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Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Imagine that an adult consumes 500 excess kcalories each day for two weeks. About how much weight would that person gain?

A

2 lbs

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2
Q

Which part of the brain is the primary center for appetite control?

A

hypothalamus

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3
Q

You have just consumed a very large Thanksgiving meal, but still want a slice of pumpkin pie for dessert. What term best describes this state?

A

appetite

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4
Q

The thermic effect of food accounts for ________ of the average person’s energy expenditure each day.

A

10%

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5
Q

Which of the following has the most significant influence on the body’s metabolic rate?

A

Amount of lean body tissue

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6
Q

Which term reflects the proportions of muscle, bone, fat, and other tissue that make up a person’s total body weight?

A

body composition

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7
Q

Which of the following would not be considered a valid recommendation for accepting a healthy body weight?

A

Seek the advice of friends and the fashion industry for criteria regarding appearance and body size.

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8
Q

Which of the following represents the BMI of a person classified as overweight?

A

27

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9
Q

Which statement accurately describes fat distribution?

A

Body fat around the hips and thighs is most common in women during their reproductive years.

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10
Q

A person’s ________ is a good indicator of central obesity.

A

waist circumference

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11
Q

If a person strength trains 4-5 times a week and weighs 200 lbs, approximately how much protein in grams should they consume per day?

A

200/2.2=90.91kg

90.91x1.5=136g/day

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12
Q

if a person weights 175 lbs, how many grams of protein should they eat?

A

175/2.2=79.55

.08gx79.55=63.6g

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13
Q

when should we recommend weight loss to overweight and obese individuals?

A

if they are willing and want to make a change, if it’s impacting their quality of life, or if their lab levels are abnormal

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14
Q

glycolysis

A

glucose to pyruvate

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15
Q

all ATP is made in the

A

electron transport chain

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16
Q

glucose cannot be made from

A

acetyl CoA

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17
Q

steps in glycolysis

A

glucose to pyruvate

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18
Q

enzyme involved in ethanol metabolism

A

alcohol dehydrogenase

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19
Q

alcohol dehydrogenase is found in the

A

stomach and liver

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20
Q

proteins are made in the

A

ribosomes

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21
Q

deamination

A
  • remove the amine group which makes ammonia and a keto acid

- ammonia combines with CO2 and turns into urea in the liver and is excreted

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22
Q

transamination

A

transfers amino groups from an amino acid to a keto acid (swaps amine groups)

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23
Q

protein roles

A

fluid balance, makes antibodies, repair for tissues, collagen, makes up ligaments and tendons, makes enzymes, makes hormones, acts as a buffer for acid-base balance, transportation

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24
Q

example of a quaternary structure that is important for health

A

hemoglobin

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25
Q

food sources of complete protein

A

eggs, animal products, tofu, soy

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26
Q

lbs to kg

A

divide by 2.2

27
Q

in to cm

A

multiply by 2.54

28
Q

BMI equation

A

(weight lbs. / height in. / height in.) x 703

29
Q

3500kcal=

A

1 lb

30
Q

how adipose sites change

A

change in the number of fat cells, then the size of fat cells

31
Q

What can make glucose, what can’t?

A
  • carbs, fat, protein

- acetyl coa and fatty acids can’t make glucose

32
Q

what can be converted to acetyl coa?

A

can be produced from pyruvate, glucose, fatty acids, some amino acids

33
Q

how many times around

does a glucose molecule go around the TCA/Krebs cycle

A

2

34
Q

how many ATPs are produced and where are

they actually created in the TCA cycle?

A
  • 2 ATP/1 glucose

- mitochondria

35
Q

What are waste products of the TCA/Krebs cycle and ETC?

A

CO2 and water

36
Q

What starts the TCA

cycle (and therefore, what should we eat to produce energy)?

A
  • transfer of a two-carbon acetyl group from acetyl-CoA to oxaloacetate to form citrate
  • carbs
37
Q

What organs absorb and break down alcohol?

A

liver, stomach, small intestine

38
Q

enzymes involved in alcohol metabolism

A

alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH)

39
Q

Moderation of alcohol intake for males and females – why are there differences?

A
  • 1 drink for females, 2 for males

- females make less alcohol dehydrogenase

40
Q

Liver disease stages

A

○ 1st=fatty liver seen in heavy drinkers, interferes with nutrients and O2
-Reversible
○ 2nd stage=fibrosis (alcoholic hepatitis)
-Some liver cells can regenerate
-Nutritional help and stop drinking
○ 3rd and final stage=cirrhosis
-Damage is almost irreversible

41
Q

Nutrients of interest in chronic alcoholism and related diseases

A

b vitamins and thiamin deficiency

42
Q

How much ethanol is in a standard drink?

A

.5 oz. of pure ethanol

43
Q

What is the rate at which ethanol is metabolized?

A

0.015 g/100mL/hour

44
Q

What is the MEOS system?

A

microsomal ethanol oxidizing system; a system of enzymes in the liver that oxidize not only alcohol, but several classes of drugs

45
Q

Describe the metabolism of alcohol (ethanol)

A
  • alcohol dehydrogenase turns alcohol into acetaldehyde
  • acetaldehyde dehydrogenase turns acetaldehyde into acetate
  • acetate is turned into acetyl CoA
  • When excess acetyl CoA is produced that cannot be processed through the Krebs cycle, the acetyl CoA is converted into triglycerides and fatty acids to be stored in the liver and adipose tissue
46
Q

What is denaturing of a protein and what (at least 3 examples) will denature a protein?

A

the alteration of a protein’s shape due to heat, acid, or force

47
Q

Describe transcription and translation – understand where each step of protein synthesis occurs and
what happens

A
  • Transcription
    ○ mRNA carries code to ribosome
    -takes place in the cytoplasm in prokaryotes and in nucleus in eukaryotes
  • Translation
    ○ mRNA specifies sequence of amino acids
  • tRNA
    -ribosome
48
Q

Describe protein deamination

A

-Removal of the amino group from a compound

○ Remove the amine group, creates ammonia, gives off water and co2, makes urea

49
Q

Protein recommendations calculations for sedentary individuals and active individuals

A
  • sedentary: .8g/kg

- active: 1.2-1.5 g/kg body weight

50
Q

Nutrients of concern in vegetarian and especially vegan diets

A

Calcium, vitamin D, protein, iron, zinc, omega-3 fatty acids, and vitamin B-12

51
Q

Essential amino acids versus non-essential amino acids. How many are there of each? Why do we
need to eat essential amino acids? How can non-essential amino acids be made in the body?

A

• 9 essential amino acids
○ Must be obtained from foods
o vital for functions throughout your body, including protein synthesis, tissue repair, and nutrient absorption
• Remaining 11 are nonessential amino acids
○ Synthesized in the body
o synthesized from intermediates in glycolysis, the citric acid cycle, or the pentose phosphate pathway

52
Q

How do we determine kcals in food?

A

4 Kcal/g for protein, 4 Kcal/g for carbohydrate, 9 Kcal/g for fat and 7 Kcal/g for alcohol that were determined by burning these substances in a calorimeter

53
Q

Hunger versus Appetite

A

• Appetite-psychological prompt
○ Desire to consume specific foods that is independent of hunger
• Hunger-physiological response to lack of food triggered by nerve signals and hormones

54
Q

Satiation/satiety – what dietary pattern helps with satiety? What nutrient is the most satiating?

A 
• Satiation vs satiety
		○ During a meal vs in-between meals
	• Sustaining satiety
		○ Protein
		○ Low-energy density (low calorie)
		○ High-nutrient density
		○ More fruits and veggies
		○ High fiber
55
Q

What BMR is and what influences BMR

A 
• Basal metabolic rate: the rate at which the body expends energy for life-sustaining activities
• Factors that affect BMR
		○ Higher lean body mass
		○ Greater height and weight
		○ Pregnancy
		○ Lactation
		○ Growth
		○ Low-calorie diet (lower BMR)
		○ Fever
		○ Exercise
		○ Stimulant drugs such as caffeine and tobacco
56
Q

Thermic effect of food – what it is and be able to calculate

A

• Energy required to process food

○ 10% of energy intake

57
Q

BMI-how to calculate, what is BMI? Ranges , issues with BMI

A

• Body mass index
○ Calculation of weight in relation to height
- Kg/m^2 OR (pounds/inches/inches x 703)
• Ranges
○ Underweight (moderate risk) - <18.5
○ Healthy weight (low-risk)- <18.5-24.9
○ Overweight (low-moderate risk)- <25-29.9
○ Obese (moderate to high risk)- > or =30
• Issues with BMI
○ May not be accurate for everyone
-Athletes
-Older adults
-Ratio of height and weight

58
Q

Disease risk-types of obesity and measurements we can do to determine disease risk

A
  • Fatty liver
    • Gallbladder disease and gallstones
    • Respiratory problems
    • Psychiatric and psychosocial problems
-measurements
		○ Cholesterol-lipoproteins
		○ Blood glucose
		○ Blood pressure
		○ Deficiencies
		○ Body fat
		○ Waist circumference
		○ Diet
59
Q

Theoretical weight loss/gain calculations

A

1kg=3500kcal

60
Q 
Fat cells (adipocytes) – what impacts them – describe what happens to them in the body when a 
person gains or loses weight
A

• Rate of fat breakdown is lower in women vs men
-During weight loss, energy stores are mobilized from adipocytes and adipocytes become smaller. During weight gain and weight regain, energy is accumulated and adipocytes become larger

61
Q

Leptin and Ghrelin -where are they secreted, what do they do in the body. Understand what happens
if a person loses or gains weight and then what happens with the hormones

A

○ Ghrelin-stimulates appetite
-secreted by a highly specialized population of cells in stomach epithelium
○ Leptin-suppresses appetite and increases energy expenditure
§ Higher in obese individuals, but their bodies are resistant to it
-secreted mainly by white adipose tissue

62
Q

What is LPL and what does it do in the body?

A
  • Lipoprotein lipase

- hydrolyzes circulating triglyceride-rich lipoproteins such as very-low-density lipoproteins and chylomicrons

63
Q

Safe weight loss recommendations/Goals that are achievable for weight loss

A

• Go slow: 0.5-2lbs./week
○ Depends on starting weight
○ 5-10% of someone’s body weight in 6 months
• Don’t go below 1200kcals
○ Hard to get all nutrients if eating <1200kcals
• Increase physical activity and eat a little less
• Increase fruits and veggies
• Don’t restrict
• Eat real food (not shakes, supplements, etc.)

Nutrition (9 decks)

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