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Diagnosis And Management > Nutrition week 6-8 > Flashcards

Nutrition week 6-8 Flashcards

1
Q

Different bacteria are introduced during lifetime:

-during a vaginal delivery….

A

lactobacillus
prevotekka
atopobium
sneathia

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2
Q

Different bacteria are introduced during lifetime:

-formula fed

A

B-fragilis
E. coli
C. difficile

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3
Q

Different bacteria are introduced during lifetime:

-breast fed

A

bifidobacterium ruminococcus

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4
Q

500 bacterial species colonise the adult _______, with 30–40 species comprising up to 99% of the total population.

A

intestine

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5
Q

The vast majority (99%) belonged to five bacterial phyla:

A

Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria and Fusobacteria.

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6
Q

ROLE OF GUT MICROBES….

A
  • Help to control GIT inflammation ,pain and irritability caused by harmful microbes
  • Prevent proliferation of microbes that produce enzymes such as glycosidase that transform precarcinogens to carcinogens
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7
Q

Break down a number of dietary substances that are______and convert into nutrients that can be absorbed nd utilized

A

non-digestible e.g. fibre

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8
Q

The predominant end products of bacterial fermentation in the gut are……….

A

short

chain fatty acids/volatile fatty acids (SCFA/VFA) produced in the colon (acetate, propionate, and butyrate.)

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9
Q

___________is metabolised primarily by the intestinal epithelium, where it is converted to ketone bodies or oxidised to CO2

A

butyrate

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10
Q

Butyrate increases …..

A

production of secreted mucus and supports regulatory T- cell function in the gut
AND has anti-tumor properties

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11
Q

short chain fatty acids have been implicated in stimulating….

A

intestinal blood flow and stimulate epithelial proliferation and differentiation.

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12
Q

Loss of integrity to epithelial gut barrier is referred to as the

A

leaky gut

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13
Q

The microbiota, the gut, and the brain communicate in a bidirectional way through

A

vagus nerve (nucleus soltarius)

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14
Q
  • sense mechanical, thermal and chemical stimuli including food/microbiota metabolites
  • Called enteroendocrine cells or neuropod cells
A

GVAs: gut interoceptors

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15
Q

GVEs:parasympatheticstimulationofdigestioniswell- known. But another role is an anti-inflammatory efferent pathway→

A

dampen peripheral inflammation and decreases intestinal permeability

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16
Q

Stress inhibits the

A

vagal parasympathetic output

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17
Q

in animal studies….gut microbiota influence ______

A

serotonin levels

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18
Q

any change to the composition of resident commensal communities relative to the community found in healthy individuals

A

dysbiosis

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19
Q

What is speculated based on microbial communities in patients and mouse models of inflammatory bowel diseases (IBD) such as Crohn’s and ulcerative colitis (UC), diabetes, asthma, allergies and even autism

A

speculated that these observed changes in microbial composition are contributing factors to the initiation and/or persistence of many of these diseases

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20
Q

What is the Microbiome in Crohn’s Disease/Ulcerative Colitis compared to healthy subjects?

A
  • Lower bacterial diversity

- reduction in Firmicutes, and especially clostridium

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21
Q

live microorganisms which when administered in adequate amounts
confer a health benefit on the host

A

probiotics

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22
Q

most commonly used species of bacteria or fungi in probiotics?

A

lactobacilli and bifidobacteria

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23
Q

what are the beneficial effects of probiotics?

A

crowding out harmful, beneficial as long as

present

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24
Q

What have studies concluded from USE OF PROBIOTICS AS A TREATMENT?

A

Several studies reported a significant reduction in the incidence and severity of allergic diseases after probiotic treatment, but some didnt.

**cannot be generally recommended for the treatment of eczema or the prevention of allergies in general (eczema, rhinitis, asthma, and food allergy).

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25
Q

good evidence that probiotics are effective in preventing…..

A

antibiotic- associated diarrhoea and potential to prevent the potentially fatal Clostridium difficile-associated diarrhoea

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26
Q

What are macronutrients?

A

carbohydrates, proteins, and fats

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27
Q

Provide calories and functional building blocks

A

macronutrients

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28
Q

Vitamins and minerals are considered….

A

micronutrients

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29
Q

Do NOT provide energy, but are structurally and functionally important

A

micronutrients

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30
Q

what is the suffix of carbohydrates usually end in?

A

-ose

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31
Q

Different types of carbohydrates….

A
  • monosaccharide
  • disaccharide
  • polysaccharide
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32
Q

What are different types of monosaccharides?

A
  • glucose
  • fructose
  • galactose
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33
Q

what are different types of disaccharides?

A
  • maltose
  • sucrose
  • lactose
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34
Q

what are different types of polysaccharides?

A
  • starch
  • glycogen
  • cellulose
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35
Q

a single unbounded sugar molecule

A

monosaccharides

36
Q

C6H12O6

A

hexoses

37
Q

what monosaccharide is hardly sweet?

which is intensely sweet?

A

galactose

fructose

38
Q

glucose + glucose =

-what is the bond?

A

maltose

alpha (1 –> 4) bond

39
Q

glucose + fructose =

-what is the bond?

