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NUTR2101 > Week 1 > Flashcards

Week 1 Flashcards

1
Q

What is the role of pepsin in protein digestion and absorption?

A

Pepsin cleaves peptides into shorter fragments

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2
Q

What is deamination? How does it occur?

A

DEAMINATION: when amino acids are to be converted to pyruvate, acetyl CoA, intermediates of the CAC, or to oxaloacetate for gluconeogenesis

  1. Removal of the amine group from an amino acid (vitamin B6 is required)
  2. Amine group converted to ammonia
  3. Ammonia converted to urea in the urea cycle(in the liver)
  4. Urea filtered in the kidney and excreted via urine
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3
Q

What are the 10 functions of proteins

A
  1. Enzymes are proteins expressed from DNA
  2. Rigid structure and contraction
  3. transport of nutrients
  4. Hormones and neurotransmitters
  5. Acid-based balance
  6. DNA production
  7. Contributing to immune function
  8. Fluid Balance
  9. Forming new glucose
  10. Providing energy
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4
Q

Define the following:

EAR, RDI, AI, EER, UL

A 
EAR: Estimated Average Requirement 
RDI: Recommended Dietary intake 
AI: Adequate intake
EER: Estimated energy requirement 
UL: upper limit
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5
Q

What are the AGHE’s?

A

Australian guide to healthy eating.
An easily assessable piece of picture information that gives the general healthy Australian population guide of the proportion of the 5 food groups

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6
Q

What does ADG mean?

what are they?

A

Australian dietary guidelines. A set of 5 guidelines to achieve optimum health for the Australian general healthy population.

  1. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your needs
  2. Enjoy a wide variety of nutritious foods from the 5 food groups
  3. Limit foods containing saturated fats added salt, sugar, and alcohol.
  4. Encourage, support and promote breastfeeding.
  5. Care for your food; prepare and store safely
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7
Q

Explain EAR and how it is determined

A

Estimated average requirement
50% of the population would have their needs met while the other 50% would have inadequate intake
Determined by a biomarker in the population

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8
Q

Explain RDI and how it is determined

A

Recommended Dietary Intake
2-3% of the healthy population would have inadequate intake
determined from 2 standard deviations from the EAR

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9
Q

When is AI used?

How is it determined?

A

Adequate Intake
Set for some nutrients when there is insufficient research data to establish an EAR. Should cover the needs of 97-98% of individuals
Used when RDI cannot be determined
based off a median

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10
Q

Explain UL

A

Upper Limit

The highest nutritional value that is likely to pose no risk of adverse health effects in almost all healthy individuals

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11
Q

Define SDT and AMDR

A

SDT: Suggested dietary Targets
AMDR: acceptable macronutrient distribution range

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12
Q

What is the AMDR percentage for fat, protein, and carbohydrates?

A

Fat: 20-25% of total energy requirement
Protein: 15-25% of total energy requirement
Carbohydrate: 45-65% of total energy requirement

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13
Q

What is the GI track made up of and what are some related organs?

A

GI tract: Mouth, esophagus, stomach, small intestines, large intestines, rectum, and anus
related organs: Liver, pancreas and gallbladder

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14
Q

What are the four layers of the GIT?

A
  1. Mucose: the innermost-layer hollow area is the lumen
  2. Submucosa: contains blood vessels carrying nutrients
  3. Muscle: moves food forward
  4. serosa: outside layer protects the tracks
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15
Q

How is the oral cavity used in the digestive system?

A

Chewing (teeth) increases the surface area of food

mixed with saliva (tongue) food becomes bolus

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16
Q

What is saliva made of and what are its functions?

A

Lysozymes: break down bacteria
Mucus: Lubricates and holds bolus together
Salivary amylase: starts breaking down starch
Lingual Lipase: starts breaking down triglycerides

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17
Q

Name the 5 sphincters and their unique function.

A
  1. Lower esophageal sphincter: Prevents backflow (reflux) of stomach contents into the esophagus
  2. Pyloric Sphincter: control the flow of stomach contents into the small intestine
  3. Sphincter of Oddi: controls flow of bile from the common bile duct (pancreas) into the small intestine
  4. Ileocecal sphincter: prevents contents of the large intestine from reentering the small intestine
  5. anal sphincters: prevent defecation until person desires to do so.
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18
Q

what are the processed of moving and breakdown in the GIT?

A
  1. Peristalsis: contractions of the GIT wall muscle for movement of bolus and chyme
  2. segmentations: back and forth movement to allow breaking down of bolus and chyme into particles.
  3. mass movements: peristalsis over a widespread area
  4. elimination via sphincters
19
Q

What is the difference between digestion and absorption?

A

digestion:
the process of breaking down foods into the molecules that can be absorbed by enterocytes and delivered into the blood of lymphatic circulation. Macronutrients are turned into monomers, micronutrients are freed from larger particles

Absorption:
Uptake of monomers and micronutrients from the lumen of the GIT through the absorptive cells into the blood and lymph for transport

20
Q

When does food become bolus and bolus become chyme

A

Food –> bolus
when mixed in the mouth with saliva
bolus–> chyme
when mixed with stomach secretions

21
Q

What is the role of the Gastric inhibitory peptide (GIP)?

A

Slows the release of the chyme from the stomach into the small intestine

22
Q

The small intestine is lined with villi. What are the villi lined with and what are their functions?

A

Goblet Cells: produce mucus
Endocrine cells: produce hormones
Enterocytes: absorb nutrients and produce metabolism enzymes (have a brush border of microvilli)
Microvilli: covered with glycocalyx: protein projections which contain the brush enzymes for protein and carbohydrate digestion

23
Q

What different types of absorption happen in the small intestine?

A

Passive: moves down the concentration gradient
Facilitated: requires a carrier protein; saturable (moves down the concentration gradient)
active: requires energy (ATP) + Na (moves against the concentration gradient)
Endocytosis: the cell wall engulfs a substance by surrounding it with the cell membrane

24
Q

Post absorption are fat soluble and water soluble nutrients transported via the same pathway? If not, how are they different?

A

Water soluble nutrients are transported via the cardiovascular system
Fat soluble and larger particles are transported via the lymphatic system.

25
Q

If Francis’s gut bacteria changes from the first recording to the second recording, what could be the reasons behind this?

A

Diet
Health Status
Environment

26
Q

What is the function of gut bacteria?

A
  1. ferment fibers, photo chemicals and undigested food products
  2. synthesis some vitamin K and biotin produce short-chain fatty acids (SCFA) when fermenting fiber
27
Q

What is the difference between probiotic and prebiotic?

A

Probiotic:
live bacteria, identical to that found in the gut, consumed as a supplement or via foods (yogurt, saurekroaut or kimshi) to populate the gut adequately.

Prebiotic:
non-digestible carbohydrates that feed bacteria and promote their growth and result in fermentation products (SCFA’s such as butyrate) e.g. insulin, fructans, resistant starch pectin etc. h

28
Q

Where is bile produced? where is it stored? and what is its function?

A

Made in the liver
stored in the gallbladder
function is to increase the absorption of fats

29
Q

What is the function of the pancreas?

A

produced sodium bicarbonate, lipase, proteases and pancreatic amylase for the digestions of lipids, protein, and start and alkalinising the chyme

30
Q

What is the difference between an anabolic pathway and a catabolic pathway?

A

Anabolic pathway:
- build molecules
- Use: ATP, glucose, glycerol, fatty acids, amino acids
Catabolic:
- break down molecules/substrates
- produce: ATP, glucose, glycerol, fatty acids, amino acids

31
Q

Who are the Australian dietary guidelines aimed at?

A

healthy general population

32
Q

What are the 5 food groups?

A 
Meat 
Dairy 
Vegetables and Legumes 
Fruit 
Grains
33
Q

What does the stomach secrete?

A

Parietal cells
chief cells
gastrin
musuc

34
Q

What does HCL do in the stomach?

A

denatures proteins
destroys bacteria and viruses
aids in mineral absorption
converts pepsinogen into active form, pepsin (enzyme for protein digestion)

35
Q

What are the important secretions of the GIT?

A 
Saliva 
Mucus 
enzymes (amaylase, lipase, protease) 
acid (HCl) 
Bile 
Bicarbonate 
Hormones
36
Q

What is the function of bicarbonate in the GIT?

A

Neutralises stomach acid when it reaches small intestine

37
Q

What is the function of bile?

A

Aids in fat digestion

38
Q

What are the 4 major hormones of the GIT?

A

Gastrin
Cholecystokinin (CCK)
secretin
gastric inhibitory peptide

39
Q

What is Gastrin released by and what is its function?

A 
released by the stomach and duodenum in response to food reaching the stomach 
function 
triggers the stomach to release HCl and pepsinogen 
stimulates gastric and intestinal motility
40
Q

What is Cholecystokinin (CCK) released by and what is its function?

A

released by the small intestines in response to the presence of dietary fat in chyme

function:
stimulates the release of pancreatic enzymes and release of bile from the gallbladder

41
Q

What is secretin released by and what is its function?

A

released by the small intestine in response to acidic chyme

function 
stimulates release of pancreatic bicarbonate
42
Q

what is gastric inhibitory peptide released by and what is its function?

A

released by the small intestine as digestion progressed

function 
signals the stomach to limit release of gastric juices and slows gastric motility
43
Q

What does Entero-hepatic recirculation mean?

A

recycling of bile

NUTR2101 (14 decks)

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