HUNT141 Flashcards
(290 cards)
1
Q
What is nutrition
A
“The sum of the processes by which an animal or plant takes in and utilises food substances foods that are necessary for human nutrition”
2
Q
Six nutrients
A
Water
Carbs
Lipids
Protein
Vitamins
Minerals
3
Q
Does water provide energy
A
No
4
Q
Is alcohol considered a macronutrient
A
No
5
Q
Does alcohol provide energy
A
Yes
6
Q
What are nutrients
A
molecules found in food and beverages needed by the body for energy, growth, development, and reproduction
7
Q
What is the double burned of disease?
A
Under and over nutrition
8
Q
How many sustainability goals
A
17
9
Q
DALY
A
Disability affected life year
10
Q
Higher risk of NCD’S
A
High sodium, Low whole grains, Low fruit and veg
11
Q
United States guidelines
A
Science based for health professionals
- Healthy diet pattern all ages
- Breast feed babies
- Customise diet for cultures and preferences
- Eat nutrient dense foods within caloric limit
12
Q
Do the US follow guidelines
A
NO
13
Q
US visual guideline
A
My Plate
14
Q
Australia Guidelines
A
Maintain healthy weight
Eat variety of food
Limit sat fat, salt and sugar
Promote breastfeeding
Prepare and store food safely
15
Q
NZ Guidelines
A
Variety nutritious foods
Limit sat fat, sodium sugar
Plain water 1st choice
NO alcohol pregnant or breastfeeding
Store and prep food safely
Encourage breastfeeding
Healthy body weight
16
Q
Activity statements
A
2.5 hrs moderate
1.25 hrs high
Muscles strengthening 2x week
Some exercise better then none
17
Q
NZ Visual guide
A
Healthy heart
18
Q
Is dairy a food group in Canada
A
No
19
Q
EAT LANCET Report main goals
A
Human and Planet Health
20
Q
Scoring Systems
A
HEI
EAT LANCET
21
Q
Micronutrients needed in … quantities
A
Small
22
Q
Macronutrients needed in … quantities
A
Large
23
Q
What are minerals
A
Inorganic elements
24
Q
Why is all chemical energy in food eaten not available to the body ?
A
Can’t all be absorbed
25
How do we determine the energy in a food sample ?
Bomb Carolimeter
26
ATWATER Factors
Carbs - 17
Protein - 17
Fat - 37
Alcohol - 29
27
Equation for ATWATER
Macronutrient g x ATWATER factor
28
EAR
Estimated average requirement
- Meet 50% healthy individuals at life stage and gender
29
RDI
Recommended Daily Intake
Average daily intake level that is enough to meet the nutrients requirements for 97% - 98% healthy individuals at life stage and gender (EAR+2SD)
30
Al
Adequate intake
Observed or experimentally approximation or estimates of nutrient intake by a group when there isn’t enough info for EAR/RDI
31
AMDR
Acceptable Macronutrient Distribution Range
Protein - 15%-25%
Carbs - 45%-65%
Fat - 20%-35%
32
UL
Upper limit
Highest daily average a nutrient likely to pose no adverse health effects
33
SDT
Suggested Dietary Target
Amount of nutrient recommended to reduce the risks of NCD’s
34
Mouths job in digestion
Teeth break down
Salivary gland releases amylase
Tongue mixes food with saliva
Tongue pushes food to back of mouth
35
Oesophagus job in digestion
Saliva moistens and lubricates food
Swallowing reflex
GIT ringed with circular and longitudinal muscles
Peristalsis moves bolus of food down
Sphincter muscles control movement one section to the next
36
Stomachs job in digestion
Stomach = tennis ball size
Physical and chemical digestion
Food in stomach hormone gastric released
HCL and pectin break down protein
HCL also kills bacteria
Mucosa lines the stomach
Food and chyme
37
Small intestine job in digestion
Pyloric sphincter = stomach to small intestine
Majority of digestion and absorbtion occurs here
38
Where is amylase made
Salivary glands and pancreas
39
How are nutrients transported form the gut
Nutrients absorber by the epithelial cell and travel via hepatic portal vein to the liver
40
Coeliac disease
Reaction to dietary gluten
Cells lining small intestine damages and inflamed
Causes the flattening of villi this decreases the SA for absorption and can result in nutrient deficenecies
41
Probiotics
Yogurt, miso, kimchi, pickles
42
Prebiotics
Apples, artichokes, banana, onion
43
What are the 4 types of carbs
Starches
Sugars
Dietary Fibres
Glycogen
44
What are the monosaccharides
Glucose
Fructose
Galactose
45
What are the disaccharides and what are they made of ?
Maltose (2x glucose) germination and fermentation of seeds eg bread
Sucrose (glucose + fructose) refined sugar products eg sugar cane and beet
Lactose (glucose + galactose) milk and milk products
46
What is starch
Storage form of glucose in plants
47
What is starch found in
Grains, tubules and legumes
48
Glycogen
Multi branched polysaccharide of glucose
Provides glucose during fasting state of the body provides 60% brain
49
Dietary fibre
Fraction of the edible part of a plant and their extracts
Resistant to digestion and absorption in the small intestine usually completely or partially fermented in the large intestine
Promotes
Laxative
Reduces blood cholesterol
Modulation of blood glucose
50
Non starch polysaccharides
Not broken down by enzyme in small intestine
Due to …
Intrinsic factor
- physically inaccessible eg cant break down coating
- Starch granules eg cooking and cooling of potato’s
Extrinsic factors
- chewing time
- transit time
51
Carbs in NZ
Over 50g per day
45%-65% energy
Wheat number one
Bread bummer one
52
What are intrinsic sugars
Naturally occurring
53
What are extrinsic sugars
Extracted and concentrated refined form sources eg sugar cane
54
Recommended amount % of energy intake of sugar
Less than 10%
55
How could you reduce sugar intake
Sugar tax
Labelling
Non nutritive sweetners
Modify taste
56
Carbohydrate digestion
Amylase enzyme made by salivary glands and pancreatic glands (secretes to duodenum - first part of small intestine) lactase etc breaks down disacchaide into monosaccharides. Glucose galactose and fructose travel via the hepatic portal vein to the liver galactose gets converted to glucose
57
Lactose intolerance
Lactase persistence = ability to digest lactose
Expression of lactase starts to declining after weaning
With decrease amount of the lactase enzyme aren’t able to break down the lactose into glucose and galactose instead travels as lactose to the large intestine where the bacterial lactase breaks it down this causes osmotic shock which results in diarrhoea as well as the production of gas (methane) which could cause constipation + CO2 and H2 produce bloating and flatulence
58
Glycaemic index
Low GI carbs break down and released into blood stream slowly
Low (0-55)
Medium (55-69)
High (70-100)
59
Issues with glycaemic index
Different people respond to different foods different
Have to take into account the size etc
60
What decreases GI
High Fat and fibre
61
Sources of dietary fibre and Colon Cancer
Whole grains good
White bread remove the bran and the germ left with just endosperm
Colon cancer 2nd highest in NZ to lung
Consuming whole grains decreases risk
62
What is protein
Nitrogenous organic compounds composed of one or more chains of amino acids essential part of living organisms
63
Functions of protein
Contractile (actin and myosin)
Regulate gene expression (histones)
Facilitate biochemical reactions (enzymes eg sucrase)
Endocrine hormones (insulin)
Structural proteins (collagen in connective tissue)
64
Essential vs non essential amino acids
20 amino acids
Indespendible (essential) - 9
Dispensable (non essential) - 5
Conditionally indespendable - 6
65
Structure eg primary
Primary - order of amino acids
Secondary - eletrical interactions within polypeptides
Tertiary - twists and folds intricate shapes
Quaternary - interaction between multiple polypeptides
66
Quality of proteins
Eg high sat fat and impact on green house gasses
Scoring systems
Protein digestability corrected amino acid score
(Mg limiting amino acid/mg amino acid in reference x true fecal digestability)
Digestible Indispendible amino acid score
Mg limiting amino acid/amino acid in reference x ileal digestability
Protein efficiency ratio
Weight gain/intake of the food
67
Quantity
Amount
Proportional to body weight
68
Limiting amino acid
When an amino avoid is not provided in adequate amounts the diet protein synthesis is limited to that amino acid. Limited to the rate at which essential amino acids are available so essential amino acid becomes the limiting amino acid
69
Complementary proteins
Outmoded concept as the proteins we eat over a day more important than those eaten together in one meal
70
Protein digestion
Chewing
Peristalsis
In stomach HCL and pepsin
Proenzymes activated by enteropeptidase
Trypsinogen - trypsin
Chymotrypsinogen - chymotrypsin Procarboxypeptidase - carboxypeptidase Proelasases - elaprocollegenase - collegenase Peptidases - tripeptides, dipeptides aas
71
Protein metabolism
Peptides broken down into amino acids which are transported to the liver via the hepatic portal vein
Four fates of amino acids when joins the pool
- used to make dispensable amino acids
- oxidised for energy
- used to make a new protein
- Used to make other compounds eg purine and pyrimadine bases of nucleotides
72
Food adversion
Physcologicaly based
Usually conditioned responce
No reaction if the food is disguised
73
Food intolerance
Reproducible abnormal non psycologically based reaction to food eg lactose intollerance etc
74
Food allergy
Group of disorders characterised by abnormal or exaggerated reproduvable responces to specific food proteins
Ige mediates - in ige antibodies
Rapid onset
Seconds, minutes, hours
Involves skin, GIT and respiratory
Non Ige mediated reaction
Does not involve antibodies
Symptoms hours or days
Difficult to access clinically
75
Lacto-ovo-vegeterian
No meat eats dairy and eggs
76
Lacto-vegeterian
No meat no eggs eats dairy
77
Vegan
No meat or animal products
Honey maybe
Other animal non food items may also be restricted eg leather
78
How common veges and vegans in nz
Veges - 5%
Vegans - 1%
79
Health benefits of vege/vegan
Decreased risk of…
Ischemic heart disease, diabetes and some cancers
80
Risks of veges/vegans
Low
- Vitb12
- iron
-zinc
- homocysteine
81
Lipids
Class of organic compounds that are fatty acids and their derivatives
82
Lipid functions
Energy
Structural - cell membranes
Signalling - hormones
Provide insulation
Cushion internal organs
83
Types of lipids
Triglycerides
Fatty acids
Phospholipids
Shingolipids and prostaglandins
Sterols eg sex hormones cholesterol etc
Fat soluble vitamins DEKA
84
Triacylglycerides
90% dietary lipids
Energy storage
Fatty acid storage
Structural component of lipoproteins
3 fatty acids bound to a glycerol
85
Fatty acids
Chains of carbon molecules with a methyl group at one end and a carboxyl group at the other
86
Length of fatty acid chains
2-6 carbon short
8-12 medium
14+ long
22+ very long
Position of the first double bond from the methyl end in naming
87
Cis v trans bond
Trans bad act like SFA
88
Saturated
Saturated - high melting point eg palmitic acid
Monounsaturated - low melting point eg oleic
Polyunsaturated - even lower linoleic
89
Essential fatty acids
Humans are able to make double bonds with the first 6 carbons from methyl end
90
Essential fatty acid deficency
Growth retardation
Reproductive failure
Skin lesions
Kidney and liver disorders
Neurological and visual problems
91
Bad vs good fats
Animal and tropical oil fats mostly saturated - bad
Vege oils and canola - monounsaturated
Other vege oils polyunsaturated
92
Phospholipids
Chemical structures
Unique role in body
Glycerol backbone + fatty acid + phosphate group
Phosphate - hydrophilic
Fatty acid - hydrophobic
Roles
- cell membrane
- plasma lipoprotein
5-10% dietary lipids
93
Shingolipids
Brain and nervous
94
Prostaglandins
Signalling
Vasoconstriction and dilation
Platelet alregation
Uterine contraction
Bronchoconstriction
95
Sterols
Multi ring structure
Plants and animals
Starting material for bile acids sex hormones adrenal hormones etc
Cholesterol
Plants lower cholesterol
96
Lipid digestion
Chewing, heat (body temp)
Peristalsis
Formation of fat globules
Lingual lipase in mouth
Bile acids released from gall bladder emulsify fat
Pancreatic and intestinalipases break down fat to
Monoglyceride
Glycerol
Fatty acid
97
Lipoprotein
Transport hydrophilic lipid molecules in the blood complex structure with alipoproteins
Contain cholesterol esters and triglycerides surrounded by free cholesterol, phospholipids and alipoproyeins that facilitate lipoprotein formation and function
98
Blood cholesterol
10% VLDL - bad
65% LDL - bad
25 % HDL - good
99
Lipid metabolism
Energy (daily and or stored)
Structure
Signalling
100
CVD
Disorders of the heart and blood vessels including coronary heart disease rehuemtaic heart disease. 4/5 deaths due to heart attack or stroke
101
Top 3 CVD deaths
1- Ischemic heart disease
2- stroke
3- copd
102
Why do we need fats
Brain development
Structural parts of cell
Healthy heart and blood vessels
Source of energy
103
Best place to get oils
Nuts and seeds (unprocessed foods)
104
How fats negatively effect our health
Sat fat - increased ldl increased risk of heart disease
Trans - negatively effect blood lipids increases heart disease more than sat fat
105
Function of ketones
Energy source
Cross blood brain barrier
Spares glucose in the brain
106
Who was the ketogenic diet originally made for
Those with epilepsy
107
How do you produce ketones
Through carb restriction induces a metabolic rate similar to starving and fasting
108
Alcoholic ketosis
Ketone levels are increased through alcohol consumption
109
Issues with the ketogenic diet
Dyslipidemia - imbalance of lipids
Low intakes of fibre low in other vitamins
Compliance
110
What is alcohol?
Colourless flammable liquid produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits and other drinks
111
Does alcohol have a function
No
112
Atwater factor of alcohol
29
113
Digestion of alcohol
Alcohol does not require digestion
114
Alcohol absorption
20% in stomach
80% in small intestine
Easily moves between cells as is a small molecule
115
Glucose to alcohol steps
Glucose —> pyruvate—> acetaldehyde—-> ethanol
Pyruvate ——> Acetaldehyde (pyruvate decarboxylase)
Acetaldehyde ——-> ethanol (alcohol dehydrogenase)
116
How many standard drinks for men (long term health effects)
3
117
How many standard drinks for women (long term health risks)
2 standards
118
How many standards men (risk of injury)
5
119
How many standards women (risk of injury)
4
120
Pregnant women standards
0
121
Metabolism of alcohol
Small amount in stomach
Most in liver
122
Unmetabolised alcohol
Urine
Breath
Breast milk
123
Alcohol dehydrogenase (ADH)
Stomach, liver, pancreas, brain
Pathway in majority of people
ADH rate limiting step
124
Microsomal ethanol oxidising system (MEOS)
Activated in long term heavy drinkers
125
Catalase, presence of hydrogen peroxide
Converts ethanol to acetylaldehyde
Less than 2% ethanol metabolism
126
Factors that affect alcohol metabolism
Quantity consumed
Male/female
Size
Genetics (Chinese, Korean and Japanese different variant of ADH build up of acetylaldehyde causes flushing and headaches)
127
Effects of acetalaldehyde
Short lived but toxic effect - cell damage (Liver, GIT, Brain, pancreas)
Long term - chorrhosis of liver, cancers
128
Elevated NADH/NAD+ Ratio
NAD not available for key energy production pathways eg glycolysis
Accumulation of H+ affects acid base balance
Increased lipid synthesis (Fatty liver)
Increased fatty acid oxidation (elevated TG’S)
129
Induced metabolic tolerance
MEOS produces many toxic metabolites
130
G/dl blood alcohol and their effects
0.05 - well being - relaxed - talk lots
0.05 - 0.09 - risky state - judgement and finer moments effected
0.08 - 0.15 - dangerous state - slow speech, balance effected, blurry eye sight, sleepy, vomiting, help to walk
0.2-0.4 - drunker stupor - no bladder control, heavy breathing, unconscious
0.45-0.6 - death - shock and death
131
Energy balance
Energy cant be created or destroyed but can be transformed
Energy = in - out
In = what we wat
Out = excreted, heat loss etc
132
BMR
Energy expended at rest
Used to fulfil life sustaining functions
Strict conditions
- relaxed physically and mentally
- 12 hour fasted
- well rested
133
Percents of basal metabolic rate
Muscles - 20
Liver - 19
Brain - 17
Miscellaneous - 16
Digestion - 10
Heart - 8
Kidneys - 7
Fat - 3
134
REE
Resting energy expenditure
No strict conditions
135
DEE
Diet endured energy expenditure
Diet endured thermogenesis (DIT)
Energy needed for digestion and processing of food
10% energy
Varied with diet consumption
Pro>CHO>Fat
136
AIEE
Activity induced energy expenditure
137
Positive energy balance
Growth
Weight gain
138
Negative energy balance
Weight loss
Stunting (in children)
139
Obesity
Overweight defined as abnormal excessive fat accumulation that prevents a risk to health
BMI 30+
140
Obesity
Cluster of non communicable disease
Chronic
141
BMI equation
Wt/ht2
142
Under weight
Below 18.5
143
Normal weight
18.5 - 25
144
Overweight
25-30
145
Obese
30+
146
Why use BMI
Can make meaningful comparisons of weight status between populations
Possible to identify groups with increased risk of mortality and morbidity
Priorities for intervention and individual and community levels
147
Prevalence of overweight and obesity in NZ
66.2% 2019/2020
68.1% 2020/2021
148
Percent of overweight or obese children
30%
149
Health concequences of obesity
Cardiovascular disease - mainly heart disease and stroke
Diabetes
Muscoskeletal disorders including osteoarthritis they are highly disabling degenerative disease of joints
Some cancers eg breast, ovarian, liver, gallbladder, kidney and colon
150
Causes of obesity
Energy imbalance (poor nutrition and lack of exercise)
Multifactorial eg environmental and genetic factors
151
Obesity prevention
Government goals and policies
Food industry changes
Health Profesionals
Education and knowledge
