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Nutrition > Lecture 2 > Flashcards

Lecture 2 Flashcards

1
Q

How many calories does 1 gram of carbohydrates have?

A

4 calories

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2
Q

How many calories does 1 gram of proteins have?

A

4 calories

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3
Q

How many calories does 1 gram of fat have?

A

9 calories

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4
Q

Define carbohydrate.

A

Organic compounds consisting of carbon and water in 1:1 ratio

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5
Q

Which macronutrients are essential?

A

Fatty acids
Amino acids

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6
Q

Around how much of our calories are from carbs?

A

40-70%

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7
Q

Why are carbohydrates important?

A

Fuel for metabolic processes especially CNS, RBCs, renal medulla
Prevent protein breakdown for energy
Enable fat metabolism/oxidation
Taste/variety
Heathy gut
Form cellular structures

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8
Q

What are simple carbohydrates?

A

Monosaccharides and disaccharides

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9
Q

What are some examples of monosaccharides?

A

Glucose
Fructose
Galactose

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10
Q

What are some examples of disaccharides?

A

Sucrose
Lactose
Maltose

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11
Q

What are complex carbs? Examples?

A

Polysaccharides

Starches
Cellulose
Glycogen
Fibers

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12
Q

What are the main starches in human diet?

A

Amylose
Amylopectin

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13
Q

What is the difference between soluble and insoluble fiber?

A

Soluble: dissolves in water to form gel-like material
Insoluble: stays intact; increases stool bulk

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14
Q

Whats the recommended fiber intake?

A

Males: 30-38g/day
Females: 21-25g/day

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15
Q

How are carbohydrates absorbed?

A

Amylase beings breakdown (from salivary gland and pancreas)
Absorbed only as monosaccharides in the small intestine
Enters circulation and travel to liver
Converted into glucose
Either converted to glycogen or fat(TG)

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16
Q

What does the speed of breakdown of food depend on?

A

The overall composition of food

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17
Q

How does carbohydrates affect our glycemic index?

A

Simple carbs: spike blood sugar levels
Complex carbs: gradual rise and fall
Insoluble carbs: no effect

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18
Q

What is the exception to how carbs affect our glycemic index?

A

Other content in food can impact digestion

Example: sugar in whole-grain breakfast is not as absorbed as quickly as sugar in a candy bar

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19
Q

What does the glycemic index measure?

A

2-hr postprandial curve for blood glucose values relative to a reference standard

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20
Q

What is a glycemic load?

A

Calculates 2-hr postprandial curve change taking into account a standard serving size of that food

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21
Q

A low GI/GL diet helps with managing what diseases?

A

HTN
DM
Cancer
CV disease
Obesity

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22
Q

What is the low, medium and high GI?

A

Low <55
Medium 56-69
High 70<

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23
Q

What constitutes a good and bad carb?

A

Nutrient content
Fiber content
GI/GL ratio
Calories
Saturated fats amount
Sodium amount
Refined sugars/grains amount

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24
Q

What is a dietary fat?

A

Water-insoluble compound, type of lipid

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25
Q

Where do dietary fats come from?

A

Both animal and plant products?

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26
Q

What is the US general diet on fats vs recommend amount?

A

30-40% of calories from fats
20-35% recommended

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27
Q

Where are fats stored?

A

Adipose tissue

Can store 120,000 calories in adipose tissue compared to the 2000 calories in glycogen stores

28
Q

What are the functions of dietary fats?

A

Energy reserves
Absorb fat-soluble vitamins
Provide essential fatty acids
Make body structures and molecules (cell membranes, neural tissue, hormones)
Insulate body
Cushion and protect
Flavor and palatability of food

29
Q

What are the essential fatty acids?

A

Linoleic acid
Alpha-linoleic acid

30
Q

What are the types of fats?

A

Saturated: contain the maximum number of C-H bonds
Unsaturated: at last one double bond between C molecules
Trans fats: unsaturated fats with an altered double bond

31
Q

What are the qualities of saturated fats?

A

Solid at room temp
Often from animal sources, but can from plants
Less healthy
<5% caloric intake (recommended)

32
Q

What are the types of unsaturated fats?

A

Monounsaturated fats: one double-bond per molecules
Polyunsaturated fats: multiple double-bond per molecule

33
Q

What are the qualities of unsaturated fats?

A

Liquid at room temp
Often from plant sources
Generally more healthy

34
Q

What are examples of monounsaturated fats?

A

Olive
Canola
Peanut
Avocado

35
Q

What are examples of polyunsaturated fats?

A

Omega-3 and omega-6
Walnut
Sunflower
Flax
Soybean
Fatty fish

36
Q

How are trans fat usually made?

A

Hydrogenation: heating vegetable oils in presence of H gas
Example: convert oil to solid, margarine, shortening

37
Q

How are trans fat usually made?

A

Hydrogenation: heating vegetable oils in presence of H gas
Example: convert oil to solid, margarine, shortening

38
Q

What are some qualities of trans fats?

A

More stable, less likely to stable
Withstand repeated heating without breaking down
Occurs naturally in food without breaking down
Negative health outcomes
Found in processed foods

39
Q

What negative health outcomes come from consuming trans fats?

A

Higher LDL
lower HDL
Pro-inflammatory
Insulin resistance

40
Q

How are fats broken down?

A

Lipase begins process
Bile salts added in duodenum to help down fatty acids (prevents re-aggregation)
Liver packages fats into various forms

41
Q

Where do lipase come from?

A

Serous glands in on tongue, gastric chief cells, pancreas

41
Q

Where do lipase come from?

A

Serous glands in on tongue, gastric chief cells, pancreas

42
Q

What is pepsin released from?

A

Stomach

43
Q

What can cause fat malabsorption syndromes?

A

Gastric resections
Inflammatory bowel disease
Enzyme deficiencies

44
Q

How much total saturated fats should we consume?

A

<10% of overall calories
44-78g/day

45
Q

Define protein.

A

Organic compound consisting of carbon, water (hydrogen and oxygen), and nitrogen

46
Q

How much protein is stored in skeletal muscle?

A

50%

47
Q

What are the structural proteins?

A

Keratin
Collagen
Myosin

48
Q

What are the functional proteins

A

Enzymes
Hormones

49
Q

When do we have an increase need of proteins?

A

Rate of growth
Tissue repair
Anabolism/muscle use

50
Q

Whats the difference between plant and animal proteins?

A

Animal proteins more align to our needs and easily digestible however plant has less risk of disease and environmental inpact

51
Q

Whats the difference between essential and semi-essential proteins?

A

Essential we must obtain from food
Semi-essential we can produce in body but not always

52
Q

How are proteins broken down?

A

Pepsin breaks it down
Proteases (trypsinogen and chymotrypsinogen) from the pancreases and small inteseitine
Small intestine absorbs AA and goes to liver

53
Q

Whats the recommended intake of protein?

A

10-35% of overall caloric intake

54
Q

What factors impact the amount of protein we need?

A

Age
Pregnancy
Kidney/liver disease (decrease need)
Weight training

55
Q

What are we at risk for if we have increased protein intake?

A

Heart disease (CAD)
Liver disease
Disorders of calcium/bone hemostasis
Renal disease
Increased risk of cancer (bowel, breast, prostate)

56
Q

What are we at risk for if we have increased protein intake?

A

Heart disease (CAD)
Liver disease
Disorders of calcium/bone hemostasis
Renal disease
Increased risk of cancer (bowel, breast, prostate)

57
Q

When do we see patients with dietary intolerances for carbs?

A

Lactose intolerance
Gluten intolerance/celiac disease
Low/no-carb diet

58
Q

What are some risk with a keto diet?

A

Increase risk of mortality
Cardio/cerebrovascular events
Cancer deaths

59
Q

What are some symptoms of being unable to consume carbs?

A

Gi upset
Abdominal pain
Cramping
Flatulence
Bloating
Altered bowel habits

60
Q

When do we see patients that are unable to consume fats?

A

GI illness

Chronic inflammation
Resection of the stomach or intestine
Pancreatic disease

Low fat diets

61
Q

What are symptoms of being unable to consume fats?

A

Greasy diarrhea (Steatorrhea)
Fat-soluble vit deficienies symptoms

62
Q

What are some diseases from protein malnourishment?

A

Marasmus: lack of general nutrients, protein
Kwashiorkor: lack of adequate protein

63
Q

How does marasmus present?

A

Muscle wasting and emanciation(thinness)

64
Q

How does kwashiorkor present?

A

Edema, rotund bellies

65
Q

When do we see patients are don’t get enough protein?

A

Fasting
Liquid diets
Limited oral intake
TPN(IV intake)
Liver disease
CKD

66
Q

What are symptoms of very low protein intake?

A

Edema
Muscle weakness/wasting
Low Hgb
Low serum albumin
Impaired immune function

Nutrition (7 decks)

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