FNDH 400 Final Exam Study Guide (2022/2023)
PKU
In individuals with PKU, phenylalanine can't be converted to tyrosine because of the mutation in phenylalanine hydroxylase. So tyrosine is conditionally essential
DIASS V PCDAAS
PDCAAS uses total digestibility, a single reference pattern, and is...
fndh 400 final exam study guide 20222023 pku in individuals with pku
phenylalanine cant be converted to tyrosine because of the mutation in phenylalanine hydroxylase so tyrosine is condition
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FNDH 400 Final Exam Study Guide (2022/2023)
PKU
In individuals with PKU, phenylalanine can't be converted to tyrosine because of the
mutation in phenylalanine hydroxylase. So tyrosine is conditionally essential
DIASS V PCDAAS
PDCAAS uses total digestibility, a single reference pattern, and is truncated
AAS V PDCAAS
PDCAAS also takes into account protein digestibility
sucrose v high fructose corn syrup
The fructose in sucrose is bonded to glucose, so it will result in the same free fructose
available for uptake as HFCS where fructose is free already.
linoleic acid v. alpha-linoleic acid
Eicosanoid production from linoleic acid elongated fatty acids are more inflammatory
than those produced from alpha-linoleic acid elongated fatty acids
sugar alcohols (polyols)
Sugar alcohols are a good option for chewing gum because they are not readily
fermented by bacteria in the mouth, decreasing acid production and thus decreasing
cavity formation.
Beano
Beano contains an enzyme that cleaves the alpha 1-6 bonds in oligosaccharides
thereby decreasing the fermentation by the microbiota in the colon decreasing gas
production that can lead to flatulence
Bile
Bile is synthesized by the liver and concentrated in the gallbladder and helps emulsify
lipids.
6 fructoses and 1 glucose
This compound is selectively fermented by beneficial colon bacteria and is both an
oligosaccharide and a prebiotic.
Galactose
Galactose is seldom found in nature alone, and is beta-bonded to glucose in lactose.
Name the only macronutrient that is digested to any great extent in the mouth and
the enzyme responsible for this action
Carbohydrates - salivary amylase
Which type of fiber survives digestion and is excreted as a part of feces?
nonfermentable, non viscous fiber
Name the components of pancreatic juice
Bicarbonate, and Digestive enzymes
Gastric juice improperly moving back up into the esophagus results in what
condition?
Heartburn and/or gastroesophageal reflux disease
Name the 2 alternative sweeteners that are derived from natural sources (not
artificial or synthesized)
Stevia and Luo Han Guo (monkfruit) extract
Complete proteins
an amino acid score above 100, cannot have limiting amino acids
, Complementary proteins
both must have different limiting amino acids.
Alternative sweetener that is a concern for those with PKU
Aspartame - Aspartame is broken down into phenylalanine, which is an amino acid that
those with PKU should limit. They cannot metabolize it. Can lead to adverse effects if
consumed at too high levels.
Differences between glycogen, oligosaccharides, and cellulose (main type of
fiber)
Glycogen chains are alpha 1-4 bonds with alpha 1-6 bond branch points.
Oligosaccharides contain alpha 1-6 bonds.
Cellulose contains beta bonds.
Digestion process in the stomach and which macronutrients are not digested to
any great extent.
Gastrin stimulates the release of pepsinogen, gastric lipase, and HCl. HCl activates
pepsinogen to pepsin, which digests protein. Gastric lipase cleaves triglycerides. Mucus
is secreted to protect the stomach itself from the acidic environment and the digestive
enzymes. Carbohydrates are not digested to any great extent in the stomach.
Partial hydrogenation of unsaturated fatty acids results in the formation of what
type of fatty acids? What are the pros and cons of these fatty acids?
Trans Fatty Acids (along with some saturated fatty acids). The pros are that trans fatty
acids increase the melting point of the oil, generally making it solid at room temperature
and thus easier to handle. Cons: consuming trans fatty acids increases LDL and
decreases HDL.
Significant increase / decrease
Significant increase above 1
Significant decrease below 1 NO OVERLAP
Statistically significant
p = <0.05
Omega nomenclature
1. Number of carbons in the fatty acid
2. Number of double bonds
3. Number of carbons from the methyl end (aka Omega end) to the first carbon in the
double bond closest to the methyl end
Carbohydrate uptake
Enzymes: pancreatic amylase, disaccharides
End products: Monosaccharides
Triglycerides uptake
Enzymes: Pancreatic Lipase
End products: 2 monoglyceride, free fatty acids
Protein uptake
Enzymes: proteases, peptidases
End products: amino acids, di and tri peptides.
Rank of type of studies
Cross sectional < case-control < prospective cohort < clinical trial
Following consumption of a meal containing long chain fatty acids
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