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Ch. 23/24
Nutrition
| Question | Answer |
|---|---|
| What is energy? | The product of metabolism |
| Metabolism* | the chemical and physical processes in which body cells break down and use food, water, and other chemicals needed to maintain life and the function of each body system |
| catabolism* | The breaking down phase of metabolism |
| anabolism* | when the body uses components to build or reconstruct new components or tissue |
| Why did the FDA establish food labels | to establish standards for the minimum amount of nutrients necessary to protect most individuals from disease |
| Why are Vitamin D, iron, calcium, and potassium included on food labels? | vitamin d, calcium, iron and potassium percentages are given because Americans are deficient in these micronutrients |
| How much added sugars should be included in healthy eating pattern? | Less than 10% of calories should come from added sugars Less than 2,300 mg per day |
| List sources of protein in addition to beef and chicken? | seafood lean meats eggs legumes (peanuts and beans) nuts seeds soy products |
| What dietary recommendations are made for women who are of childbearing age or who are pregnant? | increase cal by 340 per day when pregnant increase cal 450 a day when breastfeeding folic acid & iron prevents birth defects of the nervous system Vitamin K Sucralose, aspartame, acesulfame-k (only artificial sweeteners pregnant women should use) |
| What are your essential nutireints* | protein carbs fats waters vitamins minerals |
| What are proteins? | the primary building block of the body to make new cells and to help heal wounds |
| Protein function | new tissue production formation of antibodies, enzymes and hormones maintain acid-base balance necessary component of heat and energy production assist in maintaining fluid balance in cells and bloodstream |
| What are the protein types? | Nonessential Essential Complete Incomplete |
| Nonessential Amino Acids | Produced in the liver so therefore not essential to be included in our diet |
| Conditional Amino Acids | amino acids that become essential only when an individual is stressed or ill with certain conditions |
| What protein can your body NOT produce? | Essential amino acids |
| Complete proteins | come from animals and plants. the proteins that have all nine essential amino acids (along with some of the non essential amino acids) |
| Digestion | the process by which food is broken down in the GI tract, releasing nutrients for the body to use |
| Absorption | the process by which nutrients are taken from the end products of digestion into the villi that contain capillaries |
| Incomplete proteins | proteins that do not contain all nine of the essential amino acids and come from plant sources |
| How do we obtain essential proteins?* | Obtained from our food sources |
| Kwashiorkor | Severe protein deficiency. It causes severe emaciation, swollen abdomen, liver enlargement, lethargy, failure to grow and skin infections |
| Nitrogen balance | When the amount of nitrogen that is ingested in the form of protein is balanced with the level of nitrogen that is used by the body and excesses removed from the body by the kidneys |
| Negative nitrogen balance occurs when? | When excess nitrogen is excrete with inadequate amounts of protein being consumed in the diet |
| What can too much protein cause? | Kidney failure because body can not get rid of it all |
| High Density Lipoprotein* | "good cholesterol" the transporter responsible for taking the excess cholesterol back to the liver from the ells, helping to maintain a proper balance |
| Triglycerides* | a form of fat that is stored in the body but also found in food made from the combination of three fatty acids |
| Low Density Lipoprotein* | "bad cholesterol" transports the cholesterol to the cells from the liver |
| Low density desired level* | Less than 100 mg/dL 100-129 desired levels |
| High density desired level* | More than 60 mg/dL 40-60 desired levels |
| triglycerides desired level* | Less than 150 mg/dL 150-199 boarder line desired levels |
| Monounsaturated fat | become solid when they are refrigerated but are liquid when they are kept at room temperature ex. olive oil, canola oil, peanut oil |
| Villi | small projections of intestinal mucosa that line the walls of the small intestine |
| Hydrolyze | dissolve by adding water |
| Proteolytic | able to dissolve protein |
| Lipolytic | able to dissolve fat |
| When does negative nitrogen balance normally occur? | Commonly in malnutrition |
| Positive nitrogen balance | when the intake of nitrogen is larger than the amounts excreted in the urine, there is nitrogen left over to build new tissue |
| When does positive nitrogen balance become necessary? | During the growth of a fetus during pregnancy; the quick growth spurts during childhood; during times of repair; in healing large burns or wounds |
| How many k-calories in a gram of protein? | 4 kcal |
| How many grams of protein should the average adult ingest daily? | 50-60 g of protein |
| Combinations of complete proteins | red beans and brown rice peanut butter and whole wheat bread brown beans and cornbread |
| How many k-calories does a gram of fat provide? | 9 kcal per gram ingested |
| Which type of cholesterol is desired in higher ranges? | HDL |
| Cholesterol desired level | Less than 200 mg/dL N/A |
| Why are monosaturated fats better for us? | They help to lower our blood levels of the bad cholesterol, LDL |
| Polyunsaturated fats | Fats known to decrease ones risk of type 2 diabetes and cardiovascular disease ex. corn oil, soybean oil, sesame oil, safflower oil |
| Essential polyunsaturated fat | Omega-3 and omega-6 |
