Midterm Flashcards
0
Q
Main energy source for brain tissue function
-combine with nitrogen to form nonessential amino acids
A
Carbohydrates
1
Q
Major source of fuel in humans
A
Carbohydrates
2
Q
Facilitates body process (peristalsis, temperature, metabolism)
A
Carbohydrates
3
Q
Needed for structural components of the body (collagen, cartilage, bone, nervous tissue
A
Carbohydrates
4
Q
Synthesis from non carbohydrates
A
Glucogenesis
5
Q
Metabolic breakdown of glucose to pyruvate
A
Glycolysis
6
Q
Stored liver glycogen breakdown
A
Glycogenolysis
7
Q
Another name for glucose
A
Dextrose
8
Q
Sweetest sugar
A
Fructose
9
Q
Functions of insoluble fiber
A
Absorbs water
Increases fecal bulk
10
Q
Function of soluble fiber
A
decreases cholesterol reabsorption
11
Q
Short term storage form of glucose in liver and muscle
A
Glycogenesis
12
Q
Long term carbohydrate storage
A
Lipogensis
13
Q
After carbohydrates enter cells what are they metabolized to?
A
Co2, H, H20
14
Q
If blood glucose becomes too high what happens?
A
Beta cells release insulin that lower the blood glucose which go to the peripheral tissues and muscles
15
Q
What hormone helps remove glucose from the blood when glucose is too high?
A
Insulin
16
Q
Where is glycogen stored?
A
Liver and muscles
17
Q
The process which mRNA is made from DNA
A
Transcription
18
Q
Process by which mRNA moves out of the cells nucleus, attached to a ribosome and synthesizes a protein
A
Translation
19
Q
What is negative nitrogen balance?
A
A net loss of body protein ex.starvation, severe illness
20
Q
Sucrose is comprised of what two monosaccharides?
A
Glucose & fructose
21
Q
What hormone helps elevate glucose in the blood when glucose is too low?
A
Glucogon
22
Q
What is the most important group of carbohydrates?
A
Hexatosis
23
Q
Main concern for lactose intolerance
A
Calcium and vitamin D
24
T or F sugar alcohols promote tooth decay?
False
25
Taste buds have a ____ day turnover
10 days
26
Papillae not involved with taste
Filiform
27
Biologically active compounds found in food, not considered to be essential to life
Phytochemicals
28
The science of how the body uses good to meet it requirements for growth, development, repair, & maintenance
Nutrition
29
______ malnutrition results from inadequate food intake
Primary
30
_____ malnutrition occurs when there is interference with adequate digestion, absorption or utilization of foods
Secondary
31
Break down starches in the mouth
Salivary amalyze
32
Carbs- 4 grams
Fat- 9 grams
Protein- 4 grams
Alcohol- 7 grams
.
33
Most absorption occurs in the ___ ___
Small intestine
34
The digestive process begins in the oral cavity
True
35
The small intestine is like with 4-5 million finger like projections that are called _____
Villi
36
What is responsible for 60% of a persons body weight?
Water
37
The turnover time of the oral soft tissues is approximately how many days?
3-7 days
38
Dental health professional must be able to understand the principles inserting basic diet and adequacy so they may provide relevant information to patients because:
Oral health and nutrition are closely associated
39
_____ absorption requires cares to help move nutrients across the brush border
Active
40
```
Which of the following reference values do the standards of DRI include?
A- tolerable upper levels
B- recommended dietary allowances
C- estimated average requirement
D- adequate intake
E- all
```
All
41
______ is the pattern of individual food intake, eating habits and kinds and amounts of foods eaten
Diet
42
What is a dietary factor that doesn't increase serum lipids?
Polyunsaturated fats
43
Fats are a concentrated source of calories. To effectively lose weight fat should be severely restricted in the diet
1) both true
2) both false
3) first - true, second false
4) first- false, second true
3) the first statement is true, the second is false
44
Which artificial fat products may increase the requirement for vitamin E?
Olestra
45
Explain why omega-6 fatty acids are essential in the diet
The body doesn't produce them
46
Unsaturated fatty acids with at least one double bond (and added hydrogen)
Trans fatty acids
47
What are some dietary sources of trans fatty acids?
Margarine, baked goods
48
What are derived lipids?
