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Patho II > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What are the healthiest sources of Carbohydrates?

A

Unprocessed or minimally processed whole grains, vegetables, fruits, and beans

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2
Q

What are unhealthy sources of carbs?

A

White bread
Pastries
Sodas
Highly processed or refined foods

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3
Q

What do unhealthy sources of carbs contain?

A

Easily digested carbs that may contributed to weight gain, interfere with weight loss, and promote diabetes and heart disease

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4
Q

What are simple carbohydrates?

A

Simple sugars like monosaccharides and disaccharides

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5
Q

What are monosaccharides?

A

Glucose
Fructose
Galactose

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6
Q

What are Disaccharides?

A 
Sucrose = Glucose + fructose
Lactose = Glucose + Galactose
Maltose = Glucose + glucose
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7
Q

What are complex carbohydrates?

A

Starches

Amylose
Amylopectin

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8
Q

What does amylose contain?

A

Average chain length of 600 glucose residues

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9
Q

What does amylopection contain?

A

Contains about 6000 glucose residues

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10
Q

What is the glycemic index (GI)?

A

An in vivo measure of the relative impact of carbohydrate-containing foods on blood glucose

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11
Q

How is the glycemic index determined?

A

The rapidity of digestion and absorption of its dietary carbohydrates

Quality of the carbs

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12
Q

What is a low glycemix index?

A

< 55

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13
Q

What is a moderate glycemic index?

A

56-69

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14
Q

What is a high glycemic index?

A

> 70

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15
Q

What are the concerns of glycemic index?

A

Usefulness of the GI for mixed meals

Lack of long-term studies

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16
Q

What foods have a low GI?

A

Fruits
Veggies
Beans
Minimally processed grains, pasta, low fat dairy foods, and nuts

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17
Q

What foods have a moderate GI?

A 
White and sweet potatoes
Corn
White rice
Couscous
Breakfast cereals
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18
Q

What foods have a high GI?

A 
White bread
Rice cakes
Most crackers
Bagels
Cakes
Doughnuts
Croissants
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19
Q

What is the difference between high GI foods and low GI foods?

A

High GI foods raise the blood glucose levels high and fast

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20
Q

What is the glycemic load (GL)?

A

Incorporates both quantity and quality of carbohydrate consumption

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21
Q

What is the clinical utility of GL?

A

Carb rich foods with low fiber content have high GI and GL values

Carbs with high fiber content have low GI and GL values

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22
Q

What are examples of foods that have low fiber?

A

Potatoes
Refined cereal products
Sugar sweetened beverages

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23
Q

What are examples of foods that are high in fiber?

A

Whole grains
Fruits
Vegetables

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24
Q

What is a low GL?

A

< 10

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25
Q

What is a moderate GL?

A

11-19

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26
Q

What is a high GL?

A

> 20

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27
Q

How does a patient achieve a lower dietary GL?

A

Replace carbs with protein
Replace carbs with fat
Replace a high-GI carb with a low GI carb
Combine all of these methods

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28
Q

What is the problem with High Glycemic-index foods?

A

They cause a transient hypoglycemic state causing:

Increased appetite
Glucagon is released
Increased blood glucose levels
Increased triglycerides

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29
Q

What is the issue with chronic transient hypoglycemic states?

A

Causes injury to pancreas and insulin resistance occurs

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30
Q

What are the pathogenetic effects of high-glycemic load diets on coronary heart disease?

A

1) Hypercoagulability
2) Hypercholesterolaemia
3) State of hyperglycaemia and associated hyperinsulinemia causing insulin resistance
4) An insulin resistate state may be pro-inflammatory
5) Hypertension

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31
Q

What causes the hypercoagulability seen in high GL diets?

A

increase in serum levels of platelet factors like fibrinogen and von Willebrand factor

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32
Q

What causes hypercholesterolemia seen in high GL diets?

A

Accumulation of visceral fat, reduced lipoprotein lipase activity and reduced clearance of triglycerides

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33
Q

What causes the pro-inflammatory state seen in high GL diets?

A

Expression of inflammatory mediator TNF-alpha by adipose tissue associated with plasma insulin

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34
Q

What causes the hypertension state seen in high GL diets?

A

Oxidative stress causes reduced NO which increases vascular and sympathetic tone

Angiotensin by adipose tissue causes activation of the renin-angiotensin system

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35
Q

How do you spot added sugar on food labels?

A

Line for sugars on the nutrition facts panel contains both natural and added types as total grams of sugar

Added sugars go by many different names so pay attention

Read label = ingredients are listed in descending oder by weight

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36
Q

What does the body not pay attention to?

A

Doesn’t distinguish between natural or added sugar

37
Q

What are the daily added sugar limits for men?

A

9 teaspoons
36 grams
150 calories

38
Q

What are the daily added sugar limits for women?

A

6 teaspoons
25 grams
100 calories

39
Q

What is fructose?

A

Monosaccharide naturally found in fruits and honey

40
Q

What is high fructose corn syrup?

A

Composed of either 42% or 55% fructose and is similar in composition to table sugar (sucrose)

41
Q

What is excessive consumption of fructose causing?

A 
Insulin resistance
Obesity
Hypertension
Dyslipidemia
Type 2 Diabetes
42
Q

What is dietary fiber?

A

plant materials that resist digestion

43
Q

What are examples of soluble fiber foods?

A 
Pectin
Guar gum
Oat bran
Oatmeal
Nuts
Beans
Lentils
Apples
Blueberries
44
Q

What are examples of insoluble fiber foods?

A 
cellulose
Lignin
Wheat
Whole wheat bread
Whole grain couscous
Brown rice
Legumes
Carrots
Cucumbers
Tomatoes
45
Q

What is soluble fiber?

A

Helps lower glucose levels and blood cholesterol

46
Q

What is insoluble fiber?

A

Helps food move through your digestive system, promoting regularity and preventing constipation

47
Q

What are the best sources of fiber?

A

Whole grain foods
Fresh fruits and veggies
Legumes
Nuts

48
Q

What are the building blocks of fats?

A

Glycerol and fatty acids

49
Q

What are solid fats?

A

Lard
Butter

Usually saturated

50
Q

What are liquid fats?

A

Veggie oil

Unsaturated

51
Q

What are Essential fatty acids?

A

Cannot be synthesized by the body and must be included in the diet

Omega 3 and 6

52
Q

What are saturated fats?

A

Best consumed in moderation; solid at room temp.

Red meat
Butter
Cheese
Ice Cream

53
Q

What are bad, trans fats?

A

Increase disease risk even when eaten in small quantities

54
Q

What are good, unsaturated fats?

A

Monounsaturated or Polyunsaturated; liquid at room temp.

Veggie oils such as olive, canola, sunflower, soy and corn
Nuts
Seeds
Fish

55
Q

What are the classes of essential fatty acids?

A

Omega 3 and 6

56
Q

What is the recommendation for essential fatty acids and why?

A

Due to low efficiency of conversion of ALA to EPA and DHA, its recommended to obtain EPA and DHA from food sources

57
Q

What are the functions of essential fatty acids?

A

1) Membrane structure and function = affect cell membrane fluidity, flexibilty, permeability, and activity of membrane bound enzymes
2) Vision = DHA plays role in regeneration of teh visual pigment rhodopsin
3) Nervous system = Phosphlipids of the brains gray matter contain high proportions of DHA and AA; depletion in brain can cause learning deficits

58
Q

What is omega 3?

A

ALA and produces EPA and DHA

Take this as supplement

59
Q

What is omega 6?

A

LA and it produces arachadonic acid

60
Q

What is dietary EPA and DHA?

A

precursors for anti-inflammatory eicosanoids and inhibit tumor growth

61
Q

What is arachidonic acid?

A

Precursor for mainly pro-inflammatory compounds that enhance tumor growth

62
Q

What was Omega 3 polyunsaturated fatty acid intake associated with?

A

Lower risk of death due to neurodegenerative disease

63
Q

What was intake of marine based omega 3 polyunsaturated fatty acids associated with?

A

Lower respiratory disease mortality and sudden cardiac death

64
Q

What was the intake of omega 6 polyunsaturated fatty acids associated with?

