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HLSC 2P91 > What i need to review > Flashcards

What i need to review Flashcards

1
Q

Basic units of lipids

A

Fatty acids

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2
Q

What are fatty acids?

A

Chain of carbons with a hydrogen atom, methyl end and a carboxyl end

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3
Q

Length of carbon chain

A

14-24 atoms

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4
Q

Saturation

A

Number of H atoms the carbons in the fatty acids are holding

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5
Q

What is the term used when it is the max number of H atoms without carbon double bonds?

A

Saturation

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6
Q

SFA

A

Does not have double bonds between the long hydrocarbon chain

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7
Q

Unsaturated

A

Addition of a double bond in between the long hydrocarbon chain where 2 hydrogen atoms are missing

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8
Q

Polyunsaturated

A

More than 1 double bond

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9
Q

What is it when there is more than 4 hydrogen atoms missing?

A

polyunsaturated

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10
Q

Monounsaturated

A

1 double bond

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11
Q

Two fatty acids cannot be synthesized in the body

A

needs to be obtained in the diet

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12
Q

Where to find alpha-linoleic acid?

A

flaxseed oil

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13
Q

Where to find EPA and DHA?

A

fatty fish and fish oils

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14
Q

What are the three subclasses of lipids?

A
  1. triglycerides
  2. phospholipids
  3. sterols
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15
Q

What are triglycerides

A

major storage form of fat in our body
95% chief form of fat in foods

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16
Q

Glycerol is made up of what

A

3 carbon alcohol that is a backbone of a triglyceride

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17
Q

saturated fatty acids

A

packed together tightly
solid at room temp

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18
Q

Unsaturated fatty acids

A

cannot be stacked together
liquid at room temp

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19
Q

High in monosaturated fats

A

Olive and canola oil

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20
Q

What are high in polyunsaturated fats

A

sunflower and corn oil

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21
Q

Hydrogenation

A
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22
Q

What converts liquid into a solid and creates trans-fatty acids?

A

Hydrogenation

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23
Q

Naturally occuring trans-fatty acids

A

conjugated linoleic acid

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24
Q

Most common phospholipid

A

lecithin

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25
Q

What is lecithin made up of?

A

glycerol with two fatty acids and a phosphate group + choline

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26
Q

What is lecithin?

A

emulsifier

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27
Q

What is a sterol?

A

lipid containing multiple rings of carbon atoms

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28
Q

What emulsifies fat (cholesterol in bile)

A

Sterol

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29
Q

What synthesizes cholesterol

A

liver

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30
Q

How much grams/day of sterols?

A

2g/day

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31
Q

What is fat hard to digest?

A

insoluble in water

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32
Q

Limited digestion

A

fats occuring in watery environments (stomach or mouth)

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33
Q

What breaks down fat in the mouth

A

lingual lipase

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34
Q

what is gastric lipase

A

hydrolysis a small amount of fat

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35
Q

How is fat digested in the stomach

A

bile emulsifies fat

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36
Q

What breaks down emulsified fat?

A

pancreatic and intestinal lipase

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37
Q

Enterocyte

A

Absorbs digestion products

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38
Q

How are short and medium chain fatty acids transported to the liver?

A

albumin and carried to the liver by the portal vein

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39
Q

How are chylomicrons transported?

A

Through the lymphatic systems since they are too big to fit through the pores of the capillaries

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40
Q

What do lipids bundle with for transport?

A

proteins

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41
Q

What are the 4 types of lipoproteins?

A
  1. Chylomicrons
  2. VLDL
  3. LDL
    4HDL
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42
Q

What are chylomicrons used for?

A

transport lipids from the intestinal cells into the body

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43
Q

What is the use of VLDL?

A

transports lipids to adipose and muscle tissue

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44
Q

What is VLDL mainly composed of

A

triglycerides

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45
Q

What is the use of LDL

A

carry cholesterol from the liver to the body

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46
Q

What is LDL mainly compose of

A

Cholesterol

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47
Q

What is the use of HDL

A

transports cholesterol back to the liver

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48
Q

What is HDL mainly composed of

A

Protein

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49
Q

What is the use of liver cells

A

picks up chylomicron remmants

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50
Q

Why are omega-3 good for you

A

potent protector against heart disease

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51
Q

What are the three main functions of sterols

A

1, emulsify fat
2. chemical messenger
3. bone metabolism

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52
Q

UL

A

Tolerable upper intake level
- the amount of nutrients a person can take that is safe

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53
Q

How to calculate %DV

A

amount in serving/ recommended intake

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54
Q

EAR

A

Estimated average requirement

-how much is needed in the diet

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55
Q

AI

A

Adequate intake
- best guess and guide for nutrient intake

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56
Q

DRI

A

Dietary reference intake

  • amount of energy and nutrient required for best health
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57
Q

What makes up gastric juices

A
  1. water
  2. HCL
  3. Pepsin
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58
Q

What is cephalic phase

A
  • taste, smell that satiating feeling of being hungry
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59
Q

What is bile

A

emulsifier that take fat from water and form emulsion

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60
Q

GIP

A
  • Gastric inhibitory peptide
  • produced by the duodenum and inhibits gastric motility and the secretion of acid
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61
Q

Facilitated diffusion

A

only water soluble
requires carrier protein
concentration for high to low

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62
Q

Secretin

A

hormone produced by the duodenum when the stomach acid pH level is below 4.5

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63
Q

Gastrin

A

Hormone produced by the G cells that promotes the release of HCL and controls the release of pepsin

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64
Q

CCK

A

hormone produced by the duodenum that stimulates the release to digestive enzymes due to lipid rich chyme

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65
Q

What are complex carbs

A

Oligosaccharides and polysaccharides

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66
Q

What are three disaccharides

A
  1. maltose
  2. sucrose
  3. lactose
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67
Q

What are postbiotics

A

bioactive compounds that occurs when there is prebiotic fibre in the colon

healthy immune system and healthy digestive system

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68
Q

What are three types of simple carbs

A
  1. Glucose
  2. Fructose
  3. Galactose
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69
Q

Soluble fibre

A

Broken down by water and turns into gel

  • fermented
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70
Q

How is lactose made?

A

glucose and galactose

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71
Q

Digestion of carbs in the pancreas

A

secrete pancreatic analyse into a small int. breaks down starch into small poly and maltose

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72
Q

What is a byproduct of digestion

A

galactose

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73
Q

How is insulin created

A

in the beta cells of the pancreas to help break down glucose from the blood

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74
Q

What is glycemic response

A

glucose absorption after meal;

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75
Q

Digestion of carbs ion the small int.

A

enzyme -> disaccharide-> mono-> portal vein-> liver

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76
Q

What is glycemic index

A

measures how quickly carbs are absorbed

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77
Q

What is a type of polyunsaturated fat

A

sunflower oil

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78
Q

What is glucogenesis?

A

production of glucose from amino acids in the liver

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79
Q

Three subclasses of lipids

A
  1. tri
  2. phospho
  3. sterols
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80
Q

What is a naturally occuring trans-fatty acid

A

linoleic acid

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81
Q

What breaks down lipids in the mouth

A

lingual lipase

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82
Q

What is glucagon

A

production of the alpha cells of the pancreas - stimulates the breakdown of glycogen to glucose

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83
Q

What makes protein different

A

contains nitrogen atom

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84
Q

How many amino acids are there

A

20

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85
Q

How many essential amino acids are there?

A

9

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86
Q

What is transamination

A

transfers amine group from one amino acid to another to create a new amino acid and keto

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87
Q

What converts essential to non-essential and occurs in the liver?

A

transamination

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88
Q

What is conditionally essential

A

amino acids that are non-essential but must be supplied in the diet

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89
Q

What is transcription

A

information from DNA is copied into RNA

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90
Q

Translation during protein synthesis synthesizes what

A

a protein from RNA molecule

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91
Q

How many sequencing errors are there

A
  1. genetic
  2. copying
  3. reading
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92
Q

What is synthesis limiting

A

incomplete/ low-quality protein source

93
Q

What is denaturation

A
  • loss function
  • destroy all structure except primary
94
Q

What denatures proteins

A

HCL - hydrochloric acid

95
Q

What is pepsin

A

cleaves proteins into smaller peptides

96
Q

What breaks down polypeptides

A

pancreatic and intestinal protease

97
Q

Amino acids are transported directly to the liver via

A

portal vein

98
Q

What is competitive inhibition

A

consumption of too much of one amino acid

99
Q

What determines protein quality/completness

A
  1. amount of essential amino acids
  2. protein digestibility
100
Q

What is PDCAAS

A

protein digestibility corrected amino acid score

compares the concentration between limiting essential amino acids and test protein

101
Q

What is DIAAS?

A

Digestible indispensable amino acid score

protein quality method

determines amino acid digestibility in small int.

102
Q

What is mutual supplementation

A

Obtain complete amino acid req from two or more incomplete protein sources

103
Q

25% of available amino acids are stripped down of what?

A

nitrogen and used for energy

104
Q

What is nitrogen balance

A

nitrogen is taken from protein and balances with the nitrogen excreted by urine

105
Q

What is positive nitrogen status

A

body synthesizes more than it degrades

105
Q

Semi-vegitarian

A

sometimes seafood, poultry, eggs, dairy

105
Q

pesco-vegitarian

A

does not eat poutry

105
Q

lacto-ovo

A

does not eat seafood

105
Q

lactovegitarian

A

does not eat eggs

105
Q

ovovegitarian

A

does not eat dairy

105
Q

What is bioavailability

A

rate a nutrient is absorbed and used by the body

105
Q

Precursors

A

Inactive vitamins

105
Q

Provitamins

A

Inactive vitamins that turn into active in the body

106
Q

Hydrophobic vitamins

A

A,D,E,K

106
Q

Hydrophilic vitamins

A

B vitamins and vitamin c

106
Q

What determines shape of proteins

A

sulfur

106
Q

two factors that influence vitamin bioavailability

A
  1. efficiency of digestion
  2. previous nutrient intake
106
Q

when is Glucagon produced from the pancreas

A

when blood glucose fall

107
Q

what does liver produce to regulate BP

A

renin

107
Q

What are enzymes

A

protein that mediate metabolic reactions

107
Q

Anabolic reactions

A

require energy provided by ATP

108
Q

Catabolism

A

break down of body compounds when needed for energy

109
Q

Does catabolism use condensation or hydrolysis?

A

hydrolysis - releases energy

110
Q

What is ATP

A

transfers small amounts of usable energy to move our muscles

111
Q

Where does glycolysis take place

A

cytoplasm

112
Q

How many ATP are produced in TCA

A

2

113
Q

What is glycolysis

A

glucose converted into pyruvate

114
Q

How much ATP is produced in glycolysis

A

2

115
Q

Glycerol

A

converted into pyruvate and then acetyl-CoA

116
Q

Max ATP made in ETC

A

34

117
Q

Aerobic metabolism

A

production of ATP from ETC - requires O2 in final step

118
Q

Anaerobic metabolism

A

production of ATP from glycolysis - does not require O2

119
Q

What is lipolysis

A

glycerol converted to pyruvate

120
Q

What is deamination

A

removal of amine group from amino acids to form keto acid

121
Q

Where does deamination occur

A

liver

122
Q

What is glycogenic

A

pyruvate

123
Q

What is ketogenic

A

Acetyl-CoA

124
Q

What is the production of non-carb sources

A

glucogenesis

125
Q

What is transamination

A

amine group is transferred to keto to create new amino and keto

126
Q

where is Thiamin found

A

Pork, legumes, sunflower seeds, whole grains

127
Q

what is riboflavin and where can it be found

A

precursor for FAD

  • meat, dairy, eggs, green veg
128
Q

What is niacin and where can it be found

A

precursor for NAD and NADP

  • meat, fish, peanut butter, mushrooms
129
Q

Where can pyridoxine be found

A

protein rich, bananas, spinach

130
Q

What is folate and where can it be found

A

protein metabolism

  • beef, liver, legumes, beets, leafy greens
131
Q

What is pantothenic acid

A

precursor for biosynthesis of coenzyme A

132
Q

Minerals that play a role in hormonal regulation

A
  1. sulfur
  2. iodine
133
Q

What is free radical

A

molecule containing one or more unpaired electrons

134
Q

What can free radicals lead to

A

cell damage and death

135
Q

What are two sources of free radicals

A
  1. Endogenous (metabolism)
  2. Exogenous (pollution, smoking)
136
Q

What is a superoxide

A

precursor of reactive O2 species

137
Q

How does O2 become a superoxide

A

O2 accepts a single electron during metabolism

138
Q

What is oxidative stress?

A

imbalance between production of reactive species and antioxidant defense

139
Q

How do antioxidants stabilize free radicals

A

donate electron

140
Q

What is Vitamin E

A

Protects other substances from oxidation by being oxidized itself

  • veggie oils, almonds, sunflower seed, green leafy vegg
141
Q

What is Vitamin C

A

protects water-soluble substances and some fat-soluble from being oxidized by being oxidized itself

citrus fruits, pepper, strawberries, broccoli

142
Q

How many types of Vitamin A are there?

A
  1. Retinal
  2. Retinol
  3. Retinoic acid
143
Q

What is a plant-derived Vitamin A precursor

A

Beta-carotene

144
Q

What is beta-carotene

A

extremely effective antioxidant

-deep orange pigment

145
Q

What is superoxide dismutase

A

converts free radical to O2 and hydrogen peroxide

146
Q

Three types of superoxide dismutase

A
  1. Manganese
  2. Copper
  3. Zinc
147
Q

What is catalase

A

protect the cell from the toxic effects of hydrogen peroxide

148
Q

What does catalase contain

A

4 heme rings that pull electrons away from water bonds

149
Q

What is selenium

A

converts hydrogen peroxide into water and O2

  • seafoods, meats, whole grains
150
Q

What are examples of cations

A

sodium and potassium

151
Q

What are examples of anions

A

Chloride and phosphate

152
Q

What electrolytes are predominant in intracellular fluid

A

potassium and phosphate

153
Q

What electrolytes are predominate in extracellular fluid

A

Sodium and chloride

154
Q

What is central for fluid balance

A

kidney

155
Q

What functional unit is a nephron

A

Kidney

156
Q

What is ADH

A
  • hormone secreted by the pituitary gland in response to high electrolyte concentration in the blood
157
Q

