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NUTR 3210 > Midterm > Flashcards

Midterm Flashcards

1
Q

What is Nutrition?

A

The science of food

  • nutrients and substances in food
  • their action/interaction/balance in relation to health and disease
  • processes by which organisms ingest/digest/absorb/transport/utilize and excrete food substances
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2
Q

Essential nutrients

A

A chemical that is required for metabolism but cannot be synthesized efficiently, or at all, in order to meet needs of organism

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3
Q

Nutrients are essential if…

A
  • removing the nutrient causes a deficiency/decline in health
  • putting the nutrient back into the diet fixes the problem and returns health to normal
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4
Q

Nutritional deficiency

A

Occurs when a person’s nutrient intake falls below recommended requirement

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5
Q

Anaemia

A

Deficiency in iron, folate or B12

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6
Q

Rickets

A

Deficiency in vitamin D

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7
Q

Beriberi

A

Deficiency in thiamine (B1)

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8
Q

Scurvy

A

Vitamin C deficiency

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9
Q

Deficiency and nutritional requirements

A

They do not equal each other

  • deficiency is the prevention of disease
  • nutritional requirement ensures optimal health
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10
Q

What is the significance of WWI and food rations?

A

Prompted our understanding of nutritional requirements

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11
Q

What were early limitations to our understanding of nutritional requirements?

A

age, gender, body size and physical activity were not considered

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12
Q

A nutritious diet must be what four things?

A

adequate, moderate, balanced, varied

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13
Q

Adequate diet

A

provides enough Calories, essential nutrients and fibre to keep you healthy

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14
Q

Moderate diet

A

means not eating excessive Calories or eating more than recommended of one food group

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15
Q

Balanced diet

A

making sure you eat nutrient dense foods

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16
Q

Varied diet

A

eating a wide assortment of foods to get necessary nutrients

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17
Q

What is a good model for understanding human lipid/cholesterol metabolism?

A

PIGS

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18
Q

Organic nutrients?

A

Contain carbon:

  • carbohydrates
  • lipid
  • protein
  • vitamins
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19
Q

Inorganic nutrients

A
  • minerals

- water

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20
Q

Body water composition

A

60%

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21
Q

Body lipid composition

A

20-25%

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22
Q

Body protein composition

A

15%

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23
Q

Body vitamin/mineral composition

A

2%

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24
Q

Body carbohydrate composition

A

0.5%

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25
Q

Anabolic

A

Building blocks

- for example insulin

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26
Q

Catabolic

A

Breaking down

- glucagon

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27
Q

Water intake by adult humans

A

2-2.5 kg/day

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28
Q

Functions of water

A
  • lubricant
  • solvent
  • regulates temperature
  • catabolsim (hydrolysis)
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29
Q

What is water toxicity?

A

When water intake levels are greater than kidney’s ability to filter (~.9L/hour)

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30
Q

Hyponatremia

A

water/electrolyte imbalance

  • metabolic condition
  • not enough sodium in blood so cells swell
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31
Q

Food analysis

A

The development, application, and study of analytical methods for characterizing foods and their constituents

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32
Q

Why is food analysis important?

A
  • because it gives information about food
  • allows producers to make foods that are safe and nutritious
  • allows consumers to make informed decisions
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33
Q

What does government regulation of food analysis do?

A
  • ensures quality of foods
  • ensures food industry makes safe foods with high quality
  • regulates fair competition between companies
  • eliminates economic fraud
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34
Q

What does quality control do?

A
  • ensures food composition doesn’t change

- characterize raw materials

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35
Q

Nutrient density

A

refers to the amount of nutrients compared to caloric content
- not all foods are created equal…

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36
Q

Feed sample analysis includes:

A
  • moisture
  • ether extract
  • ASH
  • nitrogen
  • crude fibre
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37
Q

Why is determining moisture content in feed important?

A
  • water is weight and weight is money
  • moisture content influences storage conditions
  • moisture dilutes energy and nutrients in food
  • moisture is required for optimum intake and performance
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38
Q

% moisture =

A

(weight loss/wet weight) x 100%

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39
Q

% dry matter =

A

100 - %moisture

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40
Q

Potential limitations when calculating % moisture in feed sample?

A
  • drying can remove other volatile compounds such as short chain fatty acids and minerals which causes a slight underestimate of dry weight
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41
Q

Human food labeling is based on?

A

wet weight

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42
Q

Agricultural industry more interested in?

A

composition of dry matter

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43
Q

Ether extract

A

Method for determining crude fat

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44
Q

% crude fat =

A

(weight of crude fat/wet weight of sample) x 100%

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45
Q

Potential limitations when calculating % crude fat in feed sample?

A

Overestimate from other things being soluble in ether extract
- chlorophyll, resins, waxes in plants

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46
Q

Proximate analysis

A

A partitioning of both nutrients and non-nutirents into categories based on common chemical properties

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47
Q

What is the ash fraction?

A

contains all the mineral elements jumbled together

- allows for calculation of nitrogen-free extract from dry matter and provides estimate of contamination

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48
Q

Why is it important to measure ash content?

A
  • nutritional labeling
  • quality and taste of food
  • microbiological stability
  • nutritional requirements
  • processing
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49
Q

% ash =

A

(weight of ash/wet weight of sample) x 100%

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50
Q

Potential limitations when calculating % ash in feed sample?

A
  • volatile minerals may be lost when burning residue

- no information about individual minerals

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51
Q

Kjeldahl analysis

A

Method for determining crude protein in feed sample

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52
Q

What assumptions are made for Kjeldahl analysis?

A
  • all nitrogen is in protein

- all protein contains 16% nitrogen

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53
Q

What are the 3 main steps to Kjeldahl analysis?

A
  1. Digestion - A homogenous sample mixed with sulfuric acid (converts nitrogen to ammonia)
  2. Distillation – separating the ammonia (remove)
  3. Titration – quantifying the amount of ammonia with a standard solution (measure how much ammonia in initial sample)
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54
Q

% crude protein =

A

[(N in sample x 6.25)/wet weight of sample] x 100%

55
Q

Potential limitations with Kjeldahl analysis?

A
  • assumes all protein contains 16% nitrogen (actual range is ~13-19%)
  • other sources of nitrogen may be considered crude protein (overestimates)
56
Q

Step 5. Crude Fibre

A

Two boiling processes simulate the pH conditions of the digestive tract, acidic in the stomach and alkaline in the small intestine

  • left with fibre we don’t absorb
  • estimate of insoluble carbohydrates
57
Q

% crude fibre =

A

{[(weight of ASH+crude fibre) - (weight of ASH)]/wet weight of sample} x 100%

58
Q

Potential limitations with crude fibre analysis?

A
  • some fibre content underestimated because certain types may be partly soluble in acids and bases so they are lost during process
  • we are unable to distinguish which dietary fibres are in there
59
Q

Nitrogen free extract = ??

A

Digestible carbohydrate

- estimates starch and sugar content

60
Q

% NFE =

A

100 - (% moisture + % crude fat + % ASH + % crude protein + % crude fibre)

61
Q

Potential limitations with % NFE?

A

Accumulates all the errors that exist for other components

62
Q

Proximate analysis gives no information on what?

A
  • digestibility of food/feed

- specific amino acids, minerals, lipids or carbohydrates

63
Q

Proximate analysis going after

A

estimates

- used as basis for food labelling and animal feed analyses

64
Q

Dietary fibre

A

Non-digestible complex CHO

- structural part of plants

65
Q

Insoluble fibre

A
  • remains intact
  • ensures things move through in good manner
  • does not dissolve in water
66
Q

Soluble fibre

A
  • solubilizes in intestinal tract forming gel like matrix
  • holds on to things
  • limits carbohydrate absorption
  • dissolves in water
67
Q

Methods for determining dietary fibre in food composition

A
  • Van Soest Method

- Southgate Method

68
Q

Van Soest Method for Fibre Analysis in Feeds

A
  • determines fermentable and non-fermentable CHO
  • differentiates between insoluble fibres
  • poorly differentiates sugars, starches, & cell solubles
69
Q

Southgate Method

A
  • provides information about sugars, starch and soluble fibre
  • useful for human nutrition and food labeling
  • does not differentiate between fibre components adequately, so this method is not used for agricultural applications
70
Q

GI tract = _______ but not _______

A

Digestive tract; digestive system

71
Q

Digestive system

A

Digestive tract plus all the other associated organs

72
Q

GI tract

A

cylindrical tube all the way from mouth down to rectum

73
Q

Digestibility

A

Does the organism have the molecular machinery to digest all carbohydrates?

  • if yes it is digestible
  • if no it is not
74
Q

Solubility

A

What consumed carbohydrates go into solution in small intestine?

75
Q

Fermentability

A

Do gut bacteria have molecular machinery to break down dietary carbohydrates? And create by-products available for our use?

76
Q

Simple system without caecum found in?

A
  • human
  • pig
  • cat
  • dog
77
Q

Key features of a simple system without caecum

A
  • mono gastric
  • non-functional caecum (may be present but serves no purpose)
  • suited for nutrient dense, low fibre diet
78
Q

How long is human digestive tract?

A

~16 feet

79
Q

How does digestion work?

A
  • oral cavity
  • stomach
  • small intestine
  • large intestine
80
Q

Simple system with functional caecum found in?

A
  • horse
  • rabbit
  • hamster
81
Q

Key features of a simple system with caecum

A
  • pseudo-ruminant
  • caecum plays important role serving as bacterial fermentation vat
  • suited for a diet with large amounts of fodder
82
Q

How long is horses digestive tract?

A

~100 feet

83
Q

What is the purpose of a functional caecum?

A
  • enormous hindgut (20-30L capacity) with bacteria
  • obtains 70% energy from SCFA
  • produces B vitamins
  • animals are very dependent on this production of energy to survive
84
Q

Multiple System: Ruminant found in what animals?

A
  • cattle
  • sheep
  • goats
85
Q

Key features of a ruminant system?

A
  • large stomach divided into 4 sections

- system highly suited for animals that eat a high quantity of fodder

86
Q

Why the difference in digestive systems between cows and horses?

A

Based on evolutionary adaptation over time
Horse – relies on speed (doesn’t want stomach full of food)
Cows – exist as herds

87
Q

How does ruminant system digestion work?

A
  • reticulum
  • rumen
  • omasum
  • abomasum
88
Q

Pros of a ruminant system

A
  • vitamin synthesis (e.g., B Vitamins, Vitamin K)

- non-protein nitrogen utilization for making protein

89
Q

Cons of a ruminant system

A
  • carbohydrates degraded into gases and lost

- heat production

90
Q

Avian system?

A

Found in chicken, turkey

91
Q

Key features of avian system?

A
  • beaks and claws are important for breaking up foods into smaller pieces
  • rapid digestion
92
Q

Crop

A

Important in avian digestion

- serves as short term food storage

93
Q

How does avian digestion work?

A
  • crop
  • two chamber stomach
  • small intestine
  • ceca
  • large intestine
  • cloaca
94
Q

Measure of digestibility

A

The fraction of specific nutrient extracted by GI tract

- calculated from amount of nutrient in diet and amount appearing in feces

95
Q

Why is measuring digestibility important?

A

It prevents deficiency and ensures essential nutrients are available to the organism

96
Q

How is digestibility measured?

A

Total collection method

  • allow the animal to adapt to the diet over a 7-21 day period
  • isolate animal for quantitative analyses
  • measure intake over a 3-10 day period
  • collect and weigh all feces
  • analyze for nutrient of interest
97
Q

Apparent Digestibility Coefficient =

A

Total collection method:
(Total intake - total feces)/total intake
Indicator method:
(A-B)/A
where A = ratio of nutrient/marker in feed
and B = ratio of nutrient/marker in feces

98
Q

Limitations of total collection method

A
  • accuracy in measuring food intake.
  • metabolic cages creates anxiety in animals
  • labour intensive
  • animals confined in costly equipment
  • not feasible for captive wild animals
99
Q

Indicator method to measure digestibility

A
  • adapt animal to test diet (marker included)
  • collect a feed and fecal sample
  • analyze samples for marker and nutrient of interest relative to indicator
100
Q

Indicator method requires marker. Explain

A 
Requires an internal and external marker
- non-absorbable
- must not affect or be affected by GIT
- mix easily with food
- accurately and easily measured
EX: ferric oxide, chromic oxide, silica, lignin
101
Q

Advantages of indicator method?

A
  • less labour intensive

- better for wild animals

102
Q

Apparent digestibility _____ true digestibility

A

underestimate

103
Q

What aren’t considered when estimating apparent digestibility?

A
  • endogenous secretions
  • bacterial growth in gut
  • digestive enzymes
104
Q

How is true digestibility measured?

A
  • perform study using a TEST diet
  • switch to diet containing none of the nutrient of interest
  • analyze feces after test diet is cleared
  • subtract level of nutrient in feces of animals fed the ZERO NUTRIENT DIET from the TEST diet
105
Q

True digestibility coefficient =

A

[A - (B - C)]/A
where A = ratio of nutrient/marker in TEST DIET
B = ratio of nutrient/marker in feces
and C = ratio of nutrient/marker in feces after zero nutrient diet

106
Q

What are some factors that influence digestibility?

A
  • feed intake
  • particle size
  • chemical composition
  • climate
  • age
107
Q

Food Calorie

A

Energy required to raise the temperature of 1 kg (1L) of water by 1 deg. C

108
Q

Antoine Lavoisier

A

Compared heat produced by a guinea pig with production of CO2
- ice calorimeter

109
Q

Justin Liebig

A

Recognized that protein, carbohydrates and fats are oxidized

110
Q

Max Rubner

A

Measured energy values of certain foods to determine caloric values

111
Q

Calorimetry

A

Measure of heat production

- amount of heat in food being broken down by metabolic fuels in body

112
Q

Bomb calorimetry

A

Works on principles of direct calorimetry

  • dry and weigh sample (~1g), and place in enclosed chamber (the ‘bomb’) with oxygen
  • ignite sample
  • heat released is absorbed by water and measured
113
Q

Potential errors with bomb calorimetry

A
  • overestimates energy because we don’t digest food the same way
  • doesn’t account for energy needed to digest and absorb
114
Q

Physiological fuel values

A

Essentially useful energy (take into account incomplete digestion)
- 4, 9, 4 (CHO, fat, protein)

115
Q

Why does fat provide more kcal per gram vs. CHO or protein?

A

The chemical basis of CHO, fat, and protein has an important impact
- more oxygen in structure = less energy produced

116
Q

Factors that affect the heat of combustion of fatty acids?

A
  • chain length

- degree of unsaturation

117
Q

Longer chain length releases ____ energy

A

more

118
Q

The more double bonds the ____ energy is released

A

less

119
Q

Heat increment of feeding (HIF) - thermic effect of food

A

Energy used for the digestion, absorption, distribution & storage of dietary nutrients

  • 5-30% of energy expenditure
  • used to determine Net Energy
  • taken into account to determine basal metabolic rate
120
Q

Net Energy

A

Supports basal metabolism, physical activity, growth, pregnancy, etc
= Available Energy – HIF

121
Q

Primary components to energy expenditure

A
  • BMR
  • HIF
  • Physical activity expenditure
  • Thermoregulation
122
Q

Specific requirements for measuring BMR

A
  • shortly after walking
  • post absorptive state
  • lying down
  • completely relaxed
  • comfortable room temperature
123
Q

BMR =

A

kcal/24 hours

124
Q

What tissues are most reflective of the BMR?

A

Muscle and bone

125
Q

Factors that affect BMR

A
  • genetics
  • age
  • gender
  • exercise and body tissue proportions
  • temperatures
126
Q

Can you use body fat % to calculate BMR?

A

The Katch-Mcardle BMR equation

- if you precisely measure body fat %, you can have a more accurate measure of BMR

127
Q

BMR vs. RER

A

Both are a measure of metabolic rate but different testing conditions:

  • conditions are more tightly controlled when measuring BMR
  • RER experimental conditions aren’t controlled as tightly sometimes introducing error
128
Q

Direct calorimetry

A

Measures the heat a person generates; total heat loss

  • very impractical
  • expensive
129
Q

Indirect Calorimetry

A

Energy-releasing reactions in the body depend on the use of oxygen
- estimate using oxygen consumption, carbon dioxide production, urinary nitrogen loss

130
Q

Limitations to human calorimetry?

A

Methods cannot account for anaerobic processes

- don’t push someone too far that they are into anaerobic zone

131
Q

Respiratory quotient

A

Ratio of metabolic gas exchange

- provides information about energy expenditure and biological substrate being oxidized

132
Q

RQ =

A

CO2 / O2

133
Q

Assumptions when using RQ to determine energy expenditure

A
  • only CHO and fat are metabolized.
  • no synthesis is taking place at the same time as breakdown
  • amount of CO2 exhaled = amount of CO2 produced by tissues

NUTR 3210 (2 decks)

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