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BAMS Human Systems > energy and macronutrients > Flashcards

energy and macronutrients Flashcards

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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
what is indirect calorimetry?
o2 and co2 measurements: methodological limitations
26
how were energy dietary reference values set?
energy expenditure measurements
27
why use estimated average requirement rather than reference nutrient intake for energy?
due to the health consequences for overconsumption
28
what is the most important energy food source and how much of the total intake does it take up?
carbohydrates 40-80%
29
how are carbohydrates made?
synthesised by plants from carbon dioxide and water through photosynthesis
30
name the 2 types of carbohydrates?
sugars polysaccharides
31
name the 2 sub groups of polysaccharides?
NSP - nonstarch polysaccharide starch
32
what are the 2 types of NSP's?
celluloses hemicelluloses
33
what are the 2 types of sugars?
monosaccharides and disaccharides
34
what are polyols?
sugar alcohols
35
how many monosaccharides are in oligosaccharides?
between 3 and 9
36
how is malto-oligosaccharides made?
from hydrolysis of starch
37
how many monosaccharides are in a polysaccharide?
over 9
38
name 3 types of polysaccharides?
starch glycogen non-starch polysaccharides
39
name 3 types of monosaccharides?
glucose, galactose, fructose
40
name 3 types of disaccharides?
sucrose, lactose, maltose
41
what are sugar alcohols?
- found naturally eg. cherries - commercially from glucose - used in diabetic products - absorbed in gut slowly
42
where can oligosaccharides be found?
plant seeds, many legumes such as peas and beans
43
how are oligosaccharides digested?
can't be broken down by digestive enzymes - fermented in large intestine
44
what are dextrins?
short chains of glucose, formed by deflation of starch by partial hydrolysis, used in oral tube feeding preparations
45
what is glycogen?
storage carbohydrate in humans and animals
46
what is the 2 types of sugars?
intrinsic and extrinsic
47
what are non-milk extrinsic sugars?
mostly sucrose used as table sugar and baked goods also honey and fruit juices
48
what is extrinsic milk sugars?
lactose
49
what is intrinsic sugars?
fructose, glucose in fruit and veg etc
50
wha are free sugars?
Monosaccharides and disaccharides added to foods by manufacturer, cook or consumer plus naturally present in honey, syrups and unsweetened fruit juices.
51
what are added sugars?
sugars and syrups that are added during manufacture and preparation but does not capture the sugars present in unsweetened fruit juice or honey.
52
what are total sugars?
describes total amount of sugars from all sources
53
what are the 2 main types of starch?
Amylose and amylopectin
54
what is starch?
storage carbohydrate in cereal grains and potatoes exists in granules
55
what is amylose?
unbranched chain of glucose with alpha (1-4) linkages
56
what is amylopectin?
long highly branched polymer 15-30 glucose units alpha(1-4) linkages in each branch branches linked by alpha(1-6) linkages
57
describe the solubility and ingestibility of starch?
insoluble in water indigestible when raw - process of cooking makes starch digestible
58
give examples of available and non-available carbohydrates?
available - starch and sugars non-available - cellulose and hemicellulose
59
what happens to food not ingested in the small intestine?
- 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
what 2 categories can dietary fibres be divided into?
- non starch polysaccharides - resistant oligosaccharides - resistant starch
61
what are soluble NSP?
- found in oats, beans, pulses, fruits and veg - 'cholesterol - lowering effect'
62
what are insoluble NSPs?
- found mainly in wheat bran - 'faecal bulking' effect - absorbs water, adds bulk and decreases/speeds up transit time
63
where are NSPs fermented?
in large intestine by bacteria
64
what carbohydrate bonds can we digest?
alpha 1-4 glucose by amylase eg starch alpha 1-6 glucose by glucoamylase-alphadectrinase glucose fructose - sucrase glucose galactose - lactase
65
what is the current recommendation for starchy carbohydrates in the diet?
50%
66
what is the role of dietary fats?
- energy - essential fatty acids - fat soluble vitamins
67
what is the role of lipids in the body?
- store of energy - structural role in cell membranes - metabolic functions
68
where are fats in foods mainly found?
mainly in triacylglycerols also cholesterol, plant sterols, phospholipids and fat soluble vitamins
69
what is the role of essential fatty acids?
- cell membranes - biologically active compounds eg. eicosanoids - growth and development
70
what is the function of proteins?
- 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
how many amino acids are there that make up proteins?
20
72
what does the r group give to a protein?
size shape charge 'basic characteristics'
73
what are peptide linkages?
amino group of 1 amino acid joins with carboxyl group on another
74
what is a dipeptide?
2 amino acids joined together by peptide linkages
75
what is a polypeptide?
more than 2 amino acids joined by peptide linkages
76
what do proteins consist of?
one or more polypeptides
77
what do polypeptides consist of?
10 to 1000 amino acids joined by peptide bonds
78
what gives proteins their structural and functional characteristics?
polypeptides coiling and folding
79
are amino acids essential?
metabolically essential to the body however either essential or non-essential in the body
80
what are features of essential amino acids?
indispensable can't be synthesised in body and can't be synthesised in sufficient amounts to meet demand
81
what are features of non essential amino acids?
dispensable can usually be synthesised from precursors in insufficient amounts to meet demand
82
give features of conditionally essential amino acids?
in certain situations ie during growth/ childhood or when precursors are insufficient

BAMS Human Systems (33 decks)

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