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Stage 2 Nutrition > Topic 1 > Flashcards

Topic 1 Flashcards

1
Q

How much total daily energy should come from carbohydrates according to the Acceptable macronutrient distribution range (AMDR)?

A

45-65% of total daily energy should come from carbs

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2
Q

What elements do carbohydrates contain?

A

Contains the elements; carbon, hydrogen and oxygen

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3
Q

How much energy (kj/g) does carbohydrates provide?

A

16.7kj/g

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4
Q

Carbs are the only energy source used by both the…

A

Brain and nervous system. This makes them a very important energy source for the body

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5
Q

The body requires carbs to:…

A

Provide heat and energy for daily activities.
Provide dietary fibre to stimulate the digestive system

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6
Q

All CHOs are comprised of smaller monomers. Glucose is a CHO monomer… Within the cell, glucose is used to…

A

Create an energy-rich molecule called ATP via a process called respiration

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7
Q

Carbs are classified depending on the number of subunits they contain. What are the four classifications?

A

Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides

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8
Q

How many sugar molecules does a monosaccharide have?

A

One sugar molecules

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9
Q

How many sugar molecules does a disaccharide have?

A

Two sugar molecules

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10
Q

How many sugar molecules does an oligosaccharide have?

A

3-10 sugar molecules

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11
Q

How many sugar molecules does a polysaccharide have?

A

10 or more sugar molecules

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12
Q

Which carbs are simple?

A

Monosaccharides and disaccharides

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13
Q

Which carbs are complex?

A

Oligosaccarides and polysaccarides

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14
Q

List the monosaccharides

A

Glucose, fructose, galactose

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15
Q

List the disaccharides

A

Sucrose, lactose, maltose

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16
Q

List the oligosaccarides

A

Raffinose

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17
Q

List the polysaccharides

A

Starch, glycogen, cellulose

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18
Q

What are some properties me a monosaccharide?

A

Simple sugars, sweer to taste, soluble in water

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19
Q

What is glucose?

A

A monosaccharide, (simple sugar), naturally occurs in honey, fruit + veggies. Most carbs are converted to glucose when digested

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20
Q

What is fructose?

A

A monosaccharide (simple sugar), found naturally in honey, sweeter than table sugar (sucrose)

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21
Q

What is galactose?

A

A monosaccharide (simple sugar) formed from digestion of lactose (disaccharide) from milk

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22
Q

What are some properties of a disaccharide?

A

Simple sugar, sugars made up of 2 monosaccharide units, sweet to taste but varies, soluble in water

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23
Q

What monosaccharide units makeup sucrose? Where can it be found?

A

Glucose + fructose
Table sugar obtained from sugar cane
obtained from sugar beet

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24
Q

What monosaccharide units makeup lactose? Where can it be found?

A

Glucose + Galactose
Obtained from dairy products
All milk produced by humans and animals contain lactose

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25
Q

What monosaccharide units makeup Maltose? When is it produced?

A

Glucose + Glucose
Produced when starchy foods are digested

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26
Q

List some properties of oligosaccharides

A

has 3-10 monomers
Slightly sweet
Human body is unable to digest these, but bacteria in our large intestine can.

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27
Q

List some properties of polysaccharides

A

Complex group of carbs with many glucose units joined together.
The number and arrangement of the glucose molecules affects properties including taste and if the body can digest the polysaccharide.
Not soluble in water but can absorb water.
Not sweet to taste

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28
Q

Where is fibre found and what is it required for?

A

Found in plant foods (cereals, fruits and vegetables) fibre is the undigested part of the food. Required for good bowel health

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29
Q

What do soluble fibre, resistant starch and oligosaccharides do? check this with Miss to double check that is correct

A

Bind with water and partly dissolve forming a thick gel in the stomach.

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30
Q

What does the gel in the stomach do?

A

Expands the stomach providing satiety (fullness).
Slows the release of food from stomach into small intestine, slows digestion allowing for gradual absorption of nutrients.
Stabilises blood glucose levels = sustained energy.
Can lower cholesterol levels by trapping bile (made from cholesterol) preventing reabsorption.
Moves into large intestine as gel forming soft stools.
Partly digested by bacteria in large intestine

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31
Q

What does insoluble fibre do?

A

Absorbs water adding bulk to stools.
Bulky stools move through the LI easily, reducing transit time

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32
Q

What are some examples of insoluble fibre?

A

Skin of fruit, veggies and nuts

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33
Q

What is diverticulosis

A

Due to constipation, the dry, hard faeces place pressure on the wall of the large intestine causing it to rupture and form pouches.
Usually no symptoms

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34
Q

What is diverticulitis, and what are some symptoms?

A

When the pouches become inflamed or infected due to trapped food or faeces.
Symptoms: Cramping pain, bloating, fever, blood in faeces.

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35
Q

How can you prevent diverticulitis?

A

Exercise can help to prevent by promoting strong intestinal muscles, allowing for more efficient contractions to expel faeces

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36
Q

What can overconsumption of CHO lead to?

A

Excess carbs, especially simple CHO can lead to:
-obesity
-Cardiovascular disease
-type 2 diabetes

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37
Q

What is type 2 diabetes?

A

A progressive condition where the body becomes resistant to normal effects of insulin, requiring more and more insulin to be produced. Overtime the pancreatic cells lose the ability to produce enough insulin therefore blood glucose levels rise.

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38
Q

What are some causes of type 2 diabetes?

A

Genetic link, weight gain, high sugar intake

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39
Q

What is some ways in which you can manage type 2 diabetes?

A

Regular exercise (to burn excess glucose)
Healthy eating (Low CHO, especially simple CHO)
Weight reduction

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40
Q

What are some symptoms of type 2 diabetes?

A

Excessive thirst
passing more urine
feeling tired and lethargic
always feeling hungry
having cuts that heal slowly
gradually putting on weight

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41
Q

Food is required for…

A

Body growth and repair
energy
warmth
protection from disease
regulation of body processes

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42
Q

The nutrients found within food are…

A

Macronutrients: Carbohydrates, lipids and proteins
Micronutrients: Vitamins and minerals
Water

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43
Q

Macronutrients provide the body with…

A

energy

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44
Q

How much energy do carbohydrates provide the body?

A

16.7kj/g

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45
Q

How much energy do proteins provide the body per gram?

A

16.7kj/g

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46
Q

How much energy do lipids provide the body per gram?

A

37.7kj.g

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47
Q

How much energy does alcohol provide per gram? (remember that alcohol is not considered a macronutrient)

A

29.3kj.g

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48
Q

How do you calculate the amount of energy in food labels?

A

You times the amount of carbs (or protein or fats etc) by the amount of energy that macronutrient provides per gram.

E.g a food that contains 76.2g of carbohydrates = 76.2 x 16.7 = 1272.54kj

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49
Q

What is the energy distribution formula?

A

Macronutrient energy/total energy x 100

e.g total energy of the food = 1446.14kj
carbs in a food = 1272.54kj

therefore, (1272.54/1446.14) x 100 = 87.9%

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50
Q

What is the acceptable macronutrient distribution range? (AMDR)

A

Is the recommended balance of macronutrients for individuals of a healthy weight to reduce the risk of developing diet-related disorders
(Not recommended for individuals who whish to lose weight or have a specific health issue)

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51
Q

What is the AMDR for carbs, fat and protein?

A

carbs = 45-65%
Fat = 20-35%
Proetin = 15-25%

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52
Q

How many grams of alcohol is in a standard drink?

A

10 grams

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53
Q

the formula to work out the amount of energy provided by alcohol is…

A

(10g x standard drink) x 28.3kj

e.g
Can of beer = (10x0.8) x 29.3 = 235/4kj
Red wine = (10x1.6)x29.3 = 468.8kj

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54
Q

What are the nutrient reference values? (NRV)

A

a set of nutritional intake recommendations (Based on individual need)

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55
Q

What is the estimated average requirement (EAR)

A

The average amount of nutrients estimated to meet the nutrient requirements of half of a group of healthy individuals

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56
Q

What is the recommended daily intake (RDI)

A

The average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all healthy individuals

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57
Q

What is adequate intake (AI)

A

The average amount of nutrients that a group of healthy individuals requires. Used when EAR can not be determined

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58
Q

what is the tolerable upper intake level?

A

The upper level is the amount, if exceeded can be toxic

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59
Q

What is the Estimated energy requirement (EER)?

A

The average dietary intake (kj/day) required to maintain energy balance. Used by individuals of a healthy weight and activity level

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60
Q

What are proteins?

A

Are are large molecules made up of a unique sequence of amino acids, amino acids are comprised of carbon, hydrogen, oxygen and nitrogen (amino means contains nitrogen)

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61
Q

Proteins are the only nutrient that…

A

supplies the body with nitrogen - needed to make other proteins in the body

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62
Q

How much energy do proteins produce?

A

16.7kj/g

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63
Q

Explain the structure of an amino acid

A

All have the same structural formula - a central carbon atom bonded to one hydrogen atom, an amino group and a carboxylic acid group.

(Side chain is different and unique and effects shape size and electrical charge)

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64
Q

What is an essential amino acid?

A

needs to be consumed via diet as the body cannot synthesis or does not produce enough to meet nutrient needs

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65
Q

What is a non-essential amino acid?

A

can be synthesised by the body so is not essential to be consumed via diet

66
Q

Explain conditionally essential amino acids

A

Non-essential amino acids can at times require higher levels than the body can make e.g during illness or growth. These times they are called conditionally essential amino acids

67
Q

What are complete proteins?

A

Protein sources that contain all essential amino acids in the amount required

68
Q

what is an example of a complete protein?

A

Animal food sources are complete proteins and have high biological value

69
Q

What are incomplete proteins?

A

proteins sources that are missing or are low in one or more of the essential amino acids

70
Q

What is a complementary protein?

A

when incomplete proteins are consumed together (either in the same meal or over the day) and provide all essential AA.
e.g eating beans and rice together

71
Q

The body requires protein for…

A

Maintenance and repair of every cell in the body.
(there are about 42 million proteins in every cell)

72
Q

What do enzymes do?

A

speed up chemical reactions

73
Q

What do antibodies do?

A

fight foreign microbes

74
Q

What is the protein RDI?

A

15-25% of total daily kj consumption should be protein
(Males required greater amount as they generally have greater muscle mass than females

75
Q

Explain what happens when there is an overconsumption of protein

A

Body cannot store amino acids which will be excreted however other compounds can be converted to glucose/glycogen/lipids for use and storage.
Waste products from protein metabolism is processed and removed by the liver and the kidneys so extra strain can be put on these organs if protein consumption is excessive.
- Many sources also high in saturated fats so obesity which can lead to heart disease
- Increased blood cholesterol can also be result of over eating protein

76
Q

Micronutrients are required by the body for…

A

good health and for the prevention of any diet-related disorders

77
Q

Are micronutrients required in small or large amounts in the body?

A

required in small amounts

78
Q

Most micronutrients are considered essential meaning they…

A

Must be consumed in the diet as the body cannot synthesise them

79
Q

Compare the chemical composition of vitamins and minerals

A

Vitamins: Organic substance - complex structure containing carbon, oxygen + hydrogen

Minerals: Inorganic substances - Simple structures and ions

80
Q

Compare the sources of vitamins and minerals

A

Vitamins: Found in plants + animals

Minerals: Found in soil + rocks, easily absorbed by plants

81
Q

Compare the vulnerability of vitamins and minerals

A

Vitamins: Denature by heat in cooking, age, sunlight and other chemical reactions

Minerals: Maintain their structure and are not affected by heat, sunlight and other chemical reactions

82
Q

List the water-soluble vitamins

A

B group vitamins, C

83
Q

List the fat-soluble vitamins

A

A, D, E, K

84
Q

Vitamin classification:
Compare the transportation in the body for water/fat-soluble vitamins

A

Water-soluble: Dissolve in water. they are freely and easily transported throughout the body by the blood (watery substance)

Fat-soluble: Dissolve in fats/oils. they require transport by carriers (protein or lipoproteins) i the blood stream

85
Q

Vitamin classification:
Compare the absorption of water/fat-soluble vitamins

A

Water-soluble: Move directly into the blood due to being able to dissolve in water

Fat-soluble: Enter via the lymphatic system with fats, before making their way into the blood stream

86
Q

Vitamin classification:
Compare the storage in body for water/fat-soluble vitamins

A

Water-soluble: The body cannot store them. Any excess of water-soluble vitamins pass out of the body primarily through urine

Fat-soluble: Are stored in adipose tissue and the liver

87
Q

B group vitamins act as…

A

Coenzymes (allows enzymes to function) in the metabolism of macronutrients, aiding the release of their energy

88
Q

B group vitamins include…

A

B1 (thiamine), B2 (riboflavin) and B3 (niacin)

89
Q

Low vitamin B levels can lead to…

A

low energy levels

90
Q

Explain the functions of folate (B9)

A
  • Like most other water-soluble B vitamins, folate assists the metabolism of macro-nutrients to produce energy.
  • Works as a coenzyme in the metabolism of amino acids in proteins
  • Also acts as a coenzyme in the synthesis of DNA in rapidly dividing cells
  • Is require in the formation of red blood cells
91
Q

What happens if there is a deficiency of folate (B9)

A

The folate required for good health increases significantly during pregnancy, increasing the risk of deficiency.
- Inadequate folate a month prior to conception and during pregnancy, especially in the first trimester is linked to the development of neural tube defects where the tube does not fuse properly
- Most common types are anencephaly and spinal bifida

92
Q

What is anencephaly?

A

The neural tube fails to close resulting i the brain missing or failing to develop. This often results in miscarriage or the infant dying shortly after birth

93
Q

What is spina bifida?

A

more common and is classified as the incomplete closure of the spinal cord where the signal chord produces a sac. Spina bifida can also be accompanied by degrees of paralysis, kidney disorders, curvature of the spine, muscle weakness, motor and sensory losses

94
Q

What is anaemia?

A

General term used for low red blood cells or haemoglobin in the RBC

95
Q

What is megaloblastic anaemia?

A

Low folate levels disrupt the DNA synthesis in the formation of RBC. Without folate, DNA damages and destroys many of the RBS as they attempt to divide and mature
- This results in larger immature RBC and the RBC are unable to carry oxygen efficiently or travel through the capillaries as efficiently
- therefore the amount of oxygen delivered to the body and the rate that it is delivered is decreased. Fatigue is the main symptom of this condition

96
Q

What is the chemical name for vitamin B9?

A

Folate and folic acid

97
Q

Describe the form of folate (B9)

A

Folate is the form that naturally occur nd is found in foods, most commonly in foliage of leafy greens

98
Q

Describe the form of folic acid (B9)

A

Flic acid is the synthetic form which is commonly added to foods
* - potential risk of underconsumption saw the mandatory fortification of breadmaking flour with folic acid in aus and nz in 2009

99
Q

What is the chemical name of B12 when it is found naturally in food?

A

Cobalamin

100
Q

Where is B12 found?

A

B12 is only found in trace amounts in plant sources –> animal sources are key

101
Q

Where is B12 stored?

A

One of the few water-soluble vitamins that can be stored in the body. It is store in the liver and muscles of animals, therefore making liver, fish, poultry and other meats good sources

102
Q

What are some good sources of B12 for vegans?

A

B12 supplements and fortified products such as soymilk and cereals

103
Q

Explain the deficiency of B12

A
  • Like folate, it works as a coenzyme in DNA synthesis in RBC formation and in the metabolism of macronutrients, specifically amino acids.
  • B12 is also required to change folate into its active form
  • Low B12 results in pernicious anaemia (a type of megaloblastic anaemia) causing low numbers of RBC to be created
104
Q

What is vitamin c (ascorbic acid?)

A

Is a water-soluble vitamin and found in most fruits and vegetables

105
Q

What are some good sources of vitamin C?

A

Guava, capsicum, kiwi and strawberries contain a significant amount of vitamin c

green leafy vegetables such as Brussel sprouts, spinach and broccoli are also good sources

106
Q

What are the functions of vitamin C?

A

Important in the synthesis of collagen, the most abundant protein in the body.

107
Q

Collagen is the main component in…

A

connective tissues, and serves as a matrix on which bone and teeth form

108
Q

What does collagen assist in?

A

Assists in gluing separated tissues together, forming scars and helping to hear wounds

109
Q

Vitamin c also acts as an antioxidant what does this mean?

A

antioxidant means it defends the body against free radicals

110
Q

What are free radicals?

A

Free radicals cause oxidative stress to cells and tissues, accelerating the ageing process.
Free radicals also damage DNA, proteins and cell membranes, preventing cells from functioning normally and potentially causing the development of some cancer

111
Q

When consumed in the same meal, vitamin c will improve the absorption of…

A

iron digested from food into the bloodstream

112
Q

What disease can occur if there is a deficiency in vitamin c?

A

Scurvy

113
Q

What is scurvy?

A

Scurvy is a deficiency disease associate with a lack of vitamin c

114
Q

What are the symptoms of scurvy?

A

Initial symptoms include fatigue, inflammation of gums and generally feeling unwell
As it progresses, so do the symptoms including small red/purple spots and bruises on skin from broken bleeding capillaries, joint pain, swollen and bleeding gums and loosening teeth
- directly correlated to an impairment of collagen synthesis as this process is driven by vitamin c

115
Q

With a lack of vitamin c why would wounds not heal as effectively?

A

When collagen synthesis fails, connective tissues become weak and wounds do not heal as effectively

116
Q

Why is vitamin D (calciferol) different to other vitamins?

A

because the human body can synthesise it with the help of sunlight and form a precursor that the body makes from cholesterol

117
Q

Explain the series of reactions that turn cholesterol precursor into vitamin D in its active form.

A
  1. UV light: natural sunlight hits the skin which absorbs the UV rays
  2. Enzymes: This uv radiation reacts with enzymes in the skin, initiating the production of vitamin D
  3. Vitamin D: The precursors created by this reaction are converted to vitamin D
  4. In the body: Vitamin D acts on a number of cells and tissues throughout the body, stimulating growth and nutrient reabsorption
118
Q

Very few food sources contain vitamin D, what are some good sources?

A

oily fish (salmon, herring), liver, eggs and fortified margarine

119
Q

What are the functions of vitamin D?

A

Important for increasing the blood concentration of calcium and phosphorus.

120
Q

How does vitamin D increase the blood concentration of calcium and phosphorus.

A

It does this by enhancing their reabsorption from the small intestine into the blood
- reducing the amount lost via the urine by enhancing their reabsorption by the kidneys
- Enhancing the mineral movement into the bones
- This allows bones to grow denser and stronger as they absorb and deposit these minerals

121
Q

What happens if there is a deficiency of vitamin D?

A

Chronic hypovitaminosis impairs calcium and phosphorus absorption. This leads to failure of the bones to calcify normally, causing the softening of the bones, growth retardation and skeletal abnormalities.

122
Q

Prevalence of hypovitaminosis in children leads to rickets. What is rickets?

A

Where bones become weak so that they bend when they try to support the child’s weight, causing bowed legs.

123
Q

What is vitamin k?

A

Is a coenzyme for the enzyme required for the synthesis of proteins involved in blood clotting. It is also a cofactor for a protein require for building bone density.

124
Q

Where is vitamin K found?

A

Is a fat solubke vitamin that is naturally resent in some foods including leafy greens (spinach, brussel sprouts, broccoli, lettuce)

It is also produced by bacteria in the large intestine of humans

125
Q

What happens when there is a deficiency of vitamin k?

A

A vitamin k deficiency can occur during the first few weeks of infancy due to low transfer during pregnancy and/or low vitamin k content in breast milk. In Australia, new borns are given a vitamin k injection at birth.

126
Q

What are lipids comprised of?

A

Carbon, hydrogen and oxygen

127
Q

How many main types of lipids are there?

A

There are 3 main types of Lipids

128
Q

Triglycerides…

A

make up 95% of the lipids we eat and 99% of the lipids we store in our body as adipose tissue

The remaining 5% is phospholipids (used in cell structure) and sterols (such as cholesterol)

129
Q

What is a triglyceride composed of?

A

A triglyceride is composed of one molecule of glycerol and 3 fatty acid chains

130
Q

What are fatty acid chains?

A

Phospholipids and triglycerides contain fatty acid chains
- Carbon chains containing between 2 and 24 carbons with a methyl group at one end and an acid group at the other end

131
Q

What do saturated fatty acids contain?

A

Contain single bonds, allowing each carbon atom to hold the maximum amount of hydrogen

132
Q

What are some properties of a saturated fatty acid?

A

Solid at room temperature and have a high melting point.

133
Q

Where can saturated fatty acids be found?

A

Found in animal fats such as meat and milk and in some plants such as palm and coconut oil

134
Q

What is an unsaturated fatty acid?

A

Contains double bonds, therefore the fatty acid does not hold the maximum amount of hydrogen

135
Q

What are some properties of unsaturated fatty acids/where are they found?

A

Generally liquid at room temperature and have a low boiling point.

Found in nuts seeds and oils such as vegetable oils

136
Q

How many bonds does a monosaturated fat have?

A

single double bonds

137
Q

How many bonds does a polyunsaturated fat have?

A

2 or more double bonds

138
Q

How are polyunsaturated fats identified?

A

By te location of the first double bond in relation to the methyl group

139
Q

Omega-3 and omega-6 are considered…

A

essential fatty acids. These triglycerides cannot be synthesised in the body and must therefore be consumed in the diet.

140
Q

What is omega-3 fatty acids (linolenic acid) required for?

A
  • Slows the build-up of fatty material on walls of arteries
  • Reduces chance of blood clot
  • lowers triglyceride levels
  • Reduces high blood pressure
  • Foetal brain growth + function
141
Q

What is omega-6 fatty acids (linolenic acid) required for?

A

Required for regulation of:
- blood pressure
- Blood clot formation
- Immune response
- Nerve impulse

142
Q

List some sources of omega-3 fatty acids (linolenic acid)

A

Fish oils, walnuts, flaxseeds, soy

143
Q

List some sources of omega-6 fatty acids (linolenic acid)

A

Sunflower oil, safflower oil, corn oil

144
Q

Are trans-fatty acids found in food?

A

Some foods naturally contain trans fatty acids, but their levels are low

145
Q

There are two types of double bonds that exist naturally.. what are these?

A

Cis (hydrogen on the same side)
Trans (Hydrogen on opposite side)

146
Q

What do cis bonds do?

A

Cis bonds cause the fatty acid to kink, resulting in them to be liquid at room temperature (oils). They are more likely to react with oxygen and go rancid.

147
Q

What is hydrogenation?

A

Hydrogenation is a process used by food manufactures which converts cis to a trans double bond. This is done by forcing hydrogen gas into oils under pressure. This changes the oil to be semi-solid and less likely to go rancid.

  • found in commercially made foods such as pastry, cakes nad biscuits and partially hydrogenated oils use of deep frying
148
Q

What is sterols (cholesterol) composed of

A

is composed of a glycerol molecule and fatty acid chain like triglyceride, however, they are fused, forming rings.

149
Q

Describe some properties of cholesterol and hence how it is transported.

A

Cholesterol is a waxy substance and is only slightly soluble in water and blood. It therefore requires transport via hydrophilic proteins and lipoproteins

150
Q

How many lipoproteins does the body make

A

4 different lipoproteins, differentiated by their size and density. The greater the proportion of proteins the greater the density whereas a greater proportion of lipids decreases the density.

151
Q

LDL’s (low-density lipoproteins) are linked to…

A

increased plaque build-up on artery walls

152
Q

HDL’s (High-density lipoproteins) are linked to…

A

removal of plaque on artery walls

153
Q

How much energy do lipids provide per gram?

A

37.7kj

154
Q

What is the AMDR for total fats?

A

The AMDR for total fats is 20-35%

155
Q

What are some functions of lipids

A
  • Helps to retain heat by acting as an insulating layer just below your skin
  • Surround and protect vital internal organs
    -Acts as the carrier for fat-soluble vitamins (A,D,E,K) and cholesterol
    -Prevents skin from becoming dry
    -Used to produce cell membranes
  • Used to produce hormones
    -Contribute to feeling of satiety
    -Affect the palatability of foods, enhancing flavour and texture
    -Provide essential fatty acids which the body can not synthesis.
156
Q

What happens when there is excess fat?

A

Excess fat is stored in adipocyte cells as adipose tissues and can lead to obesity. Stored until needed as energy

157
Q

What can excess fat lead to?

A

This contributes to a range of lifestyle diseases including
- Hypertension (high blood pressure)
- Atherosclerosis (hardened arteries due to plaque)
- Heart disease (heart attack)
- Stroke (death of brain tissue due to lot)
- Type 2 diabetes (obesity is key trigger)

158
Q

What is atherosclerosis?

A

Is the term used for the hardening of the arteries and is a precursor for hypertension and cardiovascular disease

As plaque is deposited on artery walls, especially at branch points, it narrows the lumen and causes a hardening of the endothelial wall

159
Q

List and explain the stages of atherosclerosis

A
  1. it is believed that endothelial damage, due to dietary or lifestyle risk factors (LDL’s, sugars, smoking) causes atherosclerosis.
  2. LDL cholesterol becomes trapped at the damage site, causing WBC to arrive and engulf the LDLs. The WBCs now called foam cells are now also trapped. These cells congregate forming a ‘fatty streak’. over years this continued build-up is called plaque
  3. A fibrous capsule is formed to protect the artery, allowing for continued blood flow
  4. The plaque will be stabilised if no more build-up occurs. If further thickening occurs, the wall becomes so stretched it begins to stiffen. Calcium may also be deposited and further harden the arteries
160
Q

When does cardiovascular disease occur?

A

Occurs when plaque from the later stages of atherosclerosis ruptures forming a blood clot blocking blood flow

161
Q

Atherosclerosis can also cause…

A

an aneurysm due to a bulge in the blood vessel. If the vessel bursts it will lead to internal bleeding. Clots prevent blood and therefore oxygen and nutrients from moving to cells. This can therefore cause death of that region of the body

162
Q
A

Stage 2 Nutrition (4 decks)

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