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Tera's Clinical
LP3 Review
| Question | Answer |
|---|---|
| The term for a state of balance in the body or continual internal environment | homeostasis |
| The term for the study of the taking of nutrients into the body and how the body uses them.. | nutrition |
| Nutrition includes? | ingestion, digestion, absorption, and metabolism of food |
| ____ involves the physical and chemical changes to food that the body makes to make it absorbable. | digestion |
| _____is the transfer of the nutrients from the gastrointestinal tract into the bloodstream. | absorption |
| ingested substances that help the body stay in its homeostatic state can be called ____ | nutrients |
| Nutrients can be divided into ___ groups. What are they? | two, those that provide energy and those that do not |
| What nutrients provide energy? (3) | carbohydrates, fats and proteins |
| nutrients that do NOT provide energy? | vitamins, minerals, water and fiber |
| what three elements do all of the nutrients that provide the body energy contain? (carbs, fats, proteins) | carbon, hydrogen, oxygen |
| carbohydrates are made up of units called ____ | sugars |
| the scientific term for sugar is ___ | saccharide |
| monosaccharides, disaccharides and polysaccharides are all ______? | carbohydrates |
| monosaccharides and disaccharides are known as____? | simple sugars |
| monosaccharides include: | glucose, fructose and galactose |
| ____ is the sugar that the body uses most efficiently | glucose |
| ___ is the sugar found largely in fruits | fructose |
| ___ is the sugar which is a product of lactose digestion | galactose |
| disaccharides include: | lactose, maltose, and sucrose |
| ____ is the sugar found in milk or milk products | lactose |
| ____ is the sugar that is a product of starch | maltose |
| ___ is commonly referred to as table sugar | sucrose |
| polysaccharides are also known as: | complex carbs |
| the most common polysaccharides are: | starches, glycogen, and fiber |
| Organic and inorganic chemicals in food that supply energy and raw materials for cellular activities | nutrients |
| term that refers to all the processes involved in the intake and use of nutrients | nutrition |
| the process in which nutrients are used at the cellular level for growth and energy production and excretion of waste | metabolism |
| metabolism occurs in __ phases | 2 |
| the two phases of metabolism | anabolism and catabolism |
| ____ is the building phase in which smaller molecules such as amino acids are combined to form larger molecules such as proteins | anabolism |
| ___ is the breaking down phase in which larger molecules are broken down and converted into smaller units. | catabolism |
| a combination of mechanical and chemical processes that occur in the mouth, stomach and small intestine. Results in the breakdown of nutrients into absorbable forms | digestion |
| the practical application of nutritional science to individuals | dietetics |
| to nurture life, nutrients must perform one or more of three basic functions. List these three functions | 1-provide fuel or energy 2-supply material to build and repair tissues 3-regulate metabolic processes |
| dietary ___ result in undernourishment and may lead to a variety of diseases | deficiencies |
| the amount of energy needed to maintain essential body functions | basal metabolism |
| the amount of energy used by a fasting resting individual to maintain vital functions. | basal metabolic rate (BMR) |
| T or F: BMRs rate is determined by the amount of oxygen used and is defined in units of heat energy called calories. | True |
| Units of heat energy are called? | calories |
| Large calorie abbreviation | Cal |
| Kilocalorie abbreviation | kcal |
| term that is defined as the amount of heat required to raise the temperature of 1kg of water 1 degree Celsius. | kilocalorie |
| List the seven food constituents | carbohydrates, proteins, fats, water, minerals, vitamins, and fiber |
| most adults ages 20 to 40 need ____ to ____ calories per day | 1800 to 2200 |
| T or F: endocrine imbalances can cause obesity | True |
| ____ nutrients cannot be manufactured by the body, must be taken in thru diet | essential |
| ____nutrients can be created in the body, doesn't need to come from diet. ex-cholesterol in liver and sunlight for vitamin d thru skin | nonessential |
| carbohydrates are primarily ____ products | plant |
| Three categories of carbohydrates: | 1-simple sugars, 2-complex carbohydrates, 3-dietary fiber |
| examples of simple sugars | table sugar, molasses, syrup, honey, milk |
| examples of complex carbohydrates | whole grain products, cereal, pasta, rice, potatoes, legumes, fruits, vegetables, and seeds |
| example of dietary fiber | bran, oatmeal, whole grain breads, beans, fruits, veggies, seeds. |
| To meet energy needs, carbohydrates are metabolized at a rate of __cal/g | 4 |
| When digested, carbohydrates convert to ___ | glucose |
| stored amounts of carbohydrates are stored in the ___ and ___ as glycogen | liver, muscles |
| In addition as serving the body as a primary energy source, carbohydrates also do what? | regulate protein and fat metabolism |
| What is the protein-sparing effect, and how does it help protein in the body? | As long as there is enough carbohydrates for energy, fats and proteins are spared. Protein can be used then for its intended purpose- to repair and grow tissues |
| T or F: compared to fats and protein, carbohydrates produce more waste | False |
| The metabolism of fat for energy causes ___ , which can cause increase of acidity of the blood and possible kidney damage | ketone bodies |
| T or F: the CNS needs a constant supply of glucose, however neurons find it difficult to use fat or protein for energy | True |
| T or F: soluble fiber, found in oat bran, peas, beans, certain fruits, and psyllium lowers cholesterol levels, reducing the risk of heart disease. | True |
| Insoluble fiber, found in whole grains and beans promotes ____ bowel _____ | regular, movements |
| Recommended daily fiber intake __ to __ g, or __% to __% of calores | 20-35, 45-65% |
| How many cups of dairy should the average adult/teen have per day? | 3 |
| The storage form of fuel used to back up carbohydrates as an available energy source. | Fats |
| fats produce __ cal of energy per gram | 9 |
| Fats provide essential fatty acids and are needed for the absorption of the fat soluble vitamins__, __, __, and __, gives food flavor and gives a feeling of satisfaction while eating | a,d,e and k |
| T or F: Lipids are not important to membrane development. | False |
| ___ tissue, the stored form of fat in the body, supports and protects body organs, insulates the body to help regulate temperature, and protects fibers and relaying nerve impulses. | adipose |
| when fats are digested, they are broken down into __ acids and ____. | fatty, glycerol |
| the main building blocks of fat are ____ ___ | fatty acids |
| fatty acids can be either ____ or _____ | unsaturated, saturated |
| if fatty acids have one unfilled hydrogen bond, the fat is called __________ | monounsaturated |
| examples of monounsaturated fats | olive, peanut, canola oils- pecans-avocados |
| _________ fats, such as safflower, corn, cottonseed, and soy oils have two or more unfilled hydrogen bonds | polyunsaturated |
| Unsaturated fats found in plants and are usually ___ at room temperature | liquid |
| T or F: good fats may protect against heart disease and breast cancer | True |
| ____ fats contain all the hydrogen possible, and are ___ at room temperature | saturated, solid |
| examples of saturated fats | whole dairy products, eggs, lard, meat, and hydrogenated fats such as those in soft margarines. |
| most saturated fats are from ___ sources | animal |
| the primary dietary factor associated with high blood cholesterol levels is a high intake of foods high in _____ fats. | saturated. |
| ____ fatty acids are byproducts created when polyunsaturated oils are solidified by the addition of hydrogen. | Trans |
| Trans-fatty acids ____ the shelf life of processed food | lengthen |
| trans-fats are found in dairy and meat naturally, but we get most of these fats from _____ foods | processed |
| Trans fats lower the level of ___-___ lipoprotein (good) and raise the level of ___-____ lipoprotein (bad) | high-density, low-density |
| what is HDL stand for? | high density lipoprotein. the "good" cholesterol |
| what is LDL stand for? | low density lipoprotein the "bad" cholesterol |
| what are the benefits of omega-3 fatty acids? | in the cerebral cortex, help form retina, antiinflammatory effects, improve immune response, protect vessels, help prevent blood clots |
| what are omega-3 fatty acids found in? | coldwater fish, canola oil, flaxseed oil, soybean oil, wheat germ oil, walnuts |
| a ____ is a molecule created when three fatty acids attach to a molecule of glycerol. | triglyceride |
| The structure that is the main storage form of lipids | fatty acids attaching to a molecule of glycerol to form a triglyceride |
| ____ in the blood are used as a diagnostic tool for determining a patient's risk for hypertension and heart disease | triglycerides |
| acceptable triglyceride levels for men, and women | men-40-160mg/dL women-35 - 135mg/dL |
| VLDL stands for? | very-low density lipoprotein |
| ___ and ___ form atherosclerotic plaque on arterial walls | LDL, VLDL |
| LDL levels should be below: | 100mg/dL |
| HDL levels should be __ or greater | 60mg/dL |
| percentage of fat in diet should be __%? | 20 to 35% (17g), saturated fats at no more than 10% |
| cholesterol should be less than ___mg/day | 300 |
| the normal body process of using oxygen for energy, combined with environmental factors, such as pollution and tobacco smoke, causes ____ ____, which cause cellular damage. | free radicals |
| what are the four main antioxidants? | vitamin a, c, e and selenium |
| The main components of proteins are called ___ ___, which are the materials the body uses to build and repair tissues. | amino acids |
| ___ amino acids are necessary for normal growth and maintenance of tissues | 20 |
| Of the 20 amino acids, __ are essential in the diet because humans don't have the enzymes necessary for their formation | 8 |
| ___ are classified according to whether they contain all essential amino acids in good proportion | proteins |
| ___ proteins come from animal sources, and have all amino acids necessary | complete |
| ____ proteins do not supply the body with all amino acids necessary | incomplete |
| protein functions: | builds and repairs tissues, blood, enzymes, and hormones, creates antibodies, regulates fluid and electrolyte balance, energy when carbs and fats are depleted |
| recommended amounts of protein | 10% to 35%, 91g |
| T or F: combining two or more sources of incomplete amino acids provides a complete protein | True -ex= black beans and rice |
| another name for vitamins | micronutrients |
| ___ are organic substances that occur in minute quantities in plant and animal tissues and are needed for specific metabolic processes to proceed normally | vitamins |
| vitamins have one of two functions: | to facilitate cellular metabolism by acting as a coenzyme with a catalyst, and to act as a component of tissue structure. |
| a __ allows a chemical reaction to proceed at a much quicker rate and without as much energy input, and a ___ is the nonprotein part that acts with it | catalyst, coenzyme |
| vitamins are divided into two groups, list them | fat soluble, water soluble |
| fat soluble vitamins | a,d,e,k |
| water soluble vitamins | b complex and c |
| vitamin k is created from? | intestinal bacteria |
| T or F: vitamins do not cure an illness other than a health problem that is caused by the lack of a specific vitamin | True |
| vitamin k can interfere with the action of _____ | warfarin |
| minerals are also called? | electrolytes |
| function of minerals | water-electrolyte balance, acid-base balance, regulate muscular and nervous activities, blood clotting, and normal heart rhythm. |
| list the seven major minerals | calcium, phosphorus, sodium, potassium, magnesium, chloride, and sulfur |
| list the trace minerals | iron, copper, chromium, molybdenum, selenium, maganese, iodine, zinc, cobalt, and flourine |
| what endocrine gland is involved with iodine? | thyroid |
| what endocrine element is involved with zinc? | insulin |
| ___ is an essential part of vitamin b12 | cobalt |
| T or F: large calories are the same as kilocalories | True |
| T or F: 1000 small calories equals 1 kilocalorie | True |
| 10g carbohydrates is ingested, how many calories does it yeild? | 10g carb X 4 calories/1g carb = 40 calories |
| Myplate orange represents what? | grains, 5-8oz per day |
| Myplate green represents what? | veggies, 2 1/2 cups |
| Myplate red represents what? | fruits, 1 1/2 to 2 cups per day |
| Myplate blue represents what? | dairy, 3 cups |
| Myplate purple represents what? | protein, 5 to 6 1/2 oz |
| vitamin a | carotene or retinol |
| vitamin a functions | antioxidant , dim light vision, mucous membranes, bones |
| vitamin a sources | milk, cod liver oil, green veggies, yellow or orange fruit, margarine |
| vitamin a deficiency | night blindness, xerophthalmia, respiratory, bone issues |
| Vitamin d | cholecalciferol |
| vitamin d sources | eggs, liver, fortified milk |
| vitamin d functions | bone growth |
| vitamin d deficiencies | rickets, osteomalacia, osteoporosis, teeth and muscle issues- toxicity=kidney stones, calcification |
| vitamin e | alpha-tocopherol (beta, delta, gamma) |
| vitamin e sources | wheat germ, margarines, salad dressing, nuts |
| vitamin e function | antioxidant |
| vitamin e deficiencies | neurologic, destruction of RBCs - toxicity=hypertension |
| vitamin k | phytonadione |
| vitamin k sources | egg, liver, milk, green veggies, cabbage |
| vitamin k functions | blood clotting |
| vitamin k deficiencies | clotting issues -toxicity=jaundice |
| vitamin b1 | thiamin |
| vitamin b1 sources | liver, eggs, fish, pork, beef, grains, legumes |
| vitamin b1 functions | coenzyme in oxidation of glucose, metabolism of carbs, maintain normal appetite and nervous system |
| vitamin b1 deficiencies | berberi, gi issues, nervous and cardio system issues |
| the disease beriberi is characterized by? | neuritis, edema, and cardiovascular changes |
| vitamin b2 | riboflavin |
| vitamin b2 sources | poultry, milk, fish, green veggies, cereals, bread |
| vitamin b2 deficiencies | cheilosis, glossitis, photophobia |
| vitamin b6 | pyridoxine |
| vitamin b6 sources | pork, milk, eggs, cereals, legumes |
| vitamin b6 deficiencies | irritability, depression, dermatitis |
| vitamin b12 | cobalamin |
| vitamin b12 sources | seafood, meat, eggs, milk |
| vitamin b12 function | synthesis of RBCs, myelin sheaths |
| vitamin b2 function | aids in energy release from food |
| vitamin b6 function | synthesis of amino acids, antibody production |
| vitamin b12 deficiencies | pernicious anemia |
| vitamin b3 | niacin |
| vitamin b3 sources | milk, eggs, fish, poultry |
| vitamin b3 function | transfers hydrogen atoms |
| vitamin b3 deficiencies | pellagra |
| vitamin b9 | folic acid |
| vitamin b9 sources | liver, spinach, asparagus, broccoli, kidney beans |
| vitamin b9 function | DNA and RBC synthesis, protein metabolism |
| vitamin b9 deficiencies | anemia, glossitis, neural tube defects |
| biotin vitamin sources | milk, liver, legumes, mushrooms |
| biotin vitamin functions | coenzyme in carbs and amino acid metabolism. Niacin synthesis form typtophan |
| vitamin b5 | pantothenic acid |
| vitamin b5 sources | eggs, liver, salmon, mushrooms, cauliflower, peanuts, yeast |
| vitamin b5 function | metabolism of carbs, lipids, and proteins - synthesis of acetylcholine |
| vitamin c | ascorbic acid |
| vitamin c sources | citrus fruits, broccoli, tomatoes, brussels sprouts, potatoes |
| vitamin c function | prevention of scurvy, formation of collagen, healing of wounds, release of stress, absorption of iron, antioxidant |
Created by:
JenSaw77
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