principles of nutrition

Question 1

nutrition

Answer 1

sum of processes for living organism to receive and use materials from environment to promote its own vital activities

Question 2

essential nutrient

Answer 2

substance necessary for life

cannot be synthesised by the body

Question 3

food

Answer 3

substance eaten digested and absorbed

Question 4

diet

Answer 4

food selected

balanced = adequate amount of nutrients

Question 5

malnutritio

Answer 5

incorrect amount of one or more nutrients in diet

Question 6

nutritional status

Answer 6

balance between intake of nutrients and requirement at that period in time

Question 7

nutritional assessment

Answer 7

measurement of nutritional stasis

Question 8

metabolism

Answer 8

changes constantly taking place in body due to tissue activity, transformation

Question 9

catabolism

Answer 9

complex molecules to simple

releases energy

Question 10

anabolism

Answer 10

simple to complex molecules

requires energy

Question 11

nutrients and roles

Answer 11

1) carbohydrates
- heat and energy
2) fats
- heat and energy
- incorporated into body tissue
3) proteins
- tissue formation and repair
- broken down to produce energy
4) vitamins and minerals
- for regulation of body processes
- incorporated into tissue (minerals)
5) water
- fluid medium essential for metabolism
- temperature regulated
- waste product excretion

Question 12

measurement of nutrients in food

Answer 12

calorie

measured by oxidation of food

Question 13

carbs consitst of

Answer 13

hydrogen and oxygen and C

Question 14

types of carbs

Answer 14

monsaccharides (glucose, fructose, galactose))
disaccharides (pairs surcrose, lactose, Maltose)
polysaccharides e.g. starch

Question 15

non starch polysaccharides advantages

Answer 15

• bulky and take longer to eat
• prolonged and feeling of fullness as stay in stomach longer
• prevent constipation, colonic cancer
  (NSP and carcinogens: bind, dilutes by increasing faecal bulk, decrease transit time, therefore reduced exposure)

Question 16

non starch polysaccharides dis

Answer 16

• bind to minerals (Ca Fe) grt deficiencies
• wind from metabolism of NSP in caecum/colon: methane, CO2, H2 (dependant on type of NSP and bacterial flora)
• insufficient energy intake (bulky, take longer to eat)

Question 17

carb digestion

Answer 17

broken by enzymes to monosaccharides
Liver can then
1)	converted into glycogen
-	stored in muscles and liver
2)	convert into fat
-	when glycogen stores are full
3)	metabolised for energy 
-	eg glucose only for brain, NS, RBCs

Question 18

glycemic index

Answer 18

ranks carbs at the rate where carbs reach bloodstream as glucose

Question 19

low GI

Answer 19

slow release
constant and stable
help reduce insulin resistance and weight control
glycaemic reponsce may be different for indiivduals

Question 20

what happens if too much fat is metabolised too quickly

Answer 20

ketoacidosis
could cause protein breakdown to release energy
- caused by intake of carbs reduced

Question 21

free sugar

Answer 21

added sugar plus those naturally present in honey ect

Question 22

fats consist of

Answer 22

carbon
hydrogen
oxygen

Question 23

types of fats

Answer 23

saturated
monounsaturated
polyunsaturated
combine with glycerol to form triglycerides

Question 24

trans fatty acids

Answer 24

hydrogenated

man made

Question 25

essentil fatty acids

Answer 25

structure and function of cell membranes | to regulate cholesterol metabolisms

Question 26

cholesterol

Answer 26

LDL/HDL | from diet and also synthesised in the body

Question 27

oils

Answer 27

fats that are liquid below 20 degrees

Question 28

functions of fats

Answer 28

1) energy for tissue activity and body temperature maintenance 2) incorporated into body structure 3) hold position and protection of vital organs (visceral) 4) insulation (subcutaneous heat loss) 5) satiety (presence in duodenum delays stomach emptying 6) provide fat soluble vitamins and assist absorption

Question 29

where are fat body stores

Answer 29

under skin | around abdominal organs

Question 30

dietary intake fats

Answer 30

35%

Question 31

protiens

Answer 31

chains of aa | CO2 and H20 and nitrogen containing compounds grt aa

Question 32

protein functions

Answer 32

replacement during metabolism and weat new tissue production forming enzyme energy source

Question 33

digestion and fat of protein

Answer 33

``` into aa dipeptides an tripeptides Fate - structural pprotiens - converted to other aa oxidised for energy ```

Question 34

Vit C

Answer 34

essential for normal metaolbims | lack of leads to scurvy

Question 35

vit D

Answer 35

diet plus made in body converted in skin by UV

Question 36

how is Fit K made

Answer 36

intestinal bacterai

Question 37

types of vitamin

Answer 37

water solube C and B fat soluble - A D E K

Question 38

minerals

Answer 38

form part of body constituents soft tissue ec

Question 39

haemolgoin

Answer 39

iron containing oxygen transport metallo protien

Question 40

water is needed fro

Answer 40

secretions excretions sufficient urine flow joint lubricati temp cotrol

Question 41

water is lost

Answer 41

- via urine - faces - sweat - exhaling - vomiting - diarrhoea - haemorrhage - exudate from burs

Question 42

too much water

Answer 42

Kidneys cannot keep up with excretion - blood dilutes - lower salt concentration - water moves from blood to cells and organs - brain swells and prevents vital functions

Question 43

energy needed for

Answer 43

- growth and maintenance of body tissues - maintenance of body temperature - voluntary and involuntary muscle movement (heat, GIT, respiration)

Question 44

basal metabolism

Answer 44

- amount of energy required for basic life processes eg heartbeat, respiration, cellular activity