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Nutrition > Nutrition study > Flashcards

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

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2
Q

What is adaptive thermogenesis?

A

It is the energy expenditure related to environmental changes

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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

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4
Q

Transamination and Deamination

A

Transamination - transfer of amino group from AA to a keto acid

Deamination - ammonia is converted to urea

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5
Q

Smell, sight or thought of food is also known as?

A

Appetite

Satiety and Satiation are for words used for decreasing eating

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6
Q

Process of glucose to pyruvate is known as?

A

Glycolysis

Pyruvate can form lactic acid (no O2) or acetyl coA (with O2)

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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%)

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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.

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9
Q

Adequate Intake

A

When RDI and EAR cannot be determined; average daily nutrient intake of healthy people

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10
Q

Upper level of intake

A

It was set for nutrients to avoid toxicity and other symptoms

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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

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12
Q

AMDR - acceptable macronutrient distribution range

A

Estimated range required for each macronutrient (%)
Carbs - 45-65%
Protein - 15-25%
Fat - 20-35%

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13
Q

STD - suggest dietary target

A

Amount of nutrient required to avoid or prevent a disease

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14
Q

Describe the carbs - monosaccharides, disaccharides, polysaccharides

A

Mono- glucose, fructose, galactose
Diss- maltose, sucrose, lactose
Poly- starch, fibre

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15
Q

Disaccharides

A

Maltose - glucose glucose
Sucrose - glucose fructose
Lactose - glucose galactose

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16
Q

Give examples of Starch polysaccharides and non starch polysaccharides

A

Non starch - cellulose, pectins, hemicellulose

Starch - amylose, amylopectin

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17
Q

How are carbs digested? Starch and fibre

A

Starch

  1. mouth (poly to dissachardies)
  2. Small intestine (dissacharides - monosaccharides)

Fibre
Mouth and Large Intestine

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18
Q

Kerbs cycle is also known as

A

TCA CYCLE

CITRIC ACID CYCLE

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19
Q

What is the recommendation for Carbs?

A

180g/day to prevent ketosis

45-65% AMDR

17kj/g

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20
Q

What is dietary fibre made up of ?

A

Non starch + lignin + resistant starch

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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

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22
Q

What happens when there is an increase in fibre?

A

Flatulence (burping), bloating

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23
Q

What is ketosis?

A

When a person has not consumed enough carbs (glucose).

It can slow down metabolism

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24
Q

kJ/g for Carbs, Proteins, Fats, Alcohol and Fibre

A 
Carbs - 17
Protein - 17
Fats - 37
Alcohol - 29
Fibre - 8
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25
Q

Amino acids - how many? Describe structure? Non essential/essential?

A

20 AA
9 essential - must be supplied by food
11 nonessential - created by the body

Structure - amino group, carboxylic group, R, H, alpha carbon

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26
Q

How are peptide bonds formed?

A

Condensation reactions to form peptide bonds O=C-N-H

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27
Q

Functions of Proteins

A

Carry and store materials (haem carries O2, stores iron)
act as hormones
provide strength and structure

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28
Q

Describe Protein digestion ?

A
  1. Stomach- pepsin, HCL break down polypeptides
  2. Small intestine - proteases polypeptides —–> oligopeptides
    Peptides —–> amino acids
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29
Q

Describe the QUALITY of proteins

A

High Quality = complete AA profile + 90-99% digestibility (animal foods)

Low Quality = incomplete AA Profile + 70-90% digestibility (plant foods)

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30
Q

Diseases with Protein Deficiency

PEM - protein energy malnutrition

A

PEM - protein energy malnutrition
Maramus - inadequate protein intake, starvation

Kwashiorkor - oedema (swelling)

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31
Q

The three forms of lipids

A

Triglycerides (95% in food) —> formed by condensation of 3 fatty acids + glycerol

Sterols (cholesterol)
Phospholipids (membranes)

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32
Q 
Describe cholesterol 
🔴Exogenous
🔴Endogenous 
🔵LDL
🔵HDL
A

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

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33
Q

Fats Digestion

A
  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
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34
Q

What are chlomicrons? Where are they produced?

A

Are the largest transporter molecules

produced in the small intestine

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35
Q

How much fats are required daily? AMDR?

A

50-85 g/day

AMDR - 20-35%

37kj/g

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36
Q

Describe the ketonic diet?

A

High fat, medium protein, low carb diet

Ketosis : acidity in the body due to less carbs in the body!

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37
Q

Examples of sterols, phospholipids, triglycerides, fatty acids

A

Sterols - cholesterol
Phospholipids - lecithin
Fatty acids - stearic acid

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38
Q

Vitamins - water soluble and fat soluble

A

🔹 organic compounds
🔷 must be obtained in the diet
🔹do not yield energy

Water - B and C vitamins
Fat - ADEK

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39
Q

Describe Fat soluble and Water soluble in terms of storage and excretion

A

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

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40
Q

B1 is known as

Diseases

A

Thiamin

Food : SNOW PEAS

Beriberi - nerve degeneration

Wernicke Korsacoff - drinking excess alcohol, impairs thiamin absorption, memory disorder

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41
Q

B 2 is known as

A

Riboflavin

Food: MILK

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42
Q

B 3 is known as

Diseases

A

Niacin

Food : meat - beef

Disease - 3Ds dementia, diarrhoea, dermatitis

43
Q

Panthoic acid, biotin, B6

A

Food sources - meat (beaf)

44
Q

Minerals how are they distinguished

A

Macrominerals > 100mg/ day

Microminerals

45
Q

Define provitamins

A

When vitamin is inactive and turns active when it goes in the body

46
Q

Define bioavailability

A

Degree to which food nutrients are available for absorption and utilisation in the body

47
Q

Digestion of alcohol

A

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
Q

3 pathways of alcohol metabolism

A
  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
Q

Where is alcohol absorbed?

A

Stomach - 20%

Small intestine - very fast here

Liver - where is metabolises

50
Q

What is the rate of alcohol metabolism.

A

5-8g/ hour

51
Q

How many standard drinks are there in wine glass, wine bottle, rum+cola, beer and spirits?

A

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
Q

How much does water account for body weight?

How much does solid food contribute too?

A

50-80% body weight

Solid food contributes 20%’ others 80%

53
Q

Role of water

A

🔸 carries nutrients & waste products
🔸 maintains blood volume
🔶 maintains cushions around joints, eyes and spinal cord

54
Q

What are the micronutrients for BLOOD health?

A

Iron - beef

Folate - fruits, fortification in juice

Vitamin B12 - beef

Vitamin K - meat, leafy vegetables

55
Q

Examples of function iron, transport iron, storage iron.

A

Functional - Haemoglobin, myoglobin
Transport - transferrin
Storage - ferritin

56
Q

Iron absorption

Enhancing
Inihibitng

A

Enhancing - vit c, HCL, protein, alcohol

Inhibiting - plant sources, tea, coffee

57
Q

Iron interacts with?

A

Vitamin A - if deficient in vit A, can cause anaemia

Zinc - iron inhibit zinc absoprtion

58
Q

Blood health - folate function, food source, deficiency

A

Function

  • produce RBC
  • cell maturation and DNA synthesis

Food
- vegetables and legumes

Deficiency

  • cancer
  • inflammation
  • B12 deficiency
59
Q

Blood health - vitamin B12 functions, food sources, deficiency

A

Function
- important co enzyme, stores tissues in liver

Food source
- meat beef

Deficiency

  • pernicious anaemia
  • neurological abnormalities
60
Q

Blood health - vitamin K functions, food, deficiencies

A

Functions -
Plays a role in blood clotting

Food
- leafy green vege, meat

Deficiency

  • impaired blood clotting
  • blood in nose and urine
61
Q

What are the Nutrients involved in bone health?

A

Vitamin D, vitamin K, phosphorus, calcium, flouride, magnesium

62
Q

Bone health - vitamin D types (4), food, function

A

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
Q

Bone health - Calcium; REGULATION - what does the parathyroid hormone do, vitamin D and calcitonin?

A

Parathyroid hormone - increase Ca, decrease phosphate

Vit D - increase ca and phosphate

Calcitonin - decrease ca and phosphate

64
Q

Bone health - calcium; functions, food, deficiency

A

Functions -
Maintain bone health, nerve impluse, muscle contraction

Food - milk, fish, almonds

Deficiency
- osteoporosis, rickets, osteomalacia (inadequate bone mineralisation)

65
Q

Bone health - calcium; what inhibits and absorbs?

A

Enhance
- vit D, proteins, sugars

Inhibits -

  • fibre
  • phytate
66
Q

flouride, magnesium, phosphorus

Main structure, food sources

A

All strengthen bone and teeth structure

Flouride - tap water, Tea
Magnesium - leafy vegetables
Phosphorus - milk, eggs, processed foods

67
Q

Antioxidants - define.

Types

A

Antioxidants are enzymes
- protect organisms from oxidative damage by preventing the formation of free radicals

Vitamin E, vitamin A, vitamin C and selenium

68
Q

Antioxidant - Vitamin E food, function, deficiency

A

Food - vegetable oils

Functions - act as an antioxidant, enhance immune system, protect RBC

Deficiency
- muscle weakness

69
Q

Antioxidant - vitamin C; functions, food and deficiency

A

Functions - minimise free radicals - hence prevent oxidation, immune function, iron absorption

Food - orange, citrus food

Deficiency
- haemorrhages
Common cold
Bleeding gums

70
Q

Antioxidant - selenium; function, food and deficiency

A

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
Q

Antioxidant Vit A; types and foods for each type

A

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
Q

Antioxidant - vitamin A function and deficiency

A

Function

  • vision, reproduction and growth
  • beta carotene converted to active vit A acts as antioxidant

Deficiency

  • impaired immunity
  • growth failure
  • night blindness
73
Q

Set- point theory

Settling- point theory

A

Set point - body’s system maintains homeostatis

Settling point - set point moves over time to accommodate long term weight loss and gain

74
Q

What are the causes of obesity?

Leptin, Ghrehlin and coupling proteins - define

A

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
Q

Weight loss strategies. What is the recommended amount per week?

A

250g- 1 kg per week
Or
10% body weight in 6 months

76
Q

Under nutrition define

A

People do not eat or absorb enough nutrients for growth, healthy weight and healthy immune system.
- mostly in under developed countries

77
Q

Muscular contractions that move through the GI tract are?

A

Peristalsis

78
Q

Aborsption occurs primarily in the ?

A

Small intenstine

79
Q

Digestion and absorption are controlled by which systems?

A

Hormonal and Nervous system

80
Q

Why does obesity increase the risk of diabetes?

A

Obesity causes insulin resistance

81
Q

A tape measure is an effect way to measure

A

Central Obesity

82
Q

Calcification of soft tissues is a symptom of?

A

Vitamin D excess

83
Q

What food source is carbs not found in?

A

Meat

Carbs are in veg, breads and fruits

84
Q

What is the difference between starch and cellulose?

A

Digestive enzymes can break bonds in starch, but not cellulose

85
Q

RDI for proteins women and men?

A
  1. 75g/kg 46g/day WOMEN

0. 84g/kg 64g/day MEN

86
Q

A lack of instrinsic factor leads to?

A

Pernicious anaemia

87
Q

AI for fats women and men?

A

Women - 8g/day

Men - 13g/day

88
Q

AI for fibre women and men?

A

WOMEN - 25g/day

MEN - 30g/day

89
Q

Bio electrical impedence?

A

Measures body fat by low intensity electrical current

90
Q

Hydrodenitomtry

A

Land weight vs weight in water

91
Q

BODPOD

A

Air displacement uses whole body to determine fat

92
Q

DEXA scans

A

Head to toe scan, images of bone, lean body fat

93
Q

What are oligossachardies? Example

A

Are short chain carbs

Maltodextrin

94
Q

How to calc drinks in a person per weight

A

10g standard drinks / weight of person x 10 standard drink

95
Q

How do u calculate EER?

A

Factorial method:
EER= BMR x PAL

2 common equations-
Schofeild
Harris-benedict
Both allow to calculate BMR then multiply by PAL

96
Q

Tools for energy expenditure

A

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
Q

RDI disadvantage

A

Figures are based on populations, each individual is different and can have different results

98
Q

PDCAAS

A

Is a measure of protein quality

99
Q

High intake of protein risks

A 
Increased Ca. Excretion
Cancer 
High protein foods are often high fat foods
Increases work for kidneys 
Heart disease
100
Q

Australian diet PMS

A

0.4:1

Normal 1:1:1

101
Q

What are polyols ?

A

Carbs that have partial sugar structure and partial alcohol structure

“Sugar alcohols”

102
Q

How much glucose is stored at glycogen?

A

85g

6000kj of energy

103
Q

Tissues dependent on glucose

A

RBCS

BRAIN

NEEVOUS SYSTEM

104
Q

Excess CHO intake leads too

A 
Diabetes 
Hypertension
Cancer 
Over weight
Dental caries

Nutrition (2 decks)

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