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NTRI 2000 > Exam 1 Study Guide > Flashcards

Exam 1 Study Guide Flashcards

1
Q

What does essential means in terms of nutrition?

A

Essential nutrients are nutrients the body cannot make (or make enough of) for itself.

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2
Q 
Essential nutrients must be provided in the \_\_\_\_
To be an essential nutrient 
1. \_\_\_\_\_\_
2. \_\_\_\_\_\_
3. \_\_\_\_\_\_
A

diet

  1. omission of the nutrient leads to health decline
  2. regains normal function when restored to the diet
  3. it has a specific biological function
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3
Q

What are the six classes of nutrients and how many calories per gram does each provide?

A 
Carbohydrates (~4 kcal/g)
Lipids (~9 kcal/g)
Proteins (~4 kcal/g)
Vitamins (0 kcal/g)
Minerals (0 kcal/g)
Water (0 kcal/g)
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4
Q

Carbohydrates are a major source of _____ in the diet

They are the main form of ____ for cells

A

calories

energy

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5
Q

What are the three types of carbohydrates?

A
  1. simple sugars: small molecules found naturally in fruits, vegetables, dairy
  2. complex carbohydrates: formed when many simple sugars join together
  3. Dietary fiber: a complex carbohydrate whose bonds cannot be broken down by human digestive processes
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6
Q

Lipids are comprised of _____ ____ and _____ ____
Fats: ____ at room temp
Oils: _____ at room temp

A

animal fats and plant oils
solid
liquid

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7
Q

Lipids do not ____ in water

They are the main form of _____ storage in the body

A

dissolve

energy storage

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8
Q

Proteins are the main ______ material of the body
They are a major component of _____; important component of ____
Made up of _____ _____

A

structural
muscle; enzymes
amino acids

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9
Q

Vitamins enable _____ _____ to occur in the body

What are the two types? Are they stored or excreted?

A

chemical reactions
Two types:
Fat solubles - stored
Water soluble - excreted

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10
Q 
Minerals have numerous functions in the body:
\_\_\_\_\_\_ system function 
\_\_\_\_\_\_ balance
component of \_\_\_\_\_\_ systems
\_\_\_\_\_\_\_ and other cellular processes
A

nervous
water
structural
metabolic

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11
Q

Minerals include these electrolytes

A

Na (sodium), K (potassium), Cl (chlorine)

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12
Q 
Water has numerous vital functions in the body
- \_\_\_\_\_\_ and \_\_\_\_\_\_
- transports \_\_\_\_\_\_ and \_\_\_\_\_
- \_\_\_\_\_\_\_ regulation
It is the majority of our \_\_\_\_\_ \_\_\_\_\_
Found in \_\_\_\_
A 
solvent and lubricant 
nutrients and waste
temperature 
body weight 
foods
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13
Q

Which of the six classes of nutrients are macronutrients/micronutrients?

A

Macro: (needed in relatively large amounts)
-Carbohydrates, Lipids, Proteins, Water
Micro: (needed in relatively small amounts)
-Vitamins, Minerals

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14
Q

What is the difference between hunger, appetite, and satiety?

A

Hunger: physiological, biological drive to eat controlled by internal body mechanisms
Appetite: psychological, mental drive to eat affected by external food choice mechanisms
Satiety: a feeling of satisfaction that temporarily halts out desire to keep eating

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15
Q

Which hormone cues satiety and which one cues hunger?

A

Leptin: cues satiety
Ghrelin: cues hunger

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16
Q

Calorie vs. kilocalorie vs. calorie

A

calorie: how energy is measured in food

1,000 calories = 1 kilocalorie (kcal) = 1 food Calorie

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17
Q

What’s included under DRI?

What is NOT part of DRI?

A 
Under DRI (Dietary Reference Intake):
1. Recommended Dietary Allowance (RDA)
2. Adequate Intakes (AI)
3. Tolerable Upper Intake Level (UL)
4. Estimated Average Requirement (EAR)
5. Acceptable Macronutrient Distribution Ranges (AMDR)
NOT under DRI:
Daily Value (DV)
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18
Q

What does RDA stand for and what is its use?

