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Bio 60 > Midterm 2- Bio > Flashcards

Midterm 2- Bio Flashcards

1
Q

Lipids

A
  • Fats (solids) and Oils (liquids)
  • 9 kcal/gm
  • do not readily dissolve in water
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2
Q

Triglyceride

A

-glycerol backbone with three fatty acids

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3
Q

saturated fats

A

-solid form (animal fats)

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4
Q

unsaturated fats

A

-liquid form (oils)

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5
Q

hydrogenation of fatty acids

A
  • process used to solidly an oil
  • increases shelf life
  • addition of H to C=C double bonds
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6
Q

why is trans fat considered bad?

A

-it raises the LDL(bad cholesterol) and lowers HDL (good cholesterol)

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7
Q

how to minimize the intake of trans fat? limit use of

A
  • hydrogenated fats
  • deep fried foods
  • high fat baked goods
  • use of non dairy creamers
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8
Q

omega 3 fatty acid

A

(alpha-linoleic acid)

  • DHA and EPA
  • the first double bond starts 3 carbons from the methyl
  • primarily from fish oil
  • also found in walnuts, shrimp, soybean oil
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9
Q

omega 6 fatty acid

A

(linoleic acid)

  • arachidonic
  • the first double bond starts 6 carbons from the methyl
  • found in vegetable oils
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10
Q

health related effects omega 3

A
  • increases blood clotting

- increases inflammatory responses

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11
Q

health related effects omega 6

A
  • decreases blood clotting
  • reduce heart attack
  • decrease inflammation
  • excess may cause hemorrhagic stroke
  • lowers triglycerides, behavioral disorders, rheumatoid arthritis
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12
Q

signs and symptoms of essential fatty acids

A
  • flaky, itchy skin
  • diarrhea
  • infections
  • retarded growth and wound healing
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13
Q

functions of fatty acids

A
  • provide energy
  • efficient storage of energy
  • insulation
  • protection
  • trabsport fat soluble vitamins
  • some satiety
  • flavor and mouth feel
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14
Q

phospholipids

A

glycerol backbone with fatty acids and at least one phosphorus containing group.

  • found in the body especially in the brain
  • participation in fat digestion, absorption, and transport
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15
Q

sterols

A
  • multi ringed compound with a hydroxyl group
  • waxy substance
  • do not dissolve in water
  • found in animal foods
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16
Q

functions of cholesterol

A
  • essential component of of cell membrane
  • produced by the liver
  • found only in animal products
  • forms important hormones (estrogen, testosterone, vitamin D)
  • precursor to bile acids
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17
Q

rancidity

A
  • decomposed oils
  • unpleasant odor and flavor
  • limited shelf life
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18
Q

digestion of fat in the stomach

A

gastric lipase

  • enzyme
  • activated by an acidic environment
  • acts on triglycerides containing short- and medium-chain fatty acids
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19
Q

digestion of fat in the small intestine

A
  • primary site of fat digestion
  • stimulates release of pancreatic lipase
  • bile acid released
  • fat is broken down
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20
Q

digestion of phospholipids

A 
enzymes released:
-from pancreas
-from cells of the small intestine 
broken down to:
-glycerol
-fatty acids
-remaining parts
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21
Q

Digestion of cholesterol

A

enzymes released
-from pancreas
cholesterol is absorbed

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22
Q

amino acids

A
  • 20 different amino acids

- 9 essential; 11 nonessential

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23
Q

high quality proteins

A

-contain all nine essential amino acids

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24
Q

low quality proteins

A

-low in or lack one or more essential amino acid

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25
Q

marasmus

A

starvation and insufficient protein and calories

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26
Q

kwashiorkor

A

marginal amount of calories and insufficient protein

27
Q

basal metabolism

A

minimal amount of calories body uses to support itself a fasting state when resting and awake in warm, quiet environment
-60-75% of total energy needs

28
Q

thermic effect of food (TEF)

A

energy used to digest, absorb, and metabolize food nutrients

29
Q

BMI: overweight and obesity

A 
underweight: 18.5 and lower
healthy weight: 18.5-24.9
overweight: 25-29.9
obese: 30-39.9
severely obese: 40+
30
Q

set point theory

A

weight range in which your body is programmed to function

-genetically predetermined body weight

31
Q

ghrelin

A

hormone that signals hunger

32
Q

marasmus

A

severe undernourishment causing an infants or Childs weight to be significantly low for their age

