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Biochemistry: Block 4 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What are macronutrients?

A

Energy-rich dietary substances consumed in relatively large quantities and used for metabolism

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2
Q

What are included in the micronutrients?

A

Vitamins and minerals

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3
Q

What is the average daily intake level needed to meet the requirement of one half of healthy people at a certain life stage and gender group?

A

Estmated Average Requirement

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4
Q

What is the average daily intake level needed to meet the requirement of 97-98% of healthy people at a certain life stage and gender group?

A

Recommended Dietary Allowances

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5
Q

What is the intake of food that is considered adequate for a given group of individuals when the EAR or RDA is not known or available?

A

Adequate Intake

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6
Q

What is the Tolerable Upper Intake Limit?

A

The highest average daily intake that will pose no risk of adverse effects to almost all members of the general population

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7
Q

What is the Total Estimated Energy Requirement?

A

The average dietary energy intake predicted to maintain an energy balance in a healthy adult of defined age, sex, and height whose weight and physical activity are “healthy”

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8
Q

What is the energy content of cabohydrate?

A

4 kcal/g

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9
Q

What is the energy content of protein?

A

4 kcal/g

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10
Q

What is the energy content of fat?

A

9 kcal/g

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11
Q

What is the energy content of alcohol?

A

7 kcal/g

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12
Q

What is the rough estimate for the total estimated enery requirement for a moderately active adult?

A

35 kcal/kg/day

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13
Q

What are the three types of energy use in the body?

A

Resting metabolic rate, thermic effect of food, physical activity

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14
Q

What is the resting metabolic rate?

A

The energy expended in a resting post-absorptive state to maintain normal bodily functions

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15
Q

What is the thermic effect of food?

A

The heat produced during digestion and absorption of food

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16
Q

The consumption of which type of lipoprotein has an inverse correlation with coronary heart disease?

A

HDL

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17
Q

What type of lipoprotein has a very strong correlation with coronary heart disease?

A

LDL

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18
Q

How do statin drugs decrease the risk of coronary heart disease?

A

By lowering plasma cholesterol levels by blocking HMG-CoA reductase

19
Q

According to the WHO, approximately what percentage of cancer deaths can be attricuted to poor diet and physical inactivity?

A

33%

20
Q

Approximately what percentage of bowel cancers are caused by processed or red meat?

A

21%

21
Q

TAGs containing mostly _________ fatty acids are associated with coronary heart disease?

A

Saturated

22
Q

What is the effect of saturated fatty acids on LDL and HDL levels?

A

Increase LDL, little effect on HDL

23
Q

What type of lipid lowers total cholesterol and LDL, while slightly increasing HDL

A

Monounsaturated fatty acids

24
Q

What is the effect of polyunsaturated fatty acids on LDL and HDL levels?

A

Decrease both HDL and LDL levels

25
Q

Which omega-6 fatty acid is essential due to its use in prostaglandin synthesis?

A

Linoleic acid

26
Q

Which omega-3 fatty acid is essential in humans?

A

alpha-linolenic acid

27
Q

What type of lipid can reduce TAG?

A

Omega-3s

28
Q

What type of lipid raises LDL levels and lowers HDL levels?

A

Trans- fatty acids

29
Q

What is the effect of plant sterol on overall cholesterol levels? What is the mechanism of this change?

A

Plant sterols will lower cholesterol levels by inhibiting intestinal absorption of cholesterol and increasing its excretion and use in bile synthesis

30
Q

What is the fate of soluble fiber?

A

Undigested by intestinal enzymes, but fermented by intestinal microbial enzymes to short-chain fatty acids

31
Q

What are the four health benefits of fiber?

A

Adds bulk, absorbs water, increases bowel motility; delays gastric emptying, causing satiety and reduced post-prandial glucose peaks; lowers LDL cholesterol by increasing bile secretion and blocking reabsorption; reduces constipation, hemorrhoids, diverticulitis, colon cancer

32
Q

What is a positive nitrogen balance? In what instances would this occur?

A

Nin>Nout; When tissue growth is occuring (childhood, pregnancy, recovery)

33
Q

What is a negative nitrogen balance? In what instances would this occur?

A

Nout>Nin; Starvation, trauma, unbalanced amino acid intake

34
Q

How can excess protein consumption lead to nephrolithiasis ?

A

If protein intake is high, there is increased urinary disposal of nitrogen, which can caused increased urinary calcium

35
Q

What are the two extreme forms of malnutrition commonly seen in developing countries?

A

Kwashiorkor and Marasmus

36
Q

What is the fundamental difference between Kwashiorkor and Marasmus?

A

In Kwashiorkor, protein depravation is greater than calorie depravation; Marasmus has a larger calorie deficiency

37
Q

What are symptoms asoociated with Kwashiokor?

A

Edema, skin lesions, anorexia, enlarged fatty liver, decreased plasma albumin

38
Q

What symptoms are associated with Marasmus?

A

Arrested growth, emaciation, weakness, anemia, irratibility?

39
Q

Which form of malnutrition is more likely to be recovered from?

A

Marasmus

40
Q

Patients with which form of malnutrition will maintain an appetite?

A

Marasmus

41
Q

What is the glycemic index?

A

The area under the blood glucose curve after eating a carbohydrate-rich meal compared to that observed for the same amount of carbohydrate in the form of glucose or white bread

42
Q

What is the effect of eating foods with a high glycemic index on glucose levels?

A

Causes a sudden increase in glucose after eating and then dips below original levels

43
Q

What is the quality of protein sources based on? What it is assessed by?

A

The ability of the digested protein to provide the required essential amino acids; Measured through Protein digestibility-corrected amino acid scoring

Biochemistry: Block 4 (11 decks)

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