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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
Q

insulin on food intake

A

^ effect of cck

26
Q

glucagon-like peptide 1 (GLP1) on food intake

A

^ satiety

27
Q

bombesin on food intake

A

^ secretion of cck/gastrin

28
Q

ghrelin on food intake

A

^ hunger
ghrelin ^ with food deprivation
I AM HUNGRY

29
Q

leptin on food intake

A

^ satiety
I AM FULL
sends signal from adipocytes to CNS, regulates food intake

30
Q

NT’s/hormones ^ food intake

A

neuropeptide Y
ghrelin
(dopamine/endorphins)

31
Q

NTs/hormones reduced food intake

A 
serotonin
CCK
insulin
glucagon-like peptide 1
bombesin
leptin
32
Q

what must be added back into white & brown flour by law in uk (not wholemeal)

A

niacin, thiamin as removed in bran who milled

33
Q

common antioxidants added to foods to prevent spoilage

A

C

E

34
Q

name a nutrition problem with food fortification

A

excess folic acid could mask B12x deficiency

35
Q

most common cause of gastritis worldwide

A

campylobacter spp

36
Q

what 2 diseases can develop post infection of campylobacter spp

A

reactive arthritis

guillan barre syndrome

37
Q

what is dysentery

A

blood/mucus in stools

38
Q

major cause of diarrhoea and dysentary that causes ulceration in large intestine

A

shigella

39
Q

commonly found in gut of humans/animals
many strains are harmless
transmitted through consumption of contaminated foods

A

E Coli

40
Q

some strains are antibiotic resistant
can be life threatening in young/old
acute fever, d& v etc

A

salmonella

41
Q

why should you avoid smoked salmon, soft cheese, pate if pregnant

A

listeria

42
Q

listeria v mild but occasionally causes

A

meningitis

43
Q

most common stomach bug

viral - anti-B’s don’t work

A

noro virus

44
Q

POPS stands for

A

persistent organic poolutants

45
Q

what defines POPs

A

highly resistant to degradation by biological, photolytic or chemical means

46
Q

why do POPs accumulate in our fat

A

low water solubility

high lipid solubility

47
Q

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

A

DDT

48
Q

dioxins are pesticides found in fish

what conditions do they cause

A

fatigue
depression
personality changes
hepatitis

49
Q

a carcinogen produced by starchy foods when heated at high temps for long durations

A

acrylamide

50
Q

how are heterocyclic amines (HCAs) and Polycyclic aromatic hydrocarbons (PAHs), carcinogens, created when BBQing

A
  • meat exposed to flame/high temp

- via smoke dripping from fat onto grill

51
Q

what does carbohydrate-induced insulin secretion cause

A

^ in sympathetic activity

^ in energy expenditure

Nutrition Semester 2 (18 decks)

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