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Nutrition > Nutrition Final > Flashcards

Nutrition Final Flashcards

1
Q

What are the energy-yielding nutrients?

A

Lipids (fats), Protein and Carbohydrates (CHO)

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2
Q

What do the energy-yielding nutrients do?

A

They fuel all activities in the body

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3
Q

What happens when there is excess?

A

Storage (glycogen/fat)

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4
Q

What’s Energy Density?

A

Measure of the energy a food provides relative to the weight of the food (kcal/gram)

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5
Q

What’s metabolism?

A

The process by which nutrients are broken down to yield energy or are rearranged into body structures.

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6
Q

What is the amount of energy released measured in?

A

Kilocalories (kcal)

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7
Q

What are kilocalories?

A

The amount of heat necessary to raise 1kg of H2O by 1 degree C

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8
Q

Macronutrients

A

-Carbohydrates, fat, and protein.
-Body requires them in relatively large amounts (many grams daily)

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9
Q

Micronutrients

A

-Vitamins and minerals
-Required only in small amounts (milligrams daily)

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10
Q

Carbohydrate, Protein, Fat

A

Carb - 4 calories per gram
Protein - 4 calories per gram
Fat - 9 calories per gram

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11
Q

Organic Nutrients

A

Vitamins - essential organic nutrients required in small amounts. Do NOT provide energy (kcals). Serve as helpers in metabolic processes and may be subtly altered to perform various tasks

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12
Q

Inorganic Nutrients

A

Minerals - inorganic required in small amounts. Do NOT provide energy. Elements that cannot lose their identity- indestructible. It may bind with certain substances and not get absorbed by the body or lost in cooking.

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13
Q

What’s DRI

A

Dietary Reference Intakes - A set of values for the dietary nutrient intakes of HEALTHY people.

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14
Q

Estimated Average Requirements (EAR)

A

The amount of a nutrient that will maintain a specific biochemical or physiological function in 1/2 the people of a given age and gender group.

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15
Q

Recommended Dietary Allowances (RDA’s)

A

The average amount of a nutrient is considered adequate to meet the needs of almost all (98%) healthy people.

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16
Q

Adequate Intakes

A

Set for nutrients where there is insufficient scientific evidence to determine an EAR. The average amount of a nutrient that appears sufficient to maintain health.

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17
Q

Tolerable upper intake levels (UL)

A

The maximum amount of a nutrient that appears safe and beyond which there is a risk of adverse health effects.

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18
Q

Fortified Foods

A

Addition to a food of nutrients that were either not originally present or present in insignificant amounts.

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19
Q

Enriched Foods

A

Addition to food of specific nutrients to replace losses that occur during processing so that the food will meet a specified standard.

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20
Q

Daily Values

A

-Expressed as percentage
-Relationship to health
-“Ballpark” estimate of contribution to total diet
-Based on 2000 kcalories per day

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21
Q

Percent Daily Value (%DV)

A

-greater than or equal to 20% = high or excellent source
-10-19% = good source
-less than or equal to 5% = low source

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22
Q

Calculate your own Daily Values

A

Ex. 2300 kcal diet
-30% of kcals from fat
-2300 * .30 = 690 kcals OR about 76g fat

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23
Q

What are Nutrient Claims

A

Statements that characterize the quantity of a nutrient in a food

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24
Q

What are Health Claims

A

-Statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition
-FDA authorized

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25
Q

What are Structure-Functions Claims

A

-Statements that characterize the relationship between a nutrient or other substance in a food and a structure/body function.
-No reference to a disease or health-related condition.
-Do NOT require FDA approval.

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26
Q

Order of Anatomy of GI tract

A

Mouth - esophagus - stomach - small intestine (duodenum, jejunum, and ileum) large intestine - rectum - anus

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27
Q

Lower Esophageal Sphincter (LES)

A

Cardiac Sphincter - prevents reflux (backward flow of content)

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28
Q

Upper Esophageal Sphincter

A

Opens during swallow

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29
Q

Pyloric Sphincter

A

Below stomach, opens about 3 times per minute to allow small amounts of chyme to enter the duodenum.

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30
Q

Pancreatic duct conducts what

A

Pancreatic Juice (enzymes/bicarbonate) Neutralizes acidic chyme

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31
Q

What is the major site of nutrient absorption

A

Small Intestine

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32
Q

Whats Bile

A

Emulsifier brings fats into suspension with water. Produced by the liver. Stored in gallbladder. Basic. Pancreatic juice

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33
Q

Gastric Juice

A

Acts primarily in protein digestion. A mixture of water, enzymes, and hydrochloric acid (HCl). The mucus protects stomach wall cells from acid.

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34
Q

Saliva (secretion)

A

Salivary Glands (Producer)

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35
Q

Gastric juice

A

Gastric glands

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36
Q

Pancreatic juice

A

Pancreas

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37
Q

Bile

A

Liver

38
Q

Intestinal juice

A

Intestinal glands

39
Q

Gastrin

A

Responds to food in the stomach. Secreted from the stomach wall, and stimulates stomach glands. Hydrochloric acid secreted into the stomach to maintain an acidic pH

40
Q

Secretin

A

Responds to acidic chyme in the small intestine. Secreted from the duodenum wall, and stimulates the pancreas. Bicarbonate-rich juices are secreted into the small intestine to maintain a slightly alkaline pH.

41
Q

Cholecystokinin

A

Responds to fat or protein in the small intestine. It is secreted from the intestinal wall and stimulates the gallbladder and pancreas. Bile is secreted into the duodenum to emulsify fats. Bicarbonate- and enzyme-rich juices are secreted into the small intestine to maintain a slightly alkaline pH, digest fats and proteins, and slow GI tract motility.

42
Q

What’s the first organ to receive large fats

A

Heart

43
Q

Circulatory System

A

Allows liver to receive nutrients absorbed from GI tract (FIRST (CHOs and Pros and very small fats)

44
Q

Where do AA, monosaccharides, and small lipid particles enter directly

A

Blood Stream

45
Q

Monosaccharides

A

The general formula CnHnOn consists of a single ring.

46
Q

What are the Monosaccharides?

A

Fructose (sweetest sugar)
Glucose (also called dextrose)
Galactose (part of lactose)

47
Q

Disaccharides

A

Consist of a pair of monosaccharides

48
Q

What are the Disaccharides

A

Sucrose = glucose + fructose
Lactose = glucose + galactose
Maltose = glucose + glucose

49
Q

Complex sources

A

Composed mainly of glucose units. Should contribute 45-60% of calorie intake. Starch (plants) Glycogen (A storage form of glucose in animals) and dietary fibers.

50
Q

Fiber

A

The structural part of plants, whole grains, veg, fruit, and legumes. Differ from starches, polysaccharides that are not digested by human digestive enzymes. Bonds between glucose units are unable to be broken.

51
Q

Types of fibers

A

-Dietary Fibers - Remain from food after passage through the GI tract. Viscous/soluble fibers - dissolve in water to form gel. Insoluble fibers - tough/fibrous and do not dissolve in water. Soluble fibers are more fermentable

52
Q

Functional fibers

A

If fiber is used as a supplement

53
Q

Viscous/ Soluble Fiber

A

-Help with heart disease, diabetes, weight control
-Control blood lipids and CVD
-Pectin in fruit - used to thicken jellies
-Dextrins - short chains of glucose units resulting from starch breakdown used to thicken foods

54
Q

Insoluble fiber

A

Help with GI health
-decrease transit time in small intestine
-Must be used moderately by people with marginal intakes
-Prevention of colon cancer, appendicitis, diverticulitis, hemorrhoids

55
Q

Insulin

A

High blood glucose signals the pancreas to secrete insulin into the blood. Stimulates - uptake of glucose from the blood into cells, storage of glycogen in the liver and muscles, conversion of excess glucose into fat for storage. End results - Lower blood glucose

56
Q

Glucagon

A

Low blood glucose signals the pancreas to secrete glucagon into the blood. Stimulates - break down of glycogen from the liver, release of glucose into the blood. End result - Raised blood glucose, Glucagon secretion inhibited

57
Q

Epinephrine

A

Secreted by the adrenal gland, the “fight or flight” hormone elicits a release of glucose storage in the liver in times of stress
Gives a burst of energy

58
Q

Type 1 Diabetes

A

Hyperglycemia - high blood sugar
Juvenile onset, Less common, Pancreas unable to synthesize insulin, Injection of insulin needed for cells to take up blood sugar - cannot be taken orally, called insulin-dependent diabetes mellitus.

