Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Principles of nutrition > Flashcards

Principles of nutrition Flashcards

1
Q

Good nutrition

A

Good health
Prevention of disease
Recovery from illness

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

Nutrition

A

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

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

Nutrients

A

‘Materials’
Substances digested, absorbed, promote body function
Carbohydrate, fat, protein, vitamins, minerals, water

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

Essential nutrient

A

Substance necessary for life, cannot be synthesised by body, must be in diet

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

Food

A

Substance eaten, digested and absorbed

Provides at least one nutrient - appropriate?

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

Diet

A

Foods selected

‘balanced’=adeqaute amounts of all nutrients

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

Malnutrition

A

Incorrect amount of one or more nutrients in diet (not just lack)

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

Undernutrition

A

lack of proper nutrition, caused by not having enough food or not eating enough food containing substances necessary for growth and health

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

Nutritional status

A

Intake of nutrients vs requirement –> state of health

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

Nutritional assessment

A

Measurement of nutritional status balance

Biochemical and anthropometric data, diet history

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

Dietician

A

Applies science of nutrition to individuals or groups

Health and disease

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

Metabolism

A

Changes constantly taking place in body due to tissue activity, transformation
Nutrients –> metabolism
–> energy liberated
–> tissue formed
–>body functions controlled and stimulated

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

Anabolism

A

Simple molecules –> complex, requires energy

Results in growth

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

Catabolism

A

Complex molecules –> simple, releases energy

Occurs during starvation and illness, energy intake decreases

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

Basic role of carbohydrate

A

Heat and energy

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

Basic role of fats

A

Heat and energy incorporated into body tissue

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

Basic role of protein

A

Tissue formation and repair broken down to produce energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Basic role of vitamins and minerals

A

For regulation of body processes incorporated into tissue (minerals)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Basic role of water

A

Temperature regulation
Waste product excretion
Fluid medium essential for metabolism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Measurement of nutrients in food

A

E.g. energy

  • calorie (kCal), unit of heat
  • joule (kJ, mJ), unit of heat/ muscular/ electrical energy
  • measured by oxidation of food
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Nutrient requirements

A

COMA Report

SACN 2000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

COMA Report

A

Committee on Medical Aspects of Food Policy Report (1991)

  • dietary reference values for food energy and nutrients in the UK]
  • estimated average requirement (EAR)
  • reference nutrient intake (RNI)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

SACN 2000

A

Scientific Advisory Committee on Nutrition
Advises PHE etc. on nutrition and related health issues
-reviews on vit A, iron, energy requirement, carbohydrates and health, vit D (2016), folic acid (2017)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Carbohydrates

A

Consist of C, H and O
Foods of plant origin e.g. grain, fruit, vegetables
CO2 + H2O –> sugar and starch
Monosaccharides, disacchardies, polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Monosaccharides

A

Simplest form of carbohydrates

e.g. glucose, fructose, galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Disaccharides

A

Pairs of carbohydrate molecules

e.g. sucrose, lactose, maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Polysaccharides

A

Complex form of carbohydrates

e.g. starch (amylose - straight chain and amylopectin - branched)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Source of glucose

A

Made from starch

Found in fruit e.g. grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Source of fructose

A

Found in honey, fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Source of sucrose

A

Made from beet and cane

Found in fruit and vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Source of lactose

A

Found in mammalian milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Source of maltose

A

Found in sprouting grain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Source of starch

A

Storage carbohydrate in plants

Found in grains (++), potatoes, peas, beans, lentils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Source of galactose

A

Made from digestion of lactose

Not naturally occurring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Source of glycogen

A

Stored form of carbohydrate found in liver and muscles

Not found in meat, destroyed during hanging process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Non-starch polysaccharides

A

Dietary fibre: no enzymes so not digested , but for bulk, peristalsis , excretion; removed from refined carbohydrate food
Made from plant cell walls
Found in cereals, vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Non-starch polysaccharides advantages

A

Bulky and take longer to eat
Prolonged feeling of fullness as stay in stomach longer
Prevent constipation, colonic cancer
-NSP and carcinogens: binds, dilutes by > faecal bulk, < transit time therefore < exposure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Non-starch polysaccharides disadvantages

A

Bind to minerals (Ca, Fe) –> deficiencies
Wind from metabolism of NSP in saecum and colon:
-methane, CO2, H2
-depending on type of NSP and bacterial flora
Insufficient energy intake: bulky and take longer to eat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Carbohydrate digestion

A

Broken down by enzymes (e.g. salivary amylase) to monosaccharides
Starch - longer digestive process
Disaccharides more readily absorbed (quicker energy source)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Carb release from liver

A

Metabolised for energy e.g. glucose only for brain, NS, RBCs
Converted into glycogen, stored in muscles and liver
Converted into fat when glycogen stores are full

