Nutrition Final Flashcards

Question

Trans fatty acids are found in

Answer 1

Deep fried foods Baked snack foods Solid fats

Answer 2

Carbon Oxygen Hydrogen Nitrogen

Answer 3

Bone Muscle Blood Cell membranes Enzymes Immune factors

Answer 4

Bonding from amino acids

Answer 5

Enable chemical reactions Releases energy does NOT provide energy

Answer 6

A, D, E, and K Accumulate and cause toxicity

Answer 7

Vitamin C and the B-vitamins Destroyed by cooking Excreted from the body more readily

Answer 8

Inorganic substances

Answer 9

Not destroyed by cooking Yield NO energy Required for normal body function

Answer 10

Major minerals: Needed in gram amounts Trace minerals: needed in <100 mg

Answer 11

Solvent Lubricant Transports nutrients Regulates body temperature

Answer 12

Food and Drink Byproduct of metabolism

Answer 13

Active compounds found in plants

Answer 14

Active compounds found in animals

Answer 15

Foods rich in phytochemicals and zoochemicals

Answer 16

Conventional: Unmodified whole foods Modified: Fortified, enriched Medical: formula or supplement Special Dietary Use: Meet dietary need

Answer 17

Foods that rely on bacteria, yeast or fungi Can be used as probiotic Yogurt is a common example

Answer 18

Yes, DNA directs how the body uses the nutrients consumed

Answer 19

Diabetes Cancer Osteoporosis Hypertension Obesity

Answer 20

Individuals who have the condition (case) are compared to those who don't (controls)

Answer 21

Control groups usually receive a placebo Only the participant does not know who is receiving the placebo or the treatment.

Answer 22

Recommendations from the Food and Nutrition Board Apply to people in U.S. and Canada 5 sets of standards: EAR, RDA, AI, UL, EER

Answer 23

Meet the needs of 50% of those in a life stage Evaluates the adequacy of diets in GROUPS Based on optimal intake for functional markers of the nutrient

Answer 24

Meet the needs of nearly all individuals (97 to 98%) Nutrients ability to prevent chronic disease Higher-than-average human needs

Answer 25

Daily intake amounts set for nutrients which there is INSUFFICIENT RESEARCH to establish an EAR Average nutrient intake that maintains a defined nutritional state Cover the needs of 97 - 98% of individuals

Answer 26

Daily intake amounts of nutrients that are not likely to cause adverse health effects on 97 t0 98% of individuals Applies to chronic daily use Not a nutritional goal

Answer 27

Average daily energy (calorie) need for each life-stage froup How many calories you need each day Enegy from carbohydrates, protein, fat and alcohol, consumed in amounts above need is stored as body fat Used to promote healthy body weight

Answer 28

NOT a DRI Set for intakes of carbs, proteins, fats, essential fatty acids

Answer 29

Foods that contain little to no nutritional value. They are high in fat and sugar.

Answer 30

Generic standards developed by FDA Found on nutrition labels Based on RDIs and DRVs

Answer 31

Set for vitamins and most minerals For people over age of 4 Used to calculate percent DV on Nutrition Facts panels

Answer 32

Standards for: Energy-producing nutrients Cholesterol Sodium FDA selected 2000 calories as the reference

Answer 33

35% of calories for fat 10% of calories for sat fat 60% of calories for carbs 10% of calories for proteins

Answer 34

Product Name Name and Address of manufacturer Amount of product in package Ingredients list in descending order by weight Nutrition facts panel Ingredients that are common allergens.

Answer 35

Describe the nutrients in a food and closely regulated by the FDA

Answer 36

Describe a relationship between a disease and a nutrient, food, or constituent Regulated by FDA

Answer 37

Based on incomplete scientific evidence and regulated by the FDA

Answer 38

Describe how a nutrient affects body structure or function and are not FDA approved

Answer 39

high in calories weigh very little nuts, cookies, fried foods

Answer 40

Contain large amounts of water and few calores fruits, vegetables, stews, casseroles and oatmeal

Answer 41

Designed by the USDA 4 food group plan Milk, meat, fruit and vegetable, bread and cereal (grains)

Answer 42

SNAP WIC School Lunch School Breakfast Child and Adult Care Programs for Seniors Food Banks

Answer 43

Widely available Cost more Biological pest management Composting Manure Applications

Answer 44

Regulated by FDA, USDA, EPA

Answer 45

Use radiation to extend the shelf life of food Control the growth of insects and pathogens FDA has approved for safety Must be labeled

Answer 46

Salt, sugar, vinegar, alcohol Found in processed foods Longer shelf life More appealing

Answer 47

Pesticides Arsenic BPA alters normal metabolic mechanisms and can cause thyroid dysfunction, liver and pancreatic damage Increased risk of obesity

