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NUTR2003 > Lecture 2: > Flashcards

Lecture 2: Flashcards

1
Q

Which type of fibre, that is mostly found in fruits and vegetables, can be digested by intestinal bacteria?

A

Soluble fibre

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2
Q

Approximatley how much energy expenditure is contributed by the thermic effect of food?

A

10%

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3
Q

Sucrose, maltose and lactose are all types of what carbohydrate?

A
  • Disaccharide
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4
Q

What is the acceptible macronutrient distribution range (AMDR) for carbohydrate?

A
  • 45-65%
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5
Q

What type of carbohydrate should be consumed as less that 10% of a healthy adults overall energy intake?

A
  • Added sugar
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6
Q

Insoluble fibres are non-viscous and what food sources?

A

Grians and vegetables

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7
Q

Severe protein-energy malnutrition is classified as what?

A
  • Marasmus
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8
Q

Which nutrient reference value (NRV) is used to estimate the prevelance of inadequate intake wihtin a group?

A
  • EAR (estimated average requirement)
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9
Q

One kcal equals how many kjouls?

A
  • 4.18 or 4.2 kJ
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10
Q

Mostly manufactured by bacterial synthesis in the GI tract and given as an injection to newborns is what vitamin?

A
  • Vitamin K
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11
Q

Melons, berries, tomatoes, potatoes, broccoli, fortified juices, kiwi, mangos, yellow peppers and citrus fruits are all good food sources of what vitamin?

A

Vitamin C

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12
Q

Name a type of fat that provides a protective effect to chronic disease such as obesity or heart disease?

A
  • Omega 3 fatty acids
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13
Q

What vitamin defficiency can exessice alcohol intake cause?

A
  • Thiamine (B1) deficiency
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14
Q

What nutrient is required in small amounts)?

A
  • Vitamins
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15
Q

How many Kj is contained in 1g of carbohydrates?

A
  • 17kJ
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16
Q

An antioxidant and found in sources such as vegetable oils, whole grain cereals, green leafy vegetables, nuts seeds, peanut butter and wheat germ, liver and egg yolk is what vitamin?

A
  • Vitamin E
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17
Q

Fat is a vehicle for intake and adsorption for what catagory of vitamins?

A
  • Fat soluble vitamins
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18
Q

Golden rice is a public initiative what has been developed to help overcome deficienceis in what vitamin?

A
  • Vitamin A
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19
Q

The rate and extent that a nutrient is absorbed and used is called the?

A
  • Bioavailability
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20
Q

Who am I? I am a vitamin that may boost the immune system, I am a fat soluble, and it can be sourced from a few foods however I am also synthesised in the body?

A
  • Vitamin D
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21
Q

A deficienct in this vitamin might cause night blindness or lowered immune system?

A
  • Vitamin A (retinol)
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22
Q

Whith a role in oxygen transport, a deficiency in this mineral is a signficant public helath issue. A p public health intervention implemented in Cambodia to help with issue and is called the lucky ‘what’ fish deficiency?

A
  • Lucky Iron Fish
    Helped with iron deficiency
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23
Q

Only foods from what source contain Heme iron?

A

Animals

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24
Q

Sodium main dietary sources?

A
  • Processes meats, cheese
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25
Q

Sodium principle functions?

A
  • pH balance, fluid balance within cells, nerve transmission, muscle function
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26
Q

Sodium deficiency symptoms?

A
  • Low appetite, nausea and fatigue
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27
Q

Potassium main dietary sources?

A
  • Fruit and vegetables
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28
Q

Potassium functions?

A
  • pH balance
  • Fluid balance
  • Nerve transmission
  • Muscle function
29
Q

Potassium deficiency symptoms?

A
  • Muscle weakness, cardiac arrest
30
Q

Calcium main dietary sources?

A
  • Dairy products
31
Q

Calcium functions?

A
  • Bones and teeth
  • Muscle contraction
  • Blood clotting
  • Nerve transmission
32
Q

Calcium deficiency symptoms?

A
  • Seizures, stunted growth, osteoporosis
33
Q

Phosphorus main dietary sources?

A
  • Meat and fish
  • Wholegrains
  • Dairy produce
34
Q

Phosphorus functions?

A
  • Bones and teeth
  • pH balance
35
Q

Phosphorus deficiency symptoms?

A
  • Bone demineralization
36
Q

Iron main dietary sources?

A
  • Meat
  • Cereals
  • Dried fruits
  • Green vegetables
37
Q

Iron functions

A
  • Haemoglobin synthesis
38
Q

Iron deficiency symptoms?

A
  • Anaemia, fatigue, breathlessness
39
Q

Iodine main dietary sources?

A

-
- iodised salt
- sea food
- produce from iodine rich soil
- fortified products

40
Q

Iodine function?

A
  • component of thyroid (metabolism regulation)
  • regulates body temp, growth, development, metabolic rate, nerve and muscle function, reproduction and blood cell production
41
Q

Iodide deficiency symptoms?

A
  • impaired intellectual development
  • Goitre
  • Cretinism
42
Q

Magnisium deficiency symptoms?

A
  • Neuromuscular disorders
42
Q

Magnesium food sources?

A
  • Whole grains
  • Nuts
  • Green vegetables
43
Q

Magnisium functions?

A
  • Bone structure
  • DNA and protein synthesis
44
Q

Zinc food sources?

A
  • Meat
  • Eggs
  • Pulses
  • Wholegrains
45
Q

Zinc functions?

A
  • metabolises carbohydrates
  • synthesises proteins
  • metabolises alcohol
  • disposes of damaging free radicals
46
Q

Flouride functions?

A
  • Maintenance of tooth enamel
47
Q

Zinc deficiency symptoms?

A
  • impaired immune function
  • growth retardation
  • delayed sexual maturation
  • hair loss
  • altered taste and appetite
48
Q

Fluoride food sources?

A
  • oysters
  • meat
  • fish
  • milk
  • legumes
49
Q

Flouride deficiency symptoms?

A
  • Tooth decay
50
Q

Villi?

A
  • Fingerlike extensions of the small intestine. They contain blood vessels and help absorb nutrients
51
Q

Microflora?

A
  • Bacteria and other organisms that live inside the intestines that help digest food
52
Q

Macronutrients are consumed in what three quantities?

A
  • Carbohydrates, lipids and proteins
53
Q

Macronutrients are the basic building blocks of ___?

A
  • Molecules that maintain life-critical functions
54
Q

What are the essential nutrients?

A
  • Compounds that the body cannot synthesize in adequate amounts and must be obtained through diet
55
Q

What are the four ecological influences (levels) on the individuals diet?

A
  • Individual
  • Social
  • Physical
  • Macro-level (accessibility)
56
Q

Inadequate quality and quantity of diet leads to what main health issues?

A
  • Malnutrition, low fibre, bone health, high or low body weight….
57
Q

1 calorie = ___kJ

A
  • 4.18
58
Q

Soluble fibres structure + food?

A
  • Viscous and can be digested by intestinal bacteria found in fruits and vegetables
59
Q

Insoluble fibres?

A
  • Non-viscous (flows easily) and not digested by intestinal bacteria. Found in grains and vegetables
60
Q

Lipids (fats) features?

A
  • Composed of C,H,O
  • Carbohydrate easily converted to fat in body storage in various adipose tissues
  • Same basic structure
61
Q

Short term benefits of breast feeding for infant?

A
  • Optimal source of nutrition for growth and development
  • Protection against gastro, diarrhoea, respiratory tract infections, and sudden infant death syndrome
62
Q

Short term benefits of breastfeeding for mother?

A
  • Increased bonding with infant, helps return to pre-pregnancy weight, cost and time saving
63
Q

Long term benefits of breastfeeding for infant?

A
  • Improved cognitive performance
  • Reduced risk of diabetes, coeliac disease, allergy and asthma
  • Reduction of obesity and CVD
64
Q

Long term benefits of breastfeeding for mother?

A
  • Contraceptive effect
  • Reduce risk of breast + ovarian cancer + postnatal depression
64
Q
A
64
Q
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65
Q
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NUTR2003 (15 decks)

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