front 1 A STABLE BODY WEIGHT DETERMINES WHAT | back 1 A PERSON IS IN ENERGY BALANCE |
front 2 WHWN DOES ENERGY BALANCE EXIST | back 2 WHEN ENERGY INTAKE EQUALS ENEGY EXPENDITURE |
front 3 FAT HIGHEST | back 3 KCALORIC DENSITY |
front 4 FOODS HIGH IN WATER AND FIBER ARE LOWEST | back 4 KCARLORIC DENSITY |
front 5 ANEROBIC | back 5 IMPROVES PHYSICAL STABILITY DECREASES FLEXIBILITY DECREASE RISK OF INJURY |
front 6 AEROBIC | back 6 DECREASE CARDIOVASCULAR DISEASE IMPROVE BLOOD SUGAR CONTROL REVERSE VERICOSE VEINS DECREASE RISK OF OSTEOPOROSIS IMPROVE SLEEP QUALITY |
front 7 TEF(THERMIC EFFECT OF FOOD | back 7 THE HEAT PRODUCED BY THE BODY AFTER A MEAL , KILOCALORIC COST TO PROCESS FOODS EATEN |
front 8 GHRELIN | back 8 IS THE HORMONE THAT MAKES YOU WANT TO EAT |
front 9 WHAT HORMONE REPORTS | back 9 BODY FAT LEVELS TO THE BRAIN |
front 10 RESTING ENERGY | back 10 CONTRACTION OF THE HEART,TEMP MAINTANANCE,REPAIR OF TISSUE ORGANS,METABOLISM,MUSCLE AND NERVE CORDINATION,BREATHING |
front 11 1 GRAM OF ALCOHOL | back 11 IS 9 KCAL |
front 12 1 GRAM OF FAT IS | back 12 9 KCAL |
front 13 1 GRAM OF PROTEIN | back 13 IS 4 KCAL |
front 14 1 GRAM OF CARBOHYDRATES | back 14 IS 4KCAL |
front 15 ADAPTIVE THERMOGENSIS | back 15 BODY CONTROLS HOW MUCH ENERGY TO PUT OUT DEPENDING ON INPUT |
front 16 OVOVEGETERIAN | back 16 NO,MEAT, FISH,POULTRY,OR DAIRY |
front 17 LACTOVEGETARIAN | back 17 NO MEAT, FISH , POULTRY,OR EGGS |
front 18 OVOLACTOVEGETARIAN | back 18 NO MEAT,NO FISH,OR POULTRY |
front 19 ENDOGENOUS PROTEIN | back 19 SOURCES FROM THE DIGESTIVE TRACT INCLUDE SHED MUCOSAL CELLS YIELDING ABOUT 50 GRAMS A DAY |
front 20 COMPLEMENTATION | back 20 COMBINING OF INCOMPLETE PROTEINS(GRAINS AND LEGUMES) SO THAT ALL ESSENTIAL AMINO ACIDS ARE SUPPLIED |
front 21 GRAINS,LEGUMES,VEGETABLES,NUTS,AND SEEDS CONTAIN WHAT | back 21 INCOMPLETE PROTEIN AND ARE 70 PERCENT TO 90 PERCENT DIGESTABLE |
front 22 WHATS WRONG WITH MST PLANT FOOD | back 22 THEY ARE NOT COMPLETE PROTEINS BECAUSE THEY LACK AT LEAST ONE AMINO ACIDS |
front 23 WHAT IS INCOMPLETE PROTEIN | back 23 FOOD THAT LACKS ONE OR MORE OF ESSENTIAL AMINO ACIDS |
front 24 SOYBEANS | back 24 A PLANT SOURCE OF COMPLETE PROTEIN |
front 25 MOST COMPLETE PROTEINS ARE FROM WHERE | back 25 THEY ARE FROM ANIMAL SOURCES SUCH AS MEAT,POULTRY,FISH,EGGS,MILKS AND CHEESE. |
front 26 WHAT THE MOST EFFICIENT ENERGY SOURCE | back 26 GLUCOSE |
front 27 glucongenesis | back 27 the amino acids are converted into glucose |
front 28 albumin is the main protein where | back 28 Its the main protein in blood |
front 29 whats albumin | back 29 It helps maintain blood volume and pressure by pulling back fluids into the veins from body tissue |
front 30 Whats immunity | back 30 A protein called an antibody is produced in the presence of a foreign substance |
front 31 what is a gene | back 31 A gene is apart of the dna that carries the code to direct synthesis of a single protein |
front 32 what are enzymes | back 32 they are chemicals that aide the body |
front 33 What are catalyst | back 33 They are enzymes that speed up the process that would normally take long to process |
front 34 what are enzymes | back 34 They are chemicals that aid in the body |
