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Therapeutics > Final exam lecture 1 > Flashcards

Final exam lecture 1 Flashcards

1
Q

excess carbohydrates are converted into

A

glycogen and triacylglycerol

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2
Q

simple carbohydrates divided into

A

mono and di saccharides

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3
Q

Monosaccarides example

A

glucose, fructose, galactose

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4
Q

disaccharide example

A

sucrose, lactose maltose

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5
Q

in what form are complex carbphydrates stored in animals?
In plants?

A

glycogen in animals and starch and fiber in plants

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6
Q

most abundant carbphydrate on earth?

A

cellulose

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7
Q

glucose is also called

A

dextrose

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8
Q

imoprtant carbohydrate

A

glucose

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9
Q

Where are glicose and fructose usually found

A

Glucose is found as a part of a disaccharide or starch and fructose is found in fruits and vegetables.

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10
Q

Does fructose cause an increase of blood glucose? What about blood lipids

A

Fructose does not cause a great rise in blood glucose as other sugars. Causes an increase in blood lipids

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11
Q

what does a-amylase do? where is it?

A

hydrolyzes starch and glycogen to maltase and maltotriose.
exists in saliva and pancreatic juice.

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12
Q

Name some enzymes on the luminal surface of small intestine and what they do

A

Maltase (a-glycosidase): maltose and maltotriose converted to glucose
sucrase- converts sucrose to glucose and fructose
Lactase- converts lactose to glucose and galactose

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13
Q

T/F only monosaccharides are absorbed in the body

A

True

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14
Q

how do bacterial contribute to digestion of carbohydrate

A

indigestible carbs comverted to monosaccharides by bacterial enzymes

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15
Q

What is the glycemic index

A

Measure of how quickly individual foods will raise blood glucose level

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16
Q

Rank common foods interms of Decreasing glycemic index

A

Pure glucose- 100
potato
bread
ice cream
beans

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17
Q

name 3 types of dietary fibers and use of fibers, common sources

A

Cellulose- cereals, increases stool bulk and decreases intestinal transit time
Lignin- woody part of vegetable, binds cholesterol and carcinogens
pectin- fruits, decreases rate of sufgar uptake and decreases serum cgolesterol

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18
Q

Which fiber is the inly soluble one

A

pectin

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19
Q

use of lipids in the diet? most predominant lipid in diet?

A

provide satiety, carriers for fat soluble vitamins
triacylglycerol is >90% of dietary fat

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20
Q

Name essential fatty acids

A

w3 and w6

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21
Q

Give examples of w3 omega fatty acids

A

a- linoleic acid (18:3)
eicosapentaenoic acid (EPA) (20:5) and docosahexaenoic (DHA) (22:6)

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22
Q

give examples of w 6 fatty acids

A

linoleic acid (18:2)
arachidonic acid (20:4) in meat and fish

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23
Q

what is the use of essential fatty acids like w3 and w6

A

used to synthesize eicosanoids in the body

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24
Q

How does the ratio of w3 to w6 affect the human body

A

We want the ratio to be higher (i.e we want a higher ratio of w3) due to its anti inflammatory uses.

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25
Q

most unsaturated fatty acids found in nature have_____ double bond

A

Cis

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26
Q

hydrogenation process to convert unsaturates fatty acids to saturated fatty acids produces____________ as byproducts

A

trans fatty acids

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27
Q

trans vs cis which one has a higher MP

A

trans fatty acids have a higher mp than cis formation

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28
Q

is trans or cis worse for heart disease

A

trans

29
Q

explain the digestion of fat

A

fat needs to be solubilized by bile acid
gastric and pancreatic lipases hydrolyze triacylglycerol to fatty acids and monoacylglycerol
esterases hydrolyze monoacylglycerol and cholesterol ester

30
Q

Explain the utilization of lipids

A

small intestine cells absorb all the fatty acid and glycerol. They make their own triacylglycerol again (resynthesize) and release it into the lymph system (not blood stream)

31
Q

Are triacylglycerols directly released into blood stream?

A

No. chylomicrons lipoprotein is the solubilized version of triacylglycerols, deliver lipid to peripheral tissues directly.

32
Q

muscles uses _____ as an energy source

A

fat

33
Q

does the rbain use fat as an energy source?

A

No

34
Q

composition of the body based on percentage

A

water-65%
protein-20%
fat=12%
other-3%

35
Q

what are some roles of dietary proteins

A

essential structural components
enzymes, hormones, plasma, antibodies

36
Q

what are glucogenic and ketogenic aa converted to?

A

glucogenic-glucose,
ketogenic aa- keto acid/fatty acid

37
Q

protein is eventually converted to________in adipose tissue

A

triacylglycerol

38
Q

how is a negative nitrogen balance caused?

A

inadequate dietary intake of protein ,trauma or illness

39
Q

when do we see positive nitrogen balance

A

growing children, pregnant women, adults recovering from illness.

40
Q

what is an essential aa

A

aa that can not be synthesized by the body.

41
Q

What are the 3 mechanisms of digestions of proteins

A

Gastric digestion
peptidases at luminal surafce
intracellular peptidases

42
Q

How does gastric digestion breakdown proteins

A

Low PH denatures proteins
pepsin enzyme

43
Q

how do peptidases at the luminal surface digest proteins

A

Brush borders on luminal surface rich in peptidases.

44
Q

what is celiac disease

A

caused by exposure to gluten. (autoimmune disorder)
lining of small intestine is inflamed and damaged

45
Q

energy content of carbohydrate, protein, fat and alcohol

A

carbohydrate 4kcal/g
fat- 9kcal/g
protein- 4kcal/g
alcohol- 7kcal/g

46
Q

excess energy is stored mostly as

A

fat in adipose tissue

47
Q

glycogen in the lliver maintains

A

blood glucose levels

48
Q

what happens in body during well-fed state

A

insulin release,
glycolysis
glycogen synthesis
catabolism of aa
fatty acid synthesis
no gluconeogenesis

49
Q

What happens during early fasting state

A

glucagon release from liver
glycogen breakdown
gluconeogenesis

50
Q

What happens during fasting state

A

protein is used as a major source of nitrogen
lipolysis of adipose tissue
ketogenesis
reduced thyroid hormones
daily BMR drops by 25%

51
Q

what happens if glucoe concebntration is less than 27 mg/dl

A

coma and death

52
Q

what does hyoerglycemia lead to

A

dehydration, hyperglycemia, coma, complication of diabetes

53
Q

what does the brain use as energy

A

glucose

54
Q

energy usages of brain?

A

100-120 g of glucose per day
uses 15-20% of the total oxygen
constant energy needed

55
Q

energy storage of brain

A

no energy storage
brain does not use fat

56
Q

What deficiencies are marasmus and kwashiorkor

A

marasmus is inadequate intake of both protein and energy, thin waisted appearance
kwashiorkor happens due to inadequate intake of protein with adequate energy intake . They have a deceptive plump appearance due to edema

57
Q

Acronyms for EAR, RDA, AI and UL

A

recommended dietary allowance
estimated average requirement
Adequate intake
tolerable upper intake levels

58
Q

As long as you take less than______, you will not experience toxicity

A

UL

59
Q

Maximum level of daily intake without health risk

A

UL

60
Q

what do we use when scientific evidence is inadequate to set an EAR

A

AI

61
Q

relationship between RDA and EAR

A

RDA is two standard deviations above EAR.
RDA is sufficient to meet needs of 97%-98% of healthy individuals while EAR is 50%

62
Q

Fat soluble vitamins

A

A, D, E, K

63
Q

water soluble vitamins

A

B and C

64
Q

name macrominerals and trace minerals

A

Macro- Ca2+, Mg 2+
trace- Fe, I, Zn, Cu, Se

65
Q

what are vitamins

A

Organic cpds essential in the diet to promote and regulate body functions

66
Q

which vitamins are still referred to by numbers

A

B6 and B12

67
Q

Vitamins are grouped into _____ and ______

A

fat soluble and water soluble

68
Q

water soluble or fat soluble causes more toxicity

A

Fat soluble. This is because fat soluble vitamins are stored.

Therapeutics (46 decks)

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