Nutrition (Final Exam) Flashcards Quizlet PDF

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Summary

Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.

Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.

Nutrition also focuses ...

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Science

Medicine

Nutrition

Nutrition (Final Exam) Terms in this set (72)

What is Nutrition?

Energy Measurement Unit?

It is the scientific study of food and how it nourishes the body and influences health.

Macronutirients?

Recommended Dietary Allowance. The average daily nutrient intake What is the RDA?

level that meets the nutrient requirements of 97%-98% of healthy individuals in a particular life stage and gender group.

What is DRI?

The Dietary Reference Intakes are dietary standards for nutrients established for healthy people in a particular life stage of gender group.

To prevent and reduce the risk of chronic disease and promoting

Nutrition (Final Exam)

Questionnaires are subjective, they rely on the persons ability to report.

Limitations of dietary assessment tools

24 hour recalls does not give an indication of a persons typical intake, has to rely on persons memory, and their estimate of portion sizes. Diet records are challenging to complete accurately and in detail.

Wellness

A multidimensional, life-long process that includes physical, emotional, and spiritual health.

Promotes optimal health and disease prevention across the US. Identifies a set of goals and objectives that we hope to reach as a Healthy people 2020

nation by 2020. (1) attain high-quality longer lives (2) achieve health equity, eliminate disparities, and improve health of all groups. (3) create social and physical environments that promote good health (4) promote quality of life, healthy development across all life stages.

Information on a Nutrition Facts Panel that identifies how much a Percent Daily Values

serving of food contributes to your overall intake of nutrient listed on the label; based on an energy intake of 2,000 calories per day.

The FDA regulates two types of claims: nutrient and health claims. Food labeling regulation

Nutrition (Final Exam)

Structure-function claims can be made without FDA approval. Ex.

A set of principles developed by the USDA and UDHHS to assist Dietary guidlines for Americans

americans in designing a healthful diet and lifestyle. Updated every 5 years.

Nutrient density

Myplate

Nutrition labeling and eduction act

The relative amount of nutrients per amount of energy (number of calories).

The visual representation of USDA food patterns.

NOT FOUND

Hunger

A physiologic sensation that prompts us to eat.

Appetite

A psychological desire consume specific foods.

The liver picks up excess glucose from the blood and stores it as Function of liver glycogen

glycogen. It releases it into the bloodstream when we need energy later in the day.

Gluconeogenesis

Nutrition (Final Exam)

Occurs when a diet is deficient in carbohydrate. The body will make its own glucose from protein

energy contributions of carbs, lipids and fats

Carbs 4kcal, Protein 4kcal, Fats 9Kcal

- 25 g per day for women AI for fiber

- 38 g per day for men or - 14 g of fiber for every 1,000 kcal per day

AMDR suggests for carbs

45%-65%

- Three fatty acid molecules - One glycerol molecule Classification for trigiycerides

- Carbon chain length (carbon on fatty acid) - Saturation level (how much hydrogen to carbon) - Shape (determined how they are processed)

saturated fatty acids

Fatty acids that have no carbons joined together with a double bond. These types of fatty acids are generally solid at room temperature.

Fatty acids that have two carbons in the chain bound to each other with monounsaturated fatty acids

one double bond. These types of fatty acids are generally liquid at room temperature.

Nutrition (Final Exam)

polyunsaturated fatty acids

Fatty acids that have more than one double bond in the chain. These types of fatty acids are generally liquid at room temperature.

Linoleic Acid: omega 6 fatty acid (found in vegetable and nuts) Two essential fatty acids

Alpha-Linolenic Acid: omega 3 fatty acid (leafy green-vegetables, flaxseed, soy oil, fish oil) (DHA-EPA)

Most common lipids

AMDR for fat

Triglycerides.

20%-35%

Triglyceride has a glycerol backbone with 3 fatty acids.

Structures of fat

Phospholipid has a phosphate head, glycerol backbone, and 2 fatty acids. Sterol has a multiple-ring structure. Cholesterol = Sterol

Structures of carbohydrates

Nutrition (Final Exam)

Composed of carbon, hydrogen, oxygen. Short to long chains of glucose.

Complex molecules made of amino acids. Amino acids: Structure of protein

1 central carbon atom connected to 4 other groups: amine (nitrogen), acid, hydrogen atom, side chain. Nitrogen is unique to protein.

essential amino acids

complete protein

Deamination

Nitrogen balance

Anabolism

Catabolism

Nutrition (Final Exam)

9 amino acids not produced by the body, or not produced in sufficient amounts so they must be obtained from food.

Foods that contain sufficient amounts of all 9 essential amino acids.

The process by which an amine group is removed from the amino acid.

Nitrogen balance is calculated as the difference between nitrogen intake and nitrogen excretion.

The process of making new molecules from smaller ones.

The breakdown, or degradation, or larger molecules to smaller

A catabolic proces by which a large, chemically complex compound is Hydrolysis

Metabolism

Phosphorylation

broken apart with the addition of water.

The sum of all the chemical and physical changes that occur in body tissues.

The addition of one or more phosphate groups to a chemical compound.

An anabolic process by which smaller, chemically simple compounds Dehydration Synthesis

are joined and a molecule of water is released; also called condensation.

A high-energy compound made up of the purine adenine, the simple ATP

sugar ribose, and three phosphate units; it is used by cells as a source of metabolic energy.

Oxidation-reduction reactions

Glycolysis

Nutrition (Final Exam)

Reactions in which electrons are lost by one compound (it is oxidized) and simultaneously gained by another compound (it is reduced).

A sequence of chemical reactions that converts glucose to pyruvate.

The tricarboxylic acid cycles is a repetitive series of eight metabolic reactions, located in the cell mitochondria, that metabolized acetyl CoA TCA cycle

from the production of carbon dioxide, high-engergy GTP, and reduced coenzymes NADH and FADH2.

ETC

Vitamin toxicity

Water-soluble vitamins

Vitamins

Minerals

BMI (body mass index)

Nutrition (Final Exam)

A series of metabolic reactions that transports electrons from NAHD or FADH2 through a series of carriers, resulting in ATP production.

Megadosing or taking in 10x the RDI. Fat soluble are more toxic especially A & D.

Vitamins that are soluble in water. Vitamins B and C.

Micronutrients that contain carbon and assist us in regulating our body's processes; classified as water soluble or fat soluble.

Naturally occurring inorganic substances that are not changed by natural or body processes, including digestion.

A measurement representing the ratio of a person's body weight to his or her height.

BMR (basal metabolic rate)

Total energy expenditure

Neural tube

Spina bifida

Anencephaly

The energy the body expends to maintain its fundamental physiologic functions.

The energy the body expends to maintain its basic functions and to perform all levels of movement and activity.

Embryonic tissue that forms a tube, which eventually becomes the brain and spinal cord.

An embryonic neural tube effect that occurs when the spinal vertebrae fail to completely enclose the spinal cord, allowing it to protrude.

A fatal neural tube defect in which there is partial absence of brain tissue, most likely caused by failure of the neural tube to close.

produce low-birth weight babies which is under 5.5lbs Undernourished mother

Also produce preterm- 80th percentile for weight • Encourage physical activity • Limit foods with low nutrient density obesity in children

• Early intervention is often the most effective measure against lifelong obesity 12% of preschoolers obese. 18% of older children are obese.

Nutrition (Final Exam)

Foremilk

Hindmilk

Nutrition (Final Exam)

Milk that is initially released. Low in fat (skim)

Last 5% High in fat. Similar to cream

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