Nutrition and diet therapy

What fatty acids are used to make up phospholipids

A phospholipid is made up of two fatty acid tails and a phosphate group head. Fatty acids are long chains that are mostly made up of hydrogen and carbon, while phosphate groups consist of a phosphorus molecule with four oxygen molecules attached. These two components of the phospholipid are connected via a third molecule, glycerol.

What are the essential amino acids

1) Histidine 2) isoleucine 3) leucine 4) lysine 5) methionine 6) phenylalanine 7) threonine 8) tryptophan 9) valine

1) What does bile do: 2)Where is it produced: 3)Where is it stored:

1) It is secreted into the small intestine, where it emulsifies fats. This is important, because it provides a larger surface area in which the lipases can work. 2) Bile is an alkaline substance produced by the liver. 3) stored in the gall bladder

1) What are the better animal and plant protein sources 2) why are they good choices

1) Meat, fish, poultry, dried beans, peanut butter, nuts, and soy 2) Better digestibility and amounts of amino acids

1) What is hydrogenation 2) Why is it bad

1) a process by which hydrogen atoms are added to the carbon double bonds of unsaturated fatty acids for the purpose of "synthesizing" a saturated fatty acid. 2) increases risk for cardiovascular disease.

Basic structure of amino acids

Amino acids are molecules used to build proteins. All amino acids have a central carbon atom surrounded by a hydrogen atom, a carboxyl group (COOH), an amino group (NH2), and an R-group. It is the R-group or side chain that differs between the 20 amino acids.

What is the AMDR for triglycerides

20-35% of Calories

What are your the goals of LDL

<100mg Fabulous 100mg-129mg Near or above optimal 130mg-159mg Borderline high 160mg-189mg High 190mg Too high

What are your the goals of HDL

> or = to 60mg Fabulous 40-60mg Good <40mg Too low

What are some foods that would be High in saturated fat

Animal-based sources of saturated fat include: Dairy foods - such as butter, cream, ghee, regular-fat milk and cheese. Meat - such as fatty cuts of beef, pork and lamb, processed meats like salami, sausages and the skin on chicken. Lard.

What is kwashiorkor

also known as "edematous malnutrition" because of its association with edema (fluid retention), is a nutritional disorder most often seen in regions experiencing famine. It is a form of malnutrition caused by a lack of protein in the diet.

What are linoleic Acid Omega-6

an essential polyunsaturated fatty acid which is characterized by its location of the first double carbon bond between the sixth and seventh Carbons on the omega side of the chain. such as arachidonic acid. They help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system. Omega-6 fatty acids play a crucial role in brain function, as well as normal growth and development.

Monounsaturated Fatty Acid

frequently occur in higher concentrations in plant foods such as olive oil, most nuts, and avocados. Monounsaturated fatty acids contain a single double (=) bond between two carbon atoms. The naming scheme for monounsaturated fatty acids follows that for saturated fatty acids.

What are some foods that would be High in trans fat

fried foods like doughnuts, and baked goods including cakes, pie crusts, biscuits, frozen pizza, cookies, crackers, and stick margarines and other spreads.

function of the vitamin

grow, reproduce, and maintain good health

Three Classifications of lipids

1. Simple Triacylglycerides waxes 2. Compound phospholipid and glycolipid 3. Nonsaponifiable don't contain fatty acids

What is the AMDR for protein ____ to ____ percent of daily calories

10%-35%

What is the rec for protein based upon healthy body weight: _____ g/kg...be able to calculate a rec if given a client's body weight in pounds

14-18 years old 0.85g/kg > or = to 19 years old 0.80g/kg weight in pounds divide by 2.2 = kg your weight in kg x 0.85 or 0.80 = g/day For example: 130 ÷2.2 = 59 kg 59 kg x 0.8 g = 47 of protein/day

How many amino acids are there

20

Calculate percentage of calories from fat

Calories x 0.20 = calories from fat, divide by 9= grams of fat. Calories x 0.35 = calories from fat, divide by 9= grams of fat. max grams of saturated fat that one should be consuming daily. Calories x 0.07 = calories from fat divide by 9 = grams of fat Calories x 0.10 = calories from fat divide by 9 = grams of fat

problems/diseases related to toxicity or deficiency of vitamins specific vitamins

Cascade of symptoms, from scaly skin to blindness. Consuming to much can cause adverse effects that can be as damaging as consuming too little.

Explain the dietary changes you can make to maintain healthy blood cholesterol levels and reduce your risk of heart disease

DO's: get enough of the two heart-healthy essential fatty acids, Choose mono-and polyunsaturated fats over saturated fats when possible DON'T's: add trans fats to your diet, worry about eating enough cholesterol because your body makes all it needs

What system do the lipids enter to travel away from the digestive system

Diverse class of molecules that are insoluble in water. Fats- lipids and food.

What problems are related too consuming to much saturated fat

Eating too much saturated fat can raise your level of LDL (bad) cholesterol and increase your risk for heart disease.

Choline

Essential nutrient needed for healthy cells and nerves. Not classified as a vitamin Food sources: available in foods: milk, eggs, peanuts, Too much: may include hypotension, sweating, vomiting, fishy odor

What are good sources of essential fatty acids

Flax. Walnuts. Almonds. Dark green leafy vegetables such as broccoli and spinach. Olive oil. Whole grain foods. Eggs.

Vitamin C

Function: coenzyme to synthesize and use certain amino acids, Needed to make collagen, most abundant protein in body, present in connective tissue, Important for healthy bones, skin, blood vessels, teeth, Also acts as an antioxidant, Helps absorb iron from plant foods, Helps to maintain a strong immune system. Food sources: fruits and vegetables Too much: nausea, stomach cramps, diarrhea People with a history of kidney stones or hemochromatosis (body stores too much iron) should avoid excess. Too little: scurvy

Triglyceride (fats & oils)

Function: Triglycerides are a type of fat (lipid) found in your blood. When you eat, your body converts any calories it doesn't need to use right away into triglycerides. The triglycerides are stored in your fat cells. Later, hormones release triglycerides for energy between meals. Structure: Contain three fatty acid molecules and one glycerol molecules. Energy per gram: fat molecule; 1 glycerol, 3 fatty acids

Vitamin E

Functions: Acts as a powerful antioxidant Protects cell membranes, prevents oxidation of LDL cholesterol Acts as an anticoagulant, inhibiting formation of harmful clots inside bloodstream Food sources: vegetable oils, nuts, seeds, fortified cereals, some green leafy vegetables. Too much: No known risk of consuming too much vitamin E from natural food sources Overconsumption of synthetic form in dietary supplements and fortified foods can increase risk of a hemorrhage Too little: vitamin E can cause nerve problems, muscle weakness, and free radical damage to cell membranes

Niacin (B3)

Functions: Energy metabolism, Synthesize fat and cholesterol Keep skin cells and digestive system healthy Sometimes prescribed in high doses (50 times UL) by physicians to decrease blood LDL cholesterol and triglycerides, increase HDL. Food sources: meat, fish, poultry, fortified grain products. Too much: Overconsumption of niacin supplements can cause flushing, nausea, vomiting; be toxic to liver; raise blood glucose levels. Too little: Pellagra:niacin deficiency disease Four Ds: dermatitis, diarrhea, dementia, death.

Riboflavin (B2)

Functions: Important for energy metabolism, Keeps cells healthy, Enhances functions of other B vitamins, such as niacin and B12 Food sources: milk, yogurt, enriched cereals, grains, vegetables Too much: Excess riboflavin excreted in urine: bright yellow color. Too little: Deficiency symptoms rarely seen in healthy individuals eating a balanced diet: Sore throat, swelling inside mouth, inflamed and purplish-red tongue (glossitis), dry and scaly lips

Vitamin B12

Functions: Important healthy nerves and cells, especially red blood cells Food sources: Naturally occurring B12 only found in animal foods (meat, fish, poultry, dairy) Synthetic B12 found in fortified foods such as soy milk and some cereals. Too much: No upper level set since no known risk from consuming too much B12, natural or synthetic Too little: Deficiency can cause macrocytic anemia (because folate can't be utilized properly) Lack of intrinsic factor causes pernicious anemia, involves nerve damage

Thiamin (B1)

Functions: Transmission of nerve impulses. Metabolism of carbohydrates and certain amino acids. Plays role in breakdown of alcohol in body Food sources: enriched and whole grain products, pork, legumes. Too much: No known toxicity, no UL set Too little: Beriberi:thiamin deficiency disease Symptoms can include rapid heartbeat, edema, confusion, loss of coordination.

