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Nutrition 223 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

spherical particles made of varying amounts of triglycerides, cholesterol esters, phospholipids and proteins

A

Lipoproteins

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2
Q

good cholesterol; delivers cholesterol to the body ( especially liver, adipose, and muscle cells) via LDL receptors

A

Low Density Lipoprotein ( LDL)

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3
Q

bad cholesterol; made by the liver and small intestine; picks up excess cholesterol from non-hepatic cells and deliver to the liver
reverse of cholesterol transport

A

High Density Lipoprotein (HDL)

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4
Q

made in the liver; transport dietary and other fatty acids from the liver to the body with the help of the lipoprotein lipase

A

Very Low Density Lipoprotein ( VLDL)

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5
Q

deliver dietary and other fatty acids to the body

A

Intermediate Density Lipoprotein ( IDL)

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6
Q

made by the small intestine; deliver dietary fatty acids to the body via the lipoprotein lipase and they differ from IDLS because they go through circulation

A

Chylomicrons

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7
Q

How do lipoproteins relate to cardiovascular disease?

A

LDL and HDL may impact the accumulation of cholesterol and fatty deposits in the arteries

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8
Q

How are lipoproteins made?

A

the small intestine and the liver make lipoproteins that circulate lipids throughout the body

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9
Q

Three Major Lipid Classes

A

saturated, monounsaturated, polyunsaturated

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10
Q

Saturated fats include

A

phospholipids: lecithin
sterols: cholesterol
triglycerides

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11
Q

Dietary sources of saturated fats

A

-lard
-fat in beef
-pork
-lamb
-milk fat
-coconut
-palm and palm kernel oils

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12
Q

Dietary sources of monounsaturated fatty acids

A

-olive oil
-canola oil
-peanut oil
- nuts
-seeds
-avocado
-poultry

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13
Q

Traditional characteristics of Mediterranean diet

A

-olive oil as main fat
-lots of fruits, veggies, whole grains, beans, nuts, and seeds
-daily intake of small amounts of cheese or yogurt
-weekly fish intake, limited use of eggs and red meat
-regular exercise and rest
-moderate wine intake

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14
Q

Dietary sources of polyunsaturated fatty acids

A

-sunflower oil
-corn oil
-safflower oil
-fish oil
-nut oils

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15
Q

Two essential polyunsaturated fatty acids

A

-omega 3 fatty acids: alpha-linolenic acid
-omega 6 fatty acids: linoleic acid

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16
Q

signaling molecules which regulate many physiological processes

A

Eicosanoids

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17
Q

Eicosanoids regulate many physiological processes

A

-muscle relaxation and concentration
-blood vessel dilation and constriction
-blood clot formation
-blood lipids
-response to injury and infection

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18
Q

-derived from omega 3 fatty acids and is converted to omega 3 eicosanoids
-anti-inflammatory
-inhibit platelet aggregation

A

Omega 3 Eicosanoids

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19
Q

Omega 3 Food Sources

A

cold water fish
soybean and rapeseed oils
flaxseed
walnuts
chia seeds
avocado

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20
Q

-arachadonic acid derived from omega 6 fatty acids and is converted to omega 6 eicosanoids
- pro-inflammatory
- pro-aggregatory

A

Omega 6 Eicosanoids

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21
Q

Omega 6 Food Sources

A

safflower, sunflower, and corn
beef and poultry
nuts and seeds

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22
Q

What is the function of cholesterol in the body?

A
  • structural part of most body cells
    -forms the basis for bile acids
    -part of some hormones
    -plays a protective role in the skin
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23
Q

Histidine
Lysine
Methionine
Phenylalanine
Threonine
Typtophan
Isoleucine
Leucine
Valine

A

9 Essential Amino Acids: must be consumed in the diet

24
Q

Alanine
Arginine
Aspartic Acid
Cysteine
Glutamic Acid
Glutamine
Glycine
Proline
Serine
Tyrosine

A

11 Non-Essential Amino Acids: There can be made in your body

25
Q

Branch Chain Amino Acids
Have a positive impact on muscle growth and development

A

Valine
Leucine
Isoleucine

26
Q

Foods that contain BCAAs

A

meat
dairy products
legumes

27
Q

Important Non-Essential Amino Acids

A

glutamine (plasma and skeletal muscle)
tyrosine

28
Q

Foods the contain Glutamine and Tyrosine

A

milk
yogurt
cheese

29
Q

contains adequate amounts of all nine essential amino acids

A

Complete Protein

30
Q

Contains all nine essential amino acids
contains extra amino acids for protein synthesis
good digestibility
usually from animal derived foods and soy products

A

High Quality Protein

31
Q

Low amounts of essential amino acids Limiting amino acids
Amino acids missing or low amounts

A

Incomplete Protein

32
Q

An incomplete protein
one or more limiting amino acids missing
Usually from a plant derived food
Poor bioavailability

A

Low Quality Protein

33
Q

Complete protein foods

A

hamburger
tuna
cheese
milk
greek yogurt

34
Q

Incomplete Protein Foods

A

legumes
nuts
seeds
whole grains
corn
broccoli
asparagus
brussel sprouts
artichokes

35
Q

Impact of Excessive Protein Consumption on the Kidneys

A

increased protein digestion/breakdown increases urea production
requires more fluid to excrete the increased urea

36
Q

Non-carbohydrate molecules are transformed into glucose by various anabolic pathways
-occurs in the liver and kidneys
-liver is the primary glucongenic organ
-provides glucose to cells during starvation
-stimulated by glucagon and cortisol
-some amino acids can be converted to glucose by glucongenesis in the liver, but all amino acids can be used for ATP production

A

Gluconogenesis

37
Q

What happens when a protein is denatured?

A

results in the alteration of the proteins three dimensional structure
denaturation leads to loss of function

38
Q

Sickle Cell Anemia demonstrates

A

how shape impacts function

39
Q

Two types of protein energy malnutrition?

A

acute PEM
chronic PEM

40
Q

typically thin for weight
kwashiorkor
recent and sudden deprivation of food
ascites

A

Acute PEM

41
Q

typically short stature for age
marasmus
severe deprivation of long period of time of impaired absorption of energy, protein, vitamins and minerals

A

Chronic PEM

42
Q

Three energy systems involved in rephosphorylation

A

creatine phosphate
anaerobic glycolysis
oxidative phosphorylation

43
Q

very fast speed of action
very small amount of ATP replenished
very short duration of action
phosphorylated in the muscle and provides a quick source of inorganic phosphate to rephosphorylate ADP
preferred energy system during high intensity exercise

A

Creatine Phosphate System

44
Q

Two sources of Creatine

A

diet
endogenous synthesis in the liver

45
Q

fast speed of action
small amount of ATP replenished
short duration of action
major pathway of carbohydrate metabolism
breakdown of glucose to pyruvate to lactate is the major source of energy for short, intense exercise

A

Anaerobic Glycolysis

46
Q

very slow speed of action
large amount of ATP replenished
very long duration of action
produces more ATP than glycolysis

A

Oxidative Phosphorylation

47
Q

Where is ATP created in the cell?

A

mitochondria

48
Q

Whats the difference between anaerobic and aerobic metabolism?

A

Anaerobic: can only use glucose and glycogen; fuels muscles during exercise

Aerobic: can break down fats and proteins

49
Q

What is the difference between oxidative and substrate phosphorylation?

A

Substrate: when ADP or GDP is phosphorylated by a substrate to produce ATP or GTP

Oxidative: the phosphorylation of ADP to ATP using the free energy produced from redox reactions in the electron transport chain

50
Q

Cori Cycle

A

involved glycolysis in the muscle and glucoeogenesis in the liver
used under anaerobic conditions
provides small amounts of ATP that can be produced in the muscle

51
Q

the central metabolic pathways for all aerobic processes
cycle provides the complete oxidation of acetyl-coA derived from carbs and lipids into co2 and water
captures the released energy as reductive power in the form of NADH+, H+ and FADH2
goes to the electron transport chain
1 acetyl coA turn in the citric acid cycle yields 12 ATP produced in the electron transport chain and substrate level phosphorylation with GTP

A

Citric Acid Cycle

52
Q

the metabolic breakdown of fatty acids to Acetyl-coA
aerobic process taking place in the mitochondria of the cell
the fatty acid is activated by the addition of coenzyme A to its carbolic acid end
the fatty acid is then transported across the mitochondrial membrane by a molecules called carnitine
enzymes cleave off 2 carbon units from the fatty acid chain, forming acetyl-coA until fatty acid is broken down
these proceed to the electron transport chain and undergo oxidative phosphorylation

A

Beta-Oxidation

53
Q

What happens when normal metabolism shifts to ketogenesis at the level of acetyl coA? Relate this to the citric acid cycle

A

because acetyl-coA cannot enter the citric acid cycle, it takes another metabolic route, resulting in the production of ketones-acetoacetate, B-hydroxybutyrate, and acetone

oxalacetate is diverted from the citric acid cycle and used for glucose synthesis via gluconeogenesis

54
Q

What metabolic state and or dietary factors might you see ketogenesis occur?

A

Ketogenesis happens when the body lacks sufficient carbohydrates. It then burns fat, making ketones which are used for fuel.

55
Q

Hepatic Alcohol Dehydrogenase (ADH)

A

converts alcohol to acetaldehyde in the first step of alcohol oxidation

56
Q

Acetaldehyde Dehydrogenase (ALDH)

A

enzyme that oxidizes acetaldehyde to acetic acid

Nutrition 223 (3 decks)

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