Term
| What should the percent of calories from fat range from in your daily diet? |
|
Definition
|
|
Term
|
Definition
| means I have consumed all of the ingredients I need in my diet on average regularly and consume all necessary vitamins and minerals |
|
|
Term
| What are the 7 benefits of proper nutrition? |
|
Definition
1. Normal cell growth, tissue/organ development and function.
2. Normal reproduction
3. Growth of body in height and weight
4. Maintenance of all body tissues
5. Optimum muscle and thinking activity levels and working efficiency.
6. Strong immune system for resistance to infection and disease.
7. Ability to maintain repair of bodily damage or injury. |
|
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Term
|
Definition
| Impairment of health over time resulting from either a deficiency, excess, or imbalance of nutrient intakes. |
|
|
Term
| Which 2 common lifestyle habits have more negative effect on human health than poor nutrition or dietary habits? |
|
Definition
| Smoking and alcohol abuse |
|
|
Term
| What is the #1 nutrition disorder in the US? |
|
Definition
|
|
Term
| In terms of your ideal body weight what percent of difference indicates malnourishment? |
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Definition
| + or - 5 percent of your ideal body weight = malnourishment, you can be either overnourished or undernourished |
|
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Term
|
Definition
| Nutrients that the body cannot make any of, or sufficient amouts of for itself, from other raw materials such as carbohydrates, fats, fat soluble vitamins, protiens, 14 vitamins, all mineral nutrients, and water |
|
|
Term
| What should the percent of calories from carbohydrate range from in your daily diet? |
|
Definition
|
|
Term
| Which fatty acids does our body need to obtain from fat and how often should we consume them? |
|
Definition
| Linoleic and Linolenic and they should be consumed on a daily basis |
|
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Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| What are the essential amino acids? |
|
Definition
|
|
Term
| How many grams are in an ounce? |
|
Definition
|
|
Term
| Abbreviations for calorie |
|
Definition
|
|
Term
| How many calories per gram are found in carbohydrates? |
|
Definition
|
|
Term
| How many calories per gram are found in protiens? |
|
Definition
|
|
Term
| How many calories per gram are found in lipids? |
|
Definition
|
|
Term
| How many calories per gram are found in alcohol? |
|
Definition
|
|
Term
| what is the difference in the human genome between individuals? |
|
Definition
|
|
Term
|
Definition
| This is the "new science" of studying how nutrients affect "gene activity" and how genes affect the activities of nutrients in the body. Also called molecular nutrition or nutrigenomics. |
|
|
Term
|
Definition
| is the full complement of the genetic material in the chromosomes of a cell |
|
|
Term
| How long should the average person be physically aerobically active per day? |
|
Definition
|
|
Term
| How do americans need to improve their diets? |
|
Definition
| Eat more fruits and veggies that are not potatoes or starches each day |
|
|
Term
| What is the proper way to prevent food spoilage? |
|
Definition
| Store at temperatures less than 40 degrees and more that 140 degrees in sealed containers |
|
|
Term
| Eating a diet low in which three categories will help reduce risk for heart disease and strokes? |
|
Definition
| Saturated fat, cholestoral, and total fat |
|
|
Term
| How much alcohol is healthy to consume per day? |
|
Definition
| no more than 2 drinks (2oz) of ethanol alcohol per day |
|
|
Term
| Are plant fats or animal fats worse for you? |
|
Definition
|
|
Term
| What are the 5 principles for a healthy diet? |
|
Definition
1. Adequacy
2. Balance
3. Variety
4. Calorie Control
5. Moderation |
|
|
Term
|
Definition
| foods provide enough of the essential nutrients, fiber, and energy to the diet |
|
|
Term
|
Definition
| food choices do not over emphasize one nutrient or food type |
|
|
Term
|
Definition
| foods you eat differ regularly |
|
|
Term
|
Definition
| on average, only consume enough calories to maintain a healthy weight |
|
|
Term
|
Definition
| do not eat a lot of foods that provide excess fat, sugar, salt, or alcohol |
|
|
Term
| Why should you eat colorful foods? |
|
Definition
| they are lower in calories and higher in vitamins, minerals, and phytochemicals per serving eaten |
|
|
Term
|
Definition
| organic compounds found in plant foods that contribute to food flavors, aromas, and colors, and they have biological activity which can affect cell functions in the human body. One example is antioxidants. |
|
|
Term
| What is the USDA guideline for fats? |
|
Definition
| keep saturated fat trans fat and cholestoral consumption low consuming less than 10 percent of calories from saturated and trans fat and less than 300 mg per day of cholestoral. Keep total fat intake between 20 and 30 percent of calories mostly from unsaturated fats such as fish, nuts, olives, and vegetable oils. |
|
|
Term
| What are the USDA guidelines for carbohydrates? |
|
Definition
| Choose fiber-rich fruits, vegetables, and whole grains often. Choose and prepare foods and beverages whith little added sugars. Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar and starch containing foods and beverages less frequently |
|
|
Term
| What are the USDA guidelines for sodium and potassium? |
|
Definition
| choose and prepare foods with little salt (less than 2,300 mg sodium). At the same time consume potassium-rich foods such as fruits and vegetables. |
|
|
Term
| What are the USDA guidelines for alcoholic beverages? |
|
Definition
| They should be consumed in moderation or better yet not be consumed at all. |
|
|
Term
| What constitutes a serving of fruit? |
|
Definition
| 1/2 c fresh frozen or canned fruit, 1 medium fruit, 1/4 c dried fruit, or 1/2 c fruit juice |
|
|
Term
| what constitutes a serving of vegetables? |
|
Definition
| 1/2 c cut up raw or cooked vegetables, 1/2 c cooked legumes, 1/2 c vegetable juice, or 1 c raw leafy greens |
|
|
Term
| What constitutes a serving of grains? |
|
Definition
| 1 slice of breat, 1/2 c cooked rice pasta or cereal, 1 oz dry pasta or rice, 1 c ready to eat cereal |
|
|
Term
| What constitutes a serving of meat? |
|
Definition
| 1 oz cooked lean meat poultry or fish, 1 egg, 1/4 cooked legumes or tofu, 1 tbs peanut butter, 1/2 oz nuts or seeds. |
|
|
Term
| what constitutes a serving of dairy? |
|
Definition
| 1 c milk, 1c fat-free yogurt, 1 1/2 oz fat-free natural cheese, 2 oz fat-free processed cheese |
|
|
Term
| what constitutes a serving of oils? |
|
Definition
| 1 tsp oil, 1 tbs low-fat mayo, 2 tbs light salad dressing, 1 tbs vegetable oil, 1 tsp margarine |
|
|
Term
| which nutrients does one serving of fruits contain? |
|
Definition
| vitamin A, vitamin C, potassium and fiber |
|
|
Term
| which nutrients do vegetables provide? |
|
Definition
| folate, vitamin A, vitamin C, magnesium, potassium, and fiber |
|
|
Term
| which nutrients do grains provide? |
|
Definition
| folate, niacin, riboflavin, thiamin, iron, magnesium, and fiber. |
|
|
Term
| which nutrients do meats provide? What about legumes? |
|
Definition
| protien, niacin, thiamin, vitamin B6, vitamin B12, iron, magnesium, potassium, and zinc. leguems provide protien, folate, thiamin, vitamin E, iron, magnesium, potassium, zinc, and fiber. |
|
|
Term
| what nutrients do dairy products provide? |
|
Definition
| protien, riboflavin, vitamin B12, calcium, magnesium, potassium, and when fortified vitamin A and vitamin D |
|
|
Term
| what nutrients do oils contain? |
|
Definition
| vitamin E and essential fatty acids(linoleic and linolenic) along with abundant calories |
|
|
Term
| Dietary reference intakes (DRI) |
|
Definition
| a set of 4 lists of nutrient values to plan and assess diets |
|
|
Term
|
Definition
| nutrient intake goals for individuals; the reccomended average daily nutrient intake level based on intakes of healthy people in a particular life stage and gender group assumed to be adequate. Set whenever scientific data are insufficient to allow establishment of an RDA value. |
|
|
Term
| Tolerable Upper Intake Levels (UL) |
|
Definition
| the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals of a particular life stage and gender group. Usual intake above this level may place an individual at risk of illness from nutrient toxicity. |
|
|
Term
| Estimated Average Requirements (EAR) |
|
Definition
| the average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group; used in nutrition research and policy making and is the basis upon which RDA values are set. |
|
|
Term
| Recommended Dietary Allowances (RDA) |
|
Definition
| nutrient intake goals for individuals. the average daily nutrient intake level that meets the needs of nearly all of healthy people in a particular life stage and gender group. derived from the estimated average requirements. |
|
|
Term
| why are there more nutrients in whole foods than in cut up foods? |
|
Definition
| because when you increase surface area you increase destruction during cooking. Cook it, then cut it up. |
|
|
Term
|
Definition
| a term that refers to 5 nutrients (iron, thiamin (B1), riboflavin (B2), niacin (B3), and folic acid) which are added back to refined grains in the approximate amounts in which they were originally present prior to the processing of the grains into flour. |
|
|
Term
|
Definition
| the addition of any nutrients to a food, even one nutrient that may not have been in the food originally; and fortified may also involve adding nutrients in amounts well above those found naturally in a food |
|
|
Term
|
Definition
| A characteristic of food that means one serving of a food provides a higher amount of one or more essential nutrients in the diet, with a smaller amount of calories "per one serving" consumed. Therefore, a food lower in calories and better in nutrition per one serving. |
|
|
Term
| Kilocalorie/Kcalorie/Calorie |
|
Definition
| a measure of the amount of energy per gram of food. The amount of heat energy necessary to raise the temperature of 1000 grams (1 kg) of water 1 degree centigrade. |
|
|
Term
| Body weight conversion from lbs to kg |
|
Definition
| x lbs x 1kg/2lb = x kg/2 lbs |
|
|
Term
| how to calculate calories in foods |
|
Definition
|
|
Term
| how to calculate the percents of the rda of any nutrients you consumed |
|
Definition
| your calorie intake / DRI calories = x % |
|
|
Term
| what causes primary deficiency? |
|
Definition
|
|
Term
| what causes secondary deficiency? |
|
Definition
|
|
Term
| what is the 6 step process nutrition scientists use? |
|
Definition
1. observe nutrition and health problems and ask specific questions to be answered
2. formulate hypothesis and predictions
3. conduct scientific experiments
4. collect experiment data and develop interpretations of results
5. develop theories that integrate the current research with other studies
6. seek new observations and questions |
|
|
Term
|
Definition
| studies of populations; often used in nutrition to search for correlations between dietary habits and disease incidence; a first step in seeking nutrition-related causes of diseases |
