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Nutrition & Diet Therapy > TOPIC 2: Macronutrients > Flashcards

TOPIC 2: Macronutrients Flashcards

1
Q

Provides and the major source of energy

A

Carbohydrates

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2
Q

Comprises of Carbon, Hydrogen, and Oxygen (CHO)

A

Carbohydrates

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3
Q

Sources of fiber and natural sweeteners as provided by sucrose and fructose.

A

Carbohydrates

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4
Q

a table sugar

A

Sucrose

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5
Q

sugar coming from fruits

A

Fructose

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6
Q

monosaccharides and disaccharides are _______ carbohydrates.

A

simple

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7
Q

these are the monosaccharides

A

Glucose, Fructose, and Galactose

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8
Q

these are the disaccharides

A

Sucrose, Maltose, and Lactose

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9
Q

it contains many units of monosaccharides

A

Complex carbohydrates or Polysaccharides

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10
Q

these 2 are the complex carbohydrates

A

Fiber and Starches

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11
Q

process of converting glucose into glycogen

A

Glycogenesis

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12
Q

a polysaccharide that

is the principal storage form of glucose

A

Glycogen

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13
Q

the process of converting glycogen back to glucose

A

Glycogenolysis

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14
Q

the process of producing glucose from fat and maintain the blood glucose in the blood

A

Gluconeogenesis

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15
Q

a hormone that LOWERS blood glucose level

A

Insulin

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16
Q

produced in LIVER specifically in islet of Langerhans

A

Insulin

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17
Q

a hormone
that is involved in
CONTROLLING blood
sugar (glucose) level

A

Glucagon

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18
Q

LOW blood sugar level

A

HYPOglycemia

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19
Q

HIGH blood sugar level

A

HYPERglycemia

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20
Q

a source of energy for all cells

A

Blood Glucose (BG)

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21
Q

essential for brain function and formation

A

Glucose

22
Q

enhances the conversion of excess glucose to glycogen

A

Insulin

23
Q

Released to stop blood sugar levels dropping too low (hypoglycaemia)

A

Glucagon

24
Q

Released to stop blood sugar levels rising too high (hyperglycaemia)

A

Insulin

25
Q

Ranking of food that raises BG level

A

Glycemic Index

26
Q

total glycemic index effect of a mixed meal

A

Glycemic Load

27
Q

Accounts for the mixed consumption of food

A

Glycemic Load

28
Q

Measures quality and quantity of the effect and CHO in the BG level

A

Glycemic Load

29
Q

DRI of CHO for adults between 19-30 y/o

A

130 gms/day

30
Q

Acceptable Macronutrient Distribution Range (AMDR) intake per day

A

45-65 of kcal

31
Q

DRI for dietary fiber both for men and women

A

25 gms for women and 38 gms for men

32
Q

Densest form of energy

A

Fats or Lipids

33
Q

Provide padding to protect organs

A

Fats or Lipids

34
Q

produce twice kcal of CHO and CHON

A

Fats or Lipids

35
Q

Individual Preference for Fats are developed in _______

A

either infancy or early

36
Q

Innate Preferences for sweet taste are observed at _______

A

birth

37
Q

Children learn to prefer taste, flavors and textures that are rich in _____

A

fats or sweets; can be both

38
Q

The stage where it is associated with increasing

acceptance of bitter taste and consumption of more fruits, vegetables and whole grain

A

Aging

39
Q

Food function where fats makes food smell and taste good

A

Palatability

40
Q

Food function where eating fatty food delays hunger and makes you feel; full

A

Satiety and Satiation

41
Q

Slows down digestion causing feeling of fullness and satisfied

A

Satiety

42
Q

Food function of keeping the food products

A

Food processing

43
Q

Food function where EFA component of fat provides

A

Nutrient source

44
Q

Physiologic function where body fat cells provides energy source for the muscle

A

Stored Energy

45
Q

Physiologic function which serve as a cushion to protect organs

A

Organ Protection

46
Q

insulation produced by fats which keep the body warm

A

Temperature Regulation

47
Q

It help in conversing energy of organisms undergoing hibernation

A

Thermal Insulation

48
Q

linked to lower risk of heart disease, may consumed about 20%, canola and olive oil are the best source

A

Monosaturated Fat

49
Q

linked to lower risk of heart disease, may consumed about 10%, liquid vegetable oil and fish oil

A

Polyunsaturated Fat

50
Q

linked to higher risk of heart disease, may consumed about less than 7%, animal oil, coconut oil and palm oil

A

Saturated Fat

51
Q

deadliest fat linked to higher risk of heart disease, may consumed about less than 3%, shortening, margarine, crackers and cookies

A

Transfat

Nutrition & Diet Therapy (4 decks)

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