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GI > Miller > Flashcards

Miller Flashcards

1
Q

WHat is a micronutrient?

A

We need less than 1 gram of it per day

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2
Q

Essential nutrient

A

Something that the body does not synthesize so you need to intake it.

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3
Q

Non-essential nutrients

A

Synthesized in the Boyd

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4
Q

Conditionally essential nutrient

A

Nutrients that must be supplied to the body only under certain situations.

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5
Q

Dietary reference intakes

A

The most current nutrient needs of healthy populations. Made by institute of medicine. EAR, UL, RDA, AI

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6
Q

Recommended dietary allowance

A

If every person in the population consumed 70 units per day of this nutrient then 97% would get enough to meet the requirements.

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7
Q

Estimated average requirement

A

If every person in the population consumed 40 unit is per day of this nutrient then only half would be getting enough to meet their metabolic requirements.

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8
Q

Estimated. Energy requirement.

A

Average dietary energy intake to maintain energy balance. Of course if you are more active you will need more calories.

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9
Q

How many kilocalories do you get from the breakdown of: carbs, protein, fat, alcohol?

A

Carbs - 4
Protein - 4
Fat - 9
Alcohol - 7

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10
Q

What percentage of your cals do you want in a day from: carbs, fat, protein?

A

Carbs - 45-65%
Fat - 20-35%
Protein - 10-35%

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11
Q

Healthy shift

A

Making a small change in your diet That can make a large difference over time.

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12
Q

How is nutritional status assessed?

A

ABCD method

  • A - anthropometry - physical dimensions and composition such as height, weight, circumferences, body composition.
  • B - biochemical measurements - blood and urine have biological markers
  • C - Clinical assessments such as medical history, visible signs of illness, symptoms of disease or malnutrition.
  • D - Dietary assessment - retrospective or prospective dietary assessment.
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13
Q

What are the. 3 monosaccharides and how do they differ in structure?

A

Glucose
Galactose - same as glucose but an OH is in the opposite direction
Fructose - 5 sided ring structure

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14
Q

What are the main disaccharides and what are they composed of?

A

Sucrose - glucose and fructose with a glycosidic bond
Maltose - glucose and glucose with a glycosidic bond
Lactose - glucose and galactose with a glycosidic bond

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15
Q

Why is glycogen such a good, quick, storage. Of glucose?

A

It is a highly branched for quick cleavage and release of glucose.

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16
Q

Similarities and differences between starch and fiber

A

Similarities - they both are entirely composed of glucose.

Differences - the bonds between the glucoses are different, making fiber non-digestible.

17
Q

Soluble vs. insoluble fiber

A

Soluble - softens feces and relieves constipation

Insoluble - increases bulk of feces and relieves constipation.

18
Q

What are the health benefits of fiber?

A

It binds to dietary fat and cholesterol and lowers levels in the body.

  • because of this, it protects against heart disease, obesity, diabetes, and certain cancers.
  • promotes satiety by delaying gastric emptying.
19
Q

Glycemic index

A

Basically it is the comparison of certain foods to ingesting straight glucose on the effects of the glucose levels in the body.
- technically it is the rise in blood glucose after eating 50g of a carb. It is on a scale of 0-100 (pure glucose = 100).

20
Q

Glycemic load

A

Same thing as glycemic index but takes into account how much of the carb you ate. For instance if you ate 10g of a food that has a GI of 16, then it would be 16/100 X 10 = 1.6

21
Q

What is an essential AA vs nonessential vs conditional

A

Essential you end to eat, nonessential can be converted from other AAs, conditional depends on the condition.

22
Q

How do we Excrete excess nitrogen?

A

AAs are converted to ammonia (which is toxic), which are then converted to urea, which is then released into the blood and excreted into urine.

23
Q

Nitrogen balance

A

Zero nitrogen balance - nitrogen intake equals nitrogen output
Positive - body synthesizes more nitrogen than it degrades. This is when protein is added. This state is common in infants, children etc.
Negative - if body degrades more than it synthesizes. This. Would be a state of starvation or extreme stress.

24
Q

What are complementary proteins?

A

Low quality proteins which when combined provide adequate levels of essential AAs

25
Q

What would you visibly see in a person with acute malnutrition? Chronic malnutrition?

A

Acute - wasting

Chronic - stunted growth

26
Q

Kwashiorkor

A

Wasting form of malnutrition. Often due to a lack of proteins but not necessarily lack of calories. Child will have a big fat belly.

27
Q

Marasmus

A

Wasting as well as stunting from malnutrition. Severe deprivation for a long time. Impaired brain development.

28
Q

Fatty acid

A

Methyl group at one end And an Acid group at another end. Usually even numbered amount of carbons.

29
Q

If someone says for instance “Omega 3” what does that mean??

A

Omega is the point at which there is a double bond in the fatty acid chain starting from the methyl group side.

30
Q

Different firmness of various types of fat

A

Polyunsaturated - liquid at room temp
Saturated - tend to be solid at room temp
- length of carbon chain influences firmness

31
Q

Trans fatty acids

A

when you hydrogenate fats in order to protect against oxidation. It makes liquid oils more solid.

32
Q

What are the essential fatty acids???

A

Linoleic acid - omega 6 fatty acid

Linolenic acid - omega 3 fatty acid

33
Q

Eicosanoids

A

They are “hormone like”. They have health benefits. They are made from the breakdown of 20 carbon fatty acid chains such as omega 6 and omega 3. The ratio of these two omegas is a big health indicator

34
Q

What are the. 6 nutrients? Of them which are micronutrients and which are macronutrients?

A

Water, vitamins (micro) , minerals (micro) , carbs, proteins, lipids

GI (27 decks)

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