Jean Inman Domain 1 (RD Exam)|404
Questions with Verified Answers
Energy sources - -Carbs and protein= 4 cal/gram; fat= 9 cal/gram; the brain
uses glucose for energy, uses ketone bodies during starvation
- Tissue storage of glucose - -Muscles and liver= store glycogen; adipose
tissue= fat; cellular mass= protein stores
Gluconeogenesis= conversion of non-carb sources into glucose by glycerol
and amino acids
- Homeostasis - -Keeps the internal environment/temp of the body at a
state of equilibrium
- Cellular oxidation - -Enzymes= proteins, organic catalysts that perform
reactions;
coenzyme= activates enzymes, contains vitamins; thiamin, niacin, riboflavin,
pantothenic acid needed for energy;
Substrate= substance on which an enzyme works;
Cofactor= assists enzyme, contains minerals
- Hormones - -Secreted from endocrine gland; chemical messengers that
trigger enzymes;
Thyroxine= regulates metabolism, oxidation rate, physical and mental
growth; activates liver gluconeogenesis and gluconeogenesis, raises blood
sugar
- Energy reactions - -Anabolism= build up energy by breaking down food;
catabolism= breakdown energy, uses and releases energy; creates constant
energy deficit that must be fixed by food
- BEE - -Basal energy expenditure; amount of energy your body needs at
rest to perform involuntary activities(heart rate, body temp); tropical
climates 5-20% increase; alcohol, nicotine, caffeine increase metabolism rate
7-15%
- EEPA, AT, TEE - -Energy expended in physical activity(EEPA); activity
thermogenesis(AT); total energy expenditure(TEE)
-voluntary
- TEF, DIT - -Thermic effect of food(TEF); diet-induced thermogenesis(DIT);
caloric impact of food(10% of energy expenditure); energy needed to digest,
absorb, and assimilate nutrients; more energy needed for protein/carbs, less
for fat
, - BMR - -Basal metabolic rate; measure in morning when body is at normal
temp, at least 12 hours after last meal and several hours after exercise;
impacted by age(0-2yrs have highest BMR NEED MOST ENERGY, BMR lowers
in adults), sex(woman have 5-10% lower BMR than men), body
composition(surface area), endocrine glands(thyroid); measures oxygen
consumed
- PBI - -Protein bound iodine; measures activity of thyroid gland, levels of
thyroxine produced, energy metabolism; elevated PBI= elevated BMR; not a
nutritional assessment parameter; hormones(thyroxine= T4,
triiodothyronine= T3)
- Measures of energy utilization - -PBI, BMR; increases during lactation,
growth spurts, pregnancy, some diseases, fever(7% increase for every
degree rise in temp), increased by exercise
- RMR - -Resting metabolic rate; used more frequently than BMR, greater
than BMR(10-20%); measured after short nap w controlled caffeine; St.Joer
mifflin predicts RMR within 10% of indirect calorimetry. use with normal
weihgt and obese individuals. Use actual body weight for underweight,
overweight and obese
- Calorimetry - -Direct= measures heat produced in respiratory chamber;
indirect= measures O2 consumed and CO2 released using a portable
machine; determines which nutrients are being used for energy and caloric
needs(great for athletes, burns)
- Respiratory quotient - -RQ= VCO2 expired/VO2 consumed; depends on
fuel being metabolized: carbs only(1), protein only(0.82), fat only(0.7), mixed
intake(0.85)
- lowered by increased fat intake
- To perform gas exchange analysis - -First calculate/measure fraction of
inspired and expired O2(FIO2, FEO2) and CO2(FICO2, FECO2), inspired and
expired minute gas volume(VI, VE), then VCO2 and VO2 can be calculated
- Monosaccharides(carbs) - -Simple sugars; glucose, fructose, galactose
- Disaccharides(carbs) - -Sucrose= glucose+fructose; lactose=
glucose+galactose; maltose= glucose+glucose
- Polysaccharides(carbs) - -Complex sugars; starch(glucose chains, 50% of
CHO intake); cellulose(resistant to amylase, adds bulk)- stimulates peristalsis
; pectin jelly(non-digestible, thickener, in fruits); glycogen(animal starch,
from glucose); dextrin(product of starch breakdown)
, - Sorbitol(carb) - -Alcohol from glucose; absorbed slower than glucose by
passive diffusion; converted to fructose; may cause diarrhea
- Carbs in order of sweetness - -Fructose, invert sugar, sucrose, glucose,
sorbitol, mannitol, galactose, maltose, lactose
- Carb properties/sources/functions - -Made of carbon, hydrogen,oxygen;
sources= flour, cereals, fruits, vegetables, dairy products; functions=
energy, regulation of fat metabolism(carb restriction=ketosis), protein
sparing action(allows protein to be used for tissue synthesis)
- Protein properties - -Made of carbon, oxygen, hydrogen, nitrogen(16%);
cysteine, cystine, methionine all contain sulfur
- Amino acids - -Base= amino group(NH2), acid= carboxyl group(COOH);
essential amino acids= threonine, valine, isoleucine, leucine, lysine,
tryptophan, methionine, phenylalanine, histidine;
phenylalanine converted to tyrosine; methionine converted to cysteine;
tryptophan is precursor for niacin & serotonin;
Essential during catabolic stress: arginine, glutamine
- Complete/incomplete proteins - -Complete= have all essential amino acids
in enough quantity and ratio to maintain body tissues and promote growth;
low-protein diet=gives most high biological value(HBV);
Incomplete= missing one or more essential amino acids
- Types of proteins - -Simple=amino acids;
Conjugated= simple plus a non-protein substance(lipoproteins);
Derived= fragments of simple and conjugated(peptide)
- Protein sources/functions - -Sources: meat, fish, poultry, eggs, milk,
legumes;
Functions: tissue synthesis(maintains growth, regulates body processes);
inefficient energy source, nitrogen must be removed first(58% of protein can
be converted to glucose)
- Protein diet requirements - -0.8grams/KG body weight(10-15% total
energy intake); soybeans low in methionine; legumes low in methionine,
tryptophan, cystine
- Types of Fat(lipids) - -Simple= triglycerides(3 fatty acids, 1 glycerol), fat in
most foods;
Compound= simple fat plus another compound (phospholipids);
Derived= fat substance derived from simple or compound fats by hydrolysis
or enzymatic breakdown(glycerol, fatty acids, steroids)
, - Phospholipids - -Compound fat; found in cell membrane; mostly lecithins
that contain choline(lipotropic factor); control passage of compounds in/out
of cell; prevent fat build up in liver; help transport and utilize Fatty acids and
cholesterol through enzyme LCAT(lecithin-cholesterol acyltransferase)
- Saturated/unsaturated fatty acids - -Saturated= all available bonds in
carbon chain are filled with hydrogen; solid, hard at room temp;
Unsaturated= one or more double bonds; one double
bond=monounsaturated; 2 or more double bonds=polyunsaturated;
safflower=most polyunsaturated; canola= most monounsaturated
- Essential fatty acids - -Unsaturated, deficiency of one or more will cause
specific deficiency disease; types= linoleic acid, a-linolenic;
Structure= straight hydrocarbon chain w a carboxyl group (COOH) at one
end and a methyl group (CH3) at other end; classified by # of carbons in
chain, # of double bonds, location of first double bond; first double bond
always counted after methyl group(CH3);
Ex. C18:2w6= 18 carbons, 2 double bonds, 1st double bond located at the
6th carbon after methyl(CH3) end
- linoleic acids(omega 6) - -Essential fatty acid; best source=safflower;
deficiency= eczema, poor growth, Petechiae(red, purple spots on skin);
linoleic acid replaces CHO= lower LDL, higher HDL; linoleic acid replaces
saturated fat= lower total cholesterol and lower HDL
- A-linolenic(omega 3) - -Essential fatty acid; retinal function and brain
development; deficiency= neurological changes(numbness, blurred vision);
sources= fish oil, walnuts, flaxseeds, canola; lowers hepatic production of
triglycerides(inhibits VLDL synthesis)
- Hydrogenation - -Adds hydrogen to double bonds of unsaturated fatty
acids to increase saturation and stability; trans fatty acids, cis fatty acids
- Trans and cis fatty acids - -Trans= hydrogen across from each
other,packed tightly; harmful to cell function and impacts membrane fluidity;
sources=frying fats, margarine, shortening, milk(4-8%);
Cis= hydrogen on same side of double bond; sources= most natural oils/fats
- Saturated fats in order of predominance - -Coconut oil, palm kernel, cocoa
butter, butter, beef tallow, palm oil; medium chain triglycerides are saturated
fatty acids between 6-12 carbons; found in milk fat, coconut oil, palm kernel
oil
- Other fats in order of predominance - -Monounsaturated= olive, canola,
peanut, sunflower;
Questions with Verified Answers
Energy sources - -Carbs and protein= 4 cal/gram; fat= 9 cal/gram; the brain
uses glucose for energy, uses ketone bodies during starvation
- Tissue storage of glucose - -Muscles and liver= store glycogen; adipose
tissue= fat; cellular mass= protein stores
Gluconeogenesis= conversion of non-carb sources into glucose by glycerol
and amino acids
- Homeostasis - -Keeps the internal environment/temp of the body at a
state of equilibrium
- Cellular oxidation - -Enzymes= proteins, organic catalysts that perform
reactions;
coenzyme= activates enzymes, contains vitamins; thiamin, niacin, riboflavin,
pantothenic acid needed for energy;
Substrate= substance on which an enzyme works;
Cofactor= assists enzyme, contains minerals
- Hormones - -Secreted from endocrine gland; chemical messengers that
trigger enzymes;
Thyroxine= regulates metabolism, oxidation rate, physical and mental
growth; activates liver gluconeogenesis and gluconeogenesis, raises blood
sugar
- Energy reactions - -Anabolism= build up energy by breaking down food;
catabolism= breakdown energy, uses and releases energy; creates constant
energy deficit that must be fixed by food
- BEE - -Basal energy expenditure; amount of energy your body needs at
rest to perform involuntary activities(heart rate, body temp); tropical
climates 5-20% increase; alcohol, nicotine, caffeine increase metabolism rate
7-15%
- EEPA, AT, TEE - -Energy expended in physical activity(EEPA); activity
thermogenesis(AT); total energy expenditure(TEE)
-voluntary
- TEF, DIT - -Thermic effect of food(TEF); diet-induced thermogenesis(DIT);
caloric impact of food(10% of energy expenditure); energy needed to digest,
absorb, and assimilate nutrients; more energy needed for protein/carbs, less
for fat
, - BMR - -Basal metabolic rate; measure in morning when body is at normal
temp, at least 12 hours after last meal and several hours after exercise;
impacted by age(0-2yrs have highest BMR NEED MOST ENERGY, BMR lowers
in adults), sex(woman have 5-10% lower BMR than men), body
composition(surface area), endocrine glands(thyroid); measures oxygen
consumed
- PBI - -Protein bound iodine; measures activity of thyroid gland, levels of
thyroxine produced, energy metabolism; elevated PBI= elevated BMR; not a
nutritional assessment parameter; hormones(thyroxine= T4,
triiodothyronine= T3)
- Measures of energy utilization - -PBI, BMR; increases during lactation,
growth spurts, pregnancy, some diseases, fever(7% increase for every
degree rise in temp), increased by exercise
- RMR - -Resting metabolic rate; used more frequently than BMR, greater
than BMR(10-20%); measured after short nap w controlled caffeine; St.Joer
mifflin predicts RMR within 10% of indirect calorimetry. use with normal
weihgt and obese individuals. Use actual body weight for underweight,
overweight and obese
- Calorimetry - -Direct= measures heat produced in respiratory chamber;
indirect= measures O2 consumed and CO2 released using a portable
machine; determines which nutrients are being used for energy and caloric
needs(great for athletes, burns)
- Respiratory quotient - -RQ= VCO2 expired/VO2 consumed; depends on
fuel being metabolized: carbs only(1), protein only(0.82), fat only(0.7), mixed
intake(0.85)
- lowered by increased fat intake
- To perform gas exchange analysis - -First calculate/measure fraction of
inspired and expired O2(FIO2, FEO2) and CO2(FICO2, FECO2), inspired and
expired minute gas volume(VI, VE), then VCO2 and VO2 can be calculated
- Monosaccharides(carbs) - -Simple sugars; glucose, fructose, galactose
- Disaccharides(carbs) - -Sucrose= glucose+fructose; lactose=
glucose+galactose; maltose= glucose+glucose
- Polysaccharides(carbs) - -Complex sugars; starch(glucose chains, 50% of
CHO intake); cellulose(resistant to amylase, adds bulk)- stimulates peristalsis
; pectin jelly(non-digestible, thickener, in fruits); glycogen(animal starch,
from glucose); dextrin(product of starch breakdown)
, - Sorbitol(carb) - -Alcohol from glucose; absorbed slower than glucose by
passive diffusion; converted to fructose; may cause diarrhea
- Carbs in order of sweetness - -Fructose, invert sugar, sucrose, glucose,
sorbitol, mannitol, galactose, maltose, lactose
