Macronutrients & Healthy Dietary Intake Flashcards

1
Q

What dietary reference intake measure is used when RDA cannot be determined and is experimentally determined?

A

Adequate Intake (AI)

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2
Q

What factors affect BMR?

A

Gender, body temperature, environment, hormones, age, body composition

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3
Q

What are the functions of soluble fibers?

A

Lubricates the GI tract and slows digestion for maximum mineral absorption. They decrease absorption of fat and cholesterol and delay gastric emptying by generating a sensation of fullness.

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4
Q

What are uncoupling proteins?

A

Proteins found in the inner mitochondrial membrane that mediate adaptive thermogenesis. UPCs dissipate the proton gradient to generate heat without the use of ATP.

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5
Q

This is the highest daily nutrient intake level with no adverse effects for most individuals in a population.

A

Tolerable Upper Intake Level (UL)

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6
Q

What are the different types of carbohydrates?

A

Simple sugars, complex carbohydrates, non-digestible carbohydrates (fiber)

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7
Q

How is energy in the body stored longterm?

A

In fats

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8
Q

How do saturated and unsaturated fats differ?

A

Saturated sats have no double bonds and are solid at room temperature. Unsaturated fats have one or more double bonds in their carbon chain that create a “kink.” Unsaturated fats are liquid at room temperature.

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9
Q

What are the functions of insoluble fiber?

A

Promotes regular bowel movements to prevent constipation, is essential for systematic cleansing and detoxification, and modulates blood sugar levels.

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10
Q

What are the basic units of each macronutrient?

A

Carbohydrates - simple sugars

Proteins - amino acids

Fats - fatty acids & glycerol

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11
Q

What percentage of an adult’s daily diet should include carbohydrates?

A

45% - 65%

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12
Q

What is a Calorie?

A

A measure of heat that indicates the amount of energy needed to raise the temperature of 1L of water by 1oC

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13
Q

Complex carbohydrates can be found in what foods?

A

Starch in plants, wheat. whole grains, potatoes, dried peas and beans, vegetables

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14
Q

Most dietary protein is used for what function?

A

Anabolism

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15
Q

Name examples of monosaccharides.

A

Glucose, fructose

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16
Q

What type of fiber aids in lowering cholesterol?

A

Soluble fibers (prebiotics)

17
Q

This macronutrient should makeup approximately 10-35 of an adult’s daily diet.

18
Q

What is the recommended daily fiber intake?

A

Males: 38g

Females: 25g

19
Q

What is DEE and what does it stand for?

A

Daily Energy Expenditure - the daily amount of energy used

20
Q

What molecule is a byproduct of all macronutrient metabolic pathways that ultimately enters the TCA cycle?

A

acetyl-CoA

21
Q

What is EAR? What does it stand for?

A

Estimated Average Requirement

Average daily dietary intake level that is sufficient to meet 50% of the nutrient requirements for healthy individuals. There is a 50% risk of inadequacy.

22
Q

Lentils, whole wheat bread, and avocados are examples of what type of fiber?

A

Insoluble fibers

23
Q

How can DEE be calculated?

A

DEE = BMR + PA + AT

BMR = basal metabolic rate

PA = physical activity

AT = adaptive thermogenesis

24
Q

What is the Caloric output for each macronutrient?

A

Carbohydrates - 4 calories/gram

Proteins - 4 calories/gram

Fats - 9 calories/gram

25
What are the BMI ranges for underweight, normal, overweight, and obese weight statuses?
Underweight: \<18.5 Normal: 18.5-24.9 Overweight: 25.0-29.9 Obese - \>30
26
How does the metabolism rate of macronutrients vary?
(fasted metabolism) Carbohydrates \> proteins \> fats (slowest metabolism)
27
What dietary reference intake measure is most useful in the use of fortified foods and dietary supplements?
Tolerable Upper Intake Level (UL)
28
What macronutrients provide fuel for metabolism?
Carbohydrates, lipids/fats, proteins
29
What are dietary reference intakes (DRIs)?
Population-specific quantitative references for nutritional intake for adequate growth, development, and health
30
What is RDA? What does it stand for?
Recommended Dietary Allowance (RDA) The average daily intake level sufficient to meet 97-98% of the nutrient requirements for most healthy individuals. There is a 2-3% risk of inadequacy.
31
Why is BMI not always the best measure for ideal body weight?
BMI measures assume that all excess weight is fat. The calculation fails to take into account other factors such as age, sex, muscle mass, bone density, etc.
32
This macronutrient should makeup approximately 20-35 of an adult's daily diet.
Fat
33
Sucrose, lactose, and maltose are examples of what simple sugars?
Disaccharides
34
What are the classes of nutrients?
Carbohydrates, fats, proteins, vitamins, minerals, water
35
Name some examples of soluble fibers.
Figs, sweet potatoes, oats, yacon
36
What types of factors influence health?
Biological factors - genotype, age, metabolism Physiological factors: desire to eat, appetite, palatability of food Social factors - cultural eating habits, food availability Pathophysiological factors - disease
37
What are the recommended ranges for daily intake of macromolecules?
Carbohydrates - 45-65 Proteins - 10-35 Fats - 20-25 *Remember, ranges are based on calories and not grams of intake*