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NUTR1023 > Chapter 04 and 05 > Flashcards

Chapter 04 and 05 Flashcards

1
Q

What is digestion?

A

The process of breaking down food into its components when it is consumed

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2
Q

What is absorption?

A

The process of transfer of food components across the gut barrier and into the transport systems of the body

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3
Q

Where does the main part of digestion and absorption occur?

A

In the small and large intestines

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4
Q

What is in saliva that aids digestion?

A

A-amylase

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5
Q

What is responsible for most of digestion?

A

Pancreatic amylase in the lower intestine

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6
Q

What do the epithelial cells of the colon use as their main energy source?

A

Butyrate

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7
Q

Energy balance?

A

Where energy consumed is equal to energy expended

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8
Q

What is metabolism?

A

The utilisation of food components in the chemical processes within the body

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9
Q

Two essential fatty acids?

A

The omega-6 fatty acid linoleic acid (LA), and its derivatives, gamma-linolenic acid (GLA) and arachidonic acid (AA) the omega-3 fatty acid alpha-linolenic acid (ALA) and its derivatives, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

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10
Q

How are lipids transported to the liver?

A

Via lipoproteins

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11
Q

Difference between good and bad cholesterol?

A

HDL-cholesterol is taken to the liver for storage, LDL-cholesterol is taken back out from the liver

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12
Q

Where does half of protein synthesis occur? what about the other half?

A

In the visceral tissues (mostly liver), half in the carcass (mostly muscle)

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13
Q

Where does the daily rate of protein turnover occur?

A

In the liver, the engine room of the metabolism

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14
Q

Define macromolecules

A

Components of food that deliver energy and comprise the mainpart of food by weight.

Protein, carbs and fat are all carbon-containing molecules but with different chemical structures

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15
Q

Energy factors for carbs, proteins, fats and alcohol?

A

Carbs and protein; 17kj per gram
Fats 37kj per gram
Alcohol 29kj per gram

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16
Q

How much energy do carbs have with fiber usually?

A

8kj per gram

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17
Q

How much energy does the basal metabolism use?

A

70%

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18
Q

What is DIT?

A

Diet induced thermogenesis

The energy cost of protein metabolism

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19
Q

What does Vitamin A refer to?

A

Chemical compounds including retinol, retinal, retinoic acid, retinyl esters and the provitamin A caritebiuds (b-carotene, a caratotene and b-cryptoxanthin)

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20
Q

What is Vitamin A used for?

A

Cell maturation and growth, night and colour vision, reproduction and immunity.

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21
Q

What can limit the absorption of vitamin a?

A

alcohol

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22
Q

What can inadequate intake of vitamin a lead to?

A

Night blindness and problems related to mucus production in eye, risk of bacterial diseases leading to blindess, and may impact skin through dryness, poor growth and blockage of hair folecules.

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23
Q

What is vitamin b1?

A

Thiamin

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24
Q

Where is thiamin absorbed?

A

In the jejenum

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25
Q

What can destroy thiamin?

A

Heat, thiaminase (Raw fish) and sulphite

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26
Q

Difference in absorption rates of thiamin?

A

High concentration is passive, low concentration is absorbed actively

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27
Q

What is thiamin used for?

A

Key in carbohydrate metabolism and functional for the nervous system

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28
Q

What can deficiencies in thiamin lead to?

A

a condition known as beri beri and nervous disorders, memory retention and oedema (weakening of heart muscles)

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29
Q

Best source for vitamin a?

A

beef/cod liver, spinach and orange/red fruits and veggies like carrots, sweet potato, mango, apricots etc

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30
Q

Best source for thiamin? what process removes thiamin from food?

A

Nuts and seeds and wholegrain cereals, legumes, eggs and meats. Refined carbs remove thiamin

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31
Q

What is vitamin b2?

A

Riboflavin

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32
Q

What does riboflavin do?

A

Aids in protein and fat metabolism and has a role in energy production and the immune and nervous system

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33
Q

Where is riboflavin found?

