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Fresher > HUNT141 > Flashcards

HUNT141 Flashcards

1
Q

Nutrition

A

Intake of food in relation to the body’s dietary needs

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2
Q

Nutrients

A

Molecules found in foods needed by the body for energy, growth, development and reproduction

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3
Q

Non Communicable Disease

A

Conditions resulting in long-term health consequences and often create a need for long-term treatment and care

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4
Q

Modifiable Risk Factor

A

Effect of risk factor can be changed by stopping it. Diet

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5
Q

Double burden of malnutrition

A

coexistence of undernutrition and obesity within individuals, households and populations.

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6
Q

Mortality

A

Death

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7
Q

Food security

A

Regularly have access to food of nutritious and appropriate quality/quantity
- Accessible and reliable

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8
Q

Food Sovereignty

A

How food is grown, how, who can access. Right of people to healthy and culturally appropriate food produced through ecologically sound and sustainable methods.
- Right of a community to define own diet and shape own food system

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9
Q

Atwater factors

A

17KJ/g - protein & carbohydrate
37KJ/g - fat
29KJ/g - alcohol

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10
Q

AMDR of protein, fat, carbohydrate

A

PROTEIN- 15-25
FAT- 20-35
CARBOHYDRATE- 45-65

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11
Q

Formula for energy in food and % energy

A

g macronutrient x Atwater (÷ total energy for %)

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12
Q

NRV

A

Nutrient reference values, amount of nutrient needed/required to be healthy based on age and sex

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13
Q

EER

A

Estimated energy requirement, Energy needed to maintain weight. BMR +PAL

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14
Q

AMDR

A

Acceptable macronutrient distribution range
Protein -15-25
Fat- 20-35
CHO - 45-65

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15
Q

EAR

A

Estimated average requirement
EAR + 2SD = RDI

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16
Q

RDI

A

Recommended dietary intake
EAR + 2 SD

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17
Q

AI

A

Adequate intake
- set when there is not enough information to ear out the EAR

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18
Q

Mouth

A

32 teeth
- Amylase enzyme in the saliva breaks down CHO
- Tongue mixes in the saliva and pushes food to back of throat

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19
Q

Oesophagus

A

Saliva moisten/lubricates the food going down.
Logitudinal and horizontal muscles
Peristalsis - moves food down through system
Sphincter - controls movement between areas

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20
Q

Choking

A

Food gets stuck in the larynx inhibiting breathing therefore why pushing in lungs for air to push out stuck food

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21
Q

Stomach

A

Digests protein
Digestion:
Chemical - HCL and Pepsin proteins
Physical - Contractions
Gastrin hormone detects chyme and sends for HCL and pepsin
HCL acidic nature, denatures amylase enzyme and protects from bacteria, mucosal lining protects the stomach

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22
Q

Heart burn

A

Sphincter between stomach and oesophagus releases some content back up. Acidic nature irritates the oesophagus and since close to heart gives sensation of heart burn

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23
Q

Small intestine

A

PHYLORIC SPHINCTER
Key in digestion and absorption molecules.
Presence chyme - Hormone secretin interacts pancreas for PANCREATIC ENZYMES
Fat/protein presence - Cholecystokinin hormone interacts gall bladder, pancreas for Bile, Pancreatic juices and intestinal juice.

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24
Q

Bariatric surgery

A

Surgery on stomach size for weight loss

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25
Q

Large intestine

A

ILEOCECAL VALVE
1.5m long
reabsorption of water and minerals. Ferments the undigested foods.

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26
Q

Absorption nutrients

A

Microvilli/villi, wrinkles with intestinal limen cells that break into small enough molecules to fit through
- Nutrients cross microvilli boarder into cells, blood or lymph.

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27
Q

Transport from gut

A

Absorbed nutrients through microvilli travel to liver (major metabolic organ) via the hepatic portal vein

Large fats and fat soluble vitamins too big to enter the hepatic portal vein so straight into blood

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28
Q

Coeliac disease

A

Allergy to gluten flattens the microvilli affecting the absorption of nutrients and causing deficiencies.

