Session 3 Lecture 2-Nutrition,Diet And Body Weight Flashcards

(47 cards)

1
Q

What is metabolism?

A

The chemical processes that occur within a living organism in order to maintain life.

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2
Q

4 types of pathways within metabolism

A

Oxidative pathways

Fuel storage and mobilisation pathways

Biosynthetic pathways

Detoxification pathways

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3
Q

What does oxidative pathway do?

A

Convert food into energy

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4
Q

What does fuel storage and mobilisation pathway do?

A

Allows fuel to be mobilised when we are not eating or need increased energy

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5
Q

What does biosynthetic pathways do ?

A

Produce basic building blocks for cells

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6
Q

What does detoxification pathways do?

A

Remove toxins

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7
Q

Definition of catabolic processes

A

Break down of big molecules into small molecules to release energy in the form of reducing power

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8
Q

Definition of anabolic processes

A

Use energy and raw materials to make larger molecules for growth and maintenance

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9
Q

Definition of energy

A

Defined as the capacity to do work

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10
Q

Why do living cells require energy ?

A

Biosynthetic work -synthesis of cellular components

Transport work -movement of ions and nutrients across membranes

Mechanical work -Muscle contraction

Electrical work-nervous conduction

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11
Q

What type of energy is used to drive energy requiring activities in the cells of the human body?

A

Chemical bond energy

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12
Q

Where is the chemical bond energy used in cells derive from and where is it stored ?

A

Derived from oxidation

Energy is conserved by formation of ATP from ADP and phosphate and the remainder is lost as heat

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13
Q

What is the official SI unit of food energy ?

A

Kilojoule

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14
Q

Converting kcal to kJ

A

1 kcal=4.2 kJ

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15
Q

List the essential components of the diet

A
Carbohydrates 
Proteins 
Fat 
Minerals 
Vitamins 
Water 
Fibre
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16
Q

CARBOHYDRATES

General formula for carbohydrates and what do they contain ?

A

(CH2O)n

Contain aldehyde(-C=OH) or keto(-C=0) group and multiple -OH groups

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17
Q

CARBOHYDRATES

Sugars are example of carbohydrates

Name 4 categories of sugar and what they mean

A

Monosaccharide - single sugar unit

Disaccharide - 2 units

Oligosaccharides - 3-12 units

Polysaccharides - 10-1000’s units

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18
Q

CARBOHYDRATES

List the major dietary carbohydrates (sugars )

A
  • Starch (polymer of glucose)
  • sucrose (glucose and fructose)
  • lactose(galactose and glucose)
  • fructose
  • glucose
  • maltose (glucose and glucose )
  • Glycogen (polymer of glucose )
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19
Q

PROTEINS

What are proteins made up from ?
How many amino acids are used for protein synthesis in body ?
How many cannot be synthesised and must be obtained from diet ?

A

Composed of amino acids to form linear chains

20

9

20
Q

PROTEINS

9 essential amino acids that cannot be synthesised and must be obtained form diet

A

If-Isoleucine

Learned -Lysine

This -Threonine

Huge -Histidine

List -Leucine

May - Methionine

Prove -Phenylalanine

Truly -Tryptophan

Valuable -Valine

21
Q

FAT

What are lipids made of?

A

Triacylglycerols

3 fatty acids esterfied to one glycerol

22
Q

FAT

3 types of fats

A

Saturated fat -solid at room temp-no double bond

Unsaturated fat - double bond - liquid at room temp

Trans fat- man made -double and no double bond

23
Q

FAT

What is fat required for ?

A

Required for the absorption of the fat-soluble b vitamins (A, D,E and K) from the gut

Provides essential fatty acid e.g linoleic and linolenic acids which cannot be synthesised in body

24
Q

MINERALS

What is their importance ?

A

Electrolytes establish ion gradients across membranes and maintain water balance.

Minerals such as calcium and phosphorus essential for structure

Also used as enzyme co factors

25
VITAMINS Can be fat soluble or water soluble . Example of each ?
Fat soluble -A,D,E,K Water soluble -B1, B12,B6,Biotin, Niacin
26
VITAMINS Deficiencies of fat soluble vitamins
A-Xerophthalmia D-Rickets E-Neurological abnormalities K-Defective blood clotting
27
VITAMINS Deficiencies of water soluble vitamins
B12-Anaemia B6- Dermatitis,Anaemia Biotin- Alopecia, Scaly skin , CNS defects Niacin-Pellagra (3D’s Dementia Diarrhoea Dermatitis )
28
DIETARY FIBRES Sources of dietary fibres
Found in cereal foods e.g bread, beans fruit and veg - cellulose - lignin - pectins - gums Cannot be broken down but essential for normal functioning of GI tract
29
DIETARY FIBRE Benefits of high fibre diets ? What is low fibre intake associated with ?
Reduce cholesterol and risk of diabetes Low fibre associated with constipation and bowel cancer
30
Define the components of daily energy expenditure
- Basal metabolic rate (BMR) - Diet-Induced Thermogensis(DIT):energy required to process food - Physical activity level (PAL)
31
Role of the basal metabolic rate How to calculate it?
- maintains resting activities of the body - maintenance of cells e.g ion transport across membranes /biochemical reactions - maintaining body temperature 100 x weight in kg
32
Factors affecting BMR
- Body size - Gender - Environmental temperature - endocrine status - Body temperature
33
What is BMR?
Measure of the basal energy required to maintain life - functioning of the various tissues of the body at physical, digestive and emotional rest
34
Major tissues contributing to BMR?
Skeletal muscle -30% CNS-20% Liver -20% Heart -10%
35
What is voluntary physical activity ?
The energy required by skeletal and cardiac muscle for voluntary physical activity
36
What occurs when an individual gains weight ?
Energy intake >expenditure Excess energy is stored and can be used for growth (synthesis of new tissues ) or production of adipose tissues
37
What occurs when an individual looses weight ?
Energy expenditure > intake Tissue is lost
38
What is obesity ? How is it measured ?
Excessive fat accumulation in adipose tissue which impairs health Measured using bmi (>30)
39
How is obesity caused ?
Result of energy intake exceeding energy expenditure over a period of years
40
Clinical consequences of obesity
Cancers CVD Type 2 diabetes
41
How to calculate BMI?
Weight in kg divided by height in m squared Units are kg/m^2
42
BMI number for underweight for both male and female
<18.5
43
BMI number for desirable weight for both male and female
18.5-24.9
44
BMI number for overweight for both male and female
25-29.9
45
BMI number for obese for both male and female
30-34.9
46
BMI number for severely obese for both male and female
>35
47
BODY FAT DISTRIBUTION Greater proportion of fat in the upper body compared to that on hips is associated with increased risks of ?
- insulin resistance - hyperinsulinism - type 2 diabetes - hypertension - hyperlipdaemia - stroke - premature death