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NE > Composition of human diet > Flashcards

Composition of human diet Flashcards

1
Q

What is nutrition?

A

Study of processed by which body recieves and uses material for gorwth and survival

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2
Q

Why does food provide energy?

A

Basal body activities - hear beat, muscle tone, body temp
Cover expenditure of energy in simple activities - sitting standing
Work activities - energy occupation dependant

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3
Q

Why is energy-body weight high in children?

A

Expand energy in everyday activities and for growth, intake of food suffiecient for metabolic needs

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4
Q

What are essential components of diet?

A 
Carbohydrate CHO
Protein
Fat lipid
Water
Vitamins ADEKBC
Minerals g/day
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5
Q

what is the recommended adult daily intake?

A

2500 for men

2000 kcal for women

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6
Q

What are current daily recommendations?

A

Protein 10%
Fat <35%
Carbs 50%
Dieatary fibres 30g

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7
Q

What are proteins?

A

Chains of 20 AA , 8/9 are essential

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8
Q

What is protein needed for?

A

Degraded and used for energy daily

AA not stored in body to manufacture proteins to repair and build tissue and synthesise enzymes and hormones

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9
Q

What is the nutritional value of protein?

A

Depends on nature of AA - some readily synthesised in body from ammonia and carbon compounds
others need to be supplied in diet

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10
Q

What are the essential AA?

A

TV TILL PM

Tryptophan, valine, threonine, isoleucine, leucine, lysin, phenylanine and methionine

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11
Q

What is the essential AA in children?

A

Histidine

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12
Q

What foods can protein be found in?

A

Complete proteins in animals - meat fish eggs and milk

Partial proteins from gains, legumes and vegatables becos they lack essential aa

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13
Q

What is kwashiorkor or marasmus a disease of?

A

Severe protein defiency - where total protein is deficience , causes depression, weight loss, oedemous, plasma albumin low, skin and hair problems

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14
Q

After physical injury, why do patients lose nitrogen?

A

increased secretion of adrenocortical hormones , patients need high protein and energy diets to restore losses

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15
Q

What does dietary fat consist of?

A

Triglycerides which are triesters of glycerols and fatty acids

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16
Q

What are the fatty acids like?

A

Saturated SUFA
monounsat MUFA
polyunsat PUFA

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17
Q

What are 2 families of PUFA?

A

Omega 6 (proflammatory) and 3(anti-inflammatory) from linoleic acid

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18
Q

What is more unsaturated animals or veg?

A

Veg is as they are more liquids and animals more solid

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19
Q

What does dietart fats contribute to?

A

CHD disease to manipulate plasma fat

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20
Q

Why is fat needed?

A

High energy value and vehicle for fat-soluble vitamins and has essential fatty acids - palatibility of food

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21
Q

What are the 3 unsaturated fatty acids that cant be synthesized by tissuw?

A

omega 6,3 and eicosapentaenoic acid

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22
Q

Wher can essential fatty acid defiency be found?

A

With severe malabsorption after intestinal surgery

in animals - scaling and exudative skin lesions appear when unsat fatty a are absent from diet

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23
Q

What does linoleic acid form?

A

Prostaglandins for local functions

24
Q

What is recommended fat for women and men?

A

W 78g

M 97g

25
Q

What can omega 3 do?

A

found in oily fish
reduce blood tg levels
reduce fatal heart attacks

26
Q

Where can carbs be found?

A

Vegetables cereals pulses in form of plant starch polysac and sugars monosacc milk fruits and dietary fibre

27
Q

What are carbs used for?

A 
energy sources, as skeletons for synthesising non essential aa
prevent ketosis (excessive metabolism of fats to ketones)
28
Q

Why is a carb a protein sparer?

A

carb is metabolised instead of protein to preserve functional proteins of cells

29
Q

What is fibre?

A

Non-starch polysacc

components ofplans which cant be digested

30
Q

What can a fibre-depleted diet result in?

A

intestinal malfunction and colonic carcinoma

31
Q

What is insoluble fibre?

A

non digested plant cell wall - bulks intestinal contents to stimulate peristalsis by distension and decrease faecal transmit time

32
Q

What does insoluble fibres reduce?

A

Risk of bowel cancers and diverticulitis

33
Q

Where is soluble fibre found?

A

Fruit, veg, pulses and it lowers blood cholesterols and protects against cv disease and controls blood glucose - 18g/day

34
Q

What are vitamins important for?

A

Metabolic processes

35
Q

What happens without vitamins?

A

biochemical breakdowns, lesions develop

36
Q

What are fat-soluble vitamins?

A

ADEK

37
Q

What are water-soluble vitamins?

A

B complex and C

38
Q

What do minerals do?

A

NA,C,CL,CA,FE,PH,I,MG

normal functioning of the body and act as catalyst for enzymes

39
Q

how much body weight loss without permenant damage?

A

25%

40
Q

Why is rapid weight loss dangerous?

A

Disturbances in electrolyte balances NA K CL - important for nerve and muscle function and at worst result in heart failure

41
Q

How many people in uk are obese?

A

68% men >20% of BW fat

58% women >30% of BW fat

42
Q

What is excess mortality of obese deaths?

A

20%

43
Q

What happens in hunger?

A

Instinctive phenomenon - sense of emptiness

44
Q

What happens in appetite?

A

desire for food - learned phenomenon

45
Q

What is satiety?

A

when stomach is full with food from filling meal

46
Q

what is intake of food controlled by?

A

Neural mechanisms in hypothalamus

47
Q

What does lateral hypothalamus contain?

A

If stimulated causes food intake - feeding centre

48
Q

What does ventromedial hypothalamus contain?

A

If stumulated, causes cessation of feeding - satiety centre

49
Q

What can influence feeding and satiety centre?

A

Higher brain centres by strong emotion or anorexia result in starvation

50
Q

What do brain stem centres control?

A

Mechanisms of eating

51
Q

What is gastro intestinal regulation?

A

immediate effects of eating on GI
filling initiate inhibitory signals to supress feeding centre can be ghrelin or cck or nutritional - ensures eat at stage GI can cope with

52
Q

What is nutritional long term regulation?

A

nutrient stores of the body fall below normal feeding centre is active, influenced by availability of glucose to cells, adipose and thermal effets

53
Q

What can availaibilty of glucose to cells do?

A

Fall in BG conc to do with hunger, BG is high when your full

availibilty of glucose to cell determines feeding rather than levels

54
Q

Why does adipose tissue control feeding?

A

secretes hormone leptin which surpresses appetite - produce of ob gene and expressed in adipocytes chemically 167 AA - correlates with body fat, some adipose maintained, obese reduced brain sensitivity to leptin

55
Q

What do thermal effects do?

A

intake of food becos of metabolic activity rising and heat production increasing known as SDA

NE (17 decks)

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