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Macronutrients I Flashcards

(100 cards)

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1
Q

Are carbohydrates an essential nutrient?

A

Technically no

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2
Q

The most efficient form of energy because they are the easiest to metabolize

A

Carbohydrates

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3
Q

Increase fecal excretion of bile acids, thus stimulating the liver to divert more cholesterol into bile acid synthesis

A

Fiber (a carb)

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4
Q

In the small intestine, fiber slows the rate of

A

Lipid absorption

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5
Q

Bind cholesterol and make it unabsorbable

A

Resin medications

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6
Q

Found on the exterior surface of cells where they are bound either to proteins (forming glycoproteins) or lipids (forming glycolipids)

A

Carbohydrates

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7
Q

Provide ribose for the synthesis of DNA and RNA

A

Carbohydrates

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8
Q

Carbohydrates are important components of whole grains, fruits, and vegetables, which supply

A

Essential Nutrients

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9
Q

Monosaccharides and disaccharides are classified as

A

Simple carbohydrates

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10
Q

Oligosaccharides (3-10 sugars) and polysaccharides (>10 sugars) are classified as

A

Complex carbohydrates

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11
Q

Monosaccharides have a carbon, hydrogen, and oxygen ratio of

A

1:2:1

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12
Q

Hexose sugars with differing sweetness

A

Monosaccharides

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13
Q

An essential energy source that is part of every disaccharide

-essential energy source

A

Glucose

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14
Q

Mostly comes form lactose in dairy

-only in a few foods in free form

A

Galactose

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15
Q

The sweetest of the sugars

-comes from food sources

A

Fructose

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16
Q

A pentose sugar

A

Fructose

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17
Q

Sucrose consists of

A

Glucose bound to fructose

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18
Q

Consists of glucose bonded to glucose

A

Maltose

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19
Q

Consists of glucose bonded to galactose

-found in milk

A

Lactose

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20
Q

What are three disaccharides

A

Sucrose, maltose, lactose

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21
Q

The storage form of energy in the body

A

Glycogen

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22
Q

Comprised of glucose molecules linked together in highly branched chains

A

Glycogen

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23
Q

Glycogen is a highly branched arrangement of

A

Glucose

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24
Q

Storage form of energy in plants

A

Starches

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25
Glucose molecules linked together in branched or unbranched chains
Starches
26
Starch made up of a linear glucose chain -digested slower
Amylose
27
Starch made up of a highly branched arrangement of glucose -digested faster
Amylopectin
28
Group of plant polysaccharides that are not digested or absorbed in the human small intestine
Fiber
29
Makes up the structural parts of plants
Fiber
30
The bonds in fiber that are resistant to digestive enzymes
β-glycosidic bonds
31
How do starches and fiber differ?
Starches have β-glycosidic bonds
32
Dissolves or swells in water -fermentable
Soluble fiber
33
What are three examples of soluble fiber?
Pectin, gums, beta-glycans
34
Does not dissolve in water and is not fermentable
Insoluble fiber
35
What are some examples of insoluble fiber
Cellulose and hemicellulose
36
Added to foods to provide beneficial physiological effect
Functional Fiber
37
Examples of functional fiber that are used as bulking agents and sugar substitutes in food
Polydextrose and polyols
38
The processing of grains removes the germ and bran portions which contain the majority of the
Vitamins and minerals
39
What are the three key ingredients in whole grains? -provide 5g of fiber per serving
Bran, endosperm, germ
40
Promotes healthy bowel function by softening fecal matter, reducing strain, and making elimination easier
Soluble fibers
41
Fiber reduces blood cholesterol by binding to
Bile acids in the gut -reduces enterohepatic circulation of bile acids
42
Soluble fibers delay -promotes satiety and lowers blood lgucose levels
Gastric emptying
43
Short chain fatty acids synthesized from fiber bacteria reduce
Cholesterol synthesis
44
Soluble fiber also helps to prevent
Colon cancer
45
Increases fecal weight and volume and promotes healthy bowel function
Insoluble fiber
46
Can help prevent and alleviate constipation
Insoluble fiber
47
Which type of diseases do insoluble fibers help to prevent?
Diverticular diseases (also colon cancer)
48
Present in foods that are abundant in fiber, where they bind to important dietary constituents and prevent their efficient absorption
Phytates
49
Reasonable intake of high fiber foods does not compromise
Mineral balance
50
Effect of a food on the extend and or duration of the rise in blood glucose levels
Glycemic response
51
Measured based on the extent to which a food contianing 50g of carbs increases blood glucose concentration
Glycemic index
52
What would a 1. ) Low GI 2. ) Medium GI 3. ) High GI Be?
1. ) 55 or less 2. ) 56-69 3. ) 70 or more
53
Takes into account the glycemic index as well as the amount of carbohydrate typically in a single serving
Glycemic load
54
How do we calculate glycemic load?
GL = (GI/100) x Net Carbs
55
A low GL would be
10 or below
56
A high GL would be
20 or above
57
Increasing consumption of whole grains, fruits, and vegetables will help us to balance
Glycemic index
58
What is the RDA for carbs in a healthy adult?
130g/day
59
Is there a tolerable upper level for carbs?
No
60
We want our percentage of carb intake that is added sugars to be
Less than 25% of kcals
61
What is the Acceptable Macronutrient Distribution Range (AMDR) for carbs?
45%-65%
62
What are the recommendations for dietary fiber intake?
14g per 1,000 kcal
63
What is the adequate intake of dietary fiber?
21-38 g/day
64
Dietary carbohydrate and cardiovascular disease are associated with an increased production of triglyceride-rich particles of
VLDLS
65
Errors in the metabolism of fructose and galactose may occur as an
Autosomal recessive trait or enzyme deficiency
66
The breakdown of fructose in the liver is prevented by the absence or low amounts of
Fructokinase
67
The metabolic response to high-fructose corn syrup and sucrose is
The same
68
Extremely sweet, stable, and inexpensive sweetener
Saccharine (Sweet N' Low)
69
Made up of 2 bonded amino acids - 200X as sweet as sugar - not heat stable
Aspartame (nutrasweet and equal)
70
Aspartame is a potential risk for people with
PKU
71
Salt that contains potassium - heat stable - used in refridgerated and frozen desserts and the like
Acesulfame K
72
Sugar molecule with a chlorine attached -600x sweeter than sugar
Sucralose (splenda)
73
Half the sweetness and calories of sucrose -sorbitol, mannitol, xylitol
Sugar alcohols
74
Does the FDA object to the use of Stevia?
No
75
Overstimulation of sugar receptors from frequent use of these hyperintense sweeteners may limit tolerance for more
Complex tastes
76
How many amino acids are there?
20 (9 essential)
77
Transferring an amino group form one amino acid to a keto acid to make a new amino acid
Transamination
78
How many conditionally essential amino acids are there?
6
79
A disease causing a lack of the enzyme that converts phenylalanine to tyrosine
Phenylketonuria (PKU)
80
Makes Tyrosine conditionally essential
PKU
81
Animal foods generally have more
Essential aminos
82
Contain adequate amounts of all essential amino acids
Complete proteins
83
Low amounts of at least one essential amino acid
Incomplete protein
84
Amino acids missing or in low amounts -ex: corn has low amounts of lysine and tryptophan
Limiting amino acids
85
What are the two protein quality factors?
Digestibility and amino acid composition
86
Requirements of preschool-age children
Reference protein
87
Classified as a complete protein with bioavailable protein
High quality protein source
88
All animal sources of protein are high quality sources except
Gelatin
89
The only two plant protein sources with high quality protein are
Quinoa and soy
90
What are two major functions of proteins in the body?
Fluid balance and acid-base balance
91
Help to maintain the volume and composition of body fluids
Proteins
92
Help to maintain the acid-base balance of body fluids by acting as buffers
Proteins
93
Leads to nitric oxide synthesis
Arginine
94
A key regulator of numerous physiological processes including vasodilation and vasoconstriction
NO
95
A precursor for niacin and the neurotransmitter seratonin
Tryptophan
96
A principle donor of methyl groups for the synthesis of compounds such as choline and carnitine
Methionine
97
Also a precursor of cysteine and many other sulfur-containing compounds
Methionine
98
A precursor of tyrosine, thyroxine, and epinephrine
Phenylalanine
99
A precursor from which skin and hair pigment are made
Tyrosine
100
Combines with many toxic substances, converting them to harmless forms that are excreted
Glycine

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