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Nutrition - T4 > Module -2 > Flashcards

Module -2 Flashcards

1
Q

A _______ can be described as any substance in food that the body can use to? 3 points

A

nutrient
- Obtain/create energy (in the form of calories through catabolic reactions)
- synthesize tissues (a.k.a. growth and repair through anabolic reactions)
- regulate physiological functions

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2
Q

There are 2 types of nutrients:

A

Essential Nutrients
Non-Essential Nutrients

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3
Q

A substance that MUST be ingested, as the body cannot produce it
(or adequate amounts of it) on its own. Ex. (some) Amino Acids, Fatty Acids

A

Essential Nutrients:

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4
Q

A nutrient that is needed in relatively large amounts in the diet.

A

Macronutrient

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5
Q

There are 3 main groups of Macronutrients

A
  1. Carbohydrates (4 kcal/g [the amount of energy yield] )
  2. Fats (9 kcal/g)
  3. Proteins (4 kcal/g)
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6
Q

_________ (aka) are often the major source of energy for our body.

A

Carbohydrates (glucose)

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7
Q

They are the most abundant molecule in nature

A

Carbohydrates (CHO)

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8
Q

kcal means?

A

amount of energy yield

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9
Q

Three types of Carbohydrates?
When you hear CHO think?

A

Sugars
Starch (Paloysaccharides)
Fibre
Glucose

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10
Q

Also known as simple carbs, since they are the most basic form of carbohydrates.

A

Sugars

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11
Q

Sugars are broken down into subgroups: 4 of them Most simple to most complex

A

Monosaccharides (most simple)
Disaccharides (simple)
Oligosaccharides (complex)
Polysaccharides (complex)

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12
Q

simplest form of CHO; 3 main dietary ____________ are glucose, fructose and galactose

A

Monosaccharides

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13
Q

Monosaccharides are?

A

glucose, fructose and galactose

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14
Q

2 monosaccharides joined together; 3 main _________ are sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (glucose + glucose)

A

Disaccharides

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15
Q

molecules formed from 3-9 monosaccharide monomers; these are considered to be a complex carbohydrate

A

Oligosaccharides

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16
Q

molecules formed from many monosaccharides molecules attached together in the form of long chains

A

Polysaccharides

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17
Q

Polysaccharides

A

Starch

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18
Q

This is the storage form of glucose. In animals this is known as glycogen (stored in muscle and the liver in humans), in plants it is known as ______ (amylopectin and amylose).

A

starch

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19
Q

Dietary ______ is a non-digestible carbohydrate and is not considered a nutrient but it is still essential for health. Although it is not absorbed by the human digestive tract, it works by assisting digestion and helps your body to remove toxins and wastes in its 2 forms.

A

fibre

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20
Q

From an energy perspective, _______ is not useful, but it is useful in other dietary considerations!

A

fibre

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21
Q

Non-Digestible Carbohydrates (In Plants)

A

Soluble and Insoluble Fibre
look em up I’m lazy

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22
Q

The_______ is a measure of the potential of food to raise blood glucose levels

A

Glycemic Index (GI)

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23
Q

The GI is a measure of the potential of food to raise blood glucose levels and depends on 3 factors: 1

A

Food preparation methods ie. cooked vs. raw
* Cooking will break down chemical bonds; helps the digestion system-does the work for it

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24
Q

The GI is a measure of the potential of food to raise blood glucose levels and depends on 3 factors: 2

A

Macronutrient proportion ie. % carbs vs. % fat vs. % protein
* Ex. Baked potato (fast uptake) vs ice cream (gradual uptake)

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25
Q

The GI is a measure of the potential of food to raise blood glucose levels and depends on 3 factors: 3

A

Type of CHO ie. simple vs. complex, insoluble vs. soluble * Simple- easier to digest

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26
Q

Carbs that break down and release glucose rapidly during digestion have a high______

A

GI

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27
Q

Carbs that break down slowly, and release glucose gradually into the bloodstream have a low ______

A

GI

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28
Q

T/F A lower GI response is often thought to equate to a lower insulin demand, better long-term blood glucose control, increases satiety, and reduces blood lipids.

