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Nutrition > Lecture 2 > Flashcards

Lecture 2 Flashcards

(67 cards)

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1
Q

How many calories does 1 gram of carbohydrates have?

A

4 calories

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2
Q

How many calories does 1 gram of proteins have?

A

4 calories

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3
Q

How many calories does 1 gram of fat have?

A

9 calories

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4
Q

Define carbohydrate.

A

Organic compounds consisting of carbon and water in 1:1 ratio

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5
Q

Which macronutrients are essential?

A

Fatty acids
Amino acids

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6
Q

Around how much of our calories are from carbs?

A

40-70%

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7
Q

Why are carbohydrates important?

A

Fuel for metabolic processes especially CNS, RBCs, renal medulla
Prevent protein breakdown for energy
Enable fat metabolism/oxidation
Taste/variety
Heathy gut
Form cellular structures

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8
Q

What are simple carbohydrates?

A

Monosaccharides and disaccharides

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9
Q

What are some examples of monosaccharides?

A

Glucose
Fructose
Galactose

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10
Q

What are some examples of disaccharides?

A

Sucrose
Lactose
Maltose

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11
Q

What are complex carbs? Examples?

A

Polysaccharides

Starches
Cellulose
Glycogen
Fibers

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12
Q

What are the main starches in human diet?

A

Amylose
Amylopectin

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13
Q

What is the difference between soluble and insoluble fiber?

A

Soluble: dissolves in water to form gel-like material
Insoluble: stays intact; increases stool bulk

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14
Q

Whats the recommended fiber intake?

A

Males: 30-38g/day
Females: 21-25g/day

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15
Q

How are carbohydrates absorbed?

A

Amylase beings breakdown (from salivary gland and pancreas)
Absorbed only as monosaccharides in the small intestine
Enters circulation and travel to liver
Converted into glucose
Either converted to glycogen or fat(TG)

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16
Q

What does the speed of breakdown of food depend on?

A

The overall composition of food

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17
Q

How does carbohydrates affect our glycemic index?

A

Simple carbs: spike blood sugar levels
Complex carbs: gradual rise and fall
Insoluble carbs: no effect

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18
Q

What is the exception to how carbs affect our glycemic index?

A

Other content in food can impact digestion

Example: sugar in whole-grain breakfast is not as absorbed as quickly as sugar in a candy bar

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19
Q

What does the glycemic index measure?

A

2-hr postprandial curve for blood glucose values relative to a reference standard

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20
Q

What is a glycemic load?

A

Calculates 2-hr postprandial curve change taking into account a standard serving size of that food

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21
Q

A low GI/GL diet helps with managing what diseases?

A

HTN
DM
Cancer
CV disease
Obesity

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22
Q

What is the low, medium and high GI?

A

Low <55
Medium 56-69
High 70<

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23
Q

What constitutes a good and bad carb?

A

Nutrient content
Fiber content
GI/GL ratio
Calories
Saturated fats amount
Sodium amount
Refined sugars/grains amount

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24
Q

What is a dietary fat?

A

Water-insoluble compound, type of lipid

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25
Where do dietary fats come from?
Both animal and plant products?
26
What is the US general diet on fats vs recommend amount?
30-40% of calories from fats 20-35% recommended
27
Where are fats stored?
Adipose tissue Can store 120,000 calories in adipose tissue compared to the 2000 calories in glycogen stores
28
What are the functions of dietary fats?
Energy reserves Absorb fat-soluble vitamins Provide essential fatty acids Make body structures and molecules (cell membranes, neural tissue, hormones) Insulate body Cushion and protect Flavor and palatability of food
29
What are the essential fatty acids?
Linoleic acid Alpha-linoleic acid
30
What are the types of fats?
Saturated: contain the maximum number of C-H bonds Unsaturated: at last one double bond between C molecules Trans fats: unsaturated fats with an altered double bond
31
What are the qualities of saturated fats?
Solid at room temp Often from animal sources, but can from plants Less healthy <5% caloric intake (recommended)
32
What are the types of unsaturated fats?
Monounsaturated fats: one double-bond per molecules Polyunsaturated fats: multiple double-bond per molecule
33
What are the qualities of unsaturated fats?
Liquid at room temp Often from plant sources Generally more healthy
34
What are examples of monounsaturated fats?
Olive Canola Peanut Avocado
35
What are examples of polyunsaturated fats?
Omega-3 and omega-6 Walnut Sunflower Flax Soybean Fatty fish
36
How are trans fat usually made?
Hydrogenation: heating vegetable oils in presence of H gas Example: convert oil to solid, margarine, shortening
37
How are trans fat usually made?
Hydrogenation: heating vegetable oils in presence of H gas Example: convert oil to solid, margarine, shortening
38
What are some qualities of trans fats?
More stable, less likely to stable Withstand repeated heating without breaking down Occurs naturally in food without breaking down Negative health outcomes Found in processed foods
39
What negative health outcomes come from consuming trans fats?
Higher LDL lower HDL Pro-inflammatory Insulin resistance
40
How are fats broken down?
Lipase begins process Bile salts added in duodenum to help down fatty acids (prevents re-aggregation) Liver packages fats into various forms
41
Where do lipase come from?
Serous glands in on tongue, gastric chief cells, pancreas
41
Where do lipase come from?
Serous glands in on tongue, gastric chief cells, pancreas
42
What is pepsin released from?
Stomach
43
What can cause fat malabsorption syndromes?
Gastric resections Inflammatory bowel disease Enzyme deficiencies
44
How much total saturated fats should we consume?
<10% of overall calories 44-78g/day
45
Define protein.
Organic compound consisting of carbon, water (hydrogen and oxygen), and nitrogen
46
How much protein is stored in skeletal muscle?
50%
47
What are the structural proteins?
Keratin Collagen Myosin
48
What are the functional proteins
Enzymes Hormones
49
When do we have an increase need of proteins?
Rate of growth Tissue repair Anabolism/muscle use
50
Whats the difference between plant and animal proteins?
Animal proteins more align to our needs and easily digestible however plant has less risk of disease and environmental inpact
51
Whats the difference between essential and semi-essential proteins?
Essential we must obtain from food Semi-essential we can produce in body but not always
52
How are proteins broken down?
Pepsin breaks it down Proteases (trypsinogen and chymotrypsinogen) from the pancreases and small inteseitine Small intestine absorbs AA and goes to liver
53
Whats the recommended intake of protein?
10-35% of overall caloric intake
54
What factors impact the amount of protein we need?
Age Pregnancy Kidney/liver disease (decrease need) Weight training
55
What are we at risk for if we have increased protein intake?
Heart disease (CAD) Liver disease Disorders of calcium/bone hemostasis Renal disease Increased risk of cancer (bowel, breast, prostate)
56
What are we at risk for if we have increased protein intake?
Heart disease (CAD) Liver disease Disorders of calcium/bone hemostasis Renal disease Increased risk of cancer (bowel, breast, prostate)
57
When do we see patients with dietary intolerances for carbs?
Lactose intolerance Gluten intolerance/celiac disease Low/no-carb diet
58
What are some risk with a keto diet?
Increase risk of mortality Cardio/cerebrovascular events Cancer deaths
59
What are some symptoms of being unable to consume carbs?
Gi upset Abdominal pain Cramping Flatulence Bloating Altered bowel habits
60
When do we see patients that are unable to consume fats?
GI illness Chronic inflammation Resection of the stomach or intestine Pancreatic disease Low fat diets
61
What are symptoms of being unable to consume fats?
Greasy diarrhea (Steatorrhea) Fat-soluble vit deficienies symptoms
62
What are some diseases from protein malnourishment?
Marasmus: lack of general nutrients, protein Kwashiorkor: lack of adequate protein
63
How does marasmus present?
Muscle wasting and emanciation(thinness)
64
How does kwashiorkor present?
Edema, rotund bellies
65
When do we see patients are don't get enough protein?
Fasting Liquid diets Limited oral intake TPN(IV intake) Liver disease CKD
66
What are symptoms of very low protein intake?
Edema Muscle weakness/wasting Low Hgb Low serum albumin Impaired immune function

Nutrition (7 decks)

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