BCH 204 Flashcards

Question

Function of Potassium

Answer 1

Electrolyte that maintains fluid status in cells and helps with nerve transmission and muscle function.

Answer 2

Part of every living tissue and contained in the amino acids methionine and cysteine

Answer 3

Selenium Copper Iodine Manganese Fluoride Iron Zinc

Answer 4

Calcium Chloride Potassium Phosphorous Sodium Sulphur Magnesium

Answer 5

Helps provide oxygen to muscles and assists in the creation of certain hormones Forms red blood cells

Answer 6

Assists in carbohydrate, amino acid and cholesterol metabolism

Answer 7

Required for connective tissue formation, as well as normal brain and nervous system function

Answer 8

Necessary for normal growth, immune function and wound healing

Answer 9

Assists in thyroid regulation

Answer 10

Necessary for the development of bones and teeth

Answer 11

Important for thyroid health, reproduction and defense against oxidative damage

Answer 12

- Primary source of energy for the brain - muscle contractions - maintenance of body temp - heartbeat - digestion

Answer 13

Protein also plays a vital role in many important processes such as aiding the immune system, biochemical reactions, and providing structure and support for cells. Protein is present in every body cell and adequate protein intake is important for keeping the muscles, bones, and tissues healthy.

Answer 14

A disorder of body weight regulatory system characterized by accumulation of excess fat, sedentary lifestyle, and consumption of a high calorie diet

Answer 15

Hypertension Type II diabetes Cancer Atherosclerosis Stroke Coronary heart disease

Answer 16

Less than 18.5

Answer 17

Greater than 40

Answer 18

Is the amount of energy needed to raise the temperature of 1 mL of water by 1 °C

Answer 19

RDA: 130 grams/day for adults and children

Answer 20

Made of organic compounds carbon, hydrogen, and oxygen. Their major role in diet is energy production. Carbohydrates consumed in the diet that are not immediately used for energy are stored as glycogen.

Answer 21

CHO intake above RDA causes: weight gain or obesity due to increased fat storage in adipose tissue.

Answer 22

1. Glucose is the predominant sugar in nature and the basic building block of most other carbohydrates. 2. Fructose, or fruit sugar, is the sweetest of the monosaccharides and is found in varying levels in different types of fruits. 3. Galactose joins with glucose to form the disaccharide lactose, the principal sugar found in milk. 4. Other disaccharides include maltose, two glucose molecules bound together, and sucrose (table sugar), formed by glucose and fructose linked together.

Answer 23

Glycogen and Starch

Answer 24

Glycogen is stored in the liver and muscle cells and can be broken down into single glucose molecules to provide a rapid source of energy. Because glycogen contains many water molecules, it is large and bulky and therefore unsuitable for long-term energy storage. Thus, if a person continues to consume more carbohydrates than the body can use or store, the body will convert the sugar into fat for long-term storage.

Answer 25

This carbohydrate cannot be broken down by human digestive enzymes. Found in eatable plants such as fruits vegetables, grains and legumes. They can be classified according to their source e.g if from grain, is called cereal fiber. Soluble fiber partially dissolves in water and insoluble fiber does not. E.g * Cellulose * Hemicellulose * Lignin * Pectin * Gums * Mucilages.

Answer 26

Adults 21-38g/day 19g/day

Answer 27

It measures how fast and how far blood sugar will rise after consuming carbohydrates. Foods that are considered to have a high glycemic index are converted almost immediately to blood sugar which causes it to rise rapidly e.g potatoes, white rice, white flour, corn syrup e.t.c. Foods that are considered to have a low glycemic index are digested slower causing a slower rise in blood sugar. Examples are whole grains (brown rice, 100% whole wheat bread, whole grain pasta, high fibre cereals), high fibre fruits and vegetables, and many legumes.