front 35 nitrogen balance | back 35 The same amount of nitrogen you take out is the same amount you must take in |
front 36 Where is nitrogen found in | back 36 proteins |
front 37 What is catabolism | back 37 breaking down tissue into smaller substance |
front 38 What is anabolism | back 38 The building of tissues as healing and growth |
front 39 Maintance and Growth | back 39 Proteins are required for growth everyone needs an adequate As cells wear out they must be replaced and proteins are required for that process |
front 40 WHAT DOES THE STRUCTURE DO | back 40 PROVIDE MUCH OF THE BODY MASS, CONTRACTILE PROTEINS( ACTIN AND MYOSIN) ARE FOUND IN SKELETAL MUSCLE, SMOOTH MUSCLE AND CARDIAC MUSCLE,FIBROUS EX BLOODVESSELS |
front 41 WHATS THE FUNCTIONS OF PROTEIN OF THE BODY | back 41 STRUCTURE,MAINTANCE AND GROWTH,REGULATION OF BODY PROCESSES,IMMUNITY,CIRCULATION,ENERGY SOURCE |
front 42 NONESSENTIAL AMINO ACIDS | back 42 ORDINARILY CAN BE BUILT BY THE BODY IN SUFFICIENT QUANTITIES TO MEET ITS NEED |
front 43 CONDITIONALLY AND ACQUIRED ESSENTIAL AMINO ACIDS | back 43 CAN BECOME ESSENTIAL,DEPENDING ON THE BIOCHEMICAL NEEDS OF THE BODY |
front 44 WHATS IS ESSENTIAL AMINO ACIDS | back 44 CANNOT BE SYNTHESIZE IN THE BODY IN SUFFICIENT AMOUNTS TO MEET METABOLIC NEEDS |
front 45 HOW MANY AMINO ACIDS HAVE BEEN IDENTIFIED IN THE BODY | back 45 23 AMINO ACIDS HAVE BEEN IMPORTANT FOR METABOLISM |
front 46 WHEN PROTEINS ARE EATEN WHAT DOES THE BODY DO WHEN THEY DISASSEMBLED IN DIGESTIVE PROCESS | back 46 THE BODY BREAKS IT BACK DOWN INTO AMINO ACIDS |
front 47 WHAT LINKS TOGETHER IN EXACT ORDER TO FORM A PATICULAR BOND | back 47 AMINO ACIDS AND PROTEINS LINK TOGETHER TO FORM A SPECIAL BOND CALLED PEPTIDE BOND |
front 48 WHAT HAPPENS IF YOU DO NOT HAVE ENOUGH PROTEIN | back 48 NEUROLOGIC CRIPPLING RESULTS FROM INADEQUATE PROTEIN OR CORRECT FOOD PROCESSING TECHNIQUES |
front 49 THE FOUR ELEMENTS ARRANGED IN BUILDING BLOCKS | back 49 AMINO ACIDS |
front 50 WHAT MAKES A PROTEIN | back 50 CARBON,HYDROGEN,OXYGEN,NITROGEN. |
front 51 WHATS SECOND TO WATER IN THE AMOUNT OF PRESENCE IN THE BODY | back 51 PROTEIN |
front 52 PROTEIN | back 52 IS TRADITIONALLY UNIQUE AND CANT BE DUPLICATED THEY ALSO ARE THE BUILDING BLOCKS OF TISSUE AND ORGANS |
front 53 who is who | back 53 Health is the state of complete physical ,mental, and social well- being and not merely disease or infirmity |
front 54 WHERE DO YOU GET GOOD FATS | back 54 NUTS,AVOCADO,CANOLA,OLIVE AND PEANUT OIL |
front 55 WHY DO YOU NEED CHOLESTEROL | back 55 NECESSARY FOR THE PRODUCTION OF CORTISON,ADRENALINE,ESTROGEN, TESTOSTERONE |
front 56 CHOLESTEROL | back 56 NOT A TRUE FAT BELONG TO STEROLS OUR BODIES MAKE 1000 MG A DAY PRESENT IN ONLY ANIMALFOODS |
front 57 FECTIONS OF FATS | back 57 FORMS INTEGRAL PART OF CELL MEMBRANES, PLAYS A ROLE IN DRUG,NUTRIENT,METABOLITE TRANSPORT,PROVIDES BARRIER AGAINST WATER SOLUBLE SUBSTANCES |
front 58 WHAT ARE THE 7 MAJOR FUNCTION FOR FATS | back 58 SUPPLY FUEL TO MOST TISSUES,SERVE AS ENERGY RESERVE,INSULATE THE BODY,SUPPORT PROTECT VITAL OGANS, ACT AS A PAD TO OBSORB MECHANICAL SHOCK |
front 59 FUNCTIONS OF FATS | back 59 THEY ARE A FUEL SOURCE AS WELL AS VITAMINS A,D,E,K |
