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KIN 334 > Energy Balance I - Macronutrients > Flashcards

Energy Balance I - Macronutrients Flashcards

1
Q

Nutrition:

A

total of the processes of ingestion, digestion, absorption, and metabolism of food and the subsequent assimilation of nutrient materials into the tissues

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2
Q

Nutrient:

A

a substance found in food that performs one or more specific functions in the body

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3
Q

The food we eat is part of our _____ and contains ____.

A
  • nutrition

- nutrients

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4
Q

Food provides nutrients that have one or more _____ or _____ functions in the body.

A
  • physiological

- biochemical

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5
Q

Nutrients are usually divided into 6 different categories:

A
  • carbohydrates
  • fats
  • proteins
  • vitamins
  • minerals
  • water
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6
Q

Nutrients for which the daily intake is more than a few grams are referred to as _____.

A

macronutrients

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7
Q

4 macronutrients:

A
  • carbohydrate
  • fat
  • protein
  • water
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8
Q

3 micronutrients:

A
  • vitamins
  • minerals
  • trace elements
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9
Q

Nutrients that are needed in only small amounts (less than 1 g/day) are referred to as _____.

A

micronutrients

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10
Q

Most nutrients are ______.

A

micronutrients

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11
Q

3 functions of nutrients:

A
  • promotion for growth and development
  • provision of energy
  • regulation of metabolism
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12
Q

Growth and development function of nutrients is mainly performed by _____.

A

protein

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13
Q

____, ____ _____, and ____ consist largely of proteins, and proteins are required for any ____ ____ or ____.

A
  • muscle
  • soft tissues
  • organs
  • tissue growth
  • repair
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14
Q

_____ and _____ are important building blocks for the skeleton.

A
  • calcium

- phosphorus

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15
Q

Provision of energy function of nutrients is mainly performed by ____ and ______.

A
  • carbohydrate

- fat

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16
Q

Although protein can also function as fuel, its contribution to EE is usually _____.

A

limited

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17
Q

Nutrients used for the regulation of metabolism:

A
  • vitamins
  • minerals
  • protein
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18
Q

Enzymes:

A

proteins that play an important role as catalysts that allow metabolic reactions to proceed at far higher rates than they would spontaneously

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19
Q

The interaction between _____, _____, and _____ in the regulation of metabolism can be complex.

A
  • vitamins
  • minerals
  • proteins
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20
Q

Ex. of an enzyme:

A
  • phosphorylase: breaks down carb stores in liver and muscles
  • hemoglobin: found in erythrocytes (RBC)
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21
Q

Describe the hemoglobin molecule. Complex of….

A
  • protein (polypeptide chains)

- non protein groups (porphyrin rings) that hold iron (to which oxygen molecules can be bound)

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22
Q

Macronutrients are molecules that provide _____.

A

energy

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23
Q

The general formula of a carbohydrate is:

A

CH2O

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24
Q

A carbohydrate can be one or a combination of many of these _____ units.

A

CH2O

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25
Q

4 types of carbohydrates:

A
  • monosaccharides
  • disaccharides
  • polysaccharides
  • fibre
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26
Q

Saccharides =

A

sugars

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27
Q

Examples of mono and disaccharides:

A
  • sugar
  • fruit juices
  • fruits
  • sweetened cereals and baked goods
  • jam
  • candy
  • chocolate
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28
Q

Examples of polysaccharides:

A
  • starches
  • cereal
  • potatoes
  • pasta
  • rice
  • bread
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29
Q

Examples of fiber:

A
  • whole grain cereals
  • oats
  • fruits
  • vegetables
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30
Q

Glycogen is a ______. It is stored in _____ and _____.

A
  • polysaccharide
  • liver (80-100 g)
  • skeletal muscles (300-900 g)
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31
Q

Glycogen is the storage form of _____ in animals, including humans.

A

carbohydrate

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32
Q

Dietary fibre comprises the _____ parts of plants that ____ broken down and absorbed in the _____ ____ _____.

A
  • edible
  • are not
  • human gastrointestinal tract
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33
Q

Fibre = ____ plant _____.

A

structural plant polysaccharides

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34
Q

The human small intestine has no ____ to break down these _____ (fibre) and thus they ______ be digested.

A
  • enzyms
  • polysaccharides
  • cannot
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35
Q

Dietary fibre is often divided into:

A
  • soluble fibre

- insoluble fibre

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36
Q

Insoluble fibre:

A

possesses water attracting properties that help increase bulk, soften stool, and shorten transit time through the intestinal tract

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37
Q

Soluble fibre:

A

undergoes metabolic processing through fermentation and yields end products that have broad, significant health effects

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38
Q

Examples of insoluble fibre:

A
  • whole grain foods
  • bran
  • nuts
  • seeds
  • vegetables (green beans, cauliflower, zucchini, celery)
  • skins of some fruits (tomatoes)
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39
Q

Examples of soluble fibre:

A
  • legumes
  • oats
  • rye
  • barley
  • some fruits and fruit juices (prune, plums, berries)
  • vegetables (broccoli, carrots)
  • root vegetables (potatoes, onions)
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40
Q

6 metabolic pathways of carbohydrate metabolism:

A
  • glycogenesis
  • glycogenolysis
  • glycolysis
  • gluconeogenesis
  • tricarboxylic acid cycle
  • pentose phosphate pathway
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41
Q

Glycogenesis:

A

synthesis of glucose

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42
Q

Glycogenolysis:

A

breakdown of glycogen

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43
Q

Glycolysis:

A

oxidation of glucose

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44
Q

Gluconeogenesis:

A

production of glucose from non-carb intermediates

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45
Q

Tricarboxylic acid cycle:

A
  • Krebs cycle

- oxidation of pyruvate and acetyl CoA to CO2 and H2O

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46
Q

Pentose phosphate pathway:

A

production of pentose phosphates and nicotinamide adenine dinucleotide phosphate (NADPH)

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47
Q

*See chart

A

-

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48
Q

Fat or lipids are compounds that are _____ in ______ solvents such as _____, _____, and ______.

A
  • soluble
  • organic
  • acetone
  • ether
  • chloroform
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49
Q

Oil is ____ at room temperature.

A

liquid

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50
Q

Fat is ____ at room temperature.

A

solid

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51
Q

Lipids are molecules built of:

A
  • carbon
  • hydrogen
  • oxygen
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52
Q

Lipids have little ____ relative to ____ and ____.

A
  • O

- C and H

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53
Q

Typical structure of fatty acid is:

A

16 C, 32 H, and 2 O

54
Q

Simple lipids type:

A
  • neutral fats

- waxes

55
Q

Examples of simple liquids:

A
  • neutral fats: triacylglycerol

- waxes: beeswax

56
Q

Compound lipids type:

A
  • phospholipids
  • glycolipids
  • lipoproteins
57
Q

Examples of compound lipids:

A
  • phospholipids: lecithins
  • glycolipids: cerebrosides
  • lipoproteins: chlomicrons
58
Q

Derived lipids type:

A
  • fatty acids
  • steroids
  • hydrocarbons
59
Q

Examples of derived lipids:

A
  • fatty acids: palmitic acid
  • steroids: cholesterol
  • hydrocarbons: terpenes
60
Q

Triacylglycerols =

A
  • triglycerides

- the most abundant dietary lipids consumed humans

61
Q

Triglycerides are composed of ….

A

1 glycerol backbone esterified with 3 fatty acids

62
Q

Triglycerides differ in their ____ _____ composition.

A

fatty acid

63
Q

Lipids in the human body include…

A
  • fatty acids
  • triacylglycerols
  • lipoproteins
  • phospholipids
64
Q

Fatty acids differ in their chain length (number of carbons):

A
  • short chain fatty acids (SCFAs): < or equal to C6
  • MCFAs: C8 or C10
  • LCFAs: > or equal to C12
65
Q

Fatty acids differ in the number and location of double bonds:

A
  • saturated fatty acids (SFAs): no double bonds
  • monounsaturated fatty acids (MUFAs): 1 double bond
  • polyunsaturated fatty acids (PUFAs): > or equal to 2 double bonds (n-3 and n-6)
66
Q

Trans fatty acids:

A

unsaturated fatty acids that contain at least one double bond in the trans configuration (opposite sides)

67
Q

Naturally occurring trans fatty acids:

A

produced in the gut of some animals and foods made from these animals (eg. milk and meat products)

68
Q

Artificial trans fatty acids:

A

created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid

69
Q

Fatty acids containing a trans double bond have….

A
  • decrease mobility
  • reduced fluidity
  • hardening of fat
70
Q

Why are trans fatty acids/fats so popular?

A
  • easy to use
  • inexpensive to produce
  • last a long time
  • give foods a desirable taste and texture
71
Q

Consumption of trans fats increases the risk of coronary heart disease by….

A

raising levels of bad LDL cholesterol and lowering levels of good HDL cholesterol

72
Q

Cholesterol:

A

lipid found in the cell membranes of all animal tissues

73
Q

Cholesterol is transported in the ____ _____.

A

blood plasma

74
Q

Cholesterol is considered a sterol, meaning it is a combination of ….

A
  • steroid

- alcohol

75
Q

Cholesterol is required to ….

A

build and maintain cell membranes

76
Q

Cholesterol regulates ____ _____ over a wide range of ______.

A
  • membrane fluidity

- temperatures

77
Q

Cholesterol is important to maintain ______.

A

homeostasis

78
Q

Functions of cholesterol:

A
  • aids in the manufacture of bile
  • is important for the metabolism of fat soluble vitamins
  • is the major precursor for the synthesis of vitamin D and various steroid hormones
79
Q

Bile:

A
  • stored in the gallbladder

- helps digest fats

80
Q

Lipids are an important ____ ____, especially during prolonged exercise.

A

energy source

81
Q

Large amounts of ____ can be stored in the body.

A

fat

82
Q

Fat is stored mainly in _____ _____ _____ from which it is mobilized and transported to the organ that uses it.

A

subcutaneous adipose tissue

83
Q

Skeletal muscle contains a directly accessible store of fat called….

A

intramuscular triacylglycerol

84
Q

Lipids have many important functions:

A
  • fuel most cells, important fuels for the contracting muscle
  • protects vital organs
  • intake of fat soluble vitamins A,D,E and K and carotenoids depends on daily fat intake
  • provide the transport medium in the body
  • makes food more tasty and attractive
85
Q

How does fat protect vital organs?

A

a layer of adipose tissue covers these organs to protect them against trauma

86
Q

Only some of the lipid forms can be used as a fuel. Oxidizable lipid fuels include:

A
  • fatty acids
  • intramuscular triacylglycerols
  • circulating plasma triacylglycerols
87
Q

The regulation of fatty acid oxidation is closely linked to ______ _____.

A

carbohydrate status

88
Q

When CHO levels are low, to obtain energy from fat…..

A
  • triglycerides must first be broken down by hydrolysis into glycerol and fatty acids
  • process is called lipolysis
89
Q

Lipolysis happens in the _____.

A

cytoplasm

90
Q

In the mitochondrion, the resulting fatty acids are oxidized by _______ into ____ ____, which is used by the _____ cycle.

A
  • beta-oxidation
  • acetyl CoA
  • Krebs
91
Q

Fatty acids –> (beta oxidation) ____ ____ –> (Krebs cycle) ____

A
  • acetyl CoA

- energy

92
Q

The _____ that is released from triglycerides after lipolysis directly enters ____ ____.

A
  • glycerol

- glycolysis pathway

93
Q

If excessive acetyl CoA is created from the oxidation of fatty acids and the _____ _____ is overloaded and cannot handle it, the acetyl CoA is diverted to create _____ _____.

A
  • Krebs cycle

- ketone bodies

94
Q

3 ketone bodies:

A
  • beta-hydroxybutyrate
  • acetoacetate
  • acetone
95
Q

When glucose levels are plentiful, the excess acetyl CoA generated by glycolysis can be converted into ____ and subsequently _____. This process, called ______ creates _____ from the acetyl CoA.

A
  • fatty acids
  • triglycerides
  • lipogenesis
  • lipids
96
Q

Lipogenesis takes place where?

A

in the cytoplasm of adipocytes and hepatocytes

97
Q

Each amino acid consists of a _____ atom bound to 4 chemical groups:

A
  • carbon
  • a hydrogen atom
  • an amino group, which contains nitrogen
  • a carboxylic acid group
  • a side chain, which varies in length and structure (different side chains give different properties to the amino acid)
98
Q

Of the ____ amino acids normally found in dietary protein, humans can synthesize ____.

A
  • 20

- 11

99
Q

The amino acids that can be synthesized =

A

nonessential AA

100
Q

The AA that cannot be synthesized and must be derived from the diet =

A

essential AA

101
Q

AA have central roles in the _____ of many organs and tissues.

A

metabolism

102
Q

AA –> precursors for the synthesis of ____ ____ + precursors and regulators of the synthesis of important _____ _____ and compounds with a ____ ____ ____.

A
  • body proteins
  • metabolic mediators
  • regulatory biological activity
103
Q

Ex. of AA:

A
  • neurotransmitters
  • hormones
  • DNA
  • RNA
104
Q

Proteins provide _____ to all cells in the human body

A

structure

105
Q

Proteins are a integral part of the …

A
  • cell membrane
  • cytoplasm
  • organelles
106
Q

Many proteins are ____ that increase the rate of metabolic reactions.

A

enzymes

107
Q

____, _____, and _____ are composed largely of proteins.

A
  • muscle
  • skin
  • hair
108
Q

____ and _____ are composed of minerals embedded in a protein framework.

A
  • bones

- teeth

109
Q

When a diet is deficient in protein, structures break down, resulting in:

A
  • reduced muscle mass
  • loss of skin elasticity
  • thinning hair
110
Q

Muscle is mostly _____. _____ is a good source of protein.

A
  • muscle

- meat

111
Q

Most common sources of protein:

A
  • meat

- fish

112
Q

_____ could be at risk for marginal protein intake, and often compensate by eating more _____ and ____.

A
  • vegetarians
  • grains
  • legumes
113
Q

Grains and legumes do not contain all essential AA:

A
  • grains: lack lysine
  • legumes: lack methionine
  • exception: well processed soybean protein
114
Q

____ of a protein relates to the degree to which that protein contributes to daily requirements.

A

quality

115
Q

Most recent method to measure the protein quality of food:

A

protein digestibility corrected AA score (PDCAAS)

116
Q

PDCAAS evaluates protein quality based on the ____ requirements of humans.

A

AA

117
Q

PDCAAS: Protein quality rankings are determined by comparing the ____ ____ ____ of a specific food protein against a ____ ____ ____ ____. Maximum score = _____.

A
  • amino acid profile
  • standard amino acid profile
  • 1.0
118
Q

Score of 1.0 in PDCAAS means…

A

after digestion of the protein, it provides, per unit of protein, 100% or more of the indispensable AA required

119
Q

_____ and ____ of protein are important.

A
  • amount

- quality

120
Q

High quality protein:

A

contains all the essential AAs (9)

121
Q

Incomplete or low quality protein:

A

protein that is deficient in one or more AA (unable to support human life and growth)

122
Q

____ protein is generally of higher quality than ____ protein. Why?

A
  • animal
  • plant
  • all essential AA are present
  • in larger quantities and in proper proportions
123
Q

An appropriate selection of _____ _____ sources can provide an adequate supply of ____, but consumption of ____ _____ is more likely to ensure a balanced intake.

A
  • plant protein
  • AA
  • animal protein
124
Q

Protein from different sources that balances the AA intake is called…..

A

complimentary protein

125
Q

By combining plant foods such as ____ and ____, it is possible to obtain a balanced intake of AA.

A
  • rice

- beans

126
Q

Ingested AA are transported into the ____ for dispersal to the ____ and _____ throughout the body to be used to create new proteins.

A
  • bloodstream
  • liver
  • cells
127
Q

If AA exist in excess, the body has no capacity or mechanism for storage; thus they are converted into ____ or ____, or they are _____.

A
  • glucose
  • ketones
  • decomposed
128
Q

AA decomposition results in _____ an ____ waste.

A
  • hydrocarbons

- nitrogenous

129
Q

The _____ waste that is liberated in AA decomposition is converted to ____ in the ____ cycle and eliminated in the ____.

A
  • nitrogen
  • urea
  • urea
  • urine
130
Q

AA can also be used as a source of _____ especially in times of starvation.

A

energy

131
Q

Processing of AA results in the creation of metabolic intermediates, including:

A
  • pyruvate
  • acetyl CoA
  • acetoacyl CoA
  • oxaloacetate
  • -a- ketoglutarate
132
Q

AA can serve as a source of energy production through the ____ ____.

A

Krebs cycle

KIN 334 (14 decks)

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