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RD Exam Domain 1, Part 2 > Topic E > Flashcards

Topic E Flashcards

1
Q

The brain uses exclusively _____ as an energy source. However, during starvation, it can use _____.

A

Glucose

Ketone bodies

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2
Q

Glucose can be stored as _____ in the _____ and _____ for daily use. It can also be stored as _____ in adipose tissue for long-term energy storage.

A

Glycogen
Liver & muscle
Fat

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3
Q

_____ is the conversion of non-CHO sources into glucose. Those non-CHO sources include/are ____ and _____.

A

Gluconeogenesis

Glycerol & amino acids

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4
Q

State of equilibrium of the internal environment of the body

A

Homeostasis

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5
Q

_____ are enzyme activators, many of which are vitamins. The 4 specific vitamins that act as these and are required for energy production are:

A

Coenzymes

Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5)

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6
Q

_____ assist enzymes and are minerals.

A

Cofactors

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7
Q

Hormones are secretions from the ______ glands. They act as chemical messengers that trigger _____.

A

Endocrine glands

Enzymes

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8
Q

Thyroxine is a hormone that stimulates the processes of _____ and _____ in the liver in order to increase blood sugar.

A

Gluconeogenesis

Glycogenolysis

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9
Q

_____ _____ _____ is the minimum amount of ENERGY needed at rest IN FASTING. It can be affected by these 2 things:

A

Basal Energy Expenditure (BEE)

Extremes in environmental temps and drugs (caffeine, alcohol, nicotine)

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10
Q

Total Energy Expenditure (TEE) is equal to _____ + _____ + _____

A

BEE + EEPA (Energy Expended in Physical Activity) + TEF (Thermic Effect of Food)

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11
Q

The _____ is the energy needed to digest, absorb, and assimilate nutrients. It constitutes ~ __ % of TEE and is greater after consumption of the macronutrients _____ and _____ than after consumption of _____.

A

Thermic Effect of Food (TEF)
10%
CHO and protein
Fat (think fat is the only macronutrient not chemically digested until the small intestine)

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12
Q

This is MEASURED in the morning, when reclining, awake, relaxed, at normal body temp, at least 12 hours after last meal and several hours after strenuous activity

A

Basal metabolic rate (BMR)

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13
Q

The BMR is calculated based on the volume of _____ consumed. Factors that affect BMR include:

(1) Sex: women have 5-10% _____ BMRs than men.
(2) The level of activity of the endocrine glands of the ______.
(3) Body composition and surface area: the more lean (more muscle mass), the _____ the BMR.
(4) Age: the younger one is, the ______ the BMR.

A 
Oxygen consumed
Lower
Thyroid
Greater
Greater
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14
Q

There is a _____ increase in BMR for each degree rise in temp.

A

7%

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15
Q

To calculate BMR, use these 4 parameters/measurements:

A

Age
Surface area (height and weight for BMI)
Body temperature
Sex

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16
Q

As we know, tyroxine increases gluconeogenesis and glycogenolysis in the liver. With more glucose manufacture, more _____ is needed for the aerobic process of glycolysis. Therefore, thyroxine also secondarily increase _____ consumption.

A

Oxygen

Oxygen

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17
Q

PBI stands for ___ ___ ___ and measures the activity of the ______ gland by measuring the level of _____ produced. When PBI is elevated, BMR is _____.

A

Protein-bound iodine
Thyroid
Thyroxine
Elevated (Think thyroxine is T4 – a hormone that contains iodine. When T4 is elevated, PBI will in turn be elevated, and when T4 is elevated more glucose is produced and more O2 is consumed… BMR will increase.)

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18
Q

_____ _____ _____ is the energy expenditure MEASURED under the conditions of a short rest and controlled intake of caffeine and alcohol. It is more frequently measured than BMR and is _____ than BMR by ~10-20%.

A

Resting Metabolic Rate (RMR)

Greater

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19
Q

Indirect calorimetry is the measurement of the amount of heat generated in an oxidation reaction by measuring the amount of intake of _____ or the release of _____ or _____ and translating these quantities into a _____ _____. The Mifflin St. Joer calculates within 10% of indirect calorimetry.

A

Oxygen
CO2 or Nitrogen
Heat equivalent

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20
Q

Following changes in _____ is the MOST practical way of measuring energy balance.

A

Weight

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21
Q

_____ _____ measures the heat produced in a respiration chamber (limited usefulness).

A

Direct calorimetry

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22
Q

The most practical type of calorimetry to use to determine which nutrients are being used for energy and in determining caloric needs. It is particularly useful for athletes and burn patients.

A

Indirect calorimetry

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23
Q

Respiratory quotients are used in _____ calorimetry and is equal to:

A

Indirect

Volume of CO2 expired divided by volume of O2 consumed

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24
Q

RQ for:

1) CHO =
2) Protein =
3) Fat =
4) Mixed intake =

A

1) 1.0
2) 0.82
3) 0.7
4) 0.85 (just memorize the RQ for each macronutrient and take the average of the 3)

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25
Q

Sucrose = ___ + ___

A

Glucose + fructose

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26
Q

Maltose = ___ + ___

A

Glucose + glucose

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27
Q

Lactose = ___ + ___

A

Glucose + galactose

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28
Q

Starch represents ~ ___ % of CHO intake

A

50%

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29
Q

The polysaccharide _____ is resistant to amylase and adds bulk.

A

Cellulose

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30
Q

_____ is a nondigestible polysacchride that has thickening quality and is found in fruits.

A

Pectin

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31
Q

_____ is animal starch and is stored in the liver and muscle.

A

Glycogen

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32
Q

_____ is the intermediate product of starch breakdown.

A

Dextrin

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33
Q

Sorbitol is a sugar alcohol derived from _____. It is converted to _____ during digestion.

A

Glucose

Fructose

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34
Q

Maltitol is derived from:

A

Maltose

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35
Q

Mannitol is derived from:

A

Fructose

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36
Q

Xylitol is derived from:

A

Xylose (5-C sugar)

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37
Q

_____ is a mixture of glucose and fructose derived from splitting sucrose into its two components.

A

Invert sugar

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38
Q

Rank the following in order of sweetness (most sweet to least sweet):
Sorbitol, mannitol, glucose, fructose, galactose, invert sugar, lactose, sucrose, maltose

A

1) Fructose
2) Invert sugar (mixture of glucose and fructose)
3) Sucrose (glucose + fructose)
4) Glucose
5) Sorbitol (glucose sugar alcohol)
6) Mannitol (fructose sugar alcohol)
7) Galactose
8) Maltose (glucose + glucose)
9) Lactose (glucose + galactose)

(Note that all fructose derivatives/combos are at the top of the list with the exception of mannitol. Note that all monosaccharides are sweeter than their disaccharide counterparts.)

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39
Q

The macronutrient _____ has the primary functions of: (1) provides energy, (2) spares protein so it can be used to tissue synthesis, (3) regulates fat metabolism by preventing ketosis

A

CHO

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40
Q

All proteins contain these 4 elements:

A

Carbon, Hydrogen, Oxygen, Nitrogen

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41
Q

_____ is an element unique to cysteine, cystine, and methionine.

A

Sulfur

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42
Q

_____ can be found in contaminated raw or undercooked eggs, poultry, and meat.

A

Salmonella

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43
Q

Which type of meat has the MOST bacteria?

A

Ground meat

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44
Q

Three safe ways to thaw food:

A

Refrigerator thawing
COLD water thawing
Microwave thawing

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45
Q

Clostridium perfringens is often found in:

A

Meat and gravied mixtures in large quantities

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46
Q

A food that is bacteria-safe has a _____ PH and is moist or dry?

A

Low

Dry

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47
Q

If CHO intake is increased, which particular B vitamin needs to be increased especially?

A

Thiamin

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48
Q

Prevention of an outbreak of _____ _____ requires special care because of its ability to grow at temps of 34-113oF (can grow in the refrigerator!)

A

Listeria monocytogenes

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49
Q

The _____ test is used to find the cause of vitamin B12 deficiency.

A

Schilling

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50
Q

Ceruloplasmin = _____ enzyme. It carries _____ (mineral) in the blood.

A

Ferrioxidase

Copper

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51
Q

Illness d/t Bacillus cereus is d/t contaminated:

A

Rice products and starchy foods

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52
Q

The atomic weight of sodium (must know for mEq equations)

A

23

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53
Q

When humans smell food, the hormone _____ is released which increases appetite.

A

Dopamine

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54
Q

In humans, serotonin _____ appetite indirectly by inhibiting _____ release.

A

Decreases

Dopamine

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55
Q

The base group of an amino acid is the _____ group. The acid group is the _____ group. With both a base and an acid group, amino acids are excellent _____.

A 
Amino group (NH2)
Carboxyl group (COOH)
Buffers
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56
Q

What are the 9 essential amino acids?

A 
Methionine
Phenylalanine
Leucine
Lysine
Histidine
Valine
Isoleucine
Threonine
Tryptophan
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57
Q

There are 2 conditionally essential amino acids during catabolic stress. What are they?

A

Arginine and glutamine

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58
Q

_____ is an amino acid that is a precursor to serotonin and niacin.

A

Tryptophan

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59
Q

Phenylalanine can be converted into this amino acid.

A

Tyrosine (think Patient Transport or Physical Therapy)

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60
Q

Methionine can be converted into this amino acid.

A

Cysteine (think MC)

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61
Q

The proportion of protein in food that can be readily broken down to be used for protein synthesis in the body is known as _____.

A

Biological value

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62
Q

A food high in biological value contains greater than or equal to ___ % protein.

A

75

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63
Q

The macronutrient _____ is used for tissue synthesis, growth, and maintenance and body process regulation. It is an insufficient source of energy because ___ must be removed first. Only ___ % of it can be converted to glucose.

A

Protein
Nitrogen
58%

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64
Q

Protein requirements:
___ g/kg body weight
___ - ___ % of total energy intake

A

0.8

10-15

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65
Q

Soy protein is equivalent in protein quality to _____ protein.

A

Animal

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66
Q

Soybeans are low in the amino acid _____.

A

Methionine

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67
Q

Legumes are low in ___, ___, and ___.

A

Methionine, tryptophan, and cystine

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68
Q

Gelatin is low in ___ and ___ and has no ___.

A

Methionine and lysine

Tryptophan

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69
Q

3 fatty acids + glycerol =

A

a triglyceride

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70
Q

Most fat in food is in the form of:

A

Triglycerides

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71
Q

_____ (type of fat) are present in cell membrane and control the passage of compounds in and out of the cell. Most are lecithin which contain the lipotropic factor _____. Lipotropic compounds help catalyze fat breakdown.

A

Phospholipids

Choline

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72
Q

Lecithin contains choline which helps prevent _____ accumulation in the liver by functioning in the transport and utilization of fatty acids and cholesterol using the enzyme _____.

A

Fat

LCAT (Lecithin-cholesterol acyl transferase)

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73
Q

A total of one double bond in a fatty acid chain means that the fat is _____ while 2 or more means that the fat is _____.

A

Monounsaturated

Polyunsaturated

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74
Q

_____ oil is the most polyunsaturated.

A

Safflower

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75
Q

There are 2 essential fatty acids. They are …

A

Omega-6 (linoleic acid)

Omega-3 (Linolenic acid)

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76
Q

Hallmark signs of an omega-__ deficiency include:
Eczema
Red, purple skin spots known as _____
Poor growth rate

A

6
Petechiae
(Think Six = S, S = skin)

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77
Q

The best source of omega-6 fatty acids is _____.

A 
Safflower oil 
(Again, think Six = S = safflower oil)
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78
Q

Omega-___ fatty acids play a role in retinal and brain development.

A

3

Think linoleNic = N = braiN = retiNal

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79
Q

Omega-___ mainly comes from fish oils, DHA and EPA. Also, walnuts, flaxseed, and _____ oil.

A

3

Canola

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80
Q

Omega-__ fatty acids decrease TG levels but have little effect on cholesterol levels.

A

3

Think Three = T = TG only

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81
Q

In replacement of dietary CHO, omega-6 fatty acids lower ____ and raise ____. In replacement of saturated fat, they lower ____ and ____.

A

LDL
HDL
Total cholesterol and HDL

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82
Q

A mortality rate of 10 means that:

A

10 died out of 1,000 people

not a percentage!!!

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83
Q

A person consumed 10 g of protein and release 6 g of Nitrogen in the urine. Is this person in nitrogen balance or in (+) or (-) balance?

A

Negative
(g protein/6.25) – (g UUN + 4)
(10/6.25) – (6 +4) = a negative #

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84
Q

Acid-base abnormality in an uncontrolled diabetic

A 
Metabolic acidosis 
(think d/t increased urination leading to increased loss of bicarb)
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85
Q

Fresh eggs in shell can be stored in the refrigerator for up to _____.

A

3 weeks

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86
Q

Normal saline has ___ mEq Sodium/L.

A

154

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87
Q

Clostridium perfringes has a _____ onset and is _____ (aerobic/anaerobic).

A

Slow

Anaerobic

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88
Q

Aseptic means _____.

Aseptically-packaged milk should be stored at what temp?

A

Sterile

Room temperature

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89
Q

According to Chinese beliefs, food and herbs that my be used to treat illness are group as yin which means _____ and yang which means _____.

A 
Yin = dark and cold
Yang = bright and hot
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90
Q

A fatty acid chain consists of _____ and _____ and _____ end groups.

A

Hydrocarbons

Methyl and Carboxyl

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91
Q

To name a fatty acid chain, one must consider these 3 things.

A
  1. Number of carbon atoms in the chain
  2. Number of double bonds
  3. Location of 1st double bond
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92
Q

Using omega nomenclature, the location of the 1st double bond in a fatty acid chain is counted from the _____ end. This number then is used after the omega symbol (i.e.: omega 6).

A

Methyl
(not from the end with the least # of carbon atoms before 1st double bond as in the other nomenclature system)
(think of omega symbol as a “w” and then turn it upside down for “m” = methyl)

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93
Q

The process of adding hydrogen at a double bond to unsaturated fatty acids to increase saturation and stability is known as _____.

A

Hydrogenation

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94
Q

Medium-chain triglycerides (MCTs) are saturated fatty acids between ___ to ___ carbon atoms long. They are naturally found in _____ fat and _____ and _____ oils.

A

Milk

Palm kernal and coconut

95
Q

_____ oil is the most saturated fat, followed by _____ oil.

A

Coconut
Palm kernal
(other saturated fats include cocoa butter, butter, beef tallow, and palm oil)

96
Q

_____ oil is the most monounsaturated fat.

A

Olive

97
Q

Olive, canola, peanut, and sunflower oil are all _____.

A

MUFAs

98
Q

Safflower, corn, soybean, cottonseed, and sunflower oil are all _____.

A

PUFAs

99
Q

Order of predominance in butter: MUFA, PUFA, SAT

A

1st - SAT
2nd - MUFA
3rd - PUFA

100
Q

Order of predominance in margarine: MUFA, PUFA, SAT

A

1st - PUFA
2nd - MUFA
3rd - SAT

101
Q

Dietary fat _____ gastric secretions and gastric emptying.

A

Depresses/Delays

102
Q

Fat Intake Rx: < ___ %

A

30

103
Q

% Alcohol * 2 =

A

Proof

104
Q

0.8 * Proof * Ounces

A

Kcal from alcohol

105
Q

Oils that won’t crystallize when cold are called _____ oils. They are clear, not cloudy. They include _____, _____, and _____ oils. Olive oil is not one of them!

A

Winterized

Cottonseed, soybean, and corn (all PUFAs)

106
Q

Fat soluble vitamin stored in the liver whose (provitamin) precursor is beta-carotene.

A

Vitamin A

107
Q

The toxicity level of vitamin A

A

10,000 U

108
Q

Vitamin A has functions for both _____ and _____.

A

Skin and vision

109
Q

A vitamin A deficiency can result in night blindness known as _____ which is _____ (reversible/irreversible).

A

Nyctalopia

Reversible

110
Q

_____ is a result of vitamin A deficiency and is corneal damage that is IRREVERSIBLE.

A

Xerophthalmia

111
Q

A vitamin A deficiency can result in dry, scaly skin known as _____.

A

Hyperkeratosis

112
Q

Good sources of vitamin A include:

1) ____ and _____ fruits and vegetables
2) ____ _____ _____ vegetables
3) the organ, _____
4) fish
5) fortified _____

A

Orange and yellow
Dark, green leafy
Liver
Milk

113
Q

Vitamin ___ is a fat soluble vitamin that is a precursor to cholesterol.

A

D

114
Q

UV light can convert 7-dehydrocholesterol in the skin to vitamin D’s active form _____.

A

D3, cholecalciferol

115
Q

2 key sources of vitamin D include _____ and _____.

A

Egg yolk

Fortified milk

116
Q

A deficiency in vitamin ___ can lead to:

  • soft bones in children known as _____.
  • adult rickets known as _____.
A

D
Rickets
Osteomalacia

117
Q

Vitamin E is aka ______ and is one of the _____ toxic vitamins.

A

Tocopherol

Least

118
Q

Vitamin E is an antioxidant and resists _____ of RBCs.

A

Hemolysis

119
Q

A deficiency in vitamin E can lead to _____ ______.

A

Hemolytic (microcytic anemia)

120
Q

Good sources of vitamin E include:

  • _____ oils
  • _____ grains
  • _____ vegetables
  • the nut, _____
A

Vegetable oils
Whole
Green
Almonds

121
Q

This vitamin plays a role in Ca and P metabolism.

A

Vitamin D

122
Q

This fat soluble vitamin is synthesized by bacteria in the lower intestinal tract.

A

Vitamin K

123
Q

Vitamin K forms _____ in the liver, which aids in _____. It also plays a role in ___ metabolism.

A

Prothrombin
Blood-clotting
Calcium

124
Q

The primary and best source of this fat soluble vitamin is green, leafy vegetables like spinach, kale, and broccoli.

A

Vitamin K

125
Q

A deficiency in vitamin K can lead to _____ (slow clotting). Individuals at risk are those taking _____, _____, or _____.

A

Hemorrhage
Anticoagulants
Antibiotics
Mineral oil

126
Q

Water soluble vitamins include _____ and _____.

A

B vitamins and vitamin C

127
Q

Fat soluble vitamins include… (4)

A

Vitamins A,, D, E, and K

128
Q

The B vitamin, _____, is used in the process of oxidation of CHO, and if CHO intake increases, there is especially an increased need for it.

A

Thiamin (B1)

129
Q

Vitamin B1

A

Thiamin

130
Q

What 4 B vitamins play an essential role of the pyruvate dehydrogenase complex (PDC)?

A

Thiamin (B1)
Riboflavin (B2)
Niacin (B3)
Pantothenic acid (B5)

131
Q

The pyruvate dehydrogenase complex breaks down _____ into _____.

A

Pyruvate

Acetyl CoA

132
Q

The breakdown of glucose into pyruvate occurs where in the cell? What is this process called?

A

Cytoplasm

Glycolysis

133
Q

The citric acid cycle (CAC) occurs where in the cell? What is its key end product?

A

Mitochondria

ATP

134
Q

Thiamin is lost in _____ (alkaline or acidic) environments and as temperature _____ (increases or decreases).

A

Alkaline

Increases

135
Q

Grains, wheat germ, pork, and liver are all good sources of _____.

A

Thiamin

136
Q

Muscle weakness, foot drop, memory loss, and tachycardia are all symptoms that describe the condition known as ______ caused by a thiamin deficiency.

A

Beriberi

137
Q

Key chemical biomarkers for thiamin deficiency are:

1) plasma pyruvate – increased or decreased?
2) erythrocyte transketolase – increased or decreased?

A

Increased
Decreased
(Thiamin is a coenzyme for transketolase – an enzyme that connects the PPP to glycolysis.)

138
Q

The Pentose Phosphate Pathway (PPP) generates reducing equivalents _____ used in reductive biosynthesis pathways such as fatty acid synthesis. It also produces _____ used in the synthesis of nucleotides and nucleic acids.

A

NADPH

Ribose-5-phosphate

139
Q

Vitamin B2

A

Riboflavin

140
Q

Milk is sold in an opaque container in order to protect it from UV light that can destroy this vitamin…

A

Riboflavin

141
Q

Good sources of riboflavin:

1) the organs _____ and _____
2) _____
3) _____

A

Liver and kidneys
Meat
Milk

142
Q

Riboflavin plays a role in the synthesis of _____ and _____, energy release from _____, and _____ production.

A

FAD and FMN
Protein
Red blood cell

143
Q

A deficiency in _____ can lead to:

  • growth failure
  • cracked lips - known as _____
  • mouth corner cracks - known as _____
  • _____-colored tongue
A

Riboflavin
Cheilosis
Angular stomatitis
Mangenta

144
Q

Vitamin B3

A

Niacin

145
Q

Niacin is essential for the production of _____ and _____ which are essential to oxidation-reduction actions in the metabolism of CHO, protein, and fat.

A

NAD and NADP

146
Q

NAD-dependent enzymes are specifically involved in _____ reactions while NADP-dependent enzymes are involved in _____ reactions.

A

Catabolic

Biosynthetic

147
Q

Precursor to tryptophan (vitamin)

A

Niacin

148
Q

Good sources of this vitamin are protein foods, peanuts, ready-to-eat cereals, chicken, rice, yeast, and milk.

A

Niacin

149
Q

_____ is a condition caused by niacin deficiency. It starts with weakness, anorexia, and indigestion, followed by the classic 3 Ds _____, _____, and _____. Niacin deficiency may also cause _____-colored tongue and a symmetrical, pigmented rash in the sunlight.

A

Pellegra
Dermatitis, Diarrhea, and Dementia
Bright red

150
Q

A deficiency in either of these 2 B vitamins, _____ and _____, leads to identical and indistinguishable megaloblastic, macrocytic anemia.

A

Folate (B9) and B12

151
Q

_____, aka vitamin B9, plays a role in _____ synthesis, _____ formation in bone marrow, and prevents _____ _____ defects. Its precursor is water-soluble _____ and part of it contains the amino acid _____.

A 
Folate
DNA
RBC
Neural tube
PABA (p-amino benzoic acid)
Glutamate
152
Q

Folate plays a role in DNA synthesis in the _____ cycle, which is used for the synthesis of _____ and _____.

A

Purine

Adenosine and Guanosine

153
Q

The _____ cycle is a folate-dependent cycle which involves the synthesis of glycine and serine.

A

Thymidylate

154
Q

The methionine cycle requires 3 B vitamins: _____, _____, and _____. It involves the synthesis of _____ and _____.

A

Folate, B12, B6

Methionine and glycine

155
Q

Good sources of folate include:

  • fortified dry _____
  • the organ _____
  • green, leafy _____
  • _____ fruits
  • lentils and beans
A

Cereal
Liver
Vegetables
Citrus

156
Q

A folate deficiency results in:

  • diarrhea
  • fatigue
  • _____ anemia
A

Megaloblastic

157
Q

Larger than normal RBCs is termed _____ anemia.

A

Macrocytic

158
Q

Type of macrocytic anemia in which RBCs are irregular in shape is known as _____ anemia.

A

Megaloblastic

159
Q

Vitamin B6 is found in _____ form in major plant sources, supplements, and fortified foods. Its coenzyme forms are _____ and _____.

A

Pyridoxine

PLP and PMP

160
Q

Vitamin B6 is an essential coenzyme to _____ (macronutrient) metabolism.

A

Protein

161
Q

An increase in dietary _____ (marcronutrient) would increase the need for vitamin B6.

A

Protein

162
Q

Seizures, anemia, dermatitis, glottis, and peripheral neuropathy are symptoms of _____ deficiency.

A

Vitamin B6

163
Q

Vitamin B6 in _____ form is used as a coenzyme for > 100 enzymes which includes aminotransferases, decarboxylases, aldolases, racemases, and dehyrdatases, making it essential to ______ metabolism.

A

PLP (pyridoxal 5’phosphate)

Amino acid

164
Q

Good sources of the vitamin ______ include meat, wheat, corn, yeast, pork, ready-to-eat cereals.

A

Vitamin B6

almost the same sources as thiamin, just no liver

165
Q

The only vitamin that contains cobalt is _____.

A

Vitamin B12

166
Q

Vitamin B12 is also known as _____.

A

Cyanocobalamin

167
Q

Vitamin B12 is bound by _____ _____ in gastric juice.

A

Intrinsic factor

168
Q

Vitamin B12 acts as a coenzyme in ______ synthesis and is essential to the formation of _____.

A

Protein (think methionine cylce)

RBCs

169
Q

Good sources of this vitamin include only animal proteins:

  • Liver
  • Meat
  • Milk
  • Kidney
  • Eggs
  • Fish
  • Cheese
A

Vitamin B12

170
Q

A deficiency in vitamin B12 can lead to:

  • _____ anemia (indistinguishable from folate deficiency)
  • _____ anemia secondary to gastrectomy because no _____ produced to help absorb the vitamin.
A

Megaloblastic
Pernicious
Intrinsic factor

171
Q

Vitamin B5

A

Pantothenic acid

172
Q

Pantothenic acid is required for the synthesis of _____ as it is a precursor to acyl carrier proteins (ACPs). It also is an essential component of _____ that converts pyruvate into acetyl CoA. It is essential to this process because it is a precursor to _____.

A

Fatty acids
The Pyruvate Dehydrogenase Complex (PDC)
Coenzyme A

173
Q

This B vitamin is rich in animal foods, grains, and legumes. A deficiency is rare, but too little of it can potentially lead to paresthesia in feet (tingling, burning, numbness, tickling).

A

Pantothenic acid

174
Q

Vitamin C is also known as:

A

Ascorbic acid

175
Q

Vitamin C is an antioxidant that requires _____ pH to stay intact.

A

Low (acidic)

176
Q

Vitamin C content in food is destroyed by: _____, _____, or _____.

A

Heat (high temps), alkaline pH (high pH), oxidation

177
Q

A deficiency in what vitamin can lead to scurvy?

A

Vitamin C

178
Q

Small red or purple spot on the body caused by a broken capillary vessel is known as:

A

Petechiae

179
Q

Condition characterized by poor wound healing, bleeding gums, and petechiae and caused by a vitamin C deficiency is known as:

A

Scurvy

180
Q

Proline to hydroxyprolin to collagen: this process is facilitated by what vitamin?

A

Vitamin C

181
Q

Vitamin C aids in absorption of this mineral

A

Iron

182
Q

Vitamin B7

A

Biotin

183
Q

Acetyl CoA (2 carbons) + HCO3 is converted to Malonyl CoA (3 carbons) + OH by ____, a _____-requiring (vitamin) enzyme, in the 2nd step of _____ synthesis.

A

Acetyl CoA carboxylase
Biotin
Fatty acid

184
Q

_____ (enzyme) is required for the 3rd step in fatty acid synthesis. Since it requires acyl carrier protein (ACP), this step is dependent on what vitamin?

A

Fatty acid synthetase

Pantothenic acid

185
Q

So, the 2 key B vitamins required for fatty acid synthesis are:

A

Biotin and Pantothenic acid (BP)

186
Q

_____ (B vitamin) and _____ (fat soluble vitamin) are synthesized by intestinal bacteria.

A

Biotin and vitamin K

187
Q

_____ (vitamin) is inactivated by a protein in raw egg white called _____.

A

Biotin

Avidin

188
Q

In addition to being a coenzyme in fatty acid synthesis, this vitamin also plays a role in the conversion of pyruvate to oxaloacetate (OAA) in the process of gluconeogenesis.

A

Biotin

189
Q

Good sources of biotin:

  • Organs: _____ and _____
  • Egg yolk
  • Yeast
A

Liver and kidneys

190
Q

Vitamin B8, also known as _____ is present in the outer husks of grains and is in green, leafy vegetables.

A

Myo-inositol

191
Q

In plants, myo-inositol is a component of phytic acid, binding dietary minerals _____, _____, and _____.

A

Calcium, zinc, and iron

192
Q

Vitamin B5

A

Pantothenic acid

193
Q

Pantothenic acid is required for the synthesis of _____ as it is a precursor to acyl carrier proteins (ACPs). It also is an essential component of _____ that converts pyruvate into acetyl CoA. It is essential to this process because it is a precursor to _____.

A

Fatty acids
The Pyruvate Dehydrogenase Complex (PDC)
Coenzyme A

194
Q

This B vitamin is rich in animal foods, grains, and legumes. A deficiency is rare, but too little of it can potentially lead to paresthesia in feet (tingling, burning, numbness, tickling).

A

Pantothenic acid

195
Q

Vitamin C is also known as:

A

Ascorbic acid

196
Q

Vitamin C is an antioxidant that requires _____ pH to stay intact.

A

Low (acidic)

197
Q

Vitamin C content in food is destroyed by: _____, _____, or _____.

A

Heat (high temps), alkaline pH (high pH), oxidation

198
Q

A deficiency in what vitamin can lead to scurvy?

A

Vitamin C

199
Q

Small red or purple spot on the body caused by a broken capillary vessel is known as:

A

Petechiae

200
Q

Condition characterized by poor wound healing, bleeding gums, and petechiae and caused by a vitamin C deficiency is known as:

A

Scurvy

201
Q

Proline to hydroxyprolin to collagen: this process is facilitated by what vitamin?

A

Vitamin C

202
Q

Vitamin C aids in absorption of this mineral

A

Iron

203
Q

Vitamin B7

A

Biotin

204
Q

Acetyl CoA (2 carbons) + HCO3 is converted to Malonyl CoA (3 carbons) + OH by ____, a _____-requiring (vitamin) enzyme, in the 2nd step of _____ synthesis.

A

Acetyl CoA carboxylase
Biotin
Fatty acid

205
Q

_____ (enzyme) is required for the 3rd step in fatty acid synthesis. Since it requires acyl carrier protein (ACP), this step is dependent on what vitamin?

