principles of nutrition Flashcards

1
Q

nutrition

A

sum of processes for living organism to receive and use materials from environment to promote its own vital activities

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2
Q

essential nutrient

A

substance necessary for life

cannot be synthesised by the body

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3
Q

food

A

substance eaten digested and absorbed

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4
Q

diet

A

food selected

balanced = adequate amount of nutrients

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5
Q

malnutritio

A

incorrect amount of one or more nutrients in diet

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6
Q

nutritional status

A

balance between intake of nutrients and requirement at that period in time

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7
Q

nutritional assessment

A

measurement of nutritional stasis

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8
Q

metabolism

A

changes constantly taking place in body due to tissue activity, transformation

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9
Q

catabolism

A

complex molecules to simple

releases energy

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10
Q

anabolism

A

simple to complex molecules

requires energy

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11
Q

nutrients and roles

A

1) carbohydrates
- heat and energy
2) fats
- heat and energy
- incorporated into body tissue
3) proteins
- tissue formation and repair
- broken down to produce energy
4) vitamins and minerals
- for regulation of body processes
- incorporated into tissue (minerals)
5) water
- fluid medium essential for metabolism
- temperature regulated
- waste product excretion

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12
Q

measurement of nutrients in food

A

calorie

measured by oxidation of food

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13
Q

carbs consitst of

A

hydrogen and oxygen and C

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14
Q

types of carbs

A

monsaccharides (glucose, fructose, galactose))
disaccharides (pairs surcrose, lactose, Maltose)
polysaccharides e.g. starch

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15
Q

non starch polysaccharides advantages

A
  • bulky and take longer to eat
  • prolonged and feeling of fullness as stay in stomach longer
  • prevent constipation, colonic cancer
    (NSP and carcinogens: bind, dilutes by increasing faecal bulk, decrease transit time, therefore reduced exposure)
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16
Q

non starch polysaccharides dis

A
  • bind to minerals (Ca Fe) grt deficiencies
  • wind from metabolism of NSP in caecum/colon: methane, CO2, H2 (dependant on type of NSP and bacterial flora)
  • insufficient energy intake (bulky, take longer to eat)
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17
Q

carb digestion

A
broken by enzymes to monosaccharides
Liver can then
1)	converted into glycogen
-	stored in muscles and liver
2)	convert into fat
-	when glycogen stores are full
3)	metabolised for energy 
-	eg glucose only for brain, NS, RBCs
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18
Q

glycemic index

A

ranks carbs at the rate where carbs reach bloodstream as glucose

19
Q

low GI

A

slow release
constant and stable
help reduce insulin resistance and weight control
glycaemic reponsce may be different for indiivduals

20
Q

what happens if too much fat is metabolised too quickly

A

ketoacidosis
could cause protein breakdown to release energy
- caused by intake of carbs reduced

21
Q

free sugar

A

added sugar plus those naturally present in honey ect

22
Q

fats consist of

A

carbon
hydrogen
oxygen

23
Q

types of fats

A

saturated
monounsaturated
polyunsaturated
combine with glycerol to form triglycerides

24
Q

trans fatty acids

A

hydrogenated

man made

25
Q

essentil fatty acids

A

structure and function of cell membranes

to regulate cholesterol metabolisms

26
Q

cholesterol

A

LDL/HDL

from diet and also synthesised in the body

27
Q

oils

A

fats that are liquid below 20 degrees

28
Q

functions of fats

A

1) energy for tissue activity and body temperature maintenance
2) incorporated into body structure
3) hold position and protection of vital organs (visceral)
4) insulation (subcutaneous heat loss)
5) satiety (presence in duodenum delays stomach emptying
6) provide fat soluble vitamins and assist absorption

29
Q

where are fat body stores

A

under skin

around abdominal organs

30
Q

dietary intake fats

A

35%

31
Q

protiens

A

chains of aa

CO2 and H20 and nitrogen containing compounds grt aa

32
Q

protein functions

A

replacement during metabolism and weat
new tissue production
forming enzyme
energy source

33
Q

digestion and fat of protein

A
into aa dipeptides an tripeptides
Fate
- structural pprotiens
- converted to other aa
oxidised for energy
34
Q

Vit C

A

essential for normal metaolbims

lack of leads to scurvy

35
Q

vit D

A

diet plus made in body converted in skin by UV

36
Q

how is Fit K made

A

intestinal bacterai

37
Q

types of vitamin

A

water solube
C and B
fat soluble
- A D E K

38
Q

minerals

A

form part of body constituents soft tissue ec

39
Q

haemolgoin

A

iron containing oxygen transport metallo protien

40
Q

water is needed fro

A

secretions excretions
sufficient urine flow
joint lubricati
temp cotrol

41
Q

water is lost

A
  • via urine
  • faces
  • sweat
  • exhaling
  • vomiting
  • diarrhoea
  • haemorrhage
  • exudate from burs
42
Q

too much water

A

Kidneys cannot keep up with excretion

  • blood dilutes
  • lower salt concentration
  • water moves from blood to cells and organs
  • brain swells and prevents vital functions
43
Q

energy needed for

A
  • growth and maintenance of body tissues
  • maintenance of body temperature
  • voluntary and involuntary muscle movement (heat, GIT, respiration)
44
Q

basal metabolism

A
  • amount of energy required for basic life processes eg heartbeat, respiration, cellular activity