NUTRITION Flashcards
(87 cards)
1
Q
o All interactions between organism and food it
consumes
A
Nutrition
2
Q
o Nutrient content of a specified amount of food
A
Nutritive value
3
Q
o Organic and inorganic substances required for
body function
A
Nutrients
4
Q
Nutrients have three major functions:
A
o providing energy for body processes and
movement
o providing structural material for body tissues
o regulating body processes.
4
Q
- simplest of all carbohydrates; water soluble;
produced naturally by both plants and animals
A
Sugars
4
Q
Monosaccharides
A
▪ Glucose
Most abundant
▪ Fructose
▪ Galactose
5
Q
o Disaccharides
A
Starches
5
Q
– insoluble, nonsweet forms of carbohydrate
A
Starches
5
Q
– composed of branched chains
of dozens, sometimes hundreds, of glucose
molecules
A
Polysaccharides
5
Q
– complex carbohydrate derived from plants, supplies
roughage, or bulk, to the diet.
A
Fiber –
6
Q
CARBOHYDRATE DIGESTION
* Major enzymes
A
ptyalin (salivary amylase), pancreatic
amylase, and disaccharidases
6
Q
are biologic catalysts that speed up chemical
reactions.
A
Enzymes
6
Q
End products are monosaccharides.
A
CARBOHYDRATE DIGESTION
6
Q
- Major source of body energy.
A
CARBOHYDRATE METABOLISM
7
Q
The body breaks carbohydrates into
A
glucose.
7
Q
is a large polymer (compound molecule) of
glucose.
A
Glycogen
7
Q
Nine essential amino acids —
A
histidine,
isoleucine, leucine, lysine, methionine,
phenylalanine, tryptophan, threonine, and
valine—
8
Q
Nine essential amino acids , A tenth, ____ appears to have
a role in the immune system.
A
arginine,
8
Q
- combinations of two or more
vegetables
A
Complementary proteins
8
Q
PROTEIN DIGESTION
* Digestion begins in mouth with enzyme
A
pepsin.
8
Q
Most protein digested in the
A
small intestine
8
Q
Pancreas secretes the proteolytic enzymes
A
trypsin,
chymotrypsin, and carboxypeptidase.
9
Q
Glands in intestinal wall secrete _____ , which break protein into amino acids.
A
aminopeptidase and
dipeptidase
9
Q
- storage medium that can rapidly
be converted back into amino acids.
A
Plasma protein
10
Building tissue
anabolism
11
Breaking down tissue
Catabolism
11
o Degree of anabolism and catabolism
Nitrogen balance
12
o greasy and insoluble in water but soluble in alcohol or ether
Lipids
12
- lipids that are solid at room temperature
Fats
13
- lipids that are liquid at room temperature
Oils
13
- made up of carbon chains and hydrogen, are
the basic structural units of most lipids
Fatty acids
14
- all carbon atoms are filled to capacity
(i.e., saturated) with hydrogen
Saturated
15
- accommodate more hydrogen
atoms than it currently does
Unsaturated
15
– one double bond
Monounsaturated
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– more than one
double bond
▪ Polyunsaturated
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▪ most common form of lipids.
Glycerides
18
▪ consist of a glycerol molecule with up to
three fatty acids attached.
Glycerides
19
▪ (which have three fatty acids)
Triglycerides
20
▪ account for more than 90% of the lipids
in food and in the body
Triglycerides
21
o fatlike substance that is both produced by the body
and found in foods of animal origin
o Needed to create bile acids, synthesize steroid
hormones
* Cholesterol
22
LIPID DIGESTION
* Digestion begins in ___, but mainly digested in
stomach, small
intestines.
23
End products of lipid digestion are
glycerol, fatty acids, and
cholesterol.
24
called ____ (lipid + protein)
lipoproteins
25
Conversion of fat into usable energy occurs through
enzyme _____ that breaks down triglycerides in adipose
cells, releasing glycerol and fatty acids into the blood.
lipase
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Organic compounds that cannot be manufactured
by body
* Vitamin
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* Vitamin
Water-soluble
▪ C, B complex
▪ Needed daily
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* Vitamin
Fat-soluble
▪ A, D, E, and K
▪ Can be stored
29
- found in organic compounds, as inorganic
compounds, and as free ions
Minerals
30
Energy freed in food metabolism
Carbohydrates
▪ 4 Cal/g
30
Macrominerals
▪ people require daily in amounts over
100
mg
▪ Ca, P, Na, Mg, Cl, S
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o Microminerals
▪ people require daily in amounts ___ than
100 mg.
▪ Fe, Zn, Mn, I, , F, Cu, Co, Cr, Se
less
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Energy freed in food metabolism
Protein
▪ 4 Cal/g
31
o Amount of energy nutrients or foods supply to the
body
Caloric value
32
Large calorie (Calorie, kilocalorie [Kcal])
1 g water,
15 to 16 degrees C
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o Unit of heat energy
calorie
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Small calorie (c, cal)
1 g water,
1 degree C
34
Kilojoule (kJ)
o 1 newton, 1 kg, 1 meter
35
Energy freed in food metabolism
Fat
▪ 9 Cal/g
36
Energy freed in food metabolism
Alcohol
▪ 7 Cal/g
37
o all biochemical and physiological processes by
which the body grows and maintains itself
Metabolism
38
Rate at which the body metabolizes food to
maintain energy requirements of a person who is
awake and at rest
Basal metabolic rate (BMR)
39
o Amount of energy required to maintain basic body
functions
o Calories required to maintain life
* Resting energy expenditure (REE)
40
o Optimal weight recommended for optimal health
* Ideal Body Weight (IBW)
41
- widespread but short-lived interest or a practice followed with considerable zeal
Fads
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(decrease in red blood cells) caused by
inadequate supply of iron for synthesis of
hemoglobin
Anemia
43
o infants have difficulty giving up the bottle,
particularly at nap-time or bedtime.
o decay of the teeth caused by constant contact with
sweet liquid from the bottle.
* Bottle mouth syndrome
44
▪ characterized by a prolonged inability or
refusal to eat, rapid weight loss, and
emaciation in individuals who continue to
believe they are fat.
Anorexia nervosa
45
▪ uncontrollable compulsion to consume
enormous amounts of food (binge) and
then expel it by self-induced vomiting or
by taking laxatives (purge).
o Bulimia
46
o Only plant foods
* Vegan
47
o Lack of necessary or appropriate food substances
* Malnutrition
48
Many variations
▪ May avoid dairy products, eggs, all flesh
or selected meat such as red meat, fish
* Vegetarian
49
o caloric intake in excess of daily energy
requirements, resulting in storage of energy in the
form of adipose tissue
* Overnutrition
50
o intake of nutrients insufficient to meet daily energy
requirements because of inadequate food intake
or improper digestion and absorption of food
* Undernutrition
51
Protein stores
▪ Skeletal muscle mass
o Somatic
51
o seen in starving children of underdeveloped
countries, is now also recognized as a significant
problem of clients with long-term deficiencies in
caloric intake (e.g., those with cancer and chronic
disease).
o Depressed visceral proteins
o Visible muscle and fat wasting
* Protein-calorie malnutrition (PCM)
52
ANTHROPOMETRIC MEASUREMENTS
o performed to determine fat stores
* Skinfold
52
Protein stores
▪ Plasma, hemoglobin, hormones,antibodies
o Visceral
53
ANTHROPOMETRIC MEASUREMENTS|
o an estimate of lean body mass, or skeletal muscle
reserves.
* Mid-arm muscle area (MAMA)
53
ANTHROPOMETRIC MEASUREMENTS
o measure of fat, muscle, and skeleton
* Mid-arm circumference (MAC)
54
ASSISTING WITH SPECIAL DIETS
* diet is limited to water, tea, coffee, clear broths, ginger ale,
or other carbonated beverages, strained and clear juices,
and plain gelatin
CLEAR LIQUID DIET
54
BIOCHEMICAL (LABORATORY) DATA
o provide an estimate of visceral protein stores.
* Serum proteins
55
ASSISTING WITH SPECIAL DIETS
* Liquids or foods that turn liquid at body temperature
FULL LIQUID DIET
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▪ chief end product of amino acid
metabolism,
o Urea
57
ASSISTING WITH SPECIAL DIETS
easily chewed and digested.
SOFT DIET
58
o a modification of the soft diet.
o Liquid may be added to the food, which is then
blended to a semisolid consistency.
* Pureed diet
59
provided when the client cannot ingest foods or
the upper GI tract is impaired and the transport of
food to the small intestine is interrupted.
* Enteral
60
▪ inserted through one of the nostrils, down
the nasopharynx, and into the alimentary
tract
▪ used for feeding clients who have
adequate gastric emptying, and who
require short-term feeding
o Nasogastric tube
