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57 Cards in this Set
- Front
- Back
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What happens to excess carbohydrate you consume in your diet? |
it gets turned into fat |
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Generally speaking, do Americans consume enough dietary fiber; where is it found; how is fiber classified |
The average American does not consume enough dietary fiber, they only consume about 14 grams of fiber a day. Dietary Fiber is found mostly in fruits, vegetables, whole grains, and legumes. Dietary Fiber is mostly classified as either soluble(dissolves in water) or insoluble(does not dissolve in water). |
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What may help to relieve constipation? |
Snacking on dried fruits such as dates or prunes may help relieve constipation. |
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What is glycogen; what is it composed of? |
Glycogen is a substance deposited in bodily tissues as a storage for carbohydrates. Glycogen is a polysaccharide composed of glucose. |
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What is glycogen; how is made and how is it stored? |
Glycogen is a substance deposited in bodily tissues as a storage for carbohydrates. 400 grams of glycogen are stored in the muscle tissue. 90-110 grams of glycogen are stored in the liver, and 25 grams are circulate as blood glucose. |
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What is starch; where does it come from, what type of molecules is it composed of? |
Starch is an odorless, tasteless, and white substance occurring widely on plant tissue, and obtained from cereal or potatoes. Starch is comes from the production of plants. The molecules that starch is composed of is mostly amylose and amylopectin. |
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Carbohydrates are composed of molecules of what? Know the difference between starch, monosaccharide, polysaccharide, and cellulose, in terms of structure. |
Carbohydrates are composed of carbon, hydrogen, and oxygen molecules.Starch is a polysaccharide that is composed of bonds between amylose and amylopectin.A monosaccharide is singular chains of sugars, known as a simple sugar.A polysaccharide has more bonds of sugars, known as a complex sugar.Cellulose is a polysaccharide that has thousands of bonds with different types of sugars |
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What is insulin; what does it do?( hint: know several functions |
Insulin is a hormone excreted from the pancreas that regulates the glucose level of the bloodthe functions of insulin is to regulate metabolism; regulate how the body uses and stores glucose; used for treating diabetes |
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What are risk factors of developing type 2 diabetes? |
being overweight; family history; race; age |
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What can help reduce a person’s risk of type 2 diabetes mellitus? |
staying at a healthy weight; exercise; healthy eating |
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What are food examples of starchy foods; know several. |
potatoes; breads; pasta; rice; noodles; and cereal |
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What are the symptoms of type 1 diabetes; know several. |
increased thirst; frequent urination; hunger; fatigue; and blurred vision |
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Know the three most important dietary monosaccharides for humans. |
glucose; galactose; and fructose |
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If drinking milk causes intestinal gas and upset stomach; but a person can eat yogurt and certain types of cheese without these symptoms, what is likely the diagnosis/ condition. |
lactose intolerance |
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Know the difference between soluble and insoluble fibers- what foods are they found in; what are the benefits of each type. |
Soluble fibers are found oatmeal, nuts, beans, and blueberries; the benefits of soluble fiber are healthy bowel movements; weight loss; lowers the risks for diabetes and heart disease.Insoluble fibers are found in the seeds and skins of fruit, whole wheat bread and brown rice; the benefits are weight loss and digestive health |
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Several points: the typical American diet supplies about what percent of total energy from CHOs; what are fruits, honey and certain vegetables a natural source of in terms of carbohydrate; eating what type of food may help people reduce their risk of type 2 diabetes. |
65% of the american diet composed of carbohydrates; fruits, honey, and certain veggies are source of complex carbohydrates; foods that are low fat and high fiber are good for reducing the risk for type 2 diabetes |
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Several points: why should infants not be fed honey; does the artificial sweetener sucralose provide any kcalories; which artificial sweetener should be avoided by a person with phenylketonuria (PKU); are any artificial sweeteners allowed in the United States |
Infants should not eat honey, as honey contains spores that can cause infant botulism; sucralose does not contain any calories; people who suffer PKU should avoid aspartame; there are only six allowed in the US(acesulfame potassium (also called acesulfame K) aspartame saccharin sucralose neotame advantame) |
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If your diet is high in protein and fat but very low in carbohydrates, what likely will form in your body, more than normal. |
