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ADAT Study > Biochemistry > Flashcards

Biochemistry Flashcards

1
Q

Essential Nutrient

A

Body does not produce and does not make in sufficient quantities

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2
Q

Nonessential Nutrient

A

Body utilizes but are not required for life

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3
Q

Carbohydrates Functions

A

Primary: Fuel brain, RBC and CNS. Body source of quick energy
Secondary: Fiber and fat oxidation

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4
Q

Excess Cabohydrates

A

Converted to triglycerides and stored as fats

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5
Q

Carbohydrate Energy

A

4 kcal/g

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6
Q

Glucose

A

Main fuel for RBC and bloodstream

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7
Q

Fructose

A

Sweetest and converted to lactic acid by S. Mutans

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8
Q

Galactose

A

Converts lactose to breast milk

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9
Q

Sucrose

A

Glucose and fructose, table sugar, broken down in the walls of small intestine

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10
Q

Lactose

A

Glucose and galactose, milk products and unique to mammals

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11
Q

Lactose Intolerance

A

Lack of enzyme to convert lactose to glucose and galactose

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12
Q

Maltose

A

Glucose and Glucose, plant sugar, forms as starch and enters blood, appears when starch is borken down

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13
Q

Polysachhrides

A

Inulin, starch, and cellulose. Can all be borken down at a slow rate

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14
Q

Fiber

A

Non-digestible polysachhrides, cellulose. Some bacteria can convert these to fatty acids absorbed in the intestines

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15
Q

Water soluble Polysachrrides

A

Slows transit time of GI, delays glucose absorption

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16
Q

Water Insoluble Polysachrrides

A

Speeds up transit time of GI tract

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17
Q

Sugar Alcohols

A

Sweetners and provide calories, metabolize at a slower rate, and not readily absorbed by small intestine

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18
Q

Xylitol

A

5 carbon sugar alcohol, absorbed slowly or completely by small instestine, no insulin release, Antimicrobial, causes rise in salivary pH. Recommend 10 mg/day

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19
Q

Caries Process

A

amylase digest sugars to sucrose, glucose and fructose. Bacteria use these to produce acids

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20
Q

Enamel critical pH

A

5.5 or less

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21
Q

Artificial Sweetners

A

No nutrients and no calories

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22
Q

Saccharin

A

200-700x sweeter than sucrose. Soft drinks and table sweetners
Brand Name: Sweet n Low

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23
Q

Aspertame

A

200x sweeter than sucrose. composed of aspartic acid, phenylalinine, and methanol. Not stable in heat
Brand Name: Equal and Nutra Sweet

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24
Q

Adverse Effects of Aspertame

A

headaches, dizziness, seizures. PKU warning.

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25
Q

Acesulfame

A

200x sweeter than sucrose. Found in gum and non-dairy creamer, and gelatin puddings

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26
Q

Sucrolose

A

400-700x sweeter than sucrose, Stable in heat,
Brand Name: Splenda
Gum and dairy products, canned fruits and syrup

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27
Q

Neotame

A

Stable in heat. Often blended with other sweetners, made from proteins

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28
Q

Proteins

A

Build and repair cells

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29
Q

Energy from proteins

A

4 kcal/gram

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30
Q

Essential amino acids

A

Body cannot make these and must be obtained form diet 9 AA

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31
Q

Nonessential amino acids

A

Body can make as long as nitrogen is present. 11 AA

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32
Q

Complete proteins

A

Foods that have all 9 EAA . Animals and soy beans

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33
Q

Incomplete proteins

A

foods that have some but not all 9 EAA’s. Plant proteins

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34
Q

Complementary Proteins

A

combine multiple to gain essential amino acids

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35
Q

Protein Functions

A

Growth and maintenance
PRovide energy with carbs are lacking
Fluid and eletrolyte balance
Enzyme and hormones
Genetic material
Blood clotting
Vision
Pigments

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36
Q

PKU

A

Genetic Disorder
Causes Mental retardation
Liver cannot digest phenylalanine
Normally digested to tyrosine

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37
Q

Marasmus

A

Body adapting to starvation
Chronic condition
Common in children 6-18 months
NO EDEMA

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38
Q

Kwashi Kor

A

Acute Condition between 18 months and 2 years.
Severe protein deficiency
Edema in legs abdomen and face
Child fails to grow
Delayed eruption and hypoplasia of teeth
Hair color changes

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39
Q

Lipids

A

95% triglycerides, phospholipids and steroids
Helps with satiation, flavor and texture
Provide insulation and organ protection

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40
Q

Lipid energy

A

9 kcal/gram

41
Q

Fat Soluble vitmains

A

A, D, E, and K
Stored in the liver and fatty tissues

42
Q

Triglycerides

A

Primary form of lipids

43
Q

Saturated Fatty Acids

A

Solid and room temperature
Increase colesterol

44
Q

Monounsaturated Fatty Acids

A

Increase HDL and Decrease LDL
Example: Olive Oil

45
Q

Polyunsaturated Fatty Acids

A

Lowers both HDL and LDL
Example: Vegetable Oil

46
Q

Essential Fatty Acid

A

Linoleic Fatty Acid (Omega 6) found in Vegetable oils
Linolenic Fatty Acid (Omega 3) found in fish and plant oils
Both maintain cell membrane and help with clotting.

47
Q

Sterols

A

Fat waxy substance made in the liver
Used for cell membrane and hormone production
Cell membrances, myelin, steriod hormones, and Vitamin D

48
Q

Vitamin A Functions

A

Prevents night blindness
Immunity and protein synthesis
Antioxidant
Maintain mucos membrane

49
Q

Sources of Vitamin A

A

Retinols (animal fats and fish)
Carotenoids (orange yellow and green vegetables)

50
Q

Deficiency of Vitamin A

A

Night blindness, decreased immune response, and dry eyes

51
Q

Vitamin K functions

A

Blood Clotting and blood clotting factor pro-thrombin

52
Q

Source of Vitamin K

A

leafy green vegetables

53
Q

Deficieny of Vitamin K

A

Hemorrage

54
Q

Vitamin D Functions

A

Absorb calcium and phophorus
Assist in formation of teeth and bones

55
Q

Vitamin D Sources

A

Exposure to sunlight and fish

56
Q

Ricketts

A

Soft bones due to failure to calcify normally
Children
Bowed Legs, enlarged head, deformed pelvis

57
Q

Osteomalacia

A

Adult form of ricketts
Calcium is taken from bones to make up for lack of absorption in diet
bowed legs, and bent posture, rib pain, and deformed pelvis

58
Q

Vitamin E Functions

A

antioxidant
cellular respiration
neuromuscular structure

59
Q

Vitamin E Sources

A

Vegetable oil, nuts, and leafy greens

60
Q

Vitamin E Deficiency

A

Anemia

61
Q

Excess Vitamin E

A

Interfernece with the actions of Vitamin K
800+ IU can lead to excessive bleeding
Decreased platelet aggregation

62
Q

Main Fuctions of water soluble vitamins

A

Metabolism of fats, carbs, proteins, and blood formation

63
Q

Thiamine B1 Function

A

Provide energy to the brain and CNS

64
Q

Thiamine Deficiency

A

Beri Beri
Damage to CV system, edema, and nervous system

65
Q

Thiamine Sources

A

Pork, milk, legumes, nuts and peas

66
Q

Riboflavin B2 Function

A

Groth and prodction of RBC

67
Q

Riboflavin sources

A

milk and leafy greens

68
Q

B2 Riboflavin deficiency

A

Cheilosis and Glossitis

69
Q

Niacin B3 function

A

RNA and DNA synthesis

70
Q

NIacin Function

A

Meat and fish

71
Q

Niacin Deficency

A

Dimentia, Death, Diarhea, and Dermatitis
Pellagra

72
Q

Folate Functions

A

Formation of DNA, RNA, and RBC

73
Q

Folate Sources

A

liver and dark leafy greens

74
Q

Folate Deficency

A

birth defects, megaloblastic anemia, glossitis, diarrhea

75
Q

Cobalamin B12 Functions

A

Build tissues, nerve cells, RBC developmenet, and folate metabolism

76
Q

Sources of Cobalamin

A

Meat and fortified foods

77
Q

B12 Deficiency

A

pernicious anemia

78
Q

Vitamin C Functions

A

antioxidant and promites collagen synthesis

79
Q

Vitamin C sources

A

fruits broccoli and potatoes

80
Q

Vitamin C deficiency

A

Scruvy, ruptured blood vessels, swollen and bleeding gums, and delayed wound healing.

81
Q

MAcrominerals

A

PResent greater than 5 grams in teh body

82
Q

Calcium

A

Forms and maintains teeth and bones, coagulates blood

83
Q

Calcium Sources

A

dairy and calcium supplements

84
Q

Calcium deficiency

A

ricketts, osteomalacia and osteoperosis
Need Vitamin D for absorption

85
Q

Sodium Functions

A

Contributes to blood pressure increase (water retention)
Could lead to heart disease and stroke

86
Q

Microminerals

A

Required in less the 100 mg per day

87
Q

Iron Functions

A

Helps make AA and hormones

88
Q

Iron Sources

A

meat and beans

89
Q

Iron Deficiency

A

Anemia, pathcy tongue, brittle bones, and fatigue

90
Q

Copper Functions

A

Hemoglobin formation

91
Q

Copper Sources

A

Shellfish

92
Q

Copper Deficiency

A

CT and bone fail to grow

93
Q

Iodine functions

A

regulate basil metabolic rate

94
Q

Iodine sources

A

salts

95
Q

Iodine deficiency

A

goiter (swelling in neck/ enlarged thyroid)

96
Q

Zinc functions

A

wound healing, cell and immune syustem function

97
Q

Zinc sources

A

seafoiod, tofu, milk and eggs

98
Q

Zinc deficiency

A

Skin disorders

ADAT Study (5 decks)

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