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Nutrition > Topic 1.6 - 1.11 : Stage 2 > Flashcards

Topic 1.6 - 1.11 : Stage 2 Flashcards

1
Q

what are micronutrients

A

vitamins and minerals

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2
Q

the difference between vitamins and minerals

A

vitamins are organic (made by plants) and minerals are inorganic (come from the earth, soil, water and are absorbed by plants)

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3
Q

water-soluble vitamins

A

B1
B2
B3
B12
Folate/folacin/folic acid
C

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4
Q

Fat-soluble vitamins

A

A
D
E
K

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5
Q

Function of vitamins

A

facilitate the release of energy from macronutrients while also doing a range of functions in cells.

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6
Q

what is hypervitaminosis

A

too much of a vitamin

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7
Q

what is hypovitaminosis

A

vitamin deficeincy

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8
Q

transportation of fat and water soluble vitamins

A

transported in blood

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9
Q

what do water-soluble vitamins dissolve in

A

water

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10
Q

what do fat-soluble vitamins dissolve in

A

lipids

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11
Q

where are vitamins absorbed

A

in blood/ bloodstream

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12
Q

where are water-soluble vitamins stored

A

most pass out quickly, need to be replenished regularly

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13
Q

where are fat-soluble vitamins stored

A

in adipose tissue and liver

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14
Q

Vitamin B1- thaimin
- function
- source
- deficiency

A
  • part of coenzyme which assists in energy metabolism
  • whole grains, grain products, pork, seafood
  • muscular weakness
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15
Q

Vitamin B2- riboflavin
- function
- source
- deficiency

A
  • part of coenzyme which assists in energy metabolism
  • milk and milk products (yoghurt)
  • skin disorders
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16
Q

Vitamin B3- niacin
- function
- source
- deficiency

A
  • part of coenzyme which assists in energy metabolism
  • milk, eggs, meat, poultry, fish
  • hives and rashes
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17
Q

Vitamin B9- Folate
- function
- source
- deficiency

A
  • part of coenzyme use in DNA synthesis
  • fortified grains, leafy green veggies (spinach)
  • neural tube defect
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18
Q

Vitamin B12- cobalin
- function
- source
- deficiency

A
  • part of coenzyme used in new cell synthesis
  • meat, fish, shellfish, poultry, milk, eggs, cheese
  • fatigue and headaches
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19
Q

Vitamin C- Ascorbic acid
- function
- source
- deficiency

A
  • amino acid metabolism,
    strengthens resistant to infection,
    enhances iron absorption
  • citrus fruits, Brussel sprouts, spinach, kale
  • scurvy
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20
Q

Vitamin D- ergocalciferol
- function
- source
- deficiency

A
  • minerilisation of bones
  • sunlight, plants, milk
  • rickets
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21
Q

Vitamin K- phylloquinone
- function
- source
- deficiency

A
  • synthesis of blood clotting proteins and bone proteins
  • bacterial synthesis in digestive tract; liver, leafy green veggies
  • hemorrhaging
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22
Q

vital role of minerals

A

biochemical reactions

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23
Q

major minerals

A

calcium
phosphorus
sodium
potassium

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24
Q

Calcium
- function
- source
- deficiency
- toxicity

A
  • bone and teeth development and maintenance
  • milk, plain yoghurt, cheese, sardines with bones
  • osteoporosis
  • constipation
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25
Q

Iron
- function
- source
- deficiency
- toxicity

A
  • part of the protein haemoglobin
  • red meat, fish, poultry, shellfish, eggs
  • anemia
  • GI distress
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26
Q

Haem iron

A

found only in the flesh of animals (redmeat, poulltry, fish)

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27
Q

Non- haem iron

A

plant and animal sources (eggs, milk, dairy)

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28
Q

Sodium
- function
- source
- deficiency
- toxicity

A
  • maintains muscular contraction
  • table salt, soy sauce, milk, bread
  • muscle cramps
  • Adema
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29
Q

Potassium
- function
- source
- deficiency
- toxicity

A
  • maintains fluid and electrolyte balance
  • all whole foods; meats, milk, fruits, veggies
  • irregular heart beats
  • muscular weakness
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30
Q

what is digestion

A

bodies method of breaking food down in preparation for absorption

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31
Q

what is absorption

A

the uptake of nutrients by the small intestine cells for transport into either blood or lymph

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32
Q

where do carbohydrates digest

A

mouth and small intestine

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33
Q

where do proteins digest

A

stomach and small intestine

34
Q

where do lipids digest

A

mouth and small intestine

35
Q

what enzymes/ juices are involved in carbohydrate digestion

A

salivary amylase (mouth)
pancreatic amylase (small intestine)
maltase, sucrase, lactase (small intestine)

36
Q

what enzymes/ juices are involved in protein digestion

A

hydrochloric acid and gastric pepsin (stomach)
pancreatic trypsin and chymotrypsin (small intestine)
intestinal peptidase (small intestine)

37
Q

what enzymes/ juices are involved in lipid digestion

A

lingual lipase (mouth)
bile (small intestine)
pancreatic lipase (small intestine)

38
Q

Mouth

A

digestion begins
food is masticated (mechanically broken down).
mixed with salive (enzymes) that initiates chemical digestion of complex carbs into shorter poly and disaccharides.

39
Q

oesophagus

A

bolus passes through pharynx to oesophagus where peristalsis aids its journey through the upper oesophageal sphincter into stomach.

40
Q

stomach

A

hydrochloric acid converts pepsinogen to pepsin. gastric pepsin can then break down large polypeptide chains into small ones. the resultant material, chyme, is passed through the pyloric sphincter into duodenum.

41
Q

small intestine 3 segments

A

duodenum
jejenum
illeum

42
Q

small intestine

A

chemical digestion is completed, nutrients and water is absorbed
pancreas, liver and gall bladder release secretions into duodenum

43
Q

small intestine primary focus

A

increase surface area
each villus is composed of many microvilli that increase the surface are enormously.
the higher surface area allows much greater diffusion of nutrients and water into bloodstream.

44
Q

large intestine 3 sections

A

ascending colon
transverse colon
descending colon

45
Q

large intestine

A

contents now contain water a few dissolved salts, excess body secretions and undigested material including dietary fibre
insoluble fibre passes through unchanged

46
Q

rectum and anus

A

water and salts are absorbed then the waste with no nutritional value is stored in the rectum prior to excretion through the anus.

47
Q

probiotic

A

non-digestible live microorganisms that benefits host by stimulating growth of bacteria in the colon.

48
Q

prebiotic

A

come from mostly fibre. the bacteria in gut eats this fibre and a source of food for probiotics.
reduce risk of cancer

49
Q

malabsorption

A

relates to difficulty absorbing nutrients from food

50
Q

malabsorption conditions

A

coeliac disease
lactose intolerant

51
Q

Energy balance

A

required to maintain weight
energy balance = intake - total energy expenditure

52
Q

BMR

A

the rate people expend energy

Male:
kgx1x24x4.2

women:
kgx0.9x24x4.2

53
Q

over nutrition leads to

A

obesity
CVD
hypertension
diabetes (type 2)

54
Q

under nutrition leads to

A

Anaemia
osteoporosis
diverticular disease

55
Q

lifestyle risk factors

A

lack of exercise
smoking
genetics
stress
age

56
Q

Diet factors

A

High saturated fat intake
High cholesterol
Lack of dietary fibre
High salt consumption
Over indulgence of alcohol
Insufficient water intake
Incorrect energy balance
Diet high in processed foodLack of key nutrients in diet
Poor absorption of nutrients
Eating or not eating for reasons other than hunger

57
Q

Obesity causes

A

energy input exceeds energy output
high consumption of processed foods
eating because of boredom rather than hunger

58
Q

obesity concequences

A

diabetes (type 2)
CVD
hypertension
bone and breast cancer
arthritis
kidney ad gall bladder disease

59
Q

obesity psychological and social concerns

A

poor self-image
feeling neglected/ excluded

60
Q

obesity economic disadvantage

A

less clothing choice
job discrimination

61
Q

obesity treatments success rates

A

success rates are low
after losing, you gain it back and often extra weight

62
Q

Cardiovascular disease (CVD) what is it

A

a disease of the heart or blood vessels

63
Q

CVD risk factors

A

high cholesterol (diet and lifestyle)
smoking (lifestyle)
high-fat diet (diet and lifestyle)
inactivity (lifestyle)
elevated triglyceride levels (diet)

64
Q

Blood cholesterol

A

linked to the amount of saturated fat in doet

65
Q

how to help lower blood cholesterol

A

exchanging polyunsaturated fats for saturated fats

66
Q

HDL levels are affected by

A

genetics
sex hormones
obesity
exercise
alcohol
diabetes

67
Q

what is atherosclerosis - a cause of CVD

A

hardening of the arteries caused by a buildup of plaque in the inner lining of an artery
occurs where arteries branch

68
Q

anurism

A

artery can burst from atherosclerosis

69
Q

atherosclerosis risk factors

A

increased saturated and trans fatty acids
increased cholesterol
decreased HDL
diet lacking omega 3s
hypertension
smoking
age
gender

70
Q

atherosclerosis consequences

A

heart attack
stroke
gangrene

71
Q

CVD occurs in two ways

A
  1. blockage of blood flow - thrombus
  2. aneurysm - weakened blood vessels that can burst and cause internal bleeding

both are life threatening

72
Q

how to reduce CVD risk

A

avoid fatty and deep fried foods
cut back on butter, margarine and chocolate
reduce alcohol intake

73
Q

hypertension

A

when blood pressure inside artery is higher than normal

74
Q

normal blood pressure

A

120/80

75
Q

how to control hypertension

A

only in the early stage:
exercise and dietary changes

76
Q

causes of hypertension

A

salt intake
obesity
smoking
fat
alcohol
lack of calcium

77
Q

type 1 diabetes

A

the body doesn’t produce any insulin

78
Q

type 2 diabetes

A

the body doesn’t produce enough insulin or something stops the body from using it properly

79
Q

elevated risk of diabetes

A

family history of diabetes
are older
dont exercise
smoke

80
Q

lower risk of diabetes

A

stay at a healthy weight
be more active
eat the right foods
don’t smoke

Nutrition (5 decks)

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