Normal Nutrition Flashcards by Deleted Deleted

Carbohydrate

4 calories/g
- Major source of energy
- DRI: 45-65% cal/day

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3 forms of carbohydrates

monosaccharides, disaccharides, polysaccharides
(Digested from poly, di to mono)

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Maltose:

glucose + glucose
maltase (enzyme)

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Sucrose:

fructose + glucose
(sucrase enzyme)

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Lactose:

glucose + galactose
(lactase)

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Monosaccharides

glucose, fructose, galactase

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Disaccharides

maltose, sucrose, lactose

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Polysaccharides

amylose, glycogen, amylopectin, cellulose

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Body stores glucose as ______

glycogen in liver

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Cellulose is an:

insoluble fiber

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Protein

4 calories/gram
- regulate gene expression, build muscle tissue, transporters, hormones, enzymes, immune factors, hair/skin/nail, fluid factor
- DRI: 10-35% cal/day

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Building blocks of protein are:

amino acids

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Essential amino acids:

isoleucine, leucine, methionine, phenylalanine, threonine, tryptophan, valine, lysine, histidine

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Non essential:

alanine, aspartate, cysteine, glutamate

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Non essential/conditionally essential:

Arginine, asparagine, glutamine, glycine, proline, serine, tyrosine

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Protein into:

polypeptides by pepsin and gastric acid

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Polypeptides into:

amino acids and oligopeptides by pancreatic enzymes

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Oligopeptides into:

free amino acids by brush border enzymes

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?: combines two different plant proteins to ensure getting all 9 essential AA on plant diet

Protein complementation

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protein primary structure

aa with peptide bonds and disulfide bonds

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protein secondary structure

hydrogen bonds forming alpha helix of B pleated sheets

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protein tertiary structure

disulfide, hydrogen, non-polar hydrophobic reaction

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protein quat structure

multiple units, hydrogen bonds, ionic interactions, hyrophobic

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protein ketogenic form

leucine and lysine

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Fat

9 calories/g - dense source of energy, energy storage hormone production, for fat-soluble vitamin absorption - DRI: 20-35% cal/day

Forms of fat

- triglycerides - fatty acids - sterols - phospholipids

Triglycerides digested into:

diglycerides, then free fatty acids and monoglycerides via lipase

Triglycerides:

glycerol backbone and 3 fatty acids

Fatty acids:

carbon and hydrogen, can have single bonds (sat) or double bonds (unsat)

Saturated: Monounsaturated: Polyunsaturated:

- each O has it's own H, in straight line and can fit together - has one double bond - more than one double bond

Major dietary saturated fatty acids:

Myristic acid, palmitic acid, stearic acid, arachidic acid, ligoceric acid

?: responsible for high sat fat content of palm and coconut oil

myristic acid

?: found in most animal and plant fat

palmitic acid

?: found in animal fat and some plant fat

stearic acid

?: responsible for high sat fat content of peanut oil

arachidic acid

?: most natural fats

lignoceric acid

Cis double bond

hydrogens on same side of joined carbon lending to bent shape

Trans double bond

hydrogens on opposite sides of joined carbon resulting in straight shape (trans fatty acids: unsat fatty acids with trans bond making them straight and like like sat fatty acid)

Unsat fats: Sat fat:

- cis unsat fats bent and hterefore liquid at room temp - tightly packed together, solid room temp

Lowest in sat fat

canola, safflower, sunflower, corn, olive, soybean, peanut

Highest in sat fat

coconut oil, butter, palm oil, beef tallow, lard, cottonseed oil

Highest in linoleic acid (omega 6)

safflower, sunflower, corn, soybean, cottonseed

Highest in alpha linoleic (omega 3)

canola, soybean

Phospholipids

key component of cell membrane. Micelles as well

Omega 3 Fatty acids

first double bond on 3rd carbon - ALA alpha linolenic acid - DHA docosahexaenoic - EPA eicosapentaenoic

Omega 6 Fatty acids

first double bond on 6th carbon - LA linoleic acid - AA arachidonic acid

ALA found in:

linseed, soybean, canola, flaxseed, walnuts

DHA found in:

animal fat sources, fish oils, shellfish

EPA found in:

marine algae, fish oils, shellfish

LA found in:

corn, safflower, soybean, cottonseed, sunflower, peanut oil

AA found in:

meat and eggs

Alcohol:

7 calories/gram but are empty

Warnicke-Korsakoff syndrome

seen in alcoholics, thiamin deficiency

?: provide many fruits/veg with healthy properties and colors

phytochemical

Lycopene: B carotene Isothiocyanates flavanols

- Tomatoes - Carrots - Cruciferous - Tea

Flavonoids and cartenoids are

antioxidants

non- nutritive toxin:

pesticides

?: carcinogenic compounds that from when meat cooked at high temp/char forms and is ingested

PAH polycyclic aromatic hydrocarbons

?: fungi live on corn or peanuts; acute toxic poisoning leads to liver cancer/failure

aflatoxins

?: formed from toxins found in mushrooms

hydrazines

?: glycoproteins in legumes and grains

lectins

Dietary supplemental health and education act of 1994 (DSHEA) define supplements as:

- intended to supplement diet - contain > 1 dietary ingredient - taken orally - labeled front panel as being dietary supplement

Nonnutritive sweeteners:

saccharin, aspartme, sucralose, stevia, neotame.....must be approved by FDA

Sugar alcohols:

srobitol, mannitol, xylitol * can be labeled sugar free but not calorie free

Sugar alcohols function as:

humectants and emulsifiers extending shelf life

Black cohosh

+ menopause symtoms - act as blood thinners, effect statins

Comfrey

+ soothe nerves - irreversible liver disease

Echinacea

+ prevent cold symptoms - avoid taking > 2 months

Ephedra

+ promote wt loss - rapid heart rate, headache

Garlic

+ lower choles, blood pressure - reduce clotting time (dont use with warfarin)

Ginger

+ antiemetic - dont use with drugs affecting bleeding

Ginkgo bilboa

+ vasodilation - dont use with warfarin, diabetes

Ginseng

+ immunity, endurance - high BP, avoid with warfarin, can decrease blood sugar

Kava

+ release anxiety - liver failure

Milk Thistle

+ protect liver - nadaaaa

St. John's wort

+ antidepressive - reduce effect of warfarin

Saw palmetto

+ remedy enlarged prostate - diuretic

Valerian root

+ calms nerves - avoid with liver disease

Yohimbe

+ erectile dysfunction - elevate blood pressure

?: refers to all reference values used to guide nutrient intake in healthy people

Dietary Reference Intake

?: average daily level of intake sufficient to meet nutrient requirements for 97%-98% of all healthy people

Recommended Dietary allowance

?: when evidence enough to generate RDA, set at level to ensure nutritional adequacy

adequate intake

?: nutrient intake level estimated to meet needs of 50% of people of certain age and sex group

Estimated Average Requirement

Normal Nutrition Flashcards

(83 cards)