A

sucrose

joined by a alpha (1–> 4) bond

40
Q

table sugar

A

sucrose

41
Q

glucose + galactose =

-what is the bond?

A

lactose

alpha (1–> 4) bond

42
Q

how is cellulose different from starch/glycogen?

A

the bonds.
cellulose = beta bond (above the hydroxyl plane)

starch= alpha bond

43
Q

complex carbohydrate

ex) starch, cellulose, glycogen

A

polysaccharides

44
Q

What are the two forms of starch?

A

1) alpha amylose (long beads; no side chains)

2) amylopectin

45
Q

an example of an insoluble fiber? Why?

A

cellulose

because if has a beta (1–>4) bond that humans cannot break

46
Q

glucose bonded together in very beaches chains (quick breakdown); formed by animals to store energy in the muscles

A

glycogen

47
Q

structural part of plants: fruits, veggies, whole grains and legumes

A

dietary fiber

48
Q

most dietary fiber are _________________polysaccharides

A

non starch

49
Q

examples of non polysaccharides

A

lignin, cutie, and tannin

50
Q

bonds b/w monosaccharides cannot be broken down by digestive enzymes, but can be digested by…..

A

GIT bacteria

51
Q

pectin, gums, and mucilage can dissolve in water and form gels.

A

soluble fiber

52
Q
  • lowers blood cholesterol
  • lowers blood glucose
  • good source of probiotics for the gut microbes
A

soluble fiber

53
Q

cellulose, part of hemicellulose, and lignin, do NOT dissolve in water nor form gels and are less easily fermented.

A

insoluble fiber

54
Q

-promotes bowl movements and alleviates constipation by absorbing water and bulking up the stool

A

insoluble fiber

55
Q
  • decreases cholesterol levels
  • decrease weight (reduced gastric emptying)
  • less gastric reflux
  • improves duodenal ulcer, diverticulitis, constipation, haemorrhoids
A

dietary fiber

56
Q

what is the relationship b/w dietary fiber and blood pressure?

A

dietary fiber and decreased arterial blood pressure values

57
Q

long term fiber consumption = what effects on cardiovascular?

A

improved cardiovascular condition

58
Q

what is correlation between fiber and colon cancer?

A

reduced risk of colon cancer when populations with diets high in fat switched to diet high in total fiber and certain whole-grain foods

59
Q

wheat bran appears to ________colon tumor development more consistently than do other fibers

A

inhibit

60
Q

corn starch –> glucose (corn syrup –> ?

A

fructose

61
Q

high fructose corn syrup represents approximately ? of all added caloric sweeteners in the US diet

A

40%

62
Q

what is corn syrup called in England?

Canada?

A

isoglucose (England)

glucose-fructose (Canada)

63
Q

according to a review by kay Parker the increase in high fructose corn syrup has coincided with increase of…..

A

obesity
diabetes
cardiovascular disease
metabolic syndromes

64
Q

fructose in the liver is used for…

A

fat production

65
Q

hepatic portal system to liver for fat production (high fructose corn syrup)

A

1) continue into the circulation as fructose
2) converted to glucose –> circulation
3) in large amounts consumed: converted to fat –> circulation

66
Q

men showed a _________ when ingesting high fructose corn syrup diet

A

increase in plasma triacylglycerol concentration

67
Q

fructose diet in women?

A

no significant effect on fasting or postprandial plasma triacylglycerol concentrations

68
Q

once inside the cell, and moves through glycolysis, conversion to glycerol, (backbone of fat) tightly regulated by enzymes in glycolysis

A

glucose

69
Q

once inside the cell, fructose is converted to __________

A

fructose-1-phosphate

70
Q

what is the difference b/w glucose and fructose with satiety?

A

fructose does NOT provide satiety signals, glucose does

71
Q

Why does fructose not have satiety signals?

A

(fructose entry) Glut-5 transporter is absent from brain cells so little fructose enters the brain

72
Q

fructose (does/does not) stimulate insulin release?

A

does not

73
Q

insulin provides a satiety signal to the brain, increases leptin release. What is leptin?

A

satiety hormone that signals the brain to stop eating

74
Q

hypothalamic control center for satiety and hunger

A

arcuate nucleus

75
Q

donates electrons in redox reactions–> creates free radicals

A

reducing sugar

76
Q

gain oxygen, lose hydrogen, lose electron

A

oxidation

77
Q

lose of oxygen, gain hydrogen, gain electron

A

reduction

78
Q

indicated how much and how rapidly 50g of its carbohydrate content will raise blood sugar levels compared to 50g of glucose

A

glycemic index (GI)

79
Q

number of grams carbohydrates in a a serving of food multiplied by GI

A

glycemic load

80
Q

low GI

A

55 or less

81
Q

medium GI

A

56-69

82
Q

high GI

A

70 +

83
Q

low GL

A

10 or less

84
Q

medium GL

A

11-19

85
Q

high GL

A

20 +

86
Q

factors that affect reproducibility of GI

A
  • ripeness
  • physical form
  • what is eaten in meal
  • different types and pasta
  • processing and preparation
  • fiber
  • acidity lowers GL

Diagnosis And Management (8 decks)

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