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Medicine - Year 1 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What is human nutrition?

A

The provision to humans the materials necessary (in the form of food) to support life

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2
Q

What is a nutrient?

A

A food derived chemial which the body needs for growth and metabolism

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3
Q

How many days can humans live without food?

A

40 days

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4
Q

What was the first nurtient identified as being able to prevent disease in 1932? What disease disease did it prevent?

A

Vitamin C and scurvy

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5
Q

What are the six classes of nutrients and state whether it is macronutrients or micronutrient

A
  1. Carbohydrates (macronutrient)
  2. Proteins (macronutrient)
  3. Fats and oils (lipds) (macronutrients)
  4. Minerals (micronutrients)
  5. Vitamins (micronutrients)
  6. Water
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6
Q

What are beneficial derived food that are not nutrients?

A
  • Fibre
  • Carotenoids
  • Flavonoids
  • Lignans
  • Terpenoids
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7
Q

a) Compare processed carbohydrates to fats including any possible risks
b) What percentage of food energy is made up of carbohydrates

A

a) Processed carbohydrates (e.g., potatoes, white bread) is worse for you than fats. It causes an increased risk of CVD
b) >50%

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8
Q

a) What percentage of food energy is made up of total fat? a
b) Name the typesof fats from highest % of food energy to lowest
c) List sources of fat

A

a)

b)

  1. Saturated fat (<11% food energy)
  2. Linoleic and linlenic acids (>1% and 0.2% food energy)
  3. Long chain n-3 PUFA (EPA&DHA) >450mg/d

c)

  • Dairy fat
  • Lard
  • Coconut oil
  • Palm oil
  • Corn oil
  • Sunflower oil
  • Rapeseed oil
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9
Q

a) What is the main source of dietary long chain omega-3 PUFA (polyunsaturtaed) fats
b) What is the recommended intakes?
c) What are the health benefits?

A

a) Oily fish (salmon, prawns)
b) >40mg EPA (oily fish) + DHA9other fatty acids)/d
c) Reduce incidence of CVD

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10
Q

a) What percentage of the human body is made up of water?
b) Up to a third of older adults are dehydrated. What 6 consequences of dehydration?

A

a) 70%

b)

  1. Increased hospitilisation and mortality risk
  2. Affected mental performance and increases risk of falls
  3. Low blood pressure
  4. Pressure ulcers and other skin conditions
  5. Acute kidney injury
  6. Constipation and UTI
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11
Q

What is recommended about of proteins for males and females?

A
  • 55g/d males
  • 45g/day females
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12
Q

What percentage of our enegry should come from free sugars. How much would that be in grams per day/

A

No more than 5% of our energy should come from free sugars- 30g per day

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13
Q

Discuss government action on obesity resulting from covid-19

A
  • Online and TV adverts for food high in fat, sugar and salt banned before 9pm
  • “Buy one get one free” offers for unhealthy food will be restricted in shops
  • More discounts on food like fruit and vegetables
  • Resteraunts, cafes and takeaways with more than 250 employees will have to add calorie labels to the food they sell
  • Alcohol calorie labelling
  • Front of the pack “traffic light labelling”
  • Expansion of the NHS’ weight management services e.g., self-care apps and online tool, incentives for GPs to support patients with obesity to lose weight, prescriptions for excercise and social activities, acceleration of the NHS Diabetes Prevention Programme
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14
Q

Discuss treatments for obesity

A

Diet (long-term adherence) e.g.,

  • Low fat, high carbs
  • Low carbs (depletes liver glycogen and increases circulating ketones which may suppress appetite, and introduces reduced range of foods)
  • Portion control
  • Regimes used by Slimming Word, Weight Watchers etc
  • High protein, high fat (Atkins diet) which induces ketosis and rapid weight loss
  • Very low calorie diets (VLCD)

Increased physical activity

Pharmacotherapy e.g., oristat (lipase inhibitor)

Bariatric surgery

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15
Q

What do most successful weight-reduction programmes involve?

A

Lifestyle changes - reduced calorie intake plus increased phsyical activity

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16
Q

Describe the role of the malnutrition universal screening tool (‘MUST’)

A
  • ‘MUST’ is a five-step screening tool to identify adults, who are malnourished or at risk of malnutrition
  • It includes managemet guidelines whch can be used to develop a care plan
  • It is used in hospitals, community and other care settings and can be used by all workers
17
Q

Discuss the varying nutrition needs across the lifecourse: preconception, pregnancy, lactation, infancy, adolesence and adulthoof, elderly

A

Preconception

  • Preconception nutrition is known to have an impact on ovulation and sperm quality, affecting the fertility of both women and men
  • Require a balanced diet full of fruit and vegetables
  • Increased requirements for folic acid, omega-3 fatty acids
  • Severe weight loss has an impact on ovulation
  • Obesity can also inhibit ovulation

Pregnancy

  • Diet must provide sufficient energy and nutrients to: provide extra growth of the breasts, utertus, and placenta and to meet the mother’s needs, meet the requirements of the growing foetus, allow the mother to lay down stores of nutrients for lactation
  • Increased requirments for proteins, vitamins (folic acid, vit A, vit D, Vit C, Iron)

Lactation

  • Increased requirements for energy, calcium, water and many other vitamins and minerals
  • Any significant fall in nutrional status will impact the mother and not the infant, especially calcium. This may have long-term consequences for the mother’s health, particularly bone health
  • Lactating women should ingest 1200 mg calcium/day
  • Dehydration can occur if fluids are not replcaed - requirement is approximately 2 L/day

Infancy

  • Compared with adults, increased requirments per kg of body weight for energy, protein, iron and calcium for growth and development

Adolsesence and adulthood

  • Higher intakes of protein and energy in the adolescent population for growth. For most micronutrients, recommendations are the same as for adults.
  • Adults should take recommended for macronutrents and micronutrients

Later years - Elderly

  • Due to reductions in lean body mass, metabolic rate, and physical activity, elderly persons require less energy than younger individuals need.
  • Increased requirements of calcium and vit D to reduce the risk for age-related bone loss and fracture
18
Q

a) Discuss nutritional needs at preconceptions including the reasons why
b) What are the risks of weight loss and obesity on ovulation?

A

a)

  • Preconception nutrition is known to have an impact on ovulation and sperm quality, affecting the fertility of both women and men
  • Require a balanced diet full of fruit and vegetables
  • Increased requirements for folic acid, omega-3 fatty acids

b)

  • Severe weight loss has an impact on ovulation
  • Obesity can also inhibit ovulation
19
Q

a) Desribe 3 reasons why pregnant women must have a diet sufficent in energy and nutrients
b) What are the nutrional needs during pregnancy

A

a)

  1. Provide extra growth of the breasts, utertus, and placenta and to meet the mother’s needs
  2. Meet the requirements of the growing foetus
  3. Allow the mother to lay down stores of nutrients for lactation

b) Increased requirments for proteins, vitamins (folic acid, vit A, vit D, Vit C, Iron)

20
Q

Discuss the nutritional needs at lactation and the reasons why

A
  • Increased requirements for energy, calcium, water and many other vitamins and minerals
  • Lactating women should ingest 1200 mg calcium/day
  • Dehydration can occur if fluids are not replcaed - requirement is approximately 2 L/day
  • Any significant fall in nutritional status will impact the mother and not the infant, especially calcium. This may have long-term consequences for the mother’s health, particularly bone health
21
Q

Discuss the nutritional needs at infancy and the reasons why

A

Compared with adults, increased requirements per kg of body weight for energy, protein, iron and calcium for growth and development

22
Q

Discuss the nutritional need in adolescents and adults

A
  • Higher intakes of protein and energy in the adolescent population for growth. For most micronutrients, recommendations are the same as for adults.
  • Adults should take recommended for macronutrients and micronutrients
23
Q

Discuss the nutritional needs in the elderly and the reasons why

A
  • Due to reductions in lean body mass, metabolic rate, and physical activity, elderly persons require less energy than younger individuals need.
  • Increased requirements of calcium and vit D to reduce the risk for age-related bone loss (leading to osteoporosis) and fractures
24
Q

Describe the role of vitamin C (ascorbate) and its metabolism

A
  • Essential for human, primates
  • Involved in the synthesis of collagen, hormones, and neurotransmitters
  • Tissue antixoidant
  • Aids wound healing
  • Ehances absorption of non-haem iron
  • Reduces risk of CVD
25
Q

a) What is scurvy?
b) What is it caused by?
c) How many mg of vit C a day will prevent scurvy?
d) List 7 symptoms of scurvy

A

a) Cinical manifestation of severe vitamin C deficiency
b) It is caused by ascorbic acids role in collagen synthesis
c) 10mg vit C per day

d)

  • Bleeding of the skin and mucous
  • Fatigue, depressions
  • Gingivitis, loose teeth
  • Increased susceptability to infection
  • Rough, dry skin
  • Muscle weakness
  • Joint and body aches
26
Q

What are symptoms of overdose of vitamin C

A
  • Nausea
  • Stomach cramps
  • Diarrhoea
27
Q

a) What is the average vitamin C (ascorbic acid) intake?
b) What are some sources of vitamin C?

A

a) 80 mg/d

b)

  • Fruits - orange, berries, strawberries, citrus fruints, kiwi fruit, apple, banana
  • Vegetables - green peppers, broccoli, cabbage, bean sprouts (but major preperation and storage loss)
28
Q

a) What are good sources of folic acid (folate)
b) What is the recommended intake. How does this intake differ in pregnant wome?
c) What is folic acid (folate) deficiency associated with?

A

a) Brocolli, brussel sprouts, spinach, asparagus, peas, chickpeas, brown rice, liver
b) Recommendation intake: 200-400μg. Recommendation that women planning pregnancy should take folic acid supplement 400μg per day for > one month prior to conception and during first trimester

c)

  • Megaloblastic, altered white cell function
  • Hyperhomosysteinaemia (the condition where there is greater than 15 micromol/L of homocysteine in the blood)
  • Altered methylation of DNA which increase cancer risk?
  • Impaired cognition and increased dementia risk?
  • Neural tube defects (NTD)
29
Q

a) What is the recommended selenium (vitamin) intake for men and women?
b) Name 4 sources of selenium

A

a) 40 μg/day for men and 30 μg/day for women

b)

  1. Brazil nuts (highest0
  2. Crab
  3. Kidney
  4. Shrimp
30
Q

Describe the role of selenium in the body

A
  • Important antioxidant role
  • Component of Iodothryonie deiodinases (enymes important in the activation of thyroid hormones)
  • Supports immune function (stimulates neutrophils)
  • Improves fertility, sperm cells function, reduces risk of miscarriage
  • Anti-cancer (stabilises DNA)
  • Anti-ageing, reduced risk of CVD and dementia in deficient subgroups?
31
Q

Desribe the effects of selenium defciency

A
  • Selenium deficiency is combination with Coxsackievirus infection can lead to Keshan disease – a cardiomyopathy
  • Selenium deficincy contributes (along with iodine deficiency) to Kashin-Beck disease - which causes myocardial necrosis , leading to weakening of the heart
  • Deficiency can also cause symptoms of hypothyroidism
32
Q

Selenium toxicity is knwon as selenosis

a) What levels of selenium causes selenium toxicity?
b) What are the symptoms of selenosis

A

a) >1mg/d
b) Vomiting, diarrhoea, hair and nail loss, lesions of the skin and nervous system

Medicine - Year 1 (61 decks)

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