The formation of ketone bodies will be developing more than normal |
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Memorize the 3 monosaccharides most important in human nutrition; know which monosaccharides make the 3 disaccharides. |
glucose, galactose, and fructose; maltose( two glucoses), lactose ( galactose and glucose), and sucrose ( fructose and glucose) |
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According to scientific research, what physical condition is clearly associated with eating lots of sugary snacks |
Hypoglycemia |
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How do humans deal with fiber; how does it affect the risk of diabetes; how many kcals are in a gram of fiber; how can it affect risks for cardiovascular disease. |
Humans cannot break down fiber, it just passes through the digestive system into colon; there are 9 kcals in fiber(carbohydrate); it lowers LDL cholesterol, protects against strokes, lowers blood pressure, and encourages a healthy weight. |
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What is the difference between insulin and glucagon; how do they both work in the body in terms of affect on blood sugar(blood glucose) levels. |
insulin is excreted from the pancreas and absorbed by the muscles, red blood cells, and fat cells which normally gets released back into the blood and regulates blood glucose levels; glucagon is only excreted from the pancreas when blood glucose levels are low. |
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What are the risk factors for cardiovascular disease; know which can be modified. |
family history, ethnicity, age, unhealthy diet, smoking; smoking and unhealthy diet can be changed |
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Having High levels of what substance(amino acid) might increase a person’s risk of CVD. |
Homocysteine |
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Where is the main site for detoxifying alcohol in the body. |
the liver |
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What is considered a good range for blood cholesterol levels. |
less than 200 mg/dl |
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Several points: how many kcals/gram for fats; what is the significant part of the chemical structure for polyunsaturated fatty acids; what type of oils are monounsaturated. |
9 kcals per gram of fat; the hydrocarbon chain possess two carbon-carbon double bonds; olive oil, canola oil, peanut oil, sesame oil, safflower oil |
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Solid fats are generally high in what type of fatty acids. |
saturated fats |
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What is the leading cause of death in the United States. |
heart disease |
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Know the difference between omega-3 and omega-6 fatty acids(hint: their other name) |
Linoleic acid(omega 6) and alpha linoleic acid( omega 3) |
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Know food sources which contain saturated fats and cholesterol. |
eggs, fast food, animal food |
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Know food sources of polyunsaturated fatty acids. |
soybean oil, corn oil, sunflower oil, and fatty fish such as salmon, herring, mackerel and trout. |
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What is/are the functions of subcutaneous fat. |
Subcutaneous fat is the fatty(adipose) tissue underneath the skin. The functions subcutaneous fat is to act as a shock absorber for the skin, and also regulate the body temperature through its connections with many blood vessels. |
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Several points: is food fat a source of essential nutrients; what do fats add to our meals which make us like to eat them; which stays in the stomach longer- a fatty meal or a high carbohydrate meal; visually, how are liquid fats made into solid fats(what is the process called). |
Food fat is a source of essential nutrients; fat adds an altered appearance, taste, melting point, heat transfer, and nutrition to our food that makes us like to eat them; a fatty meal stays in your stomach longer than a carb filled meal because digestion for fat does not begin until it reaches your small intestine. |
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What are the functions of LDL cholesterol; what is desirable in terms of HDL cholesterol levels, and for what reason; is it acceptable to eat some cholesterol in the diet; how are blood cholesterol levels affected by the types of fats you eat in the diet( think- monounsaturated; polyunsaturated;saturated) |
the function of LDL is to deliver cholesterol to cells, where it is used in the membranes for synthesis of steroid hormones; the desirable cholesterol levels are under 200 mg/dl because high levels of it will cause atherosclerosis.; saturated fats can raise your LDL blood cholesterol and can raise the risk of heart disease, monounsaturated fat can improve blood cholesterol levels and decrease the risk of heart disease along with regulate insulin/blood sugar in type 2 diabetics, and polyunsaturated fats improve blood cholesterol levels and decrease the risk of heart disease along with reducing the risk for type 2 diabetes. |
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What is the function of HDL cholesterol. |
transports cholesterol from cells back to the liver; removes cholesterol from cells to prevent excess cholesterol and removes cholesterol from the line of the blood vessels |
