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Health and Nutrition Flashcards

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1
Q

Macromolecule

A

Large molecule; often polymer

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2
Q

Monomer

A

Small subunits that make up polymers

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3
Q

4 biomolecules

A

-Lipids
-Protein
-Carbohydrates
-Nucleic acids

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4
Q

Types of carbohydrates

A

-Monosaccharides
-Disaccharides
-Polysaccharides

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5
Q

Polymer

A

Long chain made of smaller molecules (monomers)

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6
Q

similarities and differences among the three types of carbohydrates

A

they all consist of at least one ringed single sugar molecule, mono = 1, di=2, poly = 3+ of the monomer which is a monosaccharide like glucose

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7
Q

Explain why glycogen and cellulose have different properties, even though they are
both made up of glucose monomers

A

glycogen is an animal storage polysaccharide and is digestible, cellulose is a plant structural polysaccharide and
not digestible by us, they have different properties because the glucose molecules are bonded together differently –
cellulose is long single strands and glycogen is branched

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8
Q

Lipid

A

a hydrophobic macromolecule that does not dissolve/mix with water

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9
Q

structure of a triglyceride

A

a triglyceride is made of a single glycerol molecule (3 carbon sugar alcohol) and 3 long chain fatty acids

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10
Q

Why do phospholipid molecules form bilayers but triglyceride molecules do not

A

phospholipid molecules form bilayers because they a hydrophilic head and hydrophobic tail so the like ends
can line up together (hydrophobic tails on the inside and hydrophilic heads on the outside

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11
Q

three functions that proteins perform in the human body

A

Proteins form structures (fingernails, hair), transport molecules (control entry in and out of cell, move
materials like oxygen in blood) and are responsible for chemical reactions (enzymes)

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12
Q

How are amino acids related to proteins

A

amino acids are the monomers that make up proteins – there are 20 different amino acids (22 if count
modifications of these)

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13
Q

Why can factors such as pH and temperature affect the proper functioning of
proteins?

A

pH and temperature can cause a proteins unique 3D structure to fall apart – this is called denaturation

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14
Q

why the nerve agent sarin is toxic

A

sarin gas is toxic because it binds to the active site of an enzyme needed to conduct nerve cell signs

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15
Q

When was the first Canadian food guide made?

A

July 1942

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16
Q

Name of first Canadian food guide

A

The Official Food Rules

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17
Q

Goal of first Canadian food guide

A

Prevent nutritional deficiencies/consider rationings in war time

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18
Q

How many times has the Canadian food guide changed

A

8 (1942-2019)

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19
Q

What is an enriched product

A

Specific nutrients lost during processing were added back in

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20
Q

Type I Diabetes

A

-Autoimmune disorder
-Attacks cells in pancreas that produce bile
-Genetic

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21
Q

Type II Diabetes

A

-Can be genetic, can be due to poor choices
-Either pancreas does not produce insulin or cells do not respond well to it

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22
Q

Gestational Diabetes

A

-Can develop during pregnancy
-Can be insulin-dependent (Insulin injections)
-Can be independent (Diet changes)

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23
Q

Test for gestational diabetes

A

GTT (Glucose Tolerance Test)

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24
Q

Issues w/ gestational diabetes

A

-LARGE babies
-Premature babies
-Life threatening decrease in blood glucose in baby

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25
Why do we choose the foods that we do?
What is available - social What was purchased - personal What is on sale - Personal/Social Avoidance of allergies - personal Avoidance of intolerance - personal Social reasons - social Based on familiarity - social healthy choices - personal/social Personal preferences - personal Media/advertising - social
26
Vegan
Person who does not eat/use animal products
27
Vegetarian
Person who does not eat animal flesh, sometimes other animal products
28
Pescatarian
Will eat seafood
29
Lacto-ovo-vegetarian
Will eat eggs and dairy
30
Ovo-vegetarian
Will eat eggs
31
Lacto-vegetarian
Will eat dairy
32
Allergic reaction
Involves the immune system (WBC mis-recognize something harmless as a harmful antigen)
33
Intolerance
Not life threatening, missing an enzyme
34
Enzymes
Proteins required for chemical reaction (do not get used though)
35
Canada food guide portions
-50% veg/fruit -25% grains -25% protein -Water
36
Differences in the US guide
-Fruits/veg more separate -Includes healthy oils -Types of carb > amount of carb
37
Baby nutritional needs
Breastmilk/formula (High in fat for proper brain development)
38
Pregnancy nutritional needs
More vitamins/minerals
39
Children nutritional needs
Less food more frequently
40
Teens/Athlete nutritional needs
More food/ more frequent
41
Elderly nutritional needs
Less portions, increase of vitamins/minerals
42
Diabetics nutritional needs
To regulate blood sugar, decrease in food w/ carbs -More fruits/veg needed for energy
43
Chemical digestion
Changes chemical composition of food
44
Physical digestion
Does not change chemical composition of food
45
Break down of starch/glycogen
-Amylase in saliva/small intestine -Maltose -Maltase -Glucose
46
Break down of sucrose
-Sucrase -Glucose + fructose
47
Breakdown of lactose
-lactase -Glucose + Galactose
48
Fiber
All parts of plant based food that can't be digested
49
Soluble fiber
-Attracts water and turns to gel (Slows digestion) -Lowers heart disease risk, IBS, weight loss/feeling of fullness
50
Insoluble Fiber
-Does not attract water -Adds bulk to the stool -Prevents constipation/prevent hemorrhoids
51
How many amino acids are there?
20
52
How many amino acids are essential?
9
53
Polypeptide
PROTEIN
54
Types of fat
Triglycerides Phospholipids Sterols (STEROIDS)
55
Unsaturated triglycerides
Double carbon bond Bent Liquid at room temp
56
Saturated Triglycerides
-Solid at room temp. -Single bonds -Straight chains
57
Purpose of steroids
-Support cell membrane -Vitamin D -hormones -Bile salts
58
Isomer
Same chemical formula, different structural formula *Don't have same chem. properties
59
Hydrolysis
Breaks down polymers using water into cells
60
What happens if glycogen storage is full
Glycogen converted into triglycerides for storage
61
Which carb. can we not digest?
Cellulose
62
Human storage carb
Glycogen
63
Plant storage carb
Starch
64
Fat soluble vitamins
A D E K
65
Water soluble vitamins
All of B + C
66
Which biomolecule has most energy?
Lipids
67
Food additives
Ingredients were not added for nutritional value
68
Reasons for food additives
-Color -Texture -Emulsifier -Taste -Preservative -Antioxidants -Sweetness/Sugar subs. etc.
69
Ex. of preservatives
-Nitrates, nitrites -Sorbic acid -Sulfites -Antioxidants
70
Ex. of coloring
-Caramel -Tartrazine -Annatto -Titanium dioxide -Carmine/Cochineal -Carotene
71
Ex. of emulsifiers
-Mustard -Egg yolk/lecithin -Mono/diglycerides
72
Ex. of thickening agents
-Cellulose -Guar gum -Xanthan gum -Ester gum -Cornstarch
73
Ex. of sweeteners
-Mannitol -Sorbitol -Xylitol -Aspartame -Acesulfame-potassium
74
Ex. of flavor enhancers
-Salt -Corn syrup -sugars
75
Gram's Iodine
Starch (Polysaccharide)
76
Benedict's solution
Mono/Disaccharides
77
Biuret's solution
Proteins (Polypeptides)
78
Brown Paper Test
Lipids
79
Emulsification w/ ethanol
Lipids
80
Calorimetry
Measurement of how much energy a food has
81
Water
-Carries nutrients to all cells in body and oxygen to brain -Reactant of hydrolysis to break down food chemically in digestive system -Allows body to absorb/assimilate nutrients -Flushes out toxins/weight -Helps regulate body temp.
82
Where is pepsin found
Stomach
83
The inactive enzyme that produce in the stomach by chief cells
Pepsinogen
84
role of pancreatic bicarbonate
Neutralize stomach acids in chyme
85
Cholesterol is an example of what type of lipid
STEROID
86
What macromolecule is in egg white
Protein
87
Pepsin
Breaks down protein into small polypeptides, then amino acids to be absorbed into circulatory system
88
What is GERD
Gastroesophageal reflux disease (GERD) is a digestive disorder where stomach acid flows back up into the esophagus, causing heartburn and other symptoms
89
How will you determine which antacid is best
The antacids that took the least basic NaOH solution to turn yellow work the best. The less NaOH (drops from the burette) you need to add the closer to neutral your starting point was so the more effective your antacid
90
Antacid
slightly basic substance that is taken to neutralize excess stomach acid and/or the acid splashing into the esophagus and causing pain (heartburn). Antacids are weak bases and they NEUTRALIZE acids such as the stomach acid leaving salt (ionic compounds) and water
91
Vitamin
-Complex/organic structure -Found in plants/animals -Easily destroyed by cooking w/ heat, chemicals -All needed -Needed in microamounts -Fat or water soluble
92
Minerals
-Simple, inorganic -Found in soil/rocks -No vulnerability -Not all required -Need small/trace amounts -Major or trace
93
Need for bile
-Absorption of fat soluble vit.
94
Where do excess FAT soluble vit. go
Liver/fatty tissue
95
Where do excess WATER soluble vit. go
Excreted
96
Vit. K
Blood clotting
97
Vit. A
Skin, vision
98
Vitamin requirements for pregnant women
-Less A, more folic acid
99
Scurvy
Def. in vit. C
100
Blindness
Def. in vit. A
101
Rickets
Def. in vit. D
102
Mandatory fortifications
Cow milk - Vit. D Flour - B1, B2, B3, Folic Acid, Iron Table salt - Iodine
103
Iron def.
Anemia
104
Folic acid def. in pregnant women
Spina bifida in fetus
105
Where do carbs begin to break down chem.
Small intestine
106
Where do proteins begin to break down chem.
Stomach, ends in small intestine
107
Where do lipids begin to break down chem.
Small intestine
108
Purpose of pancreas
Secrete enzymes
109
Purpose of s. intestine
Villi for absorption of nutrients
110
Purpose of appendix
Storage of good bacteria
111
Bile is bio.
Emulsifier
112
Pancreatic lipase
breaks down lipids to fatty acids + glycerol in the small intestine

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