Exam Flashcards
(75 cards)
1
Q
What are the AMDRs?
A
Average macronutrient distribution range.
Range of intakes to provide energy and support health.
2
Q
What percentage of energy intake should come from carbohydrates according to NRVS?
A
45 - 65%.
3
Q
What is the recommended percentage of energy intake from fats?
A
20 - 35%.
4
Q
What is the recommended percentage of energy intake from protein?
A
15 - 25%.
5
Q
What are the three types of monosaccharides?
A
- Glucose
- Fructose
- Galactose
6
Q
Name the three types of disaccharides.
A
- Maltose
- Sucrose
- Lactose
7
Q
What is condensation in relation to carbohydrates?
A
A chemical reaction that links two monosaccharides.
8
Q
What does hydrolysis do to disaccharides?
A
Breaks down disaccharides with water.
9
Q
What defines Unsaturated Fatty Acids (UFAs)?
A
Fats that lack hydrogen atoms and have one or more double bonds.
10
Q
What is a double bond in fatty acids considered?
A
The point of saturation.
11
Q
What are Monounsaturated Fatty Acids (MUFAs)?
A
Fats that lack 2 hydrogen atoms and have one double bond.
12
Q
What are Polyunsaturated Fatty Acids (PUFAs)?
A
Fats that lack 4 or more hydrogen atoms and have 2 or more double bonds.
13
Q
What does the omega number indicate?
A
The position of the first double bond in fatty acids.
14
Q
What can all macronutrients be broken down into?
A
Acetyl CoA.
15
Q
What can Acetyl CoA enter?
A
TCA cycle.
16
Q
What happens during the actions of breaking down macronutrients?
A
Release of H atoms with their electrons, carried by coenzymes to the electron transport chain (ETC).
17
Q
What is synthesized during the metabolic processes involving macronutrients?
A
ATP.
18
Q
What do H atoms react with to produce water?
A
Oxygen.
19
Q
What is the primary function of ATP in metabolism?
A
Energy currency
20
Q
What is the process called where glucose is split into pyruvate?
A
Glycolysis
21
Q
What does pyruvate convert to anaerobically?
A
Lactic acid
22
Q
What does pyruvate convert to aerobically?
A
Acetyl CoA
23
Q
What is the name of the cycle that starts and ends with oxaloacetate?
A
TCA cycle
24
Q
What are the two main types of energy pathways in metabolism?
A
Aerobic and anaerobic
25
What is produced when Acetyl CoA enters the TCA cycle?
Energy
26
What does the electron transport chain (ETC) consume?
O2
27
What is the end product of the ETC along with ATP?
CO2 and H2O
28
Which metabolic pathway yields a slower energy release?
Aerobic pathways
29
What is the byproduct of deamination?
Ammonia
30
Fill in the blank: Glycolysis results in the conversion of glucose to _______.
Pyruvate
31
What are the two main types of amino acids in metabolism?
Glucogenic and ketogenic
32
What is the energy yield from the ETC?
41 ATP
33
What is hunger?
Physiological influence that initiates eating
## Footnote
Hunger is controlled by various physiological and psychological factors.
34
Define satiety.
Feeling of fullness and satisfaction
## Footnote
Satiety occurs after eating and can last several hours.
35
What is satiation?
Communication with the brain to tell us to stop eating
## Footnote
Satiation marks the end of a meal.
36
What influences satiety post-absorptive phase?
Signals from nutrients entering the bloodstream and hormones
## Footnote
These signals communicate fullness to the brain.
37
What role do stretch receptors play in hunger?
They detect food in the stomach
## Footnote
Stretch receptors contribute to the sensation of fullness.
38
What hormone is associated with slowing gastric emptying?
Cholecystokinin
## Footnote
This hormone is released when nutrients enter the small intestine.
39
List sensory influences on eating.
* Thought
* Sight
* Smell
* Sound
* Taste
## Footnote
Sensory cues can enhance appetite and food intake.
40
What cognitive influences affect hunger and fullness perception?
* Social factors
* Culture
* Favorite foods
* Time
* Abundance
## Footnote
These influences can shape individual eating behaviors.
41
What are the components of energy output?
* 50-65% Basal Metabolic Rate (BMR)
* 30-50% Physical activities
* 10% Thermic effect of food
## Footnote
These components contribute to overall energy expenditure.
42
What part of the brain controls hunger?
Hypothalamus
## Footnote
The hypothalamus acts as the control center for hunger and satiety.
43
What factors can decrease Basal Metabolic Rate (BMR)?
* Hormones
* Aging
* Fasting
* Weight loss
* Height
* Body composition
* Stress
## Footnote
These factors can lead to a lower metabolic rate.
44
True or False: Satiation occurs after nutrients have entered the body.
True
## Footnote
Satiation signals the end of a meal based on nutrient intake.
45
Fill in the blank: The _____ is the control center for hunger.
hypothalamus
## Footnote
The hypothalamus regulates hunger and satiety signals.
46
What can increase Basal Metabolic Rate (BMR)?
* Hormones
* Fever
* Stress
* Temperature/environment
* Smoking
* Caffeine
## Footnote
These factors can lead to an increased metabolic rate.
47
What is the primary function of LPL (lipoprotein lipase)?
Promotes fat storage
## Footnote
LPL breaks down triglycerides in lipoproteins and transports fats from the bloodstream to tissues.
48
What factors influence LPL activity?
- weight/obesity
- gender
- hormones
49
Define 'body set-point.'
Weight maintained that moves gradually over time
## Footnote
The body set-point theory suggests that the body has a natural weight range it strives to maintain.
50
How are water-soluble vitamins absorbed?
Directly into blood
## Footnote
Water-soluble vitamins circulate freely in the body and are readily excreted in urine.
51
List the water-soluble vitamins.
* B1 (Thiamine)
* B2 (Riboflavin)
* B3 (Niacin)
* B5 (Pantothenic acid)
* B6 (Pyridoxine)
* B7 (Biotin)
* B9 (Folate)
* B12 (Cobalamin)
* Vitamin C
## Footnote
These vitamins are essential for various bodily functions and need to be consumed frequently.
52
What are the characteristics of fat-soluble vitamins?
* First into lymph then blood
* Require protein transport carriers
* Stored in fat-associated cells
* Less readily excreted
* More likely to reach toxic levels with supplements
* Periodically needed (weeks to months)
## Footnote
Fat-soluble vitamins include A, D, E, and K.
53
What is bioavailability?
Amount of the nutrient absorbed and used by the body
## Footnote
Bioavailability can be affected by factors such as digestion efficiency, transit time, and nutritional status.
54
What are some major and trace minerals?
* Major: Calcium
* Trace: Iron, Zinc, Sodium, Iodine
## Footnote
These minerals play essential roles in various physiological functions.
55
Fill in the blank: Water-soluble vitamins are excreted via _______.
urine
## Footnote
Excess water-soluble vitamins are typically removed from the body through urine.
56
True or False: Fat-soluble vitamins are more readily excreted than water-soluble vitamins.
False
## Footnote
Fat-soluble vitamins tend to remain stored in the body longer and are less readily excreted.
57
What factors affect the bioavailability of nutrients?
* Digestion efficiency
* Transit time
* Previous nutrient deficiency
* Nutritional status
* Other nutrients consumed at the same time
* Method of food preparation
* Source of the nutrient (synthetic, fortified, etc.)
## Footnote
These factors can significantly influence how well nutrients are absorbed and utilized in the body.
58
What is the chemical formula of maltose?
C12H22O11
## Footnote
This indicates that each maltose molecule contains 12 carbon atoms, 22 hydrogen atoms, and 11 oxygen atoms.
59
What type of carbohydrate is maltose?
Disaccharide
## Footnote
Maltose is formed from two glucose molecules linked by an a(1→4) glycosidic bond.
60
What is the reaction to form maltose?
Glucose + Glucose → Maltose
61
List three food sources of maltose.
* Barley
* Bread (especially whole grain or sprouted grain varieties)
* Sweet potatoes (especially when cooked slowly)
62
True or False: Maltose is a monosaccharide.
False
## Footnote
Maltose is a disaccharide, not a monosaccharide.
63
Who needs supplements?
Those with deficiencies, low energy intake, vegans or those with atrophic gastritis needing B12, lactose intolerance, milk allergy, life cycles such as pregnancy, infants, elderly, diseases, infections, injuries, surgery affecting digestion, absorption, metabolism, medications interfering with nutrient absorption.
## Footnote
Supplements may be necessary for individuals who cannot obtain adequate nutrients from food alone due to various health conditions or dietary restrictions.
64
What is a potential risk of taking more supplements than needed?
Potential toxicity
## Footnote
Excessive intake of certain vitamins and minerals can lead to harmful effects on health.
65
What guide should be used to ensure healthy eating in Australia?
Australian Guide to Healthy Eating
## Footnote
This guide provides a framework for balanced nutrition and food choices.
66
Fill in the blank: Vegans or individuals with _______ need B12.
atrophic gastritis
## Footnote
B12 is primarily found in animal products, making supplementation necessary for those on a vegan diet or with specific digestive issues.
67
True or False: More supplements always lead to better health outcomes.
False
## Footnote
Taking excessive supplements can lead to toxicity and adverse health effects.
68
What is leptin?
Satiety hormone
Released from adipose tissue and stomach cells in response to meals
Signals to the hypothalamus that sufficient energy stores has been reached
Increases energy expenditure
Suppresses appetite
69
What is ghrelin?
Hunger hormone
Secreted by the stomach cells to stimulate appetite
70
What factors affect ghrelin levels?
Obesity - reduced and don’t decrease as much in response to meals
Lean people have more
Lack of sleep decreases ghrelin
Increases before meals and reduces in proportion for amount of energy (kj) consumed
71
Energy yield of macros
Carbs 17kj/g
Protein 17kj/g
Fats 37kj/g
Alcohol 29kj/g (not a nutrient)
72
Organic vs inorganic compounds:
Organic - “alive”. Has a carbon hydrogen bond - eg. Macros and vitamins
Inorganic - no carbon hydrogen bond - eg. water and minerals
73
Prebiotics and probiotics
Prebiotics are non-digestible fibers that feed the good bacteria (probiotics) in your gut.
🧠 Think: “Food for gut bacteria.”
🛒 Found in: Garlic, onions, bananas, oats, asparagus.
Probiotics are live beneficial bacteria that help maintain a healthy gut microbiome.
🧠 Think: “Good bacteria you eat.”
🛒 Found in: Yogurt, kefir, sauerkraut, kombucha.
74
What is hydrolysis
Hydrolysis is the process of breaking down large molecules into smaller molecules using water.
🧪 A water molecule splits a bond → large molecule becomes smaller pieces.
📍 Example: Breaking down proteins into amino acids during digestion.
75
Soluble vs insoluble fibre
Soluble: fruit and veg
Viscous
Digested by microbiome
Thick sticky gel-like slow
Insoluble: grains and veg
“Roughage”
Partially digested by microbiome
Non-viscous
