Macronutrition

Question 1

excess carbohydrates are converted to (2)

Answer 1

• glycogen
• triacyglycerol

Question 2

What is the major energy source for humans?

Answer 2

carbohydrates

Question 3

1 gram of carbs is how many kcal?

Answer 3

4 kcal

Question 4

simple carbs

monosaccharides

Answer 4

• glucose
• fructose
• galactose

Question 5

simple carbs

disaccharides

Answer 5

• sucrose
• lactose
• maltose

Question 6

complex carbs

polysaccharides
* many ___ linked together in chains
* ___ in animals, and ___ and ___ in plants

Answer 6

• monosaccharides
• glycogen, starch, fiber

Question 7

What is the most important carbohydrate fuel for the body?

Answer 7

glucose

Question 8

T or F: glucose rarely appears are a monosaccharide in food.

Answer 8

True

part of a disaccharide or starch

Question 9

T or F: fructose causes a great rise in blood glucose but not blood lipids.

Answer 9

False; fructose increases blood lipids but not blood glucose

Question 10

high fructose corn syrup is suggested to be the cause of increased ___ and ___

Answer 10

diabetes and obesity

Question 11

Digestion of carbohydrates

α-Amylase
* ___ starch and glycogen to ___ and ___
* exists in ___ and ___ juice

Answer 11

• hydrolyzes, maltose, maltotriose
• saliva and pancreatic

Question 12

enzymes on the ___ surface of the small intestine
1. maltase “___:” maltose and maltotriose → ___
2. sucrase: sucrose → ___ and ___
3. lactase: lactose → ___ and ___

Answer 12

luminal
* α-glycosidase, glucose
* glucose and fructose
* glucose and galactose

Question 13

T or F: only monosaccharides are absorbed in the body

Answer 13

True

Question 14

Bacterial contribution

• Bacterial enzymes break down carbs that we cannot by metabolizing them ___.
• Results on production of ___ fatty acids, lactate, ___, ___, and ___.
• May cause ___ and abdominal discomfort.

Answer 14

• anaerobically
• short chain, H2, CH4, CO2
• flatulence

Question 15

The glycemic index measures how ___ individual foods with raise ___ level.
* ratio of the AUC of the ___ response curve to that of ___

Answer 15

quickly, blood glucose
* blood glucose response, glucose

Question 16

Dietary Fibers

Cellulose and Hemicellulose
* found in ___ cereals, ___, and ___ wheat
* increase ___ bulk and decreases ___ transit time
* insoluble

Answer 16

• unrefined, brand , whole
• stool, intestinal

Question 17

Dietary Fibers

Lignin
* found in the ___ parts of vegetables
* binds ___ and ___
* insoluble

Answer 17

• woody
• cholesterol and carcinogens

Question 18

Dietray Fibers

Pectin
* found in ___
* decreases rate of ___ uptake and decreaces serum ___
* soluble

Answer 18

• fruits
• sugar, cholesterol

Question 19

Lipids in Diet

• efficient source of energy ___ kcal/g
• carrier for ___ vitamins
• ___ is greater than 90% of dietary fat
• ___, cholesterol, ___ esters, and fatty acids are less that 10% dietary fat.

Answer 19

• 9 kcal/g
• fat soluble
• triacylglycerol
• phospholipids, cholesterol

Question 20

Essential fatty acids

ω-3 fatty acids
* __ acid (18:3) in ___ oils
* ___ acid (20:5) and ___ acid (22:6) in ___ oils

Answer 20

• α-linolenic, vegetable
• Eicosapentaenoic (EPA), docosahexaenoic (DHA), fish

Question 21

Essential fatty acids

ω-6 fatty acids
* ___ acid (18:2) in ___ oil
* ___ acid (20:4) in ___ and ___

Answer 21

• linoleic, corn
• arachidonic, meat and fish

Question 22

Essential fatty acids

• used to synthesize ___
• deficiency is rare in US
• ratio of ω-3 to ω-6 fatty acids in the diet is important in regulating blood ___, blood ___, and ___ functions

Answer 22

• eicosanoids
• blood pressure, blood clotting, immune

Question 23

Trans fatty acids

• unsaturated fatty acids found in nature have ___ double bonds
• hydrogenation converts ___ fatty acids to ____ fatty acids and produces ___ fatty acids as byproducts
• ___ fatty acids have a higher melting point that ___ configuration
• trans fats raise blood ___ levels and increase the risk of ___ disease.

Answer 23

• cis
• unsaturated to saturated, trans
• trans, cis
• cholesterol, heart

Question 24

Digestion of Lipids

• fat needs to be ___ for digestion
• this is done by ___ acids
• gastric and pancreatic ___ hydrolyze triacylglycerol to ___ and monoacylglyceryol
• fatty acids act as ___
• esterase hydrolyzes monoacylglycerol and ___ ester

lipid phase made into small droplets

Answer 24

• solubilized
• bile
• lipases, fatty acids
• surfactants
• cholesterol

Question 25

# Utilization of lipids * ___ delivers lipid to peripheral tissues directly * ___ uses fat as an energy source * ___ does not used fat * when starved, liver converts fatty acid to ___ which are the used by ___ and ___

Answer 25

* chylomicron * muscle * brain * ketone bodies, brain, muscle

Question 26

# Proteins in Diet Excess protein is a source of energy * eventually converted to triacylglycerol in ___ tissue * makes up ___ body weight

Answer 26

* adipose * 20%

Question 27

# Nitrogen Balance negative nitrogen balance - ___ dietary intake of protein, trauma or illness positive nitrogen balance - growing children, ___ women, or adults recovering from illness

Answer 27

* inadequate * pregnant

Question 28

T or F: essential amino acids are synthesized by the body in sufficient amounts

Answer 28

False; they are the ones that can't be synthesized or cannot be made sufficiently | arginine, methionine, and phenylalanine

Question 29

what are conditionally essential amino acids

Answer 29

amino acids that cannot be made if an essential amino acid is not ingested | if phenylalanine is not ingested enough, tyrosine cannot be made

Question 30

# Digestion of Proteins Gastric digestion * low pH of ___ denatures proteins * ___ are stable and active at acidic pH; espartic protease

Answer 30

* 2 * pepsins

Question 31

# Digestion of Proteins Intestinal digestion - ___ at the luminal surface * brush border at the luminal surface of ___ cells * rich in ___ * produce free amino acids and di and tri___

Answer 31

peptidases * epithelial * peptidases * peptides

Question 32

# Digestion of Proteins. Intestinal Digestion - ___ peptidases * amino acid and peptide ___ systems * intracellular ___ of di and tripeptides * practically only ___ amino acids are realeased to blood.

Answer 32

intracellular * transport * hydrolysis * free

Question 33

# Celiac Disease * ___ intolerance * ___ disorder in genetically predisposed individuals * caused by ___ to gluten * major proteins contained in ___, ___ , and ___ * lining of ___ is inflamed and damaged causing ___ , ___ , and ___

Answer 33

* gluten * autoimmune * exposure * wheat, rye, and barley * small intestine, diarrhea, weight loss, and malnutrition

Question 34

# Energy Reserves * excess energy is stored mostly as fat in ___ tissue * glycogen in the liver to maintain ___ levels * glycogen in muscle is used for ___ * protein is not a ___ energy reserve

Answer 34

* adipose * blood glucose * exercise * preferred

Question 35

# Well-fed state * ___ release * glycolysis and ___ synthesis * catabolism of ___ acids * ___ acid synthesis * no ____ = no ___ cyclle

Answer 35

* insulin * glycogen * amino * fatty * gluconeogenesis, Cori

Question 36

# Early Fasting State * ___ release * ____ breakdown * gluconeogenesis: ___ cycle and ___ cycle * no ____ of amino acids

Answer 36

* glucagon * glycogen * Cori, Alanine * catabolism

Question 37

# Fasting State * ___ release * gluconeogenesis * protein is used as a major carbon and ___ source (2 amino acids) * ___ in adipose tissue * fatty acid ___ * ketogenesis * reduced ___ hormones * daily basal energy requirement drops by ___%

Answer 37

* glucagon * nitrogen (alanine, glutamine) * lipolysis * oxidation * thyroid * 25%

Question 38

# Caloric Homeostasis * if [glucose] < ___ nM (27 mg/dL), coma and death with follow * hyperglycemia leads to ___ , ___ coma, and complications of ___

Answer 38

* 1.5 nM * dehydration, hyperglycemic, diabetes

Question 39

# Energy for Brain * brain uses more than ___% of total energy * ___ g of glucose/day is preferred * uses ___% of total oxygen * membrane potential uses ___ ATPase * brain does not use ___ or ___ storage * use ketone bodies during starvation made from ___ in the liver

Answer 39

* 20% * 100-120g * 15-20% * Na+/K+ * fat, glycogen * acetyl-CoA

Question 40

# Protein-energy malnutrition Marasmus: inadequate intake of both ___ and ___ * thin, wasted appearance

Answer 40

protein and energy

Question 41

# Protein-energy malnutrition Kwashiorkor: inadequate intake of ___ with adequate ___ intake * mainly in children ___ years of age * deceptice plump appearance due to ___

Answer 41

protein, energy * 1-3 * edema