Lec 62-64 Nutrition Flashcards

1
Q

how many kcal/g do dietary carbohydrates provide for humans?

A

4 kcal/g

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2
Q

excess carbohydrates are converted to (2 things)

A

glycogen
triacylglyceol (TAG)

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3
Q

glucose, fructose, and galactose are

a. monosaccharides
b. disaccharides
c. polysaccharides
d. oligosaccharides

A

a. monosaccharides

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4
Q

sucrose, lactose, and maltose are

a. monosaccharides
b. disaccharides
c. polysaccharides
d. oligosaccharides

A

b. disaccharides

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5
Q

what is the complex carb in animals?

A

glycogen

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6
Q

what is the complex carb in plants? (2 of them)

A

starch and fiber

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7
Q

what is the most abundant carbohydrate in nature?

A

cellulose

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8
Q

true or false: simple carbohydrates include mono and disaccharides

A

true

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9
Q

fructose does not cause as great a rise in blood glucose as other sugars, but causes in increase in blood ____

a. proteins
b. lipids
c. cells
d. coagulation

A

b. lipids

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10
Q

a-amylase hydrolyzes starch and glycogen into what 2 things?

A

maltose and maltotriose

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11
Q

maltase converts maltose and maltotriose into ?

A

glucose

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12
Q

sucrase converts sucrose into glucose and _____

A

fructose

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13
Q

lactase converts lactose into glucose and _____

A

galactose

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14
Q

only _____ are absorbed in the body

a. monsaccharides
b. disaccharides
c. polysaccharides

A

a. monosaccharides

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15
Q

true or false: bacterial contribution of indigestible carbohydrates results in production of long-chain fatty acids, lactate, H2, CH4, and CO2

A

false

(short-chain fatty acids)

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16
Q

raffinose is a _____ in leguminous seeds (beans and peas)

a. monosaccharide
b. oligosaccharide
c. polysaccharide
d. disaccharide

A

b. oligosaccharide

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17
Q

true or false: raffinose can be hydrolyzed by human enzymes

A

false

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18
Q

what is glycemic index?

A

measure of how quickly individual foods will raise blood glucose level

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19
Q

true or false: fiber slows down blood glucose

A

true

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20
Q

dietary fibers cellulose and hemicellulose do what? (2 things)

A

-increase stool bulk
-decrease intestinal transit time

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21
Q

lignin binds what two things?

A

cholesterol and carcinogens

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22
Q

pectin function (2 things)

A

-dec rate of sugar uptake
-dec serum cholesterol

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23
Q

lipids in our diet provide how many kcal/g of energy?

A

9 kcal/g

24
Q

_____ is > 90% of dietary fat

A

triacylglycerol

25
Q

which is an omega 3 fatty acid? (2)

a. linoleic acid
b. arachidonic acid
c. a-linolenic acid
d. docosahexaenoic acid (DHA)

A

c. a-linolenic acid
d. docasohexaenoic acid (DHA)

26
Q

essential fatty acids are used to synthesize ______ in the body

A

eicosanoids

27
Q

which type of fatty acid has a higher melting point?

a. cis
b. trans

A

b. trans

28
Q

fats are solubilized by ___ ___

A

bile acids

29
Q

gastric and pancreatic _____ hydrolyze TAG to fatty acids and monoacylglycerol

A

lipases

30
Q

what enzyme hydrolyzes monoacylglycerol and cholesterol ester?

A

esterase

31
Q

______ deliver lipid to peripheral tissues directly

A

chylomicrons

32
Q

true or false: the brain uses fat as energy source

A

false

33
Q

when starved, the liver converts fatty acids to _____ _____ which are used as energy source by brain and muscle

A

ketone bodies

34
Q

3 ketone bodies

A

acetone
acetoacetic acid
B-hydroxybutyric acid

35
Q

what % of human body weight are each of these: water, protein, fat, and other?

A

water 65%
protein 20%
fat 12%
other 3%

36
Q

if you have a negative nitrogen balance, it means you have an inadequate dietary intake of _____

A

protein

37
Q

if we are missing essential amino acids, _____ nitrogen balance occurs

A

negative

38
Q

what is the energy content of protein in kcal/g?

A

4 kcal/g

39
Q

in a well-fed state, _____ is released

A

insulin

40
Q

in the early fasting state, _____ is released

A

glucagon

41
Q

inadequate intake of both protein and energy

a. Kwashiorkor
b. Marasmus

A

b. Marasmus

42
Q

inadequate intake of protein with adequate energy intake

a. Kwashiorkor
b. Marasmus

A

a. Kwashiorkor

43
Q

what is the estimated average requirement (EAR)?

A

amount of nutrient estimated to meet the need of 50% of the healthy individuals in an age and gender group

44
Q

the recommended dietary allowance is ___ standard deviations about the EAR

A

2

45
Q

what is the tolerable upper intake level?

A

max level of daily intake of a nutrient without any health risk

46
Q

which vitamins are fat-soluble?

A

vitamins A, D, E, K

47
Q

which vitamins are water-soluble?

A

vitamin B and C

48
Q

vitamin B1

A

thiamin

49
Q

vitamin B2

A

riboflavin

50
Q

vitamin B3

A

niacin

51
Q

vitamin B5

A

pantothenic acid

52
Q

vitamin B6

A

pyridoxine

53
Q

vitamin B7

A

biotin

54
Q

vitamin B9

A

folic acid

55
Q

vitamin B12

A

cobalamin

56
Q

night blindness can be caused by deficiency of which vitamin?

A

vitamin A

57
Q

vitamin A is produced

a. photochemically from the skin
b. from carotenoids

A

b. from carotenoids