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Nutrition > Dental energy Macro > Flashcards

Dental energy Macro Flashcards

1
Q

How is energy measured

A

Calories and Joules
One calorie is equivalent to 4.184 joules

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2
Q

What is a calorie

A

The energy needed to raise the temperature of 1 gram (g) of water from 14.5 to 15.5ºC ​

1 kilocalorie (kcal) = 1,000 calories or 1 Calorie (Cal)​

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3
Q

What is a Joule

A

The energy used when 1 gram (g) is moved 1 metre (m) by the force of 1 Newton (N).​

1 kilojoule (kJ) = 1,000 joules ​

1 megajoule (MJ) = 1,000,000 joules​

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4
Q

How do you convert from Kcal to Joules

A

1 kcal = 4.184 kJ ​
1 MJ = 239 kcal​

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5
Q

What is energy density

A

Energy a food contains per gram

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6
Q

Which is most energy dense
Fat
CHO
Protein

A

Fat

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7
Q

How can we calculate the total energy content of a food

A

Burn the food and measure the heat released

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8
Q

What are foods with low energy density

A

Foods with fewer calories per gram

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9
Q

What is TEE

A

Total Energy Expenditure

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10
Q

What are the 3 components of TEE

A

Basal metabolic rate 60 - 75%
Physical activity 10 - 40%
Thermogenesis 10 - 20%

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11
Q

What macronutrients act as an energy store

A

Fat
Glycogen
Protein

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12
Q

When is energy balance achieved

A

Energy intake = Energy output

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13
Q

What factors affect energy requirements

A

Body size
Age
Activity
Pregnancy
Disease/trauma

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14
Q

What are ways to measure energy expenditure

A

Direct calorimetry (expensive)

Indirect calorimetry
(methodological limitations)

Doubly labelled water (allows measurements without constraint)

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15
Q

How can energy intake be measured

A

Data from surveys NDNS
Assumes population is in energy balance
Assumes intake data is accurate

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16
Q

What does EAR stand for

A

Estimated Average Requirement

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17
Q

What is DRV

A

Dietary reference values

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18
Q

What does RNI stand for

A

Reference nutrient intake

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19
Q

What does SACN stand for

A

Scientific advisory committee on Nutrition

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20
Q

Why did SACN review the 1991 energy requirements

A

Evidence base had moved
Overweight and obesity in the UK increased

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21
Q

How many calories should a grown man and woman consume on average per day

A

Woman - 2000 kcal
Man - 2500 kcal

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22
Q

What is the chemical structure/classification of CHOs

A

Monosaccharides
Dissaccharides
Polysaccharides

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23
Q

What is the nutritional classification of CHOs

A

Sugars
Starches
Non-starch Polysaccharide - dietary fibre

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24
Q

What are the available CHOs

A

Starch and sugars

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25
Q

Which CHOs are unavailable

A

Cellulose and hemicellulose

26
Q

What are some hemicellulose carbohydrates

A

Xylans
Gum
Pectins
Beta Glucans

27
Q

What are glucose galactose and fructose

A

Monosaccharides

28
Q

What are some disaccharides

A

Sucrose
Lactose
Maltose

29
Q

What produces Malto-oligosaccharides

A

Hydrolysis of starch

30
Q

What are oligosaccharides

A

3-9 monosaccharides

31
Q

What are polyols

A

sugar alcohols

32
Q

What are the types of sugar

A

Intrinsic
Extrinsic

33
Q

What are intrinsic sugars

A

Fructose
Glucose
(in fruit and veg)

34
Q

Where can extrinsic sugars be found

A

Milk and non milk products
Lactose + sucrose

35
Q

What are ‘added sugars’

A

Refers to sugars and syrups that are added during manufacture and preparation but does not capture the sugars present in unsweetened fruit juice or honey. ​

36
Q

What are ‘free sugars’

A

All monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juices. ​

Under this definition lactose when naturally present in milk and milk products and the sugars contained within the cellular structure of foods (particularly fruits and vegetables) are excluded. ​

37
Q

What are ‘total sugars’

A

Describes the total amount of sugars from all sources (free sugars plus those from milk and those present in the structure of foods such as fruit and vegetables). ​

