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DIG > Nutrition 1: Normal Physiology > Flashcards

Nutrition 1: Normal Physiology Flashcards

1
Q

Define nutrition.

A

The process by which a living organism receives nutrients from its environment and uses them to promote its vital activities.

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2
Q

Define nutrient.

A

A substance which is digested and absorbed to promote bodily function.

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3
Q

List 6 nutrients.

A

Macromolecules:

1 - Proteins.

2 - Fats.

3 - Carbohydrates.

Micromolecules:

4 - Minerals.

5 - Vitamins.

Other:

6 - Water.

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4
Q

What is the basal metabolic rate?

A

The number of calories needed at rest for normal body function (50-70% calories needed / day).

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5
Q

What is the thermic effect of food?

A

The amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage.

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6
Q

What are the 3 main processes that require energy?

A

1 - Basal metabolic rate.

2 - Thermic effect of food.

3 - Ohysical activity.

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7
Q

What are the current UK daily calorie intake guidelines?

A
  • Males: 2500kcal.

- Females: 2000kcal.

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8
Q

List 7 factors that may affect individual nutritional requirements.

A

1 - Quality and quantity of food.

2 - Efficiency of digestive system.

3 - Age.

4 - Health.

5 - Sex.

6 - Level of activity.

7 - Bad habits.

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9
Q

Describe the composition of a typical current western diet in terms of protein, carbohydrate and fat.

A
  • 12% protein.
  • 46% carbohydrate.
  • 42% fat.
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10
Q

How does the composition of diet differ in developing countries as opposed to developed countries?

A

Developing countries have a much higher energy contribution from carbohyrates relative to fat and proteins.

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11
Q

What are the aceptable macronutrient distribution ranges for protein carbohydrate and fat?

A
  • Protein: 10-15%.
  • Carbohydrate: 55-75%.
  • Fat: 15-30%.
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12
Q

How do simple carbohydrates differ from complex carbohydrates?

A

1 - Simple carbohydrates are made up of mono- and disaccharides, as opposed to polysaccharides (starches).

2 - Simple carbohydrates usually require refining / partial hydrolysis, whereas complex carbohydrates are used in the undigested form.

3 - Simple carbohydrates are more easily absorbed than complex carbohydrates.

4 - Simple carbohydrates release energy more quickly than complex carbohydrates.

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13
Q

What is the calorie density of carbohydrates?

A

~4kcal/g for all (both simple and complex) carbohydrates,

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14
Q

What are the final breakdown products of carbohydrates?

Which of these is the most abundant?

A

1 - Glucose (most abundant).

2 - Fructose.

3 - Galactose.

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15
Q

What proportion of saccharides does glucose account for in the blood?

Why?

A
  • 95%, because:
  • 80% of final product of carbohydrates are glucose.
  • Most fructose and galactose are converted into glucose in the liver.
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16
Q

Where do glycogenesis and glycogenolysis occur?

A

In the liver and muscles.

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17
Q

What is the glycaemic index (GI)?

What are the effects of high GI and low GI foods?

A
  • A ranking of carbohydrates on a scale of 0-100 according to the extent to which they raise blood sugar.
  • High GI - Rapid digestion and absorption + marked increase in blood glucose.
  • Low GI - Slow digestion and absorption + gradual raise in blood glucose.
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18
Q

List 5 factors that affect a food’s GI.

A

1 - Physical form.

2 - Fat and acid content (slows down carbohydrate digestion and absorption).

3 - Ripeness (more ripe fruits have more glucose).

4 - Fibre content (fibre makes carbohydrate difficult to break down).

5 - Type of starch.

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19
Q

List the types of fat found in the diet.

A

1 - Triglycerides.

2 - Phospholipids.

3 - Sterols (mainly cholesterol).

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20
Q

List 2 functions of sterols.

A

1 - Hormones (sexual).

2 - Involved in the formation of bile salt.

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21
Q

List 2 essential fatty acids.

A

1 - α-linolenic acid (omega-3).

2 - Linoleic acid (omega-6)

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22
Q

List 2 non-essential fatty acids.

A

1 - Palmitic acids (C16:0).

2 - Oleic acids (C18:1).

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23
Q

List 2 functions specific to essential fatty acids.

A

1 - Metabolic processes.

2 - Cell membrane components.

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24
Q

List 2 functions specific to non-essential fatty acids.

A

1 - Insulation.

2 - Source of energy.

25
Q

What is the calorie density of fats?

A

~9kcal/g for all fats.

26
Q

List 7 general functions of fats.

A

1 - Source of energy.

2 - Incorporation in body structures ( e.g.cell membranes).

3 - Protection around vital organs.

4 - Insulation.

5 - Satiety (leptin).

6 - Carriers of fat-soluble vitamins to assist absorption from intestine.

7 - Effective prolonged energy storage.

27
Q

List 2 properties of fats that make weight loss difficult.

A

1 - They are insoluble in water so are difficult to access.

2 - They require a large amount of oxygen to metabolise (4x more than carbohydrates).

28
Q

How many molecules of ATP are produced by one mole of palmitic acid?

A

130.

29
Q

How many molecules of ATP are produced by one mole of glucose?

A

36/38.

30
Q

What is the percentage composition by mass of proteins for animals and plants?

A
  • Animal: 15-20%.

- Plant: 1-2%,

31
Q

Why does the body need a more regular supply of proteins that carbohydrates / fats?

A

Because excess amino acids cannot be stored.

32
Q

What are phytochemicals?

A

Metal binding substances produced by plants.

33
Q

Give an example of a health benefit of phytochemials.

A

Protection against diseases.

34
Q

Give an example of a disadvantage of phytochemicals.

A

Interfere with absorption of minerals, e.g. iron, reducing their bioavailability.

35
Q

Define bioavailability.

A

The proportion of a drug or other substance which enters the circulation when introduced into the body and so is able to have an active effect.

36
Q

What is nitrogen balance?

A

Nitrogen intake - nitrogen excreted.

37
Q

List 3 factors that may lead to a positive nitrogen balance.

A

1 - Pregnancy,

2 - Growth.

3 - Recovery.

38
Q

List 3 factors that may lead to a negative nitrogen balance.

A

1 - Starvation.

2 - Trauma / tissue destruction.

3 - Infection / sepsis.

39
Q

How does nitrogen enter and leave the body?

A
  • Nitrogen enters the body as amino acids.

- Nitrogen leaves the body as ammonium salts.

40
Q

List 4 functions of proteins.

A

1 - To form the amino acid pool.

2 - To manufacture new proteins.

3 - To build new tissue.

4 - To produce energy through oxidation (not a main function).

41
Q

Give an example of a hormone that promotes anabolism of fats, glucose and amino acids.

A

Insulin.

42
Q

List 4 hormones that promote catabolism of fats, glucose and amino acids.

A

1 - Glucagon.

2 - Adrenaline.

3 - Cortisol.

4 - Growth hormone.

43
Q

List 3 catabolic products of fats.

A

1 - Fatty acids.

2 - Glycerol.

3 - Ketone bodies.

44
Q

What happens to excess glucose from the diet?

A

It is used in lipogenesis.

45
Q

What is the body’s order of preference of fuel?

A
  • Depends on intensity and duration of activity, but generally:

1 - Carbohydrate.

2 - Fat.

3 - Protein.

46
Q

List 3 disadvantages of using fatty acids rather than glucose for metabolism.

A

1 - More oxygen is required to metabolise fatty acids than glucose.

2 - Beta oxidation of fatty acids generates superoxide (a free radical).

3 - The rate of ATP generation is slower with amino acids than glucose.

47
Q

Which forms of ATP storage are used during short-duration exercise, and in which order?

A

1 - ATP stored in muscles is used first.

2 - ATP is formed from creatine phosphate and ADP.

3 - Glycogen in the muscles is broken down into glucose, which is oxidised to generate ATP.

4 - Bloodborne fatty acids and glucose take over at ~30minute mark, where bloodborne fatty acids are used more than bloodborne glucose.

48
Q

What are the two types of dietary fibre?

A

Soluble and insoluble.

49
Q

List 5 functions of dietary fibre.

A

Souble:

1 - Reduces cell proliferation.

2 - Binds to and increases the speed of excretion of dietary carcinogens and toxins.

Insoluble:

3 - Slows gastric emptying.

4 - Retards glucose absorption.

General:

5 - Important for the maintenance of a healthy gut flora.

50
Q

What is dumping syndrome?

A

A group of symptoms, including weakness, abdominal discomfort, and sometimes abnormally rapid bowel evacuation, occurring after meals in some patients who have undergone gastric surgery.

51
Q

Which vitamins are water soluble?

A

B complexes and C.

52
Q

Which vitamins are fat soluble?

A

A, D, E, K.

53
Q

What is the primary function of vitamin B complexes?

A

B complexes are enzyme cofactors.

54
Q

List 2 functions of vitamin C.

A

1 - Protein synthesis.

2 - Antioxidant.

55
Q

What is the primary function of vitamin A?

A

Development of various tissues.

56
Q

List 2 functions of vitamin E.

A

1 - Immune function.

2 - Antioxidant.

57
Q

What is the primary function of vitamin D?

A

Calcium metabolism.

58
Q

What is the primary function of vitamin K?

A

Blood clotting.

59
Q

Where are fat soluble vitamins stored?

A

In the liver and in adipose tissue.

DIG (20 decks)

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