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Jean Inman Domain 1 (RD Exam) Questions & answers
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Jean Inman Domain 1 (RD Exam)Energy sources - ANS-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 - ANS-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 - ANS-Keeps the internal environment/temp of the body at a state of
equilibrium
Cellular oxidation - ANS-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 - ANS-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 - ANS-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 - ANS-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 - ANS-Energy expended in physical activity(EEPA); activity
thermogenesis(AT); total energy expenditure(TEE)
-voluntary
,TEF, DIT - ANS-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 - ANS-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 - ANS-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 - ANS-PBI, BMR; increases during lactation, growth
spurts, pregnancy, some diseases, fever(7% increase for every degree rise in temp),
increased by exercise
RMR - ANS-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 - ANS-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 - ANS-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 - ANS-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) - ANS-Simple sugars; glucose, fructose, galactose
Disaccharides(carbs) - ANS-Sucrose= glucose+fructose; lactose= glucose+galactose;
maltose= glucose+glucose
,Polysaccharides(carbs) - ANS-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) - ANS-Alcohol from glucose; absorbed slower than glucose by passive
diffusion; converted to fructose; may cause diarrhea
Carbs in order of sweetness - ANS-Fructose, invert sugar, sucrose, glucose, sorbitol,
mannitol, galactose, maltose, lactose
Carb properties/sources/functions - ANS-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 - ANS-Made of carbon, oxygen, hydrogen, nitrogen(16%); cysteine,
cystine, methionine all contain sulfur
Amino acids - ANS-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 - ANS-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 - ANS-Simple=amino acids;
Conjugated= simple plus a non-protein substance(lipoproteins);
Derived= fragments of simple and conjugated(peptide)
Protein sources/functions - ANS-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 - ANS-0.8grams/KG body weight(10-15% total energy intake);
soybeans low in methionine; legumes low in methionine, tryptophan, cystine
Types of Fat(lipids) - ANS-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 - ANS-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 - ANS-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 - ANS-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) - ANS-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) - ANS-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 - ANS-Adds hydrogen to double bonds of unsaturated fatty acids to
increase saturation and stability; trans fatty acids, cis fatty acids
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