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CDR Exam > I G Energy & Macronutrients (CHO, PRO, FAT) > Flashcards

I G Energy & Macronutrients (CHO, PRO, FAT) Flashcards

0
Q

glycolysis vs. gluconeogenesis vs. glycogenesis vs. glycogenolysis**

A
  • glycolysis = glucose –> pyruvate or pyruvic acid for use in Krebs cycle
  • gluconeogenesis = conversion of NON-CHO sources into GLUCOSE (from GLYCEROL, AAs)
  • glycogenesis = glucose –> glycogen or storage form
  • glycogenolysis = glycogen (stored form) –> glucose
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1
Q

the brain uses _____ exclusively as an energy source; uses _____ during starvation**

A
  • glucose = energy source

- ketone bodies = starvation

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2
Q

tissue stores of glucose

A
  • GLYCOGEN - muscle and liver
  • fat from adipose tissue
  • cellular mass (protein stores)
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3
Q

what is gluconeogenesis?**

A

conversion of NON-CHO sources INTO GLUCOSE from GLYCEROL AND AMINO ACIDS

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4
Q

homeostasis

A

state of equilibrium of the internal environment of the body

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5
Q

enzymes are what type of compound?***

A

PROTEINS

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6
Q

enzymes

A

organic catalysts that control reactions

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7
Q

what are coenzymes?

A

enzyme activators; include some vitamins

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8
Q

what coenzymes are needed for energy production?**

A

1) pantothenic acid
2) thiamin (B1)
3) riboflavin (B2)
4) niacin (B3)

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9
Q

substrate

A

substrate = substance upon which an enzyme works

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10
Q

cofactor

A

assist enzymes, minerals

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11
Q

what are hormones?

A

secretions from endocrine glands, chemical messengers that trigger enzymes

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12
Q

what hormone regulates metabolism and the rate of oxidation?

A

THYROXINE - influences physical and mental growth

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13
Q

thyroxine stimulates what 2 processes?

A

liver glycogenolysis (glycogen –> glucose) and gluconeogenesis (creation of glucose from non-CHO sources) = raises blood sugar

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14
Q

anabolism

A

synthesis of a more complex substance

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15
Q

catabolism

A

breakdown, uses and releases energy; creates a constant energy deficit which must be supplied by food

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16
Q

3 components of total energy expenditure***

A

1) basal energy expenditure (BEE)
2) energy expended in physical activity
3) thermic effect of food (TEF)

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17
Q

basal energy expenditure

A

minimum amount of energy needed at rest in fasting (amount needed to carry out involuntary work of the body, activity of internal organs, internal temperature)

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18
Q

basal energy expenditure is affected by?**

A
  • temperature (hot = 5-20% increase)
  • caffeine
  • alcohol
  • nicotine (all increase 7-15%)
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19
Q

energy expended in physical activity is AKA?

A

activity thermogenesis

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20
Q

thermic effect of food

A

energy needed to digest, absorb, and assimilate nutrients (diet-induced thermogenesis or the calorigenic effect of food)

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21
Q

thermic effect of food is greater after what types of nutrients?**

A

greater after consumption of carbohydrate and protein than after fat

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22
Q

most variable part of total energy expenditure?

A

physical activity

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23
Q

what is the basal metabolic rate? when is it measured?

A

measured in morning when reclining, awake, relaxed, at normal body temperature, at least 12 hours after last meal, and several hours after strenuous activity

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24
Q

what does the BMR measure?

A

oxygen consumed

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25
Q

BMR is primarily affected by?

A

sex, age, body composition, endocrine glands (thyroid)

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26
Q

how does sex affect BMR?

A

women have 5-10% lower BMR than men

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27
Q

highest BMR is at what age?***

A

0-2 y/o

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28
Q

how does old age affect BMR?

A

less activity, less lean body mass and more body fat = lower BMR

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29
Q

what is PBI? what does it measure?***

A

protein bound iodine = measures activity of thyroid gland, therefore energy metabolism

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30
Q

associated hormones with PBI

A

thyroxine (T4) and triiodothyronine (T3)

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31
Q

relationship between PBI and BMR***

A

when PBI is elevated, BMR is elevated

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32
Q

when is BMR elevated?**

A
  • GROWTH
  • PREGNANCY
  • LACTATION
  • FEVER
  • CA & HTN
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33
Q

how much does BMR rise with a fever?***

A

7% increase for each degree rise in temperature (98.6 is a normal temperature)

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34
Q

BMR can be increased by?

A

exercise

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35
Q

what is RMR?

A

resting metabolic rate: energy expenditure measured under similar conditions to BMR after a short rest and controlled intake of caffeine and alcohol

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36
Q

which is more frequently measured - BMR or RMR?***

A

RMR

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37
Q

what equation BEST predicts closest to indirect calorimetry? (within 10%)***

A

MSJ (Mifflin St. Jeor)

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38
Q

who should you use the MSJ equation with?***

A

NORMAL and OBESE individuals

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39
Q

what is the most PRACTICAL way of measuring ENERGY BALANCE?***

A

following changes in weight

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40
Q

direct calorimetry***

A

measures heat produced IN a respiration chamber

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41
Q

indirect calorimetry***

A

measures OXYGEN CONSUMED and CO2 excreted using a PORTABLE MACHINE

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42
Q

benefits of indirect calorimetry?***

A

PRACTICAL WAY of measuring which nutrients are being used for energy

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43
Q

indirect calorimetry is useful for?***

A

ATHLETE & CRITICALLY ILL

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44
Q

what is the respiratory quotient?

A

shows what type of fuel is being metabolized (CO2 expired/oxygen consumed)

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45
Q

RQ for CHO alone***

A

1

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46
Q

RQ for mixed intake**

A

0.85

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47
Q

RQ for fat alone

A

0.7

48
Q

to decrease RQ, what should be done with nutrient intake?**

A

INCREASE fat intake

49
Q

monosaccharides

A

glucose, fructose, galactose

50
Q

disaccharides

A

sucrose, lactose, maltose

51
Q

name the monosaccharides the following are made of:

  • sucrose
  • lactose
  • maltose
A
  • sucrose = glucose + fructose
  • lactose = glucose + galactose
  • maltose = glucose + glucose
52
Q

polysaccharides & examples

A

complex - starch, cellulose, pectin, glycogen, dextrin

53
Q

starch is?

A

glucose chains - 50% of CHO intake

54
Q

cellulose is?

A

resistant to digestive enzyme amylase; adds bulk

55
Q

pectin is?

A

nondigestible; thickening quality; found in fruits

56
Q

glycogen is?

A

animal starch, from glucose; stored in muscle and liver

57
Q

dextrin is?

A

intermediate product of starch breakdown

58
Q

what is sorbitol?

A

alcohol from glucose

59
Q

absorption of sorbitol***

A

absorbed MORE SLOWLY than GLUCOSE by passive diffusion

60
Q

problem with excess sorbitol***

A

excess may cause DIARRHEA

61
Q

carbohydrates in order of sweetness**

A

1) fructose*** (FIRST/SWEETEST)
2) invert sugar –> sucrose –> glucose –> sorbitol –>
3) mannitol –> galactose –> maltose –> lactose

62
Q

functions of carbohydrates

A
  • energy
  • protein-sparing action (allows PRO to be used for tissue synthesis)
  • regulation of fat metabolism - carbohydrate restriction leads to ketosis
63
Q

chemical makeup of proteins

A

carbon, hydrogen, oxygen, nitrogen, sulfur

64
Q

what element comprises most of proteins?**

A

nitrogen = 16%

65
Q

what is an amino acid?

A

an amino group (NH2) as the base + a carboxyl group (COOH)

66
Q

essential AA are?** (NAME THEM ALL)

A

TV TILL PMH

  • threonine
  • valine
  • tryptophan
  • isoleucine
  • leucine
  • lysine
  • phenylalanine
  • methionine
  • histidine
67
Q

what are essential amino acids?

A

INDISPENSABLE, needed for WOUND healing

68
Q

what AA are essential during catabolic stress?***

A

arginine, glutamine

69
Q

________ (AA) is a precursor for serotonin and niacin

A

tryptophan

70
Q

phenylalanine is converted to __________; methionine is converted to _________

A
  • phenylalanine –> tyrosine

- methionine —> cysteine

71
Q

what is a complete protein?***

A

ALL essential amino acids in sufficient quantity and ratio to maintain body tissues and promote growth

72
Q

what is HBV?***

A

high biological value = aka complete AA

73
Q

what type of proteins should be given in a low protein diet?**

A

give mostly HBV = 75%

74
Q

incomplete protein

A

deficient in one or more essential amino acids

75
Q

simple protein

A

amino acids

76
Q

conjugated protein vs. derived protein

A
  • conjugated = simple + non-protein substance (ex: lipoprotein)
  • derived = fragments from simple and conjugated (peptide)
77
Q

sources of protein

A

meat, poultry, fish, eggs, milk, legumes

78
Q

can proteins function as an energy source?***

A

inefficient energy source- nitrogen must be removed first (58% of protein can be converted to glucose)

79
Q

functions of protein

A

tissue synthesis, maintains growth, regulates body processes

80
Q

diet requirements for protein

A

0.8 g/kg body weight (10-15% total intake)

81
Q

soybeans are low in what AA?

A

methionine

82
Q

quality of soy protein

A

equivalent in protein quality to animal protein

83
Q

legumes are low in what AA?

A

methionine, cystine, tryptophan

84
Q

gelatin - low in what AA? has NO of AA?*

A
  • low = methionine, lysine

* **HAS NO TRYPTOPHAN

85
Q

simple fat

A

triglycerides = 3 FA + 1 glycerol

86
Q

phospholipids**

A
  • in cell membranes
  • control what passes IN and OUT of cell
  • functions in transport and utilization of FA and cholesterol through enzyme LCAT (lecithin cholesterol acyltransferase)
87
Q

what are saturated fatty acids?***

A

single bonds, all are filled with HYDROGEN; solid and hard at room temperature

88
Q

unsaturated fatty acids

A

one or more double bonds

89
Q

monounsaturated vs. polyunsaturated

A
  • mono = one double bond

- poly = 2 or > double bonds

90
Q

most polyunsaturated oil? most unsaturated oil?**

A
  • polyunsaturated = safflower

- unsaturated = canola

91
Q

linoleic vs. linolenic acid***

A
  • linoleic = omega 6

- linolenic = omega 3

92
Q

deficiency of omega 6 will result in?**

A

POOR GROWTH RATE

- also eczema, petechiae

93
Q

if linoleic acid replaces CHO, what happens?***

A

lower LDL and higher HDL

94
Q

if linoleic acid replaces saturated fat, what happens?***

A

total cholesterol decrease, lower HDL

95
Q

best source of linoleic acid?***

A

safflower

96
Q

function of omega 3s***

A
  • BRAIN DEVELOPMENT

- retinal function

97
Q

deficiency of omega 3s results in?

A

neurological changes- numbness, blurred vision

98
Q

main sources of linolenic acid***

A

FISH OILS (EPA eicosapentaenoic acid, DHA docosahexaenoic acid), WALNUTS, FLAXSEED, CANOLA

99
Q

effects of linolenic acid on lipid profile**

A
  • DECREASES hepatic production of TGs (inhibits VLDL synthesis)
  • LITTLE EFFECT on total cholesterol levels
100
Q

structure of fatty acids***

A

straight hydrocarbon chains terminating in a carboxyl group (COOH) at one end and a methyl group (CH3) at the other end

101
Q

what does the omega sign designate?**

A

location of the first double bond counted from the METHYL end

102
Q

what is hydrogenation?

A

process of adding hydrogen (at the double bond) to unsaturated fatty acids to increase saturation and stability

103
Q

what are trans fatty acids?

A

hydrogens are across from each other, packed tightly; intake could influence membrane fluidity and could be harmful to function

104
Q

where are trans fatty acids found?***

A

margarines, shortenings, frying fats (as partial hydrogenation of PUFA)

105
Q

cis fatty acids

A

(also a product of hydrogenation) hydrogens are on the same side of the double bond

106
Q

BEST source of saturated fats***

A

1) coconut oil
THEN in order or predominance:
palm kernel –> cocoa butter –> butter –> beef tallow –> palm oil

107
Q

what are MCTs?

A

medium-chain triglycerides –> saturated fatty acids between 6-12 carbons found in milk fat, coconut oil, palm kernel oil

108
Q

BEST sources of monounsaturated fats?***

A

1) olive

THEN: canola –> peanut –> sunflower

109
Q

BEST sources of polyunsaturated fats?***

A

1) safflower

THEN: corn –> soybean –> cottonseed –> sunflower

110
Q

BEST sources of fats in butter? margarine?**

A

butter: SAT, MUFA, PUFA
margarine: PUFA, MUFA, SAT

111
Q

functions of fat

A

energy, insulation and padding

112
Q

function of fat in digestion***

A

fat DEPRESSES GASTRIC SECRETION, THEREFORE delaying emptying

113
Q

why does fat provide more energy than carbs or protein?***

A

has less oxygen, MORE CARBON ATOMS FOR OXIDATION

114
Q

alcohol energy

A

7 kcal/g

115
Q

kcal from alcohol

A

.8 x proof x ounces
–AND–
proof = % alcohol x 2

116
Q

what are winterized oils? properties?***

A
  • found in SALAD DRESSINGS

- DO NOT CRYSTALLIZE WHEN COLD

117
Q

color of winterized oil?***

A

CLEAR NOT CLOUDY

118
Q

types of winterized oils

A

corn, soy, cottonseed; NOT olive

CDR Exam (34 decks)

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