Nutrition study Flashcards
1
Q
Energy Expenditure: Basal Metabolism, Physical Activity, Thermic Effect
A
Bm - 50-65% basic processes of life, BMR
Physical act - 30-50% voluntary
Thermic affect - 10% affected by age, gender, weight, height
2
Q
What is adaptive thermogenesis?
A
It is the energy expenditure related to environmental changes
3
Q
Define BMI, BMR and RMR
A
BMI - body mass index, relative weight for height
BMR - basal metabolic rate, energy expended at rest
RMR - resting metabolic rate, it is higher than BMR
4
Q
Transamination and Deamination
A
Transamination - transfer of amino group from AA to a keto acid
Deamination - ammonia is converted to urea
5
Q
Smell, sight or thought of food is also known as?
A
Appetite
Satiety and Satiation are for words used for decreasing eating
6
Q
Process of glucose to pyruvate is known as?
A
Glycolysis
Pyruvate can form lactic acid (no O2) or acetyl coA (with O2)
7
Q
What are the RDI’s?
A
Recommended dietary intake is the average daily amount of nutrient intake for all healthy individuals for a particular age and gender (97-98%)
8
Q
What are the EAR?
A
Estimated average requirement of daily intake of nutrients to meet half healthy individuals in a stage in life.
9
Q
Adequate Intake
A
When RDI and EAR cannot be determined; average daily nutrient intake of healthy people
10
Q
Upper level of intake
A
It was set for nutrients to avoid toxicity and other symptoms
11
Q
EER - estimate energy requirements
A
EER are used to predict the average energy to maintain good health and weight for a particular adult of age and gender
12
Q
AMDR - acceptable macronutrient distribution range
A
Estimated range required for each macronutrient (%)
Carbs - 45-65%
Protein - 15-25%
Fat - 20-35%
13
Q
STD - suggest dietary target
A
Amount of nutrient required to avoid or prevent a disease
14
Q
Describe the carbs - monosaccharides, disaccharides, polysaccharides
A
Mono- glucose, fructose, galactose
Diss- maltose, sucrose, lactose
Poly- starch, fibre
15
Q
Disaccharides
A
Maltose - glucose glucose
Sucrose - glucose fructose
Lactose - glucose galactose
16
Q
Give examples of Starch polysaccharides and non starch polysaccharides
A
Non starch - cellulose, pectins, hemicellulose
Starch - amylose, amylopectin
17
Q
How are carbs digested? Starch and fibre
A
Starch
- mouth (poly to dissachardies)
- Small intestine (dissacharides - monosaccharides)
Fibre
Mouth and Large Intestine
18
Q
Kerbs cycle is also known as
A
TCA CYCLE
CITRIC ACID CYCLE
19
Q
What is the recommendation for Carbs?
A
180g/day to prevent ketosis
45-65% AMDR
17kj/g
20
Q
What is dietary fibre made up of ?
A
Non starch + lignin + resistant starch
21
Q
Explain soluble and insoluble fibre
A
Soluble - noncellulose, storage, 25-30%, plants
🔴 promotes cholesterol removal - no heart disease
🔴 slows down digestion
Insoluble - celluose, structural, 70-75%, lignin (walls)
🔴 increases bowel movement
22
Q
What happens when there is an increase in fibre?
A
Flatulence (burping), bloating
23
Q
What is ketosis?
A
When a person has not consumed enough carbs (glucose).
It can slow down metabolism
24
Q
kJ/g for Carbs, Proteins, Fats, Alcohol and Fibre
A
Carbs - 17 Protein - 17 Fats - 37 Alcohol - 29 Fibre - 8
25
Amino acids - how many? Describe structure? Non essential/essential?
20 AA
9 essential - must be supplied by food
11 nonessential - created by the body
Structure - amino group, carboxylic group, R, H, alpha carbon
26
How are peptide bonds formed?
