Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GI > Macronutrients II > Flashcards

Macronutrients II Flashcards

1
Q

Also used in the synthesis of the porphyrin nucleus of hemoglobin

-a constituent of the bile acids

A

Glycine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

A precursor of the neurotransmitter GABA

A

Glutamic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Water is drawn back into the capillaries by increasing the concentration of

A

Albumin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Common in protein deficiency when albumin levels are low

A

Edema

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

A severe protein deficiency impairs the body’s ability to produce adequate

A

Albumin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Serum albumin has a half-life of

A

18-20 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Reflects protein status over the previous three months

A

Serum albumin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Serum pre-albumin has a halflife of only

A

2 to 3 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Reflects the nutritional status as well as protein and calorie intake over the previous week

A

Serum pre-albumin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the RDA for protein in healthy people

A

0.8g / kg body weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the AMDR for protein?

A

10%-35% of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Amino acids are used for energy if they are stripped of their

A

Nitrogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

When nitrogen intake equals nitrogen output

A

Zero nitrogen balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

If the body synthesizes more nitrogen than it degrades than we have a positive nitrogen balance and

A

Protein is added

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

We see positive nitrogen status in

A

Growing infants and children

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Athletic training causes

A

Positive nitrogen balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

One in four children in the developing world is severely underweight by age

A

5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

The cause of death in underweight children is often

A

Diarrhea and dehydration that accompanies infections

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

The most common deficiency in early life is

A

Protein deficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Who estimates that this condition plays a role in 5 million child deaths per year

A

Protein-Energy Malnutrition (PEM)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Characterized by severe, chronic, overall malnutrition

A

Marasmus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Marasmus kids are alert and ravenously hungry at first, but eventually lose appetite and become

A

Apathetic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Caused by a sudden and recent deprivation of protein

A

Kwashiorkor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Leads to severe edema and ascites, i.e. fluid accumulation in the abdominal cavity

A

Kwashiorkor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Kwashiorkor patients have cracked and peeling skin, sparse unnaturally blond or red hair, and an

A

Enlarged, fatty liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

The recommendation from the world cancer research fund is to limit red meat to

A

500g (18 oz) per week

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Fats and oils are types of

A

Lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Hydrophobic and made up of carbon, hydrogen, and oxygen

A

Lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Solid at room temperature

A

Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What are the 5 classes of lipids?

A

Fatty acids, triglycerides, phospholipids, sterols, and fat soluble vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is the difference between saturated and unsaturated fatty acids?

A

Unsaturated has double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Fatty acids with chain lengths of 4-10 carbons are found in significant quantities in

A

Milk

33
Q

Structural lipids and triacylglycerides contain primarily fatty acids of at least

A

16 Carbons

34
Q

Arachidonic acid is a precursor of

A

Prostaglandins

35
Q

May be a bigger risk factor for heart disease than saturated fatty acids

A

Trans fatty acids

36
Q

Increase LDL and decrease HDL

A

Trans fatty acids

37
Q

The most common type of lipid

A

Fatty acids

38
Q

The Alpha (α) end of a fatty acid contains a

A

COOH group

39
Q

The Omega (ω) end of fatty acids contains a

A

Methyl group

40
Q

Short chain fatty acids have less than

A

8 Carbons

41
Q

Medium chain fatty acids have between

A

8-12 carbons

42
Q

Long chain fatty acids have

A

Greater than 12 fatty acids

43
Q

Partially hydrogenated oils are

A

Trans fats

44
Q

What are the two essential fatty acids?

A

Linoleic acid and linolenic acid

45
Q

Humans can not introduce double bonds into a fatty acid from carbon

A

10 and beyond

46
Q

This is the basis for the nutritional essentiality of the

A

Essential fatty acids

47
Q

The body also can not create double bonds in the

A

ω-3 or ω- 6 positions

48
Q

Made up of 18 carbons with 2 cis double bonds

-A ω- 6 fatty acid

A

Linoleic acid

49
Q

Made up of 18 carbons with 3 cis double bonds

-A ω-3 fatty acid

A

Linolenic acid

50
Q

Linoleic acid and linolenic acid are building blocks for longer chain

A

ω-3 and ω- 6 fatty acids

51
Q

Linoleic acid is a precursor for

A

Arachidonic acid (20C, AA)

52
Q

Linolenic acid is a precursor for

A

Eicosapentaenoic acid-20C (EPA) and Docoshexaenoic acid-22C (DHA)

53
Q

Compete for the same enzymes and their actions often oppose eachother

A

Linoleic and linolenic acid

54
Q

What is the suggested ration of linoleic to linolenic acid?

A

4:1 (in the U.S. diet 10:1)

55
Q

Assist and regulate immune and cardiovascular systems

A

Eicosanoids

56
Q

Eicosanoids act as

A

Chemical messengers

57
Q

Control dilation and constriction of blood vessels

  • regulate BP
  • an eicosanoid
A

Prostaglandins

58
Q

Linoleic acid is classified as a

A

ω- 6 eicosanoid

59
Q

Functions in inflamation

A

Arachiodonic Acid (AA)

60
Q

Linolenic acid is classified as a

A

ω-3 eicosanoid

61
Q

ω-3 derivative that functions in dilation of blood vessels

-an eicosanoid

A

EPA

62
Q

ω-3 derivative that functions in visual and cognitive development

-an eicosanoid

A

DHA

63
Q

Irritated and flaky skin, GI problems, and comprised immune system are symptoms of

A

Essential fatty acid deficiency

64
Q

During infancy, babies may not have specific enzymes to make

A

AA and DHA

65
Q

Particularly important for the brain development and formation of the retina

A

DHA

66
Q

Has at least 47 different fatty acids not found in formula

A

Human milk

67
Q

Conditionally essential for infants for growth, development of eyes, and nervous system development

A

Polyunsaturated FAs

68
Q

Formula does not have

A

Cholesterol

69
Q

The health benefits of fish oil are believe to be derived principally from

A

EPA and DHA (ω-3) derivatives

70
Q

Flaxseed oil contains only

A

Alphalinolenic acid (ALA)

71
Q

Must be converted into EPA and DHA

-thus only a small fraction has ω-3’s effects

A

ALA

72
Q

We can increase HDL with

A

High MUFA intake

73
Q

A high PUFA diet and a diet rich in ω-3 FAs is a good way to lower

A

LDL

74
Q

Sucrose bonded w/ 6-8 fatty acids

-cannot be digested by lipases or colonic bacteria

A

Olestra

75
Q

Interferes w/ vitamin A, D, E, and K absorption

A

Olestra

76
Q

Cellulose, vegetable gum fibers, Maltrin, and Stellar are all

A

Fat substitutes

77
Q

What is the AMDR for lipids?

A

20%-35%

78
Q

We want no more than 10% of total calories to come from

A

Saturated FAs

GI (59 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions