Exam 2 Flashcards
1
Q
What are carbohydrates composed of?
A
carbon, hydrogen, and oxygen
2
Q
What are the two classes of simple sugars?
A
monosaccharides and disaccharids
3
Q
What are the two classes of complex carbs?
A
oligosaccharides and polysaccharides
4
Q
What are three examples of monosaccharides?
A
Glucose, fructose and galactose
5
Q
What are three examples of disaccharides?
A
maltose, sucrose and lactose
6
Q
What is starch?
A
A polysaccharide that is digestible, and is the storage form of plants
7
Q
What is glycogen?
A
A polysaccharide which is the storage form of carbs in animals.
8
Q
Is fiber digestable?
A
No!
9
Q
How are disaccharides linked?
A
Through alpha and beta bonds
10
Q
Which type of glycosidic bond is digestable?
A
Alpha bonds!
11
Q
Which type of glycosidic bond non-digestible?
A
Beta bonds!
12
Q
What is an example of a beta bond disaccharide?
A
cellulose
13
Q
What does whole grain mean?
A
When a product contains all the essential parts and naturally occurring nutrients from the entire grain
14
Q
What is bran?
A
The outer layer, made of antioxidants, B-vitamins, and fiber
15
Q
What is endosperm?
A
The middle part, has starch, protein, small number of vitamins, and minerals
16
Q
What is the germ?
A
The inside part of grain, has B-vitamins, protein, minerals, and healthy fats
17
Q
What is the function of digestible carbs?
A
Primarily serve as a source of energy
18
Q
What is the function of indigestible carbs?
A
Improve bowel health, improve blood glucose control
19
Q
What starch digestion occurs in the mouth?
A
Salivary amylase breaks down polysaccharides
20
Q
What starch digestion occurs in the stomach?
A
There is no chemical digestion in the stomach because HCl inactivates amylase.
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
22
Q
What is maltose made of?
A
two glucose
23
Q
What is sucrose made of?
A
glucose and fructose
24
Q
What is lactose made of?
A
Glucose and galactose
25
How are monosaccharides transported?
Through the bloodstream!
26
What happens to excess glucose?
It is stored as glycogen in the liver and muscles
27
What enzyme breaks down lactose?
Lactase
28
What lactose products can be consumed for lactose intolerance?
yogurt and hard cheeses
29
What hormones does the pancreas release?
Insulin and glucagon
30
What does insulin do?
Allows uptake of glucose into the cell, decreasing blood glucose
31
What does glucagon do?
Allows for the breakdown of glycogen to increase blood glucose levels.
32
What is Type 1 diabetes caused by?
Autoimmune response that causes the destruction of insulin producing cells.
33
What are the symptoms of Type 1 diabetes?
frequent urination, thirst, hunger, weight loss, exhaustion, blurred vision
34
Which form of diabetes is most common?
Type 2
35
What is Type 2 Diabetes associated with?
Inactivity and obesity. Also insulin resistance
36
What is insulin resistance?
Loss of cell responsiveness, so glucose builds up in the bloodstream
37
What are some side effects of diabetes?
cardiovascular disease, retinopathy, nephropathy, neuropathy,
38
What is the RDA of carbs?
130g/day
39
What is the AMDR of carbs?
45%-65%
40
What should you limit your added sugar intake to?
Less than 10 percent of total daily energy intake
41
What is the recommended intake of fiber?
14g a day per 1000 kcal. So 25g for women and 38g for men.
42
What do lipids contain?
Carbon, hydrogen and oxygen
43
What is the difference between carbs and lipids?
Lipids are hydrophobic
44
What is the most common fat consumed and found in the body?
Triglycerides
45
What are triglycerides?
3 fatty acids attached to a 3-C glycerol backbone
46
How do fatty acid chains vary?
1. Number of carbons
2. degree of saturation
3. shape of chain
47
What is a saturated fatty acid?
Completely saturated with hydrogens, no double bonds
48
What is a mono-unsaturated fatty acid?
A chain with one double bond
49
What is a poly-unsaturated fatty acid?
A chain with more than one double bond
50
How are poly-unsaturated fatty acids named?
They are named by the position of the first double bond
51
What is an omega-3 fatty acid?
First double bond is between the 3rd and 4th carbon
52
What is an omega-6 fatty acid?
First double bond between 6th and 7th carbon
53
What does essential mean?
Must be consumed in the diet because it is either not made or too little is made in the body
54
What is the major omega-3 fatty acid in foods?
Alpha-linolenic acid
55
What is the major omega-6 fatty acid?
linoleic acid
56
What are EPA and DHA derived from?
Alpha-linolenic acid
57
What are the health consequences of saturated fatty acids?
They are associated with an increased risk of chronic disease. Increase blood levels of LDLs and cholesterol
58
What are the health consequences of unsaturated fatty acids?
None! Associated with a decreased risk of chronic disease
59
What are the main sources of long-chain fatty acids?
lard, fat in beef, and lamb. Solid at room temp
60
What is the main source of medium and short chain fatty acids?
Milk fat (butter), coconut oil, palm oil. Soft or liquid at room temp
61
What is the main source of mono-unsaturated fatty acids?
Olive oil, almonds, peanuts, avocado. Liquid at room temp. Decreases blood level of LDL-C
62
What is the main source of poly-unsaturated fatty acids?
Sunflower oil, corn oil, safflower oil, fish oil. Liquid at room temp
63
What is the main source of Alpha-linolenic acids?
Walnuts, flaxseed, hemp oil, canola oil, soybean oil, chia seeds
64
What is the main source of EPA and DHA?
Cold-water fish like salmon, tuna, halibut, sardines, mackerel
65
What are the functions of triglycerides?
They are a concentrated and compact energy source, insulate and cushion organs, enable absorption and transport of nutrients
66
What is the difference between a triglycerides and phospholipids?
Phospholipids also contain a phosphate group which makes them hydrophilic
67
What are the functions of phospholipids?
They make up the cell membrane, and act as an emulsifier
68
What is cholesterol used to make?
Sex hormones, bile, active form of vitamin D
69
Where does fat digestion occur?
In the small intestine
70
What is the purpose of CCK?
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
What is needed for lipids to be transported within the blood?
Lipoproteins!
72
What is Chylomicron?
Lipoprotein made in the small intestine that carries dietary TG from small intestine to body cells
73
What is VLDL?
Lipoprotein made in the liver, that carries TG taken up and made by the liver to cells of the body
74
What is LDL?
Lipoprotein made from VLDL fragments that carries cholesterol to cells of the body
75
What is HDL?
A lipoprotein made in the liver and small intestine that removes cholesterol from cells
76
What is lipoprotein lipase?
It hydrolyzes circulating TG to free them so they can be then taken up by cells
77
Which lipoprotein is protective?
HDL
78
What is the main risk factor for CVD?
smoking
79
What is the AMDR for fat intake?
20-35%
80
What should saturated fat intake be limited to?
<10%
81
What should you replace saturated fatty acids with?
mono or poly unsaturated fats, this is to lower LDL and increase HDL
82
What are proteins composed of?
carbon, nitrogen, oxygen, and nitrogen
83
Why is the R group important?
It determines the name and function of amino
84
What are the 9 essential amino acids?
Phenylalanine
Valine
Tryptophan
Threonine
Methionine
Histidine
Isoleucine
Leucine
Lysine
85
How are amino acids linked together?
peptide bonds
86
How many amino acids are in a polypeptide?
>10 AA
87
What are the functions of proteins?
make vital body structures, maintain fluid and pH balance, form enzyme, hormones and neurotransmitters, support immune function, transport nutrients
88
What is the swelling of body tissues called?
Edema
89
How do proteins act as buffers?
They donate and accept hydrogens
90
Where does protein digestion start?
In the stomach, HCl denatures proteins, and pepsin breaks down long polypeptide chains into peptides
91
What hormones does the small intestine in response to proteins?
CCK and secretin
92
What do CCK and secretin do?
Stimulate enzyme release from the pancreas of proteases: trypsin and chympotrypsin, and carboxypeptidase break down polypeptides
93
How are AA and small proteins digested?
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
What do extra AA's make?
glucose, fat, or energy, then stored
95
What is transamination?
Transfer of the amino group from one AA to the new skeleton to form a new nonessential AA
96
What is Deamination?
Removal of the amino group to form a new compound. The rest is used to make glucose or energy. Occurs in the liver
97
How is the amino group removed?
It is made into ammonia then urea. It is then filtered via the kidneys and excreted
98
When would you have a positive nitrogen balance?
growth and pregnancy
99
When would you have a negative nitrogen balance?
Inadequate intake of protein, inadequate energy intake, conditions such as fevers, burns, and infections, or bed rest for several days
100
What are high quality protein sources?
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
What are low quality proteins sources?
They are low or are missing one AA. Usually plant proteins, except quinoa, soy, and hemp seed
102
What is a limiting amino acid?
The essential amino acid found in the lowest concentration in a protein source
103
How is food protein quality determined?
Digestibility, amino acid composition, ability to support growth and maintenance
104
What is the Protein Digestibility Corrected AA Score (PCDAA)?
Most commonly used tool to determine protein quality
105
What is the AMDR for protein?
10-35%
106
What is the RDA for protein?
.8g/kg of body weight
107
Why might someone go over the RDA for protein?
Recovery from an illness or injury, highly trained athletes, there is never a need to exceed 2.0g/kg
108
What can too much protein lead to?
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
Who may benefit from a higher protein diet?
The elderly
