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PA10315 2nd semester > Diet and Nutrition > Flashcards

Diet and Nutrition Flashcards

(48 cards)

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1
Q

malnutrition

A

Physical condition resulting from inappropriate/ inadequate diet that either provides too much/too little of necessary nutrient
Negatively affects the quality of life and learning as well a death and disease status

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2
Q

Energy input affected by

A

DIET IN TERMS OF
Internal factors : hunger./appetite
External factors; social and psychological

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3
Q

Energy output can be divided into

A

heat and work

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4
Q

total body energy=

A

energy stored = energy stored + energy intake - energy output

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5
Q

% of energy available for work

A

50% of energy released in the body not available for work (heat: unregulated, thermoregulation)

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6
Q

Work subdivisions

A

energy storage, mechanical work, chemical work

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7
Q

Active transport of molecules (energy storage)

A

in/out of the body, between compartments, across membranes

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8
Q

Mechanical work

A

voluntary and involuntary movement of muscles

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9
Q

Chemical work

A

synthesis for growth and maintenance (tissues and cells)

short/long term energy storage (ATP, glycogen, fat)

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10
Q

BMR

A

minimum level of energy required to sustain vital functions

  • measured at rest in a fasted state in a thermo-neutral environment
  • measured as the heat produced or oxygen consumed per unit time
  • expressed as the calories released/kg of body mass or /m^2 of BSA/h
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11
Q

Total Energy Expenditure

A

BMR + dietary-induced thermogenesis (production of heat) + physical activity

-estimated from BMR and PAL (physical activity level)

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12
Q

PAL

A

energy expenditure in 24h due to physical activity

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13
Q

EAR

A

estimated average requirement
for energy
BMR x PAL

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14
Q

Higher PAL =

A

more active

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15
Q

2 categories of nutrients

A

Macronutrients and Micronutrients

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16
Q

Macronutrients

A

Higher daily requirements

proteins, fats, carbohydrates

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17
Q

Micronutrients

A

Lower daily requirements

Vitamins (organic)- water soluble (not stored) and fat soluble (stored)
Minerals (inorganic): macrominerals, trace elements

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18
Q

Which is preferred in the body as a short term energy source

A

carbohydrate

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19
Q

Is bread a protein

A

MOST CERTAINLY NOT

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20
Q

2 types of amino acid

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A

essential and non essential

21
Q

Essential AAs

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A

must be obtained via diet

Can’t be synthesised in the body

22
Q

Non essential AAs

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A

Synthesised by the body

23
Q

What is the central carbon in a AA called

24
Q

Acetyl CoA

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A

Made from fats/carbohydrates/proteins
Delivers acetyl groups to Krebs cycle
Releases stored energy in the form of ATP

25
Non energy related functions of proteins
Dietary proteins source of aas: essential and non essential Aas required for synthesis of proteins: structural (collagens, keratins) and functional (enzymes, antibodies, receptors, hormones) AAs precursors of other biomolecules: nucleotides, catecholamines, neurotransmitter (serotonin), some aas function as neurotransmitters - formation of antioxidants
26
Non energy related functions of carbohydrates
Dietary carbohydrates provide monosaccharides for biosynthesis and modification of macromolecules: - glycoproteins - membrane glycolipids - glycosaminoglycans - proteoglycans Dietary carbohydrate is a source of fibre: - indigestible, structural polysaccharides derived from plants eg cellulose - add bulk and thicken contents of GI tract - slows digestion and absorption carbohydrates and fats: production of beneficial, short chain fatty acids by colonic microbiota
27
glycoproteins
sugar and protein cell-cell interactions immune system role- eg antibodies and major histocompatibilty complexes hormones eg secreted and intehral membrane proteins
28
glycolipids
stability of CSM and cell recognition | eg blood group antigens
29
glycosaminoglycans
long unbranched polysaccharides with a repeating disaccharide unit- has a amino sugar GAGs
30
Proteoglycans
GAGs linked to a protein core | influences signalling in matrix
31
Some fats
triglycerides, sat fats, monounsaturated fats, polyunsaturated fats, trans fats
32
triglycerides
glycerol and 3 fatty acids main constituents of natural fats and oils Energy store in the body
33
Saturated fats
saturated with H's Solid at RTP Incr levels of LDL
34
Monounsaturated fats
1 c-c double bond liquids RTP solidify when chilled
35
Polyunsaturated fats
``` more than one c-c double bond liquid at RTP solidify when chilled 2 groups: omega 3 and omega 6 fatty acids incr LDL levels ```
36
Trans fats
formed artificially by hydrogenation raise HDL levels contain c-c double bond, double bond is in a trans formation found naturally in small amounts
37
Non energy related functions of fats
- dietary fats source of essential fatty acids; alpha linoleic acid (ALA) and linoleic acid (LA) - dietary fats required for membrane biosynthesis: phosphoplipids glycolipids, sphingolipids and cholesterol - Act as carriers for fat soluble vitamins - Required for biosynthesis of steroid hormones - Required for biosynthesis of lipid mediators: eicosanoids, phosphoinositides - Required for biosynthesis of proteolipids: GPI anchored proteins eg enzymes, receptors
38
Micronutrients: Fat soluble vitamins
can dissolve in fats and oils | Absorbed in the body with fat and stored in the body's fatty tissue
39
Micronutrients: vitamins and trace elements
- essential for growth, maintenance and repair - required in small quantities - participate in many metabolic/regulatory proccesses: endocrine signalling (hormones), intermediary metabolism (coenzymes and cofactors), function as antioxidants - highly reactive
40
Micronutrients: minerals
inorganic substances required in small amounts for the body to function Important ones: Ca, Fe, Mg
41
Ca
most abundant mineral in the body: bones and teeth, intracellular signalling and regulation of metabolic processes
42
Fe
formation of haemoglobin Binds to oxygen Important cofactor in many other enzyme reactions Important in the immune system Metabolism of drugs and foreign substances
43
anaemia symptoms and signs
``` pallor tachycardia fatigue, tiredness and headache breathlessness angina cramp ```
44
Causes of anaemia
iron deficiency | vitamin B12 deficiency
45
Anaemia
not enough healthy RBCs to carry O2 to the body's tissues
46
DRVs
dietary reference values | pop-based estimates of energy and nutritional requirements for different groups of healthy individuals
47
four DRVs
Estimated average requirement (EARs) Reference Nutrient Intakes ( RNIs) Lower Reference Nutrient Intake (LNRIs) Safe intake RNI used when issuing nutritional guidance
48
Obesity
incr risk of CVD, cancer and Type II diabetes | decr mobility, quality of life and lifespan

PA10315 2nd semester (27 decks)

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