NUT - Nutrition Flashcards
1
Q
historical issues of nutrition
A
- pre WWII = diseases related to nutrient deficiency and discovery of nutrients
- after WWII = diseases related to over-nutrition e.g. obesity
2
Q
nutrient
A
- chemical substance obtained from food and used in body for metabolic processes (non-nutrients aren’t necessary in body e.g. phytochemicals, pigments, additives, alcohol)
3
Q
types of nutrients
A
- inorganic = minerals and water
- organic = carbs, fats, proteins, vitamins
4
Q
conditionally essential
A
- usually can produce it in our body but in some conditions you can’t = need it from food
5
Q
3 types of lipids
A
- triglycerides = fats and oils (liquid at room temp due to unsaturated fatty acids = kink in chain = lower MP)
- sterols
- phospholipids
6
Q
limitation of vitamins
A
- susceptible to heat, light, chemicals = can be destroyed in food processing e.g. cooking
- sometimes mandatory fortification = adding vitamins back into food after processing
7
Q
water soluble vitamins vs fat soluble vitamins
- absorption
- transport
- storage
- excretion
- toxicity
- requirements
A
- water soluble are absorbed directly into blood, fat soluble absorbed into lymph then blood
- WS travel freely in blood, FS require protein carriers
- WS freely circulate in water-filled parts of body, FS stored in adipose tissue
- WS excreted renally, FS difficult to excrete so remain in adipose tissue
- both can reach toxic lvls when consumed from supplements, FS more likely tho
- requirements: WS need in frequent doses, FS needed in periodic doses
8
Q
functions of vit C
A
- antioxidant
- co-factor in collagen formation and other reactions
9
Q
3 functions of minerals
A
- interact w/ water e.g. Na+, K+, sulphate, Cl-
- make up bones e.g. Ca2+, P, Mg2+
- use in metabolism and blood
10
Q
definition of a joule
A
- energy transferred when applying a force of 1N to 1 kg thru a distance of 1m
- OR passing a current of 1 amp thru 1 ohm of resistance for 1 sec
11
Q
definition of calorie
A
- amount of energy (as heat) required to raise temp of 1g of water by 1˚C
- 1 kCal = 4.184 kJ
12
Q
how do we measure energy expenditure
A
- gas analysis = comparing O2 consumption w/ CO2 output = measure aerobic cellular respiration
- use 2 unusual but stable isotopes e.g. H and O excretion
13
Q
harris-benedict equation
A
- used to measure basal metabolic rate
14
Q
physical activity level (PAL)
A
- multiply by basal metabolic rate to get total daily energy expenditure
15
Q
MET (metabolic equivalent)
A
- 3.5 mL/O2/kg/min = 1 kCal/kg/hr
- essentially resting metabolic rate when sitting quietly
- specific to an activity
16
Q
energy availability formula
A
- energy availability = energy intake - exercise energy expenditure
17
Q
constrained energy expenditure hypothesis
A
- if we dont eat enough energy, the body tries to expend less
18
Q
nutritional reference value
A
- recommendation for nutritional intake based on current scientific knowledge
- intended for HEALTHY ppl
- i.e. amount required daily for adequate function + prevention of deficiency, excess or chronic disease
19
Q
how do NRVs (nutrient reference values) translate
A
- NRVs > core food group analysis > Aus dietary guidelines (for Drs) and Aus guide to healthy eating (visual guide for lay ppl)
20
Q
estimated average requirement vs recommended dietary intake
A
- EAR: daily nutrient lvl estimated to meet the requirements of 50% of healthy ppl
- RDI: average daily dietary intake to meet nutrient requirements of nearly all (97-97%) of healthy ppl
21
Q
adequate intake (AI)
A
- used when an RDI cannot be determined
- average daily nutrient intake based on experimental approximations of ppl that are assumed to be helpful
22
Q
EER (estimated energy requirement)
A
- average dietary intake predicted to maintain energy balance in a healthy adult
23
Q
UL (upper level of intake)
A
- highest daily average nutrient intake likely to pose no adverse health effects to almost all ppl
24
Q
SDT (suggested dietary target)
A
- daily average intake from food/drinks for certain nutrients that prevents chronic disease
25
macronutrient energy distribution
- % of total energy of a food coming from one component
26
macro vs micronutrients
- macro = protein, carbs, fat, alcohol, fibre
- micro = vitamins, minerals
27
mechanisms for micronutrient deficiency
- inadequate intake
- defective utilisation
- increased requirements
- increased losses
- inadequate absorption
28
big 4 vitamin deficiency
- iron
- calcium
- vit D
- vit B12
29
2 food sources of iron
- haem: meat + other animal products
- non-haem: plant foods - whole grains, fortified breads and cereals
30
functions of iron
- component of haemoglobin and myoglobin
- energy generation
- immune
31
high risk groups for iron deficiency
- women of childbearing years
- pregnant women
- female athletes
- teens and infants
- GI absorption disorders e.g. coeliac
32
stages of iron deficiency and when do we recommend supplements?
- depletion: normal Hb but less ferritin (iron stores). no obvious Sx
- iron deficiency: stored and blood-borne stores are low. less Hb. some Sx e.g. lethargy, fatigue
- iron deficiency anaemia: significantly reduced Hb, pale, SOB, dizziness, fatigue. reduced immune function, impaired growth and cognition
- supplements not recommended until confirmed deficiency
33
3 components of iron studies
- serum iron = iron in blood
- transferrin = transport molecule for iron
- ferritin = iron stores
34
high risk groups for Ca2+ deficiency
- children/teenagers
- lactose intolerance
- vegans
- post menopausal women + older adults
- absorption disorders e.g. coeliac
35
sources and functions of vit D
- sunlight
- oily fish, eggs, fortified milk/margarine/butter
- regulates Ca2+ and P absorption
- muscle + immune function
- brain development
36
high risk groups for vit D deficiency
- infants
- elderly
- lack of daylight
- lack of sun exposure
- excessive sunscreen use
- dark skin
37
Sx of vit D deficiency
- rickets = bowed legs + harrison's sulcus
38
sources and functions of vit B12
- animal foods
- needed for folate function in DNA + RBC synthesis
- used in cellular production
39
high risk groups for vit B12 deficiency
- antihistamines + PPIs
- atrophic gastritis
- H. pylori
- genetic lack of intrinsic factor
- long-term vegans
40
Sx of vit B12 deficiency
- fatigue, degeneration of peripheral nerves
- sore tongue, loss of appetite, constipation
- large RBCs
- need to differentiate from folate deficiency
41
typical Sx of vit A deficiency
- prolonged night blindness
- rough skin due to hyperkeratinisation
42
2 types of vit B1 (thiamine) deficiency
- dry beriberi = weakness, lethargy, neurodegeneration
- wet beriberi = pitting oedema
43
vit B3 (niacin) deficiency Sx + risk factor
- deficiency = pellagra (4 D's)
- diarrhoea, dermatitis, dementia, death (eventially)
- RF = low protein diet with corn as major starch
44
vit C deficiency Sx + RFs
- scurvy
- scorbutic lesions (gums) and loose teeth
- haemorrhages
- poor wound healing
- RF: low fruit/veg intake
45
iodine deficiency Sx + RFs
- goitre
- Sx: retinism (impaired brain function in newborns), fatigue, depression, weight gain, low BMR
- RFs: large consumption of cabbage, spinach, radish, soybeans, peanuts, peaches, strawberries
46
ABCD of nutritional assessment
- anthropometry = measurement of height, weight, BMI (kg/m^2)
- biochem
- clinical
- dietary
47
MUST screening tool
- malnutrition universal screening tool
- determines who needs proper nutritional assessment or not
48
in unhealthy individuals, what is NOT a good marker of nutritional status
- serum albumin/prealbumin (low due to stress/infection so not a good indicator of health)
- serum Na+/K+/Ca2+/iron
- instead look at stores
49
clinical signs that indicate nutrition
- oral health, swallowing
- skin, hair, nails, muscles
- appetite
- weight loss
- history (GI, fatigue, sleep)
50
2 ways that dieticians assess what someone eats
- dietary recall (retrospective): 24 hour dietary recall, diet history, food frequency questionnaire
- dietary record (prospective): weighed food record, estimated food record, photographic food record, direct observation, duplicate portion
50
what to ask re: dietary assessment
- type and quantity of food
- how food is prepared
- when food is eaten
- frequency of eating
- how food is eaten
- what is left over/not eaten
- psych factors
- food literacy
- dietary restrictions
51
2 types of dietary analysis
- qualitative: look @ various food groups
- quantitative: calculate amounts of each micronutrient etc
52
5 dietary guidelines
- be healthy weight, active and choose nutritious food + drinks for energy needs
- eat from 5 food groups
- reduce fats, salts, sugars, alcohol
- encourage breastfeeding
- prepare and store food safely
53
5 food groups
- veggies
- fruit
- grains (carbs)
- lean meats + poultry (animals)
- dairy
- (+ water)
54
refeeding syndrome
- feeding someone a bunch of nutrients after a long period of malnutrition e.g. due to anorexia, disease, famine etc.
- can be deadly
