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Collegebowl > Nutrition > Flashcards

Nutrition Flashcards

1
Q

This fruit has fat content of 20%, about 20 times the average of other fruits. It is used to make guacamole

A

avocado

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2
Q

What is the term that refers to a person’s inabilty to taste?

A

aguesia

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3
Q

Long-term antibiotic therapy can lead to a deficiency of what vitamin?

A

vitamin K

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4
Q

What is the disease caused by the inability to digest phenylalanine?

A

Phenylketonuria

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5
Q

What health benefit is attributable to oat bran?

A

Lowers the level of serum cholesterol

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6
Q

Name the essential amino acids for humans.

A

Phe, Val, Thr, Trp, Lle, Met, His, Leu, Lys

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7
Q

what is the definition of essential amino acids?

A

amino acids that cannot be synthesized by the body and must be present in the diet

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8
Q

what is the amount of heat required to raise the temp of one gram of water one degree Celsius?

A

Calorie

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9
Q

what is the unit commonly used in expressing energy values of foods?

A

Kilocalorie

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10
Q

name the fat soluble vitamins

A

A,D,E,K

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11
Q

what are the 2 minerals that humans require the most?

A

Calcium & Phosphorus

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12
Q

what are the chief deficiencies of Calcium and Phosphorus?

A

Bone and Teeth Disease

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13
Q

what vitamin is formed in the skin of humans and animals by activation of sterols by UV light from the sun or by UV activation of sterols artificially?

A

Vitamin D

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14
Q

Vitamin D increases _____and______from the intestinal tract and is necessary for their efficient utilization.

A

Calcium & Phosphorus

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15
Q

what are good sources of Vitamin D?

A

Fish oil, liver,dairy products, eggs

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16
Q

What vitamin is essential for normal blood clotting?

A

Vitamin K

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17
Q

what are the good sources of the Vitamin B complex?

A

yeast,liver,bran of cereal grains

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18
Q

what is another name for Vitamin E?

A

Tocopherol

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19
Q

What are good sources of Vitamin K?

A

green vegetables such as spinach and cabbage

20
Q

what is the disease caused by a deficiency of thiamin, and is common where polished rice is a major dietary item?

A

Beriberi

21
Q

What vitamin is a strong antioxidant and probably functions as such in human metabolism?

A

Vitamin E

22
Q

What common food preservative chemical destroys the vitamin activity and should not be used to preserve foods that are major sources of thiamin?

A

Sulfur Dioxide

23
Q

What is the sum of the processes involved in taking in food nutrients and assimilating and using them to maintain body tissue and provide nutrition; a foundation for life and health?

A

Nutrition

24
Q

what is a blood condition characterized by a decreased number of circulating RBCs, hemoglobin, or both?

A

Anemia

25
Q

what are the small protrusions from the surface of a membrane: finger-like projections covering mucosal surfaces of the small intestine?

A

Villi

26
Q

what is the class of compounds of low molecular weight that yield two or more amino acids on hydrolysis?

A

peptide

27
Q

what is the sum of all the various biochemical and physiologic processes by which the body grows and maintains itself (anabolism) and breaks down and reshapes tissue (catabolism)?

A

Metabolism

28
Q

Lecithins are structurally like fats but contain what?

A

phosphoric acid

29
Q

what are the biological catalysts that promote a wide variety of biochemical reactions?

A

enzymes

30
Q

what enzyme is found in saliva promotes digestion or breakdown of starch in the mouth?

A

amylase

31
Q

what enzyme is found in gastric juice promotes digestion of protein?

A

pepsin

32
Q

what enzyme is found in liver that promotes breakdown of fats?

A

lipase

33
Q

what is the Recommended Daily Allowance for thiamin (depends on age and gender)?

A

1-1.5 mg/day

34
Q

What is amino acid score (uncorrected)

A

The ratio of mg of amino acids in 1g of test protein to the mg of amino acid in 1g of reference protein.

35
Q

a traditional mediterranean dish is hummus and tahini. What is the major nutritional benefit from this dish?

A

it has a complete amino acid profile

36
Q

what is the name given to zinc deficiency?

A

there is no named deficiency for zinc

37
Q

about what % zinc is absorbed from a meal?

A

~25% absorbed; this is not very efficient

38
Q

On what proteins are zinc transported in the plasma?

A

66% bound/carried by albumin, 33% carried by alpha-2-macroglobulin

39
Q

Wilson’s Disease involves which mineral?

A

copper

40
Q

what is the common name of hexaphosphate inositol and what does this compound do?

A

phytic acid: it chelates minerals

41
Q

what foods are good sources of zinc?

A

oysters (best). Also meat, eggs, dairy, and legumes

42
Q

according to the NLEA, only 11 health claims will be allowed on food labels; name 5

A

calcium and osteoporosis,folate and neural tube defects,sodium and hypertension,dietary fat and cancer,dietary sat. fat/cholesterol and coronary heart disease,soy intake and cancer,fruits and veg and cancer

43
Q

what are the symptoms of zinc deficiency?

A

neuropsychiatric symptoms (irritability, depression, lethargy, sleepiness, slurred speech, tremors), keratinization of the eye, dermatitis (around orifices), Diarrhea

44
Q

name 3 metalloenzymes that zinc is a part of.

A

Alcohol dehydrogenase, aminopeptidase, carboxypeptidase, collagenase

45
Q

How do lactose intolerance and milk allergy differ?

A

lactose intolerance results from a lack of lactase, milk allergy is an autoimmune response to milk protein

46
Q

what is the common name for vitamin B3?

A

Niacin

47
Q

what does the acronym PDCAAS stand for?

A

Protein Digestibility Corrected Amino Acid Score (compares the amino acid content of a protein w/human amino acid requirement and corrects for digestibility)

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