Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
224 Cards in this Set
- Front
- Back
Crispness in vegetables is due to |
Osmotic pressure |
|
What accelerates ripening of fruit? |
Ethylene gas |
|
Aging in apples is reduced by? |
Reduced oxygen/controlled atmosphere |
|
What should always be washed before serving? (Specific fruit and vegetable) |
Berries/Mushroom |
|
12 oranges = ? |
1 qt of juice |
|
Chlorophyll (Color in acid/alkaline, soluble/insoluble in water?) |
Olive green in acid Bright green in alkaline Insoluble in water |
|
Carotenoid (Color, color in acid/alkaline, soluble/insoluble in water?) |
Yellow/Orange Little effect in acid or alkaline solution |
|
Lycopenes |
Contribute to red color in various fruits Act as Antioxidant/phytochemical |
|
Flavonoids (Anthocyanins - Color, soluble/insoluble in water?, Acid/Alkaline?) |
Red, Blue, Purple Soluble in water Bright red in acid Bluish in Alkaline |
|
Flavonoids (Anthoxanthins - Color, Soluble/Insoluble in water?, Acid/Alkaline?) |
White Soluble in water Colorless in Acid Yellow in Alkaline |
|
Grades (Canned fruits/vegetables) |
Grade A - desserts, salads (Fancy) Grade B - processed (Choice) Grade C - puddings, pies ( Standard) |
|
Grades (Fresh produce) |
Fancy, Extra #1, #1, Combination, #2 |
|
Starch changes to what during storage? |
Sugar |
|
#10 can = #/case? Measure = ? |
6/case 13 cups |
|
Muscle composed of bundles of fibers called? |
Myofibrils |
|
Collagen - ? In heat? |
Structural part of tendon that surrounds muscle In heat - hydrolyzed gelatin/becomes tender |
|
Elastin - ? In heat? |
Found in ligaments, cartilage, yellow color Little change in heat/resistant |
|
What is the main contributor to meat color? |
Myoglobin |
|
Myoglobin + Oxygen = ? |
Red -> Brown -> Green |
|
How long is meat held in cold storage for ripening? |
10 days |
|
MAP = ? |
Modified atmosphere packaging Air is removed and replaced with (CO2, N) |
|
Inspection of meat is done by? When? Why? |
USDA Done at slaughter To assure wholesomeness |
|
Grades of meat |
Prime, choice, select, standard |
|
Meat cuts |
Most tender - Loin, Backbone Medium tenderness - Chuck Least tender - Flank, Brisket |
|
Safe minimum internal temperatures |
145° F - Pork, Beef, Lamb, Veal, Fish, Roast, Steak 160° F - Ground Beef, Ground Veal, Ground Lamb 165° F - Chicken, Turkey, Duck |
|
Collagen is hydrolyzed to... |
Gelatin and softens |
|
Grade A eggs can be stored in cold storage for how long? |
6 months @29-32° F |
|
Protein coagulates at X° C |
62-70° C |
|
Egg whites at room temperature whip more quickly and yield a larger volume due to ___________ |
Lower surface tension |
|
Egg white foams are compared by measuring ________ |
Specific gravity |
|
Egg substitute - profile? |
Lower in fat, kcals, cholesterol, higher in Na |
|
Cultured buttermilk is made by - |
Add lactic acid bacteria to skimmed/partly skimmed milk |
|
Sweet acidophilus milk - |
Skimmed milk + acidophilus bacteria which reduces lactose |
|
Butter is 80% what? |
Milk fat |
|
Margarine is 80% what? |
Vegetable or animal fat |
|
Heavy/Thick cream = % fat |
>36% fat |
|
Medium cream = % fat? |
30-36% fat |
|
Whipped cream = % fat? |
35% fat |
|
What is a farina? |
Inner portion of wheat kernel |
|
Gluten is made from _________ |
Gliadin + Glutenin |
|
Old baking powder is _______ |
More alkaline causing loss of this in in baked goods |
|
Sugar vs Gluten |
Sugar absorbs some of the water preventing gluten development |
|
Excess soda in cake |
Alkaline batter / yellowing of cake |
|
Cake - fallen center |
Too much sugar |
|
Cake - dry/crumbly |
Too much flour/egg, too much mixing, too little fat/sugar, over baking |
|
Cake - coarse texture |
