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nutrition
final review
| Question | Answer |
|---|---|
| what are energy yielding nutrients | carbohydrates, proteins and fats |
| what are the primary dietary sources of carbohydrates | grains, fruits, and vegetables |
| what is an important function of carbs | supply energy |
| what is a triglyceride an example of | lipid |
| what are saturated fats? | raise blood cholesterol, solid at room temp, many are animal fats and provide 9 cal/g |
| the major form of lipids in food is what | triglyceride |
| what element is found in protein but not in carbs | nitrogen |
| what are examples of water-soluable vitamins | c and b complex |
| what nutrients do not provide energy? | minerals and vitamins |
| what are phytochemicals | plant substances that provide health benefits |
| what is the amount of heat required to raise the temp of 1000 grams of water 1 degree celsius | kcal |
| what factors affect food choice | social needs, food cost, food marketing, lifestyle |
| what are UL | maximum daily intake level not likely to cause harmful effects |
| what are recommended dietary allowances (RDA) for nutrients | designed to meet nutrient needs for specific classes of people, children, elderly and during pregnancy |
| what are nutrient dense foods | foods that provide a greater contribution to nutrient need than calorie need |
| what are factors that affect the amount of nutrients in foods | farming conditions, ripeness of plants when harvested, cooking processes, and the length of time food is stored |
| what are energy dense foods | foods that are both high in calories and foods like nuts, cookies and fried foods |
| what must nutrition facts panels include | total calories from fat, trans fat and saturated fat |
| what are the most common micronutrient deficiencies worldwide | vitamin a, iron and iodine |
| what is irradiation used for | destroy pathogens in foods |
| who regulates food additives | FDA |
| what is an example of cross-contamination | a utensil is contaminated with a microorganism from a previously handled food contacts a second food |
| what do bicarbonate ions from the pancreas neutralize | acid contents in the duodenum |
| what is the sphincter that allows chyme to pass into the small intestine | pyloric sphincter |
| what are gastrin, secretin, CCK and gastric inhibitory peptide | hormones |
| what enzyme breaks down starch | amylase |
| what is the taste sensation umami | a savory or meaty tast derived from the amino acid glutamate |
| why doesnt the stomach digest itself | the stomach is lined with a thick layer of mucus |
| what does HCL do in the stomach | antibacterial agent |
| where are villi mostly found | small intestine |
| where is bile formed | liver |
| where is bile stored | gall bladder |
| what does the pancreas secrete | sodium bicarbonate and enzymes |
| how do water soluble nutrients enter into the body | blood |
| what is the leading cause of peptic ulcer disease | helicobacter pylori infection |
| why is excess sugar consumption discourages | dental caries, weight gain and it lacks dietary fiber |
| compared to oils fats are what | solid at room temp |
| what does the brain and nerve tissues use as fuel | glucose |
| what do chylomicrons transport | triglycerides |
| what alcohol product has the highest concentration of ethanol | distilled spirits |
| how is the body capable of making glucose from non carbohydrate nutrients | gluconeogenesis |
| what is another name for glucose | dextrose |
| what is kwashiorkor | a disease of severely deficient protein intake |
| what kind of fatty acids are omega-3 and omega-6 | essential |
| what is it called when hydrogen atoms are added to double covalent bonds in the polyunsaturated fatty acids found in vegetable oils | hydrogenation |
| what is marasmus | protein energy malnutrition |
| what suppresses gluconeogenesis | insulin |
| what increases glycogen breakdown | glucagon |
| what is a simple sugar composed of | C, H, O |
| what are symptoms of diabetes | weight change, excessive thirst and urination, blurred vision |
| what is protein sparing | dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy |
| what alcohol pathway is used with low to moderate consumption of alcohol | alcohol dehydrogenase |
| what do triglycerides consist of | glycerol and three fatty acids |
| what is EPA associated with | omega 3 fatty acid metabolism |
| what is the most common type of diabetes | type 2 |
| what kind of glucose bond can a human digest | alpha bond |
