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1
Q

Whats a limiting amino acid?

A

Not provided in adequate amounts in the diet

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2
Q

how many types of amino acids are there ?

A

20

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3
Q

Whats a protein ?

A

amino acids joint by peptides

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4
Q

Whats the 3 types of amino acids ?

A
  1. Indispensable - these are essential N=9
  2. dispensable - these are non essential N=5
  3. limiting amino acid - essential found in food
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5
Q

What is the 4 layers of the protein structure?

A

Primary - determined by amino acids
secondary - determined by weak electrical attraction polypeptides
tertiary - polypeptide chain, twists and folds
quaternary - interactions between several polypeptides

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6
Q

What is the protein intake from a standard nzer?

A

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%

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7
Q

Describe protein quality?

A

how good the protein is in regard to essential amino acid digestibility

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8
Q

What are the 4 possible fates of amino acids?

A
  1. Used to make a dispensable AAs
  2. Oxidised for energy
  3. Used to make a new protein
  4. Used to make other compounds (e.g. Ncontaining, non-proteins eg purine and
    pyrimidine bases of nucleotides)
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9
Q

What is a Food Hypersensitivity

A
  1. Food aversion
  2. Food intolerance
  3. Food allergy
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10
Q

What is Food Aversion?

A
  • Psychologically based food avoidance
  • Usually a conditioned response
  • No reaction if food is disguised
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11
Q

What is Food Intolerance?

A
  • 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
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12
Q

What is the Food Allergy?

A

A group of disorders characterised by abnormal or exaggerated,
reproducible responses to specific food proteins.

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13
Q

identify key dietary sources of dietary fiber in the NZ diet?

A

Bread (dietary fiber in nz is below average)

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14
Q

Understand the impact of processing wheat on the fiber and gluten content of bread?

A

when processed it looses the nutrients

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15
Q

What are the main steps of the digestion and absorption
of carbohydrate?

A

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.

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16
Q

Identify strategies to reduce the intake of free and added
sugars.

A

Sugar tax
Labelling
Non-nutritive sweeteners
Modify taste

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17
Q

What is lactose intolerance?

A

Inability to digest dairy products

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18
Q

what is lactase persistence?

A

the ability for adults to digest the lactose in milk

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19
Q

What is a glycaemic index and a glycaemic load

A
  • 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.
20
Q

What is monosaccharides?

A

its made up of single sugars such as glucose, fructose and galactose

21
Q

What is a disaccharides?

A

Made up of 2 monosaccharides bonded together via glycosidic linkage, these are made up maltose, sucrose and lactose

22
Q

What is a non starch polysaccharides?

A

resistance to enzymes breaking it down

23
Q

What is free and added sugars?

A

Free sugar - naturally occurring sugars
added sugar - extracted from sorces such as sugar cane or fruit

24
Q

Whats the EER for carbohydrate? (in %)

A

Less than 10% of total energy intake

25
Q

What are the key organs in the human digestive system?

A

mouth, esophagus, stomach, pancreas, liver, gallbladder, small intestine, large intestine and anus.

26
Q

Oesophagus function

A

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

27
Q

Stomach function

A

hormone called gastrin is released

28
Q

Small intestine function

A

Majority of digestion and absorption occurs.

29
Q

Large intestine function

A

Reabsorption of water and minerals. Formation of storage and faeces

30
Q

Whats coliac disease.

A

Coliactic disease: permanent intestinal reaction to gluten which causes flattening of villi and small intestine becomes inflamed.

31
Q

Whats heartburn?

A

Condition where some of the stomach contents travel back up into the oesophagus, or food pipe

32
Q

How is scientific evidence translated into public health guidelines?

A

They take studies such as Global Burden of Disease study 2017 and make guidlines according to that

33
Q

What is the scoring system used for dietary guidelines

A

they want to see how well a population is following the guidelines and tries to create an outcome to health

34
Q

Define NRVs (Nutrient reference values)

A

VALUE OF NUTRIENTS REQUIRED FOR HEALTH

35
Q

What are the components of EER

A

BMR (energy to live ) + PAL (energy to move)

36
Q

Why is the AMDR for macronutrients given as a range

A

Different countries define health in different ways

37
Q

How is EAR and RDI determined

A

EAR + two SD = RDI

38
Q

Whats a Macronutrient?

A

Required in the diet in LARGE quantities (grams)

39
Q

Whats a micronutrient

A

Required in diet in SMALL quantities (doesn’t require energy) = vitimins and minerals

40
Q

Define the term ATwater factor

A

used to calculate metabolisable energy

41
Q

Whats EAR

A

Estimated average requirement

42
Q

Whats EER

A

Estimated energy requirement (only calories/energy)

43
Q

Whats UL

A

Upper level of intake (DONT go above this)

44
Q

whats AMDR

A

Acceptable macronutrient distribution range

45
Q

Whats double burden of malnutrition

A

Over or under nutrition

46
Q

What is a communicable disease

A

illnesses that spread from person to person or from surfaces of food (measles, salmonella)

47
Q

Whats a uncommunicable disease

A

Illness that don’t spread from person to person (cancer)

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