Classification of Nutrients: Macronutrients Flashcards
1
Q
What are the three macronutrients are:
A
- Carbohydrates
- Proteins
- Lipids/Fats
2
Q
one that the human body requires but cannot
manufacture in sufficient amounts to meet bodily needs.
A
Essential nutrient
3
Q
not needed in the diet because the body
can make them from other substances like amino acid alanine
A
Nonessential nutrients
4
Q
are those that, under most circumstances, a healthy body can manufacture in sufficient quantities but in certain situations of physiological status or disease, the body cannot produce optimal amounts.
A
Conditionally essential nutrients
5
Q
the smallest quantity into which a substance may be divided without loss of its characteristics; are made of elements. In the case of water, H2O, the elements are hydrogen and oxygen.
A
Molecule
6
Q
a substance that cannot be separated into simpler parts by ordinary means
A
Element
7
Q
the smallest particle of an element that retains its physical characteristics
A
Atom
8
Q
_______________ are organic compounds (saccharides—starches and sugars) composed of carbon, hydrogen, and oxygen (C6H12O6 or simply CHO).
A
Carbohydrates
9
Q
Saccharide comes from the Latin word saccharum, which means _________
A
Sugar
10
Q
______________ are a main fuel source for some cells, especially those in the muscles, brain, nervous system, and red blood cells.
A
Carbohydrates
11
Q
single sugar units/simple carbohydrates
A
Monosaccharides
12
Q
known as the blood sugar in the body or dextrose; the sugar common to all disaccharides and polysaccharides
A
Glucose
13
Q
found in fruits and honey; also known as the fruit sugar or levulose; the sweetest of all sugars
A
Fructose
14
Q
a product of lactose (milk sugar) digestion
A
Galactose
15
Q
formed when to monosaccharides combine
A
Disaccharides
16
Q
ordinary white table sugar; combined glucose and fructose
A
Sucrose
17
Q
present in malt, malt products, beer, some infant formulas, and sprouting seeds; consist of two units of glucose
A
Maltose
18
Q
milk sugar; combined glucose and galactose
A
Lactose
19
Q
inability to digest lactose due to insufficiency of enzyme lactase
A
Lactose Intolerance
20
Q
composed of various numbers of monosaccharides and disaccharides; also called complex carbohydrates
A
Polysaccharides
21
Q
major source of carbohydrate in the diet; derived from digestion of starch; found primarily in grains, starchy vegetables, and legumes and in foods made from grains—cereals, breads, and pasta
A
Starch
22
Q
storage form of glucose; animal starch
A
Glycogen
23
Q
comes mostly from plants; called roughage or bulk, adds almost no fuel or energy value to the diet
A
Fiber
24
Q
does not dissolve in water
A
Insoluble Fiber
25
dissolves in water
soluble Fiber
26
are those that have nutrients added to them that
would not naturally occur in that food regardless of how it was processed (e.g., calcium fortified orange juice).
Fortified foods
26
glycogen stores protect cells from depressed metabolic function and resulting injury
Liver
27
is used for food products such as flours, breads, or cereals that are produced from unrefined grain.
Whole grain
28
– Starch is mechanically broken down (mastication/chewing), mixes with salivary amylase or ptyalin and further broken down into dextrins
Mouth
29
The chemical digestion of carbohydrate is completed in the _________________ by specific enzymes from both the pancreas and the intestine
Small Intestines
30
the ranking of foods according to the level to which a food raises blood glucose levels compared with a reference food such as a 50-g glucose load or white bread containing 50 g carbohydrate
Glycemic Index
31
total glycemic index effect of a mixed meal or dietary plan - calculated as the sum of the products of glycemic index for each of the foods multiplied by the amount of carbohydrate in each food calculated as the sum of the products of glycemic index for each of the foods multiplied by the amount of carbohydrate in each food
Glycemic Load
32
are absorbed more slowly and do not
increase the blood sugar level as rapidly
as glucose
Sugar Alcohols/Nutritive Sweeteners
33
alcohol form of sucrose; used
as a sucrose substitute in various foods,
candies, chewing gum, and beverages
Sorbitol
34
alcohol form of mannose
Mannitol
35
alcohol form of xylose
Xylitol
36
specifically manufactured to be used as
alternative or artificial sweeteners in
food products
Nonnutritive Sweeteners
37
Sugar is often named as being the cause of obesity but it is probably an overall excess intake rather than sugar alone
Obesity
38
Except for certain types of lipid disorder, in which an individual exhibits abnormal glucose tolerance along with an elevation of blood triglycerides, research studies cannot prove any correlation between sugar intake and cardiovascular disorder.