A

TRUE

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29
Q

is the GI of a food multiplied by the amount of available/useable CHO in
that food

A

Glycemic Load (GL)

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30
Q

watermelon- high GI, low GL

A

Example OF GL

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31
Q

T/F not all foods with a high GI will cause the same “negative” effects that are often thought to come along with them

A

TRUE

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32
Q

There are also circumstances in which high GI foods are desirable:NAME 2

A
  • energy recovery after endurance exercise
  • diabetic patient experiencing hypoglycemia
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33
Q

________ are necessary for normal brain development during infancy and childhood

A

Lipids

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34
Q

T/F Throughout life, fat is NOTessential to support growth and provide energy.

A

FALSE
Throughout life, fat IS essential to support growth and provide energy.

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35
Q

Fats are the most concentrated source of energy in the body - twice that of __________?

A

carbohydrates

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36
Q

T/F Excess fat intake is the leading nutritional cause of cardiovascular disease, colon cancer and obesity.

A

TRUE

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37
Q

There are 3 main types of lipids:

A

1) Triglycerides
2) Phospholipids
3) Sterols

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38
Q

___________ About 95% of fats present in foods and the human body exists in this form; they are of both plant and animal origin.

A

Triglycerides

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39
Q

About 2% of all dietary lipids; also obtained from plant and animal sources

A

Phospholipids

40
Q

These are soluble in both fat and water and are a major constituent of cell membranes

A

Phospholipids

41
Q

They are involved in fatty acid transport (they form the shell _________ [type of fatty acid] and _______ [protein and lipid particles that carry cholesterol]).

A

Phospholipids
chylomicrons and lipoproteins

42
Q

Examples of Phospholipids include …..

A

egg yolks, soybeans, peanuts

43
Q

LDL (aka)

A

low density lipoproteins

44
Q

HDL (aka)

A

high density lipoproteins

45
Q

‘bad cholesterol’

A

LDL is famously knows as this

46
Q

‘good cholesterol’

A

HDL is famously known as this

47
Q

Less than 2% of all lipids; can be obtained from plant, animal, fungi and bacterial sources. They make up the precursors to different types of hormones (sex and cortisol) and Vitamin D. Most well-known type is_________.

A

Sterols
cholesterol

48
Q

Hydrocarbon chains of 4-24 carbons that form the building blocks of lipids.

A

Fatty Acids

49
Q

Longer chain = more solid at room temperature (eg.______ ), conversely, a shorter chain = more liquid at room temperature (eg. _____).

A

butter
oils

50
Q

There are 3 classifications of Fatty Acids?

A

Saturated
Monounsaturated
Polyunsaturated

51
Q

All carbons are single bonded to adjacent carbon or hydrogen atoms? Type of fatty acid?

A

Saturated

52
Q

Used by the liver to produce cholesterol, therefore, increasing serum LDL (bad?)

A

Saturated

53
Q

Type of Fatty Acid? Have at least 1 double bond

A

Monounsaturated

54
Q

These help lower LDL without affecting HDL levels (good?)

A

Monounsaturated

55
Q

has greater than 1 double bond

A

Polyunsaturated

56
Q

These help to lower serum LDL (good?) and they also lower HDL (bad?)

A

Polyunsaturated

57
Q

occur when polyunsaturated fats are altered through artificial hydrogenation to harden liquid oils into solids, for example, margarine or artificial

A

Trans-Fats

58
Q

These disadvantages increase LDL, decrease HDL and are linked to an increased risk of bowel and visceral cancer. These are known as?

A

Trans-fats

59
Q

Of all the fatty acids, there are 2 essential ones

A

Linoleic acid
Linolenic acid

60
Q

Linoleic acid & Linolenic acid are?

A

polyunsaturated

61
Q

omega-6 fatty acid

A

Linoleic acid

62
Q

omega-3 fatty acid

A

Linolenic acid

63
Q

Fate of Lipids examples

A
  • ATP production (for energy)
  • Storage in adipose tissue
  • Structural molecules, used in cell membranes or to synthesize other essential substance
64
Q

phospholipids for plasma membranes, lipoproteins for transport, clotting factors, myelin sheaths

A

Examples of structural molecules, used in cell membranes or to synthesize other essential substances - Fate of Lipids

65
Q

Most lipids are water insoluble and therefore are transported in the blood via _______

A

lipoproteins

66
Q

There are four types of lipoproteins with different functions, but all are essentially transport vehicles:

A
  1. Chylomicrons
  2. Very Low Density Lipoproteins (VLDL)
  3. Low Density Lipoproteins (LDL)
  4. High Density Lipoproteins (HDL)
67
Q

fatty acid that transport lipids from small intestine to liver during digestion

A

Chylomicrons

68
Q

transport lipids synthesized by the liver to adipose tissue for storage

A

Very Low Density Lipoproteins (VLDL)

69
Q

carry about 75% of the total cholesterol in blood and deliver it to cells throughout the body for use in repair of cell membranes and synthesis of steroid hormones.

A

**Low Density Lipoproteins (LDL)

70
Q

When present in excess, LDL’s also deposit cholesterol in ______ walls. For this reason cholesterol in LDL’s is known as “_____” cholesterol

A

arterial
bad

71
Q

removes excess cholesterol from cells and the blood and transport it to the liver for elimination.

A

High Density Lipoproteins (HDL)

72
Q

Cholesterol in HDL’s is known as “_____” cholesterol

A

good

73
Q

Up to 2/3 of the cholesterol in the body is produced by the_______

A

liver

74
Q

T/F Only 1/3 of cholesterol is from foods consumed, unless, of course, your diet includes a large amount of egg yolk, poultry, red meat, or dairy.

A

TRUE

75
Q

Fatty foods that that don’t contain any cholesterol at all can still dramatically increase blood cholesterol level in 2 ways.

A
  1. High fat intake stimulates reabsorption of cholesterol back into the blood
  2. When saturated fats are broken down, some products are used to make cholesterol.
76
Q

________ are essential for growth and maintenance of all tissues.

A

Proteins

77
Q

________ are required for the manufacturing of muscles, skin, hair, nails, CT, enzymes, hormones, and antibodies.

A

Proteins

78
Q

While not the first choice of the body, they are a tertiary source of energy (after carbs and fats, in emergency situations only).

A

Proteins

79
Q

________ can be obtained from both animal (meat, fish, and dairy ) and plant sources (beans, seeds, nuts and some vegetables).

A

Proteins

80
Q

The building blocks of proteins are called ______ ______.

A

amino acids

81
Q

There are 20 amino acids that exist in all animals and can be broken down into 3 categories:

A
  1. Essential (9)
  2. Non-Essential (10)
  3. Conditionally Essential
82
Q

an amino acid that the body cannot synthesize, must be ingested

A

Essential (9)

83
Q

BCAA

A

Branched-chain Amino Acid

84
Q

These are your ‘BCAAs’ and 1/3 of muscle protein are BCAAs!

A

Important to focus on isoleucine, leucine and valine.

85
Q

an amino acid that the body can synthesize on its own

A

Non-Essential (10)

86
Q

cysteine requires methionine (an essential amino acid) to be made in the body

A

Conditionally Essential (1)

87
Q

T/F Unlike carbohydrates and triglycerides, which are stored by the body, proteins are not stored for future use in a central location

A

TRUE

88
Q

_______ are everywhere incorporated into other cells!

A

Proteins

89
Q

Excess dietary amino acids will be converted into______ or______ (ie. glycogen or lipid stores)

A

glucose
triglycerides

90
Q

What else does the body use protein for? Give 5 examples

A
  • Mechanical ex. Myosin producing forces
  • Enzymes (chemical reactions)
  • Hormone production/function ex. Insulin
  • Immune function ie. Antibody production and function
  • Fluid balance (Urea)
91
Q

● contains all essential amino acids
● easy to digest and absorb

A

Complete a.k.a. “High Quality Protein”

92
Q

● contain only some of the essential amino acids

A

Incomplete a.k.a “Low Quality Protein”

93
Q

study diagram pg 12

A

……

94
Q

H2N group off the carbon skeleton can be turned to urea (waste). Urea concentration in the urine is indicative of how much______ is broken down and a negative______ balance means more_______ in broken down than built. With added CO2 onto urea, it will pull in water and can lead to________

A

protein (X3)
dehydration

95
Q

will perform gluconeogenesis only with certain amino acids when CHO is in small amounts in the diet

A

Liver

96
Q

Although possible, humans don’t often go into this pathway unless there is large energy depletion.

A

FA Cycle/Storage

Nutrition - T4 (3 decks)

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