1
Q
people that eat more plants?
A
live longer and have less disease and cancer, improves psychological well being
- increase vitality, flourishing and motivation short term
- less depression and anxiety
- greater happiness and life satisfaction
2
Q
what age group under consumes the most amount of plants? what age group has the least percentage of ppl under consuming the recommended amount of fruits and veg
A
4-8 years
41-48 years
3
Q
when were organic regulations put into place in canada?
- and what percent of farms in canada are certified organic?
A
2009
- 1.7%
4
Q
do organic farms still spray pesticides?
A
yes. but they are naturally occurring. they also have bugs that are made to act as pest control
5
Q
what does it mean to be certified organic?
what does it mean to be made with organic ingredients ?
A
- 95% of ingredients are organic
- 70% of ingredients or more are organic
6
Q
what percent of pesticides will wash off when you wash your fruit and veg?
A
15-95%, if any
7
Q
according to the canadian food inspection agency, how many organic fruits and veg contain pesticide residue?
A
1/2
8
Q
do pesticides affect future generations?
A
yes, 3 generations down, mainly on the male side
9
Q
what 3 pesticides don’t wash off?
what one is the most common?
A
- bifenthrin
- vinclozolin
- chlorpyrifios ** most common, has developmental and neurological side effects
10
Q
organic fruits and vegetables may contain higher?
A
- vitamins E and C
- phoshorus
- antioxidant phytochemicals
11
Q
is there nutritional superiority over organic foods?
A
NO
- no evidence
12
Q
name 5 things found in the review of organic foods, from smith and spangler
A
- no clinically significant nutrient differences
- less pesticide exposure
- same E.coli and bacterial contamination risk
- conventional meats have 33% higher risk for antibiotic resistant bacteria
- lacking evidence that organic foods are more nutritious
13
Q
between 1970 and 1990 in the US, high fructose corn syrup (HFCS) increased by?
- this is the same time period as?
A
more than 1000%
- the obesity epidemic
14
Q
average US consumption of HFCS and of all sweeteners a day
- the top 20% of consumers of HFCS get?
A
- 132kcal/d
- 318kcal/d
- 318kcal/d
15
Q
6 products that HFCS loves to be substituted into
A
- carbonated beverages
- baked goods
- canned fruits
- jams and jellies
- dairy products
16
Q
glucose and HFCS differ in the way they?
A
are digested and metabolized int he body
17
Q
hepatic metabolism of fructose favors ?
A
de novo lipogenesis (turning into fat)
18
Q
unlike glucose, fructose does not stimulate ?
A
insulin secretion or enhance leptin production
19
Q
if your not active and dont get an insulin spike what will happen?
A
metabolism will go to the liver and produce as fat, as opposed to going to the muscle or liver glycogen
20
Q
both fructose and glucose will enter the? system and likely end up?
A
- hepatic system
- liver
21
Q
what is needed to transport fructose? and where is the found more?
A
- GLUT 5 and there is more later in the duodenum than at the beginning
22
Q
why cant fructose go to the pancreas?
A
pancreas beta cells only have GLUT 1 and 2 receptors
23
Q
what does glucose use as a transporter?
A
SGLT (sodium independent facilitated diffusion transporter)
24
Q
HFCS is absorbed where?
A
later int he duodenum and the jejunum
25
large amount of fructose provide a relatively unregulated source of?
carbon precursors for hepatic lipogenesis
26
what transport brings sodium in with it and requires ATP to pump the sodium back out of the epithelial cell ?
glucose transport via SGLT
27
by the time glucose leaves the stomach, how much is already absorbed?
1/3
28
does fructose stimulate insulin secretion?
NO
29
when fructose is given in vivo as part os a mixed meal, the increase in blood glucose and insulin is ? than when a similar amount glucose is given alone
much smaller
30
when 2 ways does insulin release modulate food intake?
1. insulin in the CNS has direct inhibitory effect on food intake
2. insulin may modify food intake by its effect on leptin secretion (satiation hormones)
31
insulin increases leptin secretion with a time delay of?
several hours
32
with fructose we are not getting either the ? or ? response
insulin or leptin
33
once inside the cell, glucose is phosphorylated by ? to become?
