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RD EXAM > Food Science & Nutrition/Supporting Sciences > Flashcards

Food Science & Nutrition/Supporting Sciences Flashcards

1
Q

Which fruits are best stored at room temperature?

A

Dried fruit
Avocados
Bananas
Pears
Tomatoes

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2
Q

What is the difference between climacteric and non-climacteric fruits? Give examples of each.

A

Climacteric fruits = ripen post-harvest
- peach, pear, banana, apple, tomato

Non-climacteric fruits = ripen before harvest
- grapes, melon, citrus

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3
Q

How are chlorophyll, carotenoids, flavonoids and flavones affected by changes in pH?

A

Chlorophyll
- Insoluble in water
- Green + acid → olive green d/t pheophytin
- Green + alkaline → light green d/t chlorophyllin (mushy veggies)

Carotenoids (least affected by changes in pH)
- yellow/orange
- Insoluble in water
- Little effect in acid or alkaline solution

Flavonoids
- Soluble in water
- Anthocyanins (red/blue/purple)
- red/blue/purple + acid → pink/red
- red/blue/purple + alkaline → purple/blue
- Red cabbage in vinegar becomes bright red
- Lycopene is found in tomatoes, watermelons, and apricots (anything red). May reduce prostate cancer risk

Flavones (anthoxanthins)
- Soluble in water
- Colorless in acid (bleaching effect)
- Yellow in alkaline or when cooked in an aluminum pan (flavones chelate aluminum)

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4
Q

What is the difference between a coulis and a compote?

A

Coulis: thin puree of fruit/veggie + sugar + water used as a sauce

Compote: fruit cooked (stewed) in syrup

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5
Q

What happens to potatoes during storage?

A

Potatoes have phenolic compounds that cause color changes in raw, peeled or bruised potatoes.

Potato exposed to light during storage → green color under skin (d/t chlorophyll); may also have solanine, a natural toxicant

Starch changes to sugar during storage → old potatoes taste sweeter, cook to a darker brown (Maillard reaction), and are softer in texture

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6
Q

What is the difference between Maillard Browning and Enzymatic Browning?

A

Maillard: chemical reaction between an AA and a reducing sugar, usually requiring the addition of heat.
- E.g. toasting bread until brown

Enzymatic Browning: polyphenol oxidase catalyzes the oxidation of phenols in the fruit forming quinones. The quinones can polymerize to form melanin, which causes brown pigments.
- E.g. browning of fruits/veggies

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7
Q

What are the can sizes/net weight/measure etc. for fruits and veggies?

A

10: 6/case 6 lbs 9 oz. 13 cups 20-25 srvngs

#3: 12/case 46 oz. 5.75 cups 12-15 srvngs
#2.5: 24/case 1 lb 13 oz 3.5 cups. 6-8 srvngs
#2: 24/case 1 lb 4 oz. 2.5 cups 4-6 srvngs
#300: 24/case 14-16 oz. 1.75 cups 3-4 srvngs

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8
Q

What is the difference between vacuum-packing meat and modified atmosphere packaging?

A

Vacuum-packing (anaerobic) aka sous vide:
- extends storage life

MAP:
- prolongs shelf life
- oxygen removed, replaced with nitrogen and CO2
- slows respiration –> prevents deterioration

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9
Q

What are some examples of dry heat cooking?

A

BBQ, grilling, broiling, frying, searing, roasting, stir frying, baking

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10
Q

What are some examples of moist heat cooking?

A

Braising, simmering, boiling, stewing, steaming, poaching

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11
Q

Which 6 cuts of meat are best for braising?

A

chuck, brisket
bottom round
short ribs
flank steak
leg of lamb

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12
Q

Which cuts of meat are best for stewing?

A

chuck roast
chuck shoulder
short ribs
round roast
shank

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13
Q

What are the 3 types of fermented milks?

A

Cultured buttermilk
- lactic acid bacteria + skimmed/partly skim milk
- when replacing regular milk with buttermilk, increase the baking soda

Sweet acidophilus milk
- skim milk + lactobacillus acidophilus bacteria (reduces lactose)

Kefir
- fermented by lactobacillus kefir (reduces lactose)

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14
Q

What is the difference between hydrolytic rancidity and oxidative rancidity?

A

Hydrolytic rancidity
- uptake of water –> flavor changes in butter (saturated fat)

Oxidative rancidity
- uptake of oxygen at a double bond –> changes in unsaturated fat

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15
Q

What is the fat content of each of the 6 types of cream?

A

Heavy or thick: >36% fat
Medium: 30-36% fat
Whipped cream: 35% fat
Light or thin: 18-30% fat
Sour cream: >18% fat
Half and half: 10.5%+ fat

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16
Q

List the wheat flours in order from most gluten and protein to least gluten and protein.

A

Durum flour (used for pasta)
Graham, whole wheat
Bread flour
All-purpose
Pastry
Cake flour

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17
Q

What nutrients are wheat flours enriched with?

A

Fe, Folic acid, B1, B2, B3

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18
Q

What is the difference between a shortened cake and a foam cake? Give examples of each.

A

Shortened cake: large amount of fat, uses chemical leavening
- layer cake = baking powder
- pound cake = air and steam

Foam cake: uses air as leavening
- angel cake = egg white foam, no dairy
- sponge cake = yolk foam and white foam
- chiffon cake = liquid yolks, egg white foam, baking powder, oil

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19
Q

What is the reason a cake would come out yellow?

A

Too much baking soda

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20
Q

Why would a cake come out hollow?

A

Too much sugar, fat and baking powder

Oven temp too low

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21
Q

Why would a cake come out tough?

A

Too little sugar and fat

Too much mixing, flour and eggs

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22
Q

Why would a cake come out coarse/dry?

A

Too much sugar and baking powder

Not enough mixing

Oven temp too low

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23
Q

Why would a cake come out low in volume?

A

Improper levels of sugar and fat

Too little baking powder

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24
Q

Why would a cake come out not leveled and unevenly shaped?

A

Fats not incorporated evenly

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25
Q

List the liquid:flour ratio for the four types of batters/doughs with examples of each.

A

Pour batter - 1:1 = waffles
Drop batter - 1:2 = muffins
Soft dough - 1:3 = bread
Stiff dough - 1:4 = pie crust

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26
Q

What happens when baking at high altitudes and how do you correct for it?

A

Decreased pressure –> gas expands faster –> steam forms earlier

May expand too much before oven heat has coagulated the protein and gelatinized starch to stabilize the structure

To correct: decrease baking powder, increase liquid

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27
Q

List starches in order from most thickening ability to least effective thickening ability.

A

Potato
waxy corn
waxy rice
waxy sorghum
tapioca
wheat

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28
Q

What is the difference between gelatinization and retrogradation?

A

Gelatinization: when heated starch swells, close to the boiling point
- E.g. sauces

Retrogradation: when chilled starch recrystallizes, becoming solid. Happens in starches with high amylose content (wheat, maize, rice, barley, potatoes)
- E.g. stale bread and old gravy

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29
Q

What are the 3 crystal inhibitors?

A

Acid: sugar + acid –> inversion (hydrolysis) of sucrose –> invert sugar (glucose and fructose)

Fat: chocolate, milk

Protein: milk, egg whites, gelatin

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30
Q

What is non-crystalline sugar and what are some examples?

A

amorphous, glasslike
- E.g. hard candies, brittles, chewy candy, gummy candies

Crystallization prevented by adding interfering substances OR by increasing sugar
Corn syrup retards crystallization → increasing viscosity, chewiness

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31
Q

What is crystalline sugar and what are some examples?

A

Large crystals = rock candy
Small crystals = fondant, fudge

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32
Q

What are some examples of emulsifiers and what foods are they used in?

A

Soy lecithin
Polysorbates
Egg yolks
Mono/diglycerides

Used in: salad dressings, PB, chocolate, margarine

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33
Q

What are some examples of anti-caking agents? What foods are they used in?

