Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Inman RD Exam General Knowledge > Domain 1 - Energy and Nutrients > Flashcards

Domain 1 - Energy and Nutrients Flashcards

You may prefer our related Brainscape-certified flashcards:
Get Smarter flashcards
1
Q

what is gluconeogenesis

A

conversion of non-carbohydrate sources into glucose (glycerol and amino acids -> glucose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

state of equilibrium of the internal environment of the body is called

A

homeostasis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

which vitamins/minerals are coenzymes in energy production

A

pantothenic acid, thiamin, riboflavin, niacin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

a substance upon which an enzyme works is called

A

substrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

which hormone stimulates liver glycogenolysis and gluconeogenesis to raise blood sugar

A

thyroxine

*also regulates metabolism, rate of oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

a tropical climate can increase BEE by what % range

A

5-20%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

caffeine, alcohol, and nicotine can increase BEE by what % range

A

7-15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

the thermic effect of food counts for what % of TEE

A

10%

*this effect is greater after carb/pro consumption than fat consumption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

women have what % range lower BMR than men

A

5-10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

when is BMR highest

A

0-2 years old

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what test measures the activity of the thyroid gland

A

Protein Bound Iodine (PBI)

  • PBI up, then BMR is up
  • measures level of thyroxine produced
  • NOT a nutritional assessment parameter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

each degree rise in temperature causes a ___ % increase in BMR

A

7%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

BEE is a calculation of what

A

calculation of BMR - minimum energy needed at rest in fasting to carry out involuntary functions of the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

RMR is typically what % higher than BMR

A

10-20%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

which equation predicts RMR within 10% of indirect calorimetry

A

Mifflin St Jeor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

direct calorimetry measures what

A

heat produced in a respiration chamber - has limited usefulness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

indirect calorimetry measures what

A

oxygen consumed and carbon dioxide excreted

*practical way to measure what nutrients are used for energy and caloric needs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

how do you calculate RQ

A

carbon dioxide expired / oxygen consumed

*Vco2/vo2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is the RQ of carbohydrate

A

1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is the RQ of protein

A

0.82

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what is the RQ of fat

A

0.7

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what is the RQ of a mixed intake

A

0.85

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what are the monosaccharides (simple sugars - 3)

A

glucose, fructose, galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what are the disaccharides and what makes each one up (3)

A

sucrose - glucose + fructose
lactose - glucose + galactose
maltose - glucose + glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what are the polysaccharides (5)

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what is alcohol from glucose called

A

sorbitol

*absorbed via passive diffusion slower than glucose, converted to fructose, may cause diarrhea in excess

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

put these in order of decreasing sweetness

sucrose, sorbitol, mannitol, galactose, maltose, lactose, glucose, fructose, invert sugar

A

fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose, lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

carbohydrates has what 3 functions

A

provide energy
spare protein for use in tissue synthesis
regulate fat metabolism (ketosis if cho restricted)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

carbohydrate is made up of what 3 components

A

carbon hydrogen oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

protein is made up of what components

A

carbon, hydrogen, oxygen, nitrogen (16%)

*sulfur is present is cysteine, cystine, methionine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

is an amino group (NH2) a base or acid

A

base

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

is a carboxyl group (COOH) a base or acid

A

acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what are the 8 essential AA’s

A

TV TILL PMH

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

34
Q

what 2 AA’s are essential during catabolic stress

A

arginine, glutamine

35
Q

serotonin and niacin have what AA as a precursor

A

tryptophan

36
Q

phenylalanine is converted to what AA

A

tyrosine

37
Q

methionine is converted to what AA

A

cysteine

38
Q

what type of protein should be primarily given in a low protein diet

A

HBV

39
Q

an incomplete protein is deficient in what

A

one or more essential AA’s

40
Q

what makes up a lipoprotein (conjugated)

A

AA (simple) + non protein substance

41
Q

what makes up a peptide (derived)

A

fragments from AA’s (simple) and lipoproteins (conjugated)

42
Q

primary food sources of protein (6)

A 
meat
poultry
fish
eggs
milk
legumes
43
Q

what % of protein may be converted to glucose

A

58%

44
Q

which AA are soybeans low in

A

methionine

45
Q

which AA’s are legumes low in (3)

