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Nutri Sci > Final Quiz Questions > Flashcards

Final Quiz Questions Flashcards

1
Q

Common limitations of observational studies

A

They can rarely establish causal relationships

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2
Q

Unit of energy density

A

kcal/g

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3
Q

Essential nutrients are ____ for health

A

Necessary but not sufficient

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4
Q

24 hour dietary recall is a ___ dietary assessment tool

A

Retrospective

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5
Q

Study was conducted to collect relevant info (exam scores, gender, major, attitude) from the same group of students for 10 years after completion of the course

What type of study is it

A

Prospective cohort

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6
Q

Strongest evidence to reject hypothesis that pellagra was germ based

A

Dr Goldberger exposed healthy individuals to bodily fluids of those with pellagra

None of them developed pellagra

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7
Q

Hypothesis from orphan experiment from Dr Goldberger

Orphans were fed nutritious diet and eventually recovered from pellagra

A

Nutritious diet is sufficient to cure pellagra

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8
Q

Essential nutrient cannot be

A

Made in sufficient quantities by the body

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9
Q

Average = 200 mg/day
SD = 20

What is the RDA

A

240

200 + (2*20)

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10
Q

Aldo monosaccharides

A

Glucose
Galactose

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11
Q

D fructose

A

Part of sucrose
Rich in corn syrup
Very sweet
Levulose

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12
Q

Why is it important to include omega 6/3 fatty acids in the diet

A

They are precursors of eicosanoids

The human body is unable to synthesize them because the cells can’t create double bonds between the CH3 and 9th carbon

They serve important roles that can’t be compensated fully by other nutrients

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13
Q

T/F

Humans don’t have the enzyme required to break beta 1-4 glycosidic bonds in lactose

A

False

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14
Q

Polysaccharides

A

Amylose and amylopectin have alpha 1,4 bonds

Glycogen is found in the liver and muscle. It has more branches than amylopectin

Liver glycogen contributes to the maintenance of blood glucose

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15
Q

Long chain fatty acids
saturated

A

Solid at room temp

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16
Q

Short chain fatty acids
saturated

A

Liquid at room temp

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17
Q

Medium chain fatty acids
Saturated

A

solid or liquid at room temp

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18
Q

T/F
Diverticula are polyps and are a precursor to colon cancer

A

False

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19
Q

Soluble fiber

A

Promotes satiety by delaying gastric emptying

Can protect against diabetes by preventing the rapid increase of blood glucose post meal

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20
Q

T/F
TGs can cross the cell membrane on their own

A

False

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21
Q

Rank relative sweetness of sugars

A

Sucrose > glucose > galactose > lactose

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22
Q

Proteins are the body’s main source of

A

Nitrogen

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23
Q

Semi essential AA

A

Cysteine from methionine

Tyrosine from phenylalanine

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24
Q

Essential AA

A

Valine is an example

Body does not contain enzymes to produce them

Obtained from the diet

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25
Q

T/F
All proteins have an amino + carboxyl group

A

True

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26
Q

Proteins

A

Heat, acid, salt, base can denature them

Tertiary structure determined by R group interactions

Proteins are AA joined by peptide bonds

Proteins have many functions: growth, enzymes, hormones, antibodies, energy, acid base balance

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27
Q

Why do you subtract 2 in the nitrogen balance equation

A

Account for N loss in other routes
Fecal/skin

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28
Q

Lipoprotein that transports diet derived lipids from the small intestine through lymphatics into bloodstream

A

Chylomicrons

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29
Q

Lipoprotein that is derived from VLDL as TGs are removed

A

LDL

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30
Q

Synthesized in the liver and intestine

Lipoprotein that picks up cholesterol for excretion

A

HDL

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31
Q

Synthesized in the liver to carry lipids and cholesterol to other tissues

A

VLDL

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32
Q

Emulsifiers ex

A

Lecithin
Polysorbate 60
Phosphatidylcholine
Egg yolk
Monoacylglycerol

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33
Q

T/F
Lipoprotein lipase is activated by insulin and acts on chylomicrons and VLDL

A

True

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34
Q

PKU

A

Affected individuals can’t make tyrosine

Treatment involves diet low in Phe

Toxic byproducts that build up cause severe retardation

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35
Q

Nutrient that starts its chemical breakdown in the mouth

A

Carbs

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36
Q

Primary function of the epiglottis

A

Block larynx and protect airway during swallowing

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37
Q

Stomach

A

Secretes protease

Releases chyme in small portions through the pyloric sphincter to the SI

Secretes HCl to aid digestion and absorption

Churns, mixes, and grinds food to produce chyme

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38
Q

Muscles in digestive system

A

Segmentation
Peristalsis
Sphincter contractions

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39
Q

Most digestion and absorption occurs in

A

The SI

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40
Q

Glucose is taken up by enterocytes through ___

Fructose is taken up through ___

A

Active transport

Facilitated transport

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41
Q

Epithelial cell that secretes mucin

A

Goblet cells

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42
Q

Water soluble nutrients are absorbed across enterocytes, released into the ___, delivered to the ___ through the ___

A

Blood
Liver
Portal vein

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43
Q

Secretion and motility functions of digestive system coordinated by

A

Hormonal system
Nervous system

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44
Q

Enzymes for:

Starch
Dextrins
TG
Protein

A

Pancreatic amylase
Isomaltase
Lipase
Pepsin

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45
Q

Biological sensation that prompts individuals to stop eating

A

Satiation

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46
Q

Class of nutrients with the largest difference btwn gross and metabolizable NRG

A

Vitamins

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47
Q

Satiety hormone released from adipose tissues

A

Leptin

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48
Q

Component of NRG expenditure that is modulated by macronutrient content

A

Thermic effect of food

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49
Q

Orlistat works by

A

Decreasing digestible NRG of food consumed

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50
Q

Decine in NRG needs associated with age is more pronounced in men than women

A

True

51
Q

Planning diet for hospitalized patient who has been bedridden

How to access caloric needs

A

Indirect calorimetry

52
Q

Insulin decreases blood glucose by

A

Increasing uptake in adipose

Increasing uptake in muscle

Increasing lipogenesis in adipose

Increasing glycogenesis in liver

53
Q

Alcohol in red wine consumed with T bone steak, sweet potato, and marshmallow will undergo

A

Glycolysis

54
Q

Without taking insulin, metabolic activities of type 1 diabetes are similar to

A

Those who are fasting

55
Q

Beta oxidation of long chain FA

A

Generates reducing equilivants

8 Acetyl CoA are produced from a 16 C FA

Highly active after a breakfast of bacon, eggs, and sausages

Requires NAD and FAD

56
Q

FA can be synthesized from C skeletons of

A

AA
Glucose
Acetyl CoA
Ethanol

57
Q

Failure of ___ leads to high ammonia in the blood

A

Liver

58
Q

Gluconeogenesis

A

Requires NRG

59
Q

During glycolysis

A

Glucose is converted to 2 pyruvate

60
Q

Uncoupling protein allows H+ to bypass ATP synthase

Overexpression

A

Increases NRG expenditure

61
Q

Glycogenesis

A

Is stimulated by insulin

62
Q

B vitamins have a major role in

A

NRG metabolism

63
Q

Disease from prolonged thiamin deficiency

A

Beriberi

64
Q

Best source of riboflavin

A

Liver

65
Q

Niacin

A

Niacin flush is a pharmacological side effect from taking large doses of supplemental niacin

RDA is expressed in mg of niacin equivalents

Deficiency can lead to dermatitis

66
Q

Vitamin B6

A

B6 is stored in muscle tissue

B6 helps with carb, FA, and AA metabolism

Alcohol contributes to destruction of B6 in the body

67
Q

Deficiencies that lead to megaloblastic anemia

A

Folate
B12

68
Q

High intakes of folate mask

A

B12 deficiency

69
Q

Fortification of grain products with folate reduces risk of

A

Neural tube defects
Macrocytic anemia

70
Q

Group most at risk for developing B12 deficiency

A

Older adults

71
Q

Fat soluble vitamins

A

Deficiency symptoms take a long time to develop after insufficient ditary intake

Can be toxic at high levels

72
Q

Night blindness

A

Due to low levels of retinal in the eyes

First sign of vitmain A deficiency

Inability to see in dim light or darkness

73
Q

Rich source of retinoids

A

Beef liver

74
Q

An animal raised on retinoic acid as its only source of vitamin A

A

Becomes blind

75
Q

Dietary intake to storage of Vitamin A for vegans

A

Provitamin A
Retinal
Retinol
Retinyl ester

76
Q

Final step of vitamin D activation occurs in

A

The kidney

77
Q

Vitamin D deficiency leads to

A

Rickets in children
Osteomalacia in adults

78
Q

Vitamin D promotes

A

Calcium and phosphorous absorption

79
Q

Naturally occuring food sources of vitamin D

A

Beef
Salmon

80
Q

Features shared by vitamin A and D

A

Require dietary fat for absorption

Can cause toxicity

Function like a hormone

Regulate gene expression

81
Q

Electrolytes

A

Sodium is paired with Cl in extracellular fluid

Sodium is the main extracellular cation

Excess movement of water out fof cells causes dehydration

82
Q

Fluid movement into/out of capillaries

A

Fluid absorbed into capillaries on venous side

Controlled by albumin concentration

Filters fluid out of capillaries on arterial side

83
Q

Water consumption

A

Overconsumption may be lethal

Increases during prolonged heavy exercise

Consume 1 mL of water per Kcal burned per day

Occurs by eating low fat solid foods

84
Q

During prolonged heavy exercise

A

Water is lost through sweating and breathing

ADH release is increased

85
Q

Mineral nutrients

A

I
Se
Mg
Mn
Cu

86
Q

DRIs of calcium and iron

A

UL calcium > RDA iron
UL calcium > UL iron

87
Q

Individual more likely to have osteoblast activity

A

1 year old

88
Q

blood glucose and glucagon : blood calcium and

A

parathyroid hormone

89
Q

T/F
Blood calcium is a good indicator of calcium status

A

False

90
Q

Increase calcium absorption

A

Vit D
Pregnancy
Lactose
Stomach acid

91
Q

Bioavailability

A

Amount of a nutrient absorbed and ready to be used by the body

92
Q

Almost all the Ca2+ in the body is used to

A

form Hydroxyapatide

93
Q

When blood calcium is low

A

Resportion from bones increases
PTH is released
Reabsorption from kidney increases
Absorption from intestine increases

94
Q

Carries iron through the blood to tissues

A

Transferrin

95
Q

When iron levels are low

A

IRPs bind to IREs

96
Q

Insulin/glucose : ___/iron

A

Hepcidin

97
Q

Ferroportin facilitates

A

Cellular iron export

98
Q

DMT transports

A

Reduced nonheme iron
Other 2+ ions

99
Q

Ferroxidase contains

A

Copper

100
Q

Incidates iron deficiency

A

High total iron binding capacity
Low serum ferritin
Low transferrin saturation

101
Q

Mutations that lead to hemochromatosis

A

Mutations leading to impaired function of hepcidin

102
Q

Iron RDA

A

Adolescent female > adult male

Pregnant women > postmenopausal women

103
Q

Early indicator of iron depletion

A

Serum ferritin

104
Q

Zinc/MT : iron/____

A

Ferritin

105
Q

Iron/hepcidin : calcium/__

A

Calcitonin

106
Q

Selenium

A

Part of endrogenous antioxidant system

107
Q

Function of iron

A

Required for NRG metabolism

Involved in synthesis of neurotransmitters

Cofactor of enzymes in redox reactions

Oxygen carrier

108
Q

Response to declining zinc status in expression of Zip 4

A

Increase

109
Q

Copper homeostasis

A

Excessive copper can be excreted into bile

Copper can bind to MT

110
Q

Iodine

A

Essential component of T3 and T4

Iodine deficiency causes goiter

Maternal iodine deficiency can result in increased risk of cretinism

Seaweed is a rich source

111
Q

Flouride

A

Can substitute for the hydroxyl group of hydroxyapatite

112
Q

Iron absorption

A

Consumtion of animal tissues enhances it

Increased requirements enhance it

Vit C enhances it

Gastric acid enhances it

113
Q

Zinc

A

Excessive Zn causes copper deficiency

Zn supplementation induces expression of MT

Fe, Cu, Zn compete for intestinal absoroption

114
Q

Nutrigenetics

A

The study of how genetic makeup modulates response to diet

115
Q

Nutrigenomics

A

The study of how what you eat modulates expression of genes

116
Q

Epigenetics

A

The study of heritable changes in phenotype caused by changes in gene expression that do not involve changes to the DNA sequence

117
Q

Metagenomics

A

the study of genetic material from a mixed community of organisms

118
Q

Microbiome

A

The combined genetic material of microorganisms in a particular environment

119
Q

Microbiota

A

the microorganisms of a particular environment

120
Q

Prebiotics

A

are the non-digestible food ingredients that stimulate the growth/activity of bacteria in the digestive systems in ways beneficial to health

121
Q

Probiotics

A

live microorganisms that are intended to have benefits when consumed or applied to the body

122
Q

What factors regulate the distribution adn compostion of gut microbiota

A

Antimicrobial peptides
Mucus
Gastric acid
O2 tension
GI secretion
GI motility
Synbiotics
Diet

123
Q

Homocysteine

A

B9/12
Create Met

B6
Covert homocysteine to cys

Nutri Sci (10 decks)

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