Nutrition-M

Question 1

Insoluble Fiber

Answer 1

Contents pass quickly
Cellulose
Some compounds are not absorbed

Question 2

Soluble Fiber

Answer 2

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

Question 3

Artificial Sweeteners

Answer 3

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

Question 4

Lactose Intolerance Etiology

Answer 4

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

Question 5

Nutritional Significance of CHO

Answer 5

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

Question 6

How many kcal/g does Glucose provide?

Answer 6

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

Question 7

Gluconeogenesis

Answer 7

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

Question 8

Where does gluconeogenesis occur?

Answer 8

Liver and small amount in kidney

Question 9

Glycogenolysis

Answer 9

Breakdown of glycogen into glucose or glucose derivatives

Question 10

Where does glycogenolysis happen?

Answer 10

Liver and muscles

Question 11

Where does glycogenolysis product from the liver go?

Answer 11

Blood to regulate blood glucose levels

Question 12

Where does the glycogenolysis product from muscles go?

Answer 12

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

Question 13

Exogenous sources of glucose

Answer 13

Plant-based foods

Question 14

Essential amino acids

Answer 14

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

Question 15

Conditionally essential amino acids

Answer 15

Cys and tyr

Question 16

Protein quality

Answer 16

Complete and Incomplete proteins

Question 17

Complete proteins

Answer 17

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

Question 18

Incomplete proteins

Answer 18

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

Question 19

Nutritional significance of protein

Answer 19

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

Question 20

Kcal/g from proteins

Answer 20

4 kcals/g

Question 21

How to determine N-balance

Answer 21

Urea is used to measure protein output

Question 22

RDA for adults for protein

Answer 22

0.8 G protein per kg healthy body weight

Question 23

What is positive N-balance?

Answer 23

N-intake exceeds N-output

Question 24

Lipids

Answer 24

Hydrophobic
Soluble in fat solvents
Utilizable in metabolic rxns

Question 25

Nutritional significance of lipids

Answer 25

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

Question 26

Types of FA able to be esterified to glycerol

Answer 26

Saturated fatty acids Monounsaturated FA Polyunsaturated FA

Question 27

Essential FA

Answer 27

Linoleic (omega-6 FA) | Linolenic (omega-3 FA)

Question 28

Sterols

Answer 28

Sterane structures + lipids Cholesterol Vit D Sex hormones

Question 29

Trans fatty acids

Answer 29

Bad, act like saturated FA. | Increase LDL and decrease HDL

Question 30

Lipoproteins

Answer 30

Transport lipids in aqueous environ

Question 31

Chylomicrons

Answer 31

Formed in intestinal mucosal cell | Carry dietary fat

Question 32

LDL

Answer 32

Bad cholesterol | Formed in liver and takes cholesterol to tissues

Question 33

VLDL

Answer 33

Very low density cholesterol

Question 34

HDL

Answer 34

Good cholesterol | Cholesterol from body back to liver to be removed

Question 35

Dietary cholesterol

Answer 35

Foods from animals | Contributes very little to serum cholesterol

Question 36

Stearic acid

Answer 36

Found in beef | No effect on serum cholesterol

Question 37

Palmitic acid

Answer 37

Increases serum cholesterol

Question 38

Elevated serum TG

Answer 38

More than 150 mg/dL

Question 39

Risk factors for elevated serum TG

Answer 39

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

Question 40

Key omega-3 FA

Answer 40

EPA (eicosapentonoic acid) | DHA (docosahexanoic acid)

Question 41

EtOH

Answer 41

Resembles carbs, metabolized like fat

Question 42

Kcal/g from EtOH

Answer 42

7 kcal/g

Question 43

What slows EtOH absorption?

Answer 43

Food: fat, protein, fiber

Question 44

Increases EtOH absorption

Answer 44

Carbonated beverages

Question 45

EtOH metabolism leads to

Answer 45

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

Question 46

One drink = ?

Answer 46

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