Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

4 Clinical Physiology > L1 Macronutrients > Flashcards

L1 Macronutrients Flashcards

1
Q

Macronutrients

A

carbs
lipids
proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Organic molecules

A

carbon-containing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Micronutrients

A

vitamins
minerals (not organic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Carbohydrates

A

made of carbon and water
also called sugars or saccharides
grouped by the # of sugars in the molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

-ose

A

carb molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Groups of carbs

A

Monosaccharides
Oligosaccharides
Polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the major roles of carbs?

A

Energy source
Protein Sparing
Fuel for CNS
Metabolic Primer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Energy source (carbs)

A

fuel, especially during exercise. Maintains glycogen stores

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Protein Sparing (carbs)

A

adequate intake decreases protein breakdown for fuel as protein is used to make new glucose when glycogen stores are low

also increases load on the kidneys if lacking carbs, since kidneys excrete nitrogen from protein breakdown

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Does the body store glucose?

A

NO
it is the lifeline of the body, it is not stored

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Fuel for CNS (carbs)

A

the brain uses blood glucose exclusively as its fuel

the brain does not have a stored supply of glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Metabolic Primer (carbs)

A

Carbs determine if lipids are completely utilized

decreased carbs means that decreased glycogen reserves, so more lipids are mobilized

increased lipid mobilization (more then can be used) leads to ketone production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Monosaccharides

A

categorized by number of carbon atoms in ring

also known as simple sugars

glucose, fructose, and galactose are all hexoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Simple sugars

A

monosaccharides
disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Glucose

A

called dextrose or blood sugar
natural sugar in food (molasses is an example)
major substrate for glycolysis

Produced by digestion of more complex carbs, via gluconeogenesis in liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Fructose

A

called fruit sugar or levulose
found in fruits and honey
sweetest of simple sugars
almost all is converted to glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Galactose

A

found most commonly in lactose
less sweet than glucose
liver converts it to glucose
yogurt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Oligosaccharides

A

Also known as disaccharides or simple sugars

divided into sucrose, lactose, maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Sucrose

A

table sugar
GLUCOSE + FRUCTOSE
most common in diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Lactose

A

milk sugar
GLUCOSE + GALACTOSE
least sweet of disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Maltose

A

malt sugar
GLUCOSE + GLUCOSE
least common in nature
contained in beer and seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Polysaccharides

A

MANY sugars linked together
two types: animal/plant
has storage and structural functions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Storage polysaccharides

A

Animals: glycogen
Plants: starch and fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Structural polysaccharides

A

Animals: chitin (bugs)
Plants: cellulose and fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Starch

A

storage form of carbs in plants
most important dietary source of carbs
found in seeds, corn, grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Fiber

A

nonstarch polysaccharide
complex carb found in plants
neither digested nor absorbed, resistant to human enzymes
divided into water soluble and water insoluble

zero calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Water soluble fiber

A

slows digestion
dissolves in water to form viscous gel and is fermented by microflora in large intestine

28
Q

Water-insoluble fiber

A

fills you more
not water-soluble and undergoes limited fermentation

29
Q

benefits of fiber intake

A
  1. reduced risk of developing type 2 diabetes
  2. improved glycemic status and lipid profiles
  3. reduced body weight and abdominal adiposity
  4. decreased risk of and mortality from CVD
  5. decreased chronic inflammation
  6. prevention and treatment of constipation
30
Q

How much fiber is recommended?

A

25-34 g/day

31
Q

Glycogen

A

storage carbohydrate in mammalian muscle and liver
difficult to pack within the body
formed by glucose subunits to form large molecules
condensation forms it

32
Q

Condensation reactions

A

building sugars
individual subunits/monosacc covalently bind together via dehydration synthesis or condensation reaction

H atom is removed from monosacc and -OH group is removed from another

water is produced, and glycogen

33
Q

Fasting blood glucose

A

70-99 mg/dl
fuel line to cells

34
Q

Storage of carbs in body

A

about 375-475 g
majority is muscle glycogen, some is liver glycogen, only 5g is blood glucose

35
Q

Lipids

A

long hydrocarbon chains
insoluble in water and soluble in organic solvents
includes oils, fats, waxes

36
Q

Fat groups

A

simple
compound
derived

37
Q

Simple lipids

A

triglycerides
made of glycerol and fatty acid
more hydrogens then carbs, therefore more energy

main form of fat storage in the body

38
Q

Saturated fatty acid

A

no carbon-carbon double bonds
holds as many H atoms as possible

meats, egg yolks, dairy, coconut oils

39
Q

unsaturated fatty acid

A

one or more carbon carbon double bonds

divided into monounsaturated and polyunsaturated

40
Q

Monounsaturated

A

only 1 double bond along carbon chain
liquid at room temp, solid in fridge
sources are canola, olive, peanut oils

41
Q

Polyunsaturated fats

A

more than 2 double bonds
liquid in fridge and room temp
fish, safflower, sunflower oils

42
Q

What is hydrogenation?

A

-breaking double bonds
-process that changes unsaturated oils to more saturated by adding hydrogen
-resulting compound is partially hydrogenated
-some of the double bonds have been reduced to single bonds

43
Q

Why is hydrogenation performed

A

-avoid or decrease consumption of saturated fats
-extends the shelf-life of packaged foods
-gives food desired taste and texture

44
Q

Trans fatty acids

A

2 hydrogen atoms are on opposite sides of the C-C double bond

hydrogenation, refrying used oil, small amounts naturally are sources of trans fatty acids

45
Q

What is the problem with hydrogenation?

A

remaining double bonds after hydrogenation tend to convert from cis to trans

46
Q

Is consumption of trans fatty acids harmful?

A

yes
trans fatty acids raise total blood cholesterol levels and LDL and lower HDL

intake of trans fatty acids increases risk of heart disease, stroke, type 2 diabetes

47
Q

Compound lipids

A

composed of triglyceride and other chemicals

groups include phospholipids, glycolipids, lipoproteins

48
Q

Phospholipids

A

fatty acids and phosphate and nitrogen group

form integral part of plasma membrane bilayer of all eukaryotic cells

responsible for electrochemical gradient

49
Q

Glycolipids

A

fatty acids and nitrogen and carbohydrate

found only in outer half of plasma membrane bilayer, with sugar groups exposed on cell surface

50
Q

Lipoproteins

A

HDL, LDL, VDL, chlyomicrons
made of protein, triglycerides or phospholipids

formed primarily in the liver
main form of lipid transport in the blood

51
Q

Derived lipids

A

derived from simple and compound lipids

Example includes steroids/cholesterol

52
Q

Cholesterol

A

-most widely known derived lipid
-obtained both from the diet and synthesized within some cells
-building blocks for all other steroid hormones in the body

53
Q

Exogenous cholesterol

A

from diet, found only in animal tissue
egg yolk, red meat, dairy products

54
Q

Endogenous

A

liver synthesizes 70% of endogenous cholesterol
.5-2.0 g/day is made by the body, usually sufficient

statins decreases endogenous levels

55
Q

What do you need cholesterol for?

A
  1. building plasma membrane
  2. precursor in steroid hormone synthesis
  3. Formation of bile
56
Q

Role of lipid in body

A

largest store of energy
cushions and protects vital organs
provides insulation
vitamin carrier of A, D, E, K

57
Q

Lipid as an energy source

A
  1. 80-90% of body’s energy
  2. 1 g lipid = 9kcal of energy, has more hydrogen
  3. lipids are concentrated, water-free fuel
58
Q

Satiety

A

sensation of fullness between eating episodes that tends to inhibit resumption of eating

59
Q

Lipid and satiety

A

fat intake has the least potent action on satiety even though it takes a long time for fat to move through the stomach

protein >carb>fat

60
Q

Proteins

A

amino acids linked by peptide bonds, has nitrogen

body has no protein stores, non is used as energy storage

has structural and globular/enzyme types

20 different amino acids

61
Q

Essential amino acids

A

must be provided by food because they cannot be synthesized by the body

about 9 amino acids

62
Q

Nonessential amino acids

A

can be synthesized by the body
not directly required from food
about 11 amino acids

63
Q

Complete proteins

A

foods that contain all the essential amino acids

eggs, milk, meat, fish

64
Q

Incomplete proteins

A

foods that lack one or more essential amino acids
grains and legumes

65
Q

Complementary proteins

A

combining two incomplete proteins to provide sources of essential amino acids

66
Q

Protein roles

A
  1. amino acids are building blocks of tissue synthesis and repair
  2. enzymes catalyze every reaction
  3. form neurotransmitters
  4. muscle contraction
  5. plasma proteins
67
Q

AMDRs

A

Carbs = 45-65%
Fat = 20-35%
Protein = 10-35%

4 Clinical Physiology (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions