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NUTR2101 > Quiz Questions > Flashcards

Quiz Questions Flashcards

1
Q

What are the ADGs

A

Australian Dietary Guidelines

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2
Q

What is the ADGs purpose?

A

To provide a guideline of what foods to eat for the general healthy population

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3
Q

What are the five ADGs?

A
  1. achieve and maintain a healthy weight, exercise regularly, eat a variety of nutritious foods and drinks that meet your needs
  2. eat a variety of nutritious food from the 5 food groups
  3. avoid foods that are high in saturated fat, added sugars and salt, and alcohol
  4. support and promote breastfeeding
  5. care for your food; store and prepare it safely
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4
Q

What is the AGHE

A

Australian Guide to Healthy Eating

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5
Q

What are the NRV’s? complete descriptions of the 6 references in terms of what they aim to achieve, how they are determined

A

Nutritional reference values

  1. EAR: estimated average intake. 50% of the population consume adequate intake. determined by a biomarker in the population
  2. RDI: recommended daily intake. 97-98% of the population consume adequate intake. Determined by 2 standard deviations from the EAR.
  3. AI: adequate intake. set for some nutrients when there is insufficient research data to establish an EAR. Covers the needs of 97-98% of individuals. Determined by a medium
  4. UL: upper limit. the maximum nutritional value that can pose no risk of adverse health effects in almost all individuals.
  5. SDT: suggested a dietary intake
  6. EER: estimated energy requirement. the average dietary intake that is predicted to maintain energy balance
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6
Q

What must be stated on the nutrition information panel?

A 
energy 
fats (total and saturated) 
sugar 
sodium (salt) 
fibre 
ingredients 
serving size and per 100g
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7
Q

What are the definitions of (and the differences between) digestion and absorption?

A

Digestion
the process of breakdown of foods into molecules that can be absorbed by enterocytes and delivered into the blood or lymphatic circulation. macronutrients are broken down into monomers. Macromolecules are freed from larger particles

Absorption
uptake of monomers and micronutrients from the lumen of the GIT through the absorptive cells into the blood and lymph for transport to organs/cells

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8
Q

Describe the different forms of absorption

A

Passive: Moves down a concentration gradient

facilitated: used a protein carrier, moved down the concentration gradient
active: moves against the concentration gradient, needs ATP
endocytosis: cell engulfs a substance by surrounding it with the cell membrane

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9
Q

What is the entero-hepatic recirculation?

A

Recycling of bile

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10
Q

How are nutrients being transported in the body once absorbed?

A

water-soluble substances through the cardiovascular system

lipid-soluble substances through the lymphatic system

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11
Q

What are prebiotics and probiotics? What is their respective function?

A

prebiotics:
non-digestible carbohydrates that feed bacteria and promote their growth and result in fermentation products

probiotics:
live bacteria
identical to that found in the gut
consumed as supplement or via foods

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12
Q

What is the difference between IBS and IBD? (definitions, location and characteristics)

A

IBS:
Irritable bowel syndrome
An intestinal disorder causing pain in the stomach, wind, diarrhea and constipation
large intestines; transverse colon
IBD
inflammatory bowel disease
Ongoing inflammation of all or part of the digestive tract.
crohn’s disease: A chronic inflammatory bowel disease that affects the lining of the digestive tract.
Ulcerative colitis: A chronic, inflammatory bowel disease that causes inflammation in the digestive tract.

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13
Q

What is the difference between diverticulosis and diverticulitis?

A

Diverticulosis occurs when small, bulging pouches (diverticula) develop in your digestive tract. When one or more of these pouches become inflamed or infected, the condition is called diverticulitis.

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14
Q

What are the possible reasons for developing GORD? 


A

caused by the ring of muscle at the bottom of the esophagus (gullet) becoming weakened.
consuming foods that increase reflux: citrus, caffeine, chocolate, fatty food, spicy food, onion, garlic, and tomato-based food

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15
Q

What are the differences between food allergies and food intolerances?

A

food allergies: food should be completely avoided

food intolerances: reduced food exposure

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16
Q

What is leaky gut? What does it result in?

A

space between musocal cells
leads to:
- brain: depression, anxiety, ADHD
- skin: acne, rosacea, eczema, psoriasis
- thyroid: hashimotos, hypothyroidism, graves
- colon: constipation, diarrhea, IBD
- adrenals: fatigue
- joints: rheumatoid, arthritis, fibromyalgia, headaches
- sinus and mouth: frequent colds, food sensitive

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17
Q

Define metabolism, catabolism, anabolism, energy metabolism, substrates, intermediates, products

A

Metabolism refers to the entire network of chemical processes involved in maintaining
life.

Catabolism: breaking up molecules

Anabolism: making molecules

Energy metabolism: generating energy (ATP) from nutrients.

Substrates: substance on which an enzyme acts

intermediates: Compounds formed in 1 of the many steps in a metabolic pathway
products: a chemical substance formed as a result of a chemical reaction

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18
Q

What are the Cori cycle and the citric acid cycle?

A

CAC:
The citric acid cycle is a series of chemical reactions that cells use to convert the carbons of an acetyl group to carbon dioxide while harvesting energy to produce ATP.

Cori Cycle
metabolic pathway in which lactate produced by anaerobic glycolysis in the muscles moves to the liver and is converted to glucose, which then returns to the muscles and is metabolized back to lactate.[2]

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19
Q

What is acetyl CoA?

A

Acetyl coenzyme A or acetyl-CoA is a molecule that participates in many biochemical reactions in protein, carbohydrate and lipid metabolism. Its main function is to deliver the acetyl group to the citric acid cycle (Krebs cycle) to be oxidized for energy production.

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20
Q

What is the role of niacin and riboflavin in energy metabolism?

A

transfer hydrogens from energy-yielding compounds to oxygen in metabolic pathways

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21
Q

What do oxidation and reduction mean?

A

Oxidation: loss of an electron
reduction: gain of an elecetion

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22
Q

Define ketogenesis, ketosis, ketoacidosis, ketolysis

A

Ketogenesis: making of ketone bodies

ketosis: high levels of ketone bodies in the blood
ketoacidosis: to many ketone bodies that the blood turns acidic
ketolysis: oxidation of ketone bodies

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23
Q

Where are ketone bodies (KB) formed?

A

the mitochondria of liver cells

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24
Q

How are KB formed?

A
  1. Blood glucose drops
  2. promotes lipolysis
  3. FA’s released from adipose tissue
  4. FA’s taken up in the liver
  5. liver oxidised the FA’s to acetyl CoA
  6. liver cells combine 2 acetyl CoA moled to form 4 carbon compounds
  7. this is metabolised to Ketone bodies
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25
Q

Where are KB used?

A

Ketone bodies are transported from the liver to other tissues, where acetoacetate and beta-hydroxybutyrate can be reconverted to acetyl-CoA to produce energy, via the citric acid cycle.

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26
Q

Describe the pathway of gluconeogenesis.

A

Definition: forming “new” glucose (e.g from non-glucose sources) from glucogenic amino acids

Pathway
The carbon skeleton of glucogenic amino acids form oxaloacetate, which is converted to malate, to form phosphoenolpyruvate
Then the reverse glycolysis pathway occurs to form glucose

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27
Q

In what conditions are KB formed?

A

an inadequate insulin production to balance glucagon action in the body

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28
Q

Can typical fatty acids be used as a substrate for gluconeogenesis? Why? Why not

A

No
Typical fatty acids cannot be turned into glucose because those with an even number of carbons—the typical form in the body—break down into acetyl-CoA molecules.

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29
Q

How is ATP produced during fasting (from a few hours to a few days of fast)

A

from glycose and fatty acid stores

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30
Q

What takes place during prolonged fasting to spare lean body mass? Explain your answer comprehensively

A

slowing of metabolic rate and a reduction in energy requirements.
allows the nervous system to use less glucose (and, hence, less body protein) and more ketone bodies.

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31
Q

What are the 6 factors, and their role, regulating energy metabolism

A
  1. glycolosis: glycose to pyruvate
  2. transition reaction: pyruvate to acetyl CoA
  3. fatty acid oxidation: amino acids to acetyl CoA
  4. Glucogenic amino acid oxidation: amino acids to pyruvate
  5. Non-glucogenic amino acid oxidation: amino acids to acetyl CoA
  6. Alcohol oxidation: ethanol to acetyl CoA
32
Q

How do you explain to your friend the concept of “carbohydrate quality” using the glycemic index and glycemic load?

A

The quality of carbohydrates can be explained through the use of a glycaemic index and glycaemic load.

Glycemic index compares food servings that have gram-for-gram the same amount of carbohydrate. carbohydrates that break down quickly during digestion have the highest glycaemic index. the blood glucose response of fast and high. carbohydrates that break down slowing release glucose gradually into the bloodstream. they have a low glycaemic index. and the blood glucose is slower and flatter.

glycaemic load refers to the amount of carbohydrate in the food serving consumed, multiplied by its glycaemic index and divided by 100. it more accurately reflects the impact on blood glucose, insulin secretion, and health of that specific food serving

33
Q

What is the AI for fiber in Australia? What endpoints were used to determine adequate intake?

A

25g for women and 30g for men
it was determined via a meta-analysis of about 100 studies of changes in stool weight with various forms of fiber, which estimated an increase in fecal weight due to ingestion of fiber

34
Q

Blood glucose homeostasis is tightly regulated. Explain the mechanisms that regulate high and low blood sugar levels, including the relevant hormones and their effect

A

When blood glucose levels are elevated the pancreas releases insulin. this insulin either transports glucose into the cells or, aids the conversion of glucose to glycogen blood
glucose levels returns to homeostatic levels. when blood glucose levels are low, the mancrease released glucagon. this glucagon either increases gluconeogenesis , or aids the break down of glycogen to glucose. blood glucose then returns to homeostatic levels

35
Q

What are the recommendations for carbohydrate intake in the Australian Nutrient Reference Values for adults? Include the target range and recommendations about carbohydrate quality

A

AMDR: 45-65%

more low GI food

36
Q

What are 3 monosaccharides and 3 disaccharides in the diet?

A

monosaccharides:
glucose
galactose
frutose

disaccharides
lactose
maltose
surcose

37
Q

Why would fructose be considered a “good” sugar for diabetics?

A

Because it isnt insulin dependent

38
Q

What are the consequences of consuming a lot of fructose?

A

Large consumption of fructose is linked with fatty liver disease: this is because glucose is transferred to fructose in the cell

39
Q

How do amylose, amylopectin, and glycogen differ from each other? Comment on structures, bonds, and enzymes used to break the structure down.

A

Amylose:
a continuous chain of glucose molecules
linked by alpha 1,4 glycosidic bonds

amylopectin
branched chain of glucose molecules
linked by alpha 1,4 and alpha 1,6 glycosidic bonds
more quickly digested as more sites for enzyme activity

glycogen
a branched structure
contained both 1,4 and 1,6 alpha glycosidic bonds

40
Q

Which from amylose and amylopectin has a lower GI?

A

amylose

41
Q

Explain four benefits of meeting the fiber requirements daily, by providing mechanisms of action for the benefits

A
  1. promoting bowel health by increasing faecal bulk and laxation- prevention of diverticulae and diverticulosis/ diverticulitis
  2. reducing obesity and weight gain risk- assists in appeite control; feeling fuller because it slows down gastric emptying, thus less over eating
  3. assisting in blood glcose control; slowing down gastric emptying, therefore slowing down CHO digestion and glucose absorption and rise in blood glucose levels
  4. reducing plasma cholesterol; promotes binding and excretion of cholesterol and bile, and thus prevent reabsorption of chloesterol
  5. substrate for gut bacteria; promotes growth and diversity, production of short chain fatty acids which have numerous health benefits
42
Q

Describe the 3 pathways of alcohol metabolism from substrate to end products, mentioning enzymes and intermediates.

ADH

A

ADH
converts ethanol to acetaldehyde
occurs in gastric cells
the intermediate carrier of electrons NAD+ is reduced by 2 electron to form NADH
Acetaldehyde moves to the mitochondria and is metabolized by aldehyde dehydrogenase 2 (ALDH2) to acetate
Acetate leaves the mitochondria and moves to extra- hepatic tissues (any other tissue via blood circulation) for further metabolism to acetyl-CoA
Acetyl-CoA enters CAC or is used for ketone bodies production or used for lipogenesis

43
Q

Describe the 3 pathways of alcohol metabolism from substrate to end products, mentioning enzymes and intermediates.
MEOS

A
  • Occurs in hepatocytes
  • Mediated by cytochrome P450 2E1 (CYP2E1), one of the detoxification enzymes in the liver
  • Activated when the ADH pathway cannot keep up with moderate to excessive intake of alcohol
  • MEOS is activated because alcohol is “foreign /toxic”.
  • MEOS also metabolises drugs and other foreign substances
  • MEOS requires oxidation of NADPH to NADP+ and consumes ATP
  • Produces same outcomes as the ADH pathway, as well as free radicals which can increase lipid peroxidation
  • MEOS assists in building a tolerance to alcohol over time
44
Q

Describe the 3 pathways of alcohol metabolism from substrate to end products, mentioning enzymes and intermediates.
Catalytic pathway

A
  • In hepatocytes and other cells; minor contribution or when alcohol intake is excessive
  • Oxidation occurs in the peroxisome via peroxisomal catalase
    > Organelle in the cytoplasm
    > Assists with detoxification of toxic substances
  • Uses hydrogen peroxides to form acetaldehyde and H20
  • Produces same outcomes as the ADH pathway
45
Q

What does 5% alc.vol. mean in terms of concentration of alcohol in a beverage?

A

0.5g of alcohol per 100g

46
Q

How much alcohol is in a standard drink?

A

10 grams

47
Q

What is the rationale to qualify this quantity a standard alcoholic drink in Australia?

A

Based on the assumption that the liver metabolises 10g of alcohol per hour

48
Q

What is BAL? What does a BAL of 0.07 mean in terms of alcohol concentration?

A

Blood Alcohol Level

0.07g of alcohol in 100mL of blood

49
Q

How many standard drinks are contained in:
– 1 bottle of wine at 12% alc.vol.?
– 1 L of beer at 4.8% alc.vol.?
– 5 cans (375mL) of cider at 4.2% alc.vol.? (Show calculations)

A

% x mL = alco.vol
alco.vol x alcohol gravity (0.0789) / 10
give how many standards

a. 7.1
b. 3.79
c. 6.21

50
Q

What is the gravity of alcohol?

A

0.0789

51
Q

What is the difference between essential and non-essential amino acids and provide two examples of each?

A

essential: needed to be consumed in the diet as the body cannot make it on its own
valine

non-essential: does not need to be consumed in the diet.
serine

52
Q

What are 3 factors that determine amino acid essentiality?

A
  1. Cells cannot make the carbon skeleton of EAA
  2. Cells lack the enzymes to attach the amine group to the carbon skeleton to form the EAA
  3. Cells cannot achieve the manufacture of EAA at a fast enough pace to meet requirements
53
Q

Describe the four structures of proteins. What structures determine function?

A

Primary: simple sequence of amino acids in the chain

Secondary: the shape of the protein molecule caused by weak hydrogen bonding between C=O and N-H groups within the chain. E.g. alpha helix, beta-sheet

Tertiary: 3 D folding from the interaction between R- groups determining the overall shape and function of the protein

Quaternary: interactions between 2 or more polypeptide chains. The result is a protein classified as fibrous, globular or conjugated

54
Q

What are deamination and transamination? Describe the processes and when they occur.

A

deamination: removal of the amine group, when aminoacids are to be converted to pyruvate, acetyl CoA, intermediates of the CAC, or to oxaloacetate for gluconeogenesis
transamination: removing the amine group from one amino acid to another, when additional non-essential amino acids are required in the AA pool. Occurs principally in the liver

55
Q

What are complete, incomplete and complementary dietary proteins?

A

complete: has all essestial amino acids
incomplete: does not have all essential amino acids
complementary: 2 incomplete proteins that add together to have all essential amino acids

56
Q

What is a limiting amino acid?

A

the essential amino acids that are missing in the food profile

57
Q

Provide an example of complementary protein sources to address incomplete protein status

A

legumes and grains, nuts, seeds

58
Q

How is protein quality determined?

A

Biological Value (BV)
Protein efficiency ratio
Chemical score
Protein Digestability corrected amino acid score

59
Q

What are high and low BV proteins? Provide two examples of each

A

High BV =
Foods that provide amino acids in amounts consistent with body’s needs
The body will retain much of the absorbed nitrogen, especially if consumption does not exceed requirement
e.g. eggs and whey
Low BV =
Foods that provide the amino acids in amounts not consistent with body’s needs (e.g. different AA profile)
e.g. wheat, peas, dry beans

60
Q

Why is it important to consume high-quality protein?

A

The body will retain much of the absorbed nitrogen, especially if consumption does not exceed requirement

61
Q

What is the difference between food allergies and food intolerances? Provide two examples of each.

A

Food allergies: no exposure, peanut allergy

Food intolerance: little exposure, lactose intolerant

62
Q

How is a protein involved in fluid balance?

A

Blood pressure pushes fluid out of capillary bed into interstitial fluid
Plasma albumin and globulins attracts water from the interstitial space back into the capillary for venous return
If plasma albumins insufficient fluid remains in interstitial space causing edema

63
Q

Compare Marasmus and Kwashiorkor. List the causes, the characteristic signs, and the health consequence long-term

A

Kwashiorkor
Protein malnutrition specifically
Minimal amounts of protein intake but moderate energy deficit

Marasmus
Protein + energy malnutrition
Minimal amounts of energy, protein and micronutrients intake

64
Q

what is the RDI for protein?

A

15-20%

65
Q

What are the most common types of lipids found in food?

A 
Phospholipids
Cholesterol
Phytosterols
Free fatty acids
triglycerides
66
Q

Define triglycerides formation and breakdown

A

formation
Esterification: joining 3 fatty acids to a glycerol unit; results in triglycerides

breakdown
De-esterification (=lipolysis of adipose tissue stores): a release of fatty acids from glycerol; results in free fatty acids

67
Q

How are trans fat found in food created?

A

Addinghydrogentomakeanunsaturatedfatmore saturated, solid (straight)

68
Q

Lipids are transported in the circulation via lipoproteins. Describe the characteristics, composition and role of the four main lipoproteins

A

LDL:
cholesterol
carries cholesterol made in the liver to the cells

HDL
protein
helps remove cholesterol in the body

VLDL:
trigylerides
carries lipid both taken up and made by the liver to the cells

chylomicron:
triglycerides
carries dietary fat from the small intestines into the cells

69
Q

What are plant sterols? How can they reduce dietary cholesterol absorption?

A

Chemically similar to dietary cholesterol found in animal
products, but cannot be converted to steroids in the body (requires bacterial activity; used in pharceuticals)

They are incorporated to micelles during digestion, thus reducing the amount of dietary cholesterol in micelles. Absorbed via NPC1L1 like cholesterol, and released back into the lumen via proteins ABCG5 or 8. Travel to colon for excretion.

70
Q

What are EFAs? Why are they essential? Examples. What are the precursors?

A

Estential Fatty acids

the body can not produce them lack of Δ12 and Δ15 desaturase enzymes that incorporate double bonds at specific positions.

EFAs are precursors of eicosanoids, hormone like molecules

71
Q

Functions of EFAs?

A

important structures for sell membranes
keeps membranes fluid and flexible
DHA

72
Q

What are eicosanoids? How are they made?

A

provide an infalmmatory response

made through the metabolism of omega 3 and 6 compounds

73
Q

How can oats reduce circulating cholesterol?

A

plant sterols complete with cholesterol make micelles, reducing cholesterol absorption in to the blood stream

74
Q

What are the dietary guidelines for fat intake for the general healthy adult population?

A

20-25%

75
Q

What is enterohepatic circulation and is its purpose

A

recycling of bile

by promoting the excretion of bile, fiber promotes the reduction of circulating cholesterol

76
Q

What are EFAs? What is their characteristic?

A

Essential fatty acids (EFAs) must be consumed in the diet as humans cannot make them: lack of Δ12 and Δ15 desaturase enzymes that incorporate double bonds at specific positions.

• Linoleic acid (18:2 n-6)
• Υ-linolenic acid (18:3n-6)
• Arachidonic acid (20:4 n-6)
• αlpha-linolenic (18:3 n-3)
• Omega 3 fatty acids
– Eicosapentaenoicacid(EPA) (20:5 n-3)
– Docosahexaenoicacid (DHA)(20:6 n-3)
77
Q

Describe omega /delta the naming methodology

A

Omega system
the number refers to the postition of the first double bond closest to omega (methyl) end

delta system
uses the carboxyl end for the first double bond and also indicates location of all double bonds

NUTR2101 (14 decks)

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