Chapter 25

Question 1

Chemicals that are used by body produce

Answer 1

Energy,building blocks or function in other chemical reactions

Question 2

Classes of nutrition

Answer 2

Carbs, proteins, lipids , water - required in large amounts

Vitamins , minerals are required in small amounts

Question 3

Essential nutrients must be ingested.

Answer 3

They can not be synthesized. Certain amino acids, certain fatty acids, most vitamins, minerals, water and a minimum number of carbs

Question 4

Kilocalories

Answer 4

Measure energy supplied by food and released through metabolism

Question 5

Carbohydrates ( types )

Answer 5

• most come from plants
• monosaccharides :glucose, fructose, galactose
• disaccharides: sucrose, maltose, lactose
• polysaccharides( complex) : include starch, glycogen, cellulose. Cellulose is indigestible.
• disaccharides and polysaccharides are converted to glucose

Question 6

Carbohydrates: uses in the body

Answer 6

• digestion breaks poly and disaccharides into monosaccharides before absorption
• liver converts monosaccharides into glucose which is then as an energy source to produce ATP
• excess glucose converted to glycogen and stored in muscle and liver cells
• excess beyond storage is converted to fat

Question 7

What are the three types of lipids ?

Answer 7

• Phospholipids
• triglycerides
• steroids

Question 8

Uses of lipids in the body:

Answer 8

• triglycerides: used to produce ATP
• cholesterol : can be eaten or manufactured In the body. Used for repairing blood vessels
• eicosanoids: derived from fatty acids. Involved in inflammation, blood clotting, tissue repair, smooth muscle contraction

Question 9

Proteins

Answer 9

Chain of amino acids
Types 
- Essential : must be obtained by diet
- non essential : body can synthesize 
- complete proteins : contain all necessary amino acids ( meat, fish, poultry, milk, cheese, eggs)

Question 10

Functions of proteins

Answer 10

• protection ( antibodies), regulation ( enzymes, hormones), structure ( collagen ), muscle contraction ( actin, myosin) transportation ( hemoglobin, ion channels )

Question 11

Recommended amounts :

Answer 11

Carbohydrates- 60%
Lipids- 30%
Proteins- 10%

Question 12

Vitamins

Answer 12

• functions as coenzymes or parts of coenzymes
• organic molecules that exist in minute quantities in food
  
  • essential vitamins must be obtained by diet
  • provitamins substance that can be assembled by the body into s functioning vitamin

Question 13

Classification of vitamins

Answer 13

• lipid soluble : A,D,E,K can be stored in fatty tissues to the point of toxicity.
  Water soluble :B,C and all others. Remain short time then are excreted.
  Antioxidants: prevent formation of free radicals. Free radicals are chemical changing produced by metabolism that are missing electrons. They take electrons from chemicals in cells, damaging the cells

Question 14

Too much vitamin A:

Answer 14

Causes muscle and bone pain, skin disorders, hair loss and increased liver size

Question 15

Too much vitamin D

Answer 15

Causes deposition of Ca in kidneys, heart, blood vessels

Question 16

Too much vitamin C

Answer 16

Causes inflammation in the stomach and diarrhea

Question 17

Minerals

Answer 17

• Inorganic , necessary for normal metabolic functions
• functions: establish resting membrane potentials, generate action potentials, add strength to bones snd teeth, buffers, involved in osmotic balance ; are components of coenzymes, vitamins, hemoglobin
• obtained from animal and plant sources. Minerals attached to plant fibres are difficult to absorb

Question 18

Metabolism

Answer 18

• total of all chemical changes that occur in the body
  
  • catabolism : emergency releasing process where large molecules broken down to smaller
  • anabolism: energy requiring process where small molecules joined to form larger molecules
• energy in carbs, lipids, proteins is used to produce ATP through oxidation reduction reactions

Question 19

Lactic acid fermentation

Answer 19

• breakdown of glucose in absence of oxygen
  
  • produces 2 molecules of lactic acid and 2 molecules of ATP
• phases
  
  • glycolysis
  • lactic acid formation

Question 20

Lipid metabolism

Answer 20

• adipose triglycerides are broken down and released as free fatty acids
• free fatty acids are taken up by cells she broken down by beta- oxidation into acetyl CoA which:
• can enter citric acid cycle
• can be converted to ketone bodies in liver. Ketones travel to skeletal muscle and are used in Citric acid cycle to produce ATP

Question 21

Protein metabolism

Answer 21

• non essential amino acids can be formed by transamination transfer of an anime group to Keto acid. Can also be eaten
• -amino acids are used to synthesize proteins
• if used for energy, amino acids under go oxidative destination.
• amino acids not stored in the body

Question 22

Glycogenesis:

Answer 22

excess glucose used to form glycogen

Question 23

Lipogenesis:

Answer 23

When glycogen stores unfilled, glucose and amino acids used to synthesize lipids

Question 24

Glycogenolysis

Answer 24

Breakdown of glycogen to glucose

Question 25

Gluconeogenesis

Answer 25

Formation of glucose from amino acids and glycerol

Question 26

Metabolic state
Define absorptive state
And
Post absorptive state

Answer 26

Absorptive : period immediately after eating when nutrients are absorbed through intestinal wall into circulatory and lymphatic system ( 4 hours after eating )

Post absorptive : occurs Late morning, afternoon, night after absorptive state concluded

Question 27

Metabolic rate

Answer 27

• total amount of energy produced and user by per unit of time
  
  • estimated by amount of oxygen used per minute
• components
  
  • basal metabolic rate: energy used at rest,60% of metabolic rate
  • thermic effect of food: energy used to digest and absorb food,10%
• muscular activity: energy used for muscle contraction,30%

Question 28

Body temp regulation

Answer 28

• free energy: total amount of energy liberated by the complete catabolism of food.
• 43% used to produce ATP
• 57% lost at Heat

Question 29

Hear is produced through _________

Answer 29

Metabolism

Question 30

Heat is exchanged through ________

Answer 30

Radiation

Question 31

Conduction is

Answer 31

Exchange of heat between objects in direct contact with another

Question 32

Convection is

Answer 32

Transfer of heat between the body and the air

Question 33

Evaporation is

Answer 33

Conversion of water from liquid to gaseous form

Question 34

The greater the temp difference between body and environment

Answer 34

Greater the rate of heat exchange

Question 35

• cholesterol:

Answer 35

steroid found in liver, egg yolk but not found in plants

Question 36

• phospholipids :

Answer 36

major component of plasma membranes

Question 37

• linoleic acids

Answer 37

essential fatty acids. Found in seeds, buts , legumes, grains and green leaves

Question 38

Triglycerides

Answer 38

The largest class of lipids goes by different names: triacylglycerols, triglycerides, glycerolipids, or fats.
Location: Fats are found in many places. One well-known form of fat is found in human and animal tissue.

Function: The primary function of fats is energy storage.

Example: margarine

(95%) : used for energy to produce ATP or stored in adipose tissue, liver

• saturated fats: meats, whole milk, cheese eggs
• unsaturated fats: olive and peanut oil

Question 39

sugars also become part of_________

Answer 39

DNA, RNA, and ATP

Question 40

What is the difference between glucose, sucrose and fructose?

Answer 40

GLUCOSE :The most important monosaccharide is glucose, the body’s preferred energy source. Glucose is also called blood sugar. Your body processes most carbohydrates you eat into glucose, either to be used immediately for energy or to be stored in muscle cells or the liver as glycogen for later use. Unlike fructose, insulin is secreted primarily in response to elevated blood concentrations of glucose, and insulin facilitates the entry of glucose into cells.