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BAMS Human Systems > energy and macronutrients > Flashcards

energy and macronutrients Flashcards

1
Q

name 3 macronutrients?

A

carbs
proteins
fats and oils (lipids)

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2
Q

name 2 micronutrients?

A

minerals
vitamin

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3
Q

name 4 classes of vitamins?

A

macronutrients
micronutrients
water
alcohol

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4
Q

what is the chemical energy from nutrients used for?

A

protein synthesis

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5
Q

what is the electrical energy from nutrients used for?

A

maintain ionic gradients

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6
Q

what is the mechanical energy from nutrients used for?

A

muscle contraction

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7
Q

what is heat energy from nutrients used for?

A

maintain body temperature

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8
Q

ow is energy measured?

A

units of kilocalories (kcal) or kilojoules (kJ)

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9
Q

how many kilojoules are in 1 calorie?

A

4.18

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10
Q

what does calorie mean?

A

the energy needed to raise the temperature of 1 gram of water from 14.5 to 15.5oc

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11
Q

what does joule mean?

A

the energy used when 1 gram is moved 1 metre by the force of 1 newton

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12
Q

what is more energy dense: fat, carbs or protein?

A

fat

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13
Q

what makes a food more energy dense?

A

high fat or low water

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14
Q

what makes up the total energy expenditure (TEE)?

A

Basal metabolic rate 60-75%
physical activity 10-40% (can be up to 70)
thermogenesis 10-20%

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15
Q

what is basal metabolic rate? (BMR)

A

vital body functions eg maintaining electrochemical gradient, cell and protein turnover, lung and heart function etc.

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16
Q

what is thermogenesis?

A

including that through metabolising food (diet included), through muscle action (dynamic and isometric) and through climate (cold induced)

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17
Q

how do you achieve energy balance?

A

energy intake = energy output

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18
Q

what is positive energy balance?

A

energy intake > energy output

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19
Q

when would you like to have a positive energy balance?

A

growth, pregnancy, lactation

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20
Q

when is a positive energy balance not desirable?

A

over a long period of time as excess energy is stored as fat which leads to health problems

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21
Q

what is negative energy balance?

A

energy intake< energy output

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22
Q

what happens with a negative energy balance over medium and long term?

A

medium - fat stores used for energy
long - protein used for energy so health problems

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23
Q

what effects energy requirements?

A

body size
age
activity
pregnancy/ lactation
disease, trauma and treatments

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24
Q

what is calorimetry?

A

metabolic chamber: expensive and artificial

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25
Q

what is indirect calorimetry?

A

o2 and co2 measurements: methodological limitations

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26
Q

how were energy dietary reference values set?

A

energy expenditure measurements

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27
Q

why use estimated average requirement rather than reference nutrient intake for energy?

A

due to the health consequences for overconsumption

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28
Q

what is the most important energy food source and how much of the total intake does it take up?

A

carbohydrates
40-80%

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29
Q

how are carbohydrates made?

A

synthesised by plants from carbon dioxide and water through photosynthesis

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30
Q

name the 2 types of carbohydrates?

A

sugars
polysaccharides

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31
Q

name the 2 sub groups of polysaccharides?

A

NSP - nonstarch polysaccharide
starch

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32
Q

what are the 2 types of NSP’s?

A

celluloses
hemicelluloses

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33
Q

what are the 2 types of sugars?

A

monosaccharides and disaccharides

34
Q

what are polyols?

A

sugar alcohols

35
Q

how many monosaccharides are in oligosaccharides?

A

between 3 and 9

36
Q

how is malto-oligosaccharides made?

A

from hydrolysis of starch

37
Q

how many monosaccharides are in a polysaccharide?

A

over 9

38
Q

name 3 types of polysaccharides?

A

starch
glycogen
non-starch polysaccharides

39
Q

name 3 types of monosaccharides?

A

glucose, galactose, fructose

40
Q

name 3 types of disaccharides?

A

sucrose, lactose, maltose

41
Q

what are sugar alcohols?

A
  • found naturally eg. cherries
  • commercially from glucose
  • used in diabetic products
  • absorbed in gut slowly
42
Q

where can oligosaccharides be found?

A

plant seeds, many legumes such as peas and beans

43
Q

how are oligosaccharides digested?

A

can’t be broken down by digestive enzymes
- fermented in large intestine

44
Q

what are dextrins?

A

short chains of glucose, formed by deflation of starch by partial hydrolysis, used in oral tube feeding preparations

45
Q

what is glycogen?

A

storage carbohydrate in humans and animals

46
Q

what is the 2 types of sugars?

A

intrinsic and extrinsic

47
Q

what are non-milk extrinsic sugars?

A

mostly sucrose used as table sugar and baked goods also honey and fruit juices

48
Q

what is extrinsic milk sugars?

A

lactose

49
Q

what is intrinsic sugars?

A

fructose, glucose in fruit and veg etc

50
Q

wha are free sugars?

A

Monosaccharides and disaccharides added to foods by manufacturer, cook or consumer plus naturally present in honey, syrups and unsweetened fruit juices.

51
Q

what are added sugars?

A

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

52
Q

what are total sugars?

A

describes total amount of sugars from all sources

53
Q

what are the 2 main types of starch?

A

Amylose and amylopectin

54
Q

what is starch?

A

storage carbohydrate in cereal grains and potatoes
exists in granules

55
Q

what is amylose?

A

unbranched chain of glucose with alpha (1-4) linkages

56
Q

what is amylopectin?

A

long highly branched polymer
15-30 glucose units
alpha(1-4) linkages in each branch
branches linked by alpha(1-6) linkages

57
Q

describe the solubility and ingestibility of starch?

A

insoluble in water
indigestible when raw
- process of cooking makes starch digestible

58
Q

give examples of available and non-available carbohydrates?

A

available - starch and sugars
non-available - cellulose and hemicellulose

59
Q

what happens to food not ingested in the small intestine?

A
  • 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
60
Q

what 2 categories can dietary fibres be divided into?

A
  • non starch polysaccharides
  • resistant oligosaccharides
  • resistant starch
61
Q

what are soluble NSP?

A
  • found in oats, beans, pulses, fruits and veg
  • ‘cholesterol - lowering effect’
62
Q

what are insoluble NSPs?

A
  • found mainly in wheat bran
  • ‘faecal bulking’ effect - absorbs water, adds bulk and decreases/speeds up transit time
63
Q

where are NSPs fermented?

A

in large intestine by bacteria

64
Q

what carbohydrate bonds can we digest?

A

alpha 1-4 glucose by amylase eg starch
alpha 1-6 glucose by glucoamylase-alphadectrinase
glucose fructose - sucrase
glucose galactose - lactase

65
Q

what is the current recommendation for starchy carbohydrates in the diet?

A

50%

66
Q

what is the role of dietary fats?

A
  • energy
  • essential fatty acids
  • fat soluble vitamins
67
Q

what is the role of lipids in the body?

A
  • store of energy
  • structural role in cell membranes
  • metabolic functions
68
Q

where are fats in foods mainly found?

A

mainly in triacylglycerols
also cholesterol, plant sterols, phospholipids and fat soluble vitamins

69
Q

what is the role of essential fatty acids?

A
  • cell membranes
  • biologically active compounds eg. eicosanoids
  • growth and development
70
Q

what is the function of proteins?

A
  • major structural and functional components of all cells
  • have structural and function roles needed during growth and maintenance
  • provide about 10-15% to the dietary energy suply
71
Q

how many amino acids are there that make up proteins?

A

20

72
Q

what does the r group give to a protein?

A

size
shape
charge
‘basic characteristics’

73
Q

what are peptide linkages?

A

amino group of 1 amino acid joins with carboxyl group on another

74
Q

what is a dipeptide?

A

2 amino acids joined together by peptide linkages

75
Q

what is a polypeptide?

A

more than 2 amino acids joined by peptide linkages

76
Q

what do proteins consist of?

A

one or more polypeptides

77
Q

what do polypeptides consist of?

A

10 to 1000 amino acids joined by peptide bonds

78
Q

what gives proteins their structural and functional characteristics?

A

polypeptides coiling and folding

79
Q

are amino acids essential?

A

metabolically essential to the body
however
either essential or non-essential in the body

80
Q

what are features of essential amino acids?

A

indispensable
can’t be synthesised in body and can’t be synthesised in sufficient amounts to meet demand

81
Q

what are features of non essential amino acids?

A

dispensable
can usually be synthesised from precursors in insufficient amounts to meet demand

82
Q

give features of conditionally essential amino acids?

A

in certain situations ie during growth/ childhood or when precursors are insufficient

BAMS Human Systems (33 decks)

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