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EoM 4 > Intro Nutrition > Flashcards

Intro Nutrition Flashcards

1
Q

All constituents of food necessary to sustain normal function of the body

A

nutrients

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2
Q

Proteins, fats, and carbohydrates

A

macronutrients

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3
Q

vitamins and minerals

A

micronutrients

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4
Q

nutrient _____ is the net change in the amount of a nutrient within a person’s body

A

balance

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5
Q

Short term ability of the body to adjust

A

homeostasis

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6
Q

Long term adjustment from a nutrient perspective

A

adaptation

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7
Q

Meets dietary requirements of 1/2 of healthy individuals

A

Estimated Average Requirement (EAR)

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8
Q

Level sufficient to meet nutrient requirement of nearly all in a life stage and gender group

A

Recommended Daily Allowance (RDA)

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9
Q

Highest average intake likely to pose no risk

A

Tolerable Upper Limit (UL)

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10
Q

Average energy intake to maintain energy balance

A

Estimated energy requirement

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11
Q

Reflects the sum of the processes through which the body expends energy

A

Total Energy Expenditure (TEE)

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12
Q

Fatty acids containing a single double bond in their chain

A

Monounsaturated fat

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13
Q

Fatty acids containing multiple double bonds in their chain

A

Polyunsaturated fat

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14
Q

Inhibit intestinal absorption of cholesterol (carry the cholesterol out of enterocytes)

A

plant sterols (eg beta-sitosterol)

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15
Q

What can soy protein do in terms of dietary benefit?

A

May decreased LDL cholsterol in patients with high cholesterol

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16
Q

Effect of alcohol on the diet

A

moderate consumption may increase HDL. Red wine also contains phenolic antioxidants

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17
Q

Enzymes that require these vitamins convert homocysteine to harmless amino acids

A

Vitamins B6, B12, and folate

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18
Q

Cellulose is a chain of glucose units but the linkage is what (stops it from being digestible)

A

beta-1,4 glycosidic bond

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19
Q

Fiber which has been shown to have health benefits

A

functional fiber

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20
Q

nondigestible (by human enzymes) carboydrates and lignin

A

Dietary fiber

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21
Q

Fiber that forms a gel when mixed with water

A

soluble fiber

22
Q

Fiber which is largely not digested (i.e. cellulose)

A

insoluble fiber

23
Q

Malabsorption and/or intolerance to gluten, a protein found in wheat and wheat products

A

Celiac Sprue / Celiac Disease

24
Q

Refers to the completeness of the protein (ability to provide all essential amino acids)

A

protein quality

25
Q

Measure of protein intake/excretion

A

nitrogen balance

26
Q

When do you get a positive nitrogen balance

A

times of tissue growth

27
Q

When do you get a negative nitrogen balance

A

Equates to loss of tissue, inadequate intake, lack of essential amino acids, and physiological stress

28
Q

Condition in which you have a protein deficiency with caloric sufficiency

A

Kwashiorkor

29
Q

Deficiency of protein and calories

A

Marasmus

30
Q

Hydrocarbon chains of various lengths and degrees of unsaturation with carboxylic acid groups

A

fatty acid

31
Q

A chain of carbons with a COOH group at one end

A

Aliphatic carboxylic acids

32
Q

Naming of saturated fatty acids

A

Name of parent hydrocarbon with substitution of oic for the final ‘e’

33
Q

Naming of monounsaturated fatty acids

A

One double bond has the end enoic

34
Q

Naming of polyunsaturated fatty acids

A

Two bonds is einoic, the end with three double bonds is trienoic

35
Q

Fatty acid with less than six carbons

A

Short-chain fatty acids

36
Q

Fatty acid with tails 6-12 carbons

A

Medium-chain fatty acids

37
Q

Fatty acid with tails 13-21 carbons

A

Long-chain fatty acids

38
Q

Fatty acid with 22 or more carbons

A

Very long chain fatty acids

39
Q

Fatty acids are ___ fluid as chain length decreases

A

more

40
Q

The addition of cis double bonds does what to fluidity

A

Increases fluidity (decreases melting temp)

41
Q

Primary storage lipid in humans

A

Triacylglycerols / triglycerides

42
Q

Three advantages to using triglycerides as fuel

A

1) carbon atoms are more reduced, energy yield more than twice that of carbohydrate
2) triglycerides are unhydrated, meaning less weight
3) triglycerides provide insulation on top of being energy storage

43
Q

Three common types of membrane lipids

A

1) phospholipids
2) glycolipids
3) cholesterol

44
Q

Phospholipids contain 4 components…

A

1) fatty acids
2) platofrm to attach the fatty acid
3) a phosphate
4) an alcohol

45
Q

Common alcohol moieties in phospholipids (5)

A

1) serine
2) ethanolamine
3) choline
4) glycerol
5) inositol

46
Q

Contain only one acyl group - intermediates during metabolism or interconversion of phospholipids

A

lysophospholipids

47
Q

Membrane phospholipid similar structurally to phosphotidylcholine or phosphatidylethanolamine

A

Plasmalogens

48
Q

Phospholipid with a sphingosine backbone

A

sphingolipids

49
Q

Fatty acid unit with glucose or galactose. Glycolipid

A

cerebroside

50
Q

Molecules similar to hormones including prostaglandins, thromboxanes, and leukotrienes

A

Eicosanoids

EoM 4 (6 decks)

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