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fall 2024 > Nutrition Exam 2 > Flashcards

Nutrition Exam 2 Flashcards

1
Q

functions of fat in the body

A

insulation, store calories, padding, structure in cell membrane, hormone production, essential fatty acid, precursor to bile, vitamin D, transport fat soluble, brain function, nerve insulation

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2
Q

function of fat in foods

A

flavor, texture, smell, satiety

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3
Q

saturated fats

A

no double bonds between carbon atoms and fatty acid chains

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4
Q

health implications of saturated fats

A

increases risk of CVD, raises LDL cholesterol

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5
Q

monounsaturated fats

A

one double bond between carbon atoms and fatty acid chain

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6
Q

health implications of monounsaturated fats

A

lowers levels of LDL cholesterol

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7
Q

polyunsaturated fats

A

multiple bonds between carbon atoms and fatty acid chains

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8
Q

health implications of polyunsaturated fats

A

decreases risk of CVD, lowers LDL cholesterol, increases HDL cholesterol

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9
Q

omega 6 food sources

A

corn, safflower, soybean oil, margarine, mayonnaise

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10
Q

omega 3 food sources

A

fish, canola oil, soybean oil, flax seed, nuts

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11
Q

saturated fats food sources

A

coconut oil, butter, palm oil, lard or beef fat

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12
Q

monounsaturated fat food sources

A

olive oil, canola oil, peanut oil

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13
Q

polyunsaturated fat food sources

A

safflower oil, sunflower oil, corn oil, soybean oil

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14
Q

lipid digestion in mouth

A

produce salivary lipase that is activated by the stomach

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15
Q

lipid digestion in stomach

A

stomach cells produce gastric lipase

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16
Q

lipid digestion with liver/gall bladder

A

produce bile to aid in fat digestion

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17
Q

lipid digestion with pancreas

A

releases pancreatic lipase to break down triglycerides into glycerol, monoglycerides, and free fatty acids

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18
Q

lipid digestion in small intestine

A

formation and absorption of micelles, resynthesis of TG and packaging of lipids into a chylomicron and dumped into lymph system

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19
Q

risk factors of atherosclerosis

A

smoking, 65+ age, physical inactivity, excess body fat, high blood pressure, high cholesterol, family history, ethnicity, diabetes, chronic kidney disease, inflammatory diseases, gender (men more likely)

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20
Q

atherosclerosis

A

build up of plaque in arteries

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21
Q

atherosclerosis recommendations

A

low saturated and trans fats, good variety in diet, exercise regularly, maintain healthy body weight, avoid stress and alcohol, more omega 3

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22
Q

AMDR recommended fat intake

A

20-35% of total calories

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23
Q

structure of protein

A

Amino group, carbon skeleton, acid (carboxyl) group – carbon, hydrogen, oxygen, nitrogen

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24
Q

protein digestion in stomach

A

partial protein digestion by stomach acid and pepsin

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25
Q

protein digestion with liver

A

amino acids are absorbed into hepatic portal vein and transported to the liver, then enter the bloodstream

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26
Q

protein digestion with pancreas

A

releases enzymes that will further digest polypeptides in the small intestine

27
Q

protein digestion in small intestine

A

trigger the release of cholecystokinin, causing the pancreas to release enzymes. Final digestion of peptides into single amino acids takes place mostly inside cells of the small intestine

28
Q

functions of protein in the body

A

Forms structures in the body, key part of blood, regulates and maintains body functions, provides essential nitrogen, fuels body cells

29
Q

positive protein balance

A

more protein is eaten than is excreted (growth, pregnancy, recovery, athletic training)

30
Q

protein equilibrium

A

equal intake and excretion

31
Q

negative protein balance

A

less intake than excretion (inadequate protein intake, inadequate calorie intake, fevers, burns, and infections, increased protein loss)

32
Q

complete protein

A

ample amounts of all 9 essential amino acids, animal proteins

33
Q

incomplete protein

A

low in or lack of one or more essential amino acid, plant proteins

34
Q

AMDR for protein

A

10-35% of total calories

35
Q

grains and nuts/seeds lack…

A

lysine

36
Q

legumes and vegetables lack…

A

methionine

37
Q

protein RDA

A

weight kg x 0.8

38
Q

consequences of protein-calorie malnutrition

A

Slow growth, impaired immune system, impaired nutrient absorption, impaired brain and kidney function, muscle wasting

39
Q

kwashiorkor

A

big tummy, rapid onset often from stopping breastfeeding

40
Q

marasmus

A

skin and bones, develops gradually

41
Q

nutrigenomics

A

how food and its components interact with the genome

42
Q

nutrigenetics

A

how genes dictate individual nutrient requirements and susceptibility or resistance to certain nutrition-related diseases

43
Q

epigenome

A

network of chemical compounds surrounding DNA

44
Q

epigenetics

A

study of heritable changes in gene function that are independent of DNA sequence

45
Q

strengths of vegetarian

A

limits saturated fat and cholesterol intake, ample unsaturated fats, plenty of fiber, encourages high intake of complex carbohydrates, vitamins A, E, and C and carotenoids, and magnesium

46
Q

limitations of vegetarian

A

nutrient deficiency concerns for protein, omega 3, riboflavin, vitamin B12, vitamin D, calcium, zinc, iron

47
Q

higher BMR comes from…

A

illness or injury, medical conditions, excess thyroid hormones, greater body surface, increased body temp, lactation, more lean body mass, periods of growth, caffeine, stress

48
Q

lower BMR comes from…

A

aging, insufficient thyroid hormones, less body surface, low calorie diets

49
Q

body composition measurements

A

BMI, DEXA scan, skinfold measurements, underwater weighing, bioelectrical impedance, waist circumference

50
Q

BMI =

A

weight (kg) / height (m)2

51
Q

chylomicrons

A

carry fat from small intestine to cells

52
Q

VLDL

A

primary component is triglyceride, carries lipids made by liver to cells

53
Q

HDL

A

primary component is protein, picks up cholesterol from blood to liver to be excreted

54
Q

LDL

A

made from VLDL, main component is cholesterol, carries cholesterol from liver to cells

55
Q

what happens to extra protein

A

it is dismantled and the remnants will be used for energy or stored as fat

56
Q

what part of the amino acid is used for energy?

A

carbon skeleton

57
Q

what part of the amino acid determines the type?

A

side chain

58
Q

not included in basal metabolism

A

digestion (because you have to fast)

59
Q

bile

A

emulsifies fat to aid digestion

60
Q

lipoprotein

A

carries fat soluble compounds in the bloodstream

61
Q

triglycerides

A

glycerol backbone, 3 fatty acids

62
Q

same side =

A

cis

63
Q

opposite side =

A

trans

64
Q

essential fatty acids

A

linoleic (omega 6) and alpha-linoleic (omega 3)

fall 2024 (10 decks)

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