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Z- BDS1,Nutrition > Dental energy Macro > Flashcards

Dental energy Macro Flashcards

(61 cards)

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1
Q

How is energy measured

A

Calories and Joules
One calorie is equivalent to 4.184 joules

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2
Q

What is a calorie

A

The energy needed to raise the temperature of 1 gram (g) of water from 14.5 to 15.5ºC ​

1 kilocalorie (kcal) = 1,000 calories or 1 Calorie (Cal)​

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3
Q

What is a Joule

A

The energy used when 1 gram (g) is moved 1 metre (m) by the force of 1 Newton (N).​

1 kilojoule (kJ) = 1,000 joules ​

1 megajoule (MJ) = 1,000,000 joules​

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4
Q

How do you convert from Kcal to Joules

A

1 kcal = 4.184 kJ ​
1 MJ = 239 kcal​

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5
Q

What is energy density

A

Energy a food contains per gram

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6
Q

Which is most energy dense
Fat
CHO
Protein

A

Fat

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7
Q

How can we calculate the total energy content of a food

A

Burn the food and measure the heat released

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8
Q

What are foods with low energy density

A

Foods with fewer calories per gram

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9
Q

What is TEE

A

Total Energy Expenditure

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10
Q

What are the 3 components of TEE

A

Basal metabolic rate 60 - 75%
Physical activity 10 - 40%
Thermogenesis 10 - 20%

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11
Q

What macronutrients act as an energy store

A

Fat
Glycogen
Protein

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12
Q

When is energy balance achieved

A

Energy intake = Energy output

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13
Q

What factors affect energy requirements

A

Body size
Age
Activity
Pregnancy
Disease/trauma

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14
Q

What are ways to measure energy expenditure

A

Direct calorimetry (expensive)

Indirect calorimetry
(methodological limitations)

Doubly labelled water (allows measurements without constraint)

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15
Q

How can energy intake be measured

A

Data from surveys NDNS
Assumes population is in energy balance
Assumes intake data is accurate

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16
Q

What does EAR stand for

A

Estimated Average Requirement

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17
Q

What is DRV

A

Dietary reference values

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18
Q

What does RNI stand for

A

Reference nutrient intake

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19
Q

What does SACN stand for

A

Scientific advisory committee on Nutrition

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20
Q

Why did SACN review the 1991 energy requirements

A

Evidence base had moved
Overweight and obesity in the UK increased

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21
Q

How many calories should a grown man and woman consume on average per day

A

Woman - 2000 kcal
Man - 2500 kcal

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22
Q

What is the chemical structure/classification of CHOs

A

Monosaccharides
Dissaccharides
Polysaccharides

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23
Q

What is the nutritional classification of CHOs

A

Sugars
Starches
Non-starch Polysaccharide - dietary fibre

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24
Q

What are the available CHOs

A

Starch and sugars

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25
Which CHOs are unavailable
Cellulose and hemicellulose
26
What are some hemicellulose carbohydrates
Xylans Gum Pectins Beta Glucans
27
What are glucose galactose and fructose
Monosaccharides
28
What are some disaccharides
Sucrose Lactose Maltose
29
What produces Malto-oligosaccharides
Hydrolysis of starch
30
What are oligosaccharides
3-9 monosaccharides
31
What are polyols
sugar alcohols
32
What are the types of sugar
Intrinsic Extrinsic
33
What are intrinsic sugars
Fructose Glucose (in fruit and veg)
34
Where can extrinsic sugars be found
Milk and non milk products Lactose + sucrose
35
What are 'added sugars'
Refers to sugars and syrups that are added during manufacture and preparation but does not capture the sugars present in unsweetened fruit juice or honey. ​
36
What are 'free sugars'
All monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juices. ​ Under this definition lactose when naturally present in milk and milk products and the sugars contained within the cellular structure of foods (particularly fruits and vegetables) are excluded. ​
37
What are 'total sugars'
Describes the total amount of sugars from all sources (free sugars plus those from milk and those present in the structure of foods such as fruit and vegetables). ​
38
What are sugar alcohols
Found naturally e.g.sorbitol in cherries​ Commercially - from glucose: CHO group converted to CH2OH​ Used in diabetic products – soft drinks, jams, chocolate​ Absorbed from gut more slowly – less effect on blood glucose
39
What are examples Oligosaccharides
Raffinose, Stachyose & Verbascose​ Short chain carbohydrates: 3-6 monosaccharides​ Found in plant seeds, mainly legumes such as peas & beans​ Cannot be broken down by digestive enzymes - fermented in large intestine​
40
What are Dextrins
Short chains of glucose, formed by degradation of starch by​ partial hydrolysis, used in oral tube feeding preparations​
41
What is Glycogen
Storage carbohydrate in humans and animals
42
What are the two main types of starch
Amylose (1-4) Amylopectin (1-4),(1-6)
43
Why must starch be cooked before ingestion
indigestible when raw
44
How is starch broken down
Pancreatic amylase
45
What is dietary fibre
“that portion of food which is derived from cellular walls of plants which is digested very poorly by human beings” Trowell (1972) ​
46
What are the three categories of dietary fibre
Non-starch Polysaccharides ​ -Cellulose and non-cellulose polysaccharides (pectins, glucans, gums, arabinogalactans, mucilages, etc). ​ Resistant Oligosaccharides​ -FOS and GOS​ Resistant Starch
47
Where can soluble NSP be found and what do they do
found in oats, beans & pulses, fruits & vegetables​ ‘cholesterol-lowering’ effect ​
48
Where would insoluble NSP be present and what are their purpose
found mainly in wheat bran​ ‘faecal bulking’ effect – absorbs water, adds bulk & decreases/’speeds up’ transit time​
49
What is the best index of dietary fibre
Non Starch Polysaccharides
50
What are some starch and starch degradation products not (fully) digested in the small intestine of humans
RS1 - enclosed within cell walls structures ​ E.g. wheat or oats flakes​ RS2 - presence of raw starch granules ​ E.g. green banana, uncooked potato​ RS3 - retrograded starch (cooked-cooled)​ E.g. potato salad​ RS4 - Chemically modified starch​ E.g. ‘modified starch’, added to processed foods​
51
What is a prebiotic
A selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-bring and health
52
Which carbohydrate bonds can we digest
Alpha 1-4 glucose by amylase eg starch​ Alpha 1-6 glucose by glucoamylase- alphahdextrinase​ Glucose fructose – sucrase​ Glucose galactose – lactase
53
What happens to food not digested in the small intestine?
It is fermented by the colonic microflora to short chain fatty acids and gases​ Acetic, propionic and butyric acid​ All have some health benefits and act as an energy source.​
54
What are the SCFA and their properties
Acetic acid Main SCFA 60% of total, acts as energy​ source. Is only SCFA to reach peripheral​ blood, increases lipid production. ​ Propionic acid Removed by liver, may reduce cholesterol​ synthesis, can be used to make glucose. Stimulates gut cell proliferation​ Butyric acid Main fuel of colonocytes, removed by mucosa, stimulates apoptosis, differentiation of cancer cells in vitro, several stages of cancer in vitro, gut cell proliferation. ​
55
What percentage of daily energy intake should free sugars account for according to SACN
No more than 5% 19g or 5 sugar cubes for children aged 4 to 6 ​ 24g or 6 sugar cubes for children aged 7 to 10 30g or 7 sugar cubes for 11 years and over, based on average population diets
56
What are the fibre intake recommendations
16 and over increase intake of fibre to 30g a day, ​ 25g for 11- to 15- year-olds ​ 20g for 5- to 11-year-olds ​ 15g for 2- to 5-year olds ​
57
What constitutes as a fat
Compounds made up of carbon, hydrogen and oxygen
58
What is the role of dietary fats
energy​ essential fatty acids​ fat-soluble vitamins​
59
Role of lipids in the body
store of energy​ structural role in cell membranes​ metabolic functions
60
What structural factors affect the properties of fatty acids
Number of C atoms (chain length)​ Presence of “double bonds”​ - saturated and unsaturated fatty acids​ - cis and trans isomers​ - position of double bond, essential fatty acids​
61

Z- BDS1,Nutrition (5 decks)

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