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Lernmaterialien für Nutritional Biochemistry an der Bingham University

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Definition  - Nutrition 

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The process by which living organisms take in and use food for the maintenance of life, growth, and the functioning of organs and tissues.

→ The science that studies these processes.

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Composition of a healthy diet

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healthy diet is composed of:

  • 55% carbohydrates
  • 30% fats 
  • 15% Protein
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Aspects of nutrition

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Food is not only our primary source of nourishment - It's also a deep part of our society, culture and community

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Determinants of food choices

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Major determinants of food choices 

  • Biological determinants → Hunger, appetite, and taste.
  • Economic determinants → Cost, income, availability.
  • Physical determinants → Access, education, skills (e.g. cooking) and time. 
  • Social determinants → Culture, family, peers and meal patterns.
  • Psychological determinants → Mood, stress and guilt.
  • Attitudes, beliefs and knowledge about food. 
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How much calories does 1g of carbohydrates have?
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4 kcals
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Definition - Nutrients 

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substance obtained from food and used in the body to promote growth, maintenance, and repair of body tissues.

→ Necessary dietary factors such as vitamins, minerals, amino acids and fatty acids. 

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What do CHO provide the body with?
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Provides energy to support muscular work, brain activity and breathing.
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High sugar intake

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causes: tooth decay, obesity, increased insulin and glucose

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Micronutrients 

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Nutrients that the body requires in smaller amounts;

  • Vitamins 
  • Minerals.

 

The body contains approximately 60-65% water. 

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Essential nutrients 

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Nutrients are essential to the human diet if they meet two characteristics:

  • Omitting the nutrient from the diet leads to a nutritional deficiency and a decline in some aspect of health. 

  • If the omitted nutrient is put back into the diet, the symptoms of nutritional deficiency will decline and the individual will return to normal, barring any permanent damage caused by its absence. 
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Macronutrients 

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Macronutrients is a concept used to describe nutrients that the body uses in relatively large amounts;

  • Proteins
  • Carbohydrates
  • Fats. 

 

Function: Provide calories to the body as well as performing other functions

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Kwashiorkor

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Kwashiorkor 

A form of severe state of malnutrition related to protein intake

→ It is caused by sufficient calorie intake, but with insufficient protein consumption.

 

It is characterized by edema and an enlarged liver with fatty infiltrates.  


Usually develops when an infant stop breastfeeding (after about 2 years of health). 

  • Kwashiorkor cases occur in areas with poor food supply → Underdeveloped countries. 

 

Symptoms:

  • Swollen abdomen. 
  • Brown-ish hair 
  • Dark and scaly skin 
  • Stunted growth 
  • Underweight 
  • Loss of appetite 
  • Swollen legs 
  • Anemia 
  • Mental retardation 
  • Reduced immunological resistance
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  • 105 Karteikarten
  • 17 Studierende
  • 0 Lernmaterialien

Beispielhafte Karteikarten für deinen Nutritional Biochemistry Kurs an der Bingham University - von Kommilitonen auf StudySmarter erstellt!

Q:

Definition  - Nutrition 

A:

The process by which living organisms take in and use food for the maintenance of life, growth, and the functioning of organs and tissues.

→ The science that studies these processes.

Q:

Composition of a healthy diet

A:

healthy diet is composed of:

  • 55% carbohydrates
  • 30% fats 
  • 15% Protein
Q:

Aspects of nutrition

A:

Food is not only our primary source of nourishment - It's also a deep part of our society, culture and community

Q:

Determinants of food choices

A:

Major determinants of food choices 

  • Biological determinants → Hunger, appetite, and taste.
  • Economic determinants → Cost, income, availability.
  • Physical determinants → Access, education, skills (e.g. cooking) and time. 
  • Social determinants → Culture, family, peers and meal patterns.
  • Psychological determinants → Mood, stress and guilt.
  • Attitudes, beliefs and knowledge about food. 
Q:
How much calories does 1g of carbohydrates have?
A:
4 kcals
Mehr Karteikarten anzeigen
Q:

Definition - Nutrients 

A:

substance obtained from food and used in the body to promote growth, maintenance, and repair of body tissues.

→ Necessary dietary factors such as vitamins, minerals, amino acids and fatty acids. 

Q:
What do CHO provide the body with?
A:
Provides energy to support muscular work, brain activity and breathing.
Q:

High sugar intake

A:

causes: tooth decay, obesity, increased insulin and glucose

Q:

Micronutrients 

A:

Nutrients that the body requires in smaller amounts;

  • Vitamins 
  • Minerals.

 

The body contains approximately 60-65% water. 

Q:

Essential nutrients 

A:

Nutrients are essential to the human diet if they meet two characteristics:

  • Omitting the nutrient from the diet leads to a nutritional deficiency and a decline in some aspect of health. 

  • If the omitted nutrient is put back into the diet, the symptoms of nutritional deficiency will decline and the individual will return to normal, barring any permanent damage caused by its absence. 
Q:

Macronutrients 

A:

Macronutrients is a concept used to describe nutrients that the body uses in relatively large amounts;

  • Proteins
  • Carbohydrates
  • Fats. 

 

Function: Provide calories to the body as well as performing other functions

Q:

Kwashiorkor

A:

Kwashiorkor 

A form of severe state of malnutrition related to protein intake

→ It is caused by sufficient calorie intake, but with insufficient protein consumption.

 

It is characterized by edema and an enlarged liver with fatty infiltrates.  


Usually develops when an infant stop breastfeeding (after about 2 years of health). 

  • Kwashiorkor cases occur in areas with poor food supply → Underdeveloped countries. 

 

Symptoms:

  • Swollen abdomen. 
  • Brown-ish hair 
  • Dark and scaly skin 
  • Stunted growth 
  • Underweight 
  • Loss of appetite 
  • Swollen legs 
  • Anemia 
  • Mental retardation 
  • Reduced immunological resistance
Nutritional Biochemistry

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