Lecture exam #3 Flashcards
(136 cards)
Compare and contrast macronutrients and micronutrients, as well as essential nutrients and nonessential nutrients
Macronutrients and micronutrients reflect the daily amounts that are required. Macronutrients must be consumed in relatively large quantities. All macronutrients are the biological macromolecules described in the previous paragraph. Micronutrients must be consumed in relatively small quantities and include both vitamins and minerals.
Essential nutrients must be obtained and absorbed by the processes of the digestive system, and thus it is required (essential) that these nutrients be part of your dietary intake. Essential nutrients include some macronutrients and some micronutrients. Nonessential nutrients can be adequately provided by biochemical processes within the body, and for this reason they are not required to be part of your dietary intake.
Explain the meaning of recommended daily allowance (RDA)
Federal government agencies have established values for the amount of each nutrient that must be obtained every day called the recommended daily allowances (RDAs). These government established values are used for food planning, food labeling, clinical dietetics, food programs, and educational programs on nutrition. Although RDA values are currently based on population studies, in the future these RDA levels could be established for each individual based on one’s specific genetic makeup.
Identify the categories carbohydrates (structural and dietary sources), and examples of each category
Sugars - These carbohydrates include both the monosaccharides glucose, fructose, and galactose and the disaccharides sucrose (table sugar, maple syrup, and fruits), lactose (milk sugar), and maltose (found in cereals). Other sugars (or sweeteners) include dextrose, brown sugar, honey, malt syrup, corn syrup, corn sweetener, high fructose corn syrup, invert sugar, molasses, raw sugar, turbinado sugar, and trehalose.
∙ Starch - This carbohydrate is a polysaccharide polymer of glucose molecules found within certain types of foods, including tubers (e.g., potatoes, carrots, bananas), grains (e.g., wheat, barley, rice, corn), and beans and peas (kidney beans, garbanzo beans, lentils). Breads and pasta are also primarily composed of starch. Refined starches are sometimes added as thickeners and stabilizers. Cornstarch is an example of a refined starch.
∙ Fiber - This type of carbohydrate includes the fibrous molecules (e.g., cellulose) of both plants and animals that cannot be chemically digested and absorbed by the gastrointestinal (GI) tract. Sources of fiber include vegetables, lentils, peas, beans, whole grains, oatmeal, berries, and nuts.
Classify the types and dietary sources of triglycerides, and describe their functions
Triglycerides (or fats) are composed of glycerol and fatty acids. Fatty acids are organized into three categories, which depend upon their degree of saturation:
∙ Saturated fatty acids have no double bonds (each carbon in the fatty acid chain is completely saturated with hydrogen atoms). Sources of saturated fats are generally solid at room temperature, and dietary sources include the fat in meat, milk, cheese, coconut oil, and palm oil.
∙ Unsaturated (also called monounsaturated) fatty acids have one double bond. Unsaturated fats are typically liquid at room temperature. Dietary unsaturated fats include nuts and certain vegetable oils (e.g., canola oil, olive oil, sunflower oil).
∙ Polyunsaturated fatty acids have two or more double bonds. Sources of polyunsaturated fats are also liquid at room temperature, and dietary sources include some vegetable oils (e.g., soybean oil, corn oil, safflower oil)
Triglycerides are also a primary nutrient supplying energy to cells. Oxidation of triglyceride molecules yields approximately 9 kilocalories of energy per gram of fat—more than twice that of glucose. Fats are also necessary for the absorption of fatsoluble vitamins (vitamins A, D, E, and K)
Describe the sources and functions of cholesterol
Cholesterol is required as a component of the plasma membrane of our cells. It is also the precursor molecule for the formation of steroid hormones, bile salts, and vitamin D . Cholesterol either is made available through our diet (a component of animal based products, including meat, eggs, and milk) or is synthesized by metabolic pathways within the liver.
Explain the difference between a complete protein and an incomplete protein
Complete proteins contain all of the essential amino acids, whereas incomplete proteins do not. Generally, animal proteins (meats, poultry, fish, eggs, milk, cheese, yogurt) are complete proteins, and plant proteins (legumes, vegetables, grains) tend to be lacking in one or more of the essential amino acids and thus they are incomplete proteins.
Identify water-soluble and fat-soluble vitamins and summarize how each fat-soluble vitamin functions in the body
Water-soluble vitamins dissolve in water: They include both the B vitamins and vitamin C. These vitamins are easily absorbed into the blood from the digestive tract. If dietary intake of water-soluble vita mins exceeds what is needed by the body, the excess is excreted into the urine. There are several different types of B vitamins, each of which is designated with a number and with a name (e.g., B1 is thiamine; B2 is riboflavin). B vitamins serve as coenzymes in various enzymatic chemical reactions. For example, vitamin B3, also called niacin, is a necessary hydrogen carrier in mitochondria during adenosine triphosphate (ATP) synthesis.
