HUN1201 Final Exam

Calories per gram in Carbs

4

calories per gram in fat

9

calories per gram in protein

4

calories per gram in alcohol

7

calories per gram in water, vitamins and minerals

0

hormone that lowers blood glucose after food ingestion(fed)

insulin

hormone that raises blood glucose

glucagon, growth, cortisol, epinephrine

what stimulates lipoylsis

epinephrine

Anabolism

Storing energy,
fat being stored to a triglyceride
Eating food

Catabolism

breaking down of energy, (fasted)
muscle being broken down to amino acids
not eating for 6 hours

today, the American diet is higher in

Energy dense foods

Acceptable macronutrient distribution range

60% carbs/25% fat/15% protein

Negative energy balance induced

decrease caloric intake, increase energy expenditure (energy intake

Positive energy balance induced

increase caloric intake, decrease energy expenditure (energy intake>energy expenditure)

insufficient scientific evidence is present with nutrition recommendation

Adequate Intake(AI)

Main role of teeth in digestion

mastication

macronutrient with highest effect of food

protein

process that moves food down the esophagus/small intestine

peristalsis

macronutrient with lowest thermic effect of food

fats

Cells that allow absorption of food in small intestine

enterocytes

Majority of glucose(carbs) stored in

muscle

Individuals that do not secrete insulin

Type 1 diabetes

Individuals that secrete insulin, but it does not work as well "insulin resistant"

Type 2 diabetes

macronutrient that begins to break down in the stomach

protein

Functions of the liver

produces bile, detoxifies alcohol and drugs, storage of vitamins/minerals

insulin is secreted in the

pancreas

stored more abundantly in the human body

triglycerides

Nutrient dense option for food

high in vitamins/minerals, low in calories- 4 cups of spinach that is 20 cals per serving/26mg of iron

Components that must be listed on labels

statement of identity, net contents of package, ingredients list, name/address of food manufacturer, nutrition information

Main reason food has to be broken down into smaller pieces for digestion

more surface area=more easily digested

why is BMI not a good measure of health

Muscle is not taken into consideration, someone who make workout a lot could be consider "obese"

what does GMO stand for

Genetically Modified Organism

why might the calories on a label be different than what someone may absorb

each person metabolizes and takes calories differently

Resting Metabolic Rate

when a person is in a resting position and nothing else is effecting them- walking up stairs can change this

Non essential activity thermogenesis

A persons "normal' movements, fidgeting or eating- this can vary bc there are many different "normal" movements a person can do

Thermic effect of food

the amount of energy it takes for your body to digest, absorb, and metabolize the food you eat

Monosaccharide

simplest form of of a carb, glucose and fructose

Example of a polysaccharide

large molecules composed of chains of monosaccharides, glycogen

Foods with high glycemic Index

highest sugar, lowest protein and fat, gummy bears

Why do people have lactose intolerance

persons body is not able to break down the lactase molecule into 2, food is moved into large intestine w/o large surface area

why is it essential to maintain blood glucose levels

important to keep your energy, it is the main form of energy for your brain

Major functions of fiber

blunt sugar response, stimulate periostitis

Glycolysis

energy broken down into glucose,
glucose molecule converted to 2 pyruvate
polysaccharide broken down into glucose

Glycogenesis

glucose link together to form energy, create glycogen
eating then being in a caloric surplus so extra glucose is stored as glycogen

Glycogenolysis

glycogen broken down to glucose, using energy
running a marathon, stored glycogen is broken down into glucose

Gluconeogenesis

making new glucose
provides glucose when dietary intake is insufficient/absent

Molecules that are precursors for glucose

lactate, alanine, glycerol

Which part of the body has the highest number of calories for energy in terms of glucose storage

Muscle glycogen

what causes someone to hit a wall during a marathon

liver and muscle glycogen depletion

Long chain fatty acid example

Peanut oil-18 carbons (larger that 12 carbons)

Short chain fatty acid

up to 6 carbons (butter fat)

Medium chain fatty acid

8-12 carbons, coconut oil

Omega-3 and Omega-6 fatty acids have double bonds on the third and sixth carbon

true

major stored form of fat

triglyceride

cholesterol production is needed for creation of testosterone

true

fats are hydrophilic and do not need carriers to be transported into the blood

False

Functions of fat

conserve body heat, component of sex hormones, energy, component of vitamins A, D, E, K

Function of protein

building and repairing muscle, energy in dire need, constructing proteins that the body needs

Essential amino acids

can not be made in the body

Non-essential amino acids

can be made in the body

The structure of a protein dictates its function, even one amino acid difference can change its function

true

Bond between amino acids

Peptide

what must be removed for protein metabolism

nitrogen group

Highest breakdown of protein in the body

running a marathon after eating 0 cals of pasta

Hypertrophy

positive number of amino acids going into the muscle
exercising/moving

Atrophy

negative number of amino acids going into the muscle
not moving, on bed rest

what molecule can be measured to assess how much protein is in the body

nitrogen

Ultimate fate of most alcohol consumed

triglyceride

Zero order kinetics- the rate of metabolism will stay the same no matter how much you alcohol you put in

true

macronutrient primarily used by glycolysis (occurs anaerobically)

carbs

macronutrient primarily used by oxidative phosphorylation (occurs aerobically)

fat

Common intermediate in metabolism between protein, carbs, fats and alcohol

Acetyl-CoA

Why is GLUT-4 important for storing glucose and what are the two known stimulators

receptors that carry glucose into the fat/muscle cells, muscle is the primary storage for glucose but fat can be used during exercise

Immediate energy system- ATP-PC

0-10 seconds

Glycolysis energy system

10 seconds-2 mins

oxidative phosphorylation energy system

longer than 2 mins

Is there any activity that all three energy systems are used

Yes, anything one is always the primary

what is homeostatsis

body's way of regulating itself at normal levels, set around a set point

Hormone that makes you feel full and satisfied

leptin

where is leptin secreted in the body

adipose tissue

what is used as exercise intensity increases

carbs

what is used at rest in normal individuals

fat

glucose that goes to the muscle and gets turned to glycogen can be used later to replenish blood glucose levels in a fasted state

true

Why should you consume glucose and fructose instead of only glucose

when only taking in glucose the SGLT-1 receptor can get over saturated so adding fructose will allow another way to absorb

What to eat if you are working out in 20 mins

banana, handful of nuts

what to eat if you are working out in 180 mins

peanut butter and jelly sandwich, protein bar, yogurt with granola

To properly carb load, you must first carb deplete by doing an exhaustive exercise and eating low carb foods

true

hormone that makes you feel hungry

ghrelin

to enter into ketosis an individual must eat 50 g or less of carbs for 2 weeks

true

what makes you loose weight fast in a low carb diet

water weight

Function of water in the body

cools body off, aids in the removal of waste products, basis of many body fluids, huge component of plasma volume

What classifies something as a vitamin

the body is not able to synthesize sufficient levels to maintain health

B-vitamins give us energy indirectly by the formation of NADH and FADH

true

Main source of vitamin C

tomato juice

Chronically low intake of vitamin C can result in

scurvy

main source of vitamin D

sunlight

function of vitamin D

helps form and keep bones strong

Function of vitamin A

helps vision

main source of vitamin A

beef

function of vitamin K

helps blood clotting