Cardiovascular disease
39
heredity and obesity plays a role in pancreatic malfunction and increased sugar intake increases the risk of developing diabetes. In contrast, a high-carbohydrate (complex) and low-fat diets help control weight.
Diabetes
40
sugar contributes to development of dental caries. Good oral hygiene prevents dental caries
Dental Caries
41
heavy use of saccharine is increases risk of bladder cancer. In contrast, high fiber diet and carbohydrates rich in whole grains can help prevent many types of cancer.
Cancer
42
__________ are believed to play a major role in the onset of diverticulosis and may contribute to appendicitis.
Low Fiber Diet
43
empty calories provide glucose and energy but with few other nutrients
Nutrient Deficiency
44
____ are a concentrated fuel source for the human energy system.
Fats
45
Lipids comes from Greek word “_____” meaning fat.
lipos
46
the chemical group name for fats; fats are formed from a glycerol base with one, two, or three fatty acids attached to make monoglycerides, diglycerides, and triglycerides, respectively; glycerides are the principal constituents of adipose tissue, and they are found in animal and vegetable fats and oils
Glycerides
47
the major structural components of fats; attached to glycerol
Fatty Acid
48
also called neutral fats; includes fats and oils
Simple Lipids
49
The chemical name for these basic fats is _______________
triglycerides
50
are various combinations of fats with other components
Compound Lipids
51
compounds of fatty acids, phosphoric acids, and nitrogenous bases.
Phospholipid
52
most widely distributed of phospholipids.
Lecithins
53
are found in the brain and other nerve tissues
as components of myelin sheath
Sphingomyelins
54
are compounds of fatty acids combined with carbohydrates and nitrogenous bases.
Glycolipids
55
components of nerve tissue and certain cell membranes where they play a vital role in fat transport.
Cerebrosides –
56
are made up of certain glucose, galactose and a complex compound containing an amino sugar.
Gangliosides
57
lipids combined with proteins.
Lipoproteins
58
Transport exogenous triglycerides from intestines to blood stream; Formed in small intestine; present in blood only after a meal
Chylomicrons
59
carry fat and cholesterol to cells; major culprit of cardiovascular diseases; contain 60%– 70% of the total serum cholesterol
Low Density Lipoproteins (LDL)
60
carry free cholesterol from body tissues to the liver for breakdown and excretion; contain 20%–30% of the total cholesterol
High Density Lipoproteins (HDL)
61
largely composed of triglycerides, contain 10%–15% of the total serum cholesterol; delivers endogenous triglycerides to cells and tissue throughout the body
Very Low Density Lipoproteins (VLDL)
62
like VLDL, it delivers endogenous triglycerides to cells and tissue throughout the body (after VLDL degradation)
Intermediate Density Lipoproteins (IDL)
63
simple derivatives from fat digestion or other complex products. They are fat substances produced from fats and fat compounds during digestive breakdown.
Derived Lipids
64
filled with as many hydrogen atoms as the carbon atoms can bond with and has no double bonds between carbons; makes fat harder and solid at room temperature; most are animal origin
Saturated fatty acids
65
hydrogen atoms are missing; less heavy and less dense making it liquid at room temperature; mostly plant origin
unsaturated fatty acids
66
– a fatty acid with only one carbon-to-carbon double bond; e.g. oleic acid found in olive oil, other vegetable oils
Monounsaturated fatty acids (MUFA)
67
a fatty acid with more than one carbon-to-carbon bond; e.g. linoleic acid and linolenic acid (fish oil)
Polyunsaturated fatty acid (PUFA)
68
Composed of partially hydrogenated fatty
acids; artificial fats with trans configuration detrimental to health
Trans-fatty acid
69
a chemical process by which hydrogen atoms are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity). produces trans-fatty acids.
Hydrogenation
70
Fatty acids which cannot be synthesized by the body and thus obtained from food.
Essential Fatty Acids
71
found in the seeds of plants and in the oils produced from the seed (except coconut oil)
Linoleic Acid: An Omega-6 Fatty Acid
72
belongs to a family of polyunsaturated fatty acids known as omega-3 fatty acids, a family that also includes EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)
Linolenic Acid and other Omega-3 Fatty Acid
73
a water-soluble component of triglycerides and is inconvertible with carbohydrate.
Glycerol
74
are subgroup of steroids; they are large, complex molecules consisting of interconnected rings of carbon;
Sterol
75
sterols made by plants
Phytosterols
76
sterols produced by animals
Zoosterols
77
_______ is vital to membranes; it is a precursor for some hormones, and it plays other important roles in human metabolism.
Cholesterol
78
Function of fats
Being the most concentrated source of energy (9 kcal/g), fats also provide much of the energy to fuel muscular work
Energy
79
Functions of fats
Dietary fat supplies the body with the essential fatty acids (linoleic and alpha-linolenic acid). Also, foods high in fat are generally a good source of fat-soluble vitamins.
Essential Nutrients
80
Functions of fats
1. Energy
2. essential nutrient
3. Flavor and Satisfaction
4. Fat substitutes
5. transport
81
After it becomes broken off in digestion, it becomes available for the formation of glucose in the diet.
Glycerol
82
Fats carry fat-soluble vitamins A, D, E, and K along with some phytochemicals and assist in their absorption.
Transport
83
A weblike padding of fat tissue supports and protects vital organs, and a layer of fat directly under the skin is important for the regulation of body temperature.
Adipose Tissue.
84
Fat forms the fatty center of cell membranes, thereby creating the selectively permeable lipid bilayer. In addition, the protective myelin sheath that surrounds neurons is largely composed of fat.
Cell Membrane Structure.
85
Fats are converted to other compounds, such as hormones, bile, and vitamin D, as needed.
Raw materials.
86
The human body manufactures oil in structures called sebaceous glands.
Lubrication.
87
____ acts as emulsifier
Bile
88
_________ lipase breaks of one fatty acid at a time from glycerol
Pancreatic
89
______________________ acts on cholesterol esters (not free cholesterol) to form a combination of free cholesterol and fatty acids in preparation for absorption into the lacteals (lymph vessels) and finally into the bloodstream
Cholesterol esterase
90
_________ breaks down lecithin for absorption
Lecithinase
91
– supplies mostly saturated fats
animal fats
92
supplies monounsaturated and polyunsaturated fats
pplant fat
93
_______[ are easy to see and include butter, margarine, separate cream, salad oils and dressings, lard, shortening, fatty meats (e.g., bacon, sausage, salt pork), are easier to control in the diet than those that are less apparent.
Visible Fats or obvious fats
94
include cheese, the cream portion of homogenized milk, nuts, seeds, olives, avocados, and lean meat. are those that you cannot cut out of the food
Invisible Fats
95
are foods that supply all nine essential amino acids in sufficient quantity to maintain tissue and support growth
complete protein
96
lack one or more of the essential amino acids
Incomplete proteins
97
These vegetarians accept only dairy products from animal sources to complement their basic diet of plant foods.
Lacto-vegetarians
98
The only animal foods included in the _______________ diet are eggs.
Ovo-vegetarians:
99
These are vegetarians who follow a food pattern
that allows for the consumption of dairy products and eggs.
Lacto-ovo-vegetarians:
100
follow a strict vegetarian diet and consume no animal foods.
VEGANS!
101
yield only amino acids on hydrolysis
Simple protein
102
soluble in water and coagulated by heat
Albumins –
103
insoluble in water, soluble in dilute salt solution, and coagulated by heat
Globulins –
104
– insoluble in neutral solvents but soluble in weak acids and alkalis; they are coagulated by heat
Glutelins
105
soluble in 70% to 80% alcohol but insoluble in absolute alcohol, water, and salt solutions
Prolamins –
106
insoluble in all neutral solvents and in dilute acids and alakalis
Albuminoids –
107
– basic polypeptides; soluble in water but
not coagulated by heat; they are found in the nuclei of cells
Histones and protamines
108
combinations of simple proteins with non-protein substances
conjugated protein
109
- (proteins + lipids) found in blood plasma (HDL, LDL,
VLDL, etc.).
Lipoproteins
110
- (proteins + nucleic acids) found in cells (RDA, DNA).
Nucleoproteins
111
(proteins + polysaccharides) found
in gastric secretion (mucin).
Mucoproteins and glycoproteins -
112
- (proteins + phosphoric acid) are found in milk,
e.g., casein.
Phosphoproteins
113
(proteins + metals) are found in ferritin,
hemosidirin.
Metalloproteins
114
– proteins and non-protein pigments found in in
flavoproteins, hemoglobin and cytochromes
Chromoproteins
115
Products formed in the various stages of hydrolysis of a protein molecule
Derived Protein
116
_________ , actin and myosin, are found in skeletal, smooth, and cardiac muscles.
Provision of Structure
Contractile proteins
117
_________ is the building up of tissues as occurs in growth or healing.
Anabolism
118
__________ is the breaking down of tissues into simpler substances that the body can reuse or eliminate
Catabolism
119
The process by which cells break down old proteins and resynthesize new proteins. In this way, the cell will have the proteins it needs to function at that time.
Protein Turnover -
