Term
| What monosaccharides make up Lactose? |
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Definition
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Term
| What monosaccharides make up Sucrose? |
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Definition
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Term
| What monosaccharides make up Maltose? |
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Definition
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Term
| what enzymes break down lactose, sucrose or maltose? |
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Definition
| Lactase, sucrase and maltase |
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Term
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Definition
Monosacchardies and disaccharides.
They are also known as simple carbs. |
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Term
| What are complex carbohydrates? |
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Definition
Starch is a complex carbohydrate.
Carbohydrates such as starch and cellulose (fibre) that contain more than ten linked glucose units |
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Term
Which contains complex carbohydrates?
a) Carrots
b) Apples
c) Meat
d) Nectarine |
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Definition
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Term
| What is the daily recommendation for CHO? |
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Definition
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Term
| What is the DRI recommendation for CHO? |
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Definition
| 14g of fibre / 1000 kcal in the diet. |
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Term
| Explain the digestion and absorption of Carbohydrates |
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Definition
Digestion:
In the mouth - some starch is broken down by salivary amylase into maltose.
In the stomach - HCL breaks down CHO further
In small intestine - Enzymes break down starches and carbs into the constituents.
Starch -> by pancreatic amylase -> into maltose (glucose-glucose)
Maltose -> by maltase -> into glucose+glucose
Sucrose -> by sucrase -> glucose + fructose
lactose -> by lactase -> glucose + galactose
Absorption:
Monosaccharides are absorbed through the intestinal wall and travels via the PORTAL VEIN to the LIVER. |
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Term
| explain the metabolism of monosaccharides? |
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Definition
Fructose and galactose are converted into glucose.
glucose gets converted into glycogen. |
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Term
| Is glucose found in meat as well as in plant foods? |
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Definition
| No, it's only found in sparing amounts in plant foods. |
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Term
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Definition
| It is an anabolic hormone that is released in response to a detection of a rise in blood glucose. |
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Term
| where does glucose go once it's left the liver? |
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Definition
It gets stored as fat,
provides energy for RBC, the brain and nervous system
It also gets stored as muscle and liver glycogen |
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Term
| What are the effects of insulin? |
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Definition
- facilitates the uptake of glucose from blood into cells
- stimulates glycogen synthesis
- returns blood glucose to normal levels |
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Term
| What hormones control the regulation of blood sugar levels? |
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Definition
Glucagon and insulin.
As blood glucose levels go down, glucagon prompts the release of glucose into the blood from glycogen stores. |
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Term
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Definition
| An individuals 'glucose tolerance' is determined by the rate at which inherent mechanisms for removing excess glucose from blood perform their function |
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Term
| What causes type I diabetes mellitis? |
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Definition
| An autoimmune disease, where the immune system begins to target the healthy pancreatic cells. Early viral infections can cause this. |
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Term
| What are the steps in the glucose tolerance test? |
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Definition
1. take sample of blood
2. give glucose drink
3. take blood samples periodically over 2-3 hours to check increases in blood glucose as it's absorbed thru the GI tract.
4. measure glucose levels in samples. |
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Term
| What is the renal threshold? |
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Definition
| it's also known as the urinary threshold. it's when the blood level has reached complications above which glucose is seen in the urine. |
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Term
| What is the metabolic syndrome? |
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Definition
- abdominal obesity
- elevated triglycerides
- lower HDL cholesterol levels
- rise in blood pressure |
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Term
| What can a person do to reverse the metabolic syndrome? |
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Definition
20% drop in triglycerides
15% drop in LDL
8-10% increase in HDL |
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Term
| Which are the 9 essential amino acids? |
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Definition
| Leucine, Lycine, Isoleucine, Methionine, Histidine, Valine, phenylalanine, threonine, tryptophan |
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Term
| What is the quality of a protein determined by? |
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Definition
- digestibility of the protein
- types of amino acids present
- proportion of amino acids |
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Term
| how digestible are animal proteins? |
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Definition
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Term
| How digestible are plant proteins? What about legumes? |
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Definition
Plants -> 70-90%
legumes -> over 90% |
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Term
An enzyme that activates pancreatic pre-enzymes is:
a) pepsin
b) trypsin
c) enterokinase
d) chymotrypsin |
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Definition
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Term
| What is the process of making glucose from amino acids called? |
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Definition
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Term
| How do legumes and whole grains completement each other? What is each one of them rich in? |
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Definition
They complement each other with regards to amino acids. The ones that one is lacking, the other one has an abundance of.
