Brainscape's Knowledge GenomeTM

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


See full index

Food & Nutrition Services > RD In a Flash > Flashcards

RD In a Flash Flashcards

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

Define osteoclast.

A

Cell that breakdown bone structure

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

Describe heme vs non-heme iron.

A

Heme iron does not require a reducing agent to make it absorbable in the body. Found in meats and animal tissue. Only 50% of iron from animals is heme iron.

Non-heme iron in plants must have a reducing agent, like vitamin C.

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

Name the chemical name and symbol for heme and non-heme iron.

A

Fe+++ is non-heme iron or ferric iron

Fe++ is heme iron or ferrous iron

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

Define hemosiderosis.

A

Increased storage of insoluble iron in the spleen and liver without tissue damage.

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

Define osteoblast.

A

Cell that forms bone structure.

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

Define hemochromatosis.

A

A potential fatal disorder in which cellular damage has occurred due to large amounts of hemosiderin in the liver and spleen.

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

What constitutes a lean fish and give examples?

A

0-5% fat; flounder, red snapper, halibut, sea trout

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

Name some effects of zinc deficiency.

A

Loss of taste (hypogeusia).
Loss of smell (hypnosmia).
Poor wound healing
Short stature and development disorder in growth and reproduction.

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

Name some effects of iodine deficiency.

A

Cretinism in children of deficient mothers.

Goiter

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

What part of pork is the leanest?

A

Loin cuts

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

Define anemia.

A

A reduction in size, number of the red blood cells and/or the quantity of hemoglobin (color) resulting in the decreased ability of carrying oxygen in the blood.

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

Name the major nutrients to combat nutritional anemia.

A

Iron, protein, vitamins C, B12 and E

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

Describe Wilson’s Disease.

A

Excessive accumulation of copper in the liver, brain, kidney, and cornea.

An inherited disorder of copper metabolism.

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

What constitutes a fatty fish and give examples?

A

10-22% fat; herring, mackerel, salmon, lake trout.

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

How is the color of a cell classified?

A

Hyperchromic: high color index

Normochromic: normal color index

Hypochromic: low color index

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

How is the size of a cell classified?

A

Macrocrytic: large cell
Normocrytic: normal cell
Microcrytic: small cell

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

Describe soluble fiber and give examples.

A

Has the ability to hold water, form gels, and plays a role in fermentation by colonic bacteria.

Includes pectins, gums, and some hemicelluloses.

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

Describe the role of LDL cholesterol.

A

Carries cholesterol from the liver to tissues. This is the main cause of atherogenesis.

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

Describe the role of chylomicrons.

A

Transports dietary triglycerides to the liver, utilizing the lymph system.

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

Describe the role of HDL cholesterol.

A

Transports excess cholesterol to the liver to recycle into the bike acids and excreted.

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

Describe the role of VLDL.

A

Transports triglycerides from the liver to muscles and adipose tissue.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Why is chicken meat often darker near the bone?

A

Hemoglobin causes straining during freezing and thawing.

Myoglobin is found in muscle and gives an overall red coloring to the meat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Describe insoluble fibers and gives examples.

A

Major source is from bran layer of cereal grains.
Includes cellulose and some hemicelluloses.
Lignin gives a woody structure to plants and remains as long, tough strings in cooked vegetables.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Define glycogenolysis.

A

The breakdown of glycogen due to glucagon and other catabolic conditions.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Define anabolism.

A

The building up of molecules.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Define glycolysis.

A

A series of enzymatically catalyzed reactions by which glucose and other sugars are broken down to yield lactic acid (anaerobic glycolysis) or pyruvic acid (aerobic glycolysis).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Define catabolism.

A

The breaking down of molecules.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Define gluconeogenesis.

A

Formation of glucose from

non-carbohydrate sources like protein and fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Describe TVP

A

Textured vegetable protein is a meat extender and decreases the total amount of fat in meat dishes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Describe ethylene.

A

A gas naturally emitted during ripening. Used to hasten the ripening of fruits and vegetables.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Which amino acid can synthesize serotinin?

A

Tryptophan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Describe the role of HCl in the stomach.

A

Keeps the stomach in an acidic environment essential for proteolysis (protein broken down to peptones and polypeptides down to amino acids).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Which amino acid is a precursor to another?

A

Phenylalanine yields tyrosine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Who is most likely in positive nitrogen balance?

A

Infant, pregnant women, adolescent, and person recovering from illness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Who is most likely in nitrogen balance?

A

A healthy adult (non-pregnant or lactating).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Describe PKU.

A

Due to an enzyme deficiency, phenylalanine is not converted to tyrosine causing a build-up of phenylalanine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Name the temperature that fruits and vegetables should be frozen.

A

0-10 degrees F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Name the amino acid, which is lacking in gelatin, making it an incomplete protein.

A

Tryptophan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Which stage of the lifecycle can one absorb intact proteins?

A

Newborn infants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Describe tannin.

A

Gives the astringent taste to fruits and vegetables.

Tannins in tea reduce non-heme iron absorption.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Name three monosaccharides.

A

Glucose
Fructose
Galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Name the three disaccharides.

A

Lactose (glucose + galactose)
Maltose (glucose + glucose)
Sucrose (glucose + fructose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Describe pepsin and trypsin.

A

Needed for the hydrolysis of peptide bonds in protein and polypeptides.

Inactive state of the compounds are pepsinogen and trypsinogen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Describe the advantage of cooking vegetables in the microwave.

A

Better retention of nutrients.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Describe the Glucostatic theory.

A

Signals are sent to the hypothalamus indicating to the brain that satiety has been reached.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Compare sorbitol to sucrose.

A

Sorbitol has 2/3 the calories per gram and is not as sweet as sucrose.

The comparative sweetness for sorbitol to sucrose is .67.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

How should vegetables be stored?

A

Below 45 degrees F to delay the action of enzymes.

As a vegetable ripens, the sugar molecules turn to starch. This is just the opposite of fruits.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Describe the difference between insulin and glucagon.

A

Insulin is produced by the beta cells in the Ilets of Langerhans and decreases blood glucose.

Glucagon is produced by the alpha cells in the Ilets of Langerhans and causes a rise in blood glucose by increasing glycogenolysis and gluconeogenesis.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What is the average consumption of fiber in the US diet?

A

12-15gm per day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Name the RDI for niacin.

A

6.6mg/1000kcals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Where is the lactose mainly broken down to its monosaccharide parts?

A

Lactose is broken down in the small intestines.

52
Q

Name the RDI for thiamin

A

0.5mg/1000kcals

Mainly carbohydrates

53
Q

Describe phenophytin and chlorophyllin.

A

Both are products of chlorophyll cooking.

Phenophytin: yields a dull yellow color due to cooking in an acid medium [Mg+ is replaced with H+].

Chlorophyllin yields a bright yellow color and turns vegetables mushy due to cooking in an alkaline medium, like baking sodium.

54
Q

Describe carotenoids.

A

Yellow, orange, and red fat-soluble pigments.

55
Q

Name the RDA for riboflavin.

A

0.6mg/1000kcal

56
Q

Name the structure that closely resembles glucose.

A

Vitamin C (ascorbic acid)

57
Q

Name the major function of thiamin B1.

A

Metabolism of carbohydrates (decarboxylation of pyruvate)

Pork is a major source of thiamin.

58
Q

Name the nutrients destroyed by UV light.

A

Riboflavin and vitamin C.

The reason why milk is packaged in opaque containers.

59
Q

Name the major function of biotin.

A

During energy metabolism, it adds or removes CO2 from compounds; Coenzyme for fatty acid metabolism.

60
Q

Name the major function of B6.

A

Con enzyme in transamination related to protein metabolism.

As protein intake increase B6 requirements increase.

61
Q

Describe the proper heating of canned foods.

A

Boil for at least 10 minutes to prevent botulism.

62
Q

With what must skim milk be fortified?

A

Vitamins A & D

63
Q

Name the nutrients involved in conversion of homocysteine to methionine.

A

Vitamins B6, B12, and folate.

64
Q

What color would onions turn if cooked in an aluminum pan?

A

Yellow.

In iron and copper pans it turns reddish-brown or blue-back.

65
Q

Describe beta carotene.

A

A precursor to vitamin A, converted in the small intestine.

66
Q

What is the mineral that plays an important role in blood clotting?

A

Calcium

67
Q

Name the vitamins involved in pernicious anemia.

A

B12 and folate

68
Q

Describe the benefit of cooking vegetables in a pressure cooker.

A

Retains the nutritive value but decreases the color.

69
Q

In blood clotting, what is the role of vitamin K?

A

Vitamin K triggers the liver to make prothrombin.

70
Q

Define provitamin.

A

A compound that can be converted to a vitamin within the body.

Beta carotene-> vitamin A
Tryptophan-> Niacin
7-dehydrocholesterol->Vitamin D

71
Q

Describe flavonoids.

A

Water soluble color pigments found in fruits and vegetables.
Anthocyanins= blue and reddish blue (cabbage and radishes)
Anthoxanthins= whites and yellow

72
Q

Describe how antibiotics can cause vitamin K deficiency.

A

High doses of antibiotics can destroy the intestinal flora which synthesizes intrinsic factor causing a decrease synthesis of vitamin K.

73
Q

Name some anticoagulants and their role with vitamin K.

A

Coumadin, Warfarin, Heparin: act as vitamin K antagonists.

While on these medications, it is important to keep a consistent intake of vitamin K.

74
Q

Name the best source of vitamin K.

A

Leafy green vegetables; broccoli, cabbage, turnip greens, lettuce

75
Q

Describe humidity conditions for dry storage.

A

65-70% humidity

76
Q

Name the primary role of pantothenic acid.

A

Acts as a constituent of coenzyme A that is essential to cellular metabolism.

77
Q

Describe the conversion of tryptophan to niacin.

A

60mg tryptophan yields 1mg niacin.

If protein or tryptophan intake increases, then there is a decreased need for intake of niacin.

78
Q

Describe the proper storage of potato chips.

A

Dark, cool place to prevent fat from becoming rancid.

79
Q

Describe the role of vitamin E.

A
  • acts as an antioxidant
  • enhances activity of vitamin A
  • prevents peroxidation of polyunsaturated fatty acids.
80
Q

Describe cholesterol.

A
  • only found in animal products
  • precursor to vitamin D
  • key intermediate to estrogen, progesterone and androgens
81
Q

Name the active form of vitamin D.

A

1,25-dihydroxycholecalciferol (calcitriol)

82
Q

Describe collagen formation.

A

Proline (with the aid of vitamin C) yields hydroxyproline that in turns yields collagen.

83
Q

Name the best sources of B6.

A

Whole grain cereals, yeast, legumes, liver, oatmeal

84
Q

Name some symptoms of vitamin A deficiency.

A

Keratinization of skin and mucous membranes.

Night blindness

85
Q

Describe the effect of a high CO2 environment, or low O2 on fruits and vegetables.

A

Extends life and improves market quality.

86
Q

Name the major function of folic acid.

A

Transport single carbon fragments in amino acid metabolism and nucleic synthesis.

Essential to cell division and RBC formation.

87
Q

Name the preparation process that contributes to the most vitamin loss.

A

Chopping and cutting of foods into small pieces.

88
Q

Describe blanching.

A

Small amounts of food are plunged into boiling water to retard enzymatic action.

89
Q

Name a risk to folic acid fortification in foods.

A

May mask symptoms of a B12 deficiency.

90
Q

Name some influences on iron absorption.

A

Citrus juices increase iron absorption.

Tea, coffee, and milk decrease absorption.

91
Q

Name the environment which vitamin C is most stable.

A

Acidic environment of <6.5pH

92
Q

Describe the Maillard reaction.

A

Non-enzymatic browning. Reaction occurring between the combination of an amino group with a reducing sugar. Seen in the baking of bread or frying of potatoes.

93
Q

Which minerals are involved in carbohydrate metabolism?

A

Phosphorus and chromium

94
Q

Describe the difference between bone resorption and bone absorption.

A

Bone resorption: breaking down of bone

Bone absorption: making of new bone

95
Q

What role does estrogen play in bone loss?

A

Estrogen decreases resorption of calcium from the bone.

96
Q

Name the factors increasing risk of bone loss.

A

Immobility, lack of weight bearing activity, menopause (decrease in estrogen production) and decrease intake of calcium.

97
Q

Name the main extracellular and intracellular electrolytes.

A

Intracellular: potassium
Extracellular: sodium

98
Q

Describe oxalis acid.

A

Found in chocolate, spinach, cranberries, and leafy green vegetables, binds with calcium and iron and inhibits absorption.

99
Q

Describe the basic structure of quick breads.

A

Flour and eggs

100
Q

Name the mineral involved in lipid transportation through the lymph and blood system.

A

Phosphorus; phospholipids

101
Q

Describe the difference between osmosis and diffusion.

A

Osmosis is water crossing a membrane to establish equilibrium ie water entering lettuce leaves.

Diffusion is when a substance goes from an area of higher concentration to a lower concentration ie sugar dissolving in water.

102
Q

Name 2 nutrients that compete with calcium’s absorption site that may prevent absorption.

A

Zinc and Iron

Calcium can affect zinc and iron absorption as well.

103
Q

Name the 4 forms of iron.

A

Ferrous (Heme)
Ferric (Non heme)
Ferritin (stored form)
Transferrin (transport form)

104
Q

What increases the absorption of iron?

A

Basic Intestinal Tract and Vitamin C

Vitamin C helps convert ferric to ferrous in the stomach

105
Q

Name the average amount of dietary iron per 1000kcals in the US diet.

A

6.0mg

Americans only consume approximately 60% of RDA for iron.

106
Q

Describe phytic acid.

A

Found in husks of cereal grain, binds with calcium and inhibits absorption.

107
Q

Describe the difference between active transport, passive transport, and facilitated diffusion.

A

Active: requires energy
Passive: movement from greater concentration to lower concentration.
Facilitated diffusion: carriers are required.

108
Q

Describe solanine alkaloid production.

A

Green tissue formed under the skin of potatoes due to storage in sunlight. Causes a bitter taste and burning sensation.

109
Q

Describe the effects of too much sugar in bread.

Too much baking soda?

A

Sugar causes a crunchy, moist texture

Baking Soda causes an alkaline taste

110
Q

Name an excellent source of potassium.

A

Cantaloupe and dried fruits

Also for vitamin A.

111
Q

What did the recommended daily allowance (RDA) change to?

A

Dietary Reference Intake (DRI)

112
Q

Describe glutathione peroxidase.

A

Active form of selenium that acts with antioxidants.

There is a risk of selenium deficiency in TPN patients without supplementation.

113
Q

Name the 2 amino acids containing sulfur.

A

Methionine and Cysteine

114
Q

Name the essential amino acids.

A

Threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine (conditional), arginine (conditional)

TV TILL PM HA

115
Q

Describe aldosterone.

A

Regulates sodium reabsorption.

116
Q

Describe the effect of protein in flour on breads.

A

The increased concentration of protein in the flour yields a harder and tougher bread product.

That is why cake flour produces a softer product than all purpose flour.

117
Q

Which mineral controls the contraction/rhythm of the heart?

A

Calcium

Potassium is also important

118
Q

Describe the proper way to cook broccoli and cauliflower.

A

Remove the lid for the first 2-3 minutes to remove volatile acids.

119
Q

Name some high phosphorus containing foods.

A

Dairy products, processed foods, poultry, meat, eggs, legumes and nuts

120
Q

Name the branch chain amino acids.

A

Isoleucine
Leucine
Valine

121
Q

Name some symptoms of essential fatty acid deficiency.

A

Stunted growth and dermatitis (eczema) are seen in infants.

122
Q

Describe lipase and name the organs that release it.

A

Enzyme that digests lipids.

The stomach and pancreas release lipase for digestion.

123
Q

Describe the effect of cornstarch in cooking.

A 
Prevents clumping (anti-caking) becomes clear when cooking. 
Mainly amylopectin in structure.
124
Q

Describe which life cycle stage has the highest growth rate and protein need per kg of body weight.

A

Infancy

125
Q

Describe the different flours and gluten strengths (protein).

A

Gluten flour- 4.1% protein
Cake flour 7.5% protein
Self-rising-9.3% protein with baking soda and salt
Pastry flour-9.7% protein
All purpose- 10.5% protein
Hard wheat- 11.8% protein
More important to know which have more protein than exact numbers.

126
Q

Name the two classes of essential fatty acids and chief sources of both.

A

Linoleic acid is common in most vegetable oils especially safflower, corn and soybean oils.

Linolenic acid is common is soybean and canola oils.

Food & Nutrition Services (1 decks)

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