|
|
Term
|
Definition
| studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects. such studies often use animals as subjects |
|
|
Term
|
Definition
| studies of individuals. in clinical settings researchers can observe treatments and their apparent effects. to prove that a treatment has produced an effect requires simultaneous observation of an untreated similar subject |
|
|
Term
|
Definition
| studies of populations in which observation is accompanied by experimental manipulation o some population members for example a study in which half of the subjects follow diet advice to reduce fat intakes while the other half do not and both groups heart health is monitored |
|
|
Term
| american dietetic association (ADA) |
|
Definition
| the professional organization of dietitians in the US. The canadian equivalent is the Dietitians of Canada (DC) which operates similarly. |
|
|
Term
|
Definition
| permission under stat or federal law granted on meeting specified criteria to use a certain titla and to offer certain services. |
|
|
Term
| registered dietitian (RD) |
|
Definition
| a dietitian who has graduated from a university or college after completing a program of dietetics. The program must be approved or accredited by the ADA. The dietitian must serve in an approved internship. and pass the 5 parts of the associations registration exam and maintain competency through continuing education as well as passing a state board exam |
|
|
Term
| what are the 5 things a nutrition label must state by law? |
|
Definition
1. common or usual name of the product
2. the name, address of the manufacturer, packer, or distributor
3. the net contents in terms of weight, measure, or count
4. The nutrient contents of the products (nutrient facts panel)
5. The ingredients in decending order of predominance by weight |
|
|
Term
| What 5 nutrient facts must be on the label panel? |
|
Definition
1. serving sizes
2. servings per container
3. calories (total) and calories from fat
4. nutrient amounts and % daily values based on a 2000 calorie diet per serving
5. ingredients in the product listed from highest to lowest by weight. highest 1st lowest last. |
|
|
Term
| what nutrients and amounts are listed on the nutrient label? |
|
Definition
| fat in g (saturated and trans fats) , cholestoral in mg, sodium in mg, carbohydrates in g (includes fiber and sugars) , protien in g.also lists % daily values of vitamin A, vitamin C, Calcium, and Iron. |
|
|
Term
| What is the best way to measure weight loss? |
|
Definition
|
|
Term
| what is the essential nutrient in carbohydrate? |
|
Definition
|
|
Term
| what are the essential nutrients in fat? |
|
Definition
| linoleic and lenolenic acid |
|
|
Term
| what are the essential nutrients in protien? |
|
Definition
| 9 essential acids of the 20 |
|
|
Term
| what are the essential vitamins? |
|
Definition
|
|
Term
| what are the essential minerals? |
|
Definition
| 25 currently known to be needed |
|
|
Term
|
Definition
|
|
Term
|
Definition
| One continuous tube from the mouth to the anus. |
|
|
Term
|
Definition
| trillions of cells make up your body and they knw nothing about nutrition. they are driven by our genes; all cells do not have DNA but most do. Each body cell is it's own living entity and is dependent on other body cells and systems to help supply it's needs . We need to supply (eat) the essential nutrients and energy to the body via food to enable the body cells to do their specialized jobs. each cell has triggers that cause differentiation. |
|
|
Term
| How often do skin cells replenish themselves? |
|
Definition
|
|
Term
| how often do red blood cells replenish themselves? |
|
Definition
|
|
Term
| how often do cells lining the small intestine replenish themselves? |
|
Definition
|
|
Term
| what makes up the human genome? (and pieces of the human genome) |
|
Definition
| individual molecules form genes that make up chromosomes that form DNA |
|
|
Term
|
Definition
| each gene is a blueprint that directs the production of the protien machinery, often an enzyme. genes also provide the instructions for making the structural components that all cells need to survive |
|
|
Term
|
Definition
| a protien that speeds up a specific chemical reaction |
|
|
Term
| why should you have water souble vitamins daily and fat soluble vitamins every 2-3 days and minerals daily? |
|
Definition
| essential nutrients (like vitamins and minerals) affect the genes functions within the cells and are therefore necessary for the genes to do their work |
|
|
Term
| what is the job of the body fluids and the circulatory system? |
|
Definition
| body fluids carry to tissues energy, oxygen, and essential nutrients, including water. Fluids circulate to pick up fresh supplies and deliver waste to points of disposal. Every cell draws oxygen and nutrients from those fluids, every cell releases carbon dioxide and other waste products into the body fluids |
|
|
Term
|
Definition
| the fluid of the cardiovascular system. Composed of water, red and white blood cells, other foreign particles, nutrients, oxygen, ect. Blood travels within arteries, veins, and capillaries as well as within the heart's chambers. Circulating within these vessels is the plasma of the blood |
|
|
Term
|
Definition
| the fluid that moves from the blood stream into the tissue spaces (intercellular) and then travels in its own lymphatic system vessels, back to the venous blood |
|
|
Term
|
Definition
|
|
Term
| How does lymph flow between the intestine and the bladder? |
|
Definition
| lymphatic vessels pick up fats from the intestine which chemically alters the absorbed materials to make them better suited for use by other tissues, Later in passing through the kidneys the blood is cleansed of wastes. |
|
|
Term
|
Definition
| the stress response or fight or flight reaction causes danger situations to release neurotransmitters into the blood (eqinephrine and nor-epinephrine) which causes every part of the body to respond. pupils dilate, muscles tense for increased strength, breathing quickens and deepens, liver dumps glucose into the blood, digestion shuts down. All of these increase body strength and speed. |
|
|
Term
|
Definition
| (usually protien combinations foreign to the body) can cross the body's barriers to infection (cell membranes ect.) from time to time, and your immune system rushes to the site of invasion to defend your body against infection, disease ect. |
|
|
Term
| out of 100 trillion body cells what proportion is white blood cells? |
|
Definition
|
|
Term
|
Definition
| attack and digest the intruding antigen |
|
|
Term
|
Definition
|
|
Term
|
Definition
| recognize chemical messages from phagocytes remember the identity of the invader and seek and destroy some fungi, viruses, parasites, bacteria, and cancer cells. |
|
|
Term
|
Definition
| Release antibodies (proteins that stick to the surface of the invader - antigens) killing or inactivating the compound/cells. |
|
|
Term
| How the body uses the food you eat (7 steps) |
|
Definition
1. Ingestion
2. Digestion
3. Absorbtion
4. Transportation
5. Respiration
6. Metabolism
7. Excretion of Wastes |
|
|
Term
|
Definition
| The intake of solid and liquid food or supplements via the mouth |
|
|
Term
|
Definition
| the catabolic breakdown of foods into their individual parts or nutrients |
|
|
Term
|
Definition
| movement of dietary nutrients (a) from the gastrointestinal (GI) tract across the intestinal mucosal cells membrane and then (b) into circulation (either the blood or lymph) |
|
|
Term
|
Definition
| of nutrients into the movement of nutrients through the (3) body fluid compartments (extra cellular; intercellular and intracellular) to sites (cells) in the body for their use in normal cellular metabolism (chemical reactions) |
|
|
Term
|
Definition
| provision of oxygen from the lungs to cells by erythrocytes (RBC) for the oxidation (breakdown) of food and removal of metabolic waste products. I.E. carbon dioxide. The circulatory system (blood) is responsible for the transport of these gases. |
|
|
Term
|
Definition
| of the energy nutrients the oxidation (breakdown) of energy nutrients in cells is to create ATP (adenosine tri-phosphate) for use as either (a) fuel for heat (catabolism), or (b) fuel for making bonds to make new compounds, cells, and tissue (anabolic rections) |
|
|
Term
|
Definition
1. undigested or unabsorbed exogeneous food particles and certain endogenous body wastes are excreted from the bowels (feces)
2. Carbon dioxide is exhaled from the lungs
3. nitrogen, minerals, and other wastes from metabolism are excreted by way of the kidneys (urine) and
4. Sweat carrying water and salts is lost via the skin |
|
|
Term
|
Definition
| food is placed in the mouth for mastication into small pieces and is mixed with saliva to lubricate the food and ease the swallowing process. there are a few enzymes that help with digestion. |
|
|
Term
| What is the job of taste buds and what 5 sensations do they feel? |
|
Definition
guide you in judging whether foods are acceptable
1. sweet
2. sour
3. bitter
4. salty
5. savory or umami
all foods are combinations of these tastes |
|
|
Term
| which 2 tastes decrease the most as you age? |
|
Definition
|
|
Term
|
Definition
| secreted by the salivary glands, and is the first digestive enzyme with which food comes in contact. also hydrolyzes (breaks the bonds) of starch by splitting off molecules of maltose |
|
|
Term
|
Definition
maltose = 2 molecules of glucose bonded together
also called a disaccharide |
|
|
Term
|
Definition
| a glycoprotien (protien with a carbohydrate piece) in saliva which when mixed with water lubricates food to ease swallowing |
|
|
Term
| how long does food stay in the system for? |
|
Definition
|
|
Term
| how long does food stay in the mouth? |
|
Definition
|
|
Term
| how long does food stay in the stomach? |
|
Definition
|
|
Term
| how long does food stay in the small intestine? |
|
Definition
|
|
Term
| how long does food stay in the large intestine? |
|
Definition
|
|
Term
|
Definition
| secrete saliva ( moistens food) |
|
|
Term
|
Definition
| protects airway during swallowing |
|
|
Term
|
Definition
| moves food to the stomach during swallowing |
|
|
Term
|
Definition
| allows passage from stoma to small intestine prevents backflow from small intestine |
|
|
Term
|
Definition
| chews and mixes food with saliva |
|
|
Term
|
Definition
| ALLOWS AIR TO PASS TO AND FROM LUNGS |
|
|
Term
|
Definition
| allows passage from esophagus to stomach prevents backflow from stomach |
|
|
Term
|
Definition
| adds acid enzymes and fluid. churns mixes and grinds food into a liquid mass |
|
|
Term
|
Definition
| measure of acidity and baseicity. pH cannot allow enzymatic reactions if it is too high or too low. acidity of the stomach is needed for digestion of protien. |
|
|
Term
|
Definition
| protien bonds to fat to keep fat in liquid. liver emulsifies fat by adding bile |
|
|
Term
|
Definition
| 7.35 to 7.45 (slightly basic) |
|
|
Term
|
Definition
| danger zone when blood pH is less than 7.35 |
|
|
Term
|
Definition
| a danger zone when blood pH is more than 7.45 |
|
|
Term
| what is the most metabolically active organ in the body and why? |
|
Definition
| the liver because more chemical reactions go on in the liver than in any other part of the body |
|
|
Term
| how many layers of muscles are there in the stomach? |
|
Definition
|
|
Term
| how many contractions occur in the stomach per minute? |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| goes to the small intestine |
|
|
Term
| which nutrient begins chemical digestion in the stomach? |
|
Definition
|
|
Term
|
Definition
| a hormone secreted from the pyloric end of the stomach which stimulates the secretion of gastric juices by cells lining the stomach |
|
|
Term
|
Definition
| HCl, water, and enzymes like pepsinogen |
|
|
Term
|
Definition
| organic compounds produced by a variety of tissues that tell a specific target tissue to do a job |
|
|
Term
|
Definition
| secrete HCl needed for conversion of the enzyme percursor compound pepsinogen to pepsin a protien digesting enzyme |
|
|
Term
|
Definition
| HCl is the body's first line of defense against food born illness |
|
|
Term
| what does HCl do with iron? |
|
Definition
| reduces ferric iron to ferrous iron the form that is more absorbable ionic iron state |
|
|
Term
| where is the primary site of absorbtion? |
|
Definition
| in the first part of the small intestine which is acidic |
|
|
Term
| Gastroesophageal Reflux Disease |
|
Definition
| a severe and chronic splashing of stomach acid and enzymes bck up into the esophagus, throat, mouth, or airways causing inflammation and organ injury |
|
|
Term
|
Definition
| used to dislodge food or other material that got past the epiglottis covering the larynx and is caught in a person's trachea blocking the pasage of air to the lungs |
|
|
Term
|
Definition
| results negatively on nutrition by loss of want to eat |
|
|
Term
| 3 parts of the small intestine |
|
Definition
1. Duodenum
2. Jejunum
3. Ileum |
|
|
Term
|
Definition
| first part of the small intestine where pancreatic enzymes, buffers, water, intestinal enzymes, and bile are here and it is the primary site of chemical breakdown of food. |
|
|
Term
|
Definition
| also called microvilli and are the keepers of the gates. they will determine what you will or won't absorb |
|
|
Term
| The large intestine (4 parts) |
|
Definition
| lower right quad, ascending, transverse, descending, and s turn to anus |
|
|
Term
| what happens in the large intestine? |
|
Definition
| undigested residues of food go here as well as some digested fragments that escaped absorption in the small intestine, bile secretions from the liver, G.I. tract cells sloughed off from the lining of the gastrointestinal tract, and water. The large intestine is the primary site for reabsorption. (reabsorption of H2O used in digestion) |
|
|
Term
| How much bile secreted into the duodenum is reabsorbed in the large intestine? |
|
Definition
|
|
Term
| how much fiber in the diet is bulk? what does it do? |
|
Definition
| 95%. It allows for peristaltic contractions. |
|
|
Term
|
Definition
| holes for veins to pass through |
|
|
Term
|
Definition
| caused by maybe genetics or maybe excessive alcohol consumption or maybe by malnutrition |
|
|
Term
| how can you help a dying liver with cirrhosis? |
|
Definition
| TRICK QUESTION!!! dying cannot be recovered. Maybe stalled until a transplant is found |
|
|
Term
|
Definition
| help body maintain chemical, fluid, and acid-base balances and assists in blood pressure regulation, hemoglobin synthesis, and the activation of vitamin D. the kidneys in the body are like a fish tank filter; kidneys filter blood and release clean blood to other arts of the body, Wastes are expelled as urine. |
|
|
Term
|
Definition
| some nutrients (such as water and small lipids) are absorbed by simple diffusion. They cross into cells freely from high to low pressure through the cell membrane. |
|
|
Term
|
Definition
| some nutrients (such as the water soluble vitamins) are absorbed by facilitated diffusion. They need a specific carrier to transport them from one side of the cell membrane to the other. (alternatively, facilitated diffusion may occur when the carrier changes the cell membrane in such a way that nutrients can pass through.) carriers are proteins. transports from high to low pressure. |
|
|
Term
|
Definition
| some nutrients (such as glucose and amino acids) must be absorbed actively. These nutrients move against a concentration gradient, which requires energy. moves from low to high concentration. |
|
|
Term
|
Definition
1. carbohydrates
2. fats (lipids)
3. Proteins
4. Vitamins
5. Minerals
6. Water |
|
|
Term
|
Definition
| complex carbohydrates with many glucose molecules bonded together |
|
|
Term
| where do starches come from? |
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Definition
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Term
| where does glycogen come from? |
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Definition
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Term
| where does cellulose come from? |
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Definition
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Term
| What are two groups of simple "CHOs"? |
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Definition
| monosaccarides and disaccharides |
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Term
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Definition
| 2 monosaccharides chemically bonded together; examples are sucrose, maltose, and lactose |
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Term
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Definition
| single sugars examples are glucose, fructose, and galactose |
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Term
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Definition
| single sugars examples are glucose, fructose, and galactose |
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Term
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Definition
| comes from plants sugar cane and sugar beets |
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Term
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Definition
| sweetest naturally occurring single sugar (fruits, honey) |
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Term
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Definition
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Term
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Definition
| glucose + fructose (common table sugar) |
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Term
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Definition
| glucose + glucose (from the chemical digestion of starch; make up complex carbohydrates) |
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Term
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Definition
| glucose + galactose (only in milk and milk products) |
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Term
| what do condensation reactions do? |
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Definition
| this is an anabolic reaction, a reaction where energy is used in making bonds between compounds or elements |
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Term
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Definition
| molecules bond together and water is formed. i.e. glucose + glucose = maltose + H2O |
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Term
| Carbohydrate hydrolysis reaction |
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Definition
| a catabolic reaction where a breaking of bonds occurs, which releases "energy" to be used by cells of he body for either heat or work. The compounds released use the H+ and OH- ions from water to stabilize the compounds released from the hydrolysis reaction (addition of water to the compound) adding of H2O breaks the bond and generates maltose |
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Term
| which enzyme breaks down maltose? |
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Definition
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Term
| how is glucose absorbed and where is it filtered? |
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Definition
| absorbed directly into the blood and taken to the liver to be filtered |
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Term
| what is the point of no return regarding the breakdown of glucose? |
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Definition
| when glucose gets to step 2 and is going to be broken down to release energy for body heat or converted to ATP in the mitochondria of cells. occurs in the cytoplasm and mitochondria. glucose is broken down to 2 molecules of pyruvic acid and energy. |
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Term
| what happens with digestion in the mouth? |
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Definition
| the salivary glands secrete a watery fluid into the mouth to moisten the food. The salivary enzyme amylase begins digestion of starch into small polysaccharides such as maltose. |
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Term
| what happens with digestion in the small intestine? |
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Definition
| the pancreas produces enzymes and releases them through the pancreatic duct into the small intestine. it uses pancreatic amylase to convert polysaccharides into small polysaccharides and disaccharides. Then enzymes on the surfaces of the small intestinal cells break disaccharides into monosaccharides and the cells absorb them. |
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Term
| how does carbohydrate in food become glucose? |
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Definition
| starch passes from the stomach to the small intestine where an enzyme from the pancreas digests most of the starch into disaccharides, enzymes on the surface of small intestinal cells split disaccharides into monosaccharides, monosaccharides enter capillaries and are then delivered to the liver via the portal vein, the liver then converts galactose and fructose to glucose. |
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Term
| how many calories does the DRI committee recommend come from carbohydrates per day? |
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Definition
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Term
| what is the primary source of energy for nerve cells? |
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Definition
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Term
| how is dietary glucose absorbed? |
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Definition
| through the small intestine's mucosal cells directly into the blood |
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Term
| what is the thyroid hormone and what does it do? |
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Definition
| thyroxin is they thyroid hormone and it increases the absorption rate of dietary glucose (controls basal metabolic rate) |
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Term
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Definition
