Domain 1: Energy Estimation & Macronutrients

Front 1

gluconeogenesis is _____ by breaking down _____?

Back 1

creation of glucose, glycerol & AAs

Front 2

what is a coenzyme? some _____ are considered coenzymes

Back 2

enzyme activators; vitamins

Front 3

which vitamins are needed for E production?

Back 3

pantothenic acid, thiamin, riboflavin, niacin

Front 4

what is a cofactor?

Back 4

assists enzymes, minerals

Front 5

_____ are secretions from endocrine glands and they are _____ that trigger ______?

Back 5

hormones, chemical messengers, enzymes

Front 6

what is thyroxine and what does it regulate and stimulate?

Back 6

hormone, regulates E metabolism, rate of oxidation, physical & mental growth, stimulates liver glycogenolysis gluconeogenesis (raises blood sugar)

Front 7

What is BEE? What influences BEE?

Back 7

min amt of E needed at rest in fasting (E needed for internal organs, T regulation),

extremes in temp (tropical climates = 5-20% increase) & caffeine, alcohol, nicotine (7-15%)

Front 8

TEF (thermic affect of food) is greater with which macronutrients?

Back 8

CHO & protein

Front 9

When/how should you measure BMR?

What is BMR measuring?

What factors influence BMR?

How is BMR measured?

is this used for nutritional assessment?

Back 9

basal metabolic rate,

in morning,

awake,

reclining,

relaxed,

at normal body T,

at least 12 hrs after last meal,

and several hours after strenuous activity

measures amount of O2 consumed

sex, age, lean muscle, thyroid function

by PBI (protein bound iodine): measures amt of T3 and T4 production (aka energy metabolism), when PBI is elevated - BMR is elevated

NO

Front 10

In what circumstances is BMR elevated?

Back 10

growth, pregnancy, lactation, fever, some diseases

increases during exercise

Front 11

what estimation equation approximates BMR? and what factors does it include?

Back 11

BEE; age, sex, ht, wt

Front 12

how is RMR different than BMR?

what equation estimates RMR?

Back 12

measured under similar conditions (after a short rest, controlled intake of caffeine & alcohol), 10-20% greater than BMR;

MSJ - use ABW (actual body weight) - for normal & overweight/obese, calculates w/in ~10% of indirect calorimetry

Front 13

what is direct calorimetry?

Back 13

measures heat produced in respiration chamber (limited usefulness)

Front 14

what is indirect calorimetry? for which populations is this useful?

Back 14

measures O2 consumption & CO2 excreted using a portable machine,

athletes, burn victims

Front 15

which equation is used for indirect calorimetry?

Back 15

RQ (respiratory quotient) = VCO2 (CO2 expired) / VO2 (oxygen consumed),

1=CHO alone

0.82=PRO alone

0.7=FAT alone

0.85=mixed

**measures which nutrients are being used for energy

Front 16

what is the disaccharide glucose + glucose?

Back 16

maltose

Front 17

starch is ____ % of CHO intake?

Back 17

50%

Front 18

what are types of polysaccharides?

Back 18

starch, cellulose & pectin (resistant to digestive enzymes), dextrin, glycogen

Front 19

what is dextrin?

Back 19

intermediate form of starch breakdown

Front 20

sorbitol is a sugar alcohol from which sugar? converted to ____? absorbed more (quickly or slowly) than ____? converted to _____?

Back 20

glucose; slowly than glucose, fructose

Front 21

which sugar is sweetest? least sweet?

Back 21

fructose, lactose

Front 22

carbohydrates are composed of which chemical elements?

Back 22

carbon, hydrogen, oxygen

Front 23

functions of carbs

Back 23

1. energy

2. protein-sparing (so proteins can be used for tissue synthesis)

3. fat metabolism regulation (CHO restriction --> ketosis)

Front 24

proteins are composed of which chemical elements?

Back 24

C, H, O, N (16%), S (in cysteine, cystine, methionine)

Front 25

describe the structure of an AA?

Back 25

central C, COOH (carboxylic acid), NH2 (amino group), H, R group (different for each AA)

Front 26

what are the essential AAs?

Back 26

TV TILL PMH:

threonine

valine

tryptophan

isoleucine

leucine

lysine

phenylalinine

methionine

histidine

Front 27

which AA are conditionally essential during catabolic stress?

Back 27

arginine, glutamine

Front 28

tryptophan is a precursor for _____?

Back 28

serotonin, niacin

Front 29

phenylalanine is converted to ______?

Back 29

tyrosine

Front 30

methionine is converted to ______?

Back 30

cysteine

Front 31

what is a complete protein?

Back 31

has all essential AA in sufficient quantity & ratio to maintain body tissues & promote growth; these proteins are of HBV

Front 32

functions of proteins

Back 32

tissue synthesis, immunity, enzymes, hormones, transport,

Front 33

describe protein as an E source

Back 33

inefficient, body has to remove N first, ~58% of protein can be converted to glucose

Front 34

veg source of protein: soybeans - low in _____?

Back 34

methionine; overall equivalent in quality to animal protein

Front 35

veg source of protein: legumes - low in _____?

Back 35

methionine, cystine, tryptophan

Front 36

veg source of protein: gelatin - low in _____?

Back 36

methionine, lysine, no tryptophan

Front 37

fat is composed of which chemical elements?

Back 37

C, H, O

Front 38

example of a simple lipid

Back 38

triglycerides (glycerol + 3 FAs), most food fat is a triglyceride

Front 39

example of a compound lipid

what is a compound lipid

Back 39

phospholipid

simple fat + another component

Front 40

where are phospholipids found? what do they do? most phospholipids are ____?

Back 40

in cell membranes; control passage of compounds in and out of the cell; lecithins that contain choline

Front 41

fatty acids can be ____ or _____?

Back 41

saturated or unsaturated

Front 42

what are saturated fats?

Back 42

all carbons are saturated with hydrogens, solid & hard at room temp

Front 43

what are unsaturated fats?

Back 43

one (monounsaturated) or more (polyunsaturated) double bonds

Front 44

safflower oil is ______

Back 44

most polyunsaturated fat

Front 45

canola oil is _____

Back 45

the most unsaturated fat; has more mono than poly, but good sources of both

Front 46

sources of monounsaturated fatty acids

Back 46

olive oil, canola oil, peanut oil, sunflower, coconut, (in order of predominance), avocado,

almonds, hazelnuts, pecans

pumpkin seeds, sesame seeds

Front 47

sources of polyunsaturated fatty acids

Back 47

safflower/corn/soybean/cottonseed/sunflower/palm kernal (in order of predominance), flaxseed oil,

& canola oil

walnuts, flaxseeds

fish

Front 48

what are essential fatty acids?

Back 48

linolenic acid (omega -3) and linoleic (omega -6)

Front 49

where is linoleic acid found? what happens w/deficiency?

Back 49

best source = safflower oil

eczema, petechiae, poor growth rate

Front 50

what happens when you replace CHO & saturated fat w/linoleic acid?

Back 50

CHO: LDL ↓, HDL ↑

Sat fat: total chol ↓ and HDL ↓

Front 51

what functions does linolenic acid have? what happens w/deficiency? sources?

Back 51

retinal fxn, brain development, ↓ hepatic production of TGs

neurological changes - numbness, blurred vision

fish/fish oils (EPA, DHA), walnuts, flaxseeds, canola

Front 52

what is the structure of a fatty acid?

Back 52

hydrocarbon chain with COOH (carboxyl) group on one end and a methyl group (CH3) on other end

Front 53

how are FAs classified?

Back 53

by # double bonds, placement of 1st double bond, and # carbons

Front 54

how is the omega # determined in an omega 3 or 6 FA?

what is the chemical spelling for omega 3 and 6?

Back 54

by the carbon number (counted from the methyl end) where the first double bond is located

C 18:2 Ω 6 --> 18 carbons, 2 double bonds

C 18:3 Ω 3 --> 18 carbons, 3 double bonds

Front 55

why are trans fats harmful? how do they affect the body?

sources?

Back 55

make an unsaturated fat into saturated fat by adding hydrogens & the FAs become as tightly packed as saturated fatty acids in cell membranes, can influence membrane fluidity & could be harmful to cell function,

margarines, shortenings, frying oils

Front 56

which placement of hydrogens on the double bond are found in most natural oils? cis or trans?

Back 56

cis

Front 57

sources of saturated fat

Back 57

coconut oil, palm kernal, cocoa butter, butter (also has MUFA & PUFA), palm oil, canola (in order of predominance)

Front 58

what are MCTs? how many carbons? sources?

Back 58

med chain TGs, sat fat; 6-12 carbons,

milk fat, coconut oil, palm kernel oil

Front 59

what kind of fats are in margarine?

Back 59

PUFA, MUFA, SAT (trans I guess?)

* in order of predominance)

Front 60

functions of fat

Back 60

insulation, organ protection, long term E storage, hormones, cell membranes (phospholipids & steroids), depresses gastric secretion so delays gastric emptying

Front 61

why does fat provide more kcal than CHO or protein?

Back 61

has fewer Os and more Cs (more Cs for oxidation)

Front 62

how many kcal per g for alcohol? how is alcohol metabolized?

Back 62

7, as fat

Front 63

equation for determining kcal per oz of alcohol?

Back 63

0.8 x proof x ounces

proof = % alcohol x 2

Front 64

what is winterized oil?

which oils are winterized?

Back 64

oil chilled to 45 degrees so FAs w/high melting points (that crystallize when cold) can be filtered out, so the oil stays clear & not cloudy,

corn, soy, cottonseed; OO is not