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Nutrition Bio 220 > Exam 2 Chps 4,5, 6 And Part Of 21 > Flashcards

Exam 2 Chps 4,5, 6 And Part Of 21 Flashcards

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0
Q

A triglyceride consists of:

A

Three fatty acids attached to a glycerol

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1
Q

Three class of lipids in the body are:

A

Triglycerides, phospholipids, and sterols

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2
Q

A fatty acid that has the maximum possible number of hydrogen atoms is known as a

A

Saturated fatty acid

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3
Q

The difference between cis- and trans- fatty acid is

A

The configuration around the double bond

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4
Q

Essential fatty acids:

A

Arrived to make substances that regulate blood pressure, among other functions.

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5
Q

Lecithins and other phospholipids in the body function as:

A

Emulsifiers

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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
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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

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8
Q

Some examples of foods with hidden solid fats are

A

fried foods, sauces, dips, and lunch meats

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9
Q

Generally speaking, vegetable and fish oiks are rich in

A

polysaturated fat

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10
Q

Proteins are chemically different from carbohydrates and fats because they contain

A

nitrogen

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11
Q

the basic building blocks of protein are

A

amino acids

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12
Q

enzymes are proteins that, among other things

A

help assemble disaccharides into starch, cellulose, or glycogen

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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

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14
Q

the swelling of body tissue caused by the leakage of fluid from the blood vessels into the interstitial spaces called

A

edema

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15
Q

major proteins in the blood that protect against bacteria and other disease agents are called

A

antibodies

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16
Q

Marasmus can be distinguished from kwashiorkor because marasmus

A

severe wasting of body fat and muscle are evident

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17
Q

The RDA for protein for a healthy adult is _____ gram(s) per kilogram of appropriate body weight for height.

A

0.8

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18
Q

Generally speaking, name foods that are complete protein derived?

A

Meats, fish,poultry

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19
Q

An incomplete protein lacks one or more

A

Essential amino acids

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20
Q

As carbohydrates and fat stores are depleted during fasting and starvation, the body then uses_____ as a fuel source.

A

Protein

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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

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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.

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23
Q

Two activities that contribute to the basal metabolic rate are:

A

Maintenance of heartbeat and body temperature

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24
Q

Three factors that affect the body’s basal metabolic rate are:

A

Age, body composition, and height

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25
Q

The largest component of energy expenditure is:

A

Basal metabolism

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26
Q

What reflect height and weight

A

Body mass index

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27
Q

The BMI range that correlates with the fewest health risks is:

A

18.5 to 24.9

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28
Q

The profile of central obesity is sometimes referred to as:

A

Apple

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29
Q

What is not associated with health risk associated in being overweight

A

Type I Diabetes

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30
Q

There is no specific equation for E balance what is generally used

A

E balance = E intake - E expenditure +/- stored E

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31
Q

Somewhat of a false consumption as we are never truly in

A

E balance

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32
Q

Explain E balance

A

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

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33
Q

In feasting, what is the fate of each macromolecule with overeating

A

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
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34
Q

In feasting carbohydrates is broken down in the body to

A

Glucose

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35
Q

In feasting with reference to carbohydrate after glucose is broken and then ends up as

A

Liver and muscle glycogen stores and the. Body fat stores

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36
Q

What happens to the macromolecule fat when It is broken down in the body to

A

Fatty acids

37
Q

After fat is broken down in the body by fatty acids it ends up as

A

Body fats stores

38
Q

What happens when the food component protein is broken down in the body to

A

Amino acids, first it’s used to replace body proteins

39
Q

After protein is broken down in the body to amino acids, it ends up as

A

Body fats and nitrogen is lost in the urine

40
Q

When people overeat what happens

A

They store energy

41
Q

Fat cells enlarge

A

When a person eats too much of any energy-yielding nutrient, such as carbohydrate, fat, or protein

42
Q

When people consume more energy than they expend, much of the excess is stored as

A

Body fat

43
Q

When a person draws on stores this is called

A

Fasting

44
Q

When fasting what happen to the storage component liver and muscles glycogen stores

A

It is broken down in the body to glucose and then used for energy of the brain, nervous system, and red blood cells

45
Q

When fasting what happen to the storage component body fat stores

A

It is broken down in the body to fatty acids and then used for other energy cells

46
Q

If fasting continues beyond glycogen depletion the body component body protein is

A

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
Q

If fasting continues beyond glycogen depletion the body component body fat is

A

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
Q

When fasting how long is it before glycogen is exhausted

A

One day

49
Q

What are the Hazards of fasting

A

Wasting away of lean tissue, impairment of disease resistance, lower body temperature, and disruption of body’s fluid and electrolyte balances

