Nutritional Foundations and Clinical Applications - E-Book: Nutrition Final Exam Review Flashcards

• a state of complete physical, mental, and social well-being

• a lifestyle that enhances our level of health

• pattern of behaviors

• prevent initial development of a disease or poor health
• ex:
  • diet
  • exercise

• early detection to halt, reduce, or reverse the effects of a disease or poor health
• manages disease

• body CAN NOT synthesize
• must be obtained from diet

• nutrients that the body can synthesize

• a guide to adequate nutrient intake levels against which to compare nutrient values of foods consumed

• the amount of nutrient and calorie intake per day considered necessary for maintenance of good health
• amount of nutrient needed to satisfy the needs of almost healthy individuals at a life stage or gender study

• The daily intake of a specific nutrient estimated to meet the requirement in 50% of healthy people in an age- and gender-specific group

• A recommended intake value based on observed or experimentally determined approximations or estimates of nutrient intake by a group of healthy people
• used when recommended allowance is not determined

• is the level of nutrient intake that should not be exceeded to prevent adverse health risks

• daily percent of calories intake that should come from carbs, lipids, and proteins

• 45-65%

• 10% or less

• 20-35%

• 10-35%

• the DRI for dietary energy intake

• ratio comparison of a food's nutrient content with the kcal value that the food contains
• nutrient value vs caloric value

• consumption of too many nutrients and too much energy in comparison with DRI values

• condition resulting from an imbalanced nutrient and/or energy intake

• consumption of not enough energy or nutrients in comparison with DRI values

1. Variety
2. Proportionality
3. Moderation
4. Activity

• eat foods from all food groups and subgroups

• eat more of some foods and less of others

• choose types of foods that limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol

• be physically active every day

• a way for consumers to see how individual foods fit their nutritional needs

• enzyme mediated chemical reactions
• cells use energy to build and acquire energy from the breakdown of organic molecules
• absorbed nutrients are used by the body for energy and to form and maintain body structures and functions

• process of synthesis from which substances are formed
• uses energy to build organic molecules
• endothermic

• breakdown of food components into smaller molecular particles
• acquires energy breaking down organic molecules
• exothermic

• A backflow of the contents of the stomach into the esophagus, caused by relaxation of the lower esophageal sphincter

• avoid high-fat meals
• avoid overeating
• avoid laying down after eating
• avoid pressure on stomach
• avoid eating too fast

• Carbon, Hydrogen, and Oxygen

• 1:2:1

• composed of single carbohydrate units
• ex: glucose, fructose, galactose

• consists of two single carbohydrates bound together
• ex: sucrose, maltose, lactose

• consists of many subunits of monosaccharides joined together
• ex: starch, fiber, glycogen

• storage form of carbohydrate energy
• stored in the liver and muscles
• retrieved as needed for energy

• the process of converting glucose to glycogen

• provides energy (function)
• protein-sparing effect
  • If enough carbohydrate is provided to meet the energy needs of the body, protein can be spared or saved to use for specific protein functions
• the CNS functions best from glucose
• the GI tract has the role of digesting carbs into monosaccharides for easy absorption

• between 70 to 100 mg/dL

• the process of converting glycogen back to glucose

• a metabolic process that breaks down carbohydrates through a series of reactions to either pyruvic acid or lactic acid and releases energy for the body in the form of ATP

• the process of producing glucose from fats or protein

• created when fatty acids are broken down for energy when sufficient carbs are unavailable

• simple carbs (monosaccharides)
• blood sugar
• rapidly absorbed into the bloodstream
• food sources: fruits, sweeteners

• simple carbs (monosaccharides)
• fruit sugars
• food sources: fruits, honey, syrups, vegetables

• simple carbs (monosaccharides)
• food sources: part of lactose, found in milk

• simple carbs (disaccharides)
• glucose + fructose
• table sugar
• food sources: sugarcane, sugar beets, fruits, vegetables

• simple carbs (disaccharides)
• milk sugar
• food sources: milk and milk products
• glucose + galactose

• simple carbs (disaccharides)
• malt sugar
• food sources: germinating grains
• glucose + glucose

• complex carbohydrates
• strings of glucose
• storage form of plant carbohydrate
• food sources: grains, legumes, potatoes

• roughage
• strings of monosaccharides, usually glucose
• cannot be broken down by human digestive enyzmes
• Insoluble vs Soluble Fiber
• food sources: legumes, whole grains, fruits, vegetables

• a source of energy to all cells

• the result build up of ketones leading to acid-base imbalances in the body

• hormone
• produced by the beta cells of the islets of Langerhans
• lowers/decrease blood glucose levels by enhancing the conversion of excess glucose to glycogen (glycogenesis)

• hormone
• increases blood glucose levels
• stimulates conversion of liver glycogen to glucose
• assists regulation of blood glucose throughout the night

• hormone
• secreted from the hypothalamus and pancreas
• inhibits the functions of insulin and glucagon

• hormone
• enhances the fast conversion of liver glycogen to glucose (glycogenolysis)

• functions against insulin
• promotes glucose formation from protein

• insulin inhibitor
• promotes glucose formation from protein

• affects blood glucose level by enhancing intestinal absorption of glucose and releasing epinephrine

• insulin inhibitor
• increase gluconeogenesis from protein

• rankings of foods according to the level to which a food raises blood glucose levels
• measures a single component of food

• considers the total glycemic index effect of a mixed meal of dietary plan
• whole thing

• liver cels rearrange fructose into glucose

• it is broken down to provide glucose

• fiber that does not dissolve in fluids

• fiber that dissolves in fluids
• thickens substances
• provides structure and protection for plants

• obesity
• constipation
• diverticular disease
• colon cancer
• heart disease
• diabetes control

refined

whole/unrefined

• fats make food taste and smell good

• hormones released in response to the consumption of fat causes us to feel full and satisfied

• increases our desire to eat more fatty food

• a substance that works by being soluble in water and fat at the same time

• carriers or transporters of lipids

• a phospholipid
• extensive role as an emulsifier
• part of lipoproteins

• composed of a glycerol and three fatty acids

...

• carbon
• hydrogen
• oxygen

• stored energy
• organ protection
• temperature regulation
• insulation

• form part of all cell membrane structure
• serve as emulsifiers to keep fats dispersed in body fluids

• provides basic material to make bile, vitamin D, sex hormones, and cells in brain and nerve tissue

• carbon atoms

• a vital part of all cell membrane, nerve tissue, and building block for hormones

• there are three carbon atoms in glycerol
• tri = 3

• has a single-bonded carbon chain
• fully saturated b/c hydrogen atoms are attached to all available bonding sites
• contained in meats, butterfat, shortening, and vegetable oils

• a carbon chain has only one unsaturated double bond
• dietary sources: olive oil, peanuts, and canola oil

• a carbon chain has two or more unsaturated double bonds
• characterized by the location of the unsaturation in the molecular structure
• dietary sources: vegetable oils, fish, and margarine

• omega-3 (linolenic)
• omega-6 (linoleic)

omega-6 (linoleic)

omega-3 (linolenic)

omega-3 (linolenic)

omega-3; omega-3

• process which forces hydrogen atoms to break a double bond and attach to the carbons
• creates saturated fat
• makes fats more solid/stable

• meats
• butterfat
• shortening
• vegetable oils
• beef
• poultry
• pork
• lamb
• egg yolks
• dairy products

• involves the hydrolysis of triglycerides into two-carbon units that become part of acetyl coenzyme A (acetyl CoA)

• an intermediate byproduct in metabolism
• formed from the breakdown of glucose, fatty acids, and certain amino acids
• enters the TCA cycle

• synthesis of lipids
• results in the formation of triglycerides, phospholipids, cholesterol, and prostaglandins

• triglycerides and phosphates

insulin; growth hormones; adrenal cortex hormones

• bile emulsifies fat to facilitate digestion

• the first lipoproteins formed after the absorption of lipids from food
• transport fats from the intestinal wall to the liver cells

• 35 to 40%
• it exceeds the ADMR for fat which is 20-35%

• large lipoproteins rich in triglycerides;
• VLDLs circulate through the blood giving up their triglycerides to fat and muscle tissue until the VLDL remnants are modified and converted into LDL
• leaves the liver cells full of fats and lipid components to transfer newly made triglycerides to the cells

• a lipoprotein that t ransports cholesterol in the blood; composed of moderate amount of protein and a large amount of cholesterol;
• high levels are thought to be associated with increased risk of coronary heart disease and atherosclerosis

• protein enzymes
• secreted in the mouth, stomach, and small intestine

• organic compounds
• contain carbon, hyrdrogen, oxygen, and nitrogen

• must be eaten in food

• liver can create as long as the structural components (including nitrogen) are available

• a collection of amino acids that is constantly resupplied with EAAs and NEAAs
• allows cells to build proteins easily

• growth and maintenance
  • All growth depends on a sufficient supply of amino acids. The amino acids are needed to make the proteins required to support muscle, tissue, bone formation, and the cells themselves
• creation of communicators and catalysts
• immune system response
• fluid anf electrolyte balance
• acid-base balance
• transportation

• contains all nine EAAs in sufficient quantities that best support growth and maintenance

• lacks one or more of the nine essential amino acids

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