Answer 28

Proteins supply amino acids and amino nitrogen to the body. Proteins are the only source of nitrogen in the body. Made of organic compounds carbon, hydrogen, oxygen and nitrogen. Formation of the brain, nervous system, blood, muscle, skin and hair. Forms the transport mechanism for iron, vitamins, minerals, fats and oxygen; and is the key to acid–base and fluid balance. Protein forms hormones, enzymes, and antibodies

Answer 29

RDA: Normal adults: 0.8g/kg body weight for adults, 30g/kg for pregnancy/ lactation and 2.0g/kg children

Answer 30

Amino acids that cannot be produced by the body

Answer 31

Histidine (not essential for adults), Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine.

Answer 32

Provide 9 Kcalories per gram; it is an energy-yielding nutrient Lipids are made of organic molecules carbon, hydrogen, and oxygen. Fats consist of glycerol fatty acids joined by an ester bond. Fats serve many critical functions in the human body, including insulation, cell structure, nerve transmission, vitamin absorption, and hormone production. The body stores adipose tissue (fat) as triglyceride.

Answer 33

Triglycerides - composed of three fatty acids and one glycerol molecule. Saturated fatty acid - fatty acid with carbon chains fully saturated with hydrogen. Monounsaturated fatty acid - fatty acid that has a carbon chain with one unsaturated double bond. Polyunsaturated fatty acid - fatty acid that has two or more double bonds on the carbon chain.

Answer 34

Promotes feeling of Fullness By slowing gastric emptying Reduces exposure of gut to carcinogens (free radicals of the carcinogen are excreted with the soluble fiber) Lowers serum LDL levels Slows gastric emptying (long-term glucose control in patients with diabetes mellitus)

Answer 35

Common sources include olive, canola and peanut oils. Liquid at room temperature, starts to harden when chilled. Helps with weight loss, reduces the risk if heart diseases and decreases inflammation.

Answer 36

Made by hydrogenation; heating liquid oils in the presence of hydrogen gas and a catalyst. This is the worse type of fat for the heart, blood vessels, and the rest of the body. It raises bad LDL and lowers good HDL. Create inflammation Contributes to insulin resistance.

Answer 37

Omega-3 fatty acids come in three forms: alpha-linolenic acid (ALA), ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils eicosapentaenoic acid (EPA) and Docosahexanoic acid (DHA). DHA and EPA omega-3 fatty acids are naturally found in egg yolk and cold-water fish and shellfish like tuna, salmon, mackerel, cod, crab, shrimp and oyster.

Answer 38

Omega-3s reduce blood clotting, dilate blood vessels and reduce inflammation. They are important for eye and brain development (and are especially important for a growing fetus in the late stages of pregnancy). Act to reduce cholesterol and triglyceride levels.

Answer 39

found in flaxseed, canola, and soybean oils and green leaves. • Generally consumed in abundance.

Answer 40

It works opposite to omega-3s in that it seems to contribute to inflammation and blood clotting.

Answer 41

Nitrogen balance (NB) is a measure of protein status. It occurs when nitrogen intake equals nitrogen output. It is referred to as nitrogen equilibrium.

Answer 42

A positive NB or anabolic state exists when nitrogen intake exceeds nitrogen output. During growth, pregnancy, lactation, and recovery from convalescence, the body is in positive nitrogen balance since it is retaining nitrogen for the purpose of synthesizing new protein tissues.

Answer 43

When nitrogen excretion is greater than nitrogen intake, a negative NB or catabolic state exists. During dietary deprivation, most illnesses, and certain types of stress, the body loses nitrogen and is in negative balance. The healthy adult is in nitrogen equilibrium.

Answer 44

1. Chemical score or amino acid score 2. Net protein utilization (NPU) NPU = Nitrogen retained by the body x 100 / nitrogen intake 3. Protein efficiency ratio (PER) PER = Gain in body weight it gm/ protein ingested in gm 4. Biological value (BV). BV = Nitrogen retained/nitrogen absorbed

Answer 45

Chemical score or amino acid score: It is a measure of the concentration of each essential amino acid in the test protein which is then compared with reference protein (usually egg protein) This mode of chemical assessment does not take into account the digestibility of dietary proteins. Hence, biological methods based on growth or nitrogen (N) retention are used to determine the overall quality of a protein.

Answer 46

Omega-3s reduce blood clotting, dilate blood vessels and reduce inflammation. They are important for eye and brain development (and are especially important for a growing fetus in the late stages of pregnancy). Act to reduce cholesterol and triglyceride levels.

Answer 47

Nutritional status is the current status of an individual or population in relation to their state of nourishment.

Answer 48

Internal: Age, gender, nutrition, behaviour, physical activity, diseases Liver and kidney disease can prevent activation of vitamin D and storage or utilization of many other nutrients such as vitamin A, vitamin B12 and folic acid (which of these can be stored??). Interference by the use of drugs. External: food safety, cultural, social and economic factors

Answer 49

O Surveys O Surveillance O Screening O Interventions.

Answer 50

O Dietary e.g. questionnaire O Anthropometric (BMI, weight, height etc) O Biochemical (blood sugar and urine test) O Clinical (illness due to improper nutrient consumption) O Sociologic

Answer 51

O A vegetarian diet poses certain problems in terms of micronutrient intake. O Vitamin B12 is found principally in foods of animal origin. O Vegetarians may not develop pernicious anaemia (by consuming dairy products, eggs, shitake mushrooms, yogurt, cheese and fortified cereals)

Answer 52

O Recent research shows altered needs of elderly persons for several essential nutrients (the absorption and utilization of Vit. B6 and Vit. B12). O Elevated blood levels of homocysteine (??homologue of aa) has been shown to be a risk factor for atherosclerosis. O Homocysteine is metabolized to methionine and cysteine in reactions requiring folic acid, B12 and B6. OHigh levels of homocysteine poses risk of heart disease

Answer 53

O Lactose intolerance O Diabetes Mellitus

Answer 54

O Incomplete digestion of lactose O Lactase production ceases in some non-human mammals. O Most humans follow this pattern, and hence may experience lactose intolerance after the consumption of milk or dairy products. O However, there is individual variation in symptomatology. O Anaerobic bacteria in the gut converts undigested lactose in the small intestine to gases and toxins (???). O Gut symptoms include pain, distension, gas, tummy rumbling, diarrhea or constipation. O Non gut symptoms include headache, muscle pain, fatigue O CH4 is a useful marker for lactose intolerance. O H2, CH4 and H2S from bacteria are absorbed into the blood and can be detected in the breath clinically.

Answer 55

O Insulin dependent ( type 1) O Non-Insulin dependent (type 2) O Gestational

Answer 56

• After the consumption of a meal • Body breaks it down into glucose (sugar), the main source of energy. • Glucose enters the bloodstream and signals the pancreas to release insulin. • Insulin sends the glucose in the blood (blood sugar) to muscle, fat, and liver cells to be used for energy or stored for later use. The blood sugar enters the cells, hence reducing the levels in the bloodstream, which signals the pancreas to stop producing insulin.

Answer 57

Insulin resistant cells results to increased blood sugar and insulin levels...........risk of type 2 diabetes and other diseases. Continuous production of insulin by the pancreas, and the cells are unable to respond, increasing the blood glucose concentration.......resistant cells

Answer 58

• Genetics • Increased triglycerides........inflammatory hormones ??? • Increased stress....... Increase cortisol......increased fat • Eating a diet high in sugar and processed foods • Physical Inactivity • Imbalance in the gut microbiome • Poor sleep habits • Sleep apnea

Answer 59

Excessive urination

Answer 60

Polyuria, Polyphagia, Polydipsia Slow wound healing resulting in amputation

Answer 61

excessive eating

Answer 62

Excessive thirst

Answer 63

Insulin shots Oral Hypoglycemic agents

Answer 64

O Biguanides derivatives: Metformin; O Sulphonylureas derivatives: glimepiride; O Postprandial glucose regulators: Repaglinide and Nateglinide; Thiazolidinediones derivatives: Pioglitazone and Rosiglitazone O Acarbose: Acts by inhibiting alpha glucosidases and amylases. This enzyme delays the hydrolysis of complex carbohydrates to simple sugars. A competitive inhibitor for pancreatic alpha amylase and intestinal alpha glucosidase

Answer 65

O Porcine and bovine insulins are commonly used in the treatment of human diabetics. O Allergic response to the injected insulin could occur because of the differences in amino acid sequence from the human insulin.

Answer 66

O Pig (porcine) insulin is more acceptable than cow (bovine) insulin in insulin reactive individuals. O It is more similar in sequence to human insulin. However, the human insulin made using genetically engineered bacteria is presently available for clinical use.

Answer 67

O The American Diabetes Association has recommended diets low in fat and high in complex carbohydrates and fibre for diabetics. Diabetics are prone to hyperlipidemia(high cholesterol) with a risk of heart disease The debate is that foods rich in monounsaturated fatty acids (e.g ? olive, peanut and canola oil) tend to lower blood sugar, reduce LDL and increase HDL as compared to diet rich in complex carbohydrates. O However, diets high in monounsaturated fatty acids tend to have higher caloric density and are inappropriate for overweight individuals with type II diabetes. O Thus, a single diet may not be appropriate for all diabetics.

Answer 68

In 1994 the American Diabetes Association abandoned the concept of a single diabetic diet. O Recommendations focused on low levels of glucose, lipid, and normal blood pressure coupled with weight reduction based on the individual.

Answer 69

A disease that occurs when an individuals intake of food lacks the proper amount of nutrient for healthy function or an individual cannot absorb nutrient from food.

Answer 70

Under nutrition Over Nutrition Incorrect balance of nutrients

Answer 71

A condition where there is insufficient food to satisfy energy needs

Answer 72

Weight loss Failure to thrive Wasting of body fat and muscle Inadequate growth and development in children Low birth weight in infants Diminished mental function Increased susceptibility to disease

Answer 73

An impaired function that results from protracted deficiencies or excess nutrients like protein, essential FA, vitamins and minerals

Answer 74

Fasting Anorexia nervosa Persistent vomiting Inability to swallow Impaired digestion Chronic illness Problems with intestinal absorption

Answer 75

abnormal dryness of the conjunctiva and cornea of the eye, with inflammation and ridge formation, typically associated with vitamin A deficiency

Answer 76

Liver, spinach, sweet potato and carrots

Answer 77

Rickets is the softening and weakening of bones in children, usually because of an extreme and prolonged vitamin D deficiency making it difficult to maintain proper calcium and phosphorus levels in bones

Answer 78

Sun exposure Cod liver oil Fish oil

Answer 79

A disease in which the body doesn't have enough vitamin B1 (thiamin). Beriberi is usually caused by poor diet or alcoholism. Symptoms include loss of appetite, weakness, pain in the limbs, shortness of breath and swollen feet or legs.

Answer 80

Meat some fresh fruits (such as bananas and oranges) nuts Green vegetables wholegrain bread some fortified breakfast cereals. liver

Answer 81

Pellagra is a systemic disease caused by a severe deficiency of niacin (vitamin B3). It affects the whole body and can eventually lead to death. It’s marked by dementia, diarrhoea, and dermatitis (the 3 D's).

Answer 82

mushroom, tuna, prawn, liver, peanut and beef

Answer 83

Scurvy is a disease caused by a serious vitamin C deficiency. Not eating enough fruits and vegetables is the main cause of the disease. Left untreated, scurvy can lead to bleeding gums, loosened teeth, delayed wound healing and bleeding under skin

Answer 84

Citrus fruits, amla, green leafy vegetables and tomato

Answer 85

iron deficiency anaemia is due to insufficient iron. Without enough iron, your body can't produce enough of a substance in red blood cells that enables them to carry oxygen (haemoglobin). As a result, iron deficiency anaemia may leave you tired and short of breath.

Answer 86

Red meat, spinach and broccoli

Answer 87

A goitre is a lump or swelling at the front of the neck caused by a swollen thyroid. A goitre commonly develops as a result of iodine deficiency or inflammation of the thyroid gland

Answer 88

fish, dairy products, iodized salt

Answer 89

Marasmus is a severe form of malnutrition — specifically, protein-energy undernutrition. It results from an overall lack of calories, a deficiency of all macronutrients: carbohydrates, fats, and protein. Marasmus occurs in famine (extreme scarcity of food) areas when infants are weaned from breast milk and given inadequate bottle feedings of thin watery gruels (liquid food) of native cereals or other plant foods. These watery gruels are usually deficient in both calories and proteins.

Answer 90

Kwashiorkor is a disease marked by severe protein malnutrition and bilateral extremity swelling.

Answer 91

a metabolic state characterized by raised levels of ketone bodies in the body tissues, which is typically pathological in conditions such as diabetes, or maybe the consequence of a diet that is very low in carbohydrates

Answer 92

Ketogenesis is a metabolic pathway that produces ketone bodies (formed by the liver), which provide an alternative form of energy for the body. The body is constantly producing small amounts of ketone bodies that can make 22 ATP each in normal circumstances, and it is regulated mainly by insulin.

Answer 93

* Deficient intake: Including reduced bioavailability of iron due to dietary fiber, phytates, oxalates, etc. * Impaired absorption: For example, intestinal malabsorptive disease and abdominal surgery. * Excessive loss: For example, menstrual blood loss in women and in men from gastrointestinal bleeding (in peptic ulcer, diverticulosis or malignancy)

Answer 94

A balanced diet is defined as one which contains a variety of foods in such quantities and proportions that the need for energy, amino acids, vitamins, minerals, fats, carbohydrate and other nutrients is adequately met for maintaining health, vitality and general well-being and also makes a small provision for extra nutrients to withstand short duration of illness.

Answer 95

Features Kwashiorkor -- Marasmus Age of onset 1-5 year-- below 1 year Edema Present -- Absent Serum albumin Hypoalbuminemia -- Normal or slightly decreased Fatty liver Present -- Absent Muscle wasting Absent or mild -- Severe Fat reserves Normal to mildly diminished -- Absent

Answer 96

– Growth retardation – Anemia – Fat and muscle wasting.

Answer 97

* Severe loss of body fat and muscle results in an emaciated appearance. Starvation adaptations cause serum protein and electrolyte concentrations to remain within their normal range and do not show edema

Answer 98

This occurs when the body does not receive enough nutirents to maintain good health, leading to stunted growth, weakened immume system and increased risk of infection

Answer 99

A type of anemia that occurs when the body does noy have enough iron to produce Hb, the protein in rbc's that carries O2 throughout the body

Answer 100

a deficiency in vitamins such as vit. D, B12 or C can lead to a range of health problems

Answer 101

e.g. anorexia nervosa or bulimia, can lead to severe nutritional deficiencies and other health problems

Answer 102

A metabolic disordor that occurs when the body cannot properly use glucose for energy, leading to problems such as nerve damage, kidney disease and blindness.

Answer 103

A form of arthiritis that occurs when uric acid builds up in the blood stream and causes inflammation in the joints. It is often caused by a diet high in purine-rich foods such as red meat and shell fish

Answer 104

To prevent nutritional disorders Consult a health professional for proper treatment and diagnosis

Answer 105

Net protein utilization (NPU): It is a product of digestibility coefficient and biological value divided by 100. Biological measures of NPU gives a more complete expression (both absorption and retention) of protein quality than the amino acid score as said above. It is calculated by the following formula: NPU = Nitrogen retained by the body × 100 / Nitrogen intake The protein requirement varies with the NPU of dietary protein. If the NPU is low, the protein requirement is high and vice versa.

Answer 106

Protein efficiency ratio (PER): The overall quality, i.e. nutritive value of a food protein can be determined with laboratory animal like rat as follows. The gain in weight of young animals per gm of protein consumed is measured and the value obtained is used to determine the protein efficiency ratio (PER) as follows: •PER = Gain in body weight in gm / Protein ingested in gm

Answer 107

Biological value : Biological value of protein is defined as the percentage of absorbed nitrogen retained by the body Nitrogen retained x100 / nitrogen absorbed

Answer 108

Goiter, hypothyroidism, iodine deficiency disorders, increased risk of stillbirth, birth defects infant mortality, cognitive impairment

Answer 109

Decreased bone mineralization, Rickets, Osteoporosis

Answer 110

Iron deficiency anemia, reduced learning and work capacity, maternal and infant mortality. Low birth weight

Answer 111

Poor pregnancy outcome, impaired growth (stunting), genetic disorders, decreased resistance to infectious diseases

Answer 112

Increased dental decay, affects bone health

Answer 113

Cardiomyopathy, increased cancer and cardiovascular risk

Answer 114

If deficient in carbohydrate, the body will utilize protein and fats for energy. Other symptoms of deficiencies include less energy, constipation, bad breath, you feel hungry all the time.

