Nutritional disorders Flashcards
Define nutrition and list the types of nutrients
• A nutrient is a substance used by an organism to survive, grow, and reproduce
Types
• Includes macro and micro nutrients
• Includes essential nutrients
• An essential nutrient is required for normal functioning that can’t be synthesized by body
List the types of macronutrients
Carbohydrates
Proteins
Fats
List the types of micronutrients
Vitamins
Minerals
Other micronutrients: phytochemicals
Describe carbohydrates as a macronutrient.
Mention how much energy it provides, what it is composed of and what the body uses it for
Energy:
• 4 kcal/g of energy
Composition:
• Carbon, hydrogen & oxygen
• Includes sugars e.g. poly, di and mono sacharrides
What it is needed for:
• Glucose required energy source
• Cells use glucose by either aerobic respiration, anaerobic respiration, or fermentation
Describe proteins as a macronutrient.
Mention how much energy it provides, what it is composed of and what the body uses it for
Energy:
• 4 kcal/g of energy
Composition:
• Carbon, hydrogen, nitrogen, oxygen & other elements
• One or more long chains of amino acid residues
What it is needed for: • Structure to cells • Enzymes, hormones, antibodies • DNA replication • Transporting molecules from one location to another
Describe fatty acids as a macronutrient.
Mention how much energy it provides, what it is composed of and what the body uses it for
Energy:
• 9 kcal/g energy
Composition:
• Carbon, hydrogen, oxygen that are glycerides of fatty acids
What it is needed for:
• Essential fatty acids needed for hormones, myelin, membranes, lipoproteins
Describe the three ways in which the macronutrient fatty acids are classified
Classified by length:
• Short chain, medium chain, long chain, very long chain
• Usually we consume long chains
Classified by C=C double bonds:
• 1. Saturated fats do not contain these
• 2. Unsaturated fats contain these (healthy)
Form:
• Cis-form: Polyunsaturated (omega 3, 6) and monounsaturated (omega 9)
• Trans-form: most are not found in nature and are the result of human processing (e.g., hydrogenation)
Describe vitamins as a micronutrient.
Mention the two types of vitamins
• Needed in small quantities for proper metabolic functioning
Two types: 9 water-soluble vitamins (8 B vitamins and vitamin C): • Dissolve easily in water • Readily excreted from the body • Thus consistent intake is important
4 fat-soluble vitamins (A, D, E, and K):
• Absorbed through the intestinal tract with the help of lipids (fats)
• Vitamins A and D can accumulate in the body, which can result in dangerous hypervitaminosis
Describe minerals as a micronutrient.
Mention the two types of minerals.
• Essential to biological processes eg blood homeostasis, nerve conduction, muscle contraction
Two types:
Major minerals:
• Calcium, phosphorus, magnesium, sodium, potassium, chloride and sulfur
Trace minerals:
• Needed in smaller amounts: iron, manganese, copper, iodine, zinc, cobalt, fluoride and selenium
Describe phytochemicals as a micronutrient.
- Phytochemicals are chemicals of plant origin that are biologically active. Eg: as carotenoids, flavonoids, lignans
- These produce colours in vegetables. They can have anti-oxidant properties
- Eating a diet high in fruits, vegetables, grains, legumes and plant-based beverages has long-term health benefits but no evidence that taking dietary supplements of phytochemicals extracted from plants similarly benefits health
Outline the NOVA processed food classification (four)
- Unprocessed foods: whole foods such as vegetables, fruits, eggs, fresh meat, rice
- Culinary ingredients: butter, oil, flour
- Processed foods: processed meat (ham, salami and sausage)
- Ultra-processed foods: pasta sauces, packaged meals, biscuits, cakes, confectionery, crisps
Explain how to spot ultra- processed foods
Check list of ingredients
• Contains food substances never/rarely used in kitchens eg: high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins
• Contains additives designed to make the final product palatable or more appealing eg: flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and antifoaming, bulking, carbonating, foaming, gelling and glazing agents
Explain the diet of humans from an evolutionary perspective
- High levels of meat consumption by Neandertals, based on carbon/nitrogen analyses of bone collagen
- Upper Paleolithic humans appeared to forage on a broader and more geographically variable range of plants and animals. Findings suggest operative settlement and agriculture, allowing for these humans to have a diet rich in plants and cereals
- Overall, the shift from a Paleolithic to modern diet was clearly characterized by a reduction in the protein content of the diet and a marked increase in carbohydrates, particularly simple carbohydrates
- Within the last 50 years, there has been a particularly rapid increase in the amount of food available and the amount of ultraprocessed food added to the Western diet. This is related to overweight and obesity rates
List the types of nutritional disorders
Undernutrition:
• Lack of availability of food, malnutrition of energy-foods, deficiencies of particular nutrients - eg protein malnutrition and micronutrients, eg Iron deficiency
Overnutrition:
• Ample supply of calorie-rich foods leads to overweight and obesity, metabolic disorders, etc.
• Childhood (> 3 yrs of age) and teenage BMI is strong predictor of adult obesity
Describe the mediterranean and inuit diet
Regional diets include
• Mediterranean diet: A diet based on habits of some southern European countries. Distinct features include mainly plant based diet, some protein and olive oil as main source of fat. Much research supports the health-benefits of this diet
• Inuit diet: Inuit people traditionally consume food that is fished, hunted or gathered locally; predominantly meat and fish
