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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
Q

Normal (Gomez classification

A

90-100%

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25
Q

Overweight (Gomez classification

A

101-120%

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26
Q

Obese (Gomez classification

A

> 120%

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27
Q

Gomez classification formula

A

Actual body weight/ ideal body weight x 100

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28
Q

Combination of weight and height for age

A

Waterlow classification

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29
Q

Formula for wasting

A

Actual body weight/ weight in height x 100

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30
Q

Formula for stunting

A

Actual height/ height in age x100

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31
Q

For adults

Normal nutriture

A

Within 10% of IBW or

BMI = 20-25

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32
Q

For adults

Overweight

A

Actual weight is 11-19% above IBW

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33
Q

For adults

Obese

A

Actual weight is 20% or more above IBW

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34
Q

Body Mass Index

A

Body weight in kilograms/height in meters squared

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35
Q

A BMI of over 25 is considered

A

Overweight

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36
Q

Used as a measurement of obesity, which in turn is a possible indicator of other more serious health conditions

A

WHR

Waist Hip Ratio

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37
Q

With more weight around the waist and face more health risks..

A

Apple shaped

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38
Q

Bodies who carry more weight around the hips

A

Pear shaped

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39
Q

Abdominal obesity is defined as a waist hip ratio above

A
  1. 95 for males

0. 80 for females

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40
Q

The most basic nutrients requirement taking precedence over all other nutritional needs

A

Energy requirement

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41
Q

The energy used by the body at rest

A

Basal metabolic rate

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42
Q

Production of heat by the body above basal level during the digestion and absorption of food

A

SDA specific dynamic action of food

TEF thermic effect of food

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43
Q

Additional energy needed for building new tissues and milk secretion

A

Growth

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44
Q

Increase in non voluntary physical activity triggered by cold conditions or overeating

A

Thermogenesis

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45
Q

Standard unit of measuring energy

A

Kilocalorie

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46
Q

Energy yield of proper food sources

From highest to lowest source

A

Fats
Alcohol
Protein
Carbohydrates

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47
Q

Determination of ideal body weight based on height in centimeters

A

Thanhausser method

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48
Q

Thanhausser method formula

A

[height in cm - 100] - [(height in cm -100) 10%] = wt in kg

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49
Q

Fernando’s method is constant

A

5feet = 106lb for male; 100lb for female

Just add 6lb for male and 5. lb in female every inches increase

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50
Q

Fernandos method

For large frame

A

Add 10% to IBW

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51
Q

Fernandos method

For small frame

A

Substract 10% from IBW

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52
Q

Calculation of BMR for 24 hours

In male

A

1kcal/kg IBW/hr x 24 hr

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53
Q

Calculation of BMR for 24 hours

In female

A

0.95kcal/kg IBW/hr x24 hr

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54
Q

How to correct the BMR for sleep by

A

deducting 10% in IBW x by hours of sleep

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55
Q

Calculate for physical activity

A

10,30,50,75,100

Bedrest, sedentary, light, moderate,heavy

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56
Q

How to calculate SDA

A

10% of the sum of corrected BMR and physical activity

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57
Q

How to calculate Total energy requirement

A

Add, cBMR, PA and SDA

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58
Q

The quickest way of estimation of energy yields

A

Krause method

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59
Q

Macronutrients

A 
Carbohydrates
Fats
Fiber
Minerals
Proteins
Vitamins
Water
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60
Q

Micronutrients

A

Minerals

Vitamins

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61
Q

Nutrients that do not required energy

A

Vitamins
Minerals
Fiber
Water

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62
Q

Major source of energy

A

Carbohydrates

63
Q

What are the monosaccharides?

A

Glucose
Fructose
Galactose

64
Q

Disaccharides

A

Maltose
Lactose
Sucrose

65
Q

Polysaccharides

A

Amylose
Amylopectin
Glycogen

66
Q

A measure of how quickly food glucose is absorbed

A

Glycemic index

67
Q

Measure of the total absorbable glucose in foods

A

Glycemic load

68
Q

RENI for carbohydrates

A

55-70% of TCR

69
Q

A large carbohydrate polymer that is indigestible because humans do not have the required enzymes to disassemble it.

