Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

nutrition > nutrition exam 3 > Flashcards

nutrition exam 3 Flashcards

1
Q

infection vs intoxication

A

infection: when bacteria/viruses infect body tissues and multiply
intoxication: as bacteria grow they produce toxins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

examples of infection (food safety)

A

salmonella or hepatitis virus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

examples of intoxication (food safety)

A

enterotoxins and neurotoxins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what populations are vulnerable to foodborne illnesses

A

pregnant women, children under 5, elderly, people with compromised immune systems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

safe minimum internal temperature for: beef, pork, veal, and lamb

A

145 deg. F with 3 min rest time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

safe minimum internal temperature for ground meats

A

160 deg. F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

safe minimum internal temperature for poultry

A

165 deg. F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

safe minimum internal temperature for eggs

A

160 deg. F
- yolk and white are firm, scrambled eggs not runny

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

safe minimum internal temperature for leftovers

A

165 deg. F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

safe minimum internal temperature for finfish

A

145 deg. F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is the temperature danger zone

A

40-140 deg. F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

how quickly should food be refrigerated

A

2 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what are the 3 acceptable ways to thaw food

A
  • refrigerator
  • cold water bath (replace water every 30 min)
  • microwave
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what foods should pregnant women avoid

A

raw seafood, unpasteurized dairy, runny egg yolk/raw egg, raw sprouts, raw cookie dough

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

pathogenic bacteria

A

-cause foodborne illness
-grows rapidly in temp. danger zone
-generally doesn’t affect taste, smell, or appearance of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

spoilage bacteria

A

-cause foods to deteriorate and develop odors
-can grow in low temp. of fridge
-most likely won’t cause sickness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what foods contain protein?

A

-meat, poultry, seafood
-legumes and nuts/seeds
-dairy
-soybeans and soy products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what makes protein different from CHO and fat?

A

the presence of nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are amino acids

A

building blocks of protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is the chemical backbone makeup of an amino acid

A

-single carbon atom
-amine group
-acid group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what is an amino acid side chain

A

what makes the amino acid unique, will differ in size, shape, and electrical charge

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what are essential amino acids

A

cannot be made by the body/not made in sufficient amounts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what are conditionally-essential amino acids