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29
Q

Monosaccharides

A

Glucose - essential energy source
Galactose - Dairy but rarely occurs as single sugar
Fructose - sweetest (fruits)

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30
Q

Disaccharides

A

Sucrose - glu + fru - refined from sugar cane (fructose still sweeter sometimes)
lactose - glu + gal - milk products
Maltose - glu + glu - germination seeds/fermentation

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31
Q

Starch

A

Plant storage of glucose. Grains, legumes.
Amylose = long strand
Amelopectin = Branched

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32
Q

Glucose

A

Essential energy source

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33
Q

Fructose

A

Sweetest monosaccharide and found in fruits

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34
Q

Galactose

A

Not often found as single sugar (dairy)

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35
Q

Maltose

A

Glu + Glu - Germination of seeds/fermentation

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36
Q

Sucrose

A

Glu + Fru - refined from sugar cane

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37
Q

Lactose

A

Gal + Glu - Milk products

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38
Q

Glycogen

A

Main storage form of glucose in humans. Highly branched

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39
Q

Dietary fibre

A

Edible part of plants
- Resistant to digestion/absorbtion, partial or full fermentation in the large intestines
- Promotes laxation, regulation BGL, lowers cholesterol

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40
Q

Non-starch polysaccharides

A

Resistant to small intestine enzymes (cannot get past the barrier to digest)
Intrinsic- Physically accessible
Extrinsic- Travel/chewing time

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41
Q

Free sugars

A

Monosaccharides and disaccharides added to food by manufacturer, cook or self AND naturally occurring in fruits and honey etc

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42
Q

Intrinsic sugars

A

Naturally occur in fruits and unprocessed foods

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43
Q

Added sugars

A

Generally extracted from sugar cane and added to foods

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44
Q

What % energy free & added sugars?

A

10%
- Prevent obesity for energy consumption
- Prevent dental caries

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45
Q

Reducing intake

A
  • Sugar taxing
  • Labelling
  • Modify taste
  • non-nutritive sweetners
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46
Q

Carbohydrate digestion

A

Amylase in mouth and from pancreas breaks the CHO and starches into sugars (monosaccharides)
- Amylase from pancreatic juices breaks polysaccharides into monosaccharides.

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47
Q

Carbohydrate metabolism

A

Glucose, galactose and fructose travel to liver through hepatic portal vein. Liver converts all sugars into glucose for:
- Energy (brain)
- glycogen stores
- met energy requirements, turned into FAT

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48
Q

Lactose intolerance

A

Lactase enzyme breaks lactose down to monosaccharides (glucose + galactose). If doesn’t persist, not broken down in small intestines and goes into care intestines which then gets broken by bacteria making CO2 and H2O causing gas and diarrhoea.

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49
Q

Glycemic index

A

Rating system for carbohydrates and how quick they affect blood sugar after eating on their own.
Low GI = slow breakdown
ISSUES
1. Individuals are different
2. Varied serving sizes
3. Combining foods will change the GI

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50
Q

Glycemic load

A

Accurate picture of real life foods impact on blood glucose levels

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50
Q

Glycemic load

A

Accurate picture of real life foods impact on blood glucose levels
GL = GI x CHO / 100

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51
Q

Wheat

A

Bran, Endosperm, Germ
Milling loses germ and bran = loss nutrients
wheat is good source of proteins, carbs, dietary fibre
- Wholemeal has more protein

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52
Q

Colon Cancer

A

1/18 NZ develops cancer. Lower risk by consuming more dietary fibre.
Risk factors:
- Age - Genetics - Smoking & obesity - Alcohol

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53
Q

Protein

A

Nitrogenous organic compound composed of amino acids.

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54
Q

Amino acids

A

Building block of protein

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55
Q

Complementary proteins

A

Proteins eaten over a day ~30g a meal.
Protein containing all the essential amino acids

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56
Q

Indispensable amino acids

A

9 essential amino acids, need from the diet, cannot be made

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57
Q

Dispensable amino acids

A

5 amino acids the body can make by changing and adding to existing amino group R groups.

