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Nursing 104 (Applied Science For Nursing) > Nutrition and Energy (Key Components of Diet) > Flashcards

Nutrition and Energy (Key Components of Diet) Flashcards

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1
Q

What are the three macronutrients?

A

Carbohydrates, Proteins and Fats

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2
Q

How many calories of energy do carbohydrates. proteins and fats yield per gram?

A 
Carbohydrates = 4kcal
Proteins = 4kcal
Fats = 9kcal
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3
Q

What is the main source of fuel for the body?

A

Carbohydrates/glucose

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4
Q

When digested, carbohydrates are broken into what?

A

Glucose

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5
Q

Where can carbohydrates be found?

A

Grains, fruits, dairy, vegetables, potatoes and legumes

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6
Q

What percentage of our daily energy intake should come from carbohydrates?

A

45-65%

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7
Q

What are three main monosaccharides?

A

Glucose, Fructose and Galactose (All of which are isomers of each other)

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8
Q

Which monosaccharide is present in all three main disaccharides?

A

Glucose

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9
Q

What are the three main disaccharides?

A

Maltose, Lactose and Sucrose

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10
Q

Which monosaccharides are maltose molecules made up of? Where does it normally occur?

A

2 glucose molecules. It occurs in starch breakdown and alcohol fermentation

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11
Q

Which monosaccharides are lactose molecules made of? Where is it mainly found?

A

Glucose and galactose. It is the main carbohydrate found in milk

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12
Q

Which monosaccharides are sucrose molecules made of? What is sucrose commonly known as?

A

Fructose and glucose. It’s commonly known as table sugar and is the natural sweetness in fruit, vegetables and grains

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13
Q

What are the two variations of starch polysaccharides?

A

Amylose (unbranched with 1,4 glycosidic bonds) and amylopectin (branched 1,6 glycosidic bonds with main chain 1,4 glycosidic bonds)

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14
Q

Is starch the main form of glucose storage for plants or animals?

A

Plants

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15
Q

What are good dietary sources of starch?

A

Wheat, rice, root crops, potatoes, kumara, lentils and beans

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16
Q

Can dietary fibre be digested and absorbed?

A

No

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17
Q

What are the two types of dietary fibre?

A

Soluble and insoluble

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18
Q

What happens when soluble fibre dissolves in water? What does this do to the passage of food through the gastrointestinal tract?

A

It becomes a viscous gel which slows the passage of food through the gastrointestinal tract, allowing more time for enzymes to act on it

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19
Q

Can soluble fibre be broken down (fermented) by gut bacteria (microbiota)?

A

Yes

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20
Q

Can insoluble fibre be broken down (fermented) by gut bacteria (microbiota)?

A

No

21
Q

What is the importance of insoluble fibre in ensuring the healthy passage of food through the gastrointestinal tract?

A

It bulks up the stool and prevents constipation

22
Q

Does resistant starch behave more similarly to soluble or insoluble fibre?

A

Soluble fibre

23
Q

What uses resistant starch as food?

A

Gut bacteria (microbiota)

24
Q

What are some sources of resistant starch?

A

Legumes, cooked then cooled potatoes/pasta, green bananas

25
Q

Is glycogen the main form of glucose storage for plants or animals?

A

Animals

26
Q

In terms of it’s use, what is the difference between glycogen breakdown in the liver versus in muscle?

A

The liver breaks down glycogen to release glucose into the bloodstream whereas muscles break down glycogen to provide energy for themselves

27
Q

What basic unit are proteins made out of?

A

Amino acids

28
Q

Can the body use proteins/amino acids as energy?

A

Yes, but only in dire situations when glucose is not readily available

29
Q

How is the nutritional value of a source of protein measured?

A

By the quantity of amino acids present in the source (especially essential amino acids)

30
Q

What are some dietary sources of proteins?

A

Legumes, fish, eggs, nuts, seeds, meat

31
Q

What is the key difference between essential and non-essential amino acids?

A

Essential amino acids cannot be synthesised within the body so must be obtained through diet, whereas non-essential amino acids can be synthesised in the body (so long as all required materials are present)

32
Q

What happens if any amino acids are absent within the body?

A

Protein synthesis will not occur

33
Q

What is the difference between complete proteins and incomplete proteins?

A

Complete proteins contain all 9 essential amino acids whereas incomplete proteins lack at least one

34
Q

What percentage of our daily energy intake should come from proteins?

A

15-25%

35
Q

What does a positive nitrogen balance mean? What can result in this?

A

Protein synthesis is exceeding protein breakdown

Can be the result of:
Increased protein intake (short term)
Growth (infancy, childhood, adolescence)
Pregnancy
Recovery following illness
Training (Gaining lean body mass)
36
Q

What does a neutral nitrogen balance mean? What conditions should be met for this to occur?

A

Protein synthesis and breakdown must be occurring at equal rates, leading to body weight and lean body mass remaining constant in an active and healthy adult who’s protein needs are satisfied

37
Q

What does a negative nitrogen balance mean? What can result in this?

A

Protein breakdown exceeds protein synthesis

Can be the result of:
Starvation (Decreased protein intake)
Reduced gastrointestinal function
Stress (burns, injury, infection, fever, surgery, post op complications)
Cancers
Lactation
38
Q

What percentage of our daily energy intake should come from fats?

A

20-35%

39
Q

Other than being used for energy, what is fat used for?

A

Cell, nerve tissue and hormone production and absorption of fat-soluble vitamins (A, D, E, K and carotenoids) among other functions

40
Q

What is the main structural difference between saturated and unsaturated fats?

A

Saturated fats only have single bonds linking the carbon chain together, resulting in a straight chain whereas unsaturated fats contain at least one double bond, resulting in a bent carbon chain

41
Q

How do the structural differences between saturated and unsaturated fats affect their states at room temperature?

A

The straight chains of saturated fats allow tighter packing together of molecules, resulting in them being rigid at room temperature, whereas the bent chains of unsaturated fast don’t allow such close packing, resulting in them being liquid at room temperature

42
Q

Why should saturated fat intake be minimised? How much should saturated fat contribute to our daily energy intake?

A

It has been linked to cardiovascular disease. It should contribute to less than 10% of daily energy intake

43
Q

What are some dietary sources of saturated fats?

A

Animal fats, butter, coconut oil

44
Q

What are some dietary sources of unsaturated fats?

A

Plant and seed oils, cold water fish (e.g. salmon, mackerel), avocado, canola oil

45
Q

What are the non-energy yielding nutrients (Micronutrients)?

A

Vitamins, Minerals, Water and Fibre

46
Q

What are vitamins?

A

Organic molecules that facilitate the release of energy from carbs, proteins and fats

47
Q

What are minerals?

A

Inorganic substances that can be found in substances that interfere with absorption

48
Q

What are some of the roles water plays a part in within the body?

A

Metabolic reactions, cell mediums, acid/base balance, waste removal

49
Q

What are the four sources of the body’s energy requirements?

A

Basal metabolic rate:
Amount of energy to stay alive (Breathing, circulation, body temperature, cell repair)
70% of energy requirement

Thermic effect of food:
Energy required to eat, digest and store nutrients

Exercise

Non-exercise activity thermogenesis: Existing

Nursing 104 (Applied Science For Nursing) (19 decks)

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