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2nd SEM > NUTRITION EXAM > Flashcards

NUTRITION EXAM Flashcards

1
Q

It is a state of complete physical, mental and social well-being and not merely the absence of disease and infirmity

A

health

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2
Q

what are the physical and psychological dimensions of health that it merges and balances

A

physical, mental, emotional, spiritual, and social

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3
Q

It is referred to as the science of foods and the nutrients and other substances they contain and of their actions within the body

A

Nutrition

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4
Q

It is the study of food in relation to health of an individual, community or society and the process through which food is used to sustain life and growth

A

Nutrition

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5
Q

products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissue

A

foods

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6
Q

Ideal Quality of Food

A
  1. safe to eat
  2. nourishing
  3. palatable
  4. satiety value
  5. varying
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7
Q

It is referred to as the foods and beverages a person eats and drinks on a daily basis

A

Diet

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8
Q

the capacity to do work

A

Energy

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9
Q

chemical substances obtained from food and used in the body to provide energy.

A

nutritients

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10
Q

nutrients that give off
energy, sometimes
called “fuel nutrients”

A

energy-giving

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11
Q

responsible for building and repairing tissues

A

body-building

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12
Q

regulates body activities and processes

A

body-regulating

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13
Q

nutrients found in body-building

A

protein

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14
Q

nutrients found in energy-giving

A

fats and carbs

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15
Q

nutrients found in body-regulating

A

vitamins, minerals, water

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16
Q

contains carbon in its chemical nature

A

organic

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17
Q

contains no carbon in its chemical nature

A

inorganic

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18
Q

nutrients when needed in greater amounts in the body

A

macronutrients

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19
Q

nutrients when needed in lesser amounts in the body

A

micronutrients

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20
Q

referred to as the condition of the body resulting from the utilization of essential nutrients

A

nutritional status

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21
Q

means that the body has an adequate supply of essential nutrients

A

optimum or good nutrition

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22
Q

the opposite of good
nutrition; when the body lack nutrients

A

malnutrition

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23
Q

identify what specific nutrient is being described

Macronutrient, inorganic, regulatory

A

minerals

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24
Q

identify what specific nutrient is being described

Micronutrient, organic, regulatory

A

vitamins

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25
# identify what specific nutrient is being described Macronutrient, organic, energy-giving
carbohydrates
26
# identify what specific nutrient is being described Micronutrient, inorganic, regulatory
minerals
27
# identify what specific nutrient is being described Macronutrient, organic, body-building
protein
28
# classify the proper amount to be consumed everyday water | (ex. eat less, eat more, etc)
drink a lot
29
# classify the proper amount to be consumed everyday carbs: bread, rice, pasta, etc | (ex. eat less, eat more, etc)
eat most
30
# classify the proper amount to be consumed everyday vegetables, fruits | (ex. eat less, eat more, etc)
eat more
31
# classify the proper amount to be consumed everyday milk, meat, fish, nuts, cheese, etc | (ex. eat less, eat more, etc)
eat moderately
32
# classify the proper amount to be consumed everyday fats, oils, sweets, supplements | (ex. eat less, eat more, etc)
eat just enough
33
Composed of 5 levels showing the different foods to be eaten the most and the least.
food pyramid
34
Used as a qualitative tool in planning nutritious diets for the masses
food guide
35
pinggang pinoy
rice - 33% vegetable - 33% fruit - 17% meat/fish - 17% ## Footnote (so not real)
36
in the basic concepts of nutrition, what is no.8
The study of nutrition is interrelated with allied arts and sciences
37
a description intended to inform the consumer of nutritional properties thus helps them choose the best food
nutrition facts
38
what does a yellow highlight in the nutrition facts indicate
content intake must be kept low
39
# (in nutrition facts) what highlight color indicates that one must get enough/high of those nutrients
red/blue highlight
40
Carbohydrates contain?
carbon hydrogen oxygen
41
has one sugar unit; simple carbs
monosaccharides
42
the sweetest of all sugars
fructose
43
dextrose / grape sugar / blood sugar
glucose
44
most important sugar in human metabolism
glucose
45
hydrolyzed from lactose; brain sugar
galactose
46
has two sugar units
disaccharides
47
glucose + fructose
sucrose
48
glucose + glucose
maltose
49
least sweet sugar
lactose
50
complex carbs
polysaccharides
51
animal starch
glycogen
52
most abundant and cheap form of carb
starch
53
storage form of carbs in plants
starch (seeds, roots, grains, etc)
54
aka roughage, the indigestible part of food
fiber
55
individuals who exceeded their standard body weight by more than 10 to 20%
overweight
56
excess weight of more than 20% above the established standards
obesity
57
obesity also known as?
adiposity
58
Effects of diabetes (chronic complications)
1. more prone to infection 2. retinopathy (vision) 3. neuropathy (nerves) 4. nephropathy (kidney) 5. CVD 6. oral manifestations
59
a chronic infectious disease characterized by a progressive destruction of tooth substance
dental caries
60
BMI normal range
18.50 - 24.99
61
overweight BMI
25.00 - 29.99
62
mild obesity BMI
30.00 - 34.99
63
moderate obesity BMI
35.00 - 39.99
64
severe obesity BMI
40.00 +
65
this correlates with intra-abdominal adipose tissue and alone may be used to classify a patient’s level of risk of complications through obesity
waist circumference
66
preferred waste circumference for men
>94cm (37in) >102cm (40in)
67
preferred waste circumference for women
>80cm (32in) >88cm (35in)
68
group of metabolic diseases characterized by hyperglycemia resulting from defects in insulin secretion, insulin action, or both
Diabetes Mellitus
69
hormone necessary for capturing glucose into the cells so that it will not go back to the small intestine
insulin
70
artificial sweeteners
1. aspartame 2. acesulfame K 3. saccharin 4. sucralose
71
oldest artificial sweetener
saccharin
72
a diet that restricts the overconsumption of foods rich in carbohydrates
Low Carbohydrate Diet
73
a diet that allows glycogen formation to ensure sufficient calories
High Carbohydrate Diet
74
complex organic molecules made up of amino acids as its building blocks
protein
75
"proteios" meaning
to hold first place / is of prime importance
76
what compound distinguishes protein from other organic compounds
nitrogen
77
These are amino acids which cannot be synthesized by the body thus required in the diet
essential amino acids
78
essential amino acids
1. Phenylalanine 2. Valine 3. Tryptophan 4. Threonine 5. Isoleucine 6. Methionine 7. Histidine 8. Arginine 9. Leucine 10. Lysine
79
These are amino acids which can be synthesized by the body, thus, not required in the diet.
non-essential amino acids
80
non-essential amino acids
1. Alanine 2. Asparagine 3. Aspartic Acid 4. Cysteine 5. Glycine 6. Glutamine 7. Glutamic Acid 8. Proline 9. Serine 10. Tyrosine
81
These are proteins that contain all essential amino acids and are capable of maintaining life and supporting growth.
complete proteins
82
another name for complete proteins
high biological value protein
83
These are proteins that contain less or no essential amino acids thus incapable of maintaining life and supporting growth.
incomplete protein
84
This is also known as low biological value protein
incomplete protein
85
These are proteins that contain some essential amino acids. They are capable of maintaining life but not supporting growth.
partially complete protein
86
refers to the combination of food proteins such that one lacking in an essential amino acid is provided by another rich in that amino acid
complementation
87
refers to the addition of protein-rich foods to a regular diet so as to increase total protein content and improve its standards.
supplementation
88
FUNCTIONS OF PROTEINS
1. Body Building Functions 2. Source of Energy 3. As an Antibody 4. As an Enzyme 5. As a Hormone
89
It makes up most of body tissues and fluids.
body building function
90
source of energy (conversion)
1 g = 4 kcal
91
It forms part of the immune function
as an antibody
92
It hastens chemical reactions
as an enzyme
93
It acts as chemical messengers in the body
as a hormone
94
sources of protein
animal sources such as meat, poultry, eggs, milk, cheese and their products, fish and seafood.
95
health issues associated to proteins
1. protein-energy malnutrition 2. obesity/adiposity
96
lacks calories
marasmus (thin)
97
lacks protein
kwashiorkor (round)
98
Excessive consumption of protein increases the workload of?
kidneys
99
what foods are contributory factors to cancer
animal meat with high saturated fats
100
protein requirement during pregnancy
+25g
101
protein requirement during lactation
+27g
102
protein requirement for children
1-2 yrs = 18g/17g 3-5 yrs = 22g/21g 6-9 yrs = 30g/29g 10-12 yrs = 43g/46g
103
teeth arrangement of malnourished babies/children
crowded or rotated
104
# type of vegetarian diet eats animal products except those red meats
semi-vegetarian
105
# type of vegetarian diet consumes milk and egg
lacto-ovo vegetarian
106
# type of vegetarian diet consumes egg only as source of protein
ovo vegetarian
107
# type of vegetarian diet consumes milk only as source of protein
lacto vegetarian
108
# type of vegetarian diet consumes fish and seafood
pesco-vegetarian
109
# type of vegetarian diet consumes pure vegetables ## Footnote grass only eaters
strict vegetarian or vegan diet
110
what are the health issues related to proteins
1. protein-energy malnutrition (PEM) 2. obesity/adiposity 3. heart disease 4. kidney disorder 5. cancer

2nd SEM (16 decks)

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