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Nutrition > Notes > Flashcards

Notes Flashcards

1
Q

Definition of nutrition?

A

Is the science of food and the nutrients they contain and their actions within the body. Also includes the social, economic, cultural and psychological implications of food and eating.

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2
Q

Definition of food?

A

Products derived from plants of animals that can be consumed to yield energy and nutrients for maintenance of life growth and repair.

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3
Q

Factors effecting food choice?

A
  • Personal preference
  • Habit
  • Ethnic heritage or tradition
  • Social interactions
  • Availability, convenience and economy
  • Positive and negative associations
  • Emotional comfort
  • Values
  • Day weight and image
  • Nutrition and health benefits
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4
Q

Human body composition?

A
  • Water makes up two thirds of our body weight
  • Organic substances; protein, carbs, fat and vitamins make up the rest of the body mass
  • Inorganic substances including minerals make up only a tiny proportion
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5
Q

How to determine main constituents of food?

A

We can use a simple heating process. Involves taking foods and heating them to 199 degrees to dry out. The weight loss is how much water they contained. If we heat further to 300 organic substances will also burn and what will be left is inorganic ash.

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6
Q

What are the 6 nutrient classes?

A

Lipids, proteins, carbohydrates, Water, Vitamins and minerals

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7
Q

Macronutrient classes?

A

Water, proteins, carbs and lipids

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8
Q

Micronutrient classes?

A

Vitamins, minerals

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9
Q

Non-nutrient examples?

A

Foods also contain non-nutrients such as contaminants and photochemicals that don’t have a know essential function or contain energy

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10
Q

Non-energy yielding nutrients?

A

Minerals, Water, Vitamins

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11
Q

Energy yielding nutrients?

A

Carbs, Lipids, proteins and alcohol

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12
Q

What are minerals

A

They are chemical elements that cannot be changed and enter and leave the body in the same form. They are not metabolised by our body, inorganic and most are metals

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13
Q

Is water metabolised by the body?

A

No

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14
Q

What are vitamins?

A

They support enzyme function, contain CHO and some N and other elements. Control many chemical functions in cells

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15
Q

What are carbohydrates?

A

They contain C H and O, 17 KJ energy per gram and include sugars, starches and some fibre

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16
Q

What are lipids?

A

They contain C H and O, 37 KJ energy per gram, several classes (TG, PL, sterols ect.)

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17
Q

What is protein?

A

They contain C H O N (S). 17 KJ energy per gram and made up of amino acids

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18
Q

Where does the energy from macronutrients come from?

A

Energy yielded is from in chemical bonds between atoms and molecules

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19
Q

Process of catabolic metabolism (basic)?

A

During catabolic metabolism macronutrients molecules are broken down and the breaking of bonds releases their energy. Thus energy goes on to fuel other chemical and physical activities including the building of new molecules.

Note! The energy of bonds is different between atoms. Thus energy is the kilojoules or calories in foods

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20
Q

What are some chemical and physical activities?

A
  • Heat
  • Bmr
  • Exercise and metabolism
  • Fat storage
  • New molecules
  • Waste
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21
Q

Functions of proteins?

A
  • Muscle tissue (structural)
  • Energy
  • Skin (structural)
  • Enzymes (cellular reactions)
  • Hormones (messengers)
  • Antibodies (immune function

The majority of protein is not broken down for energy but used for structural elements.

22
Q

Fate of how protein is consumed?

A

All proteins are broken down to anime acids but more are the. Reconnected to make new proteins. Some go into cells for energy productions

23
Q

Fate of how carbs are consumed?

A

These are all digested as glucose or turned into glucose in the liver. Most then go into cells for energy production, any excess glucose not needed will be stored in the liver as glycogen.

24
Q

Fate of how lipids are consumed?

A

They are digested and absorbed from food as glycerol and fatty acids, which then go into cells for energy productions

25
Q

What happens to excess amino acids,glucose, glycerol and fatty acids that are not needed for energy production?

A

They are converted to fat for storage

26
Q

What are essential nutrients?

A

Must me obtained from food and cannot be made in the body (40 known)

27
Q

What is metabolism?

A

The process by which nutrients are broken down to yield energy or are rearranged into body structures (catabolism and anabolism). Means chemical reactions in cells.

28
Q

4 Main study types?

A
  • epidemiological
  • case control
  • animal intervention
  • human intervention
29
Q

What is epidemiological studies?

A

Observations on groups within a population. Do not involve changing diet of experimenting on people. Simply collecting data. This can be retrospective (looking back in time) or prospective (following a group forward in time)

30
Q

What is a case control study?

A

Comparison of patients with a condition to others in population without the condition. Can look at specific diet or life style habits.

31
Q

What is an animal intervention experiment?

A

Feed or omit specific nutrients and observe health factors. Involve making changes and observing the outcome from that change.

32
Q

What is a human intervention?

A

Feed/omit nutrients and observe clinical factors

33
Q

Estimated average requirements (EAR)?

A

A daily nutrient level estimated to meet the requirements of half the healthy individuals

34
Q

Reccomended daily intake (RDI)

A

The average daily intake level sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender. Calculated by assuming the population requirement is a normal distribution and adding 2 standard deviations to the EAR. This way it covers 98% of the population.

35
Q

Adequate intake (AI)?

A

Used when an RDI cannot be determined. The average daily intake level based on observed or experimentally determined approximates of nutrient intake by a group that are assumed to be adequate

36
Q

Upper level of intake (UL)?

A

The highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general populations. As intake increases above the UL the rock of adverse effects increase

37
Q

Dose levels and effect?

A

Common misconception about nutrients that a lot is better. This is untrue and high levels of some nutrients can even be toxic on the body.
For most nutrient the benefit will increase as the dose increases up to a certain point. Past this excess nutrients will just be broken Down and excreted in unrine like Vit C. Vit A on the other hand can be come toxic if high levels are consumed.

38
Q

DRI vs NRV structure?

A

The NRV system not only takes into account the consideration of toxic levels but also the concept of adequate intake recanted (AI) for some nutrients where we have sufficient data to determine EaR and RDI.

39
Q

Setting the RDA/RDI for energy intake?

A

The RDI for energy is set at a level equal to the EAR (ie. Mean energy intake requirement). Adding the standard deviation to the energy mean in this case would result in advising many people to consume far more energy than needed.

The average dietary energy intake that will maintain energy balance in a person with a healthy body weight and level of exercise is termed estimated energy requirement EER.

40
Q

Daily recommended amount for carbs, fat and protein?

A
  • 45-65% KJ from carbs
  • 20-35% KJ from fat
  • 15-25% KJ from protein

These ranges are termed “acceptable macronutrient distribution ranges” (AMDR)

41
Q

Malnutrition?

A

This term includes both over and under nutrition.

42
Q

Tools used for Individual nutrition assessment?

A

ssessment tools:

  • Historical: health status. Socioeconomic status, diet, meds, drug/alcohol use
  • Anthropometric data: height and weight, BMI, waist:hip ratio, % body fat
  • Physical examination (hair, skin, nails, tongue)
  • Lab test (blood, urine)
43
Q

Ways to determine body fat composition?

A

The measure of body fat can be done in a number of ways:

  • skin fold testing with a calliper combined with referral to body fat charts.
  • underwater weighing
  • use of low level electric current
44
Q

Body shape and risk of chronic diseases? (location of fat in the body)

A

Location of body fat around the waist and upper abdomen is a rock factor for heart disease ( Apple shape usually seen in men). Fat deposits around the hips and. Unto k’s is not generally associated with negative health outcomes (pear shape).

45
Q

What is Waist:hip ratio?

A

This is a measurable indication of body fat decomposition relating to Apple and Pear shape is the waist:hip ratio which indicated fat deposition around the waist compared to hip.

46
Q

What is body mass index (BMI)?

A

Is a measure of weight related to height. Both extremes can have negative health outcome. Figure in low 20s is preferable.

47
Q

Relationship between BMI and mortality?

A

The graph shown is termed J curve. It indicates that excessively low BMI and high BMI have raised mortality risk by for different reasons.

48
Q

Some ways population nutrition assessment can be conducted?

A

This can be done by a:

  • Food consumption survey: types and amount of food consumer by age and sex, energy and nutrient calculated, national surveys
  • Nutrition status survey: involves assesment methods, physical measurement only
49
Q

Chronic diseases in history vs. today?

A
  • Historically, nutrient deficiencies are liked to diseases (scurvy, rickets ect.)
  • In moderns day western society chronic disease are associated wit energy and sometime nutrient excess (over nutrition- heart disease, obesity, diabetes)
50
Q

Types of risk factors?

A
  • Modifiable risk factors contributing to death: smoking, diet, physical inactivity, alcohol, overweight
  • Non-modifiable: genetics, age and sex
  • Measurable risk factors: blood pressure, plasma lipids, BMI, insulin resistance

Another class of rick factors termed “bio markers” are actually a result both modifiable and non-modifiable types. These biomarkers are actually measures I. Our body that relate to later disease outcomes, fortunately many are reversible like BMI and BP.

51
Q

Risk factors contributing to death and disease in Australia?

A
  • High BP
  • Tobacco
  • High cholesterol
  • Physical inactivity
  • Overweight
  • Alcohol

Nutrition (8 decks)

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