Networks and support
152
Roles of water
Lubricator, insulator, excretion, body temp, communication
153
Percentage of male body water
60
154
Percentage of female body water
55
155
Input of water
Beverages - 550-1500mL
Foods - 500 - 1000mL
Endogenous 200-300mL
Total - 1400 - 2800mL
156
Output of water
Urine - 500-1400mL
Faeces - 150mL
Insensible losses (sweat/breath) - 450 - 900mL
Total 1450 - 28–mL
157
Water benefits
Weight loss/control
Kidney disease
Kidney stone formation
UTI Bladder infections (less contact with the bacteria)
158
Thirst
Conscious desire to drink
159
Mild dehydration
2-5% body weight loss
Symptoms - lethargic, alert, restless, don’t feel well, thirsty
160
Moderate dehydration
5-10% loss body weight
Symptoms - lethargic, rapid pulse, low blood pressure, dry mouth and eyes, shrunken fontanelle, skin retracts slowly, conc unrine
161
Severe dehydration
10% + loss in body weight
Symptoms - drowsy, limp, feeble, no urine, death in children within 24 hours
162
How to treat mild dehydration
Drink water, increase intake fluids, eat
163
Moderate to severe
Depends on circumstances
Access to health care - IV (Intravenous solution)
NO access - ORS (Oral rehydration salts (clean water, sodium and glucose, potassium, chlorine and citrate) + zinc
164
3 clinical types of diarrhoea
Actuate watery - several hours or days
Acute bloody - also called dysentery
Persistent - 14 + days
165
Sick child in NZ
Drink water or pedialyte
Good access to medical care IV
166
Sick child in rural Africa
ORS +Zinc
167
Blood glucose regulation
Glucose enters blood stream
Pancreas excretes insulin in responce
Insulin tells muscle tissues to put a glucose transporter on outside
Glucose flows from blood stream into tissues
168
Insulin resistance (Type 2 diabetes)
Insulin responders stop responding appropriately to insulin
Pancreas excretes increased amount of insulin to try and overcome this
Blood glucose still remains higher for much longer (too much glucose can damage the blood vessels)
Hepatic glucose occurs in response to defective insulin
Fasting glucose levels risk
Glucose travels to the kidneys
Causes osmosic diuresis and polyuria
Lots of peeing and lots of drinking to try and dilute blood
Can lead to dehydration - polydispsia lots of drinking and polyphagia - lots of eating
Eventually beta cells slow insulin production as the pancreas gets worn out having to produce lots of insulin
Type 2 diabetics eventually have to take insulin
169
HbA1c mol/mol
50+ indicative of diabetes
41-49 pre diabetes
40 - diabetes unlikely
5-7% pop have type 2 diabetes
170
Health concequences of type 2 diabetes
Stroke
Blindness
Heart attack
Kidney failure
Amputation
171
Risk Factors for type 2 diabetes
High BMI
Family history
Long term real corticosteroids
Gestational diabetes
Severe mental illness (long term use of anti physcotics)
CVD
PSOS
172
Life style changes to reduce risk diabetes
Reduced energy intake
Increased physical activity
Increased fibre intake
Reduce sat fat intake
173
Mineral and trace elements
Essential non organic elements
Small amounts required
Minerals - Na, K, Mg, Cl
Trace elements - Fe, Zn, I, Fe, Se, Cr
174
Sodium in diet
10% inherent
15% discretionary eg salt to cooking at table
75% processing - salt during processing
175
Sodium contributing foods
Grains
Chicken
Eggs
Fish
Diry
176
Sodium absorption
Well absorbed not regulated
PLasma levels controlled by kidneys
177
Sodium function
Principal cation in ECF
Primary regulator of ECF volume
Maintain acid/base balance
Nerve impulse transmission
Muscle contraction
178
Sodium excretion
Urine 90%
Sweat 10%
179
Deficency
Rare from diet
Depletion from losses (sweat, diarrhoea, vomiting)
180
Sodium Toxicity
Acute = rare
Chronic = common
181
Kidneys excreting sodium
Ability to excrete sodium declines with age
182
Factors that affect hypertension
Genetics
Ag
Weight
Smoking
Exercise
Stress
Diet
183
DASH 1
Clinical intervention trial
3 groups
1- controlled
2- fruit and vege
3– fruit and vege + low fat dairy
Potassium goes up with fruit intake
Group 3 greatest decrease in diastolic and systolic blood pressure
184
DASH 2
Two different diet groups 3 levels sodium intake
1- control diet
