Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

22 spring: nutrition > Test 2: lecture 2 and 3 > Flashcards

Test 2: lecture 2 and 3 Flashcards

1
Q

Dietary nutrients must be___ prior to utilization

A

hydrolized

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

It is necessary to utilize ingredient ___ because this determines availability of energy and nutrients in the diet

A

digestibilities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

final digestion values can be predicted from digestion ___ for each ingredient and amount of inclusion

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

•is the preparation of food for absorption

A

digestion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

•is disappearance of food from the gastrointestinal tract

A

digestibility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

digestibility is influenced by

A

passage rate

  • frequency of feeding
  • Influenced by processing and preparation
  • Influenced by associative effects of other feeds
  • Influenced by digestive disturbances
  • Influenced by species
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

problems with measuring digestibility by feces

A
  • Indigestible feed residue
  • Endogenous fecal losses•Secretion of enzymes, mucus•Sloughing of intestinal cells•Bacterial cell residues
  • Nutrient content of feces is not just indigestible feed residue contains other things that makes measurements incorrect
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

•Estimating endogenous losses is difficult for protein, fat, carbohydrate– particularly a problem in estimating digestibility of ___ and certain minerals

A

protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

how to estimate endogenous output of protein in feces

A
  • Regression of fecal content against increasing feed content
  • Y intercept represents endogenous losses of the nutrient

Endogenous CP losses = .6527/22.4 kg DMI = 2.7% of dry matter intake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q
A

a way to measure apparent digestibility

total feed intake and total collection of feces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q
A

a way to measure apparent digestibility

  • Must be total inert in the digestive tract
  • Indicator must through GIT at same rate as feed
  • Digestibility of nutrient based on relative concentration in feed and feces
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

indicator method to measure apparent digestibility uses ___

A
  • Must be total inert in the digestive tract
  • Indicator must through GIT at same rate as feed
  • Digestibility of nutrient based on relative concentration in feed and feces
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is a common indicator used to measure apparent digestibility in ruminants

A

lignin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

measure apparent digestibility for CP using the indicator method

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

•High digestibility – more ___ available for absorption

A

nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

•Higher requirements such as ____ need more digestible diet to deliver energy in the amount consumed

A

pregnancy or lactation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

•Large breed dogs have ___gut transit than small breed dogs; ___the digestibility of same feed ingredients

A

more rapid

lowers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

digestibility decreases as feed intake ___

A

increases

the more you eat the faster the food moves through the GI tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

type A antinutritives interfere with the digestion of ___

A

protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

2 types of type A antinutritives

A

type A stops protein digestion

  • Protease inhibitors (of trypsin and chymotrypsin)•Soybeans and legumes, pulses, milk, wheat, potatoes
  • Lectin•Plant proteins bind to cell receptors and inhibit absorption
  • Ricin in castor bean
  • Cooking – moist heat destroys the activity of many of these compounds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

type B antinutritives interfere with the absorption of ___

A

minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Some type B antinutritives

A

interfere with minerals

  • Phytic acid - effects many bivalent and trivalent metal ions and trace elements•Cereals, legumes, vegetables, nuts, seeds•Phytase treatment of grains can reduce effects
  • Oxalic acid – calcium binding•Coffee, rhubarb
  • Glucosinolates – goitrogens•Brassica species, cabbage, legumes•Inhibit Iodine uptake or effect thyroxin activity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

type C antinutritives interfere with ___

A

vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

some type C antinutritives

A

antivitamins

•Cause decomposition, form complexes which interfere with absorption, or inhibit digestion and metabolism•

Ascorbic acid oxidase in fruits

  • Antithiamine factors•thiaminase, catechols and tannins (fish, bracken fern, tea)
  • Pyridoxine antagonists (B6) - mushrooms
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

balance trials combine digestion with ___

A

animal utilization

measure everything in and out(feces,urine,gasses)

weight change, growth, milk ect

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

an animal is in balance if energy absorbed =

A

energy expended

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

limiting nutrient in positive balance

A

animal may be getting the correct overall energy but if one aspect is not enough growth will be reduced or gain will contain more fat and less lean tissue

everything needs to be balanced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

•___ nutrients must be supplied in the diet

A

Essential

depends on species

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

factors effecting maintenance requirements

A
  • Exercise
  • Environment / weather
  • Stress
  • Health / parasites

maintenance= maintain body weight and normal functions

30
Q

Energy released in metabolism represents the ___ of carbohydrate, fatty acids, and amino acids.

A

oxidation

31
Q

Cellular use of chemical entities is captured in high energy ___ for energy-requiring cellular processes for maintaining the organism.

A

phosphate bonds (ATP)

32
Q

•Only about ___ of gross energy intake is used for net processes

A

30%

rest is lost or excreted

33
Q

•Heat of tissue metabolism

A
  • 1 mole glucose – oxidized to CO2 and H2O→ produces 673 kcal of heat
  • 1 mole glucose – oxidized to CO2 and H2O and ATP produces 266 kcal of energy captured in phosphate bonds and 407 kcal of heat

•39% efficient

34
Q

___ is the intensity of energy metabolism of a resting, post absorptive subject in a thermally neutral environment

A

basal metabolic rate

35
Q

•Resting Metabolic Rate is ___ higher than BMR

A

~10%

36
Q

two ways to measure heat loss

A

•Direct calorimetry•Measures total body heat production

•Not easy – account for all methods of heat loss

•Indirect calorimetry•Calculate heat production based on respiratory gasses measured over a unit of time

