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HUMAN NUTRITION Flashcards

1
Q

What are the effects of kwashiorkor and marasmus

A

kwashiorkor- – underweight, edema of the abdomen and legs, sparse dry hair, flaky skin, fatty liver

Marasmus – very low body mass, thin arms and legs, little muscle or fat. Wizened, old-looking face

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2
Q

What is the difference between kwashiorkor and

marasmus?

A

Kwashiorkor is protein deficiency whereas marasmus is not enough energy intake in many forms (not just protein)

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3
Q

What is kwashiorkor?

A

Types of protein deficiency

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4
Q

What are the effects of iron deficiency?

A
  • Fatigue
  • Dizziness
  • Headache
  • Chest pain

 Anaemia – less heamoglobin made / fewer red
blood cells. Less oxygen transported. Feeling of
fatigue / lack of energy, shortness of breath, heart
palpitations, pale complexion.
 Menstruation issues
 issues during pregnancy

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5
Q

What are the causes of iron deficiency?

A
  • A diet lacking iron
  • Blood loss
  • Pregnancy

 insufficient iron in the diet
 enough iron, but issues with absorbing
it

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6
Q

What are the effects of vitamin D deficiency?

A

Vitamin D deficiency can cause rickets in
children which leads to weak bones which can cause deformities

 Needed for the small intestine to absorb calcium
 Rickets in children – soft, poorly growing bones that
bend into a curve. Adults – osteomalacia – soft
bones, increasing risk of fracture.

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7
Q

What are the causes of vitamin D deficiency?

A
  • Not enough sunlight
  • Not enough oily fish, egg yolks or
    fortified milk
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8
Q

Give 2 sources of insoluble fibre

A

Wholemeal bread

Nuts

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9
Q

Give 2 sources of soluble fibre

A

Oats

Fruit

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10
Q

What are the 2 main groups of dietary fibre?

A

Soluble fibre

Insoluble fibre

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11
Q

Give 2 sources of calcium in the die

A

Milk

Cheese

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12
Q

Give 2 sources of iron in the diet

A

Brown rice

Meat

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13
Q

Give 2 sources of Vitamin D in the die

A

Oily fish

Eggs

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14
Q

Give 2 sources of Vitamin C in the diet

A

Fruit

Vegetables

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15
Q

Give 3 sources of protein in the die

A

Meat
Fish
Nuts

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16
Q

Give 3 sources of fat in the diet

A

Oily fish
Nuts
Full-fat dairy

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17
Q

Give 3 sources of carbohydrates in the diet?

A

Pasta
Bread
Potato

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18
Q

What is scurvy caused by

A

A lack of vitamin C

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19
Q

What is constipation?

A

Infrequent bowel movements causing

difficulty passing faeces

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20
Q

What is starvation?

A

 Loss of weight as fat reserves are used.
 Muscle wasting - Proteins in muscles eventually
broken down and used as an energy source
 emaciated appearance
 Also show some of the deficiency diseases below

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21
Q

What is constipation caused by?

A

A lack of dietary fibre

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22
Q

Why do pregnant/breastfeeding women need a

larger caloric intake?

A

They need more energy to support the
development of the child. The diet needs
to be balanced as well to provide the
correct nutrients

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23
Q

Which general group of people require the most

calories in their diet?

A

Adolescent males with active lifestyles

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24
Q

What is a balanced diet?

A

A balanced diet is a diet that contains the
correct proportions of nutrients that the
body needs to function correctly (e.g.
carbohydrates, lipids, proteins)

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25
Q

components of a balanced diet

A

carbohydrates, proteins, fats, vitamins, minerals, water, fibre

26
Q

BMR

A

basic metabolic rate

27
Q

what do young children need more of

A

protein per unit of body mass because they are constantly developing and need to make new cells

28
Q

elderly people have ___ energy and protein needs and a ____ BMR

A

lower

lower

29
Q

women have a relatively higher content of what than men

what is the result of this?

A

fat

stored in fat tissue under the skin
Fat has a lower metabolic rate than muscle, so women generally have a lower energy requirement than men

30
Q

fats provide more energy per gram than what?

A

carbohydrates and proteins

31
Q

where does saturated fat come from

A

animals

32
Q

where does unsaturated fat come from

A

fish and plants

33
Q

why is saturated foods bad

A

they increase concentration of cholesterol in our blood

34
Q

what is cholesterol

A

chemical made in the liver and found in the blood

quantity produced depends on our DIET and GENES that determine our metabolism which is inherited

35
Q

high fat diets can increase the risk of ?

A

producing more cholesterol and having a higher concentration of it in the blood

36
Q

why is cholesterol bad

A

linked to narrowing of the arteries

increased risk of developing high blood pressure and heart disease

37
Q

2 types of unsaturated fat

A

monounsaturated- little effect on blood cholesterol

polyunsaturated- reduce cholesterol concentration which helps reduce heart disease

38
Q

Dietary Importance of Lipids

A

 Long term energy store (1g fat = x2 energy of 1 g carbohydrate)
 Insulation
 Component of cell membranes
 Buoyancy (aquatic orgs)

39
Q

Carbohydrates can be _ _ molecules such as _ or larger, more complex
molecules such as _ , _ or _ . These complex molecules are made of
many / molecules joined into _.

A

Carbohydrates can be simple sugars molecules such as glucose or larger, more complex
molecules such as starch , glycogen or cellulose . These complex molecules are made of
many sugar/glucose molecules joined into chains.

40
Q

what do organisms use their nutrients for

A

energy
growth and repair
regulate metabolism

41
Q

how nutrients allow growth and repair

A

proteins provide source of amino acids for cells to make their own protein

42
Q

how nutrients regulate the body’s metabolism

A

vitamins and minerals needed in very small quantities in the diet, helps regulate

43
Q

how nutrients provide energy

A

mainly role of carbs and fats
proteins only if they are in excess of requirements for growth, development, repair and replacement

energy in food released during respiration

44
Q

Dietary Importance of Protein

A

 Making new tissues (growth)
 Repair and replacement of old or damaged cells.
 Important materials are made of protein – enzymes, some
hormones, antibodies, blood proteins

45
Q

Dietary Importance of Carbohydrate (sugars)

A

Sugars
 energy - main fuel for respiration
 nectar - attract pollinators
 fruit – attract animals for seed dispersal

Honey, fruit, milk, some
vegetables

46
Q

Dietary Importance of Carbohydrate

. starch (plants) and glycogen (animals).

A

Dietary Importance of Carbohydrate (sugars)

Rice, cereals, corn, roots or
tubers (eg potato), flour
products eg pasta and bread,
beans, liver (animals)
 (short term) energy store
 don’t affect the osmotic potential of cells
47
Q

Dietary Importance of Carbohydrate

cellulose

A

 structural component of plant cell walls
 acts as roughage in gut to prevent constipation

Fruit, veg, wholemeal foods

48
Q

Vitamins

what, quantity and job

A

complex organic substances, needed in small quantities to maintain normal health.
Many of them help enzymes carry out their job as catalysts.

49
Q

Minerals

what, quantity and job

A

are simple inorganic ions, needed in small quantities to maintain normal health.

50
Q

Fibre

A

or roughage is cellulose that comes from plant cell walls.

51
Q

vitamin c importance

A

 Tissue repair

 resistance to disease

52
Q

vit d imp

A

strong bones and teeth

53
Q

iron imp

A

Used to make Haemoglobin in red blood cells, which

carries oxygen around the body

54
Q

fibre or roughage imp

A

 Not digested, so helps provide bulk to the food for easy
passage of food through the gut, avoiding constipation.
 plays a role in lowering cholesterol

55
Q

water

A 
 Water makes up 2/3 of our body mass
 solvent for chemical reactions
 reactant/product in many reactions
 transport of dissolved materials around the body
 cooling (evaporation of sweat)
 excretion (urine, sweat)
56
Q

energy requirements pregnancy

A

foetus will take all of the nutrients it needs from the mother (via the placenta).

It is important that the mother has enough calcium and vitamin D in her diet for the baby’s skeleton

enough protein to build tissues, enough iron for heaemoglobin etc.

57
Q

energy req breastfeeding

A

breast milk rich in proteins, sugars, fats, vitamins and minerals.

‘complete food’ for the baby containing all its nutritional requirements

nutrients will be taken from the mothers blood by cells in the milk glands of the breast.

  • mother is undernourished she may not be able to make sufficient milk of a high quality.
58
Q

elderly people may not be as efficient at what

A

absorbing or retaining some minerals, eg

calcium which may lead to health conditions (eg osteoporosis).

59
Q

anaemia

A

condition characterised by a lack of haemoglobin or red blood cells resulting in tiredness and weakness.

may be due to a deficiency in iron

60
Q

obesity

A

the abnormal or excessive accumulation of fatty deposits under the skin or in the abdomen

generally bc of eating too much and exercising too little

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