Condensation reactions to form peptide bonds O=C-N-H
27
Functions of Proteins
Carry and store materials (haem carries O2, stores iron)
act as hormones
provide strength and structure
28
Describe Protein digestion ?
1. Stomach- pepsin, HCL break down polypeptides
2. Small intestine - proteases polypeptides -----> oligopeptides
Peptides -----> amino acids
29
Describe the QUALITY of proteins
High Quality = complete AA profile + 90-99% digestibility (animal foods)
Low Quality = incomplete AA Profile + 70-90% digestibility (plant foods)
30
Diseases with Protein Deficiency
| PEM - protein energy malnutrition
PEM - protein energy malnutrition
Maramus - inadequate protein intake, starvation
Kwashiorkor - oedema (swelling)
31
The three forms of lipids
Triglycerides (95% in food) ---> formed by condensation of 3 fatty acids + glycerol
Sterols (cholesterol)
Phospholipids (membranes)
32
```
Describe cholesterol
🔴Exogenous
🔴Endogenous
🔵LDL
🔵HDL
```
Cholesterol is essential!
Carried by lipoproteins
🔶exogenous - needs to be consumed (300-400mg/day)
🔶endogenous - in liver (1000mg/day)
LDL - bad cholesterol, clogs arteries and cause heart disease
HDL - good cholesterol, travels in bloodstream collects cholesterol and removes it
33
Fats Digestion
1. Mouth
2. Stomach - lingual lipase breaks down triglycerides ---> fatty acids
3. Small intestine - bile and pancreatic lipase break down fat ---> glycerol and fatty acids
34
What are chlomicrons? Where are they produced?
Are the largest transporter molecules
| produced in the small intestine
35
How much fats are required daily? AMDR?
50-85 g/day
AMDR - 20-35%
37kj/g
36
Describe the ketonic diet?
High fat, medium protein, low carb diet
Ketosis : acidity in the body due to less carbs in the body!
37
Examples of sterols, phospholipids, triglycerides, fatty acids
Sterols - cholesterol
Phospholipids - lecithin
Fatty acids - stearic acid
38
Vitamins - water soluble and fat soluble
🔹 organic compounds
🔷 must be obtained in the diet
🔹do not yield energy
Water - B and C vitamins
Fat - ADEK
39
Describe Fat soluble and Water soluble in terms of storage and excretion
Fat soluble - absorbed in the lymph, then blood and require protein carriers to travel and stored, hard to excrete, can cause toxicity
Water soluble - absorbed in blood and comes out form urine easily
40
B1 is known as
Diseases
Thiamin
Food : SNOW PEAS
Beriberi - nerve degeneration
Wernicke Korsacoff - drinking excess alcohol, impairs thiamin absorption, memory disorder
41
B 2 is known as
Riboflavin
Food: MILK
42
B 3 is known as
Diseases
Niacin
Food : meat - beef
Disease - 3Ds dementia, diarrhoea, dermatitis
43
Panthoic acid, biotin, B6
Food sources - meat (beaf)
44
Minerals how are they distinguished
Macrominerals > 100mg/ day
| Microminerals
45
Define provitamins
When vitamin is inactive and turns active when it goes in the body
46
Define bioavailability
Degree to which food nutrients are available for absorption and utilisation in the body
47
Digestion of alcohol
Alcohol --> acetylaldehyde (toxic) --> acetate (less toxic) --> acetyl coA
Doesn't go into TCA cycle (cos of too much NADH), instead goes into forming triglycerides (fats)
48
3 pathways of alcohol metabolism
1. NAD: NAD and TPP (b vitamins) are co factors
2. MEOS: this pathways helps liver breakdown alcohol and enhances tolerance to alcohol
3. Excretion via ruin and lungs
49
Where is alcohol absorbed?
Stomach - 20%
Small intestine - very fast here
Liver - where is metabolises
50
What is the rate of alcohol metabolism.
5-8g/ hour
51
How many standard drinks are there in wine glass, wine bottle, rum+cola, beer and spirits?
Wine - 1.8 standard drinks
Wine bottle - 7-8 drinks
Rum+cola - 1.5 standard drinks
Beer - 1.5 standard drinks
Spirits - 1 standard drink
52
How much does water account for body weight?
How much does solid food contribute too?
50-80% body weight
Solid food contributes 20%' others 80%
53
Role of water
🔸 carries nutrients & waste products
🔸 maintains blood volume
🔶 maintains cushions around joints, eyes and spinal cord
54
What are the micronutrients for BLOOD health?
Iron - beef
Folate - fruits, fortification in juice
Vitamin B12 - beef
Vitamin K - meat, leafy vegetables
55
Examples of function iron, transport iron, storage iron.
Functional - Haemoglobin, myoglobin
Transport - transferrin
Storage - ferritin
56
Iron absorption
Enhancing
Inihibitng
Enhancing - vit c, HCL, protein, alcohol
Inhibiting - plant sources, tea, coffee
57
Iron interacts with?
Vitamin A - if deficient in vit A, can cause anaemia
Zinc - iron inhibit zinc absoprtion
58
Blood health - folate function, food source, deficiency
Function
- produce RBC
- cell maturation and DNA synthesis
Food
- vegetables and legumes
Deficiency
- cancer
- inflammation
- B12 deficiency
59
Blood health - vitamin B12 functions, food sources, deficiency
Function
- important co enzyme, stores tissues in liver
Food source
- meat beef
Deficiency
- pernicious anaemia
- neurological abnormalities
60
Blood health - vitamin K functions, food, deficiencies
Functions -
Plays a role in blood clotting
Food
- leafy green vege, meat
Deficiency
- impaired blood clotting
- blood in nose and urine
61
What are the Nutrients involved in bone health?
Vitamin D, vitamin K, phosphorus, calcium, flouride, magnesium
62
Bone health - vitamin D types (4), food, function
Types
- cholecalciferol - sunlight on skin D3
- ergocalciferol - plant food D2
- calcidiol - circulating form of D
- calcitriol - biologically active form
Function
- immune function enhance WBCS action
- cell differentiation and growth
- maintainence of Ca and Phosphorus balance
Food
- sunlight exposure
- fortified margarine
63
Bone health - Calcium; REGULATION - what does the parathyroid hormone do, vitamin D and calcitonin?
Parathyroid hormone - increase Ca, decrease phosphate
Vit D - increase ca and phosphate
Calcitonin - decrease ca and phosphate
64
Bone health - calcium; functions, food, deficiency
Functions -
Maintain bone health, nerve impluse, muscle contraction
Food - milk, fish, almonds
Deficiency
- osteoporosis, rickets, osteomalacia (inadequate bone mineralisation)
65
Bone health - calcium; what inhibits and absorbs?
Enhance
- vit D, proteins, sugars
Inhibits -
- fibre
- phytate
66
flouride, magnesium, phosphorus
| Main structure, food sources
All strengthen bone and teeth structure
Flouride - tap water, Tea
Magnesium - leafy vegetables
Phosphorus - milk, eggs, processed foods
67
Antioxidants - define.
| Types
Antioxidants are enzymes
- protect organisms from oxidative damage by preventing the formation of free radicals
Vitamin E, vitamin A, vitamin C and selenium
68
Antioxidant - Vitamin E food, function, deficiency
Food - vegetable oils
Functions - act as an antioxidant, enhance immune system, protect RBC
Deficiency
- muscle weakness
69
Antioxidant - vitamin C; functions, food and deficiency
Functions - minimise free radicals - hence prevent oxidation, immune function, iron absorption
Food - orange, citrus food
Deficiency
- haemorrhages
Common cold
Bleeding gums
70
Antioxidant - selenium; function, food and deficiency
Function - found in plants soils, works as an antioxidant, prevent free radical formation
Food - plant foods that grow in selenium soils, seafood
Deficiency
- Keenan disease - large heart, heart disease
71
Antioxidant Vit A; types and foods for each type
Preformed vitamin A - 50% RETINOL : animal sources - beef (retinol)
provitamin A - 50% CAROTENOIDS : plant sources - carrots (retinal)
Retinol ----> retinal ---> retnoic acid
Reproduction ---> vision ---> growth
72
Antioxidant - vitamin A function and deficiency
Function
- vision, reproduction and growth
- beta carotene converted to active vit A acts as antioxidant
Deficiency
- impaired immunity
- growth failure
- night blindness
73
Set- point theory
Settling- point theory
Set point - body's system maintains homeostatis
Settling point - set point moves over time to accommodate long term weight loss and gain
74
What are the causes of obesity?
| Leptin, Ghrehlin and coupling proteins - define
Genetics -
🔷leptin ( increase energy expenditure and reduces appetite) can be deficient in obese people
🔷Ghrehlin- decreases energy expenditure and increases apetite
🔷uncoupling proteins - White adispose tissue for storing fat
75
Weight loss strategies. What is the recommended amount per week?
250g- 1 kg per week
Or
10% body weight in 6 months
76
Under nutrition define
People do not eat or absorb enough nutrients for growth, healthy weight and healthy immune system.
- mostly in under developed countries
77
Muscular contractions that move through the GI tract are?
Peristalsis
78
Aborsption occurs primarily in the ?
Small intenstine
79
Digestion and absorption are controlled by which systems?
Hormonal and Nervous system
80
Why does obesity increase the risk of diabetes?
Obesity causes insulin resistance
81
A tape measure is an effect way to measure
Central Obesity
82
Calcification of soft tissues is a symptom of?
Vitamin D excess
83
What food source is carbs not found in?
Meat
Carbs are in veg, breads and fruits
84
What is the difference between starch and cellulose?
Digestive enzymes can break bonds in starch, but not cellulose
85
RDI for proteins women and men?
0. 75g/kg 46g/day WOMEN
| 0. 84g/kg 64g/day MEN
86
A lack of instrinsic factor leads to?
Pernicious anaemia
87
AI for fats women and men?
Women - 8g/day
Men - 13g/day
88
AI for fibre women and men?
WOMEN - 25g/day
MEN - 30g/day
89
Bio electrical impedence?
Measures body fat by low intensity electrical current
90
Hydrodenitomtry
Land weight vs weight in water
91
BODPOD
Air displacement uses whole body to determine fat
92
DEXA scans
Head to toe scan, images of bone, lean body fat
93
What are oligossachardies? Example
Are short chain carbs
Maltodextrin
94
How to calc drinks in a person per weight
10g standard drinks / weight of person x 10 standard drink
95
How do u calculate EER?
Factorial method:
EER= BMR x PAL
2 common equations-
Schofeild
Harris-benedict
Both allow to calculate BMR then multiply by PAL
96
Tools for energy expenditure
Direct calorimetry - amount of heat released
Indirect calorimetry - O2 consumption, CO2 production (at rest or excercise)
Non calorimetric methods - factorial method (EER=BMR x PAL)
97
RDI disadvantage
Figures are based on populations, each individual is different and can have different results
98
PDCAAS
Is a measure of protein quality
99
High intake of protein risks
```
Increased Ca. Excretion
Cancer
High protein foods are often high fat foods
Increases work for kidneys
Heart disease
```
100
Australian diet PMS
0.4:1
Normal 1:1:1
101
What are polyols ?
Carbs that have partial sugar structure and partial alcohol structure
"Sugar alcohols"
102
How much glucose is stored at glycogen?
85g
6000kj of energy
103
Tissues dependent on glucose
RBCS
BRAIN
NEEVOUS SYSTEM
104
Excess CHO intake leads too
```
Diabetes
Hypertension
Cancer
Over weight
Dental caries
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