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

Domain 1 - Energy and Nutrients Flashcards

1
Q

what is gluconeogenesis

A

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

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2
Q

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

A

homeostasis

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3
Q

which vitamins/minerals are coenzymes in energy production

A

pantothenic acid, thiamin, riboflavin, niacin

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4
Q

a substance upon which an enzyme works is called

A

substrate

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5
Q

which hormone stimulates liver glycogenolysis and gluconeogenesis to raise blood sugar

A

thyroxine

*also regulates metabolism, rate of oxidation

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6
Q

a tropical climate can increase BEE by what % range

A

5-20%

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7
Q

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

A

7-15%

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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

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9
Q

women have what % range lower BMR than men

A

5-10%

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10
Q

when is BMR highest

A

0-2 years old

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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
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12
Q

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

A

7%

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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

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14
Q

RMR is typically what % higher than BMR

A

10-20%

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15
Q

which equation predicts RMR within 10% of indirect calorimetry

A

Mifflin St Jeor

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16
Q

direct calorimetry measures what

A

heat produced in a respiration chamber - has limited usefulness

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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

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18
Q

how do you calculate RQ

A

carbon dioxide expired / oxygen consumed

*Vco2/vo2

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19
Q

what is the RQ of carbohydrate

A

1

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20
Q

what is the RQ of protein

A

0.82

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21
Q

what is the RQ of fat

A

0.7

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22
Q

what is the RQ of a mixed intake

A

0.85

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23
Q

what are the monosaccharides (simple sugars - 3)

A

glucose, fructose, galactose

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24
Q

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

A

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

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25
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
26
what is alcohol from glucose called
sorbitol | *absorbed via passive diffusion slower than glucose, converted to fructose, may cause diarrhea in excess
27
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
28
carbohydrates has what 3 functions
provide energy spare protein for use in tissue synthesis regulate fat metabolism (ketosis if cho restricted)
29
carbohydrate is made up of what 3 components
carbon hydrogen oxygen
30
protein is made up of what components
carbon, hydrogen, oxygen, nitrogen (16%) | *sulfur is present is cysteine, cystine, methionine
31
is an amino group (NH2) a base or acid
base
32
is a carboxyl group (COOH) a base or acid
acid
33
what are the 8 essential AA's
TV TILL PMH | threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine
34
what 2 AA's are essential during catabolic stress
arginine, glutamine
35
serotonin and niacin have what AA as a precursor
tryptophan
36
phenylalanine is converted to what AA
tyrosine
37
methionine is converted to what AA
cysteine
38
what type of protein should be primarily given in a low protein diet
HBV
39
an incomplete protein is deficient in what
one or more essential AA's
40
what makes up a lipoprotein (conjugated)
AA (simple) + non protein substance
41
what makes up a peptide (derived)
fragments from AA's (simple) and lipoproteins (conjugated)
42
primary food sources of protein (6)
``` meat poultry fish eggs milk legumes ```
43
what % of protein may be converted to glucose
58%
44
which AA are soybeans low in
methionine
45
which AA's are legumes low in (3)
methionine, cystine, tryptophan
46
which AA's are low in gelatin, and what AA is not in gelatin
low in methionine, lysine | no tryptophan
47
cystine is made up of what
2 cysteines linked by a disulfide linkage
48
fat is made up of what components
carbon hydrogen oxygen
49
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
50
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
51
lecithins (a phospholipid) contain what
choline (lipotropic factor)
52
describe saturated fatty acids
solid and hard at room temp | all available bonds on carbon chains are filled with hydrogen
53
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
54
what are the most polyunsaturated and monounsaturated FA's
poly - safflower oil | mono - canola oil
55
linoleic acid (omega 6) deficiency can lead too what
eczema, poor growth rate, petechiae (red/purp skin spots)
56
if linoleic acid replaces CHO, LDL ____ and HDL ____
decreases | increases
57
in linoleic acid replaces saturated fat, total cholesterol ____, HDL ____
decreases | decreases
58
what is the best source of linoleic acid
safflower oil
59
alpha linolenic acid (omega 3) is involved in ______ function and ______ brain development
retinal function | brain development
60
a-linolenic acid deficiency results in ______ changes such as
neurological changes - numbness, blurred vision
61
primary sources of a-linolenic acids (4)
fish oils - best source walnuts flaxseed canola
62
a-linolenic acid _______ hepatic production of triglycerides and has _____ effect on cholersterol levels
decreases hepatic production | little effect
63
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
64
a-linolenic acid structure is C18:3w3 - what does this indicate
18 carbons, three double bonds - first at 3rd carbon
65
fatty acid structures have a _____ group at one end and a _____ group at the other
carboxyl (COOH) | methyl (CH3)
66
what is hydrogenation
process of adding hydrogen at a double bond to unsaturated fatty acids to increase saturation and stability
67
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 ```
68
cis fatty acids are found in what
most natural fats and oils
69
fat intake ______ gastric emptrying by ______ gastric secretions
delays | depressing/decreasing
70
why does fat provide more energy than carbohydrates
it has less oxygen and more carbon so it has more carbons for oxidation to energy
71
primary food sources of fat (4)
butter oils nuts bacon
72
what are the highest sources of saturated fatty acids (in order)
``` coconut oil palm kernel cocoa butter butter beef tallow palm oil ```
73
what are the highest sources of MUFAs (4)
olive oil canola peanut sunflower
74
what are the highest sources of PUFAs
``` safflower corn soybean cottonseed sunflower ```
75
____ primarily contains fat as SAT, MUFA, PUFA | ____ primarily contains fat as PUFA, MUFA, SAT
butter | margarine
76
what are MCT's and their sources (3)
SFAs with 6-12 carbons - milk fat coconut oil palm kernel oil
77
how can you determine calories in alcohol
(0.8) x proof x ounces
78
winterized oil wont _____ when cold and is _____ rather than ______
crystallize clear cloudy
79
_____, _____, and _____ are winterized, _____ is not
corn, soy, cottonseed oils are | olive oil is not
80
how is winterized oil made
oil chilled to 45 F, FA with high melting point will crystallize and are filtered out

Inman RD Exam General Knowledge (8 decks)

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