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Nutrition and Diet Therapy > Macronutrients > Flashcards

Macronutrients Flashcards

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1
Q

general formula of carbohydrates?

A

CH2O

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2
Q

Commonly known as blood sugar

A

glucose

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3
Q

The sugar of fruits and honey; sweetest of all sugars

A

fructose

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4
Q

Primarily found in milk as a component of lactose

A

galactose

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5
Q

glucose + fructose

A

sucrose or table sugar

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6
Q

glucose + galactose

A

Lactose

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7
Q

glucose + glucose

A

maltose

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8
Q

product of starch digestion

A

maltose

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9
Q

The most significant polysaccharide in human nutrition.

This is the storage form of energy in plants.

A

starch

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10
Q

Polysaccharides that are not digested by the body and passes through the digestive tract as is.

A

fiber

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11
Q

is an example of fiber

A

cellulose

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12
Q

Starch in animals. It is stored in liver and muscle tissue.

A

glycogen

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13
Q

CHO digestion begins in

A

mouth through amylase

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14
Q

TRUE OR FALSE: No enzyme for carbohydrates is secreted by the stomach.

A

TRUE

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15
Q

Since CHO is the major source of energy, it is recommended that ______ of the calorie intake per day should come from it.

A

55%-75%

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16
Q

CHO exert a _______ action

A

protein-sparing action

If insufficient carbohydrates are available in the diet, the body will convert protein to glucose in order to supply energy.

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17
Q

One end-product of fat metabolism are

A

ketones

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18
Q

Excessive ketone produces a condition called

A

ketosis or acidosis

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19
Q

are important sources of carbohydrates

A
  1. whole grains rich in iron, thiamine, niacin
  2. sweet potatoes
  3. milk
  4. sugars and sweets
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20
Q

are macronutrients which primarily provide structural functions to the body.

A

proteins

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21
Q

Proteins are large complex organic compounds composed of ______ as the building
units/blocks linked together in peptide bonds.

A

amino acids

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22
Q

The name came from the Greek word “______”, which means “primary” or “holding first place” since it is the first substance recognized as a vital part of living tissue.

A

protos

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23
Q

protein is made up of _____

A

carbon, hydrogen, oxygen, and nitrogen

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24
Q

how many percent of protein is nitrogen?

A

16

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25
those that cannot be synthesized by the body; thus, must be supplied from outside sources.
essential amino acids
26
those that the body can synthesize; thus, are not necessary for consideration in the diet.
non-essential amino acids
27
those that the body can synthesize under most conditions but, on certain physiological conditions, may require dietary sources.
conditionally essential amino acids,
28
What are the non-essential amino acids?
Alanine Aspartic acid asparagine glutamic acid serine
29
conditionally essential amino acid
arginine cysteine glutamine glycine proline tyrosine
30
Essential AA
VILLA HM TTH
31
Protein digestion in the mouth?
only mechanical mastication occurs, no enzyme secreted
32
Protein digestion in the stomach?
the enzyme pepsin is released which converts CHON to proteases and peptonesm
33
Protein digestion in pancreas
secretes trypsin which converts proteins, proteases and peptones to polypeptides
34
converts proteases and peptones to polypeptides and dipeptides
chemotrypsin
35
converts polypeptides to simpler peptides, dipeptides and amino acids.
carboxypeptidase
36
converts polypeptides to peptides and amino acids;
aminopeptidase
37
converts dipeptides to amino acids.
dipeptidase
38
is used in repairing worn out body tissue
CHON anabolism
39
What are the functions of Proteins?
Structural Heat and energy source Components of body secretions, fluids, and enzymes Body process regulator Resistance Metabolic regulators
40
It is recommended that adults consume approximately ___ per kg of body weight per day
0.8 grams
41
Pregnant women EPN
1.1 gm/kg/day
42
Pregnant women EPN
1.1 gm/kg/day
43
Infants EPN
1.52 gm/kg/day
44
Older infants (7-12 mos) EPN
1.2 gm/kg/day
45
Children (1-3 yrs) EPN
1.05 gm/kg/day
46
Children (4-13 yrs ) EPN
0.95 gm/kg/day
47
Adolescents (14-18 yrs) EPN
0.85 gm/kg/day
48
Low plasma proteins will cause this fluid to leak out of the blood vessels, accumulating in interstitial spaces, a condition called
Interstitial edema
49
This is a condition resulting from insufficiency of CHON, energy or both in the diet
PEM or Protein energy malnutrition
50
occurs in children who are thin for their height),
Acute PEM
51
occurs in children who are short for their age).
Chronic PEM
52
severe deprivation of food over a long period of time caused by insufficiency of CHON and energy intake.
Marasmus
53
reflects an abrupt and recent deprivation of food which develops rapidly because of CHON deficiency or caused by illness.
Kwashiorkor
54
are macronutrients which provide the highest amount of energy at 9 kilocalories per gram.
Fats
55
Daily intake of fat should be limited to
20% - 35%
56
Lipids are classified according to their structure in three categories:
Triglycerides Phospholipids Sterols
57
is a glycerol molecule attached to three fatty acids,
Triglycerides
58
It is the chief form of fat in foods and the major storage form of fat in your body.
Triglycerides
59
number of double bonds between the carbon molecules determine the
Saturation
60
Double bonds in the carbon chain
Unsaturated
61
Single bond in the carbon chain
Saturated
62
Unsaturated fats are ____ in room temperature
Liquid
63
Most unsaturated fats come from ____
Plant sources
64
Two classification of polyunsaturated fat
Omega 3 Omega 6
65
is the parent fatty acid (this means that this fatty acid can be converted by the body into other fatty acids) to two important omega-3 fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
Linolenic acid
66
Linolenic acid is the parent fatty acid of what two important omega 3 fatty acids?
Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA)
67
Parent to other omega 6 fatty acids?
Linoleic acid
68
They have more like a straight structure, which is responsible for their high melting point.
Saturated fats
69
Saturated fats tend to be solid at room temperature, except for ____ and _____, which are semi-solid.
Palm and coconut oil
70
These are fatty acids which behave like saturated fats but are not fully saturated fats.
Trans fats
71
These are unsaturated fats which undergo a process called _____, where hydrogens are added to unsaturated fat, making it saturated.
Hydrogenation
72
This type of fats looks closely to triglycerides, but instead of three fatty acids attached, phospholipids have two fatty acids attached to their glycerol group and one phosphate group.
Phospholipid
73
2 fatty acid + 1 phosphate
Phospholipid
74
Phospholipids are (water or lipid soluble)
Both
75
This type of fats is composed of large, interconnected rings of carbon
Sterols
76
These are synthesized by the body. Examples are:
Vitamin D Cholesterol Testosterone Estrogen
77
Is key to fat digestion
Lipase
78
Secretes bile to emulsift the fats
Gallbladder
79
The ___ secretes lipase to break down fat into glycerol and fatty acids
Pancreas
80
Deposits of fat
Adipose tissue
81
What are the functons of fat?
Energy source Protein sparing Insulation Protection Structural Facilitates transportation Palatability
82
Recommended daily caloric intake of fat
15-30%

Nutrition and Diet Therapy (6 decks)

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