Nutrition Basics - Part 1

Front 1

Salivary Amylase breaksdown:

Back 1

Carbohydrates

Front 2

What is nutrition?

Back 2

The process by which food nourishes the body.

Front 3

Digestion of carbohydrates begins in the:

Back 3

mouth through the activity of salivary amylase.

Front 4

Glucose is transported into cells using which transporter?

Back 4

GLUT transporters

Front 5

Protein digestion starts in the:

Back 5

stomach.

Front 6

What are the three properties of essential nutrients?

Back 6

1. When not present in a diet, certain body functions decline
2. When restored before permanent damage occurs, function returns.
3. The specific biological functions of the nutrient have been identified.

Hint 6

How do nutrients affect body function?

Front 7

Lipid digestion begins in the:

Back 7

mouth with assistance of ligual lipases.

Front 8

1. Name all of the enzymes in the digestive process?

Back 8

Amylase – Saliva
- Stomach
- Small Intestine
Pancreatic amylase – enters stomach – breaks down disaccharides
- Pancreas

Front 9

What are the six classes of nutrients?

Back 9

1. Carbohydrates
2. Lipids
3. Protein
4. Vitamins
5. Minerals
6. Water

Front 10

RDA

Back 10

Recommended dietary allowance

Front 11

Nutrients

Back 11

organic & inorganic substances found in foods & are required for body functioning

Front 12

What are the three functional subcategories of nutrients?

Back 12

1. Energy yielding (protein, carbohydrates, lipids)
2. Promote growth, development and maintenance (water, some vitamins and minerals, protein and lipids)
3. Regulate body processes (water, some vitamins and minerals, protein and lipids)

Hint 12

What functions do they serve?

Front 13

2. Where does the chemical process of digestion begin?

Back 13

In the mouth

Front 14

What three elements are carbohydrates composed of?

Back 14

Carbon, Hydrogen, and Oxygen

Front 15

energy-providing nutrients

Back 15

Carbs, fats, proteins

Front 16

What is the difference between a macronutrient and a micronutrient?

Back 16

Macronutrients such as lipids and proteins are energy yielding. Micronutrients such as minerals and vitamins are not.

Front 17

3. What are the 3 monosaccharides? Name each of them

Back 17

Glucose
Fructose
Galactose

Front 18

Which nutrient class is the major source of fuel for the body?

Back 18

Carbohydrates

Front 19

Carbs are composed of the elements:

Back 19

carbon(C), hydrogen(H), oxygen(O)

Front 20

What are the two types of complex carbohydrates?

Back 20

Starches and dietary fiber

Front 21

4. What are the 3 disaccharides? Name each of them

Back 21

Lactose
Sucrose
Maltose

Front 22

If a serving of milk contains about 300 mg of calcium and is equal to 85 kcalories what is the nutrient density of milk?

Back 22

3.5 mg of calcium per kcalorie

Front 23

What are the two types of carbohydrates?

Back 23

Complex and simple sugars

Front 24

List examples of empty kcalorie foods?

Back 24

Soda, high-fructose beverages, and etc.

Front 25

Carbs are two basic kinds

Back 25

simple (sugars)
complex (starches & fiber)

Front 26

5. What are the monosaccharides that make up the disaccharides?

Back 26

Glucose + Galactose = Lactose (Sweet + Simple) = mILK
Glucose + Glucose = Maltose (Sweet + sweet) = Malt
Glucose + Fructose = Sucrose (sweet + Fruit) = Sugar

Front 27

Sugars

Back 27

-simplest of all carbs
-water soluble
-produced naturally by plants & animals

Front 28

Triglyceride is a major form of which nutrient class?

Back 28

Lipids

Front 29

6. Explain impact of fibre on gastric emptying and satiety?

Back 29

Stays in the stomach for a longer time and therefore delays emptying and creates satiety

Front 30

What are lipids mainly composed of?

Back 30

Carbon, Hydrogen and little Oxygen

Front 31

sugars may be:

Back 31

monosaccharides (single molecule)
disaccharides (double molecule)

Front 32

What is the basic unit of lipids?

Back 32

Fatty acids

Front 33

When chemical bonds in food are broken down, energy is released. What are four things this energy is used for?

Back 33

1) Build new muscle
2) Move muscles
3) Transmit nerve impulses
4) Maintain ion balance

Front 34

How much energy do minerals yield?

Back 34

None, they are a micronutrient.

Front 35

11. What happens to monosaccharides after they have entered the capillaries of the intestinal villi?

Back 35

They travel to the liver via the portal vein. In the liver galactose and fructose are converted to glucose.

Front 36

7. How long does it take for sugars and starches to be digested?

Back 36

1-4 hours

Front 37

What 4 vitamins and 5 minerals do Americans need more of in their diets?

Back 37

Americans need more iron, calcium, potassium, magnesium and fiber as well as B vitamins and vitamins C, D and E.

Front 38

True or False:
Minerals are destroyed by cooking.

Back 38

False

Front 39

How much energy do vitamins yield?

Back 39

None, they are a micronutrient.

Front 40

What are the two types of fatty acids?

Back 40

1) Saturated fats have no double C-C bonds, allowing the molecules to pack together densely. For this reason, most saturated fats (which come mostly from animal fats) are solid at room temperature.
2) Essential fatty acids have double C-C bonds, creating a "kink" in the chain that prevents dense molecular packing and results in the fat being liquid at room temperature. Mono- and polyunsaturated fats fall into this category.

Front 41

What FOUR nutrients should Americans consume less of?

Back 41

Fat, calories, salt and alcohol

Front 42

What are the five major functions of water in the body?

Back 42

1. Solvent
2. Lubricant
3. Medium for transport
4. Aids in chemical processes
5. Temperature regulation

Front 43

Enzymes

Back 43

biologic catalysts that speed up chemical reations

Front 44

3 monosaccharides:

Back 44

-glucose (most abbundant)
-fructose
-galctose

Front 45

What are the differences between fat- and water-soluble vitamins?

Back 45

Water soluble vitamins (A and B) are easily excreted by the body (if there is an excess) and are destroyed by the cooking process. Fat soluble vitamins (A, D, E, and K) are not easily excreted and can become toxic if consumed in excess.

Front 46

How much energy does water yield?

Back 46

None, it is a micronutrient

Front 47

12. Explain lactose intolerance? What % of the world does this affect?

Back 47

There is not enough lactase enzyme to digest lactose in milk so it sits in the stomach and ferments causing discomfort.
30% of the world is affected
Symptoms are Bloating, abdominal discomfort and diarrhoea
The causes are that Lactase production decreases with age and due to some illnesses and malnutritions.

Front 48

8. Which monosaccharides are absorbed by active transport?

Back 48

Glucose & Galactose

Front 49

What is the function of vitamins?

Back 49

Enable chemical reactions

Front 50

What does a calorie represent?

Back 50

"The amount of heat it takes to raise the temperature of water by 1 degree Celsius."

Front 51

True or False:
Minerals are complex compounds

Back 51

False: They are simple molecules of elements such as Na, K, and Cl. Carbon, however, is organic and therefore not a nutrient.

Front 52

Starches:

Back 52

-insoluble, nonsweet forms of carbs
-polysaccharide(branch chains of dozens of glucose molecules)

Front 53

What are the four functions of minerals?

Back 53

1) Cellular process
2) Nervous system
3) Water balance
4) Structural systems

Front 54

What is a Kcal?

Back 54

A kilocalorie or 1000 calories. It is the actual unit represented as "Calories" on a food label.

Front 55

Carbs are stored as:

Back 55

-glycogen
-fat

Front 56

9. Explain facilitated diffusion and which monosaccharide is digested this way?

Back 56

Facilitated diffusion is when a carrier cell carries the nutrient across the cell membrane and fructose is absorbed at a slower rate because of this process.

Front 57

What are the differences between hunger, appetite and satiety?

Back 57

Hunger is the physical, biological drive to eat. Appetite is the psychological drive to eat. Satiety is a temporary halt in the desire to eat.

Front 58

How much energy does alcohol yield?

Back 58

7 kcal/gm

Front 59

13. Name some dairy products low in lactose?

Back 59

13. Name some dairy products low in lactose?

Front 60

Fiber:

Back 60

-complex carb derived from plants
-cannot be digested by humans
-present in outer layer of grains, bran, pulp of many fruits and vegs

Front 61

How does the hypothalamus contribute to satiety?

Back 61

It contains the hunger and feeding centers of the brain, which send out different hormones depending on the presence of macronutrients.

Front 62

What is the basic unit of a protein?

Back 62

Amino acid

Front 63

10. Explain the travel movements of monosaccharides once they reach the stomach?

Back 63

Stomach acid inactivates salivary enzyme
Pancreas releases pancreatic amylase into the small intestine
Disaccharidase enzymes hydrolyse the disaccharides into monosaccharides
Intestinal cells absorb the monosaccharides
Monosaccharides travel to the liver where they are converted to Glucose and either used or stored as fat.

Front 64

Glycogen

Back 64

large polymer of glucose

Front 65

Major enzymes of carb digestion:

Back 65

-ptyalin (salivary amylase)
-pancreatic amylase
the disaccharides: maltase, sucrase & lactase

Front 66

14. Explain sucrase deficiency?

Back 66

Inability to digest sucrose. Gets to the large intestine resulting in
bloating, flatulence and diarrhoea.

Front 67

glycogenesis

Back 67

glycogen formation

Front 68

What are the six diseases that are nutrition-related?

Back 68

1) Heart Disease
2) Obesity
3) Hypertension
4) Osteoporosis
5) Cancer
6) Diabetes

Front 69

19. What are the four chemicals found in Nutrients?

Back 69

Oxygen, Nitrogen, Hydrogen, Carbon

Front 70

What are the two functions of carbohydrates?

Back 70

1) Energy yielding
2) Building blocks

Front 71

Protein

Back 71

organic substance composed of amino acids
contains (C), (H), (O) and (N)

Front 72

What are the two functions of lipids?

Back 72

1) Energy yielding
2) Essential fatty acids

Front 73

20. What format are simple sugars chemically bonded?

Back 73

Hydrogen bonded

Front 74

What are the two functions of proteins?

Back 74

1) Energy yielding
2) Building blocks for bones, muscles, blood cells, enzymes and immune factors

Front 75

Essential amino acids

Back 75

cannot be manufactured by the body

Front 76

23. What influences the Glycaemic Index?

Back 76

How quickly a food is taken up for Glucose by the blood after eating – the faster it is – the higher the score

Front 77

Nine essential amino acids

Back 77

threonine, leucine, isoeucine, valine, methionine, phenylalanine, tryptophan, histidine

Front 78

24. What are the Low/Medium/High Glycaemic Ranges?

Back 78

Less than 55 – Low GI
56-69 – Medium GI
Greater than 70 – High GI

Front 79

Arginine

Back 79

appears to have role in immune system

Front 80

25. What are the measures of Low/Medium/High Glycaemic Load?

Back 80

Low GL = Less than 10
Medium GL = 11-19
High GL = Greater than 20

Front 81

Nonessential amino acids

Back 81

body can manufacture

Front 82

26. What is the measure of Low and High Daily Glycaemic Load?

Back 82

Low Daily GL = Less than 80
High Daily GL = Greater than 120

Front 83

Ten nonessential amino acids

Back 83

glycine, alanine, aspartic acid, glutamic acid, proline, hydroxyproline, cystine, tyrosine, serine

Front 84

27. What is Glucogenesis?

Back 84

The making of Glucose from a non carbohydrate source ie. Conversion of Protein to Glucose.

Front 85

Complete proteins

Back 85

contain all essential amino acids include:
most animal-meats, poultry, fish, diary products & eggs

Front 86

28. What is Ketosis?

Back 86

An undesirably high concentration of Ketone bodies in the blood & urine.

Front 87

Incomplete proteins

Back 87

lack one or more essential amino acis ( most commonly lysine, methionine or tryptophan)

Front 88

29. Where is Glycogen stored and how is it made?

Back 88

Glycogen is stored:-
Liver – 2 thirds
Muscles – 1 third

Front 89

Complementary proteins

Back 89

combination of two of more vegetables make complete protein

Front 90

30. What happens with extra Carbohydrates?

Back 90

They are broken down and stored as fat

Front 91

Protein metabolism include three activities

Back 91

-anabolism(building tissue)
-catabolism(breaking down tissue)
-nitrogen balance

Front 92

31. What hormones influence Blood Glucose and where are they produced?

Back 92

Insulin – in the pancreas – beta cells
Glucagon – Pancreas – alpha cells

Front 93

Energy liberated from metabolism

Back 93

Carb- 4 cal
Protein- 4 cal
Fat- 9 cal
Alcohol- 7 cal

Front 94

Lipids

Back 94

organic substances that are greasy & insoluble in water but soluble in alcohol or ether

Front 95

Metabolism

Back 95

refders to all biochemical & physiologic processes by which the body grows and maintians itself

Front 96

32. What are the determinants for Type I/II diabetes?

Back 96

Type I – The pancreas does not produce insulin
Type II – The cells stop responding to insulin

Front 97

Basal metabolic rate (BMR)

Back 97

rate at which the body metabolizes food to maintian energy requirements of a person awake and at rest

Front 98

Fats

Back 98

lipids solid at room temp

Front 99

Resting Energy Expenditure (REE)

Back 99

amount of energy required to maintain basic body functions

Front 100

33. What is Hypoglycaemia?

Back 100

When blood glucose drops below normal