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Patho 2 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

classification of carbohydrates

A
  • simple carbs (mono and disaccharides)

- complex carbs (amylose and amylopectin)

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2
Q

glycemic index (GI)

A
  • measure of impact on CHO containing foods on blood glucose

- depends on rapidity of digestion and absorption

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3
Q

low GI

A
  • 55 or less

- fruits, veggies, beans, minimally process grains, pasta, low fat dairy foods, nuts

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4
Q

moderate GI

A
  • 56-69

- white and sweet potatoes, corn, white rice, couscous, cereal

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5
Q

high GI

A
  • 70 or higher

- white bread, rice cakes, crackers, bagels, cakes, doughnuts, croissants

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6
Q

glycemic load (GL)

A
  • incorp both quality and quantity of CHO
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7
Q

what foods have high GL

A
  • CHO ric foods

- low fiber content

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8
Q

what foods have low GL

A
  • whole grains, fruits, vegetables

- high fiber content

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9
Q

low GL

A

10 or less

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10
Q

medium GL

A

11-19

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11
Q

high GL

A

20 or more

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12
Q

to achieve a lower GL

A
  • replace CHO with protein
  • replace CHO with fat
  • replace high HI CHO with low GI CHO
  • combine all three
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13
Q

effect of high GL diets on coronary artery disease

A
  • hypercoagulability
  • hypercholesterolemia
  • state of hyperglycemia
  • insulin resistant state may be proinflammatory
  • HTN
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14
Q

how does high GL cause hypercoagulability

A
  • increase in serum platlet factors

- i.e. fibrinogen and vWF

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15
Q

how does high GL cause hypercholesterolemia

A
  • accumulation of visceral fat
  • reduction in lipoprotein lipase activity
  • reduced clearance of TGs
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16
Q

why is insulin resistance pro-inflammatory?

A
  • expression inflammatory mediator TNF alpha by adipose tissue associated with plasma insulin
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17
Q

how does high GL cause HTN

A
  • oxidative stress -> reduced NO -> increased vascular and sympathetic tone
  • angiotensinogen by adipose tissue -> activation of renin-angiotensin system
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18
Q

fructose

A
  • monosaccharide
  • found naturally in fruits and honey
  • high fructose corn syrup is similar to table sugar (sucrose)
  • excessive fructose consumption -> insulin resistance, obesity, HTN, dyslipidemia, DM
19
Q

types of fiber

A
  • soluble

- insoluble

20
Q

soluble fiber

A
  • helps lower glucose levels of blood cholesterol

- foods with soluble fiber include oatmeal, nuts, beans, lentils, apples, blueberries

21
Q

insoluble fiber

A
  • helps food move through digestive system
  • promotes regularity and preventing constipation
  • wheat, whole wheat bread, whole grain couscous, brown rice, legumes
22
Q

building blocks of fat

A
  • glycerol

- fatty acids

23
Q

what type of fat is usually saturated

A

solid fat like butter or lard

24
Q

what type of fat is unsaturated

A
  • liquid fat like vegetable oil
  • essential fatty acids cannot be synthesized by the body
  • must be included in diet
25
Q

what are the essential fatty acids

A
  • omega 3

- omega 6

26
Q

unsaturated fats

A
  • “good fats”
  • monosaturated vs. polyunsaturated
  • poly is best
27
Q

trans fat

A
  • increases disease risk even in small quantities

- decreases HDL, increases LDL, pro-inflammatory

28
Q

saturated fats

A
  • best consumed in moderation

- i.e. red meat, butter, cheese

29
Q

omega 6 metabolism

A
  • converted to linoleic acid and then arachadonic acid

- AA is pro-inflammatory and enhances tumor growth

30
Q

omega 3 metabolism

A
  • converted to EPA and DHA
  • EPA and DHA are anti-inflammatory and inhibit tumor growth
  • due to low efficiency of conversion, recommended obtain EPA and DHA from other food sources
31
Q

function of essential fatty acids

A
  • affect cell membrane properties like fluidity, permeability
  • DHA helps vision
  • important for nervous system- brain has high levels of DHA and AA
32
Q

obesity and cancer

A
  • obesity associated with hyperinsulinemia, increased LDL, decreased HDL
  • leads to increased IGF-1
  • IGF-1 is mitogenic and antiapoptotic -> cancer
33
Q

pathways that mediate trans fats with CVDD

A
  • serum lipid concentratins (increased LDL and TG, decreased HDL)
  • systemic inflammation
  • endothelial cell function (reduced NO)
34
Q

proteins

A
  • need to be hydrolyzed by proteases and peptidases

- broken down in to AA, dipeptides, or tripeptides in small intestine

35
Q

what do AA provide

A
  • Nitrogen
  • hydrocarbon skeletons
  • sulfer
  • essential precursors for synthesis of proteins, peptides, and other substances
  • essential for health, growth, development, reproduction, lactation, and survival
36
Q

which protein source is more biologically available

A
  • animal proteins
37
Q

metabolism

A

all chemical reactions in cells

38
Q

calorie

A
  • unit for expressing quantity of energy released from different foods
  • 1 calorie= quantity of heat required to raise temp of 1 gram of water 1 degree C
  • Calorie= 1000 calories
39
Q

basam metabolic rate

A
  • minimum level of energy required to exist

- normally 65-70 Calories/hr in average 70 kg male

40
Q

CNS integrates inputs from

A
  • long term energy stores i.e. leptin

- short term meal related signals

41
Q

what whappens in the CNS in response to energy deprivation

A
  • increased reward properties of food

- reduced response of satiety signals

42
Q

leptin

A
  • produced by adipose cells
  • inhibits hunger
  • plasma levels are proportionate to body fat stores
  • act on neurons that regulate energy balance
43
Q

what happens in response to acute and chronic energy deficiency in the brain

A
  • increases feeding
  • increases hepatic glucose production by increasing glucagon and corticosterone
  • conserves energy by suppressing HPT axis

Patho 2 (15 decks)

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