Fat like compounds that originate from other lipids
49
Examples of derived lipid molecules?
- sterols
- bile acids
- sex hormones
50
Provide essential fatty acids
Lipids
51
Help maintain body insulation and temperature
Lipids
52
Facilitate fat soluble vitamin absorption
Lipids
53
Cushion vital body organs and provides a sense of fullness
Lipids
54
Contain only fatty acids and gycerol
Simple lipids
55
3 carbon alcohol with a structure similar to glucose
Glycerol
56
Chain of carbon atoms with hydrogen attached to an acid group (-COOH)
Fatty acids
57
Contain three fatty acids linked to a glycerol molecule
Triglycerides
58
Majority of the triglycerides in the body are stores as _______ tissue
Adipose
59
Lacking double bonds
Saturated
60
Contains only one double bond
Monounsaturated
61
Contains more than one double bond
Polyunsaturated
62
Assembled in the small intestine of the liver
| - lipid core containing triglyceride and cholesterol with a surface of phospholipid and protein
Lipoproteins
63
Lipid based fat substitute
- sucrose polyester
* * sucrose molecule with fatty acids attached
* * can NOT be digested
Olestra
64
Reduces the absorption of fat soluble vitamins A,D,E and K and carotene
Olestra
65
Process of converting glucose into glycogen for storage
Glycogenesis
66
Transport of oxygen
Hemoglobin
67
All amino acids have the same four elements
Carbon, hydrogen, oxygen and nitrogen
68
Generic term for any foods, modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains
Functional foods
69
End products of proteins
Amino acids
70
Guidelines intended for planning and assessing diets of healthy Americans and Canadians
Dietary reference intakes
71
Estimate amounts of requires nutrients to improve long term health and well being of people by reducing the risk of chronic diseases affected by nutrition
DRI's
72
Amount of nutrient needed for nearly all healthy individuals
* intended as a goal for achieving adequate intakes
Recommended dietary allowance (RDA)
73
Describes the nutrient intake that is estimated to need specific acceptability requirements in 50% of people within a specific age or gender group
Estimated average requirements (EAR)
*useful in assessing nutrient adequacy in planning intakes of population groups
74
Applies to nutrients for which insufficient data exist to support a specific RDA
Adequate intake (AI)
75
Sets a level of intake above which there is evidence of dangerous health effects
Tolerable upper limits (ULs)
76
Absorption of consumed nutrients by the body
Bioavailability
77
A calorie is the energy needed to raise the temperature of 1 kilogram of water at a specified temperature by 1 degree Celsius or 1.8 degrees Fahrenheit. T or F
True
78
______ calories equals one pound of body fat
3500
79
How much you need to eat per day is relate to _____ _____ ____
Total energy expenditure (TEE)
80
How much energy you burn at rest is related to ____ ____ ____
Resting energy expenditure
*amount of energy needed to sustain the body AT REST for 24 hours
81
Based on body movement, duration and type of physical activity, body weight, efficiency of movement
Energy expenditure for physical activity and arousal (EEPAA)
82
Accounts for 7-14% of the daily energy consumed
- body uses energy for
* eating, disgusting, absorbing, transporting, Ect
Thermic effect of food (TEF)
| - directly proportional to the size of the meal ingested
83
BMI equation = 705 x body weight / height in inches x height in inches
BMI
84
Normal BMI
18.5-24.9
85
Body shape with a greater associated health risk
Android
86
5% DV= low
| 20% DV= high
5/20 rule
87
Physical activity level should be included in a persons total energy expenditure using a factor that is characteristic of his or her activity level T or F
True
88
The dietary guidelines for Americans 2010 provide key recommendations for weight management and physical activity T or F
True
89
Amino acids are building blocks for _____
Proteins
90
The protein digestibility corrected amino acid score (PDCAAS) has become the standard for determine protein quality T or F
True
91
Nine amino acids can not be synthesized in adequate amounts in the human body and are therefor considered:
Essential (indispensable)
92
The end result I the digestion of dietary proteins is:
Amino acids
93
The term protein means:
The first of the rank
94
When two amino acids are joined, water is eliminated and a peptide bond is formed
True
95
Sucrose is the most important monosaccharide
False
| -glucose is
96
Compounds that protect cells from excessive oxidation
Antioxidants
