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Nutrition Exam 3 > Macronutrients > Flashcards

Macronutrients Flashcards

1
Q

What are the 3 major macros?

A
  1. Carbs
  2. Lipids
  3. Proteins
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2
Q

How do we measure macros?

A

Gram quantities

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3
Q

What is the purpose of macros?

A

Provide us with energy (calories)

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4
Q

What does the AMDR tell us?

A

Acceptable Macronutrient Distribution Range

Percentage of energy intake that should come from each macro for optimal body fxn

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5
Q

What are the AMDRS for carbs, lipids, and proteins?

A

Carbs - 45-65% cal
Lipids - 20-35% cal
Proteins - 10-35% cal

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6
Q

How do we derive our protein RDA?

A

0.8 g/kg body weight

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7
Q

T/F: Men require more fiber than women.

A

True - men need 38g, women need 25g

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8
Q

What manufactures carbohydrates?

A

Plants

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9
Q

What are the 2 major categories of carbs/what are contained in each category?

A

Simple:

  1. Monosaccharides
  2. Disaccharides/Oligosaccharides

Complex:
3. Polysaccharides

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10
Q

What is C1(H2O)1?

A

Hydrated carbon aka 1 carbohydrate

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11
Q

How many Cal/g do we get per carbohydrate?

A

4 Cal/g

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12
Q

What are the 3 monosaccharides?

A

Glucose
Fructose
Galactose

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13
Q

What are the 3 disaccharides?

A

Sucrose
Lactose
Maltose

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14
Q

What are the 3 polysaccharides?

A

Starch
Glycogen
Fiber

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15
Q

How many carbons are in a monosaccharide?

A

3-7

MC are 6C = hexose

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16
Q

What is the sweetest of all monosaccharides?

A

Fructose

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17
Q

What is the epimer/isomer of glucose?

A

Galactose

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18
Q

What is galactosemia?

A

Inability to metabolize galactose

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19
Q

Which of the 3 monosaccharides is required by the brain?

A

Glucose

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20
Q

Which carbohydrates are digested by brushborder enzymes?

A

Disaccharides (bound by glycosidic bonds)

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21
Q

Which disaccharide is Glucose (alpha1-beta2) fructose?

A

Sucrose

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22
Q

In older men and women, does our fiber RDA increase or decrease?

A

Decrease

men - 30g
women - 21g

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23
Q

What is the difference in taste between simple and complex carbohydrates?

A 
Simple = sweet
Complex = not sweet
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24
Q

Which carbohydrate is a ‘non-reducing’ sugar?

A

Sucrose (derived from glucose + fructose)

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25
Q

What is an invert sugar?

A

Free glucose and fructose in a 1:1 ratio

Honey is a natural example

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26
Q

What is the most common form of carbohydrate malabsorption?

A

Lack of lactase (25% of adults world wide)

Galactose beta(1-4)

**Beta means indigestible/hard to break, alpha means digestible

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27
Q

What is the product of starch degradation?

A

Maltose (derived from glucose + glucose)

Glucose alpha(1-4)

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28
Q

What is the current recommendation for added sugars in food?

A

<10% of total energy consumed

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29
Q

How long are oligosaccharides?

A

3-10 sugars

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30
Q

How can we describe oligosaccharides?

A

Difficult to digest - act as fibers

Water soluble

Often sweet

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31
Q

How many sugars comprise polysaccharides?

A

10 or more

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32
Q

Which polysaccharide comes from plants? Which comes from animals? Which comes from plants but is indigestible?

A

Plants - Starch
Animals - Glycogen
Indigestible - Fiber

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33
Q

What is a branched starch? Linear starch?

A

Branched - amylopectin

Linear - amylose

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34
Q

Which type of starch is corn and rice based and contains a high percentage of amylopectin?

A

Waxy starch - seen in frozen foods

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35
Q

What is a resistant starch?

A

Recrystallizes after cooking to resist digestion (usually fermented)

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36
Q

Which polysaccharide is 100% glucose?

A

Starch

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37
Q

Which starch is most resistant?

A

RS3 - retrograded from cooling gelatinized starch

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38
Q

What is the difference in appearance between amylose, amylopectin and glycogen?

