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Nutrition Semester 2 > **Energy Metabolism Food Safety > Flashcards

**Energy Metabolism Food Safety Flashcards

1
Q

B cells responsible for

A

antibody production

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2
Q

T cells responsible for

A

cytokines

chemokines

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3
Q

Energy balance equation

A

energy intake + energy stores - expenditure

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4
Q

what if negative energy balance

A

stored as glycogen
fat
protein

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5
Q

cals in carb

A

4

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6
Q

cals in fat

A

9

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7
Q

cals in protein

A

4

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8
Q

cals in alcohol

A

7

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9
Q

macro with biggest thermic affect

A

protein - 25-30%

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10
Q

fructose v glucose

A

glucose metabolised by all body tissues

fructose only by liver

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11
Q

total energy expenditure depends on 3

A

BMR - 75%
physical activity - 20%
thermic effect of food - 10-%

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12
Q

What factors determine RMR

A 
age
gender
physical activity
generics
thyroid
NS
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13
Q

how to carbs ‘increase metabolism”

A

induce insulin secretion
increase sympathetic activity
increase energy expenditure

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14
Q

DNL stands for

A

de novo lipogenesis

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15
Q

ex drug-induced thermogenesis

A

nicotine

caffeine

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16
Q

ex psychological thermogenesis

A

anxiety

stress

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17
Q

3 ex disease/trauma req ^ energy requirements

A

burn patients
anorexia nervosa
cancer patients

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18
Q

What is lipostatic theory of control

A

eating behaviour regulated by body fat

raised free fatty acids in blood ^ hunger

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19
Q

what is amino static theory of control

A

a/a levels in blood monitored by brain

low a/as = hunger

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20
Q

serotonin effect on food intake

A

decreases appetite/carb cravings

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21
Q

dopamine on food intake

A

mediates food rewards

22
Q

endorphins food intake

A

mediate pleasure response to sugar & fat

23
Q

neuropeptide Y (NPY) food intake

A

potent stimulator of appetite

24
Q

cholecystokinin CCK on food intake

A

^ satiety, delays gastric emptying

25
insulin on food intake
^ effect of cck
26
glucagon-like peptide 1 (GLP1) on food intake
^ satiety
27
bombesin on food intake
^ secretion of cck/gastrin
28
ghrelin on food intake
^ hunger ghrelin ^ with food deprivation I AM HUNGRY
29
leptin on food intake
^ satiety I AM FULL sends signal from adipocytes to CNS, regulates food intake
30
NT's/hormones ^ food intake
neuropeptide Y ghrelin (dopamine/endorphins)
31
NTs/hormones reduced food intake
``` serotonin CCK insulin glucagon-like peptide 1 bombesin leptin ```
32
what must be added back into white & brown flour by law in uk (not wholemeal)
niacin, thiamin as removed in bran who milled
33
common antioxidants added to foods to prevent spoilage
C | E
34
name a nutrition problem with food fortification
excess folic acid could mask B12x deficiency
35
most common cause of gastritis worldwide
campylobacter spp
36
what 2 diseases can develop post infection of campylobacter spp
reactive arthritis | guillan barre syndrome
37
what is dysentery
blood/mucus in stools
38
major cause of diarrhoea and dysentary that causes ulceration in large intestine
shigella
39
commonly found in gut of humans/animals many strains are harmless transmitted through consumption of contaminated foods
E Coli
40
some strains are antibiotic resistant can be life threatening in young/old acute fever, d& v etc
salmonella
41
why should you avoid smoked salmon, soft cheese, pate if pregnant
listeria
42
listeria v mild but occasionally causes
meningitis
43
most common stomach bug | viral - anti-B's don't work
noro virus
44
POPS stands for
persistent organic poolutants
45
what defines POPs
highly resistant to degradation by biological, photolytic or chemical means
46
why do POPs accumulate in our fat
low water solubility | high lipid solubility
47
used to be sprayed on crops still used for vector control surpasses immune sx linked to breast cancer causes oestrogen-like alterations of reproductive development thins birds egg shells - impacts reproduction
DDT
48
dioxins are pesticides found in fish | what conditions do they cause
fatigue depression personality changes hepatitis
49
a carcinogen produced by starchy foods when heated at high temps for long durations
acrylamide
50
how are heterocyclic amines (HCAs) and Polycyclic aromatic hydrocarbons (PAHs), carcinogens, created when BBQing
- meat exposed to flame/high temp | - via smoke dripping from fat onto grill
51
what does carbohydrate-induced insulin secretion cause
^ in sympathetic activity | ^ in energy expenditure

Nutrition Semester 2 (18 decks)

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