A

calcium silicate
iron ammonium citrate
silicon dioxide

Used in: salt, baking powder, confectioner’s sugar

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34
Q

What are some examples of thickeners, stabilizers, binders and texturizers? What foods are they used in?

A

Gelatin
Pectin
guar gum
carrageenan
xanthan gum
whey

Used in: dairy products, cakes, pudding/gelatin mixes, jams/jellies/sauces

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35
Q

What are some examples of humectants? What foods are they used in?

A

glycerin, sorbitol

Used in: shredded coconut, marshmallows, soft candies, confections

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36
Q

What are examples of flavor enhancers? What foods are they used in?

A

monosodium glutamate (MSG)
hydrolyzed soy protein
autolyzed yeast extract
disodium guanylate or inosinate

Used in: many processed foods

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37
Q

What are some examples of preservatives? What foods are they used in?

A

ascorbic acid, citric acid
sodium benzoate, erythorbate, nitrate
calcium propionate, sorbate
potassium sorbate
BHA, BHT
tocopherols aka vitamin E

Used in: fruit sauces/jellies, beverages, cured meats, oils/margarines, snack foods, fruits/veggies, baked goods

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38
Q

What are the 3 types of qualitative (subjective) food sensory evaluations?

A

Analytical: difference/discrimination tests measure ability to recognize small differences between items
- Paired comparison test = which one is saltier?
- Triangle = Three samples presented, two are alike. Which two are identical?
Between new and old products
- Ranking or scaling = Rank in order of preference

Affective: untrained panelists
- Hedonic rating = scale; face hedonic = smiling faces
- Paired preference = compares two samples for a specific attribute
- Ranking test = paired preference with additional samples

Flavor profile method aka descriptive flavor analysis profile (DFAP)
- Trained panel analyzes/record aroma and flavor in detail

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39
Q

What are 4 objective (physical) measurements of food sensory evaluation?

A

Penetrometer = tenderness/firmness

Viscosimeter (viscometer) = measures flow on an incline plane or on a rotational basis

Line-spread test = measures viscosity of things that flow on a flat surface

Specific gravity = compares lightness of products; weight of a given sample volume/weight of same volume in water

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40
Q

Phytochemicals are compounds produced by plants (as a way to protect themselves from viral/bacterial/fungal infections) as well as being eaten by insects. What are some examples?

A

Indols (found in cruciferous veggies)
- may decrease the risk of breast cancer
- detoxify cancer causing agents

Isoflavones (found in soybeans)
- decrease elevated cholesterol levels

Lycopene (found in red foods like tomatoes)
- may reduce prostate cancer risk

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41
Q

What do low kcal, low fat, low sodium, gluten-free and organic mean on a food label?

A

Low calories: 40 calories or less per serving
Low fat: 3 g or less per serving
Low sodium: 140 mg or less per serving
Gluten-free: <20 ppm
Organic: at least 95% organic ingredients

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42
Q

What is the difference between a health claim, qualified health claim and a structure function claim?

A

Health Claim = based on authoritative statements from a scientific body of the US Gov or the National Academy of Sciences
- “a Ca rich diet may prevent osteoporosis”

Qualified Health Claim = emerging evidence of a relationship, but not conclusive. Requires a disclaimer.
- “scientific evidence suggests, but does not prove, that whole grains as part of a low saturated fat and low cholesterol diet, may reduce the risk of T2DM”

Structure Function Claim = describes the role of a nutrient on the structure or function of the human body without FDA approval
- “fiber maintains bowel regularity”

43
Q

What is the difference between BMR and RMR?

A

BMR: measures oxygen consumed and CO2 produced
- Measured in the AM when at rest
- Measured by PBI aka protein bound iodine which measures activity of thyroid gland. Measures level of thyroxine produced
- When PBI is elevated, BMR is elevated
- Increased by exercise

RMR: resting metabolic rate; energy expenditure measured under similar conditions, after a short rest and controlled intake of caffeine, alcohol
- More frequently used than BMR
- Mifflin predicts within 10% of indirect calorimetry

44
Q

What is the difference between direct and indirect calorimetry?

A

Direct = measures heat produced in respiration chamber (limited usefulness)

Indirect = measures oxygen consumed and CO2 excreted using a portable machine
- Practical way of measuring which nutrients are being used for energy and determining caloric needs)
- Useful for athletes, ill individuals, burned patients
- RQ (respiratory quotient): ratio of CO2 given off to that of oxygen consumed
Important in respiratory disease.
Depends on fuel mixture being metabolized
CHO: 1, Pro: 0.82, Fat: 0.7, Mixed: 0.85
If you have a pt with COPD, increase their fat and decrease their carbs (lower RQ).
Overfeeding → increased RQ and increases lipogenesis

45
Q

What are the atomic elements that compose CHO, protein and fat?

A

CHO: carbon, hydrogen, oxygen

Protein: C, H, O, N (16%), sulfur (Cysteine and methionine)

Fat: Carbon, hydrogen, oxygen

46
Q

What are the four types of CHO?

A

Monosaccharides (simple sugars)
- Glucose, fructose, galactose

Disaccharides
- Sucrose (glucose + fructose)
- Lactose (galactose + glucose)
- Maltose (glucose + glucose)

Polysaccharides (complex sugars)
- Starch (glucose chains)
- Cellulose = adds bulk, resistant to amylase
- Pectin = thickener; nondigestible
- Glycogen = animal starch, stored in muscle and liver
- Dextrin = intermediate product of starch breakdown

Sorbitol (alcohol from glucose)
- Absorbed more slowly than glucose via passive diffusion
- Converted into fructose
- Excess may cause diarrhea

47
Q

List the CHO from most sweet to least sweet.

A

Fructose → invert sugar → sucrose → glucose → sorbitol → mannitol → galactose → maltose → lactose

48
Q

What are the 3 functions of CHO?

A

Energy

Protein-sparing action = allows most of protein to be used for tissue synthesis

Regulation of Fat Metabolism = carb restriction → ketosis

49
Q

What is the difference between essential AAs and conditionally essential AAs? List examples of each.

A

Essential = body can’t make them (TV TILL MPH)
- tryptophan, valine, threonine, isoleucine, lysine, leucine, methionine, phenylalanine, histidine

Conditionally essential = essential during catabolic stress/illness (GGASP COT)
- glycine, glutamine, arginine, serine, proline, cysteine, ornathine, tyrosine

50
Q

What is the difference between conjugated and derived proteins?

A

Conjugated
- Simple + non-protein substance e.g. Lipoprotein

Derived
- Fragments from simple & conjugated e.g. Peptide

51
Q

What AAs are soybeans, legumes and gelatin low in/lack?

A

**Soybeans low in methionine, but equivalent in protein quality to animal protein.

**Legumes low in methionine, cystine & tryptophan

**Gelatin low in methionine, lysine and has NO tryptophan

52
Q

What are the 3 functions of protein?

A

Tissue synthesis
Maintains growth
Regulates body processes

53
Q

What is the most polyunsaturated fat? What is the most unsaturated fat?

A

Safflower - most polyuns; Canola - most unsatur.

54
Q

omega 3 vs omega 6: function, deficiency symptoms, sources?

A

Omega 3
- Reduces TG, inflammation
- Deficiency → neuro changes, numbness, blurred vision
- Inhibits VLDL synthesis, little effect on total chol.
- Found in walnuts, chia seeds, herring, sardines, oysters, flax seeds, caviar, cod liver oil

Omega 6
- Builds fetal nervous system
- Deficiency → petechiae and eczema
- Omega 6:3 ratio is important
- Found in soybeans, corn, meat, fish, poultry, eggs, safflower and sunflower oils

55
Q

What happens when:
omega 6 replaces CHO?
omega 6 replaces saturated fat?
omega 3 replaces high CHO?

A

LDL decrease, HDL increase
TC and HDL decrease
TG decrease, TC no change

56
Q

What is the difference between compound and derived fat?

A

Compound
- Simple + other component e.g. Phospholipid

Derived
- Produced via hydrolysis or enzymatic breakdown e.g. FA, glycerol, steroid

57
Q

What are the 3 functions of fat?

A

Energy
- Less oxygen, more carbon than CHO so provides more energy (more C atoms for oxidation)

Insulation and padding

Depresses gastric secretion so delays emptying

58
Q

List fats in order from most saturated to least.

A

Coconut oil → palm kernel → cocoa butter → butter → palm oil → canola

59
Q

List fats in order from most monounsaturated to least.

A

Olive oil → canola → peanut → sunflower → coconut (MCT source)

60
Q

List fats in order from most polyunsaturated to least

A

Safflower → corn → soybean → cottonseed → palm kernel

61
Q

What is a winterized oil? Give 3 examples.

A

Winterized oil = won’t crystallize when cold; clear (not cloudy)

Corn, soy, cottonseed oils are winterized

62
Q

What health problems may be indicated when ECW increases in relation to ICW?

A

Acute Inflammation
- Body sends additional blood flow to the damaged area (temporary increase)

Renal Disease
- Kidney filters blood, removes toxins, regulates BP and blood pH, etc
- So when kidneys fail, their bodies have more Na than the kidneys can filter out → ECW increase (edema)

63
Q

How much insensible water loss does the body incur per day?

A

0.8-1.2 L/day

64
Q

What is the equation for mEq? What are the AW and valence numbers for Na, K and Ca?

A

mEq = (mg/atomic weight) x Valence

Na+: AW 23, Valence 1
K+: AW 39, Valence 1
Ca2+: AW 40, Valence 2

65
Q

What are normal pH, HCO3, and pCO2 values?

A

pH = 7.4
HCO3 = 24-28
pCO2 = 35-45

66
Q

Respiratory Acidosis: causes and compensation?

A

Causes
- CO2 retention by lungs
- Hypoventilation
- Emphysema

Compensation
- Kidneys increase absorption of base (bicarbonate)

67
Q

Respiratory Alkalosis: causes and compensation?

A

Causes
- Loss of CO2 and H2O (low blood levels of CO2)
- Hyperventilation
- Anxiety, severe exercise

Compensation
- Kidneys increase excretion of base (bicarbonate)

68
Q

Metabolic Acidosis: causes and compensation?

A

Causes
- Low HCO3 = Kidneys excrete excess base; uremia, diarrhea
- High H+ = Increase H production or retention by kidney; Uncontrolled diabetes; Starvation; High fat/low CHO diet

Compensation
- Increase respiration to excrete CO2
- Hyperventilation

69
Q

Metabolic Alkalosis: causes and compensation?

A

Causes
- High HCO3 = Abnormal retention of base; Increased alkali diuretics; Vomiting/dehydration
- Low H+ = Loss of stomach acid; Diuretics; Loss of chloride

Compensation
- Decrease in respiration to retain CO2
- Hypoventilation

70
Q

What are the four types of nonnutritive sweeteners?

A

Equal = Aspartame
Stevia in the Raw = Stevia Extract
Sweet n Low = Saccharin
Splenda = Sucralose

71
Q

What are the nutrient needs for the elderly?
Kcal, protein, fluid, etc.

A

Kcal needs decrease, protein needs remain the same (1 g/kg)

Often lack calcium and iron (decreased absorption d/t decreased HCl)

Constipation d/t decreased gastric motility, decreased HCl secretion in stomach

Fluids = 25-30 ml/kg

Folate-rich foods, supplements of B6 and B12 may be needed

Diet high in antioxidants may delay cataracts

MOST VULNERABLE to vitamin A toxicity (increased liver storage, decreased clearance from blood)

72
Q

Explain the summary of the digestion process including which enzymes act where.

A

SEE PIC IN GOOGLE DOC NOTES

73
Q

Gastrin: site of synthesis and functions?

A

Site of synthesis:
- Produced by the stomach
- Released in the pyloric antrum of the stomach, duodenum & pancreas

Function: stimulates gastric secretions and motility

74
Q

CCK (cholecystokinin): site of synthesis and functions?

A

site of synthesis:
- small intestine
- released from the duodenum when fat enters

Functions:
- contracts gallbladder, releasing bile
- stimulates pancreatic secretion

75
Q

Secretin: site of synthesis and functions?

A

Site of synthesis:
- duodenum

Functions:
- Stimulates flow of pancreatic juice (bicarbonate) and water into the duodenum
- Inhibits gastric acid secretion (gastrin) and thus, GI motility

76
Q

GLP-1 (glucagon-like peptide 1) & GIP (glucose-dependent insulinotropic polypeptide):
site of synthesis and functions?

A

Site of synthesis:
- small and large intestine
- released from intestine in presence of glucose and fat

Functions:
- stimulate insulin synthesis and release

77
Q

Explain the different elements of mechanical digestions/muscular activity.

A

Mastication: produces bolus (mass of masticated food)

Rhythmic contractions of esophagus
- Force food to the stomach → mixed with gastric juice → reduced to chyme (acidic)

Gastric emptying
- Usually takes between 2-6 hrs
- Carb and protein empties at about the same rate from the stomach, high fat and complex carbs (soluble fibers) slow gastric emptying

Chyme → duodenum → mix with fluids and bicarbonate ions (from pancreas) that neutralize the acid

Peristalsis = rhythmic movements of small intestine

78
Q

Explain bacterial digestion. Where does it take place?

A

Water, salts, and vitamins synthesized by bacteria absorbed in the large intestine → used by GI mucosal cells

Colonic salvage = anaerobic fermentation and absorption of end-products of CHO, fiber and AA breakdown

Malabsorbed CHO and fiber → gasses + SCFA (acetate, butyrate, propionate, lactate) → stimulate water and sodium absorption in the colon and provide substrate for energy production

79
Q

Which AA is the most glucogenic?

A

Alanine

80
Q

List 5 hormones that control BG level and how do they work?

A

Insulin
- stimulates uptake of glucose and AA into the cells
- stimulates the synthesis of glycogen by increasing glucose uptake in the liver
- promotes lipogenesis
- inhibits gluconeogenesis

Glucagon
- stimulates the release of FAs from TG
- stimulates glycogen breakdown
- stimulates gluconeogenesis

Glucocorticoids
- protein –> glucose

Epinephrine (adrenal medulla)
- Stimulates sympathetic NS
- Stimulates glycogenolysis (glycogen → glucose)
- Decreases release of insulin from pancreas during catabolic stress

Growth hormone ACTH (adrenocorticotropic)
- insulin antagonist

81
Q

Explain the process of glycolysis and the TCA cycle.

A

SEE INMAN CHART
pg. IN 24

82
Q

What is the main substrate for energy production within the Kreb’s cycle?

A

Pyruvate

83
Q

What happens if there is not enough oxaloacetate coming in from CHO for the TCA cycle?

A

FAs will be used and produce ketones as a byproduct

84
Q

List 3 ketone bodies.

A

acetoacetic acid, acetone, beta-hydroxybutyric acid

85
Q

How much ATP does full oxidation of 1 glucose molecule yield?

A

38 ATP

86
Q

Where does gluconeogenesis occur?

A

In the liver

87
Q

Where and when does glycogenesis occur?

A

in the liver and muscle during rest, following the Cori cycle. It will be activated by insulin in response to elevated glucose.

88
Q

What is the formula for nitrogen balance? What does a positive and negative balance indicate?

A

(protein intake (g)/6.25) - (UUN + 4)

+ = net gain in body protein (infant, teenager, pregnancy, healing)
- = erosion of body protein (inadequate intake)

89
Q

What is the difference between biologic value vs net protein utilization vs PDCAAS?

A

BV aka biologic value: uses N balance to determine fraction of absorbed N kept for growth and maintenance
- Eggs BV = 100, so 100% of N absorbed is retained

NPU aka net protein utilization: measures amount of protein actually used
- (N intake - N output)/N intake

Protein Digestibility Corrected Amino Acid Score (PDCAAS): estimates % of protein in each food category that’s actually digested
- Animal 97%, plant proteins 70-90%

90
Q

Describe the protein catabolism process. What vitamin is involved?

