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ISSA Nutritionist Exam Prep > ISSA Nutritionist: Unit 6 > Flashcards

ISSA Nutritionist: Unit 6 Flashcards

1
Q

Maltose

A

glucose + glucose

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2
Q

Sucrose

A

glucose + fructose

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3
Q

Lactose

A

glucose + galactose

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4
Q

monosaccharides

A

The simplest form of carbohydrate

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5
Q

oligosaccharides

A

Saccharide composed of a small number of monosaccharides

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6
Q

polysaccharides

A

More than about 10 linked monosaccharides that form a polymer

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7
Q

glucose

A

A monosaccharide found in foods and blood; the end product of carbohydrate metabolism and the major source of energy for humans

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8
Q

fructose

A

A monosaccharide that is very sweet; possesses a ketone rather than an aldehyde, which distinguishes it from glucose

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9
Q

galactose

A

A monosaccharide; less soluble and sweet than glucose

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10
Q

amylose

A

A component of starch characterized by straight chains of glucose units

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11
Q

amylopectin

A

A component of starch characterized by its highly branched structure and fast digestion

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12
Q

salivary amylase

A

Enzyme found in saliva that catalyzes the hydrolysis of starch

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13
Q

glycemic index (GI)

A

A measure of the rate of which an ingested food causes the level of glucose in the blood to rise

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14
Q

glycemic load

A

Equal to the glycemic index of a food times the number of grams of carbohydrates in the serving

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15
Q

insulin index (II)

A

A measure of the rate of which an ingested food causes the level of insulin in the blood to rise

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16
Q

GLUT family

A

Group of membrane proteins that transport glucose from the blood into cells

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17
Q

isoforms

A

isoforms: A

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18
Q

glycerol

A

Sugar alcohol that is the backbone of a triglyceride

19
Q

pancreatic lipase

A

An enzyme secreted from the pancreas that hydrolyzes fat

20
Q

chylomicron

A

A lipoprotein that transports cholesterol and triglyceride from the small intestine to tissues of the body

21
Q

apolipoproteins

A

Proteins that assist in the transport and regulation of lipids.

22
Q

Eicosanoids

A

Signaling molecules of the body that control many systems

23
Q

stearic acid

A

An 18-carbon saturated fatty acid

24
Q

docosahexaenoic acid (DHA)

A

An omega-3, polyunsaturated fatty acid, found mainly in fish and algae; can be formed from ALA

25
Q

eicosapentaenoic acid (EPA)

A

An omega-3, polyunsaturated fatty acid, found mainly in fish and algae

26
Q

omega-6 / omega-3 fatty acid ratio

A

Balance of dietary fat intake; critical to overall health

27
Q

trans fat

A

Unsaturated fat with a trans-isomer fatty acid; created through hydrogenation

28
Q

peptides

A

A molecular chain composed of two or more amino acids linked by the carboxyl group of one amino acid and the amino group of another

29
Q

secondary

A

Pertains to the folding of a polypeptide chain, resulting in an alpha helix, beta-sheet, or random coil structure

30
Q

tertiary

A

Refers to a protein’s three-dimensional structure by complete folding of the sheets and helices of a secondary structure held in position by hydrophobic and hydrophilic interactions

31
Q

quaternary

A

Refers to the assembly of multiple folded protein molecules in a multi-subunit complex

32
Q

gastric hydrochloric acid

A

Produced by parietal cells in the stomach, this acid liquid is necessary for digestion

33
Q

proenzyme

A

Inactive enzyme precursor that requires a biochemical change to become active

34
Q

glutamine

A

An amino acid that’s only essential under certain conditions (certain illnesses and physical trauma)

35
Q

plasma amino acid pool

A

Reserve of amino acids found in blood plasma

36
Q

cytokine

A

A hormone-like substance secreted by various cells that regulate the immune response

37
Q

conditionally essential amino acids

A

Essential under specific conditions, for example, childhood, stress, aging, etc

38
Q

essential amino acids

A

An amino acid that must be included in the diet

39
Q

non-essential amino acids

A

An amino acid that does not need to be included in the diet

40
Q

Protein efficiency ratio (PER)

A

Protein efficiency ratios (PER) are determined using mice or rats rather than humans.

41
Q

Biological value (BV)

A

The biological value (BV) of a protein, like the PER value, is determined using studies on rats and mice

42
Q

Net protein utilization (NPU)

A

Net protein utilization (NPU) was developed to improve on BV measures

43
Q

Protein Digestibility Corrected Amino Acid Score (PDCAAS)

A

The Protein Digestibility Corrected Amino Acid Score (PDCAAS) is the current “gold standard” of determining protein quality because unlike PER, BV, and NPU, it’s based on human amino acid requirements.

ISSA Nutritionist Exam Prep (18 decks)

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