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Nutrition > Quiz 3 (4-5) > Flashcards

Quiz 3 (4-5) Flashcards

1
Q

american diet

A

carbs mre than half

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2
Q

ex refined foods

A

potato chips, cakes, cookies, soft drinks

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3
Q

1960’s

A

carb intake inc
only refined
33% inc in sugar
fiber intake DEC

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4
Q

2000s sugar

A

corn sweeteners

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5
Q

current diet

A

high refined grains and sugars

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6
Q

refined grain

A

lacks bran and germ

holds most fiber + nutr.

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7
Q

enriched grains

A 
thiamin
riboflavin
iron
niacin
folate
NO
   vitamin. E or magnesi
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8
Q

added sugars 13%-17%

A 
of diet
chemica. same as natural sugar
low nutr. density
    "empty cal" 
contribute 17% calories
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9
Q

monosac

A

one sugar unit

glucose, fructose, galac.

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10
Q

disacc

A

2 sugar units

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11
Q

polysacc

A

2+ sugar units

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12
Q

simple carbs

A

mono + disacc

ex. milk, fruit + veggies

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13
Q

simple carbs- added sugars

A

table sugar, molasses, high-fru. corn syrup

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14
Q

glucose

A

monosacc
found w/ starch + disacc
most important!!! fuel

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15
Q

fructose

galactose

A

fructose sweeter
not cause lrg rise in blood sugar (used 4 diabetes)

galactose- prt of lactose

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16
Q

maltose

A

disacc.
2 mol glucose
starch brkdwon

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17
Q

sucrose

A 
disac
"white table sugar"
gluc + fruc.
can be referred to as sugar
  only form allowed
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18
Q

lactose

A

disacc
milk sugar
gluc. + galac

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19
Q

dehydration

A

links 2 sugars
type condensation rxn
release H2O

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20
Q

hydrolysis

A

breaks bonds

adds H2O

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21
Q

complex carbs

A

short chains of oligosacch
long chains polysacc
takes longer to digest

ex. glycogen, starch and fiber

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22
Q

oligosacc

A 
formed in GI
found beans, onions, bananas
broke down in colon by microbiota
fiber
  help w infant GI tract
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23
Q

glycogen

A

carb storage in animals
polysacc
branched gluc. mol.

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24
Q

human storage glycogen

A

liver + muscles
energy during act.
liver to blood stream

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25
Q

carb loading or glycogen supercomp

A

inc. glycogen stored in body temporarily

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26
Q

starch

A

amylose (glucose) + amylopectin (branched glucose)
potatoes and beets
food thickeners

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27
Q

fiber

A

carbs + lignings
not digestible

fun-
    reduc constipation
    func. as prebiotic
    reduc. choles
    lowering blood choles
    red. rises blood glucos
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28
Q

soluble fiber

A

more easily broken down
apples, oats, beans
pectin/gum

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29
Q

insoluble fiber

A

not form viscous solution
bran, broccoli
linguins
cellulose

fun- stimulates peristalsis
prevents consipation

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30
Q

functional fiber

A

added fiber

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31
Q

carb digestion start

A

mouth

saliv. amylase breaks starch to shorter polysacc

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32
Q

carb dig in sm intestine

A

pancreatic amylase break down into disacc. and oligosacc

maltose broken dwn by maltase into 2 glucose mol

sucrose = gluc. + fructose

lactose broken dwn by lactase
glucose + galac.

gluc, gala, fructose enter hepatic portal vein to liver

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33
Q

lactose intolerance

A

lack lactase
cant absorb lactose
adapted to geogr. food sources
sympt- diarr. and cramping

65% adult pop.
<5% americans
90% asians

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34
Q

calcium rich foods

A

cheese and yogurt easier digest

tofu, fish + veggies

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35
Q

fiber + GI function

A

promotes healthy bowl function
fiber holds extra water
inc peristalisis
dec transit time

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36
Q

African countries

A

higher fiber intake

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37
Q

fiber + microbiota

A

chains make colon more acidic
inhibits growth bad bac.
prevent bowl inflamm

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38
Q

bac. fermentation of fiber

A

gas

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39
Q

fiber + nutr. absorp

A

can link to o nutr preventing absorp
inc. vol of intestinal content w/ water
speeds up transportation
reduces time btw digestive enzymes and food

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40
Q

carb function

A

energy to cells

galac- nervous tissue

DNA and RNA

oligo- cell signals

glycogen- stores glucose

mucopolysac- lubricate CT + make mucus

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41
Q

liver + hepatic portal

A

fru. galac. metabolized for energy
glucose inc blood sugar levels
regulated by liver and pancreas

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42
Q

glycemic resonse

A

how quickly blood spikes after glucose is consumed
effected
type carb
amnt fat + protein

greater affect
       sugar and starch (potat.)
slower affect
       high fiber food (Fruit)
       lentils

mix meals w carbs, fat and protein- lowers glycem. load

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43
Q

glycemic index

A

how affect blood glucose compared to amnt carbs in reference food

high 70+
low <55

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44
Q

glycemic load

A 
glycemic index and amnt carbs
grams of carbs x gly. index= %
>20 high
<11 low
*not tell us a lot about how meal will affect
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45
Q

insulin

A 
triggered by high blood gluc.
stores gluc. in liver
muscle- stim. gluc. uptake and
  energy for cells 
glycogen storage
fat cells- stim. protein synthe
  fat storage.
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46
Q

glucagon

A

inc. blood sugar
liver brks glycogen into glucose
stim glucogenesis
(epinephrine)

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47
Q

cellular respir.

A

6 O2
oxidize 1 gluc. mol.

forms 6CO, 6H2O, 38 ATP

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48
Q

glycolysis

A

cytosol
gluc. breakdown
anaerobic
(no O2)

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49
Q

acetyl-CoA

A

aerobic

mitochondria

50
Q

citric acid cycle

A

intake coa

2 ATP/ glucose mol

51
Q

electron transport chain

A

accept ele.
combined w O2 = H2O
ele. across mem = energy

52
Q

gluconeogen

A

liver + kidney cells

immed. need for glucose

53
Q

glucogenic a a

A

pyruvate oxaloacet

glucose

54
Q

fatty acids and ketogenic aa

A

no glucose

55
Q

oxaloac. conservation

A

carbs low
coa can’t enter citric acid
turned into ketones

56
Q

ketones

A

response starvation
low carb diet
energy for tissue, + brain
dec. amnt protein needed

57
Q

ketosis

A

build up in blood of ketones
sympt-
headache, dry mouth
can inc. blood acidity

58
Q

type 1 diabetes

A

autoimm. dis.
cells not accept insulin
insulin not made

causes
genetics, viral infec., or toxins

59
Q

type 2 diabetes

A 
more common
90-95%
not produce enough insulin
"insulin resistance"
stim. body store insul. as fat

causes- genetics + lifestyle
(refined carbs)

60
Q

diabetes and minority grps

A

higher in asians

hispanics, and blacks

61
Q

metabolic syndrome

A

obesity, inc blood p, blood lipid lvls, insulin resis.

62
Q

prediab. or impaired glucose tolerance

A

blood sugar high but not enough be diagnosed

can be delayed w weight loss and inc exercise

63
Q

type 2 inc. in adolescents

A

inc from 5 to +20%

64
Q

gestational diabetes

A

pregnancy

inc. risk dev. type 2 later

65
Q

diab effects/ symptoms

A

sympt- blurred vision, thirst, frequ. urination

heart dis, kidney failure, blindness, tissue damage

66
Q

hypoglycemia

A

sympt.
sweating, heaches, rapid heartbeat
low blood glucose

67
Q

simple carbs + sucrose

A

produce acids dissolve tooth enamel

68
Q

total energy intake exceeds

A

carbs contribute weight gain

ex. added sugar

69
Q

low carb diets

A

less insulin release
cause ketosis
suppresses appetite

70
Q

high sugar diet

A

inc heart dis.

unrefined carb sources help protect

71
Q

fiber dec risk cancer

A

dec exposure btw cells and carcinogenic substances

72
Q

fiber intake

A

38g men

25g women

73
Q

added sugar %

A

no more than 10

74
Q

fat diet (american)

A

34% fat
reduc. intake eggs, red meat, whole milk, and butter

inc intake pizza, pasta, snack food + fast food

75
Q

lipids = organic compounds

A

not souble

76
Q

triglycerides

A

most abundant

glycerol backbone w/ 3 fatty acids

77
Q

single carbon fatty acids

A

saturated
(H)
solid at room temp

animal/ milk fats
palm and coco. oil

78
Q

double carbon fatty acids

A

unsaturated

don’t stack as nicely

79
Q

lipid physical prop. depends

A

length carbon chain, position of double bonds

80
Q

phosphoglycerides

A

glycerol backbone, 2 fatty acids, phosphate group
ALLOw water and oil mix
“emulsifier”

body- cell mem. lipoproteins

81
Q

sterols

A

chemical ring structure

cholesterol ex.

