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NUTR 251 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What are carbohydrates composed of?

A

carbon, hydrogen, and oxygen

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2
Q

What are the two classes of simple sugars?

A

monosaccharides and disaccharids

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3
Q

What are the two classes of complex carbs?

A

oligosaccharides and polysaccharides

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4
Q

What are three examples of monosaccharides?

A

Glucose, fructose and galactose

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5
Q

What are three examples of disaccharides?

A

maltose, sucrose and lactose

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6
Q

What is starch?

A

A polysaccharide that is digestible, and is the storage form of plants

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7
Q

What is glycogen?

A

A polysaccharide which is the storage form of carbs in animals.

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8
Q

Is fiber digestable?

A

No!

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9
Q

How are disaccharides linked?

A

Through alpha and beta bonds

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10
Q

Which type of glycosidic bond is digestable?

A

Alpha bonds!

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11
Q

Which type of glycosidic bond non-digestible?

A

Beta bonds!

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12
Q

What is an example of a beta bond disaccharide?

A

cellulose

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13
Q

What does whole grain mean?

A

When a product contains all the essential parts and naturally occurring nutrients from the entire grain

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14
Q

What is bran?

A

The outer layer, made of antioxidants, B-vitamins, and fiber

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15
Q

What is endosperm?

A

The middle part, has starch, protein, small number of vitamins, and minerals

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16
Q

What is the germ?

A

The inside part of grain, has B-vitamins, protein, minerals, and healthy fats

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17
Q

What is the function of digestible carbs?

A

Primarily serve as a source of energy

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18
Q

What is the function of indigestible carbs?

A

Improve bowel health, improve blood glucose control

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19
Q

What starch digestion occurs in the mouth?

A

Salivary amylase breaks down polysaccharides

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20
Q

What starch digestion occurs in the stomach?

A

There is no chemical digestion in the stomach because HCl inactivates amylase.

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21
Q

What starch digestion occurs in the small intestine and pancreas?

A

Most of the starch digestion occurs here. Pancreatic amylase breaks down polysaccharides. Intestinal enzymes break down disaccharides

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22
Q

What is maltose made of?

A

two glucose

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23
Q

What is sucrose made of?

A

glucose and fructose

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24
Q

What is lactose made of?

A

Glucose and galactose

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25
Q

How are monosaccharides transported?

A

Through the bloodstream!

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26
Q

What happens to excess glucose?

A

It is stored as glycogen in the liver and muscles

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27
Q

What enzyme breaks down lactose?

A

Lactase

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28
Q

What lactose products can be consumed for lactose intolerance?

A

yogurt and hard cheeses

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29
Q

What hormones does the pancreas release?

A

Insulin and glucagon

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30
Q

What does insulin do?

A

Allows uptake of glucose into the cell, decreasing blood glucose

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31
Q

What does glucagon do?

A

Allows for the breakdown of glycogen to increase blood glucose levels.

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32
Q

What is Type 1 diabetes caused by?

A

Autoimmune response that causes the destruction of insulin producing cells.

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33
Q

What are the symptoms of Type 1 diabetes?

A

frequent urination, thirst, hunger, weight loss, exhaustion, blurred vision

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34
Q

Which form of diabetes is most common?

A

Type 2

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35
Q

What is Type 2 Diabetes associated with?

A

Inactivity and obesity. Also insulin resistance

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36
Q

What is insulin resistance?

A

Loss of cell responsiveness, so glucose builds up in the bloodstream

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37
Q

What are some side effects of diabetes?

A

cardiovascular disease, retinopathy, nephropathy, neuropathy,

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38
Q

What is the RDA of carbs?

A

130g/day

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39
Q

What is the AMDR of carbs?

A

45%-65%

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40
Q

What should you limit your added sugar intake to?

A

Less than 10 percent of total daily energy intake

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41
Q

What is the recommended intake of fiber?

A

14g a day per 1000 kcal. So 25g for women and 38g for men.

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42
Q

What do lipids contain?

A

Carbon, hydrogen and oxygen

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43
Q

What is the difference between carbs and lipids?

A

Lipids are hydrophobic

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44
Q

What is the most common fat consumed and found in the body?

A

Triglycerides

45
Q

What are triglycerides?

A

3 fatty acids attached to a 3-C glycerol backbone

46
Q

How do fatty acid chains vary?

A
  1. Number of carbons
  2. degree of saturation
  3. shape of chain
47
Q

What is a saturated fatty acid?

A

Completely saturated with hydrogens, no double bonds

48
Q

What is a mono-unsaturated fatty acid?

A

A chain with one double bond

49
Q

What is a poly-unsaturated fatty acid?

A

A chain with more than one double bond

50
Q

How are poly-unsaturated fatty acids named?

A

They are named by the position of the first double bond

51
Q

What is an omega-3 fatty acid?

A

First double bond is between the 3rd and 4th carbon

52
Q

What is an omega-6 fatty acid?

A

First double bond between 6th and 7th carbon

53
Q

What does essential mean?

A

Must be consumed in the diet because it is either not made or too little is made in the body

54
Q

What is the major omega-3 fatty acid in foods?

A

Alpha-linolenic acid

55
Q

What is the major omega-6 fatty acid?

A

linoleic acid

56
Q

What are EPA and DHA derived from?

A

Alpha-linolenic acid

57
Q

What are the health consequences of saturated fatty acids?

A

They are associated with an increased risk of chronic disease. Increase blood levels of LDLs and cholesterol

58
Q

What are the health consequences of unsaturated fatty acids?

A

None! Associated with a decreased risk of chronic disease

59
Q

What are the main sources of long-chain fatty acids?

A

lard, fat in beef, and lamb. Solid at room temp

60
Q

What is the main source of medium and short chain fatty acids?

A

Milk fat (butter), coconut oil, palm oil. Soft or liquid at room temp

61
Q

What is the main source of mono-unsaturated fatty acids?

A

Olive oil, almonds, peanuts, avocado. Liquid at room temp. Decreases blood level of LDL-C

62
Q

What is the main source of poly-unsaturated fatty acids?

A

Sunflower oil, corn oil, safflower oil, fish oil. Liquid at room temp

63
Q

What is the main source of Alpha-linolenic acids?

A

Walnuts, flaxseed, hemp oil, canola oil, soybean oil, chia seeds

64
Q

What is the main source of EPA and DHA?

A

Cold-water fish like salmon, tuna, halibut, sardines, mackerel

65
Q

What are the functions of triglycerides?

A

They are a concentrated and compact energy source, insulate and cushion organs, enable absorption and transport of nutrients

66
Q

What is the difference between a triglycerides and phospholipids?

A

Phospholipids also contain a phosphate group which makes them hydrophilic

67
Q

What are the functions of phospholipids?

A

They make up the cell membrane, and act as an emulsifier

68
Q

What is cholesterol used to make?

A

Sex hormones, bile, active form of vitamin D

69
Q

Where does fat digestion occur?

A

In the small intestine

70
Q

What is the purpose of CCK?

A

It is released by the presence of lipids and that triggers bile and pancreatic lipase release. Bile emulsifies fat, lipase breaks down triglycerides, and micelles are formed

71
Q

What is needed for lipids to be transported within the blood?

A

Lipoproteins!

72
Q

What is Chylomicron?

A

Lipoprotein made in the small intestine that carries dietary TG from small intestine to body cells

73
Q

What is VLDL?

A

Lipoprotein made in the liver, that carries TG taken up and made by the liver to cells of the body

74
Q

What is LDL?

A

Lipoprotein made from VLDL fragments that carries cholesterol to cells of the body

75
Q

What is HDL?

A

A lipoprotein made in the liver and small intestine that removes cholesterol from cells

76
Q

What is lipoprotein lipase?

A

It hydrolyzes circulating TG to free them so they can be then taken up by cells

77
Q

Which lipoprotein is protective?

A

HDL

78
Q

What is the main risk factor for CVD?

A

smoking

79
Q

What is the AMDR for fat intake?

A

20-35%

80
Q

What should saturated fat intake be limited to?

A

<10%

81
Q

What should you replace saturated fatty acids with?

A

mono or poly unsaturated fats, this is to lower LDL and increase HDL

82
Q

What are proteins composed of?

A

carbon, nitrogen, oxygen, and nitrogen

83
Q

Why is the R group important?

A

It determines the name and function of amino

84
Q

What are the 9 essential amino acids?

A

Phenylalanine
Valine
Tryptophan
Threonine
Methionine
Histidine
Isoleucine
Leucine
Lysine

85
Q

How are amino acids linked together?

A

peptide bonds

86
Q

How many amino acids are in a polypeptide?

A

> 10 AA

87
Q

What are the functions of proteins?

A

make vital body structures, maintain fluid and pH balance, form enzyme, hormones and neurotransmitters, support immune function, transport nutrients

88
Q

What is the swelling of body tissues called?

A

Edema

89
Q

How do proteins act as buffers?

A

They donate and accept hydrogens

90
Q

Where does protein digestion start?

A

In the stomach, HCl denatures proteins, and pepsin breaks down long polypeptide chains into peptides

91
Q

What hormones does the small intestine in response to proteins?

A

CCK and secretin

92
Q

What do CCK and secretin do?

A

Stimulate enzyme release from the pancreas of proteases: trypsin and chympotrypsin, and carboxypeptidase break down polypeptides

93
Q

How are AA and small proteins digested?

A

They are absorbed directly into the intestinal cells, and the peptides are further broken down by peptidases into individual amino acids. Absorbed AA enter the portal vein and travel to the liver

94
Q

What do extra AA’s make?

A

glucose, fat, or energy, then stored

95
Q

What is transamination?

A

Transfer of the amino group from one AA to the new skeleton to form a new nonessential AA

96
Q

What is Deamination?

A

Removal of the amino group to form a new compound. The rest is used to make glucose or energy. Occurs in the liver

97
Q

How is the amino group removed?

A

It is made into ammonia then urea. It is then filtered via the kidneys and excreted

98
Q

When would you have a positive nitrogen balance?

A

growth and pregnancy

99
Q

When would you have a negative nitrogen balance?

A

Inadequate intake of protein, inadequate energy intake, conditions such as fevers, burns, and infections, or bed rest for several days

100
Q

What are high quality protein sources?

A

They contain all 9 essential AA, which allows for support of body growth and maintenance. Comes from animal protein like meat, fish, poultry, eggs, milk, dairy

101
Q

What are low quality proteins sources?

A

They are low or are missing one AA. Usually plant proteins, except quinoa, soy, and hemp seed

102
Q

What is a limiting amino acid?

A

The essential amino acid found in the lowest concentration in a protein source

103
Q

How is food protein quality determined?

A

Digestibility, amino acid composition, ability to support growth and maintenance

104
Q

What is the Protein Digestibility Corrected AA Score (PCDAA)?

A

Most commonly used tool to determine protein quality

105
Q

What is the AMDR for protein?

A

10-35%

106
Q

What is the RDA for protein?

A

.8g/kg of body weight

107
Q

Why might someone go over the RDA for protein?

A

Recovery from an illness or injury, highly trained athletes, there is never a need to exceed 2.0g/kg

108
Q

What can too much protein lead to?

A

Continued decline in kidney function, especially for people with kidney disease. Can also increase urinary calcium loss which may lead to bone mass loss

109
Q

Who may benefit from a higher protein diet?

A

The elderly

NUTR 251 (4 decks)

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