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Term II: Nutrition > Macronutrients > Flashcards

Macronutrients Flashcards

1
Q

What consumed fuels do we oxidate for life?

A

Carbs, lipids, proteins

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2
Q

Addition of what three things = Energy Intake

A

Energy Expenditure + Energy Excretion + Energy Storage

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3
Q

What makes up our energy expenditure?

A

Resting energy expenditure, thermogenesis, activity

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4
Q

What makes up our energy excretion?

A

Fecal loss, urinary loss

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5
Q

What makes up energy storage?

A

Weight changes, composition (adipose is more dense than lean body mass)

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6
Q

What is the formula for digestible energy?

A

Energy Intake - Energy lost in feces

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7
Q

What is formula for metabolizable energy?

A

Energy Intake - Energy lost in feces AND urine

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8
Q

What methods do we use to measure energy expenditure?

A

Direct calorimetry

Indirect calorimetry

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9
Q

What is indirect calorimetry?

A

Estimation of energy expenditure from measurements of respiratory gas exchange (O2 consumption and CO2 production) and urinary nitrogen losses

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10
Q

What are the products after you oxidize fats, carbohydrates, and proteins (oxidie = add O2)

A

CO2 and H2O

With protein you also get NH3, which becomes urea

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11
Q

What is the formula for respiratory quotient (RQ)?

A

RQ = CO2 production/O2 consumption

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12
Q

What does measurement of RQ allow estimation of?

A

Substrate utilization

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13
Q

T or F. There are several inert protein stores in the body.

A

False - there are none

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14
Q

What are the three concepts related to dietary amino acid composition?

A
  1. Protein quality
  2. Limiting AA
  3. Complementary protein sources
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15
Q

What does the concept of limiting amino acid refer to?

A

All AA’s must be available at intracellular sites of protein synthesis, otherwise rates of protein synthesis will be lmtd by AA present in least concentration

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16
Q

What does the concept of complementary protein sources refer to?

A

Combining dietary protein sources to meet all AA requirements

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17
Q

What is lactose a disaccharide of?

A

Glucose - galactose

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18
Q

What is sucrose a disaccharide of?

A

Glucose-fructose

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19
Q

Which enzyme has low activity compared to other brush border enzymes?

A

Lactase

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20
Q

Which sugar is used in sweeteners?

A

Sucrose

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21
Q

What is fructose a disaccharide of?

A

It’s a monosaccharide

22
Q

T or F. Glucose polymers contribute less to intraluminal osmotic load than mono or disaccharides.

A

T

23
Q

What are fats good for? (3 things)

A
  1. Fuel
  2. Components of membrane phospholipids
  3. Precursors of bioactive cmpds
24
Q

18:2ω6

What does each number mean for this fatty acid

A

18 carbons, 2 double bonds, first double bond at carbon 6

25
Q

What are the essential fatty acids?

A

n-6 and n-3 (FA’s whose first double bonds are at carbons 6 and 3)

26
Q

What are the “parent” fatty acids of the essential fatty acids?

A

Linoleic acid (18:2n-6) and alpha-linolenic acid (18:3n-3)

27
Q

What types of fatty acids are linoleic and linolenic acid converted to?

A

Longer-chain, more unsaturated derivatives
Linoleic –> arachidonic acid
Linolenic –> eicosapentaenoic acid

28
Q

What does “classic” essential FA deficiency refer to?

A

Dietary linoleic acid (18:2n-6) deficiency

29
Q

What happens metabolically and clinically to someone with a linoleic acid deficiency?

A

Less arachidonic acid is produced, elevated triene/tetraene ratio

Skin changes occur - dry scaly skin, desquamation

30
Q

What are end products of both linoleic and a-linolenic fatty acids?

A

Eicosanoids (prostaglandin)

31
Q

What are arachidonic acid and docosahexaenoic acid important for synthesis of?

A

Membranes

32
Q

What is an important source of longer-chain, polyunsaturated n-3 fatty acids?

A

Fish oil

33
Q

What is the most important dietary monounsaturated fatty acid? What is its dietary benefit? What oil is it common in?

A

Oleic acid (18:1n-9)

Decreases risk of CVD and type 2 DM

Olive oil

34
Q

What is the adverse effect of saturated FA’s in the diet? What type of food are they high in?

A

Increases risk of CVD and type 2 DM

Animal fats

35
Q

What saturated fatty acid may not raise LDL cholesterol and is seen in dark chocolate?

A

Stearic acid

36
Q

What is the worst FA?

A

Trans fatty acids

37
Q

What fats can be useful in hepatobiliary or pancreatic disorders and are absorbed into portal circulation?

A

Medium-chain triglycerides

38
Q

Which has a higher RQ - fat or carbs?

A

Carbs (more CO2 production)

39
Q

What are two protein undernutrition disorders?

A

Marasmus (non-edematous)

Kwashiorkor (edematous)

40
Q

What is dietary fiber?

A

Nondigestible carbs and lignin that are intrinsic and intact in plants

41
Q

What is functional fiber?

A

Isolated, nondigestible carbs that have beneficial physiological effects in humans

42
Q

What types of foods are soluble fibers found in?

A

Fruits, oats, barley

43
Q

What types of foods are insoluble fibers found in?

A

Cereals, wheat bran, stalks and peels of fruits and veggies

44
Q

What does fiber do physiologically to?

A

Increase stool volume and water content

45
Q

What are health benefits of fiber?

A

Lowers LDL cholesterol, attenuation of blood glucose responses, lower risk of type 2 DM, lower prevalence of obesity

46
Q

What are prebiotics?

A

Non-digestible food ingredient that beneficially affects host by stimulating growth of specific bacteria in bowel

47
Q

What are probiotics?

A

Preparation or product containing viable microorganisms in sufficient numbers to beneficially alter microflora of host

48
Q

What are the acceptable macronutrient distribution ranges (AMDR) of energy intake composition for carbs, fat, protein

A

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

49
Q

What is the calorie amount and RQ for fat?

A

9 kcal/g, 0.71

50
Q

What is the calorie amount and RQ for carbs?

A

4 kcal/g, 1.0

51
Q

What is the caloria mount and RQ for protein?

A

4 kcal/g, 0.85

Term II: Nutrition (1 decks)

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