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Nutrition > Nutrition topic 3 > Flashcards

Nutrition topic 3 Flashcards

1
Q

Macronutrients and energy

A
  • energy requirements and molecules for call replication and repair are supplied from the digestion and absorption on the macronutrients.
  • Foods contain a mixture of macronutrients
  • This is why we use food grouping system to make it simple for the public
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2
Q

Food sources of Proteins?

A

meat, egga, cheese, nuts and soy

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3
Q

Food sources of Carbs?

A

Sweet drinks, lollies, fruit, cereal, grains, milk products

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4
Q

Food sources of Fiber?

A

Wholemeal products, unrefined breakfast cereals, nuts, legumes

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5
Q

Food sources of Fats?

A

Butter, cream, cheese, chocolate, biscuits, chips, pastry and meats

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6
Q

Energy content of dietary fibre?

A

Dietary fibre provides us is 8KJ of energy per gram- this is due to the fermentation process of fibre creating mediam chains in the gut

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7
Q

Fats in food?

A

Fats

  • Spreads and cooking oils are either 100% lipid or very high levels of lipids
  • Processed food, take away foods are two of the biggest contributors to fat in the diet
  • Most dietary fat are triglycerides
  • It is the fatty acids that have health effect and contain the high level of energy. These are the fatty acids chains coming off the glycerol
  • The fatty acids are all different lengths and types. Might oils high in MUFA and PUFA will not be 100% MUFA and PUFA
  • Some food often thought to be high in fat like full cream milk are actually not

Sources of fat and content %

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8
Q

Carbohydrates in food?

A
  • Some carbs are sugars, some are starches, some sugars are natural and some are added
  • food labels must make these distinctions
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9
Q

Fiber

A
  • Non- digestible carbs are known as fiber
  • The terminology for fibre in non starch polysaccharide (NSP) of which there are two categories -> soluble and insoluable
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10
Q

Energy in food?

A

Energy content of food depends on the amount of the three macronutrients. Total energy content of a food serve is determined by the combined total amounts of the three energy yielding macronutrients.

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11
Q

Fat soluble vitamins

A
  • These vitamins are soluble in fat
  • They are non-polar in nature so do not dissolve in water
  • They are fun din the lipid fraction of vegetable and animal foods
  • The 4 fat soluble vitamins are A D E K
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12
Q

Pro Vit A Carotenoids (fat soluble) sources?

A

Liver, eggs, milk, meat, fish oils

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13
Q

Vit D (fat soluble) sources?

A

Carrots, broccoli, peppers, tomatoes, fruits, and leafy vegetables

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14
Q

Vit E (fat soluble) sources?

A

Produced in the body by action of sunlight. also in liver, spreads egg youlk, milk, fish and yoghurt

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15
Q

Vit K1 phylloquinone

(fat soluble) sources?

A

Plant foods, broccoli, cabbage, spinach and some legumes

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16
Q

Vit K2 Menaquinone (fat soluble) sources?

A

Produced by gut bacteria and in small amounts in meat

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17
Q

Vit A toxicity?

A

Causes birth defects

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18
Q

Vitamin E

A

There are many forms of Vitamin E. Two major families are the tocopherols and tocotrienols.
The most important form of Vitamin E, based on dietary availability and biological activity is α-tocopherol.
This slide shows the Vitamin E content of some foods as a % RDI for adult men (RDI = 10mg).
Nuts and seeds are relatively rich sources whereas meat, cheese, and fruits only supply small amounts.

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19
Q

Main function of vitamin K?

A

The main function of Vit K is its involvement in the blood clotting process.
This process consists of a cascade on many protein reactions leading to the formation of fibrin which crosslinks red blood cells into a solid clot to plug broken vesicles. K is needed in the early reaction.

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20
Q

Vitamin D

A

Vitamin D can be synthesised in the body and also obtained from food sources. In the body this is made from cholesterol in the skin by the action of sunlight. However, as vitamin D is a very potent hormone like substance, the level of active Vitamin D (1,25 dihydroxyvitamin D3) must be tightly controlled hence the liver and kidneys are both involved in activation of these steps.

Vitamin D3 is also contained from foods such as dairy and eggs. There is another less potent form of Vitamin D in some plant foods (D2).

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21
Q

Vit D deficiency?

A

Vit D deficiancy: causes poor calcium absorption and weak bones. In children their legs bow (rickets)

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22
Q

What are the Water soluble vitamins?

A
  • Vitamin c
  • B group vitamins:
  • Thiamin B1
  • Riboflavin B2
  • Niacin B3
  • Pyridoxine B6
  • Folate
  • Cobalamin B12
  • Pantothenic acid B5
  • Biotin

Water soluble in vitamins are polar in nature and can therefore dissolve in water in aqueous environments. A number of B group vitamins are found in fortified foods.

