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PMP 101 Health, Disease and Patient > Macro-nutrients > Flashcards

Macro-nutrients Flashcards

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1
Q

Nutrition

A

Science of foods and their actions within the body substance that is absorbed into the bloodstream from the diet

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2
Q

Diet

A

Selection of foods and
beverages that an individual
eats and drinks

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3
Q

Classes of diet

A
  • Carbohydrates
  • Protien
  • lipids
  • Mineral salts and water
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4
Q

What do macronutrients require

A
  • Water
  • Carbs
  • Protiens
  • Fats

Requires in large amounts

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5
Q

Micronutients

A
  • Vitamins and minerals

body require in small ammounts

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6
Q

Energy yeilding nutrients

A
  • Organic nutrients that are broken down to provide energy
  • Carbs and protien release 4g of energy fats 9g
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7
Q

Daily calorie intake

A

Energy intake from food that replaces energy
expenditure needed for all daily functions

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8
Q

Low calorie intake

A
  • Weight loss with nutrient deficiency
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9
Q

High calorie intake

A
  • Weight gain and chronic disease
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10
Q

Monosaccharides

A
  • Smallest sugar unit (CH2O)n
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11
Q

Disaccharides

A
  • Two linked monosaccaride units
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12
Q

Polysaccharides

A
  • Few and
    thousands of monosaccharides linked together e.g. chitin, glycogen and starch
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13
Q

Glucose

A
  • Enter cell via active transport releases immediate energy
  • Excess stored in glycogen via liver and muscle cells
  • Blood glucose regulation
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14
Q

Sucrose

A
  • Glucose and fructose
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15
Q

Lactose

A
  • Galactose and glucose
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16
Q

Maltose

A
  • 2 glucose units
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17
Q

Glycogen

A
  • Multibranched polysaccharide in meats
  • Storage from glucose in heptic and skeletal cells
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18
Q

Starch

A
  • Long branched or unbranched glucose
  • Grains, ric eand wheat
  • Salivary and pancreatic amylases into
    disaccharides then maltose to glucose
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19
Q

Dietary fibres

A

Composed of a variety of distinct monosaccharides

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20
Q

Digestion of dietry fibres

A

Large intestine, where some are broken down by bacteriaTrap/get rid of bile cholesterol levels decreases

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21
Q

What does low fibre cause

A
  • Constipation and haemorrhoids
  • Increased risk of heart diseases and some types of tumours
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22
Q

Glycaemic Index

A

Food increases blood sugars and elicit insulin response

23
Q

High GI

A

Raise blood sugar high and rapidly

24
Q

Low GI

A

Rise blood sugar slowly and to a lesser extent

25
Q

Type 2 diabetes and low GI foods

A

Help stabilise long-term blood glucose levels

26
Q

High fat low GI foods

A
  • Decrease in carb absorbtion
27
Q

Hypoglycaemia

A
  • Sugar deficiency causing dizziness
28
Q

High sugar intake causes

A
  • Obesity and wight gain and chronic diseases with dental caries
29
Q

Non-essential amino acids

A
  • Amino acids synthesised in the body
30
Q

Essential amino acids

A
  • CANNOT be synthesised by the body
    ▪ MUST be provided in the diet
31
Q

Conditionally Essential Amino Acid

A
  • Non-essential become essential for newborns
32
Q

Complete proteins

A
  • Containing all the essential amino acids in the required proportions
  • meat, fish, soya beans, milk, and eggs
33
Q

Incomplete protiens

A
  • Not containg all the essential amino acids in the correct proportions.
  • Mainly of vegetable origin (cereals, peas, beans, and lentils).
  • A diet based on a wide variety of incomplete proteins can avoid amino acid deficiencies for vegetarian or vegan diets
34
Q

Protein Deficiency

A
  • Too little protein or lacks essential amino acids, Marasmus and kwashiorkor
  • Weight loss slowed growth and eating disorder
35
Q

Excess of Proteins

A
  • Cardiovascular diseases
  • Cancer (processed & red meat as carcinogens),
  • Osteoporosis - calcium excretion increases, depleting the bone
  • Kidney stones - Excess of Proteins
36
Q

Protien digestion

A
  • Pepsin and acid act on the protien forms shorter polypeptides
  • Pancreas and small intestine secreate peptidase to form amino acids
37
Q

Amino acid absorption

A
  • Intestinal cells uptake amino acids and:
  • released into the bloodstream
  • used to make proteins
  • converted to glucose, if needed
  • broken down to provide energy via deamination producing
    ammonia (NH3) that is then converted to ure
38
Q

Lipids in nutrition

A
  • Major fuel source during light/moderate exercise
  • Major store of energy from food
  • Primary component of cell membranes and nerve sheaths
  • Thermal insulation for the organs
  • Required for the synthesis of steroid hormones
39
Q

Fatty acids such as triglycerides

A
  • Glycerol backbone
  • 3 fatty acid chains
40
Q

Phospholipids

A
  • Amphipathic molecule
  • Head, phosphate and glycerol backbone with 2 fatty acid chains
41
Q

Sterols

A
  • Vitamins hormones and cell membranes
42
Q

Fatty acids

A

Aliphatic building blocks of triglycerides, phospholipid and glycolipids

43
Q

Degree of saturation

A
  • Number of double bonds in the chain
44
Q

Saturated fatty acid properties

A
  • Solid at room temp which are more resistant and stable to oxidisation
  • Animal based food causes risk factor of heart disease
45
Q

Unsaturated fatty acids

A
  • More unsaturated points has,
    the more liquid
  • The more unsaturated points, the
    less stable
  • Protective against chronic diseases
46
Q

Unsaturated fatty acid properties

A
  • More unsaturated more liquid at room temp
  • Less stable to oxidation
  • Plant based food and seafood
  • Protective against chronic conditions
47
Q

Example of essential fatty acids

A
  • Linolenic acid omega 3 and 6
  • Essential fatty acids must be provided by diet
48
Q

Trans-fatty acids

A
  • Hydrogenation of unsaturated fatty acids
  • Partially hydrogenise food to extend shelf life some change configureation from cis to trans
  • H opposes the double bond
49
Q

Increase in trans fatty acids

A
  • LDL cholesterol in blood therefore increases heart disease
50
Q

Digestion of lipids

A
  • Via the mouth lingual lipase via salivary glands
  • Stomach gastric lipase
  • Small intestine release cholecystokinin from gallbladder and bile emulsifies fat for digestion degrading triglyceride
51
Q

Absorbtion of fatty acids

A
  • Long chain fatty acids and monoglycerides combine with bile to form micelles diffuse and reassemble into triglycerides
  • Triglycerides and phospholipids are packaged
    with proteins as chylomicrons
52
Q

Chylomicrons

A
  • Transport vehicles
    released into lymph vessels and reach the bloodstream
53
Q

Where are triglycerides

A
  • Stored in the adipose tissue
  • In energy deficit, triglycerides are hydrolysed
    to release energy

PMP 101 Health, Disease and Patient (64 decks)

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