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Medical Cell Biology and Genetics > L4- Nutrition > Flashcards

L4- Nutrition Flashcards

1
Q

metabolism

A

chemical processes that occur within organism to maintain life

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2
Q

examples of metabolism

A
  • oxidative pathways
  • detoxification pathways
  • biosynthetic pathways
  • fule storgae and mobilisation pathways
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3
Q

catabolic processes

A

break down molecules to release energy int he form of reducing powers
e.g. glycogen to glucose

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4
Q

anabolic processes

A

uses energy and raw materials to make larger molecules for growth and maintenance

e.g. creating glycogen from glucose

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5
Q

why do living thing require energy

A

1) biosynthetic work- (synthesis of cellular components)
2) transport work (ions and nutrients)
3) mechanical (muscle)
4) electrical (nervous)

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6
Q

energy exists in

A

interconvertible forms

e.g. nuclear, magnetic, chemical bond, light, heat etc

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7
Q

what sort of energy to cells use

A

chemical bond energy in the form of ATP

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8
Q

ATP is

A

broken down to release energy

- breaking phosphodiester bond in ATP releases energy in cells

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9
Q

when ATP is broken down what is formed

A

ATP –> ADP (adenosine diphosphate) and Pi (inorganic Phosphate)

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10
Q

what simple process causes ATP to be reproduced

A

ADP and Pi are converted back to ATP during oxidation of:

  • lipids
  • CHOs
  • proteins
  • alchohol
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11
Q

storage of ATP

A

non existant

- uses glycogen and other stores that can be rapidly oxidised to generate ATP

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12
Q

how much glycogen the live

A

100g - acts as a b mood glucose bugger

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13
Q

patient will go into comma if

A

hypoglycemic

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14
Q

official SI unit of food energy

A

Kilojoule (kJ)

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15
Q

the term ‘calorie’ is

A

commonly used by physicians because it is understood by patients

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16
Q

1 cal of soft drink has how much kcal of energy

A

1kcal

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17
Q

1kcal =

A

4.2 kJ

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18
Q

how much food do we eat s year

A

500g

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19
Q

carbohydrates

A

supply energy

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20
Q

proteins supply

A

energy and amino acids

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21
Q

fat

A

energy and essential fatty acids

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22
Q

water

A

maintains hydration

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23
Q

fibre

A

necessary for normal GI function

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24
Q

minerals and vitamins essential for

A

normal bodiliy functions

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25
Q

name the main components of our diets

A
  • CHO
  • Fat
  • Protein
  • vitmains
  • mineral
  • water
  • fibre
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26
Q

general formula for CHO

A

(CH2O)n

- contain aldehyde or ketone group (multiple OH groups)

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27
Q

CHOs can be classified as

A
  • monosaccharides
  • disachharides
  • oligosaccharides
  • polysaccharides
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28
Q

monosaccharides

A 
o	Single sugar units (3-9 C-atoms)
i.	Triose sugars (3 carbons)
ii.	Pentose sugars (5 carbons)
iii.	Hexose sugars (6 carbons)
o	E.g. Glucose
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29
Q

disaccharides

A

o 2 units
o Lactose – glucose and galactose
o Sucrose- glucose and fructose
o Maltose- glucose and glucose

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30
Q

polysaccharides

A

o 10-1000 units
o Glycogen
o Starch
o Cellulose- cant break this down because humans lack enzymes (still dietary fibre)

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31
Q

major dietary CHOs

A
  • starch
  • sucrose (table sugar)
  • lactose (milk sugar)
  • fructose (fruit sugar)
  • glucose
  • maltose
  • glycogen
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32
Q

carbohydrate is a

A

polymer of glucose

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33
Q

sucrose

A

disaccharide

- glucose and fructose

34
Q

lactose

A

disaccharides

- glucose-galactose disaccharide

35
Q

fructose

A

monosacchairde

36
Q

maltose

A

glucose-glucose

37
Q

glucogen

A

CHO storage molecule in animals- polymer of glucose

38
Q

digestion of CHOs

A

converts larger carbohydrates to monosaccharides that can be absorbed into the blood

39
Q

proteins are composed of

A

amino acids join to form linear chains

40
Q

digestion breaks proteins down to

A

amino acids which enter the blood

41
Q

how many different amino acids used for protein synthesis in the body

A

20

42
Q

how many essential amino acids (which cannot be synthesised and must be obtained by the diet)

A

9

43
Q

certain amino acids are

A

conditionally essential e.g. children and poignant women have a higher rate of protein synthesis (require supplementing arg, try and cys in diet)

44
Q

protein of animal origin

A

high quality- contain all AAs

45
Q

protein of plant

A

lower quality since most are defiance tin one or more essential amino acid

46
Q

name 9 essential amino acids

A

(If Learned This Huge List May Prove Truly Valuable)

Isoleucine
Lysine
Threonine
Histidine
Leucine
Methionine
Phenylalanine
47
Q

Fat are lipids composed of

A

triacylglycerol (TAG)

48
Q

triacylglycerol is composed of

A

3 fatty acids esterified to one glycerol

49
Q

TAG is stored in

A

adipose tissue

50
Q

why are fats the most energy rich store

A

contain much less oxygen than CHOs or protein, therefor more is reduced so yield more energy when oxidised

51
Q

which vitamins are required for absorption of fat in the gut

A

vitamines A, D, E and K

52
Q

saturated fats

A

no double bond

53
Q

unsaturated fats

A

at least one double bond

54
Q

trans fats

A

artificial fats where hydrogens are found on either Sid eof the double bond

55
Q

fats provide essential

A

fatty acids e.g. linoleum and linolenic acids which cannot be synthesised by the body

56
Q

key electrolytes

A

sodum
potassium
chloride

57
Q

importance of electrolytes (minerals)

A

establish ion gradients across membranes and maintain water balance

58
Q

how much Na+, K+, Cl- per day

A

1mmol/kg/day each

59
Q

how much water ra day

A

30 ml/kg/day

60
Q

which minerals are essential for structure (bones and teeth)

A

calcium and phosphorus

61
Q

calcium is also an important

A

signalling moelcule

62
Q

enzyme cofactors

A

Fe, Mg, Cu, Zn

63
Q

deficiency of vitamins leads to

A

disease

64
Q

vitamins are either

A

fat or water soluble

65
Q

name some fat soluble vitamins

A

A
D
E
K

66
Q

vitamin D deficiency

A

Rickets

67
Q

vitamin E deficiency

A

neurologic abnormalities

68
Q

vitamin K deficiency

A

defective blood clotting

69
Q

name some water soluble vitamins

A 
B1
B12
B6
Biotin
C
Choline
Folate
Niacin
70
Q

B12 deficiency

A

anemia

71
Q

folate deficiency

A

neural tube defects and anaemia

72
Q

dietary fibres found in

A

cereal foods (bread, beans, fruit and veg)

73
Q

examples of fibres

A

cellulose
ligin
pectins

74
Q

cellulose is a

A

polymer of glucose

75
Q

why can humans not digest cellulose

A

we do not have the enzymes required to break the B1-4 linkages in cellulose
- cannot be broken down and absorbed

76
Q

Fibre is essential for

A

normal functioning of the GI tract

77
Q

how much fibre per day

A

18g/day

78
Q

average fibre intake for female

A

12.8g

79
Q

average fibre intake for men

A

14.8g

80
Q

low fibre associated with

A

constipation and bowel cancer

81
Q

high fibre diet

A

reduces cholesterol and risk of diabetes.

Medical Cell Biology and Genetics (33 decks)

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