Vitamin A retinoids(retinol, retinal, retinoic acid)

Functions: Essential for healthy eyes Component of rhodopsin and iodopsin, light-sensitive proteins needed for vision Healthy skin, mucous membranes, bone growth Fetal development. White blood cells to fight harmful bacteria Food sources: organ meats (liver), milk, eggs, carrots, spinach, sweet potatoes, pumpkin Too much: can accumulate to toxic levels Usually on seen when excessive supplementation occurs. Carotenoids in food are not toxic Excess carotenoids in diet cause nonthreatening condition: carotenodermia Too little: Chronic vitamin A deficiency causes night blindness Prolonged vitamin A deficiency leads to xerophthalmia(permanent damage to the cornea) Main cause of preventable blindness in children

Pantothenic Acid and Biotin

Functions: assist in energy metabolism of carbohydrates, fats, protein, Biotin also synthesized by intestinal bacteria Food sources: Widespread in foods such as whole grains and cereals, nuts, legumes, peanut butter, meat, milk, eggs. Too much: No UL, no known adverse effects from consuming too much of either vitamin Too little: Deficiencies of these vitamins are rare Burning feet Biotin deficiency: hair loss, skin rash, fatigue, nausea, depression

Folate

Functions: vital for DNA synthesis To create and maintain new cells, including red blood cells, To help body use amino acids Folate deficiency during pregnancy can result in neural tube birth defects (examples: spina bifida, anencephaly) Food sources: Enriched grains (rice, pasta, breads, cereals), legumes, broccoli, asparagus, leafy greens such as spinach. Too much: Toxicity Too much folic acid (not naturally occurring folate in foods) masks vitamin B12 deficiency anemia, Folate deficiency can lead to macrocytic anemia in adults and during pregnancy neural tube birth defects.

What is edema and how is it related to protein

Low protein levels in the blood caused by malnutrition, kidney and liver disease can cause edema. The proteins help to hold salt and water inside the blood vessels so fluid does not leak out into the tissues.

Vitamin B6

Functions: as coenzymewith over 100 enzymes in protein metabolism, needed to: Make nonessential amino acids, convert tryptophan to niacin Keep immune and nervous systems healthy Metabolize fats and carbohydrates and break down glycogen. Food sources: Meat, fish, poultry, nuts, legumes, peanut butter, many fruits and vegetables Too much: Toxicity: nerve damage usually only seen with extreme supplementation Too little: Deficiency symptoms: Sore tongue, skin inflammation, depression, confusion, anemia

What is the function of HDL

HDL remove cholesterol from your cells and deliver it to your liver to be used to make bile or to be excreted from cells body.

What are risks related to excessive protein consumption

Heart diseases Kidney stones osteoporosis cancer

Cholesterol

Important in the structure of brain and nerve cells. It is a component of every cell. Precursor of: Bile-functions as an emulsifier, Vitamin D, and Estrogen, and testosterone.

What is intrinsic factor and which vitamin is it important for

Intrinsic factor is a glycoprotein secreted by parietal (humans) or chief (rodents) cells of the gastric mucosa. In humans, it has an important role in the absorption of vitamin B12 (cobalamin) in the intestine, and failure to produce or utilize intrinsic factor results in the condition pernicious anemia.

What happens to the nitrogen part of the amino acids who the body degrades them

It does it by Nitrogen Excretion. Product of protein breakdown is -NH3. It is very toxic but converted into urea for excretion.

What does the body do with protein that you have consumed once it has built as many proteins as it needs

It is converted to fatty acids and stored as body fat

What is the function of LDL

LDLs are primary cholesterol delivery system for cells. They contain a higher proportion of cholesterol than do chylomicrons or VLDLs

What are the enzymes that help break down fat

Lipase enzymes break down fat into fatty acids and glycerol. Digestion of fat in the small intestine is helped by bile, made in the liver. Bile breaks the fat into small droplets that are easier for the lipase enzymes to work on.

How does our cells know how to make protein

Messenger RNA (mRNA) carries the code -- the instructions -- for the creation of proteins. Ribosomal RNA (rRNA) binds with proteins within the cell to form structures called ribosomes, which are the site at which proteins are assembled. Transfer RNA (tRNA) transfers amino acids -- the building blocks of proteins -- to the ribosomes.

Explain what vitamins are

Non-energy-providing organic essential nutrients that your body needs in small amounts

Omega-6 Fatty Acid double bond location

Omega 6 fatty acids are polyunsaturated fatty acids that have a double bond in the n-6 position

What is Micelle

Particles that are formed in the small intestine when the products of fat digestion are surrounded by bile salts. They facilitate the absorption of lipids. In the small intestine, the products of fat digestion and bile form micelles, which move close enough to the brush border to allow lipids to diffuse into the mucosal cells.

Phospholipids

Phospholipids are derivatives of triglycerides. They're very similar to them but slightly different on a molecular level. Half of each molecule is water-soluble and the other is not, which causes them to react differently than triglycerides. Located on cell membranes, they form double-layered membranes with the water-soluble molecules on the outside of the cell membrane and the water-insoluble molecules in the inside. These lipids are responsible for protecting and insulating cells.

What type of nitrogen balance would an athlete want to maintain

Positive

Where does chemical breakdown of proteins begin

Protein digestion occurs in the stomach and the duodenum through the action of three primary enzymes: Pepsin, secreted by the stomach. Trypsin, secreted by the pancreas. Chymotrypsin, secreted by the pancreas. These enzymes break down food proteins into polypeptides that are then broken down by various exopeptidases and dipeptidases into amino acids. The digestive enzymes, however, are secreted mainly as their inactive precursors, the zymogens.

Sterols

Structure: A lipid that contains four connecting rings of carbon and hydrogen such as cholesterol Function: aide in many process of cellular activities including membrane structure, permeability, and fluidity.

Phospholipid

Structure: Contain glycerol backbone, 2 fatty acids, and phosphate. Contains a phosphate group; arrange themselves as a bi-layer in the plasma membrane Function: They are soluble in water, and aid in emulsifying fats in the bloodstream, transport fat in the bloodstream, a key structural component of cell membrane, and are manufactured in our bodies so they are not required in our diet. Why is it an emulsifier: Phospholipids act as emulsifiers because they can surround droplets of oil, allowing them to remain suspended in a watery environment. What Part of the cell is made mainly of phospholipids: Phospholipids are able to form cell membranes because the phosphate group head is hydrophilic (water-loving) while the fatty acid tails are hydrophobic (water-hating).

Steroids

Structure: can be defined by their chemical structure. Steroids are organic compounds that contain four rings of carbon atoms. Specifically, steroids have three 6-sided carbon rings and one 5-sided carbon ring. Function: Steroids are a class of lipid hormones synthesized from cholesterol. They regulate metabolism, immune response, reproduction and other essential biological processes

Omega-3 Fatty Acid double bond location

The omega-3 fatty acids are long-chain polyunsaturated fatty acids ranging from 18 to 22 carbon atoms in chain length with the first of many double bonds beginning at the third carbon (upon counting from the methyl end of the fatty acid structure). There are three major types of omega-3 fatty acids that are ingested in foods and used by the body: ALA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

What is the difference between complete and incomplete proteins

There are two main types of protein: complete and incomplete. Complete proteins contain every essential amino acid. Incomplete proteins lack one or more of the essential amino acids. A complete protein will give your body access to all of the amino acids that it lacks the ability to make itself. This is important because the body needs every amino acid (essential and non-essential) to build and repair tissue. Since the body can make non-essential amino acids, it needs the essential amino acids from dietary sources. Eating complete proteins will ensure that your body has access to all the amino acids it needs.

What fatty acids are used to make up triglycerides

Three fatty acids that are attached to a glycerol backbone. Glycerol is a compound containing carbon, hydrogen, and a type of alcohol.

Calculate percentage of calories from protein

To determine the percentage of calories from carbs, fat, protein etc: (# grams fat, carbs or protein per serving x calories per gram of fat, carbs or pro) divided by the total calories per serving. Then move the decimal or multiply by 100 to get a percentage. Cereal Box Calories per serving 167 Total fat 3 grams Total saturated fat 1 gram Cholesterol 0 mg Sodium 250 mg Total carbs 32 grams Dietary fiber 4 grams Sugars 11 grams Protein 3 grams ( 3 g pro x 4 cal per gram pro ) / 167cal x ( 100 ) = 7%

What problems are related too consuming to much trans fat

Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases your risk of developing heart disease and stroke. It's also associated with a higher risk of developing type 2 diabetes.

Triglycerides

Triglycerides are lipids you obtain from food sources of fat, such as cooking oils, butter and animal fat. Triglycerides provide insulation that keeps you warm while protecting your internal organs with a layer of padding. They also play a role how your body uses vitamins. When you don't burn all the calories you consume, they're converted to triglycerides and stored for future use. If you regularly eat more calories than you burn or eat too much food rich in fats, your triglyceride level could become too high and pose a health risk.

Vitamin K

Two forms of vitamin K One type synthesized by intestinal bacteria The other found in green plants Functions: Essential for blood clotting Involved in synthesizing four blood clotting factors. Food sources: green vegetables such as broccoli, asparagus, spinach, salad greens, brusselssprouts, cabbage; also vegetable oils and margarine Too much: No known problems of consuming too much vitamin K from foods or supplements People taking anticoagulant medications such as warfarin (Coumadin) need to keep vitamin K intake consistent. Too little: Vitamin K deficiency that is severe enough to affect blood clotting is extremely rare.

Free radical

Unstable oxygen-containing molecules that can damage the cells of the body and possibly contribute to the increasing risk of chronic diseases.

What is the function of VLDL

VLDLs are lipoproteins that circulate in the blood, delivering triglycerides to body cells.

good food sources of each vitamin

Vegetables: Folate, vitamin A, C, E, K Fruit: Vitamin C, A Grains: Folic acid, Niacin, Vitamin B6, B12 (if fortified), Riboflavin, Thiamin Protein: Niacin, Thiamin, vitamin B6, B12 Dairy: Riboflavin, vitamin A, B12, D

Saturated Fatty Acid

When each carbon in a fatty acid chain is bonded with two atoms of hydrogen. The chain is considered saturated with hydrogen it cannot hold anymore. It is there fore called such a fatty acid

What is atherosclerosis

a disease of the arteries characterized by the deposition of plaques of fatty material on their inner walls.

What is Chylomicron

a lipoprotein consisting of triglycerides, along with cholesterol and fat-soluble vitamins, packaged with phospholipids and cholesterol which are formed after long-chain fatty acids (from the digestion of triglycerides) have been absorbed into the mucosal cells and are reassembled into triglycerides.

Which vitamins are fat soluble

absorbed at the beginning of your small intestine. They are packaged with fatty acids and bile in micelles. Vitamins A, D, E, and K

What are Alpha linolenic Acid Omega-3

an essential polyunsaturated fatty acid which is characterized by the location of the first double carbon bond between the third and fourth carbon on the omega side of the chai; CH3. Such as Eicosapentanoic acid;EPA and docosahectanoic acid;DHA found in fatty fish. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function.

What is an antioxidant

any substance that significantly delays or inhibits oxidation of a substrate (when present at low concentrations compared the oxidizable substrate)

Polyunsaturated Fatty Acid

are fatty acids that contain more than one double bond in their backbone. This class includes many important compounds, such as essential fatty acids and those that give drying oils their characteristic property.

What is marasmus

is a severe form of protein-energy malnutrition caused by a shortage of protein and calories in the body. Without these vital nutrients, the body becomes dangerously low in energy and important functions begin to stop.

What is the RECs for saturated fat intake

less than 7% of Calories

Vitamin D

made in the body with help of sunlight (UV) Functions: active form acts as a hormone Regulates two important bone minerals: calcium (Ca) and phosphorus (P) Stimulates intestinal absorption of Ca and P to maintain healthy blood levels and build and maintain bones. Food sources: fortified milk and yogurt, fortified cereals, fatty fish (examples: sardines, salmon) Too much: Overuse of supplements may lead to hypervitaminosisD, which causes hypercalcemia Damaging calcium deposited in kidneys, lungs, blood vessels, heart Too little: Rickets, Osteomalacia

What is the enzyme in the stomach that helps digest proteins

pepsin It is produced by the stomach cells called "chief cells" in its inactive form pepsinogen, which is a zymogen. Pepsinogen is then activated by the stomach acid into its active form, pepsin. Pepsin breaks down the protein in the food into smaller particles, such as peptide fragments and amino acids.

How double bonds affect the state of the molecule at room temperature

saturated fats are solid at room temperature, and unsaturated fats are liquid at room temperature. The hydrocarbon tails of unsaturated phosophlipids are kinked. That's what the double bond of unsaturation does to the shape of the molecule. Most material that contains unsaturated fats contains a variety of different types of hydrocarbons, with different numbers of double bonds -- so the tails have lots of kinks. The kinked lipids cannot pack together well at all. Therefore, to solidify, they must be cooled significantly. In short: the kinks of unsaturated fat molecules keep them liquid at room temperature. Therefore, animal fat (mostly saturated) is solid at room temperature. Plant oils (mosly unsaturated) is liquid at room temperature.

What is denaturation

the permanent structural change of the protein molecules in food. This can be done by the application of heat, mechanical action or the addition of acid.

Omega-9 Fatty Acid double bond location

unsaturated fatty acids which have in common a final carbon double bond in the omega−9 position. Most common ones are Oleic acid (18:1, n−9), and Erucic acid (22:1, n−9). Oleic acid is the most common monounsaturated fatty acid in the diet. Omega-9 fatty acids aren't strictly "essential," since they can be produced by the body in a little amount.