Vitamin C (or ascorbic acid) is required for the synthesis of collagen, which is an important protein in connective tissue. This vitamin, along with vitamins A and K, functions as an antioxidant by removing free radicals (damaging chemical structures that contain unpaired electrons).
Fat-soluble vitamins dissolve in fat (not in water) and include vitamins A, D, E, and K (D.A.K.E.). They are absorbed from the gastrointestinal tract within the lipid of micelles and ultimately enter the lymphatic capillaries (lacteals). If dietary intake of fatsoluble vitamins exceeds body requirements, the excess is stored within the body fat and may reach toxic levels (a condition termed hypervitaminosis).
∙ Vitamin A (retinol) is a precursor molecule for the formation of the visual pigment retinal .
∙ Vitamin D (calciferol) is modified to form calcitriol: This is a hormone that increases calcium absorption from the gastrointestinal tract.
∙ Vitamin E (tocopherol) helps stabilize and prevent damage to cell membranes.
∙ Vitamin K is required for synthesis of specific blood clotting proteins.
Define minerals and summarize functions of the major minerals
Minerals are inorganic ions such as iron, calcium, sodium, potassium, iodine, zinc, magnesium, and phosphorus. Many foods that are a good source of vitamins are also a good source of minerals. Minerals have diverse functions in the body—for example,
∙ Iron is present both in hemoglobin within erythrocytes, where it binds oxygen, and within the mitochondria in the electron transport system to bind electrons.
∙ Calcium is required for the formation and maintenance of the skeleton, muscle contraction, exocytosis of neurotransmitters, and blood clotting.
∙ Sodium and potassium function to maintain a resting membrane potential in excitable cells and are required in the propagation of an action potential.
∙ Iodine is needed to produce thyroid hormone.
∙ Zinc has roles in both protein synthesis and wound healing.
All minerals are essential and must be obtained from the diet.
Distinguish between major minerals and trace minerals
Major minerals, which are needed at levels greater than 100 milligrams (mg) per day, and trace minerals, which are required at less than 100 mg per day. Major minerals include calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur; trace minerals include chromium, cobalt, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, and zinc.
Describe MyPlate, which was developed by the UDSA to help people eat healthy
proportions of the types of foods we need to consume in order to stay healthy. One half of the plate is vegetables and fruits, and the other half is protein and grains, with dairy off to the side.
Identify the items that are included on a food label
This information is helpful for individuals who are (1) interested in eating a healthy diet, (2) meal planning for weightloss programs, and (3) restricting intake of nutrients such as sugar or sodium.
Servings per container and calories per serving—this enables you to determine if there is more than one serving per container and how many calories are being consumed
Total fat and the different types of fat (e.g., unsaturated fat, saturated fat, trans fat) and cholesterol
∙ Carbohydrates, including grams of dietary fiber
∙ Protein
∙ Vitamins
∙ Some minerals (e.g., sodium)
The label also provides both the Percent Daily Value, which is based on a diet of 2000 or 2500 calories, and the product ingredients. Product ingredients are listed in order of product weight— those having the greatest weight listed first.
Explain when the fed (absorptive) state occurs and how nutrient levels are regulated during this time
The absorptive state includes the time you are eating, digesting, and absorbing nutrients. It usually lasts approximately 4 hours after a given meal. If you eat three meals spread throughout the day, you typically spend about 12 hours daily in the absorptive state. During the absorptive state, the concentrations of glucose, triglycerides, and amino acids are increasing within the blood as they are absorbed from the GI tract.
Insulin is the major regulatory hormone that is released during the absorptive state. Its release from the pancreas occurs in response to an increase in blood glucose levels.
∙ Stimulates both liver cells and muscle cells to form the polysaccharide glycogen from glucose by increasing glycogenesis
∙ Causes adipose connective tissue to increase uptake of triglycerides from the blood and decreases the breakdown of triglycerides by stimulating lipogenesis and inhibiting lipolysis
∙ Stimulates most cells (especially muscle cells) to increase amino acid uptake that causes an accelerated rate in protein synthesis
Consequently, the release of insulin results in a decrease in all energy releasing molecules (glucose, triglycerides, and amino acids) in the blood, an increase in the storage of glycogen and triglycerides, and the formation of protein within body tissues.
