nutrient metabolism Flashcards
classify the following as a nutritive or non-nutritive sweetener:
- sucrose
- slow-absorbing sugar alcohol
- brown sugar
- mannitol (an alternative sweetener)
- aspartame
- sucralose
- fructose
- saccharin
- honey
- a sweetener that contains 4 kcal of energy / gram
- a sweetener that contains little or no energy / gram
- a sweetener that contains 2-3 kcal of energy / gram
- an artificial sweetener
- sucrose - nutritive
- slow-absorbing sugar alcohol - nutritive
- brown sugar - nutritive
- mannitol (an alternative sweetener) - non-nutritive (alternative is another name for non-nutritive sweeteners)
- aspartame - non-nutritive
- sucralose - non-nutritive
- fructose - nutritive
- saccharin - non-nutritive
- honey - nutritive
- a sweetener that contains 4 kcal of energy / gram - nutritive
- a sweetener that contains little or no energy / gram - non-nutritive
- a sweetener that contains 2-3 kcal of energy / gram - nutritive
- an artificial sweetener (aka alternative sweetener) - non-nutritive
T/F: a phospholipid with saturated fatty acids pack tightly together and are solid at room temperature
F: a TRIGLYCERIDE with saturated fatty acids pack tightly together and are solid at room temperature
which triglycerides are solid at room temp?
triglycerides that are made of saturated fatty acids pack tightly together, and thus are solid at room temperature
which lipid type is found naturally in cow’s milk and meat?
triglycerides that consist of trans fatty acids can be found naturally in cow’s milk and meat
T/F: hydrogenation of triglycerides reduces oxidation, thus prevents rancidity of the lipid
T
what is the rationale behind hydrogenating triglycerides in food products?
hydrogenation of triglycerides make oils more solid (more like a saturated fat) and reduce oxidation (prevents rancidity)
T/F: partially hydrogenated oils are more prone to rancidity than non-hydrogenated oils because they consist of more trans fatty acids
F: partially hydrogenated oils are less prone to rancidity than non-hydrogenated oils because they consist of more trans fatty acids
omega-3 or omega-6 fatty acid?
- eicosapentaenoic acid (EPA)
- alpha-linolenic acid
- linoleic acid
- docosahexenoic acid (DHA)
- EPA - omega-3
- alpha-linolenic acid - omega-3
- linoleic acid - omega-6
- docosahexaenoic acid - omega-3
triglycerides that increase the risk of cardiovascular disease consist of…
trans fatty acids
fiber provides _____ of kcal of energy / gram
0
H2O and fiber are macronutrients that do not provide any energy
T/F: all phospholipids and triglycerides have glycerol backbones
T
which lipid type has phosphate as part of its structure?
phospholipids
pts that live with phenylketonuria have to avoid a type of: select all that apply A. nonessential amino acid B. essential amino acid C. nutritive sweetener D. alternative sweetener E. macronutrient F. micronutrient G. fatty acid H. vitamin I. mineral J. none of the above
D. alternative sweetener (ie aspartame)
E. macronutrient (ie carbohydrate)
essential or not essential?
- complete protein
- omega-3 fatty acids
- cholesterol
- phospholipids
- lecithins
- plant sterols
- phytoesterols
essential - nutrient is not made in body - must obtain from an external source
- complete protein - a dietary protein product that contains sufficient amounts of all nine essential amino acids
- omega-3 fatty acids - essential fatty acid
- cholesterol - not essential; see plant sterols below
- phospholipids - not essential; made in our bodies
- lecithins - not essential; type of phospholipids
- plant sterols - not essential; sterols are found in both plant and animal foods and are produced in the body
- phytoesterols - not essential - another name for plant sterols
the type of lipid that aids in digestion of fat
phospholipids in the liver are called lecithins - they combine w/ bile salts + electrolytes to make bile which aids fat digestion
what is the ADI for saccharin?
there is no ADI for saccharin
T/F: monounsaturated fatty acids consist of carbon chain lengths that lack 1-3 double bonds
F: monounsaturated fatty acids consist of carbon chain lengths that lack 1 double bond (ie 2 H atoms)
list primary fuel source for the following…
- heart
- brain
- RBCs
- nerves
- heart - fats
- brain - carbs
- RBCs - carbs
- nerves - carbs
T/F: trimming the portions of fat from the cuts of meat that you use for dinner means you will have less intake of sterols
T: sterols are found primarily in the fatty part of animal products
T/F: you can expect to find eicosapentaenoic acid in the composition of cell membranes
T: eicosapentenoic acid is an essential fatty acid; essential fatty are constituents of cell membranes
provide 3 diet recommendations to the following pt
age: 24 years
PMHx: allergic rhinitis, depression, phenylketonuria
Meds: cetirizine, fluticasone nasal spray, escitalopram, vitamin D, ibuprofen, acetaminophen
PE: ht: 6’1”, wt: 80kg, caucasian
SxHx:
- college varsity athlete, shotput
- diet: eats 200g of protein every day to help build muscle
- non-smoker
- drinks EtOH recreationally
- no recreational drug use
- lives in dorm
phenylketonuria - do not ingest aspartame
college varsity athlete - decrease fat intake to 20-25% of total calories in a day
200g of protein / 80 kg = 2.5g/kg –> considered high protein intake
decrease daily protein intake to < 160g/day to avoid AE from excess protein intake (eg bone loss, kidney disease in susceptible popns, risk for coronary heart disease)
why is 5 to 10:1 ratio of linoleic:alpha-linolenic acid the target ratio for ingestion?
these fats compete for the same enzymes to produce various eicosanoids that regulate body fxns
this ratio helps ensure eicosanoids are produced in balance
T/F: fat-free food products do not have fat in them
F: fat-free means < 0.5g / serving
T/F: Pts looking for lower-calorie diets should choose reduced / lower fat alternatives.
T/F: Reduced / lower fat alternatives may not always be lower in calories. :(
