front 1 according to ______ health is the state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity | back 1 the world health organization (WHO) |
front 2 prevention of disease occurs on three levels | back 2
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front 3 classifications of nutrients | back 3
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front 4 metabolism | back 4 the sum of all physical and chemical changes that take place in the body |
front 5 DO NOT become apart of your body -not energy sources but are facilitators of energy production | back 5 vitamins |
front 6 the body is composed of five types of substances | back 6
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front 7 BMI | back 7 Body mass index |
front 8 the ideal diet consists of what | back 8 balance, moderation, and variety |
front 9 nutritional status | back 9 the Boyds condition related to the intake and use of nutrients |
front 10 dietary status | back 10 describes what you are actually eating. |
front 11 nutritionally diasnostic | back 11 tests using blood, urine, and stool |
front 12 blood can be analyzed for what | back 12 glucose, protein, or fat |
front 13 urine and stool yields information about what | back 13 a person had eaten, what a persons body has stored and how the body is using nutrients |
front 14 food exchange lists are broken into six categories | back 14
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front 15 the most abundant part of the body | back 15 protein |
front 16 carbohydrates are one of the three energy nutrients -two major groups: | back 16 starches and sugar |
front 17 glucose is commonly called blood sugar | back 17 the body converts all forms of sugar consumed to glucose |
front 18 comes mostly from breakdown | back 18 glucose |
front 19 two monosaccharides linked together are called | back 19 disaccharides |
front 20 three important disaccharides | back 20
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front 21 three nutritionally important complex carbs | back 21
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front 22 primary source of fuel for all cells | back 22 carbohydrates |
front 23 ketosis | back 23 fat breakdown |
front 24 causes fatigue, nausea, and loss of appetite | back 24 ketosis |
front 25 whole grain is constructed of three general parts | back 25
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front 26 lipids | back 26 the true name for fats of all kinds |
front 27 hydrogenation | back 27 if enough hydrogen is added to only break some of the double bonds the fat is considered partially hydrogenated |
front 28 if all double bonds are broken with added hydrogen the fat is completely what? | back 28 hydrogenated |
front 29 cholesterol | back 29 not a true fat but belongs to a group called sterols (important to the body) |
front 30 the seven major functions of fats in the body | back 30
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front 31 protein | back 31 along with crabs and fats, proteins are energy nutrients - nutritionally unique and cannot be duplicated by carbs and fats |
front 32 protein | back 32 most organic in the body |
front 33 the four elements are arranged in building blocks Called what? | back 33 amino acids |
front 34 essential amino acids | back 34 cannot be synthesized in the body in sufficient amounts to meet metabolic needs |
front 35 nonessential amino acids | back 35 ordinarily can be built by the body in sufficient quantities to meet its need |
front 36 functions of protein in the body | back 36
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front 37 anabolism | back 37 the building of tissues as in growth or healing |
front 38 catabolism | back 38 the breaking down of tissues into simpler substances |
front 39 hormones | back 39 protein based |
front 40 enzymes | back 40 chemicals that did aid in the body process |
front 41 nucleoproteins | back 41 regulatory complexes found in the nucleus of cells |
front 42 deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) are | back 42 nucleoproteins involved with protein synthesis |
front 43 immunity | back 43 a protein called an antibody is produced in the presence of a foreign substance or pathogen |
front 44 albumin | back 44 the main protein in the blood |
front 45 glucose | back 45 the most efficient energy source |
front 46 a process called gluconeogensis | back 46 the amino acids are converted into glucose |
front 47 fat is __ kilocalories per gram | back 47 8 |
front 48 complete protein | back 48 food that supplies all essential amino acids in sufficient quantity to maintain tissue and support growth |
front 49 incomplete protein | back 49 food that lacks one or more of the essential amino acids. -does not mean a bad food/ varieties is important |
front 50 limiting amino acid | back 50 essential amino acid undersupplied in a food |
front 51 endogenous protein | back 51 sources from the digestive tract include shed mucosal cells yielding about 50 grams a day |
front 52 legumes | back 52 plants having roots having nitrogen fixing bacteria that lock the nitrogen into the plants structure - common legume are peas, beans, lentils, and peanuts |
front 53 ovalactovegretarian | back 53 no meat, fish, or poultry |
front 54 lactovegetarian | back 54 no meat, fish, poultry or eggs |
front 55 ovovegatarian | back 55 no meat, fish, poultry, or dairy |
front 56 homeostasis | back 56 energy intake |
front 57 adaptive thermogenisis | back 57 body controls how much energy to put out depending on input |
front 58 calorie | back 58 energy required to raise one kilogram of water one degree celsius |
front 59 kilo means thousands | back 59 1,000 calories= 1 kilocalorie |
front 60 energy values | back 60
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front 61 resting energy | back 61
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front 62 leptin | back 62 a hormone that reports body's fat levels to the brain |
front 63 stomach | back 63 gherlin hormone is an appetite inducer |
front 64 determination of energy values | back 64
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front 65 ferobic | back 65 decrease cardiovascular disease, improves blood sugar control |
front 66 areobic | back 66 improves physical stability, increases flexibility & decreases risk of injury |
front 67 kilocalorie density of foods | back 67
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front 68 energy balance | back 68 exists when energy intake equals energy expenditure |
front 69 stable body weight | back 69 indicates a person is in energy balance |