Podcast
Questions and Answers
What is the primary role of amylase in digestion?
What is the primary role of amylase in digestion?
- To digest proteins
- To break down carbohydrates (correct)
- To emulsify fats
- To transport nutrients
The digestion of lipids primarily begins in the stomach.
The digestion of lipids primarily begins in the stomach.
False (B)
What is the process called that involves the removal of metabolic waste products from the body?
What is the process called that involves the removal of metabolic waste products from the body?
Excretion
Proteins are broken down in the stomach by _____ and hydrochloric acid.
Proteins are broken down in the stomach by _____ and hydrochloric acid.
Match each nutrient to its primary enzyme involved in digestion:
Match each nutrient to its primary enzyme involved in digestion:
Which stage of feeding involves the physical breakdown of food?
Which stage of feeding involves the physical breakdown of food?
Absorption is the process where nutrients pass into the bloodstream for distribution.
Absorption is the process where nutrients pass into the bloodstream for distribution.
What are the end products of lipid digestion?
What are the end products of lipid digestion?
What are the end products of pyruvate oxidation per pyruvate molecule?
What are the end products of pyruvate oxidation per pyruvate molecule?
The Krebs cycle produces one molecule of FADH₂ per Acetyl-CoA.
The Krebs cycle produces one molecule of FADH₂ per Acetyl-CoA.
What is the primary energy carrier in the cell?
What is the primary energy carrier in the cell?
The process of breaking down complex molecules into simpler ones is called ______.
The process of breaking down complex molecules into simpler ones is called ______.
Match the metabolic processes with their definitions:
Match the metabolic processes with their definitions:
What is produced in the electron transport chain as a final product of oxygen accepting electrons?
What is produced in the electron transport chain as a final product of oxygen accepting electrons?
Hypometabolism is associated with an increased metabolic rate.
Hypometabolism is associated with an increased metabolic rate.
What type of process is pyruvate oxidation?
What type of process is pyruvate oxidation?
Cells failing to respond to insulin is known as ______.
Cells failing to respond to insulin is known as ______.
How many molecules of ATP are produced from one molecule of glucose in the electron transport chain?
How many molecules of ATP are produced from one molecule of glucose in the electron transport chain?
Which factor does NOT affect Basal Metabolic Rate (BMR)?
Which factor does NOT affect Basal Metabolic Rate (BMR)?
Metabolism refers to the chemical reactions that convert food into energy.
Metabolism refers to the chemical reactions that convert food into energy.
What is the simplified estimate of BMR in kcal/kg/day for a person at rest?
What is the simplified estimate of BMR in kcal/kg/day for a person at rest?
The Glycemic Index (GI) categorizes foods into low, medium, and high GI, with high GI foods causing a rapid spike in __________ levels.
The Glycemic Index (GI) categorizes foods into low, medium, and high GI, with high GI foods causing a rapid spike in __________ levels.
Match the following GI categories with their examples:
Match the following GI categories with their examples:
Which of the following best describes a positive energy balance?
Which of the following best describes a positive energy balance?
Ghrelin is a hormone that signals satiety and decreases food intake.
Ghrelin is a hormone that signals satiety and decreases food intake.
What is the primary function of antioxidants like ascorbic acid (vitamin C)?
What is the primary function of antioxidants like ascorbic acid (vitamin C)?
The energy expended through non-exercise activities, such as fidgeting, is known as __________.
The energy expended through non-exercise activities, such as fidgeting, is known as __________.
Match the following hormones to their functions:
Match the following hormones to their functions:
What is the net gain of ATP molecules from glycolysis?
What is the net gain of ATP molecules from glycolysis?
Underweight and malnutrition are associated with chronic positive energy balance.
Underweight and malnutrition are associated with chronic positive energy balance.
What is the classification of foods with a Glycemic Index (GI) of 70 or higher?
What is the classification of foods with a Glycemic Index (GI) of 70 or higher?
The Harris-Benedict equation is used to estimate __________.
The Harris-Benedict equation is used to estimate __________.
What is the primary reason for food processing?
What is the primary reason for food processing?
Frying food maintains the same level of water-soluble vitamins compared to other cooking methods.
Frying food maintains the same level of water-soluble vitamins compared to other cooking methods.
What kind of processing utilizes microbial processes?
What kind of processing utilizes microbial processes?
The process of _____ involves using microorganisms to convert sugars into acids or alcohol.
The process of _____ involves using microorganisms to convert sugars into acids or alcohol.
Match each cooking technique with its nutrient impact:
Match each cooking technique with its nutrient impact:
Which mechanical processing technique primarily affects texture and flavor release?
Which mechanical processing technique primarily affects texture and flavor release?
Chemical additives are used solely to enhance flavor without any health concerns.
Chemical additives are used solely to enhance flavor without any health concerns.
Name two heat-sensitive vitamins lost during baking.
Name two heat-sensitive vitamins lost during baking.
