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Nutrition 203 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What are lipids?

A

Substances that are soluble in organic solvents (i.e. ether, acetone, and chloroform)

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2
Q

What are the three major categories of lipids?

A

Triglycerides
Phospholipids
Sterols (ex: cholesterol)

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3
Q

What is the difference between lipid and carbohydrate composition?

A

Carbohhydrates have monomers –> polymerized into thousands of residues

WHEREAS

Lipids can only have variations on types

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4
Q

What are fatty acids?

A

Chain of carbons linked together

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5
Q

What are the components/parts of fatty acids?

A

carboxyl group on one end and methyl group on the other side

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6
Q

Is the carboxyl group in fatty acids hydrophobic or hydrophilic?

A

hydrophilic. It’s practically water itself i mean COOH and H2O so no wonder it loves water

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7
Q

Is the methyl group in fatty acids hydrophobic or hydrophilic?

A

Hydrophobic

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8
Q

Fatty acids are part of what types of lipids?

A

Phospholipids and triglycerides

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9
Q

What type of reaction occurs when the glycerol backbone joins with the fatty acid? Name it and draw it out.

A

You create water! Dehydration synthesis because the OH hanging off the glycerol backbone and the Carboxyl group attach together

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10
Q
A
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11
Q

—— in which we obtain energy depends on how quickly ——— occurs

A

Speed, digestion

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12
Q

What type of sugars are easily digested and absorbed?

A

Simple sugars. It’s a quick energy source. Why the backwater marathon runners fuel on fast food.

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13
Q

Carbohydrates provide a —— level of energy

A

Sustained

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14
Q

Describe the concept of protein sparing

A

Basically if you eat enough carbs the protein in ur body will be used for growth and repair but if u don’t eat enough carbs then the body will start to use protein as a source of energy

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15
Q

What is gluconeogenesis?

A

The creation of new glucose from non-carb sources

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16
Q

What are fats, proteins, and carbs all converted to?

A

Acetyl CoA (it’s eventually broken for energy)

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17
Q

What is oxaloacetate?

A

A chemical that is derived from carbohydrates and certain amino acids

It is needed to fully break down fats

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18
Q

What are ketone bodies?

A

Acidic fat byproducts that come from incomplete breakdown of fats

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19
Q

What is ketosis?

A

Acid-base imbalance: results in dehydration, dizziness, and fainting

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20
Q

Insulin promotes —-

A

Lipogenesis. It tells the liver to make fats

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21
Q

What is the range for normal blood glucose?

A

70-120 mg/dL

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22
Q

Blood glucose elevates….

A

After eating carbohydrates

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23
Q

Blood glucose drops…..

A

After long periods of not eating/between meals

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24
Q

What are the hormone mechanisms the body has to maintain a stable level of glucose in the blood?

A

Insulin
Glucagon and epinephrine

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25
Q

What happens if glucose concentrations exceed energy requirements?

A

1) the body stores it in the liver and muscle as glycogen for emergencies
2) the body stores it as fat

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26
Q

Due to insulin, glucose meets ——

A

Our intermediate energy requirements

27
Q

What does glucagon do with glucose?

A

Glucagon breaks down glycogen to get extra glucose

  • this triggers gluconeogenesis
28
Q

What does glucagon do with glucose?

A

Glucagon breaks down glycogen to get extra glucose

  • this triggers gluconeogenesis
29
Q

What is glycemic index?

A

A measure of how fast blood glucose levels rise after ingestion of a food compared to ingestion of 50 grams of glucose

Single food not as a part of a meal

30
Q

What is glycemic load?

A

Mathematical score that adjusts glycemic index to the total carbohydrate in a mixture of food consumed

31
Q

Do low glycemic index foods help with weight loss?

A

As of now, there is no strong research based evidence in literature

32
Q

Insulin works in a ——- fashion

A

Dose-dependent

33
Q

What is diabetes melliitus?

A

Inability of body to regulate blood glucose levels within normal (70-120 limits

34
Q

What is hyperglycemia?

A

Elevated blood glucose levels

35
Q

What are the categories of diabetes?

A

Pre-diabetes
Type 1 Diabetes
Type 2 Diabetes
Gestational Diabetes

36
Q

What is pre-diabetes?

A

State of impaired glucose tolerance leading to elevated blood glucose levels and if left untreated can progress to diabetes

37
Q

What is glucose tolerance?