- hexokinase
| - glucose 6 phosphate
34
Intracellular enzymes can tightly control conversion of glucose%6%phosphate to the glycerol backbone of triacylglycerols through modulation by?
phosphofructokinase (PFK)
| the rate limiting enzyme
35
does fructose have PFK
no, so drives fat synthesis
36
once in side the cell, fructose is phosphorylated to form?
fructose 1 phosphate
37
Fructose is readily cleaved by ? to form? which are the backbone for?
aldolase to form trioses
| - phopholipid and triacyglycerol synthesis
38
fructose provides carbon atoms for synthesis of?
long chain fatty acids
39
all pathways of fructose lead to production of ?
| whereas glucose has 2 different paths it can take
triglycerides and fat production
40
nutritive sweeteners contain how much energy per gram?
| give 6 examples.
- 4 kcal energy per gram
- sucrose
- fructose
- honey
- brown sugar
- sugar
- alcohols
41
```
non nutritive (alternative) sweeteners provide how much energy?
how much sweeter are they than sucrose?
```
- little to no energy
| - they are 160-13000X more sweet than sucrose
42
give the list of sugars from least sweet to most sweet
- lactose = 0.2
- maltose =0.4
- glucose= 0.7
- sucrose =1
- invert sugar =1. 3
- fructose = 1.2-1.8
43
give the list of alternative sweeteners from least sweet to most sweet
- tagatose = 0.9
- cyctamate = 30
- aspartame = 180
- acesulfame = 200
- saccharin = 300
- sucralose (splendid) = 600
- neotame= 7000-13 000
44
acceptable daily intakes have been established for?
| no ADI has been set for saccharin but it has been removed from the list of?
- aspartame
- sucralose
- acesulfame- K
- -> all somewhere between 20-75 servings today
- cancer causing agents
45
- fiber reduces the risk of? (3)
- improves risk of?
- enhances?
- helps prevent?
- colon cancer
- heart disease
- type 11 diabetes
- all cause mortality
- weight loss
- hemorrhoids, constipation, and diverticulosis
46
out pockets of colonic mucosa and submucosa through weaknesses of muscle layers in the colon
diverticulosis
47
what percent of ppl in 1900s had diverticulosis? and in 1969?
-5-10%
- 10-66%
- under age 40 - 10%
- over age 70- 66%
48
total fiber =?
dietary fiber + functional fiber
49
nondigestable CHO and lignin that are intrinsic and intact in plants
dietary fiber
50
grains, rice, seeds, legumes, fruits
dietary fiber
51
isolated nondigestable CHO that have beneficial physiological effects in humans
functional fiber
52
cellulose, guar gum, pectin, psyllium
functional fiber
53
soluble and insoluble fibers are examples of?
outdated terminology
54
3 characteristics of fiber that are outdated
- artifact if analytic chemistry methods
- soluble un water and precipitates in ethanol
- does not relate to physiological function
55
true or false. fiber is hydrolyzed by digestive enzymes
false
56
are constituent sugars of fiber absorbed in the small intestine?
no
57
fiber entering the large intestine may be ? by gut microbiota or may be resistant to ? passing through the digestive tract relatively unchanged
- fermented
| - fermentation
58
fermentation of fiber by the average human gut microbiota is estimated to yield ? k cal per gram
--> could be up to ?% of daily energy intake?
- 2.5kcal
| - 10%
59
- energy contributions of fiber fermentation over the course of months or years could result in ?
miscalculated energy intakes
60
fermentable fibers are degraded by the gut microbiota to yield?
- short- chain fatty acids (SCFA)
| - gases
61
fermentation is taking the non digestable material and ?
using bacteria in the gut to break it down
62
the extent of fermentation depends on? (3)
- fiber type
- transit time
- status of gut microbiota
63
viscous fibers have what characteristic?
-thicken so increases resistance to flow of intestinal contents
64
Yogurt, cheese, kimchi, sauerkraut, soya sauce kombucha, kefir
--> examples of?
- probiotic foods
65
probiotic foods mainly consist of ?
lactic acid producing bacteria
--> lactobacilli, streptococci, enterococci, lactococci,
bifidobacteria, bacillus
• fungi such as saccharomyces & aspergillus
66
fermentation in the muscles =
anaerobic glycolysis
67
Onions, leeks, garlic, wheat, oats,
chicory root, Jerusalem artichoke
-> examples of?
prebiotic foods
68
Critical for chrono-nutrition
| • Moderates immune response in gut (cortisol)
gut microbiota
69
a large portion of microbiota is located in? a site that also has a powerful?
