Nutrition Exam 2

Question 1

functions of fat in the body

Answer 1

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

Question 2

function of fat in foods

Answer 2

flavor, texture, smell, satiety

Question 3

saturated fats

Answer 3

no double bonds between carbon atoms and fatty acid chains

Question 4

health implications of saturated fats

Answer 4

increases risk of CVD, raises LDL cholesterol

Question 5

monounsaturated fats

Answer 5

one double bond between carbon atoms and fatty acid chain

Question 6

health implications of monounsaturated fats

Answer 6

lowers levels of LDL cholesterol

Question 7

polyunsaturated fats

Answer 7

multiple bonds between carbon atoms and fatty acid chains

Question 8

health implications of polyunsaturated fats

Answer 8

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

Question 9

omega 6 food sources

Answer 9

corn, safflower, soybean oil, margarine, mayonnaise

Question 10

omega 3 food sources

Answer 10

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

Question 11

saturated fats food sources

Answer 11

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

Question 12

monounsaturated fat food sources

Answer 12

olive oil, canola oil, peanut oil

Question 13

polyunsaturated fat food sources

Answer 13

safflower oil, sunflower oil, corn oil, soybean oil

Question 14

lipid digestion in mouth

Answer 14

produce salivary lipase that is activated by the stomach

Question 15

lipid digestion in stomach

Answer 15

stomach cells produce gastric lipase

Question 16

lipid digestion with liver/gall bladder

Answer 16

produce bile to aid in fat digestion

Question 17

lipid digestion with pancreas

Answer 17

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

Question 18

lipid digestion in small intestine

Answer 18

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

Question 19

risk factors of atherosclerosis

Answer 19

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)

Question 20

atherosclerosis

Answer 20

build up of plaque in arteries

Question 21

atherosclerosis recommendations

Answer 21

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

Question 22

AMDR recommended fat intake

Answer 22

20-35% of total calories

Question 23

structure of protein

Answer 23

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

Question 24

protein digestion in stomach

Answer 24

partial protein digestion by stomach acid and pepsin

Question 25

protein digestion with liver

Answer 25

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

Question 26

protein digestion with pancreas

Answer 26

releases enzymes that will further digest polypeptides in the small intestine

Question 27

protein digestion in small intestine

Answer 27

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

Question 28

functions of protein in the body

Answer 28

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

Question 29

positive protein balance

Answer 29

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

Question 30

protein equilibrium

Answer 30

equal intake and excretion

Question 31

negative protein balance

Answer 31

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

Question 32

complete protein

Answer 32

ample amounts of all 9 essential amino acids, animal proteins

Question 33

incomplete protein

Answer 33

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

Question 34

AMDR for protein

Answer 34

10-35% of total calories

Question 35

grains and nuts/seeds lack...

Answer 35

lysine

Question 36

legumes and vegetables lack...

Answer 36

methionine

Question 37

protein RDA

Answer 37

weight kg x 0.8

Question 38

consequences of protein-calorie malnutrition

Answer 38

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

Question 39

kwashiorkor

Answer 39

big tummy, rapid onset often from stopping breastfeeding

Question 40

marasmus

Answer 40

skin and bones, develops gradually

Question 41

nutrigenomics

Answer 41

how food and its components interact with the genome

Question 42

nutrigenetics

Answer 42

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

Question 43

epigenome

Answer 43

network of chemical compounds surrounding DNA

Question 44

epigenetics

Answer 44

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

Question 45

strengths of vegetarian

Answer 45

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

Question 46

limitations of vegetarian

Answer 46

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

Question 47

higher BMR comes from...

Answer 47

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

Question 48

lower BMR comes from...

Answer 48

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

Question 49

body composition measurements

Answer 49

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

Question 50

BMI =

Answer 50

weight (kg) / height (m)2

Question 51

chylomicrons

Answer 51

carry fat from small intestine to cells

Question 52

VLDL

Answer 52

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

Question 53

HDL

Answer 53

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

Question 54

LDL

Answer 54

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

Question 55

what happens to extra protein

Answer 55

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

Question 56

what part of the amino acid is used for energy?

Answer 56

carbon skeleton

Question 57

what part of the amino acid determines the type?

Answer 57

side chain

Question 58

not included in basal metabolism

Answer 58

digestion (because you have to fast)

Question 59

bile

Answer 59

emulsifies fat to aid digestion

Question 60

lipoprotein

Answer 60

carries fat soluble compounds in the bloodstream

Question 61

triglycerides

Answer 61

glycerol backbone, 3 fatty acids

Question 62

same side =

Answer 62

cis

Question 63

opposite side =

Answer 63

trans

Question 64

essential fatty acids

Answer 64

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