Nutrition

Question 1

What are the nutritional requirements?

Answer 1

in australian dietary guidlines, dont apply to people who need special dietary advice for a medical condition or frail elderly.

Question 2

Differentiate between macronutrients and micronutrients

Answer 2

macronutrients - primary source of energy, relatively larger amounts, carbs, proteins, and fats.

micronutrients - support various metabolic processes such as cell function, smaller amounts, vitamins and minerals.

Question 3

Differentiate between vitamins and minerals

Answer 3

vitamins
- fat soluble vitamins A, D, E, K
- water soluble vitamins B (thiamin B1 and riboflavin B2, folic acid etc), and vitamin C

minerals
- major: calcium, sodium, phosphorus, magnesium, sulfur, potassium, chloride
- trace: iron, iodine, fluoride, zinc, selenium, copper, cobalt, chromium, manganese

Question 4

What are the needs of the body?

Answer 4

caloric needs - energy to carry out cellular reactions

nutritional needs - prevent body from losing its own macromolecules, essential amino and fatty acid building blocks, vitamins and minerals essential in tissue structure and enzyme reactions

Question 5

What is RDI?

Answer 5

recommended dietary intakes, meet most peoples needs/ UL = upper levels

Question 6

What are carbs, fats and proteins?

Answer 6

carbs
- mono, di and polysaccharides
- glycemic index

fat
- essential and non-essential
- trans, saturated and unsaturated

protein
- essential and non-essential amino acids
- complete and incomplete

Question 7

What is protein?

Answer 7

enzymes, hormones, immunoproteins or antibodies, transporting nutrients, buffers, structural

Question 7

What are lipids?

Answer 7

in food:
- trigyclerides (fats and oils)
- strerols (cholesterol)
- phospholipids (lecithin)

Question 7

What are carbs?

Answer 7

monosaccharides - glucose, fructose, galactose

disaccharides - sucrose, lactose, maltose

polysaccharide - starch

non available CHOs - resistant starch, dietary fibre

Question 7

What are fatty acids?

Answer 7

4-24 carbons long, saturated of unsaturated, cis or trans double bonds

Question 8

What is the difference between essential and non-essential fatty acids?

Answer 8

essential
- unsaturated fatty acids
- cannot be manufactured in the body
- linoleic acid (omega 6) and alpha linolenic acid (omega 3)

non-essential
- various fatty acids
- required for health and growth
- synthesised in the body

Question 9

What is the difference between complete and incomplete proteins?

Answer 9

complete
- animal food sources
- high quality, all amino acids present

incomplete
- plant food sources
- low quality, some essential amino acids may be limiting

Question 10

What is energy homeostasis?

Answer 10

it is the regulation of food intake, which can be influenced biologically, psychologically and social-culturally.

Question 11

How is food intake regulated?

Answer 11

hypothalamus. regulation occurs through short and long term control.

Question 12

What is energy balance dysregulation?

Answer 12

there is neutral energy, positive energy balance and negative energy balance.

Question 13

What is a positive energy balance?

Answer 13

overweight and obseity
- risk factor for CVD, T2D, high BP
- low socio-econimic status, aboriginal and torres strait islanders, and remote areas are at greater risk

Question 14

What is a negative energy balance?

Answer 14

cachexia
- metabolic disorder
- anoerxia-cachexia syndrome, cancer, AIDS, chronic imflammatory disorders

eating disorders
- binge eating, anorexia nervosa

Question 15

What is basal metabolic rate?

Answer 15

BMR is minimum energy required for essential physiological function. affected by fat free mass, body surface area, age, body temp, stress, thyroxine and epinephrine levels.

Question 16

How is BMR measured?

Answer 16

direct calorimetry (uncommon)
foodstuffs + O2 = ATP + heat

indirect calorimetry
foodstuffs + O2 = heat + CO2 + H2O
- open-circuit spirometry, sensewear armband

estimated with equations
- schofield
- harris-benedict
- cunningham

Question 17

How does nutrition change across the lifecycle?

Answer 17

requirements, issues, education

Question 18

Give an example of nutrition change in older adults

Answer 18

physiological changes
- body weight, decreased BMR, overweight and underweight both common
- body composition, decrease in fat free mass, sacropenia (loss of muscle mass)
- taste and smell, oral health, appetite and thirst

nutritional changes
- increased dietary requirements for protein, riboflavin, B6, D and calcium
- decreased energy requirements

Question 19

What are different diets?

Answer 19

habitual food and drink consumption, affected by ethical and religious beliefs, culture, clinical need, weight control

Question 20

Give an example of 3 different diets

Answer 20

vegan
- plant based, no animal products
- probably favourable to CVD
- lower BMI, cholesterol, blood glucose
- vit B12, d, calcium, iron, omega 3 FA deficiency

mediterranean
- high amounts of olive oil, legumes, fruit, vegetables, moderate fish, dairy, red wine, low non-fish meat products
- reduced risk of overall mortality, CVD, coronary heart disease, myocardial infarction, overall cancer incidence, neurodegenerative diseases and diabetes

keto
- high fat, adequate protein, low carb
- therapeutic diet to treat drug-resistant epilepsy
- maybe metabolic benefits related to cancer neurodegenerative conditions
- short and long term adverse effects

Question 21

Describe australian food labelling

Answer 21

set by food standards australia and new zealand (FSANZ). nutritional information panels says size of standard serving of product and which nutrients are contained in that serving. health star rating designed to choose healthier packaged foods at a glance.