Ntr 241 Exam Ii

Front 1

What type of fat is the most prevalent in our diet and in our body?

Back 1

triglycerides

Front 2

What are triglycerides composed of?

Back 2

Three fatty acid (C + H) molecules and One glycerol (3-C alcohol) molecule

Front 3

What are fatty acids composed of?

Back 3

C + H molecules

Front 4

What are three ways can fatty acids differ?

Back 4

Short-, medium-, or long-chain fatty acids

Front 5

What is the shape effect of a double bond?

Back 5

The fatty acid bends wherever there is a double carbon bond (point of unsaturation)

Front 6

The hydrogen atoms at the unsaturated region can be arranged in different positions

Back 6

Cis: same side of carbon chain
Trans: opposite sides of chain

Front 7

Saturated fatty acids

Back 7

have hydrogen atoms surrounding every carbon in the chain. solid at room temperature, Predominant type in animal foods and coconut oil

Front 8

Monounsaturated fatty acids

Back 8

lack hydrogen atoms in one part (“one” double bond)

Front 9

Polyunsaturated fatty acids

Back 9

lack hydrogen atoms in multiple sites (“more than one” double bond)

Front 10

Define oxidation.

Back 10

Stable atom with even number of electrons loses an electron à unpaired electron or free radical

Front 11

Which fatty acids are most susceptible to oxidation?

Back 11

polyunsaturated fatty acids

Front 12

Define rancidity

Back 12

decomposition of fats, oils and other lipids by hydrolysis or oxidation, or both

Front 13

Oxidative stress:

Back 13

an imbalance between the production of reactive oxygen and a biological system's ability to readily detoxify the reactive intermediates or easily repair the resulting damage

Front 14

Which conditions are associated with oxidative stress?

Back 14

Cancer, Heart disease, Diabetes, Arthritis, Cataracts, Macular degeneration, Kidney disease, Alzheimers disease, Senile dementia, Parkinson’s disease

Front 15

What are trans fats?

Back 15

Hydrogenated oils, Processed foods

Front 16

In what process are trans fats created?

Back 16

Hydrogenation

Front 17

What are dietary sources of trans fats?

Back 17

Fried foods, commercial baked goods, processed foods and margarine

Front 18

What fatty acids are trans fats similar to in structure and function?

Back 18

polyunsaturated

Front 19

What are essential fatty acids, and what is their function?

Back 19

Linoleic (omega-3) and alpha-linolenic (omega-6) acid are:
Incorporated into cell membranes, Precursors of longer-chain fatty acids, Converted into regulatory compounds called eicosanoids- blood pressure, platelet aggregation, immune response (intensity, duration of inflammation)

Front 20

Define eicosanoids.

Back 20

regulatory compounds called eicosanoids- blood pressure, platelet aggregation, immune response (intensity, duration of inflammation)

Front 21

What is the differing effect of omega-3 and omega-6 eicosanoids?

Back 21

Omega-3: anti-inflammatory omega-6: pro-inflammatory

Front 22

How do you optimize your EPA availability?

Back 22

Direct intake of EPA/DHA

Front 23

Review slide on different fat/oil types. What are the major sources of each type at the top of the slide (different colors)?

Back 23

Omega-6, omega-3, monounsaturated, and saturated fats

Front 24

What are phospholipids and their main role?

Back 24

Are composed of glycerol backbone and two fatty acids + phosphate, Are soluble in water, Are manufactured in our bodies so not required in our diet, Important component of cell membranes

Front 25

What are sterols?

Back 25

Lipids containing multiple rings of carbon atoms, Manufactured in our bodies (2:3 of requirement) so not essential components of our diet, In animal foods

Front 26

How do fats enter the mucosal cells?

Back 26

micelle (fatty acids, monoglycerides, phospholipids, sterols)

Front 27

Which fats need to be transported by the lymphatic system?

Back 27

Long chain fatty acids

Front 28

What are the roles of fat?

Back 28

Energy - primary during rest; aerobic activity: after glycogen depletion; energy storage
Transporter of fat-soluble vitamins, Cell membrane structure, Nerve cell transmissions, Protection of internal organs, Insulation to retain body heat, Provides flavor and texture to foods,
Contributes to satiety - more energy dense; takes longer to digest

Front 29

What are chylomicrons?

Back 29

a water-soluble lipoprotein produced by cells lining the small intestine that is composed of triglycerides surrounded by phospholipids and proteins

Front 30

What are the other three lipoproteins, and what is their transport role?

Back 30

VLDL: very low density lipoprotein-transports endogenous lipids (triglycerides) to body tissues
LDL: low density lipoprotein-transports cholesterol to body cells
HDL: high density lipoprotein- transports cholesterol from tissues back to the liver

Front 31

What is atherosclerosis, and how does it begin?

Back 31

When arteries block from Deposition of fats, cholesterol, platelets, cellular debris, calcium begins from dysfunction of the heart or blood vessels

Front 32

What is the major blood lipid involved in the process of atherosclerosis?

Back 32

cholesterol

Front 33

What are the risk factors for atherosclerosis?

Back 33

Being overweight
Physical inactivity
Smoking
High blood pressure
*High blood glucose/insulin
Abnormal blood lipid profile
*inflammatory conditions
High blood *homocysteine
Western dietary pattern - high intake of grain-fed meat, *simple carbohydrates

Front 34

What is the effect of the different types of fatty acids on LDL and HDL?

Back 34

Saturated- Can raise *LDL, contribute to formation of plaques monounsaturated- Lower LDL cholesterol, raise HDL cholesterol polyunsaturated- Lower *LDL cholesterol

Front 35

Which fish are highest in the omega-3 fats, EPA and DHA?

Back 35

salmon

Front 36

What are the (2) special effects of EPA/DHA compared to ALA?

Back 36

Reduces *Blood Triglycerides
Raises *HDL cholesterol

Front 37

Which fish (4) should be avoided or reduced due to mercury contamination?

Back 37

king mackerel, tilefish, *swordfish, shark

Front 38

What is the recommendation for fish consumption?

Back 38

Adults should eat fish *greater than or equal to 2X wk.

Front 39

What is the saturated fat, trans fat, and n-6/n-3 ratio recommendations for heart health?

Back 39

* less than 7% total calories from saturated fatty acids
‘Keep trans fatty acid consumption as low as possible (probably should be limited to <0.5% of daily kcals (~1g)
0.6 to 1.2% of total kcals for linolenic (ω3) fatty acids
5-10% of total kcals for linoleic acid (ω6) fatty acids

Front 40

What are other dietary recommendations for heart health (antioxidants, etc.)?

Back 40

Increase *antioxidant intake to prevent LDL oxidation-nutrients, polyphenols, resveratrol
Increase fiber intake to 20-30 g/d, particularly soluble, to lower cholesterol
Intake of 400 ug/d of *folate to keep blood *homocysteine levels low
Maintain blood sugar / insulin in normal range to prevent increased blood *triglycerides
Increase intake of plant sterols to lower blood cholesterol

Front 41

lifestyle recommendations?

Back 41

Lowers *VLDL raises HDL
Improves *insulin sensetivity
Helps maintain healthy weight and normal blood pressure
Maintain healthy body weight

Front 42

What are the three chemical groups of an amino acid?

Back 42

Glycine, leucine, aspartic acid

Front 43

Which amino acids are essential?

Back 43

Histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine

Front 44

What is the structure of a protein dictated by?

Back 44

DNA of a gene

Front 45

Define transcription

Back 45

mRNA leaves the nucleus and attaches itself to the ribosome

Front 46

translation

Back 46

mRNA binds with rRNA which signals tRNA to carry AA to mRNA from the cytoplasm which dictates the sequence

Front 47

mRNA

Back 47

the template for protein synthesis; the form of RNA that carries information from DNA in the nucleus to the ribosome sites of protein synthesis in the cell

Front 48

ribosomes

Back 48

attach to mRNA and move down it one codon at a time and then stop until tRNA brings the required amino acid; when it reaches a stop codon it falls apart and releases the completed protein molecule for use by the cell

Front 49

Primary structure

Back 49

- sequential order of amino acids

Front 50

Secondary structure

Back 50

- spiral shape due to chemical bonding between the amino acids

Front 51

Tertiary and quaternary structure

Back 51

- further folding into a unique 3-dimensional shape that may be globular or fibrous

Front 52

Define denaturation and its effect on protein function.

Back 52

Proteins uncoil and lose their shape, Protein function is lost

Front 53

What are agents of denaturation?

Back 53

Caused by heat, acid, base, enzymes, metals, alcohol, whipping/beating
Protein is denatured during digestion, Denatured enzyme cannot do its job, May occur during high fever or when blood pH out of normal range

Front 54

Define limiting amino acid.

Back 54

Essential AA that is missing or in the smallest supply, slows down or halts protein synthesis

Front 55

Incomplete protein:

Back 55

does not contain do not contain all essential amino acids
Not sufficient for growth and health
Considered a “low quality” protein

Front 56

Complete protein:

Back 56

contains sufficient amounts of all 9 essential amino acids
Derived from animal and soy protein
Considered a “high quality” protein

Front 57

Mutual supplementation:

Back 57

two or more incomplete proteins eaten together to make a complete protein

Front 58

Complementary proteins:

Back 58

two or more foods that together supply all 9 essential amino acids for a complete protein

Front 59

What is the limiting amino acid in legumes?...in grains?

Back 59

Legumes: methionine
grains: lysine

Front 60

Chemical score

Back 60

– compares amount of limiting amino acid in food with amount in reference food LAA / LAA in reference food

Front 61

Protein digestibility corrected amino acid score (PDCAAS)

Back 61

– adjusts for digestibility of source
Animal, soy, legumes, grains

Front 62

Biological value

Back 62

– comparing amount of N retained with amount N consumed

Front 63

Protein efficiency ratio

Back 63

– compares weight gained by lab animal on test protein vs reference protein
Used in labeling infant foods

Front 64

What is the RDA for protein? How do you calculate it?

Back 64

0.8 gram per body weight
Take ur weight divided by 2.2=protein needed daily

Front 65

Why is amino acid supplementation unwise?

Back 65

can cause absorption imbalance, toxicity

Front 66

Name the functions of proteins.

Back 66

Cell growth, repair, maintenance
Enzymes and hormones
*fluid and electrolyte balance- prevent edema
*pH balance- side chains attract H
Antibodies
Nutrient transport and storage
Energy source

Front 67

What is the main role of carbohydrates in the body?

Back 67

SOURCE OF ENERGY IN BODY

Front 68

What are the general carbohydrate classifications?

Back 68

Simple-contain one or two molecules (sugars)
Complex- polysaccarides

Front 69

Name the monosaccharides and which disaccharides they form in combination.

Back 69

Glucose, fructose, and galactose are the three most common monosaccharides
three most common disaccharides found in foods are lactose, maltose, and sucrose

Front 70

Name the monosaccharides and which disaccharides they form in combination.

Back 70

Glucose, fructose, and galactose are the three most common monosaccharides
three most common disaccharides found in foods are lactose, maltose, and sucrose

Front 71

What are food sources?

Back 71

White bread, soft drinks, cookies/cakes, sugars, syrups, jams, potatoes

Front 72

Define oligosaccharides. How are they digested?

Back 72

carbohydrates that contain 3 to 10 monosaccharides, most common found in raffinose and stachyose. fermented by bacteria that produce gases such as carbon dioxide, methane, and hydrogen.

Front 73

What are three polysaccharides?

Back 73

Starch, glycogen, and fiber

Front 74

Which are complex carbs?

Back 74

any carbohydrates with three or more monosaccharides

Front 75

What is glycogen, and where is it stored?

Back 75

Storage form of glucose in animals and stored in liver and muscles

Front 76

What is starch, and what are food sources?

Back 76

Storage form of glucose in plants…food sources include grains, legumes, and tubers

Front 77

What is resistant starch, and how is it digested?

Back 77

Resistant starch is due to high amylase content or accessibility to amylases –intact whole grains, legumes, unripe bananas, cooked cold starches – fermented by microflora

Front 78

What does total fiber refer to on a food label?

Back 78

Dietary + functional fiber…food labels only list dietary fiber

Front 79

What is functional fiber?

Back 79

Difficult to digest or nondigestible forms of carbohydrates that are extracted from plants or manufactured

Front 80

Which two hormones are mostly involved in blood sugar regulation, where are they produced, and what effect do they have in terms of blood sugar levels?

Back 80

Insulin-produced in beta cells of the pancreas, stimulates glucose transporters to help take glucose from the blood across the cell membrane
Glucagon- produced by alpha cells in pancreas, stimulates the liver to breakdown glycogen to glucose making glucose available to body cells

Front 81

What other hormones affect blood sugar?

Back 81

Epinephrine and norepinephrine, cortisol, growth hormone

Front 82

Define gluconeogenesis. When does gluconeogenesis occur?

Back 82

Synthesis of glucose from non carbohydrate sources, occurs when there is an insufficient carbohydrate intake level

Front 83

Describe the glycemic index.

Back 83

Ranks food’s potential to raise blood glucose and insulin levels

Front 84

What is glycemic load?

Back 84

Amount of carbs in a food is multiplied by glycemic index…portion size how much your eating

Front 85

Ketosis

Back 85

- process by which fat breakdown during fasting states results in ketones

Front 86

Ketones

Back 86

- Substances produced during the breakdown of fat when carbohydrate intake is insufficient to meet energy needs. Provide an alternative energy source for the brain when glucose levels are low

Front 87

Ketoacidosis

Back 87

- A form of metabolic acidosis caused by elevated serum levels of ketone bodies

Front 88

How much carbohydrate is recommended daily to avoid ketosis?

Back 88

130 grams per day

Front 89

List the roles of fiber in reducing risk of disease.

Back 89

Fiber is important for movement for digestion

Front 90

Insufficient fiber can cause what disease condition?

Back 90

obesity, heart disease, and type 2 diabetes

Front 91

What are the possible effects of a diet high in simple carbohydrates?

Back 91

Dental caries, diarrhea, diabetes

Front 92

Which added sugar has increased the most in the last forty years?

Back 92

splenda

Front 93

Soluble fiber

Back 93

dissolves in water, viscous and gel-forming, fermentable. Bind with fatty acids. Associated with lower cholesterol, preventing glucose surge, sources are citrus fruits, berries, oats/oat bran, legumes, nuts

Front 94

Insoluble fiber

Back 94

- does not dissolve in water, nonviscous, nonfermentable. Promotes regular bowel movements due to greater gut motility sources: whole wheat, seeds, legumes, fruits, vegetables

Front 95

What factors influence a food’s ranking in terms of the glycemic response?

Back 95

Food’s fat, fiber, acid and type of starch affect absorption

Front 96

Which types of foods generally have low glycemic index values?

Back 96

Beans whole wheat fruits

Front 97

Which types of foods generally have low glycemic index values?

Back 97

Beans whole wheat fruits

Front 98

What is the value of eating lower glycemic index foods?

Back 98

Less dramatic fluctuations in blood glucose, insulin output

Front 99

What are two effects of its metabolism that increase the risk of obesity?

Back 99

diabetes, hypoglycemia, and lactose intolerance

Front 100

What is the AMDR for added sugars?

Back 100

< 25% of total kcals as added sugars

Front 101

How much fiber is recommended daily?

Back 101

At least 25 grams per day

Front 102

Nutritive sweeteners

Back 102

Contain 4 kcal energy per gram
Sucrose, fructose, honey, brown sugar
Slow-absorbing sugar alcohols: *2-3 kcal/g

Front 103

Sugar alcohols

Back 103

- mannitol, sorbitol, etc.
Do not promote *dental caries, half the kcals
Too much causes *diarrhea

Front 104

What is diabetes?

Back 104

Inability to regulate blood glucose levels between normal range of 80-120

Front 105

What are the risks of uncontrolled diabetes?

Back 105

Cause nerve damage, kidney damage, blindness, heart disease and can be fatal

Front 106

What are the major symptoms?

Back 106

Excessive urination, thirst, hunger

Front 107

Type I

Back 107

- the body cannot produce enough insulin

Front 108

Type II

Back 108

- body cells become resistant, or less responsive to insulin. Middle age and above, most prevalent type

Front 109

What is pre-diabetes?

Back 109

Insulin resistance, 126mg/dl

Front 110

What is the main risk factor of pre-diabetes, and how is it measured?

Back 110

abdominal fat, measured by waist circumference and waist to hip ratio

Front 111

What is metabolic syndrome, and what risks does it increase?

Back 111

Cental obesity, high blood pressure, high triglycerides, low HDL cholesterol, insulin resistance

Front 112

What are lifestyle and dietary strategies for type 2 diabetes that can help prevent and bring about remission?

Back 112

Balanced diet and regular excerise, achieveing and maintaining healthy body weight

Front 113

What is lactose intolerance? What are possible cause and strategies for management?

Back 113

Insufficient enzyme lactose to digest the lactose containing foods, find alternate sources of calcium, reduce lactose intake to <6g/d, fortified lactase products, fermented products

Front 114

Which foods contain dietary cholesterol?

Back 114

butter, egg yolks, whole milk, meats, and poultry

Front 115

Which contains the nitrogen?

Back 115

amine group

Front 116

Nitrogen balance

Back 116

(nitrogen consumption = nitrogen excretion) is the normal state of protein equilibrium

Front 117

positive nitrogen balance

Back 117

needed for peroids of growth, pregnancy, recovery from illness, or protein deficiency

Front 118

negative nitrogen balance

Back 118

results from starvation, comsumption of very-low-energy diets, severe illness, infections, serious burns, or injuries