Nutrition Exam

Front 1

Macronutrients

Back 1

Energy Yielding nutrients need in higher amounts

Front 2

Microntrients

Back 2

Needed in smaller amounts (vitamins and minerals)

Front 3

Water

Back 3

Large amounts needed daily, most vital of all nutrients

Front 4

Carbs

Back 4

Carbohydrates and Proteins 4cal/g (provide energy) Fats 9cal/g

Organic- contain carbon

protein contains nitrogen

Front 5

Glucose

Back 5

Major energy source

Front 6

Organic

Back 6

Vitamens (carbon based)

Front 7

Inorganic

Back 7

Minerals (no carbon)

vitamens and minerals do not provide energy

Front 8

EAR

Back 8

Estimate Average Requirement

Front 9

RDA

Back 9

Recommended Dietary Allowance

based on EAR but set higher

Front 10

AI

Back 10

Adequate Intake, beset estimate of amount of nutrients for good health

Front 11

UL

Back 11

Tolerable Upper Intake Level, highest amount of nutrients

Front 12

AMDR

Back 12

Acceptable Macronutrients Distribution Ranges

Carbs 1/2 intake

Fats 1/3 intake

Protein 1/4 intake

Front 13

My Plate

Back 13

half of plate fruits and vegetables

Front 14

Food Label

Back 14

List of ingredients from biggest to smallest

Front 15

Digestion

Back 15

small intestine #1 for absoarbtion

Front 16

Salivary Amylase

Back 16

Enzyme, begins digestion in mouth

Front 17

HCI

Back 17

Hydrochloric Acid, helps increase mineral absorption

Front 18

Large Intestin

Back 18

Absoarbs water and electrolytes, no digestive envymes

Front 19

Pancreas

Back 19

Insulin and glucogen, creates glucagon

Front 20

Energy

Back 20

Brain relies on glucose and red blood cells

Front 21

Glycogen

Back 21

Store glucose for energy

Front 22

Monosacchrides

Back 22

Glucose, Frutose, Galactose

Front 23

Disaccharides

Back 23

Maltose= glucose + glucose

Surcrose= glucose + frutose

Lactose= glucose + galactose

Front 24

Polysacchrides

Back 24

Starch, Fiber, Glycogen

glycogen is storage form of glucose, stored in muscle and liver

Front 25

lactose Intolerance

Back 25

eat small amounts throughout the day, eat dairy foods with meal or snack

Front 26

Gluconeogensis

Back 26

Making glucose, mostly from protein without glucose, fat can't be broken down, ketone bodies

Front 27

Ketosis

Back 27

elevated blood levels after fasting 2 days. Protein from muscle and organs broken down to make gluconeogensis

Front 28

Type 1 Diabetes

Back 28

Autoimmune Disease, no insulin, develops in childhood

Front 29

Type 2 Diabetes

Back 29

resistant to insulin

Front 30

Reactive Hypoglycemia

Back 30

small well balanced meals throughout the day

Front 31

3 lipids

Back 31

Triglycerides (fats) 3 fatty acids, one glycerol (backbone)

Phospholipids every cell has them

Sterols (cholesterol) precursor for vitamen D, bile acids, sex hormones

Front 32

Saturated Fatty Acids

Back 32

No double bond

Front 33

Unsaturated Fatty Acids

Back 33

less saturated with hydrogen

Front 34

Monounsaturated fatty acids

Back 34

one double bond

Front 35

Polyunsaturated Fatty Acids

Back 35

more than one double bond

Front 36

Chylomicrons

Back 36

made in intestin, tryglycerides with long chain fatty acids. Good and bad cholesterol HDL, LDL

Front 37

Two polyunsaturated fatty acids

Back 37

linoeic acid, alpha linolenic acid

Front 38

9 essential amino acids

11 non essential amino acids

Back 38

excess amino acids can be stored as fat, burned for energy, made into glucose

Front 39

Collagen

Back 39

#1 protein in body, most abundant protein in body

Front 40

Nitrogen Balance

Back 40

AMount of protein consumed=amount of protein used

Front 41

Types of Vegetarions

Back 41

semi, lacto ovo, vegan

Front 42

Complete Protein

Back 42

All 9 amino acids and some non amino acids

Front 43

Incomplete Protein

Back 43

Complemented- two plant sources put tougher to make proteins, lacking at least one amino acids