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Nutrition > Macronutrients > Flashcards

Macronutrients Flashcards

1
Q

What are the macronutrients?

A

Carbohydrates, Proteins and Fats

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2
Q

What is the definition of macronutrients?

A

A large amount that is required by the body

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3
Q

What are the 4 Chemical structures of carbohydrates?

A
  1. Monosaccarides
  2. Disaccarides
  3. Polysaccarides
  4. Ogliosaccarides
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4
Q 
How many sugar sugar molecules in? 
A. Monosaccarides
B. Disaccarides 
C. Polysaccarides
D. Ogliosaccarides
A

A. 1
B. 2
C. 3-9
D. 10’S-1000’S

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5
Q

What is the recommended daily intake RDA of carbohydrate for a sedentary individual? IN % and G

A 
% = 40-50
G= 300
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6
Q

What is the recommended daily intake RDA of carbohydrate for a physically active individual? IN % and G

A 
% = 50-60% 
G= 400-600
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7
Q

What is the oxidation rate of Carbohydrate?

A

1.3-1.8g/min

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8
Q

What are the 3 Components of Carbohydrate?

A

CHO
Carbon
Hydrogen
Oxygen

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9
Q

Sources of Carbohydrate

A

Pasta, Bread, Rice, Potatoes, Fruits, Cereals

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10
Q

What does the excess CHO’S get stored as and where?

A

Glycogen in the Liver

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11
Q

Examples of Monosaccarides?

A

Glucose
Fructose
Glactose

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12
Q

Examples of Disaccarides?

A

Sucrose
Lactose
Maltose

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13
Q

Examples of Polysaccarides?

A

Amylose
Glycogen
Cellulose

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14
Q

What is the main 4 roles of carbohydrate in the body?

A

Energy source
Affects Metabolic Mixture (Spares protein)
Prevents Ketosis (raised keytones in body)
Fuel for CNS

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15
Q

What is the most common simple sugar?

A

Glucose

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16
Q

Whats the chemical formula for glucose?

A

C6 H12 O6

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17
Q

What is Glycogenolysis?

A

Reconverts glycogen to glucose

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18
Q

What is Glucogenesis?

A

When molecules 100’s-1000’s combine to form glycogen

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19
Q

What is Glycemic index?

A

How quickly food is converted to glucose

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20
Q

What is Glycemic Load?

A

How much blood sugar levels are expected to rise after consumption

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21
Q

What is considered a low, medium and high GI?

A

LOW: <55
MEDIUM: 56-69
HIGH: >70

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22
Q

Examples of Low GI foods

A

Beans, fruit, milk, pasta, porridge, lentils

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23
Q

Examples of Medium GI foods

A

Orange juice, honey, basmati rice, wholemeal bread

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24
Q

Examples of High GI foods

A

Potatoes, white bread and short grain rice

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25
Q

What is the normal blood glucose concentration?

A

5.5mmol/L

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26
Q

What are lIpids?

A

Fats:oils and wax related compounds

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27
Q

What are the 3 classifcations of lipids?

A

Simple
Derived
Compound

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28
Q

What are simple lipids?

A

Triglycerols and Waxes

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29
Q

What are compound lipids?

A

Phospholipids, Glycolipids and Lipoproteins

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30
Q

What are derrived lipids?

A

Fatty acids, Steriods, and Hydrocarbons

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31
Q

Where fat mainly stored?

A

Adipose tissue

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32
Q

What are the 4 Types of Simple lipids?

A

Saturated fat
Unsaturated fat
Monounsaturated fat
Polyunsaturated fats

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33
Q

What are the bonds found in

a. Saturated fat
b. Unsaturated fat
c. Monounsaturated fat
d. Polyunsaturated fats

A 
a = single bonds
b= double bonds
c= 1 double bond along main carbon chain 
d= 2 double bonds along main carbon chain
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34
Q

Examples of saturated fats?

A

lamb, pork, chicken, egg yolk and dairy fats.

35
Q

Examples of unsaturated fats?

A

avocado, vegetable oil and nuts

36
Q

Examples of monounsaturated fats?

A

olive oil

37
Q

Examples of Polyunsaturated fats?

A

sunflower and corn oil

38
Q

What is Hydrogenation?

A

The changes of oils to semisolid compounds ie. hydrogenation would make margerine solid.

39
Q

What is the RDA For lipids?

In % and G

A 
%= 30
G= 25-30g
40
Q

What percentage should saturated fats not go above?

A

10%

41
Q

What do compound lipids consist of?

A

A triaglycerol molecule combined with other chemicals.

42
Q

What is a phospolipid made from?

A

1 or more fatty acid molecules, a phosphorus containing group and a nitrogenous base.

43
Q

What does hydrophilic mean?

A

Attracts water

44
Q

What does hydrophobic mean?

A

Repels water

45
Q

Where are lipoprotiens found?

A

The liver

46
Q

What is HDL, LDL and VLDL

A 
HDL= High density lipoprotien
LDL= Low density lipoprotein
VLDL= Very low density lipoprotein
47
Q

Which one is the bad cholesterol?

A

LDL

48
Q

Which one is good cholesterol?

A

HDL

49
Q

What makes a derrived lipid different to the others?

A

It contains hydrocarbon rings

50
Q

How is a derived lipid formed?

A

From simple and compound lipids through the hydrolysis process

51
Q

What is the 4 roles of lipids in the body?

A
  1. Energy reserve
  2. Protection of vital organs
  3. Thermal insulation
  4. Transport medium for fat soluble vitamins and huger supressor
52
Q

Do lipids contain a higher or lower ratio of hydrogen to oxygen than carbohydrates?

A

Higher!

53
Q

Lipids transport the fat soluble vitamins what are they?

A

ADEK

54
Q

What is the role of protein in the body?

A

Repair muscle tissue

Transport of amino acids for DNA

55
Q

How many amino acids are there?

A

20

56
Q

How many are essential and non essential?

A

12 Non essential

8 Essential

57
Q

Whats the difference between essential and non essential amino acids?

A

Essential needs to be obtained by food

Non essential are synthesized by the body

58
Q

What are sources of protien?

A

Fish, egg, meat, poultry

59
Q

What is the RDA of protien in % and G

A 
%= 25-30
G= 75
60
Q

How are proteins structurally different to carbohydrates and lipids?

A

Proteins contain nitrogen and sulfur

61
Q

What is glucose also known as?

A

Dextrose or blood sugar

62
Q

What are sources of glucose?

A

Naturally in food

Digestion of complex carbohydrates- gluconeogenesis

63
Q

What are the functions of glucose?

A

Directly as energy
Stored as glycogen in the muscles or liver
Converted to fat and stored for energy

64
Q

What is fructose also known as?

A

Levulose or fruit sugar

65
Q

Where can fructose be found?

A

Fruit and honey

66
Q

Where is fructose stored?

A

Small intestine and absorbed into blood

67
Q

What does galactose form?

A

Lactose

68
Q

What does the body convert galactose to for energy?

A

Glucose

69
Q

What are starch and fibre?

A

Forms of plant polysaccarides

70
Q

What is the role of fibe?

A

Retains water gives the bulk to the food residues in the intestines

71
Q

How does fibre aid gastrointestinal function?

A

Exerts scraping action of the cells on gut wall

Binds/dilutes harmful chemicals

Shortens transit time for food

72
Q

What is synthesized from from glycogen during glucogenesis?

A

Glucose

73
Q

What do hormones do?

A

Help regulate blood sugar levels

74
Q

What does insulin allow?

A

Tissues to absorb glucose

75
Q

What does glucagon stimulate?

A

Liver glycogenolysis and gluconeogenesis to raise blood glucose concentration

76
Q

What s hyperglycemia?

A

High blood glucose

77
Q

What is hypoglycemia?

A

Low blood glucose

78
Q

What is acidosis?

A

PH low and causes irreversable

79
Q

What are 98% of dietary lipids

A

Triglycerides

80
Q

What is a glycerol?

A

A 3 carbon alcohol molecule

81
Q

What is the range of carbons for most fatty acids?

A

16-18

82
Q

What breaks down lipids during hydrolysis?

A

Lipase

83
Q

What is hydrolysis?

A

Breakdown of compound due to reaction with water

Nutrition (6 decks)

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