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Therapeutics > 58: Macronutrition > Flashcards

58: Macronutrition Flashcards

1
Q

Role of dietary carbs

A

-major energy source for humans
-used to generate metabolic intermediates

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2
Q

excess carbs converted to

A

-glycogen
-triacyglycerol

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3
Q

Types of carbs

A

-simple (mono, di saccharides)
-complex (poly)

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4
Q

Simple carbs

A

-sugards
-fruits, veggies, milk
-mono and di saccharides

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5
Q

Monosaccharides

A

-single sugar molecules
-glucose, fructose, galactose

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6
Q

Disaccharides

A

-2 sugars combined
-sucrose, lactose, maltose

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7
Q

Polysaccharides

A

-complex
-many monos linked together
-glycogen in animals
-starch and fiber in plants

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8
Q

Glucose

A

-mono
-aka dextrose
-most important carb fuel for the body
-blood sugar
-di-sac or starch in food

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9
Q

Fructose

A

-fruits, veggies, honey
-does no inc blood glucose but inc blood lipids
-high-fructose corn syrup obesity

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10
Q

Digestion of carbs

A

-a-amylase
-enzymes on surface of small intestine

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11
Q

Only monosaccharides are

A

absorbed in the body

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12
Q

a-amylase

A

-hydrolyzes starch and glycogen to make maltose and maltotriose
-in saliva and pancreatic juice

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13
Q

small intestine enzymes

A

-maltase (m to glucose)
-sucrase (s to glucose and FRUCTose)
-lactase (l to glucose and GALACTOSE)

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14
Q

lactose intolerance caused by

A

-not enought lactase

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15
Q

Metabolism of indigetable carbs

A

-converted to monosac by bacterial enzymes
-anaerobic metabolism by bacteria
=production of short-chain fatty acids, lactate, H2, CH4, Co2
-may cause flatuelence and ab discomfort

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16
Q

Raffinose

A

-oligosaccharide in leguminous seeds (beans, peas)
-cannot be hydrolyzed by human enzymes

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17
Q

Glycemic index

A

-measure of how quickly individual foods will raise blood glucose levels
-ratio of area of blood glucose response curve to glucose curve
-100 is pure sugar

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18
Q

Dietary fibers

A

-cellulose and hemicellulose
-lignin
-pectin

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19
Q

Cellulose/Hemicellulose

A

-unrefined cereals, bran, wheat
-insoluble
-inc stool bulk and dec intestinal transit time

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20
Q

Lignin

A

-woody parts of veggies
-insoluble
-binds cholesterol and carcinogens

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21
Q

Pectin

A

-fruits
-soluble
-dec rate of sugar uptake and dec cholesterol

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22
Q

Dietary lipid function

A

-efficient source of energy
-provides satiety
-adds flavor and aroma
-carrier for fat-soluble vitamins

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23
Q

Dietary fat comp

A

-triacylglycerol is >90% of dietary fat
-phospholipids, cholesterol, esters, fatty acids 10%

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24
Q

Essential fatty acids

A

-used to synthesize eicosanoids in the body
-deficiency rare in US, needs to be added to baby formula
-omega 3 and 6

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25
Q

Ratio of omega 3 to 6 in the diet is important in

A

-regulating BP, blood clotting, and immune functions

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26
Q

Omega-3 fatty acids

A

-a-linolenic acid (18:3) in veg oil
-EPA (20:5) and DHA (22:6) in fish oils

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27
Q

Omega-6 fatty acids

A

-linoleic acid (18:2) in corn oil
-arachidonic acid (20:4) in meat and fish

28
Q

Trans fatty acids

A

-higher melting point than cis
-raise blood cholesterol
-inc risk of heart disease

29
Q

Hydrogenation

A

-converts unsaturated to saturated
-produces trans fats as byproduct
-hydrogenated oils for margarine and shortening

30
Q

Digestion of Lipids

A

-fat needs to be solubilized for digestion
-dispersion of lipid phase into small droplets
-solubilization by bile acids
-gastric and pancreatic lipases
-esterase

31
Q

gastric and pancreatic lipases

A

-hydrolyze triacylglycerol to fatty acids and monoacylglycerol
-produced fatty acids act as surfactantsE

32
Q

Esterase

A

-hydrolyzes monoacylglycerol and cholesterol ester

33
Q

Utililization of lipids

A

-used by muscles for energy
-excesss stored in adipose
-NOT used by brain

34
Q

Chylomicron

A

delivers lipids to tissues

35
Q

Ketone bodies

A

-conversion of fatty acids in liver
-used by muscle AND BRAIN
-acetone

36
Q

Role of Proteins in diet

A

-essential structure component
-enzymes, hormones, plasma proteins, antibodies

37
Q

Excess dietary protein

A

-source of energy
-glucogenic amino acids = glucose
-ketogenic amino acids = keto acids and fatty acids
-eventually converted to triacylglycerol in adipose tissue

38
Q

Comp of human body by weight

A

-water 65%
-protein 20%
-fat 12%

39
Q

Nitrogen balance

A

-intake of proteins vs excretion in urea and ammonia

40
Q

Negative nitrogen balance

A

-inadequate dietary intake of protein
-trauma or illnessp

41
Q

positive nitrogen balance

A

-net inc in body protein stores (less excretion)
-growing children, preg women, adults recovering from illness

42
Q

Essential amino acids in the diet

A

-cannot be made by body in sufficient amounts
-if not in diet, new proteins cannot be made without breaking down other body proteins = results in negative nitrogen balance
-mix sources needed for vegetarians

43
Q

Conditionally essential amino acids

A

-if phenylalanine is not enough, tyrosine cannot be made enough in the body

44
Q

Digestion of proteins

A

-gastric
-intestinal by peptidases

45
Q

Gastric digestion of proteins

A

-pH of gas juice <2
-low pH denatures proteins
-pepsins

46
Q

Pepsins

A

-stable and active at acidic pH
-aspartic protease

47
Q

Intestinal digestion of proteins by peptidases at LUMINAL SURFACE

A

-brush border
-produces free amino acids and di/tri peptides

48
Q

Intestinal digestion of proteins by INTRACELLULAR peptidases

A

-amino acid and peptide transport systems
-intracellular hydrolysis of di/tri peptides
-practically only free amino acids are released to blood

49
Q

Celiac Disease

A

-Celiac sprue
-gluten intolerance
-autoimmune genetic
-inflammed and damaged lining of small intestine (diarrhea, weight loss, malnutrition)

50
Q

avg dietary consumption

A

-310g carbs
-94g fat
-100g protein

51
Q

Energy content of macronutrition

A

-carbs 4 cal/g
-fat 9
-protein 4
-alcohol 7

52
Q

Energy reserves of humans

A

-fat stored in adipose
-glycogen in liver to maintain blood sugar levels
-glycogen in muscle for exercise
-protein not preferred

53
Q

Body in well-fed state

A

-insulin RELEASE
-glycoLYSIS
-glycogen synthesis
-CATabolism of amino acids
-fatty acid synthesis
-no gluconeogenesis (no cori cycle)

54
Q

Early fasting state

A

-Glucagon RELEASE
-glycogen breakdown
-glucoNEOGENESIS (cori and alanine cycle)
-no catabolism of amino acids

55
Q

Fasting state

A

-glucagon release
-gluconeogenesis
-protein used as major carbon and nitrogen source (alanine and glutamine)
-lipolysis in adipose tissue
-fatty acid oxidation
-ketogenesis
-reduced thyroid hormones (daily basal energy requirement drops by 25%

56
Q

Caloric homeostasis

A

-constant availability of fuels in the blood
-glucose carefully regulated

57
Q

Hyperglycemia

A

-dehydration, coma, diabetes complications

58
Q

Glucose below 1.5

A

-coma and death

59
Q

Energy for brain

A

-glucose
-uses more than 20% of total energy (100-120g/day)
-15-20% of total oxygen
-constant energy needed

60
Q

Brain membrane potential

A

-na+/K+ ATPase

61
Q

Brain energy storage

A

-NONE
-no glycogen storage
-brain doesn’t use fat

62
Q

Brain adaptation to starvation

A

-ketone bodies made from acetyl-CoA in the liver

63
Q

Protein-energy malnutrition

A

-common in developing countries in infants bc reduce ability to fight off infection
-Marasmus
-Kwashiorkor

64
Q

Marasmus

A

-inadequate intake of both protein and energy
-thin, wasted appearance
-small for age

65
Q

Kwashiorkor

A

-inadequate intake of protein with adequate energy intake
-mainly in kids 1-3
-deceptive plump appearance due to edema

Therapeutics (78 decks)

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