2- dash diet
At each level DASH diet best
Lower sodium = lower diastolic and systolic blood pressure
185
Potassium main foods
Fruity and veges
186
Potassium function
Main cation in cells
Fluid and electrolytes balance
Facilitates many reactions
Nerve and muscle contractions
Increased potassium decreased risk of cvd
187
Reductionist approach
Looking at individual nutrients
Supplements
Pharmological model
188
Calcium main foods
Milk, bread, non alcoholic drinks, cheese
189
Calcium absorbtion
20-35% absorbed from diet
Rest excreted
Calcium and VIt D work together
Especially needed for pregnancy
Low bioavailability
190
Calcium absorption
Regulates by dietary intake and the bodies need
Brush border calcium channels
Calcium binding proteins
Diffusion across cytoplasm
Secretion into ECF ca-ATPase pump
191
Promoters of calcium absorption
Protein and amino acids
Lactose
Acidic gut
192
Inhibitors of calcium absorption
Oxalate
Phosphorus
Phylate
193
Calcium excretion
Can’t store as water soluble
Main route urine
194
Calcium uses
Plasma ca is biologically active tightly controlled at expense of bone
47% bound to proteins 47% free or ionised 6% bound to anions
195
Functions of calcium
Intra cellular messenger 1%
Nerve transmission
Muscle contraction
Hormone secretion
Cell membrane function
Bone 99%
Structural role - skeleton
Physiological role - reservoir of essential minerals
196
Cortical bone - teeth
Compact and dense
Slow turn over
80% bone mass
197
Trabecular bone
Looks spongy
Day to day withdrawals blood hormones
20% bone mass
198
Bone remodelling
Remain bone integrity
Reshape and accomodate for mechanical loads
3 types pf cells
Osteoblasts - build bone
Osteoclasts - breakdown bone
Osteocytes - sensors
199
Peak bone mass
Continues past linear growth
Determinants
- genetics
- environment eg exercise, smoking, medication, nutrition
200
Calcium deficency
Children - decreased bone growth and mass
Adults - decreased bone mass
201
Iron sources
Liver, red meat, beans and lentil, seafood
202
Haem vs Non Haem
Haem absorption - 25-30%
Non Haem absorption - 5% - 15%
203
Hemoglobin
67% body iron
Transports O2 in RBC’S
204
Concequences of iron deficency
Decreased growth
Behaviours disturbances
Decreased cognitive function
Fatigue
Spoon shaped nails
205
Groups at risk for iron deficency
Pregnant
Menstators
Vege/Vegans
206
Iron overload
Acute toxicity
Hereditary hemochromatosis
African iron overload
207
Zinc main sources
Dairy, shellfish, liver, meat, legumes
208
Bioavailability zinc enhancers and inhibitors
Enhancers - meat and dairy
Inhibitors - iron, copper and calcium supplements
Whole grains, seeds and legumes
209
Function of zinc
200 enzymes due it as a cofactor
Needed for growth
Immune function
Vit a metabolism
Reproduction
Appetite
210
Zinc deficency
First cases 1960s Middle East
Male adolescent dwarfs
Clinical features
- stunting
- little/no secondary sexual development
Diet
- unleavend wheat bread
- low intake animal food
- geophagia (eating soil)
211
Zinc deficency effects
Poor weight gain and growth of children
Imparted immune competence
Increased morbidity
Diarrhoea
Pneumonia
Increased mortality
212
Who’s at risk for zinc deficency
Infants and young children
Adolescents
Preganant and lactating women
Elderly
Vegeterians
Vegans
Low socioeconomic
Those who have diarrhoea
213
Zinc toxicity
Extremely high more than 1g a day
Metallic taste in mouth
Nausea
Gastric distress
May be fatal
214
NZ soils are low in …
Flouride, selenium, iodine
215
Strategies to increase intake of nutrients
Fortification
Supplementation
Dietary diversification
216
Sources of selenium
Grains
Some plants accumulate it eg Brazil nuts, mushrooms and garlic
Fish
Organ meat
Muscle meat
Dairy
217
Function of selenium
Diverse number of enzymes and proteins
Glutathione peroxidases
Preventative oxidation damage to phosphopilids abd cell membranes
Antioxidant nutrient
Thyroid hormone
218
Metabolism of selenium
80% no regulation
219
Selenium deficency
White muscle disease in sheep
Stillborn die first days
Undeady gait arched back
Keshan disease in china
Cardiomyopathy in pregnant women
220
Selenium toxicity
Rare from diet
Exception parts of china and Venezuela
Irritability, indigestion and giddiness
221
Flouride sources
In order
Dental treatments
Toothpaste
Tea
Fish
Fluoridated water
222
Flouride absorption and excretion
100% absorbed
Excreted in urine via kidneys
223
Fluoridation
Evidence for decreased dental carries
Tooth enamel outer surface of tooth closely packed mineral crystals
224
Dietary factors that affect Flouride
Eating freq
Cho foods
Sequence if foos eaten
Clearance time of food
Acidity of food
225
Flouride roles
Inhibits bacteria
Inhibits demineralisation
Enchanced remineralisation
226
Iodine sources
Good sources
Fish and seafood
Iodised salt
Moderate sources
Eggs, milk, fortified bread
Poor sources
Fruit and veges
227
Function of iodine
Integral in thyroid hormone t3 and t4
Needed for body’s metabolic rate
Needed for growth and development (CNS and Brain)
228
Goitre (iodine)
If you don’t get enough t4 tells the thyroid gland through TSH that is needs to make more thyroid hormone to maintain BMR if dint have enough can cause goitre as the thyroid gland swells to try be more efficient at capturing iodine
229
Absorption of iodine
100% absorbed
230
Excretion of iodine
90% in urine
231
Iodine stores
No iodine stores thyroid hormone lasts 3 months
232
Goitre % in population
Want to keep less than 5%
233
Iodine deficency and those at risk
Cretinism - due to iodine severely stunted mental and physical growth
Pregnant women at risk
234
Why iodine is re-emerging
1- increase in people using non iodised eg Himalayan salt
2- people are trying to decrease salt intake to reduce hypertension
235
Increasing iodine intake in NZ
Dietary diversification - already diverse and hard to change behaviour
Supplementation- recommended for preganant and lactating women
Fortification - mandatory use of iodised salt in bread making
236
Iodine toxicity
Thyrotoxicitis - excess thyroid hormone
Hyperactivity increased BMR
237
Group 1 foods
Fresh and minimally processed
Dried / fresh fruit and veg
Tea/coffe
Flour
Pasta
Milk
Yoghurt
238
Type 2 foods
Processed culinary ingredients
Oils
Sugar
Butter
Starches
Salt
239
Group 3 foods
Processed food
Fresh cheese
Fresh bread
Canned fruit and vege
Tomato paste
Meat/fish cured salted dried
Alcohol
Coconut fat
240
Group 4 foods
Ultra processed foods
Snack
Lollies
Biscuits
Fizzy
241
SHAKE
S- SURVAILLANCE
H- HARNESS INDUSTRY
A - ADOPT STANDARDS
K - WARNING LABELS
E - ENVIRONMENTAL SUPPORT
242
Vit B1
Thiamin
Energy metabolism
Nerve processes
243
Vit B2
Riboflavin
Energy metabolism
244
Riboflavin deficency
Generalised symptoms …
Inflamed eyelids
Sensitivity to light
Redding of cornea
Sore throat
Cracked sides of mouth
Painful smooth purpilish tongue
245
Vit B3
Niacin
246
Niacin deficency
Pellagra
1900s USA Corn diet (leucine interferes with tryptophan conversion)
4 D’s
Diarrhoea
Dementia
Dermatitis
Death
Rash when exposed to sunlight
247
Vit B5
Panthoneic acid
Energy metabolism
Part of COa
Needed for RBC synthesis, neuron activity, antibody production
248
Vit B6
Pyridoxine
Energy metabolism
249
Vit B7
Folate
Folic avid supplements recommended for pregnancy to reduce neural tube defects
250
Vit B12
Cobalamin
Deficency …
Low levels in diet or intrinsic factor
Comes from…
Meat, fish ,eggs, beer, milk
251
Vitamin c source
Citric fruit
252
Scurvy study thing
1974 James Lind
12 patients 6 dietary treatments
- cider
- vinegar
- elixir of vitriol
- seawater
- pastes and spices
- oranges and limes
(Oranges and limes worked)
253
Symptoms of Vit c deficency
Weak
Bleeding gums
Loss of teeth
Foul breath
Painful legs
Haemorrhages eg around skin follicles and internal
Larger muscle bruises
254
Vit C function
Converts ferric iron to ferrous iron
Synthesis of collagen
Dopamine to noradrenaline
Activation of neuropeptides
Conversion of lysine to carnitine in fatty acids, conversion of cholesterol to bile acids
Antioxidant nutrient
Regenerates vit e and protects lipids
255
Vit C toxicity
Consumptions of large doses common
Generally not toxic
Large doses may cause
- diarrhoea
- rebound survey
- red eye
- inflammation
256
What is vitamin A
General term to describe retinal and related structure and the pro vitamin A carotenoids
257
Retinoids
Include retinol, retinal and retinoids acids
258
Caretnoids
Plant pigments
Yellow, orange, red
Help plant absorb light enrgy for photosynthesis
Act as antioxidants
259
Functions vit A
Maintaining healthy corneas, epithelial cells and muscles membrane in eyes
Reproduction
Health of epithelial tissues and skin through its role in protein synthesis
Immunity
260
2 roles in vision of Vit A
Key component of visual cycle
1- Retinal component of the chromosphere found in 2 types of light receptor cells
Rod cells - part of chromosphere in rhodopsin
Conce cells - part of chromosphere are idoposin
2- health of epithelial cell
Keep eye moist
First sign of deficency = dry eys
Bitots spot
261
R
262
Top 3 micronutrient deficiencies
Iron
Vit A
Iodine
263
Vit A and sight
Night blindness - unable to see dim light
Effects 1% kids 6month to 6 yrs
264
Sources of VIt A + good source caretnoids
Liver
Milk butter cheese egg yolk fatty fish
Caretnoids
Dark leafy veg
Yellow orange vege and fruit
Golden rice
265
Vitamin A toxicity
Vit a and bet carotine can occur in conc amount of ore formed vit a
Symptoms
Birth defects(tetragoen)
Discolouration of skin from beta Carotine
266
Vitamin K sources
Green leafy vege, broccoli, canola oil, fermented stuff
Smaller amounts in
Some fruit and vege
Cereal, dairy products eggs, meat
267
Vit K functions
Blood clotting
Bone metabolism
Inflammation
Prevents oxidative damage to brain
Sphingoilipid synthesis
268
Vit K deficency
Rare
269
Vitamin E sources
Polyunsaturated plant oils
Green leafy vege
Wheat germ
Whole grains
Liver and egg yolk
Nuts and seeds
270
Vitamin e function
Powerful fat soluble antioxidant
Stabalises cell membrane
Protracts plasma lipoproteins from oxidative damage
271
Changes likely to have mist significant and immediate impact on more sustainable life - health environment economic and social factors likely to complement each other
Reducing meat and dairy
Reduce consumption ultra processed food
Reduce food waste
272
Changes likely to have a significant positive impact, but where gains in one area may negatively impact in other areas
Increasing consumption of fruit and vege field grown
Consuming only fish from sustainable stocks
273
Changes likely to have a significant positive impact, but where grains in one area may negatively impact in other areas
Reduce input of shopping over foot - internet and cooking and storing food sustainably
Drink tap water instead of bottled
274
Avoidable waste
Bread
275
Potentionally unavoidable waste
Apple and potato peel
276
Unavoidable waste
Banana skin
277
Ways at judging sustainability
Blue dot and eat lancet
278
EAT LANCET goals
Change eating habits
Improve food production
Reduce food waste
279
Blue dot
Decrease meat and dairy
Buy locally to limit air freighted pre packaged food
Decrease high sugar salt foods
Shop sustainably
Eat whole grains
Eat beans and lentils
Drink water first
Recycle
280
Climate change
Green house gasses
Co2, methane, nitrous gasses
Causes
Dairy Cattle
Road transport
Industrial soils (fertiliser use)
Refrigerator and air cons
281
Percent of emmisons from food
25% of this 58% animals 30% of this meat and red meat the worst
282
Emission trading scheme
Financial incentive to reduce emissions
283
Paris agreement
2050 zero carbon bill
284
Climate change amendment act 2019
285
Climate change effects on health
Extreme weather events
Food production
Pressure on rural economy
Poor air quality
286
Factors that effect food choice
Biological - hunger, apetite, taste
Economic - income availability
Social - culture, family
Physical - access , cooking skill
287
Indigenous people
Important for worlds land management keep worlds food systems diverse and sustainable
5% population but
25% worlds land surface
288
Food security
Ability or individuals, house holds and communities to acquire appropriate and nutritious foods on regular basis
289
Food sovereignty
Right of people to healthy and cultural appropriate food produced through ecologically sounds and sustainable methods and the right to define their own food and agricultural systems
290
Access of nutritional status methods
Clinical - clear eyes, goitre, weight
Anthropometric - height and weight
Biomedical - height and weight
Diet/food - 24 hr recall etc
