Exam 2 Chps 4,5, 6 And Part Of 21 Flashcards
0
Q
A triglyceride consists of:
A
Three fatty acids attached to a glycerol
1
Q
Three class of lipids in the body are:
A
Triglycerides, phospholipids, and sterols
2
Q
A fatty acid that has the maximum possible number of hydrogen atoms is known as a
A
Saturated fatty acid
3
Q
The difference between cis- and trans- fatty acid is
A
The configuration around the double bond
4
Q
Essential fatty acids:
A
Arrived to make substances that regulate blood pressure, among other functions.
5
Q
Lecithins and other phospholipids in the body function as:
A
Emulsifiers
6
Q
To minimize saturated fat intake and lower the risk of heart disease, most people need to:
A
- Eat less meat
- Select fat-free milk
- Use no hydrogenated margarines and cooking oils such as olive or canola oil
7
Q
To include omega-3 fatty acids in the diet, the Dietary Guidelines for Americans recommend eating
A
8 to 12 ounces of seafood per week
8
Q
Some examples of foods with hidden solid fats are
A
fried foods, sauces, dips, and lunch meats
9
Q
Generally speaking, vegetable and fish oiks are rich in
A
polysaturated fat
10
Q
Proteins are chemically different from carbohydrates and fats because they contain
A
nitrogen
11
Q
the basic building blocks of protein are
A
amino acids
12
Q
enzymes are proteins that, among other things
A
help assemble disaccharides into starch, cellulose, or glycogen
13
Q
functions of proteins in the body include:
A
serving as structural components, supplying hormones to regulate body processes, and maintaining fluid and electrolyte balance
14
Q
the swelling of body tissue caused by the leakage of fluid from the blood vessels into the interstitial spaces called
A
edema
15
Q
major proteins in the blood that protect against bacteria and other disease agents are called
A
antibodies
16
Q
Marasmus can be distinguished from kwashiorkor because marasmus
A
severe wasting of body fat and muscle are evident
17
Q
The RDA for protein for a healthy adult is _____ gram(s) per kilogram of appropriate body weight for height.
A
0.8
18
Q
Generally speaking, name foods that are complete protein derived?
A
Meats, fish,poultry
19
Q
An incomplete protein lacks one or more
A
Essential amino acids
20
Q
As carbohydrates and fat stores are depleted during fasting and starvation, the body then uses_____ as a fuel source.
A
Protein
21
Q
When carbohydrate is not available to provide energy for the brain, as in starvation, the body produces ketone bodies from:
A
Fatty acid fragments
22
Q
Three hazards of fasting are:
A
Wasting of lean tissue, impairment of disease resistance, and disturbances of the body’s salt and water balance.
23
Q
Two activities that contribute to the basal metabolic rate are:
A
Maintenance of heartbeat and body temperature
24
Three factors that affect the body's basal metabolic rate are:
Age, body composition, and height
25
The largest component of energy expenditure is:
Basal metabolism
26
What reflect height and weight
Body mass index
27
The BMI range that correlates with the fewest health risks is:
18.5 to 24.9
28
The profile of central obesity is sometimes referred to as:
Apple
29
What is not associated with health risk associated in being overweight
Type I Diabetes
30
There is no specific equation for E balance what is generally used
E balance = E intake - E expenditure +/- stored E
31
Somewhat of a false consumption as we are never truly in
E balance
32
Explain E balance
Tiny shifts and vacillation in our bodies are constantly in play. It's like standing on one foot, unsupported, with your eyes closed your body shifts and adjust to keep in balance....virtually you never stop movement
33
In feasting, what is the fate of each macromolecule with overeating
Carbohydrate is broken down in the body to glucose and then ends up in the liver and muscles glycogen stores and body fat stores.
- Fat is broken down in the body to fatty acids and body stores fat
- Protein is broken down in the body to amino a Izz first to replace body proteins, then body stores fat and nitrogen is lost in the urine
34
In feasting carbohydrates is broken down in the body to
Glucose
35
In feasting with reference to carbohydrate after glucose is broken and then ends up as
Liver and muscle glycogen stores and the. Body fat stores
36
What happens to the macromolecule fat when It is broken down in the body to
Fatty acids
37
After fat is broken down in the body by fatty acids it ends up as
Body fats stores
38
What happens when the food component protein is broken down in the body to
Amino acids, first it's used to replace body proteins
39
After protein is broken down in the body to amino acids, it ends up as
Body fats and nitrogen is lost in the urine
40
When people overeat what happens
They store energy
41
Fat cells enlarge
When a person eats too much of any energy-yielding nutrient, such as carbohydrate, fat, or protein
42
When people consume more energy than they expend, much of the excess is stored as
Body fat
43
When a person draws on stores this is called
Fasting
44
When fasting what happen to the storage component liver and muscles glycogen stores
It is broken down in the body to glucose and then used for energy of the brain, nervous system, and red blood cells
45
When fasting what happen to the storage component body fat stores
It is broken down in the body to fatty acids and then used for other energy cells
46
If fasting continues beyond glycogen depletion the body component body protein is
Broken down in the body to amino acids then converted to glucose, nitrogen is lost in the urine and ketone bodies and then glucose and ketone bodies are used for energy for the brain, nervous system, and red blood cells and energy for other cells
47
If fasting continues beyond glycogen depletion the body component body fat is
Broken down in the body to fatty acids which is used for energy for other cells and then Converted to ketone bodies which are used for energy for the brain, nervous system and red blood cells and energy for other cells
48
When fasting how long is it before glycogen is exhausted
One day
49
What are the Hazards of fasting
Wasting away of lean tissue, impairment of disease resistance, lower body temperature, and disruption of body's fluid and electrolyte balances
50
Change in energy stores =
Energy in (kcalories) - energy out (kcalories)
51
How many calories are in 1 pound of body fat
3500 kcalories you eat in excess of expenditure, you store 1 pound of body fat
52
The fat stores of even a healthy -weight adult represent ample reserve of energy-
50,000 to 200,000 kcalories
53
Supports the body's work that goes on all the time without conscious awareness
Basal metabolism
54
Name the basal process that maintain life
Beating of the heart, the inhaling and exhaling of air, the maintenance of body temperature, and the transmission of nerve and hormonal messages
55
Is the rate at which the body expends energy for life sustaining activities
Basal metabolic rate (BMR)
56
The rate of energy use for metabolism under specified conditions: after a 12- hour fast and restful sleep, without any physical activity or emotional excitement, and in a comfortable setting. It is usually expressed as kcalories per kilogram of body weight per hour
Basal metabolic rate (BMR)
57
What is visceral fat and what is it referred to
Visceral fat that is stored deep within the central abdominal are of the body referred to as dental obesity or upper body fat.
58
Excess fat around the trunk of the body; also called abdominal fat or upper body fat.
Central obesity
59
Adipokines help to regulate _________ and energy metabolism in the tissues
Inflammation
60
An immunological response to cellular injury characterized by an increase in WBC
Inflammation
61
What are the different types of body fat distribution?
Visceral fat which create the apple profile of central obesity.
Subcutaneous fat which will be around the hips and thighs create more of a pear profile.
62
What types of fat is more associated with chronic disease?
Visceral fat which creates the apple profile of central obesity, the risk of cardiovascular disease and morality are increased for both women and men.
63
Where is the apple (android) weight found on the body?
The upper body and abdominal area and is. Ore common in men than women. It is closely associated with disease, stroke, diabetes, hypertension, and some type of cancers
64
Where is the pear (gynoid) weight found on the body?
The hips and thighs. Lower body fat is more common in women than men and is not usually associated with chronic diseases
65
What are the factor that affect basal metabolic rate (BMR)?
Age, height, growth, body composition(gender), fever, stresses, environmental temperature, fasting/starvation, malnutrition, hormones (gender), smoking, caffeine, sleep
66
Fat stored directly under the skin
subcultaneous
67
Identify the health risks of being underweight
-maybe unable to preserve lean tissue when fighting a wasting disease such as cancer
-have a disadvantage in the hospital where nutrient status can easily deteriorate if they have to go without food for days at a time while undergoing test and surgery
-women often develop menstrual irregularities and become infertile
-significant weight loss are associated with osteoporosis and bone fracture
-
68
Identify the health risk of being overweight
- contributes to up to half of the cases of hypertension
- increases the risk of heart attack and stroke
- raises blood pressure by altering kidney function, increasing blood volume, promoting blood vessel damage through insulin resistance
- increases the risk of type 2 diabetes
- high blood lipids
- cardiovascular disease
- sleep apnea
- osteoarthritis
- abdominal hernias
- some cancers
- varicose veins
- gout
- gallbladder disease
- kidney stones
- respiratory problems ( pickwickian syndrome - a breathing blockage caused by sudden death)
- non alcoholic fatty liver disease
- complications in pregnant and surgery
- flat feet
- high accident rate
69
what are the basic features of that make proteins different from carbohydrates and fats/lipids
proteins are different from carbs and fats/lipids because they contain nitrogen (N) atoms, the side groups of on amino acids are what make proteins so varied in comparison with either carbohydrates or lipids
70
what is meant by dipeptides?
two amino acids bonded together di=2 and peptide = amino acid
71
what is meant by tripeptides
three amino acids bonded together tri=3 and peptide = amino acids
72
what is meant by polypeptides
when additional amino acids join the chain it become a polypeptide/ 10 or more amino acids bonded together. poly = many
73
what is the difference between essential and non-essential amino acids
essential amino acids are amino acids the body can synthesize and nonessential amino acids are amino acids the body cannot synthesize in amounts sufficient to meet physiological needs
74
list the 9 of the essential amino acids (aa) you only have to remember 4
1. histidine
2. isoleucine
3. leucine
4. lysine
5. methionine
6. phenylalanine
7. threonine
8. tryptophan
9. valine
75
proteins are continually being made and broken down in a process known as
protein turnover
76
What are the major functions of protein have in the body
Structural components, enzymes, as transporters, as regulators of fluid and electrolyte balance, as regulators of acid balance, as antibodies, hormones, a source of energy and glucose
77
Severe malnutrition characterized by poor growth, dramatic weight loss, loss of body fat, and muscle, and apathy
Marasmus
78
Severe malnutrition characterized by failure to grow and develop, edema, changes in the pigmentation of the hair and skin, fatty liver, anemia, and apathy.
Kwashiorkor
79
If the blood becomes too acidic, vital proteins may undergo
Denaturation
80
The change in protein's shape brought about by heat, acid, or other agents. Past a certain point it is irreversible
Denaturation
81
What is the fate of protein excess
Heart and kidney disease
82
What are the RDA for protein?
0.8 gram per kilogram (2.2 pounds) 10 to 35 percent of energy
83
Identify the pros and cons of protein and amino acid supplements.
Evidence does not support the amino or protein supplements. There are many cons such as contributing to unneeded kcals the wrong effect for weight loss
84
List the proteins or food groups that provide protein.
Milk and milk products, protein foods, grain, and vegetables
85
What factors affect protein quality?
Protein digestibility and amino acid composition
86
Two or more proteins whose amino acid assortment complements each other in such a way that the essential amino acids missing from one are supplied by the other
Complementary proteins
87
A protein-digesting enzyme (gastric protease) in the stomach it circulates as a precursor, pepsinogen, and converted to pepsin by action of the stomach.
Pepsin
88
The continuous breakdown and synthesis of the body proteins involving the recycling of amino acids
Protein turnover
89
Includes diary, products, eggs, vegetables, grains, legumes, fruits, and, nuts, excludes meat, poultry, and seafood.
Lacto-ovo-vegetarian
90
What vitamin(s) and mineral(s) are most likely to be missing in a vegan diet.
Vitamin B 12, vitamin D, iron, and zinc, calcium
