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Med 2024-2028 > Metabolism L1.1 > Flashcards

Metabolism L1.1 Flashcards

1
Q

Describe metabolism

A

Chemical reactions which mainytain the living state of cells in our body

Reactions allow extraction of chemical energy from food to carry out diverse fucntions + biosynthesis of all molecules essential to maintain life

Whole body metabolism = Refers to mebaolic processes in organism

Cell metabolism = Refers to chemical reactions inc cells

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2
Q

Describe the different pathways involved in metabolism

A
  1. Degradative pathways: Convert food to energy
  2. Biosynthetic pathways: Produce structural + functional cell components
  3. Fuel storage + mobilisation pathways: Allow fuel to be stored + mobilised when we are not eating / need to increase energy
  4. Detoxification pathways: remove toxins
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3
Q

Define catabolism

A

Break down of larger molecules into samller molecules to release energy

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4
Q

Define anabolism

A

Using energy (from catabolism) to synthesise larger molecules from smaller ones

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5
Q

Diagram showing how energy is extracted from food

A
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6
Q

State the two groups of nutrients

A
  1. Macronutrients
  2. Micronutrients
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7
Q

State exampless of macronutrients

A
  1. Carbs - energy
  2. Proteins - energy + amino acids
  3. Fats - energy + fatty acids
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8
Q

State examples of micronutrients

A
  1. Vitamins + minerals
  2. Water - hydration, digestion, temp regulation
  3. Dietry fibre (type of carb, does not provide energy) - necessary for normal function of GI tract
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9
Q

9 essential amino acids (do not need to memorise at the moment)

A

Proteins of animal origin = high quality (becasue contain all essential amino acids)

Proetins of plant origin = low quality (deficient in 1/more essential amino acid) (thats why veg diet needs to have proteins from wide variety of sources)

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10
Q

State the most common class of dietry fats

A

Triacylglycerols (TGs)

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11
Q

Where are TGs stored in humans?

A

Adipose tissue

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12
Q

What are the products of digestion of TGs

A
  1. Fatty acids
  2. Glycerol
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13
Q

State uses of fatty acids in body

A

Most important: Omega 6 (linoleic) and omega 3 (a-linolenic), cannot be synthesised in body, need to come from diet. ESSENTIAL

  1. Structural components of cell membranes
  2. Precursors of eicosanoids (regulatory molecules)
  3. Required for absorptuon of fat-soluble vitamins (A,D,E,K) from gut
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14
Q

State risks of high fat intake

A
  1. Weight gain
  2. Insulin resistance
  3. Non-alcoholic liver disease
  4. Heart disease
  5. Colorectal cancer
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15
Q

Describe different types of fatty acids

A
  1. Saturated (with C-C): Dairy, meat, veg, oils. High intake leads to cholestrol levels rising, risk of heart disease
  2. Unsaturated (C=C cis): Plant=based, fish oils, nuts e.g. Oleic. Good for brain + heart
  3. Unsaturated (C=C trans): Partially hydrogenated oils, readt-made cookies, deep fried foods e.g. elaidic. High intake leads to heart disease
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16
Q

State the use of dietry fibre

A

Carb, not broken down by human digestive enzymes

  1. Essential for optimal use of GI tract
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17
Q

Describe types of dietry fibre

A
  1. Soluble (oats, fruits, veg): pecrin + gums - help lowering cholestrol
  2. Insuluble (whole grains, veg): lignin, cellulose. HUMANS DO NOT HAVE DIGESTIVE ENZYMES TO BREAK B-1,4 LINKAGES IN CELLULOSE. add bulk to stool, promoting bowel movements
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18
Q

State risk factors of low fibre intake

A

Constipation + bowl cancer

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19
Q

State risk factors of high fibre intake

A

Reduce cholestrol, risk of diabetes

20
Q

State recommended intake of dietry fibre for adults daily

A

30g

21
Q

Are Vitamins Fat / Water soluble?

A

Yes

22
Q

Fat soluble vitamins

A

DO NOT NEED TO MEMORISE

Xeropthalima - very dry eyes

23
Q

WATER SOLUBLE VITAMINS

A

Scurvy - saw, bleeding, gums

24
Q

State important minerals

A
  1. Electrolytes (Establish ion gradients across membranes, maintain water balance)
  2. Calcium + phosphorus (structure of bone + teeth)
  3. Calcium (signalling)
  4. Minerals are Enzyme co-factors (iron, magnesium, manganese, copper, zinc, molybdenum)
  5. Iron - essential component of haemoglobin
  6. Iodine - thyroid hormone synthesis
25
Q
A

Catabolic

Carbs, proteins, fats

ADEK

26
Q

What factors affect dietary reference values (DRVs)?

A
  1. Age
  2. Gender
  3. Growth
  4. Physical activity

(asses intake of nutriantes to prevent deficiencies)

27
Q

State types of DRVs

A
28
Q

Describe daily energy expenditure

A

Total energy expended by individual in day.
Sum of:

  1. Basal metabolic rate (BMR)
  2. Diet induced thermogenesis (DIT)
  3. Physical activity level (PAL)
29
Q

Define basal metabolic rate

A

Energy required during physical, digestive, emotinal rest at 18 degrees celcius. Sum of all tissues in body

MAINTAINS RESTING ACTIVITIES OF BODY
- functions of cells
- ion transport across membranes
- biochemical reactions

FUNCTIONS OF ORGANS

BODY TEMP

30
Q

Describe energy utilisation in the body

A

Basal metabolic rateL energy used in physical, digestive + emotional rest at 19 degrees celcius. Sum of all tissues in body

Physical activity (muscular work)

Specific dynamic action of food: energy used in ingestion, digestion, absorption of heat

Energy lost as heat

31
Q

State factors affecting BMR

A
32
Q

Describe the balance between energy and body weight

A
33
Q

State the formula for BMI

A

Body Mass Index

34
Q

Define BMI

A

Evaluates healthy weight in relation to height

35
Q

State two considerations when measuring BMI

A

(height measured without shoes, weight in minimal clothing)

36
Q

Describe the correlation between BMI and overall body fat

A

Positive correlation
However, very muscular individuals wrongly classified as obese

37
Q

Define WHR (waist-to-hip-ratio)

A

Measures fat distrobution around abdomen + hips
This is fat around central area
Fat around central area = more metabolically active
This can lead to hyperinsulinemia

38
Q

Describe the risks of a greater proportion of fat in upper body (abdomen) compared to hips

A
39
Q

Only Question 2

A
  1. Energy lost as heat / diet induced thermogenesis
  2. Physical activity (muscular work)
  3. Specific dynamic action of food: energy used in ingestion, digestion, absorption of heat
  4. Basal metabolic rateL energy used in physical, digestive + emotional rest at 19 degrees celcius. Sum of all tissues in body
40
Q

State causes and risk factors of obesity

A

Cause: excess energy intake, reduced physical activity, reduced sleep, genetics, medications, diseases

Risk factors: Diabetes, cardiovascular diseases, cancers

41
Q

State causes and risk factors of malnutrition

A

Diet not providing righht amounts of nutrients / energy

42
Q

Describe causes and risk factors of Kwashiorkor

A

Cause: protein deprivation is greater than total energy intake
(very low protein intake), they may be having energy from other sources, but so protein deprived

Presents with Oedema (swelling), stunted growth, decreased fat, muscle mass, hepatomegaly (enlraged liver), anaemia

43
Q

Describe causes and risk factors of marasmus

A

Cause:

Calorie deprivation greater than reduction in protein intake (INADEQUATE ENERGY IN ALL FORMS, protein and calories)

Presents with stunded growth, extreme muscle wasting, loss of fat, anaemia

DOES NOT PRESENT WITH OEDEMA

44
Q

How can we distinguish between kwashiorkor and marasmus

A

Marusmus does not present with oedema (as there is some protein in diet)

45
Q

Describe the use of MUST (Malnutrition Universal Screening Tool)

A

Evidenbce based tool used to screen malnutrition

5 steps. Identifies malnutrition in adults

Med 2024-2028 (56 decks)

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