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Nutrition > Nutrition > Flashcards

Nutrition Flashcards

1
Q

what are the required nutrients

A

calcium
phosphorus
vitamin A, C and D
fluoride
protein

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2
Q

what is nutrition

A

processes whereby cellular organelles, cells, tissues, organs and the body as a whole obtain and use necessary substances from foods to maintain structural and functional integrity

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3
Q

how many calories should women consume per day

A

2000

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4
Q

how many calories should men consume per day

A

2500

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5
Q

what is the SACN

A

scientific advisory committee on nutrition

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6
Q

which nutrients prevent deficiency symptoms

A

folic acid and megaloblastosis

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7
Q

which nutrients optimise stores in the body

A

folic acid and plasma/tissue levels

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8
Q

which nutrients optimise biochemical or physiological function

A

folic acid to minimise plasma homocysteine

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9
Q

which nutrients optimise a risk factor for a disease

A

sodium to minimise hypertension

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10
Q

which nutrients minimise incidence of a disease

A

folic acid to minimise NTD in newborns

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11
Q

what are the three main classes of nutrients

A

macronutrients
micronutrients
water
alcohol

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12
Q

what are the macronutrients

A

carbohydrates
proteins
fats and oils

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13
Q

what are the micronutrients

A

minerals and vitamins

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14
Q

what is the primary concern when looking at nutrition

A

the use of chemical energy like carbohydrates, fats and proteins for the different energy requirements in the body

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15
Q

what are the four energy forms in the body

A

electrical
chemical
mechanical
heat

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16
Q

what is an example of electrical energy in the body

A

maintainenance of ionic gradients

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17
Q

what is an example of chemical energy in the body

A

protein synthesis

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18
Q

what is an example of mechanical energy in the human body

A

muscle contraction

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19
Q

what is an example of heat energy in the human body

A

maintenance of body temperature

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20
Q

what are the two main ways of measuring energy

A

calorie
joule

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21
Q

what is a calorie

A

the energy needed to raise the temperature of one gram of water from 14.5 to 15.5 celcius

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22
Q

what is a joule

A

the energy used when one gram is moved one metre by the force of one newton

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23
Q

how many joules is one megajoule

A

1,000,000

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24
Q

how many joules is one calorie the equivalent of

A

4.184

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25
Q

how to convert kcal to kJ

A

1:4.184

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26
Q

how to convert MJ to kcal

A

1 MJ to 239 kcal

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27
Q

what does energy come from

A

macronutrients and alcohol

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28
Q

how many kcal in fat

A

37kj per gram of fat

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29
Q

how many kcal in alcohol

A

29kj per gram

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30
Q

how many kcal in protein

A

17 kj per gram

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31
Q

how many kcal in carbohydrate

A

16 kj per gram

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32
Q

what is the energy density

A

the energy a food contains per gram

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33
Q

which nutrient is the most energy dense

A

fat

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34
Q

how to measure the total energy content of food

A

burn it and measure the heat released

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35
Q

which foods have low energy density

A

those with few calories per gram

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36
Q

what is TEE

A

total energy expenditure

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37
Q

what are the components of TEE

A

basal metabolic rate
physical activity
thermogenesis
additional requirement for growth

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38
Q

what is the basal metabolic rate

A

vital body functions like maintaining the electrochemical gradient, cell and protein turnover, lung and heart functions use the BMR

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39
Q

what composition of TEE is basal metabolic rate

A

60 to 75%

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40
Q

what is physical activity energy used for

A

muscular work

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41
Q

what composition of TEE is physical activity

A

10-40%, can go up to 70%

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42
Q

what uses thermogenesis energy

A

metabolising food
muscle action
climate

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43
Q

what composition of TEE is thermoegenesis

A

10-20%

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44
Q

what are the storage forms of energy

A

fat
glycogen
protein

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45
Q

what is the major store for energy

A

fat

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46
Q

which energy store is rarely used

A

rarely, only when starving

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47
Q

when is energy balance achieved

A

when energy intake = energy output

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48
Q

how many kcal consumed per year

A

1,000,000

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49
Q

when is a positive energy balance required

A

during growth, pregnancy and lactation

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50
Q

what happens when there is negative energy balance

A

over the medium term, the fat stores are used for energy.
over the long term, protein will also be used for energy
can lead to health problems

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51
Q

which factors can affect energy requirements

A

body size
age
activity
pregnancy/lactation
disease, trauma, and treatments

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52
Q

why does body size affect energy requirements

A

more energy needed for bigger people, especially in terms of muscle mass

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53
Q

why does age affect energy requirements

A

more energy in early years, like in growth and activity, and less in later years

54
Q

why does activity affect energy requirements

A

more energy for more activity

55
Q

why does disease and trauma affect energy requirements

A

fever and stress can increase metabolic rate, and medications can increase or decrease the rate

56
Q

how can energy expenditure be measured

A

direct calorimetry
indirect calorimetry
doubly labelled water

57
Q

what does measurement of energy intake assume

A

the population is in energy balance and the intake data is accurate

58
Q

what is used to estimate basal metabolic rate

A

the henry equation

59
Q

what are carbohydrates

A

compounds made of carbon, hydrogen and oxygen
they provide energy, a total of 40-80% of total energy intake

60
Q

why are carbohydrates difficult to classify

A

nutritional, chemical or other

61
Q

what are the different chemical classifications of carbohydrates

A

monosaccharide
disaccharide
polysaccharide

62
Q

what are the nutritional classifications of carbohydrates

A

sugars
starches
non starch polysaccharides

63
Q

name some oligosaccharides

A

raffinose
stachyose
verbascose
fructans

64
Q

describe disaccharides

A

form of free sugar, such as sucrose, lactose, maltose and trehalose

65
Q

describe sugar alcohols

A

sorbitol
mannitol
dulcitol
inositol
free sugar examples

66
Q

describe monosaccharides

A

glucose
fructose
mannose
ribose
deoxyribose
example of free sugar

67
Q

describe starch

A

a polysaccharide
amylose and amylopectin

68
Q

what is cellulose

A

non starch polysaccharide

69
Q

what are the three principle food carbohydrates

A

polysaccharides
dextrins
free sugars

70
Q

what are polyols

A

sugar alcohols

71
Q

what are intrinsic sugars

A

fructose
glucose
those found in food and vegatables

72
Q

describe extrinsic sugars

A

milk and milk products
non milk products

73
Q

describe non milk extrinsic sugars

A

mostly sucrose, used as table sugar and baked goods
also found in honey and fruit juices

74
Q

describe milk products extrinsic sugars

A

lactose

75
Q

what are free sugars

A

monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juices

76
Q

what are added sugars

A

these are sugars and syrups that are added during manufacture and preparation but do not capture the sugars present in unsweetened fruit juice or honey

77
Q

what are total sugars

A

describes the total amount of sugars from all sources

78
Q

what are sugar alcohols

A

these are found natrually, or commercially from glucose.
they are used in diabetic products, and are absorbed from the gut more slowly so they have less of an effect on blood glucose

79
Q

what are oligosaccharides

A

these are short chain carbohydrates, and are found in plant seeds, peas and beans.
they cannot be broken down by the digestive enzymes and are instead fermented in the large intestine

80
Q

what are dextrins

A

these are short chains of glucose, formed by the degradation of starch by partial hydrolysis, and are used in oral tube feeding preparations

81
Q

what is glycogen

A

this is a storage carbohydrate in humans and animals

82
Q

what is starch

A

a storage carbohydrate in cereal grains and potatoes.
they also exist in granules

83
Q

what are the two main types of starch

A

amylose and amylopectin

84
Q

what is amylose

A

unbranched chain of glucose with alpha 1-4 linkages

85
Q

what is amylopectin

A

long, branched polymer.
15-30 glucose units 1-4, and the branches are linked by 1-6 linkages

86
Q

describe the characteristics of amylopectin

A

insoluble in water, and are indigestable when raw
the process of cooking makes it digestible
broken down by amylase

87
Q

what is dietary fibre

A

the portion of food derived from cellular walls of plants which is digested very poorly by human beings

88
Q

what are the three categories of dietary fibres

A

non starch polysaccharides
resistant oligosaccharides
resistant starch

89
Q

what is the best index of dietary fibres

A

non starch polysaccharides

90
Q

describe non starch polysaccharides

A

these provide structure in plant cell walls, and are fermented in the large intestine by bacteria
they produce volatile fatty acids that are used for energy