A

Fatty acid synthetase

Pantothenic acid

206
Q

So, the 2 key B vitamins required for fatty acid synthesis are:

A

Biotin and Pantothenic acid (BP)

207
Q

_____ (B vitamin) and _____ (fat soluble vitamin) are synthesized by intestinal bacteria.

A

Biotin and vitamin K

208
Q

_____ (vitamin) is inactivated by a protein in raw egg white called _____.

A

Biotin

Avidin

209
Q

In addition to being a coenzyme in fatty acid synthesis, this vitamin also plays a role in the conversion of pyruvate to oxaloacetate (OAA) in the process of gluconeogenesis.

A

Biotin

210
Q

Good sources of biotin:

  • Organs: _____ and _____
  • Egg yolk
  • Yeast
A

Liver and kidneys

211
Q

Vitamin B8, also known as _____, is present in the outer husks of grains and is in green, leafy vegetables.

A

Myo-inositol

212
Q

In plants, myo-inositol is a component of phytic acid, binding dietary minerals _____, _____, and _____.

A

Calcium, zinc, and iron

213
Q

Hypocalcemia can lead to _____, which is a condition of still and contracted muscles.

A

Tetany

214
Q

_____ is the most abundant mineral in the body. It is regulated by _____ hormone. Its absorption is increased by vitamin _____, acid, and lactose. It plays roles in blood clotting, cardiac function, nerve transmission, and smooth muscle contractility.

A

Calcium
Parathyroid
D

215
Q

Calcitonin _____ (increases/decreases) serum calcium by inhibiting _____.

A

Lowers

Bone resorption

216
Q

This mineral is part of DNA, RNA and ATP. It is the 2nd most abundant mineral in the body.

A

Phosphorus

217
Q

Phosphorous is apart of _____ that transport fat through the lymph and blood. It is also a component of bone and teeth.

A

Phospholipids

218
Q

A deficiency in this mineral is rare because it is found in a variety of foods, including all animal protein foods and many different vegetables.

A

Phosphorus

219
Q

7 essential macrominerals (needed in amounts > _____ mg/d)

A

Calcium, potassium, phosphorus, sodium, magnesium, sulfur, chloride
100

220
Q

5 trace minerals essential to the body (needed in amounts of _____ - _____ mg/day.

A

Zinc, iron, manganese, copper, fluoride

1-100

221
Q

This mineral is apart of chlorophyll. It is found in most foods including bread and milk, so a deficiency in it is rare.

A

Magnesium

222
Q

A diet high in _____, _____, and _____ (macronutrient, mineral, and vitamin) increases the need for magnesium.

A

Protein, calcium, vitamin D

Think need Vit D to absorb calcium; calcium is needed to build bone along with magnesium.

223
Q

Magnesium is found _____% in the bone and _____% in the cells.

A

50, 50

224
Q

The mineral _____ stabilizes the structure of ATP.

A

Magnesium

225
Q

The macromineral _____ is a component of coenzyme A (CoA) and in 3 amino acids (_____, _____, and _____). It is found in meat, fish, poultry, and eggs.

A

Sulfur
Cystine
Cysteine
Methionine

226
Q

_____ (mineral) is a trace mineral in the body found apart of hemoglobin and is valuable in the transport of oxygen.

A

Iron

227
Q

Iron is found in food as _____; however, its absorbable form is _____. Its storage form is _____.

A 
Ferric form (Fe 3+)
Ferrous form (Fe 2+)
Ferritin
228
Q

A deficiency in _____ can lead to:

  • pale tongue
  • fatigue
  • anemia
  • spoon-shaped nails
A

Iron

229
Q

Animal foods, meat, fish, and poultry are all _____ sources of iron while cereals and vegetables are _____ sources of iron. The poorly absorbed form is the _____ form.

A

Heme
Non-heme
Non-heme

230
Q

Absorption of iron is aided by gastric juice and vitamin _____. The mineral _____ also helps in iron absorption if oxalates are present. Oxalates are present in a lot of different vegetables and fruits and in all nuts and seeds (non-heme sources). Calcium + oxalate = calcium oxalate so that iron can be more easily absorbed.

A

C

Calcium

231
Q

Tannins found in teas decrease the absorption of this mineral.

A

Iron

232
Q

Coffee, tea, fiber, phytic acid (whole grains, legumes, and plants), and egg protein _____ (increase/decrease) iron absorption.

A

Decrease

233
Q

Calcium (when oxalates are not present), zinc, magnesium, and copper are minerals that compete with _____ for absorption.

A

Iron

RD Exam Domain 1, Part 2 (2 decks)

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