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NDFS 100 > Exam 2 - CH 5-7 > Flashcards

Exam 2 - CH 5-7 Flashcards

1
Q

Functions of fat in the body

A
  • Energy fuel
  • Energy stores
  • Emergency reserve
  • Padding
  • Insulation
  • Cell membranes
  • Raw materials
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2
Q

Functions of fat in foods

A
  • Nutrients
  • Transport
  • Energy
  • Sensory appeal
  • Appetite
  • Texture
  • Satiety
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3
Q

types of lipids

A
  • Triglycerides
  • Phospholipids
  • Sterols
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4
Q

Structures of lipids

A

Carbon bonded with hydrogen

  • Full = saturated
  • Empty spaces = unsaturated
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5
Q

Functions of Lipids

A
  1. long-term energy storage
  2. act as structural components of cell membranes
  3. provide insulation
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6
Q

Lipid Digestion in:

  • Mouth
  • Stomach
  • Liver & Gallbladder
  • Pancreas
  • Small intestine lining
  • Inside the intestinal cell
A
  • Mouth: lingual lipase : fat becomes tiny droplets
  • Stomach: Gastric lipase: Minimal digestion
  • Liver and gallbladder: Bile : Emulsifies fat soluble compounds
  • Pancreas: pancreatic lipase: Triglycerides broken down into monoglycerides, diglycerides and glycerol
  • Small intestine lining: Emulsified bile: Absorption of Micelles into the intestinal wall (cholesterol, fat soluble vitamins)
  • Inside the intestinal cell: Chylomicron: Resynthesis of TG and packaging of lipids into a chylomicron and dumped into lymph system
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7
Q

Health Benefits and problems associated with lipids

A

Risks:

  • Saturated and Trans Fat raise LDL cholesterol
  • Dietary cholesterol has a minimal effect on blood cholesterol in most individuals
  • High CHO diets raise VLDL’s

Benefits:

  • Lower blood pressure
  • Prevent cancer
  • Strengthens cell membranes
  • Brain function and vision
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8
Q

saturated lipids

A
  • all single bonds
  • solid at room temp.
  • ex: butter, wax, blubber
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9
Q

Monounsaturated lipids

A

1 double bond

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10
Q

polyunsaturated fatty-acids

A

Two or more double bonds

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11
Q

What minimizes nutrient losses during food storage and preparation?

A
  • Heat
  • Cooking
  • Air
  • Light
  • Acidity
  • Freezing (not much loss)
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12
Q

Why are plant oils hydrogenated?

A

When hydrogen is added to plant oil to make it more solid and spreadable at room temperature

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13
Q

Health implications of trans-fat

A
  • Raise your bad (LDL) cholesterol levels
  • Lower your good (HDL) cholesterol levels
  • Increases your risk of developing heart disease and stroke.
  • Higher risk of developing type 2 diabetes
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14
Q

Recommended fat intake from the Dietary Guidelines for Americans

A

Total fat: 20-35% of calories

  • Saturated fat: < 10%
  • Trans fat: Limited trans fat
  • Polyunsaturated fatty acids: includes oil
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15
Q

structure of proteins

A
  • primary, secondary, tertiary, quaternary

- amino acids held together by peptide bonds

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16
Q

Recommended fat intake from the AMDR

A

20-35%

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17
Q

Explain why adequate amounts of amino acids are required for protein synthesis

A

Nitrogen is the building block of protein. Without these nutrients, our bodies can’t make the proteins needed to do work.

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18
Q

Protein digestion

A

Denaturation by stomach acid and enzymatic digestion in the stomach and small intestine turn strands to amino acids, dipeptides, and tripeptides.

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19
Q

Protein absorption

A
  • cells all along small intestine absorb single amino acids
  • enzymes on the cells’ surfaces split dipeptides and tripeptides into single amino acids and the cells absorb them too
  • circulating in the bloodstream, carried to the liver where they are used or released into the blood
20
Q

Protein metabolism

A

the liver acts as a storage place and assists in both protein anabolism and catabolism

21
Q

Foods in term of protein amount and quality

A
  • High quality proteins provide enough of all the essential amino acids needed by the body to create its own working proteins.
  • Limit consumption of amino acids
22
Q

Complementary proteins

A

two or more proteins whose amino acid assortments complement each other in such a way that the essential amino acids missing from one are supplied by the other

23
Q

Roles of protein in the body

A
  • Growth and maintenance
  • Antibodies (Immune)
  • Acid/base balance
  • Blood clotting
  • Cellular and organ system function (enzyme, hormones, and other compounds)
  • Transport
  • Fluid and electrolyte balance
  • Energy and glucose
24
Q

Nitrogen Balance

A

The amount of nitrogen consumed compared with the amount excreted.
- Basis of protein recommendations

25
Q

What is the AMDR for protein?

