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GI > Macronutrients I > Flashcards

Macronutrients I Flashcards

1
Q

Are carbohydrates an essential nutrient?

A

Technically no

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2
Q

The most efficient form of energy because they are the easiest to metabolize

A

Carbohydrates

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3
Q

Increase fecal excretion of bile acids, thus stimulating the liver to divert more cholesterol into bile acid synthesis

A

Fiber (a carb)

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4
Q

In the small intestine, fiber slows the rate of

A

Lipid absorption

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5
Q

Bind cholesterol and make it unabsorbable

A

Resin medications

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6
Q

Found on the exterior surface of cells where they are bound either to proteins (forming glycoproteins) or lipids (forming glycolipids)

A

Carbohydrates

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7
Q

Provide ribose for the synthesis of DNA and RNA

A

Carbohydrates

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8
Q

Carbohydrates are important components of whole grains, fruits, and vegetables, which supply

A

Essential Nutrients

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9
Q

Monosaccharides and disaccharides are classified as

A

Simple carbohydrates

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10
Q

Oligosaccharides (3-10 sugars) and polysaccharides (>10 sugars) are classified as

A

Complex carbohydrates

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11
Q

Monosaccharides have a carbon, hydrogen, and oxygen ratio of

A

1:2:1

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12
Q

Hexose sugars with differing sweetness

A

Monosaccharides

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13
Q

An essential energy source that is part of every disaccharide

-essential energy source

A

Glucose

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14
Q

Mostly comes form lactose in dairy

-only in a few foods in free form

A

Galactose

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15
Q

The sweetest of the sugars

-comes from food sources

A

Fructose

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16
Q

A pentose sugar

A

Fructose

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17
Q

Sucrose consists of

A

Glucose bound to fructose

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18
Q

Consists of glucose bonded to glucose

A

Maltose

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19
Q

Consists of glucose bonded to galactose

-found in milk

A

Lactose

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20
Q

What are three disaccharides

A

Sucrose, maltose, lactose

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21
Q

The storage form of energy in the body

A

Glycogen

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22
Q

Comprised of glucose molecules linked together in highly branched chains

A

Glycogen

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23
Q

Glycogen is a highly branched arrangement of

A

Glucose

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24
Q

Storage form of energy in plants

A

Starches

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25
Q

Glucose molecules linked together in branched or unbranched chains

A

Starches

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26
Q

Starch made up of a linear glucose chain

-digested slower

A

Amylose

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27
Q

Starch made up of a highly branched arrangement of glucose

-digested faster

A

Amylopectin

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28
Q

Group of plant polysaccharides that are not digested or absorbed in the human small intestine

A

Fiber

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29
Q

Makes up the structural parts of plants

A

Fiber

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30
Q

The bonds in fiber that are resistant to digestive enzymes

A

β-glycosidic bonds

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31
Q

How do starches and fiber differ?

A

Starches have β-glycosidic bonds

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32
Q

Dissolves or swells in water

-fermentable

A

Soluble fiber

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33
Q

What are three examples of soluble fiber?

A

Pectin, gums, beta-glycans

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34
Q

Does not dissolve in water and is not fermentable

A

Insoluble fiber

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35
Q

What are some examples of insoluble fiber

A

Cellulose and hemicellulose

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36
Q

Added to foods to provide beneficial physiological effect

A

Functional Fiber

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37
Q

Examples of functional fiber that are used as bulking agents and sugar substitutes in food

A

Polydextrose and polyols

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38
Q

The processing of grains removes the germ and bran portions which contain the majority of the

A

Vitamins and minerals

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39
Q

What are the three key ingredients in whole grains?

-provide 5g of fiber per serving

A

Bran, endosperm, germ

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40
Q

Promotes healthy bowel function by softening fecal matter, reducing strain, and making elimination easier

A

Soluble fibers

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41
Q

Fiber reduces blood cholesterol by binding to

A

Bile acids in the gut

-reduces enterohepatic circulation of bile acids

42
Q

Soluble fibers delay

-promotes satiety and lowers blood lgucose levels

A

Gastric emptying

43
Q

Short chain fatty acids synthesized from fiber bacteria reduce

A

Cholesterol synthesis

44
Q

Soluble fiber also helps to prevent

A

Colon cancer

45
Q

Increases fecal weight and volume and promotes healthy bowel function

A

Insoluble fiber

46
Q

Can help prevent and alleviate constipation

A

Insoluble fiber

47
Q

Which type of diseases do insoluble fibers help to prevent?

A

Diverticular diseases (also colon cancer)

48
Q

Present in foods that are abundant in fiber, where they bind to important dietary constituents and prevent their efficient absorption

A

Phytates

49
Q

Reasonable intake of high fiber foods does not compromise

A

Mineral balance

50
Q

Effect of a food on the extend and or duration of the rise in blood glucose levels

A

Glycemic response

51
Q

Measured based on the extent to which a food contianing 50g of carbs increases blood glucose concentration

A

Glycemic index

52
Q

What would a

  1. ) Low GI
  2. ) Medium GI
  3. ) High GI

Be?

A
  1. ) 55 or less
  2. ) 56-69
  3. ) 70 or more
53
Q

Takes into account the glycemic index as well as the amount of carbohydrate typically in a single serving

A

Glycemic load

54
Q

How do we calculate glycemic load?

A

GL = (GI/100) x Net Carbs

55
Q

A low GL would be

A

10 or below

56
Q

A high GL would be

A

20 or above

57
Q

Increasing consumption of whole grains, fruits, and vegetables will help us to balance

A

Glycemic index

58
Q

What is the RDA for carbs in a healthy adult?

A

130g/day

59
Q

Is there a tolerable upper level for carbs?

A

No

60
Q

We want our percentage of carb intake that is added sugars to be

A

Less than 25% of kcals

61
Q

What is the Acceptable Macronutrient Distribution Range (AMDR) for carbs?

A

45%-65%

62
Q

What are the recommendations for dietary fiber intake?

A

14g per 1,000 kcal

63
Q

What is the adequate intake of dietary fiber?

A

21-38 g/day

64
Q

Dietary carbohydrate and cardiovascular disease are associated with an increased production of triglyceride-rich particles of

A

VLDLS

65
Q

Errors in the metabolism of fructose and galactose may occur as an

A

Autosomal recessive trait or enzyme deficiency

66
Q

The breakdown of fructose in the liver is prevented by the absence or low amounts of

A

Fructokinase

67
Q

The metabolic response to high-fructose corn syrup and sucrose is

A

The same

68
Q

Extremely sweet, stable, and inexpensive sweetener

A

Saccharine (Sweet N’ Low)

69
Q

Made up of 2 bonded amino acids

  • 200X as sweet as sugar
  • not heat stable
A

Aspartame (nutrasweet and equal)

70
Q

Aspartame is a potential risk for people with

A

PKU

71
Q

Salt that contains potassium

  • heat stable
  • used in refridgerated and frozen desserts and the like
A

Acesulfame K

72
Q

Sugar molecule with a chlorine attached

-600x sweeter than sugar

A

Sucralose (splenda)

73
Q

Half the sweetness and calories of sucrose

-sorbitol, mannitol, xylitol

A

Sugar alcohols

74
Q

Does the FDA object to the use of Stevia?

A

No

75
Q

Overstimulation of sugar receptors from frequent use of these hyperintense sweeteners may limit tolerance for more

A

Complex tastes

76
Q

How many amino acids are there?

A

20 (9 essential)

77
Q

Transferring an amino group form one amino acid to a keto acid to make a new amino acid

A

Transamination

78
Q

How many conditionally essential amino acids are there?

A

6

79
Q

A disease causing a lack of the enzyme that converts phenylalanine to tyrosine

A

Phenylketonuria (PKU)

80
Q

Makes Tyrosine conditionally essential

A

PKU

81
Q

Animal foods generally have more

A

Essential aminos

82
Q

Contain adequate amounts of all essential amino acids

A

Complete proteins

83
Q

Low amounts of at least one essential amino acid

A

Incomplete protein

84
Q

Amino acids missing or in low amounts

-ex: corn has low amounts of lysine and tryptophan

A

Limiting amino acids

85
Q

What are the two protein quality factors?

A

Digestibility and amino acid composition

86
Q

Requirements of preschool-age children

A

Reference protein

87
Q

Classified as a complete protein with bioavailable protein

A

High quality protein source

88
Q

All animal sources of protein are high quality sources except

A

Gelatin

89
Q

The only two plant protein sources with high quality protein are

A

Quinoa and soy

90
Q

What are two major functions of proteins in the body?

A

Fluid balance and acid-base balance

91
Q

Help to maintain the volume and composition of body fluids

A

Proteins

92
Q

Help to maintain the acid-base balance of body fluids by acting as buffers

A

Proteins

93
Q

Leads to nitric oxide synthesis

A

Arginine

94
Q

A key regulator of numerous physiological processes including vasodilation and vasoconstriction

A

NO

95
Q

A precursor for niacin and the neurotransmitter seratonin

A

Tryptophan

96
Q

A principle donor of methyl groups for the synthesis of compounds such as choline and carnitine

A

Methionine

97
Q

Also a precursor of cysteine and many other sulfur-containing compounds

A

Methionine

98
Q

A precursor of tyrosine, thyroxine, and epinephrine

A

Phenylalanine

99
Q

A precursor from which skin and hair pigment are made

A

Tyrosine

100
Q

Combines with many toxic substances, converting them to harmless forms that are excreted

A

Glycine

GI (59 decks)

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