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Nutrition & metabolism > basic nutrition > Flashcards

basic nutrition Flashcards

1
Q

what are the 2 categories differentiating nutrients?

A

essential vs. non-essential nurtients

macro vs. micronutrients

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2
Q

what characterises essential nutrients?

and what are some examples of them?

A

cannot be synthesised, or not in sufficient quantities (created) by the body

e.g vitamins, minerals, essential fatty and amino acids

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3
Q

what characterises non-essential nutrients?

and what are some examples of them?

A

can be made and in sufficient quantities by the body

e.g non essential fatty and amino acids and glucose

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4
Q

what characterises macronutrients?

and what are some examples of them?

A

usually required in gram qunatities (macro = large)

quantitatively largest part of diet

e.g carbohydrate, fat, protein, water and alcohol

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5
Q

what characterises micronutrients?

and what are some examples of them?

A

usually needed in small amounts (less than a gram as micro = small)

quantitatively largest family of nutrients

e.g vitamins, minerals and trace-elements

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6
Q

what are trace-elements?

A

a chemical element required only in minute amounts for normal growth

e.g iron

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7
Q

what elements are carbohydrates made up of?

what are carbohydrates?

what is the formula which all carbohydrates follow?

A

carbon, hydrogen and oxygen

they are hydrated carbons (hence made up of H, O and C)

multiples of CH2O

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8
Q

what are monosaccharides?

A

Monosaccharides are the simplest units of carbohydrates and the simplest form (monomer) of sugar

soluble in water

e.g glucose, fructose and galactose

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9
Q

what are disaccharides?

A

A disaccharide is the sugar formed when two monosaccharides are joined by glycosidic linkage

soluble in water

e.g sucrose and maltose

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10
Q

what are polysaccharides?

A

long chain of monosaccharides

insoluble in water due to size

e.g starch

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11
Q

what are the 3 types of carbohydrate?

A

mono, di and poly saccharides

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12
Q

what is the most common sugar in the body?

A

glucose

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13
Q

what is the most common type of carbohydrate in the diet?

A

sucrose

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14
Q

what are some of the properties of triacylglycerol?

A

contain 3 fatty acids attached to a molecule of glycerol (CHO)

comprises 95% of dietary fats

concentrated source of energy

stored within adipose tissue as insulating layer

intake and absorption of fat soluble vitamins

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15
Q

what does ‘n’ mean when referring to fatty acids?

A

number of carbons from methyl end

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16
Q

what does it mean if a fatty acid is
saturated?
monounsaturated?
polyunsaturated?

A

saturated - 0 double bonds (so solid at room temp)

monounsaturated - 1 double bond (liquid at room temp)

polyunsaturated - more than 1 double bond (liquid at room temp)

17
Q

what are phospholipids?

broadly?
structurally?
specific function?

A

a type of fat (eggs)

2 hydrophobic fatty acids tails and a hydrophilic ‘polar head’ group (phosphate group) joined together by a glycerol molecule

amphipathic acting as interface between aqueous and lipid environments so essential structural component of cell memebrane (phospholipid bilayer)

18
Q

what does it mean when describing phospholipids as ‘amphipathic’?

A

it has both hydrophilic (head) and hydophobic (tails) parts

19
Q

what is a bilayer?

A

film 2 molecules thick in which eah molecule has hydrophobic end directed inwards and hydrophilic end directed outwards

20
Q

what are sterols?

A

a type of fat

main sterol = cholesterol (food of animal origin)

arranged in a ring structure with associated side chains

plays key role in membrane structure, synthesis of hormones and bile acids

21
Q

what does synthesis mean?

A

the production of chemical compounds by reactoion from simpler materials

22
Q

how can nitrogen be used to calculate protein requirements?

A

majority of nitrogen excreted in urine as urea

23
Q

describe dietary proteins

structurally?
chemically?
functions?

A

composed of C,H,O,S and N

made up of amino acids in polypeptide chains

used for promotion of growth and development: energy, structural material for tissues, enzymes etc.

24
Q

how is quality of protein measured?

what is the threshold for good quality protein?

A

on digestibility and nitrogen retention

retained / absorbed x 100

above 70 reflects protein quality sufficient to maintain growth (more use from amino acids and less excreted nirtogen in urea)

25
Q

which nutrients are responsible for resisting and fighting an infection?

A

vitamins, minerals and protein

26
Q

which nutrients are responsible for the provision of energy, warmth and movement?

A

carbohydrates and fats

27
Q

which nutrients are required to regulate metabolism?

A

proteins (enzymes), vitamins and minerals

28
Q

what is the definition of a food ‘requirement’?

A

minimum amount of a nutrient needed to sustain a physiological state, function or structure of an organism

29
Q

how many nutrients are recognised as being in a healthy diet?

A

40

30
Q

what is the Estimated Average Requirement?

A

notional mean requirement of normal distribution of amount of a nutrient

31
Q

what is Reference Nutrient Intake?

A

2 standard deviations above the EAR (mean)

32
Q

what is the Lower Reference Nutrient Intake?

A

2 standard deviatins below the EAR (mean) and intakes below this line are likely deficient

33
Q

what are DRVs?

how may they be developed?

A

dietary reference values which assess requirements of nutrients

can be judged by e.g:
intake needed to cure signs of deficiency and maintain balance

34
Q

what is the nitrogen balance?

A

amount of protein taken in = amount of nitrogen leaving the body

35
Q

what are the rough percentages of different food groups in the modern diet?

A

fat - 40%
starch - 30%
sugar - 20%
protein - 12%

36
Q

how and where do we store fat, carbs and protein?

A

protein - no storage area as it’s all functional

fat - triglyceride in adipose tissue

carbohydrate - glycogen in muscles and liver

37
Q

how are the dissacharides lactose, maltose and sucrose formed?

A

all formed by 2 monosaccharides

sucrose = glucose + fructose
lactose = glucose + galactose
maltose = glucose + glucose
38
Q

where would you find oligosaccharides?

A

lentils

39
Q

which tissue has the highest and lowest protein turnover rates?

A

highest - blood plasma

lowest - muscle

Nutrition & metabolism (20 decks)

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