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Nutrition > Topic 1.6 - 1.11 : Stage 2 > Flashcards

Topic 1.6 - 1.11 : Stage 2 Flashcards

1
Q

what are micronutrients

A

vitamins and minerals

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2
Q

the difference between vitamins and minerals

A

vitamins are organic (made by plants) and minerals are inorganic (come from the earth, soil, water and are absorbed by plants)

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3
Q

water-soluble vitamins

A

B1
B2
B3
B12
Folate/folacin/folic acid
C

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4
Q

Fat-soluble vitamins

A

A
D
E
K

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5
Q

Function of vitamins

A

facilitate the release of energy from macronutrients while also doing a range of functions in cells.

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6
Q

what is hypervitaminosis

A

too much of a vitamin

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7
Q

what is hypovitaminosis

A

vitamin deficeincy

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8
Q

transportation of fat and water soluble vitamins

A

transported in blood

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9
Q

what do water-soluble vitamins dissolve in

A

water

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10
Q

what do fat-soluble vitamins dissolve in

A

lipids

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11
Q

where are vitamins absorbed

A

in blood/ bloodstream

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12
Q

where are water-soluble vitamins stored

A

most pass out quickly, need to be replenished regularly

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13
Q

where are fat-soluble vitamins stored

A

in adipose tissue and liver

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14
Q

Vitamin B1- thaimin
- function
- source
- deficiency

A
  • part of coenzyme which assists in energy metabolism
  • whole grains, grain products, pork, seafood
  • muscular weakness
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15
Q

Vitamin B2- riboflavin
- function
- source
- deficiency

A
  • part of coenzyme which assists in energy metabolism
  • milk and milk products (yoghurt)
  • skin disorders
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16
Q

Vitamin B3- niacin
- function
- source
- deficiency

A
  • part of coenzyme which assists in energy metabolism
  • milk, eggs, meat, poultry, fish
  • hives and rashes
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17
Q

Vitamin B9- Folate
- function
- source
- deficiency

A
  • part of coenzyme use in DNA synthesis
  • fortified grains, leafy green veggies (spinach)
  • neural tube defect
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18
Q

Vitamin B12- cobalin
- function
- source
- deficiency

A
  • part of coenzyme used in new cell synthesis
  • meat, fish, shellfish, poultry, milk, eggs, cheese
  • fatigue and headaches
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19
Q

Vitamin C- Ascorbic acid
- function
- source
- deficiency

A
  • amino acid metabolism,
    strengthens resistant to infection,
    enhances iron absorption
  • citrus fruits, Brussel sprouts, spinach, kale
  • scurvy
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20
Q

Vitamin D- ergocalciferol
- function
- source
- deficiency

A
  • minerilisation of bones
  • sunlight, plants, milk
  • rickets
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21
Q

Vitamin K- phylloquinone
- function
- source
- deficiency

A
  • synthesis of blood clotting proteins and bone proteins
  • bacterial synthesis in digestive tract; liver, leafy green veggies
  • hemorrhaging
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22
Q

vital role of minerals

A

biochemical reactions

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23
Q

major minerals

A

calcium
phosphorus
sodium
potassium

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24
Q

Calcium
- function
- source
- deficiency
- toxicity

A
  • bone and teeth development and maintenance
  • milk, plain yoghurt, cheese, sardines with bones
  • osteoporosis
  • constipation
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25
Iron - function - source - deficiency - toxicity
- part of the protein haemoglobin - red meat, fish, poultry, shellfish, eggs - anemia - GI distress
26
Haem iron
found only in the flesh of animals (redmeat, poulltry, fish)
27
Non- haem iron
plant and animal sources (eggs, milk, dairy)
28
Sodium - function - source - deficiency - toxicity
- maintains muscular contraction - table salt, soy sauce, milk, bread - muscle cramps - Adema
29
Potassium - function - source - deficiency - toxicity
- maintains fluid and electrolyte balance - all whole foods; meats, milk, fruits, veggies - irregular heart beats - muscular weakness
30
what is digestion
bodies method of breaking food down in preparation for absorption
31
what is absorption
the uptake of nutrients by the small intestine cells for transport into either blood or lymph
32
where do carbohydrates digest
mouth and small intestine
33
where do proteins digest
stomach and small intestine
34
where do lipids digest
mouth and small intestine
35
what enzymes/ juices are involved in carbohydrate digestion
salivary amylase (mouth) pancreatic amylase (small intestine) maltase, sucrase, lactase (small intestine)
36
what enzymes/ juices are involved in protein digestion
hydrochloric acid and gastric pepsin (stomach) pancreatic trypsin and chymotrypsin (small intestine) intestinal peptidase (small intestine)
37
what enzymes/ juices are involved in lipid digestion
lingual lipase (mouth) bile (small intestine) pancreatic lipase (small intestine)
38
Mouth
digestion begins food is masticated (mechanically broken down). mixed with salive (enzymes) that initiates chemical digestion of complex carbs into shorter poly and disaccharides.
39
oesophagus
bolus passes through pharynx to oesophagus where peristalsis aids its journey through the upper oesophageal sphincter into stomach.
40
stomach
hydrochloric acid converts pepsinogen to pepsin. gastric pepsin can then break down large polypeptide chains into small ones. the resultant material, chyme, is passed through the pyloric sphincter into duodenum.
41
small intestine 3 segments
duodenum jejenum illeum
42
small intestine
chemical digestion is completed, nutrients and water is absorbed pancreas, liver and gall bladder release secretions into duodenum
43
small intestine primary focus
increase surface area each villus is composed of many microvilli that increase the surface are enormously. the higher surface area allows much greater diffusion of nutrients and water into bloodstream.
44
large intestine 3 sections
ascending colon transverse colon descending colon
45
large intestine
contents now contain water a few dissolved salts, excess body secretions and undigested material including dietary fibre insoluble fibre passes through unchanged
46
rectum and anus
water and salts are absorbed then the waste with no nutritional value is stored in the rectum prior to excretion through the anus.
47
probiotic
non-digestible live microorganisms that benefits host by stimulating growth of bacteria in the colon.
48
prebiotic
come from mostly fibre. the bacteria in gut eats this fibre and a source of food for probiotics. reduce risk of cancer
49
malabsorption
relates to difficulty absorbing nutrients from food
50
malabsorption conditions
coeliac disease lactose intolerant
51
Energy balance
required to maintain weight energy balance = intake - total energy expenditure
52
BMR
the rate people expend energy Male: kgx1x24x4.2 women: kgx0.9x24x4.2
53
over nutrition leads to
obesity CVD hypertension diabetes (type 2)
54
under nutrition leads to
Anaemia osteoporosis diverticular disease
55
lifestyle risk factors
lack of exercise smoking genetics stress age
56
Diet factors
High saturated fat intake High cholesterol Lack of dietary fibre High salt consumption Over indulgence of alcohol Insufficient water intake Incorrect energy balance Diet high in processed foodLack of key nutrients in diet Poor absorption of nutrients Eating or not eating for reasons other than hunger
57
Obesity causes
energy input exceeds energy output high consumption of processed foods eating because of boredom rather than hunger
58
obesity concequences
diabetes (type 2) CVD hypertension bone and breast cancer arthritis kidney ad gall bladder disease
59
obesity psychological and social concerns
poor self-image feeling neglected/ excluded
60
obesity economic disadvantage
less clothing choice job discrimination
61
obesity treatments success rates
success rates are low after losing, you gain it back and often extra weight
62
Cardiovascular disease (CVD) what is it
a disease of the heart or blood vessels
63
CVD risk factors
high cholesterol (diet and lifestyle) smoking (lifestyle) high-fat diet (diet and lifestyle) inactivity (lifestyle) elevated triglyceride levels (diet)
64
Blood cholesterol
linked to the amount of saturated fat in doet
65
how to help lower blood cholesterol
exchanging polyunsaturated fats for saturated fats
66
HDL levels are affected by
genetics sex hormones obesity exercise alcohol diabetes
67
what is atherosclerosis - a cause of CVD
hardening of the arteries caused by a buildup of plaque in the inner lining of an artery occurs where arteries branch
68
anurism
artery can burst from atherosclerosis
69
atherosclerosis risk factors
increased saturated and trans fatty acids increased cholesterol decreased HDL diet lacking omega 3s hypertension smoking age gender
70
atherosclerosis consequences
heart attack stroke gangrene
71
CVD occurs in two ways
1. blockage of blood flow - thrombus 2. aneurysm - weakened blood vessels that can burst and cause internal bleeding both are life threatening
72
how to reduce CVD risk
avoid fatty and deep fried foods cut back on butter, margarine and chocolate reduce alcohol intake
73
hypertension
when blood pressure inside artery is higher than normal
74
normal blood pressure
120/80
75
how to control hypertension
only in the early stage: exercise and dietary changes
76
causes of hypertension
salt intake obesity smoking fat alcohol lack of calcium
77
type 1 diabetes
the body doesn't produce any insulin
78
type 2 diabetes
the body doesn't produce enough insulin or something stops the body from using it properly
79
elevated risk of diabetes
family history of diabetes are older dont exercise smoke
80
lower risk of diabetes
stay at a healthy weight be more active eat the right foods don't smoke

Nutrition (5 decks)

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