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Year 1 Metabolism, Endocrinolgy And Haemotology > Nutrition And Body Weight > Flashcards

Nutrition And Body Weight Flashcards

1
Q

What are the 4 broad areas of metabolism?

A

Oxidative pathways
Fuel storage & mobilisation pathways
Bio synthetic pathways
Detoxification

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2
Q

What is metabolism?

A

The chemical process that occur within a living organism in order to maintain life?

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3
Q

Compare catabolism and anabolism.

A

Catabolism is the break down of molecule to release energy in the form of reducing power.
Anabolism is the use of energy and raw materials to make, grow and maintain larger molecules.

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4
Q

What do cells need energy for?

A

Biosynthesis work- synthesis of cellular components
Transport work- moving ions and nutrients (sodium potassium ATPase pump)
Mechanical work- muscle contraction
Electrical work- Nervous conduction
Osmotic work- kidney

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5
Q

Describe the structure of ATP.

A

Adenosine ring with ribose sugar and 3 phosphates.

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6
Q

What are the products of oxidation of our fuel stores?

A

CO2
H2O
Heat
ATP

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7
Q

Why do we not use the protein storage as fuel often?

A

Need proteins to break down to amino acids that we use in biosynthesis so rarely break down further for ATP.

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8
Q

What is the SI unit for food energy?

A

Kilojoules

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9
Q

Convert 1000 cal to kJoules

A

1000cal is 1kcal (Kcal commonly quoted on food anyway)

1kcal=4.2Kjoules

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10
Q

What must we consumes for good nutrition?

A 
Carbohydrate- mostly supplies energy
Protein- energy and amino acids
Fat- energy and essential fatty acids
Minerals- essential
Vitamins-essential
Water -hydration
Fibre- GI function
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11
Q

What is and aldehyde?

A

-COH

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12
Q

What’s a ketone?

A

-C=O

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13
Q

Carbohydrates are made up of which atoms?

A

C
O
H

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14
Q

What are the different categories of carbohydrate?

A

Monosaccharide (single sugar unit)
Disaccharide (two sugar units)
Oligosaccaride (3-12 sugar units eg dextrin)
Polysaccarides (13-1000s of sugar subunits eg Glycogen, starch and cellulose)

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15
Q

How many carbons are in glucose?

A

6

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16
Q

Starch is a polymer of ?

A

glucose

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17
Q

Sucrose is glucose and what to make a disaccharide?

A

Fructose

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18
Q

Which disaccharide is found in milk and what sugar subunits are involved?

A

Lactose=Glucose + galactose

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19
Q

What sugar is found in fruit?

A

Fructose (monosaccharide)

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20
Q

Glucose-Glucose disaccharide is known as…

A

Maltose

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21
Q

What polymer of glucose do we use to store glucose?

A

Glycogen

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22
Q

What bonds connect glucose in glycogen?

A

Alpha1,4 glycosidic bonds

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23
Q

What does digestion do to carbs?

A

Breaks large carbohydrate molecules down to monosaccharides.

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24
Q

How many essential amino acids are there and what is meant by the term essential amino acid?

A

There are 20 amino acids used in the human body. 9 of which cannot be synthesised in the body and so have to be obtained in the diet.

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25
Q

Name the 9 essential amino acids:

A 
Isoleucine
Lysine
Threonine
Histidine
Leucine
Methionine
Phenylalanine
Tryptophan 
Valine

If I learned this Huge list it may prove truly valuable. (Pneumonic to help)

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26
Q

In what instances do conditionally essential Amin acids exist?

A

High protein synthesis states: Children and pregnant women.
Arginine
Tyrosine
Cysteine
These three cannot be produced at a rate that matches their use in the above subgroups.

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27
Q

Why are plant based proteins considered a poorer quality than animal derived protein?

A

Plant proteins tend to be deficient in one or more essential amino acids type.
Vegetarians must vary their protein sources.

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28
Q

What is a triglyceride?

A

3 fatty acids esterfied to 1 glycerol

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29
Q

What property of triacylglycerols makes it a high yeild energy source?

A

Less O than carbs and protein

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30
Q

Name the fat soluble vitamins and their function.

A

A
D
E
K

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31
Q

Where do we get essential fatty acids?

A

Linoleum and linolenic acids are found in fish

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32
Q

Minerals fall into 4 categories, please list:

A

Electrolytes
Minerals
trace Minerals
Ultra trace

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33
Q

Name the three electrolytes and outline the guidelines for maintenance IV funds of them.

A

K+, Na+and Cl-

1mmol/kg/day each in IV maintenance

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34
Q

How do you maintain hydration with IV water?

A

30ml/kg/day

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35
Q

What’s the important function of electrolytes in cell size?

A

Govern movement of water

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36
Q

Calcium, phosphorous, magnesium, sulphur and iron at all examples of…

A

Minerals

37
Q

What function do calcium and phosphorous share?

A

Structure of body- bones and teeth

38
Q

Trace minerals, iron and magnesium are all important as what for enzymes?

A

Cofactors

39
Q

Why is Iron an important mineral?

A

Haemoglobin needs iron

40
Q

List 4 trace minerals:

A

Copper, zinc,iodine and selenium

41
Q

What quantity of trace minerals do your require?

A

Micro or nano trams

42
Q

Chromium, manganese, molybdenum are all…

A

Ultra trace minerals

43
Q

What are essential for life, required in micro-milli gram quantities, fat or water soluble and deficiency leads to disease?

A

Vitamins

44
Q

List fat soluble vitamins and deficiency diseases

A

A- Xerophthalmia
D- Ricketts
E- Neurologic abnormalities
K- Clotting defects

45
Q

Liste water soluble vitamins and the diseases of deficiency.

A 
B1 (Thiamin)- Beriberi
B12- anaemia
B6- dermititis and anaemia
Biotin- Alopecia, scaly skin, CNS defects
C- scurvy
Choline-Liver damage
Folate- Neural tube defects, anaemia
Niacin- Pellagra
Panothenic acid- Fatigue, apathy
Riboflavin- Ariboflavinosis
46
Q

Why does dietary fibre reduce cholesterol?

A

Fibre bundles bile salts in GI tract so they are excreted.
Bile salts are made from cholesterol. If bile salt is excreted and not reabsorbed to be reused then you have to make more. Making more uses cholesterol.

47
Q

List 4 types of fibre:

A

Cellulose (we can’t break it down to glucose as it has beta 1,4 glycolysis bonds that we don’t have enzymes for)
Lignin
Pectins
Gums

48
Q

What food is rich in dietary fibre?

A

Cereal foods- bread, beans, fruit and veg

49
Q

What’s the recommended daily intake of fibre per day?

A

18g

50
Q

What are the potential consequences of low fibre?

A

Constipation

Bowel cancer

51
Q

What are dietary reference values?

A

SACN publishes a series of estimates for the amount or energy and nutrients required by different groups of health people in the UK

52
Q

What might nutrition recommendations depend on?

A

Age, gender and physical activity

53
Q

Reference nutrient intake is used as a guideline for…

A

Protein vitamin and minerals

54
Q

Estimated average requirement guides on consumption of…

A

Fat

55
Q

Below what level is insufficient for most of the population?

A

Lower reference Nutrient Intake

56
Q

How much energy should a moderately active 70kg male consume

A

12000 kj

57
Q

How do you calculate the energy expenditure of an individual?

A

Basal metabolic rate + diet induced thermogenesis + Physical activity level

58
Q

How many kJ should a 58kg moderately active woman consume for weight maintenance?

A

9500kJ

59
Q

What affects basal metabolic rate?

A 
Body size
gender
Environment/ temperature
Endocrine function
Body temp (12% change per degree)
60
Q

Why do we have a basal metabolic rate/

A

maintains cell function- reactions and ion transport
maintains organ function
Body temp maintenance

61
Q

Describe the amount of the basal metabolic rate used by each organ type.

A 
Skeletal Muscle~ 30%
Liver~20%
Brain~20%
Heart~10%
Other~20%
62
Q

Activity level changes energy usage because of high metabolic rate in skeletal muscle,cardiac tissue and respiratory muscles. What are the rough values the energy consumption changes by dependent on activity level.

A

Sedentary 30kJ/Kg/day
Mod 65kJ/Kg/day
Very active 100kJ/Kg/day

63
Q

What is the shortest term energy store used by muscle?

A

Creatine Kinase and Creatine Phosphate

64
Q

What is the main variation in energy store composition between a health weight human and an obese one?

A

Fat store increases- others are relatively stable

65
Q

If energy intake exceed expenditure what will happen to weight?

A

Gain

66
Q

Obesity is described as a BMI of over what value?

A

30

67
Q

What are the risks associated with obesity?

A

Cancer, CVD, T2DM

68
Q

Excessive accumulation of adipose tissue impairing health is termed?

A

Obesity

69
Q

BMI <18.5 makes someone?

A

Underweight

70
Q

18.5-24.9 BMI is?

A

Desirable

71
Q

What BMI constitutes being over weight?

A

25-29.9

72
Q

Sever obesity is any BMI over?

A

35

73
Q

What is BMI?

A

kg/m2

Weight/ height squared

74
Q

What would you get a patient to do before measuring BMI?

A

Remove shoes and excess layers

75
Q

In what demographic might BMI be inaccurate for estimating body fat?

A

Very muscular individuals.

76
Q

What’s the alternative to BMI?

A

Waits and him ratio

77
Q

What fat distribution pattern is most detrimental to health?

A

Greater proportion of upper body fat

78
Q

Insulin resistance, hyperinsulinism, T2 diabetes, HTN, Hyperlipidaemia, stroke and premature death are associated with what nutrition based disease?

A

Obesity particularly in the upper body

79
Q

How do the nutrition based major preventable causes of death differ in developing and developed countries?

A

Developed- obesity

Developing - malnutrition

80
Q

Why do malnourished people get oedematous tummies?

A

Low plasma protein means lower oncotic pressure in blood vessels so water leaves to interstitium

81
Q

What’s a normal glucose range?

A

3.3-6mmol/L

82
Q

Triglycerols normal fasting plasma is between?

A

0-2mmol/L

83
Q

Cholesterol under what is normal?

A

5mmol/L

84
Q

0.3-0.8mmol/L is a normal fasting las a concentration so what?

A

Fatty acids

85
Q

Lactic acid is a critical measurement, what is a normal range?

A

0.6-2.4

86
Q

Total CO2 most of which will be HCO3- in the blood is considered normal when levels are?

A

22-29

87
Q

Ammonia is in very low blood concentrations, what’s a normal value?

A

0.012-0.047mmol/L

88
Q

Urea plasma level range for normal result is/

A

2.5-7.8mmol/L

Year 1 Metabolism, Endocrinolgy And Haemotology (2 decks)

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