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58
Q

Limiting amino acids

A

Protein synthesis limited by an essential amino acid

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59
Q

protein function

A

Contractile functions, transportation, immune response, structures

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60
Q

Primary proteins

A

Chain of amino acids

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61
Q

Secondary proteins

A

Weak electrical attraction between polypeptides, strength and ridgity

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62
Q

Tertiary proteins

A

twist and fold of polypeptides, gets more complicated. Intricate shape.

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63
Q

Quanterary Proteins

A

Fold up and join; interactions between multiple polypeptides (Haemoglobin)

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64
Q

Primary source of protein

A

Bread, meat and fish

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65
Q

Protein quality

A

Based on content of essential amino acids in food and the digestibility
- PDCAAS - Protein digestibility
- PER - Protein efficiency ratio
- DIAAS - Digestibility of indispensable amino acid score

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66
Q

Protein Digestion

A

Physical (chewing) and chemical (peristalsis) digestion.
Stomach HCL and pepsin enzymes unravel proteins exposing polypeptide chain
- Peptides broken into amino acids, transported to liver via hepatic portal vein.

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67
Q

Amino acid pool - fates of amino acids

A
  1. Form dispensable amino acids by shifting around
  2. Oxidised for energy
  3. Make new proteins
  4. Make other compounds
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68
Q

Food hypersensitivity

A

Includes food aversion, intolerance and allergy

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69
Q

Food aversion

A

Psychological response, can be overcome.

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70
Q

Food intolerance

A

10-15% population. reproducible/abnormal response to food

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71
Q

Food allergy

A

A group of disorders characterised by abnormal reproducible reaction to specific food proteins.
1. IGE mediated reaction
Rapid onset, skin, respiratory and GI tract, involves the IGE antibodies
2. non-IGE mediated response
Hours-day response, not antibody but other unknown mechanism response

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72
Q

Vegetarian types and % NZ

A

5% NZ is vegetarian
lacto-ovo-vegetarian - doesn’t eat meat but does everything else
Lacto-vegetarian - doesn’t eat meat or eggs but everything else

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73
Q

Vegan and % NZ

A

1% NZ
Does not consume any animal products and may limit the use of other animal products

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74
Q

Benefits and concerns with vegetarian diets

A

BENEFITS
- Obesity, diabetes and other NCDs
CONCERNS
- B12, iron, zinc, bone mineral density, substitutes not as nutritional

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75
Q

Bray et. al study on protein diets and over eating

A

Little protein decrease lean body mass
high protein increase body weight and lean body mass

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76
Q

Lipid

A

Organic fatty acid compounds insoluble in water but solute in organic solvents

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77
Q

Triglycerides

A

90% fat in the diet. energy storage. Ester bond of glycerol and 3 fatty acids

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78
Q

fatty acid

A

Chain of carbon molecules with a methyl (omega) group and a carboxl group. Double bonds affect the melting point. Hydrophobic.

79
Q

Saturated fatty acids

A

Saturated with hydrogens. Highest melting point, with no double bonds

80
Q

monounsaturated fatty acids

A

One double bond, 6C from the methyl group

81
Q

Polyunsaturated fatty acids

A

Low melting point with methylene group separating the double bonds. Body cannot insert double bonds before 6 carbons.

82
Q

Trans fatty acids

A

Act as a saturated fat with no double bond. Double bonds increase the melting point.

83
Q

Essential fatty acids
- deficiencies also

A

Must be from diet as humans cannot insert double bonds before 6 carbon. 1-3% total energy, Deficiency:
- Growth, reproduction, visual, skin, kidney/liver problems

84
Q

Phospholipids

A

Glycerol backbone + hydrophobic fatty acid backbone with hydrophilic phosphate group

85
Q

Fat AMDR

A

20-35% total energy

86
Q

% energy from saturated fats

A

13%

87
Q

Lipid digestion

A

Body heat, chewing and peristalsis
- liquify forming globules.
- LINGUAl LIPASE and BILE ACIDS emulsify fat
Lipase from pancreatic and intestinal juices breaks fat into:
- monoglyceride
- glycerol
- fatty acids

88
Q

Lipid absorption

A

Short chain fatty acids absorbed into hepatic portal vein
CHYLOMICRONS go into lymph system, not directly to liver but MUSCLES

89
Q

Lipoproteins

A

Transport hydrophobic lipid molecules in water, blood or ECF

90
Q

Chylomicron

A

Carry lipid to most body cells

91
Q

HDL

A

High density lipids, picks up cholesterol and transports to liver for excretion

92
Q

LDL

A

Delivers lipids to body or back to liver

93
Q

VLDL

A

forms smaller LDL and delivers lipids to body cells

94
Q

Albumin

A

Transports free fatty acids from adipose to peripheral tissues.