91
Q

what are the soluble NSPs

A

oats beans pulses fruits and vegetables
they have a cholesterol loweing effect

92
Q

describe insoluble NSP

A

found mainly in wheat bran, has a faecal bulking effect as it absorbs water, adds bulk and decreases the transit time

93
Q

what is meant by resistant starch

A

this is starch and starch degradation products that are not fully digested in the small intestine of humans

94
Q

describe RS1

A

found enclosed within cell walls structures like wheat or oats flakes

95
Q

describe RS2

A

presence of raw starch granules, like green bananas and uncooked potatoes

96
Q

describe RS3

A

retrograded starch like potato salad

97
Q

describe RS4

A

chemically modified starch, modified starch is added to processed food

98
Q

which oligosaccharides are included in the dietary fibre category

A

inulin
fructo oligosaccharides

99
Q

which carbohydrate bonds can be digest

A

alpha 1-4
alpha 1-6
glucose fructose
glucose galactose

100
Q

what digests the 1-4 linkage

A

amylase

101
Q

what digests the 1-6 linkage

A

glucoamylase

102
Q

what digests the glucose fructose

A

sucrase

103
Q

what digests the glucose galactase

A

lactase

104
Q

what happens to food not digested in the small intestine

A

it is fermented by the colonic microflora to short chain fatty acids and gases
this includes acetic, propionic, and butyric acid

105
Q

describe acetic acid

A

60% of total SCFA
acts as an energy source
the only form of SCFA to reach peripheral blood to increase lipid production

106
Q

describe the actions of propionic acid

A

removed by the liver, may reduce cholesterole synthesis, can be used to make glucpse
stimulates gut cell proliferation

107
Q

describe the action of butyric acid

A

main fuel of colonocytes, removed by mucosa, stimulates apoptosis, differentiation of cancer cells in vitro, several stages of cancer in vitro and gut cell proliferation

108
Q

how many grams of fibre per day for 16+ people

A

30

109
Q

what composition of average daily carbohydrate intake is from cereal and cereal products

A

46%

110
Q

what are fats made up of

A

carbon
hydrogen
oxygen

111
Q

what are the roles of dietary fats

A

energy
essential fatty acids
fat soluble vitamins

112
Q

what are the roles of lipids in the body

A

store of energy
structural role in cell membranes
metabolic functions

113
Q

which type of fat is most commmonly found in foods

A

triaclyglycerols

114
Q

characteristics of fats

A

oily
insoluble in water
derivatives of fatty acids

115
Q

what is the structure of triacylglycerols

A

glycerol and 3 fatty acids

116
Q

what is the structure of phospholipids

A

phosphorus and 2 fatty acids

117
Q

what is the structure of free cholesterol or cholesterol ester

A

1 fatty acid

118
Q

what are the structural factors affecting properties of fatty acids

A

number of carbon atoms
presence of double bonds

119
Q

what are cis fats

A

configuration of double bonds in naturally occurring unsaturated fats like vegetable oils

120
Q

what are trans fats

A

these have at least one double bond in trans configuration

121
Q

what are the roles of essential fatty acids

A

cell membranes
biologically active compounds like eicosanoids
growth and development

122
Q

what do prostacyclins do

A

inhibit platelet aggregation and relax arterial walls

123
Q

what do thromboxanes do

A

they stimulate platelet aggregation and contract the arterial walls

124
Q

leukotriene action

A

promote inflammation

125
Q

how much of food energy is taken up by monosaturates

A

13%

126
Q

describe proteins functions

A

proteins are major structural and functional components of all cells
they have structural and functional roles that are needed for growth and maintenance
provides about 10-15% of dietary energy supply

127
Q

describe conditionally essential amino acids

A

these are synthesised in certain situations like in growth and childhood

128
Q

describe fibrous proteins

A

elastic, single alpha helix like keraton in wool
or
inelastic, more than one alpha helix like collagen in bone

129
Q

describe globular proteins

A

single folded chain like myoglobin
or
more than one folded chain like in haemoglobin

130
Q

how many different proteins in the body

A

30,000 to 50,000

131
Q

what are the possible biological values of proteins

A

high biological
low biological
limiting amino acid

Nutrition (4 decks)

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