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Nutrition Semester 1 > BMS1064: Wk1 - Alcohol and DRVs > Flashcards

BMS1064: Wk1 - Alcohol and DRVs Flashcards

1
Q

What is the equation to calculate nutrient requirement?

A

Metabolic demand / efficiency of utilisation

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2
Q

What are Dietary Reference Values?

A

They are a set of values that give the average requirement of a particular nutritient needed for a population.

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3
Q

What is the purpose of DRVs?

A

To avoid deficiency, optimise body stores and set safe upper limits of nutrients for a population.

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4
Q

What are the different DRVs?

A

EAR, RNI, LRNI and Safe intake

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5
Q

What does EAR stand for and what is it?

A

Estimated Average Requirement
- Where 50% of the population’s nutrient requirement is met. Assumes normal distribution.

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6
Q

What does LRNI stand for and what is it?

A

Lower Reference Nutrient Intake
- aims to define minimum requirements
- 2 SD below EAR
- meets the nutritional needs of 2.5% of the population

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7
Q

What does RNI stand for and what is it?

A

Reference Nutrient Intake
- 2SD above EAR
- meets the nutritional needs of 97.5% of the population

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8
Q

What is the ‘safe intake’?

A

The intake of a nutrient which there is insufficient info to determine the distribution of requirements within a population.

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9
Q

How are DRVs determined?

A
  • Observation of intakes
  • Balance Studies (intakes known to match losses)
  • Physiological estimates (e.g. to meet tissue growth during pregnancy)
  • Clinical studies
  • Functional tests
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10
Q

What are the limitations of DRVs?

A
  • There are averages and don’t apply to inviduals.
  • DRVs apply to healthy people - not ppl with disease/metabolic abnormalities
  • Don’t always consider that not all of the ingested nutrient is actually absorbed
  • Limited info on certain groups (children, race, elderly)
  • Often based on survey data -> people don’t give accurate data on dietary intake
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11
Q

Why might alcohol sometimes be counted as a macronutrient?

A

Because it can be a source of energy

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12
Q

Which macronutrients is alcohol most structurally and functionally similar to?

A

Structurally similar to carbohydrates.
Functionally similar to fats (+energy content similar)

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13
Q

Does alcohol contain calories? Explain

A

Contains ‘empty’ calories - has energy content value but few vitamin and minerals.

However, bear in mind that ethanol is not the only source of calories in alcoholic drinks.

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14
Q

What do UK DRVs for energy assume about alcohol?

A

That 5% of a person’s energy intake is alcohol in the UK.

However, it is actually closer to 7.5%.

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15
Q

What are is the general guidance when it comes to alcohol intake in the UK?

What is 1 unit of alcohol equal to?

A

No more than 14 units per week and spread it out.

1 unit = 10ml / 8g ethanol

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16
Q

How/where is alcohol absorbed, transported and metabolised?

A

Readily absorbed along the entire GI tract (straight into blood).

Transported in blood unaltered.

Metabolised in the liver via two main pathways.

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17
Q

Name the 2 main pathways in which alcohol is metabolised in the liver.

A

Alcohol Dehydrogenase pathway (ADH)
and
Cytochrome p450 pathway - Microsomal Ethanol Oxidising System (MEOS)

18
Q

Describe the ADH pathway:

A

Ethanol -> Acetaldehyde -> ethanoic acid

19
Q

Describe the MEOS pathway:

A

Induced by Chronical alcohol consumption
Ethanol -> Acetaldehyde

20
Q

What are the diseases caused by alcohol consumption?

A

Fatty liver disease
Liver Cirrhosis
Lactic Acidosis
Metabolic Tolerance

21
Q

What are the ST effects of alcohol?

A

Slow reaction time (low levels), sensory loss, muscle incoordination (mid levels), blurred vision, unconsciousness, slow respiration (high levels)

22
Q

What are other adverse affects of alcohol consumption?

A

Increased risk of injuries, poor mental health, cancer and strokes.

23
Q

What causes a metabolic shift in heavy drinkers? equation?

What are the issues that come with this shift?

A

High NADH levels, low NAD+ levels due to ADH pathway.

Pyruvic Acid + NADH + H+ –> Lactic acid + NAD+

… to try and restore levels

Issues:
- promotes fatty acid synthesis -> fatty liver
- causes lactic acidosis -> abdominal pain, vomiting etc

24
Q

The ADH and MEOS pathway can lead to Acetaldehyde toxicity. How does this occur? What does acetaldehyde do?

A

Too much acetaldehyde.
Binds covalently to proteins - impairing their function.
Causes formation of microtubules in liver -> cirrhosis.

25
Q

What is another issue that comes with heavy drinking (in relation to the ADH and MEOS pathway)?

A

Both the ADH and MEOS pathways are not specific only for alcohol (example below for ADH).
Heavy drinking induces the MEOS pathway. Excess retinol is usually oxidised by MEOS.

–> vitamin deficiencies
–> hepatic retinol depletion

26
Q

What is the relationship between alcohol consumption and cancer?

A

The relationship between the two is complex (conflicting data). However, consistent relationship found with cancer of upper GI tract, liver, colon and breast.

27
Q

Are there any benefits of consuming alcohol? Explanations?

A

Important social factor - improves mental health/wellbeing?

Mod consumption linked to decreased cardiovascular disease.

Maybe because…

  • ‘Hormeis’ - low level physiological challenges to body promotes adaptive responses.
  • Other components in alcoholic beverages - e.g. phenolic compiunds in wine.
28
Q

How is ethanol produced? What is the equation and enzyme?

A

By the fermentation of sugars by yeasts.

29
Q

Where is the hexose sugar derrived from to make ethanol?

A

Either juice extraction from fruit, honey, sugar cane or palm sap

OR

Saccharification of cereals, root crops or tubers.
(Saccharafication by malt, mould or salivary enzymes)

30
Q

Name the main ingredients in beer.

A

Water
Malted Barley
Hops

31
Q

How does water affect beer production?

A

Makes up 90-95% of the beer.

Mineral content determines flavour.

32
Q

How is malted Barley used in the beer production process?

A

Barley selected for its brewing properties.

Barley is malted to release ENZYMES to convert STARCH granules to GLUCOSE.
[The degree to which the barley structure is degraded during malting is called ‘modification’.]

Malt provides:
- Flavour, starch for fermentation, protein for yeast nutrition, and colour

33
Q

How are Hops (Humulus Lupulus) used in brewing?

A

Hops produced soley for brewing.
The cone part contains LUPULIN GLAND that holds the hop resin.

Hops give the beer a bitter taste, characteristic aroma and a longer shelf-life.

34
Q

Name the stages of beer production

A

Malting of Grain
Mashing of Grist
Wort Drained off
Hops added
Fermentation
Racking
Refining
Filtration

(refer to notes for further details)

35
Q

Name the stages of wine production

A

Picking
Stemming and Crushing
Pressing
Fermentation
Aging
Bottling

36
Q

What is the need for the pressing step after crushing in wine production?

A

To remove as much juice as possible.

Note: seeds not crushed

37
Q

What is the difference in the making of red vs white wine?

A

White wines are made by pressing out the juice from the grapes, and fermenting only the juice. [Fermentation = 2-8 weeks]

Red wine is made by the fermentation of grape juice, which often also contains the skin, pieces of the grapes, and sometimes even their seeds. [Fermentation = 10-14 days]

38
Q

What happens in fermentation when making wine?

A

Yeast and sugar added to juice (or juice + skins).
Sulphur dioxide used to restrict bacterial cell growth.

Differs in time depending on white/red wine.

39
Q

What happens in the ageing process when making wine?

A
  • Sedimentation of yeast cells occurs.
  • Wine transferred across a series of tanks to remove sediment.
  • Filtered at high pressure.

Wooden casks provide unique character to the wine.

Bottling 12 months after grape harvest.

Ageing is variable - white = 12-18 months. red = up to 5 years (or more)

40
Q

How are distilled spirits made?

A
  • Ethanol concentrated by distillation.
  • Max conc achievable by distillation is 95.6% (azeotrope).
  • Often diluted with water to around 40% alcohol by volume (ABV)
41
Q

What is an Azeotrope?

A

A mixture of liquids that has a constant b.p. because the vapour and the liquid mixture have the same composition.

42
Q
A

Nutrition Semester 1 (10 decks)

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