Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

FSCN 1112 > Chapter One - The Science of Nutrition > Flashcards

Chapter One - The Science of Nutrition Flashcards

(85 cards)

Start Studying
1
Q

Risk Factor

A

Factors contributing to the development of disease. Includes inherited characteristics, lifestyle choices, and nutritional habits that affect the chances of developing a particular disease.

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

Nutrition

A

The science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease; and the process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances.

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

Nutrient

A

Chemical substance in food that contributes to health. They nourish us by providing energy, materials for building body parts, and factors to regulate necessary chemical processes in the body.

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

3 Characteristics of a Nutrient

A
  1. Has a specific biological function
  2. Removing it from the diet leads to a decline in human biological function
  3. Adding the substance back to the diet before permanent damage occurs restores impaired human biological functions back to normal
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

3 Functional Categories of Nurients

A
  1. Those that primarily provide energy (expressed in kcals)
  2. Those that are important for growth and development (and later maintenance)
  3. Those that keep body functions running smoothly
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Macronutrient

A

Nutrients needed in gram quantities in the diet

ex: fat, protein, and carbohydrates

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

Micronutrient

A

Nutrient needed in milligram or microgram quantities in the diet
ex: vitamins and minerals

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

Element

A

Substance that cannot be separated into simpler substances by chemical processes.
ex: carbon, oxygen, hydrogen, nitrogen, calcium, phosphorus, and iron

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

Atom

A

The smallest unit of an element that still has all of the properties of the element. Contains protons, neutrons, and electrons.

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

Compound

A

Atoms of 2 or more elements bonded together in specific proportions

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

Molecule

A

Atoms bonded together; the smallest part of a compound that still has all the properties of a compound

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

Enzyme

A

Compound that speeds the rate of a chemical process but is not altered by the process. Almost all enzymes are proteins.

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

Chemical Reaction

A

Interaction between 2 chemicals that changes both chemicals

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

What is the composition of carbohydrates?

A

Carbon, hydrogen, and oxygen

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

What foods are carbohydrates primarily found in?

A

Fruits, vegetables, grains, and beans

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

What are the two types of carbohydrates?

A

Simple carbohydrates (or sugars) and complex carbohydrates

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

What is a major source of energy in most cells?

A

Glucose (4 kcal/g)

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

When there isn’t enough glucose, the body makes it from what?

A

Proteins

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

What is the composition of lipids?

A

Carbon, hydrogen, and oxygen

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

What are some examples of lipids?

A

Fats, oils, cholesterol

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

Fats are ____ at room temperature while oils are _____ at room temperature.

A

Solid; Liquid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the average yield of lipids (in kcal/g)?

A

9 kcal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Lipids are _______ in water