A

normally non-essential but must be supplied by diet in unusual circumstances

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

how do amino acids become proteins

A

by being joined together through peptide bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
how does shape impact a protein
shape determines the function
26
protein strands work ____ or in ______
alone or in groups
27
what determines the sequence of amino acids
DNA/Genes -> amino acid sequence -> shape of the protein -> function
28
what is denaturation of proteins
the irreversible change in a protein's folded shape
29
what situations cause denaturation
heat, radiation, alcohol, acids, bases, salts of heavy metals
30
why is denaturation sometimes useful
for digestion and cooking
31
where does most chemical digestion occur for proteins
the stomach
32
protein digestion in the stomach
hydrochloric acid denatures the protein strands and an enzyme breaks amino acid strands apart
33
protein digestion in small intestine
enzymes from pancreas and intestine split peptide strands into smaller parts
34
what is protein turnover
the process of protein breakdown, recovery, and synthesis
35
__% of the body's protein is in muscle tissue
40%
36
what can amino acids be used for
- build protein (if enough energy present) - build other amino acids or small, nitrogen-containing compounds - provide body energy IF NEEDED - converted to fat and stored
37
RDA for protein
0.8 g/kg
38
AMDR for protein
10-35% of calories
39
what are complete proteins
provide all 9 essential amino acids in proper amounts ex: animal foods (meat, poultry, eggs, dairy, fish) and soy
40
what are incomplete proteins
missing or lack enough of one or more essential amino acids ex: most plant foods (all but soy)
41
what if an essential amino acid isn't available
cells break down internal proteins (muscle) to free up the needed essential amino acid
42
what are complementary proteins
2 or more incomplete proteins when eaten together, will cover each other's gaps in essential amino acids
43
examples of complementary proteins
- grains - legumes/nuts - rice and beans - pb on whole wheat bread
44
food sources of protein: complete proteins
animal proteins - milk, cheese, eggs, meats, poultry, seafood soybean products - tofu, edamame, textured vegetable protein
45
food sources of protein: incomplete proteins
most plant foods - beans, peas, grains, and nuts/seeds
46
what happens if you consume too little protein
- slow protein synthesis - breakdown of body tissue - lack of growth and development - impaired brain and kidney functions - weakened immune system - impaired nutrient absorption
47
benefits of going above the RDA for protein
- appetite/satiety - maintenance of muscle during weight loss - muscle building when combined with resistance training
48
what do lacto-ovo vegetarians eat
dairy products and eggs
49
what do pescatarians eat
fish
50
what don't vegans eat
animal products or by-products
51
what are the 4 fat-soluble vitamins
vitamin A, D, E, K
52
what are the water-soluble vitamins?
Thiamin, Riboflavin, Niacin, Folate, Vitamin B12, Vitamin B6, Biotin, Pantothenic acid, Vitamin C
53
Fat-soluble vitamins: absorption
absorbed like fats, first into the lymph and then into the blood
54
Fat-soluble vitamins: transport and storage
must travel with protein carriers in watery body fluids, stored in liver or fatty tissues
55
Fat-soluble vitamins: excretion
not readily excreted, tends to build up in tissues
56
Fat-soluble vitamins: toxicity
likely from supplements but occur rarely from food
57
Fat-soluble vitamins: requirements
needed in periodic doses because the body can draw from stores
58
water-soluble vitamins: absorption
absorbed directly into the blood
59
water-soluble vitamins: transport and storage
travel freely in watery fluids, not stored in the body
60
water-soluble vitamins: excretion
readily excreted in the urine
61
water-soluble vitamins: toxicity
unlikely but possible with high doses from supplements
62
water-soluble vitamins: requirements
needed in frequent doses (1-3 days) because the body does not store them
63
what are the food sources of fat-soluble vitamins (A, D, E, K)
fats and oils of foods, also some vegetables
64
where are fat-soluble vitamins stored
liver and fat tissue
65
how many active forms of vitamin A are in the body?
3
66
what is the plant-derived precursor of vitamin A
beta-carotene - must be activated within the body for use
67
5 roles of Vitamin A
1. sustains normal eyesight 2. gene expression regulation 3. cell differentiation 4. immune function 5. reproduction and growth
68
consequences of vitamin A deficiency
- eye related issues (night blindness and keratin) - keratin accumulation in skin - impaired immunity - reproductive/growth abnormalities
69
what are the main food sources of vitamin A?
animal sources (liver and milk/milk products)
70
sources of beta-carotene (vitamin A)
bright orange and dark green vegetables
71
what 3 vitamins are antioxidants
vitamins A, C, and E
72
what does vitamin D do?
help with calcium regulation and maintaining bone integrity
73
impacts of vitamin D deficiency
- rickets (bowed legs) - osteomalacia
74
food sources of vitamin D
fatty fish (salmon, mackeral, tuna, sardines), milk and products
75
what does vitamin K do
blood clotting
76
sources of vitamin K
dark green vegetables (spinach, greens, broccoli), soybeans, green and black-eyed peas, fortified cereals
77
what are the roles of vitamin C
production of collagen, antioxidant, immune function
78
what is caused by vitamin C deficiency
scurvy
79
who is at risk for scurvy today
people who smoke, low income, elderly
80
food sources of vitamin C
orange juice/oranges, strawberries, green/red bell peppers, broccoli, sweet potatoes
81
what is the role of thiamine
coenzyme in energy metabolism
82
what is caused by thiamine deficiency
beriberi
83
what is beriberi
difficulty walking, tingling in hands/feet, mental confusion, changes in heart function
84
what are the most enriched with four B vitamins
- thiamine - riboflavin - niacin - folic acid - iron
85
what is the function of riboflavin
coenzyme in energy metabolism
86
what destroys riboflavin
exposure to light
87
signs of riboflavin deficiency
cracks/redness in corners of the mouth, painful tongue
88
sources of thiamin
enriched bagel/wheat pasta, sunflower seeds, baked potato
89
good sources of riboflavin
milk, yogurt, cottage cheese, spinach
90
good sources of niacin
chicken breast, tuna, enriched cereal
91
what is caused by a deficiency of niacin
pellagra
92
what are the 4 D's of pellagra
diarrhea, dermatitis, dementia, death
93
role of folate
coenzyme in making new cells
94
what is caused by folate deficiency
anemia, smooth/red tongue, low intake increases risk of neural tube defects
95
what is the recommended amount for folate
400 mcg
96
food sources of folate
raw/lightly cooked vegetables
97
what is folate added to?
refined grains
98
role vitamin B12
important in making new cells and maintaining nerve cells
99
what is caused by B12 deficiency
anemia, nerve cell damage, mental impairment
100
who is at risk for B12 deficiency
older adults, GI surgery, vegans
101
sources of B12
animal-based foods
102
role of B6
involved in 100+ chemical reactions in body, mostly related to protein metabolism
103
what is caused by B6 deficiency
anemia, weakness, depression, confusion
104
B6 toxicity
depression, fatigue, impaired memory, nerve damage
105
good sources of B6
banana, sweet potato, spinach
106
what are biotin and pantothenic acid important for
energy metabolism

nutrition (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions