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Sap 3 > Quiz 4 > Flashcards

Quiz 4 Flashcards

0
Q

Give an example of:

1) organic compound
2) unrelated organic compound
3) inorganic compound

A

1) carbs, proteins, lipids (building blocks, energy)
2) vitamins (energy but not building blocks)
3) minerals and water

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1
Q

List 3 fundamental purposes served by nutrients:

A
  • growth
  • maintenance
  • repair
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2
Q

Define macro and micro nutrient

A

Macro- needed in great amounts (carbs, proteins, lipids, water)
Micro- needed in minute amounts (vitamins and minerals)

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3
Q

Define RDA and UL:

A

RDA: recommended dietary allowance, average daily dietary intake level as a goal for individuals

UL: tolerable uptake level, highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to general population

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4
Q

What is the fundamental composition of a carb? Expand on the chemical shorthand for it.

A

CHO- carbon, hydrogen, oxygen

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5
Q

How and where is a carbohydrate stored in humans?

A

In liver as skeletal mm as glycogen

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6
Q

What diff is there in digestion/absorption of single sugars versus complex sugars/disaccharides?

A

Single sugars are absorbed directly into the blood stream. disaccharides must first be ingested and split into monosaccharides, go into blood stream, then liver where modified so can be used.

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7
Q

Define glycogen, where it is stored and when jts most useful

A

Glycogen is the storage form of glucose, stored in liver and skeletal mm. It’s converted into glucose when the body needs energy.

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8
Q

Give a function of:

1) soluble fibre
2) insoluble fibre

A

Soluble/ pectin: dissolves in water and forms a gel. Lowers blood cholesterol and glucose levels.
Insoluble fiber: promotes movement of material through digestion as it increases stool bulk

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9
Q

5 benefits of high fiber diets?

A

1) normalize bowel movements
2) promote better waste elimination
3) delay transit time, reduce absorption of digested fats so lowers LDL
4) slows down glucose absorption
5) helps achieve a healthy weight

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10
Q

There can never be too much fiber in diet. T/F. If F, why?

A

False. Too much can cause diarrhea, bloating, as and decreased vitamin and mineral absorption

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11
Q

Explain how CHO is needed in fat/protein metabolism.

A

Carbs provide a protein sparing action. If there isn’t enough protein the body will convert that into glucose.
in fat metabolism fat gets broken down when there isn’t enough carbs available, which leads to too much ketones

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12
Q

What is the effect of milling on whole grains?

A
  • removes germ and Bran layers

- removes thiamine, riboflavin,and niacin, iron in the grain (have to be added back in)

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13
Q

Differentiate Btwn lactose intolerance and milk allergy:

A

Lactose intolerance: food sensitivity from a deficiency or defect in the enzyme lactase
Milk allergies due to sensitization of immune system to protein in milk

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14
Q

Identify a problem faced by body in severe CHO deficiency states

A

It uses either proteins to convert Into glucose, which takes away from the body’s vital functions.
Or it uses fat for energy which results in ketone bodies and body goes into ketosis.

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15
Q

List at least 3 purposes served by fats

A

1) shock absorber
2) insulates
3) digestion of day soluble vitamins

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16
Q

How can the degree of saturation of a fatty acid be determined at room temperature?

A

Liquid at room temp- unsaturated
Solid at room temp- saturated
(The more hydrogen atoms, the more saturated the fatty acid is)

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17
Q

Name that which emulsifies ingested fats

A

Bile emulsifies fat particles with watery fluid where they are suspended until the pancreas can split them for absorption.

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18
Q

Differentiate Btwn movement of small and large lipids in the blood

A

Small lipids can travel alone in the blood stream

Large lipids need chylomicrons for support

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19
Q

Define trans fat, explain it’s formation/ the risk it presents

A

When unsaturated fats are hydrogenated to become saturated, they can create unusual products not made by the body.
Risk is that it increases LDL an lowers HDL

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20
Q

Differentiate btwn working and structural protein

A

Working proteins: enzymes, antibodies, transport vehicles, hormones, cellular pumps and oxygen carriers
Structural proteins- tendons, ligaments, scars,bones, teeth, hair, nails etc

21
Q

Define denaturation of a protein

A

Involves the change in shape of a protein molecule brought about by heat, acids, bases, alcohols or other agents

22
Q

Define:

1) protein quality
2) essential protein
3) non essential protein
4) complete protein
5) incomplete protein

A

1) quality of protein- depends on amino acid content
2) essential amino acid- body cannot make
3) non essential amino acid- body can make
4) complete protein- have all amino acids body needs: fish, soybean, cheese, eggs, poultry
5) incomplete- low or lacking in amino acids- plant based

23
Q

List those vitamins that are fat soluble:

A

A, D, E, K

24
Q

Name the vitamin associated with night blindness

A

A

25
Q

Name the vitamin assoc with rickets

A

D

26
Q

Name the vitamin assoc with clotting cascade

A

K

27
Q

Name the vitamin assoc with beriberi

A

Thiamine (B1)

28
Q

Name the vitamin assoc with transient vasodilatory effect

A

Niacin toxicity (leads to tingling sensations, flushing of skin, throbbing headache

29
Q

Name the vitamin assoc with pernicious anemia

A

Lack of intrinsic factor needed for aborbtion of vitamin b12

30
Q

Name the vitamin assoc with spina bifida

A

Folate- folic acid

31
Q

Name the vitamin assoc with scurvy:

A

Vit C

32
Q

Where in body is greatest % of water contained?

