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Test 2 Week 6 > Week 6 Flashcards > Flashcards

Week 6 Flashcards

1
Q

What is Nutrition?

A

Study of food - How it affects the body and influences health

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2
Q

Adequate nutrition

A

Essential to wellness

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3
Q

The study of nutrition studies how living organisms:

A 
Ingest
Digest
Absorb
Transport
Metabolize
Excrete
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4
Q

What is BMR (Basal Metabolic Rate) ?

A

Amount of energy required at rest

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5
Q

How do you calculate a BMR for women?

A

0.9kal/kg/hr. OR healthy weight x 10

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6
Q

How do you calculate a BMR for men?

A

1kal/kg/hr. OR healthy weight x 11

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7
Q

What are factors influencing BMR? (Basal Metabolic Rate)

A 
Major factor is lean body mass
Growth and age
Fever / Disease
Climate
Food Intake
Exercise
Emotions
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8
Q

What is a major factor influencing BMR? (Basal Metabolic Rate)

A

Major factor is lean body mass

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9
Q

What are the Six Classes of Nutrients?

A 
Nutrients that supply energy
–	Carbohydrates
–	Proteins
–	Lipids
Nutrients that regulate body processes
–	Vitamins
–	Minerals
–	Water
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10
Q

What are the Nutrients that supply energy?

A

Carbohydrates
Proteins
Lipids

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11
Q

What are the Nutrients that regulate body processes?

A

Vitamins
Minerals
Water

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12
Q

What are Carbohydrates?

A

Sugars and starches.

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13
Q

What is the most abundant and least expensive source of calories in the world?

A

Carbohydrates

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14
Q

What organic compounds do carbohydrates consist of?

A

Organic compounds composed of carbon, hydrogen and oxygen.

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15
Q

What do carbohydrates serve as?

A

They serve as the structural framework of plants; lactose is the only animal source.

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16
Q

Most abundant and least expensive source of calories in the world?

A

Carbohydrates

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17
Q

What are carbohydrates classified as?

A

Classified as simple or complex sugars

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18
Q

What percent of Carbohydrate intake is ingested?

A

90%

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19
Q

What are carbohydrates converted to?

A

Glucose to provide energy, carbon dioxide, and water

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20
Q

What is needed to prevent Ketosis?

A

50 to 100g of carbohydrates are needed daily to prevent ketosis

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21
Q

What is Ketosis?

A

Metabolic process that occurs when the body begins to burn fat for energy.

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22
Q

What are Monosaccharides?

A

Simple sugars made only of one sugar

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23
Q

Examples of Monosaccharides

A

Glucose

Fructose

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24
Q

What are Disaccharides?

A

Two simple sugars are combined

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25
Q

Examples of Disaccharides

A

sucrose (table sugar) = glucose + fructose
Lactose ( milk sugar): = glucose + galactose
Maltose (malt sugar) = glucose + galactose

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26
Q

Formula for BMI ( rule of thumb method) for Adult Women

A

100lb (for height of 5ft) + or – 5lbs for each additional inch over 5ft

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27
Q

Formula for BMI ( rule of thumb method) for Adult Males

A

106 lbs (for height of 5ft) + or – 6lbs for each additional inch over 5ft

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28
Q

Energy Values of Food

A

4 calories per gram of Carbohydrate
4 calories per gram of Protein
9 calories per gram of fat

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29
Q

Energy in nutrients measured in:

A

kilocalories - A kilocalorie is the amount of heat required to raise the temperature of 1 kilogram of water to one degree Celsius.

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30
Q

Living organisms

A

ingest, digest, absorb, transport, metabolize,

excrete.

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31
Q

What must the calories “in” equal?

A

Calories burned.

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32
Q

Why do males have a higher BMR (Basal Metabolic Rate)?

A

Due to larger muscle mass

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33
Q

What is Basal Metabolic Rate?

A

Basal Metabolic Rate is the number of calories required to keep your body functioning at rest. BMR is also known as your body’s metabolism.

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34
Q

What are factors that increase BMR?

A

Growth, infections, fever, emotional tension, extreme environmental temperatures, and elevated levels of certain hormones

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35
Q

What are factors that decrease BMR?

A

Aging, prolonged fasting, and sleep.

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36
Q

BMI Formulas

A

weight (kg) / [height (m)]^2

OR 703 x weight (lbs.) / [height (in)]^2

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37
Q

How many meters in an inch?

A

39.4

38
Q

What are polysaccharides?

A

Many sugars

39
Q

What are examples of complex carbohydrates?

A

Starches and Fibers

40
Q

What form are carbohydrates stored in?

A

Glycogen

41
Q

Where is Glycogen stored at?

A

Liver and Muscles

42
Q

How many grams per day of dietary fiber should one ingest?

A

Dietary Fiber

25-35 g/day

43
Q

What is a dietary fiber?

A

Intact plant components, Complex carbohydrates not used for energy - no usable glucose,

44
Q

What Is a Soluble Dietary Fiber?

A

This type of fiber dissolves in water to form a gel-like material. It can help lower blood cholesterol and glucose levels. It can dissolve in water, but cannot be digested by enzymes.

45
Q

Is soluble fiber fully digested by enzymes?

A

No, but soluble fiber can help reduce calorie intake as your left feeling fuller longer, and helps to soften stool.