| Saturated fats | fats that come from animal sources and are solid at room temperature. These fats should be limited in a healthy diet due to implications in cardiovascular disease ex. meat, whole milk, palm oil, cocoa butter |
| Trans fats | vegetable oils that have been partially hydrogenated which changes the unsaturated fat to saturated fat |
| Hydrogenated | a process of adding hydrogen |
| Function of fat | - protect our nerves -produce adrenal, sex hormones and bile -forms body cell membrane of every system -convert sunlight to vit. D -help metabolize fat-soluble vitamins |
| How many kcal in a gram of carbohydrates | 4 kcal |
| Simple carbohydrates | simple sugars, chemically made up of one or two sugar molecules that are absorbed rapidly |
| Glucose | our primary energy source, the most common form |
| Fructose | fruit sugar, the sweetest natural sugar |
| Sucrose | table sugar |
| Lactose | milk sugar, the least sweet natural sugar |
| Complex carbohydrates | long chains of three or more molecules of sugar. -Take longer to digest, absorb and produce energy for the body |
| Function of carbohydrates | -primary source of energy for the body (more quickly digested into a useable form of energy than either proteins and fats) |
| How much of your diet should consist of complex carbohydrates? | 45-65% |
| Glycogen | excess glucose from carbohydrate breakdown normally stored in the liver and skeletal muscles to be used at a later time as an energy source |
| Fiber | a type of carbohydrate that the body cannot digest |
| Function of fiber | -decrease in LDL -promotion of normal bowel function/ constipation prevention -increased absorption of minerals -promotion of weight loss -lowered colon pH -support of GI tract normal flora |
| How many grams of fiber should the average adult consume a day? | 25-35g of fiber |
| Water soluble vitamins | vitamins that are dissolvable in water and therefore can be absorbed directly into the bloodstream from the GI tract. Cannot be stored in the body some lost through urine |
| What are some water soluble vitamins? | vitamin B vitamin C |
| Function of Vitamin B | -serve as coenzymes for metabolism throughout the body -stimulate appetite -maintain health nervous and integumentary systems -assist with growth |
| Function of Vitamin C | -Immune system functioning -helps the body absorb iron -vital for would healing |
| Fat-soluble vitamins | dissolvable only in fat and can be stored in body fat when there is more ingested than the body needs at that specific time |
| What are some fat soluble vitamins? | vitamin A vitamin D vitamin E vitamin K |
| Antioxidants | specific vitamins that help deactivate free radicals before they cause damage |
| Free radicals | unstable molecules containing one or more unpaired electrons in valency shell |
| Which vitamins are not toxic when consumed in excessive doses? | Vitamin E, K ,B1 ,B3, B12 |
| Six major Minerals | Calcium chloride magnesium potassium phosphorus sodium |
| Nine trace minerals | chromium copper fluoride iodine iron manganese molybdenum selenium zinc |
| Function of Calcium | 99% in structure of bones and teeth 1% in blood for electrical conduction of nerve impulses in heart and muscle contraction |
| Function of Chloride | Normal water distribution electrical balance in cells nerve impulse transmission |
| Function of Chromium | boosts metabolism breaks down fat and glucose promotes insulin balance |
| Function of Copper | assists with formation of RBCs and bones protects cells from damage helps iron metabolism |
| Function of Fluoride | promotes healthy bones and teeth |
| Function of Iodine | promotes thyroid function |
| Function of Iron | component of protein/hemoglobin that transports oxygen in the blood component of enzymes |
| Function of Magnesium | supports muscle contraction and nerve conduction electrical conduction of heart energy production |
| Function of Manganese | promotes bone formation and metabolism of carbohydrates, cholesterol, and amino acids |
| Function of molybdenum | Assists in metabolism of amino acids |
| Function of Phosphorus | Serves as a structural component of bone and cell membranes |
| Function of Potassium | needed for proper nerve conduction help maintain healthy BP levels |
| Function of Selenium | antioxidant promotes thyroid hormone function |
| Function of Sodium | regulates body compartment fluid levels acid base balance needed for nerve conduction and muscle contraction |
| Function of Zinc | Necessary for proper growth supports immune system essential in would healing maintains sense of smell and taste |
| Water | the most important nutrient to sustain life |
| What is the minimum amount of water a day an average adult needs? | 6-8 ounce glasses 1440-1920 mL |
| Function of Water | maintains body temp transports mineral, vitamins and electrolytes cushions brain & spinal cord lubricates joints carries toxins & excreted waste products out of the body moisturizes & lubricates the GI tract aiding passage of food through intestines |
| Body mass index (BMI) | a means of measuring obesity that uses a formula along with an individual's weight and height to calculate whether his/her level of fatness is within normal weight boundaries, underweight, overweight, or obese |
| Nutrition | the process by which the body uses food |
| Xerpstomia | medical term for excessively dry mouth |
| Malnutrition | condition resulting from a lack of nutrients in the diet |
| What are the 3 nutrients that provide energy? | Proteins, carbs and fats |
| BUN (Blood urea nitrogen) | the lab test that measures the amount of protein breakdown and excretion by the kidneys that is measured by the level of urea nitrogen in the urine |
| Satiety | Feeling full |
| Cellulose | Undigested insoluble fiber |
Created by:
kyebula
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