Explain when the fasting (postabsorptive) state occurs and how nutrient levels are regulated during this time
The postabsorptive state is the time between meals when the body relies on its stores of nutrients because no further absorption of nutrients is occurring. Assuming that an individual eats three meals spread out through the day, and spends 12 hours in the absorptive state, the other 12 hours are spent in the postabsorptive state. The challenge is to maintain homeostatic levels of many nutrients (e.g., monosaccharides, triglycerides, and amino acids) as these substances are decreasing in the blood.
Glucagon is the major regulatory hormone that is released during the postabsorptive state. The pancreas releases glucagon in response to decreasing blood glucose levels. Glucagon has several effects, including the following:
∙ Stimulates liver cells to engage in catabolism of glycogen to glucose by increasing glycogenolysis; glucagon may also increase the formation of glucose from noncarbohydrate sources by stimulating gluconeogenesis
∙ Causes adipose connective tissue to break down triglycerides to glycerol and fatty acids by stimulating lipolysis
Glucose is released from the liver, and fatty acids (and glycerol) are released from fat storage in response to glucagon stimulation. The levels of these molecules increase in the blood.
There is no storage form of either amino acids or proteins in cells; thus, glucagon has no effect on body proteins.
Explain the relationship of dietary intake of cholesterol and level of cholesterol synthesis in the liver
Hepatocytes also contain metabolic pathways that synthesize cholesterol
Fatty acids within the blood are transported from a liver sinusoid to enter hepatocytes, where they are broken down into numerous twocarbon units; each is formed into acetyl CoA. This process is called beta-oxidation. Acetyl CoA molecules are used to synthesize cholesterol in an enzymatic pathway that includes a specific enzyme called HMG-CoA (3-hydroxy-3-methylglutaryl CoA) reductase.
The liver produces cholesterol at a basal level that varies among individuals. An individual’s basal level is adjusted inversely to his or her dietary intake of cholesterol. A low dietary intake results in lower blood cholesterol and less cholesterol entering hepatocytes. Thus, cholesterol synthesis by the liver increases. In contrast, a high dietary intake of cholesterol increases blood cholesterol with more cholesterol entering hepatocytes. Consequently, cholesterol synthesis decreases.
Following its formation, cholesterol is either (1) released into the blood as a component of very low density lipoproteins (VLDLs), which are described in the next section, or (2) synthesized into bile salts (bile acids) and released as a component of bile into the small intestine. A majority of the bile salts are reabsorbed back into the blood primarily while moving through the ileum (and to a limited extent while moving through the large intestine). A small amount of bile salts continue into the large intestine and are removed from the body as a component of feces. This provides a means of eliminating excess cholesterol from the body and lowering blood cholesterol levels.
Define lipoprotein, and provide a general overview of their function in the body
Lipids are hydrophobic molecules and are insoluble in blood. Their transportation within the blood requires that they are first wrapped in a watersoluble protein. The lipid and the protein “wrap” are collectively called a lipoprotein: These are a general category of structures that contain triglycerides, cholesterol, and phospholipids within the “confines” of a protein. Thus, lipoproteins provide the means to transport lipids within the body.
Describe the transport of lipids within the blood
A chylomicron is mostly composed of triglycerides and some cholesterol enveloped in protein. After its formation, it is absorbed into a lacteal and transported within the lymph until it enters venous blood at the junction of the jugular and subclavian vein. Chylomicrons deliver lipids to the liver and other tissues. Chylomicron remnants are then taken up by the liver.
Various other lipoproteins are formed within the liver. The relative density of these structures is used to classify these lipoproteins. The three broad categories of lipoproteins are (1) very low density lipoproteins (VLDLs), which contain the most lipid; (2) low density lipoproteins (LDLs), with somewhat less lipid; and (3) high density lipoproteins (HDLs), with the least amount of lipid. These function in the transport of lipids between the liver and peripheral tissues.
Transport from the Liver to Peripheral Tissues
Both very low density lipoproteins and low density lipoproteins are associated with the transport of lipids from the liver to the peripheral tissues:
∙ Very-low-density lipoproteins (VLDLs) contain various types of lipids (e.g., triglycerides, cholesterol) packaged with protein. VLDLs are assembled within the liver and then released into the blood. These “lipid delivery vehicles” circulate in the blood to release triglycerides to all cells of peripheral tissues, but primarily to adipose connective tissue. A change in density accompanies the release of triglycerides from these structures, and the lipoprotein is then called a low density lipoprotein.
∙ Low-density lipoproteins (LDLs) contain relatively high amounts of cholesterol. LDLs deliver cholesterol to cells. LDLs bind to LDL receptors displayed within the plasma membrane of a cell and are subsequently engulfed into the cell by receptor mediated endocytosis. Cholesterol is incorporated into the plasma membrane of all cells or is used by certain tissues (e.g., testes, ovaries, the adrenal cortex) to produce steroid hormones
Identify and briefly describe the numerous roles of the liver in metabolism
A summary of liver functional categories include the following:
Carbohydrate metabolism
1 Monosaccharides are absorbed from the small intestine into the blood and then enter hepatocytes. Fructose and galactose are converted to glucose.
2 Noncarbohydrates are converted to glucose by gluconeogenesis.
3 Glucose molecules are bonded together to form glycogen by glycogenesis.
4 Glucose molecules are released from glycogen by glycogenolysis.
∙ Protein metabolism
1 Deamination: Amine group removed from amino acids
NH2 is converted to urea and urea enters blood (urea eliminated by kidney)
Remaining components oxidized in cellular respiration to generate ATP from the liver
2 Amino acids used to form proteins, including plasma proteins
3 Transamination: Amino acids converted from one form to another
∙ Lipid metabolism
1 Fatty acids joined with glycerol to form triglycerides (lipogenesis)
2 Fatty acids released from triglycerides (lipolysis)
3 Fatty acids broken down into acetyl CoA (beta-oxidation)
4 Acetyl CoA changed to ketone bodies (water-soluble molecules); ketone bodies released into blood, transported to other cells, where they can be oxidized in cell respiration pathways
5 Acetyl CoA used in cholesterol synthesis; cholesterol released into blood within VLDLs, and some used to form bile salts and released as a component of bile
∙ Transport of lipids
Transport both triglycerides and cholesterol (within VLDLs and LDLs) from the liver to peripheral tissues
“Empty” HDLs released to pick up lipids (e.g., cholesterol) from peripheral tissues and blood vessels; return as “full” HDL to the liver
Other functions (e.g., storage, drug detoxification)
Describe where the following nutrient molecules enter the metabolic pathway of cellular respiration: glucose, the breakdown of products of triglycerides, and amino acids
Glycolysis is a metabolic pathway that occurs in the cytosol of a cell and does not require oxygen. Glucose is oxidized to form two pyruvate molecules.
The building blocks of triglycerides are glycerol and fatty acids. They may enter the cellular respiration pathway at certain stages and release their chemical energy to generate ATP. Glycerol specifically enters the pathway of glycolysis. Glycerol is converted to glucose through gluconeogenesis within the liver. The carbons of fatty acids are removed two at a time to form acetyl CoA (through betaoxidation). Acetyl CoA molecules then enter the citric acid cycle.
The remaining portion of the amino acid following deamination enters the metabolic pathway of cellular respiration at one of several different steps, depending upon the specific amino acid. The modified amino acid may enter (1) into the pathway of glycolysis, (2) at the intermediate stage, or (3) at specific points within the citric acid cycle.
Describe the physiologic advantages of the ability to interconvert nutrient biomolecules
Interconversion of nutrient biomolecules, which is the changing of one nutrient biomolecule to another, is possible because of the biochemical pathways that are associated with cellular respiration. Three nutrient biomolecules can be converted to each other through pathways that involve cellular respiration. The metabolic pathways of cellular respiration both generate ATP molecules through the oxidation of glucose, triglycerides, and proteins and provide a means of converting one type of nutrient biomolecule to another.
For example, if energy is not needed, glucose can be broken down to acetyl CoA, which is then synthesized into triglycerides and stored, instead of entering the citric acid cycle.
Triglycerides get turned to Acetyl-CoA through beta-oxidation and reversely.
Acetyl-CoA can be turned to glucose and triglycerides
Triglycerides can be turned to glucose through glycerol
All roads lead to fat if there is excess nutrients
Basal Metabolic rate
The metabolic rate is the measure of energy used in a given period of time.
Basal metabolic rate (BMR) is the amount of energy required when an individual is at rest (and not eating). Resting conditions are deter mined as follows: The individual has not eaten for 12 hours, is reclining and relaxed, and is exposed to specific environmental conditions, including a room temperature between 20°C and 25°C (68°F to 77°F).
BMR may be measured by either of two methods:
∙ A calorimeter, which is a water filled chamber into which an individual is placed. Heat released from the person’s body alters the temperature of the water, and the change in temperature is measured. This is considered a direct method because heat is directly measured.
∙ A respirometer, which is an instrument to measure oxygen consumption. It is used to indirectly measure BMR because a relationship exists between oxygen consumption and heat production. Oxygen is used to produce ATP in aerobic cellular respiration, and ATP is utilized in metabolic processes that produce heat.
The BMR of individuals varies because of their age, lean body mass, sex, and levels of various hormones in the blood. The BMR decreases as we age. Thyroid hormone increases BMR with an accompanying increase in lipolysis occurring within adipose connective tissue. Individuals with hypothyroid ism have a lower than normal BMR and tend to gain weight, whereas those with hyperthyroidism have a higher than normal BMR and tend to lose weight. Another important variable in BMR is body surface area. The reason is that heat is lost through the surface of the skin. The greater the surface area of the skin, the more heat that is lost. The more heat that is being lost, the more metabolically active body cells must be to maintain body temperature.
Total metabolic rate
Total metabolic rate (TMR) is the amount of energy used by the body, including energy needed for physical activity. Thus, TMR is the BMR plus metabolism associated with physical activity. The TMR varies widely, depending upon several factors:
∙ The amount of skeletal muscle and its activity. For example, a rapid elevation in TMR occurs during vigorous exercise and stays elevated for several hours after exercise.
∙ Food intake. Metabolic rate increases following ingestion of a meal but decreases after the absorption of nutrients has been completed.
∙ Changing environmental conditions. Metabolic rate increases, for example, when one is exposed to cold temperatures.
Define core body temperature and explain why it must be maintained
One of the critical aspects of regulating body temperature is maintaining core body temperature, which is the temperature of the vital portions of the body, or core, which consists of the head and torso. The temperature of these regions is kept relatively constant, or stable, to assure that life is maintained. This generally occurs by allowing fluctuations in the temperature of peripheral regions, such as the limbs.
Explain the neural and hormonal controls of temperature regulation
Nervous system control of body temperature is mediated primarily through the hypothalamus. Motor pathways extend from the hypothalamus to the sweat glands in the skin, skeletal muscles, and peripheral blood vessels. The hypothalamus detects changes in body temperature either by monitoring the temperature of blood as it passes through the hypothalamus or by monitoring nerve signals received from the skin.
An increase in metabolic rate causes a subsequent increase in body temperature, and heat must be released. The hypothalamus responds by stimulating sweat glands to release sweat onto the surface of the body to draw heat away by both evaporation and transpiration and stimulating vasodilation of peripheral blood vessels to bring heat to the skin surface.
In contrast, when metabolic rate decreases, it causes a subsequent decrease in body temperature, and additional heat must be generated. Now the hypothalamus inhibits sweat gland activity; stimulates constriction of peripheral blood vessels, thereby reducing blood circulation and heat loss at the periphery; and induces both smooth muscle contraction of arrector pili (to cause “goosebumps”) and skeletal muscle contraction through shivering to generate heat.
Conscious changes in behavior that are initiated by the cerebral cortex can help regulate body temperature.
Temperature regulation is also mediated by hormone secretion, including thyroid hormone, epinephrine and norepinephrine, growth hormone, and testosterone. The most significant is thyroid hormone. As your body temperature begins to drop, the hypothalamus releases thyrotropin releasing hormone (TRH); TRH stimulates the anterior pituitary to release thyroid stimulating hormone (TSH); and TSH stimulates the thyroid gland to release the thyroid hormones (T3 and T4). Thyroid hormone is able to help maintain body temperature by increasing the metabolic rate of almost all cells, especially neurons. Neurons are specifically stimulated to increase their number of sodium potassium (Na+/K+) pumps. Because there are more Na+/K+ pumps, more energy is utilized as the pumps use ATP to move the ions, then more heat is produced, and body temperature is maintained.
Compare and contrast the renal processes of filtration, reabsorption, and secretion
Glomerular filtration passively separates some water and dissolved solutes from the blood plasma within the glomerular capillaries. Water and solutes enter the capsular space of the renal corpuscle due to pressure differences across the filtration membrane. Collectively, this separated fluid is called filtrate, which is essentially plasma minus large solutes (e.g., most proteins).
∙ Tubular reabsorption occurs when components within the tubular fluid move by membrane transport processes (e.g., diffusion, osmosis, active transport) from the lumen of the renal tubules, collecting tubules, and collecting ducts across their walls and return to the blood within the peritubular capillaries and vasa recta. Generally, all vital solutes and most water that were in the filtrate are reabsorbed, whereas excess solutes, some water, and waste products remain within the tubular fluid.
∙ Tubular secretion is the movement of solutes, usually by active transport, out of the blood within the peritubular and vasa recta capillaries into the tubular fluid. Materials are moved selectively into the tubules to be eliminated or excreted from the body.