82
Q

cholesterol

A 
made by body
   2/3 body
   1/3 diet (animal only)
consumed in animal foods
makes cell mem. 
synthesizes vitamin d bile and hormones
sources
  egg yokes
83
Q

triglyc. digestion

A

begins stomach
gastric lipase
sm intestine- chyme mixes w bile breakdown fat into globules

84
Q

pancreatic lipase

A

better angle after fat broken down into globules

85
Q

products fat diges.

A

fatty ac, monoglyc, cholesterol, phospholipids

combine w bile form micelles

86
Q

micelles

A

faciilt. absorption of materials into sm intestine cells

87
Q

liproproteins

A

transport water-insol. lipids

holds fat in middle w/ water capsule

88
Q

chylomicrons

A

lipids absorb. frm intestine

enter lymph system then blood

89
Q

lipase and chylomicrons

A

break down triglyc from intestine
fatty acids released
taken by surr cells
chylomic. remnants picked up by liver

90
Q

VLDL very low density lipoproteins

A

transport lipids from liver
help w lipoprotein lipase
deliever triglyc. to body cells

91
Q

IDL intermediate lipoproteins

A

without triglyc.
into blood as LDL low density
deliver choles. to tissue

92
Q

HDL high density lipopro

A

made by liver and sm in
remove chol. from cell
transport back to liver for disposal
GOOD

93
Q

dietary fat

A

absorbs fat solu. vitamins/ essential fatty acids

94
Q

adipose tissue

A

triglyc.
source energy
insulate body from shock and temp

95
Q

linoleic acid

A

essential fatty acid

cannot be made by body

96
Q

essential fatty ac

A

needed for normal structure/ func. cell mem

(retina and CNS)

97
Q

choles. hormones

eicosanoids

A

regulatory roles

eico- blood clotting, P, immune fun.

98
Q

b oxidation- fat for energy

A

breaks fatty a into coa
enter citric acid cycle
electron transport chain

99
Q

plaque formation

A

oxidation of LDL chol. on artery wall

eaten my macropha.

100
Q

oxidized LDL choles.

A

promotes inflamm.

send signals lead fibrous deposits/ blood clots

101
Q

risk heart dis.

A

high LDL
low HDL
diabetes, high BP, obesity, inactivity, tobacco, obesity, act.

diet high sat and trans fat
sodium
excess sugar, cal and alcoh.

102
Q

reduce heart dis

A 
omega 6 + 3
polyunsat fat
monosat fat
B vitamins
plant foods w fiber
antioxidants
103
Q

risk of cancer

A

diets high in animal fat

eicosanoid syn and mem. metabolism

104
Q

AMDR 20-35% fat

A

reduce risk heart dis.

sat fat less than 10% total calories

105
Q

replace sat fat

A 
polyunsat or mono sat
eat whole foods
plant based
fiber
antioxidants
106
Q

low fat diet

A

whole grains, fruits, vegstables, nuts, legumes, lean meat, low fat dairy

107
Q

low fat food

A

carbs and protein replacements

lipids that reduce absorption

108
Q

calcium supplements

A

OTC lactase enzymes
cal. supp.
fortified orange juice
fortified almond or soy milk

109
Q

non-nutritive sweeteners (artificial)

A 
*do have intake limit
sunett
aspartame- protein
"monk fruit"
saccharin (sweet'N low)
stevia
splenda
110
Q

lipid function

A

hormones
cell. mem
vitamin D

111
Q

dairy fat

A

could have healthy fats

still researching

112
Q

monounsat

A

olive oil
liquid at room temp
one double bond
dec risk heart dis.

113
Q

polyunsat

A

sunflower oil
fish oil
2+ double bond
liquid

essential- omega 3 / 6

114
Q

omega 3 linolenic

A

fish oil
walnuts
lack!!! in diet
red. BP and clotting

115
Q

omega 6 linoleic

A

abundant in diet

116
Q

transfat

A

dev. by hydrogenation.
sat. double bond
liquid to solid
raise blood chol.
inc. risk heart disease
BANNED IN 2018

117
Q

phospholipid fun

A

fun. fluid transfer / comm. in body

keep things from seperating

118
Q

cardiovas dis

A

85.6 millon ppl
build up of plague

age at risk the most
men- 40-50
women-50-60
protected by estrogen

119
Q

LDL “bad”

A

del. chol. to cells
excess inc. plague
high lvl inc risk for cardiovas disease

120
Q

medit diet

A 
heart healthy
sm amnt meat and sweets
high veggies, fruits, whole grains, fish and seafood
exercise
wine in moderation
121
Q

olestra

A 
man made
nondig.
energy not usable
found in chips and crackers
interferes w vitamin absorp
122
Q

phytosterols

A

plant based
margarine and salad dress
produces stanols

Nutrition (12 decks)

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