Nutrition Exam#2

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triglycerides

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composed of 3 fatty acids and glycerol backbone
95% of fat in diet

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long chain fatty acid

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12-24 carbons

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medium chain fatty acid

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6-10 carbons

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short chain fatty acid

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less than 6 carbons

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saturated fatty acid

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fatty acid carrying max # of hydrogen atoms

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point of unsaturation

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lack hydrogen and have at least one double bond

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unsaturated fatty acid

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MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids)

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PUFA

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lacks 4 or more hydrogen atoms, have at least 2 double bonds
-liquid at room temp
-spoil most easily
*identified by location of double bond starting from methyl end

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2 essential fatty acids

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

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phospholipids

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like triglyceride, but 2 fatty acids and phosphate instead of 3 fatty acids
EX: mayonaise- fat and water, but they do not seperate

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Sterols

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compounds with 4-carbon ring structure, variety of side chains attached
*cholesterol (only in animal sterols)
-your liver produces less cholesterol if you take in more

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hydrophobic

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fats hate watery environments (GI tract=watery environment)

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micelle

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large lipids (monoglycerides & long chain fatty acids) combine with bile

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lipoproteins

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lipids associated with protiens that serve as transport vehicles for fat in both blood and lymph

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chylomicrons

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largest, least dense lipoprotein, transport diet derived foods

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VLDL (very low density)

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made by liver to transport lipids to cells
-primarily triglyceride

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LDL (low density)

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derived from VLDL as triglyceride removed
-primarily cholesterol
-high LDL=high risk of heart disease

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HDL (high density)

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transports cholesterol back to liver
-primarily protein
-high HDL=low risk of heart disease
*good cholesterol

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Roles of Triglycerides

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1) energy reserve
2) insulation
3) shock protection (fat protects internal organs)
4) use CHO and protein efficiently

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linolenic acid

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make EPA and DHA-important for normal growth and development (brain & eyes)

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lipoprotein lipase (LPL)

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enzyme that hydrolyzes triglycerides and directs their parts into cells

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hormone sensitive lipase

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enzyme inside adipase cells hydrolyzes triglycerides for energy

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Recommended intakes of fat

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-20-35% of energy intake
-less than 10% saturated fat
-trans fat as low as possible
-less that 300 mg cholesterol

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nonessential amino acids

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-11
-body can make itself
-dispensable

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essential amino acids

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-9
-must be consumed in diet
-indespensable

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conditionally essential amino acids

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when a nonessential amino acid becomes essential

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peptide bonds

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links one amino acid to another
**condensation of 2 amino acids=dipeptide

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protein primary structure

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amino acids linked together

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protein secondary structure

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coiling of strand, spring-like shape

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protein tertiary structure

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folding of the coil, protein may be functional

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protein quaternary structure

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addition of vitamin or mineral or another protein (or glucose) to be functional

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denaturation

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irreversible damage to the tertiary structure of a protein due to heat, acid, base, alcohol, heavy metal
-uncoiling results in loss of function
-may destroy body proteins

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DNA

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genetic material of cells, necessary for protein synthesis

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mRNA

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contains template for making new protein

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transcription

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process where DNA--> mRNA

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ribosome

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protein making machinary of cell

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tRNA

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collects amino acids in cytosol and brings them to ribosome

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translation

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process where mRNA--> protein

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insulin and glucagon

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regulate blood glucose

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thyroxin

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regulates the body;s metabolic rate

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calcitonin and parathormone

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regulate blood calcium

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antidiuretic hormone

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regulates fluid and electrolyte balance

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amino acid pool

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supply of available amino acids

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postive nitrogen balance

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N in > N out
-infants/children
-pregnant women
-ppl recovering from illness/protein deficiency

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negative nitrogen balance

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N in < N out
-ppl who suffered severe stress (burns, injuries, infections, etc)

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high quality proteins

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contain all the essential amino acids
-animal foods contain all essential amino acids
-plant food usually miss one or more

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complementary protiens

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method of combining plant foods together that contain all essential amino acids
-used by princesses

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PDCAAS

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protein digestability x amino acid score
*milk and egg protein used as guideline

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Protein Energy Malnutrition (PEM)

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3 FORMS
1) chronic PEM (maramus)
2) acute PEM (kwashiorkor)
3) combination of 2

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Maramus

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chronic PEM
-children under 2 years
-dry form
-severe deprivation of protein and energy over long period

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Kwashiorkor

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acute PEM
-older infants and toddlers (age 1-3)
-"first child-second child"-occurs when 1st child is weaned off breast-feeding for second child
-wet form (Edema)
-fatty liver

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Recommended intakes of proteins

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10-35% energy intake
-0.8gm/kg body weight

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Calculating protein intakes

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WEight:180 lbs
130 lb/2.2 lb/kg=59.1kg
59.1kg x 0.8gm/kg=47 gm

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vegan

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exclude all animal derived products

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lacto-vegetarian

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include milk products

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Lacto-ovo-vegetarian

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include milk products and eggs

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macrobiotic diets

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extremely restricted diets limited to a few grains and vegetables, based on beliefs NOT nutrition

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aerobic

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requiring energy

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fuel

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compounds that cells can use for energy

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anabolism

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reactions requiring energy in which small molecules are put together to build larger ones

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metabolism

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the sum total of all chemical reactions that go on in living cells

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anaerobic

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not requiring oxygen

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coenzymes

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small organic molecules that work with enzymes to facilitate the enzymes' activity

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catabolism

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reactions in which large molecules are broken down to smaller ones

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transamination

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the transfer of an amino group from one amino acid to a keto acid, producing a new

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glycolysis

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the metabolic breakdown of glucose to pyruvate

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urea

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the principle nitrogen-excretion product of metabolism
non-toxic

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energy metabolism

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includes all reactions by which body obtains and spends energy from food
(ex: CHO--> glucose, fructose, galactose, fat--> fatty acids, glycerol, protein--> amino acids)

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ATP

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a common high-energy compound composed of purine, sugar, and 3 phosphate groups
provides energy stored in food and body

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mitochondria

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where most of ATP is produced

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enzymes

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proteins that facilitate reactions

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glucose has...

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6 carbons

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glycerol has...

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3 carbons

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amino acid has...

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2, 3, or more carbons with a nitrogen attached

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Glycolysis (Glucose-to-Pyruvate)

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-does not require oxygen (anaerobic)
-occurs in cytosol
-reversible
-1 glucose produces 2 pyruvates
-net gain=2 ATP

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Pyruvate-to-Lactic Acid (anaerobic pathway)

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-occurs when cells lack mitochondria or oxygen
-during high intensity exercise

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Pyruvate-to-Acetyl CoA (aerobic)

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-occurs with enough oxygen
-pyruvate enters mitochondria
-3 carbon molecule to 2 carbon
-irreversible

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Pyruvate...

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CAN be used to make glucose

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Acetyl CoA...

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CANNOT be used to make glucose

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Fatty Acids to Acetyl CoA

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CoA attaches to the end of fatty acid; the last 2 carbons w/ the CoA are split off forming Acetyl CoA--> Acetyl CoA go to TCA cycle

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Urea Excretion

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-principle way to get rid of unused nitrogen
-urea increases w/ increased protein intake
-need to increase water intake to prevent dehydration

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TCA cycle (aka Creb cycle)

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-occurs in mitochondria
-1-way cycle
-loses 8 electrons
-most nutrients come in at Acetyl CoA

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ETC (electron transport chain)

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-coenzymes deliver electrons
-each carrier recieves electrons and passes them on to next carrier
-O2 consumed, H2O and CO2 produced

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Ketosis

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Acetyl CoA fragments produce ketone bodies
-can provide brain w/ some energy
-pH goes down in blood (downside)

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alcohol dehydrogenase

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enzyme in stomach that acts on alcohol
**reduces the amount of alcohol entering bloodstrem by 20%

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fatty liver

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-1st state of liver deterioration in heavy drinkers
-interfers with nutrient distribution, oxygen delivery
-reversible

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Fibrosis

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-2nd stage in heavy drinkers
-still somewhat reversible
-loss of liver cells, formation of fibrosis scar tissue

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Cirrhosis

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-3rd and final stage of heavy drinkers
-least reversible

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direct calorimetry

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direct measure of heat energy released using a bomb calorimeter
-overstates the amount of energy derived (we are not that efficient)

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physiological fuel value

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difference between kcalories measured w/ calorimetry vs. # of kcalories human body derives from food

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appetite

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initiates eating through sight, smell, thought, or taste of food

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overriding hunger

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-cognitive influences (memores, social, etc)
-large portion, fav food
-stress eating

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Sustaining hunger

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-protein=most satiating
-complex carbs & fibers= satiation
-high fat foods stimulate ppl to eat

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BMI (body mass index)

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-measures relative weight for height
**BMI=wt(kg)/ht^2(m)
-underweight: BMI<18.5
-normal: BMI 18.5-24.9
-overweight BMI > 25
-obese BMI >30
-extreme obese BMI >40

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central obesity

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-more common in men
-increased risk of heart disease, stroke, diabetes, hypertension, some cancers

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lower body fat

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-"pear shape" more common in women
-less risk