A

How well your body responds to a load of glucose

38
Q

What is type 1 diabetes mellitus?

A

Most often diagnosed in children and adolescents

The pancreas can’t make insulin

It is thought to be an autoimmune disease

39
Q

What is type 1 diabetes Mellitus commonly referred to?

A

Childhood diabetes

40
Q

What condition can develop that has to do with glucose tolerance?

A

Insulin resistance: body produces insulin but it doesn’t function well

41
Q

What is A1C?

A

Protein that carries glucose into red blood cells

42
Q

Describe type 2 diabetes

A

Metabolic condition, not autoimmune issue

Accounts for more than 90% of all cases of diabetes mellitus

Cells are insulin resistant (makes glucose but it doesn’t work)

Risk factors: being over the age of 40 and overweight/obese (bigger risk factor than the age thing because they have more fatty acid in their blood circulation)

Increasing numbers of diagnoses at younger ages

43
Q

Muscle and fat are insulin sensitive. What does that mean?

A

It means insulin acts on them

44
Q

What is GLUT4?

A

A transport for glucose to go inside muscle and fat - requires insulin for it to go in

45
Q

Tell me about metabolic rebounding

A

Basically when we’re babies/little kids we grow rapidly and then we we turn a certain age we grow slower and then we hit puberty and the growth is rapid again

Slow growth to rapid growth phase

46
Q

What ethnicity has the most cases of DM diagnosis? Least cases?

A

Native Americans/Indians - most
Non-Hispanic whites - least

47
Q

What are the risk factors of type 2 DM?

A
  • Overweight and obese
  • older age
  • prior elevated glucose
  • family history - close relative with type 2 DM
  • previous gestational diabetes diagnosis or have given birth to an infant >9 pounds (macrosomia)
  • physical inactivity
  • PCOS
  • Acanthosis nigricans (dark, patchy/scaley appearance around crevices or folds of skin)
48
Q

What are the three polys of DM?

A

Polyuria- excessive peeing
polydipsia- excessive thirst
polyphagia- excessive hunger

49
Q

What are some complications of diabetes?

A
  • water loss as the kidneys try to eliminate for excess glucose
    (water follows a solute and glucose is a solute)
  • increased risk for coronary heart disease
  • kidney disease
  • high blood pressure
  • damage to eyes and blood vessels
    —> blindness
  • damage to nervous system
    —> tingling and numbness
50
Q

What is gestational diabetes?

A

Diabetes that develops during pregnancy and resolves after pregnancy but causes complications in the infant and increases risk for the woman later on for regular type 2 diabetes

51
Q

What are the complications for infants whose mothers had gestational diabetes?

A
  • fetal or infant death or illness
  • high birth weight <9 pounds (macrosomia)
  • low blood glucose post delivery for mom
52
Q

Why exactly do women who have gestational diabetes get more likely to get it later in life?

A

Because the placenta secretes the hormone called “human placental lactogen” that makes you insulin resistance

It’s a naturally occurring hormone

53
Q

What ethnicities have a greater risk of developing gestational diabetes?

A

Native Americans and Hispanics

54
Q

How is dietary fiber resistant to digestion for humans?

A

Because of human enzymes

55
Q

What is dietary fiber mostly composed of?

A

Polysaccharides

EXCEPTION BEING LIGNIN CUZ ITS NOT TECHNICALLY A CRABOHYDRATE

56
Q

——— is associated with the prevention of several chronic diseases

A

Dietary fiber

57
Q

What is a more accurate term to call dietary fiber?

A

Non-starch polysaccharide

58
Q

Why is fiber non-digestible? Like why fiber specifically why not anything else?

A

Because coloncytes use fiber as fuel source rather than the mucus

59
Q

What are the two types of fiber?

A

Soluble and insoluble fiber

60
Q

Can soluble fiber dissolve in water?

A

Yes

61
Q

Describe soluble fiber and it’s health benefits

A

Jellylike material that acts a cement

  • aids peristaltic movement to be more efficient
  • makes you feel more full
    -binds to bile in the intestine
  • can aid to lowering blood cholesterol
    -may reduce risk of heart disease
  • may also bind to lipids so it reduces calories on the total body
62
Q

How does soluble fiber reduce blood cholesterol levels?

A

Binds to sterols in bile and since it isn’t digested they get taken out through the anus

63
Q

Can insoluble fiber dissolve in water?

A

No

64
Q
A

Nutrition 203 (5 decks)

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