Nutrition

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Author:
servinggod247
ID:
252432
Filename:
Nutrition
Updated:
2013-12-10 21:16:46
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nutrition
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nutrition
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  1. What leading causes of death are caused by nutrition?
    • Heart disease
    • Cancer
    • Stroke
    • Diabetes
  2. Macronutrients
    • Carbohydrates
    • lipids
    • proteins
  3. Micronutrients
    • Vitamins 
    • minerals
  4. Carbs= calories
    4
  5. protiens= calories
    4
  6. fats= calories
    9
  7. Proteins also contain _______ where as carbs and protein only have hydrogen and oxygen and organic compounds.
    nitrogen atoms
  8. _______ is an essential carbohydrate nutrient
    glucose
  9. __________ and ______ are the essential fat nutrients
    Omega 3 and Omega 6
  10. Vitamins are __________, Minerals are _________
    • organic 
    • inorganic
  11. Six classes of essential nutrients
    • Carbs
    • Fats
    • Protiens
    • Vitamins
    • Minerals
    • Water
  12. percnetage of Americans obese
    • 65 % adults
    • 15% children
  13. American diett low in
    • vitamin E 
    • Calcium
    • Fiber
  14. Recommended calorie %
    45-65%
  15. recommended fat %
    20-35%
  16. recommended sugar %
    0-10%
  17. DRI minimum intake of carbs
    130 g
  18. DRI recommendations for fiber
    21-38 g per day depending on age and gender
  19. recommended saturated fat %
    0-10%
  20. recommended cholesterol intake
    300 mg or less
  21. recommended protien %
    10-35%
  22. DRI recommendation for protein for adults
    o.8 gram protein per kilogram of body weight
  23. 1 serving for Grains=
    • 1 slice bread
    • 1 cup ready to eat breakfast cereal
    • 1/2 cup cooked cereal, rice or pasta
  24. 1 serving veggies=
    • 1 cup 
    • 2 cups if raw leafy greens like lettuce
  25. 1 serving fruit=
    • 1 cup fruit or fruit juice
    • 1/2 cup dried fruit
  26. 1 serving milk=
    • 1 cup milk or yogurt
    • 1.5 ounces of natural cheese
    • 2 ounces of processed cheese
  27. 1 serving meat and beans=
    • 1 ounce meat
    • 1 egg
    • 1 tabelspoon peanut butter
    • 1/4 cup cooked dry beans/peas
    • 1/2 ounce of nuts and seeds
  28. 1 serving fat=
    • 1 tsp butter, margerine, oil, or mayonaise
    • 1 slice bacon
  29. calories from alcohol=
    7
  30. Digestion- startch
    • Mouth and Esophagus
    • Stomach
    • small intestine
    • large intestine
  31. sugar digestion
    • mostly small intestine
    • very little large intestine
  32. fiber digestion
    only large intestin
  33. lipids digestion
    • infants- mouth
    • adults- stomach, small intestin (bile), very little large intestine
  34. protiens digestion
    stomach, small intestine (pancreas), very little large intestine
  35. water digestion
    • mouth
    • stomach
    • small intestine
    • large intestine
  36. End product of sugar and startch digestion
    • Glucose 
    • Fructose
    • Galactose
  37. fluid transport system used to distribute glucose fructose and galactose
    liver
  38. glucose stored as glycogen in
    muscle cells and liver cells

    then fat
  39. end products of protein digestion
    amino acids
  40. fluid transport system used to distribute amino acids
    liver
  41. excess amino acids stored as
    glucose
  42. end products of fat digestion
    fatty acids
  43. lymph system transports
    fatty acids
  44. fatty acids packaged by
    liver
  45. sources of Omega 6 fatty acid
    • vegetable oil
    • salad dressing
    • seeds
    • nuts
    • whole grains
  46. sources of Omega 3 fatty acid
    • canola oil/soybean oil
    • cold water fatty fish
  47. Function of Omega 6 and 3 fatty acid
    s: Help form healthy skin cells, nerves, cell membranes; used to produce hormone like compounds which assist in blood pressure regulation, blood clot formation, and inflammation response of the skin; support the normal functioning of the brain and nervous system.
  48. Omega 3 and 6 fatty acid deficiency 
    : Skin becomes inflamed, flaky, and itchy; sores may develop on scalp; loss of hair; wound healing may be retarded; increased infections and diarrhea. In infants / children, growth may be retarded.
  49. food sources for saturated fats
    • animal products
    • tropical oils
    • hydrogenated oils
  50. food sources of monounsaturated fats
    plant products such as olive oil and canola oil
  51. food sources of polyunsaturated fats
    • plant products such as vegetable oils other than olive
    • fish oils
  52. food sources of trans fat 
    hydrogenated and partially hydrogenated oils
  53. triglycerides
    • main form of lipid in foods and human
    • three fatty acids attached to glycerol backbone
  54. phospholipids
    non essential, made by liver, used in building cell membranes, used as the outer covering for four lipoprotien structures (LDL, VLDL, HDL, and chlyomicrons)
  55. Cholesterol
    • non essential
    • made by liver
    • used in making hormones and building cell membrains
    • not an energy source
  56. essential amino acids are 
    amino acids that cannont be made by the body. Have to be obtained by diet
  57. conditionally essential amino acids
    if sick some nonessential amino acids cannot be made quickly enough and must be obtained from diet
  58. water recommendation
    • 9 cups women
    • 13 cups men
  59. what constitutes a liquid
    anything liquid at 70 degrees f
  60. thirst is triggered by 
    increased electrolyte concentration in blood
  61. mild dehydration
    • thirst
    • sudden weight loss
    • rough dry skin
    • dry mouth throat and body linings
    • rapid pulse
    • low bp
    • lack of energy 
    • impaired kidney function
    • deceased mental function
    • ect
  62. sever dehydration
    • pale skin
    • bluish lips and fingertips
    • confusion
    • rapid shallow breathing
    • weak rapid irregular pulse
    • thickening of blood
    • shock 
    • seziures
    • coma
    • death
  63. water is ____ percent of body weight
    60
  64. water toxicity symptoms
    • rapid weight gain
    • low blood electrolyte concentrations
    • edema
    • blurred vision
    • confusion
    • bluing of extremities
    • labored breathing
    • death
  65. hard water
    • heat and bp friendly
    • contains minerals such as calcium and magnesium
    • resists making suds
    • develops white or greyish substance on pots, 
  66. soft water
    • sodium concentration may worsen heart disease and hypertension
    • excessive suds
    • feels slipery on skin

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