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Flashcards in Ntest1 Deck (61)
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1
Q

what are the macronutrients that provide energy (5)

A
protein
carbohydrates
fat
water
alcohol
2
Q

what are the 2 micronutrients

A

mineral and vitamins

3
Q

what is the building block or monomer of protein

A

amino acid

4
Q

what are the enzymes for protein?

A

proteases

5
Q

what is the enzymes for carbohydrates

A

amylases

6
Q

what is the enzymes for lipids

A

lipases

7
Q

what is condensation

A

forming a bond between two smaller molecules

8
Q

what is high in water content and can lower blood pressure?

A

vegies and fruits

9
Q

what is BMI?

A

body mass index

10
Q

does BMI reveal significant details about overall body composition?

A

No

11
Q

what is the structure of carbohydrates

A

monosaccharides
disaccharides
polysaccharides

12
Q

what is the reason for difficulty in identifying whole grain products

A

inconsistency in labeling and color of food

13
Q

what is important to increase when it comes to the dietary guidelines

A

nutrient dense food

14
Q

what are 3 facts regarding obesity

A

1; big waist = health risk
2; over past 20 yrs BMI has increased
3; hypertention and osteoarthritis

15
Q

what has the greatest effect on weight gain?

A

total kilocalorie

16
Q

what is enrichment?

A

process of restoring iron, thiamin, riboflavin, folic acid and niacin to original levels

17
Q

what is the benefits to consumption of milk products

A

1; peak bone mass

2; decrease in prevalence and severity in periodontal disease

18
Q

what is true of the terminology on food levels

A

1; DRV level of nutrients are desirable

2; a products nutrient profile is based on the % of DRVs but the term DRV is used on the label

19
Q

what is the function of lipids?

A
energy metab
storage
insulation 
protection 
hormones, regulate body
20
Q

what does my plate want to convey?

A

movement from a more concentrated solution to area of lower concentration

21
Q

what is the most important nutrient

A

water

22
Q

what is the coenzyme; do

A

assist enzymes in converting the substrate into a product

23
Q

what kind of vitamin is a precursor

A

many water- soluble vitamins

24
Q

what provides the most protein

A

beans

25
Q

do unsaturated fatty acids undergo partial hydrogenation to be converted into tub spread margarine

A

yes

26
Q

why?

A

small amounts of cis C=C bonds are converted to unwanted trans C=C bonds

27
Q

can the DRI be used as an assessment on all patients

A

no, only on healthy PTs

28
Q

what requirements are used for DRI

A

age abd gender

29
Q

what does DRI stand for

A

dietary reference intakes

30
Q

what best describes aspects of the DRI

A

1; replaces older recommended daily allowances

2; estimate required nutrients to improve long term health

31
Q

2 types of molecular bonds

A

ionic bond and covalent bond

32
Q

functions of DNA and RNA

A

store and transfer genetic information

33
Q

dietary guidelines for americans are intended for adults and healthy children ages _____ and older

A

2 years

34
Q

DH are committed to prevent

A

oral disease

35
Q

DH are committed to promote

A

health and wellness

36
Q

what is the process with living things use food to obtain nutrients for energy, growth and development and maintenance

A

nutrition

37
Q

what measures the heat equivalent to 1000 calories

A

kilocalories

38
Q

________ are the energy providing nutrients needed in larger amounts than ________.

A

micro and macro

39
Q

EER is

A

estimated energy requirement

40
Q

what increases muscular strength and endurance and maintains or increases muscle mass?

A

resistance exercise

41
Q

what reduces that risk of osteoporosis by increasing peak bone mass during growth, maintaining peak bone mass during adulthood, and reducing the rate of bone loss during aging

A

weight bearing exercising

42
Q

adults should maintain; calories from protein

A

10-35 %

43
Q

adults should maintain; carbohydrates

A

45-65%

44
Q

adults should maintain; lipids

A

20-35%

45
Q

younger children need fat of %

A

25-40 %

46
Q

high salt intake is associated with

A

hypertension

47
Q

what is fortifications

A

adding nutrients

48
Q

total kcal-kcal from required food groups=

A

discretionary kilocal

49
Q

what are the levels of nutrient considered desirable for health or total fat, saturated fat, protein, cholesterol, carbohydrate, fiber and sodium

A

daily reference values

50
Q

what is the DVs kcal diet limit

A

2000

51
Q

oxidation def

A

loss of electrons

52
Q

reduction def

A

gain of electrons

53
Q

condensation def

A

bond between two smaller molecules

54
Q

hydrolysis def

A

breakdown of a larger molecule into a smaller one

55
Q

what are precursors of coenzymes

A

vitamins

56
Q

4 major classes of biomolecules

A

CHO
proteins
nucleic acids
lipids

57
Q

fat are considered______ or water fearing

A

hydrophobic

58
Q

cholesterol steroid hormone precursor is important component in

A

biological membranes

59
Q

catabolism is _____ of energy

A

production

60
Q

anabolism is _____ of energy

A

requirement

61
Q

lactose intolerance is the lacking of the intestinal enzyme_______

A

lactase