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HUMAN NUTRITION Flashcards

(60 cards)

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1
Q

What are the effects of kwashiorkor and marasmus

A

kwashiorkor- – underweight, edema of the abdomen and legs, sparse dry hair, flaky skin, fatty liver

Marasmus – very low body mass, thin arms and legs, little muscle or fat. Wizened, old-looking face

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2
Q

What is the difference between kwashiorkor and

marasmus?

A

Kwashiorkor is protein deficiency whereas marasmus is not enough energy intake in many forms (not just protein)

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3
Q

What is kwashiorkor?

A

Types of protein deficiency

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4
Q

What are the effects of iron deficiency?

A
  • Fatigue
  • Dizziness
  • Headache
  • Chest pain

 Anaemia – less heamoglobin made / fewer red
blood cells. Less oxygen transported. Feeling of
fatigue / lack of energy, shortness of breath, heart
palpitations, pale complexion.
 Menstruation issues
 issues during pregnancy

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5
Q

What are the causes of iron deficiency?

A
  • A diet lacking iron
  • Blood loss
  • Pregnancy

 insufficient iron in the diet
 enough iron, but issues with absorbing
it

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6
Q

What are the effects of vitamin D deficiency?

A

Vitamin D deficiency can cause rickets in
children which leads to weak bones which can cause deformities

 Needed for the small intestine to absorb calcium
 Rickets in children – soft, poorly growing bones that
bend into a curve. Adults – osteomalacia – soft
bones, increasing risk of fracture.

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7
Q

What are the causes of vitamin D deficiency?

A
  • Not enough sunlight
  • Not enough oily fish, egg yolks or
    fortified milk
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8
Q

Give 2 sources of insoluble fibre

A

Wholemeal bread

Nuts

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9
Q

Give 2 sources of soluble fibre

A

Oats

Fruit

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10
Q

What are the 2 main groups of dietary fibre?

A

Soluble fibre

Insoluble fibre

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11
Q

Give 2 sources of calcium in the die

A

Milk

Cheese

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12
Q

Give 2 sources of iron in the diet

A

Brown rice

Meat

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13
Q

Give 2 sources of Vitamin D in the die

A

Oily fish

Eggs

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14
Q

Give 2 sources of Vitamin C in the diet

A

Fruit

Vegetables

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15
Q

Give 3 sources of protein in the die

A

Meat
Fish
Nuts

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16
Q

Give 3 sources of fat in the diet

A

Oily fish
Nuts
Full-fat dairy

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17
Q

Give 3 sources of carbohydrates in the diet?

A

Pasta
Bread
Potato

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18
Q

What is scurvy caused by

A

A lack of vitamin C

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19
Q

What is constipation?

A

Infrequent bowel movements causing

difficulty passing faeces

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20
Q

What is starvation?

A

 Loss of weight as fat reserves are used.
 Muscle wasting - Proteins in muscles eventually
broken down and used as an energy source
 emaciated appearance
 Also show some of the deficiency diseases below

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21
Q

What is constipation caused by?

A

A lack of dietary fibre

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22
Q

Why do pregnant/breastfeeding women need a

larger caloric intake?

A

They need more energy to support the
development of the child. The diet needs
to be balanced as well to provide the
correct nutrients

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23
Q

Which general group of people require the most

calories in their diet?

A

Adolescent males with active lifestyles

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24
Q

What is a balanced diet?

A

A balanced diet is a diet that contains the
correct proportions of nutrients that the
body needs to function correctly (e.g.
carbohydrates, lipids, proteins)

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25
components of a balanced diet
carbohydrates, proteins, fats, vitamins, minerals, water, fibre
26
BMR
basic metabolic rate
27
what do young children need more of
protein per unit of body mass because they are constantly developing and need to make new cells
28
elderly people have ___ energy and protein needs and a ____ BMR
lower | lower
29
women have a relatively higher content of what than men what is the result of this?
fat stored in fat tissue under the skin Fat has a lower metabolic rate than muscle, so women generally have a lower energy requirement than men
30
fats provide more energy per gram than what?
carbohydrates and proteins
31
where does saturated fat come from
animals
32
where does unsaturated fat come from
fish and plants
33
why is saturated foods bad
they increase concentration of cholesterol in our blood
34
what is cholesterol
chemical made in the liver and found in the blood quantity produced depends on our DIET and GENES that determine our metabolism which is inherited
35
high fat diets can increase the risk of ?
producing more cholesterol and having a higher concentration of it in the blood
36
why is cholesterol bad
linked to narrowing of the arteries increased risk of developing high blood pressure and heart disease
37
2 types of unsaturated fat
monounsaturated- little effect on blood cholesterol polyunsaturated- reduce cholesterol concentration which helps reduce heart disease
38
Dietary Importance of Lipids
 Long term energy store (1g fat = x2 energy of 1 g carbohydrate)  Insulation  Component of cell membranes  Buoyancy (aquatic orgs)
39
Carbohydrates can be _ _ molecules such as _ or larger, more complex molecules such as _ , _ or _ . These complex molecules are made of many _/_ molecules joined into _.
Carbohydrates can be simple sugars molecules such as glucose or larger, more complex molecules such as starch , glycogen or cellulose . These complex molecules are made of many sugar/glucose molecules joined into chains.
40
what do organisms use their nutrients for
energy growth and repair regulate metabolism
41
how nutrients allow growth and repair
proteins provide source of amino acids for cells to make their own protein
42
how nutrients regulate the body's metabolism
vitamins and minerals needed in very small quantities in the diet, helps regulate
43
how nutrients provide energy
mainly role of carbs and fats proteins only if they are in excess of requirements for growth, development, repair and replacement energy in food released during respiration
44
Dietary Importance of Protein
 Making new tissues (growth)  Repair and replacement of old or damaged cells.  Important materials are made of protein – enzymes, some hormones, antibodies, blood proteins
45
Dietary Importance of Carbohydrate (sugars)
Sugars  energy - main fuel for respiration  nectar - attract pollinators  fruit – attract animals for seed dispersal Honey, fruit, milk, some vegetables
46
Dietary Importance of Carbohydrate | . starch (plants) and glycogen (animals).
Dietary Importance of Carbohydrate (sugars) ``` Rice, cereals, corn, roots or tubers (eg potato), flour products eg pasta and bread, beans, liver (animals)  (short term) energy store  don’t affect the osmotic potential of cells ```
47
Dietary Importance of Carbohydrate | cellulose
 structural component of plant cell walls  acts as roughage in gut to prevent constipation Fruit, veg, wholemeal foods
48
Vitamins what, quantity and job
complex organic substances, needed in small quantities to maintain normal health. Many of them help enzymes carry out their job as catalysts.
49
Minerals | what, quantity and job
are simple inorganic ions, needed in small quantities to maintain normal health.
50
Fibre
or roughage is cellulose that comes from plant cell walls.
51
vitamin c importance
 Tissue repair |  resistance to disease
52
vit d imp
strong bones and teeth
53
iron imp
Used to make Haemoglobin in red blood cells, which carries oxygen around the body
54
fibre or roughage imp
 Not digested, so helps provide bulk to the food for easy passage of food through the gut, avoiding constipation.  plays a role in lowering cholesterol
55
water
```  Water makes up 2/3 of our body mass  solvent for chemical reactions  reactant/product in many reactions  transport of dissolved materials around the body  cooling (evaporation of sweat)  excretion (urine, sweat) ```
56
energy requirements pregnancy
foetus will take all of the nutrients it needs from the mother (via the placenta). It is important that the mother has enough calcium and vitamin D in her diet for the baby’s skeleton enough protein to build tissues, enough iron for heaemoglobin etc.
57
energy req breastfeeding
breast milk rich in proteins, sugars, fats, vitamins and minerals. ‘complete food’ for the baby containing all its nutritional requirements nutrients will be taken from the mothers blood by cells in the milk glands of the breast. - mother is undernourished she may not be able to make sufficient milk of a high quality.
58
elderly people may not be as efficient at what
absorbing or retaining some minerals, eg | calcium which may lead to health conditions (eg osteoporosis).
59
anaemia
condition characterised by a lack of haemoglobin or red blood cells resulting in tiredness and weakness. may be due to a deficiency in iron
60
obesity
the abnormal or excessive accumulation of fatty deposits under the skin or in the abdomen generally bc of eating too much and exercising too little

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