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ANSC 244: Nutrition > Metabolic Disorders > Flashcards

Metabolic Disorders Flashcards

1
Q

what disorders are related to energy metabolism?

A
  • ketosis
  • acidosis
  • laminitis (founder)
  • liver abscesses
  • gastric ulcers
  • diabetes
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2
Q

ketone bodies

A
  • produced by the liver
  • second energy source when glucose is not available
  • ALWAYS present in the blood
    • levels increase during fasting & prolong exercise
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3
Q

what are the 3 main ketone bodies? and where are they made?

A
  1. acetoacetate
  2. 3-beta-hydroxybutyrate
  3. acetone

LIVER!

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4
Q

ketosis

A
  • metabolic disease = excessive amount of ketone bodies in the blood
  • commonly occurs:
    • starvation (mobilization of lipids)
  • can disturb acid/base balance
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5
Q

what does adipose do when there is low blood glucose?

A

low blood glucose -> fat reserves metabolized -> free fatty acids released (FFAs) -> liver uptake of FFAs -> partial oxidation of FFA to ketone bodies

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6
Q

where does the excess ketone bodies export out of?

A
  • breath
  • urine
  • milk
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7
Q

diary cows (ketosis)

A
  • occurs in calving
  • increase glucose = support of lactation
  • over conditioned cows
  • body fat is mobilized to meet energy demands = TCA cycle “backs up”
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8
Q

pregnant ewes (ketosis)

A
  • last third of gestation
  • fetus takes up space = reduces the capacity for the small intestine
  • inadequate energy intake
  • mortality 80%
  • twin lamb disease
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9
Q

acute lactic acidosis in ruminants

A

fed too much readily fermentable CHO -> decrease D-lactate -> poorly absorbed -> decreases other important bacteria -> decrease pH -> damage rumen wall -> decreases nutrient absorption -> decrease production performance -> death

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10
Q

ketosis vs ketoacidosis

A

ketosis: biochemically regulated
ketoacidosis: excessive unregulated ketone production

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11
Q

ketoacidosis

A
  • lowers blood pH = more acidic
  • fruity breath
  • nausea
  • dehydration
  • hyperventilation
  • decreased blood pressure
  • decrease blood pressure
  • COMA & DEATH
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12
Q

diabetes mellitus

A
  • collective term for a multitude of metabolic disorders
  • 2 types:
    1. type I diabetes
    2. type II diabetes
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13
Q

type I diabetes

A

lack of insufficient insulin production
- insulin-dependent DM
- autoimmune insulin synthesis -> glucose can not be taken into cells (PANCREAS)
- B-cell destruction

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14
Q

type II diabetes

A

ineffective of impaired insulin function
- non-insulin-dependent DM
- insulin resistance = cells do not respond to insulin
- results: hyperglycemia
- receptor sensitivity

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15
Q

etiology

A

excess production of milk

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16
Q

what are diabetes characterized by?

A
  • abnormal glucose tolerance
  • failure to transport glucose to muscle and adipose tissue
  • failure to catabolize glucose at a normal rate in the liver
  • hyperglycemia
  • protein depletion
  • increased lipolysis
  • excessive oxidation in FFAs -> ketosis
  • lipid deposition in the vascular walls of:
    • brain
    • heart
    • kidneys
    • eyes
    • muscles
17
Q

glycemic index

A
  • measures and ranks the rise in circulating blood sugar
    that occurs from the consumption of a
    carbohydrate
  • higher # (GI) = greater blood sugar response
  • foods ranked compared to reference of food
    • white bread or glucose
18
Q

what organ is insulin produced?

A

pancreas

19
Q

how quickly does food raise in blood glucose levels?

A

GI of 100

reference foods, white bread or glucose

20
Q

Low GI foods

A

55 or LESS

100% whole wheat or pumpernickel bread, Oatmeal (rolled or steel-cut), oat bran, muesli, Pasta, converted rice, barley, bulgar Sweet potato, corn, yam, lima/butter beans, peas, legumes, and lentils Most fruits, non-starchy
vegetables and carrots

21
Q

medium GI foods

A

56-59

Whole wheat, rye, and pita bread, Quick oats, Brown, wild, or basmati rice, couscous

22
Q

high GI foods

A

70 or MORE

  • when HIGH GI foods are in a mixed meal = the effect is lowered

White bread or bagel, Corn flakes, puffed rice, bran flakes, instant oatmeal, Short grain white rice, rice pasta, macaroni and cheese from a mix, Russet potato, pumpkin, Pretzels, rice cakes, popcorn, saltine crackers, melons and pineapple

23
Q

what GI foods are important for glycemic load?

A

HIGH GI FOODS

24
Q

what is the difference between whole wheat and white bread?

A

whole wheat has bran (fiber) = higher glucose to break down substances. while taking away the bran -> rice -> white bread

25
Q

glycemic load

A
  • the response can significantly vary among individuals
  • (GI / 100) * available carbohydrate content (carbohydrates minus fibers) in grams
    EXAMPLE:

watermelon GI = 72
serving size of 120g
6g available for carbohydrate/serving

72/100*6 = 4.32
-> round to 4
LOW

ANSC 244: Nutrition (10 decks)

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