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HLTH230 FINAL EXAM > Week 1 - 6 > Flashcards

Week 1 - 6 Flashcards

1
Q

What is nutrition

A

Study of nutrients and other biologically active component in food and the body

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2
Q

Why is nutrition important

A

leading cause to death: cancer, heart disease and cebreovascular disease
*often from diet

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3
Q

What affects do diet choices have

A

short term and long term effects

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4
Q

diseases influenced by diet and genetics

A

cardiovascular
obesity
osteoporosis
diabetes

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5
Q

what is nutrigenomics

A

science of how nutrients affect the activities of genes and how genes affect activities of nutrients

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6
Q

why does the body need nutrients

A

for energy
to move and function

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7
Q

essential nutrients

A

those that the body cannot make sufficient quantities of

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8
Q

what are the energy yielding nutrients

A

proteins
carbs
fats

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9
Q

macronutrients

A

protein
carbs
fats

*large amounts

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10
Q

micronutrients

A

minerals
vitamins

*small amounts

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11
Q

what are functional foods

A

possess nutrients or non nutrients that might protect against disease

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12
Q

what are phytochemical

A

non nutrient compounds in plant derived foods that have biological activity in the body

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13
Q

Phytochemical - chocolate

A

contains flavonoid antioxidants that could lower the risk of blood clotting
- rich in sugar and sat fat

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14
Q

characteristics of a nutritious diet

A
  1. adequacy
  2. balance
  3. calorie control
  4. moderation
  5. variety
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15
Q

Phytochemical - tomato

A

lycopene may inhibit cancer cell reproduction

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16
Q

Phytochemical - garlic

A

organosulfur compounds

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17
Q

adequacy

A

getting all essential nutrients, fibre, energy in amounts to maintain health

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17
Q

balance

A

providing many foods in proportion to each other
*foods rich in some nutrients don’t replace foods rich in other nutrients

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18
Q

calorie control

A

control of energy intakes (counting cals)

*part of a diet

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18
Q

moderation

A

providing constituents within set limits not excess

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19
Q

variety

A

wide selection of foods from different food groups

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20
Q

what impacts foods we choose to eat

A

tv
social media
social pressure

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21
Q

EER - estimated energy requirement

A

average energy intake to maintain body weight and health

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22
Q

acceptable macronutrient density ranges (ADMR)

A

% in diet that should come from each energy yielding nutrient to reduce risk

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23
Q

daily values

A

aim to stay below but some foods need to meet the DV

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24
Q

nutrition fact tables

A

serving size
calories
13 core nutrients

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25
Q

13 core nutrients

A

fat
saturated fat
trans fat
protein
cholesterol
carb
sugar
fibre
sodium
vitamin a
vitamin c
iron
calcium
potassium

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26
Q

types of health claims

A
  1. disease risk reduction claims
  2. functional claims
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27
Q

functional claims

A

Describes the role of a food on normal functions and activities of the body
Ie, consuming 7 grams of fiber from wheat bran promotes regularity

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28
Q

disease reduction claims

A

highlights relationship between consumption of a food and a persons health

ie: oats lower blood cholesterol

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29
Q

malnutrition

A

deficiencies
imbalances
excesses of nutrients

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30
Q

nutritional genomics

A

how nutrients affect the activities of genes and how genes affect the activities of nutrients

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31
Q

lifestyle choices that affect health

A

PA
SLEEP
stress
working conditions
air quality

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32
Q

how does the body use/store energy yielding nutrients

A

body can use the energy stored in the carbon-carbon bonds they contain

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33
Q

function of vitamins and minerals

A

they provide no energy to the body, they act as regulators therefore they assist in all body processes

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34
Q

what happens if you don’t get enough essential nutrients

A

develop deficiencies

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35
Q

importance of digestive organs

A

release hormones in response to food and send messages to the brain that bring the eater a feeling of satisfaction “full or hungry”

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36
Q

what influences the diet people choose

A

culture
ethnicity
diet restrictions
convienence
social considerations

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37
Q

factos of diet

A

physical
psychological
social
cultural
philosophical

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38
Q

nutritional assessment of individuals

A

essential component of nutritional care
(health and diet history)
anthropometric measures
lab test data

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39
Q

nutrient density importance

A

help identify foods that provide bulk without a lot of calories

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40
Q

who is most reliable for nutritional advice

A

Diet technician,
registered (DTR),
Nutrition coach (30 hours of nutrition training, Registered dietitian nutritionist (RDN)

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41
Q

what is absorption

A

cellular uptake of products of digestion

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42
Q

why are digestion and absorption important

A

to get nutrients we need from food to give us energy

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43
Q

what would happen without nutrients

A

become very sick and die

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44
Q

what happens to nutrients from food in our body

A

nutrients in food can be transported to the body cells in order for us to survive and thrive

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45
Q

what major hormone makes sure we eat (triggers hunger)

A

gherlin

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45
Q

fasting state

A

state ghrelin levels rise to promote food intake

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46
Q

digestive tract

A

muscular tube from mouth to anus (8m)

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47
Q

enzymes of saliva

A

lysozymes, amylase, lipase

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48
Q

what is a lysozyme

A

enzyme that helps destroy bacteria in the mouth

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49
Q

what is amylase

A

initiates carb digestion, breaking down polysaccarides into smaller chains of glucose

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50
Q

what is lingual lipase

A

only a small contribution to fat digestion in adults, but it is more significant in infants who receive a large proportion of fat (lipid) from breast milk/formula ingestion

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51
Q

where do most significant enzymatic digestive processes take place

A

take place in the mouth for carbs

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52
Q

4 basic tastes

A

sweet
sour
salty
bitter

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53
Q

epiglottis

A

“trap door”

  • cartilage guards entrance to the trachea and prevents fluids and food from entering the trachea, to prevent choking
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54
Q

why is dysphagia

A

difficulty swallowing seen with aging
parkinsons
ALS
alzheimers

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55
Q

role of sphincters

A

contract and relax allowing entry of food into defined compartments in the body - prevent food moving in the wrong direction

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56
Q

Upper esophageal sphincter (UES)

A

top of esophagus and helps prevent acidic stomach secretions from going up and into the trachea

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57
Q

lower esophageal sphincter (LES)

A

prevents acidic contents of the stomach from refluxing back up into the esophagus

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58
Q

pyloric sphincter

A

allows the chyme from the stomach to enter the intestine

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59
Q

what does the stomach release

A

gastric juice which contains enzymes and a very strong acid, hydrochloric acid (HCL)

the HCL decreases the ph of the chyme

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60
Q

what is chyme

A

partially digested food

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61
Q

acidic environment cause

A

causes protein denaturation

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62
Q

what is found in the small intestine

A

the ducts from the gallbladder and pancreas

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63
Q

segments of small intestine

A

duodenum
jejunum
ileum

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64
Q

what is peristalsis

A

wavelike muscular squeezing, moves the chyme through the small intestine

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65
Q

what digestion occurs in the small intestine

A

enzymatic digestion of carbs
fats and proteins

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66
Q

why is the small intestine important

A

major site for nutrient absorption in the body

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67
Q

gallbladder function

A

storage site for bile which is made by the liver and empties bile into the small intestine via the bile duct

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68
Q

bile role

A

ile helps break down fats into fatty acids that can be absorbed by the digestive tract. It also helps digestive enzymes do their job.

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69
Q

pancreas function

A

secretes pancreatic juice (sodium and bicarbonate) into the small intestine

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70
Q

large intestine function

A

responsible for the reabsorption of water and minerals

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71
Q

what forms feces

A

fibres and undigested materials that remain in the large intestine

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72
Q

where is feces stored before it is released

A

rectum

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73
Q

where do waste products exit the body

A

anus

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74
Q

where does digestion of starch occur

A

mouth and stomach

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75
Q

what happens in the lower stomach

A

hydrochloric acid denatures salivary amylase thereby halting enzymatic digestion of starch

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76
Q

What produces starch-digesting enzyme (pancreatic amylase)

A

pancreas

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77
Q

What happens to undigested carbs

A

Reach the colon and may be broken down by intestinal bacteria

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78
Q

Fibre breakdown

A

Mouth: crushes it

Stomach: no action

SI, Pancreas, liver & gallbladder: fibre binds cholesterol and come minerals

LI: : Most fibre is excreted with the feces; some fibre is digested by bacteria in the colon

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79
Q

FAT breakdown

A

mouth: lingual lipase fat breakdown

stomach: some digested by gastric lipase

liver: stores and releases bile

pancreas: produces fat digesting enzymes (pancreatic lipase) and releases them into the small intestine to split fats into their component parts (FA and glycerol) which are then absorbed

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80
Q

What is last to leave the stomach

A

FAT

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81
Q

Protein breakdown

A

Mouth: soften and mix with saliva

Stomach: uncoil protein & activate protein digesting enzymes

SI: Split into smaller fragments into amino acids

LI: Colon reabsorbs some water and minerals

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82
Q

GI microbes

A

approx 100 trillion in intestine

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83
Q

Prebiotics

A

substance that may not be digestible by the host, such as fibre, but serves as food for probiotic bacteria and thus promotes their growth

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84
Q

probiotics

A

consumable products containing live microorganisms found in sufficient numbers to alter the bacteria colonies of the body in ways believed to benefit health

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85
Q

Digestive problem conditions

A

hiccups
heartburn
ulcers
gastroesophageal reflux disease (GERD)
constipation and diarrhea
IBS

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86
Q

What are food borne illnesses

A

food poisoning

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87
Q

What causes food borne illnesses

A

Microbes

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88
Q

Foodborne infection

A

Caused by eating foods contaminated with infectious microbes

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89
Q

Foodborne intoxications

A

Caused by eating foods containing natural toxins, or microbes that produce toxins

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90
Q

Botulism

A

Toxin produced by bacteria. Common in foods with low acidity

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91
Q

Parts of a food label

A

common name
name and address of manufacturer
net contents (weight, measure, count)
nutrient contents
ingredients (predominance by weight)
serving size
servings per container
cals
nutrient amounts and %DV
total, fat, cholesterol, sodium, carbs, protein

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92
Q

Other nutrients on nutrition labels

A

Daily values of…
- Vitamin A
- Vitamin C *no longer
- Calcium
- Iron

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93
Q

new food label

A

Has a %DV of sugar
Potassium will appear on the nutrition facts label
Vitamin C not required

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94
Q

Chemical digestion and organs that secrete digestive juices

A

The digestive organs that release digestive juices are the salivary glands, the stomach, the pancreas, the liver, and the small intestine

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95
Q

Bacteria role in digestion

A

Ferment many indigestible fibres, producing short fatty acids that provide many colon cells with most of their needed energy

Break down any undigested protein or unabsorbed amino acids that reach the colon, producing ammonia and other compounds

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96
Q

Heartburn

A

Caused by overeating, to prevent eat smaller meals, drink liquids an hour before or after, but not during, meals

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97
Q

Constipation

A

Caused by slow dry hard bowel movements; prevent by defecate when it is time and choose foods high in fibre, drink water, be physically active

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98
Q

Diarrhea

A

Intestinal contents moving too quickly; treat w rest and drinking fluids, prevent by not changing diet too drastically or quickly

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99
Q

Irritable bowel syndrome (IBS)

A

Intermittent disturbance of bowel function; associated with diet, lack of physical activity or psychological stress

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100
Q

ulcer

A

erosion of lining

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101
Q

hernia

A

protrusion of organ through the wall of body chamber

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102
Q

GERD

A

splashing of stomach acid and enzymes into the esophagus, throat, mouth, or airway that cause inflammation or injury to those organs

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103
Q

hiccups

A

spasms of the vocal cords and diaphragm causing periodic, audible, short, inhaled coughs; caused by irritation of the diaphragm, indigestion, eating or drinking too fast

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104
Q

Microbiota

A

Mix of the microbial species, such as the bacteria, fungi and viruses in the human digestive tract

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105
Q

botulism

A

Cause: botulinum toxin produced by bacteria.

Food sources: foods in an anaerobic environment with low acidity (Ex. home canned foods like corn, peppers, green beans, meat, fish, chicken or garlic)

Symptoms: blurred or double vision, inability to swallow, difficulty speaking and progressive paralysis of the respiratory system which can become FATAL.

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106
Q

Clostridiosis

A

Food sources: improperly cooked or cooled stews, meat and cooked beans

Symptoms: abdominal bloating, pain, cramp, watery diarrhea and muscle aches.

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107
Q

E.coli infection

A

Food sources: undercooked ground beef, unpasteurized milk, unpasteurized juice, raw produce like sprouts or romaine lettuce, person to person contact from unwashed hands.

Symptoms: severe bloody diarrhea, abdominal pain, vomiting, acute kidney failure; DEATH

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108
Q

Hepatitis A

A

Food sources: are undercooked or raw shellfish; raw or lightly cooked produce, contaminated water, baked goods or other ready-to-eat foods contaminated by infected food handlers.

Symptoms: Inflammation of liver, fatigue, dark urine, headache, nausea, vomiting, jaundice, muscle pain

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109
Q

Listeriosis

A

Food sources: are raw meat and seafood, Luncheon meats, hot dogs, unpasteurized milk, and soft cheeses.

Symptoms: mimic the flu but then can progress to meningitis, miscarriages of pregnancy, severe illness or death in newborns, blood or brain infection in the elderly

110
Q

Staphylococcal food poisoning

A

Toxin produce by bacteria in meat, poultry, egg products, tuna salad, macaroni salad, potato salad and cream filled pastry.

Symptoms include diarrhea, nausea, vomiting, abdominal cramps, fatigue and mimics flu

110
Q

Salmonellosis

A

Food sources: sources raw or undercooked eggs, meats, poultry, unpasteurized milk products and juices, shrimp, pasta and raw produce.

Symptoms: fever, chills, diarrhea, nausea, vomiting, abdominal cramps, headache and can be FATAL

111
Q

Cross-contamination

A

Contamination of food by bacteria from raw meat, chicken or seafood that comes in contact with other foods because of previously touched surfaces

112
Q

Four principles of safe food prep

A

Clean, separate, chill, cook

113
Q

Danger zone temp

A

4-60 degrees celsius

114
Q

Cooking temp for poultry

A

82 degress celcius

115
Q

fridge temp

A

0-4C

116
Q

honey

A

bad fro infants due to botulsism

116
Q

Risky foods

A

Raw foods
-Raw produce
-Homemade oils
-Seafood
-Sushi
-Honey

117
Q

two groups carbs can be broken down into

A

complex carbs
simple carbs

118
Q

complex carbs

A

glycogen
starch
fibre (soluble, insoluble)

119
Q

simple carbs

A

disaccarides and monosaccarides

120
Q

carbs

A

provides the most kcal in the diet

121
Q

roles of carbs

A

provide energy:
feed the brain and NS

allow digestive system to function properly and keeps the body lean

122
Q

what are the sugar molecules

A

mono and disaccharides

123
Q

monosaccarides

A

glucose
fructose
galactose

124
Q

disaccachrides

A

maltose
sucrose
lactose

125
Q

how are simple sugars absorbed

A

directly into the bloodstream

126
Q

how are disaccharide absorbed

A

split into 2 mono by enzymes to be absorbed

127
Q

when can absorption NOT occur

A

when there is not enough enzymes present

128
Q

starch

A

complex carb stores carbs in plants

129
Q

types of starch (2)

A

amylose (unbranched)
amylopectin (branched)

130
Q

why is glycogen important

A

it represents a source of glucose for our body in a time and need

131
Q

where is glycogen found

A

1/3 liver 2/3 muscle tissue

132
Q

examples of fiber

A

cellulose
hemicellulose
pectin
gums
ligin

133
Q

insoluble fiber

A

does not dissolve in water

134
Q

soluble fibre

A

dissolves in water

form gels (viscous)

often digested by bacteria in the colon (fermentable) ie jam

135
Q

role of soluble fibres

A
  • delays glucose absorption into the blood preventing large changes in blood glucose levels

can lower blood cholesterol levels by binding to bile, causing the bile to be excreted with feces

136
Q

insoluble fibers

A

celllose
ligin
resistant starch
hemicelluloses
insulin

137
Q

role of insoluble fibres

A

accelerates GI transit (promotes bowel movements)

delays glucose absorption

138
Q

daily fiber intake

A

daily intake: 21-38g
AI female 19-50: 25g
AI male 19-50: 38g

139
Q

4 benefits of fiber

A
  1. promotion of normal blood cholesterol concentration
  2. blunting blood glucose fluctuations and reduced risk of diabetes
  3. maintenance of healthy bowl function/healthy digestive tract
  4. promotion of a healthy bodyweight
140
Q

example of soluble fiber foods

A

apples
citrus fruits
oats
barley
legumes

141
Q

insoluble fibers in foods

A

wheat bran
corn bran
whole grains
veggies
fruits
(ie: cabbage, carrots, cherries)

142
Q

excess fiber

A

constipation and in some cases a blocked intestine

speed transit time leading to decreased absorption of some minerals

too much fibre can cause on to feel full and lead to inadequate intake of energy, proteins, vitamins and minerals

143
Q

total sugars

A

all sugars present in foods and drinks regardless of source
free and natural

144
Q

added sugars

A

All sugars added to foods and beverages during processing or preparation. All added sugars are also free sugars.

145
Q

free sugars

A

Added sugars as well as sugars naturally present in honey, syrups, fruit juices, and fruit juice concentrates; added by manufacturer, cook or consumer; not including natural sugars

146
Q

carb digestion: mouth

A

amylase starts a small amount of digestion, breaking down poly into smaller poly and disacc

chewing occurs to break it down

147
Q

carb digestion: stomach

A

enzymatic digestion of starch stops as salivary amylase is denatured, and products of starch digestion and fibre are mixed with stomach acid

148
Q

carb digestion: small intestine

A

where majority takes place *

pancreatic amylase enters the SI and breaks ply into shorter glucose chains and diss

149
Q

Maltase

A

cleaves maltose into two molecules of glucose, which are then absorbed

150
Q

sucrase

A

cleaves sucrose into glucose and fructose, which are then absorbed

151
Q

lactase

A

cleaves lactose into glucose and galactose, which are then absorbed

152
Q

resistant starches

A

may resit digestion and undergo some fermentation in the large intestine

153
Q

lactose intolerant

A

inability to develop the enzyme lactase which is responsible for breaking lactose into glucose and galactose

154
Q

undigested lactose

A

attracts water into the intestine and is a source of food for bacteria - leads to bloating and gas

155
Q

celiac disease

A

medical condition where the body has an autoimmune response caused by ingestion of a protein called gluten

156
Q

how are monosaccrides absorbed

A

by intestinal cells

157
Q

what are carbs primarily digested into

A

glucose

158
Q

what happens when the body has enough glucose already

A

stored as glycogen in the liver and muscle

159
Q

what happens when the body has enough glycogen

A

stored as fat

160
Q

glucogenogenesis

A

when the body does not have enough glucose it breaks down glycogen or when needed it can make glucose from protein and glycerol

161
Q

ketone bodies

A

breakdown product of fat which can be used for energy in the absence of glucose

162
Q

Important peptide hormones involved in blood glucose regulation

A

Insulin
Glucagon
-Both secreted from pancreas

163
Q

What happens when blood glucose levels fall from not eating enough

A

pancreas stimulates glucaogn it stimulates glycogen breakdown and fat breakdown

164
Q

type 1 diabetes

A

insulin-dependent form, where that person’s pancreas is unable to produce sufficient amounts of insulin to allow for adequate cellular glucose uptake

164
Q

hypoglycemia

A

ball glucose below normal range

165
Q

Type II diabetes

A

Not insulin dependent. Developed from obesity

166
Q

Is type I or type II more common

A

type 2

167
Q

glycemic response

A

extent to which blood glucose concentration is raised by a good, and the extent to which it elicits an insulin response

168
Q

glycemic index

A

a ranking of foods according to their potential for raising blood glucose relative to a standard such as glucose or white bread

169
Q

refined sugars

A

Not nutrient-dense, “empty cals”, lack of vitamins and minerals

170
Q

alternative sweetners

A

Low calories, Provide 2000 times the sweetness of sugar

171
Q

How much sweeter is aspartame than sucrose

A

20

172
Q

Sugar has been accused of 5 nutrients problems

A
  1. promoting andmaintaining obesity
  2. causing and agravating diaebtes
  3. increasing the risk of heart disease
  4. distrupting behaviour in children and adults
  5. causing dental decay and gum disease
173
Q

diabetes

A

person’s own immune system attacks the cells of the pancreas that synthesize the hormone insulin, then pancreas can’t produce insulin

174
Q

What is the most energy dense nutrient

A

Lipids; provide 9kcals/g

175
Q

Why are fatty foods good

A

have high energy density

176
Q

Role of adipose cells

A

expand and stores fat

177
Q

importance of fat

A

use fat for energy when food is not available

178
Q

Energy from fat fuels what

A

muscles

179
Q

Role of fat aside from providing energy

A
  • serve as a shock absorber for vital organs
  • insulates, helps to protect the body from outside extreme temps
  • makes up parts of the cell membrane
  • dietary fat contains essential FA that are required by the body
180
Q

Three classes of lipids

A

Triglycerides
Phospholipids
Sterols

181
Q

Triglycerides

A

Make up almost all of the lipids in foods and lipids in the body

182
Q

Triglyceride classification

A

saturated, monosaturated and polysaturated fats depending on the majority of fatty acids that make it up

183
Q

Role of phospholipids

A

maintain cell memrbanes

184
Q

Sterols function

A

Involved in cell membrane structures as well as the synthesis of hormones and vitamin D

185
Q

Polyunsaturated fats

A

usually liquid at room temp (sunflower oils)

186
Q

Phospholipids

A

soluble in both fat and water which makes them important in cell membranes and food industry

187
Q

Lecithin

A

Phospholipid in egg yolks, soy, liver, peanuts

188
Q

Role of phospholipids

A

part of cell membranes to assist with fat loving and water loving particles to move across the membrane

189
Q

How are fats effectively digested

A

the body must keep fats mixed in the watery fluids of the gastrointestinal tract to allow enzymes to dismantle triglycerides into smaller molecules the body can use

190
Q

Lingual lipase

A

present in the saliva, accounts for the small amount of enzymatic digestion. Significant in infants (fat)

191
Q

Lipase enzymes function

A

from both the pancrea and the SI (pancreatic lipace, intestinal lapse) fully digest the fats

192
Q

lipoproteins

A

cluster of lipids assoicated with protien that serve as transport vehicles for lipids in the lymph and blood

193
Q

4 lipoproteins

A

chylomicrons
LDL ; low density lipoprotein
HDL: high density
VLDL

194
Q

Sterols example

A

cholesterol

195
Q

Saturated fat

A

Fat that contains primarily saturated fatty acids, is generally firm at room temperature (e.g. butter)

196
Q

Unsaturated fats

A

Generally liquids at room temperature (e.g. safflower oil or sunflower oil)
Two families of polyunsaturated fatty acids: omega-3 and omega-6 fatty acids

197
Q

Fatty acids in foods

A

Olive oil: rich in monounsaturated
Cheese: rich in saturated
Sunflower oil: rich in omega 6
Fish oil: rich in omega 3

198
Q

Short chain fatty acids

A

Softer at room temperature (e.g. coconut oil)

199
Q

Sources of cholesterol

A

Shrimp, egg yolks, cheese and fatty meats.

200
Q

Hydrophobic

A

Water fearing
Lipids

201
Q

Hydrophilic

A

Water loving
Enzymes that digest lipids

202
Q

Fat digestion in large intestine

A

Cholesterol and bile trapped in fibre, will not be absorbed in the small intestine and instead travels to the large intestine and then exits the body in feces

203
Q

Absorption of glycerol, short and medium chain fatty acids

A

Glycerol, short chain fatty acids and medium chain fatty acids are absorbed into the intestinal cells and pass directly into the blood

204
Q

Absorption of monoglycerides and long chain fatty acids

A

Reformed into triglycerides in the intestinal cells and are then packaged with protein into chylomicrons which are released into the lymphatic system (lacteal) and then eventually gain entry to the blood stream.

205
Q

Chylomicrons

A

transport of diet derivedlipids form the intestine to the rest of body

206
Q

Very low density lipoproteins (VLDL)

A

Ship triglycerides, cholesterol and fatty acids to other parts of the body; shrinks becoming more dense and the remaining product is the cholesterol-rich lipoprotein, LDL.

207
Q

Low density lipoproteins (LDL)

A

Deposited in artery walls which plays a role in the development of fatty, atherosclerotic plaques, increasing one’s risk of heart disease and stroke
**Bad cholesterol

208
Q

High density lipoproteins (HDL)

A

Package cholesterol, lipids, etc. and to bring them back from cells to the liver for dismantling, disposal and recycling
**Good cholesterol

209
Q

Guideline for fat

A

Limit saturated fat intake to less than 10% of kcalories and trans fats should be eliminated from the diet

Increase HDL cholesterol and decrease LDL cholesterol

210
Q

Linolenic acid

A

primary member of omega-3-family found in oils (soybean)

211
Q

Fatty acid deficiency symptoms

A

growth delays/stunting, reproductive failure, skin abnormalities, kidney and liver disorders as well as neurological and vision problems

212
Q

Fat storage

A

Protection mechanism against starvation

213
Q

What happens when fat is stored

A

lipoprotein lipase hydrolyzes triglycerides and fatty acids which are absorbed into the adipose cell

214
Q

What happens when fat is needed

A

Hormone-sensitive lipase hydrolyzes stored triglycerides and releases fatty acids and glycerol into the blood.

215
Q

Order of fat storage and use

A

-Lipoprotein lipase hydrolyzes triglycerides

-Fatty acids are absorbed into the adipose cell

-Hormones then resemble them back into triglycerides

-Hormone-sensitive lipase hydrolyzes stored triglycerides

-Fatty acids and glycerol are released into the blood

216
Q

Fat characteristics

A

hey’re emulsifiers: they have both water loving and fat liking characteristics

217
Q

Omega-3

A

Can improve heart health, could suppress immune function in large amounts

218
Q

Hydrogenation

A

process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation and secretes trans fatty acids

*increased shelf life

219
Q

The Mediterranean diet

A

Emphasizes unprocessed plant foods such as vegetables, fruit and whole grains.  Nuts and fish are emphasized while sweets and meat (particularly red meat and processed meats) are greatly limited.  

The added fat recommended is olive oil

High in fibre, low in saturated fat and trans fat and rich in omega 3 fatty acids.

220
Q

DASH diet

A

Recommends vegetables, fruit, whole grains, low fat dairy and fish while limiting fatty meat, high fat dairy products, refined foods and sweets

221
Q

Portfolio diet

A

Vegetarian way of eating that emphasizes nuts, soy protein, plant sterols and fibre and again leaves little room for processed foods.

222
Q

Omega 6-fatty acid

A

A polyunsaturated fatty acid with its endmost double bond six carbons from the methyl end of the carbon chain.
ex. linoleic acid

223
Q

Omega-3 fatty acid

A

polyunsaturated fatty acid with its endmost double bond three carbons from the methyl end of the carbon chain. Ex. Linolenic, EPA and DHA (from fish)

224
Q

Food sources of linoleic acid

A

Leafy vegetables
Seeds
Nuts
Grains
Vegetable oils

225
Q

Linolenic acid food sources

A

Canola oil
Flaxseed oil
Soybean oil
Walnut oil

226
Q

Food sources of EPA and DHA

A

Human milk
fatty cold-water fish (salmon, herring etc.)
Omega-3 eggs

227
Q

Trans fatty acids

A

Fatty acids with unusual shapes that can arise when polyunsaturated oils are hydrogenated (act as saturated fats)

228
Q

CCK

A

stimulates bile production and secretion

AND stimulates enzymatic pancreatic release

229
Q

secretin

A

stimulates bicarbonate secretion from the pancreas to raise interlumeal PH of 6.5

230
Q

essential amino acids

A

amino acids that either cannot be synthesized at all by the body or cannot be synthesized in amounts sufficent to meet physiological needs

231
Q

non essential amino acids

A

amino acids that the body can synthesize in sufficient amounts to meet its needs

232
Q

amino acids structure

A

an amino group
acid group
central carbon
a side group (side chain)

233
Q

protein digestion in the mouth

A

mechanical digestion
no enzymatic digestion

234
Q

protein digestion in the stomach

A

mixed with hydrochloric acid and denaturation occurs

HCL activates the pepsinogen by converting it to pepsin

235
Q

pepsin

A

important enzyme necessary for digestion of proteins into small polypeptides ad some free amino acids

236
Q

denaturation

A

results in a change in shape, and therefore loss of function of that protein

237
Q

What happens when the body doesn’t have adequate fuel from glucose, protein

A

body can breakdown body proteins to supply energy and amino acids

238
Q

How many common nutrition-related amino acids

A

20

239
Q

Side groups of the various amino acid chains

A

they attract or repel each other contributing to shape (hydrophobic & hydrophilic)

240
Q

Does enzymatic digestion of protein occur in the mouth?

A

NO

241
Q

What happens to protein in the stomach

A

mixed with hydrochloric acid (HCl) and denaturation occurs

242
Q

digestion of proteins in the small intestine

A

intestinal enzymes and pancreatic enzymes facilitate further digestion of polypeptides into tripeptides, dipeptides and AA

243
Q

Role of protein

A
  1. involved in growth and maintenance of tissues such as hair, skin, organ tissues, tissue repair such as muscle growth or wound healing
244
Q

function of proteins

A

act as enzymes, facilitating chemical reactions in the body

245
Q

major role of proteins

A

growth an maintenance of tissues
tissue repair
act as enzymes
transport of nutrients, hormones etc.

246
Q

what do proteins help prevent

A

weak immune system
blood clotting

247
Q

what happens to amino acids once a protein is digested

A

dietary protein is degraded, and the amino acids eventually end up in various cells

248
Q

what are AA used for after protein digestion

A
  1. to synthesize new body proteins
  2. to make other needed compounds such as the vitamin niacin
  3. to make another AA by dismantling this AA and using the amino group to make another AA
  4. provide energy from what remains once the amino group is stripped away
249
Q

When are amino acids wasted

A
  1. lack of energy from carbs and fat
  2. excess protein is provided by the diet
  3. single aa ARE OVERLY PLENITFUL (IE AA supplements)
  4. essential aa are plentiful in the diet
250
Q

most digestible proteins

A

animal proteins like that in meat or in an egg

251
Q

High quality protein

A

Dietary proteins containing all essential amino acids in relatively the same amounts as what humans require

ex. fish, wild game, beef, poultry, eggs, and milk.

252
Q

Plant protein

A

Considered to be of lower quality not only because of their lower digestibility but because they lack some of the essential amino acids

253
Q

Complementary proteins

A

Two or more proteins whose amino acid assortments complement each other in such a way that the essential amino acids missing from one are supplied by the other

ie: black beans and rice, peaunut butter and bread

254
Q

Nitrogen balance

A

comparison of the amount of protein eaten (nitrogen consumption) compared to the amount of protein catablosim (nitrogen excretion) in a given period of time

255
Q

Positive nitrogen balance

A

If nitrogen intake exceeds nitrogen excretion
Building more proteins than they are degrading
Ex pregnant woman

256
Q

Negative nitrogen balance

A

Nitrogen intake is less than nitrogen excretion
Indicating that the body is degrading more than it is synthesizing
Ex those who are starving

257
Q

Mutual supplementation

A

The strategy of combining two incomplete protein sources so that the amino acids in one food make up for those lacking in the other food.

Such protein combinations are sometimes called complementary proteins

258
Q

Recommended protein intake

A

0.8 gram for each kilogram (or 2.2 pounds) of body weight

10-35% of total energy intake

259
Q

Protein-energy undernutition

A

The world’s most widespread malnutrition problem, including both marasmus and kwashiorkor and states in which they overlap; also called protein-Calorie malnutrition (PCM).

260
Q

Marasmus

A

severe and chronic deprivation of protein and energy, along with vitamins and minerals

261
Q

Kwashiorkor

A

: sudden (or acute) protein deficiency or a rapid deprivation of food. 1-3 year olds affected

262
Q

When is kwashiorkor usually developed

A

when a child is weaned off breastfeeding because a second child is born

263
Q

Edema

A

result of albumin and plasma protein loss, thereby contributing to leaking of fluid into the interstitial spaces causes swollen belly

264
Q

Who is affected by marasmus

A

children less than 2 years old and results in severe weight loss, muscle wasting, and changes to the skin and hair

265
Q

laco-vegetarian

A

dairy products, veggies, grains, legumes, fruits, nuts

NO: flesh, seafood, eggs

266
Q

ovo-vegearian

A

eggs, veggies, grains, legumes, fruit and nuts

NOL flesh, seasfood, dairy products

267
Q

lacto-ovo veg

A

includes dairy products, eggs, vegetables, grains, legumes, fruits, and nuts,

NO: flesh, seafood

268
Q

Pesco-vegetarian (pescatarian)

A

includes seafood, dairy products, eggs, vegetables, grains, legumes, fruits, and nuts,

NO: meat and poultry

269
Q

vegan

A

only food from plan sources: veggies, grains, legumes, fruits, seeds and nuts

270
Q

fruitarian

A

includes only raw or dried fruits, seeds, nuts in the diet

271
Q

benefits of being vegetarians

A

benerally maintain lower and healthier body weights

lower risk of type 2 diabetes

lower rates of hypertension

lower blood cholesterol

lower rate of death from heart disease

lower rates of some cancer

272
Q

protein sparing

A

the bodies ability to make sure that the proteins that the body acquires through food are not converted into energy molecules

273
Q
A

HLTH230 FINAL EXAM (4 decks)

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