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HN 400 > Test 1 > Flashcards

Test 1 Flashcards

1
Q

In-Vitro

A

simplest form of nutrition research. “within the glass”

performed in flasks, dishes, plates, and test tubes

perfomed outside of living organism

“Cell culture” - growing cells in a flash and dishes (cancer research)

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2
Q

Animal Studies

A

“in-vivo” within the living
rats and mice- common

animals have different metabolism and physiology than humans. (absorption and bioavailabity is different).

animals model of disease is similar, but different.

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3
Q

cross-sectional

A

snapshot
compare different populations at the same point in time. they are studies that are considered the weakest type of epidemiology because they are base on group outcomes

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4
Q

case control

A

looks back in time comparing populations with disease (cases) vs controls without disease.

-retrospective

determines differences in diets of cases compared to controls in the past

cases and controls are matched on characteristics like age sex BMI history and disease

compare exposure levels

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5
Q

prospective cohort

A

group of subjects.

look into the furuter

information collected by food frequency questionnnaires

groups separted based on exposure

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6
Q

clinical trial

A

human intervention study

“gold standard”

uses placebo to deteremin effect of trials

carry most weight in research world

clinical trial there is an active intervention

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7
Q

systematic literature review

A

review of a previous done research, considered teh highest level of nutrition research evidence

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8
Q

statisical significance

A

sufficient evidence to suggest that the results are most likely not due to chance

p-values

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9
Q

OR, RR, HR

A

95% confidence interval. . estimated range that the measure is calculated to include. If the interval doesn’t include or overlap 1 the value is significant.
if the interval does include or overlap 1 the vaule is nonsignificant.

confidence intervals above or below 1 without including it indicate that the value is signifiantly different

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10
Q

process of publishing an article

A

journal editors select reviewers of articles to be published

manuscript - sent to journal - editor/board review - rejected - or - sent to peer/scholor for review - sent back to editor for final decision

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11
Q

ranks forms of nutrition research

A

in vitro - animal studies - cross sectional - prospective cohort - cliical trials - systematic literature review

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12
Q

simple carbs

A

contain 1-2 sugars, can be further divided into mono/di-saccharides

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13
Q

complex carbs

A

oligosaccharides (3-10 sugars)

polysaccharides (>10)

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14
Q

monosaccharides

A

glucose, fructose, galactose

6 Carbon sugars (hexoses)

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15
Q

glucose

A

product of photosynthesis, major source of human energy

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16
Q

fructose

A

foudn in fruits and used in beverages.

sweetest of monosacchardies

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17
Q

galactose

A

not found alone, normally found in dissacharide lactose

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18
Q

disaccharides

A

maltose, sucrose, lactose

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19
Q

maltose

A

glucose + glucose

malt sugar

foudn in alchol

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20
Q

sucrose

A

glucose + fructose

table sugar

only made by plants

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21
Q

lactose

A

galactose and glucose

milk sugar

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22
Q

HFCS vs sucrose

A

manufactured
contains 42 or 55% fructose
HFCS - 50% fructose and 50% glucose (all monosaccharides)

whereas sucrose is table sugar, is a disaccharide and is only made my plants in nature.

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23
Q

alternative sweeteners

A

sugar alchols aka sugar replacers

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24
Q

sugar alcohols

A

“xylitol, sorbitol, mannitol”

nutritive sweeteners - all the sweetness and half the calories. and no tooth decay

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25
Q

tagatose

A

isomer of fructose; not a sugar alcohol

contains ketone instead of alcohol group

mostly fermented in LI, to provide a prebiotic effect

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26
Q

non-nutritive sweeteners

A

provide no energy

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27
Q

aspartame

A

sweeter than sugar

broken down into its amino acids (aspartate and phenylalanine) during digestion, loses sweet flavor when heated, needs to be avoided by those with PKU

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28
Q

saccarhin

A

oldest artifical sweetener, not heat stable, causes bitter taste

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29
Q

neotame

A

structurally identical to aspartame with an added side group, not broken down during digestion so it is not a concern for those with PKU, heat stable

