FNDH 400 Final Exam Study Guide (2022/2023)

FNDH 400 Final Exam Study Guide (2022/2023) PKU In individuals with PKU, phenylalanine can't be converted to tyrosine because of the mutation in phenylalanine hydroxylase. So tyrosine is conditionally essential DIASS V PCDAAS PDCAAS uses total digestibility, a single reference pattern, and is truncated AAS V PDCAAS PDCAAS also takes into account protein digestibility sucrose v high fructose corn syrup The fructose in sucrose is bonded to glucose, so it will result in the same free fructose available for uptake as HFCS where fructose is free already. linoleic acid v. alpha-linoleic acid Eicosanoid production from linoleic acid elongated fatty acids are more inflammatory than those produced from alpha-linoleic acid elongated fatty acids sugar alcohols (polyols) Sugar alcohols are a good option for chewing gum because they are not readily fermented by bacteria in the mouth, decreasing acid production and thus decreasing cavity formation. Beano Beano contains an enzyme that cleaves the alpha 1-6 bonds in oligosaccharides thereby decreasing the fermentation by the microbiota in the colon decreasing gas production that can lead to flatulence Bile Bile is synthesized by the liver and concentrated in the gallbladder and helps emulsify lipids. 6 fructoses and 1 glucose This compound is selectively fermented by beneficial colon bacteria and is both an oligosaccharide and a prebiotic. Galactose Galactose is seldom found in nature alone, and is beta-bonded to glucose in lactose. Name the only macronutrient that is digested to any great extent in the mouth and the enzyme responsible for this action Carbohydrates - salivary amylase Which type of fiber survives digestion and is excreted as a part of feces? nonfermentable, non viscous fiber Name the components of pancreatic juice Bicarbonate, and Digestive enzymes Gastric juice improperly moving back up into the esophagus results in what condition? Heartburn and/or gastroesophageal reflux disease Name the 2 alternative sweeteners that are derived from natural sources (not artificial or synthesized) Stevia and Luo Han Guo (monkfruit) extract Complete proteins an amino acid score above 100, cannot have limiting amino acids Complementary proteins both must have different limiting amino acids. Alternative sweetener that is a concern for those with PKU Aspartame - Aspartame is broken down into phenylalanine, which is an amino acid that those with PKU should limit. They cannot metabolize it. Can lead to adverse effects if consumed at too high levels. Differences between glycogen, oligosaccharides, and cellulose (main type of fiber) Glycogen chains are alpha 1-4 bonds with alpha 1-6 bond branch points. Oligosaccharides contain alpha 1-6 bonds. Cellulose contains beta bonds. Digestion process in the stomach and which macronutrients are not digested to any great extent. Gastrin stimulates the release of pepsinogen, gastric lipase, and HCl. HCl activates pepsinogen to pepsin, which digests protein. Gastric lipase cleaves triglycerides. Mucus is secreted to protect the stomach itself from the acidic environment and the digestive enzymes. Carbohydrates are not digested to any great extent in the stomach. Partial hydrogenation of unsaturated fatty acids results in the formation of what type of fatty acids? What are the pros and cons of these fatty acids? Trans Fatty Acids (along with some saturated fatty acids). The pros are that trans fatty acids increase the melting point of the oil, generally making it solid at room temperature and thus easier to handle. Cons: consuming trans fatty acids increases LDL and decreases HDL. Significant increase / decrease Significant increase above 1 Significant decrease below 1 NO OVERLAP Statistically significant p = <0.05 Omega nomenclature 1. Number of carbons in the fatty acid 2. Number of double bonds 3. Number of carbons from the methyl end (aka Omega end) to the first carbon in the double bond closest to the methyl end Carbohydrate uptake Enzymes: pancreatic amylase, disaccharides End products: Monosaccharides Triglycerides uptake Enzymes: Pancreatic Lipase End products: 2 monoglyceride, free fatty acids Protein uptake Enzymes: proteases, peptidases End products: amino acids, di and tri peptides. Rank of type of studies Cross sectional < case-control < prospective cohort < clinical trial Following consumption of a meal containing long chain fatty acids Chylomicrons will be released from the small intestine into the lacteal lymph and travel through general circulation. Ornish diet post consumption lipoprotein lipase will be active to cleave fatty acids from lipoproteins like VLDL LDL v IDL LDL is smaller, more dense, and more cholesterol-rich than IDL from having triglycerides cleaved during its formation Foam Cells Foam cells, macrophages that take up a lot of LDL / oxidized LDL, when they die they form a fatty streak in arteries that contribute to atherosclerosis. Threonine Threonine is metabolized to pyruvate and succinyl-CoA (citric acid cycle intermediate), it is thus classified as a glucogenic amino acid. type 2 diabetes Insulin resistance is common in type 2 diabetes, because insulin binds to the insulin receptor but GLUT 4 does not move to the cell surface to allow glucose uptake. Diverticulosis / diverticulitis Consuming a low fiber diet increases the risk of developing these. Celiac Disease Individuals with Celiac disease need to avoid consuming gluten, which is found in wheat products. Statins When a person's cardiovascular disease risk warrants it based on an online calculator, he/she should take a stain, which improves people's LDL levels by decreasing cholesterol synthesis. Beta-Oxidation Beta-Oxidation breaks down fatty acids into Acetyl-CoA. Consuming more good cholesterol Consuming more good cholesterol "HDL" is not a good way to decrease your risk of developing cardiovascular disease, because it participates in reverse cholesterol transport. Glycogenolysis / glycogenesis Glycogenolysis is the catabolic breakdown of glycogen too glucose. Glycogenesis is the anabolic synthesis of glycogen from glucose. Transamination Transamination is the transfer of an amine group from an amino acid to a keto acid forming another amino acid. This process is why not all amino acids are essentia. Which indicates the highest glycemic response? The food with the highest glycemic load. Since glycemic load takes into account serving size, it is a better indicator. Name the tissue, organ, or cells that do not perform the transition reaction Red blood cells Name the tissues, organs, and/or cells that you learned about that do not perform beta oxidation at all or to any great extent