Too much baking powder/sugar, oven temperature too low, inadequate mixing |
|
Cake - poor volume |
Too little baking powder, improper level of sugar/fat |
|
Lard/Oil are 100% what? |
100% fat |
|
Tenderness in pie crust is enhanced by using _______ |
Oil, soft fats or fat cut into small pieces |
|
Flakiness is promoted by _________ |
Leaving fat in coarse particles |
|
Straight dough method |
All ingredients are added before dough is allowed to rise |
|
Sponge method |
Combine liquid with yeast and part of flour and allow this batter (sponge) to ferment for several hours; add sugar, salt, fat, rest of flour; knead |
|
Continuous bread-making method |
Reduces processing time Not as affected by time/temperature Commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation |
|
Starch is composed of ________ |
Amylose & Amylopectin molecules |
|
Thickening ability of starches - order of effectiveness |
Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat |
|
Acid does what to starch? |
Breaks down starch and will give a runny product |
|
Roux = ? |
Half fat / Half flour |
|
Cornstarch in white sauce does what? |
Gives a clear, shiny, translucent sauce |
|
What are the crystal inhibitors? |
Acid - Cream of tartar, vinegar Fat - Chocolate, milk Protein - Milk, egg whites, gelatin |
|
Ice Cream - overrun is ________ |
The increase in volume from freezing and whipping |
|
Fat _____ with Crystal formation making it _____ & _____ |
Interferes - small - smooth |
|
Coffee - Brew at _______ for best flavor |
185-203° F |
|
Proprionate = ? |
Preservative; mold inhibitor |
|
Personal Zone = ? |
18" - 4' |
|
Establish _____ and Involve learner in a(n) _______ _____ |
Rapport, Active Way |
|
Listening Response - Clarification |
Pose a question back after an ambiguous client message; used to make previous message explicit |
|
Listening Response - Active/Reflective Listening |
Paraphrase or repeat back what was just said |
|
Reading level for general population? Reading level for lower literacy? |
8th grade 6th grade |
|
Nutrition Informatics = ? |
Intersection between nutrition, information and technology |
|
Steps in the Educational process |
Assessment Planning Implementation Evaluation of outcomes |
|
Formative vs Summative |
Formative - Made during the course of the education a. Helps pinpoint parts mastered and not mastered b. Allows for revision of plans, methods c. Answers "How should we do it?" d. Client must be involved; focus group, pretest e. Frequent feedback of results guides the rest of the educational process Summative - Designed at planning stage but conducted at the end a. Considered final; purpose may be grading, or evaluation of progress b. Did we achieve what we planned? c. Post-test d. Have client perform a task using new information |
|
Interviewing steps |
Preparation, Build Rapport, Collect Data, Closing |
|
Interviewing steps - preparation |
Collect background information - age, weight, height, diet hx Establish objective for collecting information during the interview |
|
Interviewing steps - Collect Data |
Use open-ended questions: broad, gives freedom in responding; gives you a chance to listen and observe; takes more time but less threatening Closed: more restrictive; limits answers; gives you control; less time Primary - introduces new topics Secondary - obtain more information, follow-up Neutral: preferred - do not reveal your bias; leading: reveals your bias Funnel sequence: begin with broad open questions and proceed to more restrictive ones |
|
Interviewing steps + Closing |
Summarize for client to check accuracy; tell client what will be done with info, when he will he contacted for teaching |
|
Example of evaluation response to client |
