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Intro to Food Science > Chap 2: Human Nutrition & Food > Flashcards

Chap 2: Human Nutrition & Food Flashcards

(66 cards)

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1
Q

Body requires how many specific nutrients to maintain health

A

50

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2
Q

The two classes of nutrition

A

Micronutrients and Macronutrients

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3
Q

Nutrition definition

A

Study of foods and their contribution to health and disease

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4
Q

Micronutrients

A

Vitamins and Minerals

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5
Q

Macronutrients

A

Protein, Carbohydrates, and Fat
(Lipids)

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6
Q

Micronutrient and Macronutrients functions

A

Sustain growth, repair & vital processes and to furnish energy

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7
Q

Enzymes

A

Biological Catalysts

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8
Q

Essential Nutrients

A

Cannot be synthesized by the body, obtained from diet

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9
Q

Non-essential Nutrients

A

Synthesized by the body

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10
Q

“Silent Killers”
(Hypertension)

A

High Blood Pressure

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11
Q

3 general (major) function of Nutrients

A
  1. Form BODY STRUCTURES (organs, teeth, bone and skin)
  2. Serves as REGULATORS of the body process (molecular and biological level (hormones and enzymes))
  3. Provide ENERGY by being broken down during metabolism
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12
Q

“Forgotten” Nutrient

A

WATER

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13
Q

Malnutrition

A

Too much or too little intake of essential nutrients

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14
Q

Overnutrition

A

EXCESSIVE intake of one or more nutrients (toxic response)

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15
Q

Undernutrition

A

Dietary DEFICIT of one or more nutrients (deficiency diseases)

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16
Q

Monosaccharides

A

1 sugar (unit)

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17
Q

Calorie

A

Units of measure for energy

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18
Q

What provides calories

A

Proteins, Carbohydrates, and Fats

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19
Q

Small calorie (gram)

A

Approximate amount of energy needed to raise the temperature of one gram of water by one degree Celsius

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20
Q

Large Calorie (kilogram)

A

Approximate amount of energy needed to raise the temperature of one kilogram of water by one degree Celsius

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21
Q

1 Large calorie is equal to

A

1000 small calories or one kilocalorie (kcal)

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22
Q

kcal count

A

Carbohydrate - 4 kcal
Fat - 9 kcal
Protein - 4 kcal
Alcohol - 7 kcal

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23
Q

Content of Water

A

Higher Age —- Lower Water
Higher Fat —– Lower Water

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24
Q

Functions of Water

A
  • Regulation of body temperature
  • Lubricates organs
  • Medium for metabolic/chemical reactions
  • Carrier and aids in movement of nutrients
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25
Dehydration
Water intake less than water output (Leads to imbalance of electrolytes) Not Enough - Na - Sodium - K - Potassium - Cl - Chloride
26
Energy requirements (for adults) (kg)
Males - 40 kcal/kg (body weight/day) Females - 38 kcal/kg (body weight/day)
27
Carbohydrate (1g = 4kcal) =
CO2 + H20 + Sunlight + Chlorophyll ( C H O)
28
Glycogen
Animal source of carbohydrate
29
( C H O ) Carbon, Hydrogen, and Oxygen
Fats and Carbohydrates
30
( C H O N ) sometimes ( S ) Carbon, Hydrogen, Oxygen, and Nitrogen - Sulfur
Protein
31
Types of Carbohydrates
- Monosaccharides (simple sugar 1 ) - Disaccharides ( 2 simple sugars) - Oligosaccharides ( 3 to 10 simple sugars) - Polysaccharides ( 10 + simple sugars)
32
Glycosidic Bond
Two simple sugars combined together
33
Condensation vs. Hydrolysis
Water Expelled vs. Water Consumed (Mono to Di) (Di to Mono)
34
(Major) Enzymes of Digestion
Amylase, Maltase, Sucrase and Lactase
35
Dietary Fiber is
Water Insoluble (doesn't dissolve in water) Water Soluble (able to dissolve)
36
Dietary Fiber Functions
- Prevents constipation - Reduces cholesterol - Reduces incidence of chronic diseases - More
37
Lactose Intolerance
Absence of enzyme lactase (Beta galactosidase)
38
Glycemic Effect (Glucose)
Ability of food to cause sharp increase in blood glucose levels (Glycemic Index and Glycemic Load)
39
Glycemic Index
Low GI : (<55) White Bread Medium GI : (56-69) Standard GI 100 High GI : (70>)
40
Amino Acid Structure
Amino Group, Carboxyl Group (COOH), Side Chain (R Chain)
41
Complete Meal
Has all essential amino acid
42
Essential Amino Acids (HILLMVPT2)
- Histidine - Isoleucine - Leucine - Lysine - Methionine - Valine - Phenylalanine - Threonine - Tryptophan
43
Protein Functions
- Composition of cells and tissues - Enzyme catalyst - Hormone messenger - Immune system component
44
Biological Value (BV)
High (BV) - Good quality protein (animal protein) (has all 9 essential) Low (BV) - Low quality protein (plant protein)
45
Protein Recommended Dietary Allowance
0.8g protein/kg BW/day
46
Fats vs Carbs
C bonded to H (Lipids) C bonded to O (Carbs) C - H C = O More Energy Less Energy
47
TAG
Tri-acyl-glycerol
48
Fats are
Hydrophobic (insoluble in water)
49
Lipid contain 2 components
- Glycerol (backbone of lipid molecules and contain binding sites) - Fatty acids
50
Lipids (Fatty acids and derivatives)
- Triglycerides (3 fatty acids) - Diglycerides (2 fatty acids) - Monoglycerides (1 fatty acids)
51
3 Types of Fat
Triglycerides (TAG) , Phospholipids, Cholesterol (sterols)
52
Cholesterol is found
only in animal foods
53
Functions of Fat
- Hormone precursors - Energy reserve - Aids in fat soluble vitamin absorption - Protects human organs
54
Bonus: Enzymes can't digest lipids until
Lipids are in the watery phase
55
Types of Cholesterol
- Endogenous (synthesized by the body) - Exogenous (obtain by the diet)
56
VLDL , LDL, HDL
- VLDL : Very Low Density Lipoprotein (Bad Cholesterol) - LDL : Low Density Lipoprotein (Bad Cholesterol) - HDL : High Density Lipoprotein (Good Cholesterol)
57
Types of Fatty Acids
- Saturated - Monounsaturated - Polyunsaturated
58
Saturated Fats
- Contain no C=C double bonds - Solid at room temperature
59
Monounsaturated
- Contains one C=C double bond (Liquid at room temperature)
60
Polyunsaturated
- Contains 2 or more C=C double bonds (Liquid at room temperature)
61
Fat Soluble Vitamins
A, D, E, K
62
Water Soluble Vitamins
B complex and Vitamin C
63
Adipose Tissue
Fat cells (Where majority of lipids are stored)
64
Sucrose
Fructose + Glucose
65
Lactose
Galactose + Glucose
66
Maltose
Glucose + Glucose

Intro to Food Science (11 decks)

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