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30
Q

advantame

A

newest, sweetest alternative FDA approved
heat stable
has higher acceptable daily intake

31
Q

Acesulfame - potassium

A

not digested or absorbed

no energy or potassium provided

32
Q

sucralose

A

identical to sucrose

3 alcohol groups replaced wih chlorine
not digested

33
Q

Stevia

A

derived from the leaves of a South American shrub, considered natural, steviol glycosides responsible for sweet taste (stevioside & rebaudioside A)

34
Q

Lu Han Guo

A

fruit extracts - new alterntive sweetener derived from chinese fruit.

sweetness from mogropides

35
Q

heat stable sweeteners

A

neotame, acesulfame-K, sucralose, tagatose, stevia

36
Q

oligosaccharides

A

3-10 sugars, contain alpha 1-6 bonds,

these bonds survive digestion and are fermented in the intenstines causing bloating and gas

37
Q

polysaccharides

A

more than 10 sugars.

beta glycosidic bonds

38
Q

Beano

A

contains an enzyme (al[pha-galactosidase) to break down oligosaccharides, thereby preventing them from being used to produce gas

39
Q

amylose

A

linear, alpha 1-4 bonds, form of starch

40
Q

amylopectin

A

branches contain alpha 1-6 bonds, form of starch

41
Q

glycogen

A

storage form of glucose in animals, branches are alpha 1-6, linear are alpha 1-4, more branches so enzymes chan cleave off glucose

42
Q

amylose, amylopectin, and glycogen are all

A

polysaccharides

43
Q

fiber

A

indigestible matter. it contains beta bonds which cannot be broken down during digestion

44
Q

essential AA

A

body cannot synthesize. there are 9

45
Q

PKU

A

mutation in the enzyme phenylalanine hydroxylase which normally adds an alcohol group (OH) to the AA phenylalanine to form tyrosine. making tyrosine essential

aspartame can be broken down in to phenylalanine, PKU patients can ahve a build up of phenylalanine product build up that can cause brain damage and severe mental retardation.

46
Q

lipids defined as

A

consisting of triglycerides, fatty acids, phospholipids, and sterols

47
Q

natural unsaturated fatty acids are in what formation?

A

cis

48
Q

cis formations have..

A

lower melting points

49
Q

how to use omega system

A
  1. ) number of carbons in the fatty acid
  2. ) number of double bonds
  3. ) nubmer of carbons from the methyl end to the first carbon in the double bond closest to the methyl end
50
Q

why are linoleic and alpha-linoleic FA essential

A

our bodies do not contain the enzyme necessary for denaturing (adding double bonds) anyting past omega-9.

51
Q

omega-3 vs omega-6 in eicosanoid production

A

omega 3 fA are anti-inflammatory because omega-6 derived eicosanoids are inflammatory compared to oemga-3 derived eicosanoids

52
Q

triglycerides

A

glycerol attached to 3 FA

53
Q

phospholipid

A

glycerol, 2 FA, and phosphate with nitrogen containing compound choline.

polar and nonpolar (amphipathic)

emulsifiers.

54
Q

heartburn

A

leaky lower esophageal sphincter.

GERD

55
Q

layer of cells in gastric pits

A

neck cells, chief and parietal, G cells

56
Q

G cells

A

secrete gastrin

stimualtes the parietal and chief cells

57
Q

chief cells

A

release zymogen, pepsinogen, and gastric lipase

58
Q

parietal cells

A

HCL

lowers pH of gastric juice, inactivates salivary amylase, and catalyzes conversion of pepsinogen to pepsin

59
Q

neck cells

A

mucus

prevent gastric juice form damagaing mucosa

60
Q

what breaks down protein in the stomach

A

HCL

converts pepsinogen to pepsin (protease) cleaves peptides bonds

61
Q

How are lipids broken down in the stomach

A

gastric lipase cleaves sn-3 positons of triglycerides to produce 1,2-diglyceride and a free fatty acid

62
Q

accessory organs

A

pancreas, liver, gallbladder

liver synthesizes bile and stores it in the gallbladder

bile acts as an emulsifer for fat during digestion becasue fat is hydrophobic

63
Q

pancreatic juice

A

contains bicarbonate to stablize the pH.

pancreatic alpha amylase, pancreatic lipase, procolipase, proteases, phospholipase A2, cholesterol esterase

64
Q

probiotic vs prebiotic

A

Probiotics are live bacteria consumed (ex: Lactobacillus microorganism family found in some yogurt). Prebiotics are nondigestible food to help good bacteria growth (ex: inulin - type of fiber found in some fruits).

65
Q

gut microbiota

A

Gut microbiota: microorganisms found throughout the GI tract
The gut microbiota (bacteria) concentration rises as you work your way through the GI tract, starting at smaller amounts at the beginning stomach (

66
Q

active enzymes in SI

A

carbs digested by pancreatic alpha amylase
-cleaves alpha 1-4 glycosidic bonds of carbs- reducingg them to simple carbs (maltose, lactose, sucrose)
-alpha dextrinase cleaves alpha 1-6 glycosidic bonds in dextrins at branch points leaving [glucose, fructose, and galactose]
proteins digested by proteases
-zymogens in the duodenum (must be activated to cleave peptide bonds)
-enteropeptidase - converst trypsinogen to trypsin
-trypsin - activates all proteases to cleave proteins down to tripeptides, dipeptides, and individual amino acids
-peptidases (brush border) - cleave some peptides down to individual AA
products: tri/di-peptides, individual amino acids

lipids digested by:

- pancreatic lipase - cleaves sn-1 and sn-3 fatty acids from triglycerides
- colipase - anchor point; helps lipase attach to triglyceride droplet
- phospholipase: cleaves C-2 fatty acid of lecithin
- cholesterol esterase: cleaves fatty acid off cholesterol
products: 2-monoglyceride, free fatty acids, lysolecithin, choldestol, bile acids (mixedd micelle)
67
Q

lipid and protein digestive enzymes are released in the

A

stomach

68
Q

lipid and carb enzymes are released in the

A

mouth

69
Q

bile

A

produced by liver, stored in gallbladder, emulsifies acidic chime as it enters the duodenum

70
Q

Name the two macronutrient digestion enzymes that are released by and are active in the stomach.

A

gastric lipase, pepsin, pepsinogen

71
Q

HFCS

A

high-fructose corn syrup is approximately ~50% free fructose and 50% free glucose, which is the same proportion that is found in sucrose (table sugar). We digest carbohydrates down to monosaccharides anyway before they’re taken up into enterocytes, so we would expect to taking up about the same monosaccharides from high-fructose corn syrup as we would from sucrose.

72
Q

PUFA vs MUFA

A

No not all PUFAs are equally good to include in his/her diet. Some PUFA are used to form eicosanoids, which have hormone type effects in the tissue where they’re produced. Omega-6 derived eicosanoids are inflammatory, while omega-3 derived eicosanoids are less inflammatory or anti-inflammatory. Omega-6 and omega-3 fatty acids also compete for the same elongation and eicosanoid producing enzymes. Thus, it is better to include more omega-3 PUFAs in your diet, but not necessarily better to include more PUFAs in your diet especially if they’re all omega-6 PUFAs.

73
Q

List the carbohydrate, protein, and triglyceride digestive enzymes (class of enzymes is fine for protein) that are active in the small intestine (including the brush border). Also indicate what macronutrient digestion end products are ready for uptake into enterocytes

A

Carbohydrates - Pancreatic Amylase, Disaccharidases; Monosaccharides Triglycerides - Pancreatic Lipase; 2-monoglyceride free fatty acids Protein - Proteases, Peptidases; Amino acids small peptides

HN 400 (5 decks)

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