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NUTR2101 > Revision questions - week 1 > Flashcards

Revision questions - week 1 Flashcards

1
Q

What are the definition, and difference between digestion and absorption?

A

Digestion
– Process of breaking down foods componets into the molecules that be can absorbed by
enterocytes and delivered into blood or lymphatic circulation. Macronutrients are turned into monomers, micronutrients are freed from larger food particles.
Absorption
– Uptake of monomers and micronutrients from the lumen of the GIT through the absorptive cells (enterocytes), into the blood or lymph for transport to organs / cells.

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2
Q

Trace a cheese and salad sandwich through the digestive processes, naming the various anatomical structures 
and naming secretions involved in the digestion, and their role

A

?

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3
Q

Describe the different forms of absorption

A

Passive
Facilitated
Active
Endocytosis

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4
Q

How are various nutrients being absorbed and transported into the body?

A

VIA THE CARDIOVASCULAR
SYSTEM
• Water-soluble nutrients transported via capillaries in villi to portal vein, into the liver and to other organs and tissues
VIA THE LYMPHATIC SYSTEM
• Fat-soluble nutrients and larger particles packed as chylomicrons, transported via lacteals into lymph vessels to the thoracic duct where they then enter the blood circulation

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5
Q

What occurs to indigested food compounds?

A

?

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6
Q

What are prebiotics?

A

non-digestible carbohydrates that “feed bacteria and promote their growth, and result in fermentation products (SCFA such as butyrate) e.g. inulin, fructans, resistant starch, pectin etc

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7
Q

What is the starting molecule in lipogenesis

A

acetyl coa

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8
Q

what in triglcerides can be used in glucose production

A

glycerol

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9
Q

Can fatty acids be used as substrate for gluconeogenesis

A

No, they can’t
Because:
• Gluconeogenesis starts from oxaloacetate
• Oxaloacetate is formed from glucogenic amino acids carbon
backbones( GGAACB), e.g. not fatty acids, or pyruvate.
• Pyruvate is formed from glucose or GGAACB, not fatty acids
• Fatty acids are oxidised to acetyl-coA (2 carbons molecules)
• Acetyl coA cannot be converted back to pyruvate
(irreversible reaction)
• Acetyl coA enters the CAC to form citrate with oxaloacetate.
The CAC is an open cycle /circuit, meaning that the
intermediates are formed from a variety of substrates coming
from other pathways, and carbons atoms are lost all along as
CO2 . Therefore the acetyl coA 2 carbons do not “exist” by
the time oxaloacetate is formed.

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10
Q

Key factors and their role in regulation of energy metbaolism

A
    • liver - because most the reactions take place in the liver, major site of of nutirent conversion and metabolism,
    • Substrate availability dictates whether the metabolism will be anabolic or catabolic.
    • ATP levels in cell / tissue: determine activity of AMPK and whether
      catabolic states are activated to make more ATP
    • Enzymes are necessary for reactions to take place. Mutation in
      genes coding for these enzymes will impair energy metabolism
    • Hormones dictate whether anabolic pathways (insulin) or
      catabolic pathways (glucagon) take place
    • Vitamins and minerals necessary for transfer of ions (NAD and FAD) and act as cofactors to metabolism enzymes
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11
Q

metabolic shifts occur in substrate utilisation for energy metabolism for maintenance of blood glucose level, and for sparing lean body mass when fasting from a few hours to several days

A
  • ATP production relies on glycogen stores then lean body mas then fat stores and ketone bodies
  • Maintenance of BGL – glucose used up, liver glycogen , lean body mass used in gluconeogenesis to continue supply of BGL.
  • Long period of fasting result in using ketone bodies as energy source
    therefore body does not need to provide as much glucose anymore and can spare the lean body mass from being used for gluconeogenesis - fat stores primary source of energy in extended fasting
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12
Q

What are probiotics

A

Live bacteria,identical to that found in the gut, consumed as supplement or via foods (yoghurt, sauerkraut,
kimshi). They populate the gut with good bacterial species.

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13
Q

Passive

A
  • moves down the concentration gradient

- substrate concentration dependent

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14
Q

Facilitated

A
  • requires a carrier protein; saturable

- moves down the concentration gradient

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15
Q

Active

A
  • requires energy (ATP) + Na

- can transport against the concentration gradient

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16
Q

Endocytosis

A
  • the cell wall engulfs a substance by surrounding it with the cell membrane
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17
Q

Entero-hepatic recirculation

A

recycling of bile

- save burden of making new bile by making new cholesterol

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18
Q

What is the difference between IBS and IBD? (definitions, location and characteristics)

A

– IBS: Causes are not well understood: genetic, stress, allergies, autoimmunity, dietary triggers, or dysregulation in gut microbiota species. Mainly functional in characteristic
– IBD: includes Crohn’s disease and ulcerative colitis. Damage of the structure of the intestine due to unclear causes (multiple: genetic, autoimmune, dietary and other lifestyle triggers, gut microbiota profile

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19
Q

What is the difference between diverticulosis and diverticulitis?

A

diverticulosis: pockets formed in the intestinal wall from extended constipation and strain
diverticulitis: inflamed and infected pockets formed in intestinal walls (serious condition)

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20
Q

What are the possible reasons for developing GORD?

A

– Lower esophageal sphincter that loses efficiency. Excess weight putting pressure on the sphincter. Large meals resulting in slow digestion
– When taking antacids medications: reliefs pain but impairs digestion, therefore nutrients absorption

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21
Q

What are the differences between food allergies and food intolerances?

A

intolerance - Intestinal flatulence, diarrhoea, bloating
versus
allergy - acute immune response.
intolerance - Dose-dependent
versus
allergy - acute response to the smallest dose

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22
Q

What is leaky gut? What does it result in?

A

space between enterocytes; gut integrity is

compromised resulting in systemic inflammation

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23
Q

AI

A

Adequate Intake
The average daily nutrient intake level based on observed or experimentally-determined approximations or estimates of nutrient intake by a group (or groups) of apparently healthy people that are assumed to be adequate

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24
Q

RDI

A

Recommended Dietary Intake
The average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage and gender group
- determined by EAR

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25
Q

EAR

A

Estimated Average Requirement
A daily nutrient level estimated to meet the requirements of half the healthy individuals in a particular life stage and gender group
- biomarker of deficiency

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26
Q

SDT

A

Suggested Dietary Target

Daily intake of certain nutrients that may help prevent chronic disease

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27
Q

UL

A

Upper Level of Intake
The highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects increases. 3% of population still at risk of toxicit

28
Q

EER

A

Estimated Energy Requirment
The average dietary energy intake that is predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height and level of physical activity, consistent with good health

29
Q

esterification

A

triglycerides fatty acids and/or glycerol

binding glycerol to fatty acids

30
Q

beta oxidation

A

oxidation of fatty acids to acetyl coA

31
Q

glycogenolysis

A

hydrolysis of glycogen to glucose

32
Q

gluconeogenesis

A

phosphenolpyruvate to glucose (making new glucose)

33
Q

glycolysis

A

glucose to pyruvate

34
Q

ketogenesis

A

formation of ketone bodies

35
Q

lipogenesis

A

hydrolysis of triglycerides into fatty acids and glycerol

36
Q

deamination

A

removal of nitrogen group of AA

37
Q

ketoxidation

A

ketones to acetyl coA

38
Q

sucrase

A

digests table sugar

39
Q

phospholipase A2

A

breaks down phospholipids

40
Q

amylase

A

digests alpha 1-4 bonds in starch

41
Q

alpha dextrinase

A

digests alpha 1-6 bonds in starch

42
Q

pancreatic lipase

A

cleaves fatty acids from glycerol in duodenum

43
Q

lactase

A

breaks down lactose

cleaves galactose from glucose

44
Q

maltase

A

cleaves the glycosidic bond between two glucose molecules in one of the disaccharides
digests maltose

45
Q

cholesterol esterase

A

cleaves cholesterol esters

46
Q

G6P

A

converts glucose-6-phosphate to glucose in glycogenolysis in the liver

47
Q

pepsin

A

cleaves peptides bonds in stomach

48
Q

ALT or AST

A

type of transaminase that facilitates transamination

49
Q

alcohol dehydrogenase

A

converts alcohol in the first step of metabolism (moderate alcohol intake)

50
Q

trypsin

A

type of protease that cleaves peptides in duodenum

51
Q

pancreatic amylase

A

cleaves polysaccharides in duodenum

52
Q

GLUT 4

A

allows cellular uptake of glucose upon insulin signalling

53
Q

acetyl coA

A

molecule entering CAC after glycolysis

starting molecule in lipogenesis

54
Q

acetaldehyde

A

intermediate of alcohol metabolism - causes hangovers

55
Q

oxaloacetate

A

starting molecule for gluconeogenesis

56
Q

ketone body

A

formed from 2 acetyl coA

57
Q

starch

A

polysacchardie storage in plants

58
Q

trans fatty acids

A

partially hydrogenated unsaturated fatty acids

59
Q

ribose

A

saccharide used to form nucleotides

60
Q

monounsat fatty acid

A

fatty acid with one double bond (in cisform)

61
Q

polyunsat fatty acid

A

fatty acid with multiple double bonds

62
Q

cholesterol

A

sterol manufactured by liver

63
Q

phospholipids

A

similar to triglyceride but phosphorus replaces FAs

64
Q

SCFA (short chain fatty acid)

A

produced by bacterial fermentation

65
Q

eicosanoids

A

inflammatory response molecule formed from omega 3 and omega 6

NUTR2101 (35 decks)

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