nutri 1(without defiecency) Flashcards
1
Q
Is the study of food and how the body makes use of it
A
Nutrition
2
Q
It is the science that interprets the nutrients and other substances in food in
relation to growth, reproduction, maintenance, health and disease of an
organism.
A
Nutrition
3
Q
It deals not only with the quantity and quality of food consumed but also with
the process of ingestion, absorption, assimilation, biosynthesis, catabolism
(break down) and excreti
A
Nutrition
4
Q
Are specially designed and prescribed for medical and/or general nutritional
reasons. It promotes a balanced selection of foods vital for good health. By
combining foods appropriate for each individual and drinking enough water,
one can help maintain the best possible health.
A
Diet therapies
5
Q
Can provide the patient important insight into food-related illnesses and
education regarding how various nutrients (protein, carbohydrate, fat,
alcohol) affect illness, diseases, or obesity.
A
Individualized diet therapy
6
Q
Are chemical substances found in food, components that are indispensable
to the body’s functioning
A
Nutrients
7
Q
When taken and digested nourishes the body. Medically, any substance that the body can take and assimilate that will enable to stay alive and to grow; socially, a more limited number of such substances defined as acceptable by each culture.
A
Food
8
Q
Is defined as the process of breaking down food and substances like
carbohydrates, proteins, fats, and vitamins that aid the body in its different
functions
A
Digestion
9
Q
The digestive system is made up of the
A
gastrointestinal tract also
called the GI tract or digestive tract, the liver, pancreas, gallbladder.
10
Q
The hollow organs that make up the GI tract are
the
A
mouth, esophagus, stomach, small intestine, large intestine, and anus.
The liver, pancreas, and gallbladder are the solid organs of the digestive
system.
11
Q
The Digestive Process – Four steps of Digestion
|
Begins in the mouth where food is broken down by chewing, mixed with
saliva into a form the body can absorb and use.
The esophagus is a muscular tube from the pharynx which transfers food
to the stomach via peristalsis.
A
Step 1: Ingestion
12
Q
The Digestive Process – Four steps of Digestion
The stomach is a sac-like organ that holds mixes & grinds food, mixes
with the acid & powerful enzymes secreted in the stomach to break food
into liquid or paste consistency to pass on to the small intestine.
The small intestine made up of the duodenum, jejunum and ileum, the
duodenum continues the process of breaking down food..
A
Step 2: Mechanical and chemical breakdown of food
13
Q
The Digestive Process – Four steps of Digestion
…and are then absorbed in the jejunum and ileum into the bloodstream.
The stomach and small intestine are supported by the pancreas, liver and
gallbladder in digesting food with the enzymes present to break down
carbohydrates, proteins, and fats
A
Step 3: Absorption
14
Q
The Digestive Process – Four steps of Digestion
The large intestine composed of the ascending colon, transverse colon,
descending colon and the sigmoid colon through the peristaltic
movements passes food in liquid state and finally in solid form –the stool
which empties into the rectum which holds it until defecation releasing it
into the anus which prompted by the anal sphincters control the
elimination of the stool/feces.
A
Step 4: Elimination of indigestible food
15
Q
Nutrients are classified according to the following:
Those that form tissues in the body are body-building nutrients while those
that furnish heat and energy are fats, carbohydrates, and proteins.
A
. Function
16
Q
Nutrients are classified according to the following:
Nutrients are classified are either organic or inorganic
A
- Chemical properties
17
Q
Nutrients are classified according to the following:
Nutrients are classified based on their significant contribution to the body’s
physiological functioning.
A
- Essentiality
18
Q
Nutrients are classified according to the following:
Nutrients are either in;
a. large amounts (high nutrient density)
b. in little amounts (low nutrient density)
A
- Concentration
19
Q
– nutrients required for human life; cannot be synthesized
by the body, must be consumed in food
A
a. Essential
20
Q
– nutrients that the body can synthesize, need not be
directly obtained from food
A
Nonessential
21
Q
are nutrients that provide calories or energy and are required in large
amounts to maintain body functions and carry out the activities of daily life.
A
Macronutrients
22
Q
There are three broad classes of macronutrient classified by Atwater’s
Physiological Factors (Kcalories per gram):
A
carbohydrates (4 kcal/g of
energy)
, fats (9 kcal/g energy), and
proteins (4 kcal/g of energy)
23
Q
are organic compounds (saccharides – starches and sugars)
composed of carbon, hydrogen, and oxygen; hydrogen and oxygen usually
occur in ratio of 2:1 as in H2O
A
Carbohydrates
24
Q
They are polyhydroxy aldehydes and ketones
which vary from simple sugars containing from 3 to 7 carbon atoms to very
complex polymers. T
A
- Carbohydrates
24
The average minimum amount of carbohydrates needed to fuel the brain is
___ g/day
130
24
Median carbohydrate intake is ___g/day among men and
___ g/day among women
200 to 330
180-230
24
They provided the major source of energy for the body or as
much as 80 to 100% of calorie
1. Carbohydrates
24
The acceptable macronutrients distribution
range for carbohydrates is ____of calories.
45% to 65%
24
provide energy for cellular work, and help to regulate protein
and fat metabolism. They are essential for normal cardiac and central
nervous system (CNS) functioning
Carbohydrates
25
-together with fats and protein add bulk
to food and provide energy and other benefits to the body
Digestible carbohydrates
25
– includes most of the fibers in food,
yield little or no energy but provide other important benefit. IT IS
IMPORTANT FOR BOWEL ELIMINATION AND HELPS LOWER
CHOLESTEROL LEVELS.
Indigestible carbohydrates
25
is the stored carbohydrate energy source found in the liver and
muscles. It is a vital source of backup energy.
Glycogen
25
is the substance in plant foods that is indigestible
Dietary fiber
26
Carbohydrates provide ___cal/g of energy
4
26
enhance the health of the large intestine for proper bowel
elimination. It adds bulk to the feces and stimulates peristalsis to
ease elimination.
Fibers
26
is the process in which protein is converted to
glucose
Gluconeogenesis
26
is categorized as a carbohydrate, but it does not yield energy for the
body
Fiber
26
- derived from inside plant cells and decreases
cholesterol, regulates blood glucose levels, and increases satiety
(sources: oatmeal and broccoli)
Soluble fiber
26
Carbohydrates are divided into three groups:
monosaccharides, disaccharides,
and polysaccharides.
26
Or simple sugars
Monosaccharides
26
(dextrose) or blood sugar
1. Glucose
26
Are the simplest form of carbohydrates. They are sweet and since they
require no digestion, they can be absorbed directly into the
bloodstream from the small intestine.
Monosaccharides
26
is the sweetest of simple sugars.
Fructose
26
abundant in fruits, sweet corn, and corn syrup moderate in
sweet sugar
1. Glucose
27
is the principal form in which carbohydrates is used in
the body.
It fuels the work of the body cells.
Glucose
28
Fructose
(levulose)
29
honey, most fruits, and some vegetables
2. Fructose (levulose)
30
Fructose
Source:
Function:
honey, most fruits, and some vegetables|
It is converted into glucose in the body
31
Galactose
is not found in foods. Breakdown of milk sugar
32
Galactose
Source:
Function:
milk sugar broken down
It is converted into glucose in the body.
33
Or double sugars are made up of 2 monosaccharides.
They are sweet and, unlike monosaccharides, they must be changed to
simple sugars by hydrolysis before they can be absorbed.
Disaccharides
34
Sucrose
Sucrose
35
) glucose+galactose
2. Lactose
36
It is converted into glucose and galactose in digestion and is
less soluble and less sweet than sucrose. It remains in the
intestine longer than other sugars and encourages the growth
of certain useful bacteria.
2. Lactose
37
is not found in foods and is produced by hydrolysis of
starch.
Maltose
38
Glucose+glucose
Maltose
39
Are composed of many molecules of simple sugars.
They are commonly known as complex sugars.
Polysaccharides
40
is the most significant polysaccharides in human
nutrition.
Starch
41
Starch
Source:
Function
cereal grains, root vegetables, legumes
It is converted entirely into glucose upon digestion.
Energy storage – it supplies energy over a longer period of time
42
is is not found in food. They
Dextrins
43
forms the framework of plants found in unrefined
grains, vegetables, and fruits. It is non-digestible by humans.
Cellulose
44
Cellulose Soluble sources
– fruits, legumes, barleys, oats
45
Cellulose Insoluble sources
wheat brans, corn brans, whole grain breads,
cereals, and vegetables
46
Cellulose f
Function:
Digestive aid (fiber)
47
Cellulose Soluble FUNCT
- delay gastrointestinal transit and glucose absorption,
and lower blood cholesterol
48
Cellulose Insoluble FUNCT
– accelerate gastrointestinal transit, increase fecal
weight, slow down starch hydrolysis, and delay glucose
absorption.
49
are non-digestible, colloidal polysaccharides having a
gel quality
4. Pectins a
50
Pectins Source:
mostly fruits and are often used as based of jellies
51
Pectins fUNCTION:
Use to treat diarrhea as they absorb toxins and bacteria in the
intestine.
Bind cholesterol reducing the amount the blood can absorb.
52
(animal starch) are formed from glucose and stored
in liver and muscle tissues and helps to sustain glucose levels.
Glycogens (
53
Glycogens Source:
meats and seafoods
54
hormonal response (include insulin, glucagon and
epinephrine)
Blood glucose regulation
55
– hormonal response (include insulin, glucagon and
epinephrine
Blood glucose regulation
56
release by beta cells of the pancreas in response to blood glucose
elevations
Insulin
57
released after meals in response to decreased blood glucose
levels
Glucagon
58
(adrenal gland stress hormone) acts to release glucose from
storage in the liver
Epinephrine –
59
) – provides an estimate of how foods affect serum blood
glucose levels.
Glycemic Index (GI) –
60
Foods with high glycemic index raise blood glucose
rapidly.
(potatoes and bread)
61
Foods with low glycemic index do not raise blood
glucose levels rapidl
(dairy products and pasta)
62
Development of dental caries can occur due to prolonged contact of infant
with bottle if infant/child is put to sleep with a bottle as a pacifier
Periodontal disease is also promoted due to bacterial interaction with dietary
proteins and production of acids.
Nursing Bottle Syndrome
63
Low Fiber Diet may lead to these problems:
Constipation
Hemorrhoids
Diverticula – sacs or pouches that balloon out of the intestinal wall, caused
by the weakening of the muscle layers that encase the intestines
Development of digestive tract cancers
64
sacs or pouches that balloon out of the intestinal wall, caused
by the weakening of the muscle layers that encase the intestines
Diverticula
65
Digestion of Carbohydrates
– mechanical digestion
. Mouth
66
(an enzyme of the saliva, secreted by the parotid glands,
acts on starch to begin its breakdown to dextrins and maltose)
amylase
67
–2. Stomach chemical digestion __ hours to digest and push to intestine
2-4
68
Stomach
Enzyme –
Action –
none
69
3. Small Intestine – __ hrs. to digest
24
70
are organic compounds composed of carbon, hydrogen, and oxygen
Fats
71
The digestive system is made up of the
gastrointestinal tract also
called the GI tract or digestive tract, the liver, pancreas, gallbladder.
72
is a chain of hollow organs connected in a long, twisting tube
from the mouth to the anus.
The GI tract
73
The hollow organs that make up the GI tract are
the mouth, esophagus, stomach, small intestine, large intestine, and anus.
74
are the solid organs of the digestive
system.
The liver, pancreas, and gallbladder
75
: Ingestion Begins in the
mouth
76
is a muscular tube from the pharynx which transfers food
to the stomach via peristalsis.
esophagus
77
is a sac-like organ that holds mixes & grinds food, mixes
with the acid & powerful enzymes secreted in the stomach to break food
into liquid or paste consistency to pass on to the small intestine.
The stomach
78
The small intestine made up
of the duodenum, jejunum and ileum, the
duodenum continues the process of breaking down food...
79
Step 3: Absorption ...and are then absorbed in the__ into the bloodstream.
jejunum and ileum
80
The stomach and small intestine are supported by the ___ in digesting food with the enzymes present to break down
carbohydrates, proteins, and fats
pancreas, liver and
gallbladder
81
The large intestine composed of the
ascending colon, transverse colon,
descending colon and the sigmoid colon
82
Those that form tissues in the body are
body-building nutrients
83
those
that furnish heat and energy are
fats, carbohydrates, and proteins.
84
Carbohydrates are organic compounds
(saccharides – starches and sugars)
85
1. Carbohydrates
They are
polyhydroxy aldehydes and ketones
86
They provided the major source of energy for the body or as
much as 80 to 100% of calories.
1. Carbohydrates
87
The acceptable macronutrients distribution
range for carbohydrates is
45% to 65% of calories
88
Carbohydrates They are essential for normal _
cardiac and central
nervous system (CNS) functioning.
89
As complex carbohydrates are ingested and broken down, they are easily
absorbed in the intestine and into the bloodstream where they are stored in
the ____ for energy needs
liver and muscles
90
Fiber is categorized as a ___, but it does not yield energy for the
body.
carbohydrate
91
is the substance in plant foods that is indigestible.
Dietary fiber i
92
High –carbohydrate diets, rich in whole grains, can protect an
individual against
heart disease and stroke.
93
High-carbohydrate diets can help prevent many types of
cancer
94
abundant in fruits, sweet corn, and corn syrup moderate in
sweet sugar
Glucose
95
is the principal form in which carbohydrates is used in
the body.
Glucose
96
Only ___ can provide energy for the brain, other nerve
cells, and developing red blood cells.
glucose
97
Some infants are born
with an inability to metabolize galactose, a condition called
galactosemia.
98
It favors calcium and phosphorus assimilation.
Lactose
99
is produced by hydrolysis of
starch.
Maltose
100
3. Cellulose forms the framework of plants found in unrefined
grains, vegetables, and fruits. It is non-digestible by humans.
Source
Soluble –
Insoluble –
fruits, legumes, barleys, oats
wheat brans, corn brans, whole grain breads,
cereals, and vegetables
101
mostly ___ and are often used as based of jellies
fruits
102
The hormones _____ help the liver convert glycogen into
glucose every time the body needs energy
glucagons
103
Insulin- release by____ of the pancreas in response to blood glucose
elevations
beta cells
104
Changes in CHO metabolism may lead to prone to developing
diabetes
105
Excess CHO is converted to ____ and stored as ____
glycogen, fat
106
Decreased levels of CHO in the diet may lead to tissue breakdown leading
to
ketosis and metabolic acidosis
107
converts starch into dextrins and
maltose
– pancreatin enzyme, amylopsin,
108
. Fats constitute ____% of the
energy in the human body.
34%
109
They provide a more concentrated source of energy compared to
carbohydrates
Fats and Lipids
110
Generally, no more than ___ of total calories should come from fat
20% to 35%
111
the pancreas secretes
____, which breaks down fat
pancreatic lipase
112
Simple Lipids are called neutral fats.
The chemical name for this basic fats is
triglycerides.
113
triglycerides. This name
indicates their chemical structure, a
glycerol base with three fatty acids
attached.
114
is derived from a water-soluble form of
carbohydrates
Glycerol
115
Are various combinations of fats with other components.
Compound Lipids
116
Three types of
compound lipids are important in human nutrition –
phospholipids,
glycolipids, and lipoproteins
117
are compound fatty acids, phosphoric acids,
and nitrogenous bases
Phospholipids
118
are most widely distributed of the phospholipids
Lecithins
119
are needed to form thromboplatin for the bloodclothing process.
Cephalins
120
are found in the brain and other nerve tissues
as components of myelin sheath.
Sphingomyenlins a
121
Glycolipids are compound of fatty acids combined with
carbohydrates and nitrogenous bases.
Glycolipids
122
are components of nerve tissue and certain cell
membranes where they play a vital role in fat transport.
Cerebrosides
123
Their
carbohydrate component is galactose.
Cerebrosides
124
are made up of certain glucose, galactose, and a
complex compound containing an amino sugar
Gangliosides
125
An essential part of cell membranes.
Their role is to maintain the stability of the cell membrane and
to facilitate cellular recognition, which is crucial to the immune
response and in the connections that allow cells to connect to
one another to form tissues
2. Glycolipids
126
are lipids combined with proteins.
Lipoproteins
127
They are formed primarily in the liver and are found in cell and
organelle membranes, mitochondria, and lysosomes.
They contain cholesterol, neutral fat, and fatty acids.
. Lipoproteins
128
They are insoluble in water and are combined in protein
complex for their transport and activity in aqueous medium
Lipoproteins
129
Are simple derivatives from fat digestion or other more complex
products. They are fat substances produced from fats and fat
compounds during digestive breakdown.
Derived Lipids
130
are the key refined fuel forms of fat that the cell
burns for energy
. Fatty Acids
131
They are basic structural units of fats
. Fatty Acids
132
KIND OF FAT are those into which no hydrogen can be added.
Saturated fats
133
KIND OF FAT are those in which two of the
carbon atoms are joined by double bond.
Monounsaturated fatty acids
134
Saturated fats are those into which no hydrogen can be added.
_____ acids are two examples of such fatty acids.
They are abundant in animal facts including beef
Palmitic and stearic
135
Monounsaturated fatty acids are those in which two of the
carbon atoms are joined by double bond. ____
are especially high in oleic acid, but most fats contain generous
amounts of this fatty acid
Olive and peanut oils
136
are those in which two or more
double bonds are present.
Polyunsaturated fatty acids
137
has two double bonds
and is the most common of the polyunsaturated acids.
Linoleic acid
138
Polyunsaturated fatty acids
Source:
abundant in most vegetable oils.
139
Polyunsaturated fatty acids
Function:
Unsaturated fats help reduce health risks
Essential fatty acids, including omega-3, omega-6, are used to
support blood clothing, blood pressure, inflammatory
responses, and many other metabolic processes.
140
is a water-soluble component of triglycerides and is
inconvertible with carbohydrate. It comes out 10% of the fat.
. Glycerol
141
Glycerol
Function:
After becomes broken off in digestion, it becomes available for
the formation of glucose in the diet
142
Are a class of fat-related substances that contain sterols. A
Steroids
143
Steroids
Are a class of fat-related substances that contain sterols. A
main member of this group is
cholesterol
144
3. Steroids
Function:
It is necessary for cell membrane stability and the production of
certain hormones and bile salts for digestion.
If cholesterol is consumed in excess, it can build up in the
tissues causing congestion and increasing the risk of
cardiovascular disease
145
make omega-3 and omega-6 oils
Plants
146
Humans should consume more omega-__fatty acids from
vegetable and marine sources like cod liver oil, mackerel, salmon, and
sardines as well as crabs, shrimps, and ousters.
3
147
Digestion of Fats
Enzyme –
Activity –
Small amount of gastric
lipase, tributyrinase
Tributyria (butter fat) to fatty
acids and glycerols
148
B. Invisible fats are those available in
milk, cheese, eggs, nuts, and meat.
149
SATURATED
(of animal origin, solid at room
temperature)
150
UNSATURATED
(of plant origin, liquid at room
temperature)
151
is the primary member of the omega-6 family. It is found in
vegetable oils like corn, safflower, soybean, and cottonseed, and poultry
fats
Linoleic acid
152
. It can be made into arachidonic acid which is abundant in meats.
Linoleic acid
153
is the primary member of the omega-3 gamily
Linolenic acid
154
can be made into eicosapentaenoic acid (EPA) and
decosahexaenoic acid (DHA)
Linolenic acid
155
. It can be made into arachidonic acid which is abundant in meats
Linoleic acid
156
__________ acid raise blood cholesterol levels. _____ acid
does not
Lauric, myristic, and palmitic
Stearic
157
Benefits from monounsaturated fats
olive oil lowers risks of heart disease
158
Benefits from omega-3 polyunsaturated fats
lower blood cholesterol and prevent heart
disease. EPA sources like fish, eaten once a week, can lower blood
cholesterol and risk of heart attack and stroke.
159
If an individual has risk factors for heart disease, he/she should not
consume more than ___ milligrams of cholesterol a day.
200
160
Greek work _____ meaning primary, ranking
first, or occupying the first position.
protos
161
Proteins have many metabolic functions
(tissue-building and maintenance,
balance of nitrogen and water, backup energy, support of metabolic
processes, support of the immune system).
162
The recommended dietary requirement of protein for adults is ____% of intake
10
163
The recommended dietary requirement of protein
women
men
or 46 g/day for women and 56 g/day for men.
164
Protein provides ____ cal/g of energy.
4
165
Protein transport component includes
- helps to transport free fatty acids and binds with
certain medications in the body
Albumins
166
Protein transport component includes
are protein carriers connected with iron
storage and transfer
Ferritin and transferrin
167
Protein transport component includes
is a protein that has oxygen-carrying capacity
Hemoglobin
168
Protein transport component includes
help to carry cholesterol and fat-soluble
vitamins in the body
Lipoproteins (protein+fat)
169
Classification of Protein
Are those which yield
only amino acids upon
hydrolysis.
Simple protein
170
Simple protein
Example
Albumins
Globulins
Glutelins
Prolamins
Albuminoids
Histones and protamines
171
Compound proteins
conjugated proteins or
proteids are
combinations of simple
proteins and some other
non-protein substance
called a prosthetic
group attached to a
molecule. They perform
functions that a
constituent could not
properly perform by
itself
Compound proteins
172
are combination
of simple proteins and nucleic
acid. Deoxyribonucleic
nucleoproteins are necessary for
the synthesis of proteins in the
cytoplasm
Nucleoproteins
173
are combination of a protein and
large quantities of complex
polysaccharides such as mucin
found in secretion from gastric
mucous membranes. '
Mucoproteins and glycoproteins
174
protein and a triglyceride or
other lipids such as
phospholipids or cholesterol
found in cell and organelle
membranes.
Lipoproteins
175
are
compounds of a phosphoric acid
joined in ester linkage to protein
found in casein of milk
Phosphoproteins
176
are compounds
of proteins and non-protein
pigments found in flavor
proteins, hemoglobin, and
cytochromes
Chromoproteins
177
are compounds
or metals (Cu, Mg, Zn, and Fe)
attached to proteins found in
ferritin, hemosiderin, and
transferrin.
Metalloproteins
178
are products formed in
the various stages of
hydrolysis of a protein
molecule
Derived proteins
179
The
amino (base) group of one amino acid joins the acid (carboxyl) group of another.
This characteristic chain structure of amino acids is called
pep
180
amino (___) group
acid (_____) group
base
181
amino acids cannot be synthesized by the body and are necessary
in the diet
Essential amino acids
182
amino acids can be manufactured by the body and, therefore,
are not as necessary for consideration in the diet
Non-essential
183
Essential amino acids
example
Threonine, Leucine, Isoleucine, Valine, Lysine,
Methionine, Phenylalanine, Tryptophan
184
Non-essential amino acids
Example:
Glycine,
Alanine, Aspartic acid, Glutamic acid, Proline, Hydroxyproline, Cystine,
Tyrosine, Serine, Arginine, Histidine
185
proteins are those that contain all the essential amino acids in
sufficient quantity and ration to supply the body’s needs.
These proteins are
of animal origin – meat, milk, cheese, and eggs. There are nine (9) essential
amino acids.
Complete
186
proteins are those deficient in one or more of the essential
amino acids. They are of plant origin
incomplete
187
proteins are those food sources that, when eaten together,
provide all the essential amino acids.
Complementary
188
Amino Acids added to food
artificial sweetene
Aspartame
189
Amino Acids added to food
spice/preservative composed of amino
acid, an additional source of sodium in the diet
Monosodium glutamate (MSG)
190
Digestion of Protein
Stomach
Enzyme
Pepsin
191
Digestion of Protein
Stomach
In infants, enzyme
Rennin
192
– Convert protein into proteoses and peptones, Converts casein into
coagulated curd
Rennin
193
Digestion of Protein
Small Intestine (pancreas)
Enzyme
Trypsin, Chymotrypsin, Carboxypeptidase
194
– Converts proteins, proteoses, and peptones into
polypeptides and peptides.
Trypsin
195
– Converts polypeptides into simpler peptides, dipeptides,
and amino acids.
Carboxypeptidase
196
Digestion of Protein
Intestine
Enzyme
Aminopeptidase,Dipeptidase
197
– Converts polypeptides into peptides and amino acids
Aminopeptidase
198
– Converts dipeptides into amino acids
Dipeptidase
199
the recommended dietary requirement of protein for
adults is 10% of intake, or ___g/day for women and ___ g/day for men.
46 , 56
200
–is a condition resulting from insufficiency
of protein or energy or both in the diet
. Protein-Energy Malnutrition (PEM
201
There are two types of PEM:
– severe deprivation of food over a long period of time
characterized by insufficiency of protein and energy intake.
Marasmus –
202
There are two types of PEM:
– This condition reflects an abrupt and recent deprivation of
food which develops rapidly as a consequence of protein deficiency or an
illness like measles
Kwashiorkor –
203
– it measures the effectiveness of protein quality in
supporting the body’s need
Biologic value (BV)
204
– it also measures how capably a protein is
used by the body
Net protein utilization (NPU)
205
– it measures the increase in weight of a
growing animal and compares it with the intake.
Protein Efficiency ratio (PER)
206
. Fat-soluble vitamins ___ in association with lipids are found in
foods.
A, D, E, and K
207
Patients who have ____disease should be careful not to take more than the
daily recommendations of fat-soluble vitamins, as level can build up.
liver
208
Vitamin A
(retinol)
209
Vitamin D
(calcifero)
210
pertain to the elements in their simple inorganic form.
. Minerals
211
Its chemistry is closely
similar to glucose,
hence it is alternatively
called “muscle sugar
Inositol
212
Trace elements, also called micronutrients, are required by the body in
amounts of less than ___mg per day
100
213
is the most basic of nutrients.
3. Water
214
therefore, the minimum daily amount of water
needed is____ L/day.
1.5
215
Under normal condition, recommended adult fluid intake is ___L/day for
men and ____ L/day for women.
3 to 4
2 to 3
