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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
Q

identify what specific nutrient is being described

Macronutrient, organic, energy-giving

A

carbohydrates

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26
Q

identify what specific nutrient is being described

Micronutrient, inorganic, regulatory

A

minerals

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27
Q

identify what specific nutrient is being described

Macronutrient, organic, body-building

A

protein

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28
Q

classify the proper amount to be consumed everyday

water

(ex. eat less, eat more, etc)

A

drink a lot

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29
Q

classify the proper amount to be consumed everyday

carbs: bread, rice, pasta, etc

(ex. eat less, eat more, etc)

A

eat most

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30
Q

classify the proper amount to be consumed everyday

vegetables, fruits

(ex. eat less, eat more, etc)

A

eat more

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31
Q

classify the proper amount to be consumed everyday

milk, meat, fish, nuts, cheese, etc

(ex. eat less, eat more, etc)

A

eat moderately

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32
Q

classify the proper amount to be consumed everyday

fats, oils, sweets, supplements

(ex. eat less, eat more, etc)

A

eat just enough

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33
Q

Composed of 5 levels showing the different foods to be eaten the most and the least.

A

food pyramid

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34
Q

Used as a qualitative tool in planning nutritious diets for the masses

A

food guide

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35
Q

pinggang pinoy

A

rice - 33%
vegetable - 33%
fruit - 17%
meat/fish - 17%

(so not real)

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36
Q

in the basic concepts of nutrition, what is no.8

A

The study of nutrition is interrelated with allied arts and sciences

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37
Q

a description intended to inform the consumer of nutritional properties thus helps them choose the best food

A

nutrition facts

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38
Q

what does a yellow highlight in the nutrition facts indicate

A

content intake must be kept low

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39
Q

(in nutrition facts)

what highlight color indicates that one must get enough/high of those nutrients

A

red/blue highlight

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40
Q

Carbohydrates contain?

A

carbon
hydrogen
oxygen

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41
Q

has one sugar unit; simple carbs

A

monosaccharides

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42
Q

the sweetest of all sugars

A

fructose

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43
Q

dextrose / grape sugar / blood sugar

A

glucose

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44
Q

most important sugar in human metabolism

A

glucose

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45
Q

hydrolyzed from lactose; brain sugar

A

galactose

46
Q

has two sugar units

A

disaccharides

47
Q

glucose + fructose

A

sucrose

48
Q

glucose + glucose

A

maltose

49
Q

least sweet sugar

A

lactose

50
Q

complex carbs

A

polysaccharides

51
Q

animal starch

A

glycogen

52
Q

most abundant and cheap form of carb

A

starch

53
Q

storage form of carbs in plants

A

starch
(seeds, roots, grains, etc)

54
Q

aka roughage, the indigestible part of food

A

fiber

55
Q

individuals who exceeded their standard body weight by more than 10 to 20%

A

overweight

56
Q

excess weight of more than 20% above the established standards

A

obesity

57
Q

obesity also known as?

A

adiposity

58
Q

Effects of diabetes
(chronic complications)

A
  1. more prone to infection
  2. retinopathy (vision)
  3. neuropathy (nerves)
  4. nephropathy (kidney)
  5. CVD
  6. oral manifestations
59
Q

a chronic infectious disease characterized by a progressive destruction of tooth substance

A

dental caries

60
Q

BMI normal range

A

18.50 - 24.99

61
Q

overweight BMI

A

25.00 - 29.99

62
Q

mild obesity BMI

A

30.00 - 34.99

63
Q

moderate obesity BMI

A

35.00 - 39.99

64
Q

severe obesity BMI

A

40.00 +

65
Q

this correlates with intra-abdominal adipose tissue and alone may be used to classify a patient’s level of risk of complications through obesity

A

waist circumference

66
Q

preferred waste circumference for men

A

> 94cm (37in)
102cm (40in)

67
Q

preferred waste circumference for women

A

> 80cm (32in)
88cm (35in)

68
Q

group of metabolic diseases characterized by hyperglycemia resulting from defects in insulin secretion, insulin action, or both

A

Diabetes Mellitus

69
Q

hormone necessary for capturing glucose into the cells so that it will not go back to the small intestine

