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Nutrition > Nutrition Test 2 > Flashcards

Nutrition Test 2 Flashcards

1
Q

Carb

A

Energy
Carbon Hydrogen Oxygen
Comes from fruit veg grains

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2
Q

Most abundant carb

Plants produce it through

A

Glucose

Photosynthesis

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3
Q

Carbs with one or 2 molecules referred to as broadly -

Referred to as specifically

A

Sugars

Monosaccharides
Disaccharides

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4
Q

Monosaccharides

A

Glucose
Fructose
Galactose
Ribose

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5
Q

Disaccharides

A

Lactose
Maltose
Sucrose

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6
Q

Complex carb oligosaccharides contain

A

3-10 monosaccharides

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7
Q

Polysaccharides consist of

Types

A

Hundreds of thousands glucose molecules

Starch
Glycogen
Most fibers

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8
Q

Plants store carbs as

A

Starch

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9
Q

Straight chain of clugose

A

Amylose

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10
Q

Branch chain of glucose

A

Amylopectin

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11
Q

Indigestible glucose molecules linked by beta bonds

A

Resistant starch AKA fiber

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12
Q

Glycogen

A

Storage of glucose for animals
Stored in liver

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13
Q

Glycogen is NOT a source of dietary carbs because it is -

A

Made in animals

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14
Q

Dietary fiber

A

Non-digestible part of plants

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15
Q

Functional fiber

A

STILL non digestible but have known health benefits

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16
Q

Dietary fiber + Functional fiber =

A

Total fiber

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17
Q

Soluble fiber

Examples

Found in

A

Dissolves in water
Reduces risk of heart disease and T2 Diab

Pectin, gum, mucilage

Citrus fruit
Berries
Beans
Oats

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18
Q

Insoluble fiber

Examples

Found in

A

Do NOT dissolve in water so CANNOT be fermented in colon
Promote bowel movement, reduce diverticulosis

Lignin, cellulose, hemicellulose

whole grain, veg, fruit, seeds

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19
Q

Carbs are broken down in to

Where

A

Monosaccharides

Small intestine

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20
Q

Salivary amylase breaks down Carbs in to

Where

A

Maltose

Mouth and esophagus

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21
Q

What enzyme breaks down carbs

A

Amylase

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22
Q

Glucose and galactose absorb via -
Fructose absorbs via -

A

Active transport

Facilitated diffusion

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23
Q

Glucose energy -
Fructose and galactose energy -

A

Immediate

Converted in liver, stored as glycogen

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24
Q

Blood glucose hormones

A

Insulin
Glucagon

Epi
Norepi
Cortisol
HGH

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25
Q

Insulin is secreted by

moves glucose from blood to

helps glucose storage in

A

Pancreas

cells

liver and muscles

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26
Q

Glucagon is secreted by -

Stimulates liver to convert glycogen to -

assists in breakdown of body proteins for glucose, aka -

A

Alpha cells

Glucose

GLUCONEOGENESIS

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27
Q

Epi and Norepi are secreted by -

they increase breakdown of -

also increase -

A

adrenal glands

glycogen to glucose

gluconeogenesis

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28
Q

Cortisol and HGH are secreted by the -

they decrease -

A

Adrenal gland

Glucose use by muscles/organs

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29
Q

Glycemic index

A

If high, results in spike in BS and so insulin

If low, fluctuations are moderate

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30
Q

Glycemic load formula

A

Carb grams x glycemic index of a food

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31
Q

Fiber decreases levels of _ in blood

A

Fat

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32
Q

Brain and nerves rely on _ for energy

A

Glucose

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33
Q

Ketosis is an alternative fuel source for

Ketones are pH…
Can result in

A

Brain

Acidic
Ketoacidosis

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34
Q

Gluconeogenesis converts _ to glucose for energy

The amino acids left __ be used for tissue repair, immune support or any other function

A

Protein

CANNOT

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35
Q

Recommended Dietary Allowance RDA for carbs is

Acceptable Macronutrient Distribution Range AMDR for carbs is

You want your carbs to be rich in _

A

130grams/day

46-65% of calories

Fiber

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36
Q

Simple carbs result in

A

Tooth decay
Bad cholesterol increase
Diabetes and obesity

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37
Q

Enriched foods

A

Nutrients lost during processing are added back artificially

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38
Q

Fortified foods

A

Have nutrients added that did not originally exist artificially

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39
Q

Adequate intake AI for fiber
Women
Men

fluid intake

A

25g
38g

64oz

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40
Q

Reactive hypoglycemia

A

Pancreas secretes too much insulin after a high barb meal

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41
Q

Fasting hypoglycemia

A

Pancreas produces too much insulin overall

42
Q

Lipids are water

Fats refers to

A

insoluble

lipid content of a food

43
Q

3 Types of lipids

A

Triglycerides
Phospholipids
Sterols

44
Q

Triglyceride chem

A

3 fatty acids
1 glycerol

45
Q

Short chain fatty acids
Medium chain
Long chain

Length determines method of

A

under 6
6-12
more than 14

digestion absorption and metabolism

46
Q

Saturated fatty acids chem
Monounsaturated chem
Polyunsaturated chem

A

hydrogen surrounds every carbon NO DOUBLE BOND

Lack 1 hydrogen - 1 double bond

More than 1 double bond

47
Q

Saturated fats form straight rigid chains and so are _ at room temp

Aka

A

Solid

Butter, animal fat

48
Q

Unsaturated fats are kinked and so are _ at room temp

A

Liquid

49
Q

Hydrogenation is adding hydrogen to unsaturated fatty acids

This results in

A

Making oils solid at room temp
Creates TRANS fats

reduces oxidation and rancidity
INCREASES heart disease

50
Q

Essential fatty acids _ be made by body

Linoleic acid aka -

Alpha Linolenic acid aka -

A

CANNOT

Omega 6

Omega 3

51
Q

Omega 3 protects against

A

Heart disease
Reduce inflammation
Reduce clots and triglycerides

52
Q

Phospholipid chem

A

Glycerol backbone
2 fatty acids
Phosphate

53
Q

Are phospholipids soluble in water

A

YES

54
Q

Phospholipid function

Source for phospholipids

A

Transport fats in blood

Made in body

55
Q

Sterols chem

A

Rings of carbon

56
Q

Sterols block absorption of

A

Cholesterol

57
Q

Fat digestion begins in the

A

Small intestine

58
Q

_ and _ stimulate gallbladder to produce bile which breaks down lipids

A

Cholecystokinin CCK and Secretin

59
Q

Pancreatic enzymes break fat down into

A

2 fatty acids and 1 monoglyceride

60
Q

Micelles

A

Capture and transport lipids for absorption

61
Q

Lipoproteins

A

Transport lipids in to blood

62
Q

Chylomicrons

A

Transport lipids from food

63
Q

Chylomicrons are transported through

A

Lymphatic system

64
Q

Short and medium chain fatty acids are absorbed quicker since they don’t have to be arranged into

A

Chylomicrons

65
Q

Chylomicron triglycerides are disassembled by _ before entering body cells

A

Lipoprotein lipase

66
Q

Acceptable Macronutrient Distribution Range AMDS for fat

A

20-35%

67
Q

What fats to minimize

A

Trans and saturated

68
Q

AMDS for essential fatty acids

Linoleic (omega 6)
Alpha linolenic (omega 3)

other fats

Saturated
Trans

A

5-10%
0.5-1.2%

7%
Absolute minimum

69
Q

Visible fat examples

Invisible fat examples

A

Butter, cream, mayo, dressings

Baked goods, dairy, meats, fast food

70
Q

Whey is a

A

Fat replacer
Improves nutrient profile
Decreases caloric content

71
Q

LDL vs HDL

A

LCL moves cholesterol into arteries
HDL moves cholesterol out

Want low LDL high HDL

72
Q

High fat diet = what cancer

A

Breast
Colon
Prostate

73
Q

Protein Chem

A

Carbon
Hydrogen
Oxygen
Nitrogen

74
Q

Protein structure is dictated by

A

DNA

75
Q

Essential vs nonessential amino acids

A

Essential can not be synthesized so have to be obtained from food

76
Q

Transamination

A

Transfer amino group from essential amino acid to different amino group

77
Q

Conditionally essential amino acid

A

nonessential becomes essential

78
Q

Proteins are longs chains of

A

Amino acids

79
Q

Amino acids are joined together by

A

Peptide bonds

80
Q

The process by which cells use genes to make proteins

A

Gene expression

81
Q

Gene

A

Segment of DNA that serves as a blueprint for protein synthesis

82
Q

Transcription

A

Messenger RNA copies info from DNA

83
Q

Translation

A

Info from mRNA is translated into amino acid sequence in ribosome

84
Q

Protein turnover

A

Existing proteins provide building blocks for new ones

85
Q

Protein structure

Primary
Secondary
Tertiary
Quaternary

A

Sequential
Spiral
3D held by hydrogen
Globular/fibrous

86
Q

What denatures proteins

A

Enzymes
High fever
our of range pH
Digestion

87
Q

Limiting amino acid

A

missing or in short supply

Slows down protein synthesis

88
Q

Incomplete vs complete protein

A

Complete has all 9 essential amino acids

Animal and soy

incomplete - does not support growth and health

89
Q

Mutual supplementation

Complementary proteins

A

Combine 2 incompletes to make complete protein

90
Q

Protein digestion begins in the

A

Stomach

91
Q

pepsinogen, the enzyme for protein breakdown is activated by _ and turns in to _

A

Hydrochloric acid
Pepsin

92
Q

_ is a hormone that controls HCI production

A

Gastrin

93
Q

Pancreatic enzyme _ completes protein digestion

A

Protease

94
Q

Chem score

A

comparison of limiting amino acids in food to a food reference

95
Q

Protein digestibility corrected amino acid score
PDCAAS

A

Used to calculate value from protein quality

96
Q

The balance of what, determines protein needs

A

Nitrogen

97
Q

RDA for protein
%

A

sedentary 0.8g per kg
10-35%

98
Q

High protein diet = what disease types

A

Heart disease

99
Q

What other organ is affected by high protein

A

Kidneys

100
Q

Protein-energy malnutrition disorders

A

Marasmus
Kwashiorkor

101
Q

Defective DNA disorders

A

Sickle cell anemia
Cystic fibrosis
Pheylketonuria

102
Q
A

Nutrition (3 decks)

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