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NUTR1023 > Chapter 04 and 05 > Flashcards

Chapter 04 and 05 Flashcards

1
Q

What is digestion?

A

The process of breaking down food into its components when it is consumed

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2
Q

What is absorption?

A

The process of transfer of food components across the gut barrier and into the transport systems of the body

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3
Q

Where does the main part of digestion and absorption occur?

A

In the small and large intestines

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4
Q

What is in saliva that aids digestion?

A

A-amylase

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5
Q

What is responsible for most of digestion?

A

Pancreatic amylase in the lower intestine

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6
Q

What do the epithelial cells of the colon use as their main energy source?

A

Butyrate

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7
Q

Energy balance?

A

Where energy consumed is equal to energy expended

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8
Q

What is metabolism?

A

The utilisation of food components in the chemical processes within the body

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9
Q

Two essential fatty acids?

A

The omega-6 fatty acid linoleic acid (LA), and its derivatives, gamma-linolenic acid (GLA) and arachidonic acid (AA) the omega-3 fatty acid alpha-linolenic acid (ALA) and its derivatives, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

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10
Q

How are lipids transported to the liver?

A

Via lipoproteins

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11
Q

Difference between good and bad cholesterol?

A

HDL-cholesterol is taken to the liver for storage, LDL-cholesterol is taken back out from the liver

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12
Q

Where does half of protein synthesis occur? what about the other half?

A

In the visceral tissues (mostly liver), half in the carcass (mostly muscle)

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13
Q

Where does the daily rate of protein turnover occur?

A

In the liver, the engine room of the metabolism

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14
Q

Define macromolecules

A

Components of food that deliver energy and comprise the mainpart of food by weight.

Protein, carbs and fat are all carbon-containing molecules but with different chemical structures

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15
Q

Energy factors for carbs, proteins, fats and alcohol?

A

Carbs and protein; 17kj per gram
Fats 37kj per gram
Alcohol 29kj per gram

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16
Q

How much energy do carbs have with fiber usually?

A

8kj per gram

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17
Q

How much energy does the basal metabolism use?

A

70%

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18
Q

What is DIT?

A

Diet induced thermogenesis

The energy cost of protein metabolism

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19
Q

What does Vitamin A refer to?

A

Chemical compounds including retinol, retinal, retinoic acid, retinyl esters and the provitamin A caritebiuds (b-carotene, a caratotene and b-cryptoxanthin)

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20
Q

What is Vitamin A used for?

A

Cell maturation and growth, night and colour vision, reproduction and immunity.

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21
Q

What can limit the absorption of vitamin a?

A

alcohol

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22
Q

What can inadequate intake of vitamin a lead to?

A

Night blindness and problems related to mucus production in eye, risk of bacterial diseases leading to blindess, and may impact skin through dryness, poor growth and blockage of hair folecules.

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23
Q

What is vitamin b1?

A

Thiamin

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24
Q

Where is thiamin absorbed?

A

In the jejenum

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25
What can destroy thiamin?
Heat, thiaminase (Raw fish) and sulphite
26
Difference in absorption rates of thiamin?
High concentration is passive, low concentration is absorbed actively
27
What is thiamin used for?
Key in carbohydrate metabolism and functional for the nervous system
28
What can deficiencies in thiamin lead to?
a condition known as beri beri and nervous disorders, memory retention and oedema (weakening of heart muscles)
29
Best source for vitamin a?
beef/cod liver, spinach and orange/red fruits and veggies like carrots, sweet potato, mango, apricots etc
30
Best source for thiamin? what process removes thiamin from food?
Nuts and seeds and wholegrain cereals, legumes, eggs and meats. Refined carbs remove thiamin
31
What is vitamin b2?
Riboflavin
32
What does riboflavin do?
Aids in protein and fat metabolism and has a role in energy production and the immune and nervous system
33
Where is riboflavin found?
Dairy, eggs, meats and some breads, cereals, mushrooms and spinach
34
Three types of carbs?
Monosaccharides, disaccharides and polysaccharides
35
Examples of monosaccharides?
Glucose, fructose and galactose
36
Examples of disaccharides?
sucrose and lactose
37
Examples of polysaccharides?
Starch and glycogen
38
What is a disaccharide?
pairs monosaccharides bound together
39
What is maltose?
Two glucose molecules
40
What is sucrose?
Glucose and fructose
41
What is lactose?
Galactose and glucose
42
What is condensation and hydrolysis?
Linking two monosaccharides together and splitting a monosaccharide (respectively)
43
What is Vitamin B3?
Niacin
44
Where is Niacin found?
Fish, beans and the liver
45
What is Vitamin B5?
Pantothenic Acid
46
What does Pantothenic Acid do?
Aids in formation of Acetyl Acid and Coenzyme A
47
Where is Pantothenic Acid found?
Offal meats such as liver and kidneys, nuts, legumes and dairy
48
What is Vitamin B7?
Biotin
49
What does Biotin do?
Coenzyme is fat synthesis and glucose production
50
Where is Biotin synthesised?
Large intestines
51
What can a lack of Biotin lead to?
Depression or Anaemia, especially in alcoholics
52
What can a lack of Pyridoxine do?
Vomitting, Anaemia and flaky skin
53
What vegetable is high in Pyridoxine?
Eggplant
54
What can a lack of Pantothenic Acid do?
Nothing, no toxicity known either
55
What can a lack of Niacin do?
pellagra, with symptoms such as diarrhoea, delirium and dementia often seen and the extreme outcome of death possible.
56
What is Vitamin B12?
Cobalamin
57
Where is Biotin found?
In protein rich foods
58
What is cobalamin used in?
Folate metabolism and the CNS
59
What does a lack of cobalamin result in?
Macrocytic anaemia and inadequate functioning of the nervous system
60
What is the major molecule of folate?
Tetrahydrofolate
61
What does folate do?
plays important roles in carbon transfer during purine and pyrimidine synthesis, though is also a coenzyme involved in DNA synthesis
62
What does folate rely on? What destroys it?
Needs vitmain B12, Vitamin C destroys it
63
Where is folate found?
Offal meats, as well as legumes, leafy vegetables and citrus fruits
64
What is Vitamin C?
Ascorbic acid
65
What is Vitamin C used for?
The conversion of iron from its ferric state (Fe3+) to its ferrous state (Fe2+). It is also essential for collagen synthesis, as well as the conversion of lysine to carnitine
66
Four major forms of Vitamin C?
L-ascorbic acid, D-ascorbic acid, L-isoascorbic acid | and D-isoascorbic acid
67
Which form of Vitamin C prevents scurvy?
L-ascorbic acid
68
Max absorption of vitamin c a day?
1g
69
Main function of Vitamin D?
Hormonal regulation of calcium balance
70
What is rickets a sign of?
Vitamin D deficiency
71
What are Vitamin E called?
Tocopherols and tocotrienols
72
How many types of Vitamin E are there?
8: tocopherols and tocotrienols; alpha, beta, delta and gamma of each one
73
What does Vitamin E do?
It's an antioxidant
74
Main active form of Vitamin E?
α-tocopherol equivalents
75
Where is Vitamin E mostly found?
vitamin E is commonly found in foods high in unsaturated fatty acids, which are prone to oxidation.
76
Where is iron found?
Haem-iron in red meat, non-haem-iron in plant foods with no blood
77
How could a vegetarian absorb non-haem iron effectively?
With Vitamin C
78
What is Iodine used for?
Iodine is an essential nutrient required by the body for the synthesis of the thyroid hormones triiodothyronine (T3) and thyroxine (T4), and is an integral component of these hormones
79
How much iodine does the human body have?
15-20mg
80
Iodine requirements?
Iodine requirements are increased from an RDI value of 150 μg/day in adolescents and adulthood, to 220 and 270 μg/day in pregnancy and lactation, respectively.
81
Major disease associated with Iodine deficiency?
Goitre is the major consequence of chronic iodine deficiency and usually occurs when dietary iodine intakes are < 50 μg/day.
82
What can iodine deficiency lead to in pregnancy?
miscarriages, stillbirths, cretinism, irreversible mental retardation, impaired psychomotor development, behavioural problems and reduced auditory function of the foetus
83
Foods high in iodine?
seafish, shellfish and seaweeds. Dairy products second to best, but not as good as marine
84
Order of nutrition reference values?
``` Estimated average requirement (EAR) Recommended dietary intake (RDI) Adequate intake (AI) Upper level of intake (UL) ```
85
What are yellow and orange fruits and vegetables, | margarines, and dairy foods high in?
Vitamin A and β-carotene
86
What are nuts, seeds, wholegrains and leafy green | vegetables high in?
B group vitamins and folate
87
What are Berries and citrus fruits high in?
Vitamin C
88
What are eggs, dairy products and margarines commonly high in?
Vitamin D
89
What are nuts and seeds
Vitamin E
90
What are dairy foods high in?
Calcium
91
What are meat, legumes, leafy green vegetables | and fortified cereals high in?
Iron
92
What does zinc do?
Zinc is an essential mineral that plays a number of important roles in the body including assisting in the synthesis and performance of insulin, acting as an antioxidant and stabilising cellular membranes
93
Where is zinc absorbed?
Zinc is predominantly absorbed in the duodenum
94
Recommended level of intake of zinc?
Men >19 years old: 14 mg/day Adolescent males (14–18 years): 13 mg/day Women >19 years old: 8 mg/day Adolescent females (14–18 years): 7 mg/day
95
Foods highest in zinc?
Oysters, red meat and pumpkin seeds
96
What is nutrient density defined as?
Amount of nutrients (vitamins and minerals) per unit of energy (e.g. 100 kilojoules). Nutrient density = Weight of nutrient(s)/Energy value (kJ).amount of nutrients (vitamins and minerals) per unit of energy (e.g. 100 kilojoules). Nutrient density = Weight of nutrient(s)/Energy value (kJ).
97
What is energy density defined as?
Kilojoule (or calorie) value per unit of food (e.g. per 100 gm). Energy density = Energy value (kJ)/Weight of food (g).
98
What is nutrient profiling?
A system of ranking and categorising foods based on nutritional value with respect to a predetermined set of nutrients.
99
Which amino acid can be converted to niacin?
Tryptophan
100
Which micronutrient is lost after exposure to sunlight?
Riboflavin
101
Cholecalciferol is a form of which vitamin?
Vitamin D
102
Beri beri is a condition associated with a deficiency in which nutrient?
Thiamin
103
What is the approximate calcium content of a cup of whole milk?
280mg
104
Which nutrient is required for the synthesis of the thyroid hormones triiodothyronine (T3) and thyroxine (T4)?
Iodine
105
Which nutrient is very important for the neural tube development of the foetus?
Folate
106
Tocopherols are a form of which fat soluble vitamin?
E

NUTR1023 (9 decks)

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