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Drug Action II > Block 2: Nutritional Status > Flashcards

Block 2: Nutritional Status Flashcards

1
Q

What is nutritional status?

A

The condition of the body with respect to the availability and use of nutrients

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2
Q

What are the dietary elements?

A

Proteins, fats, carb, vitamins, minerals

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3
Q

What is energy?

A

Measured in heat units called calories

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4
Q

What is the calorie and kcal?

A

Calorie: amount of heat required to raise the temp of 1 g of water by 1C
kcal: amount of heat required to raise the temp of 1 kg of water by 1C

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5
Q

How much energy is provided by dietary elements?

A

Proteins: provides 4 kcal/g
Fats: provides 9 kcal/g
Carbohydrates: provides 4 kcal/g (Dextrose nutritional bag: 3.4 kcal/g)
Alcohol: provides 7 kcal/g

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6
Q

What is metabolim?

A

Organized process by which nutrients are broken down, transformed, or otherwise converted into cellular energy

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7
Q

What is anabolism and catabolism?

A

Anabolism: phase of metabolic storage and synthesis of cell constituents
Catabolism: phase involving the breakdown of complex molecules into substances that can be used in the production of energy.

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8
Q

What are metabolites?

A

Chemical intermediates of both phases

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9
Q

How is body energy metabolized?

A

Energy can’t be stored as heat

Convert food components to chemical energy that CAN be stored or dissipated

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10
Q

Carbs, proteins, and fats are transformed into ___?

A

ATP: energy currecy of the cell

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11
Q

Decreased metabolic efficiency can increase/decrease energy ependitures?

A

Increase due to uncoupling of ATP synthesis with the mitochondria

Relivent to obesity and maintaining body warmth in newborns

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12
Q

How much body energy is stored in adipose tissue?

A

90%

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13
Q

What is the main source of stored fuel for the body?

A

Lipids

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14
Q

What are adipocytes?

A

Fat cells that cushion orgnas and metabolically active in the uptake, synthesis, storage, and mobilization of lipids

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15
Q

What are pre-adipocytes?

A

Immature adipocytes capable of dividing post natally resulting in fat deposition

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16
Q

What is lipodystrophy?

A

Excess loss of fat cells due to apoptosis of adipocytes

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17
Q

What is the difference between white fat and brown fat?

A

White fat: synthesize TGS from dietary fats and carbs
– Take up glucose in response to insulin
– TG’s breakdown when caloric intake is restricted

Brown fat: differs from white fat, and it’s thermogenic capacity, and its ability to produce heat
Dash higher concentration of specialized mitochondria

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18
Q

What is adipokines?

A

Exocrine and paracrine Oregon that secretes important factors

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19
Q

What factors do ADIPOKINES secrete?

A

– Leptin
– Cytokines: TNF alpha
– GF
– Adiponectin: for insulin resistance

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20
Q

What is leptin?

A

Acts on the hypothalamus (peripheral and CNS receptors) to decrease food intake and increase energy expenditure:
– Increase thermogenesis
– Glucose, metabolism, reproduction, and sexual maturation
– Interacts with HPA, thyroid and growth hormones

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21
Q

What is the function of hypothalamic leptin receptors?

A

Involved in appetite, food, intake, SNS activity, temperature regulation, and insulin resistance by the pancreatic beta cells

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22
Q

How does SNS activity affect BAT?

A

Increase SNS activity increases BAT → increase thermogenesis, and energy expenditures

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23
Q

What is leptin resistance?

A

Resulting in obesity, the failure to respond to high levels of leptin

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24
Q

What are the five mechanisms of thermogenesis?

A
  1. Basal metabolic rate.
  2. Diet induce thermogenesis.
  3. Exercise induced thermogenesis.
  4. Non-exercise activity thermogenesis.
  5. Thermogenesis in response to environmental conditions.
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25
Q

Amount of energy used varies with what?

A

– Age
– Body
– Rate of growth
– State of health

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26
Q

What is BMR?

A

Chemical reactions occurring when the body is at rest

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27
Q

What is the function of BMR?

A

Provides energy for maintaining thermogenesis, CV and respiratory function, and muscular tone

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28
Q

How is BMR measured?

A

Indirect calorimeter that measures persons use of oxygen

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29
Q

What is average BMR?

A

65 to 70 Cal/hr in males
5 to 10% lower in women

50 to 70% of body energy needs

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30
Q

How does BMR vary in different people?

A

Variations in skeletal muscle, mass and body size
– BMR is corrected for body size
– Progressively declines with age due to loss in muscle mass

Skeletal muscles: 20 to 30%

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31
Q

What is resting energy equivalent or REE?

A

Predicts, energy expenditure

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32
Q

What is healthy or ill REE?

A

Healthy: REE x 1.2
Ill: REE x 1.5 (during repletion or during illness)

33
Q

How is REE measured?

A

Indirect calorimetry

34
Q

What is diet induced thermogenesis?

A

Energy used by the body for the digestion, absorption and assimilation of food after its ingestion

35
Q

How many calories is expended buy diet induce, thermogenesis?

A

8%

36
Q

What is the dynamic action of protein when it’s eaten?

A

Ingestion of high-protein meals increase metabolic rate by 30% lasting 3 to 12 hours

37
Q

Energy expended from physical activity is determined by what?

A

– Type of activity performed
– Length of participation
– person’s weight, and physical fitness

38
Q

What is non-exercise activity thermogenesis?

A

Exercise expended and maintain posture and in activities, such as fidgeting

39
Q

How much energy is expended from NEAT?

A

7%

People with increased NAT have less fat gain, then those with decreased

40
Q

What are the types of environmentally regulated thermogenesis?

A

– Shivering in response to cold
– Nonshivering thermogenesis
Dash persistent caloric intake

41
Q

What is the difference between shivering and nonshivering thermogenesis?

A

Shivering: produces heat through increased muscle activity
Nonshivering: SNS activation from NE increase, causing broad fat to generate heat

42
Q

How can persistent and excess caloric intake lead to thermogenesis?

A

Increased SMS activity triggers leptin to increase thermogenesis

Energy production increase limits weight gain contributing to the rate of weight gain, or stabilization of overweight

43
Q

What are the components of a set of nutrient-based reference values for DRIs?

A

– Recommended, dietary allowance
– Estimated average requirement
– Adequate intake
– Tolerable, upper intake, level
– Acceptable, macronutrient, distribution range

44
Q

What is the purpose of DRI?

A

Used to advise people about the level of nutrient intake, needed to decrease the risk of chronic disease

45
Q

Interactive tools, that calculate nutritional needs is based on what factors?

A

– Gender
– Height
– Weight
– Age
– Activity levels

46
Q

What is recommended dietary allowance RDA?

A

Defined the intakes that meet the nutrient needs of almost all healthy people in a specific age in sex group

RDA levels for carbs, but not fat (ADMR)

47
Q

What is estimated average requirement E-A-R?

A

Intake that meets the estimated nutrient need of half of the people in a specific group

48
Q

When is EAR used?

A

– Basis for developing RDA
– Evaluates nutrient adequacy in specific groups

49
Q

What does adequate intake AI?

A

Used when there’s not enough scientific evidence to estimate an average requirement

Using observational and experimental data

50
Q

What is tolerable upper intake level?

A

Maximum intake that is judged unlikely to pose a health risk in almost all healthy people in a specific group

51
Q

What is the daily value?

A

Used on food and supplement label set by the FDA

52
Q

What is the purpose of percent daily value?

A

Tells consumers what percentages of the daily value one serving of a food or supplement supplies

53
Q

Caloric intake at birth?

A

115 kcal per KG

54
Q

Caloric intake one year?

A

105 kcal per KG

55
Q

Caloric intake for one to 10 years of age?

A

80 kcal per KG

56
Q

Caloric intake for adolescence?

A

Boys: 45 kcal per KG
Girls: 38 kcal per KG

57
Q

Caloric intake for pregnancy and breast-feeding?

A

Pregnancy: extra 300 kcal KG per usual
Breast-feeding: extra 500 kcal per KG above usual

58
Q

What is the daily requirement for protein?

A

30 to 50 g

59
Q

What is an essential amino acid?

A

Can’t be synthesized by the body and must be derived from diet

60
Q

What is the daily caloric intake for proteins?

A

10 to 35%

61
Q

What is Kwashiorkor?

A

Inadequate dietary proteins

62
Q

What are the complete proteins foods?

A

Animal source: milk, eggs, meat, fish, poultry
Vegetable source: quinoa
Vegetable proteins: dried peas, beans, nuts, seeds, and grains

63
Q

What is Marasmus?

A

Inadequate, calories and protein

64
Q

What is the most concentrated energy source?

A

Fats

65
Q

What is the fat AMDR?

A

20-35% of daily caloric intake

66
Q

What is the cholesterol requirement per day?

A

300 mg

67
Q

What is the function of cholesterol?

A
  1. Hormone production
  2. Metabolism of many vitamins
  3. Nerve function
  4. Cell permeability
68
Q

What are the types of dietary fats? Difference?

A

TGs
Saturated:
1. Elevate cholesterol
2. Animal sources
3. Solid at room temperature
4. Coconut and palm oil

MUFA and PUFA:
1. Lower cholesterol
2. Plant oils
3. Liquid at room temp

Trans FA:
1. Partially hydrogneated unsaturated FA (artificial)
2. Vegie shortening
3. Increase LDL
4. Decrease HDL
5. Naturally occuring are more beneficial

69
Q

What is PUFA? Types?

A

Essential FA:
1. Omega-3 acids: alpha linoleic acid (cold water fish, walnuts, flax seeds)
2. Omega-6 acids: linoleic acid (seeds and nuts)

70
Q

Decribe the function betweent omega 3 and 6?

A

Both contribute to bone:
1. 6: pormote inflammation, blood clotting, cell proliferation
2. 3: decrease functions
Gamma linoleic acid promote inflammation

71
Q

Descfribe what happens with omega deficiency?

A

Linoleic: Dermatitis
Alpha-linoleic: treat inflammatory states -> deficiency causes poor growth and neurological abnormalities

72
Q

What are the components of dietary carbs?

A
  1. Simple sugars
  2. Complex carbs
  3. Indigestible carbs (fiber)
73
Q

Daily requirement of carbs?

A

225-325 g/d day
45-65% of daily caloric intake

74
Q

All of the body’s energy requirements can be met by ___ and ___?

A

Dietary fats and proteins

75
Q

How does the nervous system require carbs?

A
  1. GLucose as an energy source by conversion of amino acids and the glycerol part of the triglyceride molecule to glucose
76
Q

What are the outcomes of a carb-def diet?

A

Ketosis: Increased metabolism of faats and protein increase production of osmotically active metabolic wastes (ketones) -> dehydration and electrolye imbalances

76
Q

What are vitamins?

A

Organic compounds that act as catalysts in various chemical reactions but don’t provide energy directly

77
Q

What is the difference between fat and water soluble vitamins?

A

Fat: ADEK are stored in the body reachign toxic levels in greater amounts
Water: B and C -> excreted in urine and less toxic

78
Q
A

Drug Action II (28 decks)

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