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Physiology > The GIT Nutrition > Flashcards

The GIT Nutrition Flashcards

1
Q

Nutrition

A

-The process of obtaining or providing food for good health
-Science that deals with nutrients and nutrition

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2
Q

What are the four categories of undernutrition?

A
  1. Wasting(low weight for height)
  2. Stunting(low height for age)
  3. Underweight(low weight for age)
  4. Vitamin and mineral deficiency
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3
Q

Wasting?

A

Usually indicates recent & severe weight loss,
* Due to insufficient food to eat and/or infectious disease e.g. diarrhoea

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4
Q

Stunting?

A
  • Result of chronic or recurrent undernutrition
  • Usually associated with poor socioeconomic conditions, poor maternal health & nutrition,
    frequent illness, and/or inappropriate infant and young child feeding and care in early life.
  • Affects cognitive function
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5
Q

Underweight?

A

A child who is underweight may be stunted, wasted, or both

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6
Q

Vitamin and mineral deficiency(inadequate micronutrient intake)

A

Children & pregnant women in low income countries particularly at
risk of developing deficiencies in
* vitamin A
* Iodine
* Iron

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7
Q

Overweight and obesity?

A
  • Person too heavy for his or her height
  • Risk factor for cardiometabolic diseases
  • Imbalance between energy consumption (too much) vs energy expended (too little)
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8
Q

Hidden hunger?

A

Presence of multiple micronutrient deficiencies
-Particularly iron, zinc, iodine and vitamin A
-Can occur without a deficit in energy intake
-Energy-dense, but nutrient-poor diet.

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9
Q

How many people are affected by hidden?

A

Affects > 2 billion people globally
-particularly in low- and middle-income countries

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10
Q

What causes hidden hunger?

A

Due to reliance on low-cost food staples & non diverse diet

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11
Q

Double burden of malnutrition?

A

Coexistence of undernutrition & overweight, obesity or diet-related

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12
Q

How does the double burden of malnutrition occur?

A

i. Within individuals -simultaneous presence of two or more types of
malnutrition, or multiple types over a lifetime (obese & deficient in
micronutrients)

ii. Households -different family members presenting with different types of
malnutrition (under and over nutrition)

iii. Populations/Communities/countries (usually due to socioeconomic factors), and across the life-course

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13
Q

What are the three assessments of nutrtional status?

A
  1. Clinical Knowledge
  2. Biochemical tests: blood/serum & tissue biopsies(urine, saliva and hair)
  3. Anthropometry
  4. Dietary Survey
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14
Q

Bioimpedience?

A

is about the electrical properties of your body or other biomaterials

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15
Q

Anthropometry?

A

-Skin fold thickness measurements
-Waist circumference determination
-Height
-Weight
-Body mass index computation (kg/mΒ²)
-A BMI of 25.0 to <30.0 is denotes overweight while a BMI >30.0 denotes obesity
-Arm circumference
-Head circumference

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16
Q

Dietary survey?

A

For this direct records of individuals diets are taken and inferences drawn
based on the nutrient composition of the dietary constituents

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17
Q

What are the dietary survey methods?

A
  1. Prospective Methods
  2. Retrospective Methods
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18
Q

Prospective Methods?

A

7 day food record or 72 hour record of nutrient
intake
-keeps diary & record all foods and beverages
consumed during the specified time period.
-The quantity of each component is also recorded

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19
Q

Retrospective Methods?

A

Dietary intake recall
-Either as a food frequency (per
day/week/month) or 24 hour recall. Further
details will be provided in the lab sessio

20
Q

Limitations of methods especially recall (retrospective)

A

over/under estimation of food consumption

21
Q

What are the quality control measures that are instituted?

A

i. Crosschecking. Use more than 1 method (e.g. 24h recall and food frequency) to avoid over/under
reporting.
ii. Validation. Check how a method actually assessed intake.
iii. Reliability. Check consistency of data.

22
Q

Proximate analysis?

A

Determination of the macronutrients in food

23
Q

What is trans fat?

A

Trans fat, also called trans-unsaturated fatty acids, or trans fatty acids, is a type of unsaturated fat that occurs in foods.

24
Q

οƒ˜ RDI vs RDA vs DV

A

RDI (Reference Daily Intake) is a population-adjusted RDA based on all ages and sex groups of RDA values.

Recommended Dietary Allowance (RDA): Average daily level of intake sufficient to meet the nutrient requirements of nearly all (97–98%) healthy individuals; often used to plan nutritionally adequate diets for individuals.

The Daily Value (DV) is put on the labels of food products and is meant for the general population.

25
Q

Instrument used to measure energy?

A

Bomb calorimeter often used to determine the energy content of food constituents

26
Q

Digestibility?

A

Digestibility: quantification of the digestive process

provides a relative measure of the extent to which ingested food
and its constituent nutrients have been digested and absorbed

27
Q

What happens to all undigested food?

A

Thus, only a portion of food is digested and absorbed by an individual
* The rest is excreted as faeces

28
Q

What are the factors affecting digestibility?

A
  1. Food composition
  2. Host factors
    -GIT anatomy
    -GIT microbiome
    -Age
  3. Food characteristics
    -Cooking
    -ANFs
29
Q

Determination of digestibility?

A
  1. In vivo methods
  2. In vitro methods
30
Q

In Vivo methods?

A
  1. Direct/Conventional approach
  2. Indirect method/Indifference method or indicators/markers method
31
Q

Direct/Conventional approach?

A

Determine feed or nutrient intake and faecal production

32
Q

Nutrient digestibility equation?

A

Nutrient Digestibility= [(π‘›π‘’π‘‘π‘Ÿπ‘–π‘’π‘›π‘‘ π‘Žπ‘šπ‘œπ‘’π‘›π‘‘ 𝑖𝑛 𝑓𝑒𝑒𝑑 π‘π‘œπ‘›π‘ π‘’π‘šπ‘’π‘‘ βˆ’ π‘›π‘’π‘‘π‘Ÿπ‘–π‘’π‘›π‘‘ π‘Žπ‘šπ‘œπ‘’π‘›π‘‘ 𝑖𝑛 π‘“π‘Žπ‘’π‘π‘’π‘ )/
π‘Žπ‘šπ‘œπ‘’π‘›π‘‘ π‘›π‘’π‘‘π‘Ÿπ‘–π‘’π‘›π‘‘ 𝑖𝑛 𝑓𝑒𝑒𝑑 π‘π‘œπ‘›π‘ π‘’π‘šπ‘’π‘‘] x 100

33
Q

Apparent digestibility coefficients?

A

when faecal samples are collected

34
Q

Apparent digestibility coefficients factors?

A
  1. Feces contain added components from the GIT (mucosal cells, secretions) & microbes.
  2. Microbial fermentation can also have an impact
35
Q

True digestibility coefficient?

A

requires collection of samples from the ileum

36
Q

In Vitro methods?

A

Use simulated process in the gastrointestinal tract

37
Q

Which animals are of choice for digestibility trails?

A

Often rat and pig are animals of choice for
digestibility trials

38
Q

What is the direct method for experimental animal models for digestibility?

A

Use metabolic cage
-Feed known amount of feed
-Collect faecal matter separately from urine
-Proximate analysis of feed and faeces
-Compute apparent digestibility coefficients
Nb for Crude protein determine N and multiple by 6.25

39
Q

Which samples are collected for true digestibility?

A

For true digestibility, ileal samples are
collected

40
Q

How does the rat GIT differ from the
pig and both vs the human?

A

Pigs and rats have a digestive system which is classified as monogastric, or nonruminant. Humans also have this type of digestive system. They have one stomach (mono = one, gastric = stomach). The monogastric differs from that of a polygastric, or ruminant, digestive system found in cattle and sheep.

41
Q

Antinutritional factors (ANF)?

A
  1. Chemical substances present in food
  2. Alter the digestion and absorption of Nutrients
  3. Reduce the bioavailabity of food constituents
    4.Cause nutritional deficiencies, poor growth and diseases
42
Q

Mechanisms of action Digestive enzyme inhibition?

A

οƒ˜ 1. Inactivation of nutrients
οƒ˜ 2. Alteration of nutrient absorption pathways
οƒ˜ 3. Direct/indirect effects on tissues once absorbed

43
Q

Phytochemicals?

A

Plant-derived chemicals

44
Q

Nutraceuticals?

A

phytochemicals with nutritional value and medicinal potential

45
Q

Effects of cooking food?

A

-Improve digestibility of some macronutrients
-Decrease availability of some micronutrients

46
Q

Effects of advanced glycation end products?

A

-Flavour
-↓Digestibility
-Carcinogens
-Chronic disease
-Ageing

Physiology (14 decks)

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