vio Flashcards

(29 cards)

1
Q

Kokie yra paprastieji angliavandeniai?

A
  • gliukozė
  • fruktozė
  • galaktozė

Paprastieji angliavandeniai yra monosacharidai, kurie yra pagrindiniai energijos šaltiniai organizmui.

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2
Q

Kokie yra sudėtiniai angliavandeniai?

A
  • sacharozė
  • laktozė
  • maltozė

Sudėtiniai angliavandeniai susidaro sujungus du ar daugiau monosacharidų.

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3
Q

Kokie yra polisacharidai?

A
  • krakmolas
  • glikogenas
  • celiuliozė
  • chitinas

Polisacharidai yra sudaryti iš ilgos monosacharidų grandinės ir tarnauja kaip energijos atsargos arba struktūriniai komponentai.

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4
Q

Kokios yra vitaminų grupės?

A
  • Vit. A
  • Vit. C
  • Vit. D
  • Vit. B12

Vitaminai yra organiniai junginiai, būtini normaliam organizmo funkcionavimui.

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5
Q

Kokie yra maisto šaltiniai Vit. A?

A
  • morkos
  • kepenys
  • sviestas

Vit. A yra svarbus regėjimui ir imunitetui.

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6
Q

Kokie yra maisto šaltiniai Vit. C?

A
  • citrusai
  • paprika
  • juodieji serbentai

Vit. C padeda stiprinti imunitetą ir yra svarbus antioksidantas.

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7
Q

Kokios yra hipovitaminozės pasekmės?

A
  • odos sausumas
  • imuniteto silpnėjimas
  • kraujavimas

Hipovitaminozė atsiranda dėl netinkamos mitybos ir gali sukelti įvairias sveikatos problemas.

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8
Q

Kokios yra sistemų funkcijos organizme?

A
  • nervų sistema
  • regėjimo sistema
  • kraujotakos sistema

Šios sistemos yra būtinos organizmo gyvybinei veiklai ir funkcionavimui.

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9
Q

Kokie yra svarbiausi vitaminai organizmui?

A
  • Vit. A
  • Vit. C
  • Vit. D
  • Vit. B12

Kiekvienas vitaminas atlieka specifines funkcijas organizme ir yra būtinas sveikatai.

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10
Q
A
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11
Q

What is the primary function of ferments?

A

They act as biological catalysts that facilitate chemical reactions

Ferments are protein-based and play a crucial role in digestion and metabolism.

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12
Q

List the four main processes involved in digestion.

A
  • Ingestion
  • Digestion (mechanical and chemical)
  • Absorption
  • Elimination

These processes are essential for breaking down food and absorbing nutrients.

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13
Q

What does mechanical digestion involve?

A
  • Physical breakdown of food
  • Chewing and grinding

This process increases the surface area of food for enzymes to act upon.

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14
Q

What is the role of chemical digestion?

A

It involves the breakdown of food using enzymes

Enzymes are biological catalysts that speed up chemical reactions in the body.

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15
Q

Fill in the blank: Absorption is the process where nutrients are _______ into the bloodstream.

A

taken up

This occurs primarily in the small intestine.

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16
Q

True or false: Ferments are produced by the body and are essential for digestion.

A

TRUE

They help in breaking down complex molecules into simpler forms that can be absorbed.

17
Q

What happens if there is a deficiency in iodine?

A
  • Energy metabolism slows down
  • Potential for goiter
  • Hormonal imbalances

Iodine is crucial for the production of thyroid hormones.

18
Q

What are some sources of iodine?

A
  • Dairy products
  • Seafood
  • Iodized salt

These foods help maintain adequate iodine levels in the body.

19
Q

What is the consequence of excessive iodine intake?

A

It can lead to thyroid dysfunction

High levels of iodine can disrupt normal thyroid hormone production.

20
Q

What is the importance of dietary fibers?

A
  • Aid in digestion
  • Promote gut health
  • Prevent constipation

Dietary fibers are essential for maintaining a healthy digestive system.

21
Q

What are the two types of dietary fibers?

A
  • Soluble fiber
  • Insoluble fiber

Both types play different roles in digestive health.

23
Q

What is the fermento substrate complexas?

A

Susidao fermento substrate kompleksas

This refers to the complex formed by the substrate and the ferment.

24
Q

What happens to fermentai during the process?

A

Po cheminés veakeijos fermentai lieka nepakit

Ferments remain unchanged during the chemical process.

25
What do **fermentai** correspond to?
Fermantai atitinka kanket substrata ## Footnote Ferments correspond to specific substrates.
26
Name the **two ways** of fermento aktıyrama.
* Kapstiniaiverkia * shaččici, ušenelai ## Footnote These are methods of ferment action.
27
What is the **keybiskes Piz** in relation to substrate?
Ki keybiskes Piz. substeto perakende in bemnteg bataler ## Footnote This refers to a specific key aspect of the substrate.
28
What does **kalybiśkai** refer to?
Pur. substaatas kumkemak ii fermentas emalize amilaze ## Footnote This relates to the quality of the substrate and its interaction with enzymes.
29
What does **amilare sachar** refer to?
kabnda amilare sachar salsici ## Footnote This refers to the action of amylase on starch.