____ processing involves physical methods such as grinding and chopping.
____ processing involves physical methods such as grinding and chopping.
How does boiling food primarily impact nutrient retention?
How does boiling food primarily impact nutrient retention?
An emulsifier is used to mix water-based and oil-based ingredients.
An emulsifier is used to mix water-based and oil-based ingredients.
What is the impact of hydrogenation on fats?
What is the impact of hydrogenation on fats?
The technique of _____ involves quick submersion of food in boiling water followed by cooling.
The technique of _____ involves quick submersion of food in boiling water followed by cooling.
What effect does microwaving have on nutrients?
What effect does microwaving have on nutrients?
Match the following chemical additives with their function:
Match the following chemical additives with their function:
Flashcards
Digestion
Digestion
The process that breaks down nutrients in food into forms that the digestive system can absorb.
Mechanical Digestion
Mechanical Digestion
The physical process of breaking down food, like chewing and churning.
Chemical Digestion
Chemical Digestion
The chemical breakdown of food using enzymes, like amylase for carbs, pepsin for proteins, and lipase for fats.
Absorption
Absorption
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Assimilation
Assimilation
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Respiration
Respiration
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Excretion/Egestion
Excretion/Egestion
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Fat Digestion
Fat Digestion
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What is food processing?
What is food processing?
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Why is food processed?
Why is food processed?
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What is mechanical processing?
What is mechanical processing?
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What is thermal processing?
What is thermal processing?
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What is chemical processing?
What is chemical processing?
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What is biological processing?
What is biological processing?
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What factors influence nutrient retention during food processing?
What factors influence nutrient retention during food processing?
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What is baking, and how does it affect nutrients?
What is baking, and how does it affect nutrients?
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How does microwaving affect nutrients?
How does microwaving affect nutrients?
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What is frying, and how does it affect nutrients?
What is frying, and how does it affect nutrients?
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How does grilling affect nutrients?
How does grilling affect nutrients?
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What is boiling, and how does it affect nutrients?
What is boiling, and how does it affect nutrients?
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What is steaming, and how does it affect nutrients?
What is steaming, and how does it affect nutrients?
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What is blanching, and how does it affect nutrients?
What is blanching, and how does it affect nutrients?
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What is pasteurization, and how does it affect nutrients?
What is pasteurization, and how does it affect nutrients?
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What is Basal Metabolic Rate (BMR)?
What is Basal Metabolic Rate (BMR)?
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What is the Glycemic Index (GI)?
What is the Glycemic Index (GI)?
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What are the three categories of Glycemic Index (GI)?
What are the three categories of Glycemic Index (GI)?
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What is Energy Balance?
What is Energy Balance?
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What is Positive Energy Balance?
What is Positive Energy Balance?
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What is Negative Energy Balance?
What is Negative Energy Balance?
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What is the Basal Metabolic Rate (BMR) as a component of total daily energy expenditure?
What is the Basal Metabolic Rate (BMR) as a component of total daily energy expenditure?
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What is the Thermic Effect of Food (TEF)?
What is the Thermic Effect of Food (TEF)?
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What is Physical Activity Level (PAL)?
What is Physical Activity Level (PAL)?
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What is Non-Exercise Activity Thermogenesis (NEAT)?
What is Non-Exercise Activity Thermogenesis (NEAT)?
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What are the roles of Insulin and Glucagon in energy balance?
What are the roles of Insulin and Glucagon in energy balance?
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What are the roles of Leptin and Ghrelin in energy balance?
What are the roles of Leptin and Ghrelin in energy balance?
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What is Obesity? What are its risks?
What is Obesity? What are its risks?
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What is Underweight and Malnutrition? What are its risks?
What is Underweight and Malnutrition? What are its risks?
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What is Metabolic Syndrome? What are its health risks?
What is Metabolic Syndrome? What are its health risks?
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Pyruvate Oxidation
Pyruvate Oxidation
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Krebs Cycle
Krebs Cycle
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Electron Transport Chain
Electron Transport Chain
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Hypermetabolism
Hypermetabolism
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Hypometabolism
Hypometabolism
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Insulin Resistance
Insulin Resistance
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Metabolism
Metabolism
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Anabolism
Anabolism
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Catabolism
Catabolism
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ATP
ATP
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Study Notes
Digestion, Absorption, Metabolism, and Energy Balance
- Digestion is the conversion of ingested nutrients into absorbable forms by mechanical and chemical processes.
- Feeding stages include ingestion, mechanical and chemical digestion, absorption, assimilation, respiration and excretion/egestion.
- Mechanical digestion involves chewing, stomach churning, while chemical digestion uses enzymes.
- Carbohydrates are broken down by amylase into simple sugars.
- Proteins are broken down by proteases (e.g., pepsin, trypsin).
- Fats are broken down by lipases into fatty acids and glycerol, aided by bile.
Food Processing and Nutrient Retention
- Food processing alters raw ingredients for consumption and safety.
- Processing improves quality (taste, color, texture) and increases convenience.
- Processing methods include mechanical (e.g., grinding), thermal (e.g., baking), chemical (e.g., additives), and biological (e.g., fermentation).
Impact of Processing on Nutrient Content
- Heat processing affects nutrient retention depending on the technique, food type and the chemical stability of the nutrient.
- Factors influencing nutrient loss during processing include chemical stability of nutrients, extent of processing, environmental conditions, and food form.
Heat Processing Techniques and Nutrient Effects
- Baking (dry heat) leads to loss of some water-soluble vitamins, minimal effect on fat-soluble vitamins.
- Microwaving retains some vitamins and minerals.
- Frying loses water-soluble vitamins while preserving fat-soluble ones.
- Grilling results in moderate loss of water-soluble vitamins with sustained minerals.
- Boiling leads to significant loss of water-soluble vitamins.
- Steaming retains most nutrients.
- Blanching limits nutrient loss with brief heating.
- Pasteurization kills pathogens while largely preserving nutrients.
Mechanical Food Processing Techniques
- Grinding reduces food particle size and increases surface area and cooking speed, but heat generated might cause slight nutrient losses, minerals and fiber are mostly retained unless refined.
- Chopping breaks food into pieces for even cooking, preserving composition and minimal losses unless oxidation damages ingredients (e.g., vitamin C degradation in fruit).
- Blending liquefies/purees food into a smooth mixture, potentially affecting texture and color, might degrade sensitive materials but increases the bioavailability of certain nutrients.
Chemical Food Processing Techniques
- Chemical additives (e.g., preservatives, antioxidants, flavor enhancers, color additives, sweeteners, emulsifiers, thickeners/stabilizers, pH control agents) are used to improve food quality, safety, or characteristics.
Common Chemical Processing Methods
- Curing/Salting draws out moisture for preservation, retaining protein and minerals but increasing sodium content.
- Pickling uses acids (e.g., vinegar) for flavor and preservation, preserves minerals and fat-soluble vitamins but might reduce water-soluble ones like vitamin C.
- Emulsification combines liquids (e.g., oil-water mixtures), maintaining intact nutrient content but increasing calorie count.
- Hydrogenation (converting unsaturated fats to solid fats, e.g. margarine) creates unhealthy trans fats and raises cholesterol.
- Acidification lowers pH to inhibit bacterial growth but may slightly degrade water-soluble vitamins.
Biological Food Processing Techniques
- Fermentation uses microorganisms to convert sugars, enhancing B-vitamin availability but maintains minerals and fat-soluble types.
Energy Balance
- Energy balance is achieved when calories consumed equal those expended, crucial for weight management.
- Positive energy balance results in weight gain, while negative balance leads to weight loss.
- Total Daily Energy Expenditure (TDEE) encompasses BMR, Thermic Effect of Food (TEF), PAL, and NEAT.
Factors Affecting Basal Metabolic Rate (BMR)
- BMR is the minimum amount of energy required for essential bodily functions.
- Age, gender, body composition, genetics, hormones, and environmental temperature influence BMR.
Glycemic Index (GI)
- GI is a ranking of carbohydrates based on how quickly they increase blood glucose compared to a reference food.
- GI categories include low (≤55), medium (56-69), and high (≥70).
- GI is calculated through blood-glucose response measurements.
Detailed Breakdown of Key Metabolic Processes
- Glycolysis breaks glucose into pyruvate, producing ATP and NADH (anaerobic).
- Pyruvate oxidation converts pyruvate to acetyl-CoA, producing NADH and CO2 (aerobic).
- Krebs Cycle (Citric Acid Cycle) produces ATP, NADH, and FADH2 from acetyl-CoA (aerobic).
- Electron Transport Chain uses electrons from NADH and FADH2 to generate ATP through oxidative phosphorylation (aerobic).
Energy Balance and Metabolic Disorders
- Hypermetabolism is increased metabolic rate leading to weight loss, while hypometabolism is decreased metabolic rate leading to weight gain.
- Insulin resistance links high blood sugars with obesity, and can increase risks associated with metabolic diseases.
- Eating disorders (Anorexia, Bulimia, Binge-eating) are related to disrupted energy balance and metabolism.
Key Nutritional Terms
- Macronutrients (carbohydrates, proteins, fats) are required in larger amounts, while micronutrients (vitamins and minerals) are needed in smaller quantities.
- Metabolism consists of chemical reactions converting food to energy and building blocks.
- Absorption is the process of moving nutrients into the bloodstream or lymphatic system.
- Glycolysis is glucose breakdown into energy (ATP).
- BMR is the fundamental energy consumption rate at rest.
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Description
This quiz explores the fundamentals of digestion, absorption, metabolism, and energy balance. It also delves into food processing methods and their impact on nutrient retention. Understand how nutrients are broken down and the effects of food processing on dietary quality.
