Brainscape's Knowledge GenomeTM

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


See full index

Stage 2 Nutrition > Topic 1.1-1.10 Nutrition Guide > Flashcards

Topic 1.1-1.10 Nutrition Guide Flashcards

1
Q

Omega-6

A

Functions in the regulation of:

  • blood pressure
  • blood vessel contraction
  • Immune response

Source:

  • sunflower safflower oils - linoleic acid
  • vegetables and meat - arachidonic acid
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Omega-3

A

Functions:

  • Reduces the chances of thrombosis; the formation of blood clots
  • Counteracting irregular heartbeat (cardiac arrhythmia)

Sources:
- Oily fish; salmon and tuna, dark leafy green

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

Triglycerides

A

Composed of C, H, O, N

3 fatty acids and glycerol (propane-1,2,3-triol)

Provide the body with energy (energy reserve)

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

Phospholipids

A

Glycerol + 2 fatty acids + phosphate group

Functions:
- Lipid transport as part of lipoproteins, for cholesterol

  • Transport fat soluble vitamins
  • Emulsifiers

Food Sources:

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

Energy Balance

A

= Energy input - energy output

Weight gain = energy input > energy output

Weight loss = energy input < energy output

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

Vitamin B1 - Thiamin

A

Function:

  • metabolism of carbohydrates and fats
  • correct functioning of NS

Food Sources:
- Wholegrain, nuts

Deficiency:

  • beriberi
  • nausea/fatigue

Destroyed by:
- cooking/refining & heat

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

Vitamin B2 - Riboflavin

A

Function:

  • metabolism of carbohydrates and proteins
  • assists in red blood cell formation
  • promotes healthy skin

Deficiency:

  • Low blood count
  • poor digestion
  • cracked dull skin

Sources: dairy milk, salmon

Destroyed:
- Light

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

Vitamin B3 - Niacin

A

Function:

  • metabolism of carbohydrates
  • supports a healthy functioning digestive system

Food Sources:
- Wholegrain, nuts

Deficiency:
- Pellagra; disturbances of the digestive system

Destroyed:
- cooking in water

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

Vitamin B9 - Folate

A

Function:

  • assists vitamin B12 and C in the metabolism of proteins
  • produces red blood cells with vitamin B12

Food Sources:
- wholegrain, leafy greens

Deficiency:

  • Megaloblastic anaemia
  • diarrhoea/insomnia

Destroyed:
- cooking/processing

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

Vitamin B12 - Cobalamin

A

Function:

  • formation of red blood cells
  • maintains myelin sheath

Food Sources:
- fish, eggs

Deficiency:

  • Pernicious anaemia
  • the collapse of the myelin sheath

Destroyed:
- boiling

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

Vitamin C - Ascorbic Acid

A

Function:

  • promotes the absorption of iron and calcium
  • supports folate and vitamin E

Food Sources:
- citrus fruits/leafy greens

Deficiency:

  • Scurvy
  • poor infection resistance

Destroyed:
- heat, storage, oxygen exposure.

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

Vitamin D - Cholecalciferol

A

Function:

  • facilitates the absorption of calcium and phosphorous into the bone
  • maintains healthy bones

Food Sources:
- oily fish, butter

Deficiency:

  • Rickets in children
  • osteomalacia

Excess: vomiting/calcium deposits in kidney and liver.

Destroyed:
- very stable/hot temps

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

Fat Soluble Vitamins Absorption & Storage

A

Stored in adipose tissue

Not absorbed directly into the blood stream.

Absorbed into the lacteals in the small intestine via chylomicrons, transported through the lymphatic system and then released into the blood stream.

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

Nutritional Synergy Vitamins & Minerals

A

Vitamin C enhances the ability to absorb iron from nonhaem sources.

Vitamin D promotes calcium absorption and regulates calcium levels.

Vitamin D is fat soluble thus when taken with omega 3 sources its absorption is increased.

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

Factors Affecting BMR

A

body size – larger adult bodies have more metabolising tissue and a larger BMR. Greater body size, the greater BMR

age – metabolism slows with age due to loss of muscle tissue, but also due to hormonal and neurological changes

genetic predisposition – your metabolic rate may be partly decided by your genes

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

Calcium

A

Combines with other minerals to form hard crystals that give your bones strength and structure

Small amount of calcium is absorbed into the blood to assist in:

  • Normal blood clotting
  • Transmission of impulses along nerves.

Food sources: milk products, tofu,

Deficiency:
If calcium balance is not maintained, calcium from the skeleton is reabsorbed.

Bone loss will occur –> osteoporosis

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

Iron

A

Required for the formation of:

-Haemoglobin = protein present in red blood cells,
transports oxygen to all cells

-Myoglobin = holds oxygen in muscles in preparation for physical exercise.

Deficiency:

  • Decreased production of red -blood cells
  • Anaemia
  • Chronic fatigue
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Iron Absorption

A

Haem iron is readily absorbed by the body.

  • meat and fish.
  • Promote the absorption of iron from other food.

Non-haem iron - not readily absorbed.

E.g. plant foods.

Can reduce iron absorption if consumed in high quantities.

Tea, and to a lesser extent coffee and milk limit iron absorption.

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

Sodium

A

Functions:
- Controls fluids that enter and leave the body

  • Helps to control muscle contraction and relaxation

Food Sources:

  • Salt (Sodium Chloride NaCl)
  • Most processed foods

Deficiency
Rare:
Muscle cramps
Vomiting

Excess
- High blood pressure (hypertension)

  • Fluid retention (odema)
  • Kidney and heart failure
  • Reduced absorption of calcium
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Potassium

A

Functions:
- Works with sodium to maintain a balance of fluid

  • Works with sodium to help control muscle contraction and relaxation
  • Helps to achieve a steady heartbeat

Food Sources:
Soya beans
Bananas

Deficiency

  • Weakness
  • Increased blood pressure
  • Irregular heartbeat
21
Q

Coeliac Disease

A

Permanent intolerance to gluten.

Gluten is made up of two proteins: gliadin and glutenin. Gliadin is the protein which is toxic to people with Coeliac Disease.

Gluten is found in wheat, rye, barley and oats.

Gluten causes a loss of villi; therefore reducing the surface area. Villi are responsible for the absorption of nutrients.

Causing reduced absorption and malabsorption of proteins, vitamins and minerals.

Must be treated by diet for the rest of the sufferer’s life.

Symptoms = diarrhoea (most common), anaemia, mouth ulcers, poor growth, bruising easily.

22
Q

Lactose Intolerance

A

An inability to break down lactose in dairy products.
Due to insufficient lactase, the enzyme required to digest lactose.

Lactose reaches the large intestines without being digested, attracting water and bacteria; producing gas.

  • The pain sufferers experience: severe pain, bloating and diarrhoea.
  • Reaching required recommended daily intakes for calcium, phosphorus and vitamin D (all essential for the development of bones and teeth).
23
Q

Cardiovascular disease

A

Cardiovascular disease (CVD) is a collective term for diseases of the heart and blood vessels

Risk factors:

  • stres (cortisol)
  • smoking, LDL cholesterol
24
Q

Blood Cholesterol

A

High-Density Lipoproteins (HDL)
Good cholesterol
Can carry cholesterol away from arteries for disposal

Low Density Lipoproteins (LDL)
Bad cholesterol
Builds up in arteries

Factors affecting HDL:

  • Sex hormones - Oestrogen increases levels of HDL.
  • Obesity - Thin people have higher levels of HDL

Substituting polyunsaturated fats for saturated fats can lower levels of blood cholesterol and a decrease in blood cholesterol can help reduce fatty deposits in arteries.

25
Q

Atherosclerosis

A

Hardening of the arteries caused by lipid deposits.

Affects large and medium arteries and occurs where arteries branch or at points of mechanical stress

Risk factors: hypertension, increased LDL.

Symptoms: cardiac arrhythmia

Blocked artery can lead to gangrene, stroke, heart attack,

26
Q

Atherosclerosis Stages

A

Stage 1
Gradual build up of fatty plaque on inside of arteries at weak points due to elevated LDL cholesterol levels.

Stage 2
Plaque continues to thicken, which hardens the arteries and narrows blood flow, placing pressure on the heart.

Stage 3
Blood vessel almost completely blocked depriving cells of oxygen and blood, also increasing the risk of blood clots, heart attacks, strokes and angina (due to the lack of oxygen and blood to the heart and brain.

27
Q

To lower CV Disease

A

Eat low fat foods like vegetables, fruits, grains and cereals instead of high fat snacks

Cut back on butter, margarine and chocolate (all high in saturated or hydrogenated fats).

Eat lean cuts of meat (cut off the fat), lean chicken (no skin) and fish.

Increase soluble fibres oats, barley, legumes

28
Q

Hypertension

A

Blood is pumping at increased rates.

Normal blood pressure is 120/80

Hypertension can accelerate atherosclerosis

Causes:
- High Salt intake
Causes water retention; thus, the blood volume increases in the blood vessels.

  • Smoking
    Raises blood pressure, by damaging the lining of the artery walls causing them to become more narrow and less elastic.
29
Q

Diabetes Mellitus

A

Diabetesisachronicconditioninwhich thelevelsofglucose intheblood aretoohigh.

Diabetes Mellitus means the body is unable to use glucose for energy, as the hormone insulin is not working properly.

30
Q

Type 1 Diabetes

A

Cannot be prevented

Symptoms usually begin in childhood or young adulthood

Pancreases produces little to no insulin, which is required to convert glucose into energy

The body’s immune system destroys the cells that release insulin, leasing to the elimination of insulin production from the body

  • Cells cannot absorb sugar (glucose), which they require to produce energy
  • Managed with insulin injections several times a day or the use of an insulin pump
31
Q

Type 2 Diabetes

A

Can develop at any age – more apparent in adulthood; however child prevalence is increasing

Can be prevented or delayed with a healthy diet and lifestyle choice.

The pancreas is still working by producing insulin; however the insulin does not work as effective as it should = insulin resistance

As a result of this insulin resistance, the pancreas responds by producing greater and greater amounts of insulin, to try and achieve some degree of management of the blood glucose levels.

As this overproduction of insulin occurs over a very long period of time, the cells in the pancreas that produce insulin wear themselves out.

Therefore, type 2 diabetes is a combination of ineffective insulin and not enough insulin

32
Q

Diabetes causes:

A

High blood pressure

Overweight or obesity

33
Q

Villi

A

Finger-like projections into the intestinal cavity, greatly increasing the surface area for food absorption and adding digestive secretions.

34
Q

Inhibiting Vitamins and Minerals

A

Vitamin A inhibits K

Vitamin D can inhibit calcium - deficiency in D can lead to a deficiency of calcium.

35
Q

Affect of Caffeine on Water-Soluble Vitamins

A

Caffeine has a mild diuretic effect, which increases urination. Water-soluble vitamins, such as the B-vitamins, can be depleted as a result of fluid loss.

interferes with the metabolism of some B-vitamins, such as thiamine (vitamin B1).

Stimulates the production of stomach acid, helping the body absorb B12.

36
Q

Soluble Fibre

A

Soluble fibre dissolves in water to form a thick gel in your intestines, slowing digestion.

This can help stabilise blood glucose levels in people with diabetes and may help to lower LDL (bad) cholesterol levels.

Softens stools, preventing constipation.

Slows the movement of digested material, which increases absorption.

37
Q

Chemical Digestion of Carbohydrates

A

Mouth - breakdown of starch by salivary amylase into polysaccharides and maltose.

Stomach-carb digestion is reduced.

Small Intestine - pancreatic amylase breaks down polysaccharides into glucose chains and di’s. Dissach enzymes continues to break them down into mono’s for absorption.

Large intestine - soluble fibre fermented by bacteria.

38
Q

Chemical Digestion of Proteins

A

Mouth - no chemical digestion

Stomach - HCL converts inactive pepsinogen into pepsin. HCL denatures proteins allowing gastric pepsin to break peptide bonds forming shorter chains.

Small Intestine - pancreatic and intestinal proteases break peptides into amino acids to be absorbed into the bloodstream.

39
Q

Chemical Digestion of Lipids

A

Mouth-lingual lipase breaks down lipids into shorter fatty acid chains.

Stomach - minimal chemical digestion

Small Intestine - pancreatic lipase breaks down fat into singular fatty acid chains, glycerol or monoglycerides to allow for absorption.

40
Q

Complimentary proteins

A

Complimentary protein = combination of foods to obtain all EA. E.g. beans on toast

41
Q

Saturated Fats

A

Solid at room temperature, very stable

Saturated with hydrogen atoms; contains a full quota of H atoms for each C atoms.

Bad, increase LDL.

42
Q

Mechanical Digestion of Carbohydrates and Proteins

A

Mouth - food is broken down into smaller pieces (mastication)

Food then travels to the stomach via the oesophagus.

Mechanical digestion of peristalsis is the muscle and organ contractions that move the food through the GI.

Chyme is produced in the stomach.

This travels into the duodenum in which bile that is made in the liver and stored in the gall bladder is secreted. Most of the digestion of nutrients occurs.

Carbohydrates are broken down into simple sugars (glucose) which are absorbed into the bloodstream. Proteins are broken down into smaller.

Soluble fibre is digested by bacteria.

43
Q

Microbiome

A

Prebiotic’s - indigestible food ingredients that act as a food source for probiotics.

Probiotics - tiny health promoting organisms such as bacteria and yeast that reside in the gut.

44
Q

Microbiome

A

Prebiotics - indigestible food ingredients that act as a food source for probiotics.

Probiotics - tiny health-promoting organisms such as bacteria and yeast that reside in the gut.

45
Q

Simple sugar food sources examples

A

Sugary drinks, syrups & candy

46
Q

Disaccharide sources examples

A

sweet root vegetables such as carrots and beetroot.

47
Q

Polysaccharide sources

A

Cereal foods, cornmeal, pretzels, flours, oats, instant noodles, pasta, rice.
Potato, corn.

48
Q

Soluble fibre sources

A

oats.
peas.
beans.
apples.

Stage 2 Nutrition (16 decks)

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