Discussion Sheets Flashcards
Definition of lipids
Soluble in organic solvents, not water
Definition of proteins
very long chain of amino acids
Types of proteins
Enzymes
Hormones (i.e. peptides)
Antibodies
Neurotransmitters
Types of Lipids
Fatty acids: saturated, monounsaturated, and polyunsaturated
Triglycerides (TG)
Phospholipids
Sterols (i.e. cholesterol)
Structure of proteins
Made of amino acids (AA)
20 needed by body - 9 essential
An HN2 & COOH group
Structure of lipids
FA - long carbon chains
TG - three FA’s bond to glycerol
Phospholipids - TG with one FA replaced by phosphorous containing substance
Sterols - multi ring structure
Functions of proteins
- Body constituents:
- Blood clotting
- Transporters (hemoglobin, lipoproteins)
- Structural components: muscle, bone, cell membrane
- Fluid balance: osmotic pressure
- Acid-base balance: to maintain constant conditions in the body
- Regulation: biochemical functions and hormones role in body
- Nerve impulse transmission: 2 AA’s are precursors of neurotransmitters
- Immunity (i.e. antibodies)
- Energy: 4 kcals/g
Functions of lipids
- Basics:
- Energy: 9 kcals/g
- Cell membrane, saturation
- Eicosanoid: lipid regulatory substance
- Thoromboxanes & prostaglandins; blood clotting, blood presure, vasodilation
- Essential FA:
- Omega - 3 = decrease inflammation
- Omega - 6 = increase inflammation
- Cholesterol
- Cell membrane, bile acids, steroid hormones
Digestion & transport of Proteins
Stomach
(denaturation; HCL/protease)
Small intestine (mucosal cells)
(down to AA/ short peptides)
Bloodstream
Cells
Digestion & transport of Lipids
Stomach (lipase enzymes)
Small intestine
Bloodstream
Cells
Requirements of protein
Adults: 0.8g/kg/day
Female adults: 46-50 g/d
Male adults: 58-63 g/d
Children: 2.2g/kg/day
Athletes: 1.2-1.8 g/kg/day
Requirements for Lipids
<30% kcal from all fats
<10% saturated fat
<300 mg of dietary cholesterol
Sources of protein
Dairy products
Meat products & legumes
Some grains & vegetables
Sources of lipids
Saturated FA: animal fats & tropical oils
MUFA’s: vegetable oils
PUFA’s: vegetable oils (6), fish oils (3)
Sterols: animal source
Biological value
N retained
N absorbed
(+) good
(-) bad
Low protein intake
- fatigue, reduce work capacity, prone to infection and emaciation (extreme leanness)
- ex.
- Marasmus
- Kwashiorkor - edema (buildiup in fluids in abdominal cavity)
High protein intake
Diuresis - urine formation in the kidney; losses of calcium -> osteoporosis
Vegetarian eating:
- Types: lacto (dairy products), lacto-ovo (dairy products + eggs), vegan
- Plant proteinds tend to be: low-fat, no cholesterol, high fiber, and complex CHO
- Proteins should be complementary - bomcine proteins to improve ratio of essential AA
- * TAKE HOME MESSAGE = vegetarian diets can be adequate when appropriately planned
Cardivascular disease (CVD) facts:
2nd leading cause of death in the U.S.
Incidence decrease because better medical services, not lifestyle changes
Pathology (disease process) of CVD
Atherosclerosis
blood circulation decreases
Ischemia
Agina
blood clot
Heart attack and or stroke
Atherosclerosis
thickening and narrowing of artery walls caused by plaque (invasion of cholesterol)
Ischemia
insufficient blood flow
Decrease oxygen flow
Agina
chest pain when heart does not get enough O2
Myocardial infarction
heart attack; heart is deprived of O2
Stroke
clot in artery
O2 does not get to the brain
Etiology of CVD
- LDL increase risk of CDV; >130 mg/dl
- Low HDL; <35mg/dl
- Total cholesterol >180mg/dl
Energy balance
Energy intake (EI) = Energy expenditure (EE)
Basal metabolism
Energy expenditure through intoluntary activity only
Total Energy Expenditure (TEE)
Resting Energy Expenditure (REE) + Physical activity (PA) + Thermic effect of food (TEF)
REE
The day’s total energy expenditure through basal metabolism only
PA
Energy expenditure through voluntary physical effort
TEF
Energy expended in digesting food
Obesity
Contributes significantly to heart disease; type II diabetes, hypertension, cancer, stroke, and arthritis
Body mass index (BMI)
used to assess obesity
weight (kg)
height^2 (m)
Body composition
lean tissue mass + fat mass
desirable range:
men 10-20%
women 18-25 %
Measurements of body composition
Underwater weighting
Skinfold
Body impedance analysis
Underwater weighting
Density of the body by comparitn dryland weight, underwater weight, and the volume of the water displaced by the body
Skinfold
Measures the thickness of the fat layer under the skin (such as triceps, shoulder blade, and abdomen)
Body impedance Analysis
Electricity is passed through the body; body water doncuts electricity, fat mass does not
How much lean mass the person has and by subtraction how much fat mass
Subcutaneous fat
Under the skin
Visceral fat
Inside the abdominal category
Intramuscular fat
within muscle fibers
Failure paths to weight control (slows metabolism)
Fasting or meal skipping
Very low calorie diets
High protein diets
