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biology 2 > Water and Nutrition > Flashcards

Water and Nutrition Flashcards

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1
Q

the tendency of molecules to stick together

A

cohesion

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2
Q

the clicking of one substance to another

A

adhesion

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3
Q

measure of the difficulty to stretch or break the surface of a liquid

A

surface tension

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4
Q

liquid of 2 or more substances

A

solution

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5
Q

dissolving agent

A

solvent

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6
Q

substance that is dissolved

A

solute

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7
Q

“the science of foods”, foods that we eat and nutrients that we contain

A

nutrition

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8
Q

nutrients that we need in large amounts

A

macro nutrients

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9
Q

nutrients that we need in very small amounts

A

micro nutrients

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10
Q

the use of foods

A

metabolism

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11
Q

when nutrients molecules enter the cells and undergo chemical changes

A

Assimilation

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12
Q

the break down and release of both heat and chemical energy that is transfered to atp

A

Catabolism

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13
Q

it helps with blood protein formation and in the pancreas helps with insulin production.

A

Anabolism

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14
Q

found in most of the foods we eat

A

Carbohydrates

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15
Q

the polysaccharides that are present in vegetables, grains and other plant tissues that are broken down to simpler versions before absorption

A

Complex carbs

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16
Q

indigestible by humans because we lack the enzyme to do so, helps with digestion though by keeping chyme thick

A

Cellulose

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17
Q

refined sugar carbs that must also be broken down

A

Disaccharides

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18
Q

absorbable from sugar

A

Monosaccharides

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19
Q

fats, oils and regulated substances

A

Lipids

20
Q

are the most common

A

triglycerides

21
Q

fatty acid chain in which there are no double bonds… usually solid at room temperature

A

saturated fat

22
Q

only found in foods of animal origin

A

Cholesterol

23
Q

variety of dietary sources animal muscle tissue

A

Protein

24
Q

the amount of energy released in the body in a given time by cataclysm

A

Metabolic rate

25
Q

body’s rate of energy expenditure whilst resting

A

Basal metabolic rate

26
Q

used to determine if body weight is proportional to height

A

Body mass index

27
Q

a cycle of overreacting and vomiting

A

Bulimia

28
Q

a Person with a BMI over 30

A

Obesity

29
Q

what are the 8 influences in metabolic rate

A

size, body composition, sex, age, thyroid function, body temp, drugs, psychology.

30
Q

when is the postabsorptive state

A

12-18 hours after last meal

31
Q

Micro

A

vitamins, iron, iodine, zinc, manganese

32
Q

Macro

A

Carbohydrates, fats, and proteins

33
Q

LDL-low density lipoprotein=

A

bad cholesterol

34
Q

Proteins are primarily tissue- building whereas carbs and fats are

A

primarily energy-supplying

35
Q

HDL- high density lipoprotein=

A

good cholesterol

36
Q

Most vitamins serve to help enzymes or coenzymes

A

work properly

36
Q

If consumption= TMR,

A

then weight stays balanced

37
Q

If consumption < TMR

A

then weight is lost

38
Q

If consumption> TMR

A

then wight is gained

39
Q

obesity is linked to

A

cancer diabetes and starvation

40
Q

fatty acid chain with some double bonds, usually liquid at room temperature

A

unsaturated fat

41
Q

3 conditions for basal metabolic rate

A
  1. awake, lying down not moving a muscle
  2. in a postabsorptive state ( 12-18 hours after last meal)
  3. Comfortably warm environment
42
Q

How many calories per gram is fat

A

9

43
Q

How many calories per gram is protein

A

4

44
Q

How many calories per gram is carbs

A

4

45
Q

A cup of carbs is how many grams

A

45

biology 2 (10 decks)

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