A

Amylose is linear (plant starch)

Amylopectin has long, infrequent branches (plant starch)

Glycogen is highly branched (remember: glycogen is an animal starch)

Note: Amylopectin and Glycogen have the same bond
alpha(1-4)>alpha(1-6)

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39
Q

Where does digestion of starch begin? What enzyme is required?

A

Begins in the mouth with alpha-amylase (randomly digests alpha(1-4) bonds

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40
Q

What is the yield of alpha-amylase

A

Dextrins (medium length glucose strands from amylose)

Limit Dextrins (medium length containing alpha(1-6) from amylopectin)

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41
Q

Which brushborder enzymes are required to digest dextrins/limit dextrins?

A

Maltase & Isomaltase

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42
Q

T/F: Glycogen is found in plants and animals.

A

False! Animals only!

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43
Q

What is the storage form of carbs in plants? In animals?

A

Plants - starch

Animals - glycogen

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44
Q

What regulates blood glucose?

A

Liver

100g = 400kcal when full

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45
Q

How long can we store glycogen in the liver before it is depleted (fast state)

A

15 hours

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46
Q

How much glycogen is used in the liver after 1 hour of aerobic activity?

A

50%

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47
Q

How much glycogen is released from muscle?

A

None - once phosphorylated it remains in the muscle

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48
Q

How much glycogen is stored in the muscle?

A

350g = 1400 kcal in sedentary individual

May double in trained muscle

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49
Q

What is a functional fiber?

A

Fiber that has been extracted from plants and added to foods/supplements

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50
Q

What are the two types of dietary fiber?

A

Insoluble and soluble

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51
Q

What are the two types of soluble fiber?

A

Viscous fiber (good binder/gel-forming)

Fermentable fiber (metabolized by colonic bacteria)

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52
Q

Which fiber swells in water?

A

Soluble fibers

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53
Q

What is an example of a lignin?

A

Woody stalks of broccoli or asparagus

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54
Q

Which types of fiber are both viscous and fermentable?

A

Pectin
Beta-glucans

**Gums can be both, but guar gum specifically is fermentable only*

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55
Q

What fibers are only viscous?

A

Psyllium

Konjac Glucomannan

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56
Q

What fibers are only fermentable?

A

Inulin
Wheat Dextrin
Guar Gum

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57
Q

What food can contain up to 14g fiber/serving?

A

Bran cereals

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58
Q

What are good sources of fiber?

A

Beans, Veggies

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59
Q

What are okay sources of fiber?

A

Fruit, Nuts, Seeds, Breads

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60
Q

Which type of fiber increases fecal volume and decreases GI holding time?

A

Insoluble fiber (cellulose, lignin, some pectins)

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61
Q

Which fiber can decrease absorption of cholesterol and minerals?

A

Soluble fiber

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62
Q

What are the bi-products of fermentable fiber?

A

Gas

Short chain FA (energy)

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63
Q

Which two mineral binders are present in fiber rich foods?

A

Phytate

Oxalate

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64
Q

What can help decrease the risk of type II diabetes?

A

Increased consumption of soluble fiber (limits glucose absorption)

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65
Q

How many grams of fiber intake/day are required to decrease risk of colorectal cancer?

A

10g of dietary fiber (reduces risk by 9%)

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66
Q

What is the adult RDA for carbs?

A

130g/day

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67
Q

T/F: The Average American adult consumes 12-18g of fiber/day, surpassing their AI levels.

A

While the American average is true, this statement is FALSE because the AI for adults 18-50 is 38 (men) and 25 (women), respectively (levels decrease after 50)

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68
Q

What is a normal fasting blood glucose level?

A

70-99 mg/dL

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69
Q

What peptide hormones regulate blood glucose levels?

A

Insulin & Glucagon

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70
Q

What levels of fasting blood sugar are considered pre-diabetic?

A

100-125 mg/dL

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71
Q

How does eating carbs effect blood glucose levels in a healthy patient?

A
  1. Eating carbs raises blood glucose
  2. Pancreas releases insulin from beta cells
  3. Insulin binds to insulin receptors
  4. IRS-1 is recruited to the receptor
  5. IRS-1 begins a signal transduction cascade to tell the golgi complex to make GLUT4
  6. GLUT4 is translocated from golgi complex to plasma membrane
  7. Glucose is able to enter muscle or adipocytes for storage or use
  8. Blood glucose decreases to normal
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72
Q

How does eating carbs effect blood glucose levels in a insulin-resistant patient?

A
  1. Insulin binds to insulin receptors
  2. IRS-1 is recruited to the receptor
  3. Excess inflammation (C-reactive protein/CRP) abnormally phosphorylates IRS-1 (on 2 serine residues), causing it to not signal properly
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73
Q

How does insulin use glucose in the cell (from low to high levels of glucose)?

A

ATP
Store glucose to glycogen in muscles & liver
Turn into adipose tissue

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74
Q

How does a healthy patient respond to low blood glucose levels?

A
  1. Blood glucose drops between meals
  2. Pancreas releases glucagon from Alpha cells
  3. Glycogen is broken down into glucose
  4. Glucocorticoids inhibit glucose uptake
  5. GNG occurs
  6. Blood glucose increases to normal levels
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75
Q

How does low blood glucose affect adipose?

A

Fatty acids and Glycerol (Triglycerides) enter the blood stream

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76
Q

How does low blood glucose affect muscle?

A

Lactate (from pyruvate/glycogen) and Alanine (protein) enter the blood stream

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77
Q

What are the 2 main mechanisms of making ROS?

A

Respiratory burst (MC)

ETS

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78
Q

What’s the cofactor for GPx?

A

Selenium

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79
Q

What’s the cofactor for CAT?

A

Iron

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80
Q

What is responsible for turning H2O2 into H2O?

A

GPx

CAT

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81
Q

What is Glutathione (GSH)? Where is it found? Where is it primarily used?

A

Antioxidant tripeptide synthesized in the liver

Found in plasma and cytoplasm and mitochondria of cells

Primarily used in Liver

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82
Q

Where is catalase found?

A

WBCs and peroxisomes of cell

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83
Q

What are examples of fat-soluble H donators?

A

Coenzyme Q10
Carotenoids (proformed vit A)
vitamin E (found in membranes)

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84
Q

What are examples of water-soluble H donators?

A

Vitamin C

Glutathione

Polyphenols

BHA/BHT

High concentrations in fruits/veggies/whole grains/legumes

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85
Q

What helps to regenerate vitamin E?

A

*Vit C
Beta carotene
CoQ10
Glutathione

**Vit E acts as potent anti-oxidant. If you over-supplement with Vit E it can act as a pro-oxidant. We want to get AOX at smaller/natural concentrations

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86
Q

What are the benefits of Alpha-Lipoic acid?

A

Required for ATP synthesis

Aids in nerve regeneration

Anti-inflammatory

Anti-oxidant

Body produces it; both fat/water soluble

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87
Q

What are the 6 major nutrients of concern in a vegetarian diet?

A 
Vit D (non-lacto)
Calcium (non-lacto)
Zinc (non-pesco, non-semi)
B12 (vegan)
Iron (RDA is 1.8 times higher for ALL vegetarians)
Omega-3s (non-pesco, non-semi)
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88
Q

What is the average caloric requirement for a vegan?

A

2383 cal (vs 2985 for omnivore)

vegans require the least amount of calories compared to other vegetarians

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89
Q

Where do we synthesize plasma proteins?

A

Liver!

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90
Q

What is the major glucogenic AA released from muscle?

A

Alanine

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91
Q

What are the causes & symptoms of Hyperglycemia?

A

Caused by persistently high blood glucose levels

Diabetic levels = >126mg/dL

Symptoms: frequent urination, dehydration, thirst

**Kidney can’t reabsorb all the glucose in these patients, therefore it winds up in the urine, pulling lots of water with it

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92
Q

Which type of diabetes is a GLUT 4 issue?

A

Type II

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93
Q

What is the difference between type I and type II diabetes?

A

Type I: insulin dependent, autoimmune, insulin injections

Type II: insulin independent, poor diet/sedentary lifestyle, lose weight and eat healthy

94
Q

What nutrients have the greatest affect on blood glucose and increase triglycerides?

A

Sugar & starch

95
Q

T/F: Dietary fiber increases blood glucose levels.

A

False!

Subtract any dietary fiber amounts from the total carbs shown on nutrient label for a more accurate representation of carbohydrates

96
Q

T/F: Low glycemic foods may be beneficial for type II diabetics.

A

True!

97
Q

What are examples of foods with a low GI?

A

Low GI = 56 or under

Oatmeal, fruit, non-starchy veggies, legumes, chocolate, sweet potatoes, lentils

98
Q

What foods have a high glycemic index?

A

High = 70+

Pretzels, cereal, mac & cheese, white rice

99
Q

What is the glycemic load (GL)?

A

How much fiber is in a product

**Better measure of how a food impacts blood sugar

100
Q

What condition can be the result of high carb intake?

A

Hypertriglyceridemia

101
Q

At what blood sugar levels does fat begin to burn? At what blood sugar levels does glucose spill into the urine?

A

Fat burn = <40 mg/dL

Urine = >180 mg/dL

102
Q

What is the pathway for carb/blood lipid interaction?

A

Carbs stimulate insulin release
Insulin facilitates glucose uptake & lipid synthesis in liver
Triglycerides are packed into VLDL and sent into the blood

103
Q

What are the best nutritional swaps to make to decrease your risk of congestive heart disease?

A
  1. Swap triglycerides for MUFAs and PUFAs
  2. Swap saturated fats for PUFAs
  3. DO NOT swap UFA for carbs
104
Q

What are the 5 fates of blood glucose?

A
  1. Muscle glycogen
  2. Stored as fat
  3. Liver glycogen
  4. Sent to the kidney for excretion in urine
  5. Sent to other tissues for glycolysis
105
Q

What are the 2 major roles of carbs in the body?

A
  1. Fuel activity

2. Spare proteins

106
Q

What bond holds AA together?

A

Peptide bond

107
Q

What denatures proteins?

A

Heat

Extreme pH

108
Q

What are the essential AAs?

A

PVT MT HILL

Phenylalanine
Valine
Tryptophan

Methionine
Threonine

Histidine
Isoleucine
Leucine
Lysine

109
Q

What AAs become essential if their precursor is deficient?

A

Arginine
Cysteine
Glutamine

Glycine
Proline
Tyrosine

110
Q

Where are the sites of protein digestion? What hormones are involved? How is protein absorbed?

A

Stomach - denatured by HCL, broken down by Pepsin

SI - pancreatic enzymes digest to AA, di/tripeptides

Absorbed via active transport

111
Q

What are the reference proteins used for PDCAAS (Protein digestibility corrected AA score)?

A

Eggs & Milk

Animal protein digestion > Plant protein digestion

112
Q

What is the only macro with nitrogen?

A

Protein

113
Q

What is a food that contains all essential AA? Examples in plants/animals?

A

Complete protein

Plants: ONLY Quinoa, soy, amarinth

Animals: Eggs, meat, human milk, poultry, seafood, dairy - NO GELATIN

114
Q

What is a food that does not contain all essential AAs?

A

Incomplete proteins

Corn
Wheat
Rice
Legumes

115
Q

Corn is deficient in what AAs?

A

Lysine

Tryptophan

116
Q

Wheat is deficient in what AA?

A

Lysine

117
Q

Rice is deficient in what AA?

A

Lysine

118
Q

Legumes are deficient in what AA?

A

Methionine

119
Q

What are complimentary proteins?

A

Combining two incomplete proteins together to provide all 9 essential AA (red beans & rice)

120
Q

What contributes to a positive nitrogen balance?

A

Consuming more N than we excrete

Muscle building, periods of growth, healing after illness

Required for somatic (muscle mass) and visceral proteins (organ proteins)

121
Q

What contributes to a negative nitrogen balance?

A

We excrete more N than we consume

Illness, starvation, CA, AA deficiency, HIV/AIDS, sever burns

122
Q

T/F: Eating veggie protein instead of animal protein decrease risk of heart disease

A

True

123
Q

T/F: All red meat increases risk of colorectal CA.

A

False - processed red meat has a higher risk

124
Q

What is the recommended calcium to protein ratio to prevent Osteoporosis?

A

> 20:1

125
Q

What is the term for protein-energy malnutrition? What are the associated symptoms?

A

Marasmus

Skin/bone appearance
Anemia 
Weak immune system
Stunted brain development
Depressed metabolism
Fluid/electrolyte imbalance
126
Q

What is protein malnutrition? Associated symptoms?

A

Kwashiorkor

Stomach distension 
Loss of appetite
Fatty liver
Stunted growth/development
Dry, brittle hair
Skin pigmentation
127
Q

What is the protein RDA in sedentary individials ?

A

0.8 g/kg body weight OR 0.36 g/lb body weight

128
Q

What is the AMDR (acceptable macronutrient distribution range) for protein?

A

10-35% energy

129
Q

How much energy does the average American get from protein?

A

15-17%

130
Q

T/f: If a 155lb male has a diet largely consisting of high quality animal protein, he needs less protein than if he were to consume a high plant protein diet.

A

True - Normally, a 155lb male would require 56g daily

High animal diet = 45 g/d
High plant diet = 65 g/d

131
Q

T/F: A lot of AA oxidation occurs in muscle during resistance training.

A

False

132
Q

What is the protein RDA for resistance training?

A

1.5-1.7 g/kg body weight per day

**Best to consume 1-2 hours before exercise and within 2 hours post-exercise

133
Q

What is the protein RDA for active adults?

A

0.8-1.0 g/kg

134
Q

Which 4 foods have the highest PDCAAS?

A

Casein (slow digestion, more leucine than soy, best to take before bed)
Whey (fast digestion, more leucine than soy)
Cow’s milk
Egg (faster digestion, less leucine than whey, more than soy)

135
Q

What is hydrolysate?

A

AA & peptide produced by heat and/or acid

Absorbed faster

Increase insulin secretion

Stimulates protein synthesis over intact/whole protein

136
Q

When does protein require a % daily value?

A

Foods making a label claim for protein

Foods intended for consumption in kids 4 and under

(Takes into account protein quantity/quality)

137
Q

What are the big 8 food allergens (cause 90% food allergies)?

A 
Tree Nuts 
Peanuts (0.6%)
Shellfish (2.8% adults)
Soy
Fish (0.2% kids, 0.5% adults)
Eggs (1-2% kids)
Milk (1-2% kids)
Wheat (0.8% adults)
138
Q

Which food allergies persist into adulthood?

A

Peanuts
Shellfish
Fish
Tree Nuts

139
Q

Which food allergies are commonly outgrown?

A

Milk
Eggs
Wheat
Soy

140
Q

What are the proper steps in conducting an elimination diet?

A
  1. Avoid offending foods for 2-4 weeks (symptoms should disappear)
  2. A challenge test must be conducted to confirm (symptoms should reappear)
  3. Avoid offending foods for 2-4 weeks (symptoms should disappear)
141
Q

What is the oral food challenge (OFC)?

A

Start with an elimination diet for 2 weeks (up to 6 weeks of other GI issues are present)

Gradually increase suspected foods under adult supervision over hours/days

Be prepared for anaphylaxis!

142
Q

T/F: The presence of IgG in the blood means the body is conducting an allergic response.

A

False - IgG is elevated in response to desensitization reactions

Allergen specific IgG has been shown to block IgE allergic responses

143
Q

What is the gold standard of allergy testing?

A

The elimination diet

144
Q

What causes Celiac Disease?

A

IgA reaction to Gliadin

145
Q

Are gluten free diets healthier?

A

Gluten free diets frequently lack B vitamins and are higher in saturated fat and sodium

146
Q

What are the most widely consumed FA?

A

18 C

147
Q

What is the composition of a TG?

A

3 FA attached to one glycerol

148
Q

What is the range of size of FA?

A

4-24 carbons long, most evenly numbered

149
Q

What is the difference between hydrogens in a saturated vs unsaturated fat?

A

Saturated = carries maximum number of hydrogen

Unsaturated = FA that lacks hydrogen atoms (contains at least 1 double bond)

150
Q

How many double bonds are present in SFA/MUFA/PUFA?

A

SFA = fats = no double bonds

MUFA = oils = 1 double bond

PUFA = oils= more than 1 double bond

151
Q

How long are short chain fatty acids? Examples?

A

4-6 C long

Butyric acid

152
Q

How long are medium chain fatty acids? Examples?

A

8-12 C long

Lauric acid

153
Q

How long are long chain fatty acids? Examples?

A

14-24 C long

Palmitic acid, Essential fatty acids

154
Q

How are short & medium chain FA transported in the blood vs mitochondria?

A

Blood: FFA bound to albumin

Mit: Does not require L-carnitine

155
Q

How are long chain FA transported in the blood vs mitochondria?

