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BMR 603 Test 1 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Nutrients

A

All constituents of food necessary to sustain normal functions of the body.

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2
Q

Macronutrients

A

Proteins, fats and carbohydrates

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3
Q

Micronutrients

A

Vitamins and minerals

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4
Q

Human body survives despite:

A

Common abuse Negligence Stress

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5
Q

Balance

A

Nutrient balance is the net change in the amount of a nutrient within a person’s body.

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6
Q

Homeostasis

A

Short term ability to adjust

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7
Q

Adaptation

A

From a nutrient perspective adaptation is the long term adjustment.

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8
Q

EAR

A

Estimated average requirement: Meets requirement of 1/2 of healthy individuals

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9
Q

RDA

A

Recommended Daily allowance: Level sufficient to meet nutrient requirement of nearly all in a life stage and gender group.

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10
Q

AI

A

Adequate intake: Insufficient evidence to calculate an EAR or RDA.

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11
Q

UL

A

Tolerable upper limit: highest average intake likely to pose no risk.

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12
Q

Two sets of standards 0

A

Daily Reference Values and Reference Daily Intakes

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13
Q

Daily Refence Values

A

DRV - Used on other nutrients that have a significant impact on health.

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14
Q

Reference Daily Intake

A

RDI - Used for nutrients to ensure you get enough of them.

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15
Q

Estimated energy requirement

A

Average energy intake to maintain energy balance, 2000 daily kcal

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16
Q

Total Energy Expenditure

A

TEE - Reflects the sum of the processes through which the body expends energy.

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17
Q

CVD

A

Cardiovascular Disease

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18
Q

Strongest correlation among the effects of dietary fats on CVD

A

Serum LDL

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19
Q

Other variables that increase risk for CVD

A

High plasma lipids, smoking, obesity, and sedentary lifestyle.

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20
Q

Saturated fats ______ total cholesterol and _____ risk for CVD

A

Increase

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21
Q

Sources of triglycerides

A

Meat, Dairy, Coconut and palm oils.

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22
Q

Effects of Monosaturated Fats?

A

Decreases LDL, no change in HDL.

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23
Q

Sources of Monosaturated fats?

A

Mediterranean diet; fresh fruit, veg, nuts, low red meat, major fat is olive oil.

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24
Q

Essential Polyunsaturated fatty acid?

A

N-6 PUFA N-3 PUFA

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25
Q

N-6 PUFA deficiency symptoms

A

Scaly dermatitis, hair loss, poor wound healing.

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26
Q

Sources of N-6 PUFA

A

Nuts, avocados, soybeans, sesame, cottonseed, corn oil.

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27
Q

Effects of N-6 PUFA

A

Lowers total cholesterol and lowers both LDL and HDL.

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28
Q

Effects of N-3 PUFA

A

Suppress Cardiac arrhythmias, decrease serum TG, decrease tendency to thrombosis, substantially reduce risk of CVD.

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29
Q

Sources of N-3 PUFA

A

Leafy green plants, canola and flax oils, fish, walnuts

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30
Q

Chemical name for N-6 PUFA

A

Linoleic Acid

31
Q

Chemical name for N-3 PUFA

A

Alpha-linolenic acid

32
Q

Oleic acid and Elaidic Acid are what kind of isomers?

A

Geometric

33
Q

Oil with highest % saturated fatty acids

A

Coconut oil

34
Q

Oil with highest % unsaturated fatty acids?

A

Canola oil

35
Q

Dietary cholesterol effect?

A

Does not alter total cholesterol as much the amount and type of fat consumed.

36
Q

CVD: Plant Sterols

A

B-Sitosterol; inhibit intestinal absorption of cholesterol. Carry cholesterol out of enterocytes.

37
Q

CVD: Soy protein

A

May decrease LDL cholesterol in patients with high cholesterol.

38
Q

CVD: Alcohol

A

Moderate consumption may increase HDL, red wine also contains phenolic antioxidants.

39
Q

CVD: Vit. B6, B12, and folate?

A

Enzymes that require these vitamins convert homocysteine to harmless amino acids.

40
Q

Monosaccharides

A

Glucose and fructose

41
Q

Disaccharide examples

A
  • Sucrose (Glucose + Fructose)
  • Lactose (Glucose + Galactose)
  • Maltose (Glucose + Glucose)
42
Q

Complex Sugars

A

Polysaccharides - usually starches that do not have sweet taste, most often polymers of glucose.

43
Q

Glucose molecules in plant starches are linked how?

A

Alpha-1,4 (amylose) or alpha-1,6 (amylopectin) glycosidic bonds

44
Q

Dietary Fiber: Cellulose form and traits

A
  • B-1,4 glycosidic bond
    • Nondigestible (by humans) carbohydrates and lignin
45
Q

Functional Fiber

A

Has been shown to have health benefits

46
Q

Total Fiber

A

sum of dietary fiber and functional fiber

47
Q

Soluble Fiber

A

Fiber that forms a gel when mixed with water

48
Q

Insoluble fiber

A

Largely not digested

49
Q

Recommended daily fiber intake for men and women

A

38g/day for men

25g/day for women

50
Q

Disease - Carbohydrate Intolerance

A
  • Hyperglycemia (Diabetes):
    • Either insulin deficiency or absence
    • Tissue resistance to insulin action
    • Abnormal glucose levels in the blood
51
Q

Glycemic index

A

Attempt to quantify the degree of blood sugar rise caused by a food, clinical importance is controversial.

52
Q

Lactose intolerance

A

Inability to digest the disaccharide lactose to its monosaccharide units (galactose and glucose) for absorption.

53
Q

Celiac Sprue and Celiac Disease

A
  • Celiac Sprue in adults (70% of cases are in women)
  • Celiac disease in children are disorders characterized by malabsorption and intolerance to gluten, a protein found in wheat and wheat products.
54
Q

Dental Caries

A

Tooth Decay

55
Q

Indispensible Proteins

A

Histidine

Isoleucine

Leucine

Lysine

Methionine

Phenylalanine

Threonine

Tryptophan

Valine

56
Q

Dispensable Proteins

A

Alanine

Aspartic Acid

Asparagine

Glutamic Acid

Serine

57
Q

What makes a protein Conditionally indispensable?

A

If the requisit precursors are unavalable then they are indispensable.

58
Q

Conditionally Indispensable

A

Arginine

Cysteine

Glutamine

Glycine

Proline

Tyrosine

59
Q

These precursors make: Glutamine/glutamate, aspartate

A

Arginine

60
Q

These precursors make: Methionine, serine

A

Cysteine

61
Q

These precursors make: Glutamic Acid and ammonia

A

Glutamine

62
Q

These precursors make: Serine, Choline

A

Glycine

63
Q

These precursors make: Glutamate

A

Proline

64
Q

These precursors make: Phenylalanine

A

Tyrosine

65
Q

Are animal proteins high or low quality proteins,

A

High quality.

66
Q

Role of Nitrogen Balance

A
  • Measure of protein intake/excretion
67
Q

Effect of Positive Nitrogen balance

A

Times of tissue growth

68
Q

Effects of Negative Nitrogen Balance

A

Equates to loss of tissue inadequate intake, lack of essential amino acid physiological stress.

69
Q

Kwashiorkor

A
  • Malnutrition disorder seen in Nigerian orphanage in the late 1960s.
    • Protein deficiency greater than calorie deficiency.
  • Key symptom: gray-blond hair.
70
Q

Marasmus

A

Typically very young child, deficiency in protein and total calories.

71
Q

Given that a 70 Kg man is consuming a daily average of 275g if carbohydrate, 75 g of protein and 65g of lipid, one can draw which of the following conclusions.

A

The proportions of carbohydrate, protein and lipid in the diet conform to the recommendations of academic groups and government agencies.

72
Q

Which of the following statements about dietary lipid is correct?

A

Fatty acids containing double bonds in the trans configuration, unlike the naturally occurring cis isomers, raise plasma cholesterol levels.

73
Q

A sedentary 50-year old man, weighing 80 kg (176 pounds) requests a physical examination. He denies any health problems. Routine blood analysis is unremarkable except for plasma cholesterol of 280 mg/dl. The man refuses drug therapy for his hypercholesterolemia. Analysis of a 1-day dietary recall showed…. Changes in which one of the following dietary components would have the greatest effect in lowering plasma cholesterol?

A

saturated fat

74
Q
A

BMR 603 Test 1 (10 decks)

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