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Anatomy and Physiology II > chapter 25: nutrition and metabolism > Flashcards

chapter 25: nutrition and metabolism Flashcards

1
Q

nutrient

A

substance in food used to promote normal growth, maintenance, and repair

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2
Q

major nutrients

A

carbohydrates, lipids, proteins, water

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3
Q

vitamins

A

organic compounds needed in minute amounts for growth and health

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4
Q

minerals

A

inorganic compounds needed for growth and health

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5
Q

essential nutrients

A

45-50 molecules that cannot be produced by the liver and must be consumed

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6
Q

kilocalorie

A

measure of energy supplied by food and released through metabolism

most kilocalories come from carbohydrates, fat and lipids, proteins

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7
Q

uses of carbohydrates in the body

A

1) digestion breaks polysaccharides and disaccharides into monosaccharides that are absorbed into the blood

2) liver converts other monosaccharides into glucose that is used as an energy source to produce ATP

3) excess glucose is converted to glycogen and is stored in muscles and liver cells

4) excess carbohydrates, beyond storage, is converted to fat

5) sugars become part of DNA, RNA, ATP, glycoproteins, glycolipids

6) complex carbohydrates are recommended over simple carbohydrates since they may contain vitamins + minerals and have less effect on blood sugar levels

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8
Q

triglycerides (use of lipid in the body)

A

used to produce ATP, while excess is stored in adipose tissue or the liver

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9
Q

cholesterol (use of lipid in the body)

A

eaten or manufactured by the body; a component of plasma membranes that can be modified to form bile salts and steroids

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10
Q

eicosanoids (use of lipid in the body)

A

derived from fatty acids; involved in inflammation, blood clotting, tissue repair, and smooth muscle contraction

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11
Q

phospholipids (use of lipid in the body)

A

part of the plasma membrane; used to construct myelin sheath; part of bile

example: lecithin

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12
Q

essential fatty acids (use of lipid in the body)

A

needed to synthesize prostaglandins that affect blood clotting

include alpha-linolenic acid and linoleic acid

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13
Q

saturated fats and oils

A

single covalent bonds found between carbons

found in meat fats, whole milk, cheese, eggs

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14
Q

unsaturated fats and oils

A

one or more double bonds found between carbons

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15
Q

monounsaturated fats

A

have one double bond found between carbons

found in olive oil and peanut oil

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16
Q

polyunsaturated fats

A

have two or more double bonds found between carbons

found in fish and sunflower oil

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17
Q

trans fats

A

processed polyunsaturated fats that raise low-density lipoprotein cholesterol (LDL) levels

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18
Q

essential proteins

A

histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine

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19
Q

conditionally essential proteins

A

cannot be synthesized in premature birth or in certain metabolic diseases

example: arginine, cysteine, glutamine, glycine, proline, tyrosine

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20
Q

nonessential proteins

A

alanine, aspartic acid, asparagine, glutamic acid, serine

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21
Q

complete proteins

A

contain all essential amino acids

example: meat, fish, poultry, milk, cheese, eggs

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22
Q

incomplete proteins

A

lack one or more essentials

example: rice or beans

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23
Q

nitrogen balance

A

nitrogen content of ingested protein = nitrogen excreted in urine and feces

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24
Q

fat-soluble vitamins

A

vitamins A, D, E, K

stored in fatty tissues to the point of toxicity

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25
what occurs when having too much vitamin A?
bone and muscle pain, skin disorders, hair loss, increased liver size
26
what occurs when having too much vitamin D?
deposition of calcium in the kidneys, heart, and blood vessels
27
water-soluble vitamins
vitamins B and C remain for a short time and then are excreted
28
what occurs when having too much vitamin C?
stomach inflammation and diarrhea
29
what are minerals?
inorganic nutrients necessary for normal metabolic functions establish resting membrane potentials; generate action potentials; add strength to bones and teeth; buffers; osmotic balance
30
major minerals
100 milligrams or more daily
31
trace minerals
less than 100 milligrams daily
32
minerals obtained from animal and plant sources
minerals attached to plant fibers (cellulose) are difficult to absorb
33
metabolism
all chemical reactions in a cell
34
anabolism
chemical reactions that build larger molecules from small ones energy released from food powers ATP production
35
catabolism
chemical reactions that break down large molecules into smaller ones energy released from ATP breakdown powers cellular processes
36
cellular respiration
chemical reactions in a cell that breaks down food to produce ATP
37
oxidation
loss of electrons carried by hydrogens
38
reduction
gain of electrons carried by hydrogens
39
glycolysis
converts glucose to pyruvic acid
40
glycogenesis
polymerizes glucose to form glycogen (excess glucose used to form glycogen)
41
glycogenolysis
hydrolyzes glycogen to glucose monomers (breakdown of glycogen to glucose)
42
gluconeogenesis
forms glucose from non-carbohydrate precursors formation of glucose from amino acids and glycerol
43
beta oxidation
converts fatty acids to acetyl CoA
44
lipolysis
breaks down lipids to fatty acids and glycerol
45
lipogenesis
forms lipids from acetyl CoA and glyceraldehyde 3-phosphate full glycogen stores glucose and amino acids used to synthesize lipids
46
lipid metabolism
triglycerides are broken down and released as free fatty acids taken up by cells and broken down by beta-oxidation into acetyl-CoA
47
what can occur to acetyl-CoA after beta oxidation?
1) can enter the citric acid cycle 2) can be converted to ketone bodies (ketogenesis) in the liver that travel to skeletal muscle and are used in the citric acid cycle to produce ATP 3) ketosis
48
ketosis
excess production of ketone bodies that can lead to acidosis
49
lipoproteins
lipids carried in the blood in combination with protein to make them soluble
50
cholesterol
15% is ingested; 85% is manufactured in the liver and intestinal mucosa
51
chylomicrons
99% lipid; 1% protein that enters the lymph
52
very low-density lipoprotein cholesterol (VLDL)
92% lipid and 25% protein form in which lipids leave the liver; triglycerides are removed from VLDL and stored in adipose cells (VLDL are converted into LDL)
53
low-density lipoprotein cholesterol (LDL)
75% lipid and 255 protein transports cholesterol to cells with LDL receptors; number of LDL receptors decreases once cell's lipid and/or cholesterol needs are met
54
high-density lipoprotein cholesterol (HDL)
55% lipid and 45% protein transport excess cholesterol from the cells to the liver for eventual excretion
55
cholesterol production from the liver
at a basal level regardless of dietary intake
56
saturated fatty acids
stimulate liver synthesis of cholesterol; inhibit cholesterol excretion from the body
57
unsaturated fatty acids
enhance secretion of cholesterol
58
trans fats _____ low-density lipoproteins and _____ high-density lipoproteins
decrease; increase
59
unsaturated omega-3 fatty acids (in cold-water fish)
decreases proportions of saturated fats and cholesterol; have anti-arrhythmic effects on the heart; help prevent spontaneous clotting; lower blood pressure
60
transamination
transfers an amine group from an amino acid to alpha-ketoglutaric acid, generating glutamic acid
61
oxidative deamination
removes an amine group (as ammonia) from glutamic acid and regenerates alpha-ketoglutaric acid
62
it is important to convert one nutrient type to another to maintain _____ levels
homeostatic
63
absorptive state (metabolic)
period immediately after eating when nutrients are absorbed through the intestinal wall into the circulatory and lymphatic systems (lasts about four hours after each meal) cells use most of the glucose that enters the blood for their energy needs
64
postabsorptive state
occurs late in the morning, afternoon, or night after absorptive state concludes blood glucose levels are maintained by the conversion of other molecules to glucose
65
metabolic rate
total amount of energy produced and used by the body per unit of time; estimated by the amount of oxygen used per minute
66
metabolic energy is used in what three ways?
1) basal metabolism: energy used at rest = 60% of basal metabolic rate (BMR) 2) thermic effect: energy used to digest and absorb food = 10% 3) muscular activity: energy used for muscle contraction = 30%
67
body fat when intake = expenditure
normal body fat
68
body fat when intake > expenditure
obesity
69
body fat when intake < expenditure
starvation
70
what are the two distinct sets of hypothalamic neurons?
1) lateral hypothalamic area (LHA) neurons promote hunger when stimulated by neuropeptides 2) ventromedial nucleus (VMN) neurons cause satiety through the release of CRH when stimulated by appetite-suppressing peptides

Anatomy and Physiology II (9 decks)

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