Milady Esthetics Chapter 9

Front 1

name 5 things that can effect nutritional needs

Back 1

age, sex, weight, physical activity, and body type.

Front 2

all blank , including the building of blank, are directly related to nutrition.

Back 2

all bodily functions, including the the building of tissues, are directly related to nutrition.

Front 3

USDA

Back 3

the United States department of agriculture.

Front 4

the USDA my plate is a recommended guideline for

Back 4

food groups that individuals should consume daily and can be personalized based upon an individual's needs.

Front 5

when was the food pyramid replace and what replaced it

Back 5

2011 by my plate.

Front 6

name some ways to guard against consuming too many calories

Back 6

choose foods that are high in nutrients but lower in calories. so look for foods with more calcium, potassium, fiber, magnesium, and vitamins A, C, and E. avoid oversized meal portions.

Front 7

Blank are the basic building blocks necessary for bodily functions

Back 7

macro nutrients.

Front 8

the macro nutrients are the 3 basic food groups

Back 8

proteins, carbohydrates, and fats

Front 9

what is the recommended intake percentage for protein, carbohydrates, and fat

Back 9

protein 20 percent, carbohydrates 54 percent, fat 26 percent.

Front 10

proteins are chains of

Back 10

amino acids molecules

Front 11

amino acids molecules

Back 11

are used by every cell in the body to make other usable proteins

Front 12

how many naturally occurring amino acids

Back 12

100

Front 13

the proteins from all plants and animals are made from just

Back 13

20 common amino acids

Front 14

nonessential amino acids

Back 14

11 of the 20 common amino acids that can be synthesized by the body and do not have to be in our diet.

Front 15

essential amino acids

Back 15

the 9 of the 20 common amino acids that must be in our diet because they can't be synthesized by the body.

Front 16

define complementary foods and give some examples.

Back 16

combinations of two incomplete proteins that, together, provide all the essential amino acids and make a complete protein. some examples: peanut butter and bread; rice and beans; black eyed peas and cornbread.

Front 17

Blank makes up the largest part of the nutrition we eat

Back 17

macro nutrients

Front 18

carbohydrates

Back 18

break down the basic chemical sugars that supply energy for the body.

Front 19

what is the most important carb and why

Back 19

glucose. it supplies the majority of the bodies energy.

Front 20

where is glucose stored and when is it used

Back 20

it is stored in the muscles, and liver as glycogen, or animal starch. when muscles are used, glycogen is broken down to provide the energy needed for muscle work.

Front 21

ATP

Back 21

adenosine triphosphate. the substance that provides energy to cells. it also converts oxygen to carbon dioxide. a waste product we breathe out.

Front 22

carbon-lipid complexes that are good water binders

Back 22

mucopolysaccharides

Front 23

water-binding substance between the fibers of the dermis

Back 23

glycosaminoglycans

Front 24

the simplest of all carbohydrates

Back 24

glucose

Front 25

name of one-unit sugar molecule that all cells use for energy

Back 25

monosaccharides

Front 26

give examples of a monosaccharides

Back 26

fruit sugar, fructose

Front 27

disaccharides define, and give examples

Back 27

made up of two molecules of sugar. lactose, which is a milk sugar, and sucrose

Front 28

starches

Back 28

complex carbohydrates. it is present in many vegetables and grains. starch is a white, odorless, complex carbohydrate that is an important food

Front 29

in plants, carbohydrates are stored mainly as

Back 29

starches

Front 30

a type of carbohydrate that is commonly called roughage

Back 30

fiber

Front 31

grains, oat bran, wheat bran, whole - grain breads, beans, apples, and vegetables such as corn and carrots are examples of what kind of carbohydrate?

Back 31

high fiber.

Front 32

hypoglycemia

Back 32

when blood sugar or glucose drop too low due to lack of carbohydrates.

Front 33

what helps slow absorption of glucose into the bloodstream and helps balance glucose levels

Back 33

eating good, or complex carbohydrates.

Front 34

fats are also known as

Back 34

lipids

Front 35

how do fats help lubricate the skin?

Back 35

fats are used to produce the materials in the sebaceous glands that lubricate the skin.

Front 36

linoleic acid

Back 36

omega-6. an essential fatty acids used to make important hormones and maintain the lipid barrier of the skin

Front 37

alpha - linoleic acid

Back 37

omega-3. are a type of good polyunsaturated fat that may decrease the likelihood of cardiovascular disease. it does this by reducing arteriosclerosis.

Front 38

arteriosclerosis

Back 38

clogging and hardening of the arteries.

Front 39

what foods contain omega-6

Back 39

safflower oil, sunflower oil, corn oil, soybean oil, borage oil, flaxseed oil.

Front 40

what foods contain omega-3

Back 40

largely present in cold water fish. also in fish oil, walnuts, flax, pumpkin seeds, and algae.

Front 41

high-density lipoproteins

Back 41

HD are good lipoproteins with high protein content.

Front 42

calories

Back 42

the measure of heat unit. they fuel the body by making energy available for work.

Front 43

how many calories in a gram of protein, carbohydrate, fat

Back 43

a gram of protein and carbohydrate both have 4. while a gram of fat has 9.

Front 44

about what fraction of adults are obese? how are they defining obese?

Back 44

approximately, one-third. a BMI of 30 or greater.

Front 45

most nutritional authorities recommend limiting fat to

Back 45

no more than 30 percent of diet.

Front 46

what are enzymes

Back 46

biological catalysts, made of protein and vitamins.

Front 47

what do enzymes do?

Back 47

they break down complex food molecules into smaller molecules to utilize the energy extracted from food.

Front 48

list some fat soluble vitamins

Back 48

A, D, E, and K

Front 49

list some water soluble vitamins

Back 49

B & C

Front 50

what vitamins are generally present in fats within foods

Back 50

fat soluble A, D, E, & K

Front 51

B-6 natural sources

Back 51

whole grains, leafy green vegetables, yeast, bananas, and organ meats

Front 52

B-6 function

Back 52

metabolism, formation of antibodies, sodium/potassium balance.

Front 53

B-6 deficiency symptoms

Back 53

dermatitis, blood disorders, nervousness, weakness, skin cracks, loss of memory.

Front 54

inositol natural sources

Back 54

whole grains, citrus fruits, yeast, molasses, milk

Front 55

inositol function

Back 55

hair growth, metabolism, lecithin formation

Front 56

inositol deficiency symptoms

Back 56

elevated cholesterol, hair loss, skin disorders, constipation, eye abnormalities