Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Human Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

(73 cards)

Start Studying
1
Q

What is DM1

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What two processes increase in DM1

A
  1. gluconeogenesis

2. Beta oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

3 potential symptoms of DM1

A
  1. polydipsia (thirst)
  2. weight loss
  3. DKA/Coma/Death
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is DM2

A

decreased sensitivity to insulin

pancreas may or may not make the normal amount of insulin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are 4 risk factors for developing DM2

A
  1. obesity
  2. poor diet
  3. family hx/genetics
  4. inactivity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

DM2 comprises what percent of all diabetic cases

A

95%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What controls pancreatic hormonal secretions

A

liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the number one cause of adult blindness

A

DM2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Pre-diabetes

A

early stages on insulin resistance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A

DM2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Gestational diabetes

A

increased blood sugar during fetal development

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Glycemic index

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How many calories are in 1 gram of carbs

A

4 Calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

3 monosaccarides

A
  1. glucose
  2. galactose
  3. fructose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

3 disaccharides are their composition

A
  1. Maltose —-> glucose + glucose
  2. Sucrose —> glucose + fructose
  3. Lactose —-> glucose + galactose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

2 examples of starch

A
  1. amylose

2. amylopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

2 examples of fiber

A
  1. cellulose

2. hemicellulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Endosperm

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Bran/cellulose
Outer coat of the grain
26
Germ
embryo of the grain
27
Discuss the 3 types of grains
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
28
What do whole grains stamps signify
a product that will contain >/= 8 grams of whole grains per serving
29
What is the carb to fiber ratio of whole grain
10:1 or LESS
30
What is the carb to fiber ration of refined grain
20:1 or GREATER
31
4 enzymes involved in carb digestion
1. Amylase (starch) 2. Sucrase 3. Maltase 4. Lactase
32
Function and origin of amylase in the mouth
salivary glands breaks starch into shorter polysaccarides
33
Function and origin of amylase in the SI
Pancreas Breaks starch polypeptides into maltose + oligosaccharides and then eventually down to glucose monomers
34
Discuss why lactose intolerance arises, what effects it can have, and its treatment
Due to decreased lactase enzymes Can lead to digestive issues Treatment is to decrease dairy intake
35
What percent of our daily calories should be carbs
45-65%
36
Explain how dental carries occur
When excess sugar is consumed the bacteria in our mouth metabolize the sugar into acid which damages our teeth
37
Energy provided by Nutrutuve sweeteners
< 4 Kcal / gram
38
Energy provided by Nonnutritive sweetners and what do they contain
very little if any aspartame - 200 x sweeter than sucrose
39
3 benefits of insoluble fiber
1. soften stools 2. decreased hemorrhoids / diverticular disease 3. decrease diabetes
40
4 benefits of soluble fiber
1. increased satiety (via slower stomach emptying) 2. slows digestion and absorption 3. slows BG spikes 4. Reduces CAD
41
2 forms of fiber
1. soluble ---> broken down by bacteria | 2. insoluble ---> not broken down
42
2 sources of fiber
1. dietary ---> in food | 2. functional --> added
43
4 functions of lipids
1. energy 2. cell membrane components 3. increase absorption of fat soluble vitamins 4. nutrient transport
44
How do lipids contribute to satiety
they slow gastric emptying of the stomach those prolonging the sensation of feeling full
45
Differentiate between saturated and unsaturated fat at room temp
saturated -----> solid | unsaturated ----> liquid
46
Give examples of foods high in polyunsaturated fat and monounsaturated fat
monounsaturated ----> olive oil | polyunsaturated ----> soy oil
47
2 functions of cholesterol
1. maintain membrane fluidity | 2. precursor for hormones, vitamin D, bile acid
48
Where does the majority of cholesterol we need come from
Our bodies - able to synthesize it
49
Fat digestion in the mouth
lingual lipase
50
Fat digestion in the stomach
gastric lipase
51
Fat digestion in the SI
1. Bile (liver) 2. pancreatic lipase (pancreas) 3. phospholipase (pancreas) 4. Cholesterol esterase (pancreas)
52
Briefly explain how bile works
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
Explain the process of triglyceride absorption in the SI
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
chylomicron
transports dietary fat and cholesterol from the small intestine to the muscle and adipose tissue
55
VLDL
transports mostly triglycerides (some cholesterol) to body cells
56
LDL
(BAD CHOLESTEROL) Transports mostly cholesterol (some triglycerides) to body cells
57
HDL
(GOOD CHOLESTEROL) Picks up cholesterol from body cells and transports it to the liver for use in synthesis
58
Receptor mediated pathway of cholesterol uptake
Normal process by which cholesterol via LDLs is taken up into's cells. This process is supported by Low cholesterol/Saturated fat diet.
59
Scavenger pathway for cholesterol uptake
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
Differentiate between omega-3 and omega-6 Fatty acids
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
4 roles that proteins have within the body
1. enzymes 2. transporter 3. fluid balance 4. antibodies
62
What protein digestion takes place in the stomach
1. denaturation via HCl | 2. Breakdown into smaller polypeptide via Pepsin
63
What protein digestion takes place in the small intestine
1. Breakdown to smaller polypeptides via pancreatic protease 2. Breakdown into tripeptides, dipeptides, and amino acids via brush border proteases
64
3 Fates of amino acids
1. body proteins 2. energy 3. glucose/fat storage
65
How is a nitrogen balance study performed
measuring the amount of protein intake minus the amount of nitrogen excretion
66
what are the 3 sources in order of greatest output of nitrogen
1. shit and pee 2. bodily secretions 3. hair skin nails
67
positive nitrogen balance and in what population is it typically seen
too much nitrogen intake usually seen in the very active or those who do strenuous lifting
68
negative nitrogen balance and in what population is it typically seen
not enough nitrogen intake seen in the elderly and those with skeletal muscle decay
69
Complete proteins
contain all amino acids
70
incomplete proteins
do not contain all amino acids
71
limiting amino acid
the amino acid that is deficient
72
Kwashikar disease
adqeuate calorie intake but inadequate protein intake sudden onset Edema, weight loss, stunted growth
73
Marasmus disease
deficient in both calorie and protein intake gradual onset severe weight loss, wasting appearance, death

Human Nutrition (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions