Brainscape's Knowledge GenomeTM

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


See full index

Nutrition stage 2 > Test Unit 1 > Flashcards

Test Unit 1 Flashcards

1
Q

How many kilojoules are in 1g of fat

A

37.7kj

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

How many kilojoules are in 1g of protein?

A

16.7kj

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

What is the formula for calculating the percentage of energy for a specific macronutrient

A

energy from macronutrient / total energy x 100

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

How many kilojoules are in 1g of carbohydrates

A

16.7kj

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

What are the six essential nutrients required to promote health and wellbeing?

A

Lipids
Protein
Carbohydrates
Vitamins
Minerals
Water

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

What is the definition of energy density

A

Energy density is defined as the number of kilojoules per gram of food

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

What is the recommended proportion of energy of carbohydrates, protein, lipids and alcohol according to the AMDR

A

Carbohydrates: 45-65%
Lipids: 20-35%
Protein: 15-25%
Alchohol: <5%

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

What is an example of a nutrient dense food

A

green leafy vegetables (eg. spinach, kale, rocket).

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

What makes a food source nutrient dense?

A

High levels of vitamins and minerals
High levels of fibre and water

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

What is the definition of nutrient density

A

A high mass and variety of nutrients per kilojoule.

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

What makes a food source energy dense

A

High levels of fat and low levels of water

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

Why is alcohol in the discretionary group on the AMDR?

A

Alchohol has no nutritional value (no vitamins, minerals)
It is a diuretic (depletes water and water soluble vitamins)
The liver focuses on detoxicising the alcohol at the expense to its other functions
Increases the risk of cancer
Damages the liver leading to fatty acid disease.

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

What are the main nutrient references values and what do they stand for?

A

RDI (recommended daily intake)
EAR (estimated average requirement)
AI (adequate intake)
UL (upper limit)
EER (estimated energy requirement)

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

Explain RDI and what are some benefits and limitations of using it?

A

RDI is the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (98%) of healthy individuals in a specific life stage and gender group

Benefits: Meets needs of 98% of the population

Limitations: RDI can vary with activity, illness, smoking, alcohol and from day to day.
Not all the nutrient that is consumed is absorbed eg bioavailability of calcium, iron.

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

Explain EAR and what are some benefits and limitations of using it?

A

EAR is the average dietary intake of a nutrient estimated to meet the nutrient requirements of half the healthy individuals in a specific life stage and gender group, therefore is lower and easier to meet than the RDI.

Benefits: easier to meet than the RDI

Limitations: Only meets the needs of 50% of a group, not 98% as for RDI

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

Explain AI (adequate intake) and what are some benefits and limitations of using it?

A

AI is the average daily intake of a nutrient that a group of apparently healthy individuals consumes

benefits: Can be easier to determine than RDI or EAR

Limitations: Based on observations only, not scientific studies

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

Explain UL (upper limit) and what are some benefits and limitations of using it?

A

The highest daily intake of a nutrient that is not dangerous to health. Above this level, intake is considered dangerous or toxic.

Benefits: Prevents toxicity

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

Explain EER and what are some benefits and limitations of using it?

A

EER is the average dietary intake (kilojoules consumed per day) that will maintain an energy balance in a healthy person of defined age, gender, weight, height and activity level.

Benefits: Individualised, useful to determine how much energy needs to be consumed to maintain a healthy weight.

Limitations: Can be impacted by variables that are not considered in the equations.

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

Explain some factors affecting RDI and provide an example in the answer

A

Age: babies, infants, children, adolescents, adults, elderly have different RDI’s due to different levels of growth, activity and repair. For example, adolescents require more calcium as their skeleton is growing.

Sex (M or F): Different hormonal profiles. Males have higher muscle to fat ratio on average. Examples include females having more iron during menstruating years and males have higher vitamin B1 due to larger body size.

Activity levels: Higher activity levels use more energy. For example more B vitamins to release energy from food

Pregnancy: Pregnancy causes higher blood volume to provide nutrients for the growing foetus. For example a higher iron intake is required.

Lactation (breastfeeding): Nutrients are released in breastmilk, energy is required to synthesise breastmilk. For example there must be an increased intake of water, protein, carbohydrates, lipids and water soluble vitamins.

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

What are monosaccharides

A

Glucose, fructose and galactose

Monosaccharides are simple carbohydrates with 1 saccharide units. They are soluble in water and are absorbed into the bloodstream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are disaccharides

A

Maltose (glucose + glucose)
Sucrose (glucose + fructose)
Lactose (glucose + galactose)

Disaccharides are simple carbohydrates with 2 saccharide units. They are soluble in water but are not absorbed into the blood stream.

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

What are oligosaccharides

A

They have 3-10 saccharide units made from a combination of glucose, fructose and galactose. they are not soluble in water but absorb water and are not absorbed into the bloodstream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are polysaccharides

A

more than 10 polysaccharide units, complex carbohydrates which is not soluble in water and not absorbed into the bloodstream (too big). Examples include: starch, glycogen, insoluble fibre, soluble fibre and resistant starch.

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

Explain why it is more correct to say ‘blood glucose’ instead of ‘blood sugar’

A

Sucrose is not in the blood stream because it is too big to be absorbed. Blood glucose is more specific as there are several types of sugars.

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

Food sources of starch

A

Wholegrains, starchy vegetables eg potatoes, corn

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

Food sources of glycogen

A

NONE
found in the body in the liver and skeletal muscles

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

Food sources of insoluble fibre

A

the skin of fruits and vegetables, outer kernel of wholegrain

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

Food sources of soluble fibre

A

Flesh of fruits and vegetables, legumes, oats, barley

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

Food sources of resistance starch

A

Green bananas, white rice that has been cooked and cooled

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

Discuss two differences between a prebiotic and a probiotic. Give an example of each

A

prebiotic: a food that feeds on gut bacteria, but does not contain any bacteria itself
Probiotic: they contain beneficial bacteria and builds a healthy gut microbiome
Prebiotic: Foods high in soluble fibre and resistant starch eg. oats.
probiotic: May not contain soluble fibre or resistant starch but they have been fermented such as yoghurt, sauerkraut, kimchi, kombucha or yakult.

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

Describe two negative consequences when children do not meet the AI for fibre

A

become constipated - insoluble fibre adds bulk, soluble fibre softens faeces making it easier to pass.
Weight gain - prevents from overeating, makes us feel fuller for longer.

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

State two reasons why most Australians are not meeting the AI for fibre

A

The don’t like fruits and vegetables.
Fresh produce is more expensive than processed foods.

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

Identify which simple carbohydrate (monosaccharides or disaccharides) increase blood sugar levels faster

A

Monosaccharides - they do not have to be broken down to be digested unlike disaccharide which are larger, thus must be broken down first to monosaccharides before being absorbed, lengthening the time taken to increase blood glucose levels.

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

The glycemic index (GI) ranks carbohydrates in food according to how their consumption would affect a person’s blood glucose levels. The majority of sports drinks have a high GI. Explain how this would affect an individuals energy levels for the first few hours after consumption.

A

As most sports drinks have a high GI, energy levels would rapidly increase followed by a rapid decrease, therefore energy levels would not be sustained for the first few hours after consumption.

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

Explain where and how soluble fibre is broken down in the body.

A

Soluble fibre is broken down in the large intestines by bacteria through a process of fermentation

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

Explain one way that soluble fibre can help prevent constipation.

A

Soluble fibre can prevent constipation:* As it binds to water, which produces soft bulky stools which are easy to expel from the body.* As the bacteria which die during the fermentation process are added to stools, producing bulky stools which allows an easy passage through the large intestine.* By increases the transit time of stools through the intestine preventing constipation

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

Explain the effect of low GI foods on blood glucose levels.

A

Low GI foods break down slowly releasing glucose into the blood gradually (or aren’t readily absorbed), causing a slow rise and fall of blood glucose levels.

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

What is a prebiotic

A

Foods that fed the gut bacteria. The gut bacteria ferment them and produce SCFA’s

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

What are benefits of prebiotics on the gut microbiome?

A

They feed gut bacteria which produce short chain fatty acids. This improves immunity, reduces inflammation in the gut

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

What foods contain naturally occurring prebiotics and what foods have prebiotics added?

A

Naturally occurring: Flesh of fruits, vegetables, onions, garlic, oats, barley, green bananas

Added to: some breads, breakfast cereals, drinks

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

What foods have naturally occurring probiotics and what foods have probiotics added?

A

naturally occurring: yoghurt, kombucha, kimchi, sauerkraut

Added to: yakult

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is a probiotic

A

Foods that contain live microbes, especially bacteria that are found in the gut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What are some benefits of probiotics on the gut microbiome?

A

Reduce the number of harmful gut bacteria
Boost the immunity system
Alleviate diarrhoea, constipation
Reduce symptoms of irritable bowel syndrome
Protect against colon cancer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What are the types of lipids?

A

fatty acids, glycerol, triglycerides, phospholipids, sterols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What is one way of lowering blood cholestrol?

A

Soluble fibre is known to reduce cholesterol. It does this by binding to bile acids that are excreted into the small intestine from the liver (Figure 1.2.9). Bile acids are made of cholesterol and will re-enter the bloodstream from the small intestine, potentially raising blood cholesterol levels. However, if soluble fibre binds to the bile acids, it reduces the amount of cholesterol re-entering the bloodstream, because soluble fibre is too large to be absorbed into the bloodstream. This reduces the risk of cholesterol depositing in artery walls, which can contribute to the development of atherosclerosis. The bile acids (cholesterol) are transported by soluble fibre along the digestive tract and finally removed from the body as waste, excreted as part of our faeces.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What is the definition of essential fatty acids?

A

Fatty acids that must be consumed in the diet, cannot be made by the body and is essential for health.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Animal food sources of omega 3 fatty acids

A

marine animals - oily fish eg salmon, sardines, tuna

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Plant sources of omega 3 fatty acids

A

Walnuts
Linseeds
+ any other nut / seed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Functions of omega 3 fatty acids

A

Reduces build up of atherosclerosis in arteries by decreasing LDL cholesterol and increasing HDL cholesterol –> decreases cardiovascular disease
Reglates blood pressure by making the arteries more elastic
Thins the blood
Essential for foetal nervous system development
Keeps the heart beating regularly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Animal food source of omega 6 fatty acids

A

eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Plant food sources of omega 6 fatty acids

A

seed oils eg flaxseed oil, canola oil, soybean oil, sesame oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Functions of omega 6 fatty acids

A

Converted to arachidonic acid in the body:
- supports the immune response
- supports blood clot formation

Regulate and promote blood clotting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Naturally and industrially made sources of trans fats

A

natural: Small amounts in fat on meat and in full fat milk and milk products

artificial: pastries, baked goods, fast food, margarine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Explain why oily fish are considered a better source of omega 3 fatty acids than plant sources such as walnuts

A

Omega 3 fats acids from fish are in the form that the body can use straight away, whereas the form in walnuts must be converted in the body

55
Q

Functions of cholestrol in the body

A

Cell membrane structure - increases stability and fluidity of cell membrane
Hormone synthesis: Steroid hormones such as oestrogen and testosterone
Vitamin D synthesis: Vitamin D is a steroid hormone necessary for absorption of calcium
Component of bile secreted by the liver: Bile is necessary for digestion of lipids

56
Q

What is the difference between LDL and HDL cholesterol

A

LDL deposits cholesterol into endothelial tears in the arteries and increases athlerscerosis. HDL removes excess cholesterol from the blood and takes it back to the liver for recycling, so reduces the damage done by LDL

57
Q

What are the functions of lipids

A
  1. Long term energy storage in the body - fatty acids are carried through the bloodstream by a carrier protein to body cells where they can be used to synthesise ATP for energy.
  2. Insulation, cushioning and protection- Subcutaneous fat insulates heat loss. Visceral fat protects organs
  3. Assisting circulatory system - omega 3 and omega 6 functions
  4. Immune system functioning - Omega 6 is converted to arachidonic acid which is converted into inflammatory mediators - needed for inflammation
    Omega 3 reduces inflammation
  5. Synthesis of body components- Cholesterol is a precursor for:
    - vitamin D increases calcium absorption
    - Bile needed for lipid digestion
    - Steroid hormones
  6. Form lipoproteins
  7. Structure of the cell membrane
58
Q

Triglycerides are broken down to

A

fatty acids + glycerol

59
Q

Excess lipids in the diet…

A

Stored In adipose cells –> obesity
Saturated and trans fats increase the risk of visceral obesity

60
Q

Proteins are long chains of…

A

amino acids

61
Q

What are the functions of fibrous proteins

A
  1. Growth maintenance and repair of body tissues - proteins such as elastin, keratin, college form the structure of tendons, ligaments, skin, hair, nails and bones.
  2. Muscle contraction and relaxation - muscles have thin filaments (satin) and thick filaments (myosin). Using ATP, the actin filaments can walk along the myosin filament to contract. They can walk back to relax the muscle.
  3. Secondary source of energy - glucose is the preferred source of energy. In times of starvation, protein in body tissues can be broken down and converted to glucose for use.
62
Q

What is the difference between fibrous proteins and globular proteins

A

Fibrous proteins are long, strand like and insoluble in water. Globular proteins have a specific shape and are soluble in water.

63
Q

What are functions of globular proteins

A
  1. protein hormone synthesis - Hormones are released by glands and travel through the blood to target organs where they cause a response.
  2. Enzyme synthesis - enzymes are needed to speed up chemical reactions in the body
  3. Antibodies - specific antibodies are made by immune cells after exposure to pathogens such as viruses, bacteria, fungi, etc.
  4. Regulate fluid and acid-base balance
  5. Transport substances - proteins are hydrophilic so they can travel through the blood stream.
64
Q

What does insulin do and where is it released

A

Insulin lowers blood glucose levels when levels are high and released by the pancreas

65
Q

Recommend a food source rich in protein for a person following a lactovegetarian diet

A

Cottage cheese, cheese, baked beans

Lacto vegetarians can not consume meat and eggs, but can consume animal products (eg honey) and milk and milk products

66
Q

Recommend a food source rich in protein for a person following a ovo-vegetarian diet

A

eggs, hummus

ovo vegetarians can not consume meat and milk but can consume eggs and animal products

67
Q

Describe the difference between essential and non-essential amino acids.

A

Essential amino acids cannot be synthesized by the body and are therefore important to consume for the body. Non essential amino acids can be synthesized by the body and therefore can be gained in other ways than consuming it.

68
Q

State the elements that are found in proteins.

A

Made up of carbon, hydrogen, oxygen and nitrogen (sometimes sulfur)

69
Q

Describe the difference between incomplete and complete proteins.

A

Complete proteins contain all the essential amino acids by themselves. Incomplete proteins do not contain all amino acids and need to be paired with complimentary proteins to make up all essential amino acids.
Complete- meat dairy, eggs, tofu, quinoa, soy beans
Incomplete- plant based foods, nuts, grains, seeds, beans

70
Q

State the other names for incomplete and complete proteins.

A

Essential and non essential amino acids. Complete proteins is high biological value, incomplete proteins are low biological value.

71
Q

Explain what is meant by ‘complementary proteins.

A

Two or more incomplete proteins that when paired together provide all essential amino acids.

72
Q

Give two examples of foods that, when consumed together, provide complementary proteins.

A

Whole meal pita bread and hummus
Tofu and vegetables in a stir fry

73
Q

Explain why body builders and those doing intense exercise have higher protein requirements.

A

Because they are looking at adding mass to their body in the form of muscles, and a diet full of protein stimulates muscle growth.
Growth and repair of muscles, increases levels of hemoglobin.

74
Q

Explain why adolescents have higher protein requirements.

A

Protein helps with growth, and to keep muscles healthy, and makes young people grow tall.
High level of growth and repair, and hormones are essential.

75
Q

what are water soluble vitamins sensitive to

A

heat, light and oxygen

76
Q

examples of water soluble vitamins

A

B vitamins and vitamin C

77
Q

Examples of fat soluble vitamins

A

A, D, E, K

78
Q

How is excess water soluble vitamins lost

A

Lost in urine, sweat and faeces

79
Q

How is fat soluble vitamins lost

A

Stored in fat and liver

80
Q

What are some methods of reducing vitamin loss

A
  • Store food out of light eg coloured plastic, dark cupboards
  • Seal food away from oxygen eg sealed container, wrap in glad wrap, vacuum packaging
  • Cook for shorter periods eg stir frying, microwave
    Steam rather than boil
81
Q

What are the best methods to cook food if we want to reduce vitamin loss due to heat?

A

Steam rather than boil.
Cook slower at a reduced temperature

82
Q

What are the best ways to store food if we want to reduce vitamin loss due to light?

A

Store in cupboards/pantry, tinted/opaque containers.

83
Q

How can we store food if we want to reduce vitamin loss due to oxygen?

A

Air tight containers, glad wrap, glad bags

84
Q

Explain why water soluble vitamins need to be consumed everyday.

A

They are lost from the body through sweat, urine and faeces.

85
Q

Describe two methods of maintaining high levels of vitamin C in vegetables.

A

Storing them in the fridge, steam instead of boiling- cook for shorter periods of time away from water. Eat vegetable raw.

86
Q

Explain the importance of vitamin D in bone health

A

Vitamin D assists with calcium absorption which helps to support bone healthy

87
Q

what does a vitamin D deficiency result in

A

Rickets in children
Osteoporosis in adults

88
Q

Even though Australians live in a country that has high levels of sunlight, explain why there are also high levels of people who are vitamin D deficient.

A

Sunscreen can reduce the absorption of Vitamin D. People may be covering up their skin with sun-smart clothing. People may not be consuming enough foods that are rich in vitamin D

89
Q

The elderly are particularly at risk of being vitamin D deficient. Explain why this is especially dangerous for them.

A

Vitamin D deficiency leads to poor bones and teeth due to inhibited calcium absorption. Older people are more susceptible to osteoporosis.
The elderly have less mobility and therefore may be more likely to have less sun exposure.

90
Q

In Australia it is law that margarine is fortified with vitamin D. Explain why this is the case.

A

Margarine is a product that is used by the majority of the population- therefore majority of the population consume this and it supports the population in reaching the RDI of vitamin D.

91
Q

Explain why children who do not have enough vitamin D tend to have bowed legs.

A

Vitamin D promotes the body’s absorption of Calcium. A deficiency in calcium leads to brittle bones. During the development of these bones the weight of their body can lead to bowed legs.

92
Q

Explain why people with osteoporosis are at a higher risk of fractures.

A

Osteoporosis causes bones to be brittle and less dense. This causes them to not be as strong and break easily under pressure from a fall or a hit.

93
Q

Food sources of vitamin B1,

A

Whole-grains
Fortified cereal products

94
Q

Functions of vitamin B1, B2, B3

A

metabolism of nutrients to release energy and ATP
vitamins B1, B2, B3 are all coenzymes - the coenzyme does not carry out the reaction but is essential for the reaction to occur.

95
Q

food sources of vitamin B2

A

wholegrain
Milk and milk products

96
Q

food sources of vitamin B3

A

wholegrains
fortified cereals

97
Q

what is a coenzyme

A

Coenzymes are organic (non protein) and bind to specific enzymes so that the active site is the correct shape for the substrate to bind to.

98
Q

function of vitamin B2

A

Works with other B vitamins to release energy from carbohydrates and promote healthy growth and tissue repair
Healthy skin, and red blood cell production.

99
Q

Animal sources of vitamin B2

A

Lean meats, eggs, milk

100
Q

Plant sources of vitamin B2

A

Nuts, green leafy vegetables

101
Q

Functions of vitamin B3

A

Works with other B vitamins to release energy from carbohydrates
Healthy nerves, skin, digestive system

102
Q

Animal sources of vitamin B3

A

Lean meats, fish, poultry- eggs, chicken, dairy products- milk, cheese

103
Q

Plant sources of vitamin B3

A

Corn, nuts, rice, quinoa, fortified cereals

104
Q

Explain why it is compulsory for vitamin B3 to be added to all flour in Australia that is used to make bread.

A

To ensure that population has a great chance of meeting the RDI for Vitamin B3 as bread making flour is consumed by a large percentage of the population
Vitamin B3 also supports the release of energy from carbohydrates and bread is a form of carbohydrate.

105
Q

what is another name for vitamin B9

A

folate

106
Q

prevention of neural tube defects

A

mandatory fortification of bread making flour with folic acid in Australia and other developed nations
Encouraging eating from the AGHE, increasing green leafy vegetables, legumes, nuts, seeds
Folic acid supplement of planning pregnancy

107
Q

What is a catabolic reaction

A

breaking down reaction - eg breaking down glucose to release energy

108
Q

What is a anabolic reaction

A

building up reaction - eg synthesis of carbohydrates, proteins and lipids

109
Q

Even though it is well known that folate deficiency is linked with neural tube defects, babies each year are still born suffering from them. Suggest one reason why pregnant women are not reaching the RDI for folate.

A

Lack of education around consuming folate to support the healthy development of a baby.
Water soluble so it can be lost in sweat, urine and faeces vitamin B9 needs to be consumed daily.
Maybe the woman is not consuming foods rich in folate.

110
Q

What advice would you give to a person following a vegan diet to make sure they meet their RDI for vitamin B12?

A

Fortified soy milk and take supplementation.

111
Q

What symptoms would signal a vitamin B12 deficiency?

A

Anaemia- fatigue, headache, dizziness
Neurological decline- confusion, poor cognitive ability.

112
Q

Functions of vitamin B12

A

Folate and vitamin B12 work together to produce red blood cells
Vitamin B12 convert folate to its active form
maintains the structure of the myelin sheath around axon of nerve cells

113
Q

Vitamin B12 acts as a coenzyme in…

A

DNA synthesis (like folate)
Metabolism of proteins to release energy (like B1 B2 B3).

114
Q

Food sources of vitamin A

A

Liver
Fatty fish and oily fish
Milk, cheese
Eggs

115
Q

functions of vitamin A

A

Assists in vision

116
Q

deficiency of vitamin A

A

Night blindness
Xerophthalmia (ulcers on the eyeballs)

117
Q

food sources of vitamin E

A

Plant oils
Egg yolks

118
Q

Functions of vitamin E

A

Antioxidant: protects cells from damage by oxygen free radicals
USE IN FOOD MANUFACTURING: prolongs shelf life by slowing down oxidation of polyunsaturated oils

119
Q

Food sources of vitamin K

A

Leafy green vegetables
Cabbage
Liver

120
Q

functions of vitamin K

A

K1- healthy blood clotting
K2-Cardiovascular and bone health

121
Q

Sources of calcium…

A

In the body- 1.5kg of calcium is stored in the bones
Animal sources- milk and milk products
Plant sources- tofu, almonds, sesame seeds, dark green leafy veg, fortified soy, rice and oat milks

122
Q

What is calcium absorption decreased by

A

Caffiene, sodium, alcohol

123
Q

Why do post menopausal women require more calcium

A

Post menopausal women require more calcium because estrogen decreases after memopaise. This can cause osteoclasts and lead to osteoporosis making bones weaker and more brittle.

124
Q

Why do elderly men and women (70+ years) require more calcium

A

Aging is associated with a gradual loss of bone mass, and therefore they need to consume more calcium
Calcium is leeched from their bones

125
Q

describe two reasons why people who eat a mainly plant based diet may be at higher risk of having lower bone density.

A

They have to get calcium from non dairy sources
Lower levels of calcium in plant based foods
More vitamin D in plant based foods

126
Q

Why is it best to seperate intake of calcium and iron

A

iron decreases the absorption of calcium. Therefore, when consumed together, a lower amount of calcium is used by the body.

127
Q

Deficiency of calcium…

A

osteoporosis

128
Q

Bioavailability of calcium is increased by…

A

Vitamin D

129
Q

What dietary factors bind to non-harm iron and reduce its absorption and bioavailability

A

calcium, caffiene, alchohol

130
Q

word equation for aerobic respiration

A

Glucose + oxygen –> water + carbon dioxide + ATP

131
Q

Dietary sources of haem and non haem iron

A

Haem - lean meat (eg. lean beef, lamb, chicken, fish egg yolk)

non-haem - dried fruits eg dried figs, green leafy veg, cereals fortified with iron eg Nutri grain

132
Q

Functions of iron

A

Forms part of haemoglobin - Haemoglobin is a protein found in red blood cells, oxygen from the lungs binds to the haem iron part of haemoglobin, red blood cells deliver oxygen to the tissues for aerobic respiration which produces energy in the form of ATO for cells to use.

Forms part of myoglobin - myoglobin is found in the muislces and stores oxygen for use by muscles when oxygen is high in demand.

133
Q

Deficiency of iron

A

AMAEMIA
most common nutrient deficiency in the world

consequences and symptoms:
Less oxygen is deliver to the body so less aerobic respiration - fatigue, low stamina for exercise, dizziness, headaches
Attempting to deliver more oxygen to body cells - rapid, shallow breathing, increased heart rate, fainting.

134
Q
A

Nutrition stage 2 (1 decks)

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