A

See google doc.

Pyridoxine is involved

91
Q

Which hormones are involved in protein anabolism and catabolism?

A

Pituitary growth hormone, thyroid hormone, insulin, testosterone → anabolism

Adrenal steroids (glucocorticoids): protein catabolism aka protein → glucose; stimulates gluconeogenesis

92
Q

How are mono/diglycerides/LCFAs absorbed vs glycerol/SCFAs/MCFAs/some phospholipids?

A

Absorbed directly into portal blood: glycerol (water-soluble), SCFAs & MCFAs (<12 carbons), some phospholipids

Combined w/ bile salts to form micelles: Mono-, diglycerides, LCFAs
- Bound to protein to form lipoproteins (chylomicron) → intestinal mucosa → travel through lymph → thoracic duct → blood

93
Q

What 2 places does lipogenesis occur?

A

Adipose (most active site): FA + glycerol →TG

Liver (synthesizes fat, but shouldn’t store it)

94
Q

What hormones are involved in fat anabolism and catabolism?

A

Lipogenesis (anabolism): promoted by insulin

Lipolysis (catabolism): promoted by glucagon
- glucocorticoids, thyroxine, epinephrine, ACTH all increase fat mobilization rate

95
Q

What is absorbed in the stomach?

A

Water
Alcohol
Minerals: I, Fl

96
Q

What nutrients are absorbed in the duodenum?

A

Vitamins: B1,2,7,9

Minerals: Ca, Fe, Cu, Zn

97
Q

What nutrients are absorbed in the jejunum?

A

Monosaccharides
AAs, small peptides
Lipids
Water

Vitamins: B1,2,5,6,7,9, C, ADEK

Minerals: Na, Ca, K, Mg, P, Fe, Zn, Cu, Molybdenum

98
Q

What nutrients are absorbed in the ileum?

A

Bile salts/acids
Water

Vitamins: B12

Minerals: Ca, Mg, Na, K, Cl

99
Q

What nutrients are absorbed in the colon?

A

Water
SCFAs

Vitamins: K, B1,2,3,5,7,9

Minerals: Na, K, Cl

100
Q

Which mechanism of transport (active vs simple diffusion vs facilitated diffusion) do fructose, glucose, and galactose use?

A

Fructose = facilitated diffusion (passive)

Glucose & galactose = active transport with Na+

101
Q

Which mechanism of transport (active vs simple diffusion vs facilitated diffusion) do AAs, di&tripeptides, and lipids use?

A

AAs, di&tripeptides = active transport

Lipids = simple diffusion via micelles

102
Q

Which mechanism of transport (active transport vs simple diffusion vs facilitated diffusion) do fat-soluble and water-soluble vitamins use?

A

Fat soluble vitamins (A, D, E, K) - taken up by being incorporated into micelles (simple)

Water soluble vitamins (B and C) - taken up by simple diffusion

B12 and intrinsic factor - taken up by active transport and requires receptor-mediated endocytosis

103
Q

Which mechanism of transport (active vs simple vs passive) do Na, Cl, I, Ca, Fe, K, and Mg use?

A

Na+ absorbed by active transport via Na/K ATPase pumps

Cl, I, and nitrate follow Na passively

Ca absorbed via active transport, regulated by Parathyroid and vitamin D

Fe, K, Mg absorbed via active transport

104
Q

What are the factors that aid in the absorption of vitamin A, D, riboflavin, B12, iron and folate?

A

Vitamin A - bile salts, pancreatic lipase, fat

Vitamin D - hydroxylated in liver, then in kidney; needs bile salts, acidity of chime; accompanies Ca and P absorption

Riboflavin - Phosphorus

B12 - ileum, stomach secretions (HCl, intrinsic factor)

Iron - HCl, calcium (binds oxalates)

Folate - zinc dependent, cleaves polyglutamate to monoglutamate
- Folic acid in fortified foods = monoglutamate

RD EXAM (11 decks)

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