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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
glucose + fructose =
sucrose
26
glucose + galactose =
lactose
27
the main source of energy for the brain
glucose
28
are components of food
fats water fibers
29
what are the nutrients found in milk?
calcium protein vitamin A
30
best source of plant proteins
legumes
31
what nutrients that supply energy?
fats carbohydrates
32
what are the different nutrients in our food?
carbohydrates lipids proteins vitamins mineral
33
building blocks of protein
amino acids
34
unit for expressing energy content in food
kilocalorie
35
Generally, must be supplied by food
essential nutrients
36
Meats, fish, legumes, dairy products are sources of __ in the diet
protein
37
what is the function of protein in the diet?
promote growth ad repair of the body
38
are supplied in large quantities in the diet by: fats, oils, meats and nuts
lipids
39
Cereals, Fruits, Vegetables and Milk are sources of __
carbohydrates
40
CHO, lipids contain?
carbon hydrogen oxygen
41
contains Carbon, Hydrogen, Oxygen and Nitrogen
proteins
42
Forming feces, absorb 90% of nutrients, absorb some water, ions and vitamins
large intestines
43
class of Carbohydrates which cannot be hydrolyzed further
monosaccharides
44
__ can be obtained from dietary sources such as - Oils, Butter and Meat
lipids
45
Lipids play a crucial role in the__ and __ of ___ including Vitamin A
absorption and transport ; fat soluble vitamins
46
are complex particles composed of Lipids and proteins
lipoproteins
47
Commonly known as "bad cholesterol"
low density lipoprotein (LDL)
48
insulin is produced in__
Pancreas
49
is the condition of the body resulting from a lack of one or more essential nutrients or due to excessive nutrient supply
malnutrition
50
Energy values for CHO, CHON, Fats
4, 4, 9. calories per gram
51
converts liquid oils to more solid form
hydrogenation
52
food that contains no trans fat
hard boiled egg
53
__ is the protein responsible for carrying __ in red blood cells
hemoglobin ; oxygen
54
the function of antibodies is?
defense against pathogens
55
it is an essential amino acid
valine
56
the process of breaking down proteins into amino acids
hydrolysis
57
Trans fatty acids are associated with an increased risk of ___
heart disease
58
Omega 3 and Omega 6 Fatty Acids are __ fatty acids
polyunsaturated
59
how many calories per gram do lipids have?
9
60
play a crucial role in the absorption and transport of Vitamins
lipids
61
commonly known as "good cholesterol"
high density lipoproteins (HDL)
62
the practice of mixing different classes of dietary proteins so that the deficits in one are balanced by the surplus in the other.
protein complementation
63
one of conditions associated with positive nitrogen balance
major sugery
64
it is one of the main __ compound in urine
urea ; nitrogenous
65
what are examples of unsaturated fatty acids
linoleic acid oleic acid
66
what is an example of saturated fatty acid
palmitic acid
67
Lipids are a diverse group of organic compounds that are __ in water
insoluble
68
Provide energy to the body, Form part of cellular membranes, Cell signaling
dietary fat
69
fatty acids are the basic building blocks of __
lipids
70
fats, oils, and waxes are examples of?
lipids
71
known as "bodybuilding food"
protein
72
lysine and tryptophan are __
essential amino acids
73
the process by which a protein loses its structure due to extreme heat or pH
denaturation
74
Lipoproteins, Glycoproteins, Metalloproteins are classified form of __
conjugated proteins
75
Peptide bond is __ bond
covalent
76
are strongly linked to __ and increased risk of heart disease
saturated fats ; high cholesterol
77
are necessary for good health but __ be reproduced by the body and must be supplied in the diet
essential amino acids ; cannot
78
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
protein energy malnutrition
79
Excessive eating of carbohydrate rich foods most especially with empty calories and less physical activity will result to __ and __
overweight and obesity
80
speeds up or slows down chemical reactions without itself undergoing change
catalyst
81
is a process where the nutrients from food are absorb by the body into the bloodstreams
absorption
82
a ___ diet will prevent chronic diseases and will improve over all health and wellness
well balanced
83
are strategies to promote appropriate diet and related health practices to achieve the goal of improving nutritional condition
dietary guidelines
84
We need to eat __ of foods every day because there is no single food that can provide all the nutrients needed in our body
variety
85
encourages the growth of beneficial bacteria
lactose
86
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
food guide pyramid
87
are compilation of nutrient allowance or requirement in specific quantities
dietary standard
88
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
pinggang pinoy
89
a condition of the body resulting from lack or excess of one or more essential nutrients
malnutrition
90
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
dynamic equillibrium ; metabolic balance
91
a chemical process of transforming foods into other substances to sustain life
digestion
92
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
food
93
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
nutrition
94
linked together to form peptides
amino acids
95
The peptides are then linked together to form __ proteins
larger
96
accumulation of ketones in the body due to the absence of carbohydrates
ketosis
97
this is the most significant polysaccharide in human nutrition
starch
98
because of its bulk properties, these take time to digest so it slowly raises blood glucose level
complex carbohydrates
99
Coconut oil, Cream, Chocolate, Whole milk and Ice Cream are rich in __ fats
saturated
100
major source of energy in the body
carbohydrates
101
contributes flavor and palatability to the diet which provides satiety and delays onset of hunger
fats
102
constitutes the bulk of the food we eat, they provide energy and chemical building blocks for tissues
macronutrients
103
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
dietary intake and nutrient
104
are chemical susbstances found in food that provides energy, build and repair tissues and regulates life processes
nutrients
105
these are the sole source that can provide __ in the brain, other nerve cells and developing red blood cells
glucose ; energy

NCM 105 (1 decks)

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