| what is alcoholism associated with | cirrhosis of the liver, jaundice, alcoholic hepatitis |
| what is the process involved in the synthesis of nonessential amino acids | transamination |
| what are the functions of fat | cushion and protect vital organs, insulate body, provide essential fatty acids and fat-soluble vitamins |
| when plant proteins are compared to animal proteins, they | usually have equal quantities of essential amino acids |
| what increases HDL cholesterol levels | regular exercise |
| what is the main form of lipid in the food we eat | cholesterol |
| what is a standard drink defined as | 5 oz of wine |
| what is the main organ responsible for ethanol metabolism | liver |
| what are high quality proteins foods | foods containing all essential amino acids in the proportion needed by the body |
| what is the storage for of carbs in plants | starch |
| what is it called when over 10 amino acids are chemically bonded by peptide bonds | polypeptide |
| what are the benefits of moderate alcohol consumption | lower rates of alzheimers, many cancer and cardiovascular disease |
| what process destroys the physiological property of an egg when cooking it | denaturation |
| where is insulin made | pancreas |
| where does alcohol absorption occur | stomach and small intestine |
| what are all the chemical and physical processes involved in maintaining life referred to as | metabolism |
| what is an important form of energy used by most cells | ATP |
| what vitamin in NAD a coenzyme for | niacin |
| what does anaerobic metabolism produce | lactate |
| where does the conversion of pyruvate to acetyl coA occur | mitochondria (irreversible) |
| what is the starting molecule in fatty acid synthesis | acetyl coA |
| whare are energy rich nutrients converted to when there is excess glucose and amino acids in the liver, and no more ATP needs to be synthesized | triglycerides |
| a severe deficiency in vitamin a leads to what | blindness |
| what is a deficiency of thiamin that affects the cardiovascular, muscular, nervous and GI system | beriberi |
| what is the most dependable and abundant source of iodide in the American diet | fortified salt |
| what is vitamin d deficiency in adults called | osteomalacia |
| drinking too much water can result in a dilution of sodium in the blood called what | hyponatremia |
| where is phytic acid found | cereal grain fibers |
| what is a deficiency of dietary iodide characterized by | goiter |
| what vitamin can lead to death in deficient and toxic levels | vitamin a |
| bright yellow urine shows what vitamin | riboflavin |
| flushing of the face and skin from excess of what supplement | niacin |
| what enzyme contains selenium | glutathione peroxidase |
| what mineral party spares the antioxidant vitamin e | selenium |
| what disease does niacin prevent | pellagra |
| where are excess amounts of fat soluble vitamins stored | liver or adipose tissue |
| what is the nutrient essential for the synthesis of seven blood clotting factors | vitamin k |
| what is scurvy due to | defiency of vitamin c |
| what vitamin prevents beriberi | thiamin |
| what is the protein in raw eggs that bind biotin | avidin |
| a severe deficiency in what cause cretinism | iodine |
| where do americans have vitamin a reserves | liver |
| what type of dietary iron is most efficiently absorbed | heme iron |
| what are megaloblasts | very large immature RBCs which are formed as a result of folate defiency |
| what is the primary function of vitamin e | antioxidant |
| high amounts of what can cause diarrhea | magnesium |
| where is oxalic acid found | leafy, green vegetables such as spinach |
| neural tube defects are caused by what deficiency | folate |
| what does potassium help protect against | hypertension |
| what b-vitamin is most easily destroyed by exposure to light | riboflavin |
| what is hemochromatosis | a condition causing excess absorption of dietary iron |
| what is the daily value for sodium | 2.4 grams per day |
| what is beta carotene also called | provitamin a |
| what supplies vitamin b12 | foods of animal origin |
| what metabolic pathways require coenzymes | glycolysis, citric acid cycle, beta-oxidation, electron transport chain |
| what do most b vitamins function as | coenzymes |
| an excess of what causes wilson's disease | copper |
| what are the forms of vitamin a | retinal, retinol, and retinoic acid |
| what does high sodium intake contribute to | hypertension |
Created by:
rodeje