Answer 48

Caused by pathogens Causes 48 million illnesses Nausea, vomiting, diarrhea, intestinal cramping

Answer 49

41 degrees to 135 degrees

Answer 50

Infectious protein particles

Answer 51

Produced by molds, algae, and plants Form endospores on the outside of food

Answer 52

Blood Disease Nervous system disorders Kidney and liver damage

Answer 53

Ciguatera toxin Shellfish poisoning

Answer 54

Natural toxins

Answer 55

Regulated by FDA Bottled water must list the source

Answer 56

Use good kitchen and personal hygiene Know which food pose an extra risk Follow appropriate thawing, cooking and storage procedures

Answer 57

Toxic element found in soil and water Linked to poor fetal growth and cancer in adults Brown rice is major source

Answer 58

Byproducts of industrial processes and incineration of waste Increased risk of cancer Can cause liver and nerve damage Freshwater fish

Answer 59

grow absorb nutrients and other substances use energy conduct metabolic and physiological functions excrete waste

Answer 60

Carbohydrates, proteins, and fats

Answer 61

Water Building materials (amino acids and minerals) Chemical regulators (vitamins)

Answer 62

Epithelial Connectve Muscle Nervous

Answer 63

Covers surfaces of the body

Answer 64

Supports and protects

Answer 65

Permits movement

Answer 66

Transmits nerve impulses

Answer 67

Made of combined tissues Organ systems like: Digestive Nervous Cardiovascular Endocrine

Answer 68

Atoms combine to form molecules, such as protein, carbohydrate, lipid, DNA, or RNA

Answer 69

Molecules form organelles such as the nucleus and mitochondria, which make up cells

Answer 70

Similar cells and surrounding materials make up tissues

Answer 71

Different tissues combine to form organs such as the stomach and small intestine

Answer 72

Organs such as the stomach and intestines make up an organ system

Answer 73

Organ systems make up an organism

Answer 74

Digest food, absorbs nutrients, and excretes waste Controlled by hormones and the nervous system Houses bacteria

Answer 75

Prepare food for swallowing: chewing, moistening with saliva Start digestion of starch with amylase enzyme Start digestion of fat with lingual lipase

Answer 76

Moves food to stomach by peristaltic waves initiated by swallowing

Answer 77

Secretes gastric juice containing acid, enzymes and hormones Mixes food with gastric juice, converting it to liquid chyme Starts digestion of protein and fat Kills microorganisms with acid Secretes intrinsic factor, a protein required for vitamin B-12 absorption Slowly releases chyme to the small intestine

Answer 78

Produces bile to aid fat digestion and absorption

Answer 79

Stores and concentrates bile and releases it to the intestine

Answer 80

Secretes pancreatic juice containing digestive enzymes and bicarbonate into the small intestine

Answer 81

Mixes chume with bile and pancreatic juice to complete digestion Secretes hormones that help regulate digestive processes Secretes digestive enzymes Absorbs nutrients and other compounds in foods Transports remaining residue to large intestine

Answer 82

Absorbs water and electrolytes Forms and stores feces Houses most of the gut microbiota

Answer 83

Holds and expels feces via the anus

Answer 84

Nutrients mist pass through the wall to be absorbed in the body Wall consists of 4 layers: Mucosa Submucosa Muscle Serosa

Answer 85

Ringlike muscles that work like valves to control flow of contents Prevent contents from moving backwards Allow for thorough mixing with digestive secretions

Answer 86

Site of Production: Mouth Functions: Dissolves tase-forming compounds, protection of teeth

Answer 87

Protein molecules that speed up digestion Catalyze chemical reactions known as hydrolysis reactions Produced in salivary glands, stomach, pancreas, and small intestine Aids in the hydrolysis of carbs, proteins and fats

Answer 88

Site of Production: Mouth, stomach, small and large intestine Functions: Protects GI tract cells, lubricates digesting food

Answer 89

Site of Production: Mouth, stomach, small intestines, pancreas Functions: Break down carbohydrates, fats, and protein into forms small enough for absorption

Answer 90

Site of Production: Stomach Functions: Promotes digestion of protein, destroys microorganisms, increases solubility of minerals

Answer 91

Site of Production: Liver (Stored in gallbladder) Functions: Aids in fat digestion (emulsifies fat)

Answer 92

Site of Production: Pancreas, small intestine Functions: Neutralizes stomach acid when it reaches the small intestine

Answer 93

Site of Production: Stomach, small intestine, pancreas Functions: Regulate food intake, digestion and absorption

Answer 94

Mucus Lysozyme Amylase

Answer 95

Salty Sour Sweet Bitter Umami

Answer 96

Mouth Esophagus Stomach Small Intestine Large Intestine

Answer 97

Nutrients move from an area of high concentration to an area of low concentration

Answer 98

Movement from a high concentration area to a low concentration area, but a carrier protein is needed

Answer 99

Requires a carrier protein and energy Movement is from a low concentration area to a high concentration area

Answer 100

Phagocytosis: Cells engulf compounds Pinocytosis: Cells engulf liquids

Answer 101

Heartburn occurs when stomach acid backflows into the esophagus AKA GERD Can be caused by: Smoking Pregnancy Overweight Alcohol Use Hiatal Hernia Foods

Answer 102

Occurs when liver store excess fat, which may cause liver swelling, inflammation, and scarry Excess alcohol intake can cause these changes Can occur from insulin resistance

Answer 103

Develop when cholesterol and bile pigments form crystal-like particles related to slow gallbladder motility and bile composition

Answer 104

Includes sugar, starch and fiber Plants are main sources

Answer 105

Single Sugars Simple Sugar Glucose, fructose, galactose

Answer 106

Double sugars Simple Sugar

Answer 107

Many glucose molecules linked together

Answer 108

Most abundant monosaccharide Linked together with other sugars in our diets "Blood Sugar"

Answer 109

Found in fruits, vegetables, honey and high-fructose corn syrup

Answer 110

most in our diets is combined with glucose to form lactose

Answer 111

Derivatives of monosaccharides Sorbitol, mannitol, and xylitol Sweeten sugarless gums and diabetic foods

Answer 112

Monosaccharides with 5 carbons Includes ribose (RNA) and deoxyribose (DNA) Not supplied by the diet An essential part of the cell's genetic material

Answer 113

2 glucose molecules Found in seeds and alcoholic beverages

Answer 114

1 molecule of glucose, 1 molecule of fructose Table sugar, fruie Sugarcane, sugar beets, maple tree sap

Answer 115

1 molecule of glucose, 1 molecule of galactose Milk and milk products

Answer 116

The storage form of glucose in plants Amylose- Unbranched chain of glucose molecules Amylopectin: Highly-Branched chain of glucose molecules consisting of mostly alpha bonds

Answer 117

Storage form of carbohydrate in humans and animals Linked by alpha bonds More highly-branched than amylopectin Mainly stored in liver and muscle cells

Answer 118

Dietary fiber, found naturally in foods, plus functional fiber, added to foods Found in many of the same foods as starch Cellulose, hemicellulose, pectins, gums and mucilages Linked together by beta bonds

Answer 119

Do not dissolve in water Form structural part of the plant cell Cellulose, hemicellulose, lignins Seeds, whole grains

Answer 120

Dissolve in water Found inside and around plant cells Pectins, gums, mucilages, and some hemicelluloses Oat bran, skins and flesh of fruits and berries, thickeners in jams, yogurts, sauces, and fillings; seaweed and psyllium

Answer 121

Oldest alternative sweeteneer 300 times sweeter than sucrose ADI set at 5,g/kg body weight/day

Answer 122

Sweetened beverages, gelatin desserts, chewing gum, cookies, toppings and fillings of bakery goods

Answer 123

600 times sweeter than sucrose Made from sucrose Heat stable

Answer 124

Derived from a plant from Amazon rain forest Approved to be used in beverages and to be sold as a dietary supplement.

Answer 125

RDA is 130 grams a day 45-65% of total energy intake

Answer 126

Added sugars to no more than 10% of daily total energy intake Upper limit of 25%

Answer 127

Primary Source of energy Spare protein from use as energy prevent ketosis

Answer 128

More Common high blood glucose levels Commonly associated with diabetes and metabolic syndrome

Answer 129

Low blood glucose levels

Answer 130

Liver and pancreas are important in blood glucose control Liver determines amount of glucose that is needed to enter the blood stream after a meal Pancreas secretes insulin and glucagon

Answer 131

Released after eating, when blood glucose levels are high Promotes increased: use of glucose as energy Lowers blood glucose levels

Answer 132

Released if no dietary carbohydrates are present, blood glucose levels have fallen Promotes increased: Breakdown of glycogen

Answer 133

Can occur without diabetes Can be caused by injecting too much insulin, not eating enough, exercising without eating carbohydrates

Answer 134

5% of cases of diabetes Autoimmune attack on pancreas Treatment: Insulin, diet, exercise Monitoring: Blood glucose, Urine Ketones

Answer 135

90% of cases Insulin resistance Strong genetic predisposition Obesity and physical inactivity Treatment: Diet, exercise, insulin, oral medications Cardiovascular disease, kidney disease Monitoring: Blood glucose

Answer 136

Dilate blood vessels and decrease blood pressure

Answer 137

influence blood vessels to constrict and raise blood pressure

Answer 138

Cell membrane component Double layered outer covering of cells Regulates movement of substances in and out of cells

Answer 139

Emulsifier Forms a shell around fat droplets and suspends them in a watery solution Essential for fat digestion and transportation Bile and lecithin

Answer 140

Carbons are arranged in a multi-ringed structures Cholesterol is a type of sterol used to make sexhormones, active forms of vitamin D, Adrenal horomones, Bile, cell membranes, and shell-covering chylomicrons

Answer 141

Cholesterol is found in foods of animal origin Meat Fish Poultry Eggs Dairy Products Can be synthesized in the body

Answer 142

No RDA Range is 20-35% Cholesterol should be limited to 300mg/day Fat: No more than 20% of total calories Saturated fat: No more than 7% of total calories

Answer 143

Up to 40% of calories can be from fat if most are monounsaturated fats Olive oil as main fat Abundant intake of fruit, vegetables, whole grains, beans, nuts and seeds Include minimally processed and seasonally fresh, local foods Small amounts of cheese and yogurt daily Moderate intake of wine

Answer 144

Begins in the mouth Lingual lipase: active during infancy, minor role in adukts Continues in the stomach, aided by gastric lipase Occurs mostly in the small intestine, fat in small intestine triggers release of cholecystokinin, which causes release of bile from gallbladder and lipase and colipase from pancreas

Answer 145

Bile emulsifies fat Breaks down fat into micelles Increases the surface area of lipids and allows pancreatic lipase to breakdown triglycerides to free fatty acids and monoglycerides

Answer 146

Starts in the mouth Moves to the stomach Then to the liver then to the pancreas moves to the small intestine ends in the large intestine

Answer 147

Dietary triglycerides reformed in the absorptive cells Cholesterol Phospholipid Protein

Answer 148

Found in the protein portion of shell Turns on lipid transfer enzymes Assist in binding a lipoprotein to a receptor Assists enzymes

Answer 149

Lipids are transported in blood as lipoproteins Lipoproteins are composed of core lipids Covered with a shell of proteins, phospholipids, and cholesterol

Answer 150

Primary Component: Triglyceride Key Role: Carries dietary fat from the small intestine to cells

Answer 151

Primary Component: Triglyceride Key Role: Carries lipids both taken up and made by the liver to cells

Answer 152

Primary Component: Cholesterol Key Role: Carries cholesterol made by the liver and from other sources to cells

Answer 153

Primary Component: Protein Key Role: Helps remove cholesterol from cells and in turn excrete cholesterol from the body

Answer 154

Made of the elements carbon, hydrogen, oxygen and nitrogen Some contain sulfur These elements form amino acids which are building blocks for protein synthesis

Answer 155

Supplied by protein containing foods (eat) and cell synthesis (make) Composed of central carbon, nitrogen group, acid group, hydrogen, side chain (Determines structure, function, and name of amino acid)

Answer 156

20 11 NONESSENTIAL amino acids body synthesizes them do not need to be obtained from the diet 9 ESSENTIAL amino acids Must be obtained from food Cannot be synthesized in the body

Answer 157

Nonessential amino acids can be classified as conditionally essential during infancy, disease, and trauma.

Answer 158

Synthesized through transamination (transferring of an amino group from 1 amino acid to carbon skeleton to form a new amino acid) If amino group is lost and not transferred to another carbon skelton, the process is called DEAMINATION.

Answer 159

Contain all 9 essential amino acids Classified as complete, high quality proteins

Answer 160

Do not contain all 9 essential amino acids and are low in 1 or more Classified as incomplete, or low quality proteins

Answer 161

Amino Acids are linked together by peptide bonds to form proteins Formed between the amino group and the acid group of amino acids

Answer 162

2 amino aicds

Answer 163

3 amino acids

Answer 164

4 to 9 amino acids

Answer 165

10 or more amino acids

Answer 166

Amino acids are linked together by peptide bonds to form proteins Synthesis of protein is determined through gene expression

Answer 167

DNA code transferred from the nucleus to the cytosol via messenger RNA (mRNA) mRNA translation phase: tRNA and ribosomes DNA coded instructions using codons determine shape, and thus function, of proteins

Answer 168

Alteration of proteins 3-dimensional structure Destroys proteins function Caused by exposure to acid or alkaline solutions, enzymes, heat, agitation

Answer 169

RDA is 0.8g/kg of body weight AMDR is 10-35%

Answer 170

Digestion starts in the stomach Hydrochloric acid denatures protein Pepsin breaks down long polypeptide chains Chyme entering the small intestine triggers the release if secretin and CCK Once in the liver amino acids are used for protein synthesis and energy needs

Answer 171

Produce vital body structures