Nutrition 4-7

Card Set Information

Author:
manns.olivia
ID:
199561
Filename:
Nutrition 4-7
Updated:
2013-02-10 22:39:32
Tags:
Nutrition
Folders:

Description:
Test for Chapters 4-7
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user manns.olivia on FreezingBlue Flashcards. What would you like to do?


  1. Common food sources of CHO
    Fruits, veggies, grain (plant)
  2. Chemical structure of CHO
    • Glucose
    • Carbon hydrogen oxygen
  3. Functions of CHO
    • Provides glucose to the brain
    • Provides energy
  4. Recommended CHO intake
    45% - 65%
  5. Common food sources of FAT
    Meat fat, Plant oils, dairy
  6. Chemical structure of FAT
    • Fatty Acids
    • Carbon always has 4 bonds
    • Methyl group, carbon chain, acid group
  7. Funtions of FAT
    • Cell membrane
    • protect organs
    • taste, aroma, mouth feel
  8. Recommended FAT intake
    • 20% to 35%
    • Less than 10% from saturated fat
  9. Common food sources of PRO
    Animals and Plants
  10. Chemical structure of PRO
    • Amino Acids
    • Joined by peptipde bonds
  11. Functions of PRO
    • Acid/base balance
    • Fluid balance
    • Satiety
  12. Recommended PRO intake
    10% - 35%
  13. Types of Fiber
    • Soluable
    • Insoluable
    • Isolated Fiber Additives
  14. Sources of Soluble Fiber
    • Fruits
    • Oats
    • Barley
    • Legumes
  15. Sources of Insoluble Fiber
    • Vegetables
    • Wheat
    • Grains
  16. Sources of Fiber Additives
    • Inulin
    • Chicory Root
    • Oat Fiber
    • Wheat Fiber
    • Polydextrose
  17. Recommended Fiber intake
    25 to 35 grams per day
  18. What types of fat are strongly related to an increased risk of CVD?
    • Transfat
    • Saturated Fat
  19. Current US sugar intake
    30t/day
  20. Recommended sugar intake
    8t/day
  21. Most common source of sugar in US diet
    High Fructose Corn Syrup
  22. Function of fiber
    • Lower cholesterol
    • Lower glucose absorption
    • Feel full
    • Softens stool
  23. What is nitrogen balance?
    Nitrogen in is equal to nitrogen out
  24. Who is usually in negative nitrogen balance?
    • Injured
    • Burn victims
    • Infections
  25. Who is usually in positive nitrogen balance?
    • Growing babies/children
    • Pregnant women
    • Recovering from illness
  26. Who is usually in equilibrium nitrogen balance?
    Healthy adults
  27. What is PEM?
    Protein Energy Malnutrition
  28. PEM incidences worldwide
    Affects 1 in 4 children
  29. What are types of PEM
    • Kwashiorkor
    • Marasmus
  30. How long does it take to process 1 drink
    1 hour
  31. How is moderation defined?
    • Women - 1 per day
    • Men - 2 per day
  32. Negative consequences of binge drinking
    • Malnutrition
    • Progressive liver disease
    • Fetal alcohol syndrome
    • Cancer
    • Kidney disease
    • Obesit
    • Depression, anxiety, insomnia
  33. Benefits of a balanced diet
    • Enough CHO so gluconeogenisis does not occur
    • Enought fat & protein to perform essential functions
    • No excess kcals which convert to fat.
  34. Hydrolysis
    Breakdown of bonds and needs water
  35. Condensation
    Forming bonds and giving off water
  36. Denaturation
    Protein is untangled or uncoiled using heat & acid
  37. Saturated fat
    Carbons that are all bonded
  38. Unsaturated fat
    Carbon has at least one double bond
  39. Transfat
    • partially hydrogenated
    • acts like sat fat
  40. HDL
    High-density lipoprotein (Good Cholesterol)
  41. LDL
    Low-density-protein (Bad Cholesterol)
  42. Invisible Fat
    • Fats that you cannot take out
    • Cheese, dairy, cakes
  43. MUFA
    • Monounsaturated fatty acid
    • There is at least one double bond
  44. PUFA
    • Polyunsaturated fatty acid
    • There is more than one double bond
  45. Cholesterol
    • Sterol - complex ring structure
    • Mady by liver
    • Only found in animal products
  46. Omega-3 fat
    • Essential fatty acid
    • First double bond on third carbon
  47. Metabolism
    The sum of all biochemical reactions that allow our bodies to convert food into expendable engergy.
  48. Marasmus
    PEM - no muscle, just skin and bones
  49. Kwashiorkor
    PEM - fluid inbalance (big belly, reg sized body)
  50. Gluconeogenesis
    Back-up plan for making glucose out of non-carbs for the brain when glycogen is deplated
  51. Glycogen
    • A complex CHO
    • Storage form of glucose

What would you like to do?

Home > Flashcards > Print Preview