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HEALTH ASSESSMENT > Module 08: Nutrition (Promoting Physiological Health) > Flashcards

Module 08: Nutrition (Promoting Physiological Health) Flashcards

1
Q

This is defined as the sum of all interactions between an organism and the food it consumes. This focuses on the query, what an individual eats and how the body uses it?

A

Nutrition

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2
Q

This is the organic and inorganic substances found in foods that are required for body functioning. Moreover, these are elements necessary for the normal functioning of the body processes.

A

Nutrients

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3
Q

This is defined as the proportion of nutrients to the number of kilocalories.

A

Nutrient Density

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4
Q

This is the defined as the nutrient content of a specified amount of food.

A

Nutrient Value

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5
Q

What are the most essential nutrient that the human body entails?

A

(1) Water (most basic nutrient entailed)
(2) Carbohydrates, Fats and Proteins
(3) Vitamins and Minerals

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6
Q

These essential nutrients are entailed in large amounts in the body (hundreds of grams).

A

Macronutrients

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7
Q

These essential nutrients are entailed in small amounts to metabolize energy providing nutrients (mL/mg).

A

Micronutrients

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8
Q

This essential nutrient is constituted of elements such as carbon (C), hydrogen (H), and oxygen (O) or CHO. This is delineated as the main source of our diet.

A

Carbohydrates

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9
Q

What are the two (2) types of carbohydrates?

A

(1) Simple carbohydrates (sugars)
(2) Complex carbohydrates (starches and fibers)

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10
Q

This is delineated to be constituted of high sugar content and solid fat food.

A

Empty Calories

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11
Q

This carbohydrate is delineated as the simplest and water soluble, produced by both plants and animals.

A

Sugars

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12
Q

What are the two (2) notable types of sugars?

A

(1) Monosaccharides (single molecules)
(2) Disaccharides (double molecules)

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13
Q

What are some examples of monosaccharides

A

(1) Glucose
(2) Fructose
(3) Galactose

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14
Q

What are some examples of disaccharides?

A

(1) Sucrose
(2) Lactose

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15
Q

These types of carbohydrates are delineated to be insoluble and non sweet forms. Several examples of these are cereals, breads, flour, and puddings.

A

Starches (polysaccharides)

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16
Q

Starches are generally produced by what?

A

Plants (majority exists naturally in plants)

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17
Q

This is delineated as a complex carbohydrate which is derived from plants and supplies a roughage or bulk to the human body’s diet.

A

Fibers

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18
Q

This is defined as the structural part of plants that cannot be broken down by the human body digestive system.

A

Polysaccharide

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19
Q

These are defined as biological catalysts that speed up chemical reactions (e.g. salivary amylase, pancreatic amylase maltase, sucrase and lactase).

A

Enzymes

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20
Q

What are the desired end products of enzymes that are to be posed and absorbed by the small intestine?

A

Monosaccharides

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21
Q

This is defined as the major source of body energy.

A

Glucose (This continues to circulate in the blood as a readily available source of energy.)

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22
Q

This is made up primarily by carbon, hydrogen, oxygen and nitrogen (CHON) from amino acids and organic molecules.

A

Proteins

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23
Q

How many percentage of proteins is constituting the human body?

A

3/4

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24
Q

These types of amino acids are delineated to be those that cannot be manufactured or engendered in the human body; hence must be supplied in the diet.

A

Essential Amino Acids

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25
Q

These types of amino acids are delineated to be those that can be deliberately manufactured by the human body.

A

Non-essential Amino Acids

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26
Q

These types of proteins are delineated to contain all essential amino acids along with the nonessential ones (meats, poultry, fish, dairy and eggs).

A

Complete Proteins

27
Q

These types of proteins lack one or more essential amino acids and are usually generated from plants.

A

Incomplete Proteins

28
Q

Explain the phenomenon of protein digestion and storage,

A

(1) Begins in the stomach – Pepsin down protein into smaller units
(2) Majority is broken down in the small intestines in which pancreas supplies proteolytic enzymes (trypsin, chymotrypsin and carboxypeptidase) and aminopeptidase
(3) End result would be amino acids (absorbed by active transport into the portal blood circulation)
(4) Liver will use amino acids to synthesize proteins (albumin, globulin and fibrinogen)
(5) Stored as body tissue

29
Q

What are the three types of proteolytic enzymes supplied by the pancreas?

A

(1) Trypsin
(2) Chymotrypsin
(3) Carboxypeptidase

30
Q

What are the three (3) types of proteins that the liver generated?

A

(1) Albumin
(2) Globulin
(3) Fibrinogen

31
Q

This form of protein metabolism is the building of tissue or synthesis.

A

Anabolism

32
Q

This form of protein metabolism is the deliberate breaking down of tissue.

A

Catabolism

33
Q

This reflects the status of protein nutrition in the body. It is the direct measure of the degree of anabolism and catabolism employed.

A

Maintaining nitrogen balance

34
Q

These are delineated as organic substances that are greasy and insoluble in water.

A

Fats

35
Q

Fats are delineated to be soluble in what?

A

Ether and Alcohol

36
Q

(1) __________ are delineated to be the lipids that are solid at room temperature.
(2) __________ are delineated to be the lipids that are liquid at room temperature.

A

(1) Fats
(2) Oils

37
Q

These are defined to be the structural units of lipids.

A

Fatty Acids
(Can be unsaturated or saturated)

38
Q

These types of fatty acids are delineated to be constituted of all carbon atoms and are filled with hydrogen.

A

Saturated Fatty Acids

39
Q

These types of fatty acids are constituted to be the ones that could accommodate more hydrogen that it currently does.

A

Unsaturated Fatty Acids

40
Q

These types of fatty acids are delineated to be those with a one double bond between two carbon atoms.

A

Mono-saturated Fatty Acids

41
Q

These types of fatty acids are delineated to be those with more than one double bond.

A

Poly-saturated Fatty Acids

42
Q

These are unsaturated fatty acids that contain one (1) or more unconjugated bonds in the transconfiguration.

A

Trans fat (generated during industrial processing through partial hydrogenation of vegetable oils.

43
Q

Trans fat is commonly associated with what?

A

There is a positive association between the intake of industrial trans fatty acids and the development of cardiovascular diseases.

44
Q

These are defined to be simple lipids, constituted of glycerol with three (3) fatty acids attached.

A

Glycerides

45
Q

How much triglycerides are constituting the human body?

A

90% from the lipids in foods within the human body

46
Q

These are delineated to be a fatlike substance produced in the body and is found in foods of animal origin, need for bile acids and synthesis of steroid hormones.

A

Cholesterol

47
Q

Cholesterol is often synthesized where?

A

In the liver (but absorbed in the diet - from milk, egg yolks and organic meat)

48
Q

Explain the phenomenon of lipid digestion.

A

(1) Begins at the stomach but mainly digested in the small intestines through bile, pancreatic lipase and enteric lipase
(2) End products are glycerol, fatty acids and cholesterol which are not water soluble
(3) The liver intestine will convert then to stable soluble compound for use in the body called lipoproteins

49
Q

These are defined as organic compounds that cannot be manufactured by the human body and is entailed in small quantities to catalyze metabolic processes.

A

Vitamins (micronutrients)

50
Q

These are defined as inorganic compounds that act as free ions.

A

Minerals (calcium and phosphorus make up about 80% of minerals in the human body)

51
Q

These types of minerals are delineated to be those that people required daily in amounts over 100 mg.

A

Macrominerals

52
Q

These types of minerals are delineated to be those that are required daily in less than 100mg.

A

Microminerals

53
Q

This is defined to be the relationship between the energy derived from from food and the energy employed the human body.

A

Energy Balance (This is determined by comparing energy intake from energy output)

54
Q

This is defined as the amount of energy that nutrients or foods supply to human body.

A

Caloric Value

55
Q

This is delineated as the unit of heat energy.

A

Calorie

56
Q

(1)___________ is delineated as the amount of heat required to raise the temp of 1 gram of water 1 degree Celsius.
(2) ___________ is delineated to be the amount of heat energy required to raise 1 gram of water to 15 to 16 degrees Celsius.

A

Kilocalorie (1 kilocalorie = 1 kilojoule (kJ) in the metric system)

57
Q

The energy liberated from the metabolism of food:

A

(1) 4 Calories/gram (17 kJ) of carbohydrates
(2) 4 Calories/gram (17 kJ) of protein
(3) 9 Calories/gram (38 kJ) of fat
(4) 7 Calories/gram (29 kJ) of alcohol.

58
Q

This is delineated to be all the biochemical and physiological processes by which the body grows and maintains itself.

A

Metabolism

59
Q

This is the rate at which the body metabolizes food to maintain the energy requirements of an individual who is awake and at rest

A

Basal Metabolic Rate (BMR)

60
Q

This is the amount of energy required to maintain basic body function (the calories entailed to maintain life).

A

Required Energy Expenditure (REE)

61
Q

The BMR is calculated by what?

A

Calculating the REE early in the morning, 12 hours after eating

62
Q

This is delineated to be the optimal weight recommended for optimal health.

A

Ideal Body Weight (IBW)

63
Q

This is delineated as the indicator changes in body fat stores and whether an individual’s weight is appropriate for their height.

A

Body Mass Index

64
Q
A

HEALTH ASSESSMENT (12 decks)

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