A

Cellulose

70
Q

Components of food that cannot be broken down by human digestive enzymes

A

Dietary fiber

71
Q

Found naturally in foos, and other forms of fiber that may be added to foods.

A

Dietary fiber

72
Q

Fiber of this type must show beneficial effects in human to be included in the category.

A

Functional fiber

73
Q

Combination of dietary fiber and functional fiber

A

Total fiber

74
Q

Two sub categories of fiber

A

Soluble fiber

Insoluble fiber

75
Q

Soluble fibers

A

Pectins
Gums
Mucilages

76
Q

Insoluble fibers

A

Cellulose
Hemicellulose
Lignin

77
Q

Stimulates peristalsis

A

Insoluble fiber

78
Q

Provides solutions of high viscosity which slows the movement of food through the intestines

A

Soluble fiber

79
Q

Provides high caloric diet with satiety value

A

Fats

80
Q

Classification of fats

A

Simple
Compound
Derived

81
Q

Neutral fat and waxes

A

Simple lipids

82
Q

Compound lipids

A

Phospholipids
Glycolids
Lipoproteins

83
Q

Derived lipids

A

Fatty acids
Glycerol
Steroids

84
Q

If taking a dietary fiber, make it sure that to take a lot of?

A

Water

85
Q

Fatty acids that can cause vascular diseases, most come in animal products

A

Saturated fatty acids

86
Q

Fatty acids with double bond, that serve as kink to compact together.

A

Unsaturated fatty acids

87
Q

What is the difference of saturated and unsaturated fatty acids?

A

The double bond, is in the unsaturated

88
Q

Lipids that are solid in room temperature

A

Fats

89
Q

Only 1 double bond

A

Monounsaturated fatty acids

90
Q

Something to do in position where the double bonds are located from omega carbon.

A

Omega 3,6,9

91
Q

Example of visible fats

A

Letchon

92
Q

Example of hidden fats

A

Biscuit

Donuts

93
Q

Vital substance in human metabolism
Occurs naturally in all animal foods
Increasingly i plicated in vascular diseases

A

Cholesterol

94
Q

Essential fatty acids

A

Linoleic acid
Alpha linoleic acid
Arachidonic acid

95
Q

Omega 3 fatty acids

A

Alpha linoleic acid
Timnodonic acid EPA
Cervonic acid DHA

96
Q

Sources of SFA

A

Animal products
Cocoa butter
Coconut oil
Palm oil

97
Q

Sources of PUFA

A

Vegetable seeds oil
Nut oil
Cold water ocean fish

98
Q

Sources of MUFA

A

Olive oil
Canola oil
Peanut oil

99
Q

RENI from fats

A

20-30% of TCR

100
Q

Most abundant of organic compounds in the body

A

Protein

101
Q

Protein classification

A

Indispensable AA
Dispensable AA
Conditionally Dispensable AA

102
Q

Functions of lipids

A 
Shock absorber
Protections for nerves
Body insulator
Carrier of vitamins ADEK
Lubricant for GIT
103
Q

Saturated fats should not be

A

More than 10 %

104
Q

PKU

A

Conditionally Dispensable Amino Acids

105
Q

Essential amino acids for adults

A 
Isoleucine
Phenylalanine
Lysine
Methionine
Leucine
Threonine
Tryptophan
Valine
106
Q

Essential amino acids for infants

A

Arginine

Histidine

107
Q

Functions of protein

A 
Growth
Body regulation
Heat and energy source
Body secertions
Body fluids
108
Q

RENI for proteins

A

10-15% of TCR

109
Q

Equal to the weight gain of a growing animal for every gram of protein.

A

PER

Protein Efficiency Ratio

110
Q

PER formula

A

PER = growth in grams/protein intake in grams

111
Q

Proteins with complete amino acids will maintain nitrogen balance but those with incomplete essential AA will promote negative nitrogen balance

A

BV

Biologic Value

112
Q

Product of BV and degree of food protein digestability

A

NPU

Net Protein Utilization

113
Q

A protein with an AA composition providing adequate amounts of essential AA having a high degree of digestability.

A

Reference Protein

114
Q

Occurs when the amount of nitrogen consumed equals that of the nitrogen excreted.

A

Nitrogen balance

115
Q

Nitrogen intake exceeds excretion

A

Positive Nitrogen Balance

116
Q

Nitrogen losses are greater than intake

A

Negative Nitrogen Balance

117
Q

Nitrogen intake is equal to nitrogen excretion

A

Nitrogen Equilibrium

118
Q

High quality amino acids

A

Indispensable AA

119
Q

Current recommendation of a prudent diet

A 
58% carbs
30% fats
12% protein
Cholesterol
Salt
120
Q

Nutrient content formula

A

Gram of food edible portion/100x nutrient content base in FCT

121
Q

A condition resulting from inadequate provision of nutrients to tissues which require them for normal functioning

A

Nutritional deficiency

122
Q

Classification of nutritional Deficiencies

A

Primart
Secondary
Iatrogenic

123
Q

Dietary inadequacy in amount or in kind

A

Primary

124
Q

Pathologic condition preventing adequate ingestion of food or proper metabolism of nutrients

A

Secondary

125
Q

Common nutritional disorders in the philippines

A

Protein calorie malnutrition
Vitamin A def
Iron def
Iodine def

126
Q

Biggest contributor of child mortality among 1-3 years old

A

Protein calorie malnutrition

127
Q

Infantile atrophy, inanition, athrepsia, cachexia

A

Marasmus

128
Q

Marasmus from the greek word

A

Withering

129
Q

MARASMUS

Deficiency

A

Protein and calories

130
Q

MARASMUS

Incidence

A

0-2 yeasr

131
Q

MARASMUS

Description

A

Withering

Anaclitic depression

132
Q

MARASMUS

Major manifestation

A

Skin and bone appearance

Extensive tissue and muscle wasting

133
Q

MARASMUS

Other manifestations

A 
Less than 89% of the normal weight
Old man face
Distended abdomen
Dry skin
Loose skin folds
Subnormal temp
Slow pulse
Decreased BMR
134
Q

Protein malnutrition/ Nutritional Edema Syndrome

A

Kwashiorkor

135
Q

KWASIORKOR

Deficiency

A

Protein

136
Q

KWASIORKOR

Incidence

A

1-3 years old

137
Q

KWASIORKOR

Description

A

The disease of the displaced child

138
Q

KWASIORKOR

Major manifestation

A

Edema

Hypoalbuminemia

139
Q

KWASIORKOR

Other manifestation

A 
Ascites
Diffuse pigmentation of skin
Moon face
Anemia
Hepatomegaly
Flag sign ( pale and dark hair )
140
Q

A generalized excessive accumulation of fatty subcutaneous tissue

A

Overnutrition

141
Q

Over nutrition complications

A 
OBESITY
Osteoarthritis
Breathlessness
Endocrine disorder
Stroke
Increased Lipid/ 
Tumors
hYpertension
142
Q

Lack of iodine

A

Cretinism

143
Q

Scurvy

A

Lack of vitamin C

144
Q

Anemia

A

Lack of iron, folate, nutrients

145
Q

Breast milk important hormones

A

Prolactin

Oxytocin

146
Q

Secretion of breast during the latter part of pregnancy and 2-4 days of delivery

A

Colostrum

147
Q

Colostrum color

A

Deep yellow color

148
Q

Colostrum

Total amount secreted daily

A

10-40ml

149
Q

Colostrum

Contains

A

More protein
Less fat
Less sugar

Than mature milk

150
Q

Bluish watery secretion at the end of the first month of lactation

A

Mature milk

151
Q

Contains more fats and lactose and less protein

A

Mature milk

152
Q

First milk expressed during a nursing period

A

Foremilk

153
Q

Last milk obtained at the end of the feed

A

Hindmilk

154
Q

Major immunologic component of Breast feeding

A

IgA over 90%
IgG, IgE, IgM, IgD -10%
Leukocytes

Biochem 2nd Sem Midterms (10 decks)

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