95
Q

CVD

A

Cardiovascular disease, disorders of heart and blood vessels.
Risks:
- Weight, blood pressure, glucose and lipids
35% women deaths

96
Q

Modifiable risks vs non modifiable

A

Modifiable risks include diet and exercise that can be altered to reduce risk.
Non-modifiable risks cannot be changed to reduce risks. These include age and gender.

97
Q

Saturated fats effect on LDL

A

Saturated fats increase LDL levels therefore increasing risk of heart diseases

98
Q

Trans fats effect

A

Negatively affects blood lipid levels increasing the risk heart disease more than saturated fats

99
Q

Ketogenic diet

A

Build muscle, reduce intake of carbohydrates putting body into ketosis, liver converts fat into ketone bodies as an alternative energy source.

100
Q

Alcohol absorption

A

20% absorbed in stomach, 80% small intestines.

101
Q

Alcohol metabolism

A

Majority in the liver, small amount in the stomach, excreted in urine, breath and breastmilk
- ADH - Alcohol dehydrogenase
- MEOS - microsomal ethanol-oxidisning system
- CATALASE - hydrogen peroxide presence

102
Q

ADH

A

Alcohol dehydrogenase
- Rate limiting, 1 SD an hour
- Major pathway for most
- Brain, liver, pancreas, stomach

103
Q

MEOS

A

Microsomal ethanol-oxiding system
- Active in long term drinkers

104
Q

CATALASE

A

Presence of hydrogen peroxide
- Converts ethanol into acetaldehyde
- less than 2% broken this pathway

105
Q

Factors affecting alcohol metabolism

A
  1. Quantity - ADH is rate limiting to 5-10g/hr
  2. Gender - Females have less body water, smaller livers, higher absorption in stomach and less ADH in stomach
  3. Size - bigger size breaks alcohol better
  4. Genetics - variant of ADH
106
Q

Consuming too much alcohol affects

A
  1. Acetaldehyde, short lived but toxic effects to liver and brain. Long term cirrhosis liver and cancers
  2. Elevated NADH:NAD+ ratio, NAD unavailable for alternative pathways. increases lipid synthesis. H+ affects acid/base ratio.
  3. induced metabolic tolerance - MEOS produces toxic metabolites
107
Q

REE

A

Resting energy expenditure
Determinants:
weight, height, age, fat free mass, fat mass, gender, hormones, SNS

108
Q

DEE

A

Diet induced energy expenditure (DIT)
Determinants:
- amount food, composition, hormones
10% energy, varies with diet
- Protein>CHO>Fat

109
Q

AIEE or PAL

A

Activity induced energy expenditure // Physical activity level
Determinants:
- Intensity, Duration, Weight, Genetics

110
Q

Obesity and how to measure

A

Abnormal, excessive fat accumulation presenting a health risk
MEASURE:
- Distribution of fat, narrowest part of waist. women = pear. Man = Apple.
- Amount of excess fat stores, BMI

111
Q

BMI and obesity

A

Weight÷height^2
- Healthy, 18.5-25
- Overweight ≥ 25
- Obese ≥ 30
6-7/10 obese

112
Q

Obesity prevention

A

Environment
- Government goals/policies
- Labelling in food industry
- Health professionals
Individual
- Education and knowledge
- Networks and support

113
Q

Water

A

Simple idol that is the largest single component of the human body. Man: 60% Woman: 50%
- Input and output: 1450-2800ml
BENEFITS:
- Weight control/loss
- wash toxins out that could cause bladder cancer
- Kidney disease

114
Q

Three different dehydrations

A

Mild - Headache, thirsty, unwell (2-5% body weight)
Moderate - Lethargic, rapid pulse, dry mouth and eyes, sunken fontanelle (6-10% bodyweight)
Severe - Drowsy, no urine, child death (≥10% bodyweight)

115
Q

Mild dehydration and treatment

A

2-5% bodyweight
- Headache, thirsty
- Drink water and eat

116
Q

Moderate dehydration and treatment

A

6-10% bodyweight
- Lethargic, rapid pulse, dry mouth/eyes, sunken fontanelle
- Medical approach, IV

117
Q

Severe dehydration and treatment

A

≥10% bodyweight
- Death in children, drowsy, no urine and feeble pulse
- ORS and Zinc
- IV

118
Q

ORS

A

Oral Rehydration Salts
- replace lost electrolytes
- Transport mechanism in gut lumen brings glucose across into intestinal cell and water follow along in a 1:1 ratio.

119
Q

Insulin resistance

A

Organs stop responding to insulin, more needing to be produced but BGL remains high for longer damaging blood vessels

120
Q

Polyphagia

A

increase in appetite due to glucose travelling to kidney causing osmotic diuresis and polyuria

121
Q

Polydipsia

A

increase in urine due to glucose travelling to kidney causing osmotic diuresis and polyuria

122
Q

what % NZ has type 2 diabetes

A

5-7%

123
Q

Long term diabetes concequences

A

Blindness, Amputation, CVD (30-50% deaths), Kidney failure

124
Q

Lifestyle changes to reduce diabetes risk

A
  • Reduce energy intake
  • Exercise more often
  • Increase intake of fibre
  • Reduce saturated and total fat intake
125
Q

Bran

A

Fibre-filled outer layer of grain. B vitamins and minerals

126
Q

Endosperm

A

Starchy CHO middle layer, proteins and vitamins

127
Q

Germ

A

Nutrient packed core, B/E vitamins, phytochemical’s and healthy fats

128
Q

Sodium dietary sources and %

A

10% inherent - food itself
15% discretionary - added salt at own decoration
75% processing - food manufacturers

129
Q

Sodium absorbtion/regulation

A

Well absorbed. Not regulated

130
Q

Sodium Excretion

A

> 90% excreted in urine
Sweat

131
Q

Sodium hypertension

A

Higher than normal blood pressure, can damage blood vessels increasing CVD risk

132
Q

DASH 1

A

Three groups, same sodium intake.
Limitation:
- combination of other beneficial macronutrients had a beneficial effect

133
Q

DASH 2

A

Two diet groups, three levels of sodium
- control diet
- DASH diet (high fruit and veg)
Drop BP as NA dropped

134
Q

Potassium sources and functions

A

Fruits and Vegetables
- Main cation inside cells
- fluid and electrolyte balance
- facilitates relations (nerves, muscles)

135
Q

Hypertension of K+

A

inverse effect on CVD, more K+ decrease risk.

136
Q

Calcium food sources

A

Milk
Bread
non-alcoholic drinks
cheese

137
Q

Calcium absorption

A

25-30% absorption in diet.
Pregnancy and diet can increase absorption.

138
Q

Calcium Inhibitors and Promotors

A

INHIBITORS - Ca binds to negative groups then becomes insoluble and excreted
- oxalate
- Phosphorus
- Phytate
PROMOTORS
- protein and amino acids
- lactose
- acidic gut

139
Q

Calcium regulation

A

47% bound to proteins, 47% free or ionised, 6% bound to anions

Calcitonin - Bring Ca down
- inhibits vit D activation
- Prevents Ca reabsorption in kidneys
- Limits intestinal absorbtion
- Inhibits osteoclast cells breaking bones
Parathyroid hormone - Increase Ca
- Activates vit D
- Reabsorption activated in kidneys
- Vit D enhances intestinal absorbtion
- stimulates osteoclast to break bone releasing Ca into blood

140
Q

Bioavailability

A

Proportion of nutrients consumed that is absorbed and utilised thus available to the body.

141
Q

Ca and bone (Trabecular and cortical)

A

Cortical
- 80% bone mass, compact, slow turnover
Trabecular
- 20% bone mass, sponge, day to day withdrawls

142
Q

Osteoporosis suffering statistics for men and women

A

Over 50 years age
Men 1/5
Women 1/3

143
Q

Sources of iron

A

meat, chicken, fish, legumes, fortified foods

144
Q

iron bioavailability and enhancers/inhibitors

A

Absorption is host related - pregnancy, low status
Haem form ~25-30% absorption - fleshy foods
Non-haem ~5-15% absorption - Breads
ENHANCERS - Vitamin C, meat, poultry
INHIBITORS - Tannins and phytate

145
Q

Phytate

A

Water soluble.
Where geminating plants store phosphate, generally inhibitor for absorbing iron, zinc
Rid by refining grans, fermenting (yeast) or soak/canning

146
Q

Non-haem absorption

A

5-15%, breads

147
Q

Haem absorption

A

25-30%, fleshy foods

148
Q

Iron main function

A

Haemoglobin is 67% body iron and transports oxygen in red blood cells
Charges Fe molecule allows the binding of O2

149
Q

Iron deficiency anemia

A
  • Growth and behavioural disturbances
  • Decrease cognitive function
  • Fatigue as less haemoglobin carrying O2 in body
  • spoon shaped nails
150
Q

Iron toxicity

A

-Excessive supplement consumption
- 1/2 children under 6 die of iron overdose (supps)

151
Q

Hereditory Haemochromatosis

A

Higher iron status, women absorb more
- associated with diabetes and the iron solute (iron builds up in joints and can’t form fists)
- yellowing

152
Q

Zinc food sources

A

meat, dairy, legumes and oysters

153
Q

Zinc bioavailability - enhancers and inhibitors

A

Pregnancy increases absorption aswell as low status
ENHANCERS
- Fish foods, dairy, eggs
INHIBITORS
- Non-haem iron, Ca and Phytate

154
Q

Functions of zinc

A

Enzymes need it to function
Biosynthesis
- Growth
- Reproduction
- Appetite
- Immune function
- Vit A metabolism

155
Q

Zinc deficiency (1960 Middle East)

A

Dwarfism, no secondary sexual development
- no yeast so high phytate
- low animal foods intake
- Geophagia - eat earth

156
Q

Zinc toxicity

A
  • metallic taste
  • Nausea
  • gastric distress
  • fatal
157
Q

Selenium enzyme

A

glutathione peroxdases
-prevents oxidative damage to phospholipids
- Derodinase for thyroid hormone

158
Q

Selenium sources

A

Plant leaves, grains, bread
- 2 Brazil nuts

159
Q

Selenium metabolism

A

80% absorbed, no regulation
- organic is active transport
- 50-60% excreted in the urine

160
Q

Keshans disease

A

selenium intake, cardiomyopathy child and pregnant

161
Q

Selenium toxicity

A

rare from diet
- paleness, irritable, indigestion, giddiness. lassitude

162
Q

Flouride

A

100% absorbed
Inhibits growth bacteria and demineralisation. Enhances remineralisation
TOO MUCH = aestetic fluorosis (white spots)

163
Q

Aestetoc fluorosis

A

Too much fluoride causes white spots on the teeth

164
Q

iodine functions

A

-Thyroid hormones
-Maintain metabolic rate
-Growth and development

165
Q

Iodine dietary sources

A

Seafood and iodised salt

moderate - eggs, milk, fortified bread
poor - fruit and veg

166
Q

Iodine deficiency specutrum

A

Mild - Goitre
Moderate - impaired mental and motor abilities
Severe - Hypothyroidism, cretinism

167
Q

Cretinism

A

Pregnant and iron deficient
- short, characteristic squint, mentally impaired

168
Q

NZ reemerge of iodine deficiency

A
  • Himalayan salt phase
  • Less salt as correlation to CVD
  • Eating more processed food
  • Iodophors were swapped for detergents
169
Q

Iodine increasing intake strategies

A

Dietary diversification
Supplementation
Fortification

170
Q

Thyrotoxicosis

A

Toxic amounts of iodine
- Excess thyroid hormone
- Hyperactivivity, increased BMR
- Molecules unresponsive to normal feedback mechanisms

