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Theory Test IV
Unit IX Nutrition
| Question | Answer |
|---|---|
| 2 types of sugars | Monosaccharides and Disaccharides |
| Disaccharides | Carbohydrate composed of two monosaccharides. |
| Monosaccharides | Single molecule carbohydrate. |
| 2 types of starches | Polysaccharides and Fiber |
| Polysaccharides | Composed of branched chains of dozens, sometimes hundreds, of glucose molecules. |
| Sugars | Simplest form of carbohydrates, are water soluble and are produced naturally by plants and animals. |
| Starches | Insoluble, non-sweet forms of carbohydrate. |
| Fiber | Complex carbohydrate derived from plants, supplies roughage, or bulk, to the diet. |
| 1 kilocalorie | unit of energy of 1,000 calories (equal to 1 large calorie) |
| Glycogen | Large polymer (compound molecule) of glucose mostly stored in lever cells and skeletal muscle. |
| What happens to glucose that cannot be stored at glycogen? | Converted into fat. |
| Glycogenesis | Formation of glycogen from sugar |
| Percentage of cells made from protein in the body | 3/4 of body solids are protiens |
| Nine essential amino acids | HILLMPTTV - histidine, isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, threonine, and valine. |
| Nine non-essential amino acids | AACGGHPST - alanine, aspartic acid, cystine, glutamic acid, glycine, hydroxyproline, proine, seine, and tyrosine. |
| Complete proteins | Contain all of the essential amino acids plus many nonessential ones. |
| Essential amino acid definition | Cannot be manufactured in the body |
| Nonessential amino acid definition | Body can manufacture. |
| Food sources of complete proteins | Meat, fish, poultry, dairy, eggs. |
| Complementary proteins | Combination of two or more vegetables. |
| Anabolism | Protein metabolism that builds tissue. |
| Catabolism | Protein metabolism that breaks down tissue. Occurs primarily in the liver. |
| Nitrogen Balance | Protein metabolism that is a measure of the degree of protein anabolism and catabolism. |
| What is PCM? | Protein-Calorie Malnutrition. Inadequate protein or calorie intake. |
| 1 gram of protein = how many calories? | 4 calories |
| Lipids | Organic substances that are greasy and insoluble in water but soluble in alcohol or ether. |
| Fats | Lipids that are solid at room temperature. |
| Oils | Lipids that are liquid at room temperature. |
| Fatty Acids | Made up of carbon chains and hydrogen. The basic structural units of most lipids. |
| Saturated fatty acids | All carbon atoms are filled to capacity (saturated) with hydrogen. (Butyric acid in butter). |
| Unsaturated fatty acids | Can accommodate more hydrogen atoms than it currently does. Has a double bond between two carbon atoms that are not attached to a hydrogen atom. |
| Monounsaturated fatty acid | One double bond between a carbon atom that is not bonded to a hydrogen atom. |
| Polyunsaturated fatty acid | Has more than one double bond between carbon atoms not bonded to a hydrogen atom. |
| Glycerides | Simple lipids; most common. |
| Triglycerides | Contain three fatty acids and account for more than 90% of the lipids in food and in the body. |
| Cholesterol | Fat-like substance mostly synthesized in the liver, but some is absorbed from the diet. |
| Function of cholesterol | Creates bile acids and synthesizes steroid hormones. |
| LDL (Low Density Lipoprotein) | The "bad" cholesterol. Up to 70% of the total serum cholesterol is present in this. Adults desirable <130mg/dL |
| HDL (High Density Lipoprotein) | The "good" cholesterol. Produced by the liver and intestines. Adult desirable: Men: 35-65 mg/dL, Women: 35-80 mg/dL |
| Vitamin | Organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes. |
| Water-soluble vitamins | The body cannot store these; thus, people must get a daily supply in the diet. (B and C complex vitamins) |
| Fat-soluble vitamins | The body can store these and are not necessary to have a daily supply. (A, D, E, and K with limits to the amount of E and K) |
| Minerals | Found in organic compounds, as inorganic compounds, and as fee ions. (Calcium and Phosphorus make up 80% of these in the body) |
| Energy balance | Relationship between the energy derived from food and the energy used by the body. |
| Caloric value | Amount of energy that nutrients or foods supply to the body. |
| BMR (Basal Metabolic Rate) | Rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest. |
| REE (Resting Energy Expenditure) | Calories required to maintain life. |
| How to achieve Ideal Body Weight (IBW) | Maintaining a balance between the expenditure of energy and the intake of nutrients. |
| IBW (Ideal Body Weight) | The optimal weight recommended for optimal health. |
| BMI (Body Mass Index) | For people older than 18, it is an indicator of changes in body fat stores and whether a person's weight is appropriate for height, and may provide a useful estimate of malnutrition. |
| Other indirect body mass measures | Percent of body fat. Waist circumference. Skin flod testing. |
| Rule of 5 | Female IBW. 100 lb for 5 ft of height + 5 lb for every inch over 5 ft. +/- 10% for body frame size. |
| Rule of 6 | Male IBW. 106 lb for 5 ft of height + 6 lb for every inch over 5 ft. +/- 10% for body frame size. |
| Developmental Nutritional considerations | Infancy/adolescence: Rapid periods of growth require increased needs for nutrients. Older adults: may need fewer calories and dietary changes due to health and health risks. |
| Sexual Nutrition considerations | Men: larger muscle mass = greater need for calories and proteins. Women: menstruation = require more iron than men prior or menopause. |
| BMI <18.5 | Underweight BMI |
| BMI 18.5-24.9 | Normal BMI |
| BMI 25.0-29.9 | Overweight BMI |
| BMI >30.0 | Obese BMI (Extreme Obesity = 40.0 +) |
| Malnutrition | Lack or excess of necessary or appropriate food substances. |
| Overnutrition | Caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue. |
| Undernutrition | Intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food. |
Created by:
Jnford15
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