Summary: Introduction To Nutrition And Metabolism | 9781420043129 | David A Bender

Summary: Introduction To Nutrition And Metabolism | 9781420043129 | David A Bender Book cover image
  • This + 400k other summaries
  • A unique study and practice tool
  • Never study anything twice again
  • Get the grades you hope for
  • 100% sure, 100% understanding
Use this summary
Remember faster, study better. Scientifically proven.
Trustpilot Logo

Read the summary and the most important questions on Introduction to nutrition and metabolism | 9781420043129 | David A. Bender.

  • 1 Why eat?

    This is a preview. There are 1 more flashcards available for chapter 1
    Show more cards here

  • 1.2 Metabolic fuels

  • What are the dietary sources of metabolic energy (fuels)?

    Carbohydrates, fats, protein and alcohol.

  • 1.2.2 The need for protein

  • What causes the continual loss of protein from the body? (At least two)

    1. Hair

    2. Shed skin cells

    3. Enzymes

    4. Other protein secreted from the gut

  • 1.3.1 Hunger and satiety-short term control of feeding

  • What part of the brain stimulates us to eat and stop eating?

    Hunger: Lateral hypothalmus through neurons that uses neuropeptide Y as transmitter.

    Satiety: Ventro-medial hypothalamus through neurons that use pro-opiomelanocortin (POMC)

  • 1.3.2 Long term control of food intake and energy expenditure

  • How does leptin act to increase energy expenditure and loss of adipose tissue?

    1. Increased expression of uncoupling proteins in adipose tissue and muscle;

    resulting in relatively uncontrolled oxidaion of metabolic fuel.

    2. Increased activity of lipase in adipose tissue;

    resulting in a breakdown of triacylglycerol reserves and release of nonesterified fatty acids, which are either oxidized or re esterified in liver/transpored to adipose tissue; costing energy.

    3. Decreased expression of acetyl CoA carboxylase in adipose tissue;

    decreasing both syntheses and increased oxidation of fatty acids.

    4. Increased apoptose in adipose tissue;

    reducing availability storing fat.

  • 1.3.3 Appetite

  • What are the five basic tastes the tongue can distinguish?

    1. Salt

    2. Savory

    3. Sweet

    4. bitter

    5. Sour


    NB: Also the ability to taste fat.

  • When do we response in sensitivity for salt (sodium)?

    In a response to the state of sodium balance in the body, the active salt receptors will increase at times of sodium depletion.

  • Why is the taste of savoriness important to us?

    Largely due to the presence of free amino acids in food and permits detection of protein-rich foods

  • What can we detect with the taste of sweetness?

    Carbohydrates (energy sources)

  • Why are sourness and bitterness an unpleasant sensation?

    Because many toxins occur in food that have a bitter and sour flavor.

  • 2 Enzymes and metabolic pathways

  • On what do all metabolic processes depend?

    Reactions between molecules, with breaking covelant bonds, forming others and yielding compounds from starting material.

To read further, please click:

Read the full summary
This summary +380.000 other summaries A unique study tool A rehearsal system for this summary Studycoaching with videos
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart