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OBESITY AND WEIGHTLOSS > Quiz 1 > Flashcards

Quiz 1 Flashcards

1
Q

What is Protein Poisoning or mal de caribou?

A

a form of acute malnutrition caused by excess consumption of any lean meat (e.g., rabbit) coupled with a lack of other sources of nutrients usually in combination with other stressors, such as severe cold or dry environment. Symptoms include diarrhea, headache, fatigue, low blood pressure and heart rate, HUNGER BY FAT CRAVING!!

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2
Q

What is the Mechanism of protein poisoning?

A

Human liver safe metabolizing limits are at 285–365 g of protein/day
When limits are exceeded, amino acids would be in excess, there will be a lot of ammonia in the blood (hyperammonemia), may be fatal if the person switches to a high-protein diet without giving time for the levels of his or her hepatic enzymes to up-regulate.

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3
Q

What is a carbon isotopes?

A

types of carbon atoms that differ by number of neutrons per atom nucleus

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4
Q

Whats is the symptoms of metabolic syndrome?

A 
central obesity
high BP
high Triglcyerides
Low HDL-cholesterol
insulin resistance
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5
Q

What is functional foods?

A

food that contains physiologically active substances actively contributing to the promotion of health

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6
Q

What is nutraceutical components?

A

Physiologically active substances extracted from functional foods or non-edible plants/animals. Nutraceuticals have therapeutic or disease preventive effects

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7
Q

What is anti-oxidant?

A

An antioxidant is a substance that suppresses cell damage caused by oxidation due to free radicals

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8
Q

What nutri-geomics?

A

Studies the influence of various food components on human gene expression.
May tell us how the diet influences human metabolism and what would (metabolically) happen when we move to the new type of diet
tells us what foods are heathy or unhealthy

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9
Q

What is nutri-genetics?

A

Studies the influence of individual human genotypes on the metabolism and the digestion of various food components
May teach us about truly individualized diets that (hopefully) would help to delay the onset of common diseases and optimize the maintenance of our health

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10
Q

What has more calories? a 100 grams of boiled or raw carrots?

A

Raw carrots are colder, and the boiled ones will have less calories because they are warm and so you don’t have to spend energy breaking it down to make digestible by the body

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11
Q

What is hyperammonemia?

A

excess ammonia in the blood due to access amino acids, as in an individual with a high protein diet

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12
Q

What is the difference between soluble and insoluble fibers?

A

Soluble fibers are easier to break down into available carbohydrates
The less tasty the vegetable is, the more insoluble fiber it contains

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13
Q

What is a stable isotope?

A

Stable isotopes are inert, non-radioactive, allow direct quantitation in blood, urine, tissues
carbon has 2 stable isotopes, C13 and C12

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14
Q

What is the difference between C3 and C4 plants?

A

C3 plants - wheat, potatoes, rice, soy

C4 plants - corn, beef; have more efficient photosynthesis and grow in hot, moist, or arid climates

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15
Q

What are the evidences that different people need different diets?

A
  1. some food types are harmful for some people of a specific genotype
  2. some genotypes are more sensitive to food provocation, and when we change our diet we experience a change int he r profile of gene expression including changes in non-GI tissues
  3. genetic determination for total intolerance of some kinds of food
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16
Q

What is a mandelian disease?

A

when parents are carriers of the disease, and there’s a 25% chance of them giving birth to a kid with disease

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17
Q

What is phenilketonurea?

A

Phenylalanine comes from dietary proteins that are broken down, and can be toxic when it exceeds a certain threshold and can be damaging to the Nero-system and brain development. Low tyrosine will create a lack in the amount of melanin, proteins, and dopamine which will suppresses the development of the neuro-system. Primary treatment is through diet because no drug has been developed yet to treat the condition

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18
Q

LCT gene

A

Sometimes mutations in your genes aren’t located in your genes but in close proximity to your gene. The neighboring gene which the mutation originates from may not be affected, but yours will be
Genes can really stretch their incluences to other genes over long distances….14 kilometers

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19
Q

thirfty genotypes

A

Europeans got the chance to lose or to dilute their “thrifty” genes in a few generations of abundance, While aboriginal populations switched to abundance very recently, hence they are more prone to develop a diabetes (Neel, 1982).

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20
Q

Drifty genes

A

Obesity mess up our ability to run away from the lion
When lions became less common, the anti-obesity selection was diminished (Speakman et al., 2008)

“High level of glucose in the blood (pre-diabetes) prevents freezing in cold temperature”. Ice age selection support for diabetics (Moalem et al., 2005)

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21
Q

obesity genes

A

At about 1800, people with «leanness genes» got support from sexual selection, and got more offsprings
(Corbett et al., 2009)

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22
Q

epigentics

A

the degree to which the amount of proteins are transcribed based on our demands for survival under certain circumstances and places

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23
Q

fetal reprogramming in response to uterine undernourishment

A

The embryo sense the signals of mother’s glucose levels, and will shape its genes so it is more conducive to the predicament that it will be born in for examples abundance in glucose of starvation of the mother. The landscape of not enough food represents more thrifty genes, and vise versa

24
Q

long-term perspective of Nutri-Science

A

If the population is healthier, it would be more beneficial for the government
Smoking was good for the economy because you incured less cost for the people that get older because they wont get older since they will die by then…same goes for obesity
It is much easier to live up to cultural standards then against it which is why people try to look good for their health

25
Q

short-term perspective of Nutri-Science

A
  1. Identify food components that serve as signals for our cells
  2. Identify cell sensors, that send the signals from food components inside the cell.
  3. Find out, what genes are activated in response to one or another food component
  4. Describe and understand expression and metabolic profiles that correspond to various diets
  5. Identify human genotypes that sensitize individuals to negative effects of various food components
26
Q

vitamins

A

Vitamin – something our body cannot synthesize, thus we get it from an external source such a vitamin D from the sun, or vitamin B from food
Exclusions o f vitamins:
Vitamin D is a hormone
Vitamin C – a lot of animals can make vitamin C such as apes. Humans and Guinea pigs have their vitamin C genes broken
Flavanoids come from plants

27
Q

iron deficiency

A

Iron deficiency – not only suffering from anemia and reduced hemoglobin, but also your enzymes are suffering because they work off off iron

28
Q

ketogentic diet

A

Ketogenic diet – predominantly fat and proteins, but low carbs
Glioma – brain cancer. Resistant to chemotherapy because of blood brain barrier, so these individuals are kept on a ketogenic diet
Ketogenic diet is also done with kids that have seizures. It decreases the amount of seizures the kids got

29
Q

what are prostaglandins?

A

steroid precursors that cause inflammation in our body

bad saturated fats - Omega 6; good ones - omega 3

30
Q

Omega 3 and 6

A

5-lipoxygenase converts
Omega-6 into Leukotriens
(bad inflammatory mediators which triggers asthma), while Omega-3 are converted into resolvins (anti-inflammatory)

31
Q

What are the benefits of curcumin/tumeric

A

Turmeric is powerful anti-oxidant, natural antibiotic and anti-inflammatory.
Also increases sensitivity to insulin Mice on High-Fat diet with Curcumin supplementation do not develop liver steatosis

32
Q

Why cant we select for genotypes in nutri-gentic testing?

A

because of the GINA Act

33
Q

NEXTGEN Sequencing - ROCHE

A

annal sstDNA to an excess of DNA capture beds, emulsify the beads and then PCR, break down the micro-beads to sequence

34
Q

theodor escherich

A

discovered escherichia coli in 1886

35
Q

ilya ilyich mechnikov

A
  • Microbiology and Immunology
  • Noble Prize in 1908 – Phagocytosis
  • Gerontology – toxic putrefying bacteria in gut • Lactic acid bacteria – Probiotics
  • Ate Kefir all his life
36
Q

wally Gilbert and fred sanger

A

DNA Sequencing 1977 won the peace prize in 1980 in chemistry

37
Q

What are the benefits of NEXTGEN Sequencing technology?

A
  • Faster
  • Less labor
  • Lower cost
38
Q

jonathan Rothberg

A

454 Pyrosequencing (1999) Ion Torrent (2007)

39
Q

carl woese

A 
Father of Molecular Systematics 1928-2012
• Universal Genetic Code - 1964
• RNA World - 1967
• Three Domains - 1977
• Accepted by mid 1980s
• First Microbial Genome - 1988
• Leeuwenhoek Medal - 1992
• Crafoord Prize – 2003
• Over 200 publications
• 33,000 citations in 22,000 articles
40
Q

What is the defintion of systems biology

A

generally refers to models of molecular data

41
Q

obesity trends among U.S. Adults

A

poor states had faster rates of obesity

42
Q

What is an RD?

A

A Registered Dietitian is a food and nutrition expert who has met the minimum academic and professional requirements to qualify for the credential “RD”.

43
Q

What are the assessments of diet for RD?

A

• Meal times
• Foodpreferences
• Culture and religion • Andmuchmore….
– Everything else that affects diet: • Family
Assessment
• Try to get an accurate portrayal of someone’s life.
– DIET
• Cooking ability (Does someone else in their household cook?)
• Medical History – is there an underlying medical cause of obesity? Related complications?
• Work
• Exercise?
• SES

44
Q

How go calculate BMI?

A 
BMI = weight (kg) height (m)2
BMI = weight (lb) x 703 height (in)2
45
Q

What doesn’t BMI tell us?

A

Doesn’t tell me body composition (fat vs. muscle)
• Doesn’t tell me about fat distribution.
– Android obesity – Gynoid obesity

46
Q

What save safe weight loss recommendations?

A

• 1⁄2 to 2 pounds/week
– No more than 2 pounds/week.
•10%bodyweight/6months

47
Q

How many calories do you have to burn to lose a pound a week?

A

• One pound of fat ≈ 3,500 kcals
– 500 extra kcals/day × 7 days = GAIN 1 lb/week
– 500 deficit kcals/day × 7 days = LOSE 1 lb/week

48
Q

What is the Mifflin-St. Joer Equation?

A

Mifflin-St. Jeor Equation using actual body weight is currently the most accurate calculation for
mathematically estimating resting energy needs of overweight and obese individuals.
TEE = Total energy expenditure REE = Resting energy expenditure SF = stress factor
AF = activity factor

49
Q

What is the purpose of Indirect calorimetry?

A

Measures oxygen consumption to calculate resting metabolic rate
– Relies on the Weir equation and respiratory quotient

50
Q

What are behavior therapy interventions for weight loss?

A 
– Self-monitoring (food journal)
– Stress management
– Stimulus control
– Contingency management
– Cognitive behavioral therapy – Social support
51
Q

What are the components of smart goals?

A
  • Specific
  • Measurable • Attainable
  • Relevant
  • Time-bound
52
Q

What are the components of patient education?

A 
– A basic, healthy diet
– Reading food labels – Portion sizes
– Energy density
– High fiber foods
– Stay hydrated, recognize when you’re de-hydrated – Cooking
53
Q

What are caloric restrictions based on?

A

– Assessment of need
– Other nutrients needed in the diet – Lifestyle
– Desired weight loss and rate

54
Q

Euromonitor International’s 8 most influential packaged food megatrends for 2018

A
  1. Healthy Living: Back to Nature and No to Sugar
  2. Premiumization: Redefining Indulgence
  3. Ethical Living: Plant-based and Origin Foods
  4. Experience More: From buying to creating
  5. Shopping reinvented: Alternative business models
  6. Shifting market frontiers: Global exoticism
  7. Middle class retreat: Affordable quality
  8. Connected consumers: Food technology
55
Q

olestra

A

Olestra (brand name Olean®)
– Sucrose polyester
– Chemically, acts like fat in foods, but isn’t digested and absorbed.
• Unfortunately, that causes other problems…

56
Q

salatrim

A

Salatrim = short and long chain acyl triglyceride molecules.
– Prepared by interesterification of SCFA with LCFA on a triglyceride.
– Typically 1/3 – 2/3 SCFA

57
Q

What are the pros and cons of non-nutritive sweeteners?

A

• Provide sweetness similar to sugar, but without calories or with less calories.
– Also better for your teeth!
• Disadvantages:
– Flavor may not be quite right (bitter, metallic)
– Doesn’t act the same in food
– Sugar alcohols can cause intestinal distress
– $$$
– Lingering questions about unknown impact on metabolism, microbiome, etc.

OBESITY AND WEIGHTLOSS (3 decks)

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