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Nutrition Chapter1-4
study guide chp 1-4
| Question | Answer |
|---|---|
| absorbed in the intestional bloodstream, then transported to the liver; an example is fructose | monosaccharides |
| substances that serve as the major vehicles for fat transport in the bloodstream | chylomicrons |
| site where digestionof starch begins | mouth |
| hormone responsible for stimulating the gallbladder to contact and release bile into the small intestine | cholecystokinin |
| negative effect is diarrhea | sugar alcohols |
| important function is to break fat into smaller particles | bile |
| excess body fat and excess nutrient intake are evident, there still a risk for some type of nutrient dificiency leading to malnutrition | over nutrition |
| most common dietary disaccharide found in food products | sucrose |
| chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid | hydrogen |
| nutrients that provide the body with it's primary source of fuel for heat and energy and are composed of carbon, hydrogen, and oxygen | charbohydrates |
| synthesized by the body in the liver | cholesterol |
| risk factors: poor appetite, insuffecient intake to meet daily needs, depleted nutrition reserves, and form of metabolic stress | malnutrition |
| digestion of milk yields these monosaccharides | galactose and glucose |
| address the nutrient needs of most healthy population groups | dietary reference intakes |
| the human body can rapidly break down these to yield energy | quick energy foods |
| body needs this for blood clotting | linoleic acids |
| sum of all body processes inside living cells that sustain life and health | metabolism |
| preferred source of energy for the heart muscle | fatty acid |
| where carbohydrates are stored as glycogen | liver and muscles |
| body's main storage form of ccarbohydrate | glycogen |
| process of adding hydrogen to fatty acids | hydrogenation |
| goal is to promote physical activity, proportionality, moderation variety, and gradual imporments in health | MyPyriamid food guide |
| number of kilocalories from fat | 9 kcal/g |
| health care professional who is the nutrition authority on the hospital health care team | registered dietitian |
| types include cellulose, lignin, and noncellulose | diestary fiber |
| value used when not enough scientific evidence is available to establish a Recommended Dietary Allowance | adequate intake |
| number of amino acids that are indispensable for human beings | 9 |
| is increased during illness or disease | protein catabolism |
| to form these, the order of amino acids must be specific | specific tissue protein |
| protein-digesting enzyme found in the stomach | pepsin |
| types of protein in the body | tissue, plasma |
| number of commmon amino acids | 20 |
| number of kilocalories from carbohydrates | 4 kcal/g |
| plays an important role in the body in defense against disease and infection | protein |
| adds taste and flavor to food | fat |
| provide higher quality protein when eaten together | complementary proteins |
| example: calories from saturated fat | voluntary information on food labels |
| excretion of nitrogen exceeds the nitrogen intake | negative nitrogen balance |
| element contained in proteins but not in carbohydrates or lipids | nitrogen |
| phase of metabolism that makes growth and repair possible | anabolism |
| a good source is avocado | monosaturated fat |
| insulation to vital organs, regulates temp, formation of cell membrane structure | functions of fat |
| provide essential amounts of carbs, proteins, fat, mineral and vitamins along with adequate water and fiber | dietary regimen with optimal nutrition for a person recovering from an extended illness |
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