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345 extra practice > nutrient metabolism > Flashcards

nutrient metabolism Flashcards

1
Q

classify the following as a nutritive or non-nutritive sweetener:

  1. sucrose
  2. slow-absorbing sugar alcohol
  3. brown sugar
  4. mannitol (an alternative sweetener)
  5. aspartame
  6. sucralose
  7. fructose
  8. saccharin
  9. honey
  10. a sweetener that contains 4 kcal of energy / gram
  11. a sweetener that contains little or no energy / gram
  12. a sweetener that contains 2-3 kcal of energy / gram
  13. an artificial sweetener
A
  1. sucrose - nutritive
  2. slow-absorbing sugar alcohol - nutritive
  3. brown sugar - nutritive
  4. mannitol (an alternative sweetener) - non-nutritive (alternative is another name for non-nutritive sweeteners)
  5. aspartame - non-nutritive
  6. sucralose - non-nutritive
  7. fructose - nutritive
  8. saccharin - non-nutritive
  9. honey - nutritive
  10. a sweetener that contains 4 kcal of energy / gram - nutritive
  11. a sweetener that contains little or no energy / gram - non-nutritive
  12. a sweetener that contains 2-3 kcal of energy / gram - nutritive
  13. an artificial sweetener (aka alternative sweetener) - non-nutritive
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2
Q

T/F: a phospholipid with saturated fatty acids pack tightly together and are solid at room temperature

A

F: a TRIGLYCERIDE with saturated fatty acids pack tightly together and are solid at room temperature

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3
Q

which triglycerides are solid at room temp?

A

triglycerides that are made of saturated fatty acids pack tightly together, and thus are solid at room temperature

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4
Q

which lipid type is found naturally in cow’s milk and meat?

A

triglycerides that consist of trans fatty acids can be found naturally in cow’s milk and meat

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5
Q

T/F: hydrogenation of triglycerides reduces oxidation, thus prevents rancidity of the lipid

A

T

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6
Q

what is the rationale behind hydrogenating triglycerides in food products?

A

hydrogenation of triglycerides make oils more solid (more like a saturated fat) and reduce oxidation (prevents rancidity)

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7
Q

T/F: partially hydrogenated oils are more prone to rancidity than non-hydrogenated oils because they consist of more trans fatty acids

A

F: partially hydrogenated oils are less prone to rancidity than non-hydrogenated oils because they consist of more trans fatty acids

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8
Q

omega-3 or omega-6 fatty acid?

  1. eicosapentaenoic acid (EPA)
  2. alpha-linolenic acid
  3. linoleic acid
  4. docosahexenoic acid (DHA)
A
  1. EPA - omega-3
  2. alpha-linolenic acid - omega-3
  3. linoleic acid - omega-6
  4. docosahexaenoic acid - omega-3
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9
Q

triglycerides that increase the risk of cardiovascular disease consist of…

A

trans fatty acids

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10
Q

fiber provides _____ of kcal of energy / gram

A

0

H2O and fiber are macronutrients that do not provide any energy

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11
Q

T/F: all phospholipids and triglycerides have glycerol backbones

A

T

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12
Q

which lipid type has phosphate as part of its structure?

A

phospholipids

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13
Q 
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
A

D. alternative sweetener (ie aspartame)

E. macronutrient (ie carbohydrate)

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14
Q

essential or not essential?

  1. complete protein
  2. omega-3 fatty acids
  3. cholesterol
  4. phospholipids
  5. lecithins
  6. plant sterols
  7. phytoesterols
A

essential - nutrient is not made in body - must obtain from an external source

  1. complete protein - a dietary protein product that contains sufficient amounts of all nine essential amino acids
  2. omega-3 fatty acids - essential fatty acid
  3. cholesterol - not essential; see plant sterols below
  4. phospholipids - not essential; made in our bodies
  5. lecithins - not essential; type of phospholipids
  6. plant sterols - not essential; sterols are found in both plant and animal foods and are produced in the body
  7. phytoesterols - not essential - another name for plant sterols
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15
Q

the type of lipid that aids in digestion of fat

A

phospholipids in the liver are called lecithins - they combine w/ bile salts + electrolytes to make bile which aids fat digestion

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16
Q

what is the ADI for saccharin?

A

there is no ADI for saccharin

17
Q

T/F: monounsaturated fatty acids consist of carbon chain lengths that lack 1-3 double bonds

A

F: monounsaturated fatty acids consist of carbon chain lengths that lack 1 double bond (ie 2 H atoms)

18
Q

list primary fuel source for the following…

  1. heart
  2. brain
  3. RBCs
  4. nerves
A
  1. heart - fats
  2. brain - carbs
  3. RBCs - carbs
  4. nerves - carbs
19
Q

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

A

T: sterols are found primarily in the fatty part of animal products

20
Q

T/F: you can expect to find eicosapentaenoic acid in the composition of cell membranes

A

T: eicosapentenoic acid is an essential fatty acid; essential fatty are constituents of cell membranes

21
Q

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
A

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)

22
Q

why is 5 to 10:1 ratio of linoleic:alpha-linolenic acid the target ratio for ingestion?

A

these fats compete for the same enzymes to produce various eicosanoids that regulate body fxns

this ratio helps ensure eicosanoids are produced in balance

23
Q

T/F: fat-free food products do not have fat in them

A

F: fat-free means < 0.5g / serving

24
Q

T/F: Pts looking for lower-calorie diets should choose reduced / lower fat alternatives.

A

T/F: Reduced / lower fat alternatives may not always be lower in calories. :(

25
Q

T/F: eicosonaneoic acid is a type of triglyceride

A

F: it is an essential fatty acid

345 extra practice (7 decks)

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