Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Nutrition test 2
Chapter 2,3,4
| Question | Answer |
|---|---|
| Plants do what during photosynthesis | convert solar energy to carbs |
| What does C,H,O stand for | Carbs,Hydrogen,Oxygen |
| Is wheat bread good or bad for you? And what is it? | good, insoluble fiber |
| What ethnic group suffer from the highest degree of lactose intolerance | Native Americans |
| What is the primary fuel source? | carbs |
| carbs are plentiful in the food supply and are an important contribution to a | well balanced diet |
| Our body needs __ to survive | energy |
| what 2 actions require energy | voluntary and involuntary |
| the energy derived from calories are supplied by | food |
| what 3 things must a successful energy system have to do? | 1- change basic fuel to refined fuel (glucose) 2- carry fuel to places that need it 3- burn refined fuel |
| what food is quick energy? | carbs |
| what reasons exist for large quantities of carbs | 1- widely available and easily grown 2- relatively low in cost 3-easily stored |
| how much Kcal in the American diet comes from carbs | half |
| what are Monosaccharides | single sugars, simple carbs |
| what are class members of Monosaccharides | glucose (dextrose) fructose galactose |
| what are sources of Monosaccharides | corn syrup (processed foods) fruits honey lactose (milk) |
| what are disaccharides | double sugars, simple carbs |
| what are class members of disaccharides | sucrose, lactose, maltose |
| what are sources of disaccharides | table sugar (sugar cane, sugar beets) milk molasses starch digestion, intermediate sweetener in food products starch digestion, final |
| what are polysaccharides | multiple sugars, complex carbs |
| what class members are polysaccharides | starch glycogen |
| what are sources of polysaccharides | grains and grain products (cereal, bread, crackers, backed goods) rice, corn, bulgur legumes potatoes and other vegetables storage form of carbs in animal tissue (not a dietary source) |
| how are carbs classified | according to number of sugar, saccharide |
| How many single sugars are there | 3 |
| the 3 single sugars in nutrition are | glucose, fructose, and galactose |
| Monosaccharides are the __ __ for all carbs | building blocks |
| where are the carbs quickly absorbed from | the intestine |
| next, the carbs go from the intestine to the | blood stream |
| once the carbs QUICKLY are absorbed from the intestine into the blood stream, they are carried to the | liver |
| Once the carbs reach the liver, they are stored as __ for a constant backup energy supply or used for immediate energy needs | glycogen |
| the BASIC SINGLE sugar in the body metabolism is | glucose |
| glucose, the form of sugar circulating in the blood and is the __ fuel for __ | primary cells |
| glucose is also called | dextrose |
| Where is fructose mainly found | fruits |
| what is manufactured by changing the glucose in cornstarch to fructose | high- fructose corn syrup |
| what is increasingly being used in processed food, canned and frozen fruits, and soft drinks | high- fructose corn syrup |
| what is an inexpensive sweetener and a major source of increased sugar intake in the US | high- fructose corn syrup |
| what mainly comes from the digestion of milk sugar, or lactose | galactose |
| _ are SIMPLE DOUBLE sugars composed of 2 single-sugar units liked together | disaccharides |
| the 3 disaccharides are important to nutrition | sucrose, lactose, and maltose |
| Glucose + Fructose= | sucrose |
| Glucose + Galactose = | lactose |
| glucose + glucose = | maltose |
| common table sugar | sucrose |
| sugar in milk | lactose |
| lactose aids in the absorption of | calcium and phosphorus |
| what is derived in the body from breakdown of starch | maltose |
| polysaccharides are _ carbs | complex |
| the important polysaccharides in nutrition are | starch, glycogen, and dietary fiber |
| what is the most significant polysaccharide | starch |
| starches are in | grains, legumes, and other vegetables. some fruits in small amounts |
| what are more complex in structure than simple sugars, thus breaking down slower and supplying energy over longer period | starches |
| what is the most important dietary carb worldwide | starch |
| the DRIs recommend that __ to __ % of total Kcal consumed come from carbs | 45-65 |
| what are major food sources of starch | grains in the form of cereal, pasta, crackers, bread, baked goods, beans, peas, potatoes, rice, and corn. |
| where is glycogen found | animal muscle tissue |
| animal starch is another name for | glycogen |
| is glycogen a significant source of carbs in the diet | NO |
| glycogen is a carb formed within __ and is crucial to the body's __ and __ __ | body's tissues metabolism and energy balance |
| where is glycogen found | liver and muscles |
| glycogen is constantly broken down to form __ for __ energy needs | glucose immediate |
| what help sustain normal blood glucose during short-term fasting periods (sleep) and immediate duel for muscle action | glycogen |
| does dietary fiber have a direct energy value like other carbs | NO |
| why does dietary fiber not have a direct energy value like other carbs | humans lack the necessary enzymes to digest it |
| increasing attention has focused on the relation of fiber to health promotion and disease prevention, especially to __, __, and __ | GI- gastrointestinal cardiovascular disease management of diabetes |
| cellulose if the __ part of the framework of __ | chief plants |
| cellulose remains __ in the __ and provides important __ to the diet. | undigested Gi tract bulk |
| what helps move the food mass along, stimulating normal muscle action in the intestine, and forms feces. | bulk in the cellulose |
| what are the main sources of cellulose | stems and leaves of vegetables and covering of seeds and grains |
| many health organizations have recommended increasing intake of | complex carbs and dietary fiber |
| recommended daily fiber intake for men 50 and younger is | 38 g/day |
| recommended daily fiber intake for women 50 and younger is | 25 g/day |
| can you have too much fiber | YES |
| sudden increases in fiber intake can result in | gas, bloating, and constipation |
| how should fiber be increased? | gradually |
| what should you take increase with fiber | water |
| the average intake in american diets remains at ____ the recommendations | less than half |
| what health benefits (6 things) are scientists confident of with consuming adequate amounts of fiber | 1- lower bld cholesterol levels 2- promotes normal bowel function & movements/ prevents constipation 3- aids in obesity prevention 4- protects against colon cancer 5- slows glucose absorption, reducing spikes & insulin secretion 6- prevents diverticu |
| how can health professionals assist the public in evaluating their fiber intake by | educating and encourage the use of food labels |
| what is the main function of carbs | provide fuel |
| what provides readily available energy needed for physical activities as well as the work of the body cells | carbs |
| __ is a fuel, but body only needs small amount of it | fat |
| why does the body mainly need fat | to supply the essential fatty acids |
| carbs also serve as special functions in | many body tissues and organs |
| glycogen reserves in teh __ and __ provide a constant exchange with the body's overall | liver and muscle energy balance system |
| what helps regulate both protein and fat metabolism | carbs |
| if _ is sufficient to meet general body needs, __ does not have to be broken down to supply energy | carbs proteins |
| __ action of carbs protect protein, allowing it to be used for its MAJOR ROLE in TISSUE GROWTH AND MAINTENANCE | protein-sparing |
| what is protein-sparing's major role | tissue growth and maintenance |
| __ is a product of incomplete fat oxidation in the cells | keytones |
| keytones are __ acids | strong |
| the condition of acidosis, or keytones, upsets what balance of the body and can become serious | normal acid-base |
| keytones protective action of carbs is called | antiketogenic effect |
| __ are the preferred fuel for the hear muscle, | fatty acids |
| __ is a vital emergency fuel | glycogen |
| in a damaged heart, low glycogen stores or inadequate carbs may cause Sx of __ and __ | cardiac disorder angina |
| constant carb intake and reserves are necessary for proper functioning of the | CNS |
| the master center of the CNS, __ has __ stored supply of __ | brain NO glucose |
| sustained and profound shock from low blood sugar may cause __ and result in | brain damage coma and/or death |
| where does the digestion of carb foods, starches, and sugar begin | mouth |
| what is mastication | chewing of food |
| what does mastication do | breaks food into fine particles and mixes with saliva |
| during mastication, the salivary enzyme (salivary amylase) is secreted by the | parotid glands |
| where are the parotid glands | under each ear at the back of the jaw |
| what do wavelike contractions of the muscle fibers of the stomach do | continue the MECHANICAL digestive process |
| wavelike contractions, called peristalsis further mixes food particles with __ to facilitate __ digestion | gastric secretions chemical |
| what does hydrochloric acid in the stomach do | stops the action of salivary amylase in food mass |
| what continues to mix the food mass and move it to the lower part of the stomach | muscle action |
| after the food gets to the lower part of the stomach, the food mass is a thick creamy __, and its ready for it CONTROLLED emptying through the __ __ into the __ | chyme pyloric valve duodenum |
| what is the first portion of the small intestine called | duodenum |
| what is HCL | hydrochloric acid |
| __ continues to aid digestion in the small intestine by | peristalsis mixing and moving the chyme along the length of the tube |
| where is the chemical digestion of carbs COMPLETED __________ from both the | small intestine by specific enzymes pancreas and intestine |
| secretions from the pancreas enter the duodenum through the | common bile duct |
| secretions from the pancreas that enter the duodenum contain the starch enzyme __ for continued breakdown of | pancreatic amylase starch to disaccharides and monosaccharides. |
| what 3 disaccharidases does enzymes from the brush border of the intestinal tract contain | sucrase lactase maltase |
| sucrase, lactase, maltase act on their respective disaccharides to render the monosaccharides _____ ___ __ ready for absorption directly into the __ blood circulation | glucose, galactose, fructose portal |
| _ the inability to break lactose down into its monosaccharide units (glucose and galactose) results from a lack of the enzyme _ | lactose intolerance lactase |
| Sx of lactose intolerance is | bloating, gas, abdominal pain, and diarrhea |
| lactose intolerance affects approx. _ adults worldwide (higher in some countries and ethnic groups) | 75% |
| what is it when lactase is absent or deficient from the brush border cells of the small intestine | hypolactasia |
| what happens if the disaccharide lactose can not be hydrolyzed to its respective monosaccharides | the unabsorbed sugar ATTRACTS excess fluid into the gut |
| what are the dietary guidelines for americans general guide lines for | promote health |
| what 3 things do the guidelines advise individuals to do | 1- choose fiber-rich fruits, vegetables, and whole grain often 2- choose and prep food/beverages with little added sugars or caloric sweeteners 3-reduce dental caries- good hygiene& consuming sugar-starch foods/drinks less often |
| where can you find: 1- tips for consuming more whole grains, fruits, and vegetables. 2- serving size info 3- health benefits and nutrients associated with each food group 4- sample menus | mypyramid |
| end of chapter 2- CARBS | next is chapter 3- FATS |
Created by:
KP1031
Popular Nursing sets