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Nutrition > Macronutrients > Flashcards

Macronutrients Flashcards

1
Q

How many calories are in 1 gram of carb?

A

4 calories

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2
Q

How many calories are in 1 gram of protein?

A

4 calories

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3
Q

How many calories are in 1 gram of fat?

A

9 calories

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4
Q

____ organic compounds consisting of carbon and water in a 1:1 ratio

A

carbohydrate

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5
Q

____ is a major staple of plant matter, makes up _____ of calories of most diets

A

Carbs

40-70%

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6
Q

_____ do NOT contain any essential components

A

carbs

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7
Q

What is the major function of carbs?

A

Fuel for metabolic processes
Especially CNS, RBCs, renal medulla

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8
Q

______ contribute to a healthy gut
Food for intestinal microflora
Aid in nutrient absorption

A

carbs

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9
Q

____ and ____ are simple carbohydrates

A

monosaccharides and disaccharides

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10
Q

What are the three monosaccharides?

A

glucose, fructose, galactose

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11
Q

What are the 3 disaccharides?

A

sucrose, lactose, maltose

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12
Q

____ and ____ are the main starches in human diets

A

amylose and amylopectin

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13
Q

_____ glucose storage in animals

A

Glycogen

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14
Q

_____ “resistant” starch that is not absorbed/digested

A

Fiber

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15
Q

____ dissolves in water to form gel-like material

A

soluble fiber

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16
Q

____ : stays intact; increases stool bulk

A

Insoluble fiber

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17
Q

carbs can only be absorbed as _____

A

monosaccharides

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18
Q

_____ begins the process of breaking down

A

Amylase

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19
Q

Which organs release amylase?

A

pancreas and saliva

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20
Q

Monosaccharides are absorbed by the _____. Then enter circulation and travel to _____

A

small intestine

liver

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21
Q

_____ changes sugars into glucose

A

liver

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22
Q

If glucose not immediately needed for energy → stored as _____

Once _____ stores are full → carbs are stored as ____

A

glycogen

glycogen

fat (TG)

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23
Q

What effect do insoluble carbs have on the glycemic index?

A

do not have clinical impact on blood sugar/energy

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24
Q

Simple carbs break down (fast/slow)

Complex carbs break down (fast/slow)

A

fast

slow

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25
Q

_____ evaluates the 2-hr postprandial curve for blood glucose values relative to a reference standard (usually glucose or white bread)

A

glycemic index

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26
Q

____ similar to glycemic index - calculates 2 hr postprandial change taking into account a standard serving size of that food

A

glycemic load

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27
Q

What percent should carbs be of your overall caloric intake?

A

45-65%

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28
Q

The ____ of carb is more important than the amount

A

type

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29
Q

_____ water-insoluble compounds, a type of lipid

A

dietary fats

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30
Q

_____ Can come from both plant and animal products

A

dietary fats

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31
Q

____ provide energy and important component of many body structures, molecules

A

dietary fats

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32
Q

Which macro has the lowest satiety index of any macronutrient?

A

dietary fats

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33
Q

A lean adult can store about _____ kcal in adipose
stores vs ____ kcal in glycogen stores

A

120,000

2,000

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34
Q

What are the two essential fatty acids?

A

Linoleic and alpha-linoleic acid

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35
Q

Dietary fats are important to the body because they make up ______, _____ and ______

A

Cell membranes, neural tissue, hormones

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36
Q

_____ contain the maximum number of carbon-hydrogen bonds
More likely to be solid at room temperature
Often from animal sources, but can be from plants

A

Saturated fatty acids

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37
Q

____ have at least one double-bond between carbon molecules

A

unsaturated fats

38
Q

____ one double-bond per molecule. Name some examples

A

Monounsaturated fats (MUFAs)

Olive, canola, peanut, avocado

39
Q

____ multiple double-bonds per molecule. Name some examples.

A

Polyunsaturated fats (PUFAs)

Omega-3 and Omega-6 fatty acids
Walnut, sunflower, flax, soybean, fatty fish

40
Q

____ type of unsaturated fats with an altered double bond

A

trans fats

41
Q

______ heating liquid vegetable oils in presence of H gas. Converts oils into solids

A

hydrogenation

42
Q

What are trans fats associated with?

A

Associated with negative health outcomes

Higher LDL, lower HDL, pro-inflammatory, insulin resistance

43
Q

______ must be broken down in the GI tract

A

digestion of fats

44
Q

Dietary ____ are broken into smaller molecules (fatty acids)

A

triglycerides

45
Q

_____ begins the process of breaking down dietary fats

A

Lipase

46
Q

Where is lipase made?

A

Made by serous glands on tongue, gastric chief cells, pancreas

47
Q

_____ are added in the duodenum and help break down fatty acids, and prevent them from re-aggregating into larger molecules

A

Bile salts

48
Q

Where are short and medium chain fatty acids absorbed?

A

upper small bowel

49
Q

_____ fatty acids and cholesterol are converted back to TG and transported in the lymph system in the form of _____

A

Longer-chain

chylomicrons

50
Q

Where are bile salts mostly reabsorbed?

A

lower small bowel

51
Q

_____ helps package fats into their various forms

A

Liver

52
Q

What does human milk contain so that infants can break it down easily?

A

lipase

53
Q

Capacity for fat absorption (increases/decreases) with age

A

decreases

54
Q

What other important dietary nutrient(s) would be absorbed less as fat absorption goes down?

A

fat soluble vitamins

Vit KADE

55
Q

Fat malabsorption syndromes can happen in patients who have what 3 conditions?

A

Gastric resections
Inflammatory bowel disease
Enzyme deficiencies

56
Q

What percent of the diet should dietary fats make up?

A

Recommended 20-35% of overall caloric intake

44-78 grams/day

57
Q

T/F: The type of fat is more important than the amount

A

True

58
Q

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

A

protein

59
Q

What has the highest satiety index of any macro?

A

proteins

Calorie-for-calorie, most filling

60
Q

What is the major function of proteins?

A

synthesis of structural and functional proteins

61
Q

Structural proteins are considered ____, _____ and _____.

A

keratin, collagen, myosin

62
Q

functional proteins are considered ____ and _____

A

enzymes and hormones

63
Q

_____ are used for energy and most are in storage, not directly available

A

proteins

64
Q

protein needs depend on metabolic demands, name 3 things that influence metabolic demand

A

rate of growth
need for tissue repair
anabolism/muscle use

65
Q

Amino acid proportions in _____ proteins align more closely with human needs

A

animal

66
Q

According to Professor Jensen, what are the pros and cons of a plant based diets

A

Pros - less environmental impact, reduced risk of some diseases

Cons - lower in some essential nutrients, must be well-balanced, affected by cooking/processing

67
Q

_____ must be obtained from food

A

Essential Amino Acids

68
Q

____ are normally produced by body, but not always

A

semi-essential

69
Q

_____ type of protein the body can produce on its own

A

Nonessential

70
Q

_____ must be broken down in the GI tract

A

digestion of proteins

71
Q

_____ begins the process of breaking down proteins into amino acids

A

Pepsin

72
Q

Which organ releases pepsin?

A

stomach

73
Q

Proteases from the _____ and _____

A

pancreas and small intestine

74
Q

What are the two proteases that help in the digestion of breakdown of proteins?

A

Trypsinogen and chymotrypsinogen

75
Q

_____ absorbs amino acids into the bloodstream

A

Small intestine

76
Q

How are amino acids stored?

A

Metabolized to glucose if needed, then glycogen if needed

Once glycogen stores are full → protein is stored as fat

77
Q

How much of the overall caloric intake needs to be protein?

A

10-35%

78
Q

Protein intake needs (increase/decrease) with age

A

decrease

79
Q

if you have kidney or liver disease will your protein needs increase or decrease?

A

decrease

80
Q

excessive protein intake increases your risk for several diseases. Name them

A

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

81
Q

What is the most common complaint associated with failure to absorb/consume carbs?

A

GI upset
Colonic bacteria ferment unabsorbed/digested carbs
Excess gas production

82
Q

What are some symptoms of failure to Absorb/Consume Carbohydrates?

A

Abdominal pain, cramping, flatulence, bloating,
altered bowel habits

83
Q

Failure to Absorb/Consume Fats is usually seen in patient with ____. Due to what 3 things?

A

GI illnesses

Chronic inflammation
Resection of the stomach or intestine
Pancreatic disease

84
Q

What is the most common symptom of Failure to Absorb/Consume Fats?

A

most common is greasy diarrhea

fat-soluble vitamin deficiencies

85
Q

What is Steatorrhea?

A

fatty stools; foul-smelling, light-colored, may float
Fat-soluble vitamin deficiencies

86
Q

Vit A deficiencies show up as ???

A

vision and skin changes

87
Q

Vit D deficiencies show up as ????

A

thinning bones, fatigue, muscle aches/weakness, depression

88
Q

Vit E deficiencies show up as ????

A

impaired reflexes/coordination, difficulty walking, muscle weakness

89
Q

Vit K deficiencies show up as ?????

A

nosebleeds, bleeding gums, prolonged bleeding time, GI hemorrhage

90
Q

Define Marasmus

A

lack of general nutrients, including protein
Profound muscle wasting and emanciation

91
Q

Define Kwashiorkor

A

lack of adequate protein in the presence of other nutrients
Edema, rotund bellies

92
Q

What are some symptoms of protein deficiency?

A

edema, muscle weakness, muscle wasting
Low Hb, low serum albumin, impaired immune function

Nutrition (11 decks)

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