Nutrition Flashcards

(32 cards)

1
Q

Name some of the nutrients in plants

A

Carbon
Nitrogen
Phosphorus
Potassium
Magnesium

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2
Q

What is Carbon used for in plants

A

-used to make glucose-starch
-also used for all other organic molecules

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3
Q

What is Nitrogen used for in plants

A

-converted in soil into ammonia and then nitrates
-used to make amino acids and nucleotides for DNA & RNA

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4
Q

What is Phosphorus used for in plants

A

-in phosphate form its used to make nucleotides

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5
Q

what is Potassium used for in plants

A

-protein production

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6
Q

what is Magnesium used for in plants

A

-used to make chlorophyll

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7
Q

Name examples of natural fertilizers

A

manure and compost

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8
Q

what are the pros and cons of natural fertilizers

A

Pros:
-no harmful chemicals are needed
-easy to produce/obtain
-cheaper

Cons:
-time consuming
-don’t know for sure the amount of nutrients/ minerals that are in them

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9
Q

what are the pros and cons of chemical fertilizers

A

Pros:
-easily accessible
-know exactly how much nutrients/ minerals are present

Cons:
-easy to overuse
-top layer gets washed away (run-off)
-run-off causes algal bloom/ eutrophication
-more expensive

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10
Q

what are lipids

A

a source of energy storage

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11
Q

what are triglycerides made of

A

fatty acids and glycerol

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12
Q

carbs and lipids are made up of

A

c, H, O

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13
Q

what are the types of triglycerides

A

A) Saturated: animal fats
B) Unsaturated:
Cis: vegetable oils
trans: fried oils

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14
Q

place the triglycerides in order of health

A

cis
saturated
trans

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15
Q

describe Cardiovascular disease

A

-saturated but especially trans fats get converted for transport into LDL (Low Density Lipoproteins)
-these are sticky and can build plagues in small blood vessels
-cis fats are converted into HDL which are not associated with causing plagues

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16
Q

what are minerals

A

non-organic ions or molecules that help enzymes or other processes

17
Q

give examples of minerals

A

Na: nervous system
Ca: bones and muscle contraction
Mg: as coenzymes
K: nervous system
Fe: haemoglobin/ oxygen transport
H20: needed as the solvent for transport and chemical reactions in cells

18
Q

what are vitamins

A

organic molecules usually coenzymes
work with enzymes to either activate or increase their efficiency

19
Q

give examples of vitamins

A

Vit A: for retina function (carrots, oils)
Vit D: needs to be combined with Ca and UV light to be used in bone mineralisation (dairy products)
Vit C: associated with the immune system, healthy skin and collagen (citrus, leafy greens)
Vit Bs: important for neurological health (fish, meats like chicken)

20
Q

what do nucleic acids include

A

DNA & RNA
obtained from eating cells

21
Q

high salt diet means you will have

A

high blood pressure

22
Q

points on Scrubby

A

-vitamin C deficiency
-impaired immune system
-weak/ bleeding gums

23
Q

points on Rickets

A

-vitamin D deficiency
-bow-legged
-children’s disease

24
Q

points on Spina bifida

A

-caused by insufficient folic acid while mother is pregnant
-spinal cord exposed in the body

25
points on Osteoporosis
- lack of vitamin D and calcium - bones are more porous and break easily - associated with menopause
26
points on Atherosclerosis
- build up of plague (cholesterol) in arteries - blockage can also be caused by fibrous tissue (scar tissue) - associated with obesity
27
points on Kwashiorkor
-insufficient nutrient diversity, particularly protein -eat only 1 thing (carbs) -skinny with swollen belly
28
points on Marasmus
-overall malnutrition- lack in all nutrients -supper skinny
29
points on Diabetes II
-AKA late onset diabetes -associated with obesity -typically hits after 50 years old -can be treated with healthy diet and exercise
30
what are calories and what are their units
unit of energy for nutrients 1 calorie is the energy needed to heat 1cm3 of water by 1C 1000 calories= 1kilocalorie (kcal) Calorie= kilocalorie
31
what is the Basal Metabolic Rate
the energy needed to stay alive without additional activities
32
what is the equation for calories
energy value of food in calories per gram= change in temperature (C) x volume of water (cm3) /mass of food (g)