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Fundamentals of Nutrition > Midterm > Flashcards

Midterm Flashcards

1
Q

What are the 4 pillars of Health?

A
  1. Nutrition
  2. Exercise
  3. Sleep
  4. Mental Health
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2
Q

In a lifetime, you will eat ___ tons of food

A

100

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3
Q

What are the macronutrients?

A
  1. Lipids
  2. Proteins
  3. Carbohydrates
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4
Q

What are the micronutrients?

A
  1. Vitamins
  2. Minerals
  3. Phytomolecules
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5
Q

What are the major changes seen in the last 150 years of nutrition?

A
  1. increase in processed foods
  2. increase in sugar intake
  3. decrease in raw food consumption
  4. decrease in food diversity
  5. changes in angricultural practices
  6. intro of non-nutrient chemicals
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6
Q

what are the issues in current western food production?

A
  1. nutrient deficiencies
    2.chronic diseases
    3.digestive disorders
  2. impact on environment
  3. antibiotic resistance
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7
Q

What are the 4 tissue types in the body?

A
  1. Connective
  2. Musclular
  3. Nervous
  4. Epithelial
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8
Q

Connective Tissues serve what purpose?

A

holds organs in place, protection, support

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9
Q

Muscular Tissues serve what purpose?

A

generates physical fore, movement

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10
Q

Nervous Tissues serve what purpose?

A

control and coordination of body movemens by detecting chaanges & comm w/ nerve impulses

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11
Q

Epithelial Tissues serve what purpose?

A

covers body surface, lines hollow organs/cavities

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12
Q

we are composed of __% water

A

60

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13
Q

bones are __% composed of water

A

31

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14
Q

lungs are __% composed of water

A

83

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15
Q

we are __% composed of organic molecules

A

96

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16
Q

What 4 molecules compose lipids, carbs, proteins, nucleic acids

A

0,N,C,H

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17
Q

we are __% composed of inorganic molecules

A

4

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18
Q

how many of our inorganic minerals are essential for life?

A

21

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19
Q

how many minerals are we composed of, are considered major minerals?

A

7

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20
Q

non-essential ans non-major minerals are called what?

A

Trace Minerals

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21
Q

What is DRI

A

Dietary Reference Intake

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22
Q

What are the 3 factors making an optimum diet?

A
  1. supports health
  2. absence of illness
  3. longevity
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23
Q

What are 3 issues with DRI?

A
  1. Generalization
  2. Evolutionary Discrepancies
  3. Science Changes
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24
Q

Nutrients are used for? (3)

A
  1. Energy
  2. Growth
  3. Function Maintenance
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25
Q

What are the Major Organs to digestion?

A
  1. Mouth
  2. Esophagus
  3. Stomach
  4. Small Intestine
  5. Large Intestine
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26
Q

Function of the Mouth in digestion

A

mechanical digestion; chewing
chemical digestion; salivary enzyme breaks down food

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27
Q

Function of the Esophagus in digestion

A

muscular tube carries food from mouth to stomach

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28
Q

Function of the Stomach in digestion

A

muscular organ
mechanical digestion; mixes, churns
chemical digestion; acid and enzymes breaks down food

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29
Q

Function of the Small Intestine in digestion

A

final breakdown
nutrient absorption

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30
Q

Function of the Large Intestine in digestion

A

water, electrolyte, vitamins, minerals, bile salts, cholesterol absorption

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31
Q

What are the Accessory Organs to digestion?

A
  1. Liver
  2. Gallbladder
  3. Pancreas
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32
Q

Function of the Liver in digestion

A

detoxification
nutrient metabolism
vitamin/mineral storage
plasma protein synth

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33
Q

Function of the Gallbladder in digestion

A

stores & concentrates liver bile products

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34
Q

Function of the Pancreas in digestion

A

creates digestive enzymes & bicarbonate

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35
Q

What are the 3 global megacrops?

A
  1. Rice
  2. Wheat
  3. Corn
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36
Q

What is the main function of HCl

A

it stimulates digestive enzymes and other essential factors

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37
Q

describe the process of pepsin breaking down protein

A

-HCl creates an acidic environment
-HCl/acidity activates pepsinogen into pepsin
-HCl denatures proteins, exposing peptide bonds
-pepsin cleaves peptide bonds, breaking protein down into polypeptides & amino acids

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38
Q

In the stomach, bile and digestive enzymes are released at the right moment. This is due to what?

A

HCl; Acid Trigger

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39
Q

HCl production can be negatively affected by a deficiency in what 2 vitamins?

A

B1 and B12

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40
Q

Symptoms of low HCl include what?

A

gas, bloating, discomfort

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41
Q

What is Microflara?

A

the community of microorganisms residing in our digestive tracts

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42
Q

What kind of microorganisms are considered part of the Microflora?

A

bacteria, archaea, viruses, fungi

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43
Q

What are probiotics?

A

foodstuff containing live beneficial bacteria

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44
Q

What are Prebiotics?

A

non-digestible fibres; food that encourages the growth of beneficial bacteria

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45
Q

Where are Proteins digested?

A

Stomach and Small Intestine

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46
Q

Where are Proteins absorbed?

A

Small Intestine

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47
Q

Where are Carbohydrates digested?

A

Mouth and Small Intestine

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48
Q

Where are Carbohydrates absorbed?

A

Small Intestine

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49
Q

Where are Fats digested?

A

Small Intestine

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50
Q

Where are Fats absorbed?

A

Small Intestine

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51
Q

In carbohydrates, what is broken down in the mouth?

A

Starch

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52
Q

In carbohydrates, what form of chemical digestion occurs in the mouth?

A

Salivary Amylase; enzymatic digestion

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53
Q

What 2 enzymes break down carbohydrates in the small intestine?

A

Pancreatic Amylase + Brush Border Enzymes

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54
Q

What form of carbohydrates are absorbed in the small intestine?

A

Monosaccharides

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55
Q

What are the 3 main monosaccharides?

A
  1. Glucose
  2. Fructose
  3. Galactose
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56
Q

describe the process of fat digestion

A

-in small intestine
-bile emulsifies fat
-lipases break them down into fatty acids & glycerol

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57
Q

List the structural elements of an amino acid? (4)

A
  1. Central Carbon
  2. Amino Group
  3. Carboxyl Group
  4. Side Chain / R Group
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58
Q

In Amino Acid Degradation, what is Deamination?

A

Removal of an Amino Group

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59
Q

An amino acids without its amino group is known as what?

A

Carbon Skeleton

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60
Q

What are the Aliphatic Amino Acids?

A

Gly, Ala, Val, Leu, Ile

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61
Q

What are the Hydroxyl Group Amino Acids?

A

Ser, Thr, Tyr

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62
Q

What are the Sulfur Amino Acids?

A

Cys, Met

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63
Q

What are the Acidic Amino Acids?

A

Asp, Glu; Asn, Gln

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64
Q

What are the Basic Amino Acids?

A

Lys, Arg, His

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65
Q

What are the Aromatic Amino Acids?

A

Phe, Try, Trp

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66
Q

What is the Imino Amino Acid?

A

Pro

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67
Q

Which amino acid is an immediate in urea cycle & precursor of nitric oxide?

A

Arg

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68
Q

What is the most abundant AA?

A

Ala

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69
Q

What dietary amino acid stimulates protein synthesis in muscle

A

Leucine

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70
Q

which amino acid gives rigidity to protein?

A

Pro

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71
Q

Which amino acid is synthesized in plants?

A

Val

72
Q

what is the most major difference between animal and plant protein?

A

Animal : complete protein
(contain all 9 AA adequately)
Plant : incomplete protein
(usually lack 1+ essential AA)

73
Q

What is the nutritional content of animal protein?

A
  • Vitamins D12 & D
  • Heme Iron
  • Zinc
74
Q

What is the nutritional content of plant protein?

A
  • Dietary Fibre
  • Antioxidants
  • Phytonutrients
75
Q

A higher Biological Value of proteins indicates what?

A

That protein is used more efficiently in the body

76
Q

What is Kwashiorkor?

A

A form of protein energy malnutriotion characterized by
-edema
-enlarged liver
-thinning hair
-loss of teeth

77
Q

What is Marasmus?

A

a severe form of protein malnutrition caused by lack of sufficient protein & calories
-weight loss
-muscle wasting
-weakness
-growth stunt

78
Q

What is Marasmic Kawashiorkor?

A

protein malnutrition with a combo of the symptoms of both marasmus & kawashiorkor

79
Q

in terms of iron and hemoglobin, what disease does protein malnutrition cause?

A

Anemia

80
Q

What 2 major organs are negatively affected by protein excess?

A

Kidney & Liver

81
Q

Excess protein does what to the Kidney and Liver?

A

Overworks them

82
Q

Protein excess causes a loss in what mineral?

A

Calcium

83
Q

What are the 4 types of carbohydrates?

A
  1. Monosaccharides
  2. Disaccharides
  3. Oligosaccharides
  4. Polysaccharides
84
Q

Which of the 4 kinds of carbohydrate is considered a short chain?

A

Oligosaccharide

85
Q

Which of the 4 kinds of carbohydrate is considered a long chain?

A

Polysaccharide

86
Q

What are 3 examples of polysaccharides?

A
  1. Starch
  2. Glycogen
  3. Dietary Fibers
87
Q

What are 3 examples of Disaccharides?

A
  1. Sucrose
  2. Lactose
  3. Maltose
88
Q

What are 3 examples of Monosaccharides?

A
  1. Glucose
  2. Fructose
  3. Galactose
89
Q

Which of the kinds of Carbohydrates are often indigestible?

A

Oligosaccharides

90
Q

What are the 2 subdivisions of carbs, based on their effects/sources?

A

Simple & Complex

91
Q

which of the 2 kinds of carbs are a rapid source of energy?

A

Simple Carbohydrates

92
Q

which of the 2 kinds of carbohydrates are found of whole grains, legumes, vegetables

A

Complex Carbohydrates

93
Q

What happens to glucose after absorption?

A

either stores as glucogen in liver, or converted to fat for storage

94
Q

The entry of glucose into cells is facilitated by what?

A

Insulin

95
Q

What happens to Galactose after absorption?

A

it is converted to Glucose in Liver which is then used for energy storage
or
stored as glycogen

96
Q

What happens to Fructose after absorption?

A

it is converted to glucose, glycogen, or liver fatE

97
Q

Excessive Fructose consumption can lead to what?

A

fatty liver
insulin resistance

98
Q

What effect on blood sugar does monosaccharide consumption have?

A
  1. Immediate Increase
  2. Regulated Release
99
Q

What 2 main factors regulates blood sugar?

A
  1. Insulin
  2. Glucagon
100
Q

How does Insulin affect blood sugar?

A

produced in the pancreas, insulin promotes glucose uptake into cell and converts it into glycogen - ultimately lowers blood sugar

101
Q

What are the 2 main forms of Blood Sugar Dysregulation?

A
  1. Hyperglycemia
  2. Hypoglycemia
102
Q

What is the term for High Blood Sugar

A

Hyperglycemia

103
Q

What is the term for Low Blood Sugar?

A

Hypoglycemia

104
Q

Long term dysregulation of blood sugar results in what 3 conditions?

A
  1. Insulin Resistance
  2. Type 1 Diabetes
  3. Type 2 Diabetes
105
Q

What is a Glycemic Index?

A

The measure of a carbohydrate’s blood glucose raising potential

106
Q

What is a Glycemic Load?

A

Glycemic Index + amount of carbs in a serving of that food

107
Q

High GI foods result in a ___ and ___ spike in blood glucose

A

quicker and higher

108
Q

Low GI food result in a ___ and ___ spike in blood glucose

A

slower & lower

109
Q

What is the way in which Glycemic Load is calculated?

A

GI * (# of carbs in a serving of food) / 100

110
Q

Increasing what 3 factors of your diet can decrease glycemic load?

A
  1. Fibre
  2. Protein
  3. Healthy Fats
111
Q

What is insulin resistance?

A

a condition where the body grows less responsive to insulin, a hormone that regulates blood sugar

112
Q

What causes insulin resistance?

A

Obesity, Sedentary Lifestyle, Genetics, Diets high in carbs and sugars

113
Q

What are some diseases resulting from insulin resistance?

A
  1. Type 2 Diabetes
  2. Cardiovascular Disease
  3. Fatty Liver Disease
  4. PCOS
114
Q

What is Metabolic Syndrome?

A

a combination of at least 3 or more risk factors of Insulin Resistance occurring together

115
Q

What are the 2 kinds of dietary fibres

A
  1. Soluble
  2. Insoluble
116
Q

What is the difference between Soluble and Insoluble Fibres?

A

soluble: dissolves in water, gel-like
insoluble: does not dissolve in water

117
Q

which kind of fiber is found in oats, peas, beans, apples, etc.

A

Soluble

118
Q

which kind of fiber is found in whole-wheat flour, wheat bran, nuts, beans, veggies, etc.

A

Insoluble

119
Q

What is the term for inorganic compounds, insoluble in water but soluble in organic compounds

A

Lipids

120
Q

Lipids aid in what?

A

Energy storage, cell membrane structure, signalling

121
Q

What are the 5 kinds of Lipids?

A
  1. Fatty Acids
  2. Triglycerides
  3. Phospholipids
  4. Sterols
  5. Waxes
122
Q

What is the name of a long hydrocarbon chains with a carboxylic acid group (COOH) at one end

A

Fatty Acid

123
Q

What are the 3 kinds of fatty acids?

A
  1. Saturated
  2. Monounsaturated
  3. Polyunsaturated
124
Q

What structure has no double bonds between carbon atoms. Solid at room temperature.

A

Saturated Fatty Acids

125
Q

Palmitic Acid is an example of what?

A

Saturated FA

126
Q

What structure has one double bondin the hydrocarbon chain, and is liquid at room temperature

A

Monounsaturated FA

127
Q

What structure has more than 1 double bond, and is liquid at room temperature

A

Polyunsaturated FA

128
Q

Oleic Acid is an example of what?

A

Monounsaturated FA

129
Q

Linoleic Acid is an example of what?

A

Polyunsaturated FA

130
Q

What structure has a : glycerol backbone attached to three fatty acid molecules via ester bonds?

A

Triglyceride

131
Q

What structure has a glycerol backbone, two fatty acid tails (hydrophobic), phosphate group attached to hydrophilic group

A

Phospholipid

132
Q

What structure is composed of 4 fused carbon rings w/ various functional groups attached?

A

Sterol

133
Q

What is the most commonly known sterol?

A

Cholesterol

134
Q

What structure is composed of esters of long-chain fatty acids with long-chain alcohols?

A

Waxes

135
Q

What is the main function of Waxes?

A

waterproofing and protection

136
Q

What is the main function of sterols?

A

precursor for steroids, bile acids, vitamin D

137
Q

What is the main function of triglycerides?

A

stored energy

138
Q

What is the main function of phospholipids

A

major part of cell membranes, separating bilayer from external environment

139
Q

Fatty acids are named based on what?

A

number of carbon atoms, double bonds and double bond position

140
Q

How are triglycerides absorbed?

A

-emulsified by bile salts in small intestine
-broken down by pancreatic lipase into monoglycerides and fatty acids
-these are then absorbed by intestinal mucosa, reassembled into triglycerides and packaged into chylomicrons for transport

141
Q

how are cholesterol absorbed?

A

via passive diffusion and transported-mediated mechanisms in small intestine

142
Q

What are Chylomicrons

A

largest and least dense transport molecule

143
Q

what is a VLDL and what is it produced by?

A

Very Low Density Lipoprotein
-prod by lilver

144
Q

Which of the transport-molecules for lipids is considered “bad cholesterol”

A

Low-Density Lipoprotein (LDL)

145
Q

LDL transports cholesterol from ___ to ___

A

liver to cells

146
Q

Which of the transport-molecules for lipids is considered “good cholesterol”

A

High-Density Lipoprotein (HDL)

147
Q

GERD

A

gastroesophagael reflux disease

148
Q

High HCl is known as what?

A

Hyperchlorydia

149
Q

small intestine is located between what?

A

Stomach and Colon

150
Q

Small intestine is composed of what 3 structures?

A
  1. Duodenum
  2. Jejunum
  3. Ileum
151
Q

finger like projections in small intestine

A

villi

152
Q

what part of the small intestine neutralized chyme acidity

A

the Duodenum

153
Q

What are the 5 parts of the Large Intestine

A
  1. Cecum
  2. Ascending, Transverse Descending Colon
  3. Sigmoid Colon
  4. Rectum
  5. Anal Canal / Anus
154
Q

What serves as a temporary storage for feces?

A

Rectum

155
Q

what controls the timing of bowel movements by signaling the brain, to initiate the urge to defecate

A

Rectum

156
Q

What are the 2 kinds of proteins?

A
  1. fibrous
  2. globular
157
Q

vegetable oils, nuts, seeds, animal fats are what kinds of FA

A

Long Chain Fatty Acids

158
Q

What is partial hydrogenation?

A

conversion of some but not all unsaturated bonds to saturated ones

159
Q

What are the effects of Trans Fats on metabolism?

A
  1. Increases LDL cholesterol
  2. Decreases HDL cholesterol
  3. Inflammaton
  4. Insulin Resistan e
  5. Heart diseases
160
Q

Saturated fats provide what benefits?

A
  1. Cell membrane integrity
  2. Hormone Synthesis
  3. Energy Storage
  4. Fat soluble vitamin absorption
161
Q

Cholesterol assists with the synthesis of what? (2)

A

Bile Acid
Vitamin D
Steroids

162
Q

Cholesterol is a precursor to the synthesis of what?

A

Steroid Hormone

163
Q

What are examples of steroid hormones that is synthesized by cholesterol?

A

estrogen, testosterone, corticosteroids

164
Q

What is the central metabolite in both fat and carb metabolism?

A

Acetyl-CoA

165
Q

What are the hormones regulating the metabolisms of fat and carbs?

A

Insulin
Glucagon

166
Q

What is a ketone body?

A

water soluble molecule produced by FA during low food intake, low carb, excessive exercise

167
Q

What 3 factors produce Ketone Bodies?

A
  1. Low Glucose Availability
  2. FA Oxidation
  3. Ketogenesis
168
Q

What are the 6 health issues that come with excessive fat consumption?

A
  1. Heart Diseases
  2. Obesity
  3. Type 2 Diabetes
  4. Hypertension
  5. NAFLD
  6. Gallbladder Disease
169
Q

What occurs during FA Oxidation?

A
  1. liver oxidizes FA release to produce Acetyl CoA
  2. excess ACoA are then converted to ketone bodies
170
Q

Ketogenesis occurs where?

A

Mitochondrial Matrix

171
Q

What occurs during Ketogenesis?

A

enzymes catalyze ACoA to acetoacetate, which is then reduced to decarboxylate into acetate

172
Q

Hyperglycemia exhibits symptoms such as..

A

thirst, urination
fatigue
weight loss

173
Q

Hypoglycemia exhibits symptoms such as..

A

hunger, shaking, sweating, mood changes, dizziness

174
Q

Long-term dysregulation of blood sugar can cause.. (3)

A
  1. Insulin Resistance
  2. Type 2 Diabetes
  3. Type 1 Diabetes
175
Q

How does one decrease effects of high glycemic levels

A
  1. Increase fibre, protein, healthy fats
  2. choose low GI foods
  3. Moderate portions/balance meals
  4. Phys act
  5. Hydration
176
Q
A

Fundamentals of Nutrition (5 decks)

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