Nutrition Exam 1

Front 1

4 reasons to eat:

Back 1

1. habit

2. pleasure

3. stress relief

4. phycosocial

Front 2

2 reasons to eat:

Back 2

1. physiological need

2. psychological desire

Front 3

essential nutrient

Back 3

substance that, when left out of the diet, leads to deficiencies and eventually death.

body can either not make at all or can not make enough.

Front 4

6 classes of nutrients:

Back 4

1. carbohydrates

2. lipids/fats

3. protein

4. vitamins

5. minerals

6. water

Front 5

What are carbs made of?

Back 5

C, H, O

Front 6

basic unit of carbs

Back 6

monosacharides (glucose)

Front 7

how much energy from carbs

Back 7

4 kcal/gram

Front 8

composition of lipids

Back 8

C, H, O

Front 9

basic unit of lipids

Back 9

fatty acid (trigliceride)

Front 10

energy yield from lipids

Back 10

9 kcal/gram

Front 11

comp of protein

Back 11

C, H, O, N

Front 12

basic unit of protein

Back 12

amino acid

Front 13

how many essential amino acids

Back 13

9

Front 14

how many non-essential amino acids

Back 14

11

Front 15

energy yield of proetin

Back 15

4 kcal/gram

Front 16

what deficiency causes blindness?

Back 16

vitamin A

Front 17

what deficiency causes bow-legged ness/rickets

Back 17

vitamin D

Front 18

how many monossacharides in a simple carb?

Back 18

1 or 2

Front 19

how many monosacharides in a complex carb

Back 19

more than 2

Front 20

saturated fatty acids

Back 20

do not have double bonds so they lay more straight so they can get closer together to create solids at room temp (ex. butter)

Front 21

unsaturated fatty acids

Back 21

have double bonds so they have kinks and cannot stack together well so they are liquids at room temperature (veggie oils)

Front 22

structure of lipid

Back 22

glycerol backbone with three fatty acid tails

Front 23

how does the excess N in amino acids get expelled from the body?

Back 23

urine

Front 24

when fasting, would our body rather break down protein, carbs, or fats

Back 24

stored carbs and fats

Front 25

vitamins

Back 25

essential nutrients

needed in tiny amounts

can be toxic in large amounts

NOT energy yielding

Front 26

two kinds of vitamins

Back 26

1. fat soluble (usually found in fatty foods)

2.water soluble

Front 27

are water or fat soluble vitamins retained better

Back 27

fat soluble because it is too easy for our bodies to excrete the water soluble.

Front 28

minerals

Back 28

NOT destroyed in cooking

needed in tiny amounts

can easily be toxic in too large amounts

Front 29

two classes of minerals

Back 29

1. trace

2. major

Front 30

3 classes of nutrients which are energy yielding

Back 30

1. carbs

2. fats

3. proteins

Front 31

1 kcal

Back 31

amount of energy required to heat 1 gram of water 1 degree celsius.

Front 32

alcohol energy yield

Back 32

7 kcal/gram

Front 33

daily percentage recommendation of carbs

Back 33

45-65%

Front 34

daily percentage recommendation of fats

Back 34

20-35%

Front 35

daily percentage recommendation of protein

Back 35

10-35%

Front 36

BMI calculation

Back 36

weight (pounds) x 703

/

height squared (inches)

Front 37

healthy BMI

Back 37

19-24

Front 38

overweight BMI

Back 38

25-29

Front 39

obese BMI

Back 39

30+

Front 40

RDA

Back 40

recommended dietary allowences

set for 19 nutrients

set for 20% above what is actually needed

Front 41

EAR

Back 41

estimated average requirement

Front 42

RDA comp to EAR

Back 42

RDA= EARx1.2

Front 43

high nutrient dense food

Back 43

food that is high in nutritional value and low in calories

Front 44

energy density

Back 44

comparison of energy to calories, want foods of low energy density (means lean proteins because they have a lot of protein for few calories)

Front 45

DV

Back 45

daily value

Front 46

3 features of mouth

Back 46

1. saliva (breaks down, lubricant)

2. taste

3. mastication (crushing with teeth)

Front 47

esophagus

Back 47

brings food down from mouth

Front 48

peristalsis

Back 48

wave like muscle contractions

Front 49

lower esophageal sphincter

Back 49

controls how quickly the food goes into the body

Front 50

chyme

Back 50

partially digested food product located in the stomach

Front 51

stomach mucus

Back 51

prevents stomach acids from digesting itself.

Front 52

stomach acid

Back 52

1. helps start to breakdown proteins

2. activates digestive enzymes

3. assists in calcium absorption

Front 53

small intestine

Back 53

1. very long

2. home to majority of digestion/absorption

3. folded walls

4. villi to increase surface area

5. absorptive cells: bring nutrients from intestines to body

6. quick cell turnover

Front 54

passive absorption

Back 54

just uses gradient

Front 55

facilitated absorption

Back 55

uses a carrier

Front 56

active absorption

Back 56

uses ATP

Front 57

large intestine

Back 57

1. indigestible food

2. absorbs water, some minerals, vitamins

3. home to bacteria

4. excretion

Front 58

liver

Back 58

home to bile

Front 59

pancreas

Back 59

produces enzymes and hormones

Front 60

urinary system

Back 60

regulates amount of fluid in body

remove waste from kidney

Front 61

functions of carbs

Back 61

1. energy

2. protein sparing

3. prevent ketosis

4. sweetener

Front 62

disaccharides

Back 62

two monosaccharides (usually linked by condensation reaction)

Front 63

maltose + maltase

Back 63

glucose and glucose

Front 64

sucrose + sucrase

Back 64

glucose and fructose

Front 65

lactose + lactase

Back 65

glucose and galactose

Front 66

oligosaccharides

Back 66

3-10 sugar units

Front 67

polysaccharides

Back 67

many glucose molecules

Front 68

two digestible polysaccharides

Back 68

1. starch

2. glycogen

Front 69

starch

Back 69

carbs from plants

Front 70

glycogen

Back 70

carbs from animals

stored in liver and and muscle

Front 71

indigestible carbs

Back 71

fiber (neither soluble nor insoluble fibers)

Front 72

dietary fiber

Back 72

1. absorbs water

2. softens stool

3. promotes peristalsis (mostly insoluble)

4. promotes regularity (mostly insoluble)

5. lower risk for heart disease (mostly soluble)

Front 73

fiber

Back 73

promotes bowel health

reduces obesity

soluble increase blood glucose control

soluble reduce cholesterol absorbtion

Front 74

pancreatic amylase

Back 74

released in small intestine

helps a lot in digestion of carbs

Front 75

blood glucose

Back 75

regulated by liver and pancreas

Front 76

insulin

Back 76

from pancreas

lowers blood glucose

Front 77

glucagon

Back 77

from pancreas

raises blood glucose