NTR 419 EXAM 1 STUDY SET
essential nutrients - ANSWER -necessary for life and growth
-we cannot make them/ enough of them, t/f they must be provided
exogenously
exogenous - ANSWER outside of the body
acute - ANSWER -means short term
ex: short acute loss of water exercise/vomiting
chronic - ANSWER -means long term
why is water important - ANSWER -we can suffer from dehydration from
acute or chronic loss
water retention in excess - ANSWER -acute and associated with other
conditions s/a congestive heart failure
why water retention in excess clinically important - ANSWER -clinically
important b/c patient weight may be inaccurate due to excess H2O and
dosage of medications may be overgiven
morbidity - ANSWER sickness
mortality - ANSWER death
what is protein status good for - ANSWER -significant predictor of
morbidity and mortality
better to prevent or treat protein loss? - ANSWER -better to try and
prevent it
what is the primary source of energy in the body at rest? - ANSWER -
fatty acids, not glucose
,what are the simple sugars (monosaccharides) - ANSWER -glucose,
fructose, galactose
glucose - ANSWER -most abundant monosaccharide dietary carb
-primary fuel for brain and CN
what is the primary fuel source during acute stress - ANSWER -glucose-
- this can affect protein status
what is the primary fuel source during acute stress? - ANSWER -
glucose, which can affect protein status
what happens to excess dietary glucose? - ANSWER a)can be
converted to glycogen in the liver and sent to muscles for storage
b) can be converted to fat in the liver and sent to adipose tissue
fructose - ANSWER -can be metabolized by some cells for energy
-most of it is converted to glucose/fat in the liver..... why there is a
concern about HFCS
galactose - ANSWER -found almost exclusively in milk as part of lactose
-converted to glucose
-can be part of glycoproteins on cell surface for signaling functions
what are the dissacharides - ANSWER lactose, sucrose, maltose
what is lactose - ANSWER -glucose and galactose
-in dairy only
what is sucrose - ANSWER -glucose and fructose 50/50
-what we see as sugar on a food label
oligosaccharides - ANSWER -dietary carbs
"oligo" = a few= 3-20 sub-units of carbs
why are oligosaccharides important? - ANSWER b/c they are all
indigestible by human amylase, but they can be digested/fermented by
intestinal microbes--
, explains why they are considered food for microbes
examples of oligosaccharides - ANSWER -fructans=fructose molecules
s/a inulin
- found in onions, garlic, bananas, cereals and wheat
-raffinose sugars
raffinose sugars - ANSWER -trisaccharides of glucose, fructose and
galactose
-in legumes and cruciferous veggies
polysaccharides are... - ANSWER -complex carbs with 1000's of carb
subunits
what are the polysaccharides - ANSWER -starch and fiber
starch - ANSWER -glucose only
-amylose and amylopectin
amylose - ANSWER unbranched starch
amylopectin - ANSWER -branch chained starch
amylopectin vs amylose - ANSWER -amylases move sequentially from
the ends of chain, t/f branched chains have more places where amylase
can start, t/f making blood glucose rise quicker
-explains why amylopectin has a higher glycemic index
fiber is.. - ANSWER indigestible by human amylase
insoluble fiber - ANSWER -not readily fermentable
provides bulk to help you poop
ex. cellulose
-has no influence on glycemic index
essential nutrients - ANSWER -necessary for life and growth
-we cannot make them/ enough of them, t/f they must be provided
exogenously
exogenous - ANSWER outside of the body
acute - ANSWER -means short term
ex: short acute loss of water exercise/vomiting
chronic - ANSWER -means long term
why is water important - ANSWER -we can suffer from dehydration from
acute or chronic loss
water retention in excess - ANSWER -acute and associated with other
conditions s/a congestive heart failure
why water retention in excess clinically important - ANSWER -clinically
important b/c patient weight may be inaccurate due to excess H2O and
dosage of medications may be overgiven
morbidity - ANSWER sickness
mortality - ANSWER death
what is protein status good for - ANSWER -significant predictor of
morbidity and mortality
better to prevent or treat protein loss? - ANSWER -better to try and
prevent it
what is the primary source of energy in the body at rest? - ANSWER -
fatty acids, not glucose
,what are the simple sugars (monosaccharides) - ANSWER -glucose,
fructose, galactose
glucose - ANSWER -most abundant monosaccharide dietary carb
-primary fuel for brain and CN
what is the primary fuel source during acute stress - ANSWER -glucose-
- this can affect protein status
what is the primary fuel source during acute stress? - ANSWER -
glucose, which can affect protein status
what happens to excess dietary glucose? - ANSWER a)can be
converted to glycogen in the liver and sent to muscles for storage
b) can be converted to fat in the liver and sent to adipose tissue
fructose - ANSWER -can be metabolized by some cells for energy
-most of it is converted to glucose/fat in the liver..... why there is a
concern about HFCS
galactose - ANSWER -found almost exclusively in milk as part of lactose
-converted to glucose
-can be part of glycoproteins on cell surface for signaling functions
what are the dissacharides - ANSWER lactose, sucrose, maltose
what is lactose - ANSWER -glucose and galactose
-in dairy only
what is sucrose - ANSWER -glucose and fructose 50/50
-what we see as sugar on a food label
oligosaccharides - ANSWER -dietary carbs
"oligo" = a few= 3-20 sub-units of carbs
why are oligosaccharides important? - ANSWER b/c they are all
indigestible by human amylase, but they can be digested/fermented by
intestinal microbes--
, explains why they are considered food for microbes
examples of oligosaccharides - ANSWER -fructans=fructose molecules
s/a inulin
- found in onions, garlic, bananas, cereals and wheat
-raffinose sugars
raffinose sugars - ANSWER -trisaccharides of glucose, fructose and
galactose
-in legumes and cruciferous veggies
polysaccharides are... - ANSWER -complex carbs with 1000's of carb
subunits
what are the polysaccharides - ANSWER -starch and fiber
starch - ANSWER -glucose only
-amylose and amylopectin
amylose - ANSWER unbranched starch
amylopectin - ANSWER -branch chained starch
amylopectin vs amylose - ANSWER -amylases move sequentially from
the ends of chain, t/f branched chains have more places where amylase
can start, t/f making blood glucose rise quicker
-explains why amylopectin has a higher glycemic index
fiber is.. - ANSWER indigestible by human amylase
insoluble fiber - ANSWER -not readily fermentable
provides bulk to help you poop
ex. cellulose
-has no influence on glycemic index
