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Kin 275 > Test 3 > Flashcards

Test 3 Flashcards

1
Q

What are vitamins

A

Organic compounds essential in the diet to promote growth and health maintenee

All vitamins contain carbon, some contain nitrogen and sulfur

Water soluble include b and c
almost all enter circulation
B12 can be stored in the

Fat soluble,
A,d,e,k
Primarily stored in the adipose tissue
Increase risk Of toxicity with high intakes

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2
Q

Bioavailability

A

How well a nutrient can be absorbed and used by the body

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3
Q

Percent of vitamins absorb in the small intestine

A

40-90%

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4
Q

Fat soluble vitamins require this to be absorbed

A

Fat in the diet

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5
Q

Water soluble systems

A

Not fat but may require energy requiring transport system or specific molecules in the GI tract

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6
Q

Digestion of vitamins

A

Chewing helps release vitamins

In stomach digestion releases vitamins

Gallbladder releases bile which helps fat soluble to absorb

Pancreas helps release vitamins from food

Small intestine fat soluble are incorporated into micelles and then absorbed from simple diffusion once in mucosal fat soluble packaged into chylomicrons which enter the lymph before the blood

Water soluble absorbed in d all intestine directly into blood

Large intestine bacteria synthesis zes small amounts of vitamins which then some are absorbed

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7
Q

Thiamin b1

A

Source
Pork enriches grains while grains legumes nut seeds

Function
Assists in energy production, production of ribose RNA, maintains health in the nervous system, metabolism of other sugars and certain amino acids

Deficiency
Beriberi disease weakness, muscle loss, poor coordination

Toxicity
None

UL none

Recommended intake

  1. 1-1.2 mg greater than 19
  2. 4 for pregnancy
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8
Q

Riboflavin b2

A

Source
Dairy, seafood, meet, legumes, nuts, mushrooms, broccoli, whole grains, leafy vegggies

Major function
Component of kregs cycle and for assisting body with absorption of other vitamins

Deficiency
Soft tissue inflammation, ariboflavinosis

Toxicity none

UL none

Recclmmended

  1. 1-1.2 19 older
  2. 4 pregnancy
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9
Q

Niacin B3

A

Source
Meat, legumes, nuts, enriched grains

major function
Glycolysis, kreb cycle, lipid synthesis, stored energy breakdown

Defiency
Pellagra- tired, diarrhea, dementia, skin issues

Toxicity
Skin flushing
, rash, Nausea, tingling fingers and toes

UL 3* mg

Recommended
14-16mg

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10
Q

Pantothenic acid B5

A

Source
Meat, whole grains, legumes

Function
Coenzyme I’m Krebs cycle and fat metabolism

Toxicity
Nine
UL none
Intake
5mg 19
6-7 pregnancy
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11
Q

Vitamin b6 pyridoxal

A

Source
Meat, fish, liver, legumes, brown rice, nuts, seeds

Major function
Converted into the co enzyme pyridoxal phosphate which is required to activate many enzymes reactions in macro metabolism, neutrotransmktters and hemoglobin synthesis

Defiency
Neurological, poor immune system, anemia, headaches

Toxicity
Numbness, nerve damage

UL 100mg

Recommend
1.3 mg 19 1.5-1.7 mg 51

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12
Q

What vitamins help with synthesize of myelin

A

B6 and 12 which is essential for normal nerve transmission

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13
Q

Biotin b7

A

Source
Liver, egg yolks, , yogurt, nuts

Function
Coenzyme involved in energy metabolism carb and lipid synthesis

Defiency
Dermatitis, depression, haulusinations, nausea

Toxicity none
UL none

Intake
30ug

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14
Q

Folate b9

A

Source
Liver, leafy green, whole grains, nuts, seeds, lentils

Function
DNA synthesis and replication, amino acid metabolism

Defiency
Inflammation of tongue
Diarrhea, poor growth, neural tube defects, anemia, poor cell division

Toxicity
Maak symptoms of anemia

UL
100ug

Intake
400ug

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15
Q

B12 cobalamin

A

Source
Animal products

Function
Folate and fat metabolism, nerve function

Defiency
Anemia, nerve damage, increase in homocysteine

Toxicity
None

UL none

Intake
2.4 ug

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16
Q

Vitamin b 12 absorption

A

Food is bound to protein

Stomach, acid and pepsin help release it from food proteins

Instrinjc factor is released

Small intestine, upper, IF binds to b12

Lower, the binding binds to receptors on cells, allowing absorption

Colon, b12 is synthesized but cannot he destroyed

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17
Q

C ascorbic acid

A

Source
Citrus
Veggies

Major function
Coenzyme in collagen synthesis, hormone and neuritrnamitter synthesis, antioxant

Deficiency
Scurvy, poor tissue healing, bleeding gums, loose teeth, joint pain, hemmorages

Toxicity
GI issues

UL 2000 mg

Intake
75-90 mg

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18
Q

Coline

A

Source
Egg yolks, organ meets, veggies, nuts

Function
Synthesis of cell membrane, neurotransmitters

Decidiency
Liver dysregulation

Toxicity
Sweating, low blood pressure, liver issues

UL 3500 mg

Intake
425-550 mg

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19
Q

BMR

A

rate of energy expenditure under resting conditions

Affected by
Weight, gender, growth, age

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20
Q

RMR OR REE

A

estimate of basal metabolism is determine by measuring energy after 6 hours without food

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21
Q

TEF thermic effect of food

A

Energy required for the digestion of food and absorption metabolism and storage of nutrients. It is equal to approx 10% of daily energy intake

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22
Q

Feasting and fasting

A

Eat more than you need some energy is put into stores

When you haven’t eaten in awhile. You retrieve energy from these stores

23
Q

Regulation of energy balance

A

When people finsjh growing their weight remains stable for long periods of time

Obesity genes
Genes that code for proteins involved in the regulation of food intake energy expenditure or the desposotiom of body fat

Long term regulating the amount of body fat

24
Q

Regulation of energy balance

A

Hunger
Internal signals

Satiation
Feeling of fullness caused by food consumption determines length of meal

Satiety
Feeling of fullness caused by food consumption that determines the time between meals

25
Q

Each amino acid contains

A

Central carbon atom bound to a hydrogen

Amino group acid group and side chain

26
Q

Tryglycerides consist of

A

3 fatty acids and attach it a glycerol

If only 1 fatty acid attached to a glycerol is called a monoglyceride

27
Q

Linoleic acid

A

Omega 6
Polyunsaturated fatty acid
Veggie oil nut oil

28
Q

Omega 3

A

EPA
DHA
ALA

Polyunsaturated fatty acid
Leafy greens flax nuts seafood

3-6 of these essential fatty acids

Benefits
Increase oxygen delivery to heart during exercise
Increase nerve conduction velocity

29
Q

Eicosanoids

A

Made from omega 3 and omega 6

Help regulate ….

30
Q

Trans fatty acids

A

Created by hydrogenation

Causes some double bonds to become saturated
Hydrogenated fats can be found in margarine veggie shortening and self baked goods
Raise blood cholesterol and …..

Cis fatty acids
Bend

Trans
Bend resembles saturated fat

31
Q

Lipid digestion

A

Small amount happens in stomach from lipase in mouth and stomach
Bile is released into intestine digestion and absorption

Pancreatic lipase breakdown tryglycerides into fatty acids and monoglycerides

Very little fat is loser in feces

32
Q

Mobilization

A

Must be mobilized from adipose tissue stores before the can be used for processes

Regulated by hormone sensitive lipase

33
Q

Sterols

A

Type of lipid found in plants and animals
Do not dissolve in water
Cholesterol is a type of sterol found in cell membtanes

Makes estrogen progesterone vitamin d

High. Holesterol diets can increase risk of heart disease
Plants sterols can help reduce cholesterol in body

34
Q

Lipoproteins

A

Transport particles for water soluble lipids
Created by combining water soluble lipids phospholipids proteins

Transport fat from small intestine and stored lipids from the liver

35
Q

What organ produces major lipids

A

Liver

36
Q

Very low density lipoproteins

A

Triglycerides produced in the liver are incorporated into entities called this
VLDLs transport lipids out of liver and deliver them to cells in the body

37
Q

Enzyme lipoprotein lipase

A

Remove tryglycerides from VLDLs creating intermediate density lipoproteins

Two thirds of IDLs return to liver the remainder is transferred in the blood into low density lipoprotein

LDLs contain less tryglycerides and more cholesterol

Is LDL cholesterol in blood exceeds the amount that can be used by cells the result is a high level LDL

Atherosclerosis associated with high levels of LDL

38
Q

High levels of HDL in the blood help to prevent

A

Cholesterol depositing in artery walls

Heart disease can be prevented by high levels of HDL

39
Q

Amino acids

A

Can’t be synthesized by the human body in suffficent amounts to meet needs

40
Q

Amino acid structure

A

Similar structure but each have a different side chains

41
Q

Protein structure

A

Peptide binds link acids toetje
Peptide is formed between the acid group and the nitrogen group of the other acid
Dipeptide formed between two amino acids
A protein is made of one or more polypeptide chains folded into three dimensional shape

42
Q

Protein functions

A

Enzymes speed up metabolic processes
Transport proteins move things in and out if cells
Antibodies help immune system
Contractile proteins help muscle to move
Hormones are chemical messengers like insulin
Regulate fluid and acid base balance

43
Q

amino acid pool

A

All of the amino acids in the body tissues and fluids that are available for use by the body

44
Q

Protein synthesis

A
  1. In nucleus the code for the protein is copied from the dna gene into a molecule of messenger rna(mRNA)
  2. The mRNA takes the genetic info from the nucleus to structures called ribosomes in the cytosol, where proteins are made
  3. In the cytosol, transfer rna reads the genetic code and delivers the needed amino acids to the ribosome to form a polypeptide chain
45
Q

Energy production from protein

A

In order to use amino acids as energy the nitrogen containing amino acid group must be removed. The compounds remaining are composed of carbon hydrogen and oxygen and can be broken down to produce atp

46
Q

Urea

A

A nitrogen containing waste product formed from the breakdown

47
Q

Urea synthesis

A

Deamination
The removal of an amino group form an amino acid

Production of ammonia

Ammonia converted to urea

48
Q

Nitrogen balance

A

Indicated whether the amount of protein in the body is remaining constant decreasing or increasing

49
Q

Nitrogen balance

A

Nitrogen intake= nitrogen output

Totaal body protein does not change

50
Q

Negative nitrogen balance

A

Intake is less than output

Total body protein decreases

51
Q

Positive nitrogen balance

A

Intake is greater than output

Total body protein increases

52
Q

Determine protein requirements

A

Weight in kg

Determine grams of protein per day
Multiply weight in kg by the grams of protein per kg recommended for specific gender and life style stage group

53
Q

Considering protein quality

A

Protein quality
A measure of how efficiently a protein in the diet can be used to make body proteins

Complete dietary protein
Protein that provides essential amino acids in the proportions needed to support protein synthesis

Incomplete dietary protein
Protein that is deficient in one or more essential amino acids relative to body needs

54
Q

Protein complementation

A

Process of combining proteins from different sources so that they can collectively provide the proportions of amino acids required to meet needs

Kin 275 (6 decks)

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