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Nutrition Science > Nutrients & their Metabolism > Flashcards

Nutrients & their Metabolism Flashcards

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1
Q

What are the important dietary CHO categorised into?

A

Monosaccharides

Disaccharides + oligosaccharides

Polysaccharides

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2
Q

How many carbons can monosaccharides have?

A

3 to 7

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3
Q

What are the most important monosaccharides?

A

The 6C hexoses:

  • Glucose
  • Galactose
  • Fructose
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4
Q

What is the most important monosaccharide

A

alpha-D-glucose

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5
Q

What is the sweetest monosaccharide?

A

Fructose

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6
Q

How is high fructose corn syrup manufactured enzymatically?

A

By changing the glucose in cornstarch to fructose.

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7
Q

What does evidence suggest about high fructose corn syrup?

A

That high diets of this may contribute to obesity + other health conditions i.e metabolic syndrome.

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8
Q

Where are galactose + fructose metabolised?

A

Liver

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9
Q

What do infants have when they are born with inability to metabolise galactose?

A

Galactosemia

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10
Q

What are the 3 most important disaccharides

A

Sucrose

Lactose

Maltose

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11
Q

How are disaccharides formed?

A

By glycosidic linked monosaccharides between the active aldehyde or ketone carbon + a specific hydroxyl on another sugar.

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12
Q

Describe what an invert sugar is

A

A natural form of sugar

An unlinked glucose + fructose in a 1:1 ratio

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13
Q

Why is invert sugar used commercially?

A

Sweeter than the equal conc. of sucrose.

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14
Q

Give an example of an invert sugar

A

Honey

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15
Q

What are oligosaccharides

A

Small 3-10 monosaccharide

Readily H20 soluble

Often sweet

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16
Q

Define a polysaccharide

A

CHO w/ 10+ monosaccharide units

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17
Q

Why is amylopectin more abundant in the food supply than amylose?

A

Due to its larger size

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18
Q

What causes different starches to have their own unique taste, texture + absorbability?

A

The rel. no. of glucose units in straight (amylase) and branched configurations (amylopectin)

+

The degree of accessibility to digestive enzymes.

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19
Q

What does moist cooking cause for the starch granules?

A

Causes them to swell

= Gelatinises the starch, softens + ruptures the cell wall

= Making starch more digestible by pancreatic amylase.

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20
Q

Define dietary fibre

A

Intact plant components

GI enzymes can’t digest

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21
Q

Define functional fibres

A

Nondigestible CHO that have been extracted or manufactured from plants

22
Q

List some of the less soluble fibres

A

Cellulose

Hemicellulose

Lignin

23
Q

Major function of cellulose as a less soluble fibre

A

⬆️ H20-holding capacity = ⬆️ fecal volume + ⬇️ gut transit time.

24
Q

Major function of lignin as a less soluble fibre

A

Fermentation produces short-chain FAs associated w/ ⬇️ risk of tumor formation

25
Q

List some of the more soluble fibres

A

Gums

Pectins

26
Q

Major function of gums being a more soluble fibre

A

Cause gel formation = ⬇️ gastric emptying, slow digestion = slow gut transit time + glucose absorption

27
Q

Major function of pectins as a more soluble fibre

A

Binds minerals, lipids + bile acid = ⬆️ excretion of each = ⬇️ serum cholesterol

28
Q

What is the major function of the more functional fibre Fructans

A

Prebiotic that stimulates growth of beneficial bacteria in gut

Used as a fat replacer

29
Q

Approx what % of the human diet do fats + lipids constitute?

A

34%

30
Q

Where is dietary fat stored in the human body?

A

Adipose cells

31
Q

What is structural fat?

A

Fat deposits that aren’t used effectively during a fast.

32
Q

What type of fat holds the body organs + nerves in position and why?

A

Structural fat pads

To protect them vs traumatic injury + shock.

33
Q

What do structural fat pads on the palms + buttocks do?

A

Protect the bones from mechanical pressure

34
Q

What is dietary fat essential for?

A

The digestion, absorption + transport of fat-soluble vitamins + phytochemicals.

Depresses gastric secretions

Slows gastric emptying

Stimulates biliary + pancreatic flow

== Facilitating digestion

35
Q

Give some examples of photochemicals

A

Carotenoids

Lycopenes

36
Q

Length of chains + number of bonds for the fats that are liquid at room temp

A

Shorter chains

More double bonds

37
Q

Solid at room temp fats?

A

Sat fats

Long chained

38
Q

What type of fat is coconut oil

A

A highly saturated fat

39
Q

What state is coconut oil in at room temp?

Why?

A

Semiliquid

Due to the predominant FA being short (8-14C).

40
Q

Binding sites on a sat FA

A

All C binding sites nOT linked to another C are linked to H

+ are therefore saturated.

41
Q

How many double bonds do monounsaturated FA have?

A

1

42
Q

How many double bonds do polunsat FA have?

A

2 or +

43
Q

Describe the omega notation convention used to describe the location of double bonds

A

Lower case omega (w) or n is used to refer to the placement of the 1st double bond counting from the METHYL end.

44
Q

What can only plants synthesise?

A

Omega-6 FA

Omega-3 FA

45
Q

What are aa

A

Carboxylic acids w/ an amino group attached to the alpha-C

46
Q

Negative effects of alcohol

A

Depression

Gi tract irritant

Foetal development issues

Weightgain

47
Q

By which method is vitamin C absorbed?

A

Active transport

48
Q

Where is vitamin c stored?

A

Pituitary + adrenal glands

WBC

Eyes

Brain

49
Q

What can vitamin D to phosphorus?

A

⬆️ its absorption

50
Q

Where is vitamin E stored?

A

Adipose tissue

Nutrition Science (17 decks)

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