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CPT > Chapter 5 Client Based Nutrition Services > Flashcards

Chapter 5 Client Based Nutrition Services Flashcards

1
Q

recommended intake of carbs, fats, proteins

A

acceptable macronutrient distribution range

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2
Q

important molecule in metabolism that is formed as intermediate in the oxidation of carbs, fats, and proteins.

A

acetyl-CoA

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3
Q

energy storage and transfer unit within cells of body

A

adenosine triphosphate (ATP)

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4
Q

estimated amount of a nutrient per day consumed by ppl assumed to be maintaining adequate nutrition

A

adequate intake

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5
Q

one of the mian types of connective tissue where fat is stored

A

adipose tissue

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6
Q

essential amino acids including leucine, isoleucine, and valine that can be used as energy directly in muscle.

A

branched chain amino acids BCAAs

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7
Q

scientific unit of energy

A

calorie

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8
Q

skeletal structure of am organic compound, series of atoms bonded together that form the essential structure of the compound

A

Carbon skeleton

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9
Q

a carbon atom joined to a hydroxl group by a single bond and to an oxygen atom by a double bond

A

carboxyl group -COOH

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10
Q

protein commonly found in mammalian milk

A

casein

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11
Q

metabolic process that breaks down molecules

A

catabolism

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12
Q

federal agency that conducts and supports activities related to public health

A

CDC - center for disease control and prevention

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13
Q

energy contained in a molecule that has not yet been released in carbohydrates, fats, or proteins

A

chemical energy

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14
Q

persistent disease lasting 3 months or longer

A

chronic disease

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15
Q

consuming two or more incomplete proteins together to provide needed amino acids

A

complementary proteins

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16
Q

carb with >10 carbon/water units. whole grain and veggie starch/fiber examples.

A

complex carbohydrate

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17
Q

nonessential amino acids that cannot be produced due to disease, and must be acquired from dietary source

A

conditionally essential amino acids

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18
Q

compund made in the body but that can also be consumed in the diet, mostly from meat and fish. involved in the supply of energy for muscular contraction

A

creatine

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19
Q

guide to nutrients found within one serving of food

A

daily value

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20
Q

first step in breakdown of amino acids, includes the removal of the nitrogen grouo

A

deamination

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21
Q

general term for a set of reference values used to plan and assess nutrient intakes of healthy individuals

A

dietary reference intake (DRIs)

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22
Q

recommended intake for specific nutrients

A

dietary standards

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23
Q

act that defines and regulates dietary supplements; enacted by Congress following public debate concerning the role of dietary supplements in promoting health

A

dietary supplement health and education act of 94 DSHEA

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24
Q

minerals in blood and other body fluids that carry an electrical charge

A

electrolytes

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25
Q

series of compounds that transfer electrons from electron donors to electron acceptors, generating ATP in the process

A

electron transport chain

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26
Q

calories that provide little or no nutrients

A

empty calories

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27
Q

the ability of a fat to mix with water

A

emulsification

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28
Q

supplements used to benefit athletic performance or exercise

A

ergogenic aids

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29
Q

amino acids that cant be produced by the body and must be acquired from food

A

essential amino acids

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30
Q

estimated amount of a nutrient per day at which the needs of 50% of the population will be met

A

estimated average requirement (EAR)

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31
Q

general recommendation for calorie intake based on formulas designed to include individual characteristics such as age, gender, height, weight, and level of physical activity

A

estimated energy requirement (EER)

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32
Q

total body mass, without the fat. it is the lean or nonfat components of the body

A

fat free mass (FFM)

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33
Q

a chain of carbons linked or bonded together, and the building blocks of fat in the human body

A

fatty acid

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34
Q

energy is neither created nor destroyed

A

1st law of thermodynamics

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35
Q

a redox cofactor, more specifically a prosthetic group, involved im several important metabolic reactions

A

flavin adenine dinucleotide (FAD)

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36
Q

fruit sugar, found in fruits, honey, syrups, certain veggies

A

fructose

37
Q

combines glucose with lactose

A

galactose

38
Q

formation of glucose from non-carbohydrate sources, such as amino acids

A

gluconeogenesis

39
Q

simple sugar manufactured by the body from carbs, fat, and to a lesser extent, protein that serves as body’s main source of fuel

A

glucose

40
Q

a simple polyol (sugar alcohol) compound. it is a colorless, odorless, viscous liquid. the glycerol backbone is central to all lipids known as triglycerides

A

glycerol

41
Q

complex carb that is stored in liver and muscle cells. when carbohydrate energy is needed, glycogen is converted intonglucose for use by muscle cells.

A

glycogen

42
Q

a catabolic process that breaks down flucose to a usable form of energy, ATP.

A

glycolysis

43
Q

sweetener made from cornstarch and converted to fructose in food processing

A

high fructose corn syrup

44
Q

protein that provides all of the essential amino acids in the amount the body needs and is easy to digest and absorb. also known as a complete protein

A

high quality protein

45
Q

metabolite of the essential amino acid leucine that is synthesized in the human body. used as a supplement to increase muscle mass and decrease muscle breakdown

A

HMB beta hydroxy beta methylbutyrate

46
Q

loss of significant amounts of potassium, resulting in weakness, fatigue, constipation, and muscle cramping

A

hypokalemia

47
Q

loss of significant amounts of sodium, resulting in body water level increase

A

hyponatremia

48
Q

food that does not contain all of the essential amino acids in the amount needed by the body

A

incomplete protein

49
Q

water lost through mild daily sweating and exhalation of air humidified by lungs, as well as other minor water losses such as secretions from the eyes

A

insensible water loss

50
Q

two molecules, acetoacetate and B-hydroxybutyrate, that are synthesized in the liver from acetyl-CoA

A

ketone bodies

51
Q

a unit of energy equal to 1000 calories. it is the amount of heat energy required to raise the temperature of a kg or L of water by 1 deg C.

A

kilocalorie

52
Q

central metabolic pathway in all aerobic organisms. the cycle is a series of eight reactions (2 C acetate -> CO2) that occur in the mitochondrion.

A

krebs cycle

53
Q

a byproduct of anaerobic metabolism that occurs when oxygen delivery to the working muscles cannot meet the demands of the tissue

A

lactate

54
Q

a sugar present in milk that is composed of glucose and galactose

A

lactose

55
Q

a group of compounds that includes triglycerides (fats and oils), phospholipids, and sterols

A

lipids

56
Q

the metabolic pathway responsible for formation of fat

A

lipogenesis

57
Q

the molecule that carries lipids throughout the body and delivers cholesterol that can accumulate on artery walls

A

low density lipoprotein (LDL)

58
Q

nutrients that provide calories

A

macronutrients

59
Q

sugar produced in the breakdown of starch, rare in our food supply

A

maltose

60
Q

a series of chemical steps or reactions that either break down or build up compounds in the body

A

metabolic pathway

61
Q

all of the chemical reactions that occur in the body for life. how nutrients are acquired,transported,used,disposed of.

A

metabolism

62
Q

an alkyl derived from methane that has one carbon atom bonded to three hydrogen atoms

A

methyl group (CH3)

63
Q

organelle found in the cytoplasm of eukaryotic cells that contain genetic material and enzymes necessary for cell metabolism, converting food to energy

A

mitochondria

64
Q

coenzyme found in all living cells that is a carrier in the electron transport chain

A

nicotinamide adenine dinucleotide (NAD)

65
Q

amino acids produced by body

A

nonessential amino acids

66
Q

nutrient content of food relative to calories

A

nutrient density

67
Q

fatty acids that have anti inflammatory effects and help to decrease blood clotting

A

omega 3 fatty acids

68
Q

fatty acids that promote blood clotting and cell membrane formation

A

omega 6 fatty acids

69
Q

a crystalline organic compound that is a metabolic intermediate in many metabolic processes

A

oxaloacetate (OAA)

70
Q

type of lipid in which one fatty acid has been replaced by a phospbate froup and one of several nitrogen containing molecules

A

phospholipid

71
Q

biologically active compounds found in plants

A

phytochemicals

72
Q

fatty acids that have several spots where hydrogens are missing.

A

polyunsaturated fatty acids

73
Q

long chains of amino acids linked by peptide bonds. serve several essential functional roles in the body

A

protein

74
Q

an anabolic process that results in the building of muscle

A

protein synthesis

75
Q

byproduct of anaerobic glycolysis that is an intermediate in several metabolic pathways

A

pyruvate

76
Q

estimated amount of a nutrient per day considered necessary for good health

A

recommended dietary allowance (RDA)

77
Q

a chain of carbons that is saturated with all of the hydrogens that it can hold, no double bonds.

A

saturated fat

78
Q

a carbohydrate with fewer than 10 carbon/water units. glucose, sucrose, lactose, galactose, maltose, fructose

A

simple carbohydrate

79
Q

subgroup of steroids and an important class of organic molecules

A

sterols

80
Q

table sugar, made up of glucose and fructose

A

sucrose

81
Q

highest level of a nutrient per day that is unlikely to pose a risk of adverse health effects

A

tolerable upper intake level (UL)

82
Q

the degree to which a substance can cause damage to an organism

A

toxicity

83
Q

another term for Krebs cycle. citric acid cycle.

A

tricarboxylic acid (TCA) cycle

84
Q

the chemical or substrate form in which most fat exists in food as well as in the body

A

triglyceride

85
Q

fatty acids that have areas that are not completely saturated with hydrogens, and have double bonds where hydrogen is missing

A

unsaturated fatty acids

86
Q

a mixture of globular proteins isolated from whey, the liquid material created as a byproduct from cheese production

A

whey protein

87
Q

dietary supplement obtained by removal of sufficient nonprotein constituents from pasteurized whey

A

whey protein concentrate (WPC)

88
Q

dietary supplement obtained by separating components from milk

A

whey protein isolate (WPI)

CPT (8 decks)

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