Nutrition

Question 1

What is macronutrients?

Answer 1

• Macronutrients provide building blocks and energy (kcals/kJ), maintaining the body in a dynamic steady state
• Micronutrients: vitamins & minerals X,000 mg - g daily

Question 2

What is overnutrition?

Answer 2

• Overnutrition: Excess intake for the persons physical and mental Energy expenditure
○ Doesn’t apply to all countries and all people-Will be talking about industrialised/developed countries which usually have an over nutrition
○ Caused by: High density of shops, Lots of transport, Refrigerated transport and in housing, Relative availability of food, Accessibility of fast food ,Advertising, Increased portion size…
○ More of one nutrients will correlate with a disease- eg excess fat = heart attack and cancer (breast cancer)
○ Obesity increases risk of Type 2 diabetes
○ Cariogenic = substances that increase cavities a lot more than other substances would (eg sucrose)
Relative deficiencies do arise: in subpopulations; malabsorption
§ Subpopulations=times of great growth (need more nutrition) off rent have deficiencies eg in: pregnancy, mal absorption, financial issue, addictions ….

○ If have deficiency you will struggle to absorb nutrients that is linked with that so will have multiple deficiencies 
○ Also has eating disorders in developed countries

Question 3

What is undernutrition?

Answer 3

• More prevalent in developing countries
• Helicobacter pylori is Associated with poor sanitation and overcrowding
○ Helicobacter pylori has correlation of gastroenteritis ( 80% of children die)
§ In 3%-10% of people in developed countries
§ Mostly found in children under 5/ at higher risk
§ More prevalent in developing countries
• Contaminated crops can decrease nutrition
• 30% of population are iron deficient so also hard to absorb B12
• People in hospitals are sometimes malnourished
○ Lots of missed meals
○ Can often arrive under weight
○ May not be able to digest nutrients after the surgery

Question 4

What is the guide line for healthy eating?

Answer 4

1. Maintain a healthy weight
2. Choose foods low in fat - 30% fat: 10% sat.ed; 10% MUFA; 10% PUFA
3. Reduce dietary cholesterol
4. Shift towards more carbs& less fat intake
5. Increase complex carbs, minimise sugars; fibre
   ○ Will feel less hungry is eat complex carbs
   ○ Takes longer to digest and absorb so no high and low blood sugar peaks
6. Eat a variety – plenty of veg, fruits & grains
7. Limit salt intake
   Since 2011, MyPlate has replaced the food pyramid (ex-1992)

Question 5

What is nitrogen balance and give an example of negative nitrogen balance.

Answer 5

• Nine amino acids, including histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, are classified as essential amino acids because they cannot be synthesized by human or other mammalian cells
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