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Biochem Final > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What does EAR stand for?

A

Estimated average requirement

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2
Q

What does EAR mean

A

The average daily nutrient intake level estimated to meet the dietary requirements of one half of the population at a particular stage of life and gender.

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3
Q

RDA stands for?

A

Recommended Dietary Allowance

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4
Q

The RDA is the average daily intake level that is sufficient to meet the nutrient requirements for what % of individuals in a group?

A

90

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5
Q

Define Adequate Intake

A

Used instead of the RDA if scientific evidence is not available to calculate and EAR or RDA. Based on a group of individuals who appear to be healthy

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6
Q

UL stands for?

A

Tolerable Upper Intake Level

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7
Q

What does UL mean?

A

The highest average daily nutrient intake level that is likely to pose no adverse health effects to most individuals in the general population.

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8
Q

What is the estimated energy requirement for sedentary, mod active, and very active adults?

A

Sed: 30kcal/kg/day
Active: 35 kcal/kg/day
Very Active: 40 kcal/kg/day

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9
Q

What are the energy content of the 4 groups discussed.

A 
Fats = 9 kcal/g
Ethanol = 7 kcal/g
Carbs= 4 kcal/g
Proteins = 4 kcal/g
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10
Q

What is the basal or resting metabolic rate RMR

A

The energy used by an individual at complete rest.

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11
Q

What is the RMR for men and women?

A

70kg man = 1800 kcal/day

50kg woman = 1300 kcal/day

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12
Q

RMR represents what % of energy expenditure?

A

60

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13
Q

What is the thermic effect?

A

The head produced by breaking down our food.

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14
Q

What is the Thermic effect energy percentage?

A

10%\

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15
Q

Physical activity accounts for what % of energy in a human?

A

30%

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16
Q

High levels of High Density Lipoproteins correlates how with cardiovascular disease?

A

Low levels

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17
Q

Where can we find saturated fatty acids?

A

Coconut, palm oil, meats and dairy products.

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18
Q

What type of fatty acid chains do not have much of an effect on cholesterol levels?

A

Long chain fatty acids 18 carbons or more such as stearic acid

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19
Q

What type of fat is associated with higher levels of cholesterol, LDL cholesterol, and an increased risk of cardiovascular diease?

A

Saturated

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20
Q

Where can we obtain monounsaturated fats from?

A

Fish, veggies, and olive oils.

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21
Q

When monosaturated fats are substituted for saturated fats what will happen?

A

Reduction of cholesterol, LDL and an increase in HDL

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22
Q

How can we divide up Polyunsaturated fats?

A

omega-3 and omega-6

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23
Q

Omega-3 polyunsaturated fats are associated with what health benefits?

A

Cholesterol and LDL levels are decreased. HDL levels are also decreased.

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24
Q

What are the health benefits of Omega-6 polyunsaturated fats?

A

Suppress cardiac arrhythmias, reduce thrombosis, and lower blood pressure. No change in LDL, cholesterol, or HDL levels much.

25
Q

What effect do Trans Fatty Acids have on the body?

A

Increase the risk of CVD and increase LDL and reduce HDL

26
Q

Trans fats are primarily produced how?

A

Through the hydrogenation of veggie oils in the production of margarine and partially hydrogenated oils.

27
Q

How can we get cholesterol in the body?

A

From animal products or synthesized by the body.

28
Q

What is finer?

A

Nondigestible carb (cellulose) and Lignin (phenypropanoid polymer) and are found in plants.

29
Q

What is soluble fiber?

A

The edible parts of plants that are resistant to digestion and absorption in the human GI tract.

30
Q

Does soluble finer increase or decrease transit of food in the GI tract?

A

Decrease

31
Q

Does insoluble finer pass through the entire GI tract?

A

Yes

32
Q

What type of finer increase transit of foods in the GI tract?

A

Insoluble.

33
Q

Fiber can absorb how much of its own weight in water?

A

10-15X

34
Q

What effect does soluble fiber have on the body?

A
  • Delays gastric emptying resulting in the sensation of fullness. This reduces peaks in blood glucose.
  • Reduce LDL by increasing decal bile acid excretion and interfering with bile acid absorption.
35
Q

What type of fibre reduces the risk of colon cancer?

A

Fruit

36
Q

What is the glycemic index?

A

Measures the rise in blood sugar levels from certain foods. Represented by the area under the curve of glucose levels in the blood vs. time after eating.

37
Q

What is thought to increase the sensation of satiety and limit dietary intake high or low glycemic index foods?

A

Low

38
Q

What is the glycemic index of glucose?

A

100

39
Q

What is considered to be a high glycemic index number?

A

> 70

40
Q

What is the low glycemic index range?

A

< 55

41
Q

Name some foods that fall in the high glycemic index

A

White bread, corn flakes, potatoes, white rice, bagels.

42
Q

Basmatic rice, whole wheat bread, ice cream, bananas, raisins, are examples of what level of glycemic index?

A

Medium

43
Q

List foods that have a low glycemic index

A

Beans, most intact grains, most sweet fruits, most veggies.

44
Q

The absence of dietary carbs lead to the production of what?

A

Ketone bodies and the degradation of body proteins.

45
Q

T or F

Carbohydrates do not limit protein degredation

A

False - they do!

46
Q

What does PDCAAS stand for?

A

Protein digestibility corrected amino acid score.

47
Q

What does PDCAAS measure?

A

The ability of a protein to provide the essential amino acids required for tissue maintenance.

48
Q

What is another name for essential amino acid?

A

Indispensable amino acid

49
Q

What is an essential amino acid?

A

AA that cannot be synthesized by humans and must be supplied by the diet.

50
Q

What is the highest possible score of PDCAAS

A

1.00

51
Q

List the essential amino acids

A

Phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, leucine, lysine, histidine.

52
Q

What 3 amino acids are also considered essential in infants?

A

Cysteine, arginine, tyrosine

53
Q

How is most nitrogen in the body obtained?

A

From proteins

54
Q

When the nitrogen intake exceeds the nitrogen exertion we have a _____ balance

A

Positive

55
Q

When do you typically see a positive nitrogen balance?

A

Tissue growth; childhood, pregnancy or recovering from an illness

56
Q

What is negative nitrogen balance?

A

When nitrogen loss is greater than nitrogen intake. Associated with inadequate protein intake, surgery, trauma, burns, chronic illness.

57
Q

What complications will come when we consume more protein than the RDA?

A

Proteins will be deaminated to produce acetyl coA for fatty acid synthesis
- Increased risk of kidney stones and osteoporosis: more nitrogen excreted, calcium is also secreted into the urine.

58
Q

What are the two major types of Protein Energy Malnutrition?

A

Kwashiokor and Marasmus

Biochem Final (3 decks)

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