A

methionine, cystine, tryptophan

46
Q

which AA’s are low in gelatin, and what AA is not in gelatin

A

low in methionine, lysine

no tryptophan

47
Q

cystine is made up of what

A

2 cysteines linked by a disulfide linkage

48
Q

fat is made up of what components

A

carbon hydrogen oxygen

49
Q

what are the types of fats (3)

A

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

50
Q

phospholipids provide what functions

A

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

51
Q

lecithins (a phospholipid) contain what

A

choline (lipotropic factor)

52
Q

describe saturated fatty acids

A

solid and hard at room temp

all available bonds on carbon chains are filled with hydrogen

53
Q

what are the 3 types of unsaturated fatty acids

A

monounsaturated (1 double bond)
polyunsaturated (2+ double bonds)
essential fatty acids - absence creates specific deficiency dz

54
Q

what are the most polyunsaturated and monounsaturated FA’s

A

poly - safflower oil

mono - canola oil

55
Q

linoleic acid (omega 6) deficiency can lead too what

A

eczema, poor growth rate, petechiae (red/purp skin spots)

56
Q

if linoleic acid replaces CHO, LDL ____ and HDL ____

A

decreases

increases

57
Q

in linoleic acid replaces saturated fat, total cholesterol ____, HDL ____

A

decreases

decreases

58
Q

what is the best source of linoleic acid

A

safflower oil

59
Q

alpha linolenic acid (omega 3) is involved in ______ function and ______ brain development

A

retinal function

brain development

60
Q

a-linolenic acid deficiency results in ______ changes such as

A

neurological changes - numbness, blurred vision

61
Q

primary sources of a-linolenic acids (4)

A

fish oils - best source
walnuts
flaxseed
canola

62
Q

a-linolenic acid _______ hepatic production of triglycerides and has _____ effect on cholersterol levels

A

decreases hepatic production

little effect

63
Q

linoleic acid structure is C18:2w6 - what does this indicate

A

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

64
Q

a-linolenic acid structure is C18:3w3 - what does this indicate

A

18 carbons, three double bonds - first at 3rd carbon

65
Q

fatty acid structures have a _____ group at one end and a _____ group at the other

A

carboxyl (COOH)

methyl (CH3)

66
Q

what is hydrogenation

A

process of adding hydrogen at a double bond to unsaturated fatty acids to increase saturation and stability

67
Q

trans fatty acids are found in what (4)

A 
milk fat (4-8%)
margarine
shortening
frying fats
*it is a product of partial hydrogenation of PUFA's
68
Q

cis fatty acids are found in what

A

most natural fats and oils

69
Q

fat intake ______ gastric emptrying by ______ gastric secretions

A

delays

depressing/decreasing

70
Q

why does fat provide more energy than carbohydrates

A

it has less oxygen and more carbon so it has more carbons for oxidation to energy

71
Q

primary food sources of fat (4)

A

butter
oils
nuts
bacon

72
Q

what are the highest sources of saturated fatty acids (in order)

A 
coconut oil
palm kernel
cocoa butter
butter
beef tallow
palm oil
73
Q

what are the highest sources of MUFAs (4)

A

olive oil
canola
peanut
sunflower

74
Q

what are the highest sources of PUFAs

A 
safflower
corn
soybean
cottonseed
sunflower
75
Q

____ primarily contains fat as SAT, MUFA, PUFA

____ primarily contains fat as PUFA, MUFA, SAT

A

butter

margarine

76
Q

what are MCT’s and their sources (3)

A

SFAs with 6-12 carbons
- milk fat
coconut oil
palm kernel oil

77
Q

how can you determine calories in alcohol

A

(0.8) x proof x ounces

78
Q

winterized oil wont _____ when cold and is _____ rather than ______

A

crystallize
clear
cloudy

79
Q

_____, _____, and _____ are winterized, _____ is not

A

corn, soy, cottonseed oils are

olive oil is not

80
Q

how is winterized oil made

A

oil chilled to 45 F, FA with high melting point will crystallize and are filtered out

Inman RD Exam General Knowledge (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions