Nutrition

Front 1

Differentiate between a micro and macronutrient.

Back 1

Micronutrients are substances required in small quantities. Vitamins and minerals would be examples.
Macronutrients, are substances such as proteins or carbohydrates. These are required in greater dietary amounts.

Front 2

What is the RDA?

Back 2

This is the Recommended Dietary Allowance. It is defined as the minimal daily nutrient intake for a healthy individual. This recommendation may vary according to dietary cultural practices among different ethnic groups.

Front 3

Is water considered a micronutrient?

Back 3

No. Water is a macronutrient. It is the most basic of all macronutrients.

Front 4

What is a protein?

Back 4

These substances are vital for healthy tissue. One function is to build, maintain or repair bodily tissues. It is comprised of amino acids. It must be broken down into its smallest structural units before being absorbed into the body.

Front 5

Define a carbohydrate.

Back 5

Carbohydrates are substances that supply energy(calories) to the body.Three broad categories of carbohydrates are sugars (also called simple carbohydrates), starches (also called complex carbohydrates), and fiber. It is a macronutrient that must be stored in limited quantities.

Front 6

A fat is a substance that supplies large quantitiies of energy. True/False

Back 6

True. It is as well a required component of a healthy diet. There are many different types of fats. Over indulgence in certain fats such as saturated fats are known to be injurious to health.

Front 7

List three functions of minerals.

Back 7

Minerals are involved in electrochemical energy reservoirs, are used in cellular reactions, maintain bone density and maintain a proper fluid balance.

Front 8

What is a non-essential dietary substance?

Back 8

These are substances that can be made by the body, especially if there number is in short supply.
Essential substances must be included in the diet, as the body is not able to create them.

Front 9

What are the nine essential amino acids?

Back 9

The nine essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

Front 10

How are amino acids obtained?

Back 10

Amino acids are obtained from protein dietary sources.

Front 11

At least two amino acids must be missing before a cell is interrupted for protein production. True/False

Back 11

False. If even one amino acid is absent then protein production will cease.

Front 12

What is meant by nitrogen balance?

Back 12

This is a comparison of protein taken in by an organism with its excretion in equal amount of protein.

Front 13

Proteins containing all essential amino acids in the proper ratios required by the body are referred to as_____________________ proteins.

Back 13

Complete

Front 14

The great majority of fats in the diet are consumed as what type of fat(chemical structure)?

Back 14

Triglycerides. Triglycerides contain a glycerol bacvkbone attached to three fatty acids.

Front 15

Chemically, how do fatty acids differ from each other regarding classification?

Back 15

They differ by length, the number and the molecular position of the double bonds.

Front 16

What is a saturated fat?

Back 16

These are fatty acids, lacking in double bonds.

Front 17

This type of fat contains only one double bond. What is it?

Back 17

Monounsaturated fatty acid. (MUFA)

Front 18

What is a polyunsaturated fatty acid?

Back 18

These are fatty acids possessing several double bonds.

Front 19

What is meant by "trans fat"?

Back 19

These are fats that have one or more double bonds. The hydrogen atoms on these structures lie across(trans) one another with respect to the double bond.

Front 20

Why have trans fats been implicated in initiating a disease process in humans and animals?

Back 20

Human beings are known to have difficulty metabolizing these fats. Much of the trans structure is left intact, and left free to assail vascular tissues in the heart and brain.

Front 21

How do human beings produce their own n-3 and n-6 fatty acids?

Back 21

They do not.They must come from dietary sources.

Front 22

Long chain fatty acids have atleast 10-15 carbons. True/False

Back 22

False. Long chain fatty acids have at least 20 carbons.

Front 23

Fish are considered a good source of the type of fatty acids. What are they?

Back 23

N-3 fatty acids(Omega)

Front 24

List two types of oils that contain both n-3 and n-6 fatty acids.

Back 24

Soybean and canola oils.

Front 25

What is the name of the fat-protein structures found in the blood. The levels of these may predict cardiovascular disease.

Back 25

Lipoproteins.

Front 26

What is a VLDL?

Back 26

These are blood lipoproteins which are carrying in ratio a very large quantity of lipids.
Rule: The more fat contained in a lipoprotein, it tends to be less dense, and more dangerous.

Front 27

What is a high density lipoprotein?

Back 27

These fatty structures have a closer ratio of fat to protein. They tend to be more dense. These are termed good cholesterol structures, as they possess many fewer triglycerides.

Front 28

The great majority of carbohydrates we consume come from plant sources. True/False

Back 28

True. With the exception of milk lactose, and glycogen from other sources, most carbohydrates are derived from plants.

Front 29

Monosaccharides and disaccharides are considered what type of carbohydrate?

Back 29

Simple

Front 30

What is the type of starch that is stored in the liver?

Back 30

Glycogen.
Those from plants and rice sources are termed complex carbohydrates or starch.

Front 31

What is a calorie?

Back 31

A calorie is the amount of energy needed to raise the temperature of 1 gram of water by 1 degree Celsius.

Front 32

Each gram of protein will contribute how many calories to to diet?

Back 32

Four.

Front 33

A gram of carbohydrate will yield four calories to the diet. True/False

Back 33

True.
Each gram of fat yields approximately 9 calories.

Front 34

What are four fat soluble vitamins?

Back 34

Vitamins A, D, E, K.

Front 35

The vitamin, B12 or cyanocobalomin is generally isolated from what source(s)?

Back 35

From Bacteria.

Front 36

Can plants create vitamin b12?

Back 36

No. B12 is found in meats , milk and eggs.

Front 37

How is BMI calculated? (Basal metabolic Index)

Back 37

BMI= 703 X weight in pounds(can be done meterically as well)?height in inches squared.
Example: 6ft man who weighs 170lbs.
703X170=189810/5184=app. 23

Underweight = <18.5
Normal weight = 18.5–24.9
Overweight = 25–29.9
Obesity = BMI of 30 or greater

Front 38

What is the BMI?

Back 38

Body mass index (BMI) is a measure of body fat based on height and weight that applies to adult men and women. Because fat is not as dense as muscle, the BMI calculates the average ratio of these two tissues.

Front 39

What is energy balance?

Back 39

The energy used in an organism is equal to the quantity of energy consumed. if this balance is truly equal, there should be none left over for body storage.

Front 40

What is the EER?

Back 40

This is the average dietary consumption that is used to predict energy maintenance balance in a healthy person, (healthy adult, of a determined weight, height, level of physical activity or a pregnant woman.