171
Q

Ultra-processed foods

A

Extent and purpose of food processing placing foodstuffs into 4 groups
one - fresh and minimal process (coffee, flour, milk)
two -culinary ingredients (oil,butter,sugar)
three - addition one and two for processed foods (cheese,tomato paste)
four - Ultra processed food (snack foods, carbonated drinks)

172
Q

WHO and processed foods

A

SHAKE -want less tan 5g a day
Surveilence, Harness industry, Adopt labelling, Knowledge, Environment

173
Q

B1

A

Thiamin
- nerve processes
- energy metabolism

174
Q

B2

A

Riboflavin
- Energy metabolism
- milk and fortified breakfast
DEFICIENCY
- Inflamed eyes, light sensitivity
- Sore throat, cracked/red mouth
- Purple tongue

175
Q

B3

A

Niacin
- Energy metabolism
- Pellagra: 4D’s
- Sources, poultry and bread

176
Q

4 D’s of pellagra

A

Dermatitis, Death, Dementia, Diarrhoea

177
Q

B5

A

Pantothenic acid
- RBC synthesis, neutron activity, antibody production
- Sources: organ, mushrooms, avo, broccoli

178
Q

B6

A

Pyridoxine
- Energy metabolism
- Sources: Fruit and vegetable

179
Q

B7

A

Biotin
- CoA assists in glycogen synthesis, fat synthesis and amino acid metabolism
- widespread foods can be synthesised by intestinal bacteria

180
Q

B9

A

Folate
- Supplement during pregnancy to avoid Neural Tubal Defects

181
Q

B12

A

Cobalamin
- 3-5 years supply
- meats and milks

182
Q

Water soluble vitamins

A

B & C Vitamins
- directly into blood
- easily excreted
- need every few days as is readily excreted

183
Q

Fat-soluble vitamins

A

A, D, E, K vitamins
- Blood via lymph
- requires a protein carrier
- stored in adipose tissue
- need every week or month

184
Q

Vitamin C deficiency and type of nutrient

A

Scurvy
- Skin and joint haemorrhages
- sudden death
Antioxidant nutrient
- regenerates vit E and protects lipids

185
Q

Vit C toxicity

A

Diarrhoea, Rebound scurvy, stomach inflammation, red eye

186
Q

Vitamin A functions

A

Vison:
- Rod cells - low light
- Cone cells - high light & colour
- Epithelial cell health - retinoid acid moistens
- Reproduction
- Growth
- Epithelial cells/skin - protein synthesis/cell differentiation
- Immunity - open sores, disease get in

187
Q

Vitamin A food sources and absorption

A

Retinoids - Liver, milk, eggs
carotenoids - Dark green vegetables, yellow/orange

Integrated into chylomicrons and transported lymph and stored in liver fat

188
Q

Vitamin A deficiency and toxicity

A

DEFICIENCY
- Bitot spot, dry eyes, night blindness, reversible
- Keratinisation, change in epithelial cells, rough/dry skin
- Measles risk more severe

TOXICITY
- Birth defects
- Acute death
- Discoloured skin

189
Q

Vitamin K functions and 3 types

A

K1 - dietary form plants, electron acceptor
K2 - Intestinal bacteria
K3 - Proviatmin, synthetic product
- Blood clotting
- Bone metabolism
- Inflammation
- Prevents oxidative brain damage
- Sphingolipid synthesis

190
Q

Vitamin K food sources

A

Leafy green vegetables
Some cereals and dairy products’50% from gut bacteria

191
Q

Vitamin E

A

Powerful antioxidant.
Stabilises membranes
Protects plasma lipoproteins from oxidative damage

SOURCES - destroyed my heat and oxygen
- Polyunsaturated plant oils
- Greens, wholegrain, liver, nuts

192
Q

Four main greenhouse gasses

A

1/4 from food
- CO2
- Methane
- Nitrous oxide
- F gasses

193
Q

What % GHG from farms

A

80%, air travel also highly impacts

194
Q

What proportion of food is wasted?

A

1/3

Fresher (6 decks)

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