Chapter 30, Basic Nutrition

Front 1

Amino acid

Back 1

proteins are complex molecules composed of at least 100 individual units, 9 are essential (valine, leucine, isoleucine, phenylaline, threonine, methionine, lysine, trytophan, histidine)

Front 2

Beriberi

Back 2

A deficiency in thiamine, a disease of the nervous system that leads to paralysis and death from heart failure.

Front 3

Cholesterol

Back 3

sterols, found only in animal tissues, body needs to produce hormones, Vitamin D and Bile acids. A component of all cell membranes and major part of brain and nerve tissue. Made from metabolytes.

Front 4

Dissaccharide

Back 4

Contains 2 sugar molecules (simple carbs or simple sugars) sucrose, lactose, and maltose

Front 5

Essential nutrient

Back 5

Those that a person must obtain through food because the body cannot make them in sufficient quantities to meet its needs.

Front 6

Glycogen

Back 6

the body's storage form of carbs in the diet

Front 7

Hydrogenated

Back 7

Have fewer essential fatty acids than the original oil because the unsaturated fat is lowered.

Front 8

Hypoglycemia

Back 8

Abnormally low blood sugar (diabetes)

Front 9

Hyperglycemia

Back 9

abnormally high blood sugar

Front 10

Kwashiorkor

Back 10

Severe protein deficiency, severe malnutrition in children, child is weaned too soon and cannot receive adequate proteins from food sources.

Front 11

Lipids

Back 11

Fats give flavor and texture to food.

Front 12

Macronutrient

Back 12

Carbohydrates, fat and protein provide energy

Front 13

Malnutrition

Back 13

Bad nutrition, under-nutrition, inadequate food, can occur secondary to alterations in digestion, absorption or metabolism of nutrients.

Front 14

Marasmus

Back 14

Extreme malnutrition and emaciation in children as a result of inadequate calories and proteins (starvation/failure to thrive) wasting of subq tissue and muscle. Slow, gradual addition of foods, maintenance of fluids and electrolytes are keys to survival.

Front 15

Micronutrient

Back 15

Vitamins, minerals and water regulate body processes

Front 16

Mineral

Back 16

Vital for building bones and teeth, and muscle tone.

Front 17

Monosaccharide

Back 17

Contains one sugar molecule (simple carb or simple sugar) glucose, fructose and galactose

Front 18

Nutrient

Back 18

substances needed for growth, maintenance and repair of body

Front 19

Nutrient density

Back 19

foods that will provide significant amounts of key nutrients per volume consumed

Front 20

Nutrition

Back 20

The study of nutrients and how the body utilizes the nutrients in food.

Front 21

Pellagra

Back 21

Niacin deficiency is rare, except in persons who abuse alcohol, mucous membranes of the mouth and digestive tract become read and inflamed, lesions appear on the skin.

Front 22

Phytochemical

Back 22

unidentified components in plant foods.

Front 23

Polysaccharide

Back 23

Complex carbs made up of long chains of many sugar molecules (do not taste sweet) insoluable in water (starch, dextrin, glycogen and fiber)

Front 24

Protein

Back 24

The foundation of every body cell and is the only nutrient that builds and repairs tissue. Vital to life.

Front 25

Rickets

Back 25

A condition in which the bones do not harden but bend into deformed shapes especially in children.

Front 26

Saturated fat

Back 26

Solid at room temperature (coconut, palm and palm kernel oils) animal fat

Front 27

Scurvy

Back 27

Vitamin C deficiency, bleeding gums, loose teeth, sore and stiff joints, tiny hemorrhages and great weight loss.

Front 28

Trans fat

Back 28

Created when a polyunsaturated fatty acid (vegetable oil) is hydrogenated to make it solid at room temperature (margarine)

Front 29

Triglyceride

Back 29

Most fat in the form of three fatty acids and one glycerol

Front 30

AI

Back 30

adequate intake

Front 31

BMI

Back 31

body mass index

Front 32

CHO

Back 32

carbohydrates

Front 33

DRI

Back 33

Dietary reference intakes

Front 34

DV

Back 34

daily values

Front 35

EAR

Back 35

estimated average requirement

Front 36

EER

Back 36

estimated energy requirement

Front 37

FDA

Back 37

Food and Drug Administration

Front 38

GDM

Back 38

gestational diabetes mellitus

Front 39

HCI

Back 39

hydrochloric acid

Front 40

HDL

Back 40

high density lipoproteins

Front 41

HFCS

Back 41

high fructose corn syrup

Front 42

IBW

Back 42

ideal body weight

Front 43

Kcal or C

Back 43

kilocalorie, the amount of heat required to raise the temperature of 1 kg of water 1 degree celcius

Front 44

LDL

Back 44

low density lipoproteins

Front 45

MUFA

Back 45

monounsaturated fatty acids

Front 46

PCM

Back 46

protein-calorie malnutrition

Front 47

PKU

Back 47

phenylketonuria

Front 48

PUFA

Back 48

polyunsaturated fatty acids

Front 49

RBC

Back 49

red blood cell

Front 50

RDA

Back 50

recommended daily allowance

Front 51

REE

Back 51

resting energy expenditure

Front 52

UL

Back 52

upper level intake

Front 53

USDA

Back 53

United States Department of Agriculture

Front 54

USP

Back 54

United States Pharmacopoeia

Front 55

Define nutrition and explain 3 functions of each of the six classes of major nutrients

Back 55

Nutrition is the study of nutrients and how the body utilizes the nutrients in food. Nutrition has a great impact on human well-being, behavior and the environment.

The six classes of nutrients are carbohydrate, fat, protein, water, minerals and vitamins.

Carbohydrate, fat and protein provide energy and are called macronutrients.

Vitamins and minerals regulate body processes and are called micronutrients. Water is necessary for every human function.

Front 56

Discuss the concepts of MyPyramid Food Guidance System and its Education Framework including its dietary guidelines and levels of activities; including its relationship to the Nutrition Facts Label on food products.

Back 56

The recommendations are:

Increase your intake of vitamins, minerals, dietary fiber, and other essential nutrients, especially of those that are often low in typical diets.

Lower your intake of saturated fats, trans fats and cholesterol.

Increase your intake of fruits, vegetables, and whole grains to decrease risk for some chronic diseases.

Balance your calorie intake with energy needs to prevent weight gain and/or promote a healthy weight.

Provide variety in your diet--eat foods from all food groups and subgroups.

Adjust proportions to suit individual needs

Eat more of some foods, such as fruits, vegetables, whole grains, and fat-free or low-fat milk products.

Eat less of other foods, such as foods high in saturated or trans fats, added sugars, cholesterol, salt and alcohol.

Eat in moderation.

Choose forms of foods that limit intake of saturated or trans fats, added sugars, cholesterol, salt and alcohol.

Include activity.

Be physically active every day.

Front 57

List the major dietary sources of carbohydrates and differentiate among monossacharides and polysaccharides.

Back 57

bread and cereals, pasta and rice, potato, lima beans, corn, dried beans and peas, fruits, vegetables, milk, sugar, syrup, jelly, jam, honey

Monosaccharides: Glucose (also called blood sugar, dextrose or grape sugar) is the most common in the body (sources: honey, fruits and some vegetables)

Disaccharides: Sucrose (table sugar) is composed of fructose and glucose. It is the most common sweetener in the diet. Sources: sugar beets, sugar cane, maple syrup, and some fruits.

Polysaccharides: Complex carbohydrates are made of long chains of many sugar molecules arranged in such a way that they do not taste sweet. They are usually insoluble in water. Starch, dextrin, glycogen and fiber are complex carbohydrates.

Front 58

Differentiate between saturated and unsaturated fatty acids. Explain cholesterol, LDL and HDL.

Back 58

Saturated fatty acids: solid at room temperature (all animal fats, coconut, palm, and palm kernel oils) Raises serum cholesterol levels.

Unsaturated fatty acids: Monounsaturated and Polyunsaturated.
Tend to be soft or liquid at room temperature and are susceptable to rancidity (poultry, freshwater fish, plant oils are high in unsaturated fat.

Olive, canola and peanut oils are high in monounsaturated fats.

Safflower, sunflower, soybean and corn oils are rich sources of polyunsaturated fates. Mono and poly fats help lower blood cholesterol levels.

Cholesterol: a member of a large group of compounds called sterols, found only in animal tissues and the body needs it to produce hormones, Vit D, and bile acids. It is a component of all cell membrances and also a major part of brain and nerve tissue. The body makes cholesterol from metabolytes produced during the metabolism of energy.

LDL: Low-density lipoproteins (bad) transport cholesterol from the liver to the tissues. Atherosclerosis

Front 59

Define amino acid. Differentiate between complete and incomplete proteins.

Back 59

Amino Acid: complex protein molecules composed of at least 100 individual units. Of 22 know amino acids, 9 are essential: valine, leucine, isoleucine, phenylalanine, threnine, methionine, lysine, trytophan, and histidine.

Complete proteins: high-quality proteins, provide all essential amino acids in sufficient quantities and proportions for growth and maintenance. All animal proteins except gelatin are complete proteins, as is soy protein.