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What are the risk factors which increase a person’s risk of CVD. |
Family history, age, hypertension, elevated blood cholesterol(especially LDL),excess body fat, physical inactivity, and tobacco use or exposure. |
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Know examples of good food sources of protein. |
meat, fish, tofu, cheese, beans, lentils, yogurt, nuts, and seeds. |
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Know examples of high-quality protein |
found in meats, and plant protein like quinoa and processed soy |
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A typical vegetarian diet is usually a good source of which nutrients. |
High in vitamin c, e, and folic acid; phytochemicals; fiber; magnesium and potassium |
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Know what foods are included in the diet of someone who is: vegan, lacto-ovo vegetarian, lacto-vegetarian. |
vegans only eat plant based foods; lacto ovo vegetarians eat dairy, eggs, and plant based foods, and lacto-vegetarians eat dairy and plant based foods |
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What is meant by the concept of complementary proteins; known examples of food items which are complementary proteins |
it is meant by the mixing of plant foods without adding animal proteins to get all essential proteins.examples of food items which are complementary proteins are red beads and rice; peanut butter; hummus; green beans with brown rice and cashews; meatless kidney bean chili with macaroni |
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What is the best way to increase muscle mass. |
eat more protein, and increase physical activity |
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What can be a negative effect of consuming too much protein or an excess of amino acids. |
weight gain, reduced liver and brain function, and high cholesterol |
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Several points: insulin and glucagon are hormones which are made of __________; can proteins in the blood help maintain proper fluid balance; what role do proteins have in transporting of substances. |
Proteins; they help with maintaining proper food balance; Proteins transport molecules and atoms within cells throughout the body. |
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Know what situations would place someone in: nitrogen balance; negative nitrogen balance; positive nitrogen balance. |
having an nitrogen equilibrium;lacking nitrogen, than what is needed for equilibrium;having an excess of nitrogen than what is need for equilibrium |
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Be familiar with foods consumed by vegans: lacto-ovo vegetarians; lacto-vegetarians. |
vegans only eat plant based foods; lacto ovo vegetarians eat dairy, eggs, and plant based foods, and lacto-vegetarians eat dairy and plant based foods |
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Know which foods are among the common allergens. |
peanuts, tree nuts, egg, milk, wheat, soy, fish, and shellfish |
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What is present in the stomach, which participates in the digestion of proteins(two substances). |
proteinases and proteases |
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Several points: how much protein is used by the body for energy; proteins are composed of smaller units called what; what happens when heat is applied to protein. |
.8 g/kg of body weight; amino acids; goes through chemical changes |
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What nutrient(s) is/are vegans at risk for a deficiency. |
calories, high-quality protein, omega-3 fatty acids, vitamins B-12 and D, zinc, iron, and calcium |
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What nutrient may be deficient in the diet of a child who is fed only plant-based foods. |
protein |
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Several points: what is a major sign of kwashiorkor; are breast-fed babies in third world countries have a higher or lower risk of developing kwashiorkor than children who are not breast-fed in those countries; generally speaking, are American teenagers at risk for protein malnutrition; how do U.S. children compared to children in other parts of the world in regards to incidence of protein-energy malnutrition (do they have a higher or lower risk.) |
edema;third world babies have a higher chance of developing kwashiorkor;American teens are not at risk for protein malnutrition;American children have a lower chance of having protein malnutrition; children in third world countries have a high chance of having protein malnutrition. |
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In what ways can we “denature” proteins; during digestion, what substance “denatures” the proteins in foods. |
heat denatures the protein in eggs, lemon juice curdles proteins in milk when added, hydrochloric acid denatures food protein making it easier to digest, physical agitation such as beating eggs to incorporate air into them |
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What should/ could be ingredients to use in a marinade which will tenderize meats. |
wine, citrus juices, vinegar, tea, tomato based sauces |
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In what ways does a protein molecule differ from a triglyceride molecule.(hint-one particular element). |
nitrogen |
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What are legumes; know several food examples. |
Plants that produce pods with a single row of seeds; soybeans, peas, lentils, and beans |
