nutrition Condensed Flashcards

1
Q

What are free sugars?

A
  • sugars added to food/drink by the manufacturer cook or consumer
  • sugars naturally present in honey, syrups, fruit juice
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2
Q

What is the difference between intrinsic and extrinsic?

A
  • intrinsic sugars are inside the cell
  • extrinsic sugars are not inside the cell
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3
Q

What does the Stephan curve compare?

A

PH and time after sucrose rinse

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4
Q

What are some low sugar snacks?

A

Carrots, breadsticks, oatcakes

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5
Q

What is saccharin?

A

Sweetener found in diet drinks (still erosive)

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6
Q

What is sorbitol/xylitol?

A

Sweetener

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7
Q

What is a high risk approach to dental care?

A

Identifies individuals most at risk

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8
Q

What is the population approach to dental care?

A
  • addresses underlying factors which influence disease in the population eg water fluoridation eg childsmile
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9
Q

What is the common risk factor approach to dental care?

A
  • integrating oral health into general health
  • multi factorial eg diet/smoking
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10
Q

What comes under macronutrients?

A

Carbohydrates
Proteins
Fats and oils

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11
Q

What comes under micronutrients?

A

Minerals
Vitamins

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12
Q

What is sucrose formed from?

A

Glucose and fructose

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13
Q

What is maltose formed from?

A

Two glucose molecules

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14
Q

What is lactose formed from?

A

Glucose and galactose

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15
Q

What is the recommendation for sugar consumption in children?

A
  • consumed as part of main meal
  • in natural form
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16
Q

What is the main dietary lipid?

A

Triglycerides

17
Q

Describe the eat well plate (recommended balance of food groups)

A

30% fruit/veg
30% starchy carbohydrates eg bread/rice/potatoes
15% protein eg meat/fish/egg
15% dairy
<10% fat/sugar

18
Q

Describe the effects of insulin on CHO metabolism

A
  • stimulates glucose uptake by cells
  • stimulates glycolyses
  • stimulus glycogen synthesis
  • inhibits glycogen catabolism
19
Q

Describe insulins role in protein synthesis

A
  • increase amino acid uptake
  • increase activity of protein synthesis enzymes
  • reduces activity of protein catabolic enzymes
20
Q

What is the role of adrenaline in control of metabolism during stress?

A
  • increase in fatty acids for ATP production
  • increase in glucose required for ATP production by:
    Inhibiting insulin secretion
    Triggering glucagon secretion
    Stimulating glycogenolysis in liver
    Stimulating glycolysis in muscle
21
Q

What is the role of growth hormone in control of nutrient metabolism during stress?

A
  • promotes lypolysis
  • reduces liver uptake of glucose
  • promotes gluconeogenesis in liver
22
Q

What are the required vitamins?

A
  • calcium
  • phosphorus
  • vitamin A, C, D
  • fluoride
  • protein
23
Q

What are the different types of carbohydrates?

A
  • monosaccharides
  • disaccharides
  • polysaccharides
24
Q

What is an example of a polysaccharide?

25
What happens to food not digested in the small intestine?
It is fermented by the micro flora to short chain fatty acids and gases
26
What is the recommendation for free sugar intake by the SACN?
No more than 5% of daily energy intak e
27
What are free sugars?
All mono/disaccharides added to food by the manufacturer PLUS the sugar naturally present
28
What % of daily calorie intake is recommended to be taken up by starchy carbohydrates?
50%
29
What is CHO?
Fats
30
What are essential amino acids?
Sufficient amounts cannot by synthesised by the body
31
What are some main points in the eat well guide?
- base meals on starchy CHO - 5 portions of fruit/veg a day - two portions of fish a week - unsaturated oils in small amounts - only eat occasional small amounts of high fat/salt/sugar foods - plenty of fluids (6-8 cups a day)
32
EAR
Estimated average requirement
33
RNI
Reference nutrient intake
34
LRNI
Lower reference nutrient intake
35
Fat soluble vitamins?
A,D,E,K
36
Water double vitamins?
C,B
37
What vitamins can be synthesised by the body?
D, K, some B
38
What does a lack in vit D cause in children?
Rickets