50
Q

Change in energy stores =

A

Energy in (kcalories) - energy out (kcalories)

51
Q

How many calories are in 1 pound of body fat

A

3500 kcalories you eat in excess of expenditure, you store 1 pound of body fat

52
Q

The fat stores of even a healthy -weight adult represent ample reserve of energy-

A

50,000 to 200,000 kcalories

53
Q

Supports the body’s work that goes on all the time without conscious awareness

A

Basal metabolism

54
Q

Name the basal process that maintain life

A

Beating of the heart, the inhaling and exhaling of air, the maintenance of body temperature, and the transmission of nerve and hormonal messages

55
Q

Is the rate at which the body expends energy for life sustaining activities

A

Basal metabolic rate (BMR)

56
Q

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

A

Basal metabolic rate (BMR)

57
Q

What is visceral fat and what is it referred to

A

Visceral fat that is stored deep within the central abdominal are of the body referred to as dental obesity or upper body fat.

58
Q

Excess fat around the trunk of the body; also called abdominal fat or upper body fat.

A

Central obesity

59
Q

Adipokines help to regulate _________ and energy metabolism in the tissues

A

Inflammation

60
Q

An immunological response to cellular injury characterized by an increase in WBC

A

Inflammation

61
Q

What are the different types of body fat distribution?

A

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
Q

What types of fat is more associated with chronic disease?

A

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
Q

Where is the apple (android) weight found on the body?

A

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
Q

Where is the pear (gynoid) weight found on the body?

A

The hips and thighs. Lower body fat is more common in women than men and is not usually associated with chronic diseases

65
Q

What are the factor that affect basal metabolic rate (BMR)?

A

Age, height, growth, body composition(gender), fever, stresses, environmental temperature, fasting/starvation, malnutrition, hormones (gender), smoking, caffeine, sleep

66
Q

Fat stored directly under the skin

A

subcultaneous

67
Q

Identify the health risks of being underweight

A

-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
Q

Identify the health risk of being overweight

A
  • 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
Q

what are the basic features of that make proteins different from carbohydrates and fats/lipids

A

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
Q

what is meant by dipeptides?

A

two amino acids bonded together di=2 and peptide = amino acid

71
Q

what is meant by tripeptides

A

three amino acids bonded together tri=3 and peptide = amino acids

72
Q

what is meant by polypeptides

A

when additional amino acids join the chain it become a polypeptide/ 10 or more amino acids bonded together. poly = many

73
Q

what is the difference between essential and non-essential amino acids

A

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
Q

list the 9 of the essential amino acids (aa) you only have to remember 4

A
  1. histidine
  2. isoleucine
  3. leucine
  4. lysine
  5. methionine
  6. phenylalanine
  7. threonine
  8. tryptophan
  9. valine
75
Q

proteins are continually being made and broken down in a process known as

A

protein turnover

76
Q

What are the major functions of protein have in the body

A

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
Q

Severe malnutrition characterized by poor growth, dramatic weight loss, loss of body fat, and muscle, and apathy

A

Marasmus

78
Q

Severe malnutrition characterized by failure to grow and develop, edema, changes in the pigmentation of the hair and skin, fatty liver, anemia, and apathy.

A

Kwashiorkor

79
Q

If the blood becomes too acidic, vital proteins may undergo

A

Denaturation

80
Q

The change in protein’s shape brought about by heat, acid, or other agents. Past a certain point it is irreversible

A

Denaturation

81
Q

What is the fate of protein excess

A

Heart and kidney disease

82
Q

What are the RDA for protein?

A

0.8 gram per kilogram (2.2 pounds) 10 to 35 percent of energy

83
Q

Identify the pros and cons of protein and amino acid supplements.

A

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
Q

List the proteins or food groups that provide protein.

A

Milk and milk products, protein foods, grain, and vegetables

85
Q

What factors affect protein quality?

A

Protein digestibility and amino acid composition

86
Q

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

A

Complementary proteins

87
Q

A protein-digesting enzyme (gastric protease) in the stomach it circulates as a precursor, pepsinogen, and converted to pepsin by action of the stomach.

A

Pepsin

88
Q

The continuous breakdown and synthesis of the body proteins involving the recycling of amino acids

A

Protein turnover

89
Q

Includes diary, products, eggs, vegetables, grains, legumes, fruits, and, nuts, excludes meat, poultry, and seafood.

A

Lacto-ovo-vegetarian

90
Q

What vitamin(s) and mineral(s) are most likely to be missing in a vegan diet.

A

Vitamin B 12, vitamin D, iron, and zinc, calcium

Nutrition Bio 220 (8 decks)

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