59
Q

Type 2 diabetes

A

The most common form, adult-onset - old name, cells are resistant to insulin, obesity is a major factor, Increased risk with age as pancreatic function decreases.

60
Q

Chemical structure of protein

A

A compound of C, H, O, and N, arranged into amino acids and linked in a chain

61
Q

Amino Acids (AA)

A

Building blocks of proteins, are made up of 3 parts all connected to a central carbon-amino group, Acid group, and Hydrogen. 4th chain varies from one AA to another. There are 20 AA; 9 are considered essential

61
Q

Recommended intake of protein

A

10 to 35 percent of daily energy intake. RDA = 0.8g/kg of body weight/day

62
Q

Digestion of protein

A

Begins in the stomach, HCL causes pepsinogen to convert to pepsin (active)

63
Q

Structural Materials

A

Proteins form integral parts of most body tissues and provide strength and shape to skin, tendons, membranes, muscles, organs, and bones

64
Q

Enzymes

A

Proteins facilitate chemical reactions

65
Q

Hormones

A

Proteins regulate body processes (Some, but not all, hormones are proteins)

66
Q

Fluid Balance

A

Proteins help to maintain the volume the volume and composition of body fluids

67
Q

Acid-base balance

A

Proteins help to maintain the acid-base balance of body fluids by acting as buffers

68
Q

Transportation

A

Proteins transport substances, such as lipids, vit., minerals, and O2, around the body

69
Q

Fibrin

A

creates blood clots

70
Q

Collagen

A

forms scars

71
Q

Opsin

A

Participates in vision

72
Q

Complete Proteins

A

have all 9 essential AA that our bodies cannot naturally make. (Animal)

73
Q

Incomplete Proteins

A

May have a few of the 9. (plants)

74
Q

Structure of Lipids

A

Triglycerides are the most abundant lipid, and compose about 95% of lipids. Glycerol and 3 fatty acids.

75
Q

Saturated

A

full of hydrogens

76
Q

Unsaturated

A

missing hydrogens

77
Q

Monounsaturated

A

One double bond

78
Q

Polyunsaturated

A

Multiple double bonds

79
Q

Saturated fats characteristics

A

Stack together, tend to be solid

80
Q

Unsaturated fats characteristics

A

Bend at double bonds, tend to be liquid at room temperature

81
Q

Monounsaturated fats

A

Olive oil, canola oil, peanut oil, avocado oil

82
Q

Linolenic acid Omega 3

A

3 double bonds, first double bond at 3rd C

83
Q

Linoleic acid Omega 6

A

2 double bonds, first double bond at 6th C

84
Q

Hydrogenation

A

Turning Polyunsaturated fats into Saturated Fats by adding hydrogens.

85
Q

Cis-fatty acids

A

Hydrogens on the same side of the double bond. Most naturally occurring unsaturated fatty acids in foods are cis.

86
Q

Trans-fatty acid

A

Has its hydrogens on the opposite sides of the double bond. Typically occurs in partially hydrogenated foods.

87
Q

LDL

A

Cells need it, liver regulation, higher in chol; lower in TG

88
Q

HDL

A

Remove cholesterol from cells, carry cholesterol to the liver for recycling, and have anti-inflammatory properties.

89
Q

Chylomicrons

A

Largest and least dense lipoproteins. Transport diet-derived lipids. The liver removes remnants from blood.

90
Q

HDL

A

Good cholesterol, protective effect against heart attack, and is high in protein, The liver makes HDL packages that collect cholesterol and other lipids around the body and take them back to the liver for recycling and disposal.

91
Q

LDL

A

Linked to heart disease - “bad cholesterol” Associated with a high risk of heart attack. High level of cholesterol. Saturated

Nutrition (2 decks)

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