Brainscape's Knowledge GenomeTM

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


See full index

Domain 1: Principles of Dietetics > E. Nutrition and Supporting Sciences ( IN 1-14) > Flashcards

E. Nutrition and Supporting Sciences ( IN 1-14) Flashcards

1
Q

Tissue stores of glucose

A
  1. Glycogen (from muscle and liver)
  2. Fat (adipose tissue)
  3. Cellular mass (protein stores)
  4. Non-CHO sources (gluconeogenesis)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Organic catalysts that control a reaction

A

Enzymes

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

Enzymes are ____.

A

Proteins

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

Enzyme activators

A

Coenzymes (vitamins)

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

Coenzymes needed for energy production include pantothenic acid, ______, riboflavin, and _____.

A

Pantothenic acid, thiamin, riboflavin, and niacin.

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

Substance upon which an enzyme works

A

Substrate

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

Assists enzymes

A

Cofactors (minerals)

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

Chemical messengers that trigger enzyme action; secreted from endocrine glands

A

Hormones

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

Minimum amount of energy needed at rest in fasting state; to carry out involuntary work of the body

A

Basal energy expenditure (BEE)

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

Energy needed to digest, absorb, and assimilate nutrients

A

Thermic effect of food (TEF)

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

Basal metabolic rate measures ______. It is influenced by the _____ gland.

A

Oxygen consumed, thyroid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

BMR is _____ in women and older adults and _______* in those 0-2 years of age.

A

Lowest, highest

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

BMR is measured by protein bound iodine (PBI), which measures the level of _______ produced, or activity of the ______ gland. Increased PBI, Increased BMR.

A

Thyroxine (T4), Thyroid

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

Energy expenditure measured under similar conditions, after a short rest and controlled intake of caffeine and alcohol. More common than BMR. Ex. Mifflin St. Jeor

A

Resting metabolic rate

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

Measures heat produced in respiration chamber (limited usefulness).

A

Direct calorimetry

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

Measures O2 used and CO2 excreted using a portable machine. (PRACTICAL way of measuring which nutrients are being used for energy and determining caloric needs).

A

Indirect calorimetry

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

_______ = CO2 expired/O2 consumed

A

Respiratory Quotient (RQ)

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

RQ depends on fuel mixture being metabolized. _____ has highest RQ, while ____ the lowest.

A

Carbohydrate, Fat.

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

To lower the respiratory quotient, increase ___ intake.

A

Fat

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

Glucose, Fructose, Galactose

A

Monosaccharides (simple sugars)

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

Sucrose, Lactose, Maltose

A

Disaccharides

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

Starch, cellulose, pectin, glycogen, dextrin

A

Polysaccharides (complex sugars)

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

*______ is the sweetest. *____ is slightly less sweet than glucose.

A

Fructose, Sorbitol

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

Carbohydrates are made up (chemical properties) of _____, ____, and ____.

A

Carbon, hydrogen, and oxygen

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

Proteins are made up (chemical properties) of _____, ____, ____, and ____. Some also have ___.

A

Carbon, hydrogen, oxygen, and nitrogen. Sulfur.

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

Essential AA.

A

TV TILL PMH

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

27
Q

Conditionally essential AA. (during catabolic stress)

A

Arginine, glutamine

28
Q

Amino acids are composed of an ____ and a ____. For this reason, they can act as a ______,

A

Amino group (base) and a carboxyl group (acid), Buffer

29
Q

*Sulfur is found in which amino acids? (3)

A

Cysteine, Cystine, and Methionine.

30
Q

Proteins are classified as _____, _____, or _____.

A

Simple (AA), conjugated (simple + non-pro substance) or derived (fragments of breakdown of simple + conjugated.

31
Q

Soybeans are low in ______.

A

Methionine

32
Q

Lipids are comprised of ___, ____, and _____.

A

Carbon, hydrogen, and oxygen.

33
Q

Types of lipids include _____, ____, and ____, or those made from breakdown of the other types.

A

Simple (TG), compound (simple + other component), and derived.

34
Q

____ are compound lipids that control passage in and out of the cell. Most are ______, which contain _____ (lipotropic factor). Lipotropic factors encourage export of fat from/preventing fat accumulation in the liver.

A

Phospholipids, lecithins, choline

35
Q

All bonds of the Carbon chain of ______ fatty acids are filled with Hydrogen. These fatty acids are _____ at room temperature.

A

Saturated, Hard

36
Q

___ fatty acids have one or more double bonds. They are ____ at room temperature.

A

Unsaturated, Liquid

37
Q

*________ oil is the most polyunsaturated fat. *_______ oil is the most unsaturated fat.

A

Safflower, Canola

38
Q

*The best source of linoleic acid (w-6) is ______.

A

Safflower

39
Q

The best source of linolenic acid (w-3) is _____.

A

Fish oil (also canola oil, flaxseed, walnuts)

40
Q

*Lack of linoleic acid (w-6) leads to _____.

A

Poor growth rate

41
Q

Linolenic acid (w-3) functions in retinal function and brain development. Lack of this essential FA leads to _____.

A

Neurological changes and blurred vision

42
Q

*If linoleic acid (w-6) replaces CHO, LDL-C is _____, and HDL-C is ______. If linoleic acid (w-6) replace saturated fat, total cholesterol is ______.

A

Decreased, Increased, Decreased (including HDL)

43
Q

______ acid decreases hepatic production of triglycerides, but has little effect on total cholesterol.

A

Linolenic acid (w-3)

44
Q

The process of adding Hydrogen to unsaturated fatty acids (at the double bond) to increase saturation and stability.

A

Hydrogenation

45
Q

In ____ fatty acids, the added hydrogens are across from each other. Ex. margarines, shortenings, frying fats

A

Trans FA

46
Q

In ____ fatty acids, the hydrogens are on the same side at the double bond. Most natural fats and oils.

A

Cis FA

47
Q

The most saturated FA is _____.

A

Coconut oil

48
Q

The most monounsaturated FA is ____.

A

Olive oil

49
Q

The most polyunsaturated FA is ___.

A

Safflower oil

50
Q

____ provides the most energy, because it has more carbon atoms available for oxidation. (more C, less O2)

A

Fat

51
Q

______ oil is useful in the preparation of salad dressings because it has been treated and made to not crystallize when refrigerated. It is clear, not cloudy.

A

Winterized oil

52
Q

____ - _____ L/d is lost in insensible water loss.

A

.8 - 1.2 L/d

53
Q

Main cation in extracellular fluid.

A

Sodium

54
Q

Main cation in intracellular fluid.

A

Potassium

55
Q

Atomic weights of Na, K, Ca

A

23 (Na), 39 (K), 40 (Ca)

56
Q

Valences of Na, K, Ca

A

1 (Na), 1 (K), 2 (Ca)

57
Q

Effect of _____: exerts colloidal pressure on blood vessel wall, holding fluid inside

A

Protein (Dec protein, Dec pressure); Fluid moves from ECF to interstitial space

58
Q

Normal serum sodium concentration

A

135-145 mEq/L

59
Q

Symptoms of dehydration include:

A

Nausea, headache, dizziness, fatigue, decreased appetite, weight loss, sunken eyes, fever, excessive sweating, dry inelastic skin, concentrated urine, increase in solutes (BUN), hyperventilation, tachycardia

60
Q

Acid-base balance is the regulation of _____. Acid ______ these ions, while base takes up these ions.

A

Hydrogen. Acid releases H, while base takes up H.

61
Q

Major buffer (mixture of acid/base components to protect against strong acid/base):

A

Carbonic acid (acid) and sodium bicarbonate (base)

62
Q

The _____ and the _____ regulate components of the body’s buffer system (carbonic acid and sodium bicarbonate).

A

Lungs and the kidneys.

63
Q

The lungs control ______, by altering the rate of breathing, while the kidneys control ____, by regulating base excretion and reabsorption. A CHANGE IN ONE SIDE OF THE BUFFER BRINGS ABOUT A COMPENSATORY CHANGE IN THE OTHER SIDE TO MAINTAIN BALANCE.

A

Acid, Base

64
Q

In hypoventilation, acid is ______, while in hyperventilation, acid is _____.

A

Retained, excreted

Domain 1: Principles of Dietetics (7 decks)

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