2.2:6 Macronutrients

Question 1

What does the turn macronutrients mean?

Answer 1

Food categories that are required in high amounts

Question 2

Name the dietary macronutrients and how much energy do they provide

Answer 2

Fat 9
Protein 4
Carbohydrates 4

Question 3

What are lipids poorly soluble/insoluble in?

Answer 3

Water

Question 4

What are lipids soluble in?

Answer 4

organic solvents

Question 5

What are the functions of fats?

Answer 5

Fuel and energy stores
Insulation
Protection
Membrane structure
Intra/intercellular signalling - phosphilipids
Substrate for hormones and prostaglandin synthesis - cholesterol

Also: 
flavour
texture 
palatabolity 
supply of essential nutrients- absorption of fats-soluble vitamins essential for fatty acids

Question 6

True/false 90% of dietary fats are triglycerides?

Answer 6

True

Question 7

What are triglycerides made up of

Answer 7

Glycerol and 3 fatty acids

Question 8

Describe the terms saturated, monounsaturated, and polyunsaturated

Answer 8

Saturated (no c-c bonds)
Monosaturated ( one double bond)
Polyunsaturated ( more than one double bond)

Question 9

Where are fats and oils obtained from? Do they contain more unsaturated or saturated FA?

Answer 9

Fats- animals (more saturated)

Oils- plants and fish (more unsaturated)

Question 10

TRUE/FALSE. Do dietary fats contain a mixture of saturated and unsaturated FAs?

Answer 10

True

Question 11

True/False. In omega6 first double bond 6 carbons from methyl terminal

In omega3 first double bond 3 carbon from methy terminal

Answer 11

True

Question 12

Besides fats and oils, what other lipids can be found in diets?

Answer 12

Phospholipids
sterols
plant-phytosterol- inhibits cholesterol uptake

Question 13

Cholesterol is the substrate of synthesis for what molecules?

Answer 13

Bile acids, steroids hormones, and vitamin D

Question 14

Does dietary cholesterol have a large influence on blood cholesterol?

Answer 14

No, has little influence because most cholesterol is made within the body. Reducing the amount of cholesterol in the diet will not have much effect on the overall cholesterol in the blood

Question 15

What dietary sources can cholesterol be found in?

Answer 15

Liver, eggs, shellfish

Question 16

Does increasing dietary cholesterol decrease the reuptake of biliary cholesterol?

Answer 16

yes

Question 17

What is cholesterol and TAGs (tryglycerides) transported around the body as and what is it comprised of

Answer 17

Lipoproteins (comprised of lipid and apoproteins)

Question 18

where does VLDL-TAG rich transport TAG to?

Answer 18

Adipose/muscle

Question 19

Where does LDL-cholesterol rich molecules transport cholesterol from and to?

Answer 19

from the liver to cells

Question 20

What does HDL do?

Answer 20

Removes excess cholesterol from peripheral tissue

Question 21

What is the association with raised LDL-cholesterol and Athleroschlerosis?

Answer 21

Raised LDL-C is taken up by macrophages

This creates foam cells which accumulate in the blood vessel wall

This hardens and creates athleroschlerosis

Question 22

What does the term essential and non-essensial amino acids mean? Give some examples

Answer 22

Essential- CAnt be made by humans therefore need to obtain AA in diet: Lysine

Semi-essential- Depends on a non-essential AA to be synthesized in the body: tyrosine

Non-essential: can be synthesized by the body- Proline and glycine

Question 23

What does HBV proteins mean?

Answer 23

High biological value proteins

- All of the essential amino acids in sufficient amounts for protein synthesis eg animal protein

Question 24

What does LBV proteins mean?

Answer 24

Low biological value- LAck some essental amini acids eg Plant proteins

Question 25

What macromolecule provides the main source of energy?

Answer 25

Carbohydrates

Question 26

Where are surplus storesof carbohydrates stored? What is it stored as?

Answer 26

Liver as glycogen

and skeletal muscle

Question 27

What are sources of carbohydrates?

Answer 27

Sugar

Question 28

NAme a complex carbohydrate (polysaccharides) and what food sources can they be found in?

Answer 28

starches

Bread, potatoes, rice, pasta, cereals, couscous

Question 29

What are NSP? What food sources can they be found in?

Answer 29

Non-starch polysacharrides aka fibres

Fruits, veg, whole grains, oats, brown rice, bread, nuts, seeds

Question 30

What properties do insoluble NSPs have?

Answer 30

Water attracting properties which help soften stools and increase bulk feces

Helps reduce transit time though the GIT

Question 31

Where are Soluble NSPs fermented in?

Answer 31

colon

Question 32

How does soluble NSP decrease the reuptake of cholesterol?

Answer 32

They bind to bile salts

Question 33

What is the danger of a high fibre diet?

Answer 33

Hypocholestrolaemia effects

Question 34

What is the pharmacological action of NSP?

Answer 34

Acts as a substrate for bacterial fermentation in the colon

Bacteria produce short-chain fatty acids which are absorbed by the colonic mucosa

Bacteria also produce butyric acid which is an important fuel for mucosal cells if the colon

Fecal bulk (insoluble fiber)

Question 35

What would rapidly increase blood glucose levels?

Answer 35

Simple sugars because they’re easily digested in the

Question 36

What does the glycaemic index relate to?

Answer 36

the concentration of glucose in the plasma after consumption of foods

Question 37

What does a low GI indicate?

Answer 37

Break down and absorbed (complex CHO, beans legumes, bran) slowly therefore plasma glucose levels go up slowly

Question 38

what does a high GL indicate?

Answer 38

Break down and absorption rapidly which is not food for patients with diabetes (simple sugars)