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23
Q

Vit Sources?

A

Orange juice, orange, green peppers, grapefruit, strawberries, broccoli

24
Q

Thiamin sources?

A

Beans, sunflower seeds, black beans, pork chop, ham, split peas, whole wheat bread

25
Q

Riboflavin sources?

A 
Eggs
wholegrain bread
beef
oysters
spinach
milk
cottage cheese
yogurt
mushrooms
26
Q

Niacin sources?

A 
Turkey
peanut butter
tuna
sardines
salmon
mushrooms
asparagus
27
Q

Folate sources?

A 
broccoli
OJ
legumes
spinach
avocado
asparagus
28
Q

Folate deficiency?

A

Folate deficiency: Cause faulty cell division and poorly formed cells

29
Q

Vit B6 - Pyridoxin sources?

A 
Acorn squash
watermelon
turkey
potato
banana
tuni
han
sunflowerseeds
beef
30
Q

Vitamin B12 (cobalamin)

A

is only found in foods of animal origin (ie. liver, meat, eggs, dairy products and fish). Plant foods do not contain Vitamin B12. If it is present in plant foods, it is due to bacterial contamination.

31
Q

Pantothenic acid (Vitamin B5)

A

Pantothenic acid (Vitamin B5): is ubiquitous, thus found in a wide variety of foods (mainly in meat, cereals, vegetables).

32
Q

Biotin

A

is richest in egg yolk, liver, grains and legumes.

33
Q

What are the 7 major minerals?

A
  • Ca
  • P
  • K
  • S
  • Na
  • Cl
  • Mg

These minerals are inorganic and do not provide energy. They essential for chemical reactions

34
Q

Do minerals provide energy?

A

NO

35
Q

Ca food sources?

A 
Dairy
tofu
soya
green leafy vegetables
oily fish
figs
nuts
36
Q

P food sources?

A 
Meat
chicken
fish
eggs
dairy
cereals
nuts
legumes
food additive in bakery goods
soft drinks
meats
37
Q

Mg food sources

A 
Wholegrain cereals
nits
legumes
seafood
greed vegetables
coffee
tea
chocolate
38
Q

S food sources

A

Eggs
milk
meat

39
Q

Na and Cl

A

Animal food contains low to moderate levels

plans foods contain low levels

processed foods contain high levels

40
Q

K food sources?

A

Dried fruit
Vegetables
nits
potatoes

41
Q

Ca deficiency?

A

Ca deficiency: loss of bone density and poor strength (osteoporosis)

42
Q

What are the major trace minerals?

A

Trace Minerals

  • Iron
  • zone
  • copper
  • selenium
  • manganese
  • iodine
  • chromium
  • flouride
  • molybdnum
43
Q

Why do we need trace minerals?

A

The trace minerals are necessary for physiological functions and present in the dog in less than 5g amounts.

44
Q

Iron

A
  • Second most prevalent nutrient deficiency in the world
  • Can be haem or non haem iron
  • Haem-Iron absorption is far superior to non haem-iron
  • Need to be rated with vit C to help absorption. Change Fe3+ to Fe2+

Note: Heme iron is actually iron atoms bound to protein molecules such as haemoglobin hence the name hemeiron. The attached protein helps the iron to be absorbed in the intestine.
Vitamin C and also lactic acid, citric acid, fructose and meat peptides help stomach acid convert non absorbable Ferric iron (Fe3+) to the absorbable form Ferrous iron(Fe2+).

45
Q

Iron food sources?

A

Liver
red meats
chicken

46
Q

Zinc

A

Zinc
- Occurs in the diet attached to protein similar to haem iron, mostly in animal foods
- Plan find is unattached and poorly absorbed
Competes with Ca and Fe for absorption

47
Q

Zinc food sources?

A

Meat, seafood, dairy, grains

48
Q

Zinc deficiency?

A

Zinc deficiency: Can effect growth and sexual maturation in children.

49
Q

Cu sources?

A

Liver
meat
shellfish
nuts

50
Q

Selenium sources?

A

Organ meats
fish
eggs
cereals

51
Q

Iodine sources?

A 
Seafood
milk
seaweed
bread
iodized salt
52
Q

Chromium Sources?

A

Spices
yeast
meat

53
Q

Flouride sources?

A

Tea
seafood
toothpaste

54
Q

Mn source?

A

nuts and wholegrain

55
Q

Molybdennum

A

Milk
organ meats
grains
legumes

Nutrition (8 decks)

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