A

10-35% of calories

26
Q

Consequences of too much protein

A

excess protein is turned to glucose or fat

27
Q

Consequences of too little protein

A
  • Acute protein malnutrition (bulging stomach aka edema)

- Long term protein malnutrition (no muscle on body)

28
Q

Celiac disease

A

(include what happens in the digestive tract, the consequences, how its diagnosed, and what foods to avoid)

29
Q

Strengths of vegetarian diet

A
  • Lower risks of chronic diseases
  • Helps maintain a healthier body weight
  • Often have increased intakes of whole grains, vegetables, fruits, etc.
  • Lowers blood pressure
  • Could be linked with preventing cancer
30
Q

Limitations of Vegetarian diet

A
  • Iron and zinc are less readily absorbed from vegan sources

- Lack of energy due to lack of B12

31
Q

Difference between fat & water soluble vitamins

A

Water:

  • Easily absorbed and excreted
  • Foods that supply them must be consumed frequently
  • Easily lost or destroyed during food preparation and processing
  • C and B

Fat:

  • Stored in the liver until needed by the body
  • Do not need to consume everyday
  • A, D, E, K
32
Q 
Vitamin A
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions:

  • Cell differentiation
  • Maintenance of keratin
  • Growth and reproduction
  • Immunity
  • Vision

Fat soluble vitamin

Beta Carotene

Food Sources
-Orange and green leafy foods, milk

Toxicity: (acute) nausea, vomiting, headache

Deficiency: night blindness, impaired bone growth

33
Q 
Vitamin D
(include food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions:
-Hormone that regulates blood
calcium.
-Calcitriol (acts at genetic level)

Fat soluble vitamin

Food Products
-Sunlight, fish products, milk

Toxicity: elevated bold calcium,
calcification of soft tissues

Deficiency: abnormal bone growth (resulting in rickets), osteomalacia

34
Q 
Vitamin E
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions

  • Antioxidant in cell membranes
  • Stabilizes free radicals

Fat soluble vitamin

Food Sources
-Found in oils, legumes and nuts, some vegetables

Toxicity: Augments the effects of anti clotting medication

Deficiency: Red blood cell breakage, nerve damage

35
Q 
Vitamin K
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions:

  • Blood clotting (protein)
  • Bone matrix proteins

Fat soluble vitamin

Food sources:
- Green leafy vegetables

Toxicity: opposes the effects of
anit-clotting medication

Deficiency: Hemorrhage, abnormal bone formation

36
Q 
Vitamin B12
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions:

  • Needed in cell synthesis
  • Maintain nerve cells

Food sources:
- Animal products

Water soluble Vitamin

Deficiency: Anemia, numbness, fatigue, memory loss

Toxicity: None reported

37
Q 
Vitamin C
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions:

  • Formation of connective tissue
  • Wound healing
  • Antioxidant
  • Enhances iron absorption

Water soluble vitamin

Food sources: Vegetables, fruits

Deficiency: Scurvy, fatigue, bleeding gums

Toxicity: Nausea, kidney stones, diarrhea, destruction of red blood cells

38
Q

What minimizes nutrient losses during food storage and preparation?

A
  • Heat
  • Cooking
  • Air
  • Light
  • Acidity
  • Freezing (not much loss)
39
Q 
Riboflavin
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Vitamin B2

Functions:
-Energy metabolism

Water soluble vitamins

Food sources:

  • Protein
  • Dairy
  • Vegetables

Deficiency: cracks at corner of mouth, painful tongue, sore throat

Toxicity: none

40
Q 
Niacin
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

B3

Functions:
-Energy metabolism

Water soluble vitamin

Food sources:

  • Protein (meat)
  • Vegetables

Deficiency: Pellagra, flakey skin when exposed to sunlight

Toxicity: Hives, blurred vision, liver damage

41
Q 
Thiamin
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions:
-Energy metabolism

Water soluble vitamin

Food sources:

  • Enriched grains
  • Vegetables
  • Protein foods

Deficiency: Muscle weakness, heart failure

Toxicity: none

42
Q 
B6
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

Functions:

  • Needed in amino acid and fatty acid metabolism
  • Makes hemoglobin for red blood cells

Water Soluble Vitamin

Food Sources:

  • Protein
  • Fruits
  • Vegetables

Deficiency: Anemia, depression, confusion, abnormal brain wave pattern

Toxicity: Depression, fatigue, impaired memory

43
Q 
Biotin
(food sources)
(characteristics)
(fat or water soluble)
(Deficiency &amp; Toxicity)
A

B vitamin; a coenzyme necessary for fat synthesis and other metabolic reactions.

44
Q

Who might benefit from multivitamin-mineral supplements

A

multivitamin-mineral supplements

  • People with nutrient deficiencies
  • Pregnant & Lactating women
  • Newborns
  • Diets limiting food
  • Elderly
  • Strict vegetarians
  • Alcoholics
45
Q

Guidelines for selecting supplements

A
  • Choose type
  • Read labels
  • Target your needs
  • Choose rational doses
  • Remember you are eating foods too
  • Quality
  • Avoid marketing traps
46
Q

Lipid Absorption

A

lacteals in small intestine absorb dietary lipids that are not absorbed by the blood capillaries

47
Q

Lipid Transport

A

Lipids are transported in combination with proteins

NDFS 100 (3 decks)

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