A

Dairy, eggs, meats and some breads, cereals, mushrooms and spinach

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34
Q

Three types of carbs?

A

Monosaccharides, disaccharides and polysaccharides

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35
Q

Examples of monosaccharides?

A

Glucose, fructose and galactose

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36
Q

Examples of disaccharides?

A

sucrose and lactose

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37
Q

Examples of polysaccharides?

A

Starch and glycogen

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38
Q

What is a disaccharide?

A

pairs monosaccharides bound together

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39
Q

What is maltose?

A

Two glucose molecules

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40
Q

What is sucrose?

A

Glucose and fructose

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41
Q

What is lactose?

A

Galactose and glucose

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42
Q

What is condensation and hydrolysis?

A

Linking two monosaccharides together and splitting a monosaccharide (respectively)

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43
Q

What is Vitamin B3?

A

Niacin

44
Q

Where is Niacin found?

A

Fish, beans and the liver

45
Q

What is Vitamin B5?

A

Pantothenic Acid

46
Q

What does Pantothenic Acid do?

A

Aids in formation of Acetyl Acid and Coenzyme A

47
Q

Where is Pantothenic Acid found?

A

Offal meats such as liver and kidneys, nuts, legumes and dairy

48
Q

What is Vitamin B7?

A

Biotin

49
Q

What does Biotin do?

A

Coenzyme is fat synthesis and glucose production

50
Q

Where is Biotin synthesised?

A

Large intestines

51
Q

What can a lack of Biotin lead to?

A

Depression or Anaemia, especially in alcoholics

52
Q

What can a lack of Pyridoxine do?

A

Vomitting, Anaemia and flaky skin

53
Q

What vegetable is high in Pyridoxine?

A

Eggplant

54
Q

What can a lack of Pantothenic Acid do?

A

Nothing, no toxicity known either

55
Q

What can a lack of Niacin do?

A

pellagra, with symptoms such as diarrhoea, delirium and dementia often seen and the extreme outcome of death possible.

56
Q

What is Vitamin B12?

A

Cobalamin

57
Q

Where is Biotin found?

A

In protein rich foods

58
Q

What is cobalamin used in?

A

Folate metabolism and the CNS

59
Q

What does a lack of cobalamin result in?

A

Macrocytic anaemia and inadequate functioning of the nervous system

60
Q

What is the major molecule of folate?

A

Tetrahydrofolate

61
Q

What does folate do?

A

plays important roles in carbon transfer during purine and pyrimidine synthesis, though is also a coenzyme involved in DNA synthesis

62
Q

What does folate rely on? What destroys it?

A

Needs vitmain B12, Vitamin C destroys it

63
Q

Where is folate found?

A

Offal meats, as well as legumes, leafy vegetables and citrus fruits

64
Q

What is Vitamin C?

A

Ascorbic acid

65
Q

What is Vitamin C used for?

A

The conversion of iron from its ferric state (Fe3+) to its ferrous state (Fe2+). It is also essential for collagen synthesis, as well as the conversion of lysine to carnitine

66
Q

Four major forms of Vitamin C?

A

L-ascorbic acid, D-ascorbic acid, L-isoascorbic acid

and D-isoascorbic acid

67
Q

Which form of Vitamin C prevents scurvy?

A

L-ascorbic acid

68
Q

Max absorption of vitamin c a day?

A

1g

69
Q

Main function of Vitamin D?

A

Hormonal regulation of calcium balance

70
Q

What is rickets a sign of?

A

Vitamin D deficiency

71
Q

What are Vitamin E called?

A

Tocopherols and tocotrienols

72
Q

How many types of Vitamin E are there?

A

8: tocopherols and tocotrienols; alpha, beta, delta and gamma of each one

73
Q

What does Vitamin E do?

A

It’s an antioxidant

74
Q

Main active form of Vitamin E?

A

α-tocopherol equivalents

75
Q

Where is Vitamin E mostly found?

A

vitamin E is commonly found in foods high in unsaturated fatty acids, which are prone to oxidation.

76
Q

Where is iron found?

