Macronutrient Science Flashcards
7 cards from real Macro Coach Certification practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Macronutrient Science flashcards as text
Which hormone primarily stimulates the uptake of glucose into skeletal muscle and adipose tissue after a meal?
Answer: Insulin
Insulin facilitates glucose uptake by translocating GLUT4 transporters to the cell surface of muscle and adipose tissue in response to elevated blood glucose.
What is the primary function of carnitine in fatty acid metabolism?
Answer: Transporting long-chain fatty acyl groups across the inner mitochondrial membrane
Carnitine shuttles long-chain fatty acyl groups across the inner mitochondrial membrane via the carnitine shuttle system so they can undergo beta-oxidation.
A client reports consuming 50% of calories from carbohydrate, 25% from protein, and 25% from fat on a 2,400 kcal diet. How many grams of fat are they eating per day?
Answer: 67g
25% of 2,400 kcal = 600 kcal from fat; 600 ÷ 9 kcal/g = approximately 67g of fat.
The omega-3 fatty acid EPA (eicosapentaenoic acid) has how many carbons and double bonds?
Answer: 20 carbons, 5 double bonds
EPA is a 20-carbon omega-3 polyunsaturated fatty acid with 5 double bonds (20:5 n-3).
Protein synthesis requires amino acids to be joined by which type of chemical bond?
Answer: Peptide bonds
Amino acids are linked together by peptide bonds formed between the carboxyl group of one amino acid and the amino group of the next during translation.
Which metabolic state causes the liver to produce and release ketone bodies?
Answer: Low carbohydrate intake with depleted liver glycogen
When liver glycogen is depleted and insulin is low (e.g., fasting or very low carbohydrate diets), elevated glucagon drives fatty acid oxidation and ketogenesis.
Which digestive enzyme begins the chemical breakdown of starch in the mouth?
Answer: Salivary amylase
Salivary amylase (ptyalin), secreted by salivary glands, begins hydrolysis of starch into shorter polysaccharides and maltose in the mouth.
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