A

Recommended Dietary Allowance
average daily nutrient intake level that meets the needs of nearly all (97-98%) healthy people in a particular life stage and gender group
- derived from lots of experimental evidence

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19
Q

What does AI stand for and what is its use?

A

Adequate Intakes
the recommended average daily nutrient intake level that appears to be adequate for people of a particular life stage or gender group to maintain health
- used when not enough evidence is available to set an RDA

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20
Q

What does UL stand for and what is its use?

A

Tolerable Upper Intake Level

the highest average daily nutrient intake level that is unlikely to cause negative health effects long term

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21
Q

What does EAR stand for and what is its use?

A

Estimated Average Requirement

the average daily nutrient intake estimated to meet the needs of half of healthy individuals

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22
Q

What does AMDR stand for and what is its use?

What are the recommended macronutrient ranges?

A

Acceptable Macronutrient Distribution Ranges
ranges of intakes for the energy-yielding macronutrients that are sufficient to provide adequate total energy and nutrients while minimizing risk of chronic disease
- Carbs: 40-65% of total cal
- Fat: 20-35%
- Protein: 10-35%

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23
Q

What are the purposes of the DRI lists?

A

RDA and AI: adequacy (providing all of the essential nutrients and energy in amounts sufficient to maintain health and body weight)
UL: safety
EAR: useful for research and policy
AMDR: provides healthful ranges for energy-yielding nutrients

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24
Q

Purpose of DV?

A

allows consumers to quickly compare food

indication of food contents

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25
Q

Difference between nutrient density and energy density?

examples

A

nutrient density: a measure of the vitamin, mineral, and protein content of food vs. its kcal content
energy density: a measure of the amount of kcals in the food vs. the weight of the food
- High energy density foods (rich in calories, weighs little) peanut butter, chocolate
- Low energy density foods (lower calories per weight)
iceberg lettuce, berries

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26
Q

What is the difference between fortified and enriched products?

A

Fortified: Nutrient added that is not naturally found in that food -vitamin D added to milk
Enriched: Nutrient replaced that was lost during processing -B vitamins added to white flour

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27
Q

What is malnutrition and what are the types?

A

malnutrition: failing health from long-standing practices that do not coincide with nutrient needs
undernutrition: nutrient intake is below body need
overnutrition: nutrient intake is in excess of body need

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28
Q

What are the pillars of a nutritious eating pattern?

Characteristics of a Healthy Diet?

A

adequacy, balance, calorie control, moderation, variety

-variety, balance, moderation

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29
Q

What is EER? is it included in DRI?

A

Estimated Energy Requirements -average dietary intake predicted to maintain energy balance in a healthy person
- unique to each individual based on age, gender, height, weight, and activity level
NO

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30
Q

When are food labels needed?

A
  • nearly all packaged foods and processed meat products
  • if specific health claims are made
  • if the food is fortified with a specific nutrient
  • fresh fruit, vegetable, raw single ingredient, poultry, fish are voluntary
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31
Q

What may food labels include?

A

Nutrient claims
- FDA-approved food label statements that describe the nutrient levels in foods. “good source of vitamin A”
Health claims
-FDA-approved food label statements that link food components with disease or health related conditions “may reduce cholesterol”
Structure/function claims
-Legal but unregulated statements describing the effect of a substance on the structure or function of the body “supports immunity and digestive health”

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32
Q

What MUST food labels include? (6)

A
  1. The common or usual name of the product.
  2. The name and address of the manufacturer, packer, or distributor.
  3. The net contents in terms of weight, measure, or count.
  4. The nutrient contents of the product (Nutrition Facts panel).
  5. The ingredients in descending order of predominance by weight and in ordinary language.
  6. Essential warnings, such as alerts about ingredients that often cause allergic reactions or other problems.
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33
Q

What does MyPlate include? What nutrients do they provide?

A

Fruits: contribute folate, vitamin A, vitamin C, potassium, and fiber
Vegetables: contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber
Protein: contribute protein, essential fatty acids, niacin, thiamin, vitamin B6 and B12, iron, magnesium, potassium, and zinc
Grains: contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber
Dairy: contribute protein, riboflavin, vitamin B12, calcium, potassium and (when fortified) vitamin A and vitamin D

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34
Q

US department of agriculture publishes the _____ _____ for ______ (____) as part of a national nutrition guidance system -food-based strategies to achieve the DRI values’
NOT PART OF DRI

A

Dietary Guidelines for Americans (DGA)

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35
Q

providing all of the essential nutrients and energy in amounts of sufficient to maintain healthy and body weight

A

adequacy

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36
Q

providing many different foods from within a food group choices do not overemphasize one nutrient or food type over another

A

balance

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37
Q

controlling energy intake

A

calorie control

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38
Q

providing food within set limits os as not to overconusme

A

moderation

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39
Q

providing a wide selection of foods

foods chosen differ from one day to the next

A

variety

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40
Q

Body fluids supply ____, _____, _____, to tissues

deliver fresh supplies and pick up _____

A

nutrients, water, oxygen

wastes

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41
Q

The body’s circulating fluids include
_____: the fluid of the cardiovascular system
- _____, ____, ____, ____, ____, and other components
- travels in ____, ____, and _____

A

Blood
water, rbc’s, wbc’s. nutrients, oxygen,
arteries, veins, capillaries

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42
Q

Lymph: ____ that moves from the _____ to bathe ____

- travels in its own _____

A

fluid, bloodstream, tissues

vessels

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43
Q

Extracellular fluid is the fluid _______ cells

What does it do?

A

surrounding

transports materials to and from cells

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44
Q

Intracellular fluid is the fluid _____ cells

What does it do?

A

inside

provides a medium for cellular reactions to occur

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45
Q

The cardiovascular system consists of _____ and ______ ______
- circulates _____

A

heart and blood vessels

blood

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46
Q

Pulmonary circulation is when _____ flows to the ____ where it picks up _____ and releases ______ _____, then returns to the _____

A

blood, lungs
oxygen, carbon dioxide
heart

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47
Q

Systemic circulation is when freshly ______ ______ is pumped to the rest of the ___

A

oxygenated blood

body

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48
Q

Blood passes through the digestive system. It picks up nutrients and carries them to the _____ via the ______ ______ ______; fats travel via _____
The ______ then processes absorbed nutrients
Blood is cleaned of wastes in the _____

A

; liver; hepatic portal vein
lymph
liver;
kidneys

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49
Q

Transport of fat in the bloodstream occurs via _____ _____

A

lymphatic system

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50
Q

The lymphatic system includes _____ ______ (_____) and _____

A

lymphatic vessels (lacteals) and lymph

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51
Q

____ and water do not mix

A

fat

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52
Q

dietary fat must be packaged into ______

A

chylomicrons

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53
Q

chylomicrons are too large to be absorbed by the _____ in the ______
instead they are carried via the ______ ______ before returning to the _____

A

capillaries; intestine

lymphatic system; blood

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54
Q

The immune system includes _______ (______) immunity and _______ (______) immunity

A

nonspecific (innate)

specific (adaptive)

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55
Q

Nonspecific (innate) immunity includes _______ and ______ barriers

A

physical and chemical barriers

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56
Q

Specific (adaptive) immunity includes _____ production

A

antibody production

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57
Q

Nutritional _______ often result in decreased immune system function

A

deficiencies

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58
Q

The nervous system detects ______, directs ______, and controls _______ and ______ functions

A

sensations, movements, physiological and intellectual

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59
Q

The basic unit of the nervous system was the

A

neuron

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60
Q

The Central Nervous System include the _____ and _____ _____

A

brain and spinal cord

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61
Q

The Peripheral Nervous System includes _____ that what?

A

nerves that reach everything else (besides brain and spinal cord)

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62
Q

what system is “rest and digest” and which one is “fight or flight”

A

parasympathetic nervous system

sympathetic nervous system

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63
Q

in the nervous system, signals are sent from the _____ to the _____ and vice versa via _____ and _____ signals

A

brain, body

electrical and chemical signals

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64
Q

Electrical signals travel along ______ and are converted to ______ signals called _______

A

neurons; chemical signals; neurotransmitters

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65
Q

Neurotransmitters are often made from ______ ______

A

amino acids

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66
Q

______ is the preferred fuel for the brain

A

Glucose

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67
Q

Lipids support the ______ ______ covering ______ ______ which allows for quicker _______ of signals

A

myelin sheath; nerve fibers; transmission

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68
Q

Minerals and electrolytes are needed for ______ _______

A

nerve impulse

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69
Q

The digestive system consists of _______ (___) ______ and _______ organs

A

gastrointestinal (GI) tract

accessory

70
Q

In the digestive tract, the GI tract contains the _____ and the accessory organs aid in ____

A

food

digestion

71
Q

The digestive system performs _______ and _______ processes of digestion and ______ of nutrients, and ______ of wastes

A

mechanical and chemical
absorption
elimination

72
Q

Mechanical process of digestion involves ______ and ______

A

chewing and motility

73
Q

Chemical process of digestion involves ______/______ _________

A

enzymatic/acidic breakdown

74
Q

The _____ is the beginning of the digestive system

A

mouth

75
Q

the mouth does ______ which is chewing to break down food

A

mastication

76
Q

In the mouth, you get taste via _____ _____ on the _____. Tastes include _____, ______, ______, ______, and ______ (_____)

A

taste buds; tongue; sweet, sour, salty, bitter, and umami (savory)

77
Q

In the mouth, _____ _____ produce saliva and digestive enzymes

A

salivary glands

78
Q

Saliva, produced by salivary glands, is a _____ and _____

A

lubricant; solvent

79
Q

Digestive enzymes include _____ and _____

A

amylase and lipase

80
Q

Amylase break down ______ (____) and are produced by _____ _____ and ______

A

starches (carbs)

salivary glands; pancreas

81
Q

Lipase break down ____ and are produced by ____, _____, and _____

A

fats

tongue, stomach, pancreas

82
Q

The _____ is a long tube in the digestive system

A

esophagus

83
Q

In the esophagus, the _____ is flap of tissue that, in the act of swallowing, blocks off the _____ (path to lungs) to prevent chocking

A

epiglottis, larynx

84
Q

_______ is a wavelike muscular squeezing that moves food through the ____ ____

A

Peristalsis; GI tract

85
Q

______ are ring-like muscles that prevent backflow of GI content

A

Sphincters

86
Q

The stomach has 2 _____: the ______ _____ (______) and ______

A

sphincters: lower esophageal (gastro esophageal) and pyloric

87
Q

The ____ of the stomach varies individually and can be altered. The stomach holds up to ____ cups

A

size; four

88
Q

The stomach contains _____ _____

It’s where the formation of _____ (_____ _____ and _____) happens

A

gastric juices

chyme (gastric juice and food)

89
Q

In the stomach, production of _____ ____ is needed for ____ absorption

A

intrinsic factor; B12

90
Q

Very little _____ occurs in the stomach

A

absorption

91
Q

Cells secrete thick, viscous ______ that coats and protects stomach ______

A

mucus; lining

92
Q

Besides mucus, multiple _____ _____ and rapid ____ ____ prevent ______ of the stomach

A

muscular layers; cell turnover; auto-digestion

93
Q

Gastric juice in the stomach is made up of ______, _____ _____, and ______ ______ (____)
it activates protein-degrading _____ and denatures ______

A

water, digestive enzymes, and hydrochloric acid (HCI)

enzymes, proteins

94
Q

The parts of the small intestine, in order, are the _____, ______, and _____

A

duodenum, jejunum, and ileum

95
Q

The majority of absorption in the small intestine occurs in the _____

A

duodenum

96
Q

______, ______ (from gallbladder), and _______ secretions in the small intestine contain ______ to help breakdown carbs, proteins, fats, and also neutralize _____ of stomach contents

A

pancreatic, biliary, and intestinal; enzymes; acidity

97
Q

The small intestine has a massive absorption capacity that includes _____ walls, ______ on each wall (fingerlike projections), and ______ on each _____ (hairlike projections that trap nutrients
What is their purpose?

A

folded; villi; microvilli on each villi

to increase surface area

98
Q

Each absorption cell of the small intestine, called _______, have their own ____ and _____ supply

A

enterocytes; blood, lymph

99
Q

Passive diffusion is the free movement of nutrients _____ the ____ _____

A

across the cell membrane

100
Q

In facilitated diffusion, a _______ _______ is used to move _____ a concentration gradient (from an area of _____ concentration to an area of _____ concentration)

A

carrier protein; down; higher; lower

101
Q

Active absorption involves a _____ _____ and uses _____. Moves nutrients _____ a concentration gradient

A

carrier protein; energy; against

102
Q

In phagocytosis (involves ______) and pinocytosis (involves ______), the _____ ____ forms an indentation and _____ the nutrient

A

compounds; liquids; cell membrane; engulfs

103
Q

What are the types of transport used to absorb nutrients?

A

passive diffusion, facilitated diffusion, active absorption, phagocytosis, and pinocytosis

104
Q

The large intestine contains the _______ foodstuffs

It has NO ____ or _____

A

indigestible

villi or enzymes

105
Q

The large intestine involves the absorption of _____, some ______, and ______

A

water, minerals, vitamins

106
Q

The large intestine contains lots of ______

A

bacteria

107
Q

The bacteria in the large intestine help ______ remaining foodstuffs and _____ some vitamins
_____ are bacteria that provide health benefits

A

metabolize, synthesize

Probiotics

108
Q

The _______ is the last portion of the large intestine

A

rectum

109
Q

The rectum does the elimination of ______ aka ______

A

stool; feces

110
Q

What are the two anal sphincters and what do they do?

A

internal: automatic control
external: voluntary control

111
Q

The endocrine system secretes ______ from _____ _____

A

hormones; endocrine glands

112
Q

Hormones are _____ ______ that are secreted and released directly into _____
They regulate _____ ______

A

chemical messengers
blood
body conditions

113
Q

What are the nutritionally relevant hormones?

A

leptin, ghrelin, glucagon, insulin

114
Q

What are the main organs of the digestive system?

A

The mouth, salivary glands, esophagus, stomach, small intestine, large intestine, rectum, anus

115
Q

What are the accessory organs of the digestive system?

A

gallbladder, pancreas, liver

116
Q

The gallbladder’s functions are the _____ and ______ of ______

A

storage and secretion. bile

117
Q

Bile is produced in the ____ and stored in the _____

it is composed of _____, _____ _____, and ______ ______

A

liver, gallbladder

water, bile salts, and bile acids

118
Q

Bile is essential for digestion and absorption of ____

- _______: dissolve _____ in water

A

fat

emulsification. fats

119
Q

The pancreas has a(n) ______ function because it releases _____ and ______ that regulate ____ _____

A

endocrine
glucagon and insulin
blood glucose

120
Q

Pancreatic juices have a(n) ______ function because it has _______ that neutralizes HCI and digestive enzymes, pancreatic ______ and _____. it has this function because inside the digestive tract is still technically outside the body

A

exocrine; bicarbonate; lipase and amylase

121
Q

The liver filters _____ coming from the ____ ____via the _____ _____ _____ before passing it to the rest of the body

A

blood; GI tract; hepatic portal vein

122
Q

The liver’s functions include _____ _____, ______, and ______
______ processing
______ circulation
- recycling of _____ between small intestine and liver via the _____ _____ ____

A

nutrient sensor, storage, detoxification
lipoprotein
enterohepatic
bile; hepatic portal vein

123
Q

Does what you eat affect your gene expression?

A

yes; the concentrations of certain nutrients in the body fluids and tissues influence the genes to make more or less of certain proteins. These changes, in turn, alter body functions in ways that ultimately hold meaning for health and disease.

124
Q

Genes affect how the body handles ______ and these in turn affect ____ _____

A

nutrients; gene expression

125
Q

Genetic information in DNA is “trapped” in the _____

A

nucleus

126
Q

DNA is copied onto _____ during ______

A

RNA; transcription

127
Q

RNA can move out of the nucleus to the ______ carrying the copied DNA code to _____

A

cytoplasm; ribosomes

128
Q

In the ribosomes, the RNA template is used to make specific _____ which is called ______

A

proteins; translation

129
Q

There’s a complete set of _____ in each cell

- they can be turned off or on at certain times and this determines what kind of cell it becomes

A

genes

130
Q

Gene variations can result in _____ _____ of ______ and can be influenced by ______

A

inborn error of metabolism

nutrients

131
Q

What are the different types of carbohydrates?

A

simple carbohydrates: sugars
- monosaccharides, disaccharides
complex carbohydrates: starch (digestible), fiber (indigestible), glycogen
- polysaccharides

132
Q

How do starches, fiber, monosaccharides, etc differ?

A

Monosaccharide: “one sugar” simple sugar unit
- glucose, fructose, galactose
Disaccharide: two monosaccharides
- sucrose, lactose, maltose
Polysaccharide: contains over 1000 sugar units. “many sugars”
- in plants: digestible starch, indigestible fiber (insoluble, soluble)
- animal form: glycogen
-

133
Q

Where does the sugar in plants come from?

A

photosynthesis: plants use photosynthesis to convert carbon dioxide, water, and sunlight into simple sugars and oxygen

134
Q

What is the storage form of carbohydrate in humans? Where do we find it? What starch is it similar to?

A

Glycogen: storage form of carbohydrates for humans/animals

  • Liver glycogen (blood glucose) 100 grams in the body , muscle (only used in the muscle cell) 400 grams in the body
  • structure similar to amylopectin
135
Q

What are the three main dietary disaccharides, and what monosaccharides are they made up of? What are their main food sources?

A
  1. Sucrose
    - Glucose + Fructose
    - Table sugar
  2. Lactose
    - Galactose + Glucose
    - Milk products
  3. Maltose
    - Glucose + Glucose
    - Malt sugar
    - Formed when starch is broken down to two glucose
136
Q

What are the differences between nutritive and non-nutritive sweeteners? What are some examples of each?

A

Nutritive: provides kcal on some scale

Non-nutritive/alternative/artificial: essentially no kcal

137
Q

Nutritive sweeteners include what?
Their _____ content varies
metabolized to glucose _____

A

high-fructose corn syrup, honey, maple sugar, table sugar, sugar alcohols
kcal
readily

138
Q 
Sugar alcohols (nutritive) have \_\_\_\_ kcal/g
They are absorbed/metabolized to glucose \_\_\_\_
A

2.6

slowly

139
Q

Non nutritive sugars include what?
They are substantially sweeter than _____
_____ determined by FDA

A

sugar substitutes such as aspartame
sucrose
safety

140
Q

Which sweetener is dangerous for people with phenylketonuria? Why?

A

aspartame: contains the amino acid phenylalanine

found in diet coke

141
Q

Carbohydrate digestion outside the body begins with ______

A

cooking

142
Q

Cooking softens _____ _____ in carbs
When starches are heated, starch granules ______ (soaking up _____)
making them easier to _____, ______, and _____

A

fibrous tissues
swell; water
chew, swallow, digest

143
Q

Carbohydrate digestion within the body begins in the ______

A

mouth

144
Q

Carbohydrate DATE: In the mouth, salivary _____ from salivary glands breaks ______ to ______
Prolonged _____ releases more of this
-this is a minor contribution to digestion

A

amylase; starches; disaccharides; chewing

145
Q

Carbohydrate DATE: in the ______, an acidic environment, salivary amylase is _______, there is no further ______ digestion in the stomach
______ moves food to the small intestine

A

stomach, deactivated, starch, peristalsis

146
Q

Carbohydrate DATE: Pancreas releases enzymes into the ______ of the ____ _____
this pancreatic amylase produces ______ and _______

A

duodenum of small intestine

monosaccharides and disaccharides

147
Q

Carbohydrate DATE: _____ of the small intestine release enzymes that break ______ into their respective ______ which can then be _______

A

enterocytes; disaccharides; monosaccharides; absorbed

148
Q

Carbohydrate DATE: maltase acts on ______ sucrase acts on ______ lactase acts on _____

A

maltose, sucrose, lactose

149
Q

Carbohydrate DATE: Glucose and Galactose use ______ absorption into enterocytes and is absorbed with _____
Fructose uses ______ ____ into enterocytes. It attracts _____, has ______ potential . some can be converted to ________

A

active; sodium

facilitated diffusion; water; diarrhea; glucose

150
Q

Carbohydrate DATE: Absorbed ______ in the enterocytes enter the ______ _____ _____ for transport to the _____
Liver transforms _____ and _____ to _____
The liver can
- release _____ into bloodstream to maintain blood glucose
- store excess ______ as _____ or _____

A

monosaccharides; hepatic portal vein; liver
fructose and galactose to glucose
glucose,
glucose, glycogen or fat

151
Q

Carbohydrate DATE: minor amount of dietary carbs go undigested. these carbs travel to the _____ to be fermented by _______ which produce _____ and _____

A

colon; bacteria; acids and gases

152
Q

Carbohydrate DATE: _____-______ fats produced by bacteria are metabolized for _____ by the bacteria
may promote health of the _____

A

short-chain, energy, colon

153
Q

What are the functions of Carbohydrate?

A

supplying energy, protein sparing, preventing ketosis

154
Q

How do carbohydrates supply energy?

A

red blood cells use glucose (they have no mitochondria)
brain and CNS: use glucose mainly but can also use ketones (byproducts of fat breakdown in body during periods of starvation or low carb intake)
muscle cells and peripheral tissues: use glucose and byproducts of fat breakdowns

155
Q

What is protein sparing?

A

means supplying enough dietary carbohydrates to prevent breaking down of body protein

156
Q

under adequate carb intake, protein is used for what?

A

building/maintaining body tissues

157
Q

under low carb intake, what happens to the body?

A

the body makes glucose from body protein breakdown - gluconeogenesis

158
Q

under starvation, what does the body do?

A

the body pulls protein from vital organs and this results in weakness, poor organ function, possible failure (death)

159
Q

What is ketosis? When does it occur? Why?

A

breaking down fat stores for creation of usable form of energy (ketones)
occurs during prolonged fasting/starvation/low carb intake
- not enough glucose coming in via the diet so the diet breaks down its fat stored into a metabolite the cells can use for enegy

160
Q

ketosis is not dangerous for normal people but it is for people with uncontrollable ______

A

diabetes

161
Q

RDA recommends _____ g/day for carbohydrates needed to supply _____ and _____

A

130; brain and CNS

162
Q

Average U.S. intake of carbs is ___ to __ grams - about ___% of calorie intake
recommended calorie intake is ___-___% so this is good

A

180-330
50%
45-65%

163
Q

hyperglycemia vs. hypoglycemia

A

hyperglycemia: when blood glucose gets too high, confusion and difficulty breathing
hypoglycemia: when blood glucose gets too low, dizziness and weakness, coma death

164
Q

The ____ and ____ work together to control blood glucose

A

liver and pancreas

165
Q

liver and pancreas work together to control blood glucose
the liver stores glucose as ______
pancreas produces two key hormones, _____ and _____ they are _____ related

A

glycogen
insulin, glucagon
inversely

166
Q

Insulin is made from pancreatic _____ cells

  • released in the ____ state, when blood glucose is _____
  • directs liver to store glucose as glycogen (_______)
  • directs _____ and ______ tissue to remove glucose from the bloodstream
  • _______ glucose from being made ( preventing ______)
  • overall, it _____ blood glucose level
A 
beta
fed, high 
glycogenesis
muscle and adipose tissue
prevents, gluconeogenesis
LOWERS
167
Q

Glucagon is made from pancreatic ______ cells

  • released in ____ state, when blood glucose is _____-
  • causes the breakdown of liver glycogen into glucose (______)
  • _______ glucose being made in the body ( promotes ______)
  • overall, it ____ blood glucose level
A 
alpha 
fasted, low
glycogenolysis 
promotes, gluconeogenesis
RAISES
168
Q

_______ “adrenaline” is released by ____ glands in response to muscle activation/use (such as exercise)
“_____ or _____” response.
stimulates both liver and muscle _____ breakdown
-overall, _____ blood glucose

A

epinephrine, adrenal
fight or flight
glycogen
raises

169
Q

recommended fiber intake

A

women: 25 g/day
men: 38 g/day

170
Q

A healthy eating pattern will…. (3)

A

include lots of nutrient-dense foods
provide the right energy-dense foods
limit empty calories

171
Q

Characteristics of a Healthy Diet

A

variety, balance, moderation

NTRI 2000 (6 decks)

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