- GI tract
| - circadian clock
70
the clock is disrupted but depletion of? leading to?
microbiota
| - altered corticosteriods levels and metabolic disorders
71
what is the DRI for median energy intake?
1000 kcal/day/g/day
72
fermentation is a metabolic process that converts sugar to?
| and occurs in?
- acids, gases, alcohol
| - yeast, bacteria, oxygen starved muscle cells (lactic acid)
73
alcohol fermentation converts?
glucose into alcohol (ethanol) & carbon dioxide
74
equation for alcohol fermentation
C6H12O6 → 2 C2H5OH + 2 CO2
75
lactic acid fermentation converts
- glucose into lactic acid
| - lactose into glucose and then lactic acid
76
equation for glucose into lactic acid
C6H12O6 → 2 CH3CHOHCOOH
77
equation for lactose into glucose
C12H22O11 + H2O → 2 C6H12O6
78
when do memory impairments occur?
after 1 - 2 drinks
79
is alcohol an energy source?
yes
80
who accounts for 1/2 pf all alcohol consumers
- adult excessive drinkers and underage drinkers currently
81
what are the guidelines for alcohol consumption?
- 1 per day for women
- 2 per day fro men
- 12 oz beer or wine cooler , 5 oz wine
, 3 oz sherry or liqueur , 1.5 oz 80-proof
82
what are the benefits of moderate alcohol Increase HDL
- Increase HDL
• Decrease chronic inflammation
• Improves body use of insulin & glucagon
• Improves cognitive function
• Phytochemical content – antioxidants – (Wine & beer)
83
risks of alcohol intake beyond moderation
```
- High blood pressure
• Stroke
• Dementia
• Throat, stomach, & bladder cancer
• CNS disorders
• Vitamin & mineral deficiencies
```
84
loss of memory formation, alcohol interferes with what?
the transfer of information from short term to long term storage (transfer encoding and retrieval)
85
what is the difference b/w females and males in alcohol metabolism ?
--> why is this?
- cannot metabolize as much alcohol in the stomach (10% as opposed to 30% for men). females also have less body water (lesser lean mass) to dilute the alcohol
- less alcohol dehydrogenase in stomach cells
86
how fast do we metabolize alcohol?
- 5-7 g of alcohol per hour
| - -> the amount in one 12 oz beer, 5 ounce glass of wine, 1.5 oz shot or hard liquor
87
describe the path of metabolism of alcohol?
alcohol---->(via alcohol dehydrogenase) acetaldehyde---> (via acetaldyhyde dehydrogenase) acetic acid----> (via oxygen) carbon dioxide + water and energy
88
alcohol is absorbed rapidly via? and depend on the rate of?
simple diffusion
| - stomach emptying
89
list alcohol absorption fastest to slowest
wine--> hard liqour--> beer
90
alcohol is found everywhere in the body where?
- water is found
91
alcohol easily moves through the cell membrane and does what in the process?
- oxidizes, causing cell damage
92
alcohol (ethanol) metabolism depends on?
Sex, ethnicity, size, food, physical condition, alcohol content
93
majority of ethanol is metabolized by the?
liver
94
can alcohol be stored
no (it has priority in metabolism)
95
explain the path of ethanol metabolism in the liver
- ethanol --> acetaldehyde--> acetate--> form carbon molecules in the form of short chain fatty acids
- small amount eliminated through lungs, urine, sweat
96
what in ethanol metabolism is a type 1 carcinogen?
acetaldehyde
97
what is responsible for the hangovers?
acetaldehyde
98
people that have more what? will be able to tolerate alcohol better?
MEOS (microsomal ethanol oxidizing system) converts NADPH to NADP + O2 during ethanol to acetaldyhyde conversion
* see image slide 50 of CHO 11
99
ethanol inhibits the reabsorption of?
sodium, chloride, bicarbonate, water
100
descending kidney nephrons are permeable to?
| ascending are impermeable to?
- water, less to sodium
| - water, permeable to sodium
EPHE 455 final
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