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Nutrition > Nutrition Unit Test > Flashcards

Nutrition Unit Test Flashcards

1
Q

What is the number of calories/g in carbohydrates?

A

4 cal/1g

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2
Q

What is the composition of carbohydrates

A

C,H,O

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3
Q

What is the DRI for carbohydrates?

A

55-60%

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4
Q

What is the function of carbohydrates in the body?

A

It is used as an energy source

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5
Q

What are examples of carbohydrates?

A

Sugars, fibers, and starches

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6
Q

What are some sources of carbohydrates? 

A

Grains, fruits, vegetables, etc. 

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7
Q

What is the number of calories compared to grams in proteins?

A

4 Cal/1 g

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8
Q

What is the composition of proteins?

A

C, H, O, N

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9
Q

What is the DRI for proteins?

A

10 to 35%

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10
Q

What is the function of proteins in the body?

A

To provide building blocks for growth and repair of body tissues

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11
Q

What are some examples of proteins?

A

Eggs, dairy, nuts, legumes

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12
Q

What is the number of calories compared to grams for fats?

A

9 cal/1 g

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13
Q

What is the composition of fats?

A

C, H, O

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14
Q

What is the DRI for fats?

A

30%

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15
Q

What is the function of fats in the body?

A

It is used to store, energy and transport vitamins

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16
Q

What are some examples and sources of fats?

A

Avocados, egg oils, butters meat, etc.

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17
Q

What are the three main groups of carbohydrates?

A

Monosaccharides, disaccharides,
polysaccharides

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18
Q

How do the three main groups of carbohydrates defer structurally?

A

Monosaccharides are the simplest form of carbohydrates and are composed of a single molecule. The disaccharides are composed of two monosaccharides linked together, and polysaccharides are composed of 3 or more monosaccharides linked together.

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19
Q

What are some examples of monosaccharides?

A

Fructose, glucose, galactose

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20
Q

What are some examples of disaccharides?

A

Sucrose, Maltos, lactose

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21
Q

What are some examples of polysaccharides?

A

Starch, cellulose (fibre), glycogen

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22
Q

What is the function of monosaccharides in the body?

A

They are used to store and produce energy

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23
Q

What is the function of disaccharides in the body?

A

They act as an energy source

24
Q

What is the function of polysaccharide in the body?

A

energy storage, structural elements for cell membranes and sending cellular messages around the body

25
Q

What are saturated, unsaturated, monounsaturated, and poly unsaturated fats

A

Saturated fat is a type of fat in which the fatty acid chains have all single bonds, unsaturated fats have at least one double bond within the fatty acid chain, monounsaturated fats are fat molecules that have one unsaturated carbon bond in the molecule, and polyunsaturated fats are fat molecules that have more than one unsaturated carbon bond in the molecule

26
Q

Where do saturated, unsaturated, monounsaturated, and polyunsaturated fats come from?

A

Saturated fats are mainly found in animal foods, but a few plant foods. Unsaturated fats are found in plants, monounsaturated fats are found in olive, peanut and canola oils. And polyunsaturated fats come from plant and animal foods

27
Q

What is the state at room temperature of saturated, unsaturated, polyunsaturated, and monounsaturated fats?

A

Saturated fats are solid unsaturated fats are liquid. Polyunsaturated fats are liquid. And monounsaturated fats are liquid.

28
Q

What are the health implications of each type of fat?

A

Too much saturated fats can cause cholesterol to build up, unsaturated fats can improve blood cholesterol levels, monounsaturated fats lower bad cholesterol levels and polyunsaturated fats also help reduce bad cholesterol levels.

29
Q

What is the difference between a complete protein and an incomplete protein? And sources of each

A

If the protein you are eating contains all the essential amino acids it is called a complete protein (fish, chicken, eggs). If the protein you’re eating doesn’t contain all the essential amino acids it is incomplete protein(nuts, seeds, whole grains).

30
Q

List 2 examples of minerals required in the body and their function and a food source.

A

Calcium: bone and teeth development, muscle and nerves. A source is milk and green veggies.
Iron: transport of oxygen in the blood. A source is nuts, and meats.

31
Q

List 2 examples of vitamins required in the body and their function and a food source

A

B1 thiamine: heart, liver, nerves, energy, brain and a source is whole grains, and fish
B9 folic acid: RBC’s, growth, energy and a source is yeast, and green veggies.

32
Q

Which vitamins are fat soluble and which are water soluble

A

Water soluble: B&C
Fat soluble: A,D,E & K

33
Q

What is the role of water in the body and how much is required daily

A

Water carries nutrients and waste from cells and body. It lubricates and cushions joints, and it regulates temperature. 8 glasses is the daily recommendation

34
Q

Calculate the following based on a 2500 calorie diet

A

Carbohydrates: 41% and 262g
Proteins: 25% and 159g
Fat: 34% and 95g

35
Q

What is the function of fibre in the human digestive tract? What is the daily recommended daily intake of fibre

A

Fibre helps increase the weight and size of your stool and softens it. It helps maintain bowel health. And 25-30 grams

36
Q

Should we take vitamin and mineral supplements?

A

No: because we only need a small amount of vitamins and minerals daily which most everyday foods provide.

Yes: for those who can’t eat eat certain foods that give us our needed vitamins and minerals

37
Q

Give two examples of vitamin deficiencies who’s at risk? What’s the treatment? And health risks?

A

Iron deficiency: children, teens and women. Treatment is taking iron supplements and eating more foods high in iron. It causes fatigue, weakness, pale skin, etc.

Vitamin A deficiency: young children and pregnant women. Treatment is high doses of vitamin A supplement for several days. It can cause maternal mortality and child blindness

38
Q

What information is included on food labels in Canada

A

Nutrition facts table which shows serving size, calories, nutrients, %daily value. A list of ingredients which includes added sulphites, common allergens, and gluten sources

39
Q

What is a serving size and how does a serving size typically differ from the amount of food a person actually consumes

A

A serving size on the label is based on the amount of food that people may typically eat at one time. The serving size is different on all labels. Serving sizes also is not a recommendation of how much to eat

40
Q

What is the difference between a nutrient claim and a health claim

A

A nutrient claim is a statement on a food label that highlights specific nutrients, foods or ingredients. Health claims are on food labels that describe the potential health effects of a food product when consumed as part of a healthy diet.

41
Q

What are the two different types of health claims?

A

Function claims and disease risk reduction claims.

42
Q

Describe the path that food takes from ingestion to egestion

A

So first food is ingested where then digestion occurs where our food is broken down. Then there is absorption where nutrients enter the blood stream. Finally there is egestion which is the removal of waste.

43
Q

What are the final products of digestion? What does each nutrient become and where does it go?

A

Starch which is a polysaccharide is digested into glucose and they go into the your intestines to be used for energy in the cells.
Cellulose a polysaccharide cannot be digested and goes through your small intestine.
Proteins are digested into amino acids, they go into your small intestine to then be sent into the blood stream to repair tissue and build muscle. Lipids are digested into fatty acid and glycerol and they go into the small intestine and are stored for energy, cell repair, and growth.

44
Q

What are gallstones?

A

Gallstones are hard pebble like pieces usually made of cholesterol in ur gallbladder. Some symptoms are severe pain in the upper abdomen, vomiting, fever, etc. treatment is either surgery to get them removed or meds to dissolve them.

45
Q

What is heart burn

A

Heartburn is discomfort or pain caused by digestive acid moving into the tube that carries swallowed food to ur stomach (esophagus). It usually occurs after eating and symptoms are a burning sensation in the chest. Treatment is anti acids or foods that prevent heartburn.

46
Q

What is celiac disease

A

Celiac disease is a digestive problem that hurts ur small intestine. It is an illness caused by an immune reaction to eating gluten. Symptoms are weight loss, gas, diarrhea, constipation. Treatment is follow a gluten free diet

47
Q

What is cholesterol, its function in the body and where is comes from?

A

Cholesterol is a soft waxy substance. It is a vital building block of cell membranes, hormones, and vitamin D. it comes from 2 sources; 80% produced by the liver and 20% comes from our diet

48
Q

What are two types of cholesterol? Describe the difference between both types

A

High density lipoprotein which scavenges excess cholesterol from tissue for disposal and reverse build up of plaque in arteries.
Low density lipoprotein delivers cholesterol from the liver to tissues. They are associated with hardened arteries and heart disease.

49
Q

What are some potential health problems from having high cholesterol levels in our blood

A

The buildup of plaque narrows the opening of the artery reducing blood flow. Atherosclerosis which is fatty material on the inner walls of arteries which is a leading cause of death in Canada.

50
Q

what are some treatments for someone with high cholesterol

A

Regular excise, eating fewer saturated fats and more plant fats, doctors may recommend cholesterol reducing drugs.

51
Q

What are some reasons food additives are added to products

A

Food additives are substances added to food to maintain or improve safety, freshness, taste, texture or appearance.

52
Q

What is the difference between intenational additive and an unintentional additive

A

Intentional additives are deliberately added during processing to achieve specific results. Unintentional additives are substances that end up in food accidentally they aren’t added for flavour or preservation

53
Q

What are some health concerns associated with food additives

A

Exposure to some unintentional additives may pose health risks leading to allergies or long-term effects like cancer, especially if consumed in large quantities.

54
Q

What are the reactions used in the breakdown and synthesis of macromolecules.

A

Dehydration synthesis reactions build molecules up and generally require energy,the reactant loses two hydrogen atoms and an oxygen atom. The products are water. while hydrolysis reactions break down molecules and generally release
energy. They use water to break down the polymers into monomers

55
Q

What is the role of enzymes in chemical digestion. What conditions affect enzyme function

A

Enzymes speed up chemical reactions that turn nutrients into substances that your digestive tract can absorb. Temperature can affect enzyme activity as when it’s cold they become sluggish and if it’s too hot they can get fried. Another thing is PH because the PH level can change an enzymes shape and slow down its work.

56
Q

Explain the difference between chemical digestion and physical digestion

A

Chemical digestion uses certain enzymes to break down nutrients, such as carbohydrates, proteins, and fats into smaller molecules an example is amylase which is in the saliva. Physical digestion is the mechanical breakdown of food an example is chewing which grinds food

Nutrition (6 decks)

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