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NCM 105 > PRELIMS > Flashcards

PRELIMS Flashcards

1
Q

what are the health effects of starches and fibers?

A

cancer
diabetes
heart disease

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2
Q

an enzyme found in saliva that is essential for initially digesting
carbohydrates such as starch to maltose and dextrin

A

salivary amylase

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3
Q

in carbohydrate digestion, this is hydrolyzed into glucose and fructose when acted upon by sucrase

A

sucrose

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4
Q

an 8 inch chamber that receives stool from the colon and holds the stool until defecation

A

rectum

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5
Q

the pear shaped resevoir located under the liver. It contracts and sends bile to the small intestines during meals

A

gallbladder

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6
Q

Food is turned into __ after __ digestion in the mouth

A

bolus ; mechanical digestion

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7
Q

a muscular tube that facilitates the transfer of food from the mouth to the stomach via its peristaltic movement

A

esophagus

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8
Q

the process of breaking down of food into substances

A

digestion

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9
Q

can be synthesized by the body

A

non essential amino acids

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10
Q

To help prevent colon cancer

A

Increase intake of Whole Grain

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11
Q

what are good sources of polyunsaturated fats

A

corn oil
soybean oil
sunflower oil

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12
Q

are a group of compounds characterized by insolubility in water

A

lipids

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13
Q

example of soluble dietary fiber

A

starch

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14
Q

it is a fat splitting enzyme

A

lipase

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15
Q

the suffix -ase means?

A

enzyme

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16
Q

what are secreted by the intestinal mucosa?

A

sucrase
maltase
lactase

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17
Q

the __ secretes sucrase, maltase, lactase

A

intestinal mucosa

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18
Q

Chymotrypsin and Trypsin complete the digestion of ___

A

polypeptides and amino acids

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19
Q

First Step in protein digestion is the splitting into smaller polypeptides by _

A

pepsin

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20
Q

it must be supplied by the diet

A

essential amino acid

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21
Q

happens to a person who eats excessive carbohydrates over time

A

heart disease
diabetes
hypertension
cancer

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22
Q

are food group which composed of high fiber foods like whole wheat bread and oatmeal

A

grains

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23
Q

subtances which nourish the body and are also used to get energy for the body, substances which the body uses to make chemical reactions occur throughout the body systems, and chemical which aid in the functions of muscles and organs in the body

A

nutrients

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24
Q

glucose + glucose =

A

maltose

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25
Q

glucose + fructose =

A

sucrose

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26
Q

glucose + galactose =

A

lactose

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27
Q

the main source of energy for the brain

A

glucose

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28
Q

are components of food

A

fats
water
fibers

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29
Q

what are the nutrients found in milk?

A

calcium
protein
vitamin A

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30
Q

best source of plant proteins

A

legumes

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31
Q

what nutrients that supply energy?

A

fats
carbohydrates

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32
Q

what are the different nutrients in our food?

A

carbohydrates
lipids
proteins
vitamins
mineral

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33
Q

building blocks of protein

A

amino acids

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34
Q

unit for expressing energy content in food

A

kilocalorie

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35
Q

Generally, must be supplied by food

A

essential nutrients

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36
Q

Meats, fish, legumes, dairy products are sources of __ in the diet

A

protein

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37
Q

what is the function of protein in the diet?

A

promote growth ad repair of the body

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38
Q

are supplied in large quantities in the diet by: fats, oils, meats and nuts

A

lipids

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39
Q

Cereals, Fruits, Vegetables and Milk are sources of __

A

carbohydrates

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40
Q

CHO, lipids contain?

A

carbon
hydrogen
oxygen

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41
Q

contains Carbon, Hydrogen, Oxygen and Nitrogen

A

proteins

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42
Q

Forming feces, absorb 90% of nutrients, absorb some water, ions and vitamins

A

large intestines

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43
Q

class of Carbohydrates which cannot be hydrolyzed further

A

monosaccharides

44
Q

__ can be obtained from dietary sources such as - Oils, Butter and Meat

A

lipids

45
Q

Lipids play a crucial role in the__ and __ of ___ including Vitamin A

A

absorption and transport ; fat soluble vitamins

46
Q

are complex particles composed of Lipids and proteins

A

lipoproteins

47
Q

Commonly known as “bad cholesterol”

A

low density lipoprotein (LDL)

48
Q

insulin is produced in__

A

Pancreas

49
Q

is the condition of the body resulting from a lack of one or more essential
nutrients or due to excessive nutrient supply

A

malnutrition

50
Q

Energy values for CHO, CHON, Fats

A

4, 4, 9. calories per gram

51
Q

converts liquid oils to more solid form

A

hydrogenation

52
Q

food that contains no trans fat

A

hard boiled egg

53
Q

__ is the protein responsible for carrying __ in red blood cells

A

hemoglobin ; oxygen

54
Q

the function of antibodies is?

A

defense against pathogens

55
Q

it is an essential amino acid

A

valine

56
Q

the process of breaking down proteins into amino acids

A

hydrolysis

57
Q

Trans fatty acids are associated with an increased risk of ___

A

heart disease

58
Q

Omega 3 and Omega 6 Fatty Acids are __ fatty acids

A

polyunsaturated

59
Q

how many calories per gram do lipids have?

A

9

60
Q

play a crucial role in the absorption and transport of Vitamins

A

lipids

61
Q

commonly known as “good cholesterol”

A

high density lipoproteins (HDL)

62
Q

the practice of mixing different classes of dietary proteins so that
the deficits in one are balanced by the surplus in the other.

A

protein complementation

63
Q

one of conditions associated with positive nitrogen balance

A

major sugery

64
Q

it is one of the main __ compound in urine

A

urea ; nitrogenous

65
Q

what are examples of unsaturated fatty acids

A

linoleic acid
oleic acid

66
Q

what is an example of saturated fatty acid

A

palmitic acid

67
Q

Lipids are a diverse group of organic compounds that are __ in water

A

insoluble

68
Q

Provide energy to the body, Form part of cellular membranes, Cell
signaling

A

dietary fat

69
Q

fatty acids are the basic building blocks of __

A

lipids

70
Q

fats, oils, and waxes are examples of?

A

lipids

71
Q

known as “bodybuilding food”

A

protein

72
Q

lysine and tryptophan are __

A

essential amino acids

73
Q

the process by which a protein loses its structure due to extreme heat or pH

A

denaturation

74
Q

Lipoproteins, Glycoproteins, Metalloproteins are classified form of __

A

conjugated proteins

75
Q

Peptide bond is __ bond

A

covalent

76
Q

are strongly linked to __ and increased risk of heart disease

A

saturated fats ; high cholesterol

77
Q

are necessary for good health but __ be reproduced by the body
and must be supplied in the diet

A

essential amino acids ; cannot

78
Q

is a deficiency disease which can develop in an extreme conditions where energy and protein are lacking in the diet over an extended period of time

A

protein energy malnutrition

79
Q

Excessive eating of carbohydrate rich foods most especially with empty calories and less physical activity will result to __ and __

A

overweight and obesity

80
Q

speeds up or slows down chemical reactions without itself undergoing change

A

catalyst

81
Q

is a process where the nutrients from food are absorb by the body into the
bloodstreams

A

absorption

82
Q

a ___ diet will prevent chronic diseases and will improve over all health and wellness

A

well balanced

83
Q

are strategies to promote appropriate diet and related health practices to
achieve the goal of improving nutritional condition

A

dietary guidelines

84
Q

We need to eat __ of foods every day because there is no single food that can provide all the nutrients needed in our body

A

variety

85
Q

encourages the growth of beneficial bacteria

A

lactose

86
Q

this tool emphasizes the recommended nutrients rather than food or diet and serve as a guide for designing nutrition and health intervention towards an improvement of the health of the Filipinos

A

food guide pyramid

87
Q

are compilation of nutrient allowance or requirement in specific quantities

A

dietary standard

88
Q

new, easy to understand food guide that uses a familiar food plate model to convey the right food group proportions on a per meal basis

A

pinggang pinoy

89
Q

a condition of the body resulting from lack or excess of one or more essential
nutrients

A

malnutrition

90
Q

Nutrients in our body are in ___ - one of the basic concepts in nutrition which describes that nutrition must be in ___ ; a disturbance of one nutrient will affect
other

A

dynamic equillibrium ; metabolic balance

91
Q

a chemical process of transforming foods into other substances to sustain life

A

digestion

92
Q

any substance, organic or inorganic, when ingested or eaten nourishes the body by building and repairing tissues, supply heat and energy and regulating bodily processes

A

food

93
Q

the study of food in relation to health of an individual, community, or society and the process through which food is used to sustain life and growth

A

nutrition

94
Q

linked together to form peptides

A

amino acids

95
Q

The peptides are then linked together to form __ proteins

A

larger

96
Q

accumulation of ketones in the body due to the absence of carbohydrates

A

ketosis

97
Q

this is the most significant polysaccharide in human nutrition

A

starch

98
Q

because of its bulk properties, these take time to digest so it slowly
raises blood glucose level

A

complex carbohydrates

99
Q

Coconut oil, Cream, Chocolate, Whole milk and Ice Cream are rich in __ fats

A

saturated

100
Q

major source of energy in the body

A

carbohydrates

101
Q

contributes flavor and palatability to the diet which provides satiety and delays onset of
hunger

A

fats

102
Q

constitutes the bulk of the food we eat, they provide energy and chemical
building blocks for tissues

A

macronutrients

103
Q

needs should be individualized - one of the basic concepts of nutrition which describes that nutrition is $ because of its various different factors like physical activity, age, body size or state of health

A

dietary intake and nutrient

104
Q

are chemical susbstances found in food that provides energy, build and repair tissues and regulates life processes

A

nutrients

105
Q

these are the sole source that can provide __ in the brain, other nerve cells and developing red blood cells

A

glucose ; energy

NCM 105 (1 decks)

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