hunt Flashcards
(47 cards)
Whats a limiting amino acid?
Not provided in adequate amounts in the diet
how many types of amino acids are there ?
20
Whats a protein ?
amino acids joint by peptides
Whats the 3 types of amino acids ?
- Indispensable - these are essential N=9
- dispensable - these are non essential N=5
- limiting amino acid - essential found in food
What is the 4 layers of the protein structure?
Primary - determined by amino acids
secondary - determined by weak electrical attraction polypeptides
tertiary - polypeptide chain, twists and folds
quaternary - interactions between several polypeptides
What is the protein intake from a standard nzer?
Male - 52 g a day for EAR - recommendation 64g per day
Female - 37 g a day for EAR - recommendation 46 g per day
the AMDR is 15-25%
Describe protein quality?
how good the protein is in regard to essential amino acid digestibility
What are the 4 possible fates of amino acids?
- Used to make a dispensable AAs
- Oxidised for energy
- Used to make a new protein
- Used to make other compounds (e.g. Ncontaining, non-proteins eg purine and
pyrimidine bases of nucleotides)
What is a Food Hypersensitivity
- Food aversion
- Food intolerance
- Food allergy
What is Food Aversion?
- Psychologically based food avoidance
- Usually a conditioned response
- No reaction if food is disguised
What is Food Intolerance?
- 10-15% of population
- Any reproducible, abnormal, non-psychologically
mediated reaction to food - Variety of examples
- lactose intolerance (or lactase persistence)
- tyramines in cheese or wine
- salicylates
- food additives
What is the Food Allergy?
A group of disorders characterised by abnormal or exaggerated,
reproducible responses to specific food proteins.
identify key dietary sources of dietary fiber in the NZ diet?
Bread (dietary fiber in nz is below average)
Understand the impact of processing wheat on the fiber and gluten content of bread?
when processed it looses the nutrients
What are the main steps of the digestion and absorption
of carbohydrate?
Amylase is an enzyme made by the pancreas and by glands in the mouth. Breaks down carbohydrates and starches into sugars. Glucose, galactose, and fructose
travel via hepatic portal vein to liver. Liver converts galactose and fructose to glucose.
Identify strategies to reduce the intake of free and added
sugars.
Sugar tax
Labelling
Non-nutritive sweeteners
Modify taste
What is lactose intolerance?
Inability to digest dairy products
what is lactase persistence?
the ability for adults to digest the lactose in milk
What is a glycaemic index and a glycaemic load
- glycemic index assigning a numeric score based how drastically it makes your blood sugar rise
- a glycemic load is helps you understand the effect on blood sugar and how quickly it makes glucose enter the blood stream.
What is monosaccharides?
its made up of single sugars such as glucose, fructose and galactose
What is a disaccharides?
Made up of 2 monosaccharides bonded together via glycosidic linkage, these are made up maltose, sucrose and lactose
What is a non starch polysaccharides?
resistance to enzymes breaking it down
What is free and added sugars?
Free sugar - naturally occurring sugars
added sugar - extracted from sorces such as sugar cane or fruit
Whats the EER for carbohydrate? (in %)
Less than 10% of total energy intake
