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Nutrition and Digestion > Normal Nutrition > Flashcards

Normal Nutrition Flashcards

1
Q

Carbohydrate

A

4 calories/g
- Major source of energy
- DRI: 45-65% cal/day

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2
Q

3 forms of carbohydrates

A

monosaccharides, disaccharides, polysaccharides
(Digested from poly, di to mono)

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3
Q

Maltose:

A

glucose + glucose
maltase (enzyme)

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4
Q

Sucrose:

A

fructose + glucose
(sucrase enzyme)

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5
Q

Lactose:

A

glucose + galactose
(lactase)

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6
Q

Monosaccharides

A

glucose, fructose, galactase

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7
Q

Disaccharides

A

maltose, sucrose, lactose

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8
Q

Polysaccharides

A

amylose, glycogen, amylopectin, cellulose

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9
Q

Body stores glucose as ______

A

glycogen in liver

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10
Q

Cellulose is an:

A

insoluble fiber

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11
Q

Protein

A

4 calories/gram
- regulate gene expression, build muscle tissue, transporters, hormones, enzymes, immune factors, hair/skin/nail, fluid factor
- DRI: 10-35% cal/day

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12
Q

Building blocks of protein are:

A

amino acids

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13
Q

Essential amino acids:

A

isoleucine, leucine, methionine, phenylalanine, threonine, tryptophan, valine, lysine, histidine

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14
Q

Non essential:

A

alanine, aspartate, cysteine, glutamate

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15
Q

Non essential/conditionally essential:

A

Arginine, asparagine, glutamine, glycine, proline, serine, tyrosine

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16
Q

Protein into:

A

polypeptides by pepsin and gastric acid

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17
Q

Polypeptides into:

A

amino acids and oligopeptides by pancreatic enzymes

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18
Q

Oligopeptides into:

A

free amino acids by brush border enzymes

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19
Q

?: combines two different plant proteins to ensure getting all 9 essential AA on plant diet

A

Protein complementation

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20
Q

protein primary structure

A

aa with peptide bonds and disulfide bonds

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21
Q

protein secondary structure

A

hydrogen bonds forming alpha helix of B pleated sheets

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22
Q

protein tertiary structure

A

disulfide, hydrogen, non-polar hydrophobic reaction

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23
Q

protein quat structure

A

multiple units, hydrogen bonds, ionic interactions, hyrophobic

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24
Q

protein ketogenic form

A

leucine and lysine

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25
Q

Fat

A

9 calories/g
- dense source of energy, energy storage hormone production, for fat-soluble vitamin absorption
- DRI: 20-35% cal/day

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26
Q

Forms of fat

A
  • triglycerides
  • fatty acids
  • sterols
  • phospholipids
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27
Q

Triglycerides digested into:

A

diglycerides, then free fatty acids and monoglycerides via lipase

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28
Q

Triglycerides:

A

glycerol backbone and 3 fatty acids

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29
Q

Fatty acids:

A

carbon and hydrogen, can have single bonds (sat) or double bonds (unsat)

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30
Q

Saturated:
Monounsaturated:
Polyunsaturated:

A
  • each O has it’s own H, in straight line and can fit together
  • has one double bond
  • more than one double bond
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31
Q

Major dietary saturated fatty acids:

A

Myristic acid, palmitic acid, stearic acid, arachidic acid, ligoceric acid

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32
Q

?: responsible for high sat fat content of palm and coconut oil

A

myristic acid

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33
Q

?: found in most animal and plant fat

A

palmitic acid

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34
Q

?: found in animal fat and some plant fat

A

stearic acid

35
Q

?: responsible for high sat fat content of peanut oil

A

arachidic acid

36
Q

?: most natural fats

A

lignoceric acid

37
Q

Cis double bond

A

hydrogens on same side of joined carbon lending to bent shape

38
Q

Trans double bond

A

hydrogens on opposite sides of joined carbon resulting in straight shape (trans fatty acids: unsat fatty acids with trans bond making them straight and like like sat fatty acid)

39
Q

Unsat fats:
Sat fat:

A
  • cis unsat fats bent and hterefore liquid at room temp
  • tightly packed together, solid room temp
40
Q

Lowest in sat fat

A

canola, safflower, sunflower, corn, olive, soybean, peanut

41
Q

Highest in sat fat

A

coconut oil, butter, palm oil, beef tallow, lard, cottonseed oil

42
Q

Highest in linoleic acid (omega 6)

A

safflower, sunflower, corn, soybean, cottonseed

43
Q

Highest in alpha linoleic (omega 3)

A

canola, soybean

44
Q

Phospholipids

A

key component of cell membrane. Micelles as well

45
Q

Omega 3 Fatty acids

A

first double bond on 3rd carbon
- ALA alpha linolenic acid
- DHA docosahexaenoic
- EPA eicosapentaenoic

46
Q

Omega 6 Fatty acids

A

first double bond on 6th carbon
- LA linoleic acid
- AA arachidonic acid

47
Q

ALA found in:

A

linseed, soybean, canola, flaxseed, walnuts

48
Q

DHA found in:

A

animal fat sources, fish oils, shellfish

49
Q

EPA found in:

A

marine algae, fish oils, shellfish

50
Q

LA found in:

A

corn, safflower, soybean, cottonseed, sunflower, peanut oil

51
Q

AA found in:

A

meat and eggs

52
Q

Alcohol:

A

7 calories/gram but are empty

53
Q

Warnicke-Korsakoff syndrome

A

seen in alcoholics, thiamin deficiency

54
Q

?: provide many fruits/veg with healthy properties and colors

A

phytochemical

55
Q

Lycopene:
B carotene
Isothiocyanates
flavanols

A
  • Tomatoes
  • Carrots
  • Cruciferous
  • Tea
56
Q

Flavonoids and cartenoids are

A

antioxidants

57
Q

non- nutritive toxin:

A

pesticides

58
Q

?: carcinogenic compounds that from when meat cooked at high temp/char forms and is ingested

A

PAH polycyclic aromatic hydrocarbons

59
Q

?: fungi live on corn or peanuts; acute toxic poisoning leads to liver cancer/failure

A

aflatoxins

60
Q

?: formed from toxins found in mushrooms

A

hydrazines

61
Q

?: glycoproteins in legumes and grains

A

lectins

62
Q

Dietary supplemental health and education act of 1994 (DSHEA) define supplements as:

A
  • intended to supplement diet
  • contain > 1 dietary ingredient
  • taken orally
  • labeled front panel as being dietary supplement
63
Q

Nonnutritive sweeteners:

A

saccharin, aspartme, sucralose, stevia, neotame…..must be approved by FDA

64
Q

Sugar alcohols:

A

srobitol, mannitol, xylitol
* can be labeled sugar free but not calorie free

65
Q

Sugar alcohols function as:

A

humectants and emulsifiers extending shelf life

66
Q

Black cohosh

A

+ menopause symtoms
- act as blood thinners, effect statins

67
Q

Comfrey

A

+ soothe nerves
- irreversible liver disease

68
Q

Echinacea

A

+ prevent cold symptoms
- avoid taking > 2 months

69
Q

Ephedra

A

+ promote wt loss
- rapid heart rate, headache

70
Q

Garlic

A

+ lower choles, blood pressure
- reduce clotting time (dont use with warfarin)

71
Q

Ginger

A

+ antiemetic
- dont use with drugs affecting bleeding

72
Q

Ginkgo bilboa

A

+ vasodilation
- dont use with warfarin, diabetes

73
Q

Ginseng

A

+ immunity, endurance
- high BP, avoid with warfarin, can decrease blood sugar

74
Q

Kava

A

+ release anxiety
- liver failure

75
Q

Milk Thistle

A

+ protect liver
- nadaaaa

76
Q

St. John’s wort

A

+ antidepressive
- reduce effect of warfarin

77
Q

Saw palmetto

A

+ remedy enlarged prostate
- diuretic

78
Q

Valerian root

A

+ calms nerves
- avoid with liver disease

79
Q

Yohimbe

A

+ erectile dysfunction
- elevate blood pressure

80
Q

?: refers to all reference values used to guide nutrient intake in healthy people

A

Dietary Reference Intake

81
Q

?: average daily level of intake sufficient to meet nutrient requirements for 97%-98% of all healthy people

A

Recommended Dietary allowance

82
Q

?: when evidence enough to generate RDA, set at level to ensure nutritional adequacy

A

adequate intake

83
Q

?: nutrient intake level estimated to meet needs of 50% of people of certain age and sex group

A

Estimated Average Requirement

Nutrition and Digestion (3 decks)

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