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Nutri Sci > Discussion Sheets > Flashcards

Discussion Sheets Flashcards

1
Q

Definition of lipids

A

Soluble in organic solvents, not water

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2
Q

Definition of proteins

A

very long chain of amino acids

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3
Q

Types of proteins

A

Enzymes

Hormones (i.e. peptides)

Antibodies

Neurotransmitters

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4
Q

Types of Lipids

A

Fatty acids: saturated, monounsaturated, and polyunsaturated

Triglycerides (TG)

Phospholipids

Sterols (i.e. cholesterol)

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5
Q

Structure of proteins

A

Made of amino acids (AA)

20 needed by body - 9 essential

An HN2 & COOH group

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6
Q

Structure of lipids

A

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

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7
Q

Functions of proteins

A
  1. Body constituents:
    1. Blood clotting
    2. Transporters (hemoglobin, lipoproteins)
  2. Structural components: muscle, bone, cell membrane
  3. Fluid balance: osmotic pressure
  4. Acid-base balance: to maintain constant conditions in the body
  5. Regulation: biochemical functions and hormones role in body
  6. Nerve impulse transmission: 2 AA’s are precursors of neurotransmitters
  7. Immunity (i.e. antibodies)
  8. Energy: 4 kcals/g
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8
Q

Functions of lipids

A
  • 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
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9
Q

Digestion & transport of Proteins

A

Stomach

(denaturation; HCL/protease)

Small intestine (mucosal cells)

(down to AA/ short peptides)

Bloodstream

Cells

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10
Q

Digestion & transport of Lipids

A

Stomach (lipase enzymes)

Small intestine

Bloodstream

Cells

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11
Q

Requirements of protein

A

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

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12
Q

Requirements for Lipids

A

<30% kcal from all fats

<10% saturated fat

<300 mg of dietary cholesterol

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13
Q

Sources of protein

A

Dairy products

Meat products & legumes

Some grains & vegetables

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14
Q

Sources of lipids

A

Saturated FA: animal fats & tropical oils

MUFA’s: vegetable oils

PUFA’s: vegetable oils (6), fish oils (3)

Sterols: animal source

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15
Q

Biological value

A

N retained

N absorbed

(+) good

(-) bad

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16
Q

Low protein intake

A
  • fatigue, reduce work capacity, prone to infection and emaciation (extreme leanness)
  • ex.
    • Marasmus
    • Kwashiorkor - edema (buildiup in fluids in abdominal cavity)
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17
Q

High protein intake

A

Diuresis - urine formation in the kidney; losses of calcium -> osteoporosis

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18
Q

Vegetarian eating:

A
  • 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
19
Q

Cardivascular disease (CVD) facts:

A

2nd leading cause of death in the U.S.

Incidence decrease because better medical services, not lifestyle changes

20
Q

Pathology (disease process) of CVD

A

Atherosclerosis

blood circulation decreases

Ischemia

Agina

blood clot

Heart attack and or stroke

21
Q

Atherosclerosis

A

thickening and narrowing of artery walls caused by plaque (invasion of cholesterol)

22
Q

Ischemia

A

insufficient blood flow

Decrease oxygen flow

23
Q

Agina

A

chest pain when heart does not get enough O2

24
Q

Myocardial infarction

A

heart attack; heart is deprived of O2

25
Q

Stroke

A

clot in artery

O2 does not get to the brain

26
Q

Etiology of CVD

A
  • LDL increase risk of CDV; >130 mg/dl
  • Low HDL; <35mg/dl
  • Total cholesterol >180mg/dl
27
Q

Energy balance

A

Energy intake (EI) = Energy expenditure (EE)

28
Q

Basal metabolism

A

Energy expenditure through intoluntary activity only

29
Q

Total Energy Expenditure (TEE)

A

Resting Energy Expenditure (REE) + Physical activity (PA) + Thermic effect of food (TEF)

30
Q

REE

A

The day’s total energy expenditure through basal metabolism only

31
Q

PA

A

Energy expenditure through voluntary physical effort

32
Q

TEF

A

Energy expended in digesting food

33
Q

Obesity

A

Contributes significantly to heart disease; type II diabetes, hypertension, cancer, stroke, and arthritis

34
Q

Body mass index (BMI)

A

used to assess obesity

weight (kg)

height^2 (m)

35
Q

Body composition

A

lean tissue mass + fat mass

desirable range:

men 10-20%

women 18-25 %

36
Q

Measurements of body composition

A

Underwater weighting

Skinfold

Body impedance analysis

37
Q

Underwater weighting

A

Density of the body by comparitn dryland weight, underwater weight, and the volume of the water displaced by the body

38
Q

Skinfold

A

Measures the thickness of the fat layer under the skin (such as triceps, shoulder blade, and abdomen)

39
Q

Body impedance Analysis

A

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

40
Q

Subcutaneous fat

A

Under the skin

41
Q

Visceral fat

A

Inside the abdominal category

42
Q

Intramuscular fat

A

within muscle fibers

43
Q

Failure paths to weight control (slows metabolism)

A

Fasting or meal skipping

Very low calorie diets

High protein diets

44
Q
A

Nutri Sci (26 decks)

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