Brainscape's Knowledge GenomeTM

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


See full index

Food & Nutrition > Part 1 - Nutrtition > Flashcards

Part 1 - Nutrtition Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Examples of Monosaccharides

A

Glucose
Fructose
Galactose

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

Carbohydrate Percentage

A

45-65%

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

Rich food sources of insoluble fibre

A

Nuts, legumes, seeds and whole grains

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

Examples of low GI foods

A

Foods that have a GI of 50 or lower

Multigrain bread, oats, soy products

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

Importance of daily water intake

A

Lubricates the joints
Carries nutrients around the body
Aids in digestion
Regulates temperature

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

Foods high in water content

A

Fruit and vegetables - 95%

Meat - 50-60%

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

Factors that affect water consumption

A

Level of activity
Stress levels
Rise of temperature

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

Nutrient Density

A

The amount of nutrients in comparison to the kilojoules in food

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

Energy Density

A

Amount of kilojoules per gram in food

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

Non-nutrient

A

Chemicals in food not needed for growth or energy but important for health

Antibiotics
Probiotics
Phytoestrogens

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

EAR

A

Estimated Average Requirement

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

Protein daily intake percentage

A

15-25%

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

Why are essential amino acids essential?

A

They can not be produced by the body so they must be supplied by food

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

Why is protein needed in the diet?

A

Growth, maintenance and repair of cells
Secondary source of energy
Production of enzymes

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

Example of two foods that are incomplete protein but together a complete protein

A

Baked beans on toast

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

Why is fat important in the diet?

A

Responsible for transporting fat soluble vitamins
Insulin to retain heat
Protection of organs
Energy for bodily functions

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

Difference between saturated and polyunsaturated fats

A

Saturated is full of hydrogen and is often solid at room temperature

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

What is cholesterol

A

Cholesterol is essential for life
It is a part of cell structure and hormones
Carried by the blood

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

What are the two types of cholesterol

A

LDL (low Density lipoprotein) bad

HDL (high density lipoprotein) good

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

Function of sodium in the body

A

Assists in fluid balance in the body

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

Effects of excess sodium

A

Thirst and dehydration
High blood pressure
Hypertension
Leading to higher risks of CVD

22
Q

Function of folate

A

Formation of enzymes and red blood cells, metabolism of DNA

23
Q

Rich sources of folate

A

Green leafy vegetables
Whole grain cereals
Chicken liver
Vegemite

24
Q

Why is folate important

A

Pregnant need this the most

Reduces the risk of neural tube defects in the foetus

25
Q

BMR

A

Basal Metabolic Rate

26
Q

What is BMR

A

The amount of energy that an individual needs for metabolic processes

27
Q

Iron and vitamin c

A

Vitamin C assists with the absorption of iron

28
Q

Excess of vitamin c

A

Water soluble and excess is excreted as urine

29
Q

Functions of iron

A

Formations of red blood cells
Role in carrying oxygen to cells
Component of enzymes

30
Q

Rich food sources of iron

A

Meat
Eggs
Spinach

31
Q

Main function of antioxidants

A

Act as scavengers of substances called free radicals which can cause damage to cells
Part of the body’s defence system against cancer, disease, and ageing illnesses

32
Q

Rich food sources of antioxidants

A

Fruits such as berries
Vegetables such as tomatoes
Tea and red wine

33
Q

Illnesses that may be prevented by a diet containing antioxidant rich foods

A

Cancer
Heart disease
Ageing

34
Q

Micronutrients that also contain antioxidants

A

Vitamins A,C and E

35
Q

Low GI food

A

Has a GI of 50 or lower

36
Q

Non-nutrient

A

Chemicals in food not needed for growth or energy but important for health

37
Q

Definition of nutrition

A

Nutrition is the intake of food in relation to the body’s requirement

38
Q

Micro nutrients

A

Vitamins - fat & water soluble

Minerals - trace & major

39
Q

UI

A

Upper level of intake

40
Q

RDI

A

Recommended daily intake

41
Q

NRV

A

Nutrient reference value

42
Q

EAR

A

Estimated average requirement

43
Q

AI

A

Adequate intake

44
Q

Non-nutrients

A

Called phytochemicals

Phytoestrogens
Antioxidants
Probiotics

45
Q

Fats/Lipids daily percentage intake

A

20-35%

46
Q

Fats/Lipids kj

A

37 Kj per gram

47
Q

Carbohydrate kj

A

16 kj per gram

48
Q

Carbohydrates daily percentage

A

45-65%

49
Q

Protein kj

A

17 kj per gram

50
Q

Protein daily percentage

A

15-25%

51
Q

Macronutrients

A 
Carbohydrates 
Protein
Fats 
Fibre 
Water

Food & Nutrition (3 decks)

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