Nutrition Chapters 1-5

Front 1

What are the 6 classes of nutrients?

Back 1

carbohydrates, lipids, minerals, water, vitamins, proteins

Front 2

Which nutrients are inorganic?

Back 2

minerals and water (do not contain carbon)

Front 3

What is the difference between inorganic nutrients and organic nutrients?

Back 3

Inorganic nutrients do NOT contain carbon

Front 4

Studies of populations that reveal correlations between dietary habits and disease incidence are.....?

Back 4

epidemiological studies

Front 5

What percent of calories should come from carbohydrates?

Back 5

45-65%

Front 6

What percent of calories should come from fat?

Back 6

20-35%

Front 7

What percent of calories should come from protein?

Back 7

10-35%

Front 8

EAR =

Back 8

Estimated Average Requirements

Front 9

RDA =

Back 9

Recommended Dietary Allowances

Front 10

AI =

Back 10

Adequate Intakes

Front 11

UL =

Back 11

Tolerable Upper Intake Levels

Front 12

EER =

Back 12

Estimated Energy Requirement

Front 13

AMDR =

Back 13

Acceptable Macronutrient Distribution Ranges

Front 14

Primary deficiency

Back 14

a nutrient deficiency caused by inadequate dietary intake of a nutrient

Front 15

Secondary deficiency

Back 15

a nutrient deficiency cause by something such a disease or drug interaction that reduces absorption, accelerates us, hastens excretion, or destroys the nutrient.

Front 16

Subclinical deficiency

Back 16

a deficiency in the early stages, before the outward signs have appeared

Front 17

What are the 6 diet-planning principles?

Back 17

Adequacy, balance, kCalorie (energy) control, nutrient density, moderation, variety

Front 18

5 food groups

Back 18

Fruits, vegetables, grains, protein foods, milk and milk products

Front 19

Foods within a given food group of the USDA Food Guide are similar in their contents of:

Back 19

vitamins and minerals

Front 20

Enriched grain products are fortified with:

Back 20

iron, thiamin, riboflavin, niacin, and folate

Front 21

Nutrient claims

Back 21

statements that characterize the QUANTITY

Front 22

Health claims

Back 22

statements that characterize the relationship between a nutrient or other substance in a food and DISEASE OR CONDITION

Front 23

Structure-function claims

Back 23

statements that characterize the relationship between a nutrient or other substance in a food and its ROLE IN THE BODY

Front 24

What is the path that food follows through the digestive system?

Back 24

Mouth --> Esophagus --> Stomach --> Small intestine --> Large intestine

Front 25

Peristalsis

Back 25

wavelike muscular contractions of the GI tract that push its contents along

Front 26

Which parts of the body secrete digestive juices or bile?

Back 26

salivary glands, gastric glands, pancreas, liver, galbladder, intestinal glands

Front 27

The main function of bile is to:

Back 27

emulsify fats

Front 28

The pancreas neutralizes stomach acid in the small intestine by secreting:

Back 28

bicarbonate

Front 29

Which nutrient passes through the GI tract mostly undigested and unabsorbed?

Back 29

fiber

Front 30

How is blood routed through the digestive system?

Back 30

heart --> arteries --> capillaries --> veins --> heart

Front 31

All blood leaving the GI tract travels first to the:

Back 31

liver

Front 32

Digestion and absorption are coordinated by which 2 systems?

Back 32

hormonal system and nervous system

Front 33

Gastrin, secretin, and cholecystokinin are examples of:

Back 33

hormones

Front 34

glucose + glucose =

Back 34

maltose

Front 35

glucose + fructose =

Back 35

sucrose

Front 36

glucose + galactose =

Back 36

lactose

Front 37

3 monosaccharides important in nutrition:

Back 37

glucose, fructose, galactose

Front 38

3 important polysaccharides in nutrition:

Back 38

glycogen, starches, fibers

Front 39

condensation (key word to remember is...?)

Back 39

combine

Front 40

The significant difference between starch and cellulose is that:

Back 40

digestive enzymes can break the bonds in starch, but not in cellulose

Front 41

The ultimate goal of carbohydrate digestion and absorption is to yield:

Back 41

glucose

Front 42

With insufficient glucose in metabolism, fat fragments combine to form:

Back 42

ketone bodies

Front 43

health effects of sugars

Back 43

nutrient deficiencies and dental caries

Front 44

Added sugars should account for no more than _______ of the day's total energy intake.

Back 44

25%

Front 45

Risk of using sugar alcohols

Back 45

low glycemic response

Front 46

Benefit of sugar alcohols

Back 46

do not contribute to detail caries

Front 47

Health effects of starches and fibers

Back 47

heart disease, diabetes, GI health, cancer, weight management

Front 48

What foods provide starches and fibers?

Back 48

grains, vegetables, fruits, milk products, protein foods (legumes)

Front 49

Three classes of lipids

Back 49

Triglycerides, phospholipids, and sterols

Front 50

Roles of phospholipids

Back 50

help fat-soluble substances to pass easily thru cells; emulsifiers

Front 51

What features distinguish fatty acids from each other?

Back 51

length of carbon chain, degree of unsaturation, and location of double bonds

Front 52

saturated

Back 52

maximum number of hydrogen atoms

Front 53

unsaturated

Back 53

lacks hydrogen atoms and has at least 1 double bond between carbons

Front 54

Hydrogenation

Back 54

hydrogens are added to reduce # of double bonds to make fats more saturated; produces trans-fatty acids

Front 55

Trans-fatty acids

Back 55

fatty acids with hydrogens on opposite sides of the double bond

Front 56

3 fatty acids + glycerol =

Back 56

triglyceride

Front 57

phosphate group + choline + 3 fatty acids =

Back 57

phospholipid

Front 58

What kind of structure do sterols have?

Back 58

multiple-ring structure

Front 59

What transports lipids?

Back 59

lipoproteins

Front 60

Which of the lipoproteins are the largest and least dense?

Back 60

chylomicrons

Front 61

Micelles are part of lipid....

Back 61

absorption

Front 62

Very Low Density Lipoproteins are composed primarily of...

Back 62

triglycerides

Front 63

Low Density Lipoproteins are composed primarily of...

Back 63

cholesterol

Front 64

High Density Lipoproteins are composed primarily of...

Back 64

protein!

Front 65

Chylomicrons are produced where?

Back 65

in the small intestine

Front 66

Which of the fatty acids are essential?

Back 66

linoleic acid and linolenic acid

Front 67

Linoleic acids go with (Omega-6 or -3?)

Back 67

Omega-6

Front 68

Linolenic acids go with (Omega 6 or 3?)

Back 68

Omega-3

Front 69

Dietary Reference Intakes (DRI)

Back 69

set of nutrient intake values used to plan and evaluate diets for HEALTHY PEOPLE

Front 70

EAR (Estimated Average Requirement)

Back 70

amount of nutrition that supports a specific function in the body for HALF OF THE POPULATION

Front 71

RDA (Recommended Dietary Allowance)

Back 71

establishes a goal for dietary intake that will meet the need of ALMOST all healthy people.

Front 72

4 Nutrition Assesment methods

Back 72

historical info on diet and health, anthropometric measurements, physical examinations, and lab tests

Front 73

Water soluble nutrients or small fat fragments enter the....

Back 73

blood

Front 74

Fat soluble nutrients enter the ....

Back 74

lymph

Front 75

Functions of triglycerides in the body:

Back 75

provide energy, insulate against temp. extremes, protect against shock, and help the body use carbs and protein efficiently