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HUBS191 > HUNT141 > Flashcards

HUNT141 Flashcards

1
Q

Minerals and trace elements

A

essential, non-organic elements that dont provide energy, if absent in diet deficiency may appear

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2
Q

Sodium in diet

A

10% inherent, 15% discretionary, 75% processing.

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3
Q

AI for sodium

A

460-920mg/day required for the body

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4
Q

Sodium absorption

A

Well absorbed, not regulated, plasma levels controlled by kidneys.

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5
Q

Sodium function

A

Primary regulator of ECF volume, maintain acid-base balance, nerve impulse transmission, muscle contraction

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6
Q

Sodium secretion

A

> 90% sodium excreted in urine, sweat 10%

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7
Q

Sodium deficiency

A

Rare from diet however can be depletion from losses during disease state.

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8
Q

Sodium toxicity

A
  • Acute illnesses are rare, whereas chronic illnesses more common.
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9
Q

Sodium and blood pressure

A

The kidneys capacity to excrete sodium declines with age.
- Globular filtration rate declines from age 30.
- Smaller increases in salt intake causes increased blood pressure

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10
Q

Hypertension

A
  • High blood pressure can damage blood vessels increasing risk of heart disease and renal disease.
  • Hypertension can be caused by: genetics, age, weight, smoking, exercise, stress, and diet.
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11
Q

DASH meaning

A

dietary approaches to stop hypertension

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12
Q

DASH 1 three diets

A

control (typical american diet), fruit and vegetable diet, fruit vegetble and low fat dairy products

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13
Q

DASH diet similarities

A

energy intake, protein and carbohydrates at similar levels (weight also constant)

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14
Q

DASH 1 outcomes

A

all three lead to a decrease

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15
Q

DASH 2

A

Clinical intervention trial which took 2 diet groups at 3 different levels of sodium (Low, medium, high)

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16
Q

DASH 2 diets

A

high fruit and vegetables, and low fat dairy

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17
Q

DASH 2 findings

A

no matter what sodium level the dash diet had the lowest blood pressure compared to the control diet, sodium content decreases therefore blood pressure decreases

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18
Q

Potassium foods

A

Fruit and vegetables

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19
Q

Potassium AI

A

2800 (f), 3800 (m

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20
Q

Functions of potassium

A

mportant in normal fluid and electrolyte balance, cell integrity, facilitates many reactions, nerve impulses, muscle contractions

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21
Q

Potassium absorption

A

passive diffusion, plasma levels are tightly controlled

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22
Q

Potassium excretion

A

Regulated primarily by kidneys, major route via urine however minor islost in faeces

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23
Q

Potassium deficiency

A

Rare from diet, depletion from losses and disease

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24
Q

Potassium toxicity

A

Rare from diet

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25
Q

Potassium and hypertension

A

inverse relationship as more potassium (higher intake of fruits and vegetables) leads to decrease risk of CVD

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26
Q

Hypertension - reductionist approach

A

single out nutrients based on pharmacological modelresulting in dietary supplements

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27
Q

Hypertension - holistic approach

A

changes in dietary patterns, looking at combinations of foods, nutrients and non-nurteints, difficult to define

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28
Q

Iron

A

4th most abundant element on earth, donates and accepts electrons readil

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29
Q

Iron - ferrous form

A

more soluble, reactive and bioavailable therefore used in supplements to treat iron deficiency

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30
Q

Functions of iron

A

haemoglobin, myoglobin, iron in enzymes, storage of iron (changes per person), transport iron

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31
Q

Iron in diet

A

different forms of iron including haem and non-haem

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32
Q

Iron RDI

A

8mg/day (M) 18mg/day (f)

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33
Q

Iron excretion

A

Not excreted

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34
Q

Factors affecting iron bioavailability

A
  • Host-related factors
  • Chemical form (haem vs non-haem Fe)
  • Enhancers and inhibitors in meal.
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35
Q

Iron losses

A

menstruation and blood loss (blood noses), skin cells (epithelial, mucosa, urinary tract), bile

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36
Q

Iron - ham

A

Haem iron better absorbed however only present in animals (animals have both haem and non-haem while plants only have haem)

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37
Q

Iron absorption

A

5-35% of dietary iron is absorbed however the body acts as a buffer therefore can absorb more if body is low

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38
Q

Iron in bloodstream

A

Travels to liver, bone marrow and spleen

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39
Q

Hepicidin

A

Iron regulatory protein

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40
Q

ferroportin

A

controls flow of iron into plasma, iron exporter

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41
Q

Absorption of iron - Haem

A

broken down in cell to Fe2+

42
Q

Absorption of iron - non-harm

A

broken into Fe3+ to Fe2+ then enters the cel

43
Q

Absorption of iron - inside cell

A

cell secretes Fe2+ which then turns into Fe3+

44
Q

factors affecting bioavailability of iron - host related factors

A

iron status, physiology, revent Fe intake, genes, disease

45
Q

factors affecting bioavailability of iron - forms of iron

A

haem ion absorption (25-30%) vs non-haem absorption (5-15%)

46
Q

factors affecting absorption of iron - enhancers

A

Meat fish protein factor (MFP) increases absorption, vitamin C keeps iron in Fe2+

47
Q

factors affecting absorption of iron - Inhibitors

A

phytate, tannins, phenols, oxalic acid

48
Q

Iron reutilisation

A

only 1-2mg iron absorbed a however making new RBC requires 20-25 mg iron/day therefore is reused

49
Q

Iron deficiency - stage I

A

Deleted stores

50
Q

Iron deficiency stage 2

A

IDE, no storage, decreasing RCB

51
Q

Iron deficiency stage 3

A

iron deficiency anaemia, decrease in haemoglobin

52
Q

Iron deficiency symptoms

A

decreased growth and cognition, fatigue, change in mood, increased hair loss

53
Q

Causes of iron deficiency

A

combination of low intake and high requirements due to growth, blood loss and pregnancy

54
Q

iron deficiency treatment

A

iron supplementation, changes in diet

55
Q

Iron overload

A
  • Acute iron toxicity
  • Hereditary hemochromatosis.
  • African iron overload.
  • Other iron overload conditions.
56
Q

zinc functions

A
  • Important in biosynthesis nucleic acids, amino acids, proteins, hormones.
  • Growth, immune function, vitamin A metabolism, reproduction, appetite.
57
Q

Food sources of zinc

A

Dairy, meat, fish, poultry

58
Q

Zinc RDI

A

14 mg/day (m), 8 mg/day (f)

59
Q

Zinc absorption

A

15-35% of dietary zinc is absorbed, active transport at low or usual intake, passive diffusion at higher intakes

60
Q

Enhancers of zinc absorption

A

dietary proteins, organic acids, vitamin C

61
Q

inhibitors of zinc absorption

A

phytate, polyphenols, tannins, divalent metals (2+ charge) in high amounts usually via supplements

62
Q

zinc regulation

A

tightly regulated both absorption and secretion involved

63
Q

enterohepatic circulation of zinc

A

releases zinc into gut which is then reabsorbed

64
Q

Zinc transporters

A

ZIP proteins (14), Zn T proteins (10)

65
Q

Zinc deficiency

A

marginal zinc deficiency prevalent in some groups (toddlers, vegetarians, developing countries) due to low zinc in diet and high inhibitors

66
Q

Zinc deficiency symptoms

A

growth retardation, hypogeusia, compromised immune function,hypogonadism, delayed sexual maturation, skin lesions, impaired wound healing, anorexia

67
Q

Zinc deficiency recovery

A

rapid depletion however rapid recovery, individual responses vary

68
Q

NZ soils low in

A

fluoride, selenium, iodine therefore our animals and crops have low levels

69
Q

Strategies to increase dietary intakes of nutrients

A

fortification, supplementation, dietary diversification

70
Q

Dietary diversification

A

adding different foods into narrow diets, increasing variation in a diet

71
Q

Iodine function

A

adding different foods into narrow diets, increasing variation in a diet

72
Q

Low iodine

A

Thyroid hormone cannot be made TSH increases to try make more TH causes stimulate growth of Thyroid (Goitre)

73
Q

Dietary sources of iodine

A

Fish and seafood, iodised salt, eggs, milk, fortified bread

74
Q

Iodine RDI

A

150 (m/f), 220 pregnancy

75
Q

iodine absorption

A

100% absorbed, non regulated

76
Q

Iodine excretion

A

90% in urine

77
Q

Iodine storage

A

not stored however there is 3 months thyroid hormones stored

78
Q

Iodophors

A

dairy industry used iodine to clean tanks therefore residual iodine contaminates dairy

79
Q

reemergence of iodine deficiency due to

A

iodine disinfectant in dairy industry phased out, less salt, using rock salt (not iodised), processed foods and takeaways using non iodised salt

80
Q

Iodine supplementation and cognitive ability

A

in children overall iodine supplements improved cognitive ability, no changes in adults

81
Q

Increasing iodine in NZ - supplements

A

Pregnant and lactating women recommended to take iodine supplements

82
Q

Iodine toxicity

A

thyrotoxicosis, excess thyroid hormone increasing hyperactivity leading to increased heart rate and dysfunction

83
Q

Selenium dietary forms - organic

A

Se replaces sulfur in amino acids, selenomethionine, selenocysteine, all selenoproteins

84
Q

Selenium dietary forms - inorganic

A

selenite, selenate

85
Q

selenium functions

A

diverse number of enzymes and proteins, glutathione peroxidase, deiodinase for thyroid hormone (converts T4 to T3

86
Q

glutathione peroxidase

A

prevent oxidative damage to phospholipids and cell membranes, antioxidant nutrient

87
Q

Food sources of selenium

A

plant levels reflect soil content therefore NZ crops are low, grains (imported from australia), fruits and vegetables poor in sources, high in fish and organ meats

88
Q

Absorption of selenium

A

80% absorbed, no regulation, organic through active transport while inorganic through passive transport

89
Q

Excretion of selenium

A

50-60% of dietary selenium excreted in urine

90
Q

Selenium deficiency

A

Keshan disease, cardiomyopathy in children and pregnant women

91
Q

Toxicity of selenium

A

narrow window between having enough nad having too much, rare from diet however present in parts of china and venezuela from overdosing from selenised yeast supplement

92
Q

Toxicity selenium symptoms

A

pallor, lassitude (lack of energy), irritability, indigestion and giddiness

93
Q

Fluorine absorption

A

100% from diet

94
Q

Fluoridation

A

addition of fluoride to water, decreases dental caries (0.7-1.0ppm)

95
Q

Fluorosis

A

white specks on teeth due to high levels of fluoride

96
Q

Dental caries

A

Carbs on teeth are broken down and fermented producing acid which breaksdown teeth

97
Q

B vitamins (10)

A

B1 - thiamin
B2 - riboflavin
B3 - niacin
B5 - pantothenic acid
B6 - pyridoxine
B7 - biotin
B9 - folate
B12 - cobalamin

98
Q

Thiamin deficiency

A

build up of pyruvate and lactate (vasodilators) as glucose isn’t converted to energy, causes heart failure, cerebral beriberi and psychosis (brain impacts)

99
Q

Raboflavin deficiency symptoms

A

eneralised Vitamin B symptoms, inflamed eyelids, sensitivity to light, sore throat, cracks and redness at corners of mouth, painful smooth purplish red tongue

100
Q

Niacin deficiency

A

Pellagra (diarrhoea, vomiting, death)

101
Q

Pantothenic acid deficiency

A

rare

102
Q

Biotin deficiency

A

rare

HUBS191 (11 decks)

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