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nutrition > Macronutrients (Carbs, Fats, Proteins) > Flashcards

Macronutrients (Carbs, Fats, Proteins) Flashcards

1
Q

proteins, carbohydrates, and fats are what type of nutrient?

A

macronutrient

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2
Q

dietary substances that are consumed in smaller amounts than macronutrients, but still essential for various needs of the body

A

micronutrient
- Vitamins and vitamin-like substances
- Minerals
- Essential amino acids
- Essential fatty acids

Typically (not always) not made by the body in sufficient amounts and therefore must be ingested to some degree

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3
Q

Energy density for proteins, carbs, and fats

A

carbs = 4 calories(kcal)/gram
Proteins = 4 calories(kcal)/gram
Fats = 9 calories(kcal)/gram

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4
Q

organic compounds consisting of carbon and water in a 1:1 ratio
Primary source of readily usable energy
Does not contain any essential components

A

carbohydrates

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5
Q
  • Major staple of plant matter
    – Make up 40-70% of calories in most diets
A

carbohydrates

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6
Q

6 major functions of carbohydrates

A
  1. Fuel for metabolic processes
    - Especially CNS, RBCs, renal medulla
  2. Prevent protein from being used for energy
  3. Enable fat metabolism/oxidation
  4. Taste/dietary variety
    - More than other macros
  5. Healthy gut
    - Food for intestinal microflora
    - Aid in nutrient absorption
  6. Help form important cellular structures
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7
Q

monosaccharides and disaccharides
May be naturally occurring or added to food products

A

simple carbohydrates

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8
Q

fruits, veggies, dairy, honey, maple syrup are examples of what type of carbohydrate

A

Naturally occurring simple carb

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9
Q

table sugar, beverages, cereals/grains, HFCS
are examples of what type of carbohydrate

A

Additive simple carb

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10
Q

polysaccharides, like starches, cellulose, glycogen, gums, pectins, are examples of?

A

complex carbs

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11
Q

2 main starches in human diet

A

amylose and amylopectin

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12
Q

glucose storage in animals

A

Glycogen

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13
Q

“resistant” starch that is not absorbed/digested

A

fiber

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14
Q

2 types of fiber

A
  1. Soluble - dissolves in water to form gel-like material
    - Oats, peas, beans, apples, citrus, carrots
  2. Insoluble - stays intact; increases stool bulk
    - Whole-wheat flour, bran, nuts, beans, potatoes, veggies
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15
Q

carbohydrates must be broken down in the ____. Can only be absorbed as ___

A

GI tract
monosaccharides

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16
Q

what begins the process of carbohydrate digestion?

A

amylase
Speed of breakdown depends on overall composition of food

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17
Q

____ → rapid breakdown → spike in blood sugar levels

A

simple carbs

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18
Q

____ → slower breakdown → more gradual rise/fall in blood sugar

A

complex carbs

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19
Q

____ → do not have clinical impact on blood sugar/energy

A

insoluble carbs

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20
Q

describe the digestion/storage of sugar

A
  1. Monosaccharides are absorbed by the small intestine
    - Enter circulation and travel to liver
  2. Liver changes sugars into glucose
  3. If glucose not immediately needed for energy → stored as glycogen
  4. Once glycogen stores are full → carbs are stored as fat (TG)
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21
Q

what are 2 examples of foods that are exceptions of how carbs are broken down?

A

fiber and protein
can impact digestion

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22
Q

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

A

Glycemic Index (GI)

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23
Q

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

A

Glycemic Load (GL)

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24
Q

Incorporating a low GI/GL diet has been shown to have positive health effects, especially in ?

A

Especially in chronic disease patients - HTN, DM, cancer, CV disease, obesity

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25
Q

what is the recommended intake for carbs

A

Recommended 45-65% of overall caloric intake

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26
Q

what makes a “good” carb vs “bad” carb?

A

Good:
1. High…
- nutrients
- fiber
2. Low…
- GI/GL
- calories
- sodium
- saturated fat
- refined sugars and grains

Bad:
1. Low…
- relative nutritional content
- dietary fiber
High…
- GI/GL
- calories
- refined sugar content
- Corn syrup, white sugar, honey, juices
- refined grains
- White flour, rice, pasta
- sodium
- saturated fats

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27
Q

Clinical pearls of carbohydrates for pt education

A
  1. Less processed = more healthy (in general)
    - “White” foods are not your friend!
    - Fiber is your friend!
  2. Avoid eating carbohydrates without protein or fat
  3. The type of carb is more important than the amount
    - GI/GL, if your patient can understand, can be helpful
    - Moderation is a big key
  4. Avoid sugary beverages!
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28
Q

Provide energy and important component of many body structures, molecules
Include essential fatty acids
water-insoluble compounds, a type of lipid

A

dietary fats

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29
Q

dietary fats can come from ?

A

both plant and animal products

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30
Q

what has the lowest satiety index of any macronutrient

A

dietary fats
- Calorie-for-calorie, less filling
- Higher calorie/gram ratio than other macros

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31
Q

7 major functions of dietary fats

A
  1. Energy reserve*
    - Stored fat (adipose tissue)
    - A lean adult can store about 120,000 kcal in adipose
    stores vs 2,000 kcal in glycogen stores
  2. Absorb necessary fat-soluble vitamins from diet
  3. Provide essential fatty acids
    Linoleic and alpha-linoleic acid
  4. Component of body structures and molecules
    - Cell membranes, neural tissue, hormones
  5. Insulate the body
  6. Cushion and protect viscera
  7. Contribute to flavor and palatability of food
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32
Q

type of fat that contain the maximum number of carbon-hydrogen bonds

A

saturated

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33
Q

type of fat that have at least one double-bond between carbon molecules

A

unsaturated

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34
Q

2 types of unsaturated fat

A
  1. Monounsaturated fats (MUFAs) - one double-bond per molecule
    - Olive, canola, peanut, avocado
  2. Polyunsaturated fats (PUFAs) - multiple double-bonds per molecule
    - Omega-3 and Omega-6 fatty acids
    - Walnut, sunflower, flax, soybean, fatty fish
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35
Q

differences between saturated vs unsaturated fats

A
  1. saturated
    - More likely to be solid at room temperature
    - Often from animal sources, but can be from plants
    (Coconut oil, palm oil, Animal meats, Dairy products, Processed meats, Pre-packaged snacks)
    - Generally less healthy - Ideally about 5% of caloric intake
  2. unsaturated
    - More likely to be liquid at room temperature
    - Often from plant sources
    - Generally more healthy overall
36
Q

type of unsaturated fats with an altered double bond
often produced as part of industrial food processing
More stable, less likely to spoil, inexpensive
Can withstand repeated heating without breaking down

A

trans fat

37
Q

heating liquid vegetable oils in presence of H gas
Converts oils into solid - margarine, shortening

A

Hydrogenation

38
Q

which fat is most associated negative health outcomes and commonly found in many processed foods

A

trans fat

39
Q

fats must be broken down in the __

A

GI tract

40
Q

Dietary triglycerides are broken into ___

A

smaller molecules (fatty acids)

41
Q

enzyme made by serous glands on tongue, gastric chief cells, pancreas that begins the breakdown of fats

A

lipase

42
Q

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

A

bile salts

43
Q

Short and medium chain fatty acids are absorbed in ____

A

upper small bowel

44
Q

Longer-chain fatty acids and cholesterol are converted back to TG and transported in the lymph system in the form of ___

A

chylomicrons

45
Q

Bile salts are largely reabsorbed in the ___ for reuse

A

lower small bowel

46
Q

___ helps package fats into their various forms

A

liver

47
Q

why can infants only absorb fats from milk?

A

human milk contains lipase to help break it down
Other milks (including cow’s milk) do not contain lipase

48
Q

Capacity for fat absorption declines with ___

A

age

49
Q

Fat malabsorption syndromes can happen in patients who have… (3)

A

Gastric resections
Inflammatory bowel disease
Enzyme deficiencies

50
Q

what is the recommended intake for dietary fats

A

20-35% of overall caloric intake!
Saturated fats should be <10% of overall calories
Averages out to 44-78 g/day

51
Q

what are the “good” and “bad” fats?

A

good - monosaturated, polyunsaturated
bad - saturated fats, trans fats

52
Q

clinical pearls of dietary fats for pt education (4)

A
  1. Less processed = more healthy (in general)
  2. Avoid eating carbohydrates in place of fat
  3. The type of fat is more important than the amount
    - Limit saturated and trans fats
    - Moderation is a big key!
    - Replacement of SFAs with PUFAs has a lot of potential health benefits!
  4. Elimination of dietary fat is not as important
    as overall well-balanced, healthful diet
53
Q

what are proteins?

A
  1. organic compound consisting of carbon, water (hydrogen and oxygen), and nitrogen*
  2. Found in virtually every tissue
    - 50% stored in skeletal muscles
  3. Made up of amino acids
    - Includes essential amino acids
54
Q

what macronutrient has the highest satiety index of any macro

A

proteins

55
Q

3 major functions of proteins

A
  1. Synthesis of structural and functional proteins
    - Structural - keratin, collagen, myosin
    - Functional - enzymes, hormones
  2. May be used for energy
    - Most in storage - not directly available
  3. Need varies depending on metabolic demands
    - Rate of growth
    - Need for tissue repair
    - Anabolism/muscle use
56
Q

meats, fish, crustaceans, dairy, eggs, protein shakes are what type of protein?

A

animal-based

57
Q

Nuts, beans, peas, seeds, tofu, lentils, chickpeas are what type of protein?

A

plant-based

58
Q

differences between plant vs animal proteins

A
  1. Amino acid proportions in animal proteins align more closely with human needs
  2. Animal proteins are more easily digestible (90% vs. 80%)
59
Q

pros and cons of 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
60
Q

what type of protein must be obtained from food

A

essential amino acids

61
Q

what type of protein is normally produced by body, but not always

A

semi-essential

62
Q

what type of protein can be produced on its own by the body

A

nonessential

63
Q

proteins must be broken down in the ___

A

GI tract

64
Q

____ begins the process of breaking down into amino acids

A

pepsin

65
Q

proteases are released from the __ and ___

A

pancreas and small intestines

66
Q

what are the two major players of proteases

A

Trypsinogen and chymotrypsinogen

67
Q

___ absorbs amino acids into the bloodstream

A

small intestine

68
Q

storage of amino acids is ____

A

limited

69
Q

what is the recommended intake of protein?

A

Recommended 10-35% of overall caloric intake!

70
Q

protein intake varies with ?

A

age - need more protein when younger, stabilizes out in adulthood
health
activity

71
Q

what are the 3 exceptions for when protein intake stabilizes in adulthood

A
  1. If pregnant - 1.0 g/kg/d; if lactating - 1.3 g/kg/d
  2. If weight training - 1.2-1.7 g/kg/d
  3. If kidney or liver disease - decreased overall protein intake
72
Q

how is too much protein a bad thing?

A
  1. Still stored as fat if too much is consumed
  2. Increased risk for several diseases…
    - Heart disease (CAD)
    - Liver disease
    - Disorders of calcium/bone homeostasis
    - Renal disease
    - Increased risk of cancer (bowel, breast, prostate)
73
Q

what makes a “good” or “bad” protein

A
  1. good
    - Lower caloric content
    - Prepared in a healthful manner
    – Baked or grilled
    – Fat was drained/removed
    – Skin was removed
    - Minimally processed
    - Wild/free-range
  2. bad
    - Higher caloric content
    - Prepared in an unhealthy manner
    – Fried, deep-fried
    – Fat not removed
    – Skin not removed
    - Processed meats (sausage, hot dogs)
    - Caged/farmed
74
Q

Failure to Absorb/Consume Carbohydrates are usually seen in patients with ?

A

dietary intolerances
lactose intolerance
gluten intolerance/celiac disease

75
Q

patients on extremely low/no-carb diets have an increased risk of ?

A

mortality, cardio/cerebrovascular events, and cancer deaths

76
Q

the most common complaint of failure to absorb/consume carbohydrates is ?

A

GI upset
Colonic bacteria ferment unabsorbed/digested carbs
Excess gas production
symptoms: Abdominal pain, cramping, flatulence, bloating, altered bowel habits

77
Q

failure to absorb/consume fats is usually seen in patients with ?

A

GI illnesses - Chronic inflammation, Resection of the stomach or intestine, Pancreatic disease

78
Q

the most common symptom of failure to absorb/consume fats is

A

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

79
Q

vision and skin changes is what type of vitamin deficiency

A

A

80
Q

thinning bones, fatigue, muscle aches/weakness, depression is what type of vitamin deficiency

A

D

81
Q

impaired reflexes/coordination, difficulty walking, muscle weakness is what type of vitamin deficiency

A

E

82
Q

nosebleeds, bleeding gums, prolonged bleeding time, GI hemorrhage is what type of vitamin deficiency

A

K

83
Q

malnourishment (inadequate dietary protein) can lead to ?

A
  1. Marasmus - lack of general nutrients, including protein
    - Profound muscle wasting and emanciation
  2. Kwashiorkor - lack of adequate protein in the presence of other nutrients
    - Edema, rotund bellies
84
Q

failure to absorb/consume protein can be seen in patients with:

A
  1. Prolonged fasting, liquid (weight loss) diets, limited oral intake, or TPN
  2. Patients with chronic liver disease
85
Q

symptoms of failure to absorb/consume protein

A

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

nutrition (12 decks)

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