A

Blood: As triglycerides in chylomicrons, VLDL, HDL, LDL

Mit: Requires L-carnitine

156
Q

What are the 4 saturated FA? (number/name)

A

12: 0 - Lauric acid - coconut oil
14: 0 - Myristic acid - coconut/palm oil
16: 0 - Palmitic acid - palm oil/cocoa butter
18: 0 - Stearic acid - cocoa butter/animal fats

157
Q

What produces synthetic trans fats?

A

Partial hydrogenation

  • *Increases the risk of HD the most out of any lipid
  • *Causes the most negative impact on blood lipids
158
Q

Where can we find trans fats naturally?

A

In dairy products as conjugated linoleic acids

159
Q

What are the 6 unsaturated FA? (number/name)

Which are omega 3/omega 6?

A

18: 1 - Oleic acid
18: 2- Linoleic acid (omega-6)
18: 3 - alpha-linoleic acid (omega-3)

20: 4 - ARA (omega-6)
20: 5 - EPA (omega-3)
22: 6 - DHA (omega-3)

160
Q

In a phospholipid, where is the SFA, UFA, and polar head group located?

A

SFA = sn-1
UFA = sn-2
Polar head group = sn-3

161
Q

What is the most predominant phospholipid in the body?

A

Lecithin

**Comprised of Palmitic acid (sn-1) Oleic acid (sn-2), and Choline (sn-3)

162
Q

What are the major functions of phospholipids?

A

Emulsifier to mix fats with water in salad dressing, candy bars, etc

Cell membrane bilayer

Aid in transport of fat-soluble compounds

Naturally found in all foods, esp. liver, eggs, peanuts, soybeans, wheat germ

163
Q

T/F: Plant sterols inhibit cholesterol absorption

A

True

164
Q

What are the 4 major roles of sterols?

A

Vitamin D
Bile Acid
Steroid hormones
Cell membranes

165
Q

What is the major benefit of hydrogenating?

A

Increases shelf life

166
Q

What are synthetic lipids?

A

Medium chain triglycerides

**by-product of margarine production, used in patients with fat malabsorption

EG CAPRENIN (5 kcal/g) OR OLESTRA (0 kcal/g)

167
Q

How are lipids digested?

A

Mouth - lingual lipase
Stomach - gastric lipase & peristalsis
SI - Pancreatic lipase & bile

168
Q

How are lipids absorbed?

A
  1. Micelles are absorbed via passive diffusion

2. TG, phospholipids, and cholesterol esters are reformed in the smooth ER

169
Q

What are lipoproteins? Describe their structure.

A

Lipid transport molecules

Exterior = phospholipid (water-soluble)
Lipid Core = TG, cholesterol, fat-soluble vitamins
Apoproteins = protein portion (enzymes, receptor ligands)

170
Q

How are fat-soluble vitamins and dietary fat transported?

A

Chylomicrons

**Travel through lymphatic system to thoracic duct, transported to adipocytes

171
Q

What activates lipoprotein lipase? What is its fxn?

A

Apoprotein on chylomicrons & VLDL (apoC-2)

**Breaks down TG to glycerol & FA

172
Q

What happens to the TG-depleted chylomicrons?

A

Returns to the liver (where it is recycled) after 14 hours of circulation

173
Q

Where does the liver get lipids (4)?

A
  1. Chylomicron remnants
  2. Circulating fatty acids
  3. Uptake of other lipoproteins (HDL, LDL)
  4. Endogenous lipid synthesis in the liver
174
Q

Once the liver has lipids, what happens?

A

Packaged into VLDL (more cholesterol than chylomicrons, activates lipoprotein lipase)

TG-depleted VLDL becomes cholesterol rich LDL

175
Q

How does free cholesterol regulate cellular cholesterol concentrations?

A

Decreases LDL receptor synthesis

Promotes cholesterol storage as cholesterol ester

Inhibits HMG CoA reductase

176
Q

What is the function of HDL?

A

Picks up free cholesterol from cells and brings it back to liver

COPPER DEPENDENT enzyme required = LCAT (lecithin:cholesterol acyltransferase)

Anti-inflammatory

177
Q

Which lipoproteins contain mostly TG?

A

Chylomicrons (made in SI) & VLDL (made in liver)

178
Q

Which lipoprotein contains mostly cholesterol?

A

LDL

179
Q

Which lipoprotein contains mostly protein?

A

HDL (made in SI/Liver)

180
Q

Which apoprotein found on HDL inhibits LCAT?

A

ApoA-II

181
Q

Which apoprotein found on HDL and chylomicrons activates LCAT?

A

ApoA-IV

182
Q

Which apoprotein induces lipoprotein lipase?

A

ApoC-II

183
Q

Which apoprotein inhibits lipoprotein lipase?

A

ApoC-III

184
Q

Which apoprotein found on HDL activates the LCAT enzyme to pick up free cholesterol?

A

ApoA-I

185
Q

T/F: Triglycerides provide energy to the cell during high-intensity, short duration exercise.

A

False - low-intensity, long duration exercise

**Also during sleep

186
Q

How is a TG broken down into glycerol and 3 FFA?

A

TG —> DG via adipose triglyceride lipase

DG —>MG via Hormone sensitive lipase

MG —> glycerol/3 FFA via RATE LIMITING Monoglyceride lipase

187
Q

Which pathway requires glycerol to make glucose?

A

GNG

188
Q

What happens to the 3 FFA during rest vs exercise?

A

Rest: 70% are reesterified into TG

Exercise: 25% are reesterified into TG

189
Q

What is the function of the IMTG pool?

A

Represents about 1% of whole body lipid stores

Could provide up to 25% of energy during moderate-intensity exercise

2-3 times more in type 1 fiber vs type 2

190
Q

How does the IMTG pool break down fats in active individuals?

A
  1. Adipose triglyceride lipase (ATGL) is activated via phosphorylation of Ser406 by PKA (protein kinase A) and AMP kinase
  2. Hormone sensitive lipase is activated via phosphorylation of 5 serines by PKA & ERK, but INHIBITED by AMPK
191
Q

How does the IMTG pool break down fats in sedentary individuals?

A

The pool in sedentary people is made up of TG, DG, and ceramide

ATGL is upregulated in obese men

HSL is downregulated in obese men

DG activates PKC and induces serine phosphorylation of IRS-1 leading to INSULIN RESISTANCE

192
Q

What are the symptoms associated with Omega-3 deficiency?

A

PN and decreased visual acuity

V Rare

193
Q

What are the symptoms associated with Omega-6 deficiency?

A

Scaly skin & extreme thirst due to breakdown of epidermal barrier for water loss

Poor wound healing
Impaired reproduction

Now you dead, good job

194
Q

In the COX/LOX pathway, what is associated with ARA (n-6)?

A

COX - 2 series PG/TX (inflammation/clotting)

LOX - 4 series LT (inflammation)

195
Q

In the COX/LOX pathway, what is associated with EPA (n-3)?

A

COX - 3 series PG/TX (little to no effect)

LOX - 5 series LT (little to no effect)

196
Q

What fatty acids increase LDL?

A

Lauric acid, Myristic acid, Palmitic acid, Trans fat

197
Q

What FA has no effect on LDL?

A

Stearic acid

198
Q

What FA decrease LDL?

A

MUFA

PUFA

199
Q

What is the AMDR for lipids?

A

20-35% (shoot for 30%)

200
Q

What are the three major reactive species categories?

A

ROS radicals - superoxide & hydroxyl

ROS nonradicals - Singlet O2 & Hydrogen peroxide

RNS Radical - Nitric Oxide

201
Q

How is Superoxide produced?

A

Respiratory burst of WBCs

During normal metabolism in ETC

During detox by CP450 enzymes

**Not able to diffuse through lipid bilayer; stuck in cells

202
Q

How is hydrogen peroxide produced?

A

Respiratory burst of WBCs from O2

Hypoxia

**Able to diffuse through lipid bilayer

203
Q

What is the Fenton reaction (aka Haber Weiss rxn)?

A

In the presence of free iron, copper, cobalt, or chromium, a hydroxyl radical can form

**Hydroxyl radicals can also be formed by superoxide & hydrogen peroxide reaction

204
Q

Why are hydroxyl radicals so bad?

A

They are the most potent & aggressive of all radicals b/c they can attack ANY compound in the body, including DNA!

Increase risk of HD, CA, dementia, etc

**Have short half life

205
Q

What are the 3 enzymatic AOX?

A

SOD
GPx
CAT

206
Q

What are the 3 nonenzymatic AOX?

A

H donors
Metal binders
Oxygen scavengers

207
Q

Where is SOD1 found/what are its cofactors?

A

Inner mitochondria

Zinc & Copper

208
Q

Where is SOD2 found/what are its cofactors?

A

Mitochondrial matrix

Manganese

209
Q

Where is SOD3 found/what are its cofactors?

A

Cytosol

Zinc & Copper

210
Q

Where is GPx synthesized?

A

Liver

211
Q

Where is Glutathione Peroxidase found? Cofactor?

A

Plasma, cytoplasm, and cell mitochondria

Requires selenium

212
Q

Where is Catalase found? Cofactor?

A

WBCs and peroxisomes of cell

Requires Iron

213
Q

What are the 4 metal chelators? What are they binding?

A

Binding Cu, Co, Fe

Oxalate (legumes)
Phytate (whole grains)
Tannins (tea, coffee, red wine)
EDTA (synthetic)

214
Q

What vitamin is an oxygen scavenger?

A

Vitamin C

215
Q

How are carbs metabolized in the liver in an absorptive state?

A

Liver picks up 60% of all glucose, which is phosphorylated into glucokinase

Increased glycolysis & glycogen synthesis (due to insulin)

Decreased GNG

216
Q

How are lipids metabolized in the liver in an absorptive state?

A

Increased FA synthesis due to availability of substrates affected by insulin)

Increased TG available from chylomicrons

TG are packed into VLDL, lipoprotein lipase activated, TG-depleted VLDL becomes LDL

217
Q

How does LDL get into the cell?

A

apoB-100 binds to LDL receptor

lysosome digests LDL into AA, phospholipids, cholesterol, & FA

218
Q

How is protein metabolized in the liver in an absorptive state?

A

AA degradation (except BCAA) - more AA available than liver can handle

Slight increase in protein synthesis to replace what was lost during fasted state

219
Q

How are carbs metabolized in adipose tissue in an absorptive state?

A

Insulin stimulates GLUT4 for glucose transport

Increased glycolysis to make glycerol for TG backbone

Glucose metabolized by hexose monophosphate (resulting in NADPH for TG synthesis)

220
Q

How are lipids metabolized in adipose tissue in an absorptive state?

A

Low de novo synthesis

FA in adipocytes come from chylomicrons & VLDL

FA stored as TG (insulin)

Hormone sensitive lipase is inactivated, preventing TG degradation (insulin)

221
Q

How are carbs/lipids/proteins metabolized in skeletal muscle in an absorptive state?

A

Carbs: Increased GLUT4/glucose transport into cell, increase glycogen synthesis

Lipids: Lipoprotein lipase releases FA from VLDL/chylomicrons

Protein: Increased protein synthesis, BCAA degradation

222
Q

How are carbs/lipids metabolized in the brain in an absorptive state?

A

Carbs: Glucose used exclusively from blood glucose

Lipids: No stores of TG & albumin-bound FA do not cross BBB

223
Q

When is the post-absorptive state?

A

> 4 hours after eating

224
Q

How are carbs metabolized in the liver in a post-absorptive state?

A

Increased glycogen degradation (glucagon)

Increased GNG from glucogenic AA, lactate, glycerol (glucagon)

225
Q

How are lipids metabolized in the liver in a post-absorptive state?

A

Increased FA oxidation due to adipose TG degradation

Increased ketone synthesis for use by peripheral tissues (protein sparing)

226
Q

How are carbs & lipids metabolized in adipose tissue in a post-absorptive state?

A

Carbs: less GLUT4 made = decrease in glucose metabolism

Lipids: Increased TG degradation by HSL (glucagon, epi/norepi)
FA released into blood, transported to tissues by albumin

227
Q

How are carbs/lipids/protein metabolized in skeletal muscle in a post-absortive state?

A

Carbs: less GLUT4

Lipids: Up to 2 weeks - mixture of FA from adipose/ketone in liver used

3+ weeks: FA oxidation only, increased ketone levels

Protein: Up to 4-5 days - muscle broken down to send glucogenic AA to liver for GNG
Proteolysis decreases over the next few weeks

228
Q

How are carbs & lipids metabolized in the brain in a post-absorptive state?

A

Carbs: glucose used exclusively for first few days from GNG

Lipids: Ketones replace glucose as main energy source after 2-3 weeks fast

229
Q

Where does GNG primarily occur in late fasting?

A

Kidney

230
Q

What AA is released from muscle and taken up by the kidney for GNG?

A

Glutamine

Nutrition Exam 3 (2 decks)

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