Fall 2024 Exam #3 Study Guide PDF

Human Nutrition KNS/BIO 040-1 Dr. Willis Fall 2024 Exam #3 Study Guide Exam Format 55 Questions: 37 Multiple Choice (@2pts/question); 10 Matching (@1pt/question); 6 T/F (@1pt/question); 2 Short Answers (@5pts/question) Chapter 7: Energy Metabolism Key Terms Ac...

Human Nutrition KNS/BIO 040-1 Dr. Willis Fall 2024 Exam #3 Study Guide Exam Format 55 Questions: 37 Multiple Choice (@2pts/question); 10 Matching (@1pt/question); 6 T/F (@1pt/question); 2 Short Answers (@5pts/question) Chapter 7: Energy Metabolism Key Terms Acetyl CoA Anabolism ATP Cori cycle Glycolysis Metabolism Catabolism Electron transport chain Pyruvate TCA cycle Coenzymes Gluconeogenesis I. Breaking down nutrients for energy: a. Glucose - has a central role in all cells metabolism i. Glucose to pyruvate - glycolysis splits 6 carbon glucose into 3 carbon compounds which are converted to pyruvate ii. Pyruvate’s options—anaerobic or aerobic - Aerobic is sustainable & Anaerobic is immediate and yields energy quickly iii. Pyruvate to lactate (anaerobic) - pyruvate becomes lactate when not enough oxygen is available iv. Pyruvate to acetyl CoA (aerobic) - pyruvate enters the mitochondria and loses a carbon becoming acetyl coA b. Glycerol and fatty acids - triglycerides break into glycerol and fatty acids i. Glycerol to pyruvate - glycerol can be converted to another 3 carbon compound that can either go up to glucose or down to pyruvate ii. Fatty acids to acetyl CoA - fatty acid oxidation takes apart two carbons at a time and are carried to the electron transport chain by coenzymes iii. Fatty acids cannot make glucose. - cells cannot make glucose from the 2-carbon fragments of fatty acids c. Amino acids - proteins i. Amino acid deamination - amino acids lose their nitrogen-containing amino groups and produces ammonia ii. Amino acid pathways - some can be converted to pyruvate while others can be converted to acetyl coA, and still others enter the TCA cycle directly as compounds d. The final steps of energy metabolism - Acetyl CoA has two main options, synthesizing fats or generating the high-energy compound ATP. When ATP is high, acetyl coa makes fats i. The TCA cycle - the final common metabolic pathway for the energy nutrients ii. The electron transport chain - captures energy in the bonds of ATP and uses proteins to serve as electron carriers until they reach oxygen which is then turned into H2O after it accepts the electron iii. The kcalories-per-gram secret revealed - fats provide the most energy per gram because fatty acids can be oxidized to and hold more hydrogens with oxygens, while glucose has oxygens already bonded to each carbon leaving less potential for oxidation II. Feasting and fasting: a. Feasting—excess energy - any excess energy is favored for fat formation i. Excess protein - it is first used to replace daily losses, and then by increasing protein oxidation. If there is still excess, it is converted to ketone bodies, which are stored as fat ii. Excess carbohydrate - first stored as glycogen and excess glucose is converted to fat iii. Excess fat - all excess is stored as fats and fills the stores  b. The transition from feasting to fasting - the body draws on the stores during fasting c. Fasting—inadequate energy - starvation demands that the cells degrade their own components for food i. Adaptation: making glucose - glucose can be taken from fat stores, while the blood going to the brain use gluconeogenesis to turn amino acids with pyruvate into glucose ii. Adaptation: creating an alternative fuel - combines acetyl coA fragments from fatty acids to produce ketone bodies as an energy source. Ketosis induces a loss of appetite iii. Adaptation: conserving energy - as it shifts to ketone bodies, it simultaneously reduces energy output and conserves both fat and lean tissue mass iv. Intermittent fasting - eating for certain periods of time, and then not at all for a set period d. Low-carbohydrate diets - metabolism is similar to fasting in these diets. Induce ketosis. Body depletes glycogen stores and then it begins making glucose from amino acids of protein Chapter 8: Energy Balance and Body Composition Key Terms: Basal metabolic Energy in: syndrome rate Central obesity Satiation Ectopic fat Hypothalamus Subcutaneous fat Energy balance I. Inflammation Thermic effect of Insulin resistance food Visceral fat Metabolic a. Food composition - the energy values of foods which can be tested in bomb calorimeters, or the physiological fuel value b. Food intake - the body needs to meet its needs without too much or too little energy i. Hunger - the physiological response to a need for food triggered by nerve signals and chemical messengers originating and acting in the brain, primarily in the hypothalamus ii. Satiation - receptors in the stomach stretch and hormones such as cholecystokinin become active, the person begins to feel full. iii. Satiety - the feeling that suppresses hunger and allows a person to not eat again for a while iv. Overriding hunger and satiety - appetite is eating when your body doesn’t want to eat v. Sustaining satiation and satiety - must consume protein to feel satiated vi. Message central—the hypothalamus - hunger center II. Energy out: thermogenesis is a measure of the amount of energy expended by using the heat released in nutrient breakdown a. Components of energy expenditure i. Basal metabolism - Metabolic activities including lungs inhaling and exhaling air, bone marrow making new red blood cells, and other autonomous functions ii. Physical activity - voluntary movement and the muscles using energy to move iii. Thermic effect of food - acceleration of GI tract muscles becoming more active when the body consumes food, and the energy production of heat iv. Adaptive thermogenesis b. Estimating energy requirements - equations based on how the following factors influence BMR and consequently energy expenditure such as sex, growth, age, physical activity, body composition and body size III. Body weight and body composition: a. Defining healthy body weight - how much should a person weigh? i. The criterion of fashion vs health - people comparing themselves to non beneficial factors instead of the health of different factors ii. Body Mass Index - the relative weight for height b. Body fat and its distribution i. Fat distribution; Waist circumference - a good measure of central obesity and its  associated health risks ii. Other measures of body composition - different ways to measure body weight and composition IV. Health risks associated with body weight and body fat: a. Cardiovascular disease; - Type 2 diabetes - b. Inflammation and the metabolic syndrome; Cancer V. Eating disorders: a. Characteristics & Treatment of anorexia nervosa b. Characteristics & Treatment of bulimia nervosa c. Binge-eating disorder & other eating disorders Chapter 9: Weight Management Key Terms: Bariatric Obesogenic environment Set Fad diets point Leptin resistance I. Overweight and obesity: Weight cycling Lipoprotein Lipase (LPL) a. Fat-cell development/metabolism b. Set-point theory II. Causes of overweight and obesity: a. Genetics and epigenetics i. Leptin; Ghrelin b. Environment i. Overeating; Physical inactivity III. Problems of overweight and obesity (9.3): a. Health risks; Perceptions and prejudices; dangerous interventions IV. Aggressive treatments for obesity: a. Drugs; Surgery; Other Medical Procedures b. The latest and greatest weight-loss diet—again: Fad diets’ appeal Chapters 10 & 11: The Vitamins Key Terms: Anemia Beriberi Niacin Peak bone mass Pellagra Beta-carotene Night blindness Pernicious anemia Rickets Bioavailability Pantothenic acid Riboflavin Biotin Folate Scurvy Intrinsic factor Water- vs fat-soluble Teratogen Thiamin Neural tube defects vitamins Vitamins Vitamin B6 Water-Soluble Vitamins Fat-Soluble Vitamins Chapter 12: Water Key Terms: Antidiuretic hormone Hypothalamus Osmosis Electrolytes Renin Solutes a. Distribution and movement of body fluids - i. Electrolytes ii. Electrolytes, solutes, and proteins attract water b. Regulation of fluid balance i. Antidiuretic hormone (ADH) ii. Renin c. Water balance and recommended intakes i. Water losses & intake ii. Water sources & recommendations iii. Health effects of water