A

Intracellular fluid

33
Q

How does water move btwn body compartments?

A

?

34
Q

Identify:1) the common source of sodium

2) it’s fn
3) what happens to excesses
4) what happens if deficiency

A

1) source=regular table salt- NaCl
2) fn= maintains extra cellular fluid volume, maintains acid-base balance and used for mm contraction and nn transmission
3) excess- causes thirst to restore ratio. More water means more blood volume means high blood pressure
4) deficiency- body water lost. Unlikely.

35
Q

What is the fn of iron? How does body obtain it?

A

Hemoglobin in blood- carries oxygen from lungs to tissues of body
Myoglobin carries and stores oxygen for mm.
Iron helps bind, carry and release oxygen.
Used in enzymes and also to make new cells, hormones and neurotransmitters.

Body has special provisions to obtain iron. We absorb 10% of dietary iron unless the body needs more, it will increase absorption in this case. No wy to excrete iron.

36
Q

List the components of energy expenditure, from greatest to least

A

Basal metabolism- 60%
Exercise- 25-35%
Thermal effect of food 5-10%

37
Q

Two major drawbacks and two major advantages to using height-weight tables:

A

Cons:

  • body weight says little about composition (where is the fat stored)
  • muscle weighs more than fat so someone can still be in a good range but have too much body fat

Pros:
-available, cheap and easy to use

38
Q

Difference Btwn BMR and BMI and how each is determined.

A

BMR: weight in kg x BMR factor (1 for males, 0.9 for females) x 24 hours in a day= total calories a day
This number gives you how much energy is spent on basal metabolism per day

BMI: weight in pounds/ height in inches ^2 X 703
Or kg/m^2
Correlates heights and weights with risk to health, but doesn’t measure fat distribution

39
Q

What is the role of leptin?

A

Leptin (from genetic inheritance theory) is a hormone related to fat cells that supresses appetite and speeds up metabolism. The fatter the person, the more leptin in blood stream. Makes it harder to recognize when full.

40
Q

Two theories that prove the statement that obese children will become obese adults:

A

1) genetic inheritance theory- the fatter the person, the more leptin running through blood
2) fat cell theory- development of excess fat cells during childhood (number and size). Nr of fat cells increases during growing years

41
Q

Why does alcohol cause a gain of body weight? Two reasons

A

1) ethanol from alcohol slows down body’s us of fat for fuel by a 1/3, causing more fat to be stored in the belly
2) alcohol is high in calories

42
Q

Identify 4 components of fitness considered as fundamental essentials Of training

A

Flexibility
Mm strength
Mm endurance
Cardiovascular endurance

43
Q

What could the average person be advised go include to achieve better overall fitness?

A

Nutrition should be included to have better fitness

44
Q

How can one make the best use of fatty acids to fuel activity?

A

Fat can only be broken down by aerobic metabolism. Only after 20 min of submaximal activity do fat cells begin to shrink as they empty out fat stores

45
Q

Explain sports anemia

A

Normal adaptation to physical activity. Aerobic training promotes increased blood volume, so less red blood cell count in unit of blood. Harmless and temporary.

46
Q

Define a photochemical as it applies to food. Explain it’s basic role.

A

Non nutrient compounds in plant derived foods with biological activity in the body. Roles in cancer resistance.

47
Q

Explain why proper nutrition is vital to a woman considering pregnancy.

A

Early in pregnancy the embryo goes through developmental changes that rely on her nutrition. Nutritional deficiency and low birth weight is the biggest cause of deaths in young kids

48
Q

There is a second chance to provide nutrients- how does this pertain to fetus?

A

It is impossible to ever recover the malnutrition during the development period. There is no second chance to provide the nutrient.

49
Q

Provide another name for pregnancy induced hypertension?

A

Pre-eclampsia: hypertension, edema, protein uria

50
Q

Identify 4 benefits derived from infant by being breast fed:

A

1) passes on beneficial nutrients
2) fat digesting enzymes help with fat absorption
3) protection from mother against infection from colostrum tht gives child pre-acquired immunity of mom
4) delivers antibodies
5) gives lactiofferrin- helps absorb iron in bloodstream

Sap 3 (5 decks)

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