A

insulin

70
Q

artificial sweeteners

A
  1. aspartame
  2. acesulfame K
  3. saccharin
  4. sucralose
71
Q

oldest artificial sweetener

A

saccharin

72
Q

a diet that restricts the overconsumption of foods rich in carbohydrates

A

Low Carbohydrate Diet

73
Q

a diet that allows glycogen formation to ensure sufficient calories

A

High Carbohydrate Diet

74
Q

complex organic molecules made up of amino acids as its building blocks

A

protein

75
Q

“proteios” meaning

A

to hold first place / is of prime importance

76
Q

what compound distinguishes protein from other organic compounds

A

nitrogen

77
Q

These are amino acids which cannot be synthesized by the body thus required in the
diet

A

essential amino acids

78
Q

essential amino acids

A
  1. Phenylalanine
  2. Valine
  3. Tryptophan
  4. Threonine
  5. Isoleucine
  6. Methionine
  7. Histidine
  8. Arginine
  9. Leucine
  10. Lysine
79
Q

These are amino acids which can be synthesized by the body, thus, not required in the diet.

A

non-essential amino acids

80
Q

non-essential amino acids

A
  1. Alanine
  2. Asparagine
  3. Aspartic Acid
  4. Cysteine
  5. Glycine
  6. Glutamine
  7. Glutamic Acid
  8. Proline
  9. Serine
  10. Tyrosine
81
Q

These are proteins that contain all essential amino acids and are capable of maintaining life and supporting growth.

A

complete proteins

82
Q

another name for complete proteins

A

high biological value protein

83
Q

These are proteins that contain less or no essential amino acids thus incapable of maintaining life and supporting growth.

A

incomplete protein

84
Q

This is also known as low biological value protein

A

incomplete protein

85
Q

These are proteins that contain some essential amino acids. They are capable of maintaining life but not supporting growth.

A

partially complete protein

86
Q

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

A

complementation

87
Q

refers to the addition of protein-rich foods to a regular diet so as to increase total protein content and improve its standards.

A

supplementation

88
Q

FUNCTIONS OF PROTEINS

A
  1. Body Building Functions
  2. Source of Energy
  3. As an Antibody
  4. As an Enzyme
  5. As a Hormone
89
Q

It makes up most of body tissues and fluids.

A

body building function

90
Q

source of energy (conversion)

A

1 g = 4 kcal

91
Q

It forms part of the immune function

A

as an antibody

92
Q

It hastens chemical reactions

A

as an enzyme

93
Q

It acts as chemical messengers in the body

A

as a hormone

94
Q

sources of protein

A

animal sources such as meat, poultry, eggs, milk, cheese and their products, fish and seafood.

95
Q

health issues associated to proteins

A
  1. protein-energy malnutrition
  2. obesity/adiposity
96
Q

lacks calories

A

marasmus (thin)

97
Q

lacks protein

A

kwashiorkor (round)

98
Q

Excessive consumption of protein increases the workload of?

A

kidneys

99
Q

what foods are contributory factors to cancer

A

animal meat with high saturated fats

100
Q

protein requirement during pregnancy

A

+25g

101
Q

protein requirement during lactation

A

+27g

102
Q

protein requirement for children

A

1-2 yrs = 18g/17g
3-5 yrs = 22g/21g
6-9 yrs = 30g/29g
10-12 yrs = 43g/46g

103
Q

teeth arrangement of malnourished babies/children

A

crowded or rotated

104
Q

type of vegetarian diet

eats animal products except those red meats

A

semi-vegetarian

105
Q

type of vegetarian diet

consumes milk and egg

A

lacto-ovo vegetarian

106
Q

type of vegetarian diet

consumes egg only as source of protein

A

ovo vegetarian

107
Q

type of vegetarian diet

consumes milk only as source of protein

A

lacto vegetarian

108
Q

type of vegetarian diet

consumes fish and seafood

A

pesco-vegetarian

109
Q

type of vegetarian diet

consumes pure vegetables

grass only eaters

A

strict vegetarian or vegan diet

110
Q

what are the health issues related to proteins

A
  1. protein-energy malnutrition (PEM)
  2. obesity/adiposity
  3. heart disease
  4. kidney disorder
  5. cancer

2nd SEM (16 decks)

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