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Medical Cell Biology and Genetics > L4- Nutrition > Flashcards

L4- Nutrition Flashcards

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1
Q

metabolism

A

chemical processes that occur within organism to maintain life

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2
Q

examples of metabolism

A
  • oxidative pathways
  • detoxification pathways
  • biosynthetic pathways
  • fule storgae and mobilisation pathways
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3
Q

catabolic processes

A

break down molecules to release energy int he form of reducing powers
e.g. glycogen to glucose

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4
Q

anabolic processes

A

uses energy and raw materials to make larger molecules for growth and maintenance

e.g. creating glycogen from glucose

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5
Q

why do living thing require energy

A

1) biosynthetic work- (synthesis of cellular components)
2) transport work (ions and nutrients)
3) mechanical (muscle)
4) electrical (nervous)

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6
Q

energy exists in

A

interconvertible forms

e.g. nuclear, magnetic, chemical bond, light, heat etc

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7
Q

what sort of energy to cells use

A

chemical bond energy in the form of ATP

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8
Q

ATP is

A

broken down to release energy

- breaking phosphodiester bond in ATP releases energy in cells

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9
Q

when ATP is broken down what is formed

A

ATP –> ADP (adenosine diphosphate) and Pi (inorganic Phosphate)

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10
Q

what simple process causes ATP to be reproduced

A

ADP and Pi are converted back to ATP during oxidation of:

  • lipids
  • CHOs
  • proteins
  • alchohol
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11
Q

storage of ATP

A

non existant

- uses glycogen and other stores that can be rapidly oxidised to generate ATP

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12
Q

how much glycogen the live

A

100g - acts as a b mood glucose bugger

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13
Q

patient will go into comma if

A

hypoglycemic

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14
Q

official SI unit of food energy

A

Kilojoule (kJ)

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15
Q

the term ‘calorie’ is

A

commonly used by physicians because it is understood by patients

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16
Q

1 cal of soft drink has how much kcal of energy

A

1kcal

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17
Q

1kcal =

A

4.2 kJ

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18
Q

how much food do we eat s year

A

500g

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19
Q

carbohydrates

A

supply energy

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20
Q

proteins supply

A

energy and amino acids

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21
Q

fat

A

energy and essential fatty acids

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22
Q

water

A

maintains hydration

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23
Q

fibre

A

necessary for normal GI function

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24
Q

minerals and vitamins essential for

A

normal bodiliy functions

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25
name the main components of our diets
- CHO - Fat - Protein - vitmains - mineral - water - fibre
26
general formula for CHO
(CH2O)n | - contain aldehyde or ketone group (multiple OH groups)
27
CHOs can be classified as
- monosaccharides - disachharides - oligosaccharides - polysaccharides
28
monosaccharides
``` o Single sugar units (3-9 C-atoms) i. Triose sugars (3 carbons) ii. Pentose sugars (5 carbons) iii. Hexose sugars (6 carbons) o E.g. Glucose ```
29
disaccharides
o 2 units o Lactose – glucose and galactose o Sucrose- glucose and fructose o Maltose- glucose and glucose
30
polysaccharides
o 10-1000 units o Glycogen o Starch o Cellulose- cant break this down because humans lack enzymes (still dietary fibre)
31
major dietary CHOs
- starch - sucrose (table sugar) - lactose (milk sugar) - fructose (fruit sugar) - glucose - maltose - glycogen
32
carbohydrate is a
polymer of glucose
33
sucrose
disaccharide | - glucose and fructose
34
lactose
disaccharides | - glucose-galactose disaccharide
35
fructose
monosacchairde
36
maltose
glucose-glucose
37
glucogen
CHO storage molecule in animals- polymer of glucose
38
digestion of CHOs
converts larger carbohydrates to monosaccharides that can be absorbed into the blood
39
proteins are composed of
amino acids join to form linear chains
40
digestion breaks proteins down to
amino acids which enter the blood
41
how many different amino acids used for protein synthesis in the body
20
42
how many essential amino acids (which cannot be synthesised and must be obtained by the diet)
9
43
certain amino acids are
conditionally essential e.g. children and poignant women have a higher rate of protein synthesis (require supplementing arg, try and cys in diet)
44
protein of animal origin
high quality- contain all AAs
45
protein of plant
lower quality since most are defiance tin one or more essential amino acid
46
name 9 essential amino acids
(If Learned This Huge List May Prove Truly Valuable) ``` Isoleucine Lysine Threonine Histidine Leucine Methionine Phenylalanine ```
47
Fat are lipids composed of
triacylglycerol (TAG)
48
triacylglycerol is composed of
3 fatty acids esterified to one glycerol
49
TAG is stored in
adipose tissue
50
why are fats the most energy rich store
contain much less oxygen than CHOs or protein, therefor more is reduced so yield more energy when oxidised
51
which vitamins are required for absorption of fat in the gut
vitamines A, D, E and K
52
saturated fats
no double bond
53
unsaturated fats
at least one double bond
54
trans fats
artificial fats where hydrogens are found on either Sid eof the double bond
55
fats provide essential
fatty acids e.g. linoleum and linolenic acids which cannot be synthesised by the body
56
key electrolytes
sodum potassium chloride
57
importance of electrolytes (minerals)
establish ion gradients across membranes and maintain water balance
58
how much Na+, K+, Cl- per day
1mmol/kg/day each
59
how much water ra day
30 ml/kg/day
60
which minerals are essential for structure (bones and teeth)
calcium and phosphorus
61
calcium is also an important
signalling moelcule
62
enzyme cofactors
Fe, Mg, Cu, Zn
63
deficiency of vitamins leads to
disease
64
vitamins are either
fat or water soluble
65
name some fat soluble vitamins
A D E K
66
vitamin D deficiency
Rickets
67
vitamin E deficiency
neurologic abnormalities
68
vitamin K deficiency
defective blood clotting
69
name some water soluble vitamins
``` B1 B12 B6 Biotin C Choline Folate Niacin ```
70
B12 deficiency
anemia
71
folate deficiency
neural tube defects and anaemia
72
dietary fibres found in
cereal foods (bread, beans, fruit and veg)
73
examples of fibres
cellulose ligin pectins
74
cellulose is a
polymer of glucose
75
why can humans not digest cellulose
we do not have the enzymes required to break the B1-4 linkages in cellulose - cannot be broken down and absorbed
76
Fibre is essential for
normal functioning of the GI tract
77
how much fibre per day
18g/day
78
average fibre intake for female
12.8g
79
average fibre intake for men
14.8g
80
low fibre associated with
constipation and bowel cancer
81
high fibre diet
reduces cholesterol and risk of diabetes.

Medical Cell Biology and Genetics (33 decks)

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