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Malnutrition GIM1 > Healthy balanced diet > Flashcards

Healthy balanced diet Flashcards

1
Q

What are macronutrients of the diet

A

Fat
Protein
CHO
Alcohol

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2
Q

What are micronutrients

A

Vitamins
Minerals
Fibre
Water

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3
Q

What is an oligosaccharide

A

Sugar with 3-10 units

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4
Q

What are non-starch polysaccharides digested

A

colon

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5
Q

What are the functions of carbs

A

Energy source via glycolysis and TCA cycle

-Fuel for CNS

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6
Q

What are other physiological effects of carbs

A
  • Control of blood glucose and insulin metabolism

- Fermentation (production of short chain fatty acids) and control of colonic epithelial cell function

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7
Q

What is glycemic Index

A

allows quantitative comparison (ranking) of blood glucose responses to ingestion of equivalent amounts of CHOs from different foods relative to pure glucose

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8
Q

Do all foods containing free sugars have a high GI

A

NO

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9
Q

What are the current recommendations for CHOs

A

No more than 5% of the calorie intake should come from ‘free sugars’

total CHO intake should be maintained at 50% of total dietary energy

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10
Q

What are non digestible polysaccharides

A

Nonstarch polysaccharides- plant cell walls

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11
Q

What are soluble NSP’s

A

Pectin

B-glucan

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12
Q

What are insoluble NSPs

A

Cellulose

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13
Q

What is the role of NSPs

A

Bulking effect
Speeds up colonic transit
Lowers cholesterol

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14
Q

What is the definition of vitamins

A

organic substances required in small amounts for normal metabolism but which cannot be synthesised by the body in sufficient quantities

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15
Q

Which vitamins are fat soluble

A

A
D
E
K

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16
Q

What vitamins are water soluble

A

B

C

17
Q

What are the 3 types of water soluble vitamins

A
  • Intermediary metabolism
  • Anemia preventing (B12 and folate)
  • Antioxidants
18
Q

Mai sources of vitamin D

A

Cholecalciferol- fish oils, egg yolk, butter

7-Dehydrocholesterol (animal fats, plant sterols (skin-UV light)

19
Q

What does D3 undergo in the liver to form calcidiol

A

Hydroxylation

20
Q

What does D3 hydroxylate to in the kidney to form

A

Calcitriol (physiologically active form of vitamin D3)

21
Q

What is the main fcuntion of vitamin D

A

Uptake of calcium and phosphorus into tissues

22
Q

Vitamin D promotes the formation of Calbindin (calcium binding protein), so what does this mean

A

Means that there is an increased uptake of calcium phosphate in the intestine because Ca3(PO4)2 is found naturally in the body (allows normal bone formation)

23
Q

What happens when there are low levels of plasma Ca

A
  • Stimulates PTH ad vitamin D synthesis

- Activated vitamin D increases intestinal Ca absorption and regulates Ca excretion from the kidney and bone

24
Q

What happens when plasma Ca is high

A

Calcitonin is secreted from the thyroid gland and promotes Ca excretion in kidney and prevents bone from releasing Ca

25
Q

What are VDRs

A

Vitamin D receptors for active vitamin D (calcitriol)

26
Q

What happens when active vitamin D binds with VDRs

A

VDRs enter the nucleus and forms dimers with RXR and they regulate gene expression of vitamin D3

27
Q

What does a deficiency win vitamin D result in in adults and children

A

Rickets -children

Osteomalacia- adults

28
Q

What are symptoms of vitamin D toxicity

A

mild- Weakness, nausea, loss of appetite, headache, abdominal pains, cramp, diarrhoea

Severe- Hypercalcaemia, calcification of soft tissues

29
Q

What are minerals

A

Inorganic elements thay have a physiological function with the body

30
Q

What are macro minerals

A

if requirements are in g/day

31
Q

What are trace elements

A

If mg or micrograms/day

32
Q

What is iron needed for

A

Hb- Red cell
Electron transport ferrous (Fe2+ and ferric Fe3+)
Cytochrome P450

33
Q

Where are iron stores

A

Spleen and liver and bone marrow

34
Q

What is the major storage form of iron

A

Ferritin

35
Q

What transfers iron to bone marrow

A

Transferrin

36
Q

What are the two dietary sources of iron

A

Haem iron (from haemoglobin and myoglobin of animal meat products) (ABOUT 35%)

Non haem iron (from vegetable sources) (ABOUT 90%)

37
Q

Where does absorption of iron occur

A

Small intestine

38
Q

Factors that enhance Fe absorption

A 
Vitamin C
Fructose 
Alcohol
Meat
Fe deficiency and anaemia 
Pregnancy

Malnutrition GIM1 (8 decks)

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