A

insoluble

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Triglyceride

A

Major form of lipid in the body and food; composed of 3 fatty acids bonded to glycerol (an alcohol)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Fatty Acids
Long chains of carbon flanked by hydrogen with an acid group attached to the end opposite glycerol
26
What are the two classifications of lipids?
Saturated (unhealthy) and Unsaturated (healthy)
27
trans Fatty Acids
Unsaturated fats that have been processed to change their structure from typical cis form to trans form
28
What is the composition of proteins?
Carbon, oxygen, hydrogen, and nitrogen
29
What is the purpose of proteins?
* Main structural material in the body | * Important component in blood, cell membranes, enzymes, and immune factors
30
What is the average yield of proteins (in kcal/g)?
4 kcal/g
31
What elements can vitamins contain?
Carbon, hydrogen, nitrogen, oxygen, phosphorus, sulfur, and others...
32
What do vitamins do?
Enable many chemical reactions to occur
33
Do vitamins yield usable energy?
No
34
What are the 2 groups that the 13 vitamins are divided into?
Fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (C and the Bs)
35
Which are excreted more readily: water-soluble vitamins or fat-soluble vitamins?
Water-Soluble Vitamins
36
Which vitamins are prone to accumulating more more excessively, which can cause toxicity: water-soluble vitamins or fat-soluble vitamins?
Fat-Soluble Vitamins
37
Minerals
Elements used in the body to promote chemical reactions and to form body structures.
38
What kind of a substance are minerals?
Inorganic substances
39
Do minerals yield usable energy?
No
40
Can minerals be destroyed during cooking?
No
41
What are the two groups of minerals?
Major minerals (needed in daily gram amounts) and trace minerals (less than 100mg needed daily)
42
Organic Compound
Substance that contains carbon atoms bonded to hydrogen atoms in the chemical structure
43
Inorganic Substance
Substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure
44
What is the 6th class of nutritents?
Water
45
Which nutrient is needed in the largest quantity?
Water
46
What does water do?
* is a solvent and lubricant * is a medium for transporting nutrients to cells * regulates body temperature
47
Water is a by-product of what?
Metabolism
48
Metabolism
Chemical processes in the body that provide energy in useful forms and sustain vital activities
49
Phytochemicals
Physiologically active compounds found in plants that may provide health benefits
50
Zoochemicals
Physiologically active compounds found in foods of animal origin that may provide health benefits
51
Nutrients create energy in order to... (4 things)
1. Build new compounds 2. Perform muscular movements 3. Promote nerve transmission 4. Maintain ion balance within cells
52
Ion
Atom with an unequal number of electrons (negative charges) and protons (positive charges). Negative ions have more electrons than protons; Positive ions have more protons than electrons
53
calorie
The amount of heat energy it takes to raise the temperature of 1 gram of water 1 degree Celsius
54
kilocalorie (kcal)
Heat energy needed to raise the temperature of 1000 grams of water 1 degree Celsius
55
Food calories can be measured with a ____ _______
Bomb calorimeter
56
How can you estimate food calories?
By multiplying the amounts of carbs, proteins, lipids, and alcohols by their physiological fuel values
57
What is the fuel value of carbohydrates?
4 kcal/g
58
What is the fuel value of lipids?
9 kcal/g
59
What is the fuel value of protein?
4 kcal/g
60
What is the fuel value of alcohol?
7 kcal/g
61
Hunger
Primarily physiological (internal) drive for food
62
Appetite
Primarily physiological (external) influences that encourage us to find and eat food, often in the absence of obvious hunger.
63
Appetite and food choices depend on... (8 things)
* Food flavor, texture, and appearance preferences * Culture * Lifestyle * Routines and habits * Food cost and availability * Environment * Food marketing and advertising * Health and nutrition concerns, knowledge, and beliefs
64
What is the total daily intake of protein, fat, and carbohydrates in a well nourished person?
450 g (~1 pound)
65
What is the total daily intake of minerals in a well nourished person?
20 g (4 teaspoons)
66
What is the total daily intake of vitamins in a well nourished person?
300 mg (1/15th teaspoon)
67
Desirable Nutritional Status
State in which body tissues have enough of a nutrient to support normal functions and to build and maintain surplus stores
68
Undernutrition
Failing health that results from a longstanding dietary intake that doesn't meet nutritional needs
69
Overnutrition
State in which nutritional intake greatly exceeds the body's needs
70
Subclinical
Present but not severe enough to produce signs and symptoms that can be detected or diagnosed
71
Sign
Physical attribute that can be observed by others | ex: bruise
72
Symptom
Change in physical status that is noted by the individual with the problem ex: stomach pain
73
What are the ABCDEs of assessing nutritional status?
Anthropometric assessment, Biochemical assessment, Clinical assessment, Dietary assessment, Environmental assessment
74
Anthropometric Assessment
Measuring body weight and lengths, circumferences, and thicknesses of body parts
75
Biochemical Assessment
Measuring the concentration of nutrients and their by-products in the blood, urine, feces, and specific blood enzyme activities
76
Clinical Assessment
Looks at physical evidence of diet-related diseases
77
Dietary Assessment
Focuses on person's typical food choices, relying mostly on the person's recounting of their usual intake or a record of their previous day's intake
78
Environmental Assessment
Focuses on one's education and economic background and other factors that affect their ability to purchase, transport, and cook food and follow healthcare instructors' directions
79
Deoxyribonucleic Acid (DNA)
Site of hereditary information in cells. Directs the synthesis of cell proteins.
80
Genes
Hereditary material on chromosomes that makes up DNA. Provide the blueprints for the production of cell proteins.
81
Mutation
Change in the chemistry of a gene that is perpetuated in subsequent divisions of the cell where it occurred; a change in the sequence of DNA
82
Animal Model
Lab animal useful in medical research because it can develop a health condition that is comparable to one occurring in humans and thus can be utilized to learn more about causes of a condition and its diagnosis in humans, as well as assess the usefulness and safety of new treatments or preventative actions
83
Peer-Reviewed Journal
Journal that publishes research only after researchers who were not part of the study agree that the study was carefully designed and executed and the resulted are presented in an unbiased, objective matter. Thus, the research has been approved by peers of the research team.
84
Epidemiology
Study of diseases in populations
85
Nutrition Care Process
A systematic approach used by registered dieticians to ensure patients receive high quality, individualized nutrition care. This process involves nutrition assessment, diagnosis, intervention and monitoring and evaluation.

FSCN 1112 (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions