Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition Topic 1: Principles of Nutrition > Part 1: Intro to Nutrients - Macronutrients > Flashcards

Part 1: Intro to Nutrients - Macronutrients Flashcards

1
Q

How much energy do proteins provide per gram?

A

16.7kJ/gram

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

How much energy do carbohydrates provide per gram?

A

16.7kJ/gram

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

How much energy do lipids provide per gram?

A

37.7kJ/gram

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

How much energy does alcohol provide per gram?

A

29.3kJ/gram

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

How much energy does water provide per gram?

A

0kJ/gram

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

Protein should make up __% of our diet.

A

15-25%

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

Carbohydrates should make up __% of our diet.

A

45-65%

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

Lipids should make up __% of our diet with no more than __% saturated fat.

A

20-35%, 10%

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

What are the 6 essential nutrients?

A 
Carbohydrates
Proteins
Lipids
Water
Vitamins
Minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Macronutrients are needed in __ amounts daily.

A

Large

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

Micronutrients are need in __ amounts daily.

A

Small (Less than 100mg/day)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q 
What are the abbreviations: 
NRV
RDI
EAR
AI
UL
A 
Nutritional Reference Value
Recommended Daily Intake
Estimated Average Requirement
Adequate Intake
Tolerable Upper Intake Level
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Carbohydrates consist of the elements:

A

Carbon, Hydrogen and Oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the two main types of carbohydrates? Give examples.

A

Simple carbohydrates: Fruits, Jellybeans

Complex Carbohydrates: Beans, Wholegrains, Potatoes

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

Carbohydrates are found in large amounts in what types of food?

A

Plant foods

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

What is the primary role of carbohydrates? (3)

A

Providing 45 to 65% of energy needs with 16.7kJ/gram.
Releasing glucose into the bloodstream
Main fuel source for the cells and the brain.

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

What is the secondary role of carbohydrates?

A

Providing the body with dietary fibre to promote digestive wellbeing.

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

Where are simple carbohydrates found and what do they do? (3)

A

Found in fruits, milk and milk products.
Broken down quickly by the body to be used as energy.
Raise blood sugar levels quickly and are absorbed quickly in the body, causing dramatic spikes to blood sugar levels.

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

What are, where are complex carbohydrates found and what do they do? (3)

A

Found in peas, beans, whole grains and vegetables.
Made up of sugar molecules strung together in long chains that take longer to absorb.
Cause a steady rise and fall in blood sugar levels which lasts for a longer period of time meaning energy is longer lasting.

20
Q

What is Glycaemic Index (GI)?

A

The glycaemic index is the way that foods and drinks are ranked according to how quickly their carbohydrates raise blood sugar levels.

21
Q

What factors impact the glycaemic index?

A
  • Size
  • Texture
  • Thickness
  • Ripeness
  • Nutrient composition
  • Cooking process
  • Absorption rates
  • Saccharides
22
Q

What defines the low, medium and high GI range? Provide examples for each.

A

Low GI: 0 - 55
Medium GI: 56 - 69
High GI: 70 - 100

23
Q

Name the three monosaccharides (simple carbs)

A

Glucose
Galactose
Fructose

24
Q

Name the three disaccharides (simple carbs)

A

Sucrose
Lactose
Maltose

25
Q

Name the three polysaccharides (complex carbs)

A

Starch
Cellulose
Glycogen

26
Q

What is digestive fibre, where does it come from and what does it do?

A

The undigestible part of plants (cellulose)
Found in fruits, legumes and whole foods.
Passes through the digestive tract relatively unchanged to promote digestive wellbeing.

27
Q

What does soluble fibre do? (Give one example of where its found)

A 
Dissolves and absorbs water
Slows the digestion process
Lowers blood cholesterol
Increases feelings of fullness
- Pectin in the inside of an apple
28
Q

What does insoluble fibre do? (Give one example of where its found)

A 
Doesnt dissolve in water
Speeds up digestion
Prevents constipation
Good for colon health
- Cellulose in an apple's skin
29
Q 
Identify the type of carbohydrates present in the following foods and their saccharide group: 
Milk
Orange Juice
Lemonade
Cereal
Fried Rice
Honey
A 
Milk: Lactose - Disaccharide
Orange Juice: Fructose - Monosaccharide
Lemonade: Sucrose - Disaccharide
Cereal: Maltose - Disaccharide
Fried Rice: Starch - Polysaccharide
Honey: Fructose - Monosaccharide
30
Q

Glucose is found:

A

In the small intestine
As one half of every disaccharide
As the main component of every polysaccharide

31
Q

What is the main source of glucose and what is it?

A

Starch - the storage molecule for glucose in plants.

32
Q

Glucose can be stored as glycogen where in the body?

A

Glucose can be stored as glycogen in the liver and muscle cells.

33
Q

Describe the hormonal process that occurs when glucose is released into the system and if glucose levels drop too low.

A

When glucose is consumed, blood sugars steadily rise. The pancreas releases insulin to stimulate the glycogen formation and glucose intake by the cells. If glucose levels drop too low, the reverse process occurs and the hormone glucagon is released to break down glycogen into glucose.

34
Q

What happens to unused glycogen?

A

Unused glycogen is converted to fat.

35
Q

Carbohydrates are broken down by __ in our saliva and __.

A

Amylase in our saliva and pancreas.

36
Q

What are the functions/roles of protein in the body?

A

Cell growth and repair
Allowing the passing of nutrients and waste through the cell membrane
Enzyme activity in digestion and metabolism
Protein in the blood/haemoglobin
Stabilising DNA and RNA
Antibodies for fighting infection
Enabling muscle contraction and movement

37
Q

Describe the structure of an amino acid

A

Amino acids share similar structures with each other and have an amino group, carboxyl group and a side (R) group.

38
Q

How many amino acids are there and how many of these are essential, non-essential and conditional?

A

There are 21 amino acids, 9 are essential, 6 are non-essential and 6 are conditional.

39
Q

What makes an amino acid conditional?

A

Conditional amino acids are amino acids that become essential at certain times. This could be during pregancy, illness or having a vegan diet.

40
Q

What does HBV and LBV stand for?

A

High Biological Value and Low Biological Value

41
Q

Describe HBV and LBV in terms of complete and incomplete proteins. What type of foods are each found in?

A

HBV protein foods contain ALL ESSENTIAL amino acids in sufficient amounts, while LBV protein foods lack one or more amino acids entirely or in sufficient quantities.

HBV foods are typically from animal sources and soy products.
LBV foods are typically from plant sources except for soy products.

42
Q

State 3 plant sources of protein

A

Lentils
Beans
Grains
Nuts

43
Q

State three animal sources of protein

A

Lean meat
Seafood
Dairy products
Eggs

44
Q

State three novel sources of protein

A

Lab based meats
Insects
Supplements
Seaweed/algae

45
Q

What are complete proteins? Describe using complimentary proteins. Include examples.

A

Complete proteins are formed through complimentary pairing, a process in which plant based proteins low in one amino acid is paired with one high in it to form a complete protein. This is typically done in vegetarian diets to ensure all essential amino acids are consumed.
Examples include lentil soup and pasta, Mexican beans and rice, baked beans on toast.

46
Q

Name and describe a condition caused by protein-energy malnutrition.

A

Marasmus: caused by insufficient protein and energy intake resulting in the depletion of body mass protein including skeletal and heart muscle.

Nutrition Topic 1: Principles of Nutrition (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions