Flashcards
Nutrition Basics
Flashcards do conjunto (8)
- 1Carbohydrates (provide energy)Chemically, carbohydrates can exist in foods as simple sugars and complex carbohydrates. Simple sugars, frequently referred to as sugars, are relatively small molecules. These sugars are found naturally in fruits, vegetables, and dairy products. Table sugar, known as sucrose, is an example of a simple sugar that is added to many foods we eat. Glucose, also known as blood sugar or dextrose, is an example of a simple sugar in your blood. Complex carbohydrates are formed when many simple sugars are joined together. For example, plants store carbohydrates in the form of starch, a complex carbohydrate made up of hundreds of glucose units. Breads, cereals, grains, and starchy vegetables are the main sources of complex carbohydrates. During digestion, complex carbohydrates are broken down into single sugar molecules (such as glucose) and absorbed via cells lining the small intestine into the bloodstream.
we need sugars and other carbohydrates in our diets primarily to help satisfy calorie needs.Glucose is a major source of calories for most cells. - 2Lipids - fats & oils (provide energy and major source for energy storage)Generally, fats are lipids that are solid at room temperature, and oils are lipids that are liquid at room temperature. We obtain fats and oils from animal and plant sources. Animal fats, such as butter or lard, are solid at room temperature. Plant oils, such as corn or olive oil, tend to be liquid at room temperature.
Certain fats are essential nutrients that must come from our diet. These key fats that the body cannot produce, called essential fatty acids, perform several important functions in the body: they help regulate blood pressure and play a role in the synthesis and repair of vital cell parts. However, we need only about 4 tablespoons of a common plant oil (such as canola or soybean oil) each day to supply these essential fatty acids. A serving of fatty fish, such as salmon or tuna, at least twice a week is another healthy source of fats. - 3ProteinThe main structural material in the body. For example, proteins constitute a major part of bone and muscle; they are also important components in blood, body cells, enzymes, and immune factors. Proteins can also provide calories for the body—on average, 4 kcal per gram. Typically, however, the body uses little protein for the purpose of meeting daily calorie needs. Proteins are formed when amino acids are bonded together. Some of these are essential nutrients. Excess protein is used for calorie needs and carbohydrate production but ultimately can be converted to and stored as fat.
Collene,Angela; Smith,Anne. Contemporary Nutrition (Page 12). McGraw-Hill Higher Education. Kindle Edition. - 4Carbs 2Breads, cereals, grains, and starchy vegetables are the main sources of complex carbohydrates. During digestion, complex carbohydrates are broken down into single sugar molecules (such as glucose) and absorbed via cells lining the small intestine into the bloodstream.
we need sugars and other carbohydrates in our diets primarily to help satisfy calorie needs.Glucose is a major source of calories for most cells. - 5enzyme Collene,Angela; Smith,Anne. Contemporary Nutrition (Page 12). McGraw-Hill Higher Education. Kindle Edition.A compound that speeds the rate of a chemical reaction but is not altered by the reaction. Almost all enzymes are proteins (some are made of genetic material).
Collene,Angela; Smith,Anne. Contemporary Nutrition (Page 12). McGraw-Hill Higher Education. Kindle Edition. - 6amino acid Collene,Angela; Smith,Anne. Contemporary Nutrition (Page 12). McGraw-Hill Higher Education. Kindle Edition.The building block for proteins containing a central carbon atom with nitrogen and other atoms attached.
Collene,Angela; Smith,Anne. Contemporary Nutrition (Page 12). McGraw-Hill Higher Education. Kindle Edition. - 7VitaminsThe main function of vitamins is to enable many chemical reactions to occur in the body. Some of these reactions help release the energy trapped in carbohydrates, lipids, and proteins. Remember, however, that vitamins themselves contain no usable calories for the body.
The 13 vitamins are divided into two groups: four are fat-soluble because they dissolve in fat (vitamins A, D, E, and K); nine are water-soluble because they dissolve in water (the B vitamins and vitamin C). The two groups of vitamins have different sources, functions, and characteristics. Water-soluble vitamins are found mainly in fruits and vegetables, whereas dairy products, nuts, seeds, oils, and breakfast cereals are good sources of fat-soluble vitamins. Cooking destroys water-soluble vitamins much more readily than it does fat-soluble vitamins. Water- soluble vitamins are also excreted from the body much more readily than are fatsoluble vitamins. Thus, the fat-soluble vitamins, especially vitamin A, have the ability to accumulate in excessive amounts in the body, which then can lead to toxicity. - 8MineralsMinerals are structurally simple, inorganic substances that do not contain carbon atoms. Minerals such as sodium and potassium typically function independently in the body, whereas minerals such as calcium and phosphorus combine to function in tissue, such as bone mineral. Because of their simple structure, minerals are not destroyed during cooking, but they can still be lost if they dissolve in the water
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- FlashCards sobre Nutrition Basics, criado por Arleen Anderson em 20-03-2018.
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