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Glycaemic index

A

GI 1-100
Ranks carbohydrates
Rate at which carbohydrate reaches bloodstream as glucose
Important to maintain blood sugar level 3.5-10mmol/l (hormonal control)

42
Q

Low glycaemic index

A

Slow and steady release, levels constant and stable

< insulin resistance and weight control

43
Q

Less carbohydrate leads to

A

More fat metabolism (ketoacidosis)

Depletion of body tissue (protein)

44
Q

Carbohydrate in our diet

A

40-80% of energy intake
Foods cheap, plentiful, palatable, easy too prepare, low fat content
Starch(64%)>sucrose>lactose>fructose(3%)
High fibre, slow release - regulate blood sugar
Can also contain vitamins, minerals, some protein and fat

45
Q

Guidelines: sugars

WHO March 2015

A

Free sugars
<10% strong recommendation (12 tsps/dy)
<5% conditional recommendation
Reduce throughout life course

46
Q

Guidelines: sugars

SACN July 2015

A

Commissioned by DH and FSA
Recommended <5% free sugars
Average intake is ~11.5% (adults) therefore considerable challenge; great changes in dietary behaviour
-food labels display total sugar

47
Q

Free sugar

A

Added sugar, plus naturally present in honey, syrup, unsweetened fruit juice

  • replaces Non-Milk Extrinsic Sugar and ‘added’ terms
  • does not include lactose in milk and milk products
48
Q

“trends”

A

Sugar - current baddie
Fat/ carbohydrate debate (>obesity, >diabetes)
Is sugar the culprit?
Rising levels of heart disease (CVD) in 60s - Seven Countries Study
Current concern with impact on general and long term health, as well as (well known) dental impact

49
Q

Seven Countries Study

A

Data not included of high fat, low heart disease and vice versa; plus not separate sugar
‘Fat makes you fat’; manufacturers low fat products (5% not low), with sugar substituted for taste

50
Q

John Yudkin 1972

A

Sugar consumption
‘new’ vs fat
Current concern with impact on general and long term health, as well as (well known) dental impact

51
Q

Fats

A 
Consist of C, H and O (patterns and proportions)
Fatty acids (sat, monounsat, polyunsat) + glycerol --> triglyceride
52
Q

Saturated fat

A

Butter, cheese, full-fat milk, pizza, takeaways, pies

53
Q

Monounsaturated fat

A

Olive, nuts, avocado

54
Q

Polyunsaturated fat

A

Omega 3: oily fish, soya bean

Omega 6: sunflower seeds, wheat germ, corn

55
Q

Trans fatty acids

A

Hydrogenated

In frying and baking fats

56
Q

Essential fatty acids

A

For structure and function of cell membranes
To regulate cholesterol metabolism
Vegetable and marine oils

57
Q

Sources of fat

A

Meat, dairy, eggs, vegetables (e.g. olive, coconut oils)

58
Q

Cholesterol

A

LDL, HDL
From diet and synthesised in body
Associated with animal tissues
-full-fat dairy products, fatty meat, egg yolks, offal

59
Q

Oils

A

Fats that are liquid below 20 degrees

60
Q

Digestion of fats

A

Digestion in stomach and small intestine

Broken down to constituents, may reform as triglycerides

61
Q

Functions of fats

A

Energy for tissue activity and body T maintenance
Incorporated into body structure e.g. brain and nervous tissue
Hold position and protection of vital organs
Insulation (subcutaneous heat loss)
Satiety - presence in duodenum delays stomach emptying
Provide fat-soluble vitamins and assist absorption

62
Q

Fats body stores

A

Under skin and around abdominal organs (interchanged not inert, mobilised for fuel)

63
Q

Dietary component of fat

A

~35% of energy intake from fats
70-95g/day
20-30g/day sat

64
Q

Proteins

A

Main constituent of every living cells
Consist of chains of amino acids
CO2 + H2O + nitrogen-containing compounds (N and mineral elements e.g. iron) –> amino acids –> peptides, proteins
Peptides and proteins can convert to amino acids by transamination in liver

65
Q

Proteins found in

A 
Meat (myosin)
Fish
Eggs (albumin)
Cheese
Milk (caesin)
Nuts
Pulses e.g. lentils, beans
Cereals e.g. wheat (gluten)
RNI 45-55g/ day
66
Q

Essential amino acids

A

Can’t be made

67
Q

Functions of proteins

A

Replacement during metabolism and wear and tear
-e.g. hair, nails, skin, digestive secretions, bone, dentine, epithelium, antibodies
New tissue production e.g. growth, recovery from injury, pregnancy, lactation
Forming enzymes, hormones
Energy source

68
Q

Digestion of proteins

A

Into amino acids and dipeptides and tripeptides

69
Q

Fate of proteins

A

Structural proteins, converted into other aas, oxidised for energy

70
Q

Vitalamine

A

Rice - beriberi in chickens (funk, 1911)

71
Q

Vitamin C

A

Citrus fruit juice

Sailors’ scurvy (Lind, 1753)

72
Q

Vitamins

A

Organic (or related) substances with specific biochemical functions
Essential for normal metabolism (promote reaction/s)

73
Q

Sources of vitamins

A

In diet (e.g. Vit C only)
Some manufactured if enough precursor (pro-vitamin)
-beta carotene –> vit A
-vit D (diet) made in body, converted in skin by UV irradiation (for CA metabolism)
-vit K and some of B group vits made by intestinal bacteria (+ diet)

74
Q

Water-soluble vitamins

A

Excreted, not stored

C and B group

75
Q

Fat-soluble vitamins

A

Harmful as stored

A, D, E and K

76
Q

Requirement of vitamins

A

Not known exactly (varies between people)
COMA: recommendation meet requirement of average healthy person
SACN: RNI for vitamins and minerals 2002-2017

77
Q

Minerals

A

~3% of body weight
Essential constituents of soft tissues, fluids, skeleton, teeth
Incorporated into enzymes, proteins and soluble salts
Many sources

78
Q

Examples of minerals

A

Calcium, sodium, potassium (bananas), iron (e.g. fruit and veg), zinc
-haemoglobin = iron-containing oxygen-transport metallo-protein

79
Q

Water

A

~65-70% of body weight
Fluid medium for almost all body processes
Intra- and extra-cellular fluids
Body secretions, excretions
Sufficient urine flow, prevention of constipation
Joint lubrication
T control (lung and skin evaporation)
Death after a few days (compared to protein, fat, carb reserves)

80
Q

Sources of water

A 
Beverages (milk, tea)
Fruit and veg (80-90%)
Bread (~35%)
Fish (65%)
Meat (50-70%)
81
Q

Metabolism to water

A

Protein, fat, carb –> water in hibernation

82
Q

Water loss

A

Urine, faeces, sweat (lose salt), exhaling, vomiting, diarrhoea, haemorrhage, exudate from burns

83
Q

Water balance

A

Thirst, kidney regulation

84
Q

Water intake

A
  1. 5-3l/day
    - climate and activity
    - drinks (1L), food (1L), metabolism (0.5L)
85
Q

Too much water

A

Kidneys can’t keep up excretion
Blood diluted, lower salt concs
Water moves from blood to cells & organs
Brain swells and prevents vital functions

86
Q

Ecstasy

A

–> thirst and >ADH

87
Q

Marathon runners

A

Over consumption and retention of water, plus sweat and salt loss

88
Q

Energy

A

From oxidation of carbohydrates, fats, protein and alcohols in diet
Needed for
-growth and maintenance of body tissues
-maintenance of body T
-voluntary and involuntary muscle movement (heart, GIT, respiration)

89
Q

1g carbo

A

16kJ
4kCal
Most efficient source

90
Q

1g fat

A

37kJ

9kCal

91
Q

1g protein

A

17kJ
4kCal
Takes time to turn into energy, needs energy

92
Q

1g alcohol

A

29kJ

7kCal

93
Q

Basal metabolism

A

Amount of energy required for basic processes e.g. heartbeat, respiration, cellular activity

94
Q

Healthy balanced diet

A

Lots of fruit and veg (40%)
Starchy staple foods (wholemeal bread, wholegrain cereals, including B vits and fibre) 40%
Protein rich foods (lean meat, fish, eggs, lentils)
Some dairy foods (pref. lower fat variety)

95
Q

Food Standards Agency Guidelines

A

Base meals on starchy foods
7 portions of different fruit and veg per day
2 portions of fish per week including 1 portion oily fish
Cut down sat fat and sugar
Eat less salt (<6g/day)
Get active and try to be a healthy weight
Drink plenty of water
Limit alcohol intake

96
Q

Diet for treatment of disease

A

Diabetes, gluten sensitivity

97
Q

Diet-related disease

A

Diet is the cause
>/< nutrient (e.g. scurvy, fat-soluble vitamins)
Dietary toxins (e.g. hydrocarbons from smoking processes)
Contaminated food (bacteria, pesticides, heavy metals)

98
Q

Diet-associated disease

A

Diet is a contributory factor
< Infectious diseases - hygiene, antibiotics
> degenerative disease - CVD, malignancies, linked to diet

99
Q

Dentist’s role

A

DBOH

  • healthier eating advice
  • good dietary practice guidelines
100
Q

Diet and disease

A

WHO/FAO
“Diet, nutrition and the prevention of chronic diseases”
-obesity, type 2 diabetes, cancer, CVD, dental diseases, osteoporosis
-diet (and exercise) throughout life can reduce threat of global epidemic (remember ageing)

101
Q

Other considerations

A 
Pesticides and organic produce
Additives, fortification
Dried foods
Processed foods (and lifestyle)
GM foods
Cooking effects, food storage
Alcohol -carb content; energy source; damage to liver, brain
Food supplements
Food labelling (RDAs/GDAs)
-complex

Nutrition (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions