Williams' Basic Nutrition and Diet Therapy
1. Carbohydrates: the primary source of energy of the body. They should be
45%-65% of calorie intake.
2. Carbs provide how many kcal of energy per gram: 4
3. The body's main storage form of carbohydrates is: glycogen
4. Where is Glycogen mostly found?: liver and muscle
5. Glycogen is made up of: glucose
6. are essential to tissue building and repair within the body: proteins
7. used for energy only if the body does not have sufficient energy from
carbs or fats.: proteins
8. proteins are made up of: amino acids
9. Proteins should have a calorie intake of: 10%-35%
10. proteins provide _________of energy per gram: 4kcal
11. the body's secondary storage form of energy: fats
12. fats should have ____ of calorie intake: 20-35%
13. fats provide ___________ of energy per gram: 9kcal
14. If there is insufficient carbs intake and fat is needed for energy,
__________ can be produced by the fast breakdown of fat.: ketones
15. The sum of all body processes inside living cells that sustain life:
metabolism
16. vitamins and minerals are the main nutrients involved in: metabolic
regulation
17. is achieved by having a balanced diet with a variety of food in a
moderate amount: optimal nutrition
18. caused by an insufficient or improper diet: malnutrition
19. who is most at risk for undernutrition: children, pregnant women, people
with chronic illnesses, and elderly
20. increase risk especially if there is an illness chronic or acute that is
stressing the body: homelessness, hospitalization, and poverty.
21. is an excess of nutrient and energy: overnutrition
22. DRI (Dietary Reference Intakes): minimum amounts of a nutrient a healthy
person needs
23. My Plate: promotes variety, proportionality, moderation, gradual
improvements, and physical activity. 24. Saccharide: is sugar
25. monosaccharide: simple sugar
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, Williams' Basic Nutrition and Diet Therapy
26. simple sugars: are glucose (the basic sugar in human metabolism, found in
processed food
27. fructose: found primarily in fruits and honey
28. galactose: produced when your body breaks down lactose in milk
29 disaccharides: double sugars that are two simple sugars combined
30. Sucrose: (table sugar) is glucose and fructose
31. lactose: (milk sugar) is glucose and galactose
32. Maltose: glucose and glucose is produced when the body breaks down starch,
and is also found in processed food.
33. Polysaccharides: starch is found in grains, legumes, and other vegetables.
they are more complex and they breakdown more slowly and give longer term
energy.
34. Glycogen: stored sugar in the human body
35. dietary fiber: body is unable to digest
36. dietary fiber: there are no calories derived from ______
37. soluble fiber: binds to bile acids and lowers cholesterol
38. insoluble fiber: provides bulk in the GI system and prevents constipation by
encouraging peristalsis
39. peristalsis: wavelike movements that push food and waste through
40. men under 50 should have _____ grams of fiber per day: 38
41. women under 50 should have ____ grams of fiber per day: 25
42. 30 grams / day: men over 50 the DRI's
43. 25 grams/ day: women over 50 DRI's
44. How to increase dietary fiber: increase intake of whole grains, legumes, fruits,
vegetables, seeds, and nuts.
45. You should increase fiber intake ....: slowly
46. GI issues: increasing fiber too quickly can have significant ....
47. In the mouth: digestion of carbs begins
48. chemical break down of food: the teeth break food down and enzymes and
this begins
49. when the stomach mixes and adds gastric secretions and the small
intestine breaks down and absorbs sugars into the body: the sugars are
then transported to the liver
50. the liver: major site of metabolic processing of carbohydrates
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1. Carbohydrates: the primary source of energy of the body. They should be
45%-65% of calorie intake.
2. Carbs provide how many kcal of energy per gram: 4
3. The body's main storage form of carbohydrates is: glycogen
4. Where is Glycogen mostly found?: liver and muscle
5. Glycogen is made up of: glucose
6. are essential to tissue building and repair within the body: proteins
7. used for energy only if the body does not have sufficient energy from
carbs or fats.: proteins
8. proteins are made up of: amino acids
9. Proteins should have a calorie intake of: 10%-35%
10. proteins provide _________of energy per gram: 4kcal
11. the body's secondary storage form of energy: fats
12. fats should have ____ of calorie intake: 20-35%
13. fats provide ___________ of energy per gram: 9kcal
14. If there is insufficient carbs intake and fat is needed for energy,
__________ can be produced by the fast breakdown of fat.: ketones
15. The sum of all body processes inside living cells that sustain life:
metabolism
16. vitamins and minerals are the main nutrients involved in: metabolic
regulation
17. is achieved by having a balanced diet with a variety of food in a
moderate amount: optimal nutrition
18. caused by an insufficient or improper diet: malnutrition
19. who is most at risk for undernutrition: children, pregnant women, people
with chronic illnesses, and elderly
20. increase risk especially if there is an illness chronic or acute that is
stressing the body: homelessness, hospitalization, and poverty.
21. is an excess of nutrient and energy: overnutrition
22. DRI (Dietary Reference Intakes): minimum amounts of a nutrient a healthy
person needs
23. My Plate: promotes variety, proportionality, moderation, gradual
improvements, and physical activity. 24. Saccharide: is sugar
25. monosaccharide: simple sugar
1/5
, Williams' Basic Nutrition and Diet Therapy
26. simple sugars: are glucose (the basic sugar in human metabolism, found in
processed food
27. fructose: found primarily in fruits and honey
28. galactose: produced when your body breaks down lactose in milk
29 disaccharides: double sugars that are two simple sugars combined
30. Sucrose: (table sugar) is glucose and fructose
31. lactose: (milk sugar) is glucose and galactose
32. Maltose: glucose and glucose is produced when the body breaks down starch,
and is also found in processed food.
33. Polysaccharides: starch is found in grains, legumes, and other vegetables.
they are more complex and they breakdown more slowly and give longer term
energy.
34. Glycogen: stored sugar in the human body
35. dietary fiber: body is unable to digest
36. dietary fiber: there are no calories derived from ______
37. soluble fiber: binds to bile acids and lowers cholesterol
38. insoluble fiber: provides bulk in the GI system and prevents constipation by
encouraging peristalsis
39. peristalsis: wavelike movements that push food and waste through
40. men under 50 should have _____ grams of fiber per day: 38
41. women under 50 should have ____ grams of fiber per day: 25
42. 30 grams / day: men over 50 the DRI's
43. 25 grams/ day: women over 50 DRI's
44. How to increase dietary fiber: increase intake of whole grains, legumes, fruits,
vegetables, seeds, and nuts.
45. You should increase fiber intake ....: slowly
46. GI issues: increasing fiber too quickly can have significant ....
47. In the mouth: digestion of carbs begins
48. chemical break down of food: the teeth break food down and enzymes and
this begins
49. when the stomach mixes and adds gastric secretions and the small
intestine breaks down and absorbs sugars into the body: the sugars are
then transported to the liver
50. the liver: major site of metabolic processing of carbohydrates
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