A&P Nutrition Study Guide

Flashcards for A&P Nutrition Study Guide

Unit of energy measurement in Nutrition

Calorie (or kilocalorie, kcal)

Organ system that uses the most energy

Nervous system (especially the brain)

Metabolism

The sum of all chemical reactions in the body.

Type of metabolism that breaks down protein

Catabolism

Three key factors affecting metabolic rate

Age, sex, and muscle mass

Hormone secreted by adipose fat to signal the brain about energy levels

Leptin

The five macronutrients

Carbohydrates, proteins, fats, water, and fiber

Body's primary energy source

Carbohydrates

Type of carbohydrate that should be eaten most

Complex carbohydrates (e.g., whole grains)

Benefits of including fiber in the diet

Aids digestion, promotes satiety, lowers cholesterol, regulates blood sugar

Benefits of lipids to the body

Energy storage, hormone production, insulation, cell membrane structure

Unhealthiest type of fat

Trans fat

Type of fat that is solid at room temperature

Saturated fat

Food source for most unsaturated fats

Plants (e.g., nuts, seeds, olive oil)

What makes a complete protein complete

Contains all 9 essential amino acids

Stages of sleep

NREM (Stages 1-3) and REM sleep

Metabolism

All chemical processes that occur within the body to maintain life

Kinetic energy

Energy of motion.

Potential energy

Stored energy based on position or condition.

Complete protein

Contains all 9 essential amino acids (e.g., meat, eggs, soy)

Functions of a protein

Build and repair tissues, enzymes, hormones, immune function

My plate and portions of my plate

Fruits, vegetables, grains, protein, dairy; half the plate should be fruits and vegetables