Make judgment about persons feelings, leads to offering of advice, not problem solving, seldom helpful |
|
Example of hostile response to client |
Uncontrolled anger; may antagonize or humiliate client " Maybe you are not losing weight because you are not trying hard enough, " |
|
Example of reassuring response to client |
May make it difficult to solve the client's problem or discuss it further. Client is prevented from working through feelings. " Don't worry about making changes...it just takes time," |
|
Example of probing response to client |
Attempt to clarify or gain more information "Can you tell me more about that?" |
|
Example of understanding response to client |
One of the best ways to respond, try to recreate the person's message in your own frame of reference. May lead to more client cooperation. Helps client feel accepted and safe in expressing their feelings. "You seem to be saying that you are feeling....," |
|
Motivational interviewing = ? |
Helps clients recognize their problems. Motivates them change. |
|
Motivational Interviewing skills abbreviation is? |
O - opened ended questions A - Affirmation R - Reflective Listening S - Summaries |
|
Motivational Interviewing - open ended questions |
Information gathering "What will you try now?" |
|
Motivational Interviewing - Affirmation |
Instills hope, statement of appreciation of strengths "Deciding to take the stairs instead of the elevator shows how determined you are," |
|
Motivational Interviewing - Reflective listening |
Statements that tests your understanding of what the client is saying "I don't have time to go to the gym," "You must have a very busy schedule," |
|
Motivational Interviewing - Summaries |
Enhance understanding and help client move forward "So what you're saying is....," |
|
Descriptive Research does NOT allow ______ relationships to be determined |
Causal |
|
Types of descriptive research |
Qualitative research Case report Surveys |
|
Qualitative research - ? |
a. Explore a phenomenon of interest as a prelude to theory development b. Data collected through interviews, observation, questionnaires |
|
Case report, case study, case series - ? |
Report of observations on one or more than one subject Describes quantitatively the experience of a group of cases with a disease or condition in common Helps ID variables important to the etiology, care, outcomes of a particular condition |
|
Surveys - ? |
Designed to describe and quantify characteristics of a defined population; time frame; pinpoints problems |
|
Types of analytical research |
Experimental model Cohort studies Quasi-experimental design Case control studies Cross-sectional studies |
|
Quasi-experimental design - ? |
Time series - Series of measurement at periodic intervals before the program begins and after the program ends to see if there are any noteworthy changes |
|
Cohort studies - ? |
AKA incidence studies tracking new cases Carried out over a long period of time (longitudinal) and perspective (future-oriented) Follows a cohort of healthy people to see if they develop a specific disease |
|
Case control studies - ? |
Focus on a specific disease Those worth the disease are compared to those without (other characteristics are similar) |
|
Cross-sectional studies - ? |
One time data collection AKA prevalence study - All of the cases of a specific disease among a group of people in a specific time |
|
Internal validity vs External validity |
Internal validity - tests whether the difference between the two groups is real External validity - tests whether or not a generalization can be made from the study to a larger population |
|
Tool used to evaluate validity |
ANOVA |
|
Validity/Relevance - ? |
Ability to measure phenomenon it intends to measure |
|
Reliability - ? |
Consistency/reproducibility |
|
Precision - ? |
Amount of variation that occurs randomly |
|
Sensitivity vs specificity |
Sensitivity - afflicted individuals who test positive Specificity - non-afflicted individuals ID as non-afflicted |
|
Inferential Statistics - ? |
Techniques that allow conclusions beyond the immediate data set |
|
Which coenzymes are vitamins needed for energy production? |
Pantothenic Acid, Thiamin, Riboflavin, Niacin |
|
What is a substrate? |
Substance on which an enzyme works |
|
What is a cofactor? |
Assists enzymes; minerals |
|
Thyroxine does what and stimulates what? |
Influences physical and mental growth Stimulates liver glycogenolysis, gluconeogenesis - raises blood sugar |
|
Total Energy Expenditure (TEE) = ? |
Basal energy expenditure (BEE) Energy expended in physical activity (EEPA) Thermic effect of food (TEF) |
|
Basal energy expenditure - ? |
BEE - minimum amount of energy needed at rest in fasting |
|
Basal metabolic rate (BMR) - ? |
Measured in the morning when reclining, awake, relaxed, at normal body temperature, at least 12 hours after last meal and several hours after strenuous activity Measures oxygen consumed |
|
Resting Metabolic Rate (RMR) - ? |
Measured after a short rest and controlled intake of caffeine, alcohol Used more than BMR Use with normal/obese only |
|
Direct vs indirect calorimetry |
Direct - measures heat produced in respiration chamber Indirect - measures oxygen consumed and CO2 excreted via portable machine (more practical) |
|
Monosaccharides = ? |
Glucose, fructose, galactose |
|
Disaccharides = ? |
Maltose - Glucose Glucose Lactose - Glucose Galactose Sucrose - Glucose Fructose *Hint* All have glucose / Sucrose = GFS (Glucose + Fructose = Sucrose) |
|
Sorbitol = ? |
Alcohol from glucose Converted into fructose Excess = diarrhea (Think Amazon Gummy Bears) |
|
Carbohydrate - order of sweetness |
Fructose, Invert sugar, Sucrose, Glucose, Sorbitol, Mannitol, Galactose, Maltose, Lactose |
|
Essential Amino acids include - ? |
TV TILL PMH Threonine Valine Tryptophan Isoleucine Leucine Lysine Phenylalanine Methionine Histidine |
|
Conditionally essential - ? |
Arginine, Glutamine |
|
Tryptophan is a precursor to - ? |
Serotonin, Niacin |
|
Phenylalanine converted to ? Methionine converted to ? |
Tyrosine Cysteine |
|
Soybeans are low in _____ |
Methionine |
|
Soy protein is equivalent in ________ |
Protein quality to animal protein |
|
Legumes are low in ________ |
Methionine, cystine and tryptophan |
|
Gelatin is low in ___________ |
Methionine, lysine and has NO<--- tryptophan |
|
What are phospholipids? |
Control passage of compounds in/out of cell. Most are lecithin which contain choline (lipotropic factors). Helps prevent fat accumulation in liver. |
|
What is choline? |
Lipotropic factor Helps prevent fat accumulation in liver. Functions in the transport and utilization of fatty acids and cholesterol through the enzyme LCAT |
|
Most polyunsaturated fat? |
Safflower |
|
Most unsaturated fat? |
Canola |
|
Lack of linoleic acid leads to ? |
Eczema, poor growth rate and petechiae |
|
If linoleic replaces CHO |
LDL decreases HDL increases |
|
If linoleic replaces saturated fat? |
Total cholesterol decreases HDL decreases |
|
Best source of linoleic acid? |
Safflower |
|
Alpha-linoleic acid functions and deficiency are ? |
Fx - retinal fx and brain development Deficiency - neurological changes - numbness and blurred vision |
|
Trans fatty acid vs cis fatty acid |
Trans - H are on opposite sides Cis - H are on the same side |
|
Order or predominance - Saturated |
Coconut oil, palm kernel, cocoa butter, butter, beef tallow, palm oil |
|
Order of predominance - monounsaturated |
Olive, canola, peanut, sunflower |
|
Order of predominance - polyunsaturated |
Safflower, corn, soybean, cottonseed, sunflower |
|
Order if predominance - Butter and Margarine |
Butter - SAT / MUFA / PUFA Margarine - PUFA / MUFA / SAT (PMS) |
|
Vitamin A properties, Fx, deficiencies |
Fat soluble Stored in liver Carotene is precursor IU 10,000 Fx - Skin and vision Deficiency - Nyctalopia (Night blindness) reversible Xerophthalmia - not reversible |
|
Sources for Vitamin A |
Yellow, orange fruits Dark green leady vegetables Cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato |
|
Vitamin D properties, Fx, deficiencies |
Cholesterol is precursor UV light -> 7 dehydrocholesterol -> D3 cholecalciferol -> D2 ergocalciferol Deficiency - Rickets / Osteomalacia |
|
Vitamin D sources |
Sunlight, egg yolk, fortified milk |
|
Vitamin E properties, Fx, deficiency |
Tocopherol One of the least toxic vitamins Fx - Antioxidant , resists hemolysis of RBC Deficiency - hemolytic anemia |
|
Vitamin E sources |
Vegetable oil, whole grains, green vegetables, almonds |
|
Vitamin K properties, Fx, deficiency |
Synthesized by bacteria in the lower intestinal tract Fx - forms prothrombin in liver, aids blood clotting, Ca metabolism Deficiency - Hemorrhage Affected by: mineral oil antibiotic and anticoagulant |
|
Vitamin K sources |
Spinach, kale, broccoli, green leady vegetables |
|
Vitamin B1 properties, Fx, deficiency |
Thiamin Oxidation of CHO Metabolism of pyruvate Deficiency - Beriberi, muscle weakness, foot drop, memory loss, tachycardia, confusion, increase plasma pyruvate |
|
B1 sources |
Grains, wheat germ, pork, liver |
|
B2 properties, Fx, deficiency |
Riboflavin Lost in UV light Fx - energy release from protein RBC production Deficiency - Growth failure, cheilosis, angular stomatitis, magenta tongue |
|
B2 sources |
Liver, kidney, meat, milk |
|
Niacin properties, Fx, deficiency |
Precursor: Tryptophan Fx - Metabolism of CHO, Protein, Fat Deficiency - Pellagra, dermatitis, dementia, diarrhea, beefy red tongue, symmetrical rash in sunlight |
|
Niacin sources |
Protein, peanuts, ready-to-eat cereal, chicken, rice, yeast, milk |
|
Folate properties, Fx, deficiency |
Precursor: PABA Fx - DNA synthesis, forms RBC in bone marrow, prevents neural tube defect Deficiency - Fatigue, diarrhea, megaloblastic macrocytic anemia |
|
Folate sources |
Fortified dries cereal, liver, kidney, green leafy vegetables, citrus fruits, lentils, beans |
|
B6 properties, Fx, deficiency |
B6 = pyridoxine Fx - Coenzyme in AA metabolism: deanimation, transanimation Increased protein = increased pyridoxine needs Deficiency - seizure, anemia, dermatitis, glossitis, peripheral neuropathy |
|
B6 sources |
Meat, wheat, corn, yeast, pork, liver, ready-to-eat cereal |
|
B12 properties, Fx, deficiency |
B12 = Cyanocobalamine Contains Cobalt Bound by intrinsic factor in gastric juice Fx - Coenzyme in protein synthesis Forms RBC Deficiency - macrocytic, megaloblastic anemia Pernicious anemia - gastrectomy/removal of ileum -> lack of intrinsic factor |
|
B12 sources |
Liver, meat, milk, kidney, egg, fish, cheese |
|
Pantothenic Acid properties, Fx, deficiency |
Fx - Coenzyme A - energy synthesis of fatty acids Deficiency - paresthesia on feet |
|
Pantothenic Acid sources |
Animal foods, grains, legumes |
|
Ascorbic acid / Vitamin C property, Fx, deficiency |
Most easily destroyed by heat Fx - Wound healing, Aids in iron absorption Deficiency - scurvy, poor wound healing, bleeding gums, petechiae |
|
Vitamin C sources |
Citrus fruits, potato, papaya, dark green/yellow vegetables |
|
Biotin property, Fx, deficiency |
Synthesized by intestinal bacteria Fx - Coenzyme in fatty acid Synthesis, converts pyruvate into oxaloacetate in gluconeogenesis Deficiency - muscle pain, dermatitis, glossitis |
|
Biotin sources |
Liver, kidney, egg yolk, yeast |
|
Myo-inositol property, Fx, deficiency |
In plants as phytic acid related to sugar contains phosphorous Vitamin-like factors Fx - binds Ca, Zn, Fe membrane structure |
|
Myo-inositol sources |
Outer husks of cereal grains, leafy green vegetables |
|
Calcium property, Fx, deficiency |
Most abundant mineral Regulated by parathyroid hormone VitD, lactose, acid aids absorption Calcitonin lowers serum calcium by inhibiting bone resorption Fx - Blood clotting, cardiac Fx, nerve transmission, smooth muscle contractility Deficiency - Hypocalcemia -> tetany |
|
Calcium sources |
Dairy products, leafy vegetables, legumes |
|
Phosphorous property, Fx, deficiency |
Second most abundant mineral Fx - phospholipid transport fat through lymph and blood, bone, teeth |
|
Phosphorous sources |
Meat, milk, poultry, eggs, fish, cheese |
|
Iron property, Fx, deficiency |
Food iron: Ferric Stored: Ferritin Absorbable: Ferrous Fx - O2 transport Deficiency - pale tongue, spoon shaped nails, anemia, pale conjunctivae |
|
Iron sources |
Heme iron: animal foods Non-heme: cereal, vegetables (poorly absorbed) Absorption aided by VitC, gastric juice Ca helps if oxalates are present Eggs, milk, cheese, tea does not help absorption |
|
Magnesium property, Fx, deficiency |
Part of chlorophyll 50% in bone/50% in cell Fx - protein/fatty acid Synthesis, stabilizes ATP structure Increased protein, Ca, VitD = increased Mg needs Deficiency - tremors |
|
Magnesium sources |
Most foods, milk, bread |
|
Zinc property, Fx, deficiency |
Excess leads to copper/iron deficiency Fx - increases taste acuity, enhance insulin action, stabilizes dna/rna cell division Deficiency - reduced immune fx, alopecia, poor wound healing, hypogeusia |
|
Copper property, Fx, deficiency |
Trace mineral Fx - Hemoglobin synthesis, aids Fe absorption Deficiency - microcytic anemia, neutropenia, Wilson's disease (low serum Copper, genetic absence of liver enzyme) |
|
Copper sources |
Liver, kidney, shellfish |
|
Chromium property, Fx, deficiency |
Absorption enhance by VitC, niacin Fx - Aids insulin action, glucose metabolism Deficiency - Insulin resistance |
|
Chromium sources |
Yeast, oyster, potatoes, liver |
|
Insensible water loss/day |
0.8 - 1.3 L/day Via skin/breathing |
|
mEq = ? |
mEq = (mg/atomic wt) * valence Na - AW = 24 // Valence = 1 K - AW = 39 // Valence = 1 Ca - AW = 40 // Valence = 2 |
|
Extracellular electrolytes |
Na, Ca, Cl, HCO3 (Bicarb) |
|
Intracellular electrolytes |
K, Mg, P |
|
Potassium sources |
Meat, fruits, vegetables (tomato, potato, banana, orange, cantaloupe) |
|
What happens when Albumin drops? |
Albumin exerts pressure on blood vessel wall that keeps water within. When Albumin drops, the pressure drops, causing fluid to leak out. Water moves from extracellular (plasma) to intestinal space (between and around cells). Low serum protein leads to edema and ascites. Anasarca is extreme, generalized edema and widespread swelling of skin due to effusion of fluid into extracellular space. It is associated with heart, liver, renal failure and extreme protein/caloric malnutrition. |
|
Lungs control supply of ______ |
Carbonic acid (CO2, water) Hypoventilation - retention of acid Hyperventilation - loss of acid |
|
Kidneys control supply of ________ |
Bicarbonate Retains bicarb = base increase Excrete bicarb = base decrease (leans towards a more acidic environment) |
|
Female (pregnant) recommended weight gain |
25-35# (18.5 - 24.9) 28-40# (<18.5) 15-25# (25-29.9) 11-20# (≥30) |
|
Supplementation during 2nd/3rd trimester |
Ferrous sulfate 300mgs Folic acid 400mcg (+200 during pregnancy = 600mcg) |
|
Infant normal birth weight, LBW, VLBW, ELBW |
Normal 2500-4000g (5.5 - 8.8#) LBW <5.5# VLBW <3.3# ELBW <1000g (<2.2#) |
|
Small for gestational age, appropriate for gestational age, large for gestational age = ? |
SGA <10th percentile birth wt AGA 10-90th % LGA >90th % |
|
Human milk kcal/oz |
20 kcals/oz |
|
Prolactin does what? Oxytocin does what? |
Prolactin stimulates milk production Oxytocin moves milk through ducts |
|
Colostrum - ? |
Secreted during first few days Meets infant's needs during the first week More protein, less fat/CHO than mature milk Has antibodies |
|
Recommend breast milk for how long? |
First 4-6 months Then supplemented by weaning foods for at least up to 12 months |
|
Infant formula kcal/oz , needs |
20 kcals/oz Needs: 2 1/2 oz/#/day |
|
Hyperbilirubinemia |
Unconjugated bilirubin levels elevated within first week of life as a result of increased breakdown of red blood cells or decreased intestinal mobility. Encourage 9-12 feedings/day of human milk/formula to promote hydration and intestinal motility. |
|
Infant - add solids when? |
4-6 months |
|
Childhood exercise how long per day? |
60 min/day |
|
Measure head circumference until what age? |
3 yrs |
|
Measure supine until what age? |
2 yrs |
|
Fluid needs, AI |
35 mL/kg or 1mL/kcal AI: 3.7L/day men 2.7L/day women |
|
Athletes water needs during physical activity |
16oz/1# body weight lost |
|
Herbals, botanicals, supplements are regulated by? |
DSHEA |
|
Ginkgo Biloba use/interaction |
Use - vasodilation Interaction - avoid warfarin |
|
Ginseng use/interaction |
Use - immunity/endurance Interaction - high blood pressure, avoid warfarin |
|
St. John's Wort use/interaction |
Use - antidepressive Interaction - reduces effect of warfarin, avoid with antihypertensive, oral contraceptive, antipsychotics, some statins |
|
Yohimbe use/interaction |
Use - erectile dysfunction Interaction - elevates blood pressure |
|
Bile is produced in the ________ stored in the ________ |
Liver Gallbladder |
|
Liver stores ________ And synthesizes ______ |
Glycogen Glucose |
|
CCK does what? |
CCK released from the duodenum when fat enters, contracts gallbladder releasing bile, stimulates pancreas |
|
What does secretin do? |
Secretin (duodenum) stimulates flow of pancreatic juice (bicarbonate) and water into the duodenum, Inhibits gastric secretion |
|
What does glucagon-like peptide 1 do? |
GLP-1, hormone glucose-dependent insulinotropic polypeptide (GIP), releases from intestine in presence of glucose and fat, stimulates the release and synthesis of insulin |
|
_______ neutralizes acid |
Acidic chyme (enters duodenum, mixes with fluids and bicarbonate) |
|
Large intestine absorbs _______, _________, _________ |
Water Salts Vitamins synthesized by bacteria (K, B13, thiamin, riboflavin |
|
Most glucogenic amino acid |
Alanine |
|
During catabolic stress ________ |
Blood glucose rises |
|
Kreb's cycle = ? |
Cycle in image attached |
|
BCAA? |
Branched chain amino acid Valine Isoleucine Leucine Hint: L.I.V. |
|
Cysteine can be synthesized from ______ |
Methionine |
|
What is used to determine quality of protein in food? |
Biological value BV |
|
Definition: de-animation, transanimation |
De-animation - splitting off of NH2 by hydrolysis in liver Transanimation - transfer of amino group to ketoacidosis to form a new amino acid |
|
What is required for normal fat metabolism? |
CHO |
|
Factors that aid in vitamin/mineral absorption |
A - bile salts, pancreatic lipase, fat D - bile salts, acidity of chyme, accompanies Ca, P absorption E/K - bile salts, fat Thiamin - acid Riboflavin - P B12 - ileum, stomach secretion Ca - acid, VitD, lactose Fe - HCL, Ca (binds oxalates) |