Proteins and Fats Flashcards
(46 cards)
Jean Anthelme Brillat-Savarim was a gourment (likes food?) and brought which idea about food?
Tell me what you eat and i will tell you who you are
so the same idea as you are what you eat
What are they talking about in this quote from the journal in 1922:
“Many of the things we eat have lost their valuable food properties through refining and other such commercial preparation”
Even then, the idea that food was too processed and dangerous (bad) for our health was true
The first documentation of “You Are What You Eat” is the book by Victor H. Lindlahr (I don’t think we need to learn the name by heart but recognise it)
What did he criticize in his book (3)
Which claim is nonsense
- Food production methods and unhygienic factories
- Processed food and mass production
- Fast food
-All diseases can be treated with food
T or F
Food is the only determinant of health
False
Genetics, PA levels, the environment, microbes and lifestyle choices can all also affect health although food is important
Food is good in two ways:
- It is a pleasure in life
- It is our fuel
Is it possible for someone to not eat or drink for 16 years? Why?
No, it is not possible as nothing is a perpetual machine (no need for input of energy)
What is metabolism
the total amount of biochemical reactions involved in maintaining the living conditions of the cells (food to ATP)
Other than food, what else is essential for life?
Water, it’s important for all reactions and other bodily functions
On AVERAGE how long can you go without food or water
Food: 10 weeks
Water: 3-5 days
T or F
A prisoner survived 18 days without water in a cell (forgotten in solitary) even if the biological limit is about 3 days
F
There was condensation on the walls of the cell that provided just enough hydration
Is it possible to not eat for a prolonged period? With what effect?
Yes it is possible with poor health (ex: extreme diet and David Blaine, in the box and didn’t eat for 44 days)
After not eating for a long time, someone might have
Hypophosphatemia: low phosphate (necessary for ingestion) makes it hard to refeed.
During starvation, the body switches from ___ supplied by food to ___. This doesn’t require the use of vitamins minerals and electrolytes in the same way as normal glucose metabolism, with the consequence that when glucose is reintroduced, the need for ____ especially ____ , increases. By not being supplied with food there is a lack of ___ ______ and that
affects numerous ____ ____ leading to muscle weakness and potentially fatal respiratory or heart problems (not good fo health)
burning carbohydrates
burning stored fats and proteins
electrolytes
phosphate
phosphate available
cellular processes
page 13 or slide 76 has the whole body composition chart. What is the takeaway from that chart?
Everything in our body is important even if it is in small quantities
T or F
There are as many bacteria (microbes) cells in the body as human cells (0.2 Kg)
True
What are the three macronutrients
Proteins, carbohydrates and triglycerides (fat)
Where can we find glucose and in what foods (name 2 out of 5)?
Glucose is found in carbohydrates but can be made from amino acids in the body if necessary
Foods: grains, fruits, vegetables, legumes, dairy
How many amino acids are essential for life and how many can be made from the first group? In what foods are they found (name 3 out of 8)?
9 essential A.A.
11 can be made
Foods: Meat, fish, eggs, dairy, legumes, nuts, seeds, soy products
What are the 2 kinds of fats and in what foods can they be found?
Omega-3 and omega-6
Foods: butter, avocados, oil, nuts, meat, fish, chocolate
What are the 4 micronutrients?
Water-soluble vitamins
Fat-soluble vitamins
Macrominerals
Trace minerals
T or F
They are called macronutrients because they are less important than macronutrients
F
They are just as important but are needed in smaller amounts
What is another element? in food that is not essential but can still perform functions in the body?
Phytochemicals (chemicals in plants) AKA fibres
What are fibres? What is the recommended daily intake?
Substances that are resistant to the action of digestive enzymes (ex: cellulose, lignin and pectin).
The daily intake is about 25g
What are the functions of fibre (5)
Lowers cholesterol
Dampens spikes in sugar (helps with diabetes)
Controls constipation and diarrhea
Feeds the microbiome (they digest what we can’t) which produces small chain fatty acids that have an immune function
