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Nutrition > Nutrition - Digestion and Absorption > Flashcards

Nutrition - Digestion and Absorption Flashcards

1
Q

what are the primary causes of nutritional deficiency

A

inadequate selection of food, age, income and education

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2
Q

what are the secondary causes of nutritional deficiency

A

systemic disorders that interfere with ingesting, digestion, absorption, transport and use of nutrients

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3
Q

what are the required nutrients for dental health

A

calcium
phosphorus
vitamin A, C and D
fluoride

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4
Q

what are bad nutrients for dental health

A

carbohydrates
sweet and sticky foods
sugars
carbonated drinks
fruit juices

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5
Q

which illnesses are associated with vitamin D deficiency

A

preenclampsia
childhood dental caries
periodontitis
autoimmune disorders
infectious diseases
cardiovascular disease
deadly cancers
type 2 diabetes
neurological disorders

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6
Q

why is vitamin D important for dental health

A

relevent mineral density to help absorb, carry, and deposit calcium in the bones that support your teeth
lack can lead to caries, or brittle teeth

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7
Q

what are the primary reasons for nutrient imbalance

A

inadequate intake
malabsorption
nutrient wasting

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8
Q

which medical conditions can cause nutrient imbalance

A

crohns
cystic fibrosis
bariatric surgery
parentral and tube feeding
HIV infection
malignancies

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9
Q

what does nutrition mean

A

describes the processes whereby cellular organelles, cells, tissues, organs and the body obtain necessary substances obtained from foods to maintain structural and functional integrity

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10
Q

what is an example of an oligosaccharide

A

fructooligosaccharides
dextrins

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11
Q

what is galactose

A

component of lactose

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12
Q

what is sucrose formed from

A

glucose and fructose

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13
Q

what is maltose formed from

A

two glucose molecules

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14
Q

what forms lactose

A

glucose and galactose

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15
Q

what is the most important risk factor for caries

A

dietary free sugars

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16
Q

how much of energy intake is recommded to be taken up by free sugars

A

less than 10%

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17
Q

what are free sugars

A

those added and naturally present

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18
Q

what are the common characteristics of dietary fibres

A

dietary fibres are saccharides of plant origin
they are resistant to digesting and absorption in the small intestine
fermentation in the colon produces short chain fftty acids that are absorbed and metabolised in various parts of the body

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19
Q

what are the three basic non starch polysaccharides

A

acetic acid
propionic acid
butyric acid

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20
Q

what are fructains

A

oligosaccharides composed of fructose eg inulin and oligofructose

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21
Q

why are inulin and oligofructose prebiotics

A

they are non digestable food ingredients that selectively stimulate growth and or the activity of a number of potentially health stimulating intestinal bacteria

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22
Q

what are the natrual sources of inulin and oligofructose

A

chicory roots
jerusalem artichokes
garlic

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23
Q

what is the basic process of digestion

A

hydrolysis
major types of macronutrients in food are primarily digested by hydrolysis
requires enzymes specialised in cleaving specific types of bonds like alpha amylase

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24
Q

what must happen to polysaccharides prior to being digested

A

they must be digested to become monosaccharides

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25
Q

what is starch digested to become

A

maltose
maltotriose
limit dextrins

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26
Q

what does maltase do

A

cleave maltose into two molecules of glucose

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27
Q

what does lactase do

A

cleave lactose into glucose and galactose

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28
Q

what does sucrase do

A

cleave sucrose into glucose and fructose

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29
Q

what are oligosaccharides digested as

A

SCFA (short chain fatty acid)

30
Q

give a summary of carbohydrate digestion and absorption

A

polysaccharides are broken down by salivary amylase and pancreatic amylase to become disaccharides and trisaccharides which are broken down by intestinal surface enzymes.
they then become monosaccharides which are exclusively absorbed as monosaccharides

31
Q

where in the intestine are diasaccharides broken down

A

brush border

32
Q

why is glucose and fructose not digested

A

can be absorbed as they are

33
Q

what is lactose intolerance

A

loss of lactase weaning
the lactose is not hydrolysed, and passes to the bowel to become a short chain fatty acid.

34
Q

what are the sugar transporter families

A

GLUT family and sodium glucose transport family

35
Q

how many kg of monosaccharides can the human intestine transport

A

10

36
Q

what are the metabolic and hormonal responses after a meal intake

A

increase in blood glucose
increase in blood triglyceride levels
decrease in blood non esterised fatty acids and beta hydroxybutyrate
increase insulin
decrease glucagon

37
Q

what is the three fates of dietary carbohydrates

A

glucose uptake by muscle
liver and muscle glycogen synthesis
oxidative disposal of glucose in the muscle and other tissues

38
Q

what does fat refer to

A

dietary triglycerides

39
Q

what are lipids

A

water insoluble compounds that most triglycerols are in the form of in the diet

40
Q

what are the three main dietary lipids

A

triaglycerols
phospholipids
steroles

41
Q

what is the phospholipid make up

A

phosphorus and 2 fatty acids

42
Q

what is the sterol make up

A

derived from fatty acids

43
Q

what are the structural factors affecting properties of fatty acids

A

number of carbon atoms
presence of double bonds

44
Q

what are TAGs

A

trans alanyl glutamine

45
Q

summarise digestion of TAGs

A

emulsification by bile acid and the formation of small micelles
hydrolysis of TAG by pancreatic lipase to liberate fatty acids to form 2 monoglycerol

46
Q

what is the issue with fat digestion

A

fats are insoluble in water and the enzymes are in aqueous phase

47
Q

what are emulsifying agents

A

fatty acids
monoglycerides
cholesterol
lecithin
protein
bile acids

48
Q

what are micelles

A

aggregates of molecules like those formed by detergent

49
Q

label this micelle

A
50
Q

summarise fatty acid absorption

A

at the brush border, the lower pH at mucosa reduces the solubility of lipid in micelles
the fatty acids are absorbed by diffusion or through carrier proteins

51
Q

what are chylomicrons

A

low density lipoproteins

52
Q

how long do fatty acids need to be to go straight to the portal blood

A

less than 12 carbons long

53
Q

what happens to fatty acids longer than 12 carbons

A

triglyceride reformed in cell coated in protein, and the phospholipid and cholesterol are enclosed in vesicles

54
Q

where do chylomicrons go

A

lymphatics via lacteals

55
Q

describe the metabolism of dietary fats

A

fatty acids and monoglycerides enter the cells of the intestinal wall
within the enterocytes, fatty acids and monoglycerols are reesterified to form new TAG molecules

56
Q

describe cholesterols fate in digestion

A

half is absorbed, remainder is lost in faeces

57
Q

describe the transportation of exogenous fat

A

newly formed TAGS are packed with phospholipids and proteins to form chylomicrons, which also contain dietary cholesterol esters
these molecules flow slowly through lymph and enter circulation

58
Q

describe the composition of newly secreted chylomicrons

A

the core is made up of TAG and cholesterol esters
the surface contains unesterified cholesterol, phospholipids, apoproteins B48 and A1

59
Q

how much of total protein intake is made up of animal protein foods

A

60-70%

60
Q

describe the structure of dietary proteins

A

long chains of amino acids bound together

61
Q

are whole proteins absorbed

A

rarely

62
Q

what are whole proteins digested to become

A

amino acids or di/tripeptides

63
Q

what does stomach acid do

A

denature the proteins, activate zymogen and stimulate proteolytic enzyme secretion

64
Q

what is a zymogen

A

the inactive form of a hormone such as pepsinogen

65
Q

how many proteins are absorbed by stomach pepsin

A

20%

66
Q

what are some proteases

A

pepsin
trypsin
chymotrypsin
carboxypeptidase

67
Q

how long can peptides be to be absorbed

A

no longer than four amino acids

68
Q

what is the function of macronutrients

A

provide energy in sufficient quantities
provide a range of building blocks
provide essential nutrients we cannot make ourselves

69
Q

what are the roles of dietary fats

A

energy provision
essential fatty acids
help carry fat soluble vitamins
enable storage of energy
structural role in cell membranes
metabolic functions

70
Q

how is lactose intolerance diagnosed

A

hydrogen in the breath

Nutrition (4 decks)

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