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Phase 1 - S2 Metabolism, Endocrinology, Haematology > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What are catabolic processes

A

Break down of molecules to release energy in the form of reducing power

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2
Q

What are anabolic processes

A

Using energy and raw materials to make larger molecules for growth and repair

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3
Q

What is the definition of energy

A

The capacity to do work

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4
Q

What 5 things do living things require energy for

A

Biosynthetic work, transport, mechanical work, electrical work and osmotic work

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5
Q

What type of energy do cells use to drive their energy requiring activities

A

Chemical bond energy

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6
Q

What are the units for food energy

A

Kilojoules

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7
Q

How many kilojoules are in a kcal

A

4.2

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8
Q

How many carbons does glucose have

A

6

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9
Q

What are monosaccharides

A

Carbohydrates made up of a single sugar unit

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10
Q

What are oligosaccharides

A

Carbohydrates made up of 3-12 sugar units

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11
Q

What is sucrose made up of

A

Glucose and fructose

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12
Q

What is lactose made up of

A

Galactose and glucose

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13
Q

What is starch made up of

A

Polymer of glucose

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14
Q

What is glycogen made up of

A

Polymer of glucose

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15
Q

How many essential amino acids are there

A

9

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16
Q

Why are some amino acids essential

A

They can’t be synthesised and so must be obtained from the diet

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17
Q

What are the 9 essential amino acids

A

Isoleucine, Lysine, Threonine, histidine, leucine, methionine, phenylalanine, tryptophan, valine

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18
Q

What are lipids made up of

A

Triacylglycerols (3 fatty acids linked to one glycerol)

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19
Q

Deficiencies in B12 and folate result in what

A

Anaemia

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20
Q

What is the daily energy expenditure the sum of

A

Basal metabolic rate, diet- induced thermogenesis and physical activity level

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21
Q

What is the basal metabolic rate

A

Energy used to maintain resting activities of the body

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22
Q

Which part of the body uses the most energy from the basal metabolic rate

A

Skeletal muscle (30%)

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23
Q

What factors affect basal metabolic rate

A

Body size, gender, temperature

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24
Q

what is metabolism

A

the chemical processes that occur within a living organism in order to maintain life

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25
Q

what 4 pathways are involved in metabolism

A

oxidative, detoxification, biosynthetic and storage

26
Q

which bond is broken in ATP to release energy

A

the last phosphodiester bond between the gamma and beta phosphate groups

27
Q

when are proteins used as a source of energy

A

in starvation

28
Q

what 7 components make up our diet

A

carbohydrates, proteins, fat, minerals, vitamins, water and fibre

29
Q

what is the carbohydrate store in humans

A

glycogen

30
Q

which type of people may have more than 9 essential amino acids?

A

children and pregnant women as these extra amino acids are needed for rapid growth

31
Q

true or false: proteins of a plant origin are of high quality

A

false - most plants don’t have all the essential amino acids unlike protein from animal origin

32
Q

what are the 3 types of fat

A

saturated, unsaturated and trans

33
Q

why are trans fat used in food production

A

they increase shelf life of food

34
Q

why do fats yield the most energy when oxidised

A

they have less oxygen so give more energy when oxidised

35
Q

what are the 2 essential fatty acids

A

linoleic and linolenic acids

36
Q

what are the fat soluble vitamins

A

A, D, E, K

37
Q

what are the minerals calcium and phosphate essential for

A

structure (bone and teeth)

38
Q

which minerals are cofactors for enzymes

A

iron, magnesium, manganese, cobalt, copper and zinc

39
Q

despite cellulose and starch both being glucose polymers, why cant they both be broken down in digestion

A

cellulose contains beta,1-4 linkages which we don’t have the enzymes to break down unlike the alpha,1-4 bonds in starch

40
Q

how does fibre reduce cholesterol levels

A

fibres prevent bile salt being reabsorbed so that they form part of the faeces. Cholesterol is used to make bile salts so is lost with the bile salts

41
Q

what is fibre essential for

A

normal functioning of the GI tract

42
Q

what is the recommended intake of fibre

A

18g/day

43
Q

what is the Reference Nutrient Intake (RNI)

A

the estimate of the amount of protein, vitamins and minerals needed by 97.5% of the population

44
Q

what is the estimated average requirement (EAR)

A

the estimated amount of energy needed.

Approximately 50% of the population will require more than this and the other 50% will require less

45
Q

what are dietary reference values

A

estimates about the amount of nutrients and energy needed by different groups

46
Q

what is the Lower Reference Nutrient Intake

A

The amount of a nutrient or energy which is sufficient for only a few individuals (2.5%) the rest of the population will need more

47
Q

what is safe intake

A

this is used when there is insufficient data . it is the intake at which there is no risk of deficiency

48
Q

what is diet induced thermogenesis

A

energy required to process food

49
Q

which type of tissue allows for long term store of energy

A

adipose

50
Q

what is obesity

A

excessive fat accumulation in adipose tissue which impairs health. Having a BMI over 30

51
Q

what diseases are associated with obesity

A

cardiovascular disease, cancers and type 2 diabetes

52
Q

how do you calculate BMI

A

weight (KG)/ height squared (m)

53
Q

what is the range for a normal BMI

A

18.5-24.9

54
Q

what is the weakness of using BMI values

A

muscular individuals may be classed as overweight

55
Q

how does a low protein intake lead to oedema

A

the liver produces less albumin, reducing the blood oncotic pressure. This means that less fluid moves back into the capillaries in the venous end

56
Q

what is the normal level of glucose in the blood

A

3.3-6 mmol/L

57
Q

What is marasmus

A

Deficiency in all nutrients so you have inadequate energy intake

58
Q

What is kwashiorkor

A

Protein deficiency but adequate energy intake

59
Q

What happens to the liver of children with kwashiorkor

A

Contains significant amounts of fats (fatty liver) as there’s no proteins to make enzymes and transporters to move fats out or metabolise them so they build up

60
Q

Why do children with kwashiorkor have very low albumin concentrations

A

They don’t have the protein intake to produce albumin as they have no amino acids

61
Q

Why do people with kwashiorkor have oedema

A

There’s less serum albumin so have a lower oncotic pressure in their capillaries

62
Q

Why should you only give very small amount of food to start with to people with marasmus and kwashiorkor

A

They have a decreased regulation of enzymes so increasing protein means they get a build up of ammonia

Phase 1 - S2 Metabolism, Endocrinology, Haematology (22 decks)

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