Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biochemistry > nutrition and diet > Flashcards

nutrition and diet Flashcards

1
Q
  • nutrition:
    • how food nourishes our bodies ( ____ and ____ )
    • how food influcences our health ( ____ and ____ )
  • diet:
    • the food or foodstuff is the particular food that is ____
    • ____ are chemically defined components of food required by the body
A
  • the science of food interaction with body
    • growth and function
    • obesity and malnutrition
  • is the total of all the foods and drinks ingested by an individual
    • ingested
    • nutrients
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q
  • wellness:
    • ____ , ____ , and ____ health
    • critical components of wellness
  • nutrition can prevent disease
    • nutrient deficiency diseases: ____ and ____
    • diseases influenced by nutrition: chronic diseases such as ____ ____
    • diseases in which nutrition plays a role: ____ and ____
A
  • the absence of disease
    • physical, emotional, and spiritual health
      • nutrition
        • physical activity
    • scurvy and rickets
      • heart disease
      • osteoarthritis and osteoporosis
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q
  • macronutrients:
    • provide ____ to our bodies and building blocks
    • ____ , ____ , and ____
  • micronutrients:
    • body/biological ____
    • ____ and ____
A
  • nutrients required in relatively large amounts
    • energy
    • carbs, fats (and oils), and proteins
  • nutrients required in smaller amounts
    • functions
    • vitamins and minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

carbs and fats are the main ____ sources

carbs are ____ source

fats are energy ____

proteins are used for structure and are ____ energy resort

A

energy

first

storage

last

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

carbs provide ____ kcal per gram

carbs are found in ____ (wheat and rice), ____ , ____ , and ____

carbs must be broken down from di-, oligo-, and polysacchardies into ____

A

4

grains, vegetables, fruits, and legumes

monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

fiber

A

is a carb that is indigestible by the human gut, such as cellulose, hemicellulose, lignin, pectin, and beta-glucan

fiber is present in unprocessed cereals, legumes, vegetables, and fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

fiber’s main role is to

A

regulate gut motility and transit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

upon intake, carbohydrates undergo hydrolysis by enzymes:

  • ____-____ : cleaves and hydrolyzes 1,4 glycosidic bonds on the polysaccharide at random
  • ____-____ : cleaves and hydrolyzes 1,4 glycosidic bonds but in an orderly fashion cutting disaccharides maltose units one by one from the none reducing end of a chain
  • ____ ____ : glucosidases
A
  • alpha-amylase
  • beta-amylase
  • debranching enzymes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

the glycemic index provides quantitative and handling of carbohydrate-containing foods:

is a system of ranking of the carbohydrate-containing foods according to the degree of increase in ____ ____ that takes place after their ingestion

the comparison is based on the ratio of the area under the curve (AUC) for the tesetd nutrient and glucose

A

blood glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

glycemic index (GI) =

low GI =

moderate GI =

high GI =

A

(AUC tested nutrient/AUC glucose) * 100

0-55

56-69

greater than 69

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

fats provide ____ kcal per gram

are most important nutrient for energy ____

fats are divided into ____ and ____

lipids in foods must be hydrolyzed into smaller components before they can be absorbed into the blood/lymph, this is accomplished by ____

A

7-9

storage

saturated and unsaturated

lipases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

proteins:

  • can supply ____ kcal of energy per gram
  • last ____ energy substrate
  • are important for:
    • building ____ and tissues
    • maintaining ____
    • repairing ____
    • regulating ____
  • due to the different composition of animal and plant proteins, eating no animal products at all may lead to nutrient deficiencies, such as those of vitamin ____ , ____ , ____ , and ____
A
  • 4
  • resort
    • cells
      • bones
      • damage
      • metabolism
  • B12, calcium, iron, and zinc
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

proteins:

  • digestion of dietary proteins begins with ____ which denatures proteins
  • denatured proteins are hydrolyzed by hydrochloric acid and digestive enzymes in the stomach by hydrolyzing the peptide bonds by the following enzymes
A
  • cooking
    • pepsin
      • chymotrypsin
      • trypsin
      • carboxypeptidase
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

essential (limiting) nutrients are these that cannot by ____ in the body

essential nutrients include essential amino acids, essential fatty acids (EFA), and some vitamins and trace elements, carbs are ____ essential nutrient s

A

synthesized

NOT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

vitamins are organic molecules that assist in ____ body processes

vitamins are micronutrients that do not supply ____ to our bodies

which vitamins can be stored in our bodies?

which vitamins need to be taken in everyday?

A

regulating

energy

fat-soluble

water-soluble

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

minerals:

minerals include:

minerals have many different functions such as:

A

inorganic substances required for body processes

sodium, calcium, iron, potassium, and magnesium

fluid regulation, bone structure, muscle movement, and nerve functioning

17
Q

our bodies require at least 100 mg/day of the major minerals such as:

our bodies require less than 100 mg/day of the trace minerals such as:

A

sodium, chloride, potassium, magnesium, calcium and phosphorus

iron, zinc, copper, iodine, and fluoride

18
Q

water is a critical ____ for health and survival

A

nutrient

19
Q

healthy eating:

____ intake of dairy is recommended

fish, poultry, legumes, nuts, and yogurt are healthy sources of ____

vegetable cooking oils (olive) are ____ fats as opposed to saturated and trans fats

A

moderate

proteins

healthy

20
Q

regulation of food intake on the body level:

  • stomach secretes ____
  • pancreas secretes ____
  • adipose tissue secretes ____
  • these all act on the hypothalamus to increase or decrease food ____
A
  • ghrelin
  • insulin
  • lepttin
  • intake
21
Q

regulation of food intake on the cellular level:

  • normal adipocytes secrete
    • leptin =
    • adiponectin =
  • obese person adipocytes can secrete the wrong signals
A
    • decreases food intake
      • anti-inflammatory actions
22
Q

kilocalorie

A

amount of energy required to raise the temperature of 1g of water by 1 degree celsius

23
Q

basal metabolic rate (BMR)

A

60% of daily energy expenditure at rest

energy involved in normal body functions (e.g. cardiac function, ions pumps, etc.) and primarily depends on body weight

BMR = 24 x body weight in kg

kcal/day

24
Q

daily energy expenditure =

A

activity factor x BMR

25
Q

activity factor for a sedendtary person =

activity factor for a moderately active person =

activity factor for a very active person =

to lose .45 kg (1 pound) a person must expend ____ calories more than are consumed

A
  1. 3
  2. 5
  3. 7

3500

26
Q

estimated average requirement (EAR)

A

average daily intake level of a nutrient that will meet the needs of half of the people in a particular category

used to determine the recommended dietary allowance (RDA) of a nutrient

27
Q

recommended dietary allowance (RDAs)

A

average daily intake level required to meet the needs of 97-98% of people in a particular category

28
Q

adequate intake (AI)

tolerable upper intake level (UL)

A

recommended average daily intake for a nutrient (minimum)

highest average daily intake level that is not likely to have adverse effects on the health of most people

29
Q

estimated energy requirement (EER)

acceptable macronutrient distrubution ranges (AMDR)

A

average dietary energy intake (kal) to maintain energy balance

describe the portion of the energy intake that should come from each macronutrient

30
Q

BMI =

normal BMI

overweight BMI

obese BMI

morbidly obese BMI

A

weight/height

<25

25-30

30-39

greater than 40

31
Q

BMI is not always equivalent to

BMI is the most widely used method to gauge ____

A

increased body weight

obesity

32
Q

other approaches to measure obesity

A

anthropometry (skin fold)

densitometry (underwater weighing)

computed tomography (CT)

MRI

33
Q

malnutrition:

  • cellular imbalance between the supply of ____ and ____ and the body’s demand for them to ensure growth, maintenance, and specific functions
  • comes from
    • ____ (under nutrition)
    • ____ (over nutrition)
    • ____ (vitamints, minerals ,etc. )

under nutrition:

  • growth failure
    • acute malnutrition wasting or nutritional edema
    • chronic malnutrition stunting/poor cognitive development
    • acute and/or chronic malnutrition underweight
  • micronutrient malnutrition
A
  • nutrients and energy
    • deficiency
      • excess
      • imbalance
34
Q

marasmus:

  • example of ____ - ____ malnutrition
  • rapid deterioration in nutritional status in a short time can lead to marasmus, one form of ____ malnutrition
  • most common form of acute malnutrition in nutritional emergencies and its its severe form can very quickly to ____ if untreated
  • characterized by severe wasting of ____ and ____ in which the body breaks down to make energy
  • can affect both ____ and ____
A
  • protein - calorie
  • acute
  • death
  • fat and muscle
  • children and adults
35
Q

cachexia:

  • occurs in ____ patients
  • predominant loss of ____ and might be life threatening
  • characterized by ____ and ____ protein breakdown that occurs earlier than in common protein malnutrition due to increased muscle catabolism and reduced muscle protein synthesis
  • characterized by increased activity of proinflammatory cytokines such as TNF-a , interferon-y, and IL-6; stimulates NFkB pathway which leads to increased protein degradation through ____ ____ pathway
A
  • cancer
  • muscle
  • anorexia and muscle
  • ubiquitin proteasome

Biochemistry (32 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions