Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTR2101 > Chap1 > Flashcards

Chap1 Flashcards

1
Q

5 food groups

A

Grains, vegetables and legumes, fruit, dairy( and alternatives), meat (and alternatives).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

NRVs

A

Nutrient reference values: set of targets for micro and macronutrients (age and sex specific) aimed at preventing deficiencies and toxicity in the general healthy population.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

EAR

A

estimated average requirement (determined by biomarker)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

RDI

A

Recommended dietary intake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

AI

A

Adequate intake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

UL

A

Upper level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

SDT

A

Suggested dietary targets (to help prevent chronic disease) (+14)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

EEL

A

Estimated Energy requirement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

AMDR

A

Acceptable macronutrient distribution range - maximise general health outcomes) (% of total energy requirement range)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

fat % recommended of total energy

A

20-35%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Protein % of total energy

A

15-25%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Carbs % recommended of total energy

A

45-65%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

5 ADG

A

(Australian dietary guidelines) 1. be physically active and choose amounts of foods to meet energy needs

  1. Wide variety of foods from the 5 food groups
  2. Limit intake of foods containing saturated fat, added salt, sugars and alcohol.
  3. encourage, support and promote breastfeeding
  4. care for food, prepare and store safely.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

GIT order (sphincters)

A

mouth, oesophagus, ( lower oesophageal) stom, (phyloric sphincter) SI (illiocecal) , LI , Rectum, anus.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Four layers of GIT ( in- out)

A

Mucosa (innermost hollow is the lumen) , submucosa (contains blood vessels) , Muscle, Serosa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Peristalsis

A

Longitudinal contraction–> drive food forward

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Segmentation

A

Circular –> mix up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Lysosomes

A

In saliva: break down bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Mucus

A

In saliva: lubricates and holds bolus together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Salivary amylase

A

In saliva: breaking down starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Lingual Lipase

A

In saliva: breaks lipids down.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Digestion

A

Breaking down of Foods into molecules that can be absorbed by enterocytes and delivered into blood of lymphatic circulation. Macromolecules–> monomers. Micronutrients are freed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Absorption

A

uptake of monomers and micronutrients from the lumen of the GIT through the absorptive cells into the blood and lymph for transport to organs/ cells.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Gastric inhibitory peptide (GIT)

A

Slows release of chyme from Stom to SI

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Parietal Cells

A

Hydrochloric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Hydrochloric acid (4)

A
  1. denatures proteins
  2. Kills bacteria and viruses
  3. aids in mineral absorption (increasing solubility)
  4. coverts pepsinogen to pepsin (protein digestion)
    > only in stom
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Chief cells

A

Gastric lipase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Mucus

A

Protects stom from being digested by HCL

found in mouth, stom, SI, LI

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Gastrin

A

Hormone that controls the release of HCL and pepsinogen

Stimulates Gastric and intentional motility.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Goblet cells

A

Mucus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Villi are lined with?

A

Goblet cells, Endocrine cells, Enterocytes

32
Q

Line microvilli?

A

Glycocalyx: Brush borders made of microvilli

33
Q

Enterocytes

A

Absorb nutrients and produce metabolic enzymes

34
Q

Bile

A

> in liver

Aids in Fat digestion

35
Q

Bicarbonate

A

> pancreas, SI

neutralises stomach acid when it reaches SI

36
Q

CKK: Cholecystokinin

A

hormone: produced in response to dietary fat in chyme- stim release of pancreatic enzymes and release of bile from gallbladder.

37
Q

Secretin

A

Stim in response to chyme, stim release of pancreatic bicarbonate

38
Q

Gastric inhibitory peptide

A

released by SI : signals stom to limit release f gastric juices and slows gastric motility.

39
Q

4 types of Absorption

A
  1. Passive: With concentration gradient.
  2. Facilitated: carrier protein (w concentration gradient)
  3. Active: requires Energy
  4. Endocytosis: cell wall engulfs substance
40
Q

Gut bacteria profile

A

types present. Changes with env. age, health status, medication, diet.

41
Q

Probiotic

A

Live bacteria, identical to what is found in gut. Consumed as supplement or via food to populate adequately.

42
Q

Prebiotic

A

non- digestible carbohydrates that ‘feed’ bacteria and promote their growth.

43
Q

Entero-hepatic recirculation

A

recycling of bile

44
Q

Diverticulosis and diverticulitis:

A

pockets formed in the intestinal

wall from constipation and strain. May become inflamed and infected

45
Q

Diarrhoea

A

Rapid transition time and watery stool, mostly caused by bacterial and viral infection, contaminated water. Loss of fluid and electrolytes and mineral absorption of nutrients.

46
Q

Leaky gut:

A

space between mucosal cells

47
Q

Irritable bowel syndrome

A

Causes are not well understood: genetic, stress,
allergies, autoimmune disease (functional disorders)
> a mix of diarrhoea, constipation and pain

48
Q

inflammatory bowel disease

A

includes Crohn’s disease and ulcerative colitis

49
Q

Metabolism

A

All Biochemical reactions that occur throughout the body (usually involving enzymes and cofactors)

50
Q

Catabolic pathways

A

Pathways that break down molecules/ substrates. Typically produces Energy. Produces ATP

51
Q

Anabolism

A

Pathways that build molecules. Typically use Energy

52
Q

Energy Metabolism

regulation (6)

A

Regulation: 1. Well functioning liver 2. Substrates. 3. ATP concentrations (high concentrations= no metabolism, low concentrations= atp production). Functioning and sufficient intermediates 3. enzymes, 4. hormones, 5. vitamins and 6. minerals all required for pathway: are rate limiting. 5+6 = cofactors.
key hormones: glucagon and insulin

53
Q

Intermediate

A

compounds formed Throughout the pathway

54
Q

Oxidisation reactions

A

Loss of Electrons= Increased oxidation state

55
Q

Metabolic pathway

A

Biochemical reactions that occur in progression from beginning to end.

56
Q

Beta oxidation

A

Fatty acid oxidation. (inside mitochondria) Carnitine based carriers shuffle fatty acids from the cytosol into the mitochondria. Long chain fatty acids are broken down to two carbon segments- Results in Acetyl CoA formation. 1 FFA (16 C)= 106 ATP

57
Q

Cori cycle

A

The liver can convert lactate back to glucose or pyruvaet

58
Q

Electron transport system

A

= oxidative phosphorylation. ATP is derived from NADH + H+and FADH2 as H+ travel down the concentration gradient from the inter-membrane space via ATP synthase. Requires copperand iron
Net 32ATP

59
Q

Glycogenesis pathway (+ role in fasted state)

A

Forming ‘new’ Glucose from glycogenic amino acids.

60
Q

Ketosis

A

Raised levels of ketone bodies in the body tissues- typical of when the body starts to burn fat as fuel (lowered levels of glucose). = main reason for starting ketogenic diet.

61
Q

Keto-acidosis

A

pathological metabolic state marked by extreme and uncontrolled ketosis. Body fails to regulate ketone production. = lowered Ph from elevated concentrations of ketone bodies.

62
Q

Ketogenesis

A

biochemical process whereby the body produces ketone bodies by the breakdown of Fatty acids and ketogenic amino acids (in the absence of glycogen) . These become the alternate source of energy for the heart, muscles and kidneys.

63
Q

Ketone bodies

A

Formed in the liver from the breakdown of Fatty acids (2 Acetyl CoA bound together) occurs in metabolic environments where fat is the primary source of fuel ( fasting, glucose deprivation or energy restriction). Used in hepatic tissues only.

64
Q

Deamination

A

Removal of the amine group from the carbon skeleton. requires B3, B6, B12, folate, biotin.

65
Q

Anaerobic respiration (glycolysis) ATP production (glucose molecule)

A

Net 2 ATP produced. Occurs in cells with very little mitochondria = no oxygen available. pyruvate is converted to lactate–> glycolysis

66
Q

Aerobic respiration (1 glucose molecule)

A

Net 32 ATP produced. Glycolysis + Pyruvate to Acetyl CoA + Cytric acid cycle + Electron transport chain.

67
Q

Lipolysis

A

Dietary and adipose Triglycerides broken down to free fatty acids and glycerol. (broken down by lipase)

68
Q

Alcohol metabolism

A 
3 pathways:
 1 Alcohol dehydrogenase. 
2. MEOS (high alcohol intake) requires oxygen 
3. Catalase 
Liver metabolises 80%
69
Q

Liver

A

1st organ to receive most nutrients from GIT via portal vein. Major site of nutrient conversion and metabolism. storage of glycogen and some triglycerides.

70
Q

AMPK

A

AMP activated kinase= responds to high ratio of AMP : ATP in cells and promotes nutrient catabolism to increase ATP production. (Increase ATP levels).

71
Q

Alcohol metabolism

A 
3 pathways:
 1 Alcohol dehydrogenase. 
2. MEOS (high alcohol intake) requires oxygen 
3. Catalase (high intake) 
Liver metabolises 80%
72
Q

Feasting metabolism

A

Anabolism. primary hormone: insulin

73
Q

Fasting

A

Catabolism. Primary hormone: Glucagon.
1- Hepatic glycogen breakdown: to maintain blood
glucose level (BGL) and initial source of energy until stores
last
2- Muscle glycogen provides energy source in muscle until
store last (not BGL)
3- Protein breakdowns: substrate for gluconeogenesis once
glycogen runs out. Also used for energy production.
4- Fat breakdown: becomes main source of energy in
extended fasting
5- Ketogenesis: ketone bodies become the alternate
source of energy for the heart, muscles, kidneys. Ketones
are being produced increasingly as body fat storage
becomes the main source of energy in prolonged fasting )

74
Q

Diabetes Mellitus type 1

A

No insulin produced by pancreas- glucose cannot get into the cell to be stored= starving cells. Alot of Acetyl CoA is produced. But little oxaoacetate. CAC is impaired.
may result in Ketoacidosis.

75
Q

Diabetes Mellitus Type 2

A

Lifestyle and nutrition derived. Dominant Carbs lifestyle.

Can also get pancreatic exhaustion, insulin resistance.

NUTR2101 (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions