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MIDTERMS Flashcards

(90 cards)

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1
Q

the science of the processes by which the body uses food for: energy, maintenance and growth

A

Nutrition

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2
Q

list processes of nutrition

A

digestion
metabolism
circulation
elimination

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3
Q

a chemical substance that is present in food and needed by the body

A

nutrient

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4
Q

refers to the state of one’s nutrition

A

nutritional status

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5
Q

state of good health with optimal body function

A

wellness

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6
Q

Energy nutrients carbohydrates, protein and fat

A

MACRONUTRIENT

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7
Q

Includes vitamins, minerals and water

A

MICRONUTRIENT

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8
Q

Is the treatment of disease through nutrition therapy by registered dietitians

A

MEDICAL NUTRITION THERAPY

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9
Q

list purposes of medical nutrition therapy

A

 To maintain or improve nutritional status
 To improve clinical or sub clinical nutritional deficiencies
 To rest certain organs of the body
 To eliminate particular food constituents to which the individual may be allergic or intolerant
 To adjust the composition of the normal diet to meet the ability of the body to absorb, metabolize, and excrete certain nutrients and other substances

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10
Q

NUTRITION PLAYS A LARGE ROLE IN DETERMINING

list them

A
  • Height
  • Weight
  • Strength
  • Skeletal and muscle development
  • Physical agility
  • Resistance to disease
  • Appetite
  • Posture
  • Complexion
  • Mental ability
  • Emotional and psychological health
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11
Q

IMMEDIATE EFFECTS OF GOOD NUTRITION INCLUDES

list them

A
  • Healthy appearance
  • Good attitude
  • Proper sleep and bowel habits
  • High energy level
  • Enthusiasm
  • Freedom from anxiety
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12
Q

GOOD NUTRITION MAY DELAY OR PREVENT THE FOLLOWING

list them

A
  • Hypertension
  • Atherosclerosis
  • Osteoporosis
  • Malnutrition
  • Obesity
  • Anemia
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13
Q

If your neighbor tells you her MD has placed her on a high protein diet with iron supplements based on her diet which of the above illness is her medical problem?

A

ANEMIA

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14
Q

Sum of food consumed by an organism or group

A

DIET

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15
Q

the average daily intake needed to meet the requirements of virtually all healthy people in a given life stage or gender group

A

RECOMMENDED DIETARY ALLOWANCE (RDA)

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16
Q

DIETARY REFERENCE INTAKES

list its values

A

 Recommended Dietary Allowance
 Estimated Average Requirement  Adequate Intake
 Tolerable Upper Intake Level

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17
Q

Is the average dietary intake needed to meet the requirements of half of all healthy people in a given life stage or gender group

A

ESTIMATED AVERAGE REQUIREMENT (EAR)

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18
Q

Recommended daily intake level based on estimates of nutrient intake by a group of healthy people

A

ADEQUATE INTAKE (AI)

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19
Q

Is the highest level of nutrient intake that doesn’t cause adverse health effects in most individuals in the general population

A

TOLERABLE UPPER INTAKE LEVEL

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20
Q

list some Dietary Guides

A

 Three Food Groups or Your Guide to Good Nutrition ( YGGN )  Plate Model
 Food Pyramid
 Recommended Energy and nutrient Intakes ( RENI)
 Nutritional Guidelines for Filipinos
 Food Composition Tables (FCT)
 Food Exchange List (FEL)

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21
Q

THREE FOOD GROUPS

list them

A

 Energy Giving Foods
 Body Building Foods
 Body – Regulating Foods

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22
Q
  • Cereals, breads, crackers and rice
  • Supplies energy through carbohydrates
  • 6-11 servings daily

what food group

A

GRAIN GROUP

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23
Q
  • Packed with vitamins
  • Low in energy
  • Great source of minerals
  • 3-5 servings per day

what food group

A

FRUITS & VEGETABLES

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24
Q
  • Important sources of proteins, vitamins and minerals
  • Rich on calcium
  • High in fat
  • Good sources of vitamins A and D

what food group

A

DAIRY GROUP

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25
* Primary source of protein in the diet * Protein provides body with dietary energy needed for growth and repair * 2-3 servings per day what food group
MEAT
26
Defined as levels of intakes of energy and nutrients which , on the basis of current scientific knowledge are considered adequate for the maintenance of health and well being of nearly all healthy persons in the population.
RECOMMENDED ENERGY AND NUTRIENT INTAKES (RENI)
27
PURPOSE AND APPLICATION OF RENI list them
 As a goal for energy and nutrient intakes of groups and nutrient intakes of individuals  As a reference standards for the habitual energy and nutrient intakes of the population or population subgroups.  As a goal for agricultural production.  As a reference standards for assessment of the adequacy of food supplies  As a tool for nutrition education and advocacy  As a basis for public health and food and nutrition policies.
28
LIMITATIONS OF RENI
 Not basis of evaluating nutritional status  Not expected to replete stores in malnourished individuals  Not applicable for those with increased requirements because of certain illness.
29
Are general but simple statements intended to provide the general public with recommendations about proper diet and wholesome dietary practice to promote good health for themselves and their families
NUTRITIONAL GUIDELINES
30
Is a dietary tool which contains a list of foods with numerical values corresponding to the amount of energy
FOOD COMPOSITION TABLE
31
Is a list of common foods grouped in terms of equivalent amounts of carbohydrates, protein, fats and calories. Diet prescriptions are translated into food exchanges which are simple and easy to understand
FOOD EXCHANGE LIST (FEL)
32
Essential nutrients are divided into six groups list them
* Carbohydrates * Fats (lipids) * Proteins * Vitamins * Minerals * Water
33
use of nutrients by the body
Metabolism
34
the amount of heat produced during metabolism
Calorie
35
Most people use an average of ______ calories/day
3500
36
Provide the major source of energy for all people all over the world. Primary fuel source
CARBOHYDRATES
37
Two major groups of Carbohydrates
sugars and starches
38
CLASSIFICATION OF CARBOHYDRATES list them
1. Monosaccharides 2. Disaccharides 3. Polysaccharides
39
known as the blood sugar
Glucose
40
Found in honey; very sweet
Fructose
41
Comes mainly from the breakdown of milk
Galactose
42
glucose + fructose (table sugar)
Sucrose
43
glucose + galactose (milk)
Lactose
44
glucose + glucose (produced mainly when other starches are broken down)
Maltose
45
Major source of CHO in diet
Starch
46
The animal starch”; form animals, including humans, store; found in liver and muscle tissues
Glycogen
47
Food and Nutrition Board recommends: * Men 50 years or younger: __ grams per day * Women 50 years or younger: __ grams per day * Men over 50: __ grams per day * Women over 50: __ grams per day
1. 38 2. 25 3. 30 4. 21
48
* Sugar alcohols (sorbitol, mannitol, xylitol) * Have caloric value
Nutritive Sweeteners
49
* Artificial sweeteners in food (aspartame, saccharin) * Have no caloric value
Non Nutritive Sweeteners
50
functions of Carbohydrates
* Provide fuel * Reserve fuel supply * Spare body Protein * Help prevent ketosis * Enhance learning and memory
51
Caused by the frequent and prolonged exposure of an infant or young child to liquids containing sugar
NURSING BOTTLE SYNDROME
52
functions of proteins
* Building and repairing Body Tissue * Regulating Body Functions * Providing Energy
53
Nitrogen containing compound of which protein is composed
AMINO ACID
54
list the essential amino acids
P.V.T. P = Phenylalanine V - Valine T - Threonine T.I.M T - Tryptophan I - Isoleucine M - Methionine H.A.L.L H - Histidine A - Arginine L - Leucine L - Lysine
55
list nonessential amino acids
* Alanine * Arginine * Asparagine * Aspartic acid * Cysteine * Cystine * Glutamic acid * Glutamine * Glycine * Hydroxyproline * Proline * Serine * Tyrosine
56
* High quality * Bioavailable (ability of nutrient to be readily absorbed and used by the body) * Contains all nine essential amino acids
Complete
57
* Low quality * Lacks one or more amino acid * Cannot build tissue without help of other proteins
Incomplete
58
Occurs when a combination of incomplete proteins are eaten in the same day to make a complete protein
Complementary Proteins
59
examples of complete proteins
Meats, fish, poultry, eggs, milk, cheese
60
examples of incomplete proteins
Corn, grain, nuts, sunflower seeds, sesame seeds, and legumes
61
Meat alternatives made from soy protein and other ingredients to simulate various kinds of meat
Analogues
62
* Begins in mouth * Teeth grind food into small pieces
Mechanical digestion
63
* Begins in stomach * Hydrochloric acid prepares stomach * Enzyme pepsin reduces proteins to polypeptides
Chemical digestion
64
* Muscle wasting occurs * Albumin (protein in blood plasma) causes edema * Loss of appetite, strength, weight * Lethargy, depression, slow wound healing
PROTEIN DEFICIENCY
65
* Lack protein and energy-rich foods. * Found in developing countries with shortages of protein and energy-rich foods. * Stunted growth and mental retardation may occur
PROTEIN ENERGY MALNUTRITION (PEM)
66
* Affects very young children. * Results from severe malnutrition (lack of protein, vitamins, and minerals). * Emaciated, no edema * Hair is dull and dry; skin thin and wrinkled
MARASMUS
67
* Sudden or recent lack of protein-containing food; affects children and adults. * Fat accumulates in liver, and lack of protein and hormones results in edema, painful skin lesions, and changes in pigmentation of skin and hair. * High mortality rate
KWASHIORKOR
68
functions of Fats
* Provide energy * Carry fat-soluble vitamins * Supply essential fatty acids * Protect and support organs and bones * Insulate from cold * Provide satiety to meals
69
Fats in foods that are purchased and used as fats, such as butter or margarine, lard, cooking oils
Visible fats
70
Fats that are not immediately noticeable such as those in egg yolk, cheese, cream, and salad dressings
Invisible fats
71
Composed of three fatty acids attached to a framework of glycerol
Triglycerides
72
are organic compounds of carbon atoms to which hydrogen atoms are attached
FATTY ACIDS
73
Cannot be synthesized by the body
ESSENTIAL FATTY ACIDS
74
Can be synthesized by the body
NON-ESSENTIAL FATTY ACIDS
75
Each of its carbon atoms carries all the hydrogen atoms possible. Usually solid at room temperature
SATURATED FATS
76
Fewer hydrogen atoms attached to one place among the carbon atoms of its fatty acids than saturated fats. Lowers low-density lipoprotein
MONOUNSATURATED FATS
77
Fewer hydrogen atoms attached to two or more places among the carbon atoms of its fatty acids than saturated fats
POLYUNSATURATED FATS
78
(found in fish) lower the risk of heart disease
Omega-3 fatty acids
79
(linoleic acid) has a cholesterol-lowering effect
Omega-6
80
Polyunsaturated vegetable oils to which hydrogen has been added commercially to make them solid at room temperature
HYDROGENATED FATS
81
Found in both plant and animal foods, and is synthesized in the liver. Natural emulsifier that helps transport fat in the bloodstream
PHOSPHOLIPID
82
carries the fat in the blood to the body cells by way to the blood
LIPOPROTEINS
83
* First lipoprotein identified after eating * Largest lipoprotein * Lightest in weight * Composed of 80-90% triglycerides
CHYLOMICRON
84
* Made by the liver to transport lipids throughout the body. * Composed of 55-65% triglycerides. * Carry triglycerides and other lipids to all cells
VERY-LOW-DENSITY LIPOPROTEINS (VLDLS)
85
* Composed of 45% cholesterol with few triglycerides. * Carry most of the blood cholesterol from the liver to the cells.
LOW-DENSITY LIPOPROTEINS (LDLS)
86
* Carry cholesterol from the cells to the liver for eventual excretion
HIGH-DENSITY LIPOPROTEINS (HDLS)
87
* is a fatty substance classified as phospholipid * Found in both plant and animal lipids and synthesized in the liver * Natural emulsifier that helps transport fat in the bloodstream * Used commercially to make food products smooth
LECITHIN
88
1 gram of Carbohydrates is how many kcal
4
89
1 gram of Fat is how many kcal
9
90
1 gram of Protein is how many kcal
4

Nutrition (4 decks)

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