front 60 TRANS FATTY ACIDS | back 60 MADE FROM UNSATURATED FATS BY COMMERCIALLY ADDINGHYDROGEN AT DOUBLE BOND CAUSE AN UNATURAL BEND HAS HEALTH DETRIMENT |
front 61 WHAT HAPPENS TO THE FAT IF | back 61 ALL DOUBLE BONDS ARE BROKEN DOWN WITH ADDED HYDROGEN THE FAT IS COMPLETELY HYDROGENATED |
front 62 UNSATURATED FATS | back 62 LIQUID AT ROOM TEMP,PLANT ORIGINS HAS A HEALTH BENIFT HAVE DOUBLE CARBON BOND |
front 63 WHAT HAS A STRONGER SHELF LIFE | back 63 PRODUCTS MADE WITH FAT HAVE A LONGER SHELF LIFE |
front 64 POLYSATURATED | back 64 HAS MORE THEN ONE CARBON TO CRBON DOUBLE BOND |
front 65 MONOUNSATURATED FATTY ACID | back 65 ONLY HAS ONE CARBON TO CARBON DOOUBLE BOND |
front 66 UNSATURATE FATTY ACID | back 66 THE CARBON ATOMS ARE JOINED TOGETHER BY ONE OR MORE DOUBLE BONDS |
front 67 FATTY CARBON CHAINS VARY IN LENGTH | back 67 FROM 2 TO 24 CARBONS |
front 68 PLANT DERIVED FATS HAVE MORE WHAT ? | back 68 THEY HAVE MORE UNSATURATED FATS ARE NORMALLY IN THE FORM OF OILS |
front 69 WHAT FOODS HELP WITH AGE | back 69 AGED CHEESES AND FIBOROUS FOODS THAT STIMULATE SALIVA PRODUCTION |
front 70 what carbs are imporrtant | back 70 fruits nd vegetables lower the risk of chronic disease beans ARE LOW FAT AND HIGH PROTEIN |
front 71 What does ketosis cause | back 71 fatigue, neausea,loss of appetite severe cases coma or death |
front 72 carbohydrate functions do what | back 72 help prevent ketosis but partially broken down fats accumulate in the blood and form ketones putting body in ketosis |
front 73 If the body does not have protein what will it do? | back 73 It will break down protein to get some |
front 74 What does the brain need constantly | back 74 carbohydrates |
front 75 what are the primary sources for all fuels | back 75 Carbohydrates |
front 76 What the functions of carbohydrates | back 76 provides fuel,spares body protein,helps prevent ketosis, enhances learning memory |
front 77 What are the health benefits of insoluble fibers | back 77 promotes regularity may reduce some cancers may reduce risk of diverticular disease |
front 78 What are some kinds of insoluble fibers | back 78 corn bran,vegetables,nuts,fruit skins and some dry beans |
front 79 insoluable fibers | back 79 does not dissolve in water |
front 80 What are soluble fibers | back 80 dissolve in water and thicken to form gels it lowers cholesterol, regulate blood sugar and may promote satiety |
front 81 What does dietary fiber refer to | back 81 Dietary fibers refers to the food, mostly from plants that is non digestible sometimes called the roughage, it sweeps out our intestinal tract |
front 82 Wheere do you find starches at | back 82 found in grains,starchy vegetbles,legumes and food and food made from grains like cereal,bread and pasta |
front 83 what are complex carbohydrates aka polysaccharides | back 83 Starch,glycogen,dietary fiber |
front 84 What are sugar alcohols | back 84 lactitol,maltitol,isomalt,sorbitol |
front 85 sucrose most common Disaccharide | back 85 which is ordinary white sugar made from sugar beets or sugar cane found in molasses,maple syrup fruits and vegetable |
front 86 What are the three import disacharides | back 86 Sucrose,lactose,Maltose |
front 87 whats galactose | back 87 comes mostly from the break down of milk and sugar ex yogurt |
front 88 What the sweetest monosacchrides | back 88 Fructose which is found in fruits and honey |
front 89 whats a monosaccride | back 89 Glucose is commonly called blood sugar the body converts sugar into glucose |
front 90 what are carbs composed of | back 90 hydrogen and oxygen |
front 91 What foods go above and beyond their nutritional value | back 91 apples -prevent cardio vascular disease berries- protect from cancer as well as reduce inflamation oats-reduce cholesterol |
front 92 two major groups of nutrients | back 92 sugars and starches |
front 93 What are things affected by nutrition | back 93 physical growth and development,body composition, mental development, Nutrition is important to. general health care |
front 94 urine and stool | back 94 yields information about what a person has eaten what the person body has stored and how the body is using nutrients |
front 95 blood test | back 95 can be analyzed for glucose,protein,or fat,. |
front 96 what does an ideal diet consist of | back 96 balance,moderation,variety |
front 97 What is malnutrion | back 97 inability to obtain food that contain the essential nutrients , the body not able to consume essential nutrients in food or a disease that causes the body to get rid of nutrients rapidly |
front 98 The body is composed of five type of substances | back 98 water,protein,fat,ash,Carbohydrate |
front 99 some nutrients control or regulate chemical process | back 99 ex vitamin are not energy sources but are facilitators of energy production |
front 100 Who plays an major role in building body structure | back 100 water,proteins,fats, and minerals |
front 101 What does specific nutrients do | back 101 They have specific metabolic effects and functions |
front 102 What is the function of nutrients | back 102 a source of heat and energy,they support growth and maintenance of tissues they also aid in regulation of basic body process |
front 103 Thes functions make up your body metabolism | back 103 The sum of all physical and chemical changes that take place in the body |
front 104 Whats Conditionally Essential NUtrient | back 104 Those that under most circumstances, a healthy body can manufacture in sufficient quanitities |
front 105 Whats a nonessential nutrient | back 105 NOt needed in the diet because the body can manufacture them from other substances |
front 106 What is an essential nutrient | back 106 A nutrient that the body requires but cannot manufacture in sufficient amount to meet body needs |
front 107 What is primary disease prvention | back 107 living in a way that prevents disease |
front 108 What are catagories of nutrients | back 108 carbohydrates,fats,proteins,minerals,vitamins, water |
front 109 What does nutrition involve | back 109 The process of taking in and utilizing food |
front 110 what is nutrition | back 110 Is a science with a research base that studies the relationship of humans to food |
front 111 What is secondary prevention | back 111 using/self medical monitoring to notice disease so early intervention is possible |
front 112 what is Tertiary prevention | back 112 use of treatment after the occurence of disease to stop or slow the progress of the disease |