Principles of Nutrition Flashcards

1
Q

Who does the average healthy diet apply to

A

Adults aged 18-55

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Variation in healthy diet for children

A

Should have full fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Main sources of vitamins and minerals

A

Veg, fruit and whole grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Recommended Servings of fruit and veg

A

5-7

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Adequacy Def

A

enough intake of all essential nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Dietary Balance Def

A

Not relying on 1 food type for nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Energy Control Def.

A

Not over/under eating

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Being physically active def.

A

Having an elevated heart rate for 30-60 mins a day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Energy Yielding Nutrients Outline

A

Macronutrients (mg portions daily). Carbohydrates, lipids and proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Energy Regulating Nutrients Outline

A

Micronutrients (microgram portions daily). Vitamins and minerals (organic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Essential Amino Acids Def

A

Can’t be made in body. Need to intaken in diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Non-essential Amino Acids Def

A

Synthesised in body from essential amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Conditionally Essential Amino Acids

A

Can’t be made in body but only need to be present in body in specific situations. Eg Arginine for optimal child growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Vitamins Outline

A

Organic, not synthesised in body. Deficiency results in disease. 2 Types (water and fat soluble)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Unit of Nutrition Energy

A

Kilocalorie (kcal) or kilojoule (KJ). 1 KJ = 0.24 kcal. A KJ is the amount of energy neede to increase the temp of 1 kg of water by 1 degree C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Carbohydrate Energy Yield

A

4 kcal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Protein Energy Yield

18
Q

Fat energy yield

19
Q

Alcohol Energy Yield

20
Q

Basal/Resting Metabolic Rate Def.

A

Amount of energy consumed by a person at rest while awake, in a thermo-neutral enviroument, 12 hours after their last meal. Min amount of energy required to carry out normal body functions

21
Q

Instances of higher basal metabolic rate

A

males, children and people with hyperthyroidism and fever patients

22
Q

Instances of lower basal metabolic rate

A

females, older people, hypothyroidism and individuals in periods of starvation (inefficient calorie intake)

23
Q

Recommended Dietary Allowances Def

A

All body functions in a day

24
Q

Times Female’s Average Daily Allowance Increases

A

Pregnancy and lactation

25
Diet-Induced Thermogenesis Def
Heat that body creates with energy excess from average daily allowance (not used in functions). ~ 10% BMR
26
Metabolic Energy Sources
Carbohydrates, lipid, proteins and alcohol
27
Metabolic End Process
CO2, urea and water
28
1st Law of Thermodynamics: Body Weight Is The Same
energy input = energy output
29
1st Law of Thermodynamics: Weight increases
energy input > energy output
30
1st Law of Thermodynamics: weight decreases
energy input < energy output
31
Total Daily Energy Expenditure
Total number of calories you burn in a day. BMR + non-exercise PA + exercise PA + diet induced thermogenesis
32
Lower Reference Nutrient Intake Def
% of the population with really low needs (~3%). Doesn't satisfy every person
33
Estimated Average Requirement Def
Amount population on average needs
34
Reference Dietary Intake Def
Nutrient needs of biggest % (~97%) of given population
35
Upper limit Def
Intake above this from person of population leads to adverse side effects
36
Paraenteral Nutrition
Injection. Water, glucose, salt, amino acids and vitamins. Different % based on patient requirements
37
BMI Outline
kg/m^2. 18.5-24.9 is healthy range
38
Over Nutrition Consequences
Diabetes, obesity, hypertension, cardiovascular disease
39
Causes of Secondary Mal nutrition
Appetite loss, fever (metabolism alteration), diahhorea (prevention of nutrient absorption) and parasites
40
Micromalnutrition Def
Minral/vitamin deficiency or hypervitaminosis
41
Protein Energy Malnutrition
Insuffient calories/ protein intake. Kashiwoker (protein) and Marasmus (calories)