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Nutrition
Fichas del conjunto (60)
- 1What are the 6 basic food ingredients that are chemical substances for organisms to grow and function properly?Macronutrients
-Carbohydrates (CHO)
-Proteins
-Lipids
-Water
Micronutrients
-Vitamins
-Minerals - 2What do the 6 basic food ingredients do?They are chemical substances for organisms to grow and function properly
- 3Name macronutrients.-Carbohydrates (CHO)
-Proteins
-Lipids
-Water - 4Name micronutrients.-Vitamins
-Minerals - 5Describe the structure of macromolecules.-large biological molecules
-Made up of polymers and monomers
-Ex: Carbs, proteins, lipids - 6What are macromolecules made up of?-Made up of polymers and monomers
- 7Give examples of macromolecules-Ex: Carbs, proteins, lipids
- 8What are monomers?SINGLE unit, MONO= one, small molecule that make up polymers
(bricks) - 9What are polymers?A unit composed of many monomers linked together
(house) - 10What is the major function of carbohydrates?Provides most of the body's energy
(e.g. for exercise) - 11Describe the structure of carbohydrates.Organic compounds->contain carbon, hydrogen, oxygen
Belong to 3 broad groups: monosaccharides. disaccharides, polysaccharides - 12What 3 broad groups does carbs. belong in?Belong to 3 broad groups: monosaccharides. disaccharides, polysaccharides
- 13Explain saccharides.Monosaccharides: if there is only 1 sugar molecule
Disaccharides: if there are 2
Polysaccharides: When there are a whole bunch - 14Describe monosaccharides-monomers of carbohydrates
-means 1 sugar
-absorbed directly into the bloodstream
- Cells use glucose to do work - 15Glucose is made from?plants
- 16Fructose is found in?fruits
- 17Describe disaccharides.-2 monosaccharides bonded together
- must be converted into monosaccharides before they can be used for energy
-Maltose= glucose+glucose - 18Maltose=?glucose+glucose
- 19What is the most common disaccharide?-SUCROSE (table sugar)
-sucrose=fructose+glucose - 20How is glucose turned to energy?Carbs from food are absorbed into bloodstream, where they are converted to glucose. Insulin, which is produced in pancreas, then moves the glucose to the body cell's where it's turned into energy
- 21Describe polysaccharides-many monosaccharides bonded together
-requires the longest digestion time
-most common building block->glucose - 22What are 2 important polysaccharides from plants?1. Starch
2. Cellulose - 23Explain starch in plants (polysaccharide)stored in plants and broken down into glucose units by humans
- 24Explain cellulose in plants (polysaccharide) What does it provide?-stored in plants but CANNOT BE BROKEN down by humans (INDIGESTIBLE)
-Provides fibres: stimulates contraction of smooth muscles that moves food along - 25What is another form of cellulose (polysaccharides) (explain) Where is it found?CHITIN which can be found in the shells of crustaceans and shellfish
- 26What is the function of proteins?Helps body to grow and repair tissues
- 27What is the structure of proteins?Polymer: Polypeptides
Monomers: Amino acids - 28Explain dietary proteins.They supply amino acids which are used to produce enzymes and structural proteins.
Body uses about 20 amino acids to build proteins in the body
-Body makes 12 amino acids (non-essential)
-8 are provided by diet (essential) - 29How many amino acids does the body use to build proteins in body?Body uses about 20 amino acids to build proteins in the body
-Body makes 12 amino acids (non-essential amino acids)
-8 are provided by diet (essential amino acids) - 30Are proteins sources of energy?Only when carbs and fats are severely restricted
-cells break down protein in an effort to provide energy - 31What are the functions of lipids?-Serve as a source of energy
-Used to build cell membranes and other cell parts
-Serves to protect organs; provides insulation - 32Describe the structure of lipids.-Triglycerides (type of lipid) contains 1 glycerol molecule and 3 long fatty acid chains
- 33Triglycerides (lipids) can be classified as?Saturated fats: a straight fatty acid
Unsaturated fat: a kinked fatty acid - 34Explain saturated fats.-Can tightly pack itself onto one another and results in a SOLID at room temperature
-A diet rich in saturated fats is believed to cause heart disease - 35Explain unsaturated fats.-kinked and cannot pack itself one onto another molecule resulting in it being LIQUID at room temperature
- 36What's a trans fat?-are made by adding hydrogen and a high amount of pressure to vegetable oil
-a stiffer fat is created
-clogs arteries and eats up good cholesterol - 37Explain vitamins and their 2 categories.-needed in small quantities
-Vitamins fit into 2 categories: water soluble or fat soluble - 38Explain minerals and their 2 categories.-needed in small quantities
-2 groups: trace minerals (required in ver small quantities) and major minerals (required in greater quantities)
-Mineral salts are necessary for functions such as nerve function and muscle contraction
-potassium and sodium are 2 mineral salts often lost through sweating during exercise and can be replaced by eating or drinking - 39What are mineral salts necessary for?Mineral salts are necessary for functions such as nerve function and muscle contraction
- 40What are 2 mineral salts lost through exercise? Explain what it can be replaced by.-potassium and sodium are 2 mineral salts often lost through sweating during exercise and can be replaced by eating or drinking
- 41Explain Scurvy. Lack of what? What's another name for it? Consequences?-deficiency disease caused by lack of Vitamin C which is required for correct collagen synthesis in humans
-ascorbic acid is vitamin c
-leads to formation of liver spots on skin, spongy gums, bleeding from all mucous membranes - 42Explain Rickets. What is required? Consequences?-Vitamin D is required for proper calcium absorption from the gut
-In absence of vit.D, dietary calcium is not properly absorbed, resulting in hypocalcemia, skeletal and dental deformities, and neuromuscular symptoms (e.g. hyper-excitability) - 43Explain water. Makes up how much of your body weight and fluid part of body? What are the major functions (4)?-Accounts for over half your body weight
-Makes up over 90% of fluid part of body
MAJOR FUNCTIONS:
-helps carry nutrients to body tissues
-helps carry waste products from tissues
-regulates body temp.
-Participates in chemical reactions - 44How many calories are there in 1 gram of carbs, 1 gram of protein, and 1 gram of fat?1 gram of carbs= 4 calories
1 gram of protein= 4 calories
1 gram of fat= 9 calories - 45How many percent of carbs is in our daily intake of calories?55%
- 46Give examples of food that are high in carbs.brown rice, rice, oats, wheat, potato, fruits, veggies
- 47How many percent of protein is in our daily intake of calories?15%
- 48Give examples of food that are high in protein.eggs, meat, fish, tofu
- 49How many percent of fat is in our daily intake of calories?30%
- 50Give examples of food that are high in fat.eggs, fish, meat, dairy, avocado, oils
- 51How do you calculates % calories from fat?calories from fat/total calories
- 52How do you calculates % calories from protein?calories of protein/total calories
- 53How do you calculates % calories from carbohydrates?calories from carbs/total calories
- 54If a food has 5% or less of a nutrient it is?considered low in that nutrient
- 55If a find has 20% or more of a nutrient it is?considered to be high in that nutrient
- 56To detect starch (polyssachride,carbohydrate), which test do we use?Lugol's reagent
From yellow-brownish to dark purple black if starch is present - 57To detect simple sugars (monosaccharide,carbohydrate), which test do we use?Benedict's solution
It's heated and changes from blue to orange - 58To detect proteins, which test do we use?Biuret reagent
Blue to purple when protein is present
Pink in the presence of short chains of polypeptides (amino acids) - 59To detect lipid, which test do we use?Brown paper
Leaves translucent grease spots - 60To detect salt (sodium chloride), which test do we use?A solution of a silver nitrate (agNO3)
Turns into a white precipitate (a solid)
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- Fichas sobre Nutrition, creado por Sunstar el 14/06/2015.
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