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BIBC120 > Final review slides second half > Flashcards

Final review slides second half Flashcards

1
Q

What are the ranges for BMI classifications?

A 
Underweight: less than 18.5
Normal: 18.5-25
Overweight: 25-30
Obese: 30-35
Severely Obese: 35-40
Morbidly Obese: 40-50
Super Obese: 50-60
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2
Q

What pre-diabetic condition increases the risk of T2 Diabetes and CVD? Name three associated risk factors.

A 
Metabolic syndrome.
○ Abdominal obesity (visceral fat)
○ High blood glucose
○ High blood pressure
○ High blood triglycerides
○ High LDL, low HDL
○ Insulin resistance/glucose intolerance
○ High inflammatory markers (e.g. C-reactive protein)
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3
Q

What are the 3 components of Energy expenditure?

A

○ Basal Metabolism - energy needed to maintain heart beat, respiration, and body temperature. Decreases with dieting and after age 30.
○ Physical Activity
○ Thermic Effect of Food (TEF) - energy expended to digest food.

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4
Q

What are the statistics of Diabetes in the US? When did the increase in cases of diabetes occur?

A

Adult population in U.S.:
○ 9% diabetic
○ 1/3 pre-diabetic
Prevalence began increasing in 1990s

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5
Q

What are 3 main risk factors of diabetes?

A

○ Aging
○ Obesity
○ High sugar intake

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6
Q

Name at least one test used to diagnose diabetes and describe how it works

A

Glucose Tolerance Test - Measures immediate/short-term blood glucose levels after drinking 75 g glucose
HbA-1c Test - Measures long-term (3 months) amount of blood glucose that has reacted with RBC surface proteins (glycation)

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7
Q

What causes type I diabetes and what are the symptoms?

A

caused by: Beta cells of pancreas die → loss of insulin
→ insulin dependence
Symptoms:
○ Frequent urination + excess thirst
○ Weight loss → thin physique
○ Ketone body production + ketoacidosis
○ Impaired immune function + vascular system(blindness, kidney failure, amputations)

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8
Q

What are some common treatments for Type I diabetes?

A

Supply insulin into system via:
○ Insulin injections
○ Insulin meters
○ Insulin pumps

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9
Q

Explain what causes the development of Type II diabetes and how it can become type I diabetes.

A

Type II diabetes is caused by the development of an insulin resistance. This can lead to type I diabetes by overexerting type beta cells leading to their death.

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10
Q

Type II diabetes does not have known direct symptoms. What are some associated symptoms?

A 
○ Obesity
○ Pancreas exhaustion
○ Liver malfunction
○ CVD
   ■ Insulin resistance → High BP, High TG, Low HDL, High    
       LDL, Blood clotting (High PAI-1)
○ Microvascular problems → blindness, kidney failure, 
    amputations
○ Alzheimer’s risk (2x)
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11
Q

What are the standard treatments for type II diabetes?

A

○ Medications
○ Insulin (does not work as well due to resistance)
○ Lifestyle Changes
○ Bariatric Surgery

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12
Q

Name at least 2 medications for type II diabetes and how they work.

A

■ Metformin
● ↓ hepatic glucose production & ↓ insulin sensitivity
■ Avandia
● ↑ insulin sensitivity & ↑ risk for heart attack
■ Sulfonylureas
● ↑ insulin production in pancreas
■ Drugs that ↓ carb absorption in GI tract

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13
Q

The best way to “treat” type 2 diabetes would be to just prevent it. What are the best ways to do this?

A

Increase the consumption of blueberries and other plant-based foods
Increase physical activity
Decrease weight
Decrease consumption of high GI foods and red meat

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14
Q

T/F Avoiding specific macronutrients like carbs or proteins is useful for losing weight.

A

False, avoiding specific macronutrients is not a good way to lose weight; limiting calories is the best approach

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15
Q

Which diets are the most effective for losing weight?

A

Any diet that focuses on calorie intake
Mediterranean diet
Vegetarian diet

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16
Q

What are the advantages of a Mediterranean diet vs. a western diet?

A

Decreased risk of death due to CHD/cancer and in general.

A 37% decrease in CHD risk compared to the 33% increase in CHD risk from western diets

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17
Q

T/F, studies have shown that plant-based foods decrease the risk of obesity and CHD only in nonsmokers and low BMI people.

A

False, decreased across the board. CHD decreased by 30%

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18
Q

Name 3 different types of vegeterians discussed in class

A

Semi-vege - reduced meat
Pesco-vege - fish and dairy and eggs
Lacto-ovo - Only dairy and eggs
Vegan - no animal products

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19
Q

If you don’t want to die at a younger age, you should consume only ________

A

If you said meat, quit the class

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20
Q

Three studies were discussed in the diet lecture. What results do we need to cram?

A

Study 1
- High animal-based food = Higher obesity (Q4 @ 4.6x)
- High plant-based food = lower obesity (Q4 @ 0.42x)
Study 2
- Plant-based diet lowers risk of CHD by ~30%
- Proved not confounded by age, BMI, smoking status
Study 3
- BMI is a confounding factor in Type 2 Diabetes risk
(In comparison between plant-based/animal-based food)
- but does not explain the difference betweenanimalbased
diet vs. plant-based diet

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21
Q

What are the biggest issues while dieting? (think America)

A

High drop out rate

Not sustainable.

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22
Q

What are type I dieting medicines? What are the different ways they work?

A 
Type I drugs are appetite suppressors
Eprinephrine/Norepinephrine class drugs increase norepinephrine levels
Serotonin class increase serotonin levels
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23
Q

What are type II dieting medicines? Give an example and discuss the side effects.

A

Type II drugs inhibit fat absorption.
Orlistat works by Inhibiting lipase
Fat deposited in feces → reduced absorption of fatsoluble vitamins
Involuntary projectile diarrhea

24
Q

What are the four types of bariatric surgery discussed in class. List from least stomach modification to most stomach modification

A

Gastric band
Vertical-banded gastroplasty
Roux-en-Y gastric bypass
Vertical Sleeve Gastrectomy

25
Q

How does bariatric surgery affect adipocyte cells? What are the short term effects? Long-term?

A

The decrease only the volume of the adipocyte cells
Short term, the surgery is more effective in weight loss than medicine
Long-term, the patients usually revert back to higher bmi

26
Q

What are the two centers of the hypothalamus involved in appetite regulation and what do they do?

A

Feeding center controls appetite

Satiety center controls fullness

27
Q

What hormones are involved in appetite regulation and what are some important facts about them?

A 
GI signals:
   Ghrelin → Stimulate food intake
   Obestatin → Inhibit food intake
Adipose Signal
   Leptin → Inhibit food intake → encoded by (Ob)
28
Q

Rank the eating disorders discussed from highest frequency to lowest frequency

A

Binge eating > Bulimia > Anorexia

29
Q

What are the symptoms of anorexia?

A

Extreme weight loss, self-forced semi-starvation
Respond to eating with anxiety rather than pleasure
Nutrient deficiencies → anemia, amenorrhea, osteoporosis

30
Q

What are the symptoms of binge eating?

A

Eating beyond satiation >2X/week

31
Q

What are the symptoms of Bulimia

A

Binge eating + purging
Acid → stomach ulcer, torn esophagus, tooth decay
Loss of potassium → cardiac arrest

32
Q

What are common symptoms of foodborne illness?

A

GI tract distress
(Severe) Hemolytic uremic syndrome
Bacteria / pathogens going systemic
Damaged red blood cell clog kidney

33
Q

What are some factors that increase risk of foodborne illness?

A

Industrialized/ centralized food processing
Presence of pathogens (viruses, bacteria…)
Source of raw produce/meat

34
Q

What are the leading foodborne illnesses for cases, hospitalizations, and deaths?

A

Cases: Norovirus
Hospitalizations: Salmonella
Deaths: Salmonella

35
Q

E.Coli & Salmonella share similar symptoms. What are they and what is a common source for these pathogens?

A

Symptom: Severe GI problems, HUS, can produce toxin
Source: fecal contamination

36
Q

What are the sources and symptoms for campylobacter

A

Symptom: fever, diarrhea
Source: uncooked poultry

37
Q

What are the sources for Listeria? What are some common features of it?

