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Human Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What is DM1

A

an autoimmune disorder that destroys the insulin producing beta cells in the pancreas

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2
Q

What two processes increase in DM1

A
  1. gluconeogenesis

2. Beta oxidation

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3
Q

3 potential symptoms of DM1

A
  1. polydipsia (thirst)
  2. weight loss
  3. DKA/Coma/Death
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4
Q

What is DM2

A

decreased sensitivity to insulin

pancreas may or may not make the normal amount of insulin

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5
Q

What are 4 risk factors for developing DM2

A
  1. obesity
  2. poor diet
  3. family hx/genetics
  4. inactivity
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6
Q

DM2 comprises what percent of all diabetic cases

A

95%

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7
Q

What controls pancreatic hormonal secretions

A

liver

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8
Q

What are the BG levels that signify NORMAL, PRE-DIABETIC, and DIABETIC during an 8 hour fasting glucose test

A

70-100 mg/dL —> NORMAL
100-124 mg/dL —-> PRE-DIABETIC
125+ mg/dL —-> DIABETIC

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9
Q

What are the BG levels that signify NORMAL, PRE-DIABETIC, and DIABETIC during an oral glucose test

A

70-140 mg/dL —> NORMAL
140-200 mg/dL —-> PRE-DIABETIC
>200 mg/dL —-> DIABETIC

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10
Q

What is the number one cause of adult blindness

A

DM2

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11
Q

Diabetes is responsible for what percent of non traumatic lower extremity amputations and what are the two possible reasons for this

A

60%

  1. excess glucose damages nerves causing neuropathy which can lead to numbness/tingling/pain
  2. excess glucose damages the ability of cells to heal leading to the inability of wounds to heal. Wounds easily can become infected leading to further complications.
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12
Q

Pre-diabetes

A

early stages on insulin resistance

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13
Q

Which leads to greater increased risk of other chronic conditions DM1 or DM2

A

DM2

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14
Q

Gestational diabetes

A

increased blood sugar during fetal development

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15
Q

Glycemic index

A

a value that provides insight into how quickly a food will raise the blood glucose level

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16
Q

resistance starches

A

starches that are not broken down by digestive enzymes and are not absorbed in the SI. Have low glycemic index for this reason.

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17
Q

Why do foods high in fructose have a low glycemic index

A

fructose needs to be converted to glucose and that takes time.

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18
Q

How many calories are in 1 gram of carbs

A

4 Calories

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19
Q

3 monosaccarides

A
  1. glucose
  2. galactose
  3. fructose
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20
Q

3 disaccharides are their composition

A
  1. Maltose —-> glucose + glucose
  2. Sucrose —> glucose + fructose
  3. Lactose —-> glucose + galactose
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21
Q

3 complex carbohydrates and what humans do with them

A
  1. Starch —> digestable by humans
  2. Fiber —-> undigestable by humans
  3. Glycogen —> glucose storage
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22
Q

2 examples of starch

A
  1. amylose

2. amylopectin

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23
Q

2 examples of fiber

A
  1. cellulose

2. hemicellulose

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24
Q

Endosperm

A

Contains starch and protein - inner part of the grain and what is left over after the refining process

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25
Q

Bran/cellulose

A

Outer coat of the grain

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26
Q

Germ

A

embryo of the grain

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27
Q

Discuss the 3 types of grains

A
  1. whole grain —> all parts of the grain
  2. Enriched grain —> some parts are added back in that were lost in the refining process
  3. Refined grain —> Bran and germ are absent
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28
Q

What do whole grains stamps signify

A

a product that will contain >/= 8 grams of whole grains per serving

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29
Q

What is the carb to fiber ratio of whole grain

A

10:1 or LESS

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30
Q

What is the carb to fiber ration of refined grain

A

20:1 or GREATER

31
Q

4 enzymes involved in carb digestion

A
  1. Amylase (starch)
  2. Sucrase
  3. Maltase
  4. Lactase
32
Q

Function and origin of amylase in the mouth

A

salivary glands

breaks starch into shorter polysaccarides

33
Q

Function and origin of amylase in the SI

A

Pancreas

Breaks starch polypeptides into maltose + oligosaccharides and then eventually down to glucose monomers

34
Q

Discuss why lactose intolerance arises, what effects it can have, and its treatment

A

Due to decreased lactase enzymes

Can lead to digestive issues

Treatment is to decrease dairy intake

35
Q

What percent of our daily calories should be carbs

A

45-65%

36
Q

Explain how dental carries occur

A

When excess sugar is consumed the bacteria in our mouth metabolize the sugar into acid which damages our teeth

37
Q

Energy provided by Nutrutuve sweeteners

A

< 4 Kcal / gram

38
Q

Energy provided by Nonnutritive sweetners and what do they contain

A

very little if any

aspartame - 200 x sweeter than sucrose

39
Q

3 benefits of insoluble fiber

A
  1. soften stools
  2. decreased hemorrhoids / diverticular disease
  3. decrease diabetes
40
Q

4 benefits of soluble fiber

A
  1. increased satiety (via slower stomach emptying)
  2. slows digestion and absorption
  3. slows BG spikes
  4. Reduces CAD
41
Q

2 forms of fiber

A
  1. soluble —> broken down by bacteria

2. insoluble —> not broken down

42
Q

2 sources of fiber

A
  1. dietary —> in food

2. functional –> added

43
Q

4 functions of lipids

A
  1. energy
  2. cell membrane components
  3. increase absorption of fat soluble vitamins
  4. nutrient transport
44
Q

How do lipids contribute to satiety

A

they slow gastric emptying of the stomach those prolonging the sensation of feeling full

45
Q

Differentiate between saturated and unsaturated fat at room temp

A

saturated —–> solid

unsaturated —-> liquid

46
Q

Give examples of foods high in polyunsaturated fat and monounsaturated fat

A

monounsaturated —-> olive oil

polyunsaturated —-> soy oil

47
Q

2 functions of cholesterol

A
  1. maintain membrane fluidity

2. precursor for hormones, vitamin D, bile acid

48
Q

Where does the majority of cholesterol we need come from

A

Our bodies - able to synthesize it

49
Q

Fat digestion in the mouth

A

lingual lipase

50
Q

Fat digestion in the stomach

A

gastric lipase

51
Q

Fat digestion in the SI

A
  1. Bile (liver)
  2. pancreatic lipase (pancreas)
  3. phospholipase (pancreas)
  4. Cholesterol esterase (pancreas)
52
Q

Briefly explain how bile works

A

Bile is an amphoteric compound so it will mix with fat molecules, break them down to smaller components, and allowing them to move freely in an aqueous environment and be broken down by lipase

53
Q

Explain the process of triglyceride absorption in the SI

A
  1. Bile emulsifies fat
  2. pancreatic lipase digests triglycerides into 2 fatty acids an a monoglyceride
  3. fatty acids and monoglyceride are packed into a micelle
  4. micelle is absorbed by mucosal cells
  5. triglycerides are reformed from fatty acids and monglyceride
  6. triglycerides are packaged into a chylomicron
  7. Chylomicron enters lymph system
54
Q

chylomicron

A

transports dietary fat and cholesterol from the small intestine to the muscle and adipose tissue

55
Q

VLDL

A

transports mostly triglycerides (some cholesterol) to body cells

56
Q

LDL

A

(BAD CHOLESTEROL)

Transports mostly cholesterol (some triglycerides) to body cells

57
Q

HDL

A

(GOOD CHOLESTEROL)

Picks up cholesterol from body cells and transports it to the liver for use in synthesis

58
Q

Receptor mediated pathway of cholesterol uptake

A

Normal process by which cholesterol via LDLs is taken up into’s cells. This process is supported by Low cholesterol/Saturated fat diet.

59
Q

Scavenger pathway for cholesterol uptake

A

Process by which excess LDL’s Become oxidized via free radicals And will be damage such that they cannot be taken up into cells.Scavenger white blood cells will been Pick up these molecules.These Scavenger white blood cells can build up in the walls of arteries And cause inflammation and plaque buildup which can lead to disease.

60
Q

Differentiate between omega-3 and omega-6 Fatty acids

A

Omega six fatty acids will produce omega 6 eicosanoids Which function to increase inflammation and increase Clotting.

Omega-3 fatty acids produce Omega three eicosanoids And function to decreased clotting and decrease inflammation.

61
Q

4 roles that proteins have within the body

A
  1. enzymes
  2. transporter
  3. fluid balance
  4. antibodies
62
Q

What protein digestion takes place in the stomach

A
  1. denaturation via HCl

2. Breakdown into smaller polypeptide via Pepsin

63
Q

What protein digestion takes place in the small intestine

A
  1. Breakdown to smaller polypeptides via pancreatic protease
  2. Breakdown into tripeptides, dipeptides, and amino acids via brush border proteases
64
Q

3 Fates of amino acids

A
  1. body proteins
  2. energy
  3. glucose/fat storage
65
Q

How is a nitrogen balance study performed

A

measuring the amount of protein intake minus the amount of nitrogen excretion

66
Q

what are the 3 sources in order of greatest output of nitrogen

A
  1. shit and pee
  2. bodily secretions
  3. hair skin nails
67
Q

positive nitrogen balance and in what population is it typically seen

A

too much nitrogen intake

usually seen in the very active or those who do strenuous lifting

68
Q

negative nitrogen balance and in what population is it typically seen

A

not enough nitrogen intake

seen in the elderly and those with skeletal muscle decay

69
Q

Complete proteins

A

contain all amino acids

70
Q

incomplete proteins

A

do not contain all amino acids

71
Q

limiting amino acid

A

the amino acid that is deficient

72
Q

Kwashikar disease

A

adqeuate calorie intake but inadequate protein intake

sudden onset
Edema, weight loss, stunted growth

73
Q

Marasmus disease

A

deficient in both calorie and protein intake

gradual onset
severe weight loss, wasting appearance, death

Human Nutrition (6 decks)

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