Exam 3 (Macronutrients) Flashcards

1
Q

Percentage of energy intake that should be coming from each macronutrient for optimal body function

A

Acceptable Macronutrient Distribution Range (AMDR)

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2
Q

AMDR for Carbs, Lipids, and Proteins

A
Carbs = 45-65%
Lipids = 20-35%
Proteins = 10-35%
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3
Q

Simple carbs taste ______ and consist of _________ and __________

A

Sweet
Monosaccharides
Disaccharides

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4
Q

Complex carbs taste ________ and consist of ______ and _________

A

Not sweet
Oligosaccharides
Polysaccharides

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5
Q

Difference between oligosaccharides and polysaccharides

A
Oligosaccharides = 3-10 sugars
Polysaccharides = >10 sugars
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6
Q

Examples of polysaccharides

A
  • Starch
  • Glycogen
  • Soluble fiber
  • Insoluble fiber
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7
Q

What polysaccharides can be homoglycan, hereroglycan, or both?

A
Homoglycan = Starch, glycogen, soluble fiber, insoluble fiber
Heteroglycan = soluble fiber, insoluble fiber
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8
Q

Soluble fiber _______ swell in water, and can delay _________

A

Can swell

Delays gastric emptying

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9
Q

T/F Soluble fiber increases satiety

A

True

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10
Q

Soluble fiber _____ be digested and is able to be ________ in the LI to __________ and gas.

A

Can’t be digested

Fermented in the LI to short-chain fatty acids

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11
Q

Fiber that can be fermented into short-chain fatty acids is known as:

A

Fermentable fibers

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12
Q

Examples of Fermentable fibers

A

Beta glucans, gums, wheat dextrin, psyllium, pectin, inulin, konjac glucomannan

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13
Q

Insoluble fibers ____ swell in water, ____ digested or fermented and are _________ unchanged

A

Don’t swell
Aren’t digested or fermented
Excreted unchanged

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14
Q

Food examples of soluble and insoluble fibers

A
Soluble = insides of fruits and vegetables 
Insoluble = fruit and vegetables peels, whole grains
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15
Q

Examples of insoluble fiber

A

Cellulose, lignin, some pectins, some hemicelluloses

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16
Q

T/F Fiber has no effect on blood glucose

A

True

Can’t absorb it

17
Q

Amount of heat required to raise 1 kg of water by 1 degree Celsius

A

kcal/g or Cal

18
Q

Total carb RDA for adults

A

130 g/day minimum

19
Q

Dietary fiber AI for adults 18-50 in men and women

A
Men = 38 g/day
Women = 25 g/day
20
Q

Dietary fiber AI for adults >50 in men and women

A
Men = 30 g/day
Women = 21 g/day
21
Q

Carb sources

A

1) Sugars (fruit, soda, dairy products, candy, juice, honey)
2) Starch (bread, potatoes, rice, corn, peas)
3) Fiber (fruits, vegetables, whole grains, legumes, nuts)

22
Q

Difference between natural and added sugars

A

Natural = found as part of food in nature (lactose/milk, glucose and fructose/fruit, honey, etc.)

Added = natural sugars not found naturally in that particular food (high fructose corn syrup or sucrose in soda)

23
Q

Definition of a whole grain

A

Cereal grains that consist of starchy endosperm, germ, and bran that are present in the same relative proportions add they exist in the intact gain (FDA 2006)

24
Q

Examples of whole grains

A

Buckwheat, bulgur, corn, millet, brown rice, rye, oats, sorghum, wheat, and wild rice

25
Q

1 source of fiber

26
Q

Fasting blood glucose in someone that is normal

A

70-99 mg/dL

27
Q

Fasting blood glucose in someone that is prediabetic

A

100-125 mg/dL

28
Q

Fasting blood glucose in someone that is diabetic

A

> 125 mg/dL

29
Q

Hormones that regulate fasting blood glucose. Are these steroid or peptide hormones

A

Insulin and Glucagon

Both are peptide hormones

30
Q

When insulin is released form the _______ cells of the ________, it helps shuttle glucose from the blood to muscle and adipose cells by stimulating production of ________

A

Beta cells of the Pancreas

Production of GLUT4

31
Q

What happens in the normal cell after 1) insulin binds to the insulin receptor?

A

2) Insulin receptor substrate 1 (IRS-1) is recruited to the receptor
3) IRS-1 begins a signal cascade to tell the golgi complex to make GLUT4
4) GLUT4 is transported to the plasma membrane
5) Glucose is now able to enter the cell via GLUT4

32
Q

What happens in the insulin resistance cell after 1) insulin binds to the insulin receptor?

A

2) IRS-1 is recruited to the receptor

3) Excess inflammation abnormally phosphorylates IRS-1 causing it not to work properly (no GLUT4 is made)

33
Q

What part of the inflammation phosphorylates the IRS-1?

A

C-reactive protein (CRP)

34
Q

What determines the glucose usage in the cell?

A

Depends on how much glucose is present.

35
Q

What does insulin tell the cell to do if glucose is present and the concentrations continues to increase?

A

1) Use it for ATP
2) Use leftover to store as glycogen in liver and muscles
3) Use further leftover and turn into adipose tissue