fundamentals exam 4: unit 8 nutrition
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1. nutrition: branch of science dealing with nutrients necessary for growth and health
2. macronutrients: carbs, fats, proteins. essential nutrients that supply energy and build tissue
3. micronutrients: vitamins and minerals required in small amounts that regulate body processes
4. basal metabolic rate (BMR): energy required to carry on involuntary activities of body at rest
5. body mass index (BMI): ratio of weight (kg) to height (in), indicator of body fat stores
6. enteral nutrition: tube feeding directly to stomach or intestines
7. recommended dietary allowance (RDA): average daily level of intake sufficient to meet the
nutrient requirements of almost all individuals. judged by the FDA
8. percentage of obesity by age group: 20-39: 39.8%
40-59: 44%
60+: 41%
9. obesity rates based on race: non-hispanic black: 49.9%
hispanic: 45.6%
non-hispanic white: 41.4%
asian: 16.1%
10. BMI guidelines: underweight: < 18.5%
healthy weight: 18.5% - 24.9%
overweight: 25% - 29.9%
obesity: > 30%
extreme obesity: > 40%
11. waist circumference: - measuring tape snugly around the patient's waist at the level of the umbilicus
- great indicator of abdominal fat and reliable indicator for disease
- > 35 in for women and > 40 in for men (at risk for disease)
12. in. the absence of food, the body breaks down...: - fat
- only in starvation does the body break down muscles
13. fat digestion: - mostly occurs in small intestine
- bile emulsifies fat. most fat is absorbed into lymphatic circulation and transported to the liver
- water soluble, insoluble in blood
- 95% of fats in diet are triglycerides. major storage form of fat in the body
14. energy nutrients: - carbs: 1g/4cal
- protein: 1g/4cal
- fats: 1g/9cal
, fundamentals exam 4: unit 8 nutrition
Study online at https://quizlet.com/_fyvggw
15. simple carbs: - monosaccharides and disaccharides
- easier to digest/faster energy
- mostly plant-based except lactose
16. complex carbs: - polysccharides
17. what happens to excess glucose in the body: the body converts it to fat and stores it as
triglycerides
18. carbohydrates (CHO) functions: - supplies energy quickly and easily
- glycogen
- spare protein
- enhance insulin secretion
- increase satiety
- 45-65% of adult diet (whole grain, veggies, fiber)
19. protein functions: - tissue building (collagen for healing)
- metabolism
- immune system function
- fluid balance
- acid base balance
- secondary energy source
- broken down to amino acids (22) by pancreatic enzymes, amino acids are recombined in liver and enter blood for
use
20. complete proteins: come mostly from animal sources: meat, poultry, fish, eggs, and milk products
21. incomplete proteins: supplied by plant sources: grains, nuts, legumes, seeds, vegetables. can be com-
bined to make complete proteins
ex: eating nuts and vegetables together counts as a complete protein
22. proteins: nitrogen balance: - nitrogen is lost in urine, feces, hair, nails, and skin
- neutral: nitrogen intake = nitrogen excretion
- positive: nitrogen intake > excretion
- negative: nitrogen excretion > intake
23. catabolism: tissue breakdown
- starvation, prolonged fasting, surgery, severe illness, trauma, stress
, fundamentals exam 4: unit 8 nutrition
Study online at https://quizlet.com/_fyvggw
24. anabolism: tissue replaced
- need more protein
- childhood, pregnancy, lactation, recovery from illness
25. lipids at different temperatures: - solid at room temp: fats
- liquid at room temp: oils
26. lipid functions: - supply essential nutrients
- provides insulation
- energy source
- flavor and satiety
- cell metabolism
- cholesterol functions
- enables accurate nerve impulse transmission
27. lipid metabolism and storage: metabolized in small intestine, stored as adipose tissue
28. types and sources of lipids: glycerides (true fats)
- triglycerides (saturated, unsaturated, trans)
sterols
phospholipids
- LDLs and HDLs
29. saturated fat examples: whole milk, butter, cheese, ice cream, lard, red meat, chocolate, coconuts,
coconut milk, coconut oil, palm oils, cocoa butter
- raises LDL and HDL
30. monounsaturated fat examples: olives, olive oil, canola oil, peanut oil, cashews, almonds, peanuts,
most other nuts, avocados
- lowers LDL and raises HDL
31. polyunsaturated fat examples: corn, soybean, safflower, sesame, sunflower, and cotton seed oils,
fish, nuts, and seeds
- lowers LDL and raises HDL
32. trans fats examples: most margarines, vegetable shortening, partially hydrogenated vegetable oil, deep
fried chips, many fast foods, most commercial baked goods
- raises LDL
33. dietary cholesterol examples: food from animals: meats, egg yolk, dairy products, organ meants,
fish, poultry
Study online at https://quizlet.com/_fyvggw
1. nutrition: branch of science dealing with nutrients necessary for growth and health
2. macronutrients: carbs, fats, proteins. essential nutrients that supply energy and build tissue
3. micronutrients: vitamins and minerals required in small amounts that regulate body processes
4. basal metabolic rate (BMR): energy required to carry on involuntary activities of body at rest
5. body mass index (BMI): ratio of weight (kg) to height (in), indicator of body fat stores
6. enteral nutrition: tube feeding directly to stomach or intestines
7. recommended dietary allowance (RDA): average daily level of intake sufficient to meet the
nutrient requirements of almost all individuals. judged by the FDA
8. percentage of obesity by age group: 20-39: 39.8%
40-59: 44%
60+: 41%
9. obesity rates based on race: non-hispanic black: 49.9%
hispanic: 45.6%
non-hispanic white: 41.4%
asian: 16.1%
10. BMI guidelines: underweight: < 18.5%
healthy weight: 18.5% - 24.9%
overweight: 25% - 29.9%
obesity: > 30%
extreme obesity: > 40%
11. waist circumference: - measuring tape snugly around the patient's waist at the level of the umbilicus
- great indicator of abdominal fat and reliable indicator for disease
- > 35 in for women and > 40 in for men (at risk for disease)
12. in. the absence of food, the body breaks down...: - fat
- only in starvation does the body break down muscles
13. fat digestion: - mostly occurs in small intestine
- bile emulsifies fat. most fat is absorbed into lymphatic circulation and transported to the liver
- water soluble, insoluble in blood
- 95% of fats in diet are triglycerides. major storage form of fat in the body
14. energy nutrients: - carbs: 1g/4cal
- protein: 1g/4cal
- fats: 1g/9cal
, fundamentals exam 4: unit 8 nutrition
Study online at https://quizlet.com/_fyvggw
15. simple carbs: - monosaccharides and disaccharides
- easier to digest/faster energy
- mostly plant-based except lactose
16. complex carbs: - polysccharides
17. what happens to excess glucose in the body: the body converts it to fat and stores it as
triglycerides
18. carbohydrates (CHO) functions: - supplies energy quickly and easily
- glycogen
- spare protein
- enhance insulin secretion
- increase satiety
- 45-65% of adult diet (whole grain, veggies, fiber)
19. protein functions: - tissue building (collagen for healing)
- metabolism
- immune system function
- fluid balance
- acid base balance
- secondary energy source
- broken down to amino acids (22) by pancreatic enzymes, amino acids are recombined in liver and enter blood for
use
20. complete proteins: come mostly from animal sources: meat, poultry, fish, eggs, and milk products
21. incomplete proteins: supplied by plant sources: grains, nuts, legumes, seeds, vegetables. can be com-
bined to make complete proteins
ex: eating nuts and vegetables together counts as a complete protein
22. proteins: nitrogen balance: - nitrogen is lost in urine, feces, hair, nails, and skin
- neutral: nitrogen intake = nitrogen excretion
- positive: nitrogen intake > excretion
- negative: nitrogen excretion > intake
23. catabolism: tissue breakdown
- starvation, prolonged fasting, surgery, severe illness, trauma, stress
, fundamentals exam 4: unit 8 nutrition
Study online at https://quizlet.com/_fyvggw
24. anabolism: tissue replaced
- need more protein
- childhood, pregnancy, lactation, recovery from illness
25. lipids at different temperatures: - solid at room temp: fats
- liquid at room temp: oils
26. lipid functions: - supply essential nutrients
- provides insulation
- energy source
- flavor and satiety
- cell metabolism
- cholesterol functions
- enables accurate nerve impulse transmission
27. lipid metabolism and storage: metabolized in small intestine, stored as adipose tissue
28. types and sources of lipids: glycerides (true fats)
- triglycerides (saturated, unsaturated, trans)
sterols
phospholipids
- LDLs and HDLs
29. saturated fat examples: whole milk, butter, cheese, ice cream, lard, red meat, chocolate, coconuts,
coconut milk, coconut oil, palm oils, cocoa butter
- raises LDL and HDL
30. monounsaturated fat examples: olives, olive oil, canola oil, peanut oil, cashews, almonds, peanuts,
most other nuts, avocados
- lowers LDL and raises HDL
31. polyunsaturated fat examples: corn, soybean, safflower, sesame, sunflower, and cotton seed oils,
fish, nuts, and seeds
- lowers LDL and raises HDL
32. trans fats examples: most margarines, vegetable shortening, partially hydrogenated vegetable oil, deep
fried chips, many fast foods, most commercial baked goods
- raises LDL
33. dietary cholesterol examples: food from animals: meats, egg yolk, dairy products, organ meants,
fish, poultry
