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Ch 16 Nutrition
nutrition
| Question | Answer |
|---|---|
| compounds in proteins used by the body to build and repair tissue | amino acids |
| eating disorder caused by an altered self image | anorexia nervosa |
| eating disorder characterized by binge eating and self induced vomiting | bulimia |
| producing or promoting tooth decay | cariogenic |
| lipids | fats |
| organic and inorganic chemicals in food that supply energy | nutrients |
| describes food products that have been grown without the use of chemical pesticides,herbicides or fertilizers | organic |
| neutral fats | triglycerides |
| food choices must be based on what | sound information and knowledge |
| Recommended dietary allowances are what | the levels of essential nutrients that are needed by individuals on a daily basis |
| the "mypyramid"consists of what six panels | grains,vegetables,fruits,milk,meat and beans,fats sugars ans salts |
| what are the 6 key nutrients | carbohydrates, proteins, fats,water,vitamins and minerals |
| what is used as the body's chief source of energy | carbohydrates |
| carbohydrates are divided into three groups: | simple sugars, complex carbohydrates ( starch ) and dietary fiber |
| what is indigestible and pass through the intestinal tract unchanged | dietary fiber |
| water soluble fiber which is found in oat bran, furits, and vegetables helps to do what | lower cholesterol |
| insoluble fiber which is found in whole grains and beans helps to do what | prevent colon cancer and may reduce risk of heart attack |
| complex carbohydrates which are found mainly in grains, vegetables, and fruits are important because why | they provide energy |
| is fiber classified as a nutrient | no |
| simple sugars | are formed in the mouth from refined carbohydrates that are found in processed foods such as sugar, syrup, jelly, bread, crackers, cookies,candy,cake and soft drinks |
| Empyt calories | those that provide only caloiries and no other nutrients or fiber |
| in many low fat or reduced fat foods, fat is replaced with what | sugars |
| what is the major factor is determining the cariogenicity of a carbohydrate | how long the food stays in the mouth |
| salivary flow serves as which 2 functions | speeds clearance of food from the mouth and provides a source of dietary fluoride |
| proteins are the only nutrients that can do what | build and repair body tissues |
| how many amino acids have been identified | 20 |
| how many amino acids are essential in the adult for normal growth and maintenance of tissues | 8 |
| where do the essential amino acids that adults need for normal growth come from | food |
| how are proteins classified as | complete, partially comoplete or incomplete |
| contains a well balanced mixture of all 8 essential amino acids, will support life and normal growth | complete protein |
| supplies an unbalanced mixture of essential amino acids. will maintain life but will not support normal growth | partially complete protein |
| does not support life or normal growth, it is missing or is extremely low inone or more of teh essential amino acids | incomplee protein |
| each gram of protein supplies ___ calories | 4 |
| most fats in the diet are | triglycerides or neutral fats which occur in both animal and plant food |
| fats are also called | lipids |
| fats have how many important functions in the body | 6 |
| what are the important functions of fats in the body | energy,provides essential fatty acids, transports vitamins,provides heat insulation,components of cell membranes and myelin the covering around nerve fibers, forms protective cushions around boyd organs |
| what does the american heart association recommen recarding the daily caloric intake of fats | no more than 30 % of daily calorie intake should be in the form of fats |
| the overconsumption of fats is related to what | cardiovascular disease, obesity, diabetes and some cancers |
| what is cholesterol and where is it found | a fat, found in saturated fats from animal sources ( and is also manufactured in the body) |
| good fats in our diet | polyunsaturated and mono unsaturated fats |
| bad fats in our diet | cholesterol and saturated fats |
| body fat is devided into two categories | HDL and LDL |
| HDL stands for | high density lipoprotein |
| LDL stands for | low density lipoprotein |
| many foods that are high in saturated fats are also high in what | cholesterol |
| what is the recommendation per day for cholesterol intake | less than 250 mg which is the amount present in one egg yolk |
| what antioxidants can prevent cholesterol from oxidizing and damaging the arteries | vitamins E and C and beta carotene |
| vitamins do not supply _____ but they are needed to release _____ from carbohydrates,fats,and proteins | energy,energy |
| to date how many vitamins have been discovered | 13 |
| how many vitamins are fat soluble and which ones are they | 4, A D E and K |
| how many vitamins are water soluble | 9 |
| which water soluble vitamins are naturally present in food and are easily destroyed during food preparation | B and C |
| minerals account for what of body weight | 4 % |
| 14 minerals are considered to be | essential |
| which minerals are needed in larger amounts | sodium,potassium,calcium,chloride,phosphorus, and magnesium |
| which minerals are needed in smaller amounts | iron,zinc,copper,selenium,chromium,magnagnese, iodine, and fluorien |
| what is water often called | the forgotten nutrient |
| water plays a role in | helping to build tissue, aids in regulating body temperature and acts as a lubricant for joints and mucous membranes. |
| the body is approximately ___% or __/__water | 80, 2/3rds |
| human can live longer with out ____ than with out _____ | food, water |
| how much water is recommended that aduls comsume on a daily basis | 64 ounces |
| fruits and vegetables are ___% water and meats are ___ to ____ % water | 80,40-60 |
| what are some great sources for magnesium | dark green vegetables, nuts, soybeans,whole grains, bananas,apricots, seafood |
| what is the funtion of magnesium | bone and tooth formation, protein synthesis, lipid metabolism |
| what are the deficiency symptoms of sodium | weight loss, central nervous system abnormalities |
| when did the USDA require that all food products must contain a nutrition facts label | 1995 |
| every food label must include | individual serving size, number of servings per container, total calories, calories derived from fat content, percentage of daily value |
| what order are ingredients listed on the ingredient label | in descending order of weight to indicate the proportion of any ingredient |
| according to a label that says " LOW FAT " its stating that the fat content | is lower that the same brand regular product |
| when did the USDA set rules regarding the labeling of organic food | 1990 |
| foods with the organic label musht have been : | grown with out the use of chemical pesticides, herbicides or fertilizers. Also the use of hormones in organic seed preparation is prohibited. |
| most of those who suffer from eating disorders are | 14-25 years old, white and affluent |
| what is often referred to as " binging and purging" | bulimia |
| the bulimic person believes | that self worth is related to being thin |
| in the dental office how can we recognize a bulimic patient | they often have severe wear on the lingual surfaces of their teeth caused by stomach acid produced by repeated vomiting |
| physical signs of possible anorexia nervosa include | muscle wasting,amonorrhea,dry skin,constipation,burttle nails, and thin brittle hair. |
| dental risks for the female athlete include | enamel decalcification, increased caries, and increased periodontal and soft tissue inflammation |
| dental professionals are often the first health care providers to diagnose what | an eating disorder |
Created by:
cynthia.fryer
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