FNDH 620 Exam 2 Questions and Answers |Complete Solutions Graded A+ |100% Correct
How is nitrogen input, output measured? Factorial method- measures obligatory losses with
protein free diet; assess daily until loss levels out
Describe the process of determining the requirement of a specific amino acid. Must use
partially purified synthetic AA
If EAA is not excluded, negative nitrogen balance occurs
This will stop protein syn
EAA is added slowly and until adequate for protein syn
How does our body adapt to low protein intakes? -AA oxidation is minimized
-Oxidative enzyme activity is decreased (high km)
-Protein syn can continue because the Km is low for mRNA and can continue (low km)
-Decreased action of urea cycle
What does Km mean? Index of the affinity of an enzyme for a particular substrate. The
lower the value, the greater the affinity.
What does high Km say about the amount of substrate needed for the reaction to
occur? Low Km? High Km: high concentration of substrate needed
Low Km: low concentration of substrate needed
Common limiting amino acids Lysine
Methionine
Cysteine
Threonine
Tryptophan
,Health concerns associated excess dietary protein Increased renal stress
Bone demineralization
Increased incidence of colon cancer
Obesity
Kwashiorkor Insufficient protein intake or poor protein quality
Potbelly due to edema
Marasmus Lack of energy and protein
Wasting
Direct vs indirect calorimetry Insulated room that measures heat dissipated by the body
Estimated based on metabolic gas exchange
RQ - definition and numbers for glucose and fat (CO2 exhaled)/(O2 inhaled)
Glucose: 1 (person is burning only glucose)
Fat: .7 (person is burning only triglycerides)
Four subcategories that make up total energy expenditure Basal metabolism
Thermic effect of activity
Thermic effect of food
Adaptive thermogenesis
, Basal metabolic rate vs. resting metabolic rate Basal: Internal process, 10 hours after a meal
Resting: Nonfasting state - more representative of real world
Thermic effect of activity Components of skeletal muscle action
NEAT Non-exercise activity thermogenesis
Thermic effect of food Increase in metabolism attributable to digestion and storage of food
Adaptive thermogenesis Metabolic rate influenced by environment temp and radiant energy
Methods of dissipating heat -Increased environmental temperature: decreased heat
production
-Decreased environmental temperature:
increased heat producing and conserving operations
Methods of conserving heat Less blood circulates to the periphery
Decreased production of sweat
Piloerection (hair standing on end)
Shivering
Nonshivering thermogenesis
Describe the transitional nature of the metabolic states Metabolic states overlap due to
shifting concentrations of hormones
How is nitrogen input, output measured? Factorial method- measures obligatory losses with
protein free diet; assess daily until loss levels out
Describe the process of determining the requirement of a specific amino acid. Must use
partially purified synthetic AA
If EAA is not excluded, negative nitrogen balance occurs
This will stop protein syn
EAA is added slowly and until adequate for protein syn
How does our body adapt to low protein intakes? -AA oxidation is minimized
-Oxidative enzyme activity is decreased (high km)
-Protein syn can continue because the Km is low for mRNA and can continue (low km)
-Decreased action of urea cycle
What does Km mean? Index of the affinity of an enzyme for a particular substrate. The
lower the value, the greater the affinity.
What does high Km say about the amount of substrate needed for the reaction to
occur? Low Km? High Km: high concentration of substrate needed
Low Km: low concentration of substrate needed
Common limiting amino acids Lysine
Methionine
Cysteine
Threonine
Tryptophan
,Health concerns associated excess dietary protein Increased renal stress
Bone demineralization
Increased incidence of colon cancer
Obesity
Kwashiorkor Insufficient protein intake or poor protein quality
Potbelly due to edema
Marasmus Lack of energy and protein
Wasting
Direct vs indirect calorimetry Insulated room that measures heat dissipated by the body
Estimated based on metabolic gas exchange
RQ - definition and numbers for glucose and fat (CO2 exhaled)/(O2 inhaled)
Glucose: 1 (person is burning only glucose)
Fat: .7 (person is burning only triglycerides)
Four subcategories that make up total energy expenditure Basal metabolism
Thermic effect of activity
Thermic effect of food
Adaptive thermogenesis
, Basal metabolic rate vs. resting metabolic rate Basal: Internal process, 10 hours after a meal
Resting: Nonfasting state - more representative of real world
Thermic effect of activity Components of skeletal muscle action
NEAT Non-exercise activity thermogenesis
Thermic effect of food Increase in metabolism attributable to digestion and storage of food
Adaptive thermogenesis Metabolic rate influenced by environment temp and radiant energy
Methods of dissipating heat -Increased environmental temperature: decreased heat
production
-Decreased environmental temperature:
increased heat producing and conserving operations
Methods of conserving heat Less blood circulates to the periphery
Decreased production of sweat
Piloerection (hair standing on end)
Shivering
Nonshivering thermogenesis
Describe the transitional nature of the metabolic states Metabolic states overlap due to
shifting concentrations of hormones