| glucagon (a hormone that activates a liver enzyme to release glucose from liver glycogen into blood) 1st backup method for lack of glucose. activates when a person has not eaten for about 6 hours. |
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Term
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Definition
| 10% of fat and 50% of amino acids can be converted by cells to glucose (makes new glucose) production of epinephrine (from adrenal glands) and other steroid hormones increases gluconeogenesis. |
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Term
| what are the two problems the body has when there is inadequate dietary carbohydrate? |
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Definition
1. having low blood glucose, the body breaks down protein and fat to make some glucose. This is why dietary CHO is called the "protein sparing action" of dietary carbohydrate - so protein is not catabolized to energy.
2. the fats and proteins cannot be used to make enough glucose to feed the brain and prevent the buildup of ketone bodies causing ketosis. (build up of acidic products that throw off the body's acid-base balance) |
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Term
| what byproduct of muscle work can be made into glucose with the addition of heat? |
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Definition
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Term
| what are the 4 ways in which glucose is removed from the blood? |
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Definition
1. cellular uptake of glucose (the cell may oxidize glucose to energy)
2. Glycogenesis (blood glucose stored in the liver as glycogen and stored in the muscles)
3. Lipogenesis (glucose stored in the liver as fat) results in the expanding of fat cells
4. synthesis of other CHO compounds |
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Term
| when is glucose excreted in the urine? is this normal? |
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Definition
| when blood glucose concentration is greater than 160-180 mg per 100 ml of blood ONLY EXCREDED IN URINE WHEN YOUR LEVELS ARE WAYY TO HIGH. not normal! |
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Term
| which two hormones control blood glucose and where are they secreted from? |
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Definition
| insulin and glucagon secreted from the pancreas |
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Term
| what does insulin do and when is it released? |
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Definition
| stimulates the uptake of glucose into cells and storage of glycogen in the liver and muscles. Also stimulates the conversion of excess glucose into fat for storage. is triggered to be released from the pancreas when high blood glucose levels are detected. |
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Term
| what does glucagon do and when is it secreted? |
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Definition
| low blood glucose stimulates the pancreas to release glucagon. glucagon stimulates liver cells to break down glycogen and release glucose into the blood. |
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Term
| what are normal glucose levels? |
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Definition
|
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Term
| what does excess glucose do? |
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Definition
| breaks down blood vessel walls and will eventually kill you |
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Term
| where is the primary site of glucose metabolism? |
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Definition
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|
Term
| fasting blood sugar levels |
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Definition
| 60-70 mg % have not had sufficient carbohydrate intake; results in loss of energy |
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Term
| after a meal blood sugar levels |
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Definition
| 140-150 mg% mixed plant foods and aminal foods and can feel energy going back into system |
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Term
| glucosuria blood sugar levels |
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Definition
| greater than 160-180 mg % glucose into urine (not normal) normal sugar levels are between 70-110mg% and can be a sign of mismanagement of glucose in the body (can lead to diabetes) |
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Term
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Definition
| low glucose in the blood. less than 70 mg% person does not feel well. |
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Term
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Definition
| a medical condition in which the blood glucose level is frequently too low, mostly in women. caused by stress, dietary habits, and environment. pancreas releases insulin this condition is caused by too much insulin being released (potentially deadly) may times can feel it coming and carry a snack to eat. |
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Term
| what are the 3 things that blood glucose regulation depends on? |
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Definition
1. the hormones insulin and glucagon
2. your personal frequency of eating and excercising
3. what you eat (you are what you eat) |
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Term
| what is they glycemic affect of foods? |
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Definition
| certain carbohydrate foods are absorbed more quickly than others, producing a sudden rise and /or fall in the blood glucose this rise or fall is they glycemic affect |
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Term
| how do you manage diabetes? |
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Definition
| patient compliance is key. you need to eat smaller meals in order to manage small amounts of carbohydrates at a time |
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Term
| what is the western culture phenomenon of diabetes caused by? |
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Definition
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Term
| what can be the affects of diabetes? |
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Definition
| can kill, cause blindness, and cause loss of sensation in the fingers and toes. this is due to it killing off blood vessels with clogs and decreases pumping pressure. |
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Term
| what is diabetes caused by? |
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Definition
| abnormal management of dietary glucose to maintain homeostasis blood glucose levels. |
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Term
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Definition
| inadequate or ineffective insulin, which leaves blood glucose levels high, and cells under-supplied with glucose for energy, which over the long-term, causes blood vessel and tissue damage. (vessels begin to deteriorate and often kidney disfunction occurs) |
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Term
| what are 4 warning signs of diabetes? |
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Definition
1. excessive urination
2. excessive thirst
3. glucose in urine
4. weight loss |
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Term
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Definition
|
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Term
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Definition
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Term
| what are 5 ways in which diabetes can be managed? |
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Definition
1. special precautions regarding amount, distribution, and timing of food intake are required to avoid swings in blood glucose and potentially dangerous episodes of hypoglycemia (can kill quickly)
2. professionally supervised weight control and exercise program
3. restriction of foods high in saturated fatty acids, trans-fatty acids, and cholesterol.
4, dietary fiber may be lower "post meal plasma glucose" (lowers sugar following a meal because it can't be digested and takes things with it
5. caloric intake should be protein 12-20% carbohydrate 50-60% and fat <30% |
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Term
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Definition
| a common condition in which the body uses the carbohydrate from milk (lactose) abnormally. people with lactose intolerance lack the enzyme lactase and are unable to properly digest the lactose, therefore it is available for bacterial use which can cause gastrointestinal tract distress (flatulance and diarrhea) |
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Term
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Definition
| fiber is mainly cellulose and lignin (structural components of plants) and the term fiber applies to all plant material resistant to hydrolysis by the digestive enzymes and HCl of humans, 95% of fiber is not digested, 5% is absorbed and is called soluble fiber. |
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Term
| what diseases can be caused by lack of fiber? |
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Definition
| diverticular diseases, hemorrhoids, appendicitis, hiatus hernia, diabetes, obesity, coronary artery disease, and colon-rectal carcinoma |
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Term
| what is a diverticular disease? |
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Definition
| G.I. Tract intraluminal pressure causes G.I. tract to expand and a "balloon" forms in the weakest point. Things that need to be excreted and get stuck balloon can become inflamed and pinch off small intestine or block large intestine. |
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Term
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Definition
| protrusion of the lining through the anus' sphincter muscle. Can cause blood loss and anemia. come from too much intraluminal pressure. |
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Term
| what are the dietary fiber recommendations? |
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Definition
| 25-40 g per day. needs to come from "whole foods" instead of supplements. most people do not consume enough. anemic women need less because an excess can interfere with iron absorption. |
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Term
| what is excreted in the feces with a high fiber diet that is excreted less in a low fiber diet? what is reabsorbed more in a low fiber diet? |
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Definition
| bile and fiber are excreted in a normal diet. bile is excreted less and reabsorbed more along with the cholesterol in the bile in a low fiber diet. |
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Term
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Definition
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