Nutrition

Question 1

what are the 2 functions of nutrients?

Answer 1

provide energy - macronutrients

“essential” molecules

Question 2

what make up the macromolecules?

Answer 2

carbs
fats
proteins

Question 3

what make up the essential molecules/micronutrients?

Answer 3

vitamins
minerals
essential aa
essential fatty acids

Question 4

what 3 factors make up the dailt energy expendature (DEE)?

Answer 4

1. BMR/RMR
2. physical activity
3. energy required to process food (thermogenesis)

Question 5

what factors affect RMR/BMR?

Answer 5

gender
body temperature
environmental temperature
thyroid function
pregnancy/lactation
age

Question 6

what is Diet-induced Thermogenesis (DIT)?

Answer 6

the energy required to digest, absorb, distribute and store nutrients - about 10% of RMR/day

Question 7

what are the percentages of caloric intake from macronutrients?

Answer 7

carbs - 50% - most important
Fat - 30%
protein - 20%

Question 8

what is the energy contribution of carbohydrates, protein, fat and alcohol (kcal/g)?

Answer 8

4
4
9
7

Question 9

what are the 3 categories of carnohydrates?

Answer 9

monosaccharides
disaccharides
polysaccharides

Question 10

what are sources of monosaccharides?

Answer 10

glucose
fructose
- fruits, sweet corn, corn syrup, honey

Question 11

what are sources of dissaccharides?

Answer 11

sucrose - table sugar
lactose -milk sugar
maltose - in beer and malt liquors

Question 12

what makes up sucrose?

Answer 12

glucose and fructose

Question 13

what makes up lactose?

Answer 13

glucose and galactose

Question 14

what makes up maltose?

Answer 14

glucose and glucose

Question 15

what are sources of polysaccharides?

Answer 15

complex carbs - polymers of glucose
do NOT have a sweet taste
Starches - found in plants
-wheat, grains, potatoes, dried peas, beans, vegetables.

Question 16

how are polysaccharides classified?

Answer 16

base on how they affect blood glucose levels

Question 17

what is glycemic index?

Answer 17

time course of rise and decline of blood glucose after a meal

Question 18

what does fiber contain?

Answer 18

non-digestable carbs
includes cellulose, lignin, pectin
Does not provide energy

Question 19

what could too much fiber do?

Answer 19

decrease absorption of fat-soluble vitamins and bind to trace elements like zinc

Question 20

what are the most important class of dietary fat from an energy perspective?

Answer 20

TAGs

Question 21

what percentage of total dietary lipid does TAGs contribute?

Answer 21

90%

Question 22

which plant sources do not have a source of unsaturated FA (good kind) and more saturated (bad)?

Answer 22

coconut oil
pal oil exceptions
maybe good for skin

Question 23

what provides the essential FA?

Answer 23

linoleic and alpha linolenic acids

Question 24

when does arachidonic acid become essential?

Answer 24

if or when linoleic acid is insufficient/deficient

Question 25

what are EFA required for?

Answer 25

membrane fluidity and synthesis of eicosanoids

Question 26

what are deficiency of EFAs characterized by (not common)?

Answer 26

scaly dermatitis
hair loss
poor wound healing

Question 27

whats the general dietary goal when it comes to fats?

Answer 27

decrease saturated fat (TAGs)

increase mono or poly unsaturated FA

Question 28

what cannot be stored?

Answer 28

amino acids

Question 29

what is the function of proteins?

Answer 29

replenish body proteins

required for essential aa

Question 30

what proteins have a high biological value?

Answer 30

proteins from animal sources

Question 31

what does high biological value mean?

Answer 31

contain high amounts of essential aa required for synthesis of human tissue

Question 32

what has a low biological value?

Answer 32

gelatin

Question 33

when is nitrogen intake greater than nitrogen excretion [positive nitrogen balance]?

Answer 33

when tissue growth is occurring - growing kids, pregnancy, during recovery from surgery/trauma

Question 34

what balanceare healthy individuals in?

Answer 34

nitrogen balance

Question 35

when is nitrogen excretion greater than nitrogen intake [negative nitrogen balance]?

Answer 35

inadequate deitary protein
lack of essential aa
physiology stress - trauma, burns, illness, surgery

Question 36

what are some diseases greatly influenced by?

Answer 36

diet

Question 37

what is the major contributor of serum cholesterol?

Answer 37

LDL - from TAGs and VLDL

Question 38

what kind of effect does reducing dietary cholesterol have on serum cholesterol?

Answer 38

little effect!

Question 39

how can you reduce serum cholesterol?

Answer 39

1. reduce saturated FA (TAGs), increase mono and poly unsaturated FA
2. decrease de novo synthesis of cholesterol by statins or something else

Question 40

what are the long term signals of hormonal regulation of weight and energy?

Answer 40

leptin

insulin

Question 41

where is leptin produced? what is it?

Answer 41

adipose tissue

produced proportionally to fat cell density and plays a key role in weight gain, appetite suppression and energy expenditure through its actions on the HYPOTHALAMUS!

it also regulated inflammatory responses, blood pressure and bone density

Question 42

what does insulin do?

Answer 42

similar to leptin

dampens appetite by exerting its effects on the HYPOTHALAMUS

Question 43

what are the short term signals of hormonal regulation of appetite?

Answer 43

ghrelin

CCK

Question 44

what is Ghrelin?

Answer 44

secreted by endocrine cells of stomach
increase the release of NPY - which enhances appetite and food intake

ghrelin release is activated by fasting and low glucose

inhibited by high glucose

Question 45

what is CCK

Answer 45

+ PPY cause satiety during a meal and transmit those signals to the HYPOTHALAMUS