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Clinical Foundations > Nutrition-M > Flashcards

Nutrition-M Flashcards

1
Q

Insoluble Fiber

A

Contents pass quickly
Cellulose
Some compounds are not absorbed

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2
Q

Soluble Fiber

A

Slow absorption for substances like glucose (low glycemic index)
Pectin

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3
Q

Artificial Sweeteners

A

Intensely sweet
Stevia is 30x sweeter than sucrose
Examples: sucralose (Splenda), aspartame (Equal), saccharin (Sweet’N Low), and stevia

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4
Q

Lactose Intolerance Etiology

A

Alpha 1,4 galactosidic bond between galactose and glucose can’t be broken

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5
Q

Nutritional Significance of CHO

A

Source of energy (glucose)
Spare proteins
Precursor to oxaloacetic acid

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6
Q

How many kcal/g does Glucose provide?

A

4 kcal/ g or if aqueous (IV) 3.4 kcal/g

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7
Q

Gluconeogenesis

A

Synthesis of glucose from non-CHO sources:
Amino acids (ala, ser)
Lactic acid
Glycerol

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8
Q

Where does gluconeogenesis occur?

A

Liver and small amount in kidney

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9
Q

Glycogenolysis

A

Breakdown of glycogen into glucose or glucose derivatives

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10
Q

Where does glycogenolysis happen?

A

Liver and muscles

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11
Q

Where does glycogenolysis product from the liver go?

A

Blood to regulate blood glucose levels

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12
Q

Where does the glycogenolysis product from muscles go?

A

Stay to provide a source of glucose for the muscle cells.

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13
Q

Exogenous sources of glucose

A

Plant-based foods

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14
Q

Essential amino acids

A

Thr, trp, Val, leu, lys, ile, met, phe, his

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15
Q

Conditionally essential amino acids

A

Cys and tyr

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16
Q

Protein quality

A

Complete and Incomplete proteins

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17
Q

Complete proteins

A

High-biologic value: contain all the essential aa and in correct proportions
Egg albumin
Soy and quinoa proteins

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18
Q

Incomplete proteins

A

Low-biologic value: lacking one or more essential aa
If sole source, not sufficient to support life and growth
Plant proteins

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19
Q

Nutritional significance of protein

A

Synthesize tissue proteins
Catabolized to meet E needs
Incorporated into E stores as glycogen or adipose
Synthesize other nitrogen containing compounds

20
Q

Kcal/g from proteins

A

4 kcals/g

21
Q

How to determine N-balance

A

Urea is used to measure protein output

22
Q

RDA for adults for protein

A

0.8 G protein per kg healthy body weight

23
Q

What is positive N-balance?

A

N-intake exceeds N-output

24
Q

Lipids

A

Hydrophobic
Soluble in fat solvents
Utilizable in metabolic rxns

25
Q

Nutritional significance of lipids

A

Insulate and protect body
Biologically important molec
Transporting fat-soluble vit
Flavor and satiety

26
Q

Types of FA able to be esterified to glycerol

A

Saturated fatty acids
Monounsaturated FA
Polyunsaturated FA

27
Q

Essential FA

A

Linoleic (omega-6 FA)

Linolenic (omega-3 FA)

28
Q

Sterols

A

Sterane structures + lipids
Cholesterol
Vit D
Sex hormones

29
Q

Trans fatty acids

A

Bad, act like saturated FA.

Increase LDL and decrease HDL

30
Q

Lipoproteins

A

Transport lipids in aqueous environ

31
Q

Chylomicrons

A

Formed in intestinal mucosal cell

Carry dietary fat

32
Q

LDL

A

Bad cholesterol

Formed in liver and takes cholesterol to tissues

33
Q

VLDL

A

Very low density cholesterol

34
Q

HDL

A

Good cholesterol

Cholesterol from body back to liver to be removed

35
Q

Dietary cholesterol

A

Foods from animals

Contributes very little to serum cholesterol

36
Q

Stearic acid

A

Found in beef

No effect on serum cholesterol

37
Q

Palmitic acid

A

Increases serum cholesterol

38
Q

Elevated serum TG

A

More than 150 mg/dL

39
Q

Risk factors for elevated serum TG

A 
Overweight/obese
Physical inactivity
Smoking
Excess ETOH
Diet high in carbs (60% or more of calories)
40
Q

Key omega-3 FA

A

EPA (eicosapentonoic acid)

DHA (docosahexanoic acid)

41
Q

EtOH

A

Resembles carbs, metabolized like fat

42
Q

Kcal/g from EtOH

A

7 kcal/g

43
Q

What slows EtOH absorption?

A

Food: fat, protein, fiber

44
Q

Increases EtOH absorption

A

Carbonated beverages

45
Q

EtOH metabolism leads to

A

Increased NADH/NAD ratio
Inc pyruvate to lactate
Dec gluconeogenesis
Hypoglycemia

46
Q

One drink = ?

A

12 oz beer
8 oz malt liquor
5 oz wine
1.5 oz liquor

Clinical Foundations (17 decks)

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