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MACRONUTRIENTS Flashcards

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1
Q

Simplest form of CHO also known as Simple Sugar

A

Monosaccharide

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2
Q

Body’s MAJOR FUEL TO PROVIDE ENERGY; formed in the body through starch digestion

A

Glucose

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3
Q

fruit sugar; SWEETEST of the simple sugar

A

Fructose

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4
Q

MILK SUGAR; synthesized in the mammary glands to make lactose of milk.

A

Galactose

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5
Q

simple carbohydrates are found in foods such as

A

fruits, milk, and vegetables

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6
Q

_________________ are simple sugars which also provide energy BUT LACK VITAMINS, MINERALS, AND FIBER

A

coke, candy, and other refined sugar products

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7
Q

contains two units of Monosaccharides

A

Disaccharides

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8
Q

glucose and fructose

A

Sucrose

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9
Q

glucose and galactose (milk)

A

Lactose

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10
Q

glucose and glucose (malt and germinating cereals)

A

Maltose

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11
Q

Examples of Simple carbohydrates:

A

glucose
fructose
lactose

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12
Q

Body converts all carbohydrates to _______________.

A

glucose, a simple sugar

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13
Q

Glucose is not used right away and it is stored as __________.

A

glycogen

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14
Q

TRUE OR FALSE:
Too many carbohydrates will cause the body to store the excess as fat.

A

TRUE

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15
Q

TRUE OR FALSE:
Too many carbohydrates will cause the body to store the excess as nutrients.

A

FALSE

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16
Q

also known as COMPLEX CARBOHYDRATES

A

POLYSACCHARIDES

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17
Q

yields glucose from hydrolysis

A

Starch

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18
Q

polysaccharide of the animal body formed in the body from glucose and is stored in the liver and muscles

A

Glycogen

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19
Q

Provides immediate fuel for muscle action and helps sustain normal blood sugar levels during fasting periods such as sleep hours.

A

POLYSACCHARIDES

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20
Q

foods that contain complex carbohydrates

A

breads, legumes, rice, pasta, and starchy vegetables

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21
Q

food sources of fiber

A

whole wheat, bran, fresh or dried fruits, vegetables

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22
Q

dietary fibers

A

soluble fibers and insoluble fibers

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23
Q

dissolve in water

A

soluble fibers

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24
Q

do not dissolve in water

A

insoluble fibers

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25
pectin in fruits like apples, pear, Oats and legumes Decrease the rate of passage of materials and delay absorption of nutrients. 
Soluble fiber
26
cellulose, lignin in leafy vegetables Wheat and most grain products are Good sources Greater fecal bulk and increase in the rate of passage material; used to treat constipation
Insoluble Fiber
27
are found primarily in plants
CARBOHYDRATES
28
CARBOHYDRATES are composed of the elements
C, H, O
29
Sources of Blood Glucose
Carbohydrates in the diet. Liver Glycogen Non-Carbohydrate sources such as Protein, Glycerol from fat tissues.
30
Body’s preferred source of energy.
Monosaccharide or Simple Sugar-
31
Glucose is not used right away and it is stored as_______.
glycogen
32
INSOLUBLE OR SOLUBLE: Preventing and relieving constipation
insoluble
33
INSOLUBLE OR SOLUBLE: Prevening colon and recal cancer.
insoluble
34
INSOLUBLE OR SOLUBLE: Reduce cholesterol.
Soluble
35
INSOLUBLE OR SOLUBLE: Aiding weight management
insoluble.
36
INSOLUBLE OR SOLUBLE: Decreasing blood glucose.
soluble
37
are a type of lipid, a fatty substance that do not dissolve in water.
Fats
38
The building blocks of fats are called
fatty acids
39
Fatty Acids are classified as two types
Saturated Unsaturated
40
Animal fats and tropical oils (like fatty portions of meat, butter, cheese, coconut oil and chocolate.) High intake is associated with an increased risk of heart disease
Saturated
41
TRUE OR FALSE: High intake of saturated fatty acids is associated with an increased risk of heart disease
TRUE
42
TRUE OR FALSE: High intake of unsaturated fatty acids is associated with an increased risk of heart disease
FALSE
43
Vegetable fats (oils from plant origin like corn, olive, soya, canola, sunflower, safflower oils) Associated with a reduced risk of heart disease
Unsaturated
44
TRUE OR FALSE: Unsaturated fatty acids are Associated with a reduced risk of heart disease
TRUE
45
TRUE OR FALSE: saturated fatty acids are Associated with a reduced risk of heart disease
FALSE
46
Fatty acids that the body needs, but is unable to make are called
essential fatty acids
47
Transport vitamins A, D, E, and K
FATS
48
essential fatty acid that is needed for growth and healthy skin
linoleic acid
49
Sources of linoleic acid
FATS
50
TRUE OR FALSE: Excess cholesterol can lead to an increased risk of heart disease
TRUE
51
TRUE OR FALSE: Excess cholesterol can lead to a decreased risk of heart disease
FALSE
52
examples are triglycerides
Simple Lipids
53
examples are phospholipids and lipoprotein
Compound Lipids
54
examples are fatty acids, glycerol and cholesterols
Derived Lipids
55
FAT Is a major component of _____________________________
cell membranes and myelin sheaths
56
adipose tissues or body fat maintains body temperature within vital range necessary for life
Thermal insulation
57
padding of adipose tissues around vital organs protects these organs from shock of injury.
Vital Organ Protection
58
are nutrients that help BUILD and MAINTAIN body cells and tissues.
Proteins
59
PROTEINS are made up of _________, THE BODY'S BUILDING BLOCK.
Amino acids
60
how many amino acids are necessary to create protein
20 Amino Acids (AA)
61
the only plant source of protein
Soy
62
help control water balance between the circulatory system and surrounding tissues.
Plasma proteins
63
TRUE OR FALSE: In event of insufficient stores of carbohydrates and fats, protein can be converted into glucose and used for energy.
TRUE
64
TRUE OR FALSE: In event of insufficient stores of carbohydrates and fats, amino acids can be converted into glucose and used for energy.
FALSE
65
Classification of Amino Acids
Essential Amino Acids Non-Essential Amino Acids
66
indispensable to life and growth that THE BODY CANNOT MANUFACTURE, therefore must be supplied in the diet.
Essential Amino Acids
67
those that CAN BE SYNTHESIZED by the body.
Non-Essential Amino Acids
68
Classification of Protein According to Amino Acid Content
Complete Incomplete
69
foods, which contain the entire essential AA in sufficient quantity and ratio to meet body’s needs. Foods mostly of animal origin like eggs, milk, cheese and meat.
Complete
70
foods that are DEFECIENT in one or more of the essential AA. Food mostly of plant origin like grains, legumes, nuts and seeds.
Incomplete
71
contain amounts of all nine essential amino acids.
COMPLETE PROTEINS
72
COMPLETE PROTEINS SOURCES
Fish, meat, poultry, eggs, milk, cheese, yogurt, and many soybean products.
73
lack one or more essential amino acids.
INCOMPLETE PROTEINS
74
INCOMPLETE PROTEINS SOURCES
*Beans, peas, nuts, and whole grains.
75
incorporation of AA in the synthesis of tissue protein; all necessary AA for the given protein MUST BE PRESENT AT THE SAME TIME. Example of ________ is during the growth process where there is BUILDING TISSUE.
ANABOLISM
76
BREAKDOWN of AA in their components parts; common to people whoa are already aging, with disease or poor diet.
CATABOLISM
77
The process of Protein synthesis or breakdown is ________ dependent and sensitive to dietary deprivation. The amount of ________ intake is an important factor in the body’s utilization of dietary Protein.
energy
78
is used for energy when the amount of Fat and Carbohydrates in the diet is NOT sufficient.
Protein
79
Excess PROTEIN
Burden on liver, kidneys for nitrogen excretion
80
soft, pitting PAINLESS EDEMA usually in the feet, legs and face, skin lesions over the buttocks and back due to continuous pressure and irritation, weight deficit after accounting for edema is usually NOT as severe as Marasmus the presence of alternating bands or depigmented and normal hair; this is traditionally called flag sign.
Kwashiorkor (Protein-Malnutrition)
81
the presence of alternating bands or depigmented and normal hair; this is traditionally called ________
flag sign.
82
usually associated with severe food shortage, prolonged semi-starvation and abrupt weaning at a very early age or infrequent infant feeding.
Marasmus (Protein-Energy Malnutrition)
83
A marasmic child has generalized _________
muscular wasting
84
marked loss of subcutaneous fats, showing skin and bone appearance Patients are apathetic with a look of anxiety on their faces. Their hair is sparse, dry and can easily be pulled out without causing pain. Their skin has lost elasticity and wrinkles easily.
Marasmus (Protein-Energy Malnutrition)

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