33
Q

kwashiorkor

A

form of malnutrition caused by protein deficiency in the diet, typically affecting young children in the tropics

34
Q

positive energy balance

A

energy input > output

35
Q

negative energy balance

A

energy output > input

36
Q

thermogenesis

A

process of energy production in the body cause directly by the metabolizing of food consumed

37
Q

vitamins

A

-cannot be synthesized in the human body

38
Q

fat soluble vitamins

A

vitamins A,D,E,K

39
Q

water soluble vitamins

A

Thiamin. riboflavin, niacin, biotin, vitamin C, Vitamin B-6, and B-12

40
Q

megadose

A

intake of a nutrient beyond estimates of needs to prevent deficiency or what would be found in a balanced diet

41
Q

absorption of fat soluble vitamins

A
  • absorbed along with dietary fat into lymph from the small intestine
  • transported as part of chylomicrons
  • stored in liver and adipose tissue
42
Q

absorption of water soluble vitamins

A
  • active coenzyme forms are broken down to free vitamins
  • transported to liver via hepatic portal vein
  • active coenzymes are synthesized in tissues as needed
43
Q

excretion of fat soluble vitamins

A
  • not readily excreted
  • one fat soluble vitamin is readily excreted (vitamin K)
  • toxicity is a concern
44
Q

excretion of water soluble vitamins

A
  • excreted in urine based on tissue saturation

- two water soluble vitamins are stored (B-6, B-12)

45
Q

vitamin A

A
  • comes from animal sources (eggs, meat, dairy products)
  • growth, development, and reproduction
  • vision
  • health of epithelial cells and immune function
46
Q

night blindness

A

Vitamin A deficiency disorder that results in loss of ability to see under low light conditions

47
Q

xerophthalmia

A

hardening of cornea and drying of the surface of the eye, which can result in blindness

48
Q

hypercarotenemia

A

skin turns yellow-orange, particularly hands and soles of feet

49
Q

vitamin D

A
  • both a vitamin and a hormone
  • activated by enzymes and in liver and kidneys
  • deficiency can cause disease
  • regulates blood calcium
  • influences normal cell development
  • gene expression and cell growth
50
Q

vitamin E

A
  • fat soluble antioxidant

- protects double bonds in unsaturated fats

51
Q

vitamin K

A
  • synthesized by bacteria in the colon and absorbed
  • found in plants, plant oils, fish oils, fish oils, animal products
  • role in calcium-binding potential
52
Q

functions of vitamin K

A
  • blood clotting

- bone health

53
Q

vitamin K Deficiency

A
  • newborn infants

- extended use of antibiotics

54
Q

B vitamins in grains

A
  • Refining leads to losses of B vitamins
  • enrichment began in 1930’s to help prevent deficiencies
  • not all nutrients lost in processing are added back
55
Q

Thiamin (B1) Deficiency

A

symptoms: weakness, loss of appetite, irritability, nervous tingling, poor arm and leg coordination, pain in the calves
- results when glucose cannot be metabolized to release energy because of lack of thiamin

56
Q

Riboflavin (B2)

A

-coenzyme forms participate in energy yielding metabolic pathways

57
Q

Riboflavin (B2) Deficiency

A

symptoms: inflammation of the mouth and tongue, dermatitis, cheilosis, eye disorders, sensitivity to sun, confusion

58
Q

Niacin (B3)

A

coenzyme forms used in energy metabolism in almost every pathway

59
Q

Vitamin B-6

A

coenzymes form

  • activate enzymes needed for metabolism of carbohydrate, fat, and protein
  • synthesize nonessential amino acids and neurotransmitters
60
Q

folate deficiency

A
  • neural tube defects

- megaloblastic anemia

61
Q

vitamin B-12

A
  • synthesized by bacteria and fungi

- deficiency: pernicious anemia and nerve degeneration and paralysis

62
Q

vitamin C

A
  • absorbed in small intestine
  • synthesis of collagen
  • enhances iron absorption
  • immune functions
  • antioxidant
63
Q

vitamin C deficiency

A

-scurvy

64
Q

choline

A
  • essential nutrient but not a vitamin

- all tissues contain choline

Bio 60 (4 decks)

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