nutrition Flashcards
which of the following types of fats, results in a decrease in level of HDL in the body?
a. trans fat
b. monounsaturated fats
c. saturated fats
d. polyunsaturated fats
a. trans fat
whats the formula for glycaemic load?
GL = (carbohydrate in g x GI) / 100
which of the following is not a source of haem iron?
a. eggs
b. black pudding
c. soya
d. caviar
c. soya
haem iron only found in animal products such as meat, poultry, seafood
what is the formula for energy expenditure?
energy expenditure = BMR + thermogenesis (energy required to process food) + energy required for physical activity
what is the average daily amount required for half of a population to be healthy?
Estimated average requirement (EAR)
what is the average daily amount required for nearly all people of given age/gender?
Recommended daily intake (RDI)
what is the adequate average daily amount of nutrient for nutrients that have insufficient evidence?
adequate intake (AI)
what is the highest average amount of nutrient likely to pose no adverse effects to almost all individuals in the population?
upper limit (UL)
what type of proteins are found in egg, fish, meat, poultry, milk, dairy and soy?
complete proteins
what are complete proteins?
contain all 9 essential amino acids
complete proteins have __ - ___% digestibility
90-99%
incomplete proteins have __ - __ % digestibility
70-90%
what are complementary proteins?
complete protein made up of 2 incomplete proteins
what type of proteins are found in nuts, legumes, cereals, grains?
incomplete proteins
what are incomplete proteins?
low in 1 or more essential amino acids
what is the order of metabolising macronutrients for energy?
carbohydrates –> lipids –> proteins
fats make up ___ % of total daily energy intake
20-30%
carbohydrates make up ___% of total daily energy intake
45-65%
what is glycaemic index?
measure of carbohydrates’ immediate effect on blood glucose level
what is the “measure of amount of carbohydrates and glycaemic index have on postprandial blood glucose level”?
glycaemic load
what are the fat-soluble vitamins?
vitamins A,D,E,K
what vitamin deficiency causes scurvy/scorbutus?
vitamin C
what vitamin deficiency causes rickets in children/osteomalacia in adults, osteoporosis in elderly?
vitamin D
what vitamin deficiencies cause anaemia?
vitamins B6 and B12
what are the water-soluble vitamins?
B group vitamins and vitamin C
what is linoleic acid?
omega-6
polyunsaturated fatty acid (PUFA)
what is alpha-linolenic acid
omega-3
polyunsaturated fatty acid (PUFA)
One of the major roles of dietary fibres is to:
A. lower blood cholesterol level
B. increase mineral absorption
C. inhibit intestinal fermentation production of short‐chain fatty acids
D. increase glucose absorption
E. decrease protein digestion
a. lower blood cholesterol level
Which of the following foods has the lowest glycemic index?
A. White bread
B. Dates
C. Glutinous rice
D. Potatoes
E. Pineapple
b. dates
Refeeding syndrome occurs after a period of minimal nutritional intake, when the fluid and nutrient intake causes a rapid:
a. storage of intracellular electrolytes by PGs in the interstitial space
b. shift of fluid+intracellular electrolytes from cells into the interstitium
c. filtration and loss of fluid and intracellular electrolytes by the kidneys
d. shift of fluid and intracellular electrolytes from the blood into cells
d. shift of fluid and intracellular electrolytes from the blood into cells
can cause hypophosphatemia, hypokalaemia, hypomagnesemia –> arrhythmias, heart and lung failure, AKI, N&V, lethagy, weakness
Which of the following is likely to alter the risk of a nutrient deficiency or toxicity? (multi-select)
a. Nutrient malabsorption (e.g. Coeliac Disease)
b. Chewing and swallowing difficulties
c. Changes in kidney function
d. Changes in saliva production
a, b, c
