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Anatomy & Physiology > Metabolism > Flashcards

Metabolism Flashcards

0
Q

What is metabolism?

A

What we do with nutrients once they are delivered to the cell

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1
Q

What are nutrients provided by?

A

The food we eat

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2
Q

What is the name of the process that occurs once nutrients are delivered to the cell?

A

Metabolism

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3
Q

What key thing does metabolism regulate?

A

Blood glucose

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4
Q

What do we use for growth, repair or maintenance?

A

Nutrients

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5
Q

What are examples of nutrients?

PCF MVW

A

Proteins, Carbohydrates, Fats

Minerals, Vitamins and Water

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6
Q

Name the macronutrients.

How much do we need of these?

A

Water, carbohydrates, proteins and fats.

We need these in large amounts

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7
Q

Name the micronutrients.

What amount do we need of these?

A

Vitamins and Minerals

We need these in small amounts

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8
Q

What types of nutrient cannot be synthesised by the body and therefore must be included in the diet?

A

Essential nutrients

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9
Q

What are essential nutrients?

A

Nutrients that cannot be synthesised by the body and therefore must be included in the diet

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10
Q

Name the 3 types of carbohydrate

A

Monosaccharides
Disaccharides
Polysaccharides

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11
Q

What are glucose, fructose and galactose examples of?

A

Monosaccharide carbohydrates

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12
Q

What are monosaccharide carbohydrates?

Name them

A

Monosaccharide carbohydrates are one type of sugar

Examples are glucose, fructose and galactose

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13
Q

What are sucrose, lactose and maltose examples of?

A

Disaccharide Carbohydrates

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14
Q

What are disaccharide carbohydrates?

A

Carbohydrates that are 2 sugars

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15
Q

Name 3 disaccharide carbohydrates:

A

Sucrose
Lactose
Maltose

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16
Q

What is sucrose made up of?

A

Glucose and fructose

sUCrose = frUCtose

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17
Q

What is lactose made up of?

A

Glucose and galactose

gaLACTOSE

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18
Q

What is maltose made up of?

A

Glucose and glucose

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19
Q

What are polysaccharides made up of/known as?

A

More than 2 sugars - complex carbohydrates

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20
Q

What are starch, glycogen and cellulose examples of?

A

Complex carbohydrate

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21
Q

Which polysaccharide is an important source of fibre?

A

Cellulose

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22
Q

Which polysaccharide is only found in small amounts, in cooked meats?

A

Glycogen

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23
Q

What do all carbohydrates generate?

A

Glucose

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24
Q

Carbohydrates generate glucose. At what point do neurons and RBCs depend on glucose?

A

After it has been converted to energy

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25
Q

After carbohydrates have generated glucose, what can glucose form?

A

Structural components of other molecules (such as glycoproteins)

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26
Q

After carbohydrates have generated glucose, what can glucose provide, other than energy?
And in what form and where?

A

Energy stores -

At first as GLYCOGEN (in liver and skeletal muscles)
but if glycogen stores are full - it is converted and stored as FAT

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27
Q

What nutrient do we require the most of?

A

Carbohydrates

28
Q

In grams, what is the GDA of carbohydrates?

A

230g a day

about 14g in a slice of bread

29
Q

Where do most carbohydrates come from?

A

Plants

30
Q

Why are complex carbohydrates/polysaccharides the best form of carbohydrates?

A

They are more sustained and release energy more slowly than other types - as they have to be broken down, insulin is secreted more slowly and gradually

31
Q

Pasta, bread, rice, potatoes, fruit, sugar and milk are sources of what?

A

Carbohydrates

32
Q

What type of nutrient is an animal or plant carbohydrate that resists digestion?

A

Fibre

33
Q

What is fibre?

A

An animal or plant carbohydrate that resists digestion

34
Q

What are the 2 effects of fibre?

A

Absorbs water into the intestine = softening stool

Provides bulk to speed up transit time
helps with digestion

35
Q

How many grams of fibre do we need a day?

A

24g

36
Q

What effect does excess fibre have?

A

It can interfere with mineral absorption (such as iron and calcium etc…)

37
Q

Which nutrient can affect mineral absorption if taken in excess?

A

Fibre

38
Q

What nutrient constitutes 12-15% of body mass?

A

Proteins

39
Q

How much body mass do proteins constitute?

A

12-15%

40
Q

What nutrient is present in skeletal muscles, enzymes, hormones, cell membrane receptors, collagen and haemoglobin (amongst other things in the body)?

A

Protein

41
Q

Where are proteins mainly found?

A

In the plasma

42
Q

What are proteins broken down into, when in the digestive tract?

A

Amino Acids

43
Q

Where are proteins broken down into amino acids?

A

The digestive tract

44
Q

What two things happen to proteins after they have been broken down into amino acids?

A

The synthesis of new proteins

Transamination in the liver

45
Q

How are proteins made into new, structure proteins in the body?

A

They are broken down into acids, which are then made into peptides, that join together to make proteins

46
Q

How many amino acids are there?

A

20

47
Q

What are essential amino acids? How many are there?

A

They are amino acids that must be ingested as they cannot be synthesised by the body. There are 8 of them.

48
Q

What 2 groups do amino acids have?

A

An amino group and a carboxyl (acid) group

NH2 and COO

49
Q

Name the 8 essential amino acids

HILL TT MPV

A 
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
50
Q

What are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine examples of?

A

Essential Amino Acids

51
Q

What are alanine, asparagine, aspartic acid, glutamic acid, serine, arginine, cyestine, glutamine, glycine, proline and tyrosine examples of?

A

Non-essential amino acids

52
Q

How much protein do we need a day?

What does the exact amount we need depend on?

A

45-60g

Age and sex

53
Q

Where are complete proteins with all essential amino acids found?

A

Animal products like eggs, meat and milk

54
Q

What is the advantage of complete proteins?

A

They provide other nutrients such as vitamins and minerals

55
Q

Where are incomplete proteins found, that lack one or more essential amino acids?

A

Plant sources

56
Q

What are the disadvantages of incomplete proteins?

A

They must be combined to ensure all amino acids are provided

57
Q

What are the 4 uses of lipids?

EAPP

A

Energy Storage (twice as much energy per gram to sugars & proteins)
Absorption of fat-soluble vitamins
Plasma membranes & myelin
Precursor of steroids, bile salts, vitamin D and prostaglandins

58
Q

Which macronutrient has twice as much energy per gram than the other macronutrients (excluding water)?

A

Lipids

59
Q

What percentage of body fat do adult males and adult females have?

A

Adult male - 15%

Adult female - 25%

60
Q

What are lipids a precursor of?

SBVP

A

Steroids
Bile salts
Vitamin D
Prostaglandins

61
Q

What macronutrient do we need to absorb fat-soluble vitamins and make plasma membranes and myelin?

A

Lipids

62
Q

What % of your daily calorie intake should fat be?

A

Less than 30%

63
Q

Only less than 30% of your daily calorie intake should be made up of fat.
What is your GDA of fat?

A

70g a day

20g of this should be saturated

64
Q

Can most fatty acids be synthesised?

A

Yes

65
Q

Which types of fat tend to come from animal origin?

A

Saturated Fats

66
Q

Which types of fats tend to come from nuts, seeds and vegetable oil?

A

Unsaturated Fats

67
Q

Which types of fats tend to come from egg yolks, cream, shellfish, organ meats and other meats?

A

Cholesterol

68
Q

Are lipids water soluble?

A

No

Anatomy & Physiology (14 decks)

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