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Nutrition > Intro and Carbs > Flashcards

Intro and Carbs Flashcards

1
Q

What are the four stages of epidemiological transition?

A
  1. Infectious disease
  2. Receding pandemics
  3. Degenerative disease
  4. Delayed degeneration
  5. Inactivity obesity/DM
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2
Q

What is a cohort study?

A

Observe a group of individuals

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3
Q

What is a case-control studies?

A

Compare two groups, one control, the other experimental

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4
Q

What is an interventional study?

A

Assign to either control or intervention group, and see results

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5
Q

What is the selection bias?

A

Recruiting for respondents only gets a certain group

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6
Q

What is recall bias?

A

People not remembering

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7
Q

What is interviewer/observer bias?

A

Subjects or administeres know what they’re getting

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8
Q

What percent of carbs make up western diets? Primitive?

A 
Western = 55%
Primitive = 45%
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9
Q

Is a low fat diet helpful, according to the women’s health initiative?

A

Not really

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10
Q

What is the primordial level of prevention?

A

Prevent the penetration of risk factors into the population

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11
Q

What is primary level of protection?

A

Limit the incidence of disease by controlling causes/risk factors

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12
Q

What is the secondary level of protection?

A

Interrupt the disease before it becomes symptomatic

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13
Q

What is the tertiary level of prevention?

A

Limit the physical/social consequences of disease

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14
Q

What are the four basic fuels?

A

Carbs
Fats
Proteins
EtOH

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15
Q

Sucrose is a combination of which monosaccharides? Lactose? Maltose?

A

Sucrose = Glucose + fructose

Lactose = Gal +Glc

Maltose = glc+glc

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16
Q

1 gram of carbs is how many calories?

A

4

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17
Q

What are complex carbs? Simple?

A

Polysaccharides

simple = mono or disaccharides

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18
Q

What is the enzyme that degrades carbs in the mouth?

A

alpha-amylase

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19
Q

What is the enzyme that is in the pancreas that breaks down carbs?

A

Pancreatic alpha amylase

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20
Q

What is the rxn catalyzed by maltase?

A

Maltose to glucose

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21
Q

What is the rxn catalyzed by sucrose?

A

Sucrose to fructose

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22
Q

What is the rxn catalyzed by lactose?

A

Lactose to galactose

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23
Q

What is the transporter used for fructose?

A

GLUT5

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24
Q

What is the transported used for glucose?

A

SGLT1

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25
Q

What is the transporter to move glucose into the blood?

A

GLUT2

26
Q

What does it mean for a food to have a high glycemic index?

A

High and quick peak [glucose]

27
Q

True or false; Not all CHOS lead to the same rise in blood pressure

A

True

28
Q

What is the glycemic index reference molecule?

A

Glucose

29
Q

Typically, the more processed a food is the (higher/lower) the glycemic index is.

A

Higher

30
Q

Low intensity exercise utilizes primarily what energy stores?

A

Fatty acids

31
Q

Hyper or hypometabolic when injured/ill?

A

Hyper

32
Q

What is the cause of gestational DM?

A

Placental hormones lead to insulin insensitivity

33
Q

What is stress hyperglycemia?

A

Elevated BG in response to stress or illness

34
Q

HFCS is similar to what sugar?

A

Sucrose (50:50 fructose:glucose is sucrose)

35
Q

True or false: the type of sweetener has changed, but the amount of fructose has not

A

True

36
Q

True or false: fructose may impact hormones levels, satiety, and food cosumption

A

True

37
Q

Higher intake of fructose increases or decreases LDL size?

A

Decreases LDL particle size

38
Q

True or false: fructose can lead to increased low level inflammation

A

True

39
Q

What is the physiological effect of insoluble fiber?

A

Increases water in GI tract, speeds colon emptying

40
Q

What is the physiological effect of soluble fiber?

A

Slows gastric emptying helps lower LDL

41
Q

What is the bran part of a whole grain?

A

Insoluble fiber rich outer layer that protects seeds and contains B vits

42
Q

What is the endosperms part of whole grains?

A

Middle layer of the seed that contains carbs and proteins

43
Q

What is the difference between fortifying and enriching?

A

Fortifying is adding nutrients that were never there

44
Q

Soluble fiber is from what sources?

A

Oats, legumes fruits/veggies

45
Q

What is the effect of fiber on DM?

A

Increases gastric time and may lead to smaller peaks

46
Q

What is internal validity?

A

The extent to which a study’s findings can be attributed only to the exposure under investigation

47
Q

What is external validity?

A

Whether the findings can be generalized to the populations/setting from which the study sample is drawn

48
Q

What is publication bias?

A

Systematic tendency to publish certain studies, and not others

49
Q

What is lead-time bias?

A

Early detection d/t study involved leads to better outcomes.

50
Q

What is regression bias?

A

inaccuracies or incompleteness of study participants recalling certain events/experiences

51
Q

What is interviewer bias?

A

Interviewer consciously or subconsciously elicits inaccurately from study participants that supports preconceived notions

52
Q

What is observer bias?

A

Prior knowledge of the exposure status by the assessor can influence conclusions

53
Q

What are confounding variables?

A

A distortion of the association between an exposure and an outcome that is cause by a failure to account for the extraneous influence of one or more additional variables

54
Q

What does the mediterranean diet consist of?

A

fats/proteins from fish/seafood

55
Q

What is the glycemic index?

A

area under the -2hour post-prandial curve for blood glucose value, relative to a
reference standard such as table sugar or white bread

56
Q

What is the glycemic load?

A

The glycemic index of a food multiplied by the amount of carbohydrate per
serving

57
Q

What was the Women’s Health initiative trying to show?

A

The effect of dietary change on the incidence of chronic disease

58
Q

What happens to soluble fiber in the intestines?

A

Bacteria ferment in into fats

59
Q

A food with a low glycemic index are usually more (quickly/slowly) digested, absorbed, and metabolized

A

Slowly

60
Q

Why is no standard value of glycemic index utilized for diseases?

A

Many more variables such as age, weight, previous meals etc

61
Q

During stress, insulin

resistance impairs glucose transport into tissues. Why?

A

Reserve for brain

Nutrition (31 decks)

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