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DIG > Nutrition 1: Metabolic Fate of Nutrients > Flashcards

Nutrition 1: Metabolic Fate of Nutrients Flashcards

1
Q

What are the 3 main process that require energy in the body?

A
  1. basal metabolic rate
  2. thermic effect of food
  3. physical activity
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2
Q

What is the definition of adequate nutrition?

A

a balanced diet contained adequate macro and micronutrients to sustain normal health and wellbeing

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3
Q

What are the individual factors that affect nutritional requirements?

A
  1. quality/quantity of food
  2. efficiency of digestive system
  3. biochemical availablility
  • age
  • health
  • sex
  • level of activity
  • bad habits
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4
Q

What are the two types of carbohydrates? How are they different?

A
  1. simple - mono/disaccharides, easily absorbed, energy available quickly
  2. complex - polysaccharides, requires significant digestion, energy released more slowly
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5
Q

What is the fate of fructose and galactose in the liver? How does this effect their amounts in circulating blood?

A
  • converted to glucose
  • very low amounts in blood (95% glucose)
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6
Q

How many ATP’s produced per 1 mole of glucose?

A

36/38ATP

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7
Q

Was is glycaemic index?

A

Ranking of carbohydrates on a scale of 0-100 according to the extend to which their raise blood sugar levels after eating particular type of food

  • High GI - rapid digestion, marked increase glucose
  • Low GI - slow digestion, gradual raise glucose
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8
Q

What 6 factors affect a food GI?

A
  1. processing
  2. type of starch
  3. fiber content
  4. ripeness
  5. fat and acid content
  6. physical form
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9
Q

How does processing affect Food’s GI?

A

Increase: grain refine, no bran

Decrease: wholegrain

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10
Q

How does the type of starch affect GI?

A

Different configuration, some easier breakdown- such as potatos increase GI

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11
Q

How does Fiber content affect GI?

A

carbohydrate difficult to break down, decreases GI

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12
Q

How does ripeness affect GI?

A

Ripe fruits have more glucose- increase GI

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13
Q

How does Fat and acid content affect GI?

A

Slows down carbohydrate digestion and absorption, decreases GI

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14
Q

How does physical form affect GI?

A

fine> coarse

overcooked> undercooked

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15
Q

What are the forms of dietary fat?

A
  1. triglycerides
  2. phospholipids
  3. sterols- main cholesterol
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16
Q

What are the two essential fatty acids?

What omega numbers are they?

What are they used for?

A

linoleic = omega 6 FA

linolenic = omega 3 FA

Metabolic processes, cell membrane components

17
Q

What are 2 non-essential fatty acids, what are they used for?

A

palmitic and oleic acids

calories, easy to store

insulation/padding

18
Q

In terms of the properties of FA’s, why is it difficult to lose weight?

A
  • requires large amounts of oxygen to metabolise
  • insoluble in water so difficult to access
19
Q

What are the 7 functions of fat?

A

source of energy - tissue activity and body temp, not used by brain, spinal cord and RBCs

incorporation in body structures - cell membranes

protection

insulation

satiety- inhibit gastric motility

fat soluble vitamins- carriers assists absorption

energy storage

20
Q

How many ATP’s can be liberated from 1 mole of palmitic acid?

A

130ATP

21
Q

What process are involved in nitrogen metabolism?

When would a +ve nitrogen balance be occur?

When would a -ve nitrogen balance occur?

A

anabolism from amino acids

catabolism, NH3 excretion

+ve = pregnany, growth, recovery

-ve = starvation, trauma/infection/sepsis, tissue destruction

22
Q

What are the 5 fucntions of proteins?

A

amino acid pool converted to other AA manufacture new protein build new tissue oxidised to produce energy and urea

23
Q

What are the fat soluble vitamins? What are the water soluble vitamins?

A

ADEK B complexes, C

24
Q

What is water required for?

A

to prevent dehydration solvent for most materials important for metabolism/excretion thermoregulation osmoregulation

DIG (22 decks)

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