A

Haem-iron in red meat, non-haem-iron in plant foods with no blood

77
Q

How could a vegetarian absorb non-haem iron effectively?

A

With Vitamin C

78
Q

What is Iodine used for?

A

Iodine is an essential nutrient required by the body for the synthesis of the thyroid hormones triiodothyronine (T3) and thyroxine (T4), and is an integral component of these hormones

79
Q

How much iodine does the human body have?

A

15-20mg

80
Q

Iodine requirements?

A

Iodine requirements are increased from an RDI value of 150 μg/day in adolescents and adulthood, to 220 and 270 μg/day in pregnancy and lactation, respectively.

81
Q

Major disease associated with Iodine deficiency?

A

Goitre is the major consequence of chronic iodine deficiency and usually occurs when dietary iodine intakes
are < 50 μg/day.

82
Q

What can iodine deficiency lead to in pregnancy?

A

miscarriages, stillbirths, cretinism, irreversible mental
retardation, impaired psychomotor development, behavioural problems and reduced auditory
function of the foetus

83
Q

Foods high in iodine?

A

seafish, shellfish and seaweeds. Dairy products second to best, but not as good as marine

84
Q

Order of nutrition reference values?

A 
Estimated average requirement (EAR)
Recommended dietary intake (RDI)
Adequate intake (AI)
Upper level of intake (UL)
85
Q

What are yellow and orange fruits and vegetables,

margarines, and dairy foods high in?

A

Vitamin A and β-carotene

86
Q

What are nuts, seeds, wholegrains and leafy green

vegetables high in?

A

B group vitamins and folate

87
Q

What are Berries and citrus fruits high in?

A

Vitamin C

88
Q

What are eggs, dairy products and margarines commonly high in?

A

Vitamin D

89
Q

What are nuts and seeds

A

Vitamin E

90
Q

What are dairy foods high in?

A

Calcium

91
Q

What are meat, legumes, leafy green vegetables

and fortified cereals high in?

A

Iron

92
Q

What does zinc do?

A

Zinc is an essential mineral that plays a number of important roles in the body including assisting in the synthesis and performance of insulin, acting as an antioxidant and stabilising cellular membranes

93
Q

Where is zinc absorbed?

A

Zinc is predominantly absorbed in the duodenum

94
Q

Recommended level of intake of zinc?

A

Men >19 years old: 14 mg/day
Adolescent males (14–18 years): 13 mg/day
Women >19 years old: 8 mg/day
Adolescent females (14–18 years): 7 mg/day

95
Q

Foods highest in zinc?

A

Oysters, red meat and pumpkin seeds

96
Q

What is nutrient density defined as?

A

Amount of nutrients (vitamins and minerals) per unit of energy (e.g. 100 kilojoules). Nutrient density = Weight of nutrient(s)/Energy value (kJ).amount of nutrients (vitamins and minerals) per unit of energy (e.g. 100 kilojoules). Nutrient density = Weight of nutrient(s)/Energy value (kJ).

97
Q

What is energy density defined as?

A

Kilojoule (or calorie) value per unit of food (e.g. per 100 gm). Energy density = Energy value (kJ)/Weight of food (g).

98
Q

What is nutrient profiling?

A

A system of ranking and categorising foods based on nutritional value with respect to a predetermined set of
nutrients.

99
Q

Which amino acid can be converted to niacin?

A

Tryptophan

100
Q

Which micronutrient is lost after exposure to sunlight?

A

Riboflavin

101
Q

Cholecalciferol is a form of which vitamin?

A

Vitamin D

102
Q

Beri beri is a condition associated with a deficiency in which nutrient?

A

Thiamin

103
Q

What is the approximate calcium content of a cup of whole milk?

A

280mg

104
Q

Which nutrient is required for the synthesis of the thyroid hormones triiodothyronine (T3) and thyroxine (T4)?

A

Iodine

105
Q

Which nutrient is very important for the neural tube development of the foetus?

A

Folate

106
Q

Tocopherols are a form of which fat soluble vitamin?

A

E

NUTR1023 (9 decks)

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