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UNIT 1 Flashcards

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1
Q

What is the study of food and how the body makes use of it?

A

Nutrition

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2
Q

It is the science that interprets the nutrients and other substances in food in relation to growth, reproduction, maintenance, health and disease of an organism.

A

Nutrition

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3
Q

It deals not only with the quantity and quality of food consumed but also with the process of ingestion, absorption, assimilation, biosynthesis, catabolism (break down) and excretion.

A

Nutrition

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4
Q

What are specially designed and prescribed for medical and/or general nutritional reasons. It promotes a balanced selection of foods vital for good health?

A

Diet therapies

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5
Q

What can provide the patient important insight into food-related illnesses and education regarding how various nutrients (protein, carbohydrate, fat, alcohol) affect illness, diseases, or obesity?

A

Individualized diet therapy

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6
Q

What can be tailored to meet the treatment needs of patients on diagnosis of specific illnesses, can help reduce complications and/or side effects, and can improve general well-being?

A

Diet therapy

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7
Q

What are chemical substances found in food, components that are indispensable to the body’s functioning?

A

Nutrients

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8
Q

What provide energy, serve as building material, help maintain or repair body parts, and support growth?

A

Nutrients

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9
Q
A
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10
Q

What do you call any substance that the body can take and assimilate that will enable to stay alive and to grow?

A

Food

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11
Q

What is defined as the process of breaking down food and substances like carbohydrates, proteins, fats, and vitamins that aid the body in its different functions?

A

Digestion

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12
Q

What is made up of the gastrointestinal tract also called the GI tract or digestive tract, the liver, pancreas, gallbladder?

A

Digestive system

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13
Q

What is a chain of hollow organs connected in a long, twisting tube from the mouth to the anus?

A

GI tract

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14
Q

TRUE/FALSE:

The hollow organs that make up the GI tract are the mouth, esophagus, stomach, small intestine, large intestine, and anus.

A

TRUE

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15
Q

TRUE/FALSE:

The liver, pancreas, and gallbladder are the solid organs of the digestive system.

A

TRUE

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16
Q

What step of digestion is this:

Begins in the mouth where food is broken down by chewing, mixed with saliva into a form the body can absorb and use.

A

Ingestion

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17
Q

The esophagus is a muscular tube from the pharynx which transfers food to the stomach via?

A

Peristalsis

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18
Q

What is a sac-like organ that holds, mixes and grinds food which mixes with the acid & powerful enzymes secreted in the stomach to break food into liquid or paste consistency to pass on to the small intestine

A

Stomach

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19
Q

What is made up of the duodenum, jejunum, and ileum?

A

Small intestine

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20
Q

What step of digestion is this:

The large intestine composed of the ascending colon, transverse colon, descending colon and the sigmoid colon through the peristaltic movements passes food in liquid state and finally in solid form, then the stool which empties into the rectum which holds it until defecation releasing it into,The anus which prompted by the anal sphincters control the elimination of the stool/feces.

A

Elimination

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21
Q

TRUE/FALSE:
The basic function of nutrition is to maintain life by allowing an individual to grow and be in a state of optimum health.

A

TRUE

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22
Q

TRUE/FALSE:
The nutrients that form tissues in the body are fats, carbohydrates, and proteins.

A

FALSE (body-building nutrients)

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23
Q

The nutrients that furnish heat and energy are?

A
  • Fats
  • Carbohydrates
  • Proteins
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24
Q

TRUE/FALSE:

Nutrients are classified are either organic or inorganic.

A

TRUE

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25
What do you call nutrients that the body can synthesize and need not be directly obtained from food?
Nonessential nutrients
26
What are **nutrients that provide calories or energy and are required in large amounts** to maintain body functions and carry out the activities of daily life?
Macronutrients
27
What are the 3 broad classes of macronutrient classified by Atwater’s Physiological Factors?
- Carbohydrates - Proteins - Fats
28
What are organic compounds composed of carbon, hydrogen, and oxygen and they provided the major source of energy for the body or as much as 80 to 100% of calories?
Carbohydrates
29
What provide energy for cellular work, and help to regulate protein and fat metabolism. They are essential for normal cardiac and central nervous system (CNS) functioning.
Carbohydrates
30
As complex carbohydrates are ingested and broken down, they are easily absorbed in the intestine and into the bloodstream where they are stored in the ______ and _______ for energy needs
Liver and Muscles
31
What includes most of the fibers in food, yield little or no energy but provide other important benefit?
Indigestible carbohydrates
32
33
What is important for bowel elimination and helps lower cholesterol levels
Indigestible carbohydrates
34
What is the stored carbohydrate energy source found in the liver and muscles, and is a vital source of backup energy?
Glycogen
35
What is the substance in plant foods that is indigestible?
Dietary fiber
36
What enhance the health of the large intestine for proper bowel elimination and it adds bulk to the feces and stimulates peristalsis to ease elimination?
Fibers
37
What fiber are **derived from inside plant cells** and decreases cholesterol, regulates blood glucose levels, and increases satiety (sources: oatmeal and broccoli)?
Soluble fiber
38
What fiber are **derived from structural parts of plants** that promote regularity and decreased risk of cancer and diverticular diseases? (sources: wheat bran and nuts)
Insoluble fiber
39
Carbohydrates are divided into three groups which are?
- Monosaccharides - Disaccharides - Polysaccharides
40
What is the process in which protein is converted to glucose. It happens when the person does not reload used up glycogen stores, body protein dismantled allowing glucose to fuel these special cells?
Gluconeogenesis
41
What is not found in foods and is produced by hydrolysis of starch?
Maltose
42
What is the most significant polysaccharides in human nutrition?
Starch
43
What is not found in food but are formed as intermediate products in the breakdown of starch?
Dextrins
44
What are non-digestible, colloidal polysaccharides having a gel quality. Source: mostly fruits and are often used as based of jellies?
Pectins
45
What do you call **sacs or pouches that balloon out of the intestinal wall**, caused by the weakening of the muscle layers that encase the intestines?
Diverticula
46
Where does mechanical digestion occur?
Mouth
47
What serves as a concentrated form of energy for the body (second to carbohydrates) and supplies important tissue needs (hormone production, structural material for cell walls, protective padding for vital organs, insulation to maintain body temperature, covering for nerve fibers, aid in the absorption of fat-soluble vitamins)?
Fats
48
TRUE/FALSE: A diet high in fat is linked to cardiovascular disease, hypertension, and diabetes mellitus.
TRUE
49
What are called neutral fats?
Simple Lipids
50
The chemical name for simple lipids is?
Triglycerides
51
What are the 3 types of compound lipids that are important in human nutrition?
- Phospholipids - Glycolipids - Lipoproteins
52
What are compound fatty acids, phosphoric acids, and nitrogenous bases?
Phospholipids
53
What are most widely distributed of the phospholipids?
Lecithins
54
What are needed to form thromboplastin for the blood-clothing process?
Cephalins
55
What are found in the brain and other nerve tissues as components of myelin sheath?
Sphingomyelins
56
What are compound of fatty acids combined with carbohydrates and nitrogenous bases?
Glycolipids
57
What are components of nerve tissue and certain cell membranes where they play a vital role in fat transport?
Cerebrosides
58
What is the carbohydrate component of cerebrosides?
Galactose
59
What are made up of certain glucose, galactose, and a complex compound containing an amino sugar?
Gangliosides
60
What are lipids combined with proteins. They are formed primarily in the liver and are found in cell and organelle membranes, mitochondria, and lysosomes. They contain cholesterol, neutral fat, and fatty acids?
Lipoproteins
61
They are formed primarily in the liver and are found in cell and organelle membranes, mitochondria, and lysosomes. They contain cholesterol, neutral fat, and fatty acids.
Lipoproteins
62
What are the key refined fuel forms of fat that the cell burns for energy?
Fatty Acids
63
What has two double bonds and is the most common of the polyunsaturated acids?
Linoleic acids
64
What helps to transport free fatty acids and binds with certain medications in the body?
Albumins
65
What proteins are those which yield only amino acids upon hydrolysis?
Simple protein
66
What amino acid can be manufactured by the body and, therefore, are not as necessary for consideration in the diet?
Non-essential amino acids
67
68
What do you call the artificial sweetener?
Aspartame
69
What do you call spice/preservative composed of amino acid, an additional source of sodium in the diet?
Monosodium glutamate (MSG)
70
What are the 2 types of Protein-Energy Malnutrition?
- Marasmus - Kwashiorkor
71
What do you call severe deprivation of food over a long period of time characterized by insufficiency of protein and energy intake?
Marasmus
72
This condition reflects an abrupt and recent deprivation of food which develops rapidly as a consequence of protein deficiency or an illness like measles?
Kwashiorkor
73
What measures the effectiveness of protein quality in supporting the body’s need and measures food nitrogen absorbed?
Biological Value (BV)
74
What measures how capable a protein is used by the body and it measures retention of food nitrogen consumed?
Net protein utilization (NPU)
75
What measures the increase in weight of a growing animal and compares it with the intake?
Protein Efficiency Ratio (PER)
76
These substances are the **magic wands** that enable the body to produce enzymes, hormones and other substances essential for proper growth and development. As tiny as the amounts are, however, the consequences of their absence are severe. (WHO nutrition).
Micronutrients
77
What are a group of unrelated organic compounds found in food which are needed only in minute quantities in the diet but essential for specific metabolic reactions within the cell and necessary for normal growth and maintenance of health?
Vitamins
78
What vitamin is for normal vision cycle, growth and bone development, normal reproduction and lactation?
Vitamin A (retinol)
79
80
What vitamin is formed by sunlight in the skin absorbed into systemic circulation as hormones?
Vitamin D (calcifero)
81
What vitamin protect cells from oxidation, help sustain tissue integrity, and acts in vitro as a lipid antioxidant?
Vitamin E (tocopherol)
82
What vitamin is necessary for the maintenance of prothrombin level in the blood plasma, aids in bone metabolism, and is needed for phosphorylation?
Vitamin K
83
What do you call a chemical process that adds the phosphate radical to glucose so that its passage through the cell membrane is hastened?
Phosphorylation
84
What is a group of water-soluble vitamins that need to be continually replaced because of their short **life**?
Vitamin B Complex
85
What is necessary for proper digestion, peristalsis, and providing energy to the smooth muscles, glands, the CNS, and blood vessels?
Vitamin B1 (Thiamine)
86
What vitamin is required for proper growth development and tissue healing - helps maintain healthy skin, tongue, mouth, and normal vision?
Riboflavin (vitamin B2)
87
What vitamins acts as hydrogen and electron acceptor and plays important role in energy metabolism, fatty acid synthesis /oxidation, and protein synthesis catabolism?
Niacin (B3)
88
What vitamin has major actions that are fatty acid metabolism, cell synthesis, heme production?
Pantothenic acid (B5)
89
What vitamin has major actions that are: cellular function, heme and neurotransmitter?
Pyridoxine (B6)
90
91
What serves as coenzyme in energy metabolism converting pyruvic acid into acetyl CoA?
Lipoic acid
92
What serves as coenzyme factor in CO2 fixation - helps in the synthesis of purine, pyrimidines, fatty acids, and carbohydrates together with active acetate (CoA)?
Biotin
93
What is a lipotropic agent, i.e., it mobilizes fat and prevents the build-up of fatty acids and is needed for fat transport as a constituent of phospholipids, namely lecithin, cephalin, and sphingomyelin?
Choline
94
What is used for bone and teeth formation, acid-base balance, component of every cell, energy transfer of RNA/DNA?
Phosphorus
95
How many mineral elements are known to be essential in nutrition?
21
96
97
What is the carrier of oxygen needed for cellular respiration, hemoglobin formation, component of tissue enzyme involved in the conversion of betacarotene into vitamin A, antibody production, collagen synthesis?
Iron (fe)
98
What is the most basic of nutrients?
Water
99
Major minerals = ? Trace minerals = ?
Major = Macronutrients Trace = Micronutrients
100
Vitamin B3 deficiency can cause pellagra marked by the 4 Ds which are?
- Dermatitis - Diarrhea - Dementia - Death
101
In Vitamin K, what are the sources of these: 1. Menaquinone 2. Phyloquinone
1. Menaquinone - Animal Source 2. Phyloquinone - Plant Source
102
What minerals does Chloride especially bond with?
Sodium
103
What vitamin deficiency can cause rickets (bowedlegs, pigeon breast)?
Vitamin D deficiency
104
What major mineral is a component of every cell?
Phosphorus
105
What vitamin increases the absorption of Iron?
Vitamin C
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