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BAMS > Nutrition 3 > Flashcards

Nutrition 3 Flashcards

1
Q

What dental disorders can bad nutrition cause

A

-abnormal appearance of structures in the mouth
-dental caries
-periodontal disease
-gingivitis

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2
Q

What is a primary nutritional deficiency caused by

A

-inadequate selection of food
-age, income, education

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3
Q

What is a secondary nutritional deficiency caused by

A

-systematic disorder interfering with, ingestion, digestion, absorption, transport, use of nutrients

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4
Q

What nutrients are required for dental health

A

Calcium, phosphorus, vitamins A,C and D, flouride

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5
Q

What nutrients are bad for dental health

A

CHO, sweet and sticky foods, sugars, carbonated drinks, fruit juices

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6
Q

What are the consequences of vitamin D deficiency

A

-preeclampsia
-childhood dental caries
-periodontitis
-autoimmune disorders
-infectious diseases ect

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7
Q

Why is vitamin D important in dentistry

A

It is relevant for mineral dentistry, it helps absorb, carry and deposit calcium in the bones that support your teeth

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8
Q

What are macronutrients

A
  • carbohydrates
  • proteins
  • fats and oils (lipids)
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9
Q

What are micronutrients

A
  • minerals
  • vitamins
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10
Q

What does nutrition mean

A

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

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11
Q

What are the three classifications of carbohydrates

A

-monosaccharides
-disaccharides
-polysaccharides

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12
Q

What are oligosaccharodes

A

3-8 sugars

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13
Q

What is a polysaccharide

A

More than 8 sugars, starch, cellulose, beta glucan, arabinoxylan

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14
Q

What is glucose present in

A

Honey, maple syrup and grape

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15
Q

How much sugar is recommended in the diet

A

The who guidelines provide that <10% of energy intake should be obtained from free sugars

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16
Q

What does the term free sugars mean

A

Includes all monosaccharides, disaccharides added to foods/beverages by the manufacturer, plus the sugars that are naturally present

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17
Q

What is the recommended intake of free sugars in children and adolescents aged 2 to 18

A

<5% of energy should be obtained from free sugars

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18
Q

What is a NSP

A

Also known as a dietary fibre (non starch polysaccharides) they can be soluble or insoluble, they absorb water in the GI tract and increase in time, they are used as fuel for bacterial metabolism

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19
Q

What are some common characteristics of dietary fibre

A

Dietary fibre is sacchraides of plant origin, resistant to digestion and absorption in the small intestine, it is fermented in the colon to produce short chain fatty acids that are absorbed and metabolised in various parts of the body

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20
Q

What can insulin and oligofructose be classed as

A

A mixture of oligo- and polysaccharides composed as fructose, they are known as fructans

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21
Q

Insulin and oligofructose can be known as

A

Prebiotics

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22
Q

How much dietary fibre is recommended

A

Daily intake of 25-35g for adults

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23
Q

What is hydroylisis in terms of digestion

A
  • basic process of digestion
  • major types of macronutrients in food are primarily digested by hydrolysis

R-R + H2O > R’OH + R’H

24
Q

Describe how starch is digested

A

Starch is first digested by amylase in pancreatic secretions (and saliva) to maltose, maltotriose (and limit dextrins)

25
Q

What is the function of maltase

A

Cleaves maltose into molecules of glucose

26
Q

What is lactase

A

Cleaves lactose into a glucose and a galactose

27
Q

What is the function of sucrase

A

Cleaves sucrose into a glucose and a fructose

28
Q

Where are monosaccharides absorbed

A

The small intestine

29
Q

Where are olgosaccharides digested

A

in the large bowel absorbed as SCFA (eg insulin)

30
Q

Where are polysaccharides absorbed

A

Starches are digested to maltose and glucose units absorbed as glucose in small intestine

31
Q

What are salivary amylase and pancreatic amylase

A

Secreted enzymes

32
Q

What can maltase, lactase, sucrase and isomaltase be described as

A

Interstinal surface enzymes

33
Q

Describe primary lactose intolerance

A

Loss of lactase at weaning, lactose is not hydrolysed, passes to the bowel, metabolised to SCFA
H2 in breath for lactose malabsorption

34
Q

What is secondary lactose intolerance

A

Infection, illness, reduced lactate expression

35
Q

What are the sugar transporters

A
  • GLUT family
    12 members, all facilitated (passive) transport
  • SGLT (sodium glucose transport)
    Move glucose from low to high concentration
36
Q

What is fat

A

Refers to dietary triacyglycerols (triglycerides)

37
Q

What are lipids

A

A group of water insoluble compounds of which tricylglycerols are the major form in the diet

38
Q

What are triacylglycerols or triglycerides

A

Glycerol + 3 fatty acids

39
Q

What are phospholipids

A

Phosphorus + 2 fatty acids

40
Q

What are sterols

A

Derived form fatty acids (eg cholesterol)

41
Q

What are saturated fats

A

All C atoms are fully saturated with H atoms (no double bonds) associated with heart disease and cancer

42
Q

What are unsaturated fats

A

Either monounsaturated (contains one C=C)
Or polyunsaturated (more than one carbon double bond)

43
Q

What is a cis fat

A

Cis fats have a configuration of double bonds in naturally unsaturated fats

44
Q

What is a trans fat

A

Have at least one double bond in a trans configuration, industrially produced

45
Q

What are some emulsification agents

A

Fatty acids, bile acids, protein ect

46
Q

How are micelles formed

A

Breakdown from bile acids with fatty acids

47
Q

How are fatty acids absorbed

A

At brush border lower pH at mucosa reduces solubility of lipid in micelles, they are absorbed by diffusion

48
Q

What is a TAG

A

A triglyceride

49
Q

What is the composition of newly secreted chylomicrons

A

Core - TAG, cholesterol esters
Surface - unesterified cholestrol, phospholipids, apoprotein

50
Q

How are proteins digested in the substances

A

Whole proteins are rarely absorbed, stomach pepsin digests 20% if proteins

51
Q

Describe protein digestion in the small intestine

A

Hydrolysed within the lumen of the small intestine, predominantly into medium and small peptides

52
Q

Name some proteases

A

Pepsin, trypsin ect

53
Q

What are peptides

A

Interstinal surface enzymes

54
Q

How are amino acids absorbed

A

Finish this later

55
Q

What are the problems with fat digestion

A
  • fats are insoluble in water
  • enzymes in aqueous phase
  • need to bring two together and break up fat globules
56
Q

What does absorption of amino acids contribute to

A

Generating the osmotic gradient that drives water absorption

57
Q

Describe peptide absorption

A

There is virtually no absorption of peptides longer than 4 amino acids, small peptides are absorbed into the small intestine

BAMS (41 decks)

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