What is angiotensin I

A

Plasma protein activated by renin

158
Q

What is Angio II

A

Secretion of aldosterone and increases BP

159
Q

What is aldosterone

A

secreted by the adrenal glands
triggers the kidney to reabsorb more sodium and chloride

160
Q

What is ferritin and hemosiderin

A

stores iron

161
Q

What is transferrin

A

iron carrying protein

162
Q

What is hepcidin

A

Hormone to regulate iron balance secreted by the liver

163
Q

What is heme (ferrous)

A

high absorption - meat and fish

164
Q

What is non-heme (ferric)

A

low absorption -plant

165
Q

What promotes non-heme iron absorption

A

Vitamin C

166
Q

What are iron absorption inhibiting factors

A

Phytates - inhibiting factor for zince (grains, beans)
oxalates (spinach, beets)

167
Q

What plays a key factor in hemoglobin synthesis

A

copper - part of superoxide dismutase

168
Q

Osteoclasts

A

erode bone and release calcium

169
Q

Osteoblasts

A

build up bone and use calcium

170
Q

Measures bone density

A

DEXA

171
Q

Parathyroid hormone

A

Raises blood calcium

172
Q

Calcitonin

A

Lowers calcium when blood is too high

173
Q

Osteocalcin

A

protein secreted by osteoblasts to build bone

174
Q

What is the gold standard of measuring TEE

A

Doubly labelled water

175
Q

What is BMI

A

Defines underweight, overweight, obese

weight/height

176
Q

What is basal metabolism

A

energy is needed to maintain life when a person is at complete rest

177
Q

What measures lean tissue, bone mineral and fat mass

A

DEXA

178
Q

What measures the determination of bone density

A

Underwater weighing

179
Q

What measures body density

A

Bod Pod system

180
Q

Thrifty gene

A

Gene allows them to expend less energy that other people

181
Q

BMR

A

measured when the person is awake but lying still

182
Q

What is leptin

A

Hormone produced by fat cells in the proportion to the amount of fat stored

183
Q

What is ghlerin

A

Protein/hormone promotes positive energy balance by stimulating appetite

184
Q

How long does creatine phosphate store energy

A

3-15 seconds

185
Q

How to measure BMR

A

Calorimetry
- the amount of heat the body releases

186
Q

How to measure BMR indirectly

A

Measuring O2 and CO2 levels

187
Q

What is secreted by the placenta for prep of breast tissue for lactation

A

estrogen and progesterone

188
Q

What is prolactin

A

milk production

189
Q

What is oxytocin

A

milk release

190
Q

How much kcals are needed for milk production

A

500kcal/day

191
Q

What % of milk is water

A

90%

192
Q

Adequate nutrition is essential for what from the time of conception through the end of the first year or age

A

Tissue formation, neurologic development, bone growth

193
Q

Healthy development of the placenta depends of what

A

Adequate pre-pregnancy nutrition

194
Q

What are the support tissues for the baby

A

Uterus
Placenta
Umbilical cord
Amniotic sac

195
Q

First event of pregnancy

A

Fertilization and cell division
Fertilized ovum (zygote)

196
Q

Second event of pregnancy

A

Implantation
Blastocysts embeds in uterine lining, placenta deelopment begins

197
Q

What happens at 8 weeks

A

Complete nervous and digestive symptoms
Well-defined fingers and toes
Facial features

198
Q

What happens at the last 7 months

A

Cell division and development of organs

199
Q

Average birth weight

A

6.8-7.9 lbs

200
Q

When is embryo development

A

2-8 weeks
Critical period

201
Q

What is embryogenesis

A

Rapid development stage

202
Q

When is the fetus susceptible to nutrient deficiencies

A

First trimester (13-14 weeks)

203
Q

Folate deficiency

A

Spina bifida

204
Q

Primary metabolic fuel of the developing fetus

A

glucose

205
Q

Folate intake when pregnant should increase by what

A

50%

206
Q

What vitamin regenerates the active form of folate

A

Vitamin B12

207
Q

Vitamin C protects from what?

A

Free-radical that are looking for damage

208
Q

Lack of vitamin A when pregnant can cause

A

Cleft lip, heart defects, abnormalities in the CNS

209
Q

Lack of Vitamin D when pregnant can cause

A

Preeclampsia, diabetes, asthma

210
Q

How much water does an infant need

A

150ml/kg

211
Q

What does breast milk contain

A

Omega 3 and 6 fatty acids

212
Q

Most abundant fatty acid in the brain

A

DHA

213
Q

What does breast milk not contain and need in supplement

A

Vitamin K and D

214
Q
A

HLSC 2P91 (18 decks)

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