Intro Nutrition

Question 1

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

Answer 1

nutrients

Question 2

Proteins, fats, and carbohydrates

Answer 2

macronutrients

Question 3

vitamins and minerals

Answer 3

micronutrients

Question 4

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

Answer 4

balance

Question 5

Short term ability of the body to adjust

Answer 5

homeostasis

Question 6

Long term adjustment from a nutrient perspective

Answer 6

adaptation

Question 7

Meets dietary requirements of 1/2 of healthy individuals

Answer 7

Estimated Average Requirement (EAR)

Question 8

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

Answer 8

Recommended Daily Allowance (RDA)

Question 9

Highest average intake likely to pose no risk

Answer 9

Tolerable Upper Limit (UL)

Question 10

Average energy intake to maintain energy balance

Answer 10

Estimated energy requirement

Question 11

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

Answer 11

Total Energy Expenditure (TEE)

Question 12

Fatty acids containing a single double bond in their chain

Answer 12

Monounsaturated fat

Question 13

Fatty acids containing multiple double bonds in their chain

Answer 13

Polyunsaturated fat

Question 14

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

Answer 14

plant sterols (eg beta-sitosterol)

Question 15

What can soy protein do in terms of dietary benefit?

Answer 15

May decreased LDL cholsterol in patients with high cholesterol

Question 16

Effect of alcohol on the diet

Answer 16

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

Question 17

Enzymes that require these vitamins convert homocysteine to harmless amino acids

Answer 17

Vitamins B6, B12, and folate

Question 18

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

Answer 18

beta-1,4 glycosidic bond

Question 19

Fiber which has been shown to have health benefits

Answer 19

functional fiber

Question 20

nondigestible (by human enzymes) carboydrates and lignin

Answer 20

Dietary fiber

Question 21

Fiber that forms a gel when mixed with water

Answer 21

soluble fiber

Question 22

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

Answer 22

insoluble fiber

Question 23

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

Answer 23

Celiac Sprue / Celiac Disease

Question 24

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

Answer 24

protein quality

Question 25

Measure of protein intake/excretion

Answer 25

nitrogen balance

Question 26

When do you get a positive nitrogen balance

Answer 26

times of tissue growth

Question 27

When do you get a negative nitrogen balance

Answer 27

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

Question 28

Condition in which you have a protein deficiency with caloric sufficiency

Answer 28

Kwashiorkor

Question 29

Deficiency of protein and calories

Answer 29

Marasmus

Question 30

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

Answer 30

fatty acid

Question 31

A chain of carbons with a COOH group at one end

Answer 31

Aliphatic carboxylic acids

Question 32

Naming of saturated fatty acids

Answer 32

Name of parent hydrocarbon with substitution of oic for the final 'e'

Question 33

Naming of monounsaturated fatty acids

Answer 33

One double bond has the end enoic

Question 34

Naming of polyunsaturated fatty acids

Answer 34

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

Question 35

Fatty acid with less than six carbons

Answer 35

Short-chain fatty acids

Question 36

Fatty acid with tails 6-12 carbons

Answer 36

Medium-chain fatty acids

Question 37

Fatty acid with tails 13-21 carbons

Answer 37

Long-chain fatty acids

Question 38

Fatty acid with 22 or more carbons

Answer 38

Very long chain fatty acids

Question 39

Fatty acids are ___ fluid as chain length decreases

Answer 39

more

Question 40

The addition of cis double bonds does what to fluidity

Answer 40

Increases fluidity (decreases melting temp)

Question 41

Primary storage lipid in humans

Answer 41

Triacylglycerols / triglycerides

Question 42

Three advantages to using triglycerides as fuel

Answer 42

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

Question 43

Three common types of membrane lipids

Answer 43

1) phospholipids 2) glycolipids 3) cholesterol

Question 44

Phospholipids contain 4 components...

Answer 44

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

Question 45

Common alcohol moieties in phospholipids (5)

Answer 45

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

Question 46

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

Answer 46

lysophospholipids

Question 47

Membrane phospholipid similar structurally to phosphotidylcholine or phosphatidylethanolamine

Answer 47

Plasmalogens

Question 48

Phospholipid with a sphingosine backbone

Answer 48

sphingolipids

Question 49

Fatty acid unit with glucose or galactose. Glycolipid

Answer 49

cerebroside

Question 50

Molecules similar to hormones including prostaglandins, thromboxanes, and leukotrienes

Answer 50

Eicosanoids