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Human Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

During digestion, what is each macronutrient broken down into

carbs, fat, protein

A

carbs –> simple sugars
protein –> amino acids
fats —> glycerol + fatty acid

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2
Q

5 examples of chemical digestion

A
  1. amylase
  2. lipase
  3. HCl
  4. Bile
  5. Protease
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3
Q

4 stages of digestion

A
  1. ingestion
  2. digestion
  3. absorption
  4. excretion
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4
Q

Purpose of mechanical digestion

A

increase surface area to allow for increased enzymatic activity

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5
Q

Anatomy of the GI tract

A
  1. mouth
  2. esophagus
  3. stomach
  4. duodenum (SI)
  5. jujenum (SI)
  6. illieum (SI)
  7. cecum (LI)
  8. Ascending colon (LI)
  9. Transverse colon (LI)
  10. Descending colon (LI)
  11. Rectum (LI)
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6
Q

Peristalsis

A

coordinated muscular contractions that propel food through the GI tract

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7
Q

Segmentation

A

uncoordinated muscular contractions that mix digestible materials for further breakdown

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8
Q

Chemical digestion in the mouth

A
  1. amylase

2. lipase

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9
Q

What are the 3 pancreatic secretions and their function

A
  1. amylase - carb digestion
  2. lipase - fat digestion
  3. Bicarbonate - stabalize pH
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10
Q

Where is bile secreted and what is its purpose

A

Liver

emulsifies fat

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11
Q

Rugae

A

folded walls in the stomach, can expand to increase stomach volume

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12
Q

Main site of chemical digestion

A

small intestine

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13
Q

parietal cells

A

found in stomach secrete HCl + intrinsic factor (B12 absorbtion)

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14
Q

Chief cells

A

found in stomach, secrete pepsinogen and lipase

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15
Q

Pepsinogen vs pepsin

A

Pepsinogen is inactive, becomes active Pepsin when HCl is present. Functions to breakdown protein.

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16
Q

Purpose of the Hepatic Portal System

A

water soluble nutrients in the SI bypass the circulatory system and go right to the liver. Fat soluble nutrients enter the lymph system.

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17
Q

Define metabolism

A

the sum of all of the physical and chemical reactions within an organism that are responsible for building up and breaking down molecules

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18
Q

Define energy metabolism

A

the sum of all the chemical reactions involved in the storage and breaking down of fuels to produce ATP

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19
Q

coenzymes

A

organic molecules necessary to the function of enzymes

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20
Q

2 ways glucose is stored when it reaches the liver

A
  1. glycogen

2. converted to fatty acid and stored as triglycerides in adipose tissue

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21
Q

What are 2 other molecules processed by the liver for energy

A
  1. fructose

2. galactose

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22
Q

Inputs and outputs of glycolysis

A

Input : glucose

Output: 2 pyruvate, 2 NADH, 2 ATP

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23
Q

Wheres does glycolysis occur

A

cytosol

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24
Q

Explain the Cori Cycle

A

IN MUSCLES
glucose —-> 2 pyruvate —> 2 lactate + 2 ATP

2 lactate is transported to the liver

IN LIVER
2 lactate —–> 2 pyruvate —–> 2 glucose
costs 6 ATP to accomplish this

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25
How much ATP is produces by anaerobic fermentation
2 ATP
26
What other function does anaerobic respiration serve other than ATP production
Regenerates NAD+ for use in glycolysis
27
Input and output of pyruvate oxidation
Input: 2 pyruvate Output: NADH, CO2, 2 acetyl-coA
28
How many ATP are produced per round of the citric acid cycle
1 ATP
29
How many ATP are produced in the citric acid cycle per glucose molecule
2 ATP
30
How many NADH are produced per round of the citric acid cycle
3 NADH
31
How many NADH are produced per glucose molecule
6 NADH
32
How many FADH2 are produced per round of the citric acid cycle
1 FADH2
33
How many FADH2 are produced per glucose molecule
2 FADH2
34
3 requirements for the ETC
1. copper (enzymes) 2. iron (cytochromes) 3. oxygen
35
2 sources of stored fatty acids for energy
1. triglycerides in serum lipoprotein (free circulation) | 2. triglycerides stored in adipose tissue
36
2 enzymes that mobilize triglycerides
1. Lipoprotein lipase (serum lipoprotein) | 2. Hormone sensitive lipase (adipose tissue)
37
2 stages of fat mobilization
1. Lipolysis (Triglycerides ----> fatty acid + glycerol) | 2. B oxidation
38
Carnitine
Used to transport fatty acids from the cytosol to the mitochondria for B oxidation
39
During fatty acid oxidation, how many carbons are broke apart at a time
2
40
Where does B oxidation take place
mitochondria
41
What are fatty acids converted to in B oxidation
Acetyl coA
42
What is produced during B oxidation of a odd numbered chain and what happens to it
propnyl coA ; it enters as a citric acid cycle intermediate
43
What are the body's two preferred energy sources
1. carbs | 2. fat
44
What are sources of amino acids for the body
1. dietary protein | 2. breaking down body proteins
45
How can amino acids be used to make glucose or fatty acids
The amino group is removed and then the carbon skeleton that remains will make glucose in fasted state or fatty acids in a fed state
46
What is the precursor molecule(s) for ketone bodies
2 molecules of acetyl coA
47
3 examples of ketone bodies
1. acetone 2. B hydroxybuteric acid 3. acetoacetic acid
48
What are the major and minor sites of alcohol metabolism
MAJOR: liver minor: stomach
49
Explain how alcohol becomes acetate
Alcohol ---alcohol dehydrogenase---> acetaldehyde | acetaldehyde--->acetaldehyde dehydrogenase ---> acetate
50
Explain the MEOS pathway
A method of alcohol oxidation found in the endoplasmic reticulum, it functions when there is excessive alcohol consumption and it prevents the BAC from rising quickly because alcohol is metabolized quicker.
51
How are the following nutrients stored 1. Glucose 2. dietary triglycerides 3. Dietary proteins
1. glycogen in muscle and liver 2. adipose tissue 3. circulating amino acids
52
When is gluconeogensis employed and how is it done
Gluconeogensis occurs in a fasted state and uses glucagonic amino acids
53
Lipogenesis
synthesis of fat from non fat sources
54
Name 4 things that can be converted to fat through lipogenesis
1. alcohol 2. acetyl coA 3. carbs 4. ketogenic amino acids
55
During a fed state, there is a rise in which hormone
insulin
56
during a fasting state, there is a rise in which hormone(s)
1. glucagon | 2. epinephrine
57
During a prolonged fast (2 days+) which things will bodily processes will increase or decrease
DECREASE 1. temp 2. energy 3. metabolic rate INCREASE 1. fatty acid use 2. ketone bodies
58
What happens to the risk of child obesity when there is starvation early in pregnancy
Increases
59
What happens to the risk of child obesity when there is starvation late in pregnancy
less risk of obesity
60
Define nutrition
``` The study of 1. intake 2. behavior 3. nutrients 4. constituents of nutrients and how they affect overall human health ```
61
Differentiate between essential and non-essential nutritents
essential ---> body cannot make | nonessential --> body can make
62
Name the 5 causes of death among the leading causes that are affected by nutrition
1. Cancer 2. Heart disease 3. stroke 4. diabetes 5. alzheimers
63
6 essential nurtients
1. carbs 2. fat 3. protein 4. minearls 5. vitamins 6. water
64
How many calories (Kcal) are associated with 1 gram of each nutrient Carbs Fat Alcohol Protein
Carbs ----> 4 kcal Fat ----> 9 kcal Protein ---> 4 kcal Alcohol ----> 7 kcal
65
Phytochemicals
Biologically active chemicals in plants, provide them with color, aroma, and flavor
66
What are some benefits that may be associated with phytochemicals
1. anti-inflammatory 2. antioxidant 3. hormone - like action
67
What is the leading cause of worldwide blindness
Vitamin A deficiency
68
DRI values
Dietary Reference Intake 4 values that constitute the amount of a specific nutrient required to meet the dietary needs on 97-97% of the population to keep them healthy.
69
EAR value
Estimated Average Requirement The amount of a certain nutrient that a population of a certain age and sex requires to ensure that 50% of that population is healthy
70
RDA value
Recommended Daily Allowance The amount of a certain nutrient that a population of a given age and sex needs in order to ensure that 97-97% of that population is healthy
71
AI value
Adequate intake value The minimum amount of a nutrient that should be consumed in order to be healthy as determined by both observation and research
72
UL value
Upper limit | The maximum amount of a certain nutrient that can be consumed without any health consequences
73
What is the Acceptable Macronutrient distribution range (AMDR) for each macronutrient
Carbs ----> 40-65% Protein ---> 10-35% Fat ----> 20-35%
74
Food desert
a specific area or region in which access to affordable and quality foods is impaired
75
What constitutes an urban area food desert
not within 1 mile of a grocery store
76
What constitutes an rural area food desert
not within 10 miles of a grocery store
77
Focuses of MyPlate 2015
1. variety 2. nutrition 3. amount
78
What should sodium intake be limited to
= 2300 mg for a normal person | = 1500 mg for a HTN/Pre-HTN pt
79
What should added sugar consumption be limited to
= 10% of total calories
80
What should trans fat/saturated fat consumption be limited to
= 10% of total calories
81
4 characteristics of a healthy diet
1. balance 2. variety 3. moderation 4. adequecy
82
Nutrient content claims
describes the level of nutrients in something "good source of fiber"
83
Health claims
links food w/ incidence of a disease "May reduce risk of heart disease" ARE FDA regulated
84
Structure/function claim
Describes a nutrient role in health "heart healthy" NOT FDA regulated
85
Celiac's Disease
Body mounts an immune response against gluten and in doing so will damage the vili in the small intestine leading to chronic malabsorption.
86
How much ATP is produced from 1 NADH
2.5
87
How much ATP is produced from 1 FADH2
1.5

Human Nutrition (6 decks)

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