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Nutrition > Protein, Lipids, And Carbohydrates > Flashcards

Protein, Lipids, And Carbohydrates Flashcards

1
Q

Dietary fats are a good source of what vitamins?

A

Vitamins A,D, E and K

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2
Q

What types of fats are solid at room temperature?

A

Saturated fatty acids and TAGs

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3
Q

Oils are liquids at room temperature and are what types of FAs?

A

Unsaturated fatty acids

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4
Q

________ are the main form of lipids in food and body

A

TAGs

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5
Q

_____ are the largest source of energy

A

FAs

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6
Q

______ are precursors of eicosanoids (phospholipids)

A

FA

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7
Q

What are the funcitons of TAGs?

A

Provide energy
Tore energy
Transport of lipid-soluble nutrients

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8
Q

What are the most common lipids in biological membranes?

A

Phosphoglycerolipids

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9
Q

What are the funcitons of phospholipids?

A

Digestion of dietary lipids (lecithin)
Sources of eicosanoids (at C-2)
Transport of lipid soluble nutrients

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10
Q

What are the functions of cholesterol?

A 
Sources of all steroid hormones. 
Sources of bile salts for lipid digestion 
Component of biological membrane 
Transport of lipid soluble nutrients
Source of vitamin D
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11
Q

Name the essential FA.
C 18:2
C 18:3

A

C 18:2 - Linoleate, linoleic acid

C 18:3 - Linolenate, linolenic acid

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12
Q

Do cells only make cis or trans FA?

A

Cis FA

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13
Q

How are cis FA converted to trans FA?

A

Primarily during storage, processing and cooking

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14
Q

What are examples of saturated FA?

A

Coconut oil
Butter
Palm oil
Lard or beef fat

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15
Q

What are examples of monounsaturated FA?

A

Olive oil
Canola oil
Peanut oil

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16
Q

What are examples of polyunsaturated FA?

A

Sunflower oil
Safflower oil
Corn oil
Soybean oil

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17
Q

What are examples of trans FA?

A

Tub margarine
Stick margarine
Shortening

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18
Q

What is rancidity?

A

Decomposed oils
Breakdown of the C=C bonds by UV light and or O2
PUFA more susceptible

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19
Q

How do you prevent rancidity?

A

Hydrogenation
Addition of natural antioxidants ( vitamin E and C)
Addition of artificial antioxidants (BHA and BHT)

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20
Q

How are trans FA formed?

A

By partial hydrogenation of unsaturated FA

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21
Q

What is the purpose of tans FA?

A

To increase shelf life

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22
Q

How can you minimize intake of trans FA?

A

Limit use of hydrogenated fats
limit deep fried foods
Limit high fat baked goods
Limit use of non-dairy creamers

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23
Q

What is the substrate and product of pancreatic lipase (and colipase)?

A

Substrate: TAGs
Products: 2 FA and 2-MAG

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24
Q

What is the substrate and products of the enzyme phospholipases A2?

A

Substrate: phospholipids
Products: FA and lyso-PL

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25
Q

What is the substrate and products of the enzyme cholesterol ester hydrolase?

A

Substrate: cholesterol esters
Products: FA and CHO

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26
Q

How are short and medium chain (less than 12 C) FA absorbed?

A

Water soluble and enter the portal system

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27
Q

How are long chain FA absorbed?

A

Not water soluble, reformed into TAGs and enter the lymphatic system

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28
Q

Dietary lipids are reassembled and packaged into _________

A

Chylomicrons

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29
Q

What are the components of chylomicrons?

A

TAG, phospholipid, CHO/CHOE, apoproteins

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30
Q

_________ breaks down TAG in chylomicrons and VLDL

A

Lipoprotein lipase

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31
Q 
what is the funciton of the following Apoproteins?
ApoC-II
ApoC-III
ApoB-100
ApoE
A

ApoC-II: activates lipoprotein lipase

ApoC-III: inhibits lipoprotein lipase

ApoB-100: binds LDL receptor

ApoE: triggers clearance of VLDL and chylomicron remnants

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32
Q

What is the primary component of a chylomicron?

