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Nutrition Exam 2
| Term | Definition |
|---|---|
| compounds composed of carbon, hydrogen, oxygen, AND nitrogen atoms, arranged into amino acids linked in a chain. | protein |
| Building blocks of proteins Each contains: an amino group (NH2), a hydrogen atom (H), a distinctive side group (which varies), an acid group (COOH), all attached to a central carbon atom (C). | amino acids |
| different amino acids based on their distinctive side group variations | 20 |
| must be supplied by the diet because the body cannot synthesize adequate amounts | 9 essential amino acids |
| Methionine Threonine Tryptophan Histidine Isoleucine Leucine Lysine Valine Phenylalanine | essential amino acids |
| Cells link amino acids together by a series of | condensation reactions |
| each amino acid is connected by | a peptide bond |
| distinctive sequence of amino acids in each protein determines its unique | shape and function |
| Different amino acid sequences are determined by | genes, which are coded by DNA. |
| DNA serves as a template to make | messenger RNA (mRNA). |
| mRNA leaves the nucleus, | while the DNA remains in the nucleus. |
| mRNA attaches to the | ribosomes of the cells-- (ribosomes make proteins). |
| Transfer RNA (tRNA) collects amino acids from the cell fluid, and carries the amino acids to the | mRNA |
| Enzymes bind | one amino acid after another to the growing protein. |
| The completed protein | is released |
| Form integral parts of most body structures, such as skin, tendons, membranes, muscles, organs, and bones. Support the growth and repair of body tissues. | growth and maintenance |
| facilitate chemical reactions | enzymes |
| some (but not all) hormones are proteins that regulate body processes (chemical messengers) | hormones |
| Help to maintain the volume and composition of body fluids. Inadequate amounts of plasma proteins causes edema: swelling | fluid balance |
| Act as buffers in order to maintain acid-base balance. | Acid-Base Balance: |
| Transports substances, such as lipids, vitamins, minerals, and oxygen around the body. | Transportation |
| Inactivate foreign invaders, thus protecting the body against disease. | Antibodies |
| Provide some fuel for the body’s energy needs | energy |
| occurs when nitrogen intake equals nitrogen output (I = O) | Nitrogen Balance (equilibrium): |
| occurs when nitrogen intake is greater than nitrogen output (I > O) Growing infants, children, pregnant women, and people recovering from protein deficiency or illness. | Positive Nitrogen Balance: |
| occurs when nitrogen intake is less than nitrogen output (I < O) Malnourishment, burns, injuries, infections, fever The body loses nitrogen stores as it breaks down muscle and other body proteins for energy. | Negative Nitrogen Balance: |
| Energy deprivation (starvation)= | Wasting of lean body tissue Fat loss |
| When amino acids are broken down They are deaminated | stripped of nitrogen |
| being stripped of nitrogen | produces ammonia |
| Ammonia picked up by liver and converted to urea | Urea filtered by kidneys, and nitrogen is excreted in urine The remaining carbon fragments are used to make energy Promotes Negative Nitrogen Balance |
| liver encephalopathy | accumulation of ammonia |
| kidney failure | accumulation of urea |
| Contains all essential amino acids Typically proteins from animal sources | complete protein |
| The essential amino acid found in the shortest supply relative to the amounts needed by the human body Typically proteins from plant sources have one or more limiting amino acids | limiting amino acid |
| Two or more proteins whose amino acid assortments compliment each other in such a way that the essential amino acids missing from one are supplied by the other | Complimentary Proteins |
| strategy of combining two protein foods in a way that provides complementary proteins | Mutual Supplementation |
| The change in a protein’s shape and consequent loss of function brought about by heat, agitation, acid, base, alcohol, heavy metals, or other agents. | denaturation |
| A deficiency of protein, energy, or both Afflicts over 500 million children Most of the 33,000 children that die each day are malnourished. | Protein-Energy Malnutrition (PEM): |
| Children who are thin for their height | acute PEM |
| Children who are short for their age | chronic PEM |
| 2 Types of PEM | Marasmus (chronic) and Kwashiorkor (acute) |
| Chronic PEM (long-term) Inadequate energy & protein Muscles, including the heart, weaken Impairs brain development | Marasmus |
| Acute PEM (sudden onset) Typically occurs when breastfeeding ends, and children are switched to diluted cereal drinks. Usually a result of protein deficiency, or may be precipitated by an illness. | Kwashiorkor |
| 10-35% of total kcals/day | protein recommendations |
| 0.8 grams/kilogram of body weight per day. | RDA |
| saturated fats have how many bonds | 0 |
| saturated fats are liquid or solid @ room temp | solid |
| saturated fat food sources | most animal fats, cocoa butter, bacon, butter |
| monounsaturated fats have how many bonds | 1 |
| monounsaturated fats are liquid or solid @ room temp | liquid |
| monounsaturated fats food sources | olive oil, canola oil, avocado, nuts |
| polyunsaturaed fats have how many bonds | 2 or more |
| polyunsaturated fats are liquid or solid @ room temp | liquid |
| polyunsatured fats food sources | omega 3, omega 6 |
| type of fat produced through hydrogenation | trans |
| polyunsaturated fat that may play an important role in the prevention and treatment of heart disease, cancer, arthritis, and hypertension | omega 3 |
| type of triglyceride that spoils most | polyunsaturated |
| type of type of triglyceride that spoils least readily | saturated |
| meat, butter, and lard are rich in this type of triglyceride | saturated |
| linoleic acid found in vegetable oils and arachidonic acid found in meats are examples | omega 6 |
| triglyceride that contains one double bond and is rich in olive and canola oil | monounsaturated |
| predominant fat in the body | triglyceride |
| lipid that is both soluble in fat and water | phospholipid |
| can have saturated, monounsaturated, or polyunsaturated fatty acid | triglyceride |
| important constituents of cell membranes | phospholipid |
| cholesterol, bile, vitamin D, and sex hormones | sterol |
| lecithin is an example | phospholipid |
| consists of three fatty acids attached to a glycerol backbone | triglyceride |
| carbohydrates are divided into | simple and complex |
| simple carbohydrates | monosaccharides, disaccharides |
| monosaccharides | glucose, fructose, galactose |
| disaccharides | maltose, sucrose, lactose |
| complex carbohydrates | polysaccharides |
| polysaccharides | glycogen, starch, fiber |
| this monosaccharide is mildly sweet, often known as "blood sugar", and is one of the two sugars in every disaccharide | glucose |
| disaccharide known as "milk sugar" | lactose |
| simple carbohydrate is present in products such as soft drinks, ready-to-eat cereals, and desserts. It is commonly called "fruit sugar" | fructose |
| monosaccharide is a precipitant to milk sugar | galactose |
| glucose + glucose = | maltose |
| "table sugar" | sucrose |
| Organic acid Composed of chain of carbon atoms with hydrogens attached Has an acid group (COOH) at one end and a methyl group (CH3) at other end | fatty acid |
| Shorter in length than long-chain fatty acids Contain 8-14 carbons Absorbed directly into the liver and bloodstream to be transformed into usable energy | medium-chain triglyceride |
| dentified by location of double bond nearest methyl (CH3 ) end, which is described by an omega #. | Polyunsaturated fats |
| must be supplied by the diet | Essential fatty acids |
| Essential for normal growth and development May play an important role in the prevention and treatment of heart disease & hypertension 5 servings per week—40% l | omega-3 fatty acids |
| influences stability | Saturation |
| become rancid when exposed to oxygen | All fats |
| contains a glycerol backbone has 2 fatty acids, and one phosphate group & choline in place of 3rd fatty acid | Phospholipids |
| Compounds composed of C,H,O atoms arranged in rings | Sterols |
| Increased HDL | Healthy: “Good Cholesterol” |
| Increased LDL | Less Healthy: “Bad Cholesterol” |
| clusters of lipids and proteins that serve as transport vehicles for lipids in the lymph and blood. | Lipoproteins |
| Transport lipids from intestinal cells to tissues in body | Chylomicrons |
| Transport lipids from liver to tissues in body | Very Low-Density Lipoproteins (VLDL) |
| Transport lipids from the blood & lymph to the tissues of the body | Low-Density Lipoproteins (LDL) |
| Transport lipids from the cells back to the liver for disposal. | High-Density Lipoproteins (HDL) |
| fat cells | Adipose tissue |
| Without CHO in the body, fat breaks down into | ketone bodies |
| Cholesterol accumulates in arteries, restricting blood flow & raising blood pressure. | Heart Disease |
| associated with an increase in LDL cholesterol levels & decrease in HDL levels. | Saturated & Trans Fats |
| olive, canola oil) may decrease LDL levels | Monounsaturated Fats |
| (fatty fish) may decrease LDL and increase HDL—decrease risk of heart attack & stroke | Omega-3 EPA & DHA Polyunsaturated Fats |
| a diet high in fat may contribute to overconsumption, resulting in weight gain. | Fat contains 9kcal/g |
| Reduce total fat intake to | 20-35% |
| Reduce saturated fat intake to less than | 10% |
| Reduce cholesterol to | 300 mg/day |
| CHOs | Most consist of 6 carbon atoms, 12 hydrogens, and 6 oxygens (C6H12O6) |
| a CHO is made up of | carbon, hydrogen, and oxygen |
| Glucose + Fructose | sucrose |
| Glucose + Galactose | Lactose |
| The process by which two monosaccharides are linked together forming one disaccharide. | Condensation |
| The process by which disaccharides are split into two units, each yielding one monosaccharide | Hydrolysis |
| Animal Polysaccharide (not found in plants) Manufactured and stored in liver & muscles as a storage form of glucose in the human body | Glycogen |
| Plant Polysaccharide The storage form of glucose in plants. Found in grains | Starch |
| Structural part of plants Found in plant-derived foods: vegetables, fruits, grains, legumes Not digested by human digestive enzymes | Fiber |
| Indigestible food components that dissolve in water to form a gel. | Soluble Fiber |
| Indigestible food components that do not dissolve in water | insoluble fiber |
| Occurs when there is insufficient lactase to digest the disaccharide lactose found in milk & milk products. | Lactose Intolerance |
| Body proteins (muscle stores) begin to dismantle to make glucose | gluconeogenesis. |
| a condition of upset acid-base balance: can result in coma, and even death. | ketoacidosis |
| Normal blood glucose | 80-120 mg/dL |
| If blood glucose falls below normal | hypoglycemia |
| If blood glucose rises above normal | hyperglycemia |
| Secreted by pancreas in response to increased blood glucose | Insulin |
| Secreted by pancreas in response to decreased blood glucose | Glucagon |
| Also stimulated in response to decreased blood glucose | Epinephrine |
| A disorder of CHO metabolism resulting from inadequate or ineffective insulin. | Diabetes Mellitus |
| Less common No insulin produced | Type 1 Diabetes |
| More common Cells fail to respond to insulin NIDDM: Non-insulin dependent diabetes mellitus or adult-onset diabetes Associated with obesity | type 2 diabetes |
| almost all (99%) of the calcium in the body is used to | provide rigidlty for the bones and teeth |
| iron bioavailability from complete meals is known to be affected significantly by each of the following substances EXCEPT | caffeine |
| what vitamin deficiency disease appeared in people who had subsided on a diet high in corn and low in protein | pellagra |
| when the diet contains an adequate amount of protein, what amino acid can be used by the body to synthesize niacin? | tryptophan |
| which of the following is necessary for the absorption of calcium | vitamin D |
| fluoride deficiency is best known to lead to | dental decay |
| a woman with a sever iodine deficiency during pregnancy may have a child who develops | cretinism |
| all of the following are characteristics of fat-soluble vitamins EXCEPT | readily excreted from the body |
| which of the following vitamins would be removed in the production of skim milk | vitamin A |
| the neural tube defect characterized by a split spine is | spina bifida |
| which type of anemia results from a deficiency of folate | megaloblastic |
| which of the following can be used by the body to synthesize vitamin D | exposure to sunlight |
| which of the following is most likely to occur from a prolonged dietary deficiency of vitamin A | blindness |
| what is a precursor | a substance that is used to synthesize another compound such as a vitamin |
| which of the following may result from iodine deficiency | goiter |
| which of the following is a known side effect of a prolonged ingestion of excessive amounts of zinc supplements | copper deficiency due to interference with copper absorption |
| which of the following nutrients enhances iron absorption from the intestinal tract | vitamin c |
| fluid that is located between the cells is known as | interstitial fluid |
| which of the following is an early symptom of potassium deficiency | muscle weakness |
| which of the following food substances can be converted to vitamin A in the body | beta-carotene |
Created by:
evie.flores