38
Q

What are sugar alcohols

A

Found naturally e.g.sorbitol in cherries​

Commercially - from glucose: CHO group converted to CH2OH​

Used in diabetic products – soft drinks, jams, chocolate​

Absorbed from gut more slowly – less effect on blood glucose

39
Q

What are examples Oligosaccharides

A

Raffinose, Stachyose & Verbascose​

Short chain carbohydrates: 3-6 monosaccharides​

Found in plant seeds, mainly legumes such as peas & beans​

Cannot be broken down by digestive enzymes - fermented in large intestine​

40
Q

What are Dextrins

A

Short chains of glucose, formed by degradation of starch by​ partial hydrolysis, used in oral tube feeding preparations​

41
Q

What is Glycogen

A

Storage carbohydrate in humans and animals

42
Q

What are the two main types of starch

A

Amylose (1-4)
Amylopectin (1-4),(1-6)

43
Q

Why must starch be cooked before ingestion

A

indigestible when raw

44
Q

How is starch broken down

A

Pancreatic amylase

45
Q

What is dietary fibre

A

“that portion of food which is derived from cellular walls of plants which is digested very poorly by human beings” Trowell (1972) ​

46
Q

What are the three categories of dietary fibre

A

Non-starch Polysaccharides ​
-Cellulose and non-cellulose polysaccharides (pectins, glucans, gums, arabinogalactans, mucilages, etc). ​

Resistant Oligosaccharides​
-FOS and GOS​

Resistant Starch

47
Q

Where can soluble NSP be found and what do they do

A

found in oats, beans & pulses, fruits & vegetables​

‘cholesterol-lowering’ effect ​

48
Q

Where would insoluble NSP be present and what are their
purpose

A

found mainly in wheat bran​

‘faecal bulking’ effect – absorbs water, adds bulk & decreases/’speeds up’ transit time​

49
Q

What is the best index of dietary fibre

A

Non Starch Polysaccharides

50
Q

What are some starch and starch degradation products not (fully) digested in the small intestine of humans

A

RS1 - enclosed within cell walls structures ​
E.g. wheat or oats flakes​

RS2 - presence of raw starch granules ​
E.g. green banana, uncooked potato​

RS3 - retrograded starch (cooked-cooled)​
E.g. potato salad​

RS4 - Chemically modified starch​
E.g. ‘modified starch’, added to processed foods​

51
Q

What is a prebiotic

A

A selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-bring and health

52
Q

Which carbohydrate bonds can we digest

A

Alpha 1-4 glucose by amylase eg starch​

Alpha 1-6 glucose by glucoamylase- alphahdextrinase​

Glucose fructose – sucrase​

Glucose galactose – lactase

53
Q

What happens to food not digested in the small intestine?

A

It is fermented by the colonic microflora to short chain fatty acids and gases​

Acetic, propionic and butyric acid​

All have some health benefits and act as an energy source.​

54
Q

What are the SCFA and their properties

A

Acetic acid
Main SCFA 60% of total, acts as energy​ source. Is only SCFA to reach peripheral​ blood, increases lipid production. ​

Propionic acid
Removed by liver, may reduce cholesterol​ synthesis, can be used to make glucose. Stimulates gut cell proliferation​

Butyric acid
Main fuel of colonocytes, removed by mucosa, stimulates apoptosis, differentiation of cancer cells in vitro, several stages of cancer in vitro, gut cell proliferation. ​

55
Q

What percentage of daily energy intake should free sugars account for according to SACN

A

No more than 5%

19g or 5 sugar cubes for children aged 4 to 6 ​

24g or 6 sugar cubes for children aged 7 to 10

30g or 7 sugar cubes for 11 years and over, based on average population diets

56
Q

What are the fibre intake recommendations

A

16 and over increase intake of fibre to 30g a day, ​

25g for 11- to 15- year-olds ​

20g for 5- to 11-year-olds ​

15g for 2- to 5-year olds ​

57
Q

What constitutes as a fat

A

Compounds made up of carbon, hydrogen and oxygen

58
Q

What is the role of dietary fats

A

energy​

essential fatty acids​

fat-soluble vitamins​

59
Q

Role of lipids in the body

A

store of energy​

structural role in cell membranes​

metabolic functions

60
Q

What structural factors affect the properties of fatty acids

A

Number of C atoms (chain length)​

Presence of “double bonds”​
- saturated and unsaturated fatty acids​
- cis and trans isomers​
- position of double bond, essential fatty acids​

61
Q
A

Nutrition (5 decks)

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