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Nutrition/behavior
Nutrition/behavior population and nutrition, griffith/miller
| Question | Answer |
|---|---|
| Protective intakes for Stage 2 and 3 atherosclerosis | Fiber, folate, vitamin K, and antioxidants |
| Intake factors that slow progression at stage 2 and 3 atherosclerosis | decreasing blood pressure (moderate sodium chloride, adequate potassium, calcium and magnesium) |
| Protective intake for stage 4 atherosclerosis | Fish |
| Mechanisms that contribute to vascular disease | LDL and lipoproteins, homocysteine, vascular damage due to hypertension, diabetes or vitamin K deficiency, |
| Mechanisms that contribute to vascular disease thrombosis | increased platelet aggregation due to decreased fish and low fruit/vegetable intake, hypercoagulation with high fat intake and obesity |
| Typical progression of atherosclerosis begins with | tears or fatty streaks in the intima of blood vessels attract monocytes and stimulate the cellular immune response |
| First step in cardiovascular disease prevention | Risk assessment |
| Age for premature coronary heart risk | Female- under 65, male- under 55 |
| Source of fatty acids | Dietary fat (not carbs, proteins or alcohol) |
| Bodily uses of fatty acids | Build membranes, precursor for complex lipids,precursor for eicosanoides (important for inflammatory response and platelet aggregation), energy |
| Complex proteins are transported as | lipoproteins |
| Atherogenic lipoproteins | chylomicron remnants,LDLs and VLDL remnants |
| Non-atherogenic lipoproteins | chylomicrons, HDLs, VLDLs |
| All lipoproteins contain | cholesterol, cholesterol esters, triglycerides (three fatty acids and glycerol), phospholipids, and apolipoproteins |
| Chylomicrons are | lipoproteins that transport fat soluble compounds from the intestines to other organs |
| Chylomicrons are cleared in a two step process. What is it? | 1. Hydrolysis of triglycerides by lipoprotein lipase in the bloodstream 2. Receptor mediated uptake of the residual lipoproteins |
| Lipoprotein lipase is activated by | Apolipoprotein CII |
| What determines the amount of chylomicron remnants in the blood | Genetic predisposition and dietary habits |
| Increase in triglycerides after a meal is mainly due to | Chylomicrons |
| Lipoprotein lipase (LPL) | Releases fatty acids from chylomicrons in small arterioles and capillaries |
| Chylomicrons carrying dietary fat are absorbed into the circulation and first enter the (organ?) | Lungs |
| Chylomicron remnants are taken up by | Liver |
| VLDL transports what? From where? | Trigs, Vitamin E and cholesterol from the liver |
| Catabolism of VLDLs | 1. Lipoprotein lipase cleaves trigs and generates VLDL remnants 2. Half of the remnants are taken up by a receptor mediated process and half are converted to LDL in the liver |
| VLDLs are produced in the | Liver |
| Chylomicrons are produced in the | small intestinal mucosa |
| Which lipoprotein mediates the transport of cholesterol from arterial walls to the liver | HDLs (thats why they are good!!) |
| LDLs are derived from | VLDLs |
| LDLs carry | most of the Vitamin E and cholesterol in the blood |
| In a low cholesterol diet, (more/less) receptors are expressed in liver cells | MORE |
| Cells with highest LDL receptor activity | Adrenal cells |
| The liver converts LDL into | Bile acids |
| Lifestyle changes can reduce LDL concentration by | 20-40% |
| Boosting viscous fiber does what to LDL | Lowers it significantly |
| Increasing myristic and palmitic fatty acid intakes | increases LDLs |
| Increasing intake of linoleic fatty acid | lowers LDLs |
| LDL receptor activity which is down-regulated by | High cholesterol and high dietary fat |
| Polyunsaturated fats are susceptible to | peroxidation |
| Oxidized lipids are (more/less)atherogenic | More |
| LDLs are most susceptible to peroxidation because of | their high PUFA levels and long circulation time |
| When free radicals attack LDLs, what happens | The apoB is fragmented, changing the structure and making it difficult to bind to its receptor. |
| What role does the scavenger receptor play in atherosclerosis? | The scavenger receptor allows modified LDLs to be taken up by macrophages which promotes atherosclerosis |
| The longer LDL stays in the bloodstream, the (more/less) it becomes oxidized | more |
| Foam cells | Macrophages that are full of lipids (specifically LDLs) |
| Where do dying foam cells deposit their cholesterol | Vascular endothelium |
| Modified LDLs promote secretions from endothelial cells that lead to | smooth muscle proliferation, attracts macrophages and increases the inflammatory response |
| Defense mechanisms against free radicals | 1. protective cellular enzymes inactivate free radicals 2. Fat soluble antioxidants protect membranes, lipid rich organelles and lipoprotiens (ex. alpha-tocopherol) 3. Proteins and metabolites protect aqueous environments within and outside of cells |
| Free radicals, oxidized lipids and lipoproteins can interfere with | Nitric oxide signalling in Smooth muscle which increases arterial pressure |
| Rate limiting step of cholesterol synthesis | conversion of HMG-CoA to mevalonate |
| Conversion of HMG-CoA to mevalonate is catalyzed by | HMG-CoA reductase |
| The activity of HMG-CoA reductase, the rate-limiting enzyme in cholesterol biosynthesis, (decreases/increases) with high dietary cholesterol intake. | Decreases |
| Suggested HDL level | over 40 mg/dl |
| Main functions of HDL | Take up phopholipids and cholesterol from VLDLs, take up cholesterol from LDLs, remove cholesterol from peripheral tissues, transfer apoCII and apoE to chylomicrons and VLDLs to regulate their metabolism |
| The main benefit of HDLs is its ability to transport cholesterol from | arteries to the liver |
| Central organ for cholesterol excretion | liver |
| Can cholesterol be excreted in bile? | Yes |
| Alcohol consumption does what to HDLs | Increases |
| Women have (higher/lower) HDL concentrations than men | Higher |
| HDLs originate from | Liver and small intestines |
| Be sure to mention a ____ when referring to CV discease | Stroke |
| Desirable polyunsaturated fat to saturated fat ratio | 1.0 |
| Saturated and transaturated fat should be what percent of daily calorie intake | less that 8% |
| Daily Cholesterol intake should be | less than 300 mg per day |
| Limit salt intake to | less than 6g or 2300 mg of sodium per day |
| Recommended servings of fruits and vegetables per day | 4 and 4 |
| Recommended grain servings per day | 6 |
| Recommended servings of fish per week | 2 |
| Desirable cholesterol levels | Under 200 |
| Desirable LDL levels | under 100 |
| Desirable HDL leves | over 40 |
| Normal Trig levels | 150 |
| Obese is considered a BMI over | 30 |
| Nearly 1 in _ kids are considered obese | 6 |
| Obesity contributes to 4 of the top 10 causes of death in the US. What are they | Heart disease, cancer, cerebrovascular disease and diabetes |
| Central obesity | "apple shape", increases health risks significantly |
| The most commonly used tool to identify obesity | BMI |
| BMI compares | Weight in Kg to height in m^2 (weight/height^2) |
| Weight circumference measure | intra-abdominal fat |
| Weight circumference that is considered obese | Men- >40inches, Women-> 35 inches |
| Normal BMI | 18.5-24.9 |
| Carb supplies are depleted how quickly with fasting? | a single day |
| Increased circulating insulin favors the storage of Trigs in | adipose tissue |
| The release of free fatty acids promote | an increase in lipoprotein production and insulin resistance |
| Glucagon promotes | Free fatty acid release |
| Insulin promotes | Free fatty acid storage |
| Modest changes in adipose tissue fat effect | VLDL production |
| The inhibition of hormone sensitive lipase by insulin (speeds up,slows down)the release of free fatty acids from adipose tissue. | Slows down |
| Hormone sensitive lipase causes | the breakdown of stored triglycerides to free fatty acids and glycerol |
| Three keys for a healthy diet | Moderation, variety, balance |
| Steps to a successful weight management | Assess, Provide, Plan |
| Exercise enhances | Hormone sensitive lipase |
| Total energy expenditure includes | Physical activity, basal energy expenditure, thermal effect of food, and growth |
| Thermic effect of food is approximately | 10% of total energy expenditure |
| Primary determinant of basal energy expenditure | Body weight, specifically fat-free mass |
| Energy needed for growth between ages 1-18 is | <2% of daily energy requirements |
| The most variable component of total energy expenditure in healthy people | Physical activity |
| Regulates hunger and satiety | Hypothalamus |
| Neurotransmitter released during a meal | CCK from duodenum |
| Neurotransmitter released soon after a meal | Peptide YY from colon |
| Neurotransmitter released to signal hunger | Ghrelin from stomach |
| A reduction in leptin is caused by | A reduction in fat stores |
| Orexigenic neurons cause a | Increase in appetite |
| Estimated energy requirements (increase,decrease) with age | Decrease |
| Energy expenditure is directly related to | muscle mass |
| A diet assessment should provide information about the patient's intake with regards to | food choices, calorie level, variety, adequacy, portion sizes, potential excesses or deficiencies, and dietary supplement use |
| The basic food groups are | Grains, vegetables, fruits, oils, dairy, protein |
| Important target for obesity treatment and prevention | Portion control |
| Healthy eating emphasized choosing | nutrient dense foods |
| Factors describing physical activity | Frequency, intensity, type and time (FITT) |
| Recommended daily activity | 30-60 minutes a day |
| In children, how much sedentary time is too much | 2 hours |
| Motivational interviewing | a patient centered approach designed to effect behavior change |
| Motivational interviewing elements | Feedback, Responsibility, Advice, Menu, Empathy, Self-efficacy (FRAMES) |
| 2 Major points of dietary guidelines for Americans | 1. Maintain calorie balance over time to achieve and sustain a healthy body weight 2. Focus on consuming nutrient-dense foods and beverages |
| Focus of Myplate.gov | Eat more fruits and vegetables! |
| 6 classification of nutrients | Carbohydrates, Fat, Protein, Vitamins, Minerals, Water |
| Energy-yielding nutrients | Carbohydrates, Fat and Proteins |
| Monosaccharides | Glucose, Fructose, Galactose |
| Disaccharides | Sucrose |
| Polysaccharides | Starch |
| Fiber | Indigestible Carbohydrate, soluble or insoluble fiber |
| Which is easier to get, a structure/function claim or a food label health claim | A structure/function claim |
| Enriched wheat flour and multi-grain flours are refinded and do not have the same nutrient value and fiber as | whole grain wheat flour |
| Government guideline for using "natural" on label | NONE |
| What makes up a protein | 20 amino acids in any order |
| Complete protein contains | All 9 essential amino acids in proportions needed by the body |
| Conditions of Aerobic exercise | Continuous, Rhythmic, Uses Large muscles, 3 days a week or more, 20 continuous minutes or more, at or above target Exercise Heart Rate (aka increasing oxygen consumption) |
| Exercise recommendation for adults | 150 minutes of moderate activity or 75 minutes of vigorous activity/ 2 strength trainings a week |
| Most common exercise risks | Heart attack, muscle/joint injuries, heat disorders |
Created by:
mcasto
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