Macronutrient Lecture Flashcards Preview

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Flashcards in Macronutrient Lecture Deck (18)
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1
Q

Define estimated average requirement

A

The estimated average requirement is the intake level for a nutrient at which the needs of 50 percent of the population will be met

2
Q

Define recommended dieary allowance

A

Average daily level of intake sufficient to meet the nutrient requirements of nearly all (97-98%0 healthy

3
Q

Define adequate intake level

A

The recommended average daily intake level based on observed or experimentally determined approximations

4
Q

Define tolerable upper intake level

A

Highest average daily nutrient intae level that is likely to pose no risk of adverse health effects to almost all individuals

5
Q

Define estimated energy requirement

A

Average dietary energy intain to maintain energy balance

6
Q

Two starches

A

(1) amylose - linear (unbranched) chain of glucose molecules bonded together by alpha-1,4 glycosidic bonds
(2) amylopectin - branched; alpha-1,4 and alpha-1,6 glycosidic bonds

7
Q

Essential amino acids

WTF MLK HIV

A

histidine, isoleucine, leucine, lysine, methi onine, phenylalanine, threonine, tryptophan valine

8
Q

Conditionally essential amino acid

A

arginine, cysteine, glutamine, glycine, proline, tyrosine

9
Q

How is excess nitrogen excreted?

A

Amino acids -> NH3 -> converted to Urea (NH2)2CO

urea released into the blood and excreted in the urine

10
Q

Maramus

A

severe deprivation of food for a long time, impaired brain development, no insulation against cold

11
Q

Kwashiorkor

A
  • sudden and recent deprivation of food

- edema (gives belly full appreance)

12
Q

Describe the structure of the omega fatty acids

A

18 carbons, methyl end, acid end, omega number represents location of the closest double bond from methyl end

13
Q

What are eicosanoids?

A

signaling molecules made by oxidation of 20-carbon fatty acids. They exert complex control over many bodily systems; mainly in growth during and after physical activity, inflammation or immunity. Many are classified as hormones. Eicosanoids are derived from either omega-3 or omega-6 fatty acids. In general, the omega-6 are pro-inflammatory; the omega-3 are much less so

14
Q

Top dietary determinant of LDL cholesterol

A

Saturated fat

15
Q

Metablic effects of trans fatty acid

A

increase LDL, decrease HDL

16
Q

Metabolic effects of saturated fatty acids

A

increase LDL, little effect on HDL

17
Q

Metabolic effects on monosaturated fatty acid (ex. omega - 9 )

A

decrease LDL, maintain or increase HDL

18
Q

Metabolic effects on polyunsaturated fatty acids omega-6

A

decrease LDL, decrease HDL