- Carb properties/sources/functions - -Made of carbon, hydrogen,oxygen;
sources= flour, cereals, fruits, vegetables, dairy products; functions=
energy, regulation of fat metabolism(carb restriction=ketosis), protein
sparing action(allows protein to be used for tissue synthesis)
- Protein properties - -Made of carbon, oxygen, hydrogen, nitrogen(16%);
cysteine, cystine, methionine all contain sulfur
- Amino acids - -Base= amino group(NH2), acid= carboxyl group(COOH);
essential amino acids= threonine, valine, isoleucine, leucine, lysine,
tryptophan, methionine, phenylalanine, histidine;
phenylalanine converted to tyrosine; methionine converted to cysteine;
tryptophan is precursor for niacin & serotonin;
Essential during catabolic stress: arginine, glutamine
- Complete/incomplete proteins - -Complete= have all essential amino acids
in enough quantity and ratio to maintain body tissues and promote growth;
low-protein diet=gives most high biological value(HBV);
Incomplete= missing one or more essential amino acids
- Types of proteins - -Simple=amino acids;
Conjugated= simple plus a non-protein substance(lipoproteins);
Derived= fragments of simple and conjugated(peptide)
- Protein sources/functions - -Sources: meat, fish, poultry, eggs, milk,
legumes;
Functions: tissue synthesis(maintains growth, regulates body processes);
inefficient energy source, nitrogen must be removed first(58% of protein can
be converted to glucose)
- Protein diet requirements - -0.8grams/KG body weight(10-15% total
energy intake); soybeans low in methionine; legumes low in methionine,
tryptophan, cystine
- Types of Fat(lipids) - -Simple= triglycerides(3 fatty acids, 1 glycerol), fat in
most foods;
Compound= simple fat plus another compound (phospholipids);
Derived= fat substance derived from simple or compound fats by hydrolysis
or enzymatic breakdown(glycerol, fatty acids, steroids)
, - Phospholipids - -Compound fat; found in cell membrane; mostly lecithins
that contain choline(lipotropic factor); control passage of compounds in/out
of cell; prevent fat build up in liver; help transport and utilize Fatty acids and
cholesterol through enzyme LCAT(lecithin-cholesterol acyltransferase)
- Saturated/unsaturated fatty acids - -Saturated= all available bonds in
carbon chain are filled with hydrogen; solid, hard at room temp;
Unsaturated= one or more double bonds; one double
bond=monounsaturated; 2 or more double bonds=polyunsaturated;
safflower=most polyunsaturated; canola= most monounsaturated
- Essential fatty acids - -Unsaturated, deficiency of one or more will cause
specific deficiency disease; types= linoleic acid, a-linolenic;
Structure= straight hydrocarbon chain w a carboxyl group (COOH) at one
end and a methyl group (CH3) at other end; classified by # of carbons in
chain, # of double bonds, location of first double bond; first double bond
always counted after methyl group(CH3);
Ex. C18:2w6= 18 carbons, 2 double bonds, 1st double bond located at the
6th carbon after methyl(CH3) end
- linoleic acids(omega 6) - -Essential fatty acid; best source=safflower;
deficiency= eczema, poor growth, Petechiae(red, purple spots on skin);
linoleic acid replaces CHO= lower LDL, higher HDL; linoleic acid replaces
saturated fat= lower total cholesterol and lower HDL
- A-linolenic(omega 3) - -Essential fatty acid; retinal function and brain
development; deficiency= neurological changes(numbness, blurred vision);
sources= fish oil, walnuts, flaxseeds, canola; lowers hepatic production of
triglycerides(inhibits VLDL synthesis)
- Hydrogenation - -Adds hydrogen to double bonds of unsaturated fatty
acids to increase saturation and stability; trans fatty acids, cis fatty acids
- Trans and cis fatty acids - -Trans= hydrogen across from each
other,packed tightly; harmful to cell function and impacts membrane fluidity;
sources=frying fats, margarine, shortening, milk(4-8%);
Cis= hydrogen on same side of double bond; sources= most natural oils/fats
- Saturated fats in order of predominance - -Coconut oil, palm kernel, cocoa
butter, butter, beef tallow, palm oil; medium chain triglycerides are saturated
fatty acids between 6-12 carbons; found in milk fat, coconut oil, palm kernel
oil
- Other fats in order of predominance - -Monounsaturated= olive, canola,
peanut, sunflower;
