Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BDS1 BAMS human systems > nutrition Condensed > Flashcards

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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the difference between intrinsic and extrinsic?

A
  • intrinsic sugars are inside the cell
  • extrinsic sugars are not inside the cell
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What does the Stephan curve compare?

A

PH and time after sucrose rinse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are some low sugar snacks?

A

Carrots, breadsticks, oatcakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is saccharin?

A

Sweetener found in diet drinks (still erosive)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is sorbitol/xylitol?

A

Sweetener

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is a high risk approach to dental care?

A

Identifies individuals most at risk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the common risk factor approach to dental care?

A
  • integrating oral health into general health
  • multi factorial eg diet/smoking
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What comes under macronutrients?

A

Carbohydrates
Proteins
Fats and oils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What comes under micronutrients?

A

Minerals
Vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is sucrose formed from?

A

Glucose and fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is maltose formed from?

A

Two glucose molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is lactose formed from?

A

Glucose and galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the recommendation for sugar consumption in children?

A
  • consumed as part of main meal
  • in natural form
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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?

A

Starch

25
Q

What happens to food not digested in the small intestine?

A

It is fermented by the micro flora to short chain fatty acids and gases

26
Q

What is the recommendation for free sugar intake by the SACN?

A

No more than 5% of daily energy intak e

27
Q

What are free sugars?

A

All mono/disaccharides added to food by the manufacturer PLUS the sugar naturally present

28
Q

What % of daily calorie intake is recommended to be taken up by starchy carbohydrates?

A

50%

29
Q

What is CHO?

A

Fats

30
Q

What are essential amino acids?

A

Sufficient amounts cannot by synthesised by the body

31
Q

What are some main points in the eat well guide?

A
  • 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
Q

EAR

A

Estimated average requirement

33
Q

RNI

A

Reference nutrient intake

34
Q

LRNI

A

Lower reference nutrient intake

35
Q

Fat soluble vitamins?

A

A,D,E,K

36
Q

Water double vitamins?

A

C,B

37
Q

What vitamins can be synthesised by the body?

A

D, K, some B

38
Q

What does a lack in vit D cause in children?

A

Rickets

BDS1 BAMS human systems (47 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions