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NUTR 251 > Exam 3 > Flashcards

Exam 3 Flashcards

Study guide

1
Q

Is alcohol a nutrient?

A

No, because it is not essential for sustaining normal physiological functions in the body

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2
Q

How many kcals per gram does it provide?

A

7 kcals per gram

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3
Q

What are the health problems associated with excessive alcohol consumption?

A
  1. Liver Disease: fatty liver, alcoholic hepatitis, cirrhosis
  2. Cardiovascular Problems: hypertension, cardiomyopathy, increased risk of stroke
  3. Pancreatitis
  4. Cancer
  5. Mental Health Issues: Depression and anxiety, cognitive impairment
  6. Addiction
  7. Immune System Suppression
  8. Nutritional Deficiencies
  9. Digestive Issues
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4
Q

metabolism

A

all the chemical processes involved in maintaining life

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5
Q

What does metabolism enable the body to do?

A

metabolism enables the body to:
* release energy from carbohydrates, fat, protein, alcohol
* synthesize a new substance from another and prepare waste products for excretion

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6
Q

anabolic pathways

A

use small compounds to build large one

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7
Q

catabolic pathways

A

break down compounds

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8
Q

What is the energy currency used by the body?

A

ATP

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9
Q

aerobic metabolism

A

oxygen-dependent and more efficient, suitable for prolonged activities

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10
Q

anaerobic metabolism

A

oxygen-independent, less efficient, and supports short, intense bursts of activity

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11
Q

What happens to metabolism if oxygen is not present at all?

A

if oxygen is not present at all, cells rely on anaerobic metabolism, specifically glycolysis followed by lactic acid fermentation, to produce ATP.

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12
Q

What are the 4 stages of aerobic cellular respiration of glucose?

A
  1. glycolysis
  2. transition reaction (synthesis of Acetyl-CoA)
  3. citric acid cycle (TCA cycle/Krebs cycle)
  4. electron transport chain
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13
Q

glycolysis

A
  • glycolysis is a metabolic pathway that breaks down glucose into two molecules of pyruvate, a 3-carbon compound, this process occurs in the cytosol of the cell, and it’s both in aerobic and anaerobic metabolism
  • does not require oxygen
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14
Q

Citric Acid Cycle (TCA/Krebs cycle)

A
  • a series of chemical reactions that cells use to convert the carbons of an acetyl group to carbon dioxide while harvesting energy to produce ATP
  • the common pathway for the oxidation of glucose
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15
Q

lipolysis

A

lipolysis is the metabolic process that breaks down triglycerides into free fatty acids and glycerol, this process occurs in adipose tissue

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16
Q

Beta-oxidation

A

beta-oxidation is the metabolic pathway that breaks down fatty acids into acetyl-CoA, NADH, and FADH2

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17
Q

How does carbohydrate interact with fatty acid oxidation?

A

carbohydrates interact with fatty acid oxidation in several ways: they influence the availability of oxaloacetate for the citric acid cycle, regulate hormonal signals like insulin and glucagon, and affect the activity of enzymes like CPT I.

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18
Q

How does protein metabolism begin?

A

Protein metabolism begins with the breakdown of proteins, a process known as proteolysis.

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19
Q

first step to protein metabolism

A

deamination, removal an amino group(NH2) from amino acid, this process occurs in the liver

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20
Q

Role of the liver in energy metabolism

A
  • conversions between forms of simple sugars
  • fat synthesis
  • production of ketone bodies
  • amino acid metabolism
  • urea production
  • alcohol metabolism
  • nutrient storage
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21
Q

In a Feasting state, which nutrients may contribute to increases in total body fat?

A

excess consumption of any energy-yielding nutrient will contribute to increases in total body fat (carbohydrates, fats and proteins)

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22
Q

Characteristics/features of vitamins

A
  • micronutrients
  • essential nutrient: cannot be synthesized by the body, must obtained from dietary sources
  • not provide energy or calories
  • Vitamins aid in energy metabolism, as well as in the growth, development, and maintenance of body tissues
  • organic compound
23
Q

water-soluble vitamins

A
  • Dissolve in watery components of
    food & body
  • Limited amounts are stored;
    needed in small amounts daily
  • Exception: Vitamin B12
  • Deficiency: weeks to months
  • Excreted when consumed in large
    amounts
  • Destroyed when exposed to air,
    water, or heat
24
Q

Where do water-soluble vitamins get absorbed?

A

water-soluble vitamins are absorbed in the small intestine

25
Q

Basic function of coenzyme

A

Coenzymes are ions or small molecules that interact with enzymes, enabling the enzymes to function

26
Q

water-soluble vitamins can be destroyed by what during cooking/preparation?

A

heat, water, air

27
Q

Best cooking techniques to preserve water soluble vitamins

A

use methods such as steaming, microwaving, or stir-frying, minimizing cooking time, and using minimal water

28
Q

thiamin

A

Food sources:
Pork, tuna
Whole, fortified, enriched grains
Milk, cheese, yogurt
Dried beans (lentils, soybeans, black, navy)
Functions:
Coenzyme form participates in glycolysis and in the citric acid cycle

29
Q

riboflavin

A

Food sources:
Milk, yogurt, cheese, cottage cheese
Whole, fortified, or enriched grains
Eggs
Mushrooms
Beef liver, steak
Functions:
* Coenzyme in Citric Acid Cycle *
* Fatty acid breakdown
* Electron Transport Chain
* Activates other B-vitamins
* Antioxidant function by synthesizing glutathione

30
Q

niacin

A

Food sources:
* Meats (all types)
* Whole, fortified, or enriched grains
* Dried beans, nuts
* Milk, cheese, yogurt
* Coffee
* Mushrooms
* Salmon, Cod, Shrimp, Clams, Halibut
Functions:
* Glycolysis
* Citric Acid Cycle
* Pyruvate to Lactate
* Fatty acid synthesis
* Alcohol metabolism

31
Q

folate

A

Food Sources:
* Fortified or enriched grains
* Orange juice
* Dried beans (kidney, pinto, black, lentils)
* Broccoli, asparagus, artichokes, beets, avocado
* Dark green leafy vegetables (mustard & turnip greens, romaine lettuce, spinach)
Functions:
* Amino acid metabolism
* DNA synthesis & function
* Red blood cell formation
* Neurotransmitter synthesis

32
Q

vitamin B12

A

Food Sources:
* Meats (beef/pork/chicken)
* Seafood (salmon/tuna/shrimp/oysters/crabs/clams)
* Milk, cottage cheese, yogurt
* Eggs
* Fortified soymilk and cereals
Functions:
* 1-carbon transfer reactions
* Amino acid metabolism
* Metabolize some fatty acids
* DNA regulation
* Red blood cell formation

33
Q

vitamin C

A

Food Sources:
* Citrus fruits
* 100% juices (cranberry/apple/orange)
* Strawberries
* Broccoli, cauliflower, kale, brussels sprouts
* Green and red pepper
Functions:
* Antioxidant
* Donates electrons to inactivate free radicals and prevents them from damaging lipids, DNA, and proteins
* Regenerate the active form of Vit E
* Collagen synthesis

34
Q

Megaloblastic anemia may develop from ___ ?

A

vitamin B12 or folate

35
Q

Which population would be at risk for B12 deficiency?

A
  • older adults
  • vegans and vegetarians
  • people with gastrointestinal disorders
  • pernicious anemia
  • taking certain medications
36
Q

role of intrinsic factor

A

Intrinsic factor is crucial because it enables the absorption of vitamin B12 in the ileum. Without intrinsic factor, vitamin B12 cannot be efficiently absorbed, leading to deficiency and conditions such as pernicious anemia.

37
Q

how long B12 can be stored

A

stored in the liver for a long time, ranging from several months to even years

38
Q

fat-soluble vitamins

A
  • Need lipids to be absorbed
  • Stored in the body & used when
    dietary intake falls short
  • Deficiency: months or years
  • Chronic excesses: toxic
  • Tend to be more stable; some are lost
    with cooking
39
Q

4 fat-soluble vitamins

A

vitamin A, vitamin D, vitamin E, vitamin K

40
Q

What is the main difference between water-soluble vs fat-soluble vitamin digestion and absorption?

A

water-soluble vitamins:
* are directly absorbed & released into the blood stream
fat-soluble vitamins:
* require bile and the presence of dietary fat

41
Q

Absorption of fat-soluble vitamins requires what?

A

They require bile acids to form micelles, enabling their absorption in the small intestine

42
Q

Most fat-soluble vitamins are stored where?

A

liver and adipose tissues

43
Q

food sources of vitamin A

A

Retinoids:
* Liver
* fish, fish oils
* fortified milk
* eggs
Carotenoids (beta-carotene):
* Dark green vegetables (broccoli, spinach)
* Yellow-orange vegetables and fruits (carrots,
winter squash, sweet potatoes, mangoes, cantaloupe, peaches, apricots)

44
Q

food source of vitamin E

A
  • Plant oils (cottonseed, canola, safflower, and sunflower oils)
  • Wheat germ
  • Avocado
  • Almonds, Peanuts, Peanut butter
  • Sunflower seeds
45
Q

function of Vitamin A

A
  • Vision
  • Immune Function
  • Growth and Development
  • Bone growth and Development
  • Gene Expression and Cell Differentiation
  • Vitamin A analogs in dermatology
46
Q

function of Vitamin D

A
  • Hormone-like role in maintaining body’s concentration of calcium and phosphorus
  • Helps maintain bone health
  • Immune function
  • Secretion of insulin, renin, and PTH
  • Cell cycle regulation
47
Q

function of Vitamin E

A
  • Important part of the body’s antioxidant network
  • Antioxidant: function in a variety of ways to regulate free radicals and prevent the damage they may cause
  • Free radical- compound with unpaired electron, which causes it to seek an electron from another compound. They are strong oxidizing agents and can be very destructive to electron-dense cell components such as DNA and cell membranes
  • Vitamin E – stops lipid peroxidation damage to cell membranes
  • More research needed before experts are able to recommend using Vit E to prevent cancer or cardiovascular disease
48
Q

function of Vitamin K

A
  • Needed for synthesis of blood clotting factors by the liver
  • Conversion of Preprothrombin → Prothrombin
  • Plays a role in bone metabolism
49
Q

risk of deficiency, deficiencies names/symptoms for vitamins A and Vitamin D

A

Vitamin A Deficiency
At Risk Population:
* Infants and Young Children
* Pregnant and Lactating Women
* Individuals with Poor Diets
* Individuals with Fat Malabsorption Disorders
Deficiencies Names/Symptoms:
Night Blindness
Xerophthalmia
Keratomalacia
Impaired Immune Function

Vitamin D Deficiency
At Risk Population:
Elderly Individuals
People with Limited Sun Exposure
Individuals with Darker Skin
Breastfed Infants
People with Fat Malabsorption Disorders
Deficiencies Names/Symptoms:
Rickets
Osteomalacia
Increased Risk of Fractures
Muscle Weakness and Pain

50
Q

Which can be considered both a vitamin and a hormone?

A

Vitamin D

51
Q

Which vitamin is essential for the synthesis of blood clotting factors?

A

Vitamin K

52
Q

What is the most likely cause of a vitamin toxicity?

A

excessive intake of vitamin supplements

53
Q

What are the Sources of Vit D and Vit K that ARE NOT from food?

A

Vitamin D: sunlight exposure, and supplements from vitamin D2 or D3
Vitamin K: gut microbiota, and supplements from vitamin K1 or K2

54
Q

Populations that may benefit from taking a vitamin supplement

A
  • pregnant and breastfeeding women
  • older adults
  • dietary restrictions
  • People with Malabsorption Issues
  • Limited Sun Exposure
  • athletes

NUTR 251 (2 decks)

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