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nutrition Flashcards

1
Q

what is nutrition ?

A

the sum of all processes in taking food and body’s assimilation and use of food

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2
Q

what is nutrient ?

A

a substance of food helps in sustain bod normal function

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3
Q

what is the substance can make all essential nutrition ?

A

breast milk

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4
Q

define diet

A

the customary amount of food and drinks a people consume during a day

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5
Q

what are the nutrient that gives energy

A

carbohydrates and lipids and protein

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6
Q

what is the function of essential fatty acids and amino acids

A

used to perform special function or gives small amounts of energy

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7
Q

what is the function of
vitamins and minerals

A

do not gives energy but help during the processes

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8
Q

macronutrients:

A

lipids protein ,and carbohydrates

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9
Q

micronutrients:

A

vitamins, minerals, essential fatty acids and amino acid

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10
Q

subclasses of the dietary reference intake (DRI)

A

EAR, RDA, AL, UL

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11
Q

what is DRI :

A

are estimates of amounts of nutrition to prevent deficiencies and maintain optimal for health and growth

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12
Q

Define the estimated average (EAR):

A

is the average daily nutrient intake level
it estimated to meet one half of the healthy individuals

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13
Q

the recommended dietary allowance RDA

A

is the average daily dietary intake level sufficient to meet
the nutritions requirements of 97-98% of individuals

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14
Q

what is the adequate intake

A

is set instead of an RDA
it is based on estimates of nutrient intake by a group of healthy people

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15
Q

why is the AI true

A

the infants use this method

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16
Q

tolerable upper intake

A

the highest average daily intake
potential risk of adverse effects may increase

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17
Q

why does these designed made?

A

to ensure the micronutrients consumed sufficiently

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18
Q

deficient in essential micronutrients ?

A

diet low in carbohydrates or fats

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19
Q

what is the cause of diet low in protein

A

lean of the muscle mass

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20
Q

on the diagram what is the healthest method

A

between AI and UL.

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21
Q

DRI have special factors:

A

age and gender and other factors such as pregnancy or lactation

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22
Q

when data is insufficient the experts recomend

A

AI

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23
Q

Intake between EAR and RDA

A

the probability of of adequacy is 98%
in adequate 2%

24
Q

intake above RDA:

A

can be consider adequate

25
Q

intake above AI:

A

adequate

26
Q

intake between UL and RDA can be consider:

A

no risk of adverse effect

27
Q

Intake above UL have:

A

adverse effect

27
Q

Intake above UL have:

A

adverse effect

28
Q

what is the most important quantitative class of dietary fatty acids ?

A

tryglicerides

29
Q

the biological properties of fatty are determined by :

A

presence or absence of double bonds
and number of double bonds
and CIS-TRANS configuration of unsaturated fatty acids

30
Q

Plasma cholesterol from diet or from
endogenous biosynthesis are transported as :

A

lipoproteins.

31
Q

The level of plasma cholesterol varies in
response to :

A

Diet

32
Q

high LDL cholesterol means

A

HIGH coronary heart diseases

33
Q

HIGH HDL means

A

lower risks of cornary heart diseases

34
Q

the cholesterol is metabolized to be :

A

Bile salts and Steroid hormones

35
Q

*Consumption of saturated fats is associated with high levels of :

A

total plasma cholesterol
LDL cholesterol,
increased risk of CHD.

36
Q

how much is required to consume fatty acids is
to lower CHD

A

7%

37
Q

help to decrease LDL-cholesterol , without affecting
the HDL-cholesterol or the triglycerides level:

A

*Substitution of saturated fatty acids with
monounsaturated fatty acids

38
Q

Polyunsaturated fatty acids They are derived from:

A

plant sources and fish

39
Q

Their effects are influenced by :

A

position of the double
bonds within the molecule

40
Q

*ω-6 (omega-6) fatty acids beneifts :

A

decrease LDL when used instead of Saturated fatty acids
-Decrease HDL

41
Q

the *ω-6 (omega-6) present in :

A

nuts ,avocado , olives , soybeans
and various oils

42
Q

*ω-3- (omega- 3) fatty acids

A

*Reduce serum triglycerides.
*Increase HDL
*have little effect on LDL cholesterol level
they decrease the tendency to
thrombosis, and subsequently reduce the risk
of cardiovascular disease.

43
Q

*ω-3- (omega- 3) fatty acids present in :

A

plants and fish oil

44
Q

what can be added to infant formulae to promote brain development ?

A

*ω-3 long chain PUFA

45
Q

α-linolenic acid consumption may provide :

A

protection of CHD

46
Q

what is the trans fatty acids

A

fatty acids some of its double bonds in the trans position

47
Q

what is the effect of trans fatty acids

A

increase LDL-cholesterol , increasing
the risk of CHD.

48
Q

the trans fatty acids may be present in natural food as :

A

whole milk and diary products

49
Q

how the trans fatty acids produced :

A

partial hydrogenation of vegetable
oil

50
Q

examples of trans fatty acids :

A

baked products including crackers,
cookies, doughnuts, breads, and products like
French fries or chicken fried in hydrogenated
shortening.

51
Q

how much is recommended for daily intake of trans fatty acids :

A

less than 2% of total caloric intake

52
Q

dietary cholesterol is from

A

ANIMAL SOURCES ONLY

53
Q

*Increased dietary cholesterol leads

A

increase in LDL-cholesterol
however it
differs from person to person.

54
Q

plant sterols benefits

A

*Reduce plasma LDL cholesterol by interfering
with absorption of dietary cholesterol

nutrition (5 decks)

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