•Oxygen consumption•CO2 production

37
Q

respiratory quotient

A
  • RQ = CO2 eliminated / O2 Consumed
  • CxHyOz + (x + y/4 - z/2) = xCO2 +(y/z)H2O
  • RQ = x / (x + y/4 - z/2)
  • For example Oleic Acid: C18H34O2: x=18, y=34, z=2; RQ = .706
  • Glucose, C6H12O6 : x=6, y=12, z=6; RQ = 1.0
38
Q
  • Oxygen consumption is a valid measure of energy metabolism
  • ___combined with oxygen consumption is a noninvasive method of assessing metabolism
A

Heart rate

39
Q

why can’t you use Co2 production to measure energy use

A

fermentation produces CO2, therefore Co2 produces is not just from tissue metabolism

40
Q

what will give the highest energy per liter O2 consumed?

A

•Fat 4.69 Cal/l O2 consumed at STP. RQ 0.7

Protein 4.82 Cal/l O2 consumed at STP RQ. 0.8

•Carbohydrate 5.04 Cal/l O2 consumed at STP. RQ 1

higher RQ= more energy produced per use of O2

41
Q

why measure urinary N losses?

A

urea is not completely oxidized

need to adjust for the protein(amino acids) lost in urine

42
Q

if RQ <7.0 ___ is being used for energy

A

fat

43
Q

RQ > 1 then fat is being ___

A

synthesized from carbs

44
Q

fate of dietary energy

A
45
Q

apparent digestible energy= intake energy -___

A

fecal energy

46
Q

true digestible energy = intake energy - ___

A

fecal energy of food origin – heat of fermentation – gaseous products of digestion)

47
Q

___ =Digestible fat x 2.25 + Digestible protein + Digestible carbohydrate

A

total digestible nutrients

48
Q

= 70 x Weight0.75

A

resting energy requirement

this is 60-70% of calories burned in a day to maintain normal functions

any other actives such as exercise or lactation would need to be added to get maintenance energy requirements

49
Q

calculate the maintenance energy requirement for a 20 kg dog that burns 340 kcal a day

A

70 (weight0.75) + 340

662 +340= 1002 kcal/day

50
Q

three areas of endogenous losses of proteins

A

•Urinary endogenous losses

  • Scurf losses (skin, nails and hair)
  • Fecal endogenous losses (GIT secretions and cells)
51
Q

how to measure crude protein %

A

amount of nitrogen x 6.25

(average protein is 15% nitrogen)

52
Q

daily amino acid requirement = all of the ___ amino acids and sufficient ___ amino acids

A

essential

nonessential

53
Q

taurine is essential for ___

A

cats

54
Q

arginine is important for __

A

urea cycle (ammonia removal)

55
Q

glutamine/glutamate is important for ___

A

TCA cycle, GABA ect

56
Q

___ is the ability of a particular protein to supply a balanced pattern of indispensable amino acids

A

protein quality

57
Q

biological value of protein =

A

urinary nitrogen

the lower the urinary loss of N the higher the biological value

lower urinary N, the lower the metabolism of amino acids for other uses

if urinary N=0, then BV= 1

58
Q

proteins are ___ % digestible

A

90

59
Q

__ is a reaction the reduces the digestibility of proteins

A

maillard

  • Heat
  • Nonenzymatic browning reaction

s•Reaction with reducing sugars (glucose, fructose, lactose) forming covalent bonds with free amino groups

Products are indigestible

60
Q

•Linoleic acid•Linolenic acid•Arachidonic acid are examples of ___

A

dietary essential fatty acids

61
Q

•Eicosapentaenoic and docosahexaenoic acids which are important in brain and retinal function are ___ from fish

A

unsaturated fatty acids

62
Q

minimum amount of essential fatty acids in the diet

A

1% of dry matter

63
Q

total dietary fat should be at least ___ % of dry matter for absorption of fat soluble vitamins

A

1-2

64
Q

absorption of fatty acids is based on ___

A

chain length (long chain → less absorption)

polyunsaturates absorb better then saturates

65
Q

oxidation of lipids

A

not a good thing → rancidity

unsaturated fatty acids are susceptible to O2 attack (formation of free radicals, self perpetuating process)

antioxidants help preserve unsaturated fatty acids

66
Q

iodine value of fat

A

iodine binds to unsaturated fatty acids at double bonds

fish have high iodine values

measures degree of unsaturation

oxidation of fat decreases iodine values

67
Q

some macro essential minerals are

A

•Ca, P, Mg, Na, Cl, K, S

68
Q

some micro essential minerals are

A

•Fe, Zn, Mn, I, Co, Cu, Se, Mo, Fl, B, Cr

ppm= (mg/kg) = 0.0001% of dietary intake

69
Q

mineral functions

A
  • Structural components- bones
  • Constituents of body fluids•Osmotic pressure•Acid base balance•Muscle contraction, membrane permeability•Tissue irritability
  • Catalysts and cofactors in enzyme systems
70
Q

4 types of fat soluble vitamins

A

D,A,K,E

71
Q

•Chemically same as the vitamin but exert other physiologic effects due to isomeric structure

A

vitomer

  • Vitamin E
  • a-tocopherol – active
  • g-tocopherol – inactive in body but will act as antioxidant (vitamer of vitamin E)
72
Q

provitamin requires ___

A

activation

•b-carotene – enzymatic cleavage releases retinol

22 spring: nutrition (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions