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Inman Domain 1 > Nutrition and Supporting Sciences > Flashcards

Nutrition and Supporting Sciences Flashcards

1
Q

what is energy?

A

the capacity to do work

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2
Q

___, ___, and ___ all yield energy

A

CHO, protein, and fat

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3
Q

___ and ___ provide 4 calories/gram

A

CHO and protein

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4
Q

CHO and protein provide ___ calories/gram

A

4

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5
Q

___ provides 9 calories/gram

A

fat

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6
Q

fat provides ___ calories/gram

A

9

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7
Q

the brain uses ___ exclusively as an E source

A

glucose

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8
Q

the brain uses glucose exclusively as an ___

A

E source

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9
Q

what does the brain use as an E source during starvation?

A

ketone bodies

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10
Q

where are tissue stores of glucose in the body

A
  1. glycogen in muscle and liver
  2. fat from adipose tissue
  3. cellular mass (protein stores)
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11
Q

glucose is stored in the ___ and ___ as glycogen

A

muscle; liver

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12
Q

glucose is stored in the muscle and liver as ___

A

glycogen

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13
Q

what is gluconeogenesis

A

conversion of non-carbohydrate sources into glucose; creation of glucose from glycerol and amino acids

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14
Q

what is homeostasis

A

state of equilibrium of the internal environment of the body

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15
Q

what are enzymes

A

proteins; organic catalysts that control reaction

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16
Q

what is a conenzyme

A

enzyme activators; includes some vitamins (B)

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17
Q

what vitamins are needed for E production?

A

pantothenic acid, thiamin, riboflavin, and niacin

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18
Q

what is a substrate

A

substance upon which an enzyme works

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19
Q

what is a cofactor

A

assists enzymes; minerals

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20
Q

what are hormones?

A

secretions from endocrine; trigger enzyme action; chemical messengers that trigger enzymes

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21
Q

what does thyroxine regulate

A

metabolism and rate of oxidation

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22
Q

thyroxine influences what

A

physical and mental growth

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23
Q

what happens when glycogenolysis and gluconeogenesis of the liver is stimulated

A

raises the blood glucose

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24
Q

what is anabolism

A

synthesis of a more complex substance

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25
Q

what is catabolism

A

breakdown; uses and releases energy; creates a constant energy deficit, which must be supplied by food

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26
Q

what is BEE

A

basal energy expenditure; minimum amount of energy needed at rest in fasting (amount needed to carry out involuntary work of the body, activity of internal organs, and internal temp)

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27
Q

BEE is affected by what?

A

extremes in environmental temperatures; tropical climate 5-20% increase

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28
Q

what stimulates metabolic rate and by how much?

A

caffeine, alcohol, and nicotine; 7-15%

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29
Q

what is EEPA

A

energy expended in physical activity; highly variable

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30
Q

what is TEF

A

thermic effect of food, diet-induced thermogenesis, the calorigenic effect of food; energy needed to digest, absorb, and assimilate nutrients; ~10% of E expenditure

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31
Q

TEF is greater or less after consumption of carb and protein than after fat

A

greater

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32
Q

TEF is about ___% of E expenditure

A

10%

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33
Q

what is BMR

A

basal metabolic rate; measured in morning when reclining, awake, relaxed, at normal body temp, at least 12 hrs after meal, and several hours after strenuous activity

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34
Q

BMR measures

A

oxygen consumed

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35
Q

BMR is affected primarily by what 4 things

A
  1. sex
  2. age
  3. body composition
  4. endocrine glands-thyroid
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36
Q

how is BMR affected by sex

A

women have 5-10% lower BMR than men

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37
Q

how is BMR affected by age

A

highest BMR is 0-2 years of age; older adults less activity, less lean body mass, more body fat: BMR decreases

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38
Q

how is BMR measured

A

by PBI/protein bound iodine; measures activity of thyroid gland, metabolism, level of thyroxine priduced

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39
Q

when PBI is elevated, BMR is ___

A

elevated

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40
Q

is PBI a nutritional assessment parameter?

A

no

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41
Q

BMR can be increased by ___

A

exercise

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42
Q

what is BEE

A

basal energy expenditure; calculated BMR

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43
Q

BEE includes what

A

age, sex, body surface area (height, weight)

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44
Q

what is rmr?

A

energy expenditure measured under similar conditions, after a short rest and controlled intake of caffeine, alcohol

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45
Q

___ is more frequently measured than BMR

A

RMR

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46
Q

RMR is ___ than BMR by ___%

A

greater; 10-20%

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47
Q

of the predictive equations ___ predicts within 10% of indirect calorimetry

A

Mifflin St Jeor

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48
Q

Mifflin St Jeor should be used with ___ and ___ individuals

A

normal weight and obese individuals; use actual body weight for underweight, overweight, and obese

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49
Q

what is the most practical way of measuring energy balance

A

following changes in weight

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50
Q

RQ depends on what

A 
fuel mixture being metabolized: 
cho alone: 1
mixture: 0.85
protein alone: 0.82
fat alone: 0.7
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51
Q

list the monosaccharides

A

glucose, fructose, galactose

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52
Q

list the disaccharides

A

sucrose, lactose, maltose

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53
Q

what 2 monosaccharides is sucrose made of

A

glucose and fructose

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54
Q

what 2 monosaccharides is lactose made of

A

glucose and glucose

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55
Q

what 2 monosaccharides is maltose made of

A

glucose and galactose

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56
Q

list the polysaccharides

A
  1. starch
  2. cellulose
  3. glycogen
  4. dextrin
  5. pectin
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57
Q

what is starch

A

glucose chains, 50% of CHO intake

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58
Q

what is cellulose

A

resistant to digestive enzyme amylase; adds bulk

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59
Q

what is glycogen

A

animal starch; from glucose; stored in muscle and liver

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60
Q

what is pectin

A

nondigestible; thickening quality; in fruits

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61
Q

what is dextrin

A

intermediate product of starch breakdown

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62
Q

what is sorbitol

A

alcohol from glucose; absorbed by passive diffusion; converted into fructose

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63
Q

how sweet is fructose

A

the sweetest

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64
Q

how sweet is sorbitol

A

slightly less sweet than glucose

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65
Q

put the following in order of sweetness: sucrose, sorbitol, glucose, fructose, invert sugar, lactose, galactose, maltose, mannitol

A
  1. fructose
  2. invert sugar
  3. sucrose
  4. glucose
  5. sorbitol
  6. mannitol
  7. galactose
  8. maltose
  9. lactose
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66
Q

what is the make up carbohydrates

A

made of carbon, hydrogen, and oxygen

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67
Q

what are the functions of cho

A

energy, protein-sparing action, regulation of fat metabolism

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68
Q

sulfur is found in what proteins

A

cystine, cysteine, and methionine

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69
Q

what make up protein

A

carbon, hydrogen, oxygen, and nitrogen; sulfur in cystine, cysteine, and methionine

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70
Q

what % of a protein is nitrogen

A

16%

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71
Q

amino acids have a ___ and a ___

A

amino group (NH2) as acid; carboxyl group (COOH) as the acid

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72
Q

**what are the essential amino acids

A 
TV TILL PMH; 
threonine
valine
tryptophan
isoleucine
leucine
lysine
phenylalanine
methionine
histidine
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73
Q

what are the 2 conditionally essential amino acids

A

arginine

glutamine

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74
Q

tryptophan is a precursor for ___ and ___

A

seratonin; niacin

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75
Q

___ is converted to tyrosine

A

phenylalanine

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76
Q

phenylalanine is converted to ___

A

tyrosine

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77
Q

methionine is converted to ___

A

cysteine

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78
Q

___ is converted to cysteine

A

methionine

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79
Q

what is a conjugated protein

A

simple plus non protein substance (like lipoprotein)

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80
Q

what is a simple protein

A

yields only amino acids

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81
Q

what is a derived protein

A

fragments from simple and conjugates (like peptide)

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82
Q

what are the functions of protein

A
  • tissue synthesis
  • maintains growth
  • regulated body processes
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83
Q

why is protein an inefficient energy source

A

nitrogen must be removed first; 58% of protein can be converted to gluose

84
Q

what are the diet requirements for protein

A

0.8 g/kg body weight; 10-15% of total E intake

85
Q

legumes are low in what amino acids

A

methionine, cystine, and tryptophan

86
Q

gelatin is low in what amino acids

A

methionine and cystine; has NO tryptophan

87
Q

most food fat is a ___

A

triglyceride

88
Q

triglycerides are ___ fats; made of ___ and ___

A

simple; 3 fatty acids and 1 glycerol

89
Q

where are phospholipid found

A

cell membrane

90
Q

what is a compound fat

A

simple plus other component (like a phospholipid)

91
Q

what is a derived fat

A

derived from simple or compound by fat hydrolysis or enzymatic breakdown (like fatty acid, glycerol, steroid)

92
Q

what are examples of a derived fat

A

fatty acid, glycerol, steroid

93
Q

what are saturated fatty acids

A

all available bonds of carbon dioxide are filled with hydrogen; solid and hard at room temp

94
Q

what is an unsaturated fatty acid

A

one or more double bond

95
Q

**___ is the most polyunsaturated

A

safflower oil

96
Q

**___ is the most unsaturated

A

canola oil

97
Q

**linoleic acid is omega ___

A

6

98
Q

**what is the best source

A

safflower oil

99
Q

**a deficiency in linoleic acid does what

A

creates eczema, poor growth rate, petechiae

100
Q

**if linoleic acid replaces CHO

A

LDL decreases, HDL increases

101
Q

**if linoleic acid replaces saturated fat

A

cholesterol decreases, HDL decreases

102
Q

EPA and DHA are what type of omega

A

3

103
Q

EPA mainly comes from

A

fish

104
Q

DHA comes mainly from

A

walnut, flaxseed, and canola oil

105
Q

omega 3 have what effect on cholesterol levels

A

little; decreases hepatic production of triglycerides (inhibit VLDL synthesis)

106
Q

omega 3 is involved in ___

A

retinal function and brain development

107
Q

what does omega 3 deficiency result in

A

neurological changes-blurred vision, numbness

108
Q

what is the structure of fatty acids

A

straight hydrocarbon chain ending in a corboxyl (COOH) group at one end and a methyl group (CH3) at the other

109
Q

how are fatty acids classified

A
  • number of carbons
  • position of first double bond
  • number of double bonds
110
Q

what is designated by the omega sign

A

location of the first double bond counted from the METHYL end

111
Q

what is the structure of linoleic acid

A

C18:2omega6

112
Q

what is the structure of linolenic acid

A

C12:3omega3

113
Q

linoleic acid is omega ___

A

6

114
Q

linolenic acid is omega ___

A

3

115
Q

in terms of fat, what is hydrogenation

A

process of adding hydrogen at the double bond of unsaturated fatty acids to increase saturation and stability

116
Q

in trans fatty acids the hydrogens are found ___ from each other

A

across from each other; harmful to cell function

117
Q

trans fats are found in milk fat, ___%

A

4-8%

118
Q

___, ___. and ___ contain trans fats as a product of partial hydrogenation of PUFA

A

margarine, shortenings, frying fats

119
Q

**what is the most saturated

A

coconut oil

120
Q

list the following in order from most to least saturated fat: palm oil, palm kernel, cocoa butter, coconut, canola, butter

A

coconut, palm kernel, cocoa butter, butter, palm oil, canola

121
Q

Medium chain triglycerides have how many carbons

A

6-12

122
Q

where are MCTs found

A

milk fat, coconut oil, palm kernel

123
Q

list the following in order from most to least MUFA: coconut, sunflower, peanut, kernel, olive

A

olive, canola, peanut, sunflower, coconut

124
Q

what has the most MUFA

A

olive oil

125
Q

what has the most PUFA

A

safflower oil

126
Q

list the following in order from most to least PUFA: cottonseed, soybean, safflower, p;am kernel, sunflower

A

safflower, corn, soybean, cottonseed, sunflower, palm kernel

127
Q

list the following from most to least for butter: MUFA, PUFA, sat

A

sat, pufa, mufa

128
Q

list the following from most to least for margarin: MUFA, PUFA, sat

A

pufa, mufa, sat

129
Q

how does fat delay gastric emptying

A

depresses gastric secretion

130
Q

why does fat provide more energy than CHO

A

has less oxygen and more carbon; more carbon atoms for oxidation

131
Q

what are the diet requirements for fat

A

less than 30% kcals

132
Q

how is alcohol metabolized

A

as a fat; 7 g/kcal

133
Q

how do you determine calories from alcohol?

A

(.8)(proof)(ounces); proof=(%alcohol)(2)

134
Q

how is proof calculated

A

(% alcohol)(2)

135
Q

**what is winterized oil

A

treated so won’t crystallize when cold (salad dressings)

136
Q

**how is winterized oil made?

A

oil chilled to 45 degrees; fatty acids with high melting points crystallize and are filtered out

137
Q

**what is the appearance of winterized oil

A

clear NOT cloudy

138
Q

**what are some oils that have are winterized

A

corn, soy, cottonseed; NOT olive

139
Q

how much insensible water is lost each day

A

0.8-1.2 litres

140
Q

how do you calculate mEq

A

(mg/atomic wt)*valence

141
Q

what are the atomic weights and valances of Na+, K+, and Ca2+

A

Na+: 23, 1
K+: 39, 1
Ca2+ :40, 2

142
Q

what are extracellular electrolytes

A
  • Na; sodium
  • Ca; calcium
  • Cl; chloride
  • HCO3; bicarbonate
143
Q

sodium chloride is ___% sodium

A

40%

144
Q

one tsp of salt has ___g of NaCl

A

6g

145
Q

sodium is reabsorbed by ___ and retained by ___

A

aldosterone; steroids

146
Q

what are intracellular electrolyes

A
  • K; potassium
  • Mg; magnesium
  • P; phosphorus
147
Q

what are sources of potassium

A

meat, fruits, veg; banana, orange, tomato, potato, cantaloupe

148
Q

potassium excretion is increased by ___

A

aldosterone

149
Q

hypercalemia causes ___

A

cardiac irregularities

150
Q

**what is the normal range for sodium

A

136-145 mEq/L

151
Q

what is the normal range for potassium

A

3.5-5 mEq/L

152
Q

what is the normal range for calcium

A

4.5-5.5 mEq/L

153
Q

what is the normal range for magnesium

A

1.5-2.5 mEq/L

154
Q

what is the normal range for chloride

A

96-106 mEq/L

155
Q

what is the normal range for phosphorus

A

3-4.5 mEq/L

156
Q

what is the effect of protein of fluid balance

A

exerts osmotic pressure

157
Q

what is the function of albumin

A

exerts pressure on blood vessel wall that keeps water within; when alb drops, pressure drops, causing fluid to leak out-water moves from extracellular to interstitial space (edema)

158
Q

what happens when albumin is low

A

when alb drops, pressure drops, causing fluid to leak out-water moves from extracellular to interstitial space (edema)

159
Q

low serum protein leads to ___ and ___

A

edema and ascites

160
Q

what is anasarca

A

extreme, generalized edema and widespread swelling of the skin due to effusion of fluid in extracellular space

161
Q

anasarca is associated with what?

A

heart, liver, renal failure, and extreme protein/calorie malnutrition

162
Q

a serum albumin of ___ is often associated with physical signs of fluid retention

A

2.8

163
Q

**what are the symptoms of dehydration

A

nausea, dizziness, sunken eyes, fever, hyperventilation, excessive sweating, concentrated urine, dry inelastic skin, increase in solutes (BUN), tachycardia, headache, fatigue, decreased appetite, and rapid weight loss

164
Q

what is the best assessment parameter for fluid status

A

serum sodium

165
Q

___ releases hydrogen ions

A

acid

166
Q

___ takes up hydrogen ios

A

base

167
Q

what is a buffer?

A

mixture of acid and base components to protect against a strong acid or strong base

168
Q

what is a major extracellular buffer

A

combination of carbonic acid and sodium bicarbonate

169
Q

the pH scale measures what

A

hydrogen ion concentration

170
Q

lungs control supply of ___ to help with acid base balance

A

carbonic acid; hypoventilation retains acid and hyperventilation loss of acid

171
Q

kidneys control supply of ___ to help with acid base balance

A

bicarbonate (base); excrete excess bicarbonate and level of base decreases

172
Q

**a change in one side of the buffer brings about a ___ in the other side to ___

A

compensatory change; maintain balance, pH close to 7.4

173
Q

in acid-base balance, a failure related to the pulmonary system is

A

respiratory

174
Q

in acid-base balance, a failure related to the kidneys is

A

metabolic

175
Q
  • *what do the following tell you and what are the normal values:
    1. HCO3 (bicarb)
    2. pCO2 (carbonic acid)
A
  1. tell you if kidneys working; 24-28

2. tell you if lungs working; 35-45

176
Q

**what is the function of vitamin A

A

skin, vision

177
Q

**what are sources of vitamin A

A

yellow, orange fruits; dark green leafy vegetables; cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato

178
Q

**what are signs of vitamin A deficiency

A

night blindness, nyctalopia, xeropthalmia, bitot’s spots, hyperkeratosis

179
Q

**what is the earliest sign of vitamin A deficiency?

A

nyctalopia, reversible

180
Q

**what is a sign of vitamin A deficiency that appears when deficiency is severe and prolonged

A

xeropthalmia -corneal damage, not reversible

181
Q

**what is one of the least toxic vitamins

A

E

182
Q

**what is the function of vitamin E

A

antioxidant; resists hemolysis of RBC

183
Q

what are sources of vitamin K

A

spinach, kale, broccoli, green leafy vegetables

184
Q

what vitamin is lost in cooking as temp of ph rises but is stable in acidic solution

A

b1 aka thiamin

185
Q

what is the function of b1/thiamin

A

oxidation of CHO; increase CHO increased need for b1; metabolism of pyruvate

186
Q

what are sources of b1/thiamin

A

grains, wheat germ, pork, liver

187
Q

what are signs of b1/thiamin deficiency

A

beriberi, muscle weakness, foot drop, memory loss tachycardia, decreased erythrocyte transketolase, increased plasma pyruvate

188
Q

what is the name for vitamin b1

A

thiamin

189
Q

what is the name for vitamin b2

A

riboflavin

190
Q

what are signs of b2/riboflavin deficiency

A

cheilosis (cracked lips), angular stomatitis (mouth corner cracks, sore throat), and magenta tongue

191
Q

what are sources of folate

A

fortified dry cereal, liver, kidney, green leafy vegetables, citrus fruits, lentils, beans

192
Q

what is the name for b6

A

pyridoxine

193
Q

what is the name for b12

A

cyanocobalamin

194
Q

an increase in protein requires an increase in what vitamin

A

b6/pyridoxine

195
Q

what is the most abundant mineral

A

calcium

196
Q

what mineral is regulated by the parathyroid hormone

A

calcium

197
Q

what aids calcium absorption

A

vitamin D, acid, lactose

198
Q

what lowers serum calcium and how

A

calcitonin by inhibiting bone resorption

199
Q

what are the functions of calcium in the body

A

blood clotting, cardiac function, nerve transmission, smooth muscle contractility

200
Q

what are sources of phosphorus

A

meat, milk, poultry, eggs, fish, cheese

201
Q

what is the absorbable form of iron

A

ferrous (stored form is ferritin)

202
Q

what are signs of copper deficiency

A

rare: microcytic anemia, neutropenia

203
Q

what is Wilson’s disease

A

low serum copper, genetic absence of liver enzyme

204
Q

what are sources of sulfur

A

meat, fish, eggs, poultry

205
Q

what are the 2 minerals required in glucose metabolism

A

chromium and zinc

206
Q

as E expenditure of the body increases, the need for ___, ___, ___, and ___ also increase

A

thiamin, niacin, riboflavin, and pantothenic acid

Inman Domain 1 (4 decks)

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