Kilocalorie
46
Energy yield of proper food sources From highest to lowest source
Fats Alcohol Protein Carbohydrates
47
Determination of ideal body weight based on height in centimeters
Thanhausser method
48
Thanhausser method formula
[height in cm - 100] - [(height in cm -100) 10%] = wt in kg
49
Fernando's method is constant
5feet = 106lb for male; 100lb for female Just add 6lb for male and 5. lb in female every inches increase
50
Fernandos method For large frame
Add 10% to IBW
51
Fernandos method For small frame
Substract 10% from IBW
52
Calculation of BMR for 24 hours In male
1kcal/kg IBW/hr x 24 hr
53
Calculation of BMR for 24 hours In female
0.95kcal/kg IBW/hr x24 hr
54
How to correct the BMR for sleep by
deducting 10% in IBW x by hours of sleep
55
Calculate for physical activity
10,30,50,75,100 | Bedrest, sedentary, light, moderate,heavy
56
How to calculate SDA
10% of the sum of corrected BMR and physical activity
57
How to calculate Total energy requirement
Add, cBMR, PA and SDA
58
The quickest way of estimation of energy yields
Krause method
59
Macronutrients
``` Carbohydrates Fats Fiber Minerals Proteins Vitamins Water ```
60
Micronutrients
Minerals | Vitamins
61
Nutrients that do not required energy
Vitamins Minerals Fiber Water
62
Major source of energy
Carbohydrates
63
What are the monosaccharides?
Glucose Fructose Galactose
64
Disaccharides
Maltose Lactose Sucrose
65
Polysaccharides
Amylose Amylopectin Glycogen
66
A measure of how quickly food glucose is absorbed
Glycemic index
67
Measure of the total absorbable glucose in foods
Glycemic load
68
RENI for carbohydrates
55-70% of TCR
69
A large carbohydrate polymer that is indigestible because humans do not have the required enzymes to disassemble it.
Cellulose
70
Components of food that cannot be broken down by human digestive enzymes
Dietary fiber
71
Found naturally in foos, and other forms of fiber that may be added to foods.
Dietary fiber
72
Fiber of this type must show beneficial effects in human to be included in the category.
Functional fiber
73
Combination of dietary fiber and functional fiber
Total fiber
74
Two sub categories of fiber
Soluble fiber | Insoluble fiber
75
Soluble fibers
Pectins Gums Mucilages
76
Insoluble fibers
Cellulose Hemicellulose Lignin
77
Stimulates peristalsis
Insoluble fiber
78
Provides solutions of high viscosity which slows the movement of food through the intestines
Soluble fiber
79
Provides high caloric diet with satiety value
Fats
80
Classification of fats
Simple Compound Derived
81
Neutral fat and waxes
Simple lipids
82
Compound lipids
Phospholipids Glycolids Lipoproteins
83
Derived lipids
Fatty acids Glycerol Steroids
84
If taking a dietary fiber, make it sure that to take a lot of?
Water
85
Fatty acids that can cause vascular diseases, most come in animal products
Saturated fatty acids
86
Fatty acids with double bond, that serve as kink to compact together.
Unsaturated fatty acids
87
What is the difference of saturated and unsaturated fatty acids?
The double bond, is in the unsaturated
88
Lipids that are solid in room temperature
Fats
89
Only 1 double bond
Monounsaturated fatty acids
90
Something to do in position where the double bonds are located from omega carbon.
Omega 3,6,9
91
Example of visible fats
Letchon
92
Example of hidden fats
Biscuit | Donuts
93
Vital substance in human metabolism Occurs naturally in all animal foods Increasingly i plicated in vascular diseases
Cholesterol
94
Essential fatty acids
Linoleic acid Alpha linoleic acid Arachidonic acid
95
Omega 3 fatty acids
Alpha linoleic acid Timnodonic acid EPA Cervonic acid DHA
96
Sources of SFA
Animal products Cocoa butter Coconut oil Palm oil
97
Sources of PUFA
Vegetable seeds oil Nut oil Cold water ocean fish
98
Sources of MUFA
Olive oil Canola oil Peanut oil
99
RENI from fats
20-30% of TCR
100
Most abundant of organic compounds in the body
Protein
101
Protein classification
Indispensable AA Dispensable AA Conditionally Dispensable AA
102
Functions of lipids
``` Shock absorber Protections for nerves Body insulator Carrier of vitamins ADEK Lubricant for GIT ```
103
Saturated fats should not be
More than 10 %
104
PKU
Conditionally Dispensable Amino Acids
105
Essential amino acids for adults
``` Isoleucine Phenylalanine Lysine Methionine Leucine Threonine Tryptophan Valine ```
106
Essential amino acids for infants
Arginine | Histidine
107
Functions of protein
``` Growth Body regulation Heat and energy source Body secertions Body fluids ```
108
RENI for proteins
10-15% of TCR
109
Equal to the weight gain of a growing animal for every gram of protein.
PER | Protein Efficiency Ratio
110
PER formula
PER = growth in grams/protein intake in grams
111
Proteins with complete amino acids will maintain nitrogen balance but those with incomplete essential AA will promote negative nitrogen balance
BV | Biologic Value
112
Product of BV and degree of food protein digestability
NPU | Net Protein Utilization
113
A protein with an AA composition providing adequate amounts of essential AA having a high degree of digestability.
Reference Protein
114
Occurs when the amount of nitrogen consumed equals that of the nitrogen excreted.
Nitrogen balance
115
Nitrogen intake exceeds excretion
Positive Nitrogen Balance
116
Nitrogen losses are greater than intake
Negative Nitrogen Balance
117
Nitrogen intake is equal to nitrogen excretion
Nitrogen Equilibrium
118
High quality amino acids
Indispensable AA
119
Current recommendation of a prudent diet
``` 58% carbs 30% fats 12% protein Cholesterol Salt ```
120
Nutrient content formula
Gram of food edible portion/100x nutrient content base in FCT
121
A condition resulting from inadequate provision of nutrients to tissues which require them for normal functioning
Nutritional deficiency
122
Classification of nutritional Deficiencies
Primart Secondary Iatrogenic
123
Dietary inadequacy in amount or in kind
Primary
124
Pathologic condition preventing adequate ingestion of food or proper metabolism of nutrients
Secondary
125
Common nutritional disorders in the philippines
Protein calorie malnutrition Vitamin A def Iron def Iodine def
126
Biggest contributor of child mortality among 1-3 years old
Protein calorie malnutrition
127
Infantile atrophy, inanition, athrepsia, cachexia
Marasmus
128
Marasmus from the greek word
Withering
129
MARASMUS Deficiency
Protein and calories
130
MARASMUS Incidence
0-2 yeasr
131
MARASMUS Description
Withering | Anaclitic depression
132
MARASMUS Major manifestation
Skin and bone appearance | Extensive tissue and muscle wasting
133
MARASMUS Other manifestations
``` Less than 89% of the normal weight Old man face Distended abdomen Dry skin Loose skin folds Subnormal temp Slow pulse Decreased BMR ```
134
Protein malnutrition/ Nutritional Edema Syndrome
Kwashiorkor
135
KWASIORKOR Deficiency
Protein
136
KWASIORKOR Incidence
1-3 years old
137
KWASIORKOR Description
The disease of the displaced child
138
KWASIORKOR Major manifestation
Edema | Hypoalbuminemia
139
KWASIORKOR Other manifestation
``` Ascites Diffuse pigmentation of skin Moon face Anemia Hepatomegaly Flag sign ( pale and dark hair ) ```
140
A generalized excessive accumulation of fatty subcutaneous tissue
Overnutrition
141
Over nutrition complications
``` OBESITY Osteoarthritis Breathlessness Endocrine disorder Stroke Increased Lipid/ Tumors hYpertension ```
142
Lack of iodine
Cretinism
143
Scurvy
Lack of vitamin C
144
Anemia
Lack of iron, folate, nutrients
145
Breast milk important hormones
Prolactin | Oxytocin
146
Secretion of breast during the latter part of pregnancy and 2-4 days of delivery
Colostrum
147
Colostrum color
Deep yellow color
148
Colostrum Total amount secreted daily
10-40ml
149
Colostrum Contains
More protein Less fat Less sugar Than mature milk
150
Bluish watery secretion at the end of the first month of lactation
Mature milk
151
Contains more fats and lactose and less protein
Mature milk
152
First milk expressed during a nursing period
Foremilk
153
Last milk obtained at the end of the feed
Hindmilk
154
Major immunologic component of Breast feeding
IgA over 90% IgG, IgE, IgM, IgD -10% Leukocytes

Biochem 2nd Sem Midterms (10 decks)

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