A

Lower risk of total death and death due to cardiovascular disease, cancer, and respiratory disease

65
Q

How is obesity linked to cancer?

A

Obesity is associated with hyperinsulinemia and to an increase in LDL and a decrease in HDL

Hyperinsulinemia leads to an increase in the free form of IGF-1

IGF-1 is a mitogenic and an antiapoptotic molecule that increases proliferation rates and ultimately causes neoplasm transformation and cancer

66
Q

What are the three main pathways that mediate trans fatty acid intake with CVD?

A

1) Serum lipid concentrations increase blood concentrations of LDL, triglycerides, and lipoprotein while also decreasing levels of LDL
2) Systemic inflammation causes a decrease in anti-inflammatory prostaglandins and impairs essential fatty acid metabolism
3) Endothelial cell function causes reduction in NO production

67
Q

What is the problem with proteins?

A

Dietary protein has no nutritional value unless it can be hydrolyzed by proteases and peptidases into amino acids, dipeptides, or tripeptides in the small intestine

68
Q

What is important about amino acids?

A

They provide nitrogen, hydrocarbon skeletons, and sulfur and cannot be replaced by any other nutrient

They are essential precursors for the synthesis of proteins, peptides, and other substances

Essential for the health, growth, development, reproduction, lactation, and survival of organisms

69
Q

What is the quality of animal protein products?

A

Generally they provide more biologically available minerals than plant products

70
Q

What is practical way to ensure a balanced dietary intake of amino acids?

A

Eat an appropriate mixture of animal and plant based protein products

71
Q

What do animal and plant protein products provide?

A

Source of essential vitamins

Animal = Vit. b12

Plant = folate

72
Q

What does an adequate intake of protein from calcium and phosphorous rich milk products essential for?

A

Supports bone growth in infants and children

Maintains health and mass of skeleton in adults

73
Q

What are lean proteins?

A 
Sole
Flounder
Cod
Halibut
Mahi-Mahi
Red snapper
Orange ruffy
Ahi tuna
Swordfish
Tilapia
Grouper
Corvina
Cobia
White eggs
Chicken breast
Turkey breast
London broil
Top round
Turkey
Lamb
Pork chops
Game
Bison
Tofu
Tempeh
Shellfish
Scallops
74
Q

What is the bodies metabolism?

A

All the chemical reactions in the cells

75
Q

What is the metabolic rate?

A

Expressed in terms of heat release during chemical reactions

76
Q

What is a calorie?

A

A unit for expressing the quantity of energy released from the different foods

77
Q

What is 1 calorie?

A

quantity of heat required to raise the temperature of 1 gram of water 1 degree celsius

78
Q

What is a Calorie?

A

aka kilocalorie = 1000 calories

79
Q

What is the basal metabolic rate (BMR)?

A

the minimum level of energy required to exists

Normal = 65-70 calories/hr

80
Q

What does the CNS integrate inputs from?

A

Long term energy stores

Short term meal related signals (nutrients and gut-derived satiety signals)

81
Q

What reduces food intake?

A

Positive energy balance induced by overfeeding inhibiting the rewarding properties of food while enhancing meal-induced satiety

82
Q

What are the CNS adaptive responses to energy deprivation?

A

Increases the rewarding properties of food

Reduces the response to satiety signals

83
Q

What is leptin?

A

Leptin plasma levels are proportionate to body fat stores and act on key nuerons that regulate energy balance

84
Q

What does the brain do in response to acute and chronic energy deficiency?

A

Increases the availability of fuel to CNS by increasing feeding or increasing hepatic glucose production by increasing glucagon and corticosterone

Conserves energy by suppression of HPT axis

85
Q

What is the amount of carbs you should be eating per day?

A

45-65% of daily calories

86
Q

What is the amount of protein you should be eating per day?

A

10-35% of daily calories

87
Q

What is the amount of fat you should be eating per day?

A

20-35% of daily calories

88
Q

What is the dietary reference intake for carbs per day?

A

130 grams

89
Q

What packs the most energy per unit weight?

A

Fat at 9 calories per gram

Patho II (16 decks)

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