hunt Flashcards
Whats a limiting amino acid?
Not provided in adequate amounts in the diet
how many types of amino acids are there ?
20
Whats a protein ?
amino acids joint by peptides
Whats the 3 types of amino acids ?
- Indispensable - these are essential N=9
- dispensable - these are non essential N=5
- limiting amino acid - essential found in food
What is the 4 layers of the protein structure?
Primary - determined by amino acids
secondary - determined by weak electrical attraction polypeptides
tertiary - polypeptide chain, twists and folds
quaternary - interactions between several polypeptides
What is the protein intake from a standard nzer?
Male - 52 g a day for EAR - recommendation 64g per day
Female - 37 g a day for EAR - recommendation 46 g per day
the AMDR is 15-25%
Describe protein quality?
how good the protein is in regard to essential amino acid digestibility
What are the 4 possible fates of amino acids?
- Used to make a dispensable AAs
- Oxidised for energy
- Used to make a new protein
- Used to make other compounds (e.g. Ncontaining, non-proteins eg purine and
pyrimidine bases of nucleotides)
What is a Food Hypersensitivity
- Food aversion
- Food intolerance
- Food allergy
What is Food Aversion?
- Psychologically based food avoidance
- Usually a conditioned response
- No reaction if food is disguised
What is Food Intolerance?
- 10-15% of population
- Any reproducible, abnormal, non-psychologically
mediated reaction to food - Variety of examples
- lactose intolerance (or lactase persistence)
- tyramines in cheese or wine
- salicylates
- food additives
What is the Food Allergy?
A group of disorders characterised by abnormal or exaggerated,
reproducible responses to specific food proteins.
identify key dietary sources of dietary fiber in the NZ diet?
Bread (dietary fiber in nz is below average)
Understand the impact of processing wheat on the fiber and gluten content of bread?
when processed it looses the nutrients
What are the main steps of the digestion and absorption
of carbohydrate?
Amylase is an enzyme made by the pancreas and by glands in the mouth. Breaks down carbohydrates and starches into sugars. Glucose, galactose, and fructose
travel via hepatic portal vein to liver. Liver converts galactose and fructose to glucose.
Identify strategies to reduce the intake of free and added
sugars.
Sugar tax
Labelling
Non-nutritive sweeteners
Modify taste
What is lactose intolerance?
Inability to digest dairy products
what is lactase persistence?
the ability for adults to digest the lactose in milk
What is a glycaemic index and a glycaemic load
- glycemic index assigning a numeric score based how drastically it makes your blood sugar rise
- a glycemic load is helps you understand the effect on blood sugar and how quickly it makes glucose enter the blood stream.
What is monosaccharides?
its made up of single sugars such as glucose, fructose and galactose
What is a disaccharides?
Made up of 2 monosaccharides bonded together via glycosidic linkage, these are made up maltose, sucrose and lactose
What is a non starch polysaccharides?
resistance to enzymes breaking it down
What is free and added sugars?
Free sugar - naturally occurring sugars
added sugar - extracted from sorces such as sugar cane or fruit
Whats the EER for carbohydrate? (in %)
Less than 10% of total energy intake
What are the key organs in the human digestive system?
mouth, esophagus, stomach, pancreas, liver, gallbladder, small intestine, large intestine and anus.
Oesophagus function
Saliva moistens and lubricates foods, Entire GIT is ringed with circular and longitudinal muscles. Peristalsis moves bolus of food throughout the digestive tract. Sphincter muscles control movement from one section to another
Stomach function
hormone called gastrin is released
Small intestine function
Majority of digestion and absorption occurs.
Large intestine function
Reabsorption of water and minerals. Formation of storage and faeces
Whats coliac disease.
Coliactic disease: permanent intestinal reaction to gluten which causes flattening of villi and small intestine becomes inflamed.
Whats heartburn?
Condition where some of the stomach contents travel back up into the oesophagus, or food pipe
How is scientific evidence translated into public health guidelines?
They take studies such as Global Burden of Disease study 2017 and make guidlines according to that
What is the scoring system used for dietary guidelines
they want to see how well a population is following the guidelines and tries to create an outcome to health
Define NRVs (Nutrient reference values)
VALUE OF NUTRIENTS REQUIRED FOR HEALTH
What are the components of EER
BMR (energy to live ) + PAL (energy to move)
Why is the AMDR for macronutrients given as a range
Different countries define health in different ways
How is EAR and RDI determined
EAR + two SD = RDI
Whats a Macronutrient?
Required in the diet in LARGE quantities (grams)
Whats a micronutrient
Required in diet in SMALL quantities (doesn’t require energy) = vitimins and minerals
Define the term ATwater factor
used to calculate metabolisable energy
Whats EAR
Estimated average requirement
Whats EER
Estimated energy requirement (only calories/energy)
Whats UL
Upper level of intake (DONT go above this)
whats AMDR
Acceptable macronutrient distribution range
Whats double burden of malnutrition
Over or under nutrition
What is a communicable disease
illnesses that spread from person to person or from surfaces of food (measles, salmonella)
Whats a uncommunicable disease
Illness that don’t spread from person to person (cancer)
