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Mid-Semester Terms
Mid-semester nutrition terminology
| Question | Answer |
|---|---|
| Four leading causes of death related to nutrition | heart disease, stroke, cancer and diabetes |
| Energy yielding nutrients are | fat, carbohydrate, and protein |
| Sham treatment involving a harmless medication | placebo |
| A study that assesses correlations between diet and disease across populations | epidemiological |
| A study which involves experimental manipulation of individuals | interventional |
| Gold standard study design | double blinded placebo controlled interventional trial |
| A food with a high amount of micronutrients, phytochemicals, and fiber with a low number of calories | nutrient dense |
| Five characteristic of a nutritious diet | variety, balance, moderation, calorie control, and adequacy |
| An imbalance of nutrients | malnutrition |
| Nutrients that are necessary and cannot be made by the body | essential |
| A food which is unprocessed, unrefined, and remains in its natural form | whole food |
| Calories per gram of fat | 9 calories/g |
| Calories per gram of carbohydrate | 4 calories/g |
| Calories per gram of protein | 4 calories/g |
| definition of low fat | less than 3 grams of fat per serving |
| definition of high in | 20% of the daily value |
| definition of high in fiber | 5 grams or more per serving |
| definition of good source of fiber | 2.5 grams - 4.9 grams per serving |
| recommended intake range (%) for carbohydrates | 45-65% |
| recommended intake range (%) for fats | 20-35% |
| recommended intake range (%) for protein | 10-35% |
| bioactive plant chemical compound with health benefits | phytochemical |
| protects lipids, DNA and other structures in the body by quenching free radicals | antioxidant |
| recommended dietary intake based on solid experimental evidence | RDA |
| a plant food that contains seeds of that plant | fruit |
| the most important organ in digestion and absorption | small intestines |
| bile is made in this organ | liver |
| this organ reabsorbs water and minerals | colon |
| provides bulk and increases pressure on the colon | fiber |
| bile is stored in this organ | gallbladder |
| the breakdown of food into individual nutrients | digestion |
| low pH in this organ uncoils (denatures) protein | stomach |
| carbohydrates are initially stored in what two organs | liver and muscle |
| fat is stored where | adipose cells (fat cells) |
| carbohydrates are stored as | glycogen |
| once glycogen stores are filled, carbohydrates are stored as | fat (in adipose cells) |
| the cells in the stomach secrete what to protect the stomach lining from the low pH | mucus |
| eating small meals, decreasing fiber & wearing loose clothing are recommendations for what condition | heartburn |
| carbohydrate digestion begins where and with what enzyme | mouth, salivary amylase |
| alcohol is utilized as energy and food consumed with alcohol is stored as | fat |
| the uptake of nutrients from the small intestines into the bloodstream | absorption |
| three monosaccharides | fructose, glucose and galactose |
| three disaccharides | sucrose, maltose and lactose |
| fructose + glucose | sucrose |
| glucose + galactose | lactose |
| glucose + glucose | maltose |
| lactose breaks down into | galactose + glucose |
| maltose breaks down into | glucose + glucose |
| table sugar is | sucrose |
| fruit sugar is | fructose |
| milk sugar is | lactose |
| sucrose breaks down into | fructose + glucose |
| three complex carbohydrates | starch, fiber, glycogen |
| storage form of carbohydrates in the body | glycogen |
| complex carbohydrate that provides us with energy | starch |
| complex carbohydrate that passes through undigested | fiber |
| when starch from corn is consumed, the end product of digestion that is absorbed in the bloodstream is | glucose |
| the recommended intake for carbohydrates as a % of total calories is | 45-65% (AMDR) |
| the AHA recommended upper limit for added sugar as a % of total calories is | 5% |
| which type of carbohydrates should be minimized in the diet | refined |
| the AHA maximum amount of added sugar (in grams) per day | 25-35 grams |
| which type of fiber decreases risk of heart disease and diabetes | soluble |
| which type of fiber alleviates constipation and lower risk of diverticulosis | insoluble |
| which type of fiber slows the absorption of glucose | soluble |
| which type of fiber adds bulk to stools | insoluble |
| when a grain is refined, what is removed | husk, bran, and germ |
| unbleached, refined wheat flour is shown on a label as | wheat flour |
| every absorbable carbohydrate eventually ends up as what in the bloodstream | glucose (fructose & galactose are converted in the liver) |
| when blood sugar drops, what is released from the pancreas | glucagon |
| when blood sugar rises, what is released from the pancreas | insulin |
| insulin lowers blood glucose by | facilitates entry of glucose into cells |
| glucagon acts on what organ | liver |
| what is the action of glucagon | breaks down glycogen to glucose |
| what impact does glucagon have on blood glucose | raises blood glucose |
| what impact does insulin have on blood glucose | lowers blood glucose |
| what is the chemical composition of honey | fructose, glucose, and sucrose |
| when added to foods, is honey an added sugar? | yes |
| how does the glycemic load differ from glycemic index | takes into account the grams of carbohydrates |
| evaporated cane juice is healthier or equivalent or table sugar | equivalent, it's chemically the same |
| which type of diabetes is an autoimmune disease | type 1 |
| which type of diabetes is characterized by insulin resistance | type 2 |
| when an individual has diabetes is the blood sugar high or low | high |
| increased fat storage, insulin resistance, high uric acid, high cholesterol are associated with high intakes of which sugar? | fructose |
| three categories of lipids | fats, sterols, and phospholipids |
| three fatty acids attached to a glycerol | triglyceride |
| a fat that is solid at room temperature | saturated fat |
| fat with one point of unsaturation (double bond) | monounsaturated fat |
| type of fat that is liquid at room temperature | unsaturated fat |
| sterol that is essential to membrane structure | cholesterol |
| most digestion and absorption of fats takes place in the | small intestines |
| an emulsifier that assists in the digestion and absorption of fats | bile |
| after absorption, larger lipids are converted to triglycerides, packaged with protein as | chylomicrons |
| cholesterol can become trapped by what and pass to the colon unabsorbed | fiber |
| LDL and HDL are not actually cholesterol, they are | lipoproteins |
| the "good" cholesterol | HDL |
| the "bad" cholesterol | LDL |
| A low HDL and high LDL increase or decrease heart disease risk | increase |
| recommended % intake of total fat | 20-35% (AMDR) |
| American Heart Association recommendation for saturated fat | < 6% |
| what two nutrients raise LDL and total cholesterol the most | trans fat and saturated fat |
| How many calories per gram of fat? | 9 calories/gram |
| two essential fatty acids | linoleic (omega-6) and linolenic (omega-3) |
| two omega three fatty acids that can be made by the body | EPA and DHA |
| these fatty acids help decrease the risk of heart disease by inhibiting clotting and lowering inflammation | omega-3 fatty acids |
| manufacturers hydrogenate vegetable oils to | increase shelf life |
| when you see hydrogenated vegetable oil on a label, you know | there are trans fats in the product |
| the body's best source of energy is | fat |
| what makes the amino acid on a protein unique | side chain |
| proteins are a strand of | amino acids |
| once a protein strand has folded, it becomes | functional |
| what does protein contain that carbohydrates and fat do not? | nitrogen |
| when proteins are uncoiled, they are | denatured (and unfunctional) |
| chemical protein digestion starts in what organ | stomach |
| most protein digestion and absorption occur where | small intestines |
| before being absorbed, proteins are broken down into | amino acids |
| some key roles of proteins are | enzymes, hormones, precursors, antibodies, fluid balance, buffer, clotting |
| using protein for energy and excreting the nitrogen is referred to as | wasting |
| moist heat does what to digestibility? | improves it |
| which source of protein, animal or plant, is the most easily digested | animal |
| how many grams per pound of protein are recommended (RDA) | 0.36g/lb |
| what % of total calories should come from protein | 10-35% |
| PEM that develops slowly, severe wasting, lack of protein and calories | marasmus |
| PEM with acute onset at 1-3 yrs, swollen belly, protein deficient | kwashiorkor |
| vitamin that vegans may lack in their diet | Vitamin B12 |
| when protein is utilized for energy, how many calories are produced | 4 calories/gram |
| what compounds will denature proteins | acids, bases, heat, heavy metals |
| two amino acids linked together | dipeptide |
| three amino acids linked together | tripeptide |
| enzyme groups that digests proteins | proteases |
| enzyme released in the stomach that initiates enzymatic digestion of protein | pepsin |
| enzyme released in the stomach that enzymatically digests fat | gastric lipase |
| The low pH in the stomach does what to protein | denatures it |
| the physical breakdown of food into smaller parts, such as chewing in the mouth and churning in the stomach | mechanical digestion |
| eggs, lentils, fish, chicken and beef are in which food group | protein |
| milk, yogurt and cheese are in which food group | dairy |
| omega-3 fatty acids are vitamins, minerals, proteins, or lipids? | lipids (polyunsaturated fatty acids) |
| which fatty acids have two or more double bonds? | polyunsaturated fatty acids (omega-3 and omega-6s) |
| walnuts, chia, and flax are plant sources of which type of fatty acid? | omega-3 fatty acids |
| vegetables, legumes, and chicken would be considered low or high glycemic index foods? | low |
| which of the following is composed of predominantly starch: potatoes, oranges, spinach, chicken, pasta, peanut butter, bread? | potatoes, pasta, bread |
| which of the following has a lot of fructose: beef, soymilk, honey, romaine lettuce, white rice? | honey |
| which is the main type of fat in the following: coconut, eggs, whole milk, beef? | saturated |
Created by:
tainner
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