Brainscape's Knowledge GenomeTM

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


See full index

Finals term 1 > kin module 6 > Flashcards

kin module 6 Flashcards

1
Q

What is the primary functions of carbohydrates

A

to provide energy to cells

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

What is the diference between macronutrients and micronutrients

A

Macronutrients are compounds which huans consume in the largest quantities and that provide the majority of the energy we require

Micronutrients are compounds that are recieves in smaller amounts, but still essential to normal healt, growth and develpment ( vitamins and minerals).

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

what are other functions of carbohydrates

A
  • can store glucose in the form of glycogen
  • Biuld macromolecules
  • essential for proper functioning of the nervous system, heart, and kidneys
  • can spare protein and fat for other uses
  • certain types of dietary fibres
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is another name for lipids

A

adipose tissue

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

what is the primary function of a lipid

A

to store energy

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

what are other functions of lipids

A

-serve as cell membranes
- surroung and protect/insulate organs
- aid in temperature regulation
-regulate other functions in the body
-includes essential faty acids

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

what do fatty acids include

A

essential fatty acids

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

what does essential mean in terms of food

A

needed for normal health, and our bodies canot produce the compound/molecule so we must consume it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what do protiens do

A

provide structural biulding blocks ( amino acids) for many tissues/organs.

provide energy but is not a main function and plays a small role in conducting most of the chemical reactions

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

what food source plays a role in conducting most of the chemical reactions

A

Protiens

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

what food source contain essential amino acids and what food source contains fatty acids

A

fatty acids =lipids

amino acids = protiens

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

What are vitamins

A

Essential organic nutrients for normal developement and functioning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Can vitamins and minerals be made by the body

A

no they are essential and must be obtained through diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

can minerals be synthesised

A

no originate in the earth and cannot be synthesised

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

What are minerals

A

Essential inorganic elements needed for developement and function

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

what are teh two tipes of minerals included

A

trace elements (not charged) and macro elements (charged)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What food composition are co-factors and work with protiens

A

Minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What does nutrient density mean

A

it says that not all calories are the same

It is the ratio of nutrient content to the total energy (kcal)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are the two catogries of nutrient density and explain them with examples

A

nutrient dence foods - legit in the name ( fruits)

empty calorie foods - in the name ( baked products)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is the 1st law of thermodynamics

A

energy canot be created or destroyed only tranformed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what does positive energy balance and +ES ( energy storage) balance result in

A

weight gain

22
Q

what does negative energy balance and -ES ( energy storage) result in

A

weight loss

23
Q

how to calulate energy storage (ES)

A

ES = Energy intake - energy expenditure

24
Q

what is the percentage range results in excess energy that is stored as adipose tisue ( fat )

A

60-80%

25
Q

what is energy intake and where does it come from

A

energy intake is the total chemical energy contained in the foods that we eat

primarily from carbohydrates, fats and protien

26
Q

what food source is the most energy dence

A

fats

27
Q

what does TDEE tell and what does it depend on

A

tells the energy needed to consume kcal per day

depends on activity and BMR

28
Q

you jumped on the bike and set the wok tare ( WR) to 500 kg-m/min (83w). You wish to know how long you should cycle in order to expand (“burn”) 390 kcal.

A

V02 = wr x2 +300
vo2 = 500 x 2 +300
vo2=1300mL O2/min
vo2 = 1.3 L O2/min

convert to energy

1.3 L O2/min x 5kcal / L O2
= 6.5 Kcal/min

390 kcal / 6.5 Kcal/min

= 60 min

29
Q

You have 45 min to cycle and want to figure out the WR to set the bike at so the energy expenditure equals to the large fries you had at lunch. ( look ar the calorie table thingy) calories = 560 cals

A

45 = 560/x
x = 560/45
x = 12.44 kcal
convert to vo2 ( L o2/min)

Vo2 = 12.44 Kcal/ 5 Kcal/L O2

Vo2 = 2.488 L O2/min
2488 mL/min

VO2 = WR x 2 +300
2488 = WR x 2 +300
WR = 1094 Kg m/min

Dk if it is given butrest is

1094/6
=182 wats

30
Q

What is the fat free (lean mass ( %) represent

A

everything withought fat, like muscle, bone, connective tissue and all

31
Q

what are the two components to body fat mass ( %) and what do they mean

A

essential fat ( 3% male, 12 % female). this the fat the bdy needs for normal function

non-essential fat ( storage fat). this is adipose ticssue ( fat cells) tends to be found surrounding the viscera and subcatanoues (under the skin) dont think we need to know that though

32
Q

what can body composition be defined as?

A

the distribution of body mass between two sperate compartmens: fat-free tissue or lean body mmass (including water) and fat mass.

33
Q

how to calculate BMI and why is it trash

A

BMI = wieght (Kg)/hieght ^2 (m)

it trash bc there are a lot of limitations, like the rock is concidered obese

34
Q

what can you do to make BMI usefull

A

compare it to waist circumference. and this will help to predict the health risk.

35
Q

what is skin fold capilaries

A

a method used with practice to estimate body fat persentage using a special device like and is inexpensive.

36
Q

what are the gold standard to measuring body fat percentage

A

Dual energy x-ray absoptiometr ( DEXA) and densitometry

37
Q
A
38
Q

What is densitometry

A

it is air displacement or water

39
Q

What does the canada food giude recomend?

A

eat plenty of frouts and vegetables ( 1/2 the plate)

eat whole grain foods

eat plant-based foods high in protien

stock you kitchen with healthy snaks and make water your dring of choice

40
Q

why was the canada food guide developed

A

to makke healthy eating habbits and contricutes to overall health

meet your neeeds for vitamins, minerals and nutrines

reduce risk of obesity, type 2 diabetes, heart disease, certain types of cancer

41
Q

what does the food guide not recomend

A

eat highly proccessed foods

eat frozen food or store-brought bakesd goods

consume sugary drinks

42
Q

The information in the food label is for the

A

average person

43
Q

What is a daily recommend intake or % daily values ( %DV?)?

A

% DV provides an indication of the amount of macro-and micronutriens contained in the product relatice to what in individual requires in a day

44
Q

what is the range you should be in for %DV

A

5% to 15%

45
Q

in what foods are the %DV not tracked

A

fresh fruits and vegetables, raw meat and puoltry and raw seafood

46
Q

What information is on the ingredient list

A
  • Lists the ingredients in order of mass/volume - 1st ingredient is the most!!
  • shows list of all of the ingredients
47
Q

What should you see in a food label to avoid any allergens or sensivities

A

ingredient list

48
Q

What information is on the Nutrition claims

A

A nutrition claim brings attention to the amount of
nutrient and/or describes the potential health benefit

49
Q

would general claims such as a product bieng a “healthy choice” be regulated by the goeverment.

A

No, and shouldnt be used to make informed decisions

50
Q

What kind of claims are regulated by guidlines set by health canada

A

Nutrition claims that are not general,

51
Q

Food Allergen Labelling says what and where can they be found?

A

Highlights common allergens and gluten sources that are contained and found in the “conntains” or “may contain” sections

52
Q
A

Finals term 1 (8 decks)

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