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Nutr 301 > Energy > Flashcards

Energy Flashcards

1
Q

what is energy?

A

the capacity to do work

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2
Q

what 3 things are energy required for?

A

basal metabolism, thermic effect of food (TEF), physical activity (EEPA)

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3
Q

energy released from energy-yielding nutrients is captured by what?

A

ATP phosphate bonds

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4
Q

what are obligatory pathways that produce heat

A

essential processes, often subconscious: muscle contraction, protein/RNA/lipid synthesis, secretion, membrane transport processes

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5
Q

what are regulatory pathways that produce heat?

A

involved in homeostasis of body temp/overall maintenance: shivering

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6
Q

what is the rate limiting step of oxidative phosphorylation?

A

availability of ATP

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7
Q

what is the result of disruption to the ETC? what does this cause in the body as a result? what is the name for this?

A

Uncoupling: lowered ATP production = increased O2 consumption + oxidation of NADH/FADH without increased ATP synthesis

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8
Q

how is does energy conversion work from total energy/food intake to external work, what is the energy lost

A

total to digestible energy intake = ~5-10% lost in feces
digestible to metabolizable (100% of total) = ~2% lost in urine
metabolizable to available to couple (40% of total) = ~60% lost as heat
available to couple to actually used (16% of total) = ~24% lost as heat from ATP coupling
actually used to external work done (2% of total) = ~12% lost as heat from internal work/external muscle work
0% of total remains

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9
Q

major functions of the GI tract?

A
  • digest complex molecules
  • absorb nutrients
  • barrier to entry of bacteria
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10
Q

how does peristalsis contribute to digestion?

A

propulsion + grinding + retropulsion contribute to increasing the surface area of food to increase enzyme accessibility to it

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11
Q

why is the stomach so acidic?

A

activates zymogens, denatures proteins, kills bacteria, helps expose more surface area of macronutrients

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12
Q

what is the role of the small intestine?

A

bulk of absorption + movement of solute/water/nutrients

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13
Q

where is the major site of absorption in the small intestine? why?

A

jejunum due to many villi

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14
Q

how do water soluble nutrients transport? lipid soluble? which transport is faster?

A

water via capillaries/circulatory system, faster, more readily available nutrients

lipid via chylomicrons/lymphatic system, slower

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15
Q

how does passive movement differ from carrier movement?

A

P = directly through cell membrane via concentration gradient or pores/tight junctions
C = requires mechanism for passing

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16
Q

describe carrier mediated Passive, Active, and Receptor-mediated transport

A

passive = uses a concentration gradient to move from high to low
active = uses electrochemical gradient to move from low to high
rm = import or export molecules from the cell (endo/exocytosis)

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17
Q

what is the role of bile salts/acids? what are names of some?

A

emulsify dietary fats
primary acids: cholic, chenodeoxycholic
secondary acids: deoxy cholate, lithocholate

18
Q

what is the site of nutrient absorption for:
a) water, alcohol, some minerals
b) most vitamins/minerals
c) lipids, monosaccharides, amino acids, small peptides
d) bile salts/acids
e) water, electrolytes, water soluble nutrients, SCFA from bacteria

A

a) stomach
b) small intestine - varying degrees in duo/jej/ile
c) jejunum
d) ileum
e) large intestine

19
Q

what are the points of regulation in digestion and absorption?

A

dig: gastric and pancreatic secretions, bile
abs: surface area of small intestine, motility, transporter expression
both: hormones, neurons

20
Q

where is it released + in response to what + what it stimulates: gastrin

A

by G cells in antrum of stomach in response to food to increase secretion of gastric acid/pepsinogen and motility

21
Q

where is it released + in response to what + what it stimulates: secretin

A

by S cells in duodenum in response to chyme to stimulate release of pancreatic juices (HCO3) and enzymes

22
Q

where is it released + in response to what + what it stimulates: CCK

A

by I cells in proximal small intestine and by enteric nerves in ileum/colon to stimulate release of pancreatic juice/enzymes and gall bladder contraction

23
Q

where is it released + in response to what + what it stimulates: somatostatin

A

by pancreatic D cells in response to food to inhibit gastric/pancreatic/gall bladder secretions and motility

24
Q

what are the 3 main components of energy expenditure + their % of TEE

A

BEE basal energy expenditure ~60%
TEF thermic effect of food ~5-15%
EEPA energy expenditure of physical activity (planned + unplanned) ~30%

25
Q

what is the biggest variable for expended energy?

A

planned exercise (EAT)

26
Q

difference between direct and indirect energy expenditure measurement

A

direct = measures heat/changes in body temp - difficult, costly
indirect = oxygen consumption as a marker of heat production - easier

27
Q

how is indirect calorimetry measured

A

calculates energy yield per mole of O2 used = heat production from amount of O2 consumed

28
Q

what is RQ

A

respiratory quotient, measures CO2 produced / O2 consumed

29
Q

what is the RQ for
- carbs
- protein
- fat
- alcohol
- average

A

c: 1.0
p: 0.8
f: 0.71
al: 0.67
av: 0.82

30
Q

how is doubly labelled water measured

A

ingest water with two isotopes (deuterium 2H & oxygen-18 18O) and monitor the difference in disappearance rate between the two
- deuterium binds with normal O2
oxygen18 binds with normal H and C

31
Q

the average daily amount of a nutrient to maintain body functions in HALF of a specific healthy population is the ______

A

EAR estimated average requirement

32
Q

the average daily amount of a nutrient that is adequate to meet the nutrient requirements of almost all healthy people in a particular group is the ______

A

RDA recommended dietary allowance

33
Q

the RDA is set below the EAR to prevent nutrient deficiencies, T or F

A

false, RDA is set above the EAR to prevent nutrient deficiencies

34
Q

what is used to asses individual needs but particularly to set the goal for usual intake by an individual

A

RDA

35
Q

what is used to assess the adequacy of nutrient intakes

A

EAR

36
Q

the average daily amount of a nutrient that is estimated to be sufficient to maintain a specific criterion or normal bodily function is the ______

A

AI adequate intake

37
Q

AI does not meet the needs of most individuals in a group, T or F

A

false, AI is expected to meet or exceed the needs of most individuals in a group

38
Q

the maximum daily amount of a nutrient likely to pose no risk of adverse health effects for most of the healthy population is the ______

A

UL tolerable upper intake levels

39
Q

the range of intake for a particular energy source that is associated with reduced risk of chronic disease while providing intakes of essential nutrients is the ______

A

AMDR acceptable macronutrient distribution range

40
Q

what is the AMDR for carb/prot/fat

A

carb: 45-65%
prot: 10-35%
fat: 20-35%

Nutr 301 (8 decks)

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