Leys- nutrition

Question 1

Several factors contribute to the state of nutrition including: (8)

Answer 1

appetite, energy expenditure, genotype, digestion, metabolism, availability of food, customs and presence of disease.

Question 2

_____, ______, and ______ are important regulators of food intake.

Answer 2

Leptin, Ghrelin and Insulin

Question 3

Leptin circulates, in the body, at levels proportional to what

Answer 3

body fat.

Question 4

what signals the brain that the body has had enough to eat, or satiety.

Answer 4

Leptin

Question 5

Adipose tissue produces ________ that regulate metabolic processes to meet the body’s needs.

Answer 5

adipokines

Question 6

_____ and ______ regulate AMP-activated kinase (AMPK) that senses cellular energy levels.

Answer 6

AMP and AMP/ATP

Question 7

what regulates rate-limiting enzymes in energy-producing and using pathways.

Answer 7

AMPK

Question 8

High levels of what activity inhibit energy-utilizing pathways and stimulate energy generating pathways.

Answer 8

AMPK

Question 9

Increased ______ increases appetite.

Answer 9

Ghrelin

Question 10

Ghrelin favors accumulation of what in the visceral fatty tissue.

Answer 10

lipids

Question 11

__________ changes with age and sex. Estimated daily protein requirements ______ with age and sex.

Answer 11

Estimated average requirements (EAR) for calories, vary

Question 12

________ for a nutrient is a value that is adequate for the great majority of individuals.

Answer 12

Recommended daily allowance (RDA)

Question 13

__________ reflects amount that is adequate for half of the population.

Answer 13

The estimated average requirement (EAR)

Question 14

______ has the highest energy content per weight

Answer 14

Fat

Question 15

Increases in _______ are correlated with an increase in the use of high fructose corn syrup.

Answer 15

obesity

Question 16

how is High fructose corn syrup is made

Answer 16

by breaking down cornstarch into glucose using amylase followed by conversion to fructose with glucose isomerase.

Question 17

There are several potential health issues associated with comsumption of high fructose corn syrup including:

Answer 17

mercury exposure, hypertension, elevated cholesterol, long-term liver damage, increased risk of diabetes and weight gain and obesity.

Question 18

Protein-calorie malnutrition causes a number of health problems including:

Answer 18

decreased protein synthesis and glucose transport, fatty liver, liver necrosis and fibrosis, depression, hypothermia, compromised immune function and would healing, decreased cardiac and renal function, loss of muscle.

Question 19

Obesity is associated with an increased risk for several conditions including:

Answer 19

type 2 diabetes, hypertension and stroke, dyslipidemia, gall stones, respiratory disorders, musculoskeletal disorders and several cancers including breast, endometrial, ovarian, gall bladder and colon.

Question 20

_________ are not essential and provide no benefit to human health.

Answer 20

Trans fatty acids

Question 21

Saturated fats increase levels of ________

Answer 21

LDL cholesterol (bad cholesterol).

Question 22

Trans fats increase levels of ______ and also lower levels of _______; thus increasing the risk of coronary heart disease.

Answer 22

LDL, HDL (good cholesterol