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Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

(64 cards)

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1
Q

Functions of fats in foods (6)

A

Nutrients
Transport
Energy
Sensory Appeal
Texture
Satiety

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2
Q

Functions of fats in the body (5)

A

Energy/Energy stores
padding
Insulation
Cell membranes
Converted to other compounds

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3
Q

Type 1: Triglyceride

A

Fatty acids– released from fat stores broken down to release energy
Glycerol

95% of all fats in food and in the body

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4
Q

Type 2: Phospholipid

A

in lipid bilayer in cell membrane; some emulsifiers; also outer layer of chylomicrons

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5
Q

Type 3: Sterols

A

cholesterol— types include vitamins, steroid hormones, bile

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6
Q

Cholesterol

A

(essential cholesterol) made in the liver

converted in the liver to make bodily compounds such as the plasma membrane

Not an essential nutrient

comes from animal foods

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7
Q

Fatty acids differ by

A

1 length of the carbon chain
2 the number and position of double bonds in the fatty acid chain, making it either unsaturated or saturated

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8
Q

saturated fats properties and food sources

A

solid at room temp

animals and tropical oils (coconut oil and palm oil)

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9
Q

where are unsaturated fats found

A

found in plant oils

ex. monosaturated (1 double bond) and polyunsaturated (>2 double bond)

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10
Q

where are monounsaturated fats from

A

high in olive and canola oils

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11
Q

examples of polyunsaturated fats

A

omega-3 fatty acids and omega-6 fatty acids

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12
Q

omega-3 fatty acids

A

fatty fish in EPA and DHA and also found in fish

essential fatty acid example: acid example

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13
Q

omega-6 fatty acid

A

high in plant oils

essential fatty acid example: linoleic acid

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14
Q

monounsaturated properties and food sources

A

liquid at room temp and cloudy at colder temperatures

olive oil, canola oil, avocados and nuts

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15
Q

polyunsaturated properties and food sources

A

liquid at room temp

omega 6– linoleic acid, corn, and soybean oils, mayo and margarine

omega 3– linolenic acid, cold water fish, canola oil, soybean oil, flax seed, chia seed, walnuts

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16
Q

mouth for fat digestion

A

salivary lipase is insignificance to digesting fat and becomes tiny droplets

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17
Q

stomach for fat digestion

A

gastric lipase minor digestion

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18
Q

the small intestine, and liver for digesting fat

A

bile emulsifies fats

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19
Q

pancreas for digesting fat

A

pancreatic lipase breaks down triglycerides into free fatty acids

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20
Q

large intestine for digesting fat

A

NA?

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21
Q

describe lipid absorption

A

Digestion
Emulsification
Absoprtion
Formation of chylomicrons
Transport
utilization

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22
Q

describe lipid transport

A

A delivery system for your body. Fats can’t travel well in the body so they use lipoproteins to travel through your bloodstream, carrying different types of fats where they’re needed. This system almost prevents the build-up of excess fats.

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23
Q

Chylomicrons (made travel deliever digested)

A

MADE: synthesized in the wall of the GI tract from absorbed fat and fat-soluble compounds.

TRAVEL: absorbed in the lymphatic system, moved to the blood system

DELIEVER: release triglycerides into the body cells

DIGESTED: taken up by liver

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24
Q

VLDL (made, travel, deliever, digested)

A

MADE: made by the liver

TRAVEL: Released into blood-stream for circulation

DELIVER: delivers fats to cells in exchange for cholesterol with HDL

DIGESTED: aren’t digested by made into LDLs as the VLDLs lose fat

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25
LDL (made, travel, deliever, digested)
MADE: made as VLDL loses fat TRAVEL: cell to cell DELIVER: delivers cholesterol to cell membranes, and forms of compounds like vitamin D and hormones DIGESTED: if modified, can be taken up by macrophages and become foam cells which contribute to atherosclerotic plagues ***depends on diet
26
HDL (made travel deliver digested)
MADE: synthesized by the liver TRAVEL: outside of the liver, scavenging for free cholesterol DELIVER: deliver free cholesterol back to the liver and deliver to VLDL and LDL in exchange for fat DIGESTED: taken up by the liver and degraded
27
atherosclerosis
when arteries become clogged with plaque (made up of LDLs) making it harder for blood to flow through them
28
risk factors for heart disease (8)
- total cholesterol >200 g/dI - Low HDL cholesterol <40 mg/dI - high triglycerides >100 mg/dI - high blood pressure >120/80 - Central obesity - inactivity - older age - diet
29
prevention of heart disease
- healthy glucose levels - don't smoke - drink in moderation - exercise regularly
30
American Heart Association lip recommendations (4)
- consume less saturated fat - limit consumption of trans fats - eat 2 servings of fish per week -diet abundant in plant foods
31
fat AMDR
20-35% of total calories
32
Describe the structure of proteins
made up of amino acids made of amino group carboxyl group r group (differs) nitrogen (UNIQUE)
33
explain why adequate amounts of all the essential amino acids are required for protein synthesis.
they connect by peptide bonds to make a chain that is made into a protein
34
describe protein absorption
di and tri peptides and single amino acids are absorbed from the small intestine they then travel to the liver through the portal vein
35
List and describe the functions of protein in the body.
- growth and maintenance produce body component - immune system - fluid balance - acid-base balance - build enzymes, hormones, and compounds - providing energy and glucose - transport - blood clotting
36
protein digestion in the mouth
no protein digestion happens in the mouth
37
protein digestion in the stomach
hydrochloric acid denatures proteins enzymes break up larger polypeptides into shorter chains mucus protects the stomach
38
protein digestion in the small intestine
enzymes break polypeptides into dipeptides, tripeptides, and single amino acids enzymes present are secreted by the pancreas and also made by the small intestine that exists on the microvilli
39
protein digestion in the pancreas
secretes digestive enzymes into the small intestine lumen
40
explain protein balance
positive-- promotes growth, pregnancy, recovery, and training equal--healthy individual meeting all its needs negative-- inadequate protein/calories intake, sick, protein loss
41
complementary proteins
grains paired with nuts/legumes to get more of the essential amino acids in your diet
42
protein metabolism
nitrogen gets removed to convert the amino acid into something else so it must leave the body because it can be dangerous leaves the body by being converted into ammonia formed into urea in the liver and excreted by the kidneys into urine
43
AMDR for protein
10-35%
44
RDA for protein intake
.8 g /kg/day
45
too little protein intake
- decrease in growth - less disease resistant - loss of muscle tissue\edema - kidney/heart problems - apathetic, listless
46
types of malnutrition*
kwashiorkor- acute, short time frame, enough calories not enough protein marasmus- lack of calories over a long period, lack of micronutrients
47
too much protein
- insufficient evidence of UL - protein is not stored in the body - protein is wasted or not used as protein
48
identify the strengths and the limitations of a vegetarian diet
benefits - less obesity/ chronic disease - high fiber, fruits and veggies - less saturated fats pitfalls - lower energy - less minerals
49
nutrigenetics
focus on how individual genetic variations affect the body's response to nutrients and dietary components
50
nutrigenomics
focus on how nutrients and dietary components affect gene expression and regulation
51
Describe the components of energy expenditure (4)
basal metabolism- calories expended keeping you alive and functioning don't include digestion physical activity- 15-35% energy above BMR digestion/absorption (thermic effect)- 5-10% of calories consumed adaptive thermogenesis- physical response to temp changes
52
factors that affect BMR.
- lean body mass - dieting - aging-- decrease lean muscle mass - growth-- increase - fever--increases - stress-- stress-- increase BMR - fasting/starving-- decrease - malnutrition-- decrease - thyroxine-- increase
53
BMI
calculate Weight kg/height (m) (divided by 3.281)^2 crude estimate if an individual is healthy or not
54
underweight BMI
<18.5kg/m^2
55
normal/healthy BMI
18.5-24.9kg/m^
56
overweight BMI
25-29.9 kg/m^2
57
obese BMI
>30kg/m^2
58
visceral obesity
abdominal/central obesity around the organs
59
subcutaneous obesity
accumulation of fat directly beneath the skin
60
android obesity
upper body
61
gynoid obesity
lower body
62
waist circumference risk of heart disease numbers
MEN >40 in WOMEN >35 in
63
determining factors of where fat is stored
testosterone, estrogen, and progesterone levels alcohol intake smoking stress
64
Summarize healthy strategies for achieving and maintaining healthy body weight
- mindful and intuitive eating - physical activity chain breaking stimulus control - cognitive restructuring - contingency management - self-monitoring

Nutrition (8 decks)

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