Whole grains are short on lysine
legumes are short in methionine |
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Term
| What vitamins may an individual on an all plant diet be low on? |
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Definition
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Term
| What is the RDA recommendations for protein intake? |
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Definition
| 10-35% of total kcal intake |
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Term
| How much protein does a regular person need in protein/kg/day? What about an endurance athlete or a power athlete? |
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Definition
normal: 0.8g protein/kg/day
endurance: 1.2-1.4g/kg/day
power: 1.2-1.7g/kg/day |
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Term
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Definition
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Term
| What is the definition of BMR? |
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Definition
| Measurement of oxygen consumption and carbon dioxide release at rest, generally carried out after waking before you get up |
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Term
| What is the equation for estimating BMR? |
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Definition
BMR:
Women -> 0.9 kcal/kg/hr
Men -> 1.0 kcal/kg/hr |
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Term
| What is the equation for REE (resting energy expenditure)? |
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Definition
males: 65.5 + 13.8(kg) + 5.0(height in cm) + 6.75(age)
women: 665 + 9.6W + 1.9H + 4.7A |
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Term
| What is fibre? how much energy does it provide? Are there different kinds? What does each do? |
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Definition
| Fibre is plant matter, called cellulose. It is non-digestible by humans ans therefore provides little to no energy. There are two kinds, soluble and insoluble. Soluble is most often associated with protecting against heart disease by lowering blood cholesterol. Insoluble fibers promote bowel movements etc |
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Term
| What are the dietary fibers? |
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Definition
Insoluble and soluble fiber.
Resistant starches |
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Term
| What are resistant starches? |
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Definition
| starches that escape digestion and absorption in the small intestine of healthy people. |
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Term
| Monosaccharides travel to the liver via what? |
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Definition
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Term
| How much glycogen is stored in the liver? |
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Definition
| about 1/3 of the bodies needs worth. |
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Term
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Definition
| the process by which your body converts proteins into glucose molecules |
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Term
| What is the protein-sparing action? |
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Definition
| The action of CHO (and fat) in providing energy that allows proteins to be spared for other functions. |
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Term
| What does epinephrine do? |
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Definition
| It raises your blood glucose levels in times of stress. it does the same function as glucagon but when you're needing it immediately |
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Term
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Definition
| The extent to which a food raises your blood glucose concentration and elicits an insulin response |
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Term
| What is the DRI recommendation for added sugars? |
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Definition
| that they should account for no more than 25% of the day's total energy intake |
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Term
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Definition
sugarlike compounds that can be derived from fruits or commercially produced from dextrose; also called polyols.
they are absorbed more slowly and are metabolized differently in the human body. Not metabolized by regular mouth bacteria so they do not contribute to dental caries.
*provides energy so is a nutritive sweetners. |
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Term
| Minimum number of grams of CHO your brain needs each day to survive? |
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Definition
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Term
| What is the DRI recommendations for dietary fibre consumption? |
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Definition
| 11.5g/1000 kcal or around 25-35g fiber daily |
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Term
| What is the equation for blood pressure? |
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Definition
| Blood pressure = cardiac output x peripheral resistance |
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Term
| Conditionally essential amino acids |
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Definition
| an amino acid that is normally non-essential, but that must be supplied by the diet in special circumstances when the need for it exceeds the body's ability to produce it. |
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Term
Which enzyme converts Trypsin to it's active form? Which enzymes does Trypsin then activate?
What is trypsin's inactive form? |
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Definition
Trypsin's inactive form is trypsinogen. It is activated by enteropeptidase.
Trypsin activates pancreatic enzymes procarboxypeptidases into carboxypeptidases and chymotrypinogen into chymotrypsin |
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Term
| What is pepsinogen and what has to happen before it can be utilized? |
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Definition
| Pepsinogen is the inactive form of the digestive enzyme pepsin. Pepsin has to be activated by HCl in the stomach. |
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Term
| What is the inactive form of an enzyme called? |
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Definition
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Term
| What are the functions that protein is required for within the body? |
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Definition
Growth and maintenance
enzymes
hormones
fluid balance
acid-base balance
transportation
antibodies
energy and glucose |
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Term
| What is the first step in converting protein into either glucose or fat? |
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Definition
| deamination - the removal of the nitrogen containing amino groups. the product is a keto acid and ammonia. |
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Term
| Which amino acids are most likely to be limiting to the body? |
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Definition
| Lysine, methionine, threonine, tryptophan |
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Term
| Explain your bodies use of fats/proteins and carbs from the point of feasting, fasting and starvation |
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Definition
feasting: excess CHO, fats and proteins are stored as fat. CHO is broken down into glucose and used by brain cells, A.A's from proteins translated into polypeptides and fat provides energy for other cells.
Fasting (2-3 hrs after a meal): Body draws on glycogen stores for glucose. Body fat is used as energy for other cells.
Starvation: (~24 hours) glycogen stores are used up and LBM begins being broken down into keto acids then glucose.
Body fat is used as energy for other cells. |
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Term
| how many grams of glucose can 1 gram of protein create? |
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Definition
| 1g of protein can create 1/2g of glucose |
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Term
Water soluble fibres include all of the following except:
a) gums
b) pectins
c) lignins
d) mucilages |
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Definition
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Term
Which of the following would be least likely linked to the development of lactose intolerance?
a) medicines
b) milk allergies
c) prolonged diarrhea
d) inherited lactase deficiency |
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Definition
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Term
| What is the chief reason that many people with lactose-intolerance can nonetheless consume foods containing some lactose without suffering n e symptoms? |
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Definition
| A change occurs in GI tract bacteria |
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Term
| When you are in times of stress, which hormone is released quickly to stimulate an increase in blood glucose concentration? |
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Definition
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Term
Which of the following provides the most fibre?
a) grains
b) vegetables
c) fruit
d) legumes |
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Definition
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Term
A person with diabetes is most likely to develop
a) AIDS
b) cancer
c) Diverticulosis
d) Strokes and heart attacks |
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Definition
| D strokes and heart attacks |
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Term
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Definition
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Term
Of the following sources of amino acids, which would show the highest absorption in normal, healthy people?
a) whole proteins
b) raw protein foods
c) predigested proteins
d) mixture of free amino acids |
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Definition
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Term
| What type of protein would the body make to heal a wound? |
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Definition
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Term
| Protein sparing in the body is achieved under which circumstances? |
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Definition
| ingesting adequate levels of carbohydrates and fats. |
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Term
A man with a waist circumference of 102cm has a risk of developing:
a) type 2 diabetes
b) pneumonia
c) anemia
d) kidney stones |
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Definition
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Term
| A technique that measures heat released from an individual to estimate total energy requirements is called: |
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Definition
| Direct calorimetry (because it's measuring the heat produced directly) |
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Term
| The largest contributer to total energy expenditure is what? |
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Definition
| BMR - basal metabolic rate |
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Term
| how can you calculate an individuals BMR based on just their weight (in kg) |
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Definition
For men, they burn approximately 24kcal/kg/day
for women, they burn approximately 23kcal/kg/day |
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Term
Which of the following is an iron feature in vegetarians:
a) the bioavailability of iron is high
b) vegetarians absorb iron more efficiently
c) the high zinc content in grains inhibits iron utilization
d) vegetarians show more iron deficiency than people eating an omnivorous diet |
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Definition
| Vegetarians absorb iron more efficiently |
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Term
| Textured vegetable protein is usually made of what? |
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Definition
|
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Term
| what is the difference between direct and indirect calorimetetry? |
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Definition
direct calorimetry: measures the amount of heat released
indirect calorimetry: measures the amount of oxygen consumed |
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Term
| which part of the brain is most acted upon by hunger related chemical messengers? |
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Definition
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Term
| in general, is the thermic effect greater for CHO, protein or fats? |
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Definition
| the thermic effect is greater for high-protein foods than the other two. |
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Term
| at what waist circumference are men and women at risk for diabetes and cardiovascular disease? |
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Definition
| for women a circumference of over 88cm and for men its over 102 cm |
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Term
| What is leptin and what is ghrelin? |
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Definition
leptin is a metabolic hormone released by the stomach when in the presence of food that surpresses appetite and incrases BMR.
Ghrelin is secreted by the stomach cells and promotes appetite and efficient energy storage. It fights to maintain body weight. |
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