fnd of nutrition-exam 1 (chap 3-lipids, chap 4-proteins)

plants

do plant or animal fats provide the main source of MUFA and PUFA

conjugated linoleic acids

trans fats are naturally found in dairy products as what

least

gram for gram, lipids provide the ____ satiety out of all the macros

medium and more double bonds

what chain of fats have a greater satiety

MCT (medium chain triglycerides)

what is used as an energy source in patients with fat malabsorption

partial hydrogenation

how are trans fats produced

alginates, carrageenan, cellulose, gelatin, guar gum, pectin, starch, xanthan gum

what are some natural texture replacers in low-fat foods

butter, cream, oil, dressing, fatty meats and shortening

what are visible food fats

cheese, milk, nuts, seeds, olives, avocados, and lean meat

what are invisible foot fats

PVT MT HILL

what are the essential AA

arginin, cystein, glutamin, glycine, proline and tyrosine

what are the conditional indispensible AA

phenylalanine

what AA cannot be metabolized by those with PKU

phenylalanine dydroxylase

what are those with PKU missing

tyrosine

phenylalanine is a precursor for what AA

soy, amaranth and quinoa

what are the excellent protein sources that are plants

complete

what type of protein source contains all 9 essential AA, and is an excellent protein source

lysine and tryptophan

what is corn deficient in for AA

lysine

what is wheat and rice deficient in

methionine

what are legumes deficient in

complementary proteins

what type of proteins are put together to make a complete AA profile called

tissue building, fluid and pH balance, and metabolism and transport

what are the functions of protein

respiratory tract infection

with low protein diets there is an increase risk for what type of infections

skin, feces and urine

how is nitrogen loss

anabolism

what is tissue building

catabolism

what is tissue breakdown

6.25

how much protein is consumed for every 1 g that is excreted

milk or eggs

what is the reference protein in the PDCAAS

>100

an excellent protein source according to DIAAS has a number

increase

if you have an illness or a disease what should you do for protein intake

protein efficiency ratio (PER)

what is teh gain in body weight/grams of protein consumed

2.5

milk protein is what according to PER

protein energy malnutrition

what type of malnutrition is marasmus

protein

what type of malnutrition is kwashiorkor

cal and protein

what do those with marasmus clack

cal

those with kwashiorkor have adequate what but lack protein

inflammation and apoptosis of kidney cells

what occurs when there is excess protein consumption