A

Source: fecal contamination

It’s deadly and is resistant to cold and heat

38
Q

Clostridium difficile is not a classic foodborne pathogen. What increases the risk of infection. What are some features of it? What is a treatment for it?

A

Antibiotic treatment.
It is common on cruise ships
It’s the most common cause of gastroenteritis
Treatment: fecal transplant

39
Q

What type of pathogen is hepatitis A and what is a common source of it?

A

It is an RNA virus that attacks the liver.
Source: fecal contamination (uncooked shellfish), infected
food handler

40
Q

Antibiotics can lead to the formation of superbugs. What percentage of antibiotics are used on farm animals and what portion of samples of supermarket meat were contaminated with the resultant superbugs in 2011

A

80% of Antibiotics

half of samples

41
Q

Food allergies are a type of immune response; therefore they have primary and secondary responses. What are they?

A

The primary response is the production of IgE cells and their attachment to mast cells.
The secondary response is as follows:
1. IgE receptor react with allergens
2. Mast cell rupture
3. Histamine and other mediators released
4. Trigger a cascade of allergic reactions
Severe case: Anaphylaxis, systemic allergic reaction
that can be fatal

42
Q

What are some common allergens?

A

Peanuts, milk, and shellfish

43
Q

T/F A food intolerance is a mild food allergy

A

False. A food intolerance is an adverse reaction to a food component or a reaction caused by the inability to digest the component
Some common food intolerances are to MSG, sulfite, and lactose

44
Q

Lead was previously an additive in gasoline. How does it impact humans and how did the decrease in lead usage effect bio levels of lead?

A

Lead is a neurotoxin; As lead usage decreased, blood lead levels decreased

45
Q

What is bioaccumulation?

A

Increasing concentration of things like toxins while going up the food chain.

46
Q

What is Synergistic effects when referring to toxins?

A

additional effects from the combination of toxins; compound toxicity

47
Q

Which population is the most vulnerable to environmental toxins and why?

A

Infants (very top of food chain)
Elderly - weaker immune systems
Preg. women - eat more

48
Q

What are some common environmental toxins and their characteristics?

A

PFOA is a carcinogen/liver toxin
Phthalates are neurotoxins
PBDE is a teratogen, neurotoxin, liver toxin
BPA is an endocrine disruptor

49
Q

Drinking large amounts of coffee can increase the risk of heart attack? Does drinking mild amounts of coffee have a similar but more mild effect? How about decaf?

A

Drinking small amounts of coffee actually reduces the risk of heart attack. Decaf actually even further reduces the risk of CVD

50
Q

COMT degrades catecholamines (epinephrine,
dopamine). An SNP at AA 158 (Val or Met) impacts the activity of the enzyme. Which variant is more active and what impact does it have on CVD?

A

Val variant is 3-4x more active; homozygous val has about 1/3 lower risk of CVD

51
Q

In regards to the COMT variants, how does asprin effect the risk of CVD?

A

homozygous Met: reduces risk of CVD
homozygous Val: increased risk of CVD
heterozygotes have no significant difference in CVD risk

52
Q

The gut microbiota plays a big role in health. What are some impacts of it?

A

affects risk of obesity, Type II diabetes, CVD and indirectly, risk of liver cancer (decreased obesity decreases DCA level which will decrease risk of liver cancer)
colonic bacteria can metabolize soluble fiber→ produce acetate, propionate, butyrate metabolites → regulate inflammation

53
Q

How can diet effect emotion?

A

Trp is used to synthesize serotonin; low trp diet can lead to low serotonin, which can cause depression and anger.
sodium benzoate & artificial food colorings increase hyperactivity in kids
vitamin supplements decreased violations in prisoners

54
Q

What is the impact of food on cancer?

A

extracts from certain vegetables reduced
growth of cancer cells (breast/brain) in vitro
○ garlic, leek, green onion, brussel sprouts, cabbage, cauliflower and others

55
Q

What did we learn from this class

A

● eat healthy—plant-based diets, low meat intake
(esp. red meat)
○ reduces risk of numerous health issues
● diet is #1 modifiable risk factor for disease
● balanced diets are important; fad diets are bs
● nutritional counseling important for patient care
● allopathic med schools don’t provide enough nutritional training; naturopathic med schools do

BIBC120 (21 decks)

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