Domain 1 - Energy and Nutrients Flashcards
what is gluconeogenesis
conversion of non-carbohydrate sources into glucose (glycerol and amino acids -> glucose)
state of equilibrium of the internal environment of the body is called
homeostasis
which vitamins/minerals are coenzymes in energy production
pantothenic acid, thiamin, riboflavin, niacin
a substance upon which an enzyme works is called
substrate
which hormone stimulates liver glycogenolysis and gluconeogenesis to raise blood sugar
thyroxine
*also regulates metabolism, rate of oxidation
a tropical climate can increase BEE by what % range
5-20%
caffeine, alcohol, and nicotine can increase BEE by what % range
7-15%
the thermic effect of food counts for what % of TEE
10%
*this effect is greater after carb/pro consumption than fat consumption
women have what % range lower BMR than men
5-10%
when is BMR highest
0-2 years old
what test measures the activity of the thyroid gland
Protein Bound Iodine (PBI)
- PBI up, then BMR is up
- measures level of thyroxine produced
- NOT a nutritional assessment parameter
each degree rise in temperature causes a ___ % increase in BMR
7%
BEE is a calculation of what
calculation of BMR - minimum energy needed at rest in fasting to carry out involuntary functions of the body
RMR is typically what % higher than BMR
10-20%
which equation predicts RMR within 10% of indirect calorimetry
Mifflin St Jeor
direct calorimetry measures what
heat produced in a respiration chamber - has limited usefulness
indirect calorimetry measures what
oxygen consumed and carbon dioxide excreted
*practical way to measure what nutrients are used for energy and caloric needs
how do you calculate RQ
carbon dioxide expired / oxygen consumed
*Vco2/vo2
what is the RQ of carbohydrate
1
what is the RQ of protein
0.82
what is the RQ of fat
0.7
what is the RQ of a mixed intake
0.85
what are the monosaccharides (simple sugars - 3)
glucose, fructose, galactose
what are the disaccharides and what makes each one up (3)
sucrose - glucose + fructose
lactose - glucose + galactose
maltose - glucose + glucose
what are the polysaccharides (5)
starch - glucose chains (about 50% cho intake)
cellulose - resistant to amylase, adds bulk
pectin - nondigestible, found in fruits, thickener
glycogen - animal starch made from glucose
dextrin - intermediate product of starch breakdown
what is alcohol from glucose called
sorbitol
*absorbed via passive diffusion slower than glucose, converted to fructose, may cause diarrhea in excess
put these in order of decreasing sweetness
sucrose, sorbitol, mannitol, galactose, maltose, lactose, glucose, fructose, invert sugar
fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose, lactose
carbohydrates has what 3 functions
provide energy
spare protein for use in tissue synthesis
regulate fat metabolism (ketosis if cho restricted)
carbohydrate is made up of what 3 components
carbon hydrogen oxygen
protein is made up of what components
carbon, hydrogen, oxygen, nitrogen (16%)
*sulfur is present is cysteine, cystine, methionine
is an amino group (NH2) a base or acid
base
is a carboxyl group (COOH) a base or acid
acid
what are the 8 essential AA’s
TV TILL PMH
threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine
what 2 AA’s are essential during catabolic stress
arginine, glutamine
serotonin and niacin have what AA as a precursor
tryptophan
phenylalanine is converted to what AA
tyrosine
methionine is converted to what AA
cysteine
what type of protein should be primarily given in a low protein diet
HBV
an incomplete protein is deficient in what
one or more essential AA’s
what makes up a lipoprotein (conjugated)
AA (simple) + non protein substance
what makes up a peptide (derived)
fragments from AA’s (simple) and lipoproteins (conjugated)
primary food sources of protein (6)
meat poultry fish eggs milk legumes
what % of protein may be converted to glucose
58%
which AA are soybeans low in
methionine
which AA’s are legumes low in (3)
methionine, cystine, tryptophan
which AA’s are low in gelatin, and what AA is not in gelatin
low in methionine, lysine
no tryptophan
cystine is made up of what
2 cysteines linked by a disulfide linkage
fat is made up of what components
carbon hydrogen oxygen
what are the types of fats (3)
simple - triglycerides (3 FA, 1 glycerol)
compound - simple + other components (phospholipid)
derived - fatty acid, glycerol, steroid - dervied from simple/compound fat by hydrolysis or enzyme breakdown
phospholipids provide what functions
transport and utilization of fatty acids and cholesterol through enzyme LCAT
control passage of compounds in and out of cells in cell membranes
helps to prevent fat accumulation in the liver
lecithins (a phospholipid) contain what
choline (lipotropic factor)
describe saturated fatty acids
solid and hard at room temp
all available bonds on carbon chains are filled with hydrogen
what are the 3 types of unsaturated fatty acids
monounsaturated (1 double bond)
polyunsaturated (2+ double bonds)
essential fatty acids - absence creates specific deficiency dz
what are the most polyunsaturated and monounsaturated FA’s
poly - safflower oil
mono - canola oil
linoleic acid (omega 6) deficiency can lead too what
eczema, poor growth rate, petechiae (red/purp skin spots)
if linoleic acid replaces CHO, LDL ____ and HDL ____
decreases
increases
in linoleic acid replaces saturated fat, total cholesterol ____, HDL ____
decreases
decreases
what is the best source of linoleic acid
safflower oil
alpha linolenic acid (omega 3) is involved in ______ function and ______ brain development
retinal function
brain development
a-linolenic acid deficiency results in ______ changes such as
neurological changes - numbness, blurred vision
primary sources of a-linolenic acids (4)
fish oils - best source
walnuts
flaxseed
canola
a-linolenic acid _______ hepatic production of triglycerides and has _____ effect on cholersterol levels
decreases hepatic production
little effect
linoleic acid structure is C18:2w6 - what does this indicate
18 carbons, two double bonds - first double bond at 6th carbon
*note this is how fatty acids are classified - # of carbons, # of double bonds, position of 1st double bond
a-linolenic acid structure is C18:3w3 - what does this indicate
18 carbons, three double bonds - first at 3rd carbon
fatty acid structures have a _____ group at one end and a _____ group at the other
carboxyl (COOH)
methyl (CH3)
what is hydrogenation
process of adding hydrogen at a double bond to unsaturated fatty acids to increase saturation and stability
trans fatty acids are found in what (4)
milk fat (4-8%) margarine shortening frying fats *it is a product of partial hydrogenation of PUFA's
cis fatty acids are found in what
most natural fats and oils
fat intake ______ gastric emptrying by ______ gastric secretions
delays
depressing/decreasing
why does fat provide more energy than carbohydrates
it has less oxygen and more carbon so it has more carbons for oxidation to energy
primary food sources of fat (4)
butter
oils
nuts
bacon
what are the highest sources of saturated fatty acids (in order)
coconut oil palm kernel cocoa butter butter beef tallow palm oil
what are the highest sources of MUFAs (4)
olive oil
canola
peanut
sunflower
what are the highest sources of PUFAs
safflower corn soybean cottonseed sunflower
____ primarily contains fat as SAT, MUFA, PUFA
____ primarily contains fat as PUFA, MUFA, SAT
butter
margarine
what are MCT’s and their sources (3)
SFAs with 6-12 carbons
- milk fat
coconut oil
palm kernel oil
how can you determine calories in alcohol
(0.8) x proof x ounces
winterized oil wont _____ when cold and is _____ rather than ______
crystallize
clear
cloudy
_____, _____, and _____ are winterized, _____ is not
corn, soy, cottonseed oils are
olive oil is not
how is winterized oil made
oil chilled to 45 F, FA with high melting point will crystallize and are filtered out
