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Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Functions of fats in foods (6)

A

Nutrients
Transport
Energy
Sensory Appeal
Texture
Satiety

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2
Q

Functions of fats in the body (5)

A

Energy/Energy stores
padding
Insulation
Cell membranes
Converted to other compounds

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3
Q

Type 1: Triglyceride

A

Fatty acids– released from fat stores broken down to release energy
Glycerol

95% of all fats in food and in the body

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4
Q

Type 2: Phospholipid

A

in lipid bilayer in cell membrane; some emulsifiers; also outer layer of chylomicrons

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5
Q

Type 3: Sterols

A

cholesterol— types include vitamins, steroid hormones, bile

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6
Q

Cholesterol

A

(essential cholesterol) made in the liver

converted in the liver to make bodily compounds such as the plasma membrane

Not an essential nutrient

comes from animal foods

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7
Q

Fatty acids differ by

A

1 length of the carbon chain
2 the number and position of double bonds in the fatty acid chain, making it either unsaturated or saturated

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8
Q

saturated fats properties and food sources

A

solid at room temp

animals and tropical oils (coconut oil and palm oil)

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9
Q

where are unsaturated fats found

A

found in plant oils

ex. monosaturated (1 double bond) and polyunsaturated (>2 double bond)

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10
Q

where are monounsaturated fats from

A

high in olive and canola oils

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11
Q

examples of polyunsaturated fats

A

omega-3 fatty acids and omega-6 fatty acids

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12
Q

omega-3 fatty acids

A

fatty fish in EPA and DHA and also found in fish

essential fatty acid example: acid example

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13
Q

omega-6 fatty acid

A

high in plant oils

essential fatty acid example: linoleic acid

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14
Q

monounsaturated properties and food sources

A

liquid at room temp and cloudy at colder temperatures

olive oil, canola oil, avocados and nuts

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15
Q

polyunsaturated properties and food sources

A

liquid at room temp

omega 6– linoleic acid, corn, and soybean oils, mayo and margarine

omega 3– linolenic acid, cold water fish, canola oil, soybean oil, flax seed, chia seed, walnuts

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16
Q

mouth for fat digestion

A

salivary lipase is insignificance to digesting fat and becomes tiny droplets

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17
Q

stomach for fat digestion

A

gastric lipase minor digestion

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18
Q

the small intestine, and liver for digesting fat

A

bile emulsifies fats

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19
Q

pancreas for digesting fat

A

pancreatic lipase breaks down triglycerides into free fatty acids

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20
Q

large intestine for digesting fat

A

NA?

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21
Q

describe lipid absorption

A

Digestion
Emulsification
Absoprtion
Formation of chylomicrons
Transport
utilization

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22
Q

describe lipid transport

A

A delivery system for your body. Fats can’t travel well in the body so they use lipoproteins to travel through your bloodstream, carrying different types of fats where they’re needed. This system almost prevents the build-up of excess fats.

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23
Q

Chylomicrons (made travel deliever digested)

A

MADE: synthesized in the wall of the GI tract from absorbed fat and fat-soluble compounds.

TRAVEL: absorbed in the lymphatic system, moved to the blood system

DELIEVER: release triglycerides into the body cells

DIGESTED: taken up by liver

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24
Q

VLDL (made, travel, deliever, digested)

A

MADE: made by the liver

TRAVEL: Released into blood-stream for circulation

DELIVER: delivers fats to cells in exchange for cholesterol with HDL

DIGESTED: aren’t digested by made into LDLs as the VLDLs lose fat

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25
Q

LDL (made, travel, deliever, digested)

A

MADE: made as VLDL loses fat

TRAVEL: cell to cell

DELIVER: delivers cholesterol to cell membranes, and forms of compounds like vitamin D and hormones

DIGESTED: if modified, can be taken up by macrophages and become foam cells which contribute to atherosclerotic plagues

***depends on diet

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26
Q

HDL (made travel deliver digested)

A

MADE: synthesized by the liver

TRAVEL: outside of the liver, scavenging for free cholesterol

DELIVER: deliver free cholesterol back to the liver and deliver to VLDL and LDL in exchange for fat

DIGESTED: taken up by the liver and degraded

27
Q

atherosclerosis

A

when arteries become clogged with plaque (made up of LDLs) making it harder for blood to flow through them

28
Q

risk factors for heart disease (8)

A
  • total cholesterol >200 g/dI
  • Low HDL cholesterol <40 mg/dI
  • high triglycerides >100 mg/dI
  • high blood pressure >120/80
  • Central obesity
  • inactivity
  • older age
  • diet
29
Q

prevention of heart disease

A
  • healthy glucose levels
  • don’t smoke
  • drink in moderation
  • exercise regularly
30
Q

American Heart Association lip recommendations (4)

A
  • consume less saturated fat
  • limit consumption of trans fats
  • eat 2 servings of fish per week
    -diet abundant in plant foods
31
Q

fat AMDR

A

20-35% of total calories

32
Q

Describe the structure of proteins

A

made up of amino acids made of
amino group
carboxyl group
r group (differs)
nitrogen (UNIQUE)

33
Q

explain why adequate amounts of all the essential amino acids are required for protein synthesis.

A

they connect by peptide bonds to make a chain that is made into a protein

34
Q

describe protein absorption

A

di and tri peptides and single amino acids are absorbed from the small intestine

they then travel to the liver through the portal vein

35
Q

List and describe the functions of protein in the body.

A
  • growth and maintenance produce body component
  • immune system
  • fluid balance
  • acid-base balance
  • build enzymes, hormones, and compounds
  • providing energy and glucose
  • transport
  • blood clotting
36
Q

protein digestion in the mouth

A

no protein digestion happens in the mouth

37
Q

protein digestion in the stomach

A

hydrochloric acid denatures proteins

enzymes break up larger polypeptides into shorter chains

mucus protects the stomach

38
Q

protein digestion in the small intestine

A

enzymes break polypeptides into dipeptides, tripeptides, and single amino acids

enzymes present are secreted by the pancreas and also made by the small intestine that exists on the microvilli

39
Q

protein digestion in the pancreas

A

secretes digestive enzymes into the small intestine lumen

40
Q

explain protein balance

A

positive– promotes growth, pregnancy, recovery, and training

equal–healthy individual meeting all its needs

negative– inadequate protein/calories intake, sick, protein loss

41
Q

complementary proteins

A

grains paired with nuts/legumes to get more of the essential amino acids in your diet

42
Q

protein metabolism

A

nitrogen gets removed to convert the amino acid into something else so it must leave the body because it can be dangerous

leaves the body by being converted into ammonia formed into urea in the liver and excreted by the kidneys into urine

43
Q

AMDR for protein

A

10-35%

44
Q

RDA for protein intake

A

.8 g /kg/day

45
Q

too little protein intake

A
  • decrease in growth
  • less disease resistant
  • loss of muscle tissue\edema
  • kidney/heart problems
  • apathetic, listless
46
Q

types of malnutrition*

A

kwashiorkor- acute, short time frame, enough calories not enough protein

marasmus- lack of calories over a long period, lack of micronutrients

47
Q

too much protein

A
  • insufficient evidence of UL
  • protein is not stored in the body
  • protein is wasted or not used as protein
48
Q

identify the strengths and the limitations of a vegetarian diet

A

benefits
- less obesity/ chronic disease
- high fiber, fruits and veggies
- less saturated fats

pitfalls
- lower energy
- less minerals

49
Q

nutrigenetics

A

focus on how individual genetic variations affect the body’s response to nutrients and dietary components

50
Q

nutrigenomics

A

focus on how nutrients and dietary components affect gene expression and regulation

51
Q

Describe the components of energy expenditure (4)

A

basal metabolism- calories expended keeping you alive and functioning don’t include digestion

physical activity- 15-35% energy above BMR

digestion/absorption (thermic effect)- 5-10% of calories consumed

adaptive thermogenesis- physical response to temp changes

52
Q

factors that affect BMR.

A
  • lean body mass
  • dieting
  • aging– decrease lean muscle mass
  • growth– increase
  • fever–increases
  • stress– stress– increase BMR
  • fasting/starving– decrease
  • malnutrition– decrease
  • thyroxine– increase
53
Q

BMI

A

calculate
Weight kg/height (m) (divided by 3.281)^2

crude estimate if an individual is healthy or not

54
Q

underweight BMI

A

<18.5kg/m^2

55
Q

normal/healthy BMI

A

18.5-24.9kg/m^

56
Q

overweight BMI

A

25-29.9 kg/m^2

57
Q

obese BMI

A

> 30kg/m^2

58
Q

visceral obesity

A

abdominal/central obesity

around the organs

59
Q

subcutaneous obesity

A

accumulation of fat directly beneath the skin

60
Q

android obesity

A

upper body

61
Q

gynoid obesity

A

lower body

62
Q

waist circumference risk of heart disease numbers

A

MEN >40 in
WOMEN >35 in

63
Q

determining factors of where fat is stored

A

testosterone, estrogen, and progesterone levels
alcohol intake
smoking
stress

64
Q

Summarize healthy strategies for achieving and maintaining healthy body weight

A
  • mindful and intuitive eating
  • physical activity
    chain breaking
    stimulus control
  • cognitive restructuring
  • contingency management
  • self-monitoring

Nutrition (8 decks)

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