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Diet and Nutrition in Growth and Development Flashcards

(58 cards)

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1
Q

What are the constituents of food necessary to sustain the normal functions of the body?

A

nutrients

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2
Q

Macronutrients provide _______.

A

energy

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3
Q

What are the macronutrients?

A

cabs, protein, fat, and ethanol

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4
Q

What are the micronutrients?

A

vitamins and minerals

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5
Q

True or False? Ethanol is considered an essential component of the diet and may provide significant contribution to the daily caloric intake of some individuals.

A

False. Ethanol is NOT considered an essential component of the diet BUT may provide significant contribution to the daily caloric intake of some individuals.

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6
Q

What estimates the amount of nutrients required to prevent deficiencies and maintain optimal health?

A

DRIs

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7
Q

What is the RDA equation?

A

RDA = EAR + 2(SDear)

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8
Q

What is set if there is no scientific evidence for EAR or RDA?

A

AI

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9
Q

______ is useful because of the abundance of fortified foods in out society.

A

UL

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10
Q

What is the recommended daily average calories?

A

2000 kcal/day

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11
Q

What is calculated from the heat released by the combustion of food?

A

energy content (kcals)

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12
Q

What are 3 energy requiring processes of the body?

A
  • resting metabolic rate (formerly basal metabolic rate)
  • thermal effect of food
  • physical activity
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13
Q

What is the energy expended at rest?

A

resting metabolic rate

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14
Q

What is the estimated caloric requirement for resting metabolic rate?

A

1500 kcal/day

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15
Q

What normal body functions are performed at resting metabolic rate?

A
  • breathing
  • blood flow
  • ion transport
  • cellular integrity
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16
Q

What is the energy required to digest food?

A

thermal effect of food

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17
Q

What is typical caloric breakdown for a 20-yr old woman engaged in light activity?

A

resting metabolic rate = 60%
physical activity = 30%
thermic effect of food = 10%

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18
Q

What is the acceptable macronutrient distribution ranges (AMDR) for carbs, fats, and proteins?

A 
carbs = 45-65%
fats = 20-25%
protein = 10-35%
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19
Q

Fat provides ______.

A

energy

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20
Q

What is the most important class of fats?

A

triacylglycerols

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21
Q

What are the three subclasses of triacyglycerols?

A

saturated, monunsaturated, polyunsaturated

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22
Q

Saturated fatty acids with carbon chain lengths of 14 (myristic) and 16 (palmiticc) are most potent in increasing _____.

A

serum cholesterol

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23
Q

Stearic acid (18 carbons found in many foods and chocolate) has _____ effect on blood cholesterol.

A

little

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24
Q

LDL _____ the risk of heart disease.

25
HDL ______ the risk of heart disease.
decreases
26
What type of triacylglycerols contains no double bonds and is associated with increased levels of LDL?
saturated fats
27
What type of fat is butter and animal fats?
saturated
28
What type of triacylglycerols contains one double bond and lowers the LDL cholesterol?
monounsaturated
29
What type of fat raises HDL?
monounsaturated
30
Vegetables and fish have what kind of fat?
monounsaturated
31
What type of triacylglycerols contains more than one double bond?
polyunsaturated
32
How does n-6 polyunsaturated fatty acids (omega-6) effect LDL and HDL?
It lowers both
33
Omega-6 is an _____ fatty acid.
essential
34
How does n-3 polyunsaturated fatty acids effect LDL and HDL levels?
it has little effect
35
What type of fatty acid suppresses cardiac arrhymthias, reduce serum triacylglycerols, and decreases risk for thrombosis?
n-3 polyunsaturated fatty acids
36
n-3 fatty acids inhibit the conversion of _______ to ______ and instead converts ______ to ______.
n-3 fatty acids inhibit the conversion of ARACHIDONIC ACID to THROBOXANE A2 (TXA2) and instead converts ARACHIDONIC ACID to TXA3 (which is less thrombogenic).
37
How do trans fatty acids effect HDL and LDL?
increases LDL and lowers HDL
38
What are other factors that lower LDL?
plant sterols and soy protein
39
Carbohydrates provide _____.
energy
40
"sugars" refers to ______.
mono and disaccharides
41
What are 2 monosaccharides?
glucose and fructose
42
Glucose + fructose =
sucrose
43
glucose + glucose =
maltose
44
glucose + galactose =
lactose
45
What type of carbohydrate is not sweet but are starches?
polysaccharides
46
What kind of carbohydrate is nondigestible and contains lignin (a comples polymer of phenylpropanoid subunits)?
fiber
47
What quantifies the rise and fall in blood glucose after a meal?
glycemic index
48
There is an association between _____ and dental caries.
sucrose
49
Protein provides ______.
energy
50
What is a standard to evaluate protein quality of foods?
Protein Digestibility Corrected Amino Acid Scoring (PDCAAS)
51
What is the highest score of PDCAAS (has all essential amino acids)?
1.0
52
_____ sources have the highest protein quality.
animal
53
If there is inadequate carbohydrates for energy, then the body will metabolize proteins for gluconeogenesis. For this reason, carbs are considered _________.
protein sparing
54
What are the two severe forms of protein-energy malnutrition (PEM)?
Kwashiorkor | Marasmus
55
What type of protein malnutrition occurs when protein deprivation is greater than total calorie reduction and diet consists of mostly carbs?
Kwashiorkor
56
What type protein malnutrition occurs when calorie deprivation is relatively greater than reduction of protein?
marasmus
57
Diet influences which 6 types of cancer?
- esophagus - stomach - colon - breast - lung - prostate
58
Weakness and wasting of the bidy due to severe illness is called?
cachexia

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