Nutrition-Unit 3 Carbs, Proteins, Fats & Water

What are the three classifications of nutrients?

_____ nutrients release energy for use by the body

_____ nutrients build and maintain body tissues and regulate body processes.

_____ nutrients provide a medium for the body's chemical reactions, transport materials, maintain body temp., promote bone formation and conduct nerve impulses

What is THE most important nutrient?

A person can survive no more than ____ days without water

Approximately ___%-___% of an adult's weight is water

Approximately ___%-___% of an infant's weight is water

The body's water content ____ with age

Approximately _____ of the water in the body is intracellular fluid

Approximately _____ of the water in the body is extracellular fluid

Name the four ways water is excreted from the body

Generally, _____mL of water is needed to process every 1,000 kcal eaten

When water serves as the liquid in which substances are dissolved to form solutions, it is functioning as a ____

When water carries nutrients, wastes and other materials throughout the body and to and from each cell via blood, tissue fluids and body secretions, it is functioning as a _____

When water is excreted as perspiration when the temperature rises, thereby cooling the body, it is functioning as a ____

As a component of fluid within the joints (synovial fluid), water is functioning as a _____

When water gives structure and form to the body, it is functioning as a ____

When water breaks substances apart, especially in metabolism, it is functioning in the process of _____

____% of total body weight is intracellular fluid

The main electrolyte in intracellular fluid is _______

____% of total body weight is in the form of extracellular fluid

The main electrolyte found in extracellular fluid is ____

____ is not digested and not stored by the body

In ____ water loss, the person is aware of the loss

In ____ water loss the person is not aware of the loss

In _____, water moves from a lesser solute to a greater solute

Nausea, vomiting, diarrhea, inadequate intake, excessive perspiration/respiration can lead to a deficiency of water called _____

An excessive accumulation of fluid in the body is a condition known as ___ ____ _____, resulting in edema (usually the cause is sodium not being excreted properly)

A steady state, or internal stability, of the water / electrolyte and acid / base balance is known as ____

When electrolytes in extracellular space _____, ICF moves to ECF

______is a condition in which the thyroid gland produces too much of the hormone thyroxine and can significantly accelerate body metabolism, causing sudden weight loss, rapid or irregular heartbeat, sweating, and nervousness or irritability

____ is a condition in which the thyroid gland doesn't produce enough thyroxine and can cause obesity, joint pain, infertility edema and CHF

A loss of ___% of water in body can cause serious problems

Loss of ____% of body water can cause circulatory failure and death

When more water is taken in than excreted, a person has ___ ____ ___ and edema may result

hydrogen ion concentration regulates the ____ of the body fluids

The kidneys and lungs are ____ systems in the acid-base balance process

_____ systems provide feedback mechanisms, prevent excessive changes in hydrogen ion concentration and either remove or release hydrogen ions to restore balance

The major chemical buffer system in the body is the ______ ______ system

Metabolism produces large amounts of ____ as a by-product

In an acid state, the body can't blow off enough hydrogen ions; too many hydrogen ions cause the respiratory rate to ______

In an alkaline state, the body is blowing off too many hydrogen ions, resulting in a _____ respiratory rate

____-ash foods include meat, fish, poultry, and eggs (protein)

_____-ash foods include fruits and vegetables

Milk contains acid and alkaline but is predominantly _____ so we call it neutral

Normal urine pH is ____

The function of lipoproteins is to

____ emulsifies fat

Any substance that ends in the suffix "____" is an enzyme that breaks down other substances

Carbohydrates are composed of what three elements?

How many kcal per 1 g does CHO have?

Carbohydrates should compose ___%-___% of a person's kcal per day

What is the primary source of energy for all body functions?

The body stores approximately _____ a day's supply of CHO in the ____ and ____ for use as needed

A sufficient supply of CHO _____ _____ from being used for energy

CHOs are needed to _____ _____ completely

CHOs are needed for synthesis of ____ ____ and _____ _____

If fat is incompletely oxidized, what accumulates in blood / urine?

The stored form of CHO is ____

The only animal source of CHO is ____

If a food product is ______, the manufacturer added more nutrients than what the food had naturally

If a food product is ____, the manufacturer has put back what they took out during processing

What are the four forms of monosaccharides?

_____ require no digestion, are quickly absorbed and are either used for energy or stored as glycogen

_____ is the most common sugar found in the body

All sugar forms are converted by the body into _______
(the final product of digestion)

Fructose and other monosaccharides are converted to glucose in the _____

Glucose that isn't needed for energy asap is converted to _____

The sweetest of all sugars is ____, found in honey, fruits and corn syrup

_____ is not found naturally, rather it is the end product of milk digestion

____ is an alcohol derivative of glucose commonly used in sugar free/diet products

____ is a double sugar composed of two single sugars joined together

Before they can be absorbed by the body, disaccharides must be separated into _____ through digestion

What are the three forms of disaccharides?

Milk, sweeteners, sugar, molasses are examples of _____

____ is a mixture of fructose and glucose which combine to form a double sugar; sweetest and cheapest available

_____ helps the body absorb Ca, found only in the mammary glands

Lactose is split by lactase into _____ and ______

When a person doesn't produce enough lactase in the body, they are considered ______ _____

______ is the product of young, growing grain and the digestion of starch in the body; produced by enzyme action and is readily soluble

Triple sugars are called ______

The trisaccharide _____ is found in molasses

Complex CHO are known as _____

_____ are composed of many single sugars joined together; the most significant of these in the diet is starch

_____ is stored in plants and is found in grains, grain products, legumes, potatoes roots, tubers and other vegetables

____ cells in the Islets of Langerhans secret glucagon to increase blood glucose levels

____ cells produce insulin which lowers blood glucose levels

_____ is the term for normal blood sugar

the process of changing glucose to glycogen

The process of changing glycogen back to glucose when needed by the body is called _____

____ is an indigestible, soluble or insoluble CHO

Fiber provides no nutritive value to the diet but provides ____, _____, or ____
(terms used interchangeably)

____ fiber provides bulk and is the primary source of fiber to increase fecal bulk; is the framework of plants in the form of cellulose

_____ fiber absorbs water to form a gel; slows gastric emptying and binds bile acids to cholesterol providing satiety

_____ is a condition in which the secretion of insulin is impaired or absent making blood glucose excessively high, usually a symptom of DM

_____ occurs when blood glucose levels are unusually low, resulting in fatigue, shaking, sweating and headache

Digestion of cooked starches begins in the _____

CHO digestion is completed in the _____ _____ by pancreatic and intestinal enzymes

Glucose not needed immediately for energy and not stored by the liver or muscles is stored as ______

____ are organic compounds not soluble in water but soluble in organic solvents such as ether or alcohol

____ constitute the most concentrated source of energy in the diet

It is recommended that fats make up no more than ____% of an individual's caloric intake per day

____ carry fat-soluble vitamins and are a necessary part of the cell membrane and myelin sheath

fat is formed by one molecule of ____ being joined to ___ fatty-acid molecules

_____ fats are found in butter, oil, and lard

_____ fats are found in meat, cream, avocado, doughnuts, egg yolks, and fried foods

____ fats are usually solid at room temperature and are considered a "bad" fat

_____ fats are liquid at room temperature and are usually "plant" fats

____ fats form glycerol esters with one double or triple bond; found in nuts, fowl, olive oil

____ fats form glycol esters that have many carbons unbonded to hydrogen atoms; found in cold-water fish, corn, sunflower seeds, soybean cottonseed, safflower oil

Omega 3 and 6 are found in _____ fats

The most common known fat in the body is ____

____ _____are believed to lower cholesterol and trigylcerides

_____ is stored as body fat

_____ is not a true fat because the body produces it in the liver

Cholesterol is needed in the body to produce _____

________is a major component of the myelin sheath

Blood cholesterol should not exceed ____mg

Cholesterol is excreted in ____

____ is a natural emulsifier

_____ fats are thought to lower the amount of LDL

The fat alternative ____, sometimes found in snack foods, inhibits vitamin/mineral absorption and can cause diarrhea

____ is a fat alternative found in cold food

____ is a CHO based fat alternative made from oat fiber and used as a thickener

Fat is digested slightly in the ____ and mixes well with gastric juices

_____ emulsifies ingested fat

The best sources of ____ come from animal meat or animal byproducts and complementary plant products

The building blocks of protein are _____ _____

There are ____ essential amino acids which the body cannot produce and must be provided in the diet

There are ____ nonessential amino acids

A _____ test is done to check whether a newborn baby has the enzyme needed to use phenylalanine in her body.
(an amino acid that is needed for normal growth and development)

____ is the only nutrient that can build, repair and maintain body tissues

Extra _____ are usually required after surgery or severe burns or during infections to replace lost tissue and manufacture antibodies

Daily protein requirement is ____g of protein for each kilogram of body weight

____ are a vital part of enzymes, hormones and blood plasma

When the body is not getting enough stores of CHO and fat for energy, it will convert protein to glucose in a process called ______

____ is the building up phase of metabolism

____ is the breaking down phase of metabolism

_____ proteins contain all nine essential amino acids (all animal proteins and soybeans)

____ proteins are found in plant foods that are missing one or more essential amino acids

Incomplete proteins should be _____ to form a complementary complete protein (e.g. beans and rice)

Protein is a ____ molecule essential in the osmosis process. Not enough protein in the diet may lead to _____

______ is a result of negative protein balance which leads to a dry, dull, shrunken appearance

_____ is a result of a negative protein balance which leads to a wet, edemic appearance with lesions and changes in pigmentation

A low protein diet may lead to ____ disease

The end product of the metabolism of amino acids is ______

Plant proteins which are manufactured into traditional looking "burgers" are called ____

Protein should make up approximately ___% - ____% of daily caloric intake