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Basic Food Science > Food nurition > Flashcards

Food nurition Flashcards

1
Q

What is catabolism

A

Breakdown of larger molecules into smaller molecules

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2
Q

Where does conversion of ATP happen in

A

Mitochondria

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3
Q

Where are water soluble nutrients exported to

A

circulatory system

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4
Q

Where are fat soluble nutrients exported to

A

lymphatic system

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5
Q

What is a subtype of catabolism

A

digestion

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6
Q

What is anabolism

A

Building of macromolecules from smaller molecules
It catabolise to produce energy

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7
Q

What is the energy of carbohydrates, protein, fats

A

4,4,9

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8
Q

What can cause malnutrition

A

Parasites, food borne illnesses, poverty

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9
Q

What are the functions of proteins

A

structure, enzymes, maintenance, growth

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10
Q

Can essential amino be synthesised by the body

A

no

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11
Q

What are the essential amino acids
Arginine
Alanine
Aspartic acid
Asparagine
Cysteine
Glutamine
Glycine
Glutamic acid
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Proline
Tyrosine
Threonine
Tryptophan
Serine
Valine

A

Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine

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12
Q

What are conditionally essential amino acids

A

Amino acids that can be synthesised by the body but the rate of synthesis is insufficient to meet the needs of the body due to certain conditions

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13
Q

What is de novo synthesis

A

The ability to make a simpler building block

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14
Q

What is complementary proteins

A

Combination of different types of proteins to get the required essential proteins

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15
Q

Does plant or animal sources contain higher amount of amino acids

A

animal based foods

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16
Q

What happens during catabolism of an amino acid

A

amino group is removed as ammonia before converting into urea for excretion. The carbon skeleton is used to make glucose, fat or oxidized to produce energy

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17
Q

What is the function of fat

A

cell membrane, adoptive tissue, padding for internal organs, dissolve fat soluble vitamins, production of hormones

18
Q

What types of fatty acids can be synthesised from de novo synthesis

A

monounsaturated and saturated fatty acids

19
Q

What are essential fatty acids to obtain from the diet

A

Linoleic acid & α-linoleic acid

20
Q

What are starches hydrolysed into before absorption

A

glucose

21
Q

What is the hormone which signals storage of glucose

A

insulin

22
Q

What is the hormone which signals break down of glycogen

A

Glucagon

23
Q

What are amino acids & lipids converted into

A

ketone bodies

24
Q

What is the downside of conversion of amino acids & lipids into ketone bodies

A

Excessive production of it can lead to ketoacidosis which lowers pH of blood

25
Q

What is type 1 diabetes

A

Body not producing insulin

26
Q

What is type 2 diabetes

A

Body not reacting to insulin

27
Q

What do dietary fibers do

A

maintain peristalsis and prevent constipation, It is fermented by the gut microorganisms which help develop & maintain gut microflora. It binds to toxic compounds & prevent absorption of these toxic compounds

28
Q

What are soluble fibers

A

pectin in fruits & β-glucan in oats & barley

29
Q

What are examples of insoluble fibers

A

Cellulose found in whole grains, fruits & vegetables

30
Q

What are the problems with dietary fiber

A

Foods high in dietary fiber is associated with anti-nutrients which lowers bioavailability of nutrients

31
Q

What are fat soluble vitamins

A

Vitamin A,D,E,K

32
Q

What are the water soluble vitamins

A

Vitamin B, C

33
Q

What are prosthetic factors

A

Cofactors that are covalently bonded to enzyme are not consumed during reaction are known as prosthetic factors

34
Q

What are cosubstrates

A

Cofactors that are not covalently bonded to enzyme & are consumed are cosubstrates
They are constantly being regenerated

35
Q

What are vitamins destroyed by

A

Heat related process or processes which involves free radicals

36
Q

Can minerals be destroyed by food processing

A

Only in the leeching of nutrients into water

37
Q

Why are nutrients better absorbed in animals

A

Plants contain anti-nutritive factors which restrict absorption of vitamins & minerals are they are behind a cell wall

38
Q

Why is the bioavailability of plants lower

A

Plant sources of foods are also more likely to contain inhibitors of digestive enzymes such as protease inhibitors or amylase inhibitors.

39
Q

What can cleave multivariant cations

A

Phytic acid, dietary fiber & oxalic acid

40
Q

What are flavonoids

A

Flavonoids are polyphenols found in foods such as cocoa, green tea and red wine

41
Q

What are the main electrolytes in the body

A

Sodium, potassium & chloride

42
Q

What are the extracellular cation & intracellular cation

A

Sodium provides extracellular cation while potassium is main intracellular cation

Basic Food Science (5 decks)

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