Incomplete proteins: lack sufficient amounts of one or more essential amino acids. Plant proteins are incomplete. Different plants are missing different essential amino acids.

Front 60

Explain the body's need for water and describe 4 functions of water

Back 60

Nothing is more essential to life than water. Can only survive a few days without water. 60% of adult body weight is water. An adult loses about 2.5 quarts of water per day by urinating, perspiring and exhaling. Need to drink 6 to 8 glasses of fluid/day.

Water is the solvent in which vital chemical changes occur in the body and it is also necessary to for controlling body temperature. No organ can function without water. Thirst is our strongest appetite.

Front 61

List 6 major minerals and 4 trace minerals and state their functions

Back 61

Calcium (Ca): bones, teeth, blood pressure

Electrolytes: consist of minerals in the form of salts, acids and bases. (Sodium, Potassium and Chloride).

Sodium (Na): major ion in extracellular fluids.

Potassium (K): major ion in intracellular fluid. Potassium is abundant in fruit, bran, fresh meats, and many vegetables. May help reduce blood pressure.

Chloride (Cl): needed for the production of hydrochloric acid in the stomach. Ion involved in the body's complex buffering system.

Magnesium (Mg): bone formation, maintenance of homeostatis. Mag combines with phosphorus and calcium in the bones. An activator of enzymes and is involved with RNA in protein synthesis.

Phosphorus (P): every body cell contains phosphorus. Found in the bones and teeth. Helps the cells use carbohydrates, fats and proteins, and regulates acide-base balance. Important for normal nerve and muscle functioning. Meat, fish, poultry, nuts, legumes, milk and milk products.

Trace Minerals: Iron, Iodine, Ch

Front 62

Name the fat-soluble and water-soluble vitamins and list their main functions and food sources.

Back 62

Fat soluble vitamins:

A - formation of visual purple which enables the eye to adapt to dim light. Normal growth and development of bones and teeth. Formation and maintenance of mucosal epithelium to maintain healthy functioning of skin and membranes, hair, gums, and various glands. Important role in immune function.
Sources: Liver, milk, butter, cheese, margarine, cereals, green leafy vegetables, broccoli, carrots, peaches, pumpkin, sweet potatoes, watermelon, cantalope.

D - Maintains serum calcium concentrations by stimulating GI absorption, stimulating the release of calcium from the bones, stimulating calcium reabsorption from the kidneys.

Sources: sunlight on skin, liver, fatty fish, egg yolks, fortified milk, cereals and margarine.

E - acts as an antioxidant to protect Vitamin A and PUFA from being destroyed. Protects cell membranes.

Sources: vegetable oils, margarine, salad dressing, nuts, seeds, wheat germ, dark green veggies, whole grains, fortified cereals.

K - synthesis

Front 63

Discuss body mass index, obesity and malnutrition and how they related to a healthy diet.

Back 63

BMI measures weight in relation to height. Defined as weight in kilograms divided by height in meters squared, BMI allows comparison of weights among people of differing heights.

Obesity refers to an excessive amount of fat on the body. A woman is obese if she has body fat greater than 33%; obesity for men is body fat greater than 25%.

Malnutrition means bad nutrition. Malnutrition commonly refers to undernutrition. Alcoholics, adolescent girls, pregnant and lactating women, people of low socioeconomic status and people with certain chronic diseases. Blood analysis can detect protein calorie malnutrition which is seen in diets that are low in calories and protein. People do not heal well. There is not enough protein to make or repair new tissue, and have a lowered resistance to infection.

Front 64

Identify 3 special nutritional considerations related to infancy, childhood, adolescence, early and middle adulthood and the elderly

Back 64

INFANT feed infants on demand preferrably breast milk; no solid foods until 6 months of age; no honey because of botulism until one year old.

CHILDHOOD children should not be forced to eat; should not be made to eat food they don't want and should eat five to seven times per day. Caregivers should eat with children and never use for for a reward. No foods that could cause choking such as hot dogs, grapes, popcorn.

ADOLESCENCE will have an enourmous appetite and needs extra food. Discourage meal skipping such as breakfast and eliminate fast food. Be aware of disorders such as obesity, anorexia and bulimia and iron deficiency.

EARLY and MIDDLE ADULTHOOD Encourage physical activity; conscience of overweight developed; Follow MyPYramid suggestions.

ELDERLY development of diabetes, osteoporosis and hypertension may surface due to bad eating habits. Elderly have decreased abilty to absorb nutrients therefore B12 shots are a condiseration. Encourage diet low in fat, saturated fat, trans fat and chole