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General Bio > Nutrition Unit 1 Exam > Flashcards

Nutrition Unit 1 Exam Flashcards

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1
Q

What are the 3 things that make something a nutrient?

A

It has a known function in the body, there is disfunction that occurs when it’s absent, and condition is cured when reintroduced

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1
Q

What are the 6 Nutrients?

A

Protein, Carbohydrate, Lipid, Minerals, Vitamins, Water

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2
Q

What are the 3 non-nutrients?

A

Alcohol, Phytochemicals, Xeno chemicals

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3
Q

What are 0 c/g (nutrient)?

A

Vitamins, Minerals and Water

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4
Q

What are 4 c/g (nutrient)?

A

Protein, and Carbohydrate

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5
Q

What are 9 c/g (nutrient)?

A

Lipid

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6
Q

What are 0 c/g (non-nutrient)?

A

Phytochemicals and Xeno chemicals

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7
Q

What are 7 c/g (non-nutrient)?

A

Alcohol

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8
Q

What does Alcohol derivate from?

A

Yeast Metabolism

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9
Q

What does Phytochemicals derivate from?

A

Plant chemicals

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10
Q

What does Xeno chemicals derivate from?

A

Synthetic Materials

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11
Q

What nutrient is organic and has coenzymes?

A

Vitamins - Contains carbon & the coenzymes assist enzymes

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12
Q

What nutrient is inorganic and has cofactors?

A

Minerals - Contains no carbon & cofactors assist enzymes

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13
Q

Essential vs non-essential?

A

Essential: The body cannot make it itself and needs to obtain it through food.

Non-Essential: The body can make it and are not crucial to living.

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14
Q

5 Components of Healthy Diet?

A

Variety, moderation, calorie control, balance, and adequacy.

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15
Q

What is correlation?

A

A relationship where action A relates to action B, but one event doesn’t directly cause the other event to happen.

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16
Q

What is causation?

A

Where action A causes outcome B.

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17
Q

What is case study?

A

Single case

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18
Q

What is population study?

A

Study of large populations

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19
Q

What is randomized controlled trial (clinical trial)?

A

Human study comparing variable to placebo (double-blind = gold standard)

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20
Q

What is Meta-Analysis?

A

Review of many different research articles on a single topic

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21
Q

What is laboratory study?

A

Animal study comparing variable to a placebo

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22
Q

What is the function of carbs?

A

immediate and stored energy

23
Q

Energy of Carbs?

A

4 c/g

24
Q

DRI Range of carbs?

A

45-55% of calories

25
Q

Simple Chemical composition of carbs?

A

Single (Absorbable form) monosaccharide

Double (must be digested to absorb) Disaccharide

26
Q

What does single (absorbable form) monosaccharide contain?

A

Glucose - used by all cells
Fructose - only absorbed by liver
Galactose - only absorbed by liver

27
Q

What does double (must be digested to absorb) Disaccharide contain?

A

Sucrose - Table sugar
Lactose - Milk Sugar

28
Q

What are the complex ( must be digested to absorb) Polysaccharides?

A

Starch - Plant & Digestible

Resistant Starch - Plant, digestible in certain conditions

Glycogen - Animal & digestible

Fiber - Plant & non-digestible. Soluble fiber lowers cholesterol and feeds good bacteria. Insoluble fiber adds bulk to stool.

29
Q

Digestive enzymes of carbs?

A

Amylase - Amcrose

Sucrase - Sucrose

Lactase - Lactose

30
Q

Carb absorption time?

A

Minutes - 8 hours

31
Q

Types of carb sweeteners?

A

Nutritive and Non-nutritive

32
Q

Nutritive carb sweeteners?

A

Sugar substitutes are honey and agave nectar.

Sugar alcohols are sorbitol, xylitol and erythritol

33
Q

Non-nutritive carb sweeteners?

A

Plant extracts are stevia and monk fruit.

Artificial are aspartame, sucralose and saccharin.

34
Q

Function of lipids?

A

Energy, hormones, cell membrane

35
Q

Energy of a lipid?

A

9 cal/gram

36
Q

DRI Range of lipid?

A

20-35% of total calories

37
Q

Composition of Lipids?

A

Triglycerides (dietary fat)

Phospholipids (membranes)

Sterols (hormones)

38
Q

Dietary fat sub types of lipids?

A

Saturated (solid)

Monosaturated

Polyunsaturated (liquid)
- Essential fatty acids
- Omega 3 & 6
- Good Ratio 1:4, typical ratio 1:17

Trans fat
-Altered shape when changing from unsaturated to saturated fat

39
Q

Fatty Acid subtypes?

A

SCFA (<6 carbon) (short chain)
- Messengers

MCFA (6-10 carbon) (medium chain)
- Immediate energy

LCFA (>12 carbon) (long chain)
- Energy Storage

40
Q

Digestion enzymes of lipids?

A

Lingual lipase (triglycerides into glycerides), gastric lipase (initiates lipid hydrolysis in stomach), and pancreatic lipase (secreted by pancreas).

41
Q

What are the 3 Blood Lipoproteins in Lipids?

A

HDL, LDL, VLDL

42
Q

What does HDL do?

A

HDL - Transports lipid from tissue to liver

43
Q

What does LDL do?

A

LDL - Transports cholesterol from liver to tissue

44
Q

What does VLDL do?

A

VLDL - Transports triglycerides from liver to adipose

45
Q

Lipid absorption?

A

Bile needed as an emulsifier for LCFA and VLFCA.

Rate: 48-72 hours

46
Q

Protein function?

A

Structural support, transport, transport, immunity, enzymes, hormones.

47
Q

Protein energy?

A

4 cal/gram

48
Q

DRI Range for protein?

A

10-35% of total calories.

49
Q

Protein Composition?

A

Made from combination of 20 amino acids.

50
Q

What are the essential Amino acids?

A

Histidine, isoleucine, lysine, Leucine, methionine, valine, phenylalanine, tryptophan, threonine,

51
Q

Types of proteins?

A

Complete proteins

Incomplete proteins

Complementary proteins

52
Q

Complete protein characteristics?

A

Contains all 9 essential amino acids.

Animal meat and few plant sources are complete proteins.

53
Q

Incomplete protein characteristics?

A

Do NOT contain all 9 animo acids.

Most nonmeat sources are incomplete proteins.

54
Q

Complementary protein characteristics?

A

2 or more incomplete proteins when consumed together contain all 9 essential amino acids.

55
Q

Digestion enzymes of proteins?

A

HCL (non at enzyme) denatures protein in stomach.

Pepsin, trypsin, chymotrypsin, carboxypeptidase, enteropeptidase

56
Q

Absorption of proteins?

A

In individual amino acids, dipeptides and tripeptides.

Rate: 8-10 grams per hour (depending on complexity)

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