46
Q

Examples of soluble fiber

A

Beans, oatmeal, barley, broccoli, and citrus fruits

47
Q

What does soluble fiber help do?

A

Regulate blood glucose level, Weight loss, and Lowers cholesterol

48
Q

What Is an insoluble Dietary Fiber?

A

Cannot be dissolved into water or by enzymes.

49
Q

Examples of insoluble fiber

A

Fruits and vegetable skins, nuts, popcorn

50
Q

What does insoluble fiber help do?

A

Promote bowel regularity, decreases risk of diverticular diseases, and cancer

51
Q

What percent of caloric intake is Protein?

A

Protein – 10-35% of caloric intake

52
Q

What is protein required for?

A

Required for the formation of all body structures

53
Q

What are complete proteins? (high-quality proteins)

A

Contain all of the essential amino acids in adequate amounts. Animal proteins are complete. SOY IS ALSO COMPLETE

54
Q

What are incomplete (low quality) proteins?

A

Plant proteins are incomplete. WITH THE EXCEPTION OF SOY WHICH IS COMPLETE.

55
Q

Protein tissues are in a constant state of flux. True or false?

A

True- Tissues are continuously being broken down (catabolism) and replaced (anabolism).

56
Q

What is the Protein RDA (Recommended Dietary Allowance) for adults?

A

0.8 g/kg of body weight.

57
Q

What are the functions of proteins?

A 
Repair and builds tissue
Aids in resisting disease
Maintains nitrogen balance
Provides energy
Maintains osmotic pressure
Buffers
58
Q

What are the types of proteins?

A

Complete, Incomplete, and Complementary Proteins.

59
Q

When does a positive nitrogen balance occur?

A

When nitrogen intake is greater than excretion, and indicates tissue growth—for example, during childhood, pregnancy, lactation, and recovery from illness.

60
Q

When does a negative nitrogen balance occur?

A

When nitrogen is excreted than is ingested, and indicates tissue is breaking down faster than it is being replaced. This undesirable state occurs in situations such as starvation and the catabolism that immediately follows surgery, illness, trauma, and stress. This can result in the wasting of muscle tissue as it is converted to glucose for energy.

61
Q

What are complementary proteins?

A

Two or more incomplete protein sources that, when eaten in combination (at the same meal or during the same day), compensate for each other’s lack of amino acids.

62
Q

What is the daily recommended amount of fat per day?

A

20- 35% total calories,<10% saturated ( less than)

63
Q

What is the second preferred source of energy?

A

Fats

64
Q

Basic units of fats

A

fatty acids and glycerol (glycerides)

65
Q

Triglycerides

A

The predominant form of fat in food and the major storage form of fat in the body.

66
Q

Phospholipids

A

Compound lipids in which a lipid is combined with another substance. Regulate certain cellular processes, and possess both stabilizing and dynamic qualities that can aid in drug delivery.

67
Q

Sterols

A

Can be used mostly to lower cholesterol. They occur naturally in plants, animals, and fungi, and can be also produced by some bacteria.

68
Q

Are vegans at an increase for vitamin deficiency?

A

Yes, b-12

69
Q

Are fats soluble?

A

No, they are insoluble in water and blood.

70
Q

What are fats composed of?

A

Carbon, hydrogen, and oxygen

71
Q

What percent of lipids in diet are triglycerides?

A

95% of lipids in diet are triglycerides.

72
Q

What does fat contain?

A

Contain mixtures of saturated (raise cholesterol levels) and unsaturated (lower cholesterol levels) fatty acids
– Most animal fats are saturated.
– Most vegetable fats are unsaturated

73
Q

Are animal fats saturated or unsaturated?

A

Saturated

74
Q

Are vegetable fats saturated or unsaturated?

A

Unsaturated

75
Q

Where does digestion largely occur?

A

Digestion occurs largely in the small intestine.

76
Q

What is the most concentrated source of energy in the diet?

A

Fats

77
Q

Lipids are also called

A

Fat

78
Q

What is the key component of lipoproteins?

A

fats

79
Q

What is a back-up energy source that also aids in organ insulation/protection?

A

Fats

80
Q

What are sterols? ( overall view)

A

Steroid hormones that are derived from cholesterol and are lipid-soluble molecules

81
Q

What are examples of steroid hormones?

A

Include the sex hormones (androgens, estrogens, and progesterone) produced by male and female gonads and hormones of the adrenal glands (aldosterone, cortisol, and androgens)

82
Q

What is a Basic material for brain and nerve tissue?

A

Sterol

83
Q

What makes bile?

A

Sterols

84
Q

What can be a source of vitamin D?

A

Sterols

85
Q

What is a fat-related compound?

A

Cholesterol

86
Q

What is produced by the liver?

A

Cholesterol

87
Q

What is cholesterol present in?

A

Present in animal products and lunch meats, egg yolks, fish, shrimp, dairy products.

88
Q

Do Plant foods contain cholesterol?

A

NO

89
Q

What does HDL stand for?

A

high-density lipoproteins

90
Q

What does HDL do?

A

Called the “good” cholesterol because it carries cholesterol from other parts of your body back to your liver. Your liver then removes the cholesterol from your body.

91
Q

What does LDL do?

A

Called the “bad” cholesterol because a high LDL level leads to a buildup of cholesterol in your arteries

92
Q

What does LDL stand for?

A

low-density lipoproteins

Test 2 Week 6 (2 decks)

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