A

TAG

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33
Q

________ carries dietary fat from the SI to cells

A

Chylomicrons

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34
Q

What is the primary component in VLDL?

A

TAG

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35
Q

_______ carries lipids made and taken up by the liver to cells

A

VLDL

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36
Q

what is the primary component of LDL?

A

Cholesterol

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37
Q

what is the primary component in HDL?

A

Protein

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38
Q

________ contributes to cholesterol removal from cells and in turn excretion of it form the body

A

HDL

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39
Q

LDL taken up by endocytosis process is enhanced by what types of diet?

A

A diet low in cholesterol and saturated fat

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40
Q

Where is HDL synthesized?

A

Liver and intestine

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41
Q

_______ picks up cholesterol from dying cells and blood.

A

HDL

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42
Q

______ transfers cholesterol to other lipoproteins

A

HDL

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43
Q

_______ functions in reverse cholesterol transport

A

HDL

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44
Q

______ blocks oxidation of LDL and can closely predict the risk of CVD

A

HDL

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45
Q

_______ slow down LDL uptake into scavenger cells

A

Antioxidants

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46
Q

Describe the scavenger pathway of removing LDL

A

Scavenger WBC removes oxidized LDL form circulation.

Build up of plaque on walls of the blood vessels leads to atherosclerosis

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47
Q

The scavenger pathway process is enhanced by diets high in _____, _____ and ______

A

Cholesterol, sat fat, and trans fat

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48
Q

What are the essential fatty acids?

A

Omega-3: linolenic

Omega-6: linoleic

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49
Q

Omega-3 FA (linolenic acid) is important for the formation of _____ and _____

A

DHA and EPA

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50
Q

Omega 6 (linoleic acid) is important for the formation of _____

A

Arachidonic acid

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51
Q

What foods contain alpha-linolenic acid (omega-3)?

A 
Fish
Canola oil
Soybean oil
Walnuts 
Flax seeds
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52
Q

EPA and DHA are FA related to _______ FA. Original source found in _____

A

Omega-3: linolenic

Microalgae

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53
Q

Linoleic acid omega-6 is found in ______

A

Particularly plant oils

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54
Q

_______ is the precursor of most eicosanoids

A

Arachidonic acid

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55
Q

Excess intake of ____ may cause general inflammation and increase blood pressure

A

Omega-6 FA

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56
Q

_____ increases blood clotting and increases inflammatory responses

A

Omega-6

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57
Q

_______ decrease blood clotting, reduce heart attack and decrease inflammation

A

Omega-3 (DHA, EPA)

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58
Q

What are the AHA recommendaitons of fat intake?

A

20-30% of total kcal from fat
5-6% saturated fats
1% trans fats
Replace trans fats with monounsaturated vegetable oils

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59
Q

High ______ intake increases amount of arterial cholesterol and CVD and impair immune system

A

High PUFA

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60
Q

Excessive omega-3 fat intake results in _______ and ______

A

Impaired immune system

Uncontrolled bleeding and hemorrhagic stroke

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61
Q

Imbalances in omega-3 and omega-6 fats causes

A

General inflammation

*too little omega 3

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62
Q

How does CVD begin?

A

With formation of plaques on blood vessel walls

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63
Q

What are two examples of plant sterols that can reduce intestinal absorption of cholesterol and reside serum LDL cholesterol, etc.

A

Ergosterol, sitosterol

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64
Q

How can you lower TAGS?

A

Avoid overeating
Consume small frequent meals
Limit alcohol
Lower intake of added sugars

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65
Q

How can you raise HDL?

A

Eat less total fat and induce heart healthy fats such as nuts. Legumes, fatty. Fish, olives, avocado, wheat germ and flax seeds.

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66
Q

What is the glycosidic linkage of maltose?

A

Alpha-1,4

Two glucose molecules

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67
Q

What is the glycosidic linkage of sucrose?

A

Alpha-1,2

Glucose and fructose

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68
Q

What is the glycosidic linkage of lactose?

A

Beta- 1,4

Glucose and galactose

**only animal dietary carbohydrate

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69
Q

What are examples of oligosaccharides?

A

Maltotroise
Raffinose
Stachyose

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70
Q

Need ________ enzyme inorder of break the beta glycosidic linkages

A

Cellulase

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71
Q

Cellulase is high in the gut of _______

A

Ruminants and ants

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72
Q

Where can glucose come from in terms of dissarcharides and polysaccharides

A

Starch, sucrose and lactose

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73
Q

Where can fructose come from?

A

Sucrose, honey fruits and high fructose corn syrup

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74
Q

_______ from lactose is the only dietary carbohydrate exclusively for animal sources

A

Galactose

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75
Q

_______ results from starch breakdown

A

Maltose

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76
Q

________ is the not animal dietary carbohydrate

A

Lactose

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77
Q

What are the results of starch breakdown?

A

Limit dextrins, maltose and maltotriose

78
Q

What are 2 digestible polysaccharides?

A

Starch and glycogen

79
Q

What foods can you get starch from?y

A 
Whole grains
Pastas
Bread
Legumes 
Potatoes
80
Q

What are examples of soluble fiber?

A

Pectin
Mucilages
Gums and beta-glucans
Agal polysaccharides

81
Q

________ is 20% of starch

_________ is 80% of starch

A

Amylose is 20%

Amylopectin is 80%

82
Q

What is the linear polymer of starch? What is the branched polymer of starch?

A

Amylose

Amylopectin

83
Q

what is an example of a non-carbohydrate fiber?

A

Lignin

84
Q

_______ is in flaxseeds, sesame seeds, whole grains, etc and binds to bile acids, decreases serum cholesterol levels

A

Lignin

85
Q

Monosaccharides in fibers are linked by ______ glycosidic linkages

A

Beta

86
Q

What is an insoluble or non-fermnetable fiber?

A

Cellulose, hemicellulose, lignin

*not fermented by bacteria in the colon

87
Q

What are soluble, viscous or fermentable fibers?

A

Gum
Pectin
Mucilage
Fruit, vegetable, rice bran, psyllium seed

88
Q

What are funcitonal fiber? And is an example of a funcitonal fiber?

A

Fiber added to food

Probiotics type of funcitonal fibers that stimulate growth or activity of beneficial bacteria in the LI

89
Q

What are the physiological effects of nonfermentable or insoluble non carbohydrate form of dietary fiber?

A

Increases fecal bulk and decreases intestinal transit time

** whole grains, plants, wheat, rye, rice and veggies

90
Q

What are the physiological effects of viscous or soluble dietary fiber?

A

Delays stomach emptying
Slows glucose absorption
Can lower blood cholesterol by binding to bile acids

** citrus fruits, apples, bananas, oat products, barley, beans.

91
Q

What is the carbohydrate in milk?

A

Lactose

92
Q

Fiber can be found in many of the same foods as ______

A

Starch

93
Q

A diet rich in ______, _____ and ______ can provide significant amount of dietary fiber

A

Whole grains, legumes and tubers

94
Q

Processed grains are relatively ______ in fiber

A

Low

95
Q

What are the two categories of sweeteners

A

Nutritive sweeteners

Alternative (non-nutritive) sweeteners

96
Q

________ are sweeteners that can be oxidized to yield energy

A

Nutritive sweeteners is

97
Q

What are examples of nutritive sweeteners that can be oxidized to yield energy?

A

Sugar alcohols sorbitol and mannitol

98
Q

________ sweeteners provide no energy or very little

A

Alternative (non-nutritive) sweeteners

99
Q

What are examples of non-nutritive sweeteners?

A

Acesulfame-K, stevia

100
Q

High fructose corn syrup is typically about 55% ______.

A

Fructose

101
Q

In high fructose corn syrup starch is broken down into _______. Some _____ is converted to ______ to improve shelf stability and food properties

A

Glucose
Glucose
fructose

102
Q

________ is used in sugarless gum and excess consumption may have a laxative effect

A

Sugar alcohols sorbitol and xylitol

103
Q

__________ is the estimated amount of a sweetener that an individual can safely consume daily over a lifetime, in mg per kg of body weight per day

A

ADI ( acceptable daily intake)

104
Q

_______ is composed of phenylalanine, aspartic acid and methanol

A

Aspartame

105
Q

ADI of aspartame (nutrasweet/equal) is ______ or about 14 cans of diet soft drink or about _______ packets of sweetener

A

50

80

106
Q

________ is about 600X sweeter tha.n sucrose and is the only artificial sweetener made from sucrose

A

Sucralose/ Splenda

107
Q

How is sucralose not digested or absorbed?

A

Substitution of 3 Cl- for 3 OH- groups on sucrose

108
Q

What is the ADI of sucralose?

A

15 mg/kg per day

109
Q

________ has recently been FDA approved to use in foods. Derived from a South American shrub and is about 100 to 300x sweeter than sucrose

A

Stevia

110
Q

Steviol is a ______

A

Glycoside

111
Q

In the mouth, Some starch is broken down into poly and i saccharides by _______

A

Salivary amylase

112
Q

In the small intestine, _______ breaks down polysaccharides from starch in disaccaharides

A

Pancreatic amylase

113
Q

What breaks down the disaccharides into monosaccharides in the SI?

A

Enzymes in the wall of the SI

114
Q

Alpha amylase (saliva and pancreas) breaks down starch into what 4 things?

A

Limit dextrins, maltose, maltotriose and isomaltose

115
Q

What is the substrate for the enzyme alpha-dextrinase?

A

Limit dextrins

*product is maltooligosaccharides

116
Q

Alpha-dextrinase targets what linkages?

A

Alpha-1,6

117
Q

_______ produces 2 glucoses

________ produces 3 glucoses

A

Maltase

Glucoamylase

118
Q

Isomaltase targets what linkages?

A

Alpha-1,6

119
Q

Sucrase (invertase) targets what linkages?

A

Alpha 1,2

120
Q

Lactase (beta-galactosidase) targets what linkages?

A

Beta 1,4

121
Q

Dietary glucose and galactose are absorbed by intestinal cells and released into the portal vein by what GLUT transporter? Dietary fructose is released via ______

A

GLUT2

GLUT5

122
Q

What si primary lactose maldigestion?

A

When. Lactase production declines due to unkown causes

123
Q

What is secondary lactose Maldigestion?

A

When lactose production declines due to an underlying cause such as illness, therapy, aging

124
Q

What do you do for lactose intolerance?

A 
Determine amount you can tolerate 
Eat dairy with fat 
Aged cheese and yogurt 
Lactaid 
Silk
125
Q

How is the liver involved in carb transport and processing?

A

Transform monosaccharide into glucose
Release glucose into blood stream
Store glycogen or fat

126
Q

Undigested carbs may promote health fo the colon by __________ and ______

A

Prebiotic properties and fiber components

127
Q

What are 3 funcitons of glucose?

A

Supplies energy for all cells
Spares protein from use as an energy source
Prevents ketosis

128
Q

Describe the regulation of blood glucose during elevated blood glucose.

A

Elevated blood glucose -> pancreas releases insulin -> glucose transported into cells and converted into glycogen -> normalization of blood glucose.

129
Q

Describe the regulation of blood glucose during low blood glucose.

A

Low blood glucose-> pancreas secretes glucagon -> breakdown of glycogen stores and increased gluconeogenesis -> normalization of blood glucose

130
Q

________ is blood glucose response to given food by comparing to 100g of typical glucose

A

Glycemic index

131
Q

How is glycemic index calculated?

A

By measuring blood glucose concentraiton after fixed intervals of time

132
Q

___________ is the amount of CHO in food X Glycemic index of food

A

Glycemic load

133
Q

___________ is a better reflection of foods effect on blood glucose

A

Glycemic load

134
Q

What are the functions of fiber? (4)

A

Promotes bowel health
Reduces obesity risk
Enhances blood glucose control
Reduces cholesterol absorption

135
Q

What is the RDA for carbs in adults?

A

130 g/day

136
Q

________ is adequate for brai and CNS energy

A

130 g.day

137
Q

What should the primary sources of carbs be from?

A

Fruits, veggies, whole grains, beans and nuts

138
Q

What is the recommended intake of fiber for women and men?

A

Women: 25 g.day
Men: 38 g.day

139
Q

What is the adequate intake of Tiber and the daily value?

A

Adequate intake: 14g/ 1000 cal

DV= 25 g/day

140
Q

What is the problem with too high fiber diets >50- 60 g/d?

A

Intestinal blockages

Decreased Zn and Fe absorption

141
Q

What are the problems with high sugar diets?

A

Low nutrient density
Contributes excessive energy with a risk of weight gain and obesity
Dental caries
High glycemic index

142
Q

What indicates prediabetes?

A

Borderline high blood glucose level between 100 and 126 mg/dL

143
Q

What is characteristic of type 2 diabetes?

A

Insulin resistance: tissues are less responsive to insulin.

144
Q

What is the occurrence of type 1 diabetes? Type 2 diabetes?

A

5-10% of cases of diabetes is type I

90% of cases of Diabetes is type II

145
Q

What is the result of uncontrolled blood glucose?

A

Ketosis leading to ion imbalances
Degenerative diseases: nerve damage, heart disease, kidney disease and blindness
Atherosclerosis
Increased risk for wound infections

146
Q

what is metabolic syndrome?

A

A condition in which a person has poor blood glucose regulation, hypertension, increased blood TAGs and other health problems.
This condition is usually accompanied by obesity, lack of physical activity and a diet high in refined carbs

147
Q

What is another name for metabolic syndrome?

A

Syndrome X

148
Q

What are the metabolic syndrome risk indicators?

A 
High blood pressure 130/85
Low HDL 
Elevated glucose
Elevated TAGs
Abdominal obesity waist circumference greater than 40 (men) or 35 (women)
149
Q

Describe high quality or complete protein.

A 
Contains ample amount of all EAA
Animal protein (except gelatin)
150
Q

Describe low quality protein (incomplete protein) and what is an example?

A

Deficient or low in one or more EAA

Ex: plant protein (except quinoa, buckwheat and soy)

151
Q

Animal protein is a good source of what minerals? And what vitamins?

A

Fe, Zn, and Se

Vitamins: thiamin, niacin, riboflavin, B-6 and B-12

152
Q 
Animal protein is 
\_\_\_\_\_ in cholesterol
\_\_\_\_\_ in SFA
\_\_\_\_\_ fiber
\_\_\_\_\_ phytochemicals
A

High in cholesterol
High in SFA
No fiber
No phytochemicals

153
Q

_________ protein is incomplete and low digestibility

A

Plant protein

154
Q

Plant protein is a good source of what vitamins and minerals?

A

Minerals: Mg and Mn
Vitamins: A,C,E,K, folate

155
Q 
Plant protein has
\_\_\_\_\_\_cholesterol 
\_\_\_\_\_\_ SFA
\_\_\_\_\_\_ fiber
\_\_\_\_\_ phytochemicals
A

No cholesterol
Low in SFA
Good source of fiber and phytochemicals

156
Q

What is an example of a good lean protein?

A

Legumes

157
Q

One or more essential amino acids are deficient in plant proteins. What are they?

A

Lysine
Methionine
Tryptophan

158
Q

What foods are lysine the limiting amino acid of?

A

Grains (rice) and nuts

159
Q

What food is the limiting amino acid methionine?

A

Legumes and vegetables

160
Q

What is a benefit of plant protein?

A

Adds fiber, phytochemical and decreases the intake of cholesterol and SFA

161
Q

Dietary protein stimulates the release of _____ and _____ from the SI

A

CCK and secretin

162
Q

______ stimulates the pancreas to secrete zymogens

A

CCK

163
Q

_______ stimulates pancreas to release HCO3-

A

Secretin

164
Q

________ inhibits gastric motility

A

GIP

165
Q

Pepsinogen is activated by what? What is the source of pepsinogen? And what is its specificity?

A

Activated by: H+ and pepsin
Source: chief cells
Specificity: mostly phenylalanine

166
Q

What is the activation, source and specificity of trypsinogen?

A

Activation: enteropeptidase and trypsin
Source: pancreas
Specificity: lysine and Arginine

167
Q

What is the activation, source and specificity of chymotrypsinogen?

A

Activation: trypsin and chymotrypsin
Source: pancreas
Specificity: aromatic and bulky amino acids

168
Q

How are amino acids absorbed?

A

Secondary active using Na-AA carriers

169
Q

All amino acids undergo transamination reactions except ______ and ____

A

Lysine and leucine

170
Q

What is the coenzyme used in transamination reactions? And what is the enzyme?

A

Coenzyme: PLP (vitamin B-6)
Enzyme: aminotransferase

171
Q

Where do transamination reactions occur in the cell?

A

Cytosol and mitochondria

172
Q

What amino acid undergoes oxidative deamination?

A

Glutamine

173
Q

What is the enzyme that is involved in oxidative deamination of glutamine? What is the coenzyme for this reaction?

A 
Glutamate dehyrogenase (liver)
Coenzyme: NAD+/NADP+
174
Q

What are the funcitons of proteins?

A 
Maintain fluid balance 
Contribute to acid/base balance 
Immune system 
Form glucose 
Provide energy 
Vitamin source 
Contribute to satiety
175
Q

_______ can be synthesized from tryptophan

A

Niacin

176
Q

Without sufficient protein in the blood, ______ develops

A

Edema

177
Q

When does positive nitrogen balance occur?

A

Growth, pregnancy, recovery stage after illness, athletic training, increased secretion of insulin, GH and testosterone

178
Q

What is the RDA for protein?

A

.8 g per kg

In athletes, .8-1.7 g per kg

179
Q

Individual amino acid supplements may cause imbalances and toxicity. What aa does this occur most in? (3)

A

Methionine, cysteine and histidine

180
Q

What is the disease associated with severe protein deficit with moderate energy, often accompanied by infections or other diseases?

A

Kwashiorkor

*edema, fatty liver, maintenance of some muscle and subcutaneous fat, rapid onset

181
Q

What is the disease associated with protein energy malnuntrion to where the result is severe energy and protein deficit

A

Marasmus

182
Q

What is characteristic of marasmus?

A

Severe weight loss
Wasting of muscle and body fat
Develops gradually

183
Q

What are two disorders associated with protein energy malnutrition?

A

Kwashiorkor and marasmus

184
Q

What is a fruitarian?

A

Primarily eats fruits, nuts, honey, and vegetable oils

185
Q

What is the difference between a lactovegetarian and a lactoovovegetarian?

A

Lactovegetarian eats plant products and diary products

Lactoovovegetarian eats plant products, dairy products and eggs

186
Q

What are the nutrients of concern in proteins?

A 
Riboflavin 
Vitamin D
Vitamin B12 
Fe
Zn
Calcium
187
Q

What are good sources of riboflavin?

A

Milk products, green leafy vegetables

188
Q

What are good sources of vitamin D?

A

Enriched milk and soy or plant milk

Sun exposure

189
Q

What nutrients are at risk of being deficient in vegetarians?

A

Fe, vitamin B12, vitamin D, calcium

190
Q

FNB recommends ____ to _____ % of total energy from carbs per day

A

45-65%

Nutrition (4 decks)

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