Lecture 13 Week 8 - Nutritional Quality

Question 1

What are the 4 states of nutrition? What is a consequence of each?

Answer 1

1. Optimum nutrition: food secure, adequate balanced –> high quality of life, health, normal development
2. Under nutrition: food insecure, poverty –> decreased physical & mental development, compromised immune system, therefore increased infectious diseases
3. Over nutrition: overconsumption of macronutrients (+ often underconsumption of micronutrients), smoking, stress, alcohol abuse, low physical activity –> chronic, non-communicable diseases
4. Malnutrition: transition from food insecurity to abundance of food, increased macronutrients, not enough micronutrients –> NCDs + infectious diseases

Question 2

What are 8 things we need to consider when looking at a nutrient?

Answer 2

1. Chemical & physical structure
2. Food sources & effect of processing
3. Digestion, absorption, transport
4. Metabolism
5. Physiological needs e.g. pregnancy
6. Interactions with other molecules
7. Deficiency & toxicity
8. Therapeutics e.g. nutraceuticals (supplement)

Question 3

Classes of macronutrients?

Answer 3

1. Carbs
2. Fats
3. Proteins

Question 4

Classes of micronutrients?

Answer 4

1. Vitamins - water (C, all B vitamins) or fat soluble (A, D, E, K)
2. Minerals - different ions e.g. Ca2+, Na+, K+
3. Water

Question 5

What are the 4 outcomes of agriulture?

Answer 5

1. Higher carb
2. Lower protein
3. Lower variety
4. Lower micronutrient intake

Question 6

What % of our diet should comprise: carbs, fats, protein

Answer 6

C: 45-65% - Aus. average = 44%
F: 20-35% - Aus. average = 35-45%
P: 46(female) 64(male) g/day, 10%

Question 7

Most processed foods represent one of three species. What are they?

Answer 7

Corn, soy & wheat

Question 8

Where are water soluble vitamins stored? What are 3 ways they can be lost in cooking/processing?

Answer 8

Not really stored anywhere, therefore require regular intake.
Lost in: water leaching, heating, depleted in refined grains

Question 9

Where are fat soluble vitamins stored? What are 3 ways they can be lost in cooking/processing?

Answer 9

Liver (used in liver & fatty tissues). Vit A & E destroyed by heat, light, food processing

Question 10

What are PHYTOCHEMICALS?

Answer 10

Chemicals naturally found in fruit & vegetables that protect the plant from disease and insects. Important in human health e.g. antioxidants

Question 11

What is fibre? What is an example of soluble & insoluble fibre?

Answer 11

Plant material that is unable to be broken down by digestive enzymes to absorbable nutrients.
S: cellulose, lignin, resistant starch (dissolve in digestive fluid)
I: pectins & heicelluloses (don’t dissolve in digestive fluid)

Question 12

How do the follow change during ripening?

1. Fibre
2. Phytonutrients
3. Macronutrients
4. Vitamins

Answer 12

F: pectin & cellulose broken down - softening
P: polyphenolic compounds change
M: fruit increases sugar, decreases starch; veges decrease sugar
V: increases

Question 13

What are 3 ways nutrients are lost during cooking?

Answer 13

• Water soluble vitamins dissolve
• Heat & pH can affect them
• Exposure to oxygen & light can oxidise them
• ** Waterless cooking = a good op

Question 14

Legumes are _____ and _____ when raw.

Answer 14

Indigestible, inedible

Question 15

What is the endosperm of a grain?

Answer 15

The largest portion

Question 16

What is the scutellum of a grain?

Answer 16

The transport portion

Question 17

Comment on macronutrients in seafood.

Answer 17

C: very low (0.5%)
P: good (10-20%)
F: low in saturated FAs

Question 18

Comment on micronutrients in seafood.

Answer 18

All the fat soluble vitamins v prevalent in oily fish.
Great source of B6.
Great source of B12 (can only get this from animal products).