Nutrition I Flashcards

1
Q

Roles of nutrition at cellular level

A
  • Provide energy
  • Incorporated into cellular compounds
  • Provide structural elements
  • Support mechanical, chemical electrical processes
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2
Q

Roles of nutrients at molecular level

A
  • Regulate gene expression
  • Protect, function and support catalytic activities of enzymes
  • Demonstrate hormone-like activity
  • Facilitate hormone receptor binding and activity
  • Support and regulate immune system activities
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3
Q

Importance of nutrition

A
  • Erythropoiesis
  • Cognitive development and neurological function
  • Skeletal development and remodeling
  • Immune response
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4
Q

Types of macronutrients

A
  • Fats
  • Carbohydrates
  • Proteins
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5
Q

Roles of carbohydrates

A
  • Important source of energy
  • Provide energy to muscle
  • Allows proteins to perform their function
  • Enable healthy function of CNS
  • Form components of other molecules eg glycolipids, glycoprotein
  • Form component of nucleic acids
  • Provide dietary fibre
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6
Q

Benefits of insoluble fibre

A
  • Increases stool weight
  • Promotes regular elimination of waste
  • Prevents constipation
  • Reduce risk of haemorrhoids and diverticulitis
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7
Q

Benefits of soluble fibre

A
  • Food source for gut bacteria
  • Fermentation of soluble fiber results in release of short chain fatty acids and B vitamins
  • Short chain fatty acids block cholesterol synthesis in liver
  • Reduce plasma cholesterol by enhancing hepatic conversion to bile acid
  • Reduce postpandrial rise in blood glucose
  • Delay gastric emptying and increase satiation
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8
Q

Types of soluble fibre

A

Pectin, gum

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9
Q

Types of insoluble fibre

A

Cellulose, hemicellulose, lignin

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10
Q

Dietary sources of pectin

A
  • Apples
  • Strawberries
  • Citrus
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11
Q

Dietary sources of gum

A
  • Oats
  • Legumes
  • Guar
  • Barley
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12
Q

Dietary sources of cellulose

A
  • Whole wheat
  • Bran
  • Vegetables
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13
Q

Dietary sources of hemicellulose

A
  • Bran

* Whole grains

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14
Q

Dietary sources of lignin

A
  • Fruits
  • Edible seeds
  • Mature veg
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15
Q

Carbohydrate RNI

A

CHO: 55-70% of energy
Total sugar (natural, artificial): <15%
Dietary fiber: 20-30g/day

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16
Q

Negative health effects of excessive CHO

A
  • Dental caries
  • Obesity
  • CVDs
  • Colorectal cancer
17
Q

Dental caries

A

A-amylase, bacteria in mouth break down foods containing sugar/starch -> produce acid -> increase risk of dental caries

18
Q

Colorectal cancer

A

Decreased intake of soluble fibre -> decreased production of SFAs (plays role in arrest of cell growth, differentiation & cell death) -> increased risk of cancer

19
Q

Roles of proteins

A
  • Growth and maintenance
  • Cell structure
  • Pigment protein
  • Antibodies and hormones production
  • Source of energy
  • Maintenance of fluid balance
20
Q

Dietary sources of protein

A

Animal sources: Fish, meat, poultry

Plant sources: Legumes, nuts

21
Q

Protein RNI

A

10-15% of energy

22
Q

Roles of fats

A
  • Source of energy
  • Supply of essential fatty acids
  • Cell structure
  • Required for absorption of fat soluble vitamins
  • Increase palatibility
23
Q

Dietary sources of fats

A
  • Monounsaturated & polyunsaturated fats: soybean/canola/sunflower/live/palm/coconut oils, nuts
  • Saturated fats: animal fats, butter, palm/coconut oils
  • Trans fats: margarine, confectioneries
24
Q

Fats RNI

A

20-30% of energy

25
Q

CHO deficiency consequences

A
  • Degradation of body protein (tissue wasting)

* Increase in ketone bodies production

26
Q

Protein deficiency consequences

A

• Protein energy malnutrition (kwashiorkor, marasmus)

27
Q

Fat deficiency consequences

A
  • Weight loss
  • Inability to keep warm
  • Affect availability of essential fatty acids and fat solubke vitamins
28
Q

Excess CHO consequences

A

• Elevated triglycerides in plasma

29
Q

Excess protein consequences

A

• Demineralisation of bone due to increased urinary calcium loss

30
Q

Excess fat consequences

A
  • Obesity

* Atherosclerosis -> CVD