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Foundations 1 > Week 3 Macro-nutrients Handout > Flashcards

Week 3 Macro-nutrients Handout Flashcards

1
Q

what are macronutrients

A

nutrients required in large amounts. water, carbs, lipids, proteins

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2
Q

what are micronutrients

A

nutrients needed in small amounts. vitamins and minerals

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3
Q

what is RDA?

A

recommended daily allowance

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4
Q

what is the RDA for proteins?

A

0.8 g/kg body weight/day

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5
Q

describe the process of AA absorption from kidneys?

A

an active process that requires Na. absorbed in small intestine and transported to liver via portal vein

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6
Q

where is the amino acid pool located?

A

ECM

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7
Q

there are 20 AA, but not 20 AA transporters (into blood), what does this mean?

A

some AA share a transporter, this can create competition

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8
Q

the fact that AA compete for transporteres suggests…

A

that even if the dietary intake of AA is met, an AA imbalance could still occur

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9
Q

what an AA reaches the AA pool what are its fates (2)?

A

anabolism: used in protein synthesis or synthesis of other non-essential AA
carabolism: broken down into carbon skeleton and enter TCA cylce to produce energy

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10
Q

what are the essential AA?

A

PVT. TIM HALL

Phe, Val, Threonine, Tryp, Iso, Met, His, Arg** Leu, Lys

**Arg is no longer considered essential

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11
Q

A complete protein will…

A

maintain life and normal growth as a sole protein source

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12
Q

a partially complete protein will….

A

maintain life but not growth

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13
Q

an incomplete protein will…

A

not maintain life

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14
Q

what is chemical score? how is it determined

A

essential AA of a test protein are compared to that of egg protein (high quality standard) to determine which AA gives the largest % deficiency. CS=(mg AA/g test protein)/(mg of essential AA/g egg protein)x100. gives the limiting essential AA

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15
Q

what is the biological value of protein?

A

the measure of the percentage of the absorbed AA retained for protein synthesis (accounts for AA lost in urine and feces)

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16
Q

what is the sparing effect?

A

some nutrients can reduce (spare) the requirements of another by fulfilling one of the demands of the second nutrient. Ex Cys can spare Met by providing a sulfur. Carbs spare the need for glucogenic AA

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17
Q

what are complementary proteins?

A

two poor quality proteins that differ in the limiting essential AA will form a higher quality and more adequate protein when mixed together

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18
Q

what is net protein utilizaton?

A

similar to BV but neglects absorption

19
Q

what is the protein efficiency ratio?

A

weight gain in animal/weight of protein ingested during that period of time

20
Q

what is digestibility of protein?

A

the percentage of food N absorbed (food N eaten-N lost in feces)/food eaten

21
Q

how do you measure Protein Digestibility corrected AA score (PDCAAS)

A

this measures the limiting AA (like Chemical score) but bases the calc off the requirements of a 2-5 year old instead of an egg.

AAS= mg essential AA in 1 g test/mg EAA in 1 g protein requirement

PDCAAS= lowest scoring AAS *true protein digestibility

22
Q

what is PEM?

A

protein-energy malnutrition resulting from protein deficient diets

23
Q

what are two classic PEM diseases.

A

kwashiorkor disease and marasmus

24
Q

what is kwashiorkor disease? cause? seen? symptoms

A

a severe protein deficiency disorder. caused by a lack a protein. seen in poorer countries where babies are abruptly weened off breast milk. edema, mental apathy, muscle wasting

25
Q

what is marasmus?

A

a protein-calorie malnutriton that is less severe than kwashiorkor (lower mortality). usually occurs in first year of life with a more starved appearance

26
Q

what is an available carb?

A

a carb (starch) that can be digested and absorbed and used in our bodies

27
Q

what is an unavailable carb?

A

carbs that we cant absorb but that aid in elimination (insoluble:cellulose and soluble:pectin)

28
Q

what are dietary fibers? (what are they)

A

what remain after breakdown in the digestive tract. Unavailable carbs and non-carb polymers (lignin)

29
Q

what is crude fiber?

A

what remains of dietart fiber after acid and alkaline digestion of food. insoluble unavailable and non-carb polymer

30
Q

what are some issues arising from extremely low carb intak?

A

ketosis, loss of cations, dehydration, protein break down

31
Q

what is added fiber?

A

purified undigestible carbs added back to food for beneficial physiological effects

32
Q

what are 5 benefits to fiber in the diet?

A

reduce incidence of some diseases (hemorrhoids, hyperlipidemia NOT Colon cancer), promote weight loss by giving a full sensation, prevents constipation, facilitates removal of cholesterol, promotes glycemic control in diabetes

33
Q

what are exchange groups?

A

total of six groups of food. within each group there are listings of foods that have the same nutrient composition

34
Q

what is the glycemic index?

A

tells you how much a set amount of a certain food will raise blood glucose. the higher the number the larger the increase

35
Q

what is glycemic load?

A

tells you how much the total amount of a food will raise raise blood sugar. total glycemic response, not just for a set amount of the food

36
Q

what are the three types of fat in our diets?

A

glycerides, phospholipids, sterols

37
Q

what are the 4 fxns of trigylcerides

A

energy, building material (can be converted to other lipids), protection, insulation

38
Q

what are the main functions of phospholipids and cholesterol? 2

A

form cell membranes, building material

39
Q

what are the essential FAs? why?

A

linoleic acid (omega 6) and linolenic (omega 3). becuase we cant introduce double bonds at omega six or omega 3

40
Q

what are some symptoms of essential fatty acid deficiency? 3

A

dermatitis, alopecia, thrombocytopenia

41
Q

what can treat EFA deficiency? 3, which are best?

A

linoleic acid (omega-6)> linolenic acid (omega-3)> arachidonic acid (provide the missing FA..)

42
Q

unsaturated FAs are most commonly…

A

cis

43
Q

what are some characterisitcs of trans FAs compared to cis

A

trans: higher MP, increases LDL/HDL ratio, increase shelf life (only trans fat decrease HDL cholesterol level, trans and saturated both increase LDL)

44
Q

what are the benefits of omega-3 FAs? 4

A

lower risk/treat coronary heart disease, lower LDL, possible increase HDL, prevent clotting

Foundations 1 (65 decks)

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