1
Q
Front
A
Back
2
Q
What are carbohydrates (CHO)?
A
They are organic compounds composed of carbon, hydrogen, and oxygen, primarily serving as the major source of energy in the diet.
3
Q
What is the primary function of carbohydrates?
A
To provide energy for the body.
4
Q
How many calories does 1 gram of carbohydrate provide?
A
4 calories.
5
Q
Why do carbohydrates have a protein-sparing action?
A
When sufficient carbohydrates are ingested, proteins are spared for their primary function of building and repairing body tissues.
6
Q
What is the role of carbohydrates in normal fat metabolism?
A
An adequate supply of carbohydrates prevents the incomplete oxidation of fat, which would otherwise produce ketones.
7
Q
What is ketosis?
A
A condition that results when ketones accumulate in the blood and urine due to insufficient carbohydrate supply.
8
Q
What are the principal food sources of carbohydrates?
A
Plant foods such as cereal grains, legumes, vegetables, fruits, and sugars.
9
Q
What is the only substantial animal source of carbohydrates?
A
Milk.
10
Q
List examples of cereal grains that are carbohydrate sources.
A
Rice, wheat, corn, rye, and oats are dietary staples.
11
Q
What are enriched grains?
A
Grains to which thiamine, riboflavin, niacin, and iron have been added after processing to compensate for nutrient loss.
12
Q
What are fortified grains?
A
Grains to which a nutrient not originally present (e.g., folic acid) has been added to prevent deficiencies.
13
Q
List vegetables that provide substantial amounts of carbohydrates.
A
Potatoes, beets, peas, lima beans, and corn (primarily as starch).
14
Q
What form of carbohydrate do fruits primarily provide?
A
Fruit sugar (fructose), along with fiber, vitamins, and minerals.
15
Q
What forms of carbohydrate do table sugar
A
syrup
16
Q
What are low-nutrient-dense foods?
A
Foods that provide many calories but few essential nutrients, often high in sugars and fats.
17
Q
What are the three main groups of carbohydrates?
A
Monosaccharides, disaccharides, and polysaccharides.
18
Q
What are monosaccharides?
A
The simplest form of carbohydrates, which are sweet, require no digestion, and are absorbed directly into the bloodstream.
19
Q
List the three main monosaccharides.
A
Glucose, fructose, and galactose.
20
Q
What is glucose also known as?
A
Dextrose; it is the form of carbohydrate to which all other forms are converted for eventual metabolism.
21
Q
What is the primary fuel source for the central nervous system
A
red blood cells
22
Q
What is fructose also known as?
A
Levulose or fruit sugar; it is found in fruit and honey and is the sweetest monosaccharide.
23
Q
What is galactose?
A
A monosaccharide that is a product of milk digestion and is not found naturally.
24
Q
What are disaccharides?
A
Double sugars that must be changed to simple sugars by hydrolysis before absorption.
25
List the three main disaccharides.
Sucrose, maltose, and lactose.
26
What is sucrose composed of?
Glucose and fructose.
27
What are common sources of sucrose?
Granulated, powdered, and brown sugar, and molasses.
28
What is maltose?
A disaccharide composed of two glucose units, resulting from starch digestion or fermentation (found in infant formulas, malt beverages, beer).
29
What is lactose?
The sugar found in milk, composed of glucose and galactose; it aids calcium absorption and is less sweet than other sugars.
30
What is lactose intolerance?
The inability to digest lactose due to insufficient lactase enzyme, causing bloating, abdominal cramps, and diarrhea after consuming milk-based foods.
31
What are polysaccharides?
Complex carbohydrates composed of many monosaccharides, also known as complex carbohydrates.
32
List the three important polysaccharides in nutrition.
Starch, glycogen, and fiber.
33
What is starch?
A polysaccharide found in grains and vegetables, serving as the storage form of glucose in plants.
34
Where is starch primarily found in grains?
Mainly in the endosperm (center part of the grain).
35
What is glycogen?
The storage form of glucose in the body, primarily in the liver and muscles.
36
What is dietary fiber?
Indigestible parts of plants that absorb water in the large intestine, helping create soft, bulky stools.
37
What are the two main types of dietary fiber?
Insoluble fiber and soluble fiber.
38
List examples of insoluble fiber.
Cellulose, some hemicellulose, and lignins.
39
List examples of soluble fiber.
Gums, pectins, and some hemicellulose.
40
What are the benefits of soluble fiber?
Forms a gel, provides bulk, and can bind cholesterol, reducing blood absorption.
41
What are the benefits of insoluble fiber?
Provides bulk for stools, helps prevent constipation, hemorrhoids, and diverticular disease.
42
What is the optimal recommendation for fiber intake per day?
20-35 g/day.
43
What is the primary hormone controlling glucose metabolism?
Insulin, secreted by the islets of Langerhans in the pancreas.
44
What is the function of insulin?
To maintain normal blood glucose levels (70-110 mg/dl) by helping cells accept glucose from the blood.
45
What is hyperglycemia?
Excessive amounts of glucose in the blood (blood glucose >126 mg/dl), often a symptom of diabetes mellitus.
46
What is hypoglycemia?
Subnormal levels of blood glucose (blood glucose <70 mg/dl).
47
What is glucagon?
A hormone from the alpha cells of the pancreas that helps the liver convert glycogen to glucose when needed.
48
What are lipids (fats)?
Greasy substances not soluble in water, providing a concentrated source of energy.
49
How many calories does 1 gram of fat provide?
9 calories.
50
List the functions of fats in the body. (Part 1)
Provide energy, carry fat-soluble vitamins (A, D, E, K), supply essential fatty acids.
51
List the functions of fats in the body. (Part 2)
Protect and support organs and bones, insulate from cold, and provide satiety after meals.
52
What is satiety?
The feeling of satisfaction or fullness after eating, partly due to the slow digestion of fats.
53
What are the richest animal sources of fats?
Red meats, higher-fat poultry cuts (with skin), whole/low-fat/reduced-fat milk, cream, cheeses, egg yolks, and fatty fish (tuna, salmon).
54
What are the richest plant sources of fats?
Cooking oils (olive, sunflower, safflower, sesame, corn, peanut, canola, soybean), margarine, salad dressing, mayonnaise, nuts, seeds, avocados, coconut, and cocoa butter.
55
What are visible fats?
Fats that are purchased and used as fats, such as butter, margarine, lard, and cooking oils.
56
What are invisible fats?
Fats that are not immediately noticeable, such as those in egg yolk, cheese, cream, and salad dressings, or in fried foods and pastries.
57
What are triglycerides?
The most common type of lipid in the body, composed of three fatty acids attached to a glycerol framework.
58
What is glycerol?
A component of fat, derived from a water-soluble carbohydrate.
59
What are fatty acids?
Organic compounds of carbon atoms to which hydrogen atoms are attached; their classification determines the fat type.
60
What are essential fatty acids (EFAs)?
Fats necessary for humans that the body cannot synthesize and must be obtained through diet, such as linoleic and linolenic acid.
61
What is linoleic acid?
An essential omega-6 fatty acid.
62
What is linolenic acid?
An essential omega-3 fatty acid.
63
What are saturated fats?
Fats whose carbon atoms contain all possible hydrogen atoms; generally solid at room temperature.
64
What are common sources of saturated fats?
Meat, poultry, egg yolks, whole milk/dairy products, butter, cream, ice cream, chocolate, coconut oil, palm oil, and palm kernel oil.
65
What is the recommended maximum daily intake for saturated fats?
No more than 10% of total daily calories (American Heart Association recommends <7%, or 5-6% if high lipids).
66
What are monounsaturated fats?
Fats with one place among their carbon atoms where there are fewer hydrogen atoms attached.
67
What are common sources of monounsaturated fats?
Olive oil, peanut oil, canola oil, avocados, and cashew nuts.
68
How do monounsaturated fats impact cholesterol levels?
They lower low-density lipoprotein (LDL) cholesterol without affecting high-density lipoprotein (HDL) cholesterol when they replace saturated fats.
69
What are polyunsaturated fats?
Fats with two or more places among their carbon atoms where there are fewer hydrogen atoms attached.
70
What are common sources of polyunsaturated fats?
Cooking oils (sunflower, safflower, sesame, corn, soybean), soft margarines, and fish.
71
What are omega-3 fatty acids?
Polyunsaturated fats (e.g., from fish oils) that help lower the risk of heart disease.
72
What are omega-6 fatty acids?
Polyunsaturated fats (e.g., linoleic acid) that have a cholesterol-lowering effect.
73
What is the recommended maximum daily intake for polyunsaturated fats?
Should not exceed 10% of total daily calories.
74
What are trans-fatty acids (TFAs)?
Produced when hydrogen atoms are added to monounsaturated or polyunsaturated fats through hydrogenation, making them solid at room temperature.
75
What is hydrogenation?
The commercial process of combining fat with hydrogen to solidify liquid vegetable oils.
76
What are common sources of TFAs?
Baked goods, fried foods, and products with 'partially hydrogenated vegetable oil' in the ingredients list.
77
How do TFAs impact cholesterol levels?
They raise LDLs and decrease HDLs, increasing the risk of heart disease and type 2 diabetes.
78
What is cholesterol?
A fatlike substance (sterol) that is a constituent of body cells, synthesized in the liver, and found only in animal foods.
79
What are the functions of cholesterol in the body?
Essential for synthesis of bile, sex hormones, cortisone, and vitamin D, and a necessary part of cell membranes.
80
What are rich sources of dietary cholesterol?
Egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, and organ meats (liver, kidneys, brains).
81
What is hypercholesterolemia?
Unusually high levels of cholesterol in the blood.
82
What is atherosclerosis?
A cardiovascular disease where fatty deposits (plaque) containing cholesterol form on artery walls, reducing blood flow.
83
What is the recommended maximum daily blood cholesterol level?
Not to exceed 200 mg/dL.
84
What are lipoproteins?
Special carriers that transport fats (including cholesterol) in the blood since fats are insoluble in water.
85
List the four main types of lipoproteins.
Chylomicrons, very-low-density lipoproteins (VLDLs), low-density lipoproteins (LDLs), and high-density lipoproteins (HDLs).
86
What are chylomicrons?
The largest and lightest lipoproteins, composed of 80-90% triglycerides; transport lipids after digestion.
87
What are very-low-density lipoproteins (VLDLs)?
Made by liver cells, composed of 55-65% triglycerides; transport lipids from liver to cells, become LDLs as they lose triglycerides.
88
What are low-density lipoproteins (LDLs)?
Approximately 45% cholesterol, carry most blood cholesterol to cells; high levels are a contributing factor in atherosclerosis (often called 'bad cholesterol').
89
What are high-density lipoproteins (HDLs)?
Carry cholesterol from cells to the liver for excretion; levels of 60 mg/dL or more are protective against heart disease (often called 'good cholesterol').
90
What can increase HDL levels?
Exercising, maintaining desirable weight, and giving up smoking.
91
Where does the chemical digestion of fats primarily occur?
Mainly in the small intestine, with only slight digestion in the stomach (gastric lipase on emulsified fats).
92
What is the role of bile in fat digestion?
Bile emulsifies fats in the small intestine, enabling enzymes to digest them more easily.
93
What enzymes reduce fats to fatty acids and glycerol?
Pancreatic lipase.
94
How are fatty acids and glycerol absorbed?
Through the villi of the small intestine into the lacteals (lymphatic vessels).
95
What is the recommendation for overall fat intake in the diet?
Reduce fat intake to 30% of total calories.
96
What is the recommendation for saturated fat intake?
No more than 7% of total calories from saturated fats.
97
What is the recommendation for polyunsaturated fat intake?
Up to 10% of total calories.
98
What is the recommendation for monounsaturated fat intake?
Up to 20% of total calories.
99
What are deficiency symptoms if fats provide less than 10% of daily calories?
Eczema (inflamed/scaly skin), retarded growth, and weight loss.
100
What are consequences of excessive fat in the diet?
Obesity, heart disease, and increased risk for cancers (colon, breast, uterus, prostate).
101
What are proteins?
They are organic compounds of carbon, hydrogen, oxygen, and most importantly, nitrogen, serving as the basic material of every body cell.
102
How many calories does 1 gram of protein provide?
4 calories.
103
What is the adult body protein content?
Approximately 18% of body weight.
104
What is the primary function of proteins?
To build and repair body tissues.
105
List other functions of proteins. (Part 1)
Regulate body processes (components of hormones/enzymes), maintain fluid/acid-base balance, and contribute to antibody formation.
106
List other functions of proteins. (Part 2)
They also transport nutrients and provide energy if carbohydrates and fats are insufficient.
107
What is nitrogen balance?
A state where nitrogen intake equals nitrogen excretion, indicating maintenance of protein tissue.
108
What is positive nitrogen balance?
Nitrogen intake exceeds excretion, indicating new tissue formation (e.g., during growth, pregnancy, tissue repair).
109
What is negative nitrogen balance?
Nitrogen loss exceeds intake, indicating protein is being lost from the body (e.g., during fevers, injury, burns, starvation).
110
What are amino acids?
Nitrogen-containing chemical compounds that are the building blocks of protein.
111
How many different amino acids are commonly found in proteins?
20
112
What are essential amino acids?
Amino acids necessary for normal growth and development that the body cannot synthesize and must be provided in the diet (9 for adults, 10 for children).
113
What are nonessential amino acids?
Amino acids that the body can synthesize from essential amino acids, vitamins, and minerals.
114
What determines the specific types of proteins within each person?
Heredity.
115
What are complete proteins?
Proteins that contain all ten essential amino acids, primarily found in animal foods.
116
List good sources of complete proteins.
Meat, fish, poultry, eggs, milk, cheese, and soybeans.
117
What are incomplete proteins?
Proteins that do not contain all essential amino acids, primarily found in plant foods.
118
List good sources of incomplete proteins.
Legumes, corn, grains, nuts, seeds, peas, and navy beans.
119
What are complementary proteins?
Two or more incomplete proteins that, when combined (not necessarily at the same meal), provide all ten essential amino acids.
120
List examples of complementary protein foods.
Rice with beans, bread with peanut butter, bread with split pea soup, rice with tofu, cereal with milk.
121
What is the only incomplete protein from an animal source?
Gelatin.
122
Where does mechanical digestion of protein begin?
In the mouth, by chewing.
123
Where does chemical digestion of protein begin?
In the stomach, where hydrochloric acid activates pepsin.
124
What enzymes continue protein digestion in the small intestine?
Pancreatic enzymes (trypsin, chymotrypsin, carboxypeptidases) and intestinal peptidases.
125
What are polypeptides?
Ten or more amino acids bonded together.
126
What are the final products of protein digestion?
Amino acids.
127
How are amino acids absorbed?
Through the villi of the small intestine into the bloodstream, then carried to all body tissues.
128
What is protein energy malnutrition (PEM)?
Malnutrition resulting from inadequate intake of protein and energy-rich foods.
129
What are the two main forms of PEM in children?
Marasmus and kwashiorkor.
130
What is marasmus?
Severe wasting caused by a lack of protein and all nutrients (or faulty absorption), leading to emaciation, wrinkled skin, and dull/dry hair.
131
What is kwashiorkor?
Deficiency disease caused by an extreme lack of protein (often sudden), leading to edema (puffy appearance), skin lesions, and changes in hair pigmentation.
132
What are the long-term effects of severe protein deficiency in children?
Permanent mental retardation and impaired physical development.
133
What is hypoalbuminemia?
Abnormally low amounts of protein in the blood plasma, often causing edema.
134
What are the risks of protein excess?
Can damage kidneys/liver, contribute to osteoporosis, cancer, overweight, and heart disease.
135
What is the recommendation for daily protein intake as a percentage of calories?
10-35% of daily calorie intake.
136
What is the average daily protein requirement for adults?
0.8 g of protein per kilogram of body weight.
137
How is an individual's protein requirement calculated?
Divide body weight in pounds by 2.2 to get kg, then multiply by 0.8.
138
What are the protein recommendations for infants (0-6 months)?
9.1 g/day (Adequate Intake - AI).
139
What are the protein recommendations for infants (7-12 months)?
11 g/day (AI).
140
What are the protein recommendations for children (1-3 years)?
13 g/day.
141
What are the protein recommendations for children (4-8 years)?
19 g/day.
142
What are the protein recommendations for males (9-13 years)?
34 g/day.
143
What are the protein recommendations for males (14-18 years)?
52 g/day.
144
What are the protein recommendations for females (9-13 years)?
34 g/day.
145
What are the protein recommendations for females (14-18 years)?
46 g/day.
146
What are the protein recommendations for adults (19-70+ years)?
56 g/day for males and 46 g/day for females.
147
What is the protein recommendation during pregnancy?
71 g/day.
148
What is the protein recommendation during lactation?
71 g/day.
149
What is an 'ounce equivalent' of protein from the Protein Foods Group?
1 oz meat/poultry/fish, 1/4 cup cooked beans, 1 egg, 1 tbsp peanut butter, or 1/2 oz nuts/seeds.
nUTriontn
flashcards
Decks in class (22)
# Cards
-
Carbohydrates, fats and proteins - 15%124
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Medical Nutrition Therapy - 20%89
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Nutrition through the life span - 15%49
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Food-related illnesses, intolerances, and allergies - 10%50
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Water (Fluid & electrolyte balance) - 10%26
-
Digestion, absorption, and metabolism - 10%83
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Vitamins & minerals - 15%153
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Cultural patterns and food habits - 5%11
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questions405
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MNT-weight management across the life cycle76
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Diet, Pre-Diabetes, and Diabetes61
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Diet and Cardiovascular Disease37
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hapter 17: Diet and Renal Disease51
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Diet and Gastrointestinal Disorders65
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micro 1239
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Nutrition over lifetime119
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Water (Fluid & electrolyte balance) - 10%64
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Digestino, Absorpion, metalolism83
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Food-related illnesses, intolerances, and allergies - 10%66
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Diet and Cancer36
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macro149
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culture83