Answer 115

•E. Linoleic acid an essential polyunsaturated fatty acid, its first double bond is at the 6th carbon and this is why it can be called Omega 6. •F. Linolenic acid an essential polyunsaturated fatty acid, its first double bond is at the 3rd carbon and this is why it can be called Omega 3, and is the main member of the omega-3 family. •G. Eicosapentaenoic acid (EPA) , may be derived inefficiently from linolenic acid and is the main fatty acid found in fish, also called omega 3. •H. Docosahexaenoic acid (DHE), is an omega 3 fatty acid, is synthesized in body from alph-linolenic acid, and is present in fish. DHA is present in retina and brain.

Answer 116

•I. Sterols serve a vital function in the body, are produced by the body, and are not essential nutrients e.g cholesterol. It doesn't have a glycerol backbone or fatty acids, but because it is impermeable in water, it is a lipid. •J. CIS- Trans Fatty acids hydrogenation makes monounsaturated and polyunsaturated fatty acids go from a state of their original form that is cis to a trans form. They may stimulate cholesterol synthesis, and are potentially carcinogenic.

Answer 117

Organic compounds present in small quantities in different types of food Non-caloric they don’t give energy Essential most act as enzymes help in various biochemical processes in cell required in very small amounts importance for growth and maintain good health

Answer 118

Thiamine, Folic Acid, Vit. B6

Answer 119

Weight (kg)/ height^2 (m)

Answer 120

This is an assessment which provides a measure of body weight indirectly and correlates with amounts of fats in the body of most individuals except athletes usually have large amounts of lean muscle mass BMI is measured as a ratio of weight in kilograms and height in meter square

Answer 121

More fat deposits in the trunk Waist hip ratio: >1 males > 0.8 females

Answer 122

Fat deposits in hips and thighs Waist hip ratio: < 1 males < 0.8 females

Answer 123

Gynecoid shape has low risk of metabolic disease than android

Answer 124

Subcutaneous adipocytes from the lower body are larger and deposit fat efficiently and mobilize free fatty acids more slowly than those from abdominal subcutaneous deposits. Abdominal subcutaneous and visceral deposits are active with high rates of lipolysis contributing to high-availability of free fatty acids. This may contribute to the higher risk found in individuals with upper body obesity

Answer 125

Overnutrition results in hypertrophy (Increase in Cell size) and hyperplasia (Increase in cell number) of fat cells this is the basis for obesity

Answer 126

This is the energy expenditure in a resting pose absorbent of state represents energy required to maintain normal body functions e.g. respiration blood flow ion transports cellular integrity In sedentary adults it represents about 50 to 70% of the energy expenditure it’s about 800 kcal for a 70 KG man 1300 kcal for a 50 KG woman

Answer 127

Heat production in the body increases by 30% above rest in level during digestion and absorption of food this is a thermic affect of food food (induced thermogenesis) amounts to 5 to 10% of energy expenditure over 24 hour period

Answer 128

Muscular activity provides the greatest energy in energy expenditure. Amount of energy utilize depends on the intensity duration of the exercise, a sedentary person may require 30 to 50% above resting rate where is a highly active individual may require 100% more calories above Resting basal rate

Answer 129

This is the average energy intake predicted to maintain an energy balance (energy consumed = energy expended) in a healthy adult adjusted with age gender and height.

Answer 130

This is the energy released by burning 1 g of food in a calorimeter

Answer 131

Sedentary adult requires = 30kcal /kg/day Moderate activity = 35kcal/kg/day Very active adult = 40kcal/kg/day