NUTR 331 Final, NUTR 331 Midterm Study Guide
Questions with 100% Correct Answers
vitamins
organic (carbon-containing) substances in food that prevent disease
dietary patterns
the complex mixture of many different foods that people eat
phytochemicals
an extremely diverse group of substances that share three features: they are organic, they are
found in plant foods, and they are not vitamins (i.e., they are not essential)
carotenoids
one group of phytochemicals; they include beta-carotene (the yellow substance in carrots that
the body can convert to vitamin A) and lycopene (the red substance in tomatoes)
precursors, provitamins
compounds that can be converted into active vitamins
coenzyme
a small molecule that works with an enzyme to promote the enzyme's activity. Many
coenzymes have B vitamins as part of their structure (co means "with")
minerals
naturally occurring, inorganic, homogeneous substances; chemical elements.
major minerals
essential mineral nutrients found in the human body in amounts larger than 5 grams - includes
calcium, phosphorus, potassium, sulphur, sodium, chloride, magnesium
trace minerals
,essential mineral nutrients found in the human body in amounts less than 5 grams - includes
iron, zinc, copper, iodine
water balance
the balance between water intake and water excretion, which keeps the body's water content
constant.
dehydration
loss of water. The symptoms progress rapidly, from thirst to weakness to exhaustion and
delirium, and end in death
water intoxication/overhydration
a dangerous dilution of the body's fluids resulting from excessive ingestion of plain water.
Symptoms are headache, muscular weakness, lack of concentration, poor memory, and loss of
appetite.
MFP factor
a factor present in meat, fish, and poultry that enhances the absorption of nonheme iron
present in the same foods or in other foods eaten at the same time.
tannins
compounds in tea (especially black tea) and coffee that bind iron. Tannins also denature
proteins
phytates
compounds present in plant foods (particularly whole grains) that bind iron and may prevent its
absorption
atherosclerosis
the most common form of CVD; characterized by plaques along the inner walls of the arteries
macrophages
,large scavenger cells of the immune system that engulf debris and remove it
thrombus
a stationary blood clot
thrombosis
a thrombus that has grown enough to close off a blood vessel. A coronary thrombosis closes off
a vessel that feeds the heart muscle. A cerebral thrombosis closes off a vessel that feeds the
brain
embolus
a thrombus that breaks loose and travels through the blood vessels
embolism
an embolus that causes sudden closure of a blood vessel
synergy
when two or more nutrients acting together create a greater benefit than would be expected
from them individually
lacto-ovo vegetarians
avoid meat and seafood, but they include eggs and dairy products in their diets.
energy-yielding nutrients
carbohydrates, lipids, proteins
nutrition
the study of the nutrients and other biologically active compounds in foods and in the body;
sometimes also the study of human behaviours related to food.
nutrients
, components of food that are indispensable to the body's functioning. They provide energy,
serve as building material, help maintain or repair body parts, and support growth. The
nutrients include water, carbohydrates, fat, protein, vitamins, and minerals.
chronic diseases
long-duration degenerative diseases characterized by deterioration of the body organs.
Examples include heart disease, cancer, and diabetes.
genome
the full complement of genetic material in the chromosomes of a cell. The study of genomes is
genomics.
DNA
an abbreviation for deoxyribonucleic (dee-OX-ee-RYE-bow-nu-CLAY-ick) acid, the molecule that
encodes genetic information in its structure
genes
units of a cell's inheritance, made of the chemical DNA (deoxyribonucleic acid). Each gene
directs the making of one or more proteins, which perform important tasks in the body.
nutritional genomics
the science of how nutrients affect the activities of genes and how genes affect the activities of
nutrients. Also called molecular nutrition or nutrigenomics.
energy
the capacity to do work. The energy in food is chemical energy; it can be converted to
mechanical, electrical, heat, or other forms of energy in the body. Food energy is measured in
Calories, defined in the next section.
organic
Questions with 100% Correct Answers
vitamins
organic (carbon-containing) substances in food that prevent disease
dietary patterns
the complex mixture of many different foods that people eat
phytochemicals
an extremely diverse group of substances that share three features: they are organic, they are
found in plant foods, and they are not vitamins (i.e., they are not essential)
carotenoids
one group of phytochemicals; they include beta-carotene (the yellow substance in carrots that
the body can convert to vitamin A) and lycopene (the red substance in tomatoes)
precursors, provitamins
compounds that can be converted into active vitamins
coenzyme
a small molecule that works with an enzyme to promote the enzyme's activity. Many
coenzymes have B vitamins as part of their structure (co means "with")
minerals
naturally occurring, inorganic, homogeneous substances; chemical elements.
major minerals
essential mineral nutrients found in the human body in amounts larger than 5 grams - includes
calcium, phosphorus, potassium, sulphur, sodium, chloride, magnesium
trace minerals
,essential mineral nutrients found in the human body in amounts less than 5 grams - includes
iron, zinc, copper, iodine
water balance
the balance between water intake and water excretion, which keeps the body's water content
constant.
dehydration
loss of water. The symptoms progress rapidly, from thirst to weakness to exhaustion and
delirium, and end in death
water intoxication/overhydration
a dangerous dilution of the body's fluids resulting from excessive ingestion of plain water.
Symptoms are headache, muscular weakness, lack of concentration, poor memory, and loss of
appetite.
MFP factor
a factor present in meat, fish, and poultry that enhances the absorption of nonheme iron
present in the same foods or in other foods eaten at the same time.
tannins
compounds in tea (especially black tea) and coffee that bind iron. Tannins also denature
proteins
phytates
compounds present in plant foods (particularly whole grains) that bind iron and may prevent its
absorption
atherosclerosis
the most common form of CVD; characterized by plaques along the inner walls of the arteries
macrophages
,large scavenger cells of the immune system that engulf debris and remove it
thrombus
a stationary blood clot
thrombosis
a thrombus that has grown enough to close off a blood vessel. A coronary thrombosis closes off
a vessel that feeds the heart muscle. A cerebral thrombosis closes off a vessel that feeds the
brain
embolus
a thrombus that breaks loose and travels through the blood vessels
embolism
an embolus that causes sudden closure of a blood vessel
synergy
when two or more nutrients acting together create a greater benefit than would be expected
from them individually
lacto-ovo vegetarians
avoid meat and seafood, but they include eggs and dairy products in their diets.
energy-yielding nutrients
carbohydrates, lipids, proteins
nutrition
the study of the nutrients and other biologically active compounds in foods and in the body;
sometimes also the study of human behaviours related to food.
nutrients
, components of food that are indispensable to the body's functioning. They provide energy,
serve as building material, help maintain or repair body parts, and support growth. The
nutrients include water, carbohydrates, fat, protein, vitamins, and minerals.
chronic diseases
long-duration degenerative diseases characterized by deterioration of the body organs.
Examples include heart disease, cancer, and diabetes.
genome
the full complement of genetic material in the chromosomes of a cell. The study of genomes is
genomics.
DNA
an abbreviation for deoxyribonucleic (dee-OX-ee-RYE-bow-nu-CLAY-ick) acid, the molecule that
encodes genetic information in its structure
genes
units of a cell's inheritance, made of the chemical DNA (deoxyribonucleic acid). Each gene
directs the making of one or more proteins, which perform important tasks in the body.
nutritional genomics
the science of how nutrients affect the activities of genes and how genes affect the activities of
nutrients. Also called molecular nutrition or nutrigenomics.
energy
the capacity to do work. The energy in food is chemical energy; it